July/Aug 2014

F a r m t o

F o r k

|

G o n e

s h r i m p i n g

Digging into

|

L i f e

a t

SEA

CheFarmer Matthew Raiford is a sixth-generation planter at Gilliard Farms.

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EXPLORE A TROPICAL PARADISE Introducing PANDORA's New Summer 2014 Collection.

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Make the most of your porch!

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Big or small, rain or shine, let us help you make your porch your favorite room of the house with a custom 24e Cypress Swing Bed!

The True Meaning of LOVE ~ FIVE YEARS IN THE MAKING ~ The McGladrey Classic and Davis Love III are celebrating five years hosting some of the PGA TOUR’s best at one of golf’s most prestigious courses. Come share this Seaside Tradition at one of golf’s greatest events.

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July Table of Contents

august 106

Farm To Fork

98

90

85

2014

Farmers Markets

out to sea

Shrimping

columns & departments 12 17 66 68 70 72 74 76 78 80 82

Editor’s Note Coastal Queue Just the Facts Nature Connection The Dish Green Acres Digressions Of A Dilettante Money Talks

By Design Living Well Par for the Course

Noise Makers 108 Carlton Dawson

on the cover: CheFarmer Matthew Raiford sits on the front steps of his great-grandfather’s house at Gilliard Farms. Photographed

by Stacey Nichols

BY HAND 110 Dale Potts

F a r m t o

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|

G o n e

s h r i m p i n G

|

L i F e

a t

s e a

WORTH KNOWING 112 Lea King-Badyna 114 Coastal Seen 119 Coastal Cuisine

Digging into

6

F o r k

CheFarmer matthew raiFord is a sixth-generation planter at gilliard Farms.

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your hearing health

Dr. Eric T. Linert

it takes a village.

In the early years of the United States, healthcare was a bit of gamble. It wasn’t until the 1860’s that Joseph Lister developed antiseptic techniques for surgery. There were cure-all remedies as well.

Stanley Clark’s Snake Oil Liniment is now synonymous with meaningless claims. Even though penicillin was discovered in 1929, it wasn’t until the 1940’s that the antibiotic was widely available for treatment and prevention of infection. This miracle drug turned the tide for healthcare and hospitals. They became a place where rather than coming to die, people came to

June 4

Sherry Egger

In the Studio

June 5-7

Dee Beard Dean

June 11

Sherry Egger

In the Studio

June 12

Louise Eaton

In the Studio

June 14

Rex Hausmann

June 18

Sherry Egger

In the Studio

June 19

Louise Eaton

In the Studio

June 25

Sherry Egger

In the Studio

June 26

Mary O. Smith

In the Studio

July 2

Sherry Egger

In the Studio

July 9

Sherry Egger

In the Studio

July 10

Mary O. Smith

In the Studio

July 14

Qiang Huang

Workshop

July 23

Sherry Egger

In the Studio

surgeries that improve quality of life and reduce

July 24

Mary O. Smith

In the Studio

the chance of decline are now commonplace. We

August 1-2

Nancy Franke

Workshop

now have specialists and sub-specialists that use

August 6

Sherry Egger

In the Studio

experience and collaboration to provide amazing

August 13

Sherry Egger

In the Studio

outcomes. The Nigerian proverb “It takes a whole

August 14

Mary O. Smith

In the Studio

village to raise a child” now applies to healthcare

August 28

Mary O. Smith

In the Studio

more than ever. I am thankful that my team and I

August 28-30

Connie Winters

Workshop

get better. The odds you would survive your stay increased dramatically. Long gone as well are the days when everyone would call on the town doctor, the only doctor. It did not matter if you were in labor, had a broken arm, or a fever.

Regardless of your view on where our nation is headed, there is one immutable truth: We have more access to better healthcare than the generations that preceded us. We live in an age where healthcare is a practice in prevention of disease and improving quality of life. You no longer go to the hospital because you have no choice; you go because you want to. Elective

Workshop

Demonstration

can contribute to this model.

Hearing For Life, Life in Balance™ Dr. Linert has lived and worked in the Golden Isles for 14 years with his wife and two daughters. He has developed his practice, Advanced Hearing & Balance Center, using the Patient Centered Approach – concentrating on improving quality of life for his patients with training, cutting edge technology, and a little common sense.

The studio is operated by the Anderson Fine Art Gallery.

For more information, visit:

AndersonFineArtGAllery.com 912.634.8414 • mand@mindspring.com 3309 Frederica Road, St. Simons Island, Georgia july/a ugu st 2 0 1 4

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mailing address 261 Redfern Village St. Simons Island, GA 31522 912.634.8466

publisher C. H. Leavy IV E d it o r Amy H. Carter a rt d i r e ct o r Stacey Nichols p h ot o g r a p h e r s Tamara Gibson Keith Fletcher M a r k et i n g c o n s u lt a nt Becky Derrick a dv e rt i s i n g d i r e ct o r Heath Slapikas C i r c u l at i o n D i r e ct o r Rene’ Griffis

P u b l i c at i o n I n f o Golden Isles Magazine is published six times per year by The Brunswick News Publishing Company.

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, Amy Carter: acarter@goldenislesmagazine.com or by mail to the St. Simons Island address up top. Only work accompanied by a self-addressed stamped envelope will be returned.

A dv e rt i s i n g Information regarding advertising and rates is available by contacting Becky Derrick by phone at 912.634.8408 or email at bderrick@goldenislesmagazine.com W e a lw ay s a p p r e c i at e l ett e r s from our readers

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Editor’s Note I had a part-time job once working as a wine steward. By the title you would be correct to assume that it was a pretty swanky gig, and the perks were excellent. I attended lots of wine tastings along with gin and vodka and bourbon and scotch tastings (you’ve got to know your product, after all); I was even gifted a Cuban cigar once, which turned out to be more intoxicating than any alcoholic beverage, but that’s a story for another time.

2014 Recipient

Wine tastings always intimidate me because the sommelier inevitably asks: “What are you tasting?” Just an FYI: Wine is not the correct answer. Oak was always a good response to a cool white; smoky oak would earn you a couple of shifts in the high-rollers section of the dining room. It means the wine was not only aged in barrels made of oak but that the wood was toasted first. What I always wanted to know, though, was how exactly one comes to know what oak tastes like? Chew on a tree? And isn’t there a law against that, at least around here?

One does tend to walk a bit taller when one can intelligently admire “the legs” on a $150 bottle of red with a titan of business, or rave over the candy-like sweetness of a post-meal Gewürztraminer or Riesling with the titan’s grandmother, and the commission on a 1920s-vintage Burgundy will tend to keep the bill-collectors at bay for several months, if you live carefully. But the pepper-taste dominant in certain French wines, or the grassy flavors of certain California varietals cause me no end of anxiety. I guess I’m just not one for sublety. Or perhaps I was just immature.

I’ve sampled some pretty awesome tasting local foods for this issue (these things we do for you, dear reader!), and I must say I’ve got a knack for eating local. I tasted Georgia-grown kale – for breakfast, no less – and I detected the note of sweetness that Uncle Don of Uncle Don’s Local Market predicted I would taste. It’s all because the soil up around where the kale grows – which also happens to be sweet Vidalia onion country – is low in sulphur.

I also enjoyed the watermelon undertones in the watermelon barbecue sauce CheFarmer Matthew Raiford served with the roast pork butchered from his own 1,100-pounder at Gilliard Farms. The pork was accompanied by pickled watermelon rind and sweet pickles also harvested on the farm that has been in his family for six generations.

The taste of home is one you can’t – and shouldn’t – miss. Our July/ August issue is a guide to some of the best-tasting, freshest and prettiest flavors of summer in the Golden Isles. Y’all dig in and enjoy!

Amy H. Carter Editor

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HOSPICE OF THE GOLDEN ISLES RECOGNIZED AGAIN IN 2014 Hospice of the Golden Isles is among only 39 out of 1,700 hospice providers nationwide to achieve the 2014 Hospice Honors Elite designation.

ONLY 2 HOSPICES IN GEORGIA ATTAINED THIS DISTINCTION. “This award was bestowed upon our hospice by the families we serve who expressed their tremendous satisfaction with our care and their deep gratitude for the service we provide. This accomplishment is a reflection of our team’s efforts and commitment to give their very best every day. I am enormously proud to be a part of this organization and to work alongside our team to achieve these outstanding results.”

- Karen Brubaker, Chief Executive Officer, Hospice of the Golden Isles

1692 Glynco Parkway | Brunswick, GA 31525 912.265.4735 | 866.275.6801 | www.hospice.me

We treat you like family.

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(clockwise from top) Patti Moyers, Janice Downie, Donna McDonald, Dawn Johnson and Phyllis Sumner.

Most banks have multiple locations and offer about the same services. So what really sets us apart?

It’s the way we treat our customers. We go out of our way to make you feel special.

We value your business. And we let you know you’re always welcome.

This means remembering to smile, greeting you by name and saying, “thank you.”

As Glynn County’s only locally-owned bank, our goal is to build a banking relationship with you – not just for today or tomorrow, but for a lifetime.

Because you are family to us!

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Behind Our Cover Matthew Raiford

How much is your business worth?

Sales/Acquisitions Succession & Exit Planning Shareholder Disputes Divorce/Marital Assets Estate Planning & Gifting Buy-Sell Agreements

BA L e w i s

W

e all grow in summer. We might grow more tanned; perhaps more fit; probably more lazy; certainly more content.

We aren’t the only ones that grow in summer, however. Fruits and vegetables multiply, too, as does the seafood that makes the coast such a tasty place to live. Hence our July/August issue – Digging into Summer.

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CheFarmer Matthew Raiford graces our cover this issue, as he is the go-toguy of the moment for advice on growing and cooking and eating local. For our visit with him at Gilliard Farms, CheFarmer Matthew served delicious roast pork covered in a watermelon barbecue sauce accompanied by pickled watermelon rind, sweet pickles and sweet Sun Tea – all fresh from his farm.

CheFarmer Matthew came to his current occupation by way of the military because, he says, his father was not keen on his ambition to cook. When his father was coming up, CheFarmer Matthew says, “chefs didn’t look like him.

He told me if he knew then what he knows now, he would have given his blessings.”

How fortunate we are that people like CheFarmer Matthew, BA Lewis and daughter Gabe Marr, and the boat-load of characters who make up our shrimping story in this issue are all free to pursue their passions in life. We all certainly eat better for it. Our choices are once again nearly limitless when it comes to local foods, so eat local. You’ll love the way it tastes. And the way it looks.

–AHC

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116 Laurel Grove Plantation | Brunswick, GA

View

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The

Q

C o a s ta l

An informative line-up of things to know about the Golden Isles

The Keepers of the Light The Coastal Georgia Historical Society completed in May a million-dollar restoration and renovation of the 1872 Keeper’s Dwelling on the St. Simons Lighthouse campus. The project saw the restoration of historic elements like the cedar shake roof, the front staircase, the heart pine floors, historic shutters and shutter dogs, and the discovery of some truly interesting history. For instance, the kitchen of the dwelling was originally paneled in bead-board, which bears signs of a fire. An inset framed during the restoration allows visitors to see not only the paneling but the damage and the various shades of paint used in the dwelling over the past 100+ years.

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Sherri Jones Executive Director

Janis Rodriguez Board Member

Mimi Rogers Curator

Restoration of St. Simons Lighthouse Keeper’s Dwelling is Complete in Time for Summer Tours Still adding activities to your summer to-do list? Be sure to include a visit to the St. Simons Island Lighthouse Museum for a fresh look at local history.

introduction to the lighthouse and grounds was relocated to the Heritage Center next door to the Keeper’s House.

The Coastal Georgia Historical Society is celebrating the end of a sixmonth project to restore and redesign the 143-year-old Keeper’s Cottage that showcases pieces of our past that reside in the society’s archives. It’s a cool place to spend a hot summer afternoon.

One of the most impressive feats of the project was reconstruction of the main staircase using original specifications. One of the most interesting discoveries of the project was on the roof, where the underlayment laid atop the original pine sheathing was signed in several places “Cassis Murphy, St. Simons Mills.” Cassius Murphy was the son-in-law of Neptune Small, having married Neptune’s daugher Cornelia in 1903. The Historical Society takes the signature as a likely indication that Neptune Small’s son-in-law helped to reroof the Keeper’s House more than a century ago.

A piece of the autographed underlayment is on display in the refurbished dwelling.

A $250,000 grant from the Georgia Department of Transportation and a $1.3 million capital campaign funded work by Tidewater Preservation of Fredericksburg, Va., and Fourth Street Design and Construction of Warwick, Ga. The two contractors started work on Dec. 2, 2013, and completed the project April 1. The History Workshop was contracted to design and install interior and exterior exhibits while Sea Island Landscaping designed and installed native plants and historic improvements such as the white picket fence on the grounds of the Keeper’s House.

The gazebo that serves wedding parties was repositioned on the grounds to provide more space for events like the summer concert series held on the lawn beneath the lighthouse. The theater where visitors view a video

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Admission to the St. Simons Lighthouse Museum and its sister-site, the Maritime Museum at the Historic Coast Guard Station, is $10 for adults and $5 for children 6- to 11-years-old.

– AHC

Carousel

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The Historic Brunswick Foundation B o a r d : T y l e r D av i s , N ata l i e B i s h o p, Robert Gindhart, Emmi Doucette, Sc o t t a n d W e n d y L u t e s .

Historic Brunswick Foundation Finds a New Story in the City Few humans can resist a mystery, yet few are astute enough to perceive one when it’s standing right in their midst.

Take 721 Grant Street. One of the oldest surviving structures in town, the house is situated on one of the original lots demarcated and defined by Colonial decree in the City of Brunswick. It is an amalgam of early building styles – and possibly separate buildings – that has stood through hurricanes, floods, a century of every-day family life, school children, renters, wood paneling and suspended ceilings, and, finally, disuse. The City of Brunswick was planning to demolish the structure until Tyler Davis intervened.

Hiding behind a lush screen of weeds and overgrown shrubs, the house was a mystery that intrigued this young preservationist. A Golden Isles native who grew up on St. Simons Island, he is now a firmly rooted resident of Brunswick enamored with the history that surrounds him. When introduced to 721 Grant Street by city planner Arne Glaeser, Tyler picked through the thick understory – kicking aside the empty beer bottles and food wrappers that multiply like weeds on unoccupied lots – to get a look at the house, wandering its rooms and imagining the beauty disguised by the decay.

As it happens the house has quite a story to tell. It was built about 1867

by T.F. Smith, editor of The Brunswick Appeal, for the family he relocated from Florida. It remained in the family long after Smith died of yellow fever in 1874. His last surviving daughter died in 1960, leaving the house to her nurse, who in turn left it to her son. The son sold the house in 2012 to Realtor Neil Foster, who deeded it to the Historic Brunswick Foundation just before demolition commenced.

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With the help of students enrolled in the University of Georgia’s Historic Preservation program, the foundation is peeling back the layers of time to find some truly remarkable discoveries. Linen-backed wallpaper, wallpapered ceilings, and the remnants of a dividing wall possibly witnessing to the home’s use as a schoolhouse in the early- to mid-20th century; heart pine floors made of varying width planks, talking to the time when narrow wood floor planks so common today were too valuable for use throughout the house, and the wide floor planks so coveted today were used as cheap fillers.

The front half of the house was built in the center-hall style, which allowed breezes to stir through the length of the house and keep its occupants cool long before conditioned air was available. The rusted tin roof covers cypress shingles, and the original cypress banister and columns delineate an expansive porch. There’s also a side gallery that offers an outside passage between the front and rear sections of the house.

Once their efforts to stabilize the house are successful, the foundation hopes to sell the house and lot to a fellow history buff willing to commit to restoring and renovating the house to its original but modernized form. Spurring such efforts citywide is the ultimate goal of the fledgling organization peopled by city residents who see what can be in what once was.

“I see great things for Brunswick,” Tyler says. “I think we’re definitely on the upswing. There are lots of good people buying these houses and giving their time and money to restoring them.”

– AHC

Concentrating This Spring On K9 & Feline Skin Problems.

New Medications Available For Fleas & Allergies.

Love is in the Air New Puppy Package! $165 Includes: Exam, all vaccines, de-worming, first dose of heartworm and flea prevention medicines, and first grooming! Also, at the time of Puppy Package purchase, add $99 to receive future spay or neuter for that puppy.

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St. Marys Express Rides the Rails to Success St. Marys in Camden County is having great success with its St. Marys Express train excursions through the woodlands and marshes west of the downtown area. Each ride has a theme, and nearly all have sold out ahead of time since the railroad was launched in October 2013. Themes have included: “Great Pumpkin Express,” “Santa Express,” “Out of this World Express,” “Wild West Express,” “Peter Cottontail Express,” “America’s Heroes Express,”and “America’s Birthday Express.”

Passengers are treated to entertainment by actor/volunteers from the St. Marys Little Theatre from the time they enter the train station, throughout the 1 1/2 hour ride, and at a staging point midway in the journey where the locomotive changes directions. Other attractions often accompany the excursions. For example, during the “Wild West Express,” guests tour an authentic Indian village and see demonstrations of Native American crafts, dance, and music. Each “Peter Cottontail” train ride is followed by an Easter Egg Hunt.

Barbara Ryan, entertainment director of St. Marys Express and chair of the St. Marys Little Theatre, says people keep coming back because of the entertainment value of the experience. “It’s not just a pretty ride into the

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woodlands. It’s fantasy and drama and a real escape from the stress and hum-drum sameness of every day life,” she says.

The next excursion on the calendar is the “America’s Birthday Express,” riding the rails four times daily July 4th. In October, St. Marys Express will run an authentic “Steam Locomotive Express,” the only live steam locomotive to run on a live track in Georgia, and an early sellout is expected for that excursion October 4, 5, 11 and 12.

“We get the real train fanatics,” Barbara says, “but really, St. Marys Express is all about fun and family with history, romance, and adventure thrown in.” The excursions have also been very popular with church, school, and scout groups.

The 2015 calendar will include a return of the “Wild West Express,” “Pirates Alive Express,” “Storybook Express,” “Circus Express,” and more.

Purchase tickets at www.stmarysrailroad.com or by calling 912.200.5235.

Adult tickets are $17 and children 12 and over $11 (plus $3 processing fee). Children 12 and under ride free. Group discounts are available.

GettinG here is easy... Just follow the locals

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Great food

cold Beer

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1200 Glynn Ave. • Brunswick, GA 31520 • 912-342-7981

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John Howard and Maisy, a chihuahua puppy, at the 2013 Golf Classic.

4th Annual “Fore the Animals” Golf Classic tees off July 21st at Ocean Forest The Humane Society of South Coastal Georgia will host its 4th Annual “Fore the Animals” Golf Classic at Ocean Forest Golf Club on Sea Island July 21. The Classic begins with 8 a.m. registration and continental breakfast. Tee off is at 8:30 a.m. and includes golf, cart and lunch.

Ocean Forest is built on true links land, with holes paralleling the Hampton River and finishing on the Atlantic Ocean. Natural sand dunes and vast expanses of saltwater marsh and freshwater wetlands provide unrivaled aesthetic appeal and challenges to every shot in golf.

The Golf Classic is a great way for the Golden Isles community to join together for the benefit of homeless animals. Participants will become ambassadors for the Humane Society of South Coastal Georgia and the animals temporarily in its care by helping spread the message and mission of this local non-profit organization. By joining the Golf Classic each participant pledges to raise $1,000 or more by reaching out to friends, family and businesses, or by making a personal donation.

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All proceeds from the Golf Classic go to support the mission of the Humane Society of South Coastal Georgia. Last year, HSSCG adopted more than 800 homeless animals into forever homes after providing those animals with temporary food, shelter and medical care. The organization also assists households in need through the pet food bank and teaches youth about pet safety and responsible pet care. They focus on minimizing pet overpopulation with quality medical care through a low-cost spay and neuter clinic and offer quarterly low-cost rabies vaccine and microchip clinics.

To learn more about sponsoring this event and to participate in the 2014 “Fore the Animals” Golf Classic please contact Cathy Lent at cathy@hsscg.org.

– Humane Society of South Coastal Georgia

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Where the Wild Things Are by Barbara Marie Kraus

Ascent by Donna MacPherson

Pier Village by Harold Dale

The Big Photo Show represents the best work of the Coastal Photographer’s Guild Members of the Coastal Photographer’s Guild will stage their sixth annual exhibit, The Big Photo Show, throughout July at the Glynn Art Association, 529 Beachview Drive, St. Simons Island. The exhibit opens at 5 p.m. July 3 with a complimentary reception. The show will be judged by noted photography experts, and awards will be presented at 6 p.m. Refreshments will be served, and guests at the reception may vote for “People’s Choice.”

The gallery is open from 9 a.m. until 5 p.m. Monday through Saturday and from 1 p.m. until 4 p.m. some Sundays. Visit www.glynnart.org for dates.

Prints are presented at the show by a number of award-winning photographers, serious amateurs and more advanced members. Photographs are

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grouped into five categories: (1) Nature; (2) People (includes portraits); (3) Landscape (4) Creative Digital; and, (5) Open. The prints are priced for sale and a portion of each sale benefits the Glynn Art Association.

The Coastal Photographer’s Guild has a common purpose of learning and having fun. The guild has grown from four to more than 80 members in a very short time. The program has steadily improved as have the photographic skills of its members. Regular meetings are scheduled for the third Thursday of each month. Learn more at www.coastalphotographersguild. com. (Photos shown are from the 2013 show.)

-Coastal Photographer’s Guild

All Hallows Eve by Steve Bahrns

Nautilus by Linda Henderson

X-Ray Tattoo by Bob Kelterborn

Palm Portrait by Steve Kendall

Stars and Stripes by Steve Kendall

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Attorney Trades His Wingtips for a Writing Career

• Antique Silver • Jewelry • Architectural Details • Porcelains • Paintings • Books • Furniture ETC.

1601 Newcastle St, Brunswick, GA 31520 • 912-265-3666 Monday-Saturday 10-5

Jameson Gregg, former St. Simons Island resident and partner with the Gilbert, Harrell law firm, debuted his comic novel, Luck Be A Chicken, with dual launch parties in the Golden Isles in May and June.

During his 20-year law practice, Jameson served as officer and board member of several non-profits, including St. Simons Land Trust, Humane Society of South Coastal Georgia, and Frederica Academy. He is a graduate of Glynn Academy and Ole Miss.

Jameson shucked his esquire duties to pursue his passion by assuming the role of scribe. Now a resident of Dahlonega, he is an award-winning humorist, and his works have been published in literary anthologies, magazines and newspapers.

This is his first novel.

Set in South Georgia, Luck Be a Chicken is a Southern satire with a hint of farce that chronicles the struggles and adventures of Butterbean and Ruby Sweat, heads of a fantastically redneck family.

Order Luck Be A Chicken and sign up for Jameson’s newsletter at www.jamesongregg.com.

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Let’s Make Javis Boutwell Famous Javis Boutwell whistles while he works. He also sings and dances. He even does back flips from a flat-footed stance between the tables at Tipsy McSway’s, Susan Bates’s wildly popular downtown hangout on Newcastle Street in Brunswick.

Eighteen and totally stoked about graduating Brunswick High School and getting his start in the world, Javis is Tipsy’s “Dancing Doorman/Dishwasher,” the half-time blur who collects tips toward his college education during breaks in the weekly Trivia Night contest and regular band performances at the restaurant. He’s dynamite in an explosives factory, a place teeming with color, life and energy barely contained by bricks, old pine and colorful concrete.

He’s also bound for stardom, if Susan and her patrons have any say in the matter. They’ve been sending video emails of Javis’s half-time show to the Ellen DeGeneres Show in hopes the day-time talk show queen will invite Javis on air, and possibly give his dreams of college and an engineering career a boost.

Check out Javis’s show at Tipsy McSway’s on Newcastle Street in downtown Brunswick. And then visit www.ellentv.com and shoot Ellen DeGeneres an email telling her how awesome Javis is. We’ll be sure to keep you posted on his success.

– AHC

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Moore Methodist Museum Director Wins Award

Call for a design consultation today

912-434-9740

Calvin Collins outdoor Designer President

How will you enjoy your SuMMer?

Judi Fergus, director of the Arthur J. Moore Methodist Museum, received the 2014 Sister M. Claude Lane, O.P., Memorial Award sponsored by the Society of American Archivists and the Society of Southwest Archivists. This award was created in 1974 to recognize individuals who have made a significant contribution to the field of religious archives.

Judi and her staff of one, an assistant director, oversee the care and display of all acquisitions and donations to the museum and the museum’s mission of preserving the history of the United Methodist Church and the South Georgia Conference of the United Methodist Church. Judi’s award will be announced, and a citation read, during the Society of American Archivists’ Annual Conference on Aug. 15 in Washington, D.C. – Arthur J. Moore Methodist Museum

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Celebrate

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Come In Healthy & Leave Healthier.

Our infection rates are less than 1%.

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Savings, compared to hospital based surgeries at the Golden Isles’ only Free-Standing Multi-Specialty Outpatient Surgery Center

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General Surgery including Lap Banding, GYN, Neurology, Orthopedics, Ophthalmology, Neurology, Podiatry, Plastic Surgery, Urology and Pain Management.

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Devyn Miller Paints the Town in Nine One Two Cosmetics

3215 Shrine Road, #8 • Brunswick, GA 31520 Tel: 912-264-9029 • Fax: 912-264-1085

www.premiersurgeryctr.com Located in the Tower Medical Park Building 8, last on the left.

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Devyn Miller is no stranger to hard work. At 21, she’s taking a partnership in one business and launching a second of her own, Nine One Two Cosmetics.

her clients. “I have a form on my website where you can make suggestions for worthy nonprof-

Made in the USA and packaged locally, Nine One Two boasts a high-end feel with a reasonable price-tag. Devyn’s goal is to offer affordable, quality make-up while giving a percentage of the income to charities hand-picked by

Devyn was born to the beauty business, learning at her mother’s knee. “I moved to the Golden Isles from Colorado in the first grade to be near my grandparents.” Devyn’s mother worked as a hairstylist in local salons before

its. Each month we choose a different one,” she says.

starting her own hair company, Denae Daniels Salon. “I can’t remember not doing hair,” Devyn says. “I grew up in the salon. I was always there.”

When most girls were just playing dolls, Devyn was playing “salon” with dolls. “Mom would get so mad because I’d cut their hair the second I got a new Barbie out of the box.”

With high school graduation on the horizon, she knew cosmetology school was in the cards.

She decided upon the Process Institute of Cosmetology in Lawrenceville. “That was the most intense year of my life. They had high expectations and taught that people don’t simply float into your chair. You have to give services worth talking about and slowly earn a reputation.”

Devyn’s reputation was already good, as evidenced by the response every time she came home for a visit. “I’d come home and let (my clients) know I was available for three days and see 20-plus clients, filling every slot.” She’ll be promoted to being her mother’s business partner at Denae Daniels Salon in January. “My mom is a part of everything I do. I wouldn’t be here without her.”

Devyn gained an audience for her beauty advice blogging beauty tips while still in cosmetology school. Her Instagram account gained more than 13,000 followers from all over the world.

Recognizing the potential with such a following, her mother suggested she start her own line.

“She encouraged me to formulate something I’d love at a price I’d feel good about. Then, when I’m teaching clients make-up application, they can buy it direct.” With big plans for a clothing line, jewelry and accessories, she’s launching an enterprise and has the talent and drive to make it happen. “Deciding upon a name was simple: Nine One Two Cosmetics was a way to commemorate my hometown. I want always to remember where I started and where I came from.”

Whether teaching make-up classes and giving beauty advice, or outsourcing manufacturing and launching new make-up lines, Devyn’s goals are the same: “I want my life to be an inspiration for others. I’m young and my goal is not to solely make a lot of money. There’s more to life than just making money.”

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For more information about Devyn Miller and Nine One Two Cosmetics visit www.NineOneTwoSSI.com or email her at nineonetwocosmetics@yahoo.com.

– Cyle Lewis

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Winter 1978 at the Glynco Jetport: Can You Tell Us Who Was There?

The man holding the baby should be an obvious one to you, being former President Jimmy Carter.

But who are the babies he’s greeting and the women offering them? Are the babies related?

They’re dressed alike, they’re all cute as buttons, and would be in their late 30s today. This photograph was taken at the Brunswick Golden Isles Airport (formerly the Glynco Jetport) in early 1978. It is from the files of Dr. Carlton Hicks, a close personal friend of Carter’s to this day. If we can identify the people shown, Hicks will ask President Carter to autograph the photograph for them and present it to them as a memento. Please email Amy Carter at acarter@ goldenislesmagazine.com or call 912.634.8466 if you can identify these people.

Compass Law Group, LLC Taylor Hanson Haley

Jennifer MacMillan

Compass Law Group is pleased to announce that Melissa R. Cruthirds has joined the firm as an associate attorney.

Melissa is a trial attorney with experience in business litigation, contracts, local government law, corporate formation, criminal defense, and family law.

Compass Law Group. On course and on time.

300 Main Street, Suite 301, Saint Simons Island, Georgia 31522 (912) 268-4386

www.compasslawgroup.net 34

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Ruby

sunshine annual

arts and crafts festival July 4th, 5th, and 6th 10am - 5Pm daily

Pier village / Beachview drive st. simons island

all of your favorite local and regional artists and crafters!

by Thao Gibson

Redfern Jewelers That wonderful little jewelry shop on St. Simons Island

209 Redfern Village • redfernjewelers.com Tues - Sat 10 - 5 • 912-638-5314

Paintings, Pottery, Jewelry, PhotograPhy, garden art, Plants, Porch and Patio Furniture and more!!!!! sPonsored By Pier village association for more information call 912.262.0628 or visit www.artdowntown.net

Insuring your life helps protect their future.

Butch Paxton, Agent 3136 Cypress Mill Road Brunswick, GA 31525 Bus: 912-265-4393 butch.paxton.bvuv@statefarm.com

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Low Country, Cajun, Southern Coastal Dishes WILD GA SHRIMP FESTIVAL People’s Choice award winner for Shrimp & Gritz Two Time Winner - Brunswick Stewbilee

Open Every Evening At 5:30 (Sundays & Mondays too!)

Reservations recommended but not required

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State Farm Life Insurance Company (Not licensed in MA, NY or WI) State Farm Life and Accident Assurance Company (Licensed in NY and WI) Bloomington, IL 1311023

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blackwatergrill.com• (912) 634-6333

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260 Redfern Village St Simons Island, GA Low Calorie Menu Available

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SAVE THE DATE! Come and party with friends of the International Seafarers’ Center at our

14th Annual International Night Out September 26, 2014.

Morgan Center, Jekyll Island

6pm.

Join us on this incredible food voyage from the United States of America to Central America and from Europe to the Far East. Pair these delectable cuisines with a free flow of wine and beer from around the world.

Dance to the jazzy tunes of Michael Hulett and the Coastal Empire Orchestra. Win fabulous auction items! Great fun awaits so don’t hesitate!

Tickets are $100 per person.

Call Vicki or Dolores at (912)267-0631 to reserve your tickets.

307 Newcastle Street, Brunswick, GA 31520 Tel: (912)267-0631 Email: info@seafarerscenter.org Website: www.seafarerscenter.org Serving merchant mariners visiting the Port of Brunswick in Glynn County since 1982.

We’re ready for Summer!

Georgia Coastal Artists Guild Hosts Annual Show & Sale Artists Dottie Clark, Helen Carmichael and Louise Hooper, along with 16 other members of the Georgia Coastal Artists Guild, are creating new art for the two-day Summer Show they’ll host at The Lighthouse in the St. Simons Village from 11 a.m. to 5 p.m. Saturday, July 5 and Sunday, July 6.

Sweet tea, tall cotton and cool lemonade!

In The Pier Village 320 Mallery St.

THE

MARKET ON NEWCASTLE

Melissa Bagby, Proprietaire • Mons. Murphy, Chien de Maison

1624 Newcastle Street, Brunswick • 912.554.7909 www.marketonnewcastle.com 36

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Inspired by light and color, this show highlights local scenes, favorite places and things-such as pets and flowers in oil, watercolor, acrylic, pastel and mixed media. Visitors and residents will find many choices in subject and style, size and price range. The fine art in this show will help recall a lovely visit, brighten your home or offer a choice for a memorable wedding gift.

For more information or to contact the Guild, visit www.georgiacoastalartistsguild.org or email gacartg@gmail.com.

– Bonnie Rabert

no

authentic.

w

op

en

flavorful. satisfying.

“we offer the most authentic Mexican food in the Golden Isles.

Come enjoy our wide selection of tequilas & wines, as well as our outdoor patio for beautiful summer nights.”

- Arnoldo GoMez presIdent & Ceo of CIlAntro’s

Bar & grill 2 0 M a r k e t s t. s u i t e 1 0 0 , s t. s i M o n s i s l a n d | 9 1 2 - 4 3 4 - 9 6 9 9 | s ava n n a h | B r u n s w i c k | c l a x t o n | s t. s i M o n s

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!

YMCA Salutes Women Leaders of the Golden Isles The YMCA of Coastal Georgia hosted its 16th Annual Tribute to Women Leaders luncheon at the Jekyll Island Convention Center June 3. Local businesses, nonprofits and anonymous benefactors recommended 21 women for honors this year. This year’s Tribute was co-chaired by Deborah H. Brown and Suzanne J. Clements, and dedicated to Creta Carter Nichols, a retired educator. U.S. Navy Chaplain Catherine V. Pace of Kings Bay Naval Base delivered an inspiring keynote address to a crowd of nearly 300. (Photographed by Lindy Thompson Cofer/Golden Isles Photography)

Advisory Commitee: Standing L-R : Carolyn Hall, Jannett Bradford, Kelly Hunter, Adrienne Peak, Shanika Walker, Phillis George, Sharon Spradley, Sun Hui Lewis, Dawn Hart, Margie Harris, Vel Knight McGrath, Paige Peck, Candice Temple Seated L-R: Oatanisha Dawson, Annette Williams, Sheila Glaeser, Debbie Brown, Suzanne Clements, Faith Willis, Karen Hambright, Creta Carter Nichols, Linda O’Meara, Brandi Scott

2014 Honorees: Standing L-R: Dana Parker, Edith Payne, Miriam Perrone, Ariana Roddini, Suzanne Clements, Debbie Brown, Bryan Thompson, Creta Nichols, Catherine Pace, Sheila McNeill, Bess Thompson, Catina Tindall, Megan Triplett, Parra Vaughan, Jacqueline Weder, Elizabeth Wurz Seated L-R: Joni Bennett, Joan Boorman, Karin Brown, Dion Davis, Milann Gannaway, Candice Temple, Rhonda Hambright, Jennifer Leavy, Kathy Merck, Brenda Murray, Marjorie Gruber

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Speaker, Chaplain Catherine V. Pace, LT, CHC, USN

Arien Phillips, Creta Carter Nichols, Julia Smith & Vicki Coolidge

Mary Jenrette, Lisa Paucar, Angie Heys, Lindsey Bickmore

Cornell Harvey, William Ligon and Steve Kipp

Caroline Everson, Tres Hamilton

Krista Robitz, Bernice Mungin, Margie Mathieu

Tere Miller, Linda O’Meara and Dr. Faith Willis

Randy Payne, Debbie Alden, Tammy Abbott, Martha & Richard Armstrong

Kristal Jones, Regina Johnson, Mary Harris and Darrell Dawson

Gary Colberg, Krista Robitz, Valerie Hepburn and

Marjorie Mathieu, Lauren Perry and Lisa Morgan

Cheryl Gragg and Lynn Krauss

Catina Tindall, Barbara Miller and Woody Woodside

Creta Carter Nichols, Kate Nichols, Melinda Laager, Dawn Hart and Faith Willis

Mike Hodges

Valerie Hepburn and Bess Thompson

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39

The wedding bowl

Join the Second Harvest Supper Club in the Fight Against Hunger

The H. Shadron Wedding Bowl customized for the Perfect Wedding Gift, at The Tabby House.

The Tabby House Accents • Gifts • Linens • Wedding Registry

1550 Frederica Road, St Simons Island, GA 31522 • At the Roundabout 912-638-2257 • Open Mon - Sat - 9:00am - 5:30 pm

Imagine treating your family to a fun dinner out, and feeding a family in need while you’re at it. You can if you join the Second Harvest Supper Club for dinner out on the second Wednesday of every month. This movable feast of altruism visits a different restaurant every month. The host eatery will have agreed in advance to donate a portion of its food and beverage sales for the night – typically 20 percent – to Second Harvest, which uses the dona-

Call Us For Your Purchase Or Refinance

tions to purchase food to distribute to area nonprofits addressing hunger in the community.

“For every dollar donated we can purchase four meals,” says Kalista Morton, communications coordinator for America’s Second Harvest of Coastal Georgia. The Supper Club has netted $9,000 for the local Second Harvest affiliate since its kick-off event at

One Number, Three Locations

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Suite #123 Brunswick NMLS 340123

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Ziggy’s with dinner catered by Purple Sage nine months ago. Participating restaurants so far include: The Half Shell at the Pier, Locos Grill & Pub, Bennie’s Red Barn, Fireside Grill, Sal’s, J Mac’s, Georgia Sea Grill, Tramici/Halyards, Angel’s Cafe, the Ocean Lodge Rooftop Restaurant and Tipsy McSway’s, which invited Kalista to host its Wednesday night Trivia Contest, building the entire contest around food-related questions.

A public school teacher for 15 years, Kalista says she’s witnessed the epidemic of hunger first-hand. “It’s very real and it’s very sad.”

Second Harvest supplies a number of charities that directly and indirectly work to ease the problem: • Project Backpack sends food home with school children who might not otherwise eat on weekends; • The Boys and Girls Club of Southeast Georgia feeds its young members after school and during day-camp in the summer; • Manna House feeds needy adults in the community.

“We’re like the Costco of all the nonprofit agencies,” Kalista says, offering discounted food for various programs in seven Southeast Georgia counties. Second Harvest also works with local farmers, encouraging them to “plant a row” to provide fresh local produce for needy families in the community.

Keep up with the Second Harvest Supper Club on Facebook, or visit www.helpendhunger.org

Bird Watch Anytime 100 Sylvan Drive, Suite 150 • St Simons Island, GA • (912) 638-8344

Monday - Saturday 10:00 am - 5:00 pm www.lampandshadecollection.com Home Accessories and Lamp Repair

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One in a series of The Cloister

by Rose Thome Casterline Commissioned for the G8 Summit June 2004 * 48” x 72”

1610 Antiques 1610 frederica rd | SSi | 912.634.1610 additional Parking in rear

Sand Dollar Shores Properties, Inc. 165 Follins Lane St. Simons Island, GA 31522 912-638-4603 JOYCE HAAS • 912-269-0095 • RENAE KIRK • 912-258-1152 Association Management Vacation/Long Term Rentals Real Estate Sales

VIllaS aCTNew#tile62floorsMallery r downstairs, freshly painted interior.

T 2BR, 1.5BA town home. Great investment, primary ON C r or 2nd home. Fabulous pool in complex. e Call Renae Kirk to preview (912) 258-1152.

UND #90 Mallery VIllaS

2 BR, 2.5 BA townhome in Mallery Villas on St. Simons Island. This townhome has two master suites. Beautiful views of the lake from the deck off of the master bedroom and from the sunroom off of the kitchen. $189,900. Call Renae Kirk to preview this great town home today at 912-258-1152.

www.sanddollarshoresproperties.com 42

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Celebrating 31 Years in the Golden Isles

Gentlemen’s Outfitters Shops at Sea Island • 912-634-1521 • Glynn Place Mall • 912-264-1023

Pierce&Parker

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New Leaders Positioned to Continue Bank’s Growth United Community Bank in Brunswick recently appointed Mason B. Waters as president and CEO, and Michael “Skip” Swain as senior vice president and commercial relationship manager. In these new roles, Mason and Skip will help cultivate new business relationships within the Brunswick community.

“This transition represents a positive kick-off to where we want to be in Brunswick,” says Mel Baxter, chairman of the board of directors and former president of the bank. “We are seeing resurgence in the market since the economic downturn. We are excited to add these resources where we see a need in the community – where we have a history of establishing key relationships and where we see a strong future.

We look forward to continuing to serve the needs of the Brunswick community.”

Mason comes to United Community Bank with nearly 20 years of experience in the banking industry, including 10 years in Brunswick. He most recently served as senior vice president and senior loan officer of Atlantic National Bank in Brunswick.

Mason is the chair-elect of the Brunswick-Golden Isles Chamber of Commerce.

He has also served as chair of the University of Georgia’s Archway Leadership Task Force, is a past member of the American Cancer Society Advisory Board, and is a former recipient of the Coastal Georgia Volunteer of the Year Award.

Mason Waters

“United Community Bank has positioned itself to be a strong leader in the community,” says Mason, a native of Brunswick. “They have an incredible team, and I am really excited to be a part of such an established and well-respected company.”

Because Every Detail Matters

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Michael (Skip) Swain

Mason received his bachelor of business administration in accounting from the University of Georgia and is a graduate of the School of Banking at Louisiana State University. He currently lives in Brunswick with his wife, Jodi, and their two children.

Skip brings more than 10 years of banking industry experience to his new role at United Community Bank, including more than seven years in Glynn and Camden counties. Prior to joining United Community Bank, Skip served as vice president of commercial lending and director of business development for The Coastal Bank of Georgia in Brunswick, where he was responsible for creating and leading the business development plan for both Glynn and Camden counties. He began his career at First National Bank Camden County as collection/recovery specialist in 2003 and quickly moved his way up to the role of commercial loan officer.

“Joining United Community Bank as a commercial relationship manager gives me the opportunity to help the bank re-establish its brand in this market and focus on truly serving the needs of the local community,” says Skip.

Skip earned his bachelor of business administration in finance from Georgia Southern University and is a graduate of the School of Banking at Louisiana State University.

– United Community Banks, Inc. (NASDAQ: UCBI) is a registered bank holding company based in Blairsville, Ga., with $7.4 billion in assets. The company’s banking subsidiary, United Community Bank, is one of the Southeast region’s largest full-service banks, operating 102 offices in Georgia, North Carolina, South Carolina and Tennessee. The bank specializes in providing personalized community banking services to individuals, small businesses and corporations. Services include a full range of consumer and commercial banking products, including mortgage, advisory and treasury management. United Community Bank is consistently recognized for its outstanding customer service by respected national research firms.

Additional information about the company and the bank’s full line of products and services can be found at www.ucbi.com.

Simply Island men & Women

Like us on facebook and enter

to win a $100 gift certificate

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(912) 268-2467 | 204 Mallery Street, St. Simons, GA 31522

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Cassina Raising Funds for Complete Restoration of Tabby Cabins The Cassina Garden Club needs your help to continue restoring the Historic Tabby Cabins on Gascoigne Bluff. Work has begun on the exterior of the “Tea Cabin” or left cabin as you face the cabins with the Frederica River behind them, removing a damaging layer of Portland cement stucco that was smothering the historic tabby underneath. The cement was installed around 2001 in an effort to protect the tabby, and was the standard for the time, says Cassina member Janis Rodriguez.

It has since been found, however, that Portland cement does not bond well with historic substrates like tabby. In fact, when the contractor hired to perform the restoration, Tidewater Construction, began removing the old stucco, it came off in sheets. “It never adhered to the tabby,” Janis says. That allowed water to seep into the tabby and compromise the integrity of the cabin walls and roof. Now that the Portland stucco has been completely removed from the tea cabin, the club’s members have been able to

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watch as the newly exposed tabby dries out. “It was like the cabin took a deep breath and said, ‘I’m free,’” Janis says.

The cabin is also testifying to past restoration and stabilization efforts. An upstairs window, for example, includes a supporting timber original to the structure which was built by plantation owner James Hamilton about the 1830s.

The club is hoping to replace the modern windows with windows appropriate to the period, and has even found broken glass on site that – if dated by archeologists to the correct time period – may help guide the effort. Work on the Tea Cabin has stopped while the windows are being researched, which makes now the perfect time to visit the cabins and compare them sitting side-by-side, one with its tabby exposed and the other still coated in the Portland cement stucco.

In order to complete restoration of the Tea Cabin and commence work on the so-called “Meeting Cabin” to its right, the members of Cassina are

Mary Ellen Parkins and Janis Rodriguez

launching the second phase of their “Cabin Fever” campaign to raise funds for the work. Both cabin exteriors need to be stripped of the Portland coating, allowed to dry and then recoated with a historic stucco recipe compatible with tabby, then whitewashed. The windows and roofs need to be replaced, and then the insides of both cabins stripped of Portland cement and modern flooring. The electrical systems in both will also be upgraded. It will be much less intrusive and less expensive to do all the work at once, Janis says.

4-6 Happy Hour Daily Bloody Mary Bar • Fri. - Sun. 11-4

Catering?

Low Country BoiLS & oySter roaStS avaiLaBLe

228 REDFERN VILLAGE 912.634.6228

Open Monday - Thursday at 4pm • Friday - Sunday at 11am

Visit www.cassinagardenclub.org to make a donation via PayPal, or look for small hand-painted replicas of the cabins when you’re out and about this summer and drop some spare change inside. You may find them on St. Simons Island at: •Frederica House • Frederica Cafe • G.J. Ford Books • St. Simons Drug • Coastal Cleaners • The new offices of Coastal Illustrated and Golden Isles Magazine in Redfern Village.

In Brunswick look for the cabins at: • Farrow’s Salon • Pat’s Hallmark in the Glynn Place Mall – AHC

2 Locations @SimpleEleganceBrunswick www.simple-elegance.net 4242 Coral Park Dr • Brunswick • 554.0042 Glynn Place Mall • Brunswick • 275.7069 july/a ugu st 2 0 1 4

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Philadelphia Phillies Name Brunswick Resident ‘Mother of the Year’ Every year on Mother’s Day, the Philadelphia Phillies baseball team chooses the mother of one player as Mother of the Year. On May 4 the team honored Brunswick resident Rosemary Joseph Woods, mother of outfielder Domonic Brown. Rosemary is a pastor at Bibleway International Inc. Rosemary, right, is pictured with Domonic and Stephanie Gayle, left, on Mother’s Appreciation Day at Philadelphia’s Citizens Bank Park. A five-year MLB veteran, Domonic was a 20th-round selection by the Phillies in the 2006 amateur draft and a 2013 All-Star.

Arrive ready to learn.

Graduate ready to lead.

Come to the College of Coastal Georgia and enter an exciting world of study fields and career paths where challenges and discoveries shape achievement and success.

The world needs leaders. Let’s get started.

DEGREE PROGRAMS IN FOUR SCHOOLS OF STUDY: • NURSING AND HEALTH SCIENCES • EDUCATION AND TEACHER PREPARATION • BUSINESS AND PUBLIC AFFAIRS • ARTS AND SCIENCES

Apply today for Fall 2014

For more information, visit www.ccga.edu or call 912-279-5701.

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Historic Island Tours • Wedding Charters Shuttle Service • Sunset Wine Tours Private Bookings

Premier Caterer & Private Chef Services for St. Simons Island, Sea Island, Jekyll Island and Southeast Georgia Hand Crafted Hors D’oeuvres, Custom Wedding Cakes, Elegant Plated Dinners And Bountiful Buffets Tasteful Temptations takes pride in creating a menu perfect for your special day

Experience the

Difference

saint simons colonial island trolley tours Boards daily at The Pier at 10am - 12pm -2pm

Contact us get your customized Wedding Proposal St. Simons Island Office: 912-638-3640 Email: contact@tasteful-temptations.com Website: www.tasteful-temptations.com

Experience

Specialized Care.

The island’s only air-conditioned and wheelchair-accessible trolley. www.colonialtrolley.com

5-Star Rating TripAdvisor Ranked #1 Activity on SSI. Grade “A” on Angie’s List

Call 912-268-0363 or email rod@colonialtrolley.com for reservations or more information

You don’t have to go far to find specialized healthcare. Memorial Health University Physicians James J. Burke II, M.D., FACOG, FACS, and Oliver C. Whipple, M.D., FACS, are now seeing patients right here in Brunswick.

Dr. Burke is a fellowship-trained gynecologic oncologist who specializes in robotic surgery and minimally invasive procedures. Dr. Whipple is fellowship trained in minimally invasive, general, and bariatric surgery.

JAMES J. BURKE II, M.D.

OLIVER C. WHIPPLE, M.D.

Call today for an appointment. Dr. Burke: 912-350-8603 | Dr. Whipple: 912-350-3438 3226 Hampton Avenue, Suite F | Brunswick, GA 31520-4252 | memorialhealth.com

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Hospice of the Golden Isles earns prestigious 2014 Hospice Honors Elite designation.

The board of directors and leadership team of Hospice of the Golden Isles hosted a reception on the back deck of Marshside Grill June 5 to recognize the staff of HGI for earning the prestigious 2014 Hospice Honors Elite designation. Of 1,700 hospice providers nationwide, only 39 achieved this designation. Only two hospices in the entire state of Georgia attained this distinction.

Established by Deyta, this prestigious annual award recognizes hospices that continuously provide the highest level of satisfaction through their care as measured from the caregiver’s point of view. Deyta uses Family Evaluation of Hospice Care survey results to make its awards.

visit tHe golden isles premier optical Boutique • Comprehensive eye health and vision exams • Diagnosis and treatment of eye diseases • Complete selection of glasses and contact lenses We Welcome neW patients most insurance plans accepted including eyemed and vision service plan

“This award was bestowed upon our hospice by the families we serve who expressed their tremendous satisfaction with our care and their deep gratitude for the services provided,” says Karen Brubaker, chief executive officer of Hospice of the Golden Isles. “This accomplishment is a reflection of our team’s efforts and commitment to give their very best every day. I am enormously proud to be a part of this organization and to work alongside our team to achieve these outstanding results.”

Hospice employs about 100 professional caregivers – certified nursing assistants, registered nurses and chaplains – as well as cooks and a host of volunteers to care for patients with life-limiting illnesses. Talaxe Stephens, a hospice CNA for two years, describes her career as “my calling. If I can make a difference in somebody’s last days, that’s my calling.”

Danielle Moran, also a CNA with two years at Hospice under her belt, says she focuses just as intently on the families of her patients. Far from being emotionally detached, the professional caregivers at Hospice mourn their losses but understand, “You’ve got to be that strong person for them. You’ve got to be their hope.”

The nonprofit Hospice of the Golden Isles serves patients in Glynn, Camden, McIntosh, Brantley and Charlton counties. Hospice provides care for the body, mind and spirit, focusing on expert pain and symptom management and improving quality of life for patients with life-limiting illnesses. The mission of Hospice of the Golden Isles is to make every moment count.

Dr. Carlton HiCks optometrist

Trust more than 40 years of experience for your eye care needs 312 redfern village St. SimonS iSland, Ga • (912) 638-8652 Amy Broderick and Barbara Bruce

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beef up your summer.

Bob Brearley and Karen Brubaker

Talaxe Stephens, Doreen Reid and Janie Rodenberry

Danielle Moran and Diane Sawyer

delightful delicious

Mary Bradley and Gail Shiroky

20 years of taste & talent

DELANEY’S

BISTRO AND BAR

op en t ues- sat ,11- 2 p .m. dinner 6-10 p.m., bar 5 until.

3415 f red eri ca road st . si mons i sl and 912.638.1330 reservations definitely recommended

Brad Hummel and Charles Martin

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Wainwright Family Foundation Is Changing the Way We Give in the Golden Isles

Adam and Jenny Wainwright are aiming to revolutionize the way we give to our own in the Golden Isles. The couple introduced local business leaders to the concept they’re developing through the Adam & Jenny Wainwright Foundation at a luncheon held at the King & Prince Resort May 14.

The St. Louis Cardinals pitcher and his wife addressed the group through a video link from St. Louis, Mo. The foundation is hosting a Benefit Weekend Dec. 12 and 13 on St. Simons Island that will unite the community in supporting local charitable and social causes. “Jenny and I are so proud to have been born and raised in this community and know that all the blessings we have received are a direct result of the life lessons and humility we developed growing up in the Golden Isles. This will be the only place we will ever call home,” Adam says.

“We want to be a major contributor in making a positive and long lasting impact in our community and the world.”

To that end, the couple is hosting a Honky Tonk Gala at the King and Prince to kick off the Benefit Weekend that will include a live private concert by country singer Thomas Rhett. The attire is “country cool” and the menu will feature dishes prepared by St. Simons Island restaurants and special

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“backwoods concoctions” available at the bars. There will also be live and silent auctions to add to the fundraising opportunities.

On Dec. 13, the foundation will host a second country concert featuring Dierks Bentley, Thomas Rhett and a surprise guest.

A minimum of 50 nonprofits will be invited to join the foundation’s “Team 5-0” – Adam’s Cardinals jersey number – and share in the proceeds of the benefit weekend. Once selected and vetted, the chosen nonprofits will have the opportunity to sell tickets to the 2014 Wainwright Benefit Concert and keep 50 percent of the proceeds. The foundation estimates the potential benefit to the community to be in excess of $125,000 in one year, based on an anticipated 10,000+ in attendance.

To learn more about the Adam and Jenny Wainwright Foundation and the 2014 Benefit Weekend, visit www.wainwrightfamilyfoundation.com; find them on Facebook @Wainwright Family Foundation; or follow Adam on Twitter @AdamWainwright5-0. Businesses interested in signing on to sponsor the Benefit Weekend should contact Brent Hall at 352.302.8177 or email brenthallgroup@gmail.com

The Flower Basket Adds the Finishing touch with elegAnt FlorAl designs

Full service Florist 2440 Parkwood Drive Brunswick, GA

912-265-5990 • 912-638-8828 www.brunswickFlowerbAsket.net inFo@brunswickFlowerbAsket.net

Beginner Yoga Classes!

Your Wedding Reception & Ziggy’s

A Perfect Marriage Kripalu Yoga Sundays 4-5:30pm

Gentle Vinyasa Flow Tuesdays 8:30-10am Fridays 9-10:15am Gentle Yin Yoga Thursdays 8:30-10am Island atmosphere Chef & Catering Available Large or small receptions Live Entertainment & DJ Available Stage, lighting & dance floor provided Centrally located, excellent parking 206 Retreat Village • 912-222-8627 ziggymahoneys.com

for details on our classes see our website.

YOGA

PILATES

FELDENKRAIS®

TAI CHI

MASSAGE

ACUPUNCTURE

SKIN CARE

REIKI

www.balancessi.com

912-634-4747

2481 Demere Rd, Suite 100, St. Simons Island, GA july/a ugu st 2 0 1 4

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Fresh Fruits and Vegetables, Co-Op Style At 8 o’clock every evening, April Renau and Sam McPherson put down their cell phones, turn off the computers and shut off their days to technology. It’s an agreement the couple has held strong to following for several years, in order to help them maintain some semblance of sanity in a rush-rush world of chaos.

Proudly serving Southeast Georgia since 1987

The problem, though, is that for the past year, the couple has come to depend of Facebook, Google Docs and their cell phones, with these three tools being cornerstone applications to keeping their newfound business, the Southeast Georgia Co-Op. Well, it’s not so much a problem for Sam. “I love turning my phone off,” he says. “It just makes you feel, like, ahhh.” April, however, has a harder time not texting, emailing or messaging from her handheld device. “I mean, so it’s 8:15 at night,” she shrugs. “What’s one more, tiny, email that takes four seconds going to matter? He gets annoyed with me about it all the time.”

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Last year, the couple, who have known each other since they were 16 years old and attending Camden County High School together, had a baby, a fearless and feisty girl named Ella. Since then, their lives have turned 180 degrees, with their focus on the future much more in line with their habits in the now. They want to make sure their baby girl is healthy, and they want to make sure their personal habits ensure that they’ll be there along for her lifetime ride.

The two started by making changes in their kitchen and at the local grocery store, requesting organic and local produce from their mainstream supplies. Their requests were shoved aside, with more “maybe” and “we’ll see what we can do” answers coming from managers than actual answers. So, they took the issue into their own hands.

April and Sam talked to a small group of local friends, asking if any of them would be open to participating in a co-op style of grocery buying, with food coming from only organic suppliers.

When 10 or so people agreed, April got started.

She organized what is now known as the Southeast Georgia Co-Op, ordering or growing goods, and dividing it between co-op members.

“Anyone who orders with us, we call members,” April says. “It’s not a formal membership. There aren’t any fees, or requirements to order a certain amount every month. Basically, our goal, now and when we started, is to supply people with good, clean food, for good, low prices.”

Since they initially started the small co-op in May of 2013, more and more members have jumped on the bandwagon. Simple word of mouth, with a dose of social media, have both been powerful tools for the two. April and Sam now take orders via their Facebook page and through emails, with schedules of pick-up times and locations posted regularly online for those who order.

Helping Make Your Real Estate Dreams A Reality Since 1995.

Contact me today; I welcome the opportunity to help you too.

Gerry Peck, Broker

Down the road, the two – who are marrying in Woodbine this October – hope to open their own small storefront, selling only organic goods, from produce to flour. But for now, they are working on keeping up with the growing demand they’re seeing in their own small operation, which stretches from Camden to Glynn counties.

For now, the couple depends on their pluggedin store front as the central home base for their co-op. Several times a week, they post on their Facebook page (www.facebook.com/OrganicCoOpOfSeGa) the available produce, both fruits and vegetables, and take requests for coming weeks.

For more information about the Organic CoOp of Southeast Georgia, visit them online at facebook.com/OrganicCoOpOfSeGa. -Anna Hall

Island Property Company 223 B Redfern Village St. Simons Island GA 31522

912-223-5508 gerrypeck@gmail.com 912-634-2880 islandpropertyco.com

Paddle & Putt • Golden Isles Olive Oil • Chiropractic Palms

Picket Fence Properties • The Back Porch

Blackwater Grill • Tibi • Gogo • Coastal Eye Care

Willow •

World One Computers • Wake Up Coffee

Posh • Two Friends Wild & Personal • Viola’s • McRobin’s

Lyman Gallery • Elite Landscaping •

JOhn Shackelford P.C. • Gnats Landing

•

Island Property Company Shear Magic Salon

Flowers By Edward • The Queen Bee • Wallin Gallery Marsh Point • Bubba Garcias • The Vine

• The Tabby House Spa

Wild Souls Clothing Boutique • The Brunswick News

For the most unique shopping experience on St. Simons, come experience Redfern Village.

We look forward to seeing you!

For leasing info. contact Gerry Peck at Island Property Co. 638-2930.

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Stephen F. Kitchen M.D. is a graduate of the University of Cincinnati college of Medicine and completed his surgical training at the University of North Carolina, Wilmington.

He is Board Certified by the American Board of surgery and is a Fellow of the American College of surgeons.

Dr. Kitchen is an active member of the surgical staff of Southeast Georgia Health System and has been in private practice in Brunswick since 1995.

Dr. Kitchen offers a vast array of surgical procedures including:

• Laparoscopic Hernia Repair • Abdominal Surgery • Appendectomy • Breast Surgery • Arterial/Carotid Reconstruction

• Gallbladder Removal • Thyroid Surgery • Vein Treatment • Laser Tattoo Removal

Dr. Kitchen has extensive training in single Incision Laparoscopic Surgery. He is the first in the region to offer single-site gallbladder surgery using the da Vinci Robotic Surgery System®. Now, patients can experience the benefits of both single-incision surgery and those offered by the da Vinci Surgical System®, which includes less post-operative pain, faster healing and almost no visible scar.

We offer in-office procedures for the treatment of varicose veins, leg swelling and open leg ulcers.

With our state-of-the-art laser removal techniques, you can get rid of tattoos more comfortably, quickly and safely than ever before. Dr. Kitchen uses the SINON® ruby laser system, of which there are fewer than 2 dozen in The United States.

We use the latest medical and surgical techniques to ensure your comfort and healing and provide the most compassionate and attentive care possible. Our practice is dedicated to answering your questions and providing the best possible information to aid your medical decision-making. We look forward to working with you to develop a personalized solution to your medical concerns and helping you achieve a healthy lifestyle.

Stephen F. Kitchen, MD

56 00214835 copy3.indd 1

3226-B Hampton Avenue • Brunswick, Georgia 31520 • 912.265.0492 • StephenKitchenMD.com g o l d e n isle smagazine .c o m

3/13/14 9:03:51 AM

Comprehensive Cardiac Care

Cotton People Love To Live In

We Are Proud To Announce The Accreditation Of Our echo & nuclear laboratories.

Accreditation Status Signifies That The Facility Has Been reviewed By An independent Agency Which recognizes The laboratory’s commitment To High Quality Patient care.

What This Means For Our Patients: Confidence That You Are Receiving The Highest level Of diagnostic cardiac care.

Our ServiceS include: Consultations Cardiac & Vascular Ultrasound 264 REDFERN VILLAGE • SainT SiMOnS iSLanD, Ga 31522 Cardiac Catheterization 912-634-2775 • mcrobins@live.com Pacemaker Implantation & Follow-Up Analysis SHOP LOCaL Exercise & Chemical Stress Testing Nuclear Imaging Hypertension &Watkins, Cholesterol Management Dr. Lana Skelton, MD, FACC Dr. Mark MD, FACC Dr. Michael Butler, MD, FACC Dr. James Heery, MD, FACC 56th annual Cardiac Stenting WeAppointments are proudbyto announce the referral ACCREDITATION Most appointments can betoaccommodated We are proud announce the within a 24-hour period festival ACCREDITATION of our Echo and Nuclear laboratories.

Dr. Lana Skelton, MD, FACC

Dr. Mark Watkins, MD, FACC

Dr. Michael Butler, MD, FACC

Dr. James Heery, MD, FACC

sunshine

of our Echostatus and Nuclear laboratories.

Accreditation signifies that the facility has been Accreditation signifies that the facility has been reviewed by anstatus independent agency which recognizes the reviewed by an independent agency which recognizes the care. laboratory’s commitment to high quality patient

July 4th, 5th, and 6th 10am - 5pm daily

laboratory’s commitment to high quality patient care.

Whatthis this means forpatients: our patients: What means for our Confidence that you areare receiving the highest level of level of Confidence that you receiving the highest art, diagnostic cardiac care. diagnostic cardiac care.

July 4

pier villaGe / beachview drive st. simons island

entertainment, fireworks

264-0760

7:30 am - Golden isles track club one mile fun run 8 am - Golden isles track club 5 k 10 am - 5 pm - art & craft show 3226-A Hampton Ave. (912)264-0760 2 pm - Golf cart parade w/awards Appointments by referral 3 pm - maGic idol presented by maGic 105.9 visit us At: www.coastal-cardiology.com Consultations*Cardiac & Vascular Ultrasound*Cardiac Catheterization 5 pm - music by moJo bone Appointments by referral *Pacemaker implantation & follow-up analysis *Exercise & Chemical 7 pm - 10:30 pm - music by spike at the beach stress testing *Nuclear imaging *Hypertension & Cholesterol management Consultations*Cardiac & Vascular Ultrasound*Cardiac Catheterization *Cardiac stenting analysis *Exercise & Chemical9 pm - fireworks *Pacemaker implantation & follow-up Most appointments can be accommodated a Cardiologist 24-hour period lana S. Skelton Md, FAcc - Boardwithin Certified stress testing *Nuclear imaging *Hypertension & Cholesterol management July 5 Mark T. Watkins Md, FAcc Board Certified Cardiologist *Cardiac stenting **Coastal Cardiology – Glynn County’s only ICANL and ICAEL 10 am - 5 pm - art & craft show Most appointments can be accommodated within a 24-hour period Michael H. Butler - Board Certified Cardiologist & Interventional Cardiology accredited laboratory.

7 pm - 10:30 pm - movie niGht under the stars with Games James M. Heery Md, FAcc - Board Certified Cardiologist

3226A Hampton Avenue 3226A Hampton Avenue (912)264-0760

Jerry– rose, **Coastal Cardiology Glynn PA-c County’s only ICANL and ICAEL July 6 Shannonaccredited Hemenway, APrn laboratory.

10 am - 5pm - art & craft show

Glynn County’s only ICANL and ICAEL accredited laboratory.

the sunshine festival is sponsored by pier villaGe association July 4th fun run and 5k races sponsored by Golden isles track club

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PamPer Your Skin ThiS Summer Indulge with a variety of Eminence scrubs to choose from.

GIFT CARDS FOR EVERY SERVICE Facials and Skin Therapies Spa Treatments Massage Therapies Waxing Treatments Manicure and Pedicures Makeup and Skin Care Products Hair Care Services and Products

Call For Appointments: • (912) 638-7799 www.theislanddayspa.com 60 Cinema Lane, Suite 140, St. Simons Island • (Next to Island Cinema)

Hearing for Life, Life in Balance.™ If you’re experiencing losses in hearing or balance, get diagnosed and treated correctly with the sound advice of Southeast Georgia’s only licensed Doctor of Audiology, Dr. Eric T. Linert. You may not need a hearing device, but if you do, trust the audiologists at Advanced Hearing & Balance Center to fit you with a superior, affordable solution from among several brands. An approved provider for most insurance plans, third party payers and Medicare, you’re treated like a patient, not a sales prospect.

If you have hearing loss, see a hearing doctor.

Ask your physician to refer you to: Dr. Eric T. Linert Dr. Kimberly S. Joiner

NEW LOCATION! We’ve moved to better serve your medical needs!

Southeast Georgia Health System Medical Plaza ADVANCED 3025 Shrine Road Suite 490 HEARING & BALANCE CENTER

912-267-1569

Learn about hearing loss at: www.HearingBalanceCenters.com Volunteer caregiver: Coastal Medical Access Project & Georgia Lions Lighthouse Project

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Martin’s

Vintage Rides Available for Weddings and All Special Events

912-279-0177

D.A. Martin d/b/a

www.martinsweddingtransportation.com eagleridgeranch1@gmail.com

Lily ob/gyn Tina Mitchell MD, FACOG

Excellence in Womens Health

912.638.1801

3 Convenient Locations

St. SimonS • BrunSwick • waycroSS www.lilyobgyn.com

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The World Lies East:

The Inspiration Of Marsh, Sea And Sky

C

arol Dumas is very close to the discussion over the fate of the Dart House, lately in the news since the BrunswickGolden Isles Chamber of Commerce vacated the premises and started seeking a buyer for the historic house. Not only is Carol business partners with Bill Brown, a Dart descendant who was born and raised in the house, she also lives mere blocks away and often finds herself pondering the Marshes of Glynn from the front porch

of 4 Glynn Avenue. A writer, Carol finds it to be an inspirational spot.

Three highway lanes are all that lie between Carol and Lanier’s Oak, the spot where 19th Century poet Sidney Lanier was said to have penned his famed ode to the Golden Isles, “The Marshes of Glynn.”

While sitting one afternoon in that same spot, Carol was moved to pen her modern answer to Sidney, which we offer now along with a reprinting of the original.

The Marshes of Glynn Glooms of the live-oaks, beautiful-braided and woven With intricate shades of the vines that myriad-cloven Clamber the forks of the multiform boughs,-Emerald twilights,-Virginal shy lights, Wrought of the leaves to allure to the whisper of vows, When lovers pace timidly down through the green colonnades Of the dim sweet woods, of the dear dark woods, Of the heavenly woods and glades, That run to the radiant marginal sand-beach within The wide sea-marshes of Glynn;-Beautiful glooms, soft dusks in the noon-day fire,-Wildwood privacies, closets of lone desire, Chamber from chamber parted with wavering arras of leaves,-Cells for the passionate pleasure of prayer to the soul that grieves, Pure with a sense of the passing of saints through the wood, Cool for the dutiful weighing of ill with good;-O braided dusks of the oak and woven shades of the vine, While the riotous noon-day sun of the June-day long did shine Ye held me fast in your heart and I held you fast in mine; But now when the noon is no more, and riot is rest, And the sun is a-wait at the ponderous gate of the West, And the slant yellow beam down the wood-aisle doth seem Like a lane into heaven that leads from a dream,-Ay, now, when my soul all day hath drunken the soul of the oak, And my heart is at ease from men, and the wearisome sound of the stroke Of the scythe of time and the trowel of trade is low, And belief overmasters doubt, and I know that I know, And my spirit is grown to a lordly great compass within,

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That the length and the breadth and the sweep of the marshes of Glynn Will work me no fear like the fear they have wrought me of yore When length was fatigue, and when breadth was but bitterness sore, And when terror and shrinking and dreary unnamable pain Drew over me out of the merciless miles of the plain,-Oh, now, unafraid, I am fain to face The vast sweet visage of space.

To the edge of the wood I am drawn, I am drawn, Where the gray beach glimmering runs, as a belt of the dawn, For a mete and a mark To the forest-dark:-So: Affable live-oak, leaning low,-Thus--with your favor--soft, with a reverent hand, (Not lightly touching your person, Lord of the land!)

Bending your beauty aside, with a step I stand On the firm-packed sand, Free By a world of marsh that borders a world of sea.

Sinuous southward and sinuous northward the shimmering band Of the sand-beach fastens the fringe of the marsh to the folds of the land.

Inward and outward to northward and southward the beach-lines linger and curl As a silver-wrought garment that clings to and follows the firm sweet limbs of a girl.

Vanishing, swerving, evermore curving again into sight, Softly the sand-beach wavers away to a dim gray looping of light.

And what if behind me to westward the wall of the woods stands high?

The world lies east: how ample, the marsh and the sea and the sky!

A league and a league of marsh-grass, waist-high, broad in the blade, Green, and all of a height, and unflecked with a light or a shade, Stretch leisurely off, in a pleasant plain, To the terminal blue of the main.

Oh, what is abroad in the marsh and the terminal sea?

Somehow my soul seems suddenly free From the weighing of fate and the sad discussion of sin, By the length and the breadth and the sweep of the marshes of Glynn.

Ye marshes, how candid and simple and nothing-withholding and free Ye publish yourselves to the sky and offer yourselves to the sea!

Tolerant plains, that suffer the sea and the rains and the sun, Ye spread and span like the catholic man who hath mightily won God out of knowledge and good out of infinite pain And sight out of blindness and purity out of a stain.

As the marsh-hen secretly builds on the watery sod, Behold I will build me a nest on the greatness of God: I will fly in the greatness of God as the marsh-hen flies In the freedom that fills all the space ‘twixt the marsh and the skies: By so many roots as the marsh-grass sends in the sod I will heartily lay me a-hold on the greatness of God: Oh, like to the greatness of God is the greatness within The range of the marshes, the liberal marshes of Glynn.

And the sea lends large, as the marsh: lo, out of his plenty the sea Pours fast: full soon the time of the flood-tide must be: Look how the grace of the sea doth go

About and about through the intricate channels that flow Here and there, Everywhere, Till his waters have flooded the uttermost creeks and the low-lying lanes, And the marsh is meshed with a million veins, That like as with rosy and silvery essences flow In the rose-and-silver evening glow.

Farewell, my lord Sun! The creeks overflow: a thousand rivulets run ‘Twixt the roots of the sod; the blades of the marsh-grass stir; Passeth a hurrying sound of wings that westward whirr; Passeth, and all is still; and the currents cease to run; And the sea and the marsh are one.

How still the plains of the waters be!

The tide is in his ecstasy.

The tide is at his highest height: And it is night.

And now from the Vast of the Lord will the waters of sleep Roll in on the souls of men, But who will reveal to our waking ken The forms that swim and the shapes that creep Under the waters of sleep?

And I would I could know what swimmeth below when the tide comes in On the length and the breadth of the marvellous marshes of Glynn.

– Sidney Lanier, 1842-1881

935 Beachview Dr • SSI • 912-291-4300 • www.oceanlodgessi.com

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Sidney’s Spot If I were to stop and stand and gaze Eleven long miles through the haze ...

I’d hear him call me to sit in sand “Look,” he shouts, “the view is grand!”

Sidney’s spot, on map a dot, reveals itself to me Down by the Golden Isles, a visitor here to see Grass, and mud and shells, it’s got But little draws me to Sidney’s spot.

Seedlings grow and marshes flourish Reclaiming tides come through to nourish More grand than one could ever guess Great God’s good hand does ever bless.

Tell me Sidney; ... What about your spot?

Must I visit ... and read your lot Of grass and birds and poem’s rhyme “Come over here,” says Sidney, “spend some time.”

Perhaps words would shape a poet’s smile If I sit with Sidney to gaze awhile “Write words,” says he, “think hard and try,” But it isn’t good or easy ... I sigh.

Could I write verse?

I’ve pen and pad in my purse Words flow with a visit from my muse Words! Blasted words! Which ones do I use?

Off the firm bench and out of the park!

No, wait ... it isn’t even dark Alas, my work at home to be done?

But it can wait, ‘til the setting sun.

What held his gaze with each coming tide?

The Atlantic’s spread is vast and wide, This marsh, this Ocean’s grass ... forever I can see This gaze of mine will not let me be.

The view revealed – and I was caught To sit with Sidney on his spot “Yes,” he tells me, “You have this time!”

I sit here now, with this muse of mine.

For Sidney’s spot Is no mere dot A poetic place to be Sitting there with Sidney, beneath his mighty tree

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Recounting now, his fabled fall

Discover the Fountain of Youth

From flutist, poet, father ... all.

Though he made rhyme beneath this tree

Beyond the Gates.

His health failed to set him free.

The fame he sought Could not be bought As I view in shaded glen Saved by his poetic words and his poetic pen For Sidney’s spot Is worth its lot To a captive ‘neath this tree Hymns of words so many now, words I’ve come to see From Sidney’s perch I’ve found his church Through sky and sea and song His lovely verses sing to me, though they are very long.

My spirit soars and I am lifted For Sidney’s words are very gifted.

They wrap me in a quilted cloak As I pause beneath Lanier’s Great Oak. – Carol Dumas, 2012 As a contented Yankee transplant to Southeast Georgia for more than 20 years, Carol Dumas at 60 found her voice as a serious writer. She now finds inspiration in Brunswick writing non-fiction, memoir, cookbooks and blog spots and in viewing our golden Marshes of Glynn from the “other side.” Carol is a member/contributor with the SSI Literary Guild and its Writers Group and belongs to the International Women Writer’s Guild, NYC. and the Southeastern Writer’s Association.

Sidney Lanier

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136 Marsh’s Edge Ln. • St. Simons Island, GA 31522 (912) 291-2000 • www.Marshs-Edge.com Independent Living • Assisted Living • Alzheimer’s Care Skilled Nursing • Rehabilitation

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Summer Jazz Concerts are Back by Popular Demand The Phil Morrison Trio kicked off the 2014 season of Jazz in the Park hosted

by Golden Isles Arts & Humanities May 25. Upcoming performances include: Elisha “Atlas” Parris on July 13; Sam Rodriguez Latin Jazz on Aug. 24; and Michael Hulett on Sept. 21. Concerts begin at 7 p.m. in Neptune

Park on St. Simons Island. Admission is $10 for adults; $5 for children 6-12; and free for kids under 6. Bring a chair or blanket, a picnic supper and your favorite beverage for an evening of music by the sea.

Versie Thomas, Alice K. Carter, Shirley Wilson, Margie Harris, Joyce McClendan, DelRia Baisden, Myrna Scott Amos, Sharon Blue Lee, Tamara Thorn

Rayea & Paul Pieschel

Where Riding Is Fun, Friendships Are Made And Memories Last Forever

Kelli Jordan—Owner / Trainer With over 20 years experience and three World Championship titles, Kelli inspires her students to be the best they can be.

RegisteRing now FoR AFteR school PRogRAms Private and group lessons are available along with package discounts.

Whether you are new to the world of horses or a seasoned show rider, you will love taking lessons at Golden Isles Riding Academy.

convenient location: 231 Andy tostensen Road Brunswick, gA Off Highway 17 South between Jekyll Island and I-95 Exit 29 912-506-3325 • www.GoldenIslesRidingAcademy.com 64

g o l d e n isle smagazine .c o m

feat. a new bar menu

happy hour daily 5-6:30.

featuring a new bar menu

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Linda & Jeff Williams, George Yarborough, Lynn Hamil

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Just The Facts

There were nearly

43,000

n w o r G a i g Geor

farms in Georgia in 2012 encompassing nearly 10 million acres of land with an average size of 228 acres per farm.

In 2012 there were

53

farms encompassing 3,600 acres in Glynn County.

26

of those are between 10 and 49 acres in size. 15 are less than 10 acres.

In 2009, almost

34,000

acres of turfgrass were harvested in Georgia. Growers may harvest up to 4,444 square yards per acre per cutting, but normal yields range from 3,800 to 4,200 square yards per acre.

Rabbiteye

blueberries

are native to Georgia, and make up most of the state’s commercial production. “The Peach State” would more accurately be nicknamed “The Blueberry State,” as blueberry production now outpaces peach production.

Tobacco production in Georgia involves more than

200

growers on 14,000 acres in 26 counties.

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g o l d e n isle smagazine .c o m

2.4 million

Americans eat pounds of peanut butter a year, enough to make more than 10 billion peanut butter and jelly sandwiches.

Georgia ranks first in the nation in production of peanuts, contributing

45

% of the U.S. crop.

Right at

half

One acre of peanuts makes

30,000

of the state’s peanut crop is used to make peanut butter.

peanut butter sandwiches.

Georgia ranks third nationally in cotton production and acres planted. The 2009 crop covered 1 million acres and yielded

Georgia was the

first

colony to produce cotton commercially, planting it near Savannah in 1734.

1.82 million bales.

Cotton

was an ingredient in the first light bulb, the telegraph, the Wright brothers’ plane and the first automobile tires.

Georgia produces enough cotton to make approximately

334 million pairs of jeans.

– Sources: Georgia Department of Agriculture; The Georgia Farm Bureau; The University of Georgia Extension Service; The USDA Census of Agriculture, 2012

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67

The Nature

Connection

Fairies on the Beach B Y Ly d i a T h o m p s o n

A tiny white bird with big liquid brown eyes huddles on the beach, trying hard to not be noticed. An adult bird flies air cover for the newly fledged least tern, zigging and zagging around a beach walker who is, perhaps, enchanted by the acrobatics of this little bird and completely unaware that the baby is nearby. It is the time of year when least terns are coaxing their babies from their beach nests.

These babies are flying, but they need some time to get strong like their parents. Just 8 inches long, least terns are the smallest North American terns. When they appear on the beach, they are like fairies sailing over the sand. They have a delightful call that is similar to a squeaky toy. However, they also have a problem, and the problem is us.

Like the migratory least tern, we love the sandy beaches in the summer, endangering the small depressions in the sand in which least terns lay their eggs. They sit quietly on the eggs for about a month until the chicks hatch. Most beach nesting chicks are born precocial, which means their eyes are open. They have feathers and can walk.

The adult tern’s job is to feed these hungry babies fish, and lots of it, hence the convenience of their beach habitats.

Least terns have, however, been distracted by the increasing presence of humans. Buildings with flat roofs in particular confuse the small birds. When covered with light colored pebbles, those roofs look like beaches from the air, and many least terns set up housekeeping there.

One popular nesting site is the Publix Super Market in Brunswick.

Like the terns we’ve crowded off their natural beach habitat, scientists have gotten creative in their approach to helping these little visitors. A while back while dredging the St. Simons Sound, Steve Calver, an engineer for the U.S. Army Corps of Engineers, came up with an idea. He was going to build an isolated island made of dredged material where the embattled least tern could nest. Working with biologists of the Georgia Department of Natural Resources, the corps used sand dredged from the Brunswick Harbor to create Brunswick Spoil Island beside the ship channel between the Brunswick Peninsula and Jekyll Island.

The first few years after the island was built lots of species used the island. It hosted one of the largest colonies of royal tern but no least terns. But this year, at last, the least terns have moved onto the is-

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g o l d e n isle smagazine .c o m

land. Tim Keyes, a biologist with the Nongame Wildlife Division of Georgia’s DNR, just reported 300 least tern nests on Dredge Island.

This is great news.

So the next time you’re strolling the beach and find a little white bird dive-bombing you, back up a little and look for the fairies on the beach. G Whether Lydia Thompson is talking about birds, banding, or drawing birds, her major focus is to intertwine her bird studies and her art. Now she is pursuing her studies of birds & the art of the intaglio print. Preservation and conservation of bird habitats are her major concern. She is blogging at www.coastalgeorgiabirding-lydia. blogspot.com.

Backpack Report Card • Should Not Extend Above Shoulders

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Hip & Chest Straps

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No Extras; ex. CD Player, Lunch Box, Clothes, Etc.

Packing It Right: Heaviest Books Closer To Body

Lifting Of Pack Carrying The Pack Posture

• Keep Both Shoulder Straps In Place And Pack Centered • Spinal Forces Increase With Distance From The Body’s Center

Notes:

Weight of Pack: No More Than 15% Of Body Weight

Lifting The Pack: Lift To Waist As Legs Straighten

Carry The Pack: Straps Over Both Shoulders Pack Should Rest In The Middle Of The Back Pack Should Not Rest Lower Than The Back

Posture:

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Bend At Knees

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X

If Incorrect

Fit Padded Shoulder Straps

• Should Never Exceed 15% Of The Child’s Weight To Avoid Excess Loads On The Spine

4 X’s = D (Could Be Painful)

Size

• Should Sit Evenly In Middle Of Back

• Padded Straps Help Even Pressure Over The Shoulders

Weight Of Pack

0-1 X = A (GREAT)

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69

The

Dish

Sweet Summertime B y B r a d C a m p b e ll , C atc h 2 2 8

Will Smith sings it best in his hit Summertime – “School is out and it’s sort of a buzz … summer, summer, summertime.”

As I sit and write this bit, the individuals known as the class of 2014 have just graduated from high school and are ready to start embarking on the next portion of this journey called life. The vast majority of them will have a carefree summer – most of which will be spent here at home in the Golden Isles – before heading off to college; their last summer of freedom without the worries of everyday real life.

When I was younger, I did not relish the natural playground that the Good Lord has bestowed upon us here in the Golden Isles. I mean, think about it; we really have it all. Beaches, sunrises, sunsets, surfing, inshore fishing, offshore fishing, crabbing at the pier, hunting, historic parks and landmarks, oceanfront concerts by the Lighthouse, great weather, beautiful marshes, rivers and hammocks – just to mention a few. The rest of the world is starting to catch on; readers of Travel and Leisure Magazine recently voted St. Simons Island THE BEST beach town (http://www.travelandleisure.com/articles/americas-favoritebeach-towns/2).

I recently went offshore fishing with my sister and brother-in-law. We were fishing the Gulf Stream 92 miles east of the Golden Isles. We left the dock at 3 a.m. – yes, I said a.m. It took three hours to get there on their 41-foot Luhrs Sportfisherman.

The crew was excited and ready to get their “fish” on. Captain Alan went over the safety issues and reminded everyone that “jungle rules” applied. Simply stated, whoever gets the rod gets the fish. The morning started out quiet with the exception of a portion of the right squid teaser being stripped off by a fish, most likely a wahoo. The seas were extremely calm, even glass-like. I had forgotten how serene and calm the ocean can be. We ran seven lines in the water with a few teasers and waited for the “bite.” We ran into a pod of bottlenose dolphins.

There must’ve been 150 of them. A handful of them escorted the boat.

It was awesome to witness their grace and beauty as they swam in front of the boat.

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About 10 a.m. the pandemonium began. We heard “fish on” over and over. We could only get two baits in the water before they were struck again by one mahi mahi after another. The action went on for more than two hours. It was orchestrated craziness, a pure adrenalin rush, the most awesome “natural high” that you can imagine. It was incredible. By the end of the day, we had an array of fish including dorado – aka mahi-mahi – blackfin tuna, little tunny, barracuda and amberjack.

It was 9:30 p.m. by the time the boat and fish were cleaned and the crew was ready to leave the dock. It was a very long, exciting day and I look forward to my next trip out there on the open ocean.

In honor of the dorado I caught on my trip, I would like to share with you my blackened mahi mahi recipe. I think you will enjoy it, especially if you are blessed enough to catch your own mahi mahi and have it for dinner that night. If you prefer, you can bring your fresh catch up to Catch 228 and let us prepare it for you. Either way, summertime is here; make the most of this heavenly place we call home. G – Catch 228 Oyster Bar & Grill is located at 228 Redfern Village on St. Simons Island. They open at 4 p.m. Monday through Thursday, and at 11 a.m. Friday through Sunday.

Blackened Mahi Mahi with Orange Buerre Blanc Sauce 2 limes (fresh) 48 ozs mahi mahi filets

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the Designer consignor Design Mistake #33

1/2 tsp black pepper 1/2 cup tequila 2 tbsps canola oil 2 tbsps butter 1 cup orange juice 1/2 cup dry white wine 1 cup heavy cream 1 tbsp fresh parsley leaves (very finely chopped) 4 tbsps butter (cut into cubes)

“I can’t believe my husband doesn’t just love it!”

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Microwave limes in a small bowl to release essential oils. Set aside until just cool enough to handle.

Season fish with salt and pepper and place in a non-reactive container for marinating. Squeeze lime juice over fish and add rinds to the bowl.

Pour tequila over filets, cover and let marinate in the refrigerator for at least two hours.

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About 20 to 25 minutes before mealtime, prepare orange beurre blanc by combining orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place.

Heat oil over medium heat in a large sauté pan and add butter.

Sear marinated filets flesh side first, leaving undisturbed for at least 2 to 3 minutes to allow the surface to begin to caramelize and prevent tearing of the fish. Flip over to sear the skin side. Allow to cook for 5 to 8 minutes or until flesh springs back when gently prodded. Remove to a tray and let rest.

Whisk butter into sauce just before serving and spoon over and around the fish.

Children’s Boutique and Factory Warehouse

155 Skylane Road, St. Simons • 912-638-7700 • Monday - Saturday, 9:30 - 5:30 july/a ugu st 2 0 1 4

71

Green

Acres

Sowing Change B Y A m a n d a K i r kl a n d

Bob Dylan had it right; the times they are a-changin’. I can sit on my front porch shelling peas and see interstate practically every which way I turn. I have it on very good authority (meaning neighborhood gossip, of course) that we’ll soon have Kohl’s department store and Sam’s Wholesale Club right across the street from the farm. That’s almost inconceivable to those of us who still remember when Golden Isles Parkway used to just be “the spur” and faded off to dirt as soon as it hit Cate Road.

Back about 35 years ago a deputy chief firefighter from Washington, D.C., named John Beach was looking to settle here and found enough land at the end of that dirt road to make himself a nice home. When I say “make himself,” I actually mean he built it with his own two hands. My husband’s grandfather cut timber from the land and used it to frame the house. He wired the house with electricity and did everything short of laying the brick. Actually, I think it bothered him a little that he didn’t do that himself because later in life he would always bring up that he “did everything but lay the brick.”

Not only did Grandpa Beach work hard but he expected hard work out of his grandkids, as well. My husband can remember clearing the land that would later become farm land when he was about six or seven years old. Grandpa would cut the trees down with a chainsaw, holler “TIMBER” and Josh would hook the trees up to a log chain on the back of the tractor, at which point Grandpa would haul them away. Just for the record, all that hard work only ever earned Josh was a tuna sandwich at lunch time. That was back when kids worked because they were expected to, not because they would be rewarded.

I married into the family about 15 years ago and it was Nanny and Grandpa who gave me my introduction into farming. Grandpa, the kids and I would ride around to all of the pecan trees and pick up every single pecan that he saw. The kids and I always gave up long before he did. When summer would come around the exact same scenario would play out with the blueberry bushes. As for the blueberries, though, the kids would eat just as many as they would drop into their converted plastic milk jugs.

Grandpa was the one who taught me to make sure all of the eggs were pointy end down when we collected them from the chicken coop.

He always had a lengthy explanation for why they were supposed to be better that way, but shamefully I can’t remember for the life of me what it was.

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g o l d e n isle smagazine .c o m

Just as my husband worked this farm at a young age, my kids do the same today. When it’s time to harvest in the garden, everyone has a job. Some kids are pickers, some are carriers and some are bucket movers. As a matter of fact, last night when I realized I needed a green veggie for dinner, a few of the kids ran over and picked string beans and voilá, dinner was done.

When a young bull needs banding (which I’m not even going to try to explain; you’ll just have to trust me on this one) it’s the boys who go out to take care of business. All of the kids know to put any leftover food in our hog bucket; at the end of the day, they take it over to feed the hogs. At this point, we don’t need trees cleared so our 5-year-old doesn’t have to follow behind Josh and hook trees up to the tractor, but I imagine that if it did need to be done Josh would have the kids out there doing it with him.

This farm, our family, and this community has come a long way in these past 35 years. Grandpa passed away a couple of years ago but he left his family with an indelible spirit of hard work, self-reliance and perseverance. Maya Angelou said: “If you don’t like something, change it. If you can’t change it, change your attitude. Don’t complain.” I guess I can’t change what’s going on across the street but, as for us, we like things here at the farm just fine the way they are. G Amanda Kirkland is a Georgia girl who fell in love with a redneck and had five beautiful redneck children. She spends her days taking care of those five kids, about 25 cows, 100 chickens and a garden that has fed her family for at least three decades.

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73

Digressions Of

DD A Dilettante

Mrs. Hearn in the Dining Room with the Meatloaf

BY Bud Hearn “He stopped loving her today. They placed a wreath upon his door. Soon they’ll carry him away. He stopped loving her today.” – A classic three-in-one obituary sung by George T. Jones.

My wife and I are having dinner. Meatloaf, mashed potatoes, okra, onion pie and biscuits. The Heinz ketchup bottle sits upside down. What more could any Southerner want?

Conversation lags. She picks up the newspaper, reads the obituaries. I think it strange, but give it little more than mild curiosity. Who needs chatter with delicious food? Then, out of the blue, she says, “How shall I announce your passing?”

“Lost my appetite. I see you’re not finishing yours either. Chow down,” she says.

I suddenly feel ill. Maybe the third helping was too much. Men are such gluttons.

She continues. “Time is short. You’re a hack. Embellish yourself for the final day. Make up some creative lines for your send-off. I have some suggestions.”

“How about, ‘He changed address?’” she suggests. “Or maybe, ‘Left us in a rush?’ Since you’re in the real estate business, how about, ‘His loan came due,’ or maybe, ‘He paid his last installment?’”

“Passing what? You want me to pass you some more meatloaf?”

“No. I just want something more creative to announce your demise.”

My demise? I stop chewing. The mouthful of meatloaf turns to mush. She looks at me and smiles. “Obituaries are so dull. Listen, it reads, ‘He died, she passed away, he met his Lord.’ So dreary. How do you want yours to read?”

Strange thoughts flash through my mind. Thoughts like how easy it’d be to murder someone with meatloaf. Who can know what’s inside of it? Besides, Southern men don’t even chew meatloaf. They’re like savage dogs.

It’s over the lips, across the tongue, lookout tummy, here it comes. Teeth are useless.

Meatloaves are mammoth. They can mask all manner of deadly toxins or lethal devices. Meatloaf is never served in prison for this reason. Baked inside might be nails, tacks, needles, nuts and bolts, roaches, dirt, glass shards, anything, even fertilizer. I suddenly feel sick. I try to shake it off. “Haven’t thought much about it. Why do you ask?” She rolls her eyes. I notice she’s only eaten potatoes and okra.

Death’s not a laughing matter. It demands more respect than this. Then I remember Marvin, a funeral director. He once told me about someone’s interment. A large easel with a chalk board stood next to the red-clay hole. A pink princess phone lay on the coffin. The message read, “Jesus called!”

She doesn’t let up. “How about, ‘He lost his lease,’ or maybe, ‘Closed his last deal?’” She looks at her watch, then glances at the cold meatloaf left on my plate. My stomach growls.

I remember a lawyer’s favorite, “He found no loophole.” I decide to chime in, not wanting to lose the last opportunity to glorify myself. I suggest, “He defied gravity.” She shakes her head. I offer up, “He dropped like a dead fly.”

She looks disgusted.

She says, “He left us hanging.” I frown, thinking it might be the case. I wanted to say, “He had enough.” Good thing the meatloaf was still in my mouth.

Ron’s a preacher. He says he prefers, “He was reassigned.” I definitely don’t want Rodney Dangerfield’s tombstone: “There goes the neighborhood.”

“Oh, just wondering. These announcements have no life.”

“No life? These folks are dead,” I say.

“They’re so somber. Who’d want to attend a funeral for someone who had simply ‘passed?’ Nobody. When you go, I want it to be a big event. It’s gonna be hard enough as it is to find pallbearers,” she says. “Let’s concoct some good ones for you. It’ll be to late too to think about it when you’re gone. I might be playing bridge. Or it might interfere with Downton Abbey.”

“Hey, I’m feeling great. I don’t wanna think about dying. What’s the rush?

Say, why aren’t you eating your meatloaf?”

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g o l d e n isle smagazine .c o m

“You’re looking pale,” she says. I feel my pulse, opt for the peach cobbler while there’s time. She comments, “Eat up, it might be your last.” If so, what a way to go.

Hard to say which hyperbole she might choose for her own announcement.

But if I have a say, hers will read, “She stopped cooking here today.” G Bud Hearn was born in Valdosta and grew up in Colquitt. A graduate of the University of Georgia, he moved to Sea Island in 2004. He cohosts the weekly Friday Forum community lunches at the McKinnon-St. Simons Airport, invests in real estate, writes Inane Vignettes (two books), and also engages in travel, photography and piano playing.

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Money

$

Talks

Business Value: Understanding & Reducing Risk Prepared BY Rich Goeldner | Fair Value Advisors If you operate a business, you’ve invested the valuable resources of time and talent, and if you are a business owner, you have invested your hardearned money. As both investor and investee, you should be doubly focused on increasing the value of your business and being a good steward of your resources.

Whether you plan to sell the business this year or hope to hand the reins to the next generation, there are five key factors to keep in mind when considering the value of your business: revenue growth, profit margins, asset utilization, financing, and risk. While it takes all five to paint a complete picture, risk is most often overlooked. Higher risk businesses tend to sell for a lower multiple of earnings because the buyer wants a higher return.

What is risk?

Simply defined, risk is uncertainty. How predictable are the future revenues, profits, and cash flows of the business? Potential buyers normally look at historical business performance to make these predictions; one of the best indicators of the future, after all, could be the past. Wall Street analysts sometimes refer to earnings “quality,” or the ability to repeat or maintain the current level of earnings. If you plotted the annual revenue and earnings over the past few years from your business and the results look more like an EKG than a nice, steady incline, the risk alarms should be sounding.

Rich Goeldner ASA, CBA, CVA

So, what makes a risky business? And we aren’t talking Tom Cruise here. A few things to consider when it comes to minimizing risk…

is going to want assurances that the key customer will remain with the business, and even those assurances may not minimize the perceived risk to a potential buyer.

All your eggs in one basket

Pigeonholed production

Can you take a one month trip to Europe this summer and know that your business will continue operating effectively? If you get hit by a bus tomorrow, does the business continue operating? Personally, I prefer the trip to Europe, but the issue remains the same.

We all like to feel important, and for many businesses, so much is dependent upon the owner/operator or a key member of management. Unfortunately, this importance can actually reduce the value of the business. For example, if customers will only talk with the key person, how will a new business owner feel confident that customers will be retained?

One customer drives the train Being dependent upon a key customer can be lucrative but dangerous, especially if the demands from this customer are growing. If you are increasing payroll, facilities, or other infrastructure to support a key customer, ask yourself what happens if and when you lose this customer. A potential buyer

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Specializing in a very narrow product or service line can help your business stand out in the marketplace. However, while this may provide a competitive advantage, it can be dangerous to become too dependent on just one source of demand. If this line dries up, what alternatives does the business have? Perhaps some diversification through a complementary line can help reduce this risk.

The prudent buyer will ask the right questions to identify latent risks like key-person dependence, customer concentration, or lack of diversification.

Therefore, it is important to evaluate and reduce these sorts of risks before you are put in the hot seat. An easy way to remember it: minimized risk = maximized value. G Rich Goeldner ASA, CBA, CVA is an executive director with FairValue Advisors, LLC. Rich has specialized in appraising closely held businesses for over 20 years in a broad range of industries. He can be reached at 912.638.0356

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By

Design

Accessories Make the Outfit, And the Home B Y K u r t St r a d t m a n , D e s i g n e r , D e c o r u m D e s i g n e r C a b i n e t r y & F l o o r i n g

So you bought that stylish dress that you have been eyeing for some time. You deserve it, and you look sassy and fabulous strutting around in it. But wait. As you’re walking through the department store you see the perfect pair of shoes – the “sole mate” to that lovely dress.

You pick them up. You know you shouldn’t, but they just look so good. Done. Throw them in the cart. As you push the cart, the gears are turning in your head. You tell yourself, “I shouldn’t have bought both. When do I even have an event to wear this to?” But you end up convincing yourself that the perfect event is going to present itself ASAP, and now you’re going to be prepared.

Do you know the moral of this story? The moral of this story is, if it’s beautiful you deserve it. But even more so, accessories are everything. That dress wouldn’t have just stood alone; it needed the shoes. Everything in life is better with accessories. Even your kitchen.

As a designer for Decorum Designer Cabinetry & Flooring I am all about accessories. Not only do they make your space more modern and beautiful, they add an exponential level of accessibility and ergonomics. We’re proud to be KraftMaid Cabinets’ newest authorized dealer in the area, allowing Decorum Designer Cabinetry & Flooring to offer an extended collection of glazes and a higher level of customization than the big box stores.

We have your traditional accessories like pull-out trash cans and spice racks. But more ergonomic accessories include lazy Susans that fully extend out instead of the traditional tray rotation and, my personal favorite, the base mixer shelf, where a tray holding your large kitchen mixer fully extends out of a base cabinet and effortlessly collapses back into the cabinet, meaning you never again have to lug your heavy mixer from the pantry to the counter.

Beyond the amazing storage accessories, KraftMaid prides itself on accessories for your other family members, the four-legged furry ones, with hideaway food and water bowls that keep your kitchen both functional and tidy. Whether you’re making your kitchen more functional, building more storage into the entertainment center, or tidying up the mud room, remember that accessories are

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everything, and if you don’t know exactly what you need, ask yourself: “What do I like and dislike about my current space?” Asking yourself this key question is a great way to start realizing what type of accessories you want or need.

Remodeling your entire home at once can be a pricy project, but an investment in updating your kitchen will not only increase the value of your home substantially, but create a space where you can make more than chocolate chip cookies with your family – you can make memories. The kitchen has always been my family’s “family” room, why not make it yours today? G Decorum Designer Cabinetry & Flooring is located in Lanier Plaza in Brunswick at 1919 Glynn Avenue, Suite 48. Find them online at www.decorumstyles.com

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Living

Well

Coping With Dry Eye Syndrome B Y D r . C a r lt o n H i ck s , C OAS T A L EYE C ARE Dry eye is a condition in which there are insufficient tears to lubricate and nourish the eye, according to eye experts with the Georgia Optometric Association. Tears are necessary for maintaining the health of the front surface of the eye and for providing clear vision. People with dry eyes either do not produce enough tears or have a poor quality of tears. Dry eye is a common and often chronic problem, particularly in older adults.

With each blink of the eyelids, tears are spread across the front surface of the eye, known as the cornea. Tears provide lubrication, reduce the risk of eye infection, wash away foreign matter in the eye, and keep the surface of the eyes smooth and clear.

The development of dry eyes can have many causes including: • Age. Dry eye is a part of the natural aging process. The majority of people over age 65 experience some symptoms of dry eyes.

• Gender. Women are more likely to develop dry eyes due to hormonal changes caused by pregnancy, the use of oral contraceptives, and menopause.

• Medications. Certain medicines, including antihistamines, decongestants, blood pressure medications and antidepressants, can reduce the amount of tears produced in the eyes.

tears for any abnormalities. Special dyes may be instilled in the eyes to better observe tear flow and to highlight any changes to the outer surface of the eye caused by insufficient tears. Using the information obtained from testing, your optometrist can determine if you have dry eyes and advise you on treatment options.

Dry eyes can be a chronic condition, but an optometrist can prescribe treatment to keep eyes healthy, more comfortable, and prevent your vision from being affected. Mild cases can often be managed using over-thecounter artificial tear solutions. An additional approach to reducing the symptoms of dry eyes is to keep natural tears in the eyes longer. This can be done by blocking the tear ducts through which the tears normally drain.

Prescription eye drops can help to increase production of tears, as can omega-3 fatty acid nutritional supplements.

Prescription eye drops or ointments, warm compresses and lid massage, or eyelid cleaners may be recommended to help decrease inflammation around the surface of the eyes.

To reduce symptoms of dry eyes: • Remember to blink regularly when reading or staring at a computer screen for long periods of time.

• Increase the level of humidity in the air at work and at home.

• Medical conditions. Persons with rheumatoid arthritis, diabetes and thyroid problems are more likely to have symptoms of dry eyes.

• Environmental conditions. Exposure to smoke, wind and dry climates can increase tear evaporation resulting in dry eye symptoms. Failure to blink regularly, such as when staring at a computer screen for long periods of time, can also contribute to drying of the eyes.

• Other factors. Long-term use of contact lenses can be a factor in the development of dry eyes. Refractive eye surgeries, such as LASIK, can cause decreased tear production and dry eyes.

For those facing this medical condition, dry eyes can be diagnosed through a comprehensive eye examination. That may include a patient history to determine symptoms and the presence of any general health problems, medications taken, or environmental factors that may be contributing to the dry eye problem; external examination of the eye, including lid structure and blink dynamics; evaluation of the eyelids and cornea using bright light and magnification; and, measurement of the quantity and quality of

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• Wear sunglasses outdoors, particularly those with wrap around frame design, to reduce exposure to drying winds and sun.

• Use nutritional supplements containing essential fatty acids that may help to decrease dry eye symptoms. Ask your optometrist if the use of dietary supplements could be of help for your dry eye problems.

• Avoid becoming dehydrated by drinking plenty of water (8 to 10 glasses) each day.

Contact Dr. Carlton Hicks of Coastal Eye Care, 312 Redfern Village, St. Simons Island, Georgia 31525 at 912.638.8652 or search on Facebook for “Coastal Eye Care + St. Simons Island.” G Dr. Carlton Hicks is a past president of the 700-member Georgia Optometric Association and a past recipient of GOA’s prestigious Optometrist of the Year Award. Committed to staying abreast of developments in research and education that enable him to protect the vision and eye health of his patients, Dr. Hicks is also a past winner of the SECO International Optometrist of the Year Award.

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Par For

The Course

Set-Up for Success B Y R o b Ell i s | P G A D i r e ct o r o f G o lf a n d T e n n i s , J e k y ll I s l a n d G o lf C l u b

Golf is different in many ways from other sports, largely be-

relaxed next to your body and your feet shoulder width apart. From

cause the ball is not moving. This means that players do not have

this position bow forward so that your spine angle is about 45 de-

to react to the ball. For this reason, setting up correctly is more im-

grees, then set the club down on the ground and bend your knees

portant in golf than any other sport. You do not have to be a good

slightly. Your spine angle is the axis that your body rotates around,

athlete or in great shape to accomplish this. If you are able to grip

so it must stay the same throughout the swing. If your spine angle

the club correctly, set your body in the correct position and align

changes, i.e. moves up and down, this will cause you to be inconsis-

your body and golf ball at the target, you will ensure the best op-

tent at impact. A good thought is to feel like you are pushing your

portunity to make a good swing.

rear end up against a wall; this will cause your hips to rock back and set your spine angle correctly.

The first component is grip. This is our connection to the club and thus vital to how the club moves throughout the swing. For a right-

Alignment is a major cause of off-target shots. For example, if you

handed golfer, the left hand should grip the club first, with the

line up 10 yards right of the intended target, your body must com-

club being held mainly in the fingers. The left thumb should rest

pensate to pull the ball back towards the target, resulting in an

on top of the club and slightly to the right of center, about 1 o’clock

over-the-top move. I believe that this is one of the main reasons

on a clock dial.

players develop the bad habit of coming over the top. Visualize standing on railroad tracks. The left side of the track is your body

A “V” should be created by the thumb and index finger. This “V”

line and the right side of the track is your target line. For this to

should be pointing at the right ear. The right hand will also be

work, your body line is actually lined up slightly left of the target

gripped in the fingers, with the right thumb resting just to the left

line. This will allow your body to swing down the intended target

of center, about 11 o’clock, with the “V” also pointing at the right

line more freely and result in a more on-plane swing, which results

ear. Your hands should be connected and working as one unit; to

in straighter shots.

do this, either overlap or interlock your left index finger and right We want to give ourselves the best opportunity to make a good

pinky.

swing and taking the extra time to set up correctly will allow this to Do not over grip or squeeze the club. On a scale of 1-10, we want

happen. Take these tips to the golf course and see your consistency

to be about a 4. Here is an easy way to remember the difference be-

increase immediately. Please see your local PGA Professional for

tween a “strong” and “weak” grip and how they affect the club face:

more insight into this important aspect of the game. G

If the ball is missing right, move or roll your hands to the right, strengthening your grip. If the ball is missing left, move or roll your hands more to the left, weakening your grip.

Next comes posture. The easiest way to ensure good posture is to stand straight up, hold the club in front of your face with your arms

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The Jekyll Island Golf Club is headquartered at 322 Captain Wylly Road on Jekyll Island. It is the largest public golf resort in Georgia, encompassing three 18-hole courses – Pine Lakes, Indian Mound and Oleander – and one historic nine-hole course – Great Dunes. Learn more at golf. jekyllisland.com

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Launching February 2015, Statewide

CheFarmer Matthew Raiford holds a handful of Carolina Gold rice seed. He is cultivating the rice for the first time at Gilliard Farms, along with a crop of Sea Island Red Peas, using nontraditional methods that are better suited to the coastal plain.

Root Farm to Fork Takes

on the C o a s t

W

hich came first, the ingredients or the chef?

If you say the ingredients, you’re mistaken. If you say the chef, well, you’re about to learn something, too, because the farmer came before both. He was the one who tilled the soil, planted the seeds, watered them, nurtured them, and willed them to grow.

The chef would be lost without the farmer. After all, what good is a chef without the freshest ingredients to make a fine meal? But even though the farmer came first, the farmer would also be lost without the chef. What good does it do to grow the juiciest tomatoes in the entire Southeast if there is no one skilled enough to create a delicious dish with them?

W o r d s B Y D a n a M o o d y | P i c t u r e s B y Sta c e y N i c h o l s

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Since you cannot have one without the other, we honor both chef and farmer alike, and especially those who have a knack for both.

Fresh, organic, local – this is the trend that everyone is following, and although the Jekyll Island Club Hotel is more historic than trendy, the chefs in the Grand Dining Room were way ahead of the curve on this one. Supporting local farmers and businesses has always been important to the Jekyll Island Club Hotel and especially to the chefs in the Grand Dining Room. Sous Chef Brenna Drum is no exception to this tradition. “It kind of makes you feel warm and fuzzy inside just thinking that the carrot you’re eating was grown just down the street,” she laughs.

Just down the street for Chef Brenna is just across the causeway at Sapelo Farms in Brunswick. BA Lewis and daughter, Gabe Marr, supply the hotel kitchen with every kind of vegetable from tomatoes to fava beans to Swiss chard. Brenna personally drops by the farm and picks up each week’s order for the hotel. With their Sapelo Farms Produce, BA and Gabe put their focus on “growing great food for great people,” and helping to foster a health-conscious attitude in our community. “For me, food became a conversation about life,” BA says. “Food is about how I live, how my family lives, how we eat and what we believe is important.

I believe in knowing where and how my food was grown and treated.”

Chef Brenna takes BA’s idea on the quality of freshness one step further, explaining that farm-fresh products are not only healthier but taste better too. “Really the fresh local produce tastes better than the things you

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might buy at the grocery store. You may not always know where the food at the store is coming from or how long it’s been sitting on the shelf, but the things I cook with are fresh off the farm and just pulled right out of the ground.” They are, of course, washed first.

Matthew Raiford also picks local and cooks fresh. Talented chef and professor of culinary arts at the College of Coastal Georgia is just barely scraping the surface of all that Matthew has to offer. He is both chef and farmer; in fact, CheFarmer Matthew, a college nickname, is now his identity.

CheFarmer Matthew comes from a long line of farmers. Gilliard Farms has been in his family since 1874, and he is the sixth generation to actually farm the land. “I’ve always been connected to the land. My family’s always been connected to the land,” he explains. Luckily for him and those whom he’s fed, cooking is also in his genes. His dad and his sister are bakers by trade. His mom was the “queen of leftovers,” taking dayold meals no one wanted and creating something entirely new and delicious. “When I was a kid we had a love for food,” he says. “Everybody knew who grew the best tomatoes. Everybody knew who grew the best watermelon.”

Fully committed to the “seed to table movement,” Matthew and sister Althea are cultivating 28 acres of their family’s farm with pecans, arugula, plums, garlic, sugar cane and herbs, tomatoes and even sunflowers – just because they’re pretty. His day begins before many of us are conscious enough to think about hitting the snooze button. In the early

Jekyll Island Club Hotel Chef Brenna Drum at Sapelo Farms

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Swiss Chard

Elephant Garlic

Heirloom Blackberries hours Matthew is out walking his property, making sure everything is as it was the night before, and preparing for the day ahead. Planting seeds, weeding gardens, watering crops and even chasing squirrels away from his fresh, red strawberries may seem like a strange life to some of us, but he wouldn’t have it any other way.

To Matthew there’s nothing like being a part of the entire process from planting the seeds to cooking with the very same ingredients he raised himself. “I don’t think there’s anything else that can give me a greater high,” he says. Being both a chef and a farmer is not a trend but a life-

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style for Matthew. “It’s in my blood to walk out and smell the rain and to look at some ingredients and say, ‘You know what I can make with that?’”

The next time you are driving past a cornfield or even your neighbor’s herb garden, take a moment to appreciate the farmers who dedicate themselves to green and fresh. And the next time you are buying fruit at the supermarket — wait, why are you at the supermarket? I thought we discussed this. You should be out at the farmer’s market for fresh fruit. G

The Chefs’

Recipes

Chef Brenna’s Cauliflower & Asparagus Salad Ingredients:

CheFarmer Matthew’s Arugula Pesto Lamb Chops

1/6 head of cauliflower 5 pieces asparagus, sliced, seasoned and grilled 1 Roma tomato, seasoned and grilled Georgia Olive Oil, as needed to grill vegetables Heavy pinch of micro greens or celery leaves

Ingredients: 1 large bunch of arugula 1 teaspoon cracked black pepper 1/2 bunch of carrot tops (no stems) 1 garlic clove 1/4 cup pecan pieces 1/2 cup olive oil 1 teaspoon sea salt or Himalayan pink salt 4 Lamb chops, 3/4-inch thick

Directions: Put arugula, carrot tops, garlic, and pecans in food processor or blender and pulse until you see small pieces.

Turn processor or blender on medium speed and slowly pour in olive oil adding salt and pepper as ingredients become smooth.

Taste and adjust salt and pepper according to your liking.

Coat each lamb chop with pesto and place into the refrigerator for 45 minutes.

Remove from the refrigerator and allow lamb chops to reach room temperature approx. 15 to 20 minutes.

Salt and pepper, to taste 1 oz. local pesto (recipe follows) Drizzle of lemon balsamic reduction Directions: Mix all ingredients together except local pesto and lemon balsamic reduction. Once salad is mixed, drizzle local pesto and lemon balsamic reduction over salad and enjoy.

Local Pesto Ingredients: 1/2 lb. local basil (If basil is not available, use local oregano, parsley, or cilantro) 1 cup of pecan pieces 3/4 cup of Parmesan cheese, shredded 7 garlic cloves, tips, snipped 2 lemons, zested and juiced Pomace oil, as needed Salt and pepper, to taste Directions: Put all ingredients in robot coupe and slowly add oil, blend well, and adjust seasonings.

Lemon Balsamic

Preheat Grill Ingredients:

Grill off lamb chops 2 1/2 minutes each side for medium rare and 3 1/2 minutes each side for medium

3 lemons, zested 3 cups white balsamic vinegar

Note: Pecans can be replaced with walnuts, almonds and pinenuts.

They can also be completely omitted.

Directions: Reduce vinegar until it is thick and syrupy. Pull it off of the heat, add zest and let cool. Store at room temperature.

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a s r e Fa r m

MARKET T

he best places to see, touch and taste the fruits (and vegetables) of the farmers’ labors are farmers markets. Brunswick and St. Simons Island are home to three such markets, where color and life abound. Substitute one or all three for your usual spin around your neighborhood grocery’s produce section, and taste the difference local makes.

W o r d s a n d P i c t u r e s B y A m y C a r t e r

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Brunswick Bazaar and Farmers Market at Mary Ross Waterfront Park 8 a.m. – 5 p.m. Saturdays Farmers Market also open 8 a.m. – 5 p.m. Tuesdays and Thursdays

Miniature double-squash picked from Maxine Prusinsky’s garden.

The fun of a farmers market is little finds like this that a clever cook can use to make meal-time more interesting.

Dennis and Maxine Prusinsky travel from Jesup every Saturday to sell fruits, vegetables, eggs, homemade jellies and jams, and all sorts of farm-fresh goodness.

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St. Simons Farmers Market off Demere Road at the McKinnon-St. Simons Airport Open daily year-round

Kathy Oliver and Kathy Thorpe serve customers seven days a week at the St. Simons Farmers Market on Demere Road next to the airport.

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Uncle Don’s Market 1610 Frederica Road Week days 10 a.m. - 6 p.m.

Saturdays 9 a.m. - 5 p.m.

Sundays noon - 4 p.m.

Not since your mama has anyone been so eager for you to eat your fruits and veggies. Perhaps it’s only appropriate that Don Maxey endears himself like family within five minutes of meeting him, especially when he insists you call him “Uncle Don.” Yes, he is the namesake for Uncle Don’s Local Market on Frederica Road, and he wanders the state finding the freshest produce for his customers.

The scion of a building supply business in Atlanta, Don and wife, Hollie, loved to haunt open-air markets on weekends. When St. Simons Island friends Brigitte and John McKeown lamented the lack of farm-to-table opportunities here, Don and Hollie found a new home, and he found a new calling.

He opened Uncle Don’s in October 2012 after traveling the state getting to know local and regional farmers. Don leans toward the organic – which means produce free from pesticides and commercial fertilizers – but doesn’t sell it exclusively. You’ll always know where and how your food was grown and handled if you buy from Uncle Don, regardless of whether it meets the criteria to be called “organic” or not.

“After 53 years, I’ve finally found it,” Uncle Don says of his calling. “I love it because I love the interaction with people. I’ve learned more in the two years I’ve been doing this than I did 30 years in the building industry.”

Uncle Don’s Local Market is open seven days a week and offers seasonal gifts, decor and plants in addition to fresh local produce. Find the market at 1610 Frederica Road, and like their Facebook page to learn more.

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Now & Then: What Grows in Frederica’s Herb Garden Wormwood | Artemisia absinthium Now: Classified as a drug because it was used in the drink absinthe which was banned for causing brain damage. It was used in Absorbine Jr. If ingested, it is considered highly toxic.

Then: In early American times every garden had its little patch of fennel “for keeping old women awake in church.” Not infrequently the men, when too strongly tempted to take a nap, would borrow a sprig of fennel.

Now: All parts of the plant have culinary uses.

Dill | Anethum graveolens

Now: Leaves and seeds are used as seasonings today.

Then: In Colonial times dill was called “meeting seed.” Colonial dames took it to church and ate it during the long sermons to stay awake. In the 18th Century it was given to babies to lull them to sleep, and to small children to keep them awake in church. Used in some of the earliest gardens in America for flavoring and pickling.

Fennel | Foeniculum vulgare

Then: In Colonial times it was used to treat fevers and intoxication. An infusion was thought to prevent hair from falling out.

Olive Tree | Olea europaea Propogated from cuttings from a very old olive tree found on St. Simons Island.

St. John’s Wort | Hypericum (Started from Jekyll Island seeds) Now: A treatment for depression.

Then: Treatment for wounds, burns and other injuries. The belief that St. John’s Wort conferred protection against evil spirits may have risen in part due to its use by traditional healers as a treatment for “melancholia” or what was known at that time as “troubled spirits.”

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Living History

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he National Park Service and the Garden Club Council of Glynn County are teaming up to bring history alive at Fort Frederica by way of the park’s herb garden. The garden, which lies just steps from the park’s visitors center, was first cultivated about 15 years ago to depict a common household garden.

“Over the years the garden has seen care and attention from a variety of gardeners, staff, volunteers, Boy Scouts, and garden clubs,” according to park staff. “Unfortunately, garden care has been inconsistent since its inception, but it is definitely taking shape again due to the devoted care of a new group of volunteers and staff. We are hopeful that it will spark the interest of visitors not only for its beauty but also for the role herbs played in Colonial times.”

Food seasoned with herbs was a luxury in Colonial times, and one of the chores of Colonial women and children was to tend the kitchen garden. Historians suspect that each household at Frederica had a small herb garden, and the contents, arrangements and appearance of each garden varied from home to home. Communal gardens were less likely, although people may have traded herbs from their garden with different types of herbs grown by others. The herb garden of a physician was likely to be more diverse and elaborate, and included a wide variety of medicinal herbs, and additional help may have been necessary from other women to maintain this larger and more complex garden.

The collection of herbs in the garden represent those likely available during Colonial times. The herbs and fruits produced by the garden are used in interpretive programs at the park, and also as a source of food by a variety wildlife. For example, northern cardinals proved to be big fans of the plums fruiting in late May and early June.

National Park Service Staff and Garden Club Volunteers in the Fort Frederica Herb Garden: Mike Byrne, Chad Thomas, Janis Rodriguez, Martha Martin, Jan Lemasters, Liz De’Mato, Janice Lamattina, Dottie Fielder, Dale Anderson, J. Dornbusch, Katie Morris and Mary Beth Wester, supertintendent of Fort Frederica National Monument.

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David Walker

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The

Rise and

fall

of Georgia’s Shrimp Fishery

w o r d s B Y L a r r y h o b b s | p i c t u r e s B y K e i t h F l e t c h e r

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ots of folks will tell you time is fleeting for an age-old tradition that has etched itself into the seascape of the Golden Isles for 100 years or more. Some will tell you those danged pond-raised foreign imports have flooded the market and diluted demand for the wild harvest of Coastal Georgia’s most treasured natural delicacy. Others fear the mysterious “black gill” disease that decimated last season’s harvest could return and spell doom for the independent mavericks who ply their trade along our coast.

But you’ll have to get up pretty early in the morning to ask Johnny Ray Bennett what he thinks about it all. He’ll be sliding out of the East River long before dawn, guiding the trawler Dora F across the St. Simons Sound and into the Atlantic Ocean, gone shrimping again. He couldn’t

imagine doing anything else. It courses through his blood, just as surely as the Atlantic currents flow through the life cycle of the shrimp – from the marsh to the ocean and back again. So Capt. Johnny, 61, keeps going back out in pursuit of the shrimp we love, just like his daddy did before him and his granddaddy before that and…

“Hell, my great-granddaddy was shrimping in oar boats before modern shrimping ever even come along,” Johnny says on a May twilight morning, standing at the wheel of the Dora F as it glides under the Sidney Lanier Bridge beneath a low-hanging, burnt-orange moon. “I was born and raised on shrimping. All along, everything was shrimping in my family.”

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Foreign shrimp farms and microscopic “blackgill” parasites can go to the devil, as far as Capt. Johnny is concerned. His livelihood and legacy will not be changing course anytime soon. And while the Brunswick shrimping fleet has dwindled considerably since the heady days of Capt.

Johnny’s father, Lester Ray Bennett, and his grandfather, Frank McDowell, a determined core of shrimpers share his enthusiasm for their tradition. Twenty-four shrimp boats are currently registered in Glynn County, Georgia DNR records show.

Many of the shrimpers working those boats gathered with family May 11 at the City Market Dock along the Brunswick waterfront for the 76th Annual Blessing of the Fleet festivities. City Market manager Frank “Little Red” Owens oversaw the barbecuing of chicken and ribs for about 100 folks who gathered in the dusty lot of the establishment that has been in his family since the 1940s.

season ended up as the worst on record going back to 1978, DNR data shows. Glynn County shrimpers netted just 330,000 pounds valued at $1.4 million, DNR records show. Compare that to a good year like 2002, when Glynn shrimpers netted nearly 1 million pounds for $3.4 million.

Bubba believes conditions are right to get local shrimping back on track this season. The inland marshes appeared to support a thriving population of juvenile shrimp this spring. The market price for shrimp is also healthy, at around $4 per pound right now.

“If ever there was a year we could do something, this is it,” he says.

“When I’m making money, I love to get up and go. You see those babies drop out and hit the deck and it’s like, ‘Woo, hoo! That’s what I’m doing this for!’ ”

Among them was Capt. Jerry “Bubba” Austin, a Brunswick shrimper through four decades. He is eager to put last year behind him. Georgia’s 2013 season started out with high hopes. A bacterial virus spread throughout the Asian farm-raised shrimp industry, leaving less competition from a source that has steadily chipped away at the domestic wild caught market for decades.

The excitement of straining nets hauling in a big payday is a timeless appeal of the shrimpers’ life. But Capt. Johnny’s great-granddaddy notwithstanding, the earliest expression of that optimism here in the Golden Isles was most likely uttered with a European accent rather than a Southern drawl. Modern shrimping as it exists here today began with the arrival of Portuguese immigrants to Brunswick around 1914, records show.

But then came the blackgill, so named for the discolored heads of infected shrimp that were left overstressed and vulnerable to predation. Last

Before that, shrimping in the 19th Century required intensive labor and was undertaken only by a few hearty souls like James Alexander Mc-

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Dowell, Capt. Johnny’s forebear. Mr. McDowell lived on Jekyll Island, back then a largely untamed barrier island still fairly remote from the mainland. As told to Capt. Johnny, in those days the men would set out long nets, then “speed oar” 17-foot boats in an encirclement to capture shrimp.

Author Charles Seabrook makes mention of this early process in his book, The World of the Salt Marsh: Protecting and Appreciating the Tidal Marshes of the Southeastern Atlantic Coast. “Catching shrimp in any desirable quantity required the cumbersome use of heavy haul-seine nets pulled by rowboat or sailboat,” he writes. But it was a “laborious and exhausting endeavor with very little financial return.”

Shrimping from motorized boats began as early as 1902, about the time refrigeration and ice machines made it feasible to share this Southern delicacy via railroad with people in such distant locales as Chicago and New York, according to the book.

Brunswick’s rise to prominence as a shrimping hub began 12 years later with the arrival of Portuguese immigrants, who brought with them their seamanship and fishing expertise. By that time a Yankee named Billy Corkum had given an additional boost to Southern shrimping with another Old World adaptation. Billy, a Bostonian who settled in Fernandina Beach, modified an English-designed net to suit the needs of Southern shrimping and created the forerunner of the trawl nets used today. Held open with large weighted doors on each side, the net’s “wide mouth and bottom-hugging design allowed shrimpers to haul in many more bushels of shrimp than the old-style seines. Most shrimp boats today use essentially the same net.” Charles Seabrook writes.

These Portuguese transplants quickly embraced their new home and the pursuit of Wild Georgia Shrimp with gusto. The demand to satisfy a growing nationwide appetite for shrimp created a boom. And Brunswick’s newest residents did the city proud. “Brunswick ultimately vied with Fernandina Beach and St. Augustine for the title, ‘Shrimp Capital of the World,’ “ Charles Seabrook writes.

The Portuguese shrimpers could often be found in downtown Brunswick’s Hanover Square at the end of a day on the water, gathering to mingle, partake in family time, eat dinner and talk shop. Perhaps the most lasting tradition they brought with them from Portugal is the Blessing of the Fleet, which continues today in coastal cities from the Carolinas to Texas.

In its heyday in the 1960s, ‘70s and ‘80s, Brunswick’s Blessing of the Fleet anchored a two-day festival, drawing a throng of folks to Mary Ross Park and the downtown area. Twenty or more brightly decorated ships would take part in the blessing. More than 100 shrimp boats were registered in Glynn County alone in 1986.

Hippie

David Walker

None of the Portuguese immigrant lineage remains in the local shrimping business, says Joe Willie Sousa, the popular local radio personality.

Many returned to Portugal; still others assimilated into the Brunswick community, he says. How does Joe Willie know? He is a first-generation American, the son of the late Jose and Maria Sousa who immigrated here in 1957. Jose started out on the trawlers and later became a much-loved part of the market at Knight’s Seafood on the waterfront.

“My dad was the last of the Portuguese shrimpers on the waterfront,” Joe

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“I was born and raised on shrimping. All along, everything was shrimping in my family.� - Capt. Johnny Ray Bennett 10 2

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Willie says. “They were a hard-working bunch and to this day I’m proud of that tradition.”

And there has been no shortage of adventurous entrepreneurs eager to carry on their tradition.

Bubba Austin started out pulling crab traps for his father after school in the 1970s. Bubba was already a shrimp boat captain when he graduated from Brunswick High as an honor roll student. He bought all his own clothes and drove a red Z/28 that would earn him the nickname “Cruiser.” Valdosta State offered him an academic scholarship, but Bubba hardly gave it a second thought. “My mom was p----d!” Austin recalls. ”But I was 18 and making good money – good money! I said, to hell with college. I’ve made a good living ever since and I don’t regret it.”

David “Skip” Walker took a break one Saturday afternoon from working on Bubba’s boat, The Captain Snapper, moored at the City Market Dock.

A shirtless, dust-covered, happy 6-year-old son of a shrimper restlessly kept him company. The son of a shrimper himself, Skip, 52, started out de-heading shrimp here for pennies a pound.

“I was about his age,” Skip says, nodding to the boy. “I grew up around the docks. I used to swim in that water right there.”

Skip has shrimped these waters off and on all of his adult life. On land he’s a jack-of-all-trades, none of which he plans to pursue anytime soon.

He’s working for Bubba as a “striker” this year.

Gary Phillips

“I can lay concrete, do roofing, build decks … you name it,” he says. “I got people calling me now, but I told ‘em -- I’m going shrimping.”

Shrimping was never a choice for Capt. Johnny. He was born to do it. “I was two weeks old the first time I went out on a shrimp boat,” he says.

Years later, his wife walked out and left him to raise their two baby children alone. Capt. Johnny turned east and never looked back. Johnny Ray Jr. and Brande Ann grew up with sea legs just like their Daddy.

“I raised my young‘uns right here,” Capt. Johnny says, still at the wheel of the weatherworn Dora F. By now a beautiful dawn has broken across calm seas. The Dora F is three miles out in the Atlantic. Its long outriggers are stretched wide on both sides with trawl nets in tow, striking that iconic post-card picture pose of coastal Southern living. Pelicans perch casually at the tips of the outriggers; a dolphin pod follows behind, feasting on fish stirred by the nets.

When the Dora F’s sturdy gears haul in the nets a few hours later, Gary Phillips pulls the rope that unleashes a chaotic burst of shrimp and marine life flopping and squirming on the deck. He squats down in the middle of it with boyish enthusiasm, picking out shrimp and pushing “by-catch” overboard. Gary, 45, was in construction before he married Brande Ann and was introduced to the family tradition.

“I love being on the ocean more than anything,” he says. “I don’t ever want to do anything else.”

And tomorrow Gary will have to get up pretty early in the morning, long before dawn, if he plans on going shrimping with Capt. Johnny. “I just like shrimping,” Capt. Johnny says. “It’s quiet. I ain’t got 10,000 bosses bothering me. It’s just fun to me.” G

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Photo By Keith Fletcher

Going Wild For Georgia Shrimp

By Larry hobbs

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here was a time when most folks didn’t know what they were missing here in Coastal Georgia, and it made John Wallace want to scream.

“It has taken a life of its own,” John says of the GSA’s awareness campaign. “We are well known. People are becoming more self-conscious about what they eat and where it comes from and that’s good for us.”

What came out was this: Wild Georgia Shrimp!

Those three words became the official rallying cry of the Georgia Shrimp Association in 2004, after two decades of suffering in silence at the brunt of a tidal wave of cheap, mass-produced foreign shrimp.

As a result, nowadays Georgia shrimp speak for themselves, says John, a long-time local shrimper and GSA’s marketing director.

More and more folks now know the difference between the foreign imports, which are raised in expansive shallow freshwater ponds, and the Georgia variety, which grow up wild in brackish water filtered through the most extensive marshland on the Eastern Seaboard. More importantly, most consumers are happy to pay the extra price it takes to bring delicious Wild Georgia Shrimp to their dinner tables and restaurants, John says.

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Raised on aquatic farms in equatorial countries such as Thailand, imported shrimp first hit U.S. shores in the mid 1980s, John says. The near endless supply caused the price Georgia shrimpers received for their wild-caught product to drop steadily over the years.

“It reached the point where it wasn’t worth the gas to go out,” says John, who also served as president of the GSA at the time.

The U.S. market was further saturated with imports in the early 2000s, after the European Union cut off farm-raised imports to its countries due to health concerns about heavy doses of antibiotics in the ponds as well as environmental issues raised by the aquaculture process, John says. In that span, Glynn County saw active shrimp boats drop from more than 100 in 1986 to just 49 in 2004, state DNR records show.

All along, most consumers and restaurants were simply choosing the cheapest product, wholly unaware of the difference between foreign and domestic. “The public didn’t have a clue,” John says.

So the GSA decided to clue them in. They hired a marketing firm.

But the slogan itself was easy enough for John and other members of the GSA to think up on their own. They found three simple words that spoke the truth, inspired wholesome goodness and clearly separated them from the competition.

CUNNINGHAM JEWELERS

In addition they took advice from promoters of the successful Wild Alaska Seafood program as well as the folks responsible for reminding the world that Vidalia, Ga., grows some dang good onions, John says.

The Wild Georgia Shrimp logo has gained increasing familiarity over the years, showing up on T-shirts, bumper stickers and the places where the local shrimp are served. Many see it prominently displayed at their favorite local restaurant or market. A direct result of the program, Wild Georgia Shrimp are showing up in some 150 restaurants from Savannah to Daytona, John says.

And a lot of folks won’t settle for anything less at the local Poteet’s Seafood Co. “We have people come in and specifically ask for Georgia shrimp,” says John, who was a shrimp boat captain in Darien for several decades before becoming manager of Poteet’s. “They won’t even take Florida shrimp. They say, ‘No, we’ll wait.’ We just had to help educate people to know the difference.” G

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Take me to the SEA w o r d s a n d p i c t u r e s B y S t e p h a n i e J u d d

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his year Southeast Adventure Outfitters celebrates 20 successful years of service to the Golden Isles community. As a former employee, I felt energized to share my experience with this company and reflect upon the influence it has had on my life.

In the summer of 2007 I came home to St. Simons to work over the summer break. I recently experienced my first real heartbreak and needed some time to pull myself together, since I wasn’t going to end up as Mrs. So-and-So at the moment. My summer dream job was to be a kayak guide at Southeast Adventure Outfitters. I pursued the job and worked as their local shopgirl, chatting with customers about the area and selling them Tevas, Tilley hats, and a terrific kayak tour.

Little did I know this summer job would be a catalyst for much joy and harmony in my life.

Let me first say that just because you grow up on St. Simons does not mean you instinctively appreciate or enjoy all the natural beauty and recreation it has to offer. Sure you have those moments when you drive across the causeway and are in awe of a stunning sunset or

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the birds flying overhead into the green and blue open space of the marshes. I always welcomed a good beach day in early March or midOctober, the summer jet-ski rides, and all-around pleasant driving weather in my Jeep Wrangler. But this was the general extent of my outdoorsy-ness in the Golden Isles.

At SEA, I was working at the center of local outdoorsy access. People are walking in everyday, calling from out of town, and emailing us to plot their escape into nature for a few peaceful hours in a kayak.

Robby is constantly pulling out a map and sharing with friends and strangers the best rivers to paddle and the right tides to follow. SEA guides come in to report on a recent trip and talk about the dolphin or manatee they have spotted; sometimes, it’s a bald eagle or turtle nest. I quickly realize that being in the shop and not being on the water is missing the mark of the true Southeast Adventure. I wanted to be a guide.

Southeast Adventure takes being a kayak guide seriously. You will not find a 19-year-old college freshman taking you through the waters

and telling you how “cool” and “awesome” everything is. Instead, you will find locals or transplants who have been captivated by this place we call “the island” and who desire to share their knowledge and experience with others. As a sophomoric 20-year-old scheming how to become irresistible to my ex-boyfriend, I was not SEA guide material.

Therefore I remained a shopgirl for the rest of the summer and made peace with my relationship status. Working in the shop provided an element of grounding that I needed. There was comfort in the routines and habits of Village life on Mallery street: the mailman walked in every day and always had something positive to say; Whistler (I never knew his real name) came whistling contentedly and quite loudly as he cleaned the shop windows up and down the street; the shop girls from Meo’s Suite might stop in and exchange a 20 for two tens; and Fourth of May always prepared our take-out lunches on a proper plate with silverware. These uneventful happenings created for me a sense of something familiar and an environment of security where people could be known and valued.

A particularly regular occurrence was the presence of Epworth By the Sea college camp counselors aimlessly browsing the shop on Saturday afternoons. Unbeknownst to me, the head counselor developed a crush on me as “the cute local girl behind the SEA counter.” He would stop by each Saturday on his day off and try to make conversation and make me laugh. We became Facebook friends and that was the end of that. No hearts enflamed; no hearts broken.

Three years later I made my way back to St. Simons. It was the lowest point of the 2009 economic recession and my sparkling new English degree was not opening many doors. In truth, after studying and writing papers for four years, I simply craved good old-fashioned hard work. In this frame of mind, I sought out my old summer employer and was given the chance to be a Southeast Adventure kayak guide. I wrestled kayaks onto the trailer, strapped them down, unloaded and dragged them down to East Beach, led an enjoyable three-hour tour, and did it all again. I was finally guide material and I loved every minute of it.

As a guide, I would converse with tourists every day who were in awe of the surrounding beauty and just happy to be on St. Simons for the week. This daily interaction changed how I view my zip code. Honestly, I think I went through three stages in my perspective adjustment: 1) Admittedly proud to call St. Simons my home; 2) Foolishly elitist as I pitied anyone who lived elsewhere; 3) Graciously humbled and thankful to live on this slice of paradise.

In this paradise you can paddle three minutes away from a dock and feel miles away from civilization as the spoonbills skim the water for shrimp and marsh wrens chat amongst themselves. You have the option to be an appreciative viewer or you can participate in the ebb and flow of the tide as you paddle to the sea. It feels a lot like therapy to silence the daily to-do lists and questions about tomorrow as you smell the salt air and notice the turtles pop up their heads as if to say hello.

When I am out on the water, I choose to quiet my mind and reevaluate my priorities. I cannot help but become in-tune to the tide that changes every six hours; the moon phase as it cycles through each month; and the seasonal birds that make their appearance as they migrate to warm climates. In the past, I was heedless of this rhythm of coastal life. But as I was surrounded by the subtle overture of nature’s consistency, I found the space and clarity to choose the next step in my career and personal life.

That camp counselor who had a crush on me in 2007 came back to visit St. Simons in 2010. In fact, his best friend worked as a kayak guide at SEA. He asked if I was still around town and got my phone number. I was up for a good time and spent an enjoyable evening with him at Palm Coast Coffee and Bubba’s Up. Two years later I changed my last name.

I will not guarantee you will bump into your future lover or solve your problems by going on a kayak trip. However, I do propose you may find a place of peace and the fuel for creative energy; it happens to be in your own backyard. So next time you browse the SEA shop in search of a new North Face jacket or pair of Tevas, don’t just get the gear – go for the adventure. G

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NOISE

MAKERS

Carlton Dawson W o r d s BY S h a n n o n L e w i s | P i c t u r e B y T a m a r a G i b s o n

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arlton Dawson, stage-name Tajonyx (pronounced “tahjon”), is a true original. Born and raised in Columbus, Carlton moved to the Golden Isles two years ago to pursue an opportunity teaching music in the Glynn County School System. Full of laughter, boisterous and energetic, he is a man very passionate about his craft.

“Singing came for me at a very young age,” Carlton begins, describing his deeply ingrained musical roots. “Music was just a part of my culture.” His hands dance through the space around him with every phrase. “My mom always walked around the house singing. I’m a mama’s boy, so singing was a bonding thing – we would sing together while doing chores.” Begging to join the church choir at five, he sang his first solo standing on a chair. “I wasn’t tall enough to see over the choir stand.”

Though his influences vary – gospel, R&B, pop, dance, and electronic music – one stands above the crowd when listening to Tajonyx: Michael Jackson. “We share the same birthday, so B.E.T. played his videos all day on my birthday.” In fact, Michael plays an even deeper role: “Hearing Remember the Time was that first time I remember hearing a song that made my heart jump. Michael was brilliant. His dancing, his style, his voice and charm. I knew that I wanted to sing and make people feel the same way that hearing Michael made me feel.” If Carlton had any doubts about pursuing a future in music and dance, watching Aaliyah’s More than a Woman music video pushed him over the top: “She really watered the seed that I can do this, I could one day be talented like that.”

Teaching hip-hop dance on the side at Jill Stanford Dance Center, Carlton feels it’s a part of his calling. “I came up in a time when it wasn’t cool for boys to dance. I faced a lot of bullying in grade school because of it.” Breaking down those negative stereotypes and encouraging young creatives is a large part of who Carlton is. “If I can make another little boy or girl understand that having a love for singing and dance is a gift, then I’ve done my job.” It’s obvious that his work is not 9-to-5, clocking out when he’s done his duty. He is living out his passions.

More than just a great vocalist with choreography skills, Tajonyx creates stunning original music. Informed by such diverse artists as the classical composer Eric Whitacre and R&B artist Brandy, those creative moments never cease to surprise. “I get inspiration from the weirdest places, phrases that I’ve heard a million times, but one day I’ll hear someone say something cliché and it catches me differently.” Those moments have a noticeable affect. “My friends are like, ‘what’s wrong with you?’ I just get really focused on the song when I’m inspired. I drop everything.” Always creating, Carlton is currently working on his Armor of Onyx E.P., a collection of all new original Tajonyx songs. The first single from the CD, Onyx, is scheduled for release July 27.

“I dream of performing and inspiring others,” he confesses, admitting that in many ways he’s already doing that now but in a different capacity: teaching music and dance, creating, performing, and even helping lead worship at St. Simons Community Church. “I’ve always wanted to share my experiences in order to inspire others. My music has a message. The beat may be dope, but I want people to listen to the heart. Music just happens to be a vehicle for the message.”

Though Carlton has lived in the Golden Isles for just two years, the area has had profound effect on Carlton and his music. One song in particular on the forthcoming E.P. wears the stamp of our locale. The song, Eavesdropping, is all about the experience of moving into a local apartment complex and overhearing the lives of others through paper-thin walls – broken relationships, poor decisions, sadness – all impossible not to hear. “We often don’t realize how blessed we are until we mistakenly overhear others’ problems. It’s humbling,” Carlton says.

To find out more about Tajonyx, visit www.twitter.com/Tajonyx. For booking requests, email natasha@soca-pr.com or call 912.222.8921. G Shannon Lewis is the Director of Youth and Contemporary Worship at First United Methodist Church of Brunswick, and an ardent music consumer and creator. You can visit Shannon at www.SaintLewisMusic.com where he regular shares thoughts on spirituality and the latest releases in equal measure.

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Dale Potts W o r d s BY C y l e L e w i s | P i c t u r e B y T a m a r a G i b s o n

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ften a new road emerges when the one you’re on ends.

That’s how life has played out for Dale Potts, former architectural professional and alumna of Georgia Tech. A commercial construction manager in Atlanta, Dale saw consolidation within her company as an opportunity to pursue her passion.

Already running a successful business and with a shelf full of awards to prove it, Dale desired to enrich her knowledge of the craft. “In 2009 I enrolled in the professional school of chocolate arts, Ecole Chocolat in Vancouver, British Columbia – a course offering the formal education to enhance what I was already doing.” She graduated with honors.

Chocolate is a sweet way to celebrate life’s milestones, to show appreciation for a job well done, or to simply say “I Love You.” Dale well knows the power of confection: “My mother was a gourmet cook and dad taught me to bake. During college I would send confectionery care packages to my architecture classmates who were studying abroad.” Her baked treats won the affections of one classmate and campus buddy in particular: Charles Potts. Husband Charlie has been by her side for 30+ years, and still enjoys taste-testing her artisan confections. “He provides invaluable advice and counsel for the business,” Dale confesses, “but he knows who runs the show.”

“2010 was a wonderful year for us,” Dale exclaims. Sugar Marsh Cottage’s dark chocolate won first place at the Atlanta Gourmet Market, “an award I am most proud of,” Dale says, beaming. Mid-year, they relocated the Atlanta operation to Sugar Marsh Cottage’s current home and production facility on historic Vernon Square in Darien.

The moving process went smoothly, not unlike their chocolate confection. In 2013 they expanded their retail area and are now open daily, except Sundays.

Dale and Charlie first visited Darien in 1978. They eventually purchased a small cottage there as a weekend retreat. Soon, they would be weekend regulars. “We fell in love with the quaint but vibrant community.

Darien was definitely the inspiration for the business,” Dale says. Dale often brought her chocolate-dipped seashell-shaped shortbread cookies to Darien during visits, and a number of long-time Darien residents became her trusted taste-testers. “When I finally decided to start the business I began with the shortbread coquilles and the sweet almond toffee – both products developed with our Darien neighbors.”

In 2006 Dale officially launched Sugar Marsh Cottage and exhibited her wares at the Atlanta Gourmet Market to see how the broader market responded. “We were flabbergasted. We took orders for businesses and gift shops across the country, and even won multiple awards including Best In Show and First Place for our executive gift boxes’ packaging.”

With such a successful start, Dale began developing new products. “Our shortbread cookies are our signature recipe,” Dale explains. “We listen to our tasters’ opinions to determine new recipes, to be sure to always create unique confections with that artisan touch. We aim for the wow factor. It’s what our customers expect from us.” That wow factor is most notable in Sugar Marsh Cottage chocolates. “We take our unique ‘Fleur de Sel’ sea salt toffee, finely ground, and infuse it into all of our chocolates, both dark and milk.” Influenced by the coast, this unique chocolate is available in a variety of sea life shapes such as shrimp, sea stars, sea shells, oysters, periwinkles, surf clams, and sea turtles.

Many of Dale’s customers are in the hospitality industry. “With our luxury resort hotel customers constantly seeking to enhance the guest experience, they share with their patrons a delicious and unique product that will be remembered, and those guests will come back.” Dale regularly supplies the Jekyll Island Authority, Sea Island and the King and Prince, but her treats have traveled both near and far. “The Breakers in Palm Beach offer our gift boxes to their VIP clients, and Alcoa Aluminum purchases our largest gift boxes as special customer appreciation gifts.”

Dale takes pride in her work, and it shows. “We make our confections in small batches. Everything is hand-crafted and hand-packaged. We tie the bows, ribbon the boxes, and tag them ourselves.” That’s what makes Sugar Marsh Cottage unique.

“I love what I do,” Dale says. “The reaction when someone first tastes our chocolate – the delight you see in someone’s face – there’s nothing like it.”

You can visit Dale on the web at www.SugarMarshCottage.com, contact her by phone at 912.268.2522, or email dsp@sugarmarshcottage.com. You can also visit her in person at Sugar Marsh Cottage, 300 Franklin St., Darien, GA 31305. G Telling the Story, Cyle Lewis is a freelance writer, entrepreneur, wife and mom, find out more at CyleAugusta.com where she tells the stories that inspire peace and spread hope. july/a ug ust 2 0 1 4

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Lea King-Badyna in her downtown office with KBGIB’s new “Clean Sweep” awards, made from recycled bicycle parts from Monkey Wrench Bicycles, elegant wood trim leftovers from Gulfstream Aerospace, and brooms the organization used to give to winners of the award. The new awards are made by husband-and-wife artists Terry and Christy Trowbridge.

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WORTH

WK KNOWING

Lea King-Badyna

E

W o r d s a n d p i c t u r e BY A m y C a r t e r

veryone’s trash is Lea King-Badyna’s treasure.

Consider the panoramic picture window in her office overlooking Queen Square in Downtown Brunswick. Beyond the glass is a bushy white oleander, dangerous beauty basking in the spring sunshine. Just this side of the glass hang three strands of daisies hand-cut from painted plastic water bottles. They’d be festering in a landfill somewhere, leeching their own unnatural poison into the earth had Christy Trowbridge, Lea’s assistant at Keep Brunswick-Golden Isles Beautiful, not seen the art in them.

There, too, is the sign that serves as an inspirationally improvised threshhold over Lea’s office door. It is an upcycled cardboard box that delivered flowers to the door of Lea’s 91-year-old grandmother, Ruth Robinson Moody. Now it’s painted bright green and yellow and reminds Lea to “Go Forth and Do Good” every time she leaves her office. It’s a benediction Lea heard daily from one of her teachers at Brantley County High School.

She’s taken it to heart just as she has this motto, painted on a scrap of wood and similarly affixed close to the door: “I am only one, but I am one. I cannot do everything but still I can do something. And because I cannot do everything I will not refuse to do the something that I can do.”

It’s a thought attributed in various forms to Edward Everett Hale, a 19th century Unitarian clergyman.

The arrival of Lea’s sunny soul in the white-washed offices of KBGIB, tucked into a small but cheerful corner of the Brunswick Police annex on Mansfield Street, is proving to be a rennaisance for Glynn County’s waste stream. Just six months into her tenure with KBGIB, Lea says she’s home.

“I can see where my whole path, every job I’ve had and my personal interests, have led me to this job,” she says.

A native of Nahunta who honed her work ethic in grandfather Cecil Moody’s furniture store, Lea took the first step on her path to KBGIB in 1992 when she was hired into the Office of Institutional Advancement at the College of Coastal Georgia, then Brunswick College. In 1998 she joined the Coastal Resources Division of the Georgia Department of Natural Resources, where she served 10 years as an enthusiastic champion of the coast and liaison between DNR scientists and the media. She fit the job so well you’d think she was born (or at least schooled) to it, but Lea hails from a solid liberal arts background.

The coastal outdoors are dear enough to her that she’s devoted the better part of her adult life to the work of helping others appreciate them more.

KBGIB is the best of all her previous work worlds, allowing Lea the op

portunity to forge partnerships with various organizations like the University of Georgia’s Marine Extension Service and further their work and KBGIB’s own on behalf of a more beautiful coast. “It’s a love that I have and I think it’s just a natural fit for me and what I love to do,” she says.

Trash is a common denominator on the coast, a blight to both land and sea. “There are a lot of threads that connect us all,” Lea says. She’s determined to spread her own message about litter control across the platforms of various organizations concerned with the health and beauty of the coast and, by extension, the well-being and happiness of its denizens and visitors.

Lea’s heart isn’t solely given to environmental protection, however.

Weekly she walks Wolfe Street in Brunswick, delivering food donated to residents in need through Sparrow’s Nest, a ministry of the Rev. Wright Culpepper’s Faith Works organization. “We’re not just dropping off food.

We’re visiting folks,” Lea says. She’s found friends she might not otherwise have met if not for the opportunity to help meet their needs. Her 20-minute weekly visits meant so much to one Wolfe Street resident that his family asked Lea to speak at his funeral.

Her love of others is hereditary, handed down by a father who sowed goodwill where ever he went. “I saw how my Dad treated everyone. He treated everyone the way he wanted to be treated, and people responded to him.”

Treat your coast the way Lea treats it. Reduce, reuse, recycle and find the beauty in everything and everyone. G

Keep Brunswick-Golden Isles Beautiful by: • Collecting candy and cracker wrappers, drink pouches and other items that local recycling programs won’t accept. Log on to www.terracycle.com to join a recycling “brigade,” and print out a free shipping label you can use to “donate” your waste to TerraCycle for reuse in creative and useful ways.

• Stashing your smoking detritus (cigarette packaging, partially smoked cigarettes and butts, ash) for recycle, also through TerraCycle.

Visit www.kbgib.com for more information and for complimentary portable ashtrays. Look for cigarette and ash receptacles in public areas soon, and stop tossing your butts on roadways and parking lots.

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More than 200 members of the St. Simons Island Land Trust Live Oak Society were honored at the group’s annual reception held at The Cloister on Sea Island on April 26. The event was an opportunity to thank the Live Oak members for their ongoing financial leadership and support of the organization. Scott McQuaid, chief executive officer of the Golden Isles Convention and Visitors Bureau, was the featured speaker.

Coastal Seen

Do n Myers, Susan H artman

Adgate C ol e , D an Den i so n and S all y Tom li n so n

Alice Barlow, C indy Jacobs, Dana Parke r, MJ Choate , S ibby G rube r

Sam C ho ate, Debo rah Nash, Dargan C o le, M.J. C ho ate

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Mike & Joy E l liott

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M ary G osse tt & M arsh King

De borah & Trip F r ed er i ck

Brenda & Jack K ilgo re

Al & G ayle B rown

Scott & Ann C ol e man, Ania & S cott M cQuade

Ju st i ne P ais, Ann Meaders

Gayl e B rown, Timme Fe ininge r

De nnie M cCrary, Jack Hartm an , Jim M anning july/a ug ust 2 0 1 4

Coastal Seen

Janice Lamattina, Kathy L e Tarte , Dana Pope , I sabe l le Fire stone

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Coastal Seen

On May 2, Lynn Wade and Beth Smith, Christ Church Tour of Homes Chairs 2013-2015, presented the $50,000 proceeds from this year’s annual fundraiser to the Christ Church Frederica Episcopal Church Women. The Christ Church Tour of Homes is a traditional springtime celebration in the Golden Isles. Coordinated by the ECW, the annual tour is the major fundraising drive of the church for the year and benefits area charities for women and children in need.

The March 15, 2014 tour marked the 61st anniversary of the event. (Submitted by Natasha Williams)

The Lanier of Glynn 2354 chapter of United Daughters of the Confederacy sponsored its annual school essay contest on the subject of “Sherman’s March to the Sea.” The contest was open to grades 5 through 12.

Heritage Christian Academy’s 9th grade and St. Francis Xavier Christian School’s 7th and 8th grades participated in the contest. The winning essays were penned by 7th grader Richard Ebri and 8th grader Sadie Belechak, both from St. Francis. The two winning essays were forwarded on to the Georgia Division State level for further judging. The two winners were each awarded a cash prize at an awards ceremony at their school.

St. Francis Xavier Catholic School Row One (Kneeling): Arden Simmons, Chloe Schwipper, Annalee Mathews, Genevieve Shivers, Sadie Belechak, Carri Sturm, Richard Ebri, Stephen Thompson, Ladd Rector Heritage C hristian Academy : Ana stasia D. (Stacy) H o we, Teacher; Student Benjamin G . R yals; Ci ndy Blackerby Z angla, Scho o l Administrato r

Row Two: Al Burns, Chad Schwipper, Jake Vrolijk, Savannah Lyons, Meghan Chitty, Catherine Vrolijk, Matthew Stevens, Tripp Goeldner Row Three: Teacher Brenda Hunt, Dylon Sims, Nico Bulatao, Morgan Overly, Madison Callaway, Sara Kim, John Conway, Graham Hummel, Matthew Hartnett, Auburn Hunt, Essay Co-Chairs Linda Hinson and Mary Virginia Clark Not present for photo: Erin Osbourn and Riley Power

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Island POND & LANDSCAPE Center

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Toshi Hirata Seasons of Japan, CEO

NaTiON’S #1 RESTaURANT

Celebrating Our 15th anniversary!

Like Us On facebook For anniversary Specials!

912.264.5280

701 Glynn Isles • Brunswick Target Shopping Center

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Illinois 700 N. Milwauke Ave, Ste. 132, Vernon Hills

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Coastal Cuisine C h e c k y o u r n e w s s ta n d s f o r C o a s ta l C u i s i n e f o r c o m p l e t e r e s ta u r a n t m e n u s !

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Offering the very best authentic southern Bar-B-Q and fast, friendly service every time you visit. Sonny’s is the biggest name in BarB-Q and operates in nine states. Success is great, but after 40 years, it’s still about “Feel Good Bar-B-Q.” www.sonnysbbq.com

Grandy’s began with the understanding that there’s something about that Country Fried Steak your grandma used to make that makes each bite taste like home. We strive to make sure that feeling comes through with each meal we serve. Delicious, lickyour-fingers, homestyle goodness for people who love real, no-nonsense comfort food.

It’s just plain good for your soul.

912-264-1693

DRIFTWOOD BISTRO 1175 N Beachview Dr. Jekyll Island 912-635-3588

The Driftwood Bistro, serving Low Country Cuisine, offers specialties such as meatloaf, stuffed flounder, herb crusted pork tenderloin and fried, grilled or blackened Wild Georgia Shrimp. Great selection of vegetables, specialty sandwiches and salads.

The Courtyard at Crane 371 Riverview Dr. Jekyll Island 912-635-5200

The Courtyard at Crane, the Jekyll Island Club Hotel’s casual fine dining option, is located in the center courtyard and loggia of the historic Crane Cottage. The chef’s unique menu is complemented by an outstanding wine list. Guests are offered the option of dining inside or outside. Come savor exquisite al fresco ambiance and world-class cuisine in a beautiful and historic atmosphere.

SEASONS OF JAPAN 701 Glynn Isles Brunswick 912-264-5280

We offer fresh sushi, genuine Japanese fare and Hibachi-style cuisine. Every dish is prepared using the freshest ingredients and the most flavorful seasonings. We also offer a childrens’ menu and desserts. www. seasonsofjapan.com

935 Beachview Dr. St. Simons Island 912-291-4300

The Rooftop at Ocean Lodge is St. Simons Island’s only oceanview rooftop restaurant. Whether you choose to dine on our spectacular outdoor oceanview terrace or in our enclosed premium lounge, there is no other St. Simons Island restaurant that compares to The Rooftop. www.therooftopssi.com.

The Jekyll Islan d Clu b Grand Dining Room 371 Riverview Dr. Jekyll Island 912-635-5155

The Jekyll Island Club Grand Dining Room, the hotel’s full service restaurant, offers breakfast, lunch, dinner and famous Sunday Brunch. The á-la carte menu features continental cuisine specializing in seafood, gourmet specials and authentic Southern fare. Victorian tea is offered daily from 4-5pm. The Club pianist complements evening dining and Sunday Brunch.

Zangla’s Trattoria 100 Cary St. Brunswick 912-275-7700

102 Marina Dr.

Matt Zangla and his family have operated dining establishments locally for 26 years.

Open for lunch and dinner, Zangla’s offers moderately priced, made from scratch, absolutely delicious authentic Italian pizzas, pastas, calzones, sandwiches on homemade rolls, appetizers and crisp fresh salads in a casual atmosphere.

912-638-7790

The closest table to the water without getting wet! From house-made lobster ravioli, crab-stuffed flounder, wild Georgia shrimp and grits and house-made ice cream to the best fried oysters you have ever put in your mouth.

The Roo ftop at Ocean Lodge

COASTAL KITCHEN St. Simons Island

Ole Times Country Buffet is “Home Cookin’ the Way Mama Does It!” Voted #1 in Southern Cooking and Best Country Buffet in South Georgia and North Florida for the last eight years running.

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IT’S ALL ABOUT YOU. at Dan Vaden Chevrolet-Cadillac of Brunswick

Don Kitchens General Manager

See the award-winning line-up at Dan Vaden Chevrolet-Cadillac of Brunswick: 2014 Chevrolet Silverado

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CALL US TODAY

912.265.3540 121 ALTAMA CONNECTOR, BRUNSWICK, GA 31525 DanVadenBrunswick.com 12 0

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2014 Corvette Stingray

“Best of the Best” Award for Cars, Autoweek

SALES | INVESTMENTS | DEVELOPMENTS | PROPERTY MANAGEMENT

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154 RIVERWALK DRIVE 4/4.5/6139 sqft Pristine home offers an immense value in Oak Grove Island. Two brand new docks and 24,000 gallon salt water pool. Reclaimed wood flooring, beamed ceilings, expansive baseboards and crown molding throughout. $995,000

149 RIVERWALK DRIVE 4/3.5/3153 sqft Tuscan style home in Oak Grove Island on the golf course. Exquisite crown molding, trim and beautiful craftsmanship throughout. Truly a custom home with breathtaking views. $449,900

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128 FOXCREEK ESTATES 4/3.5/2625 sqft Beautiful custom home in Foxcreek Subdivision. 3 bedrooms occupy the main level and a bonus with full bath upstairs.

Home features granite counter tops, hardwood, double tray ceilings, plantation shutters. Screened in swimming pool with solar heat panels. $359,900

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145 SOUTHERN OAKS LANE 4/3/2993 sqft Newly developed subdivision will host custom builds featuring brick, tabby and cedar shake exteriors. Exterior will feature a stucco exterior with brick accents.This charming, well-designed home will feature an open floor plan with formal dining, study/living room, family room w/ fireplace. $349,900

LeAnn Duckworth Broker, President 912-266-7675

Hannah Melton Associate Broker 912-269-7512

Tracey Gonzalez 912-266-5350

43 FREDERICA OAKS 4/3.5/3181 sqft New custom home overlooking eastern view of Sea Island. Vaulted ceiling, hardwood flooring, and custom woodwork throughout.

Outdoor living at it’s finest! $929,000

13 CLUB COVE 4/3.5/3233 sqft Newly designed Morrison Plan featured by Palmetto Building Group will boast 4 bedroom/3 bath on a gorgeous, golf-front lot in Sea Palms. Main level will have master suite, formal living and dining, open kitchen and much more. $449,900

1049 SAND DOLLAR WAY 4/2/2000 sqft New home featured by Solid Rock will be move-in ready in just 45 days. This split plan is situated in a gated subdivision, on county water and sewer. 100% financing available! $169,900

106 Majestic Drive 4.4.5/4631 sqft Absolutely stunning home built by Hope Construction. This one-time owner has kept this custom-designed home in immaculate condition. Brazilian hardwood flooring, 15 inch ceramic tile, exquisite crown molding, and custom cabinetry throughout! $489,900

DAYS!

102 PALMETTO STREET 3/2.5/1714 sqft This charming new construction cottage is loaded with features such as an eat in bar, center island, study loft and oversized walk-in closets in each bedroom. One of a kind for this price on SSI! $249,900

Angela Golden 912-571-1736

167 HARBOR POINTE DRIVE 5/5/5550 sqft Brick ranch situated on an oversized corner lot. This home boasts a magnificent master suite, entertainment and family room, upstairs bonus room, and chef’s kitchen with island bar. Additional oversized guest suite, plus 3 more guest suites with private baths. $599,000

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1460 OCEAN BLVD. UNIT 108 2/1.5/1121 sqft Minutes from local dining. This residence is one of the only units featuring tile flooring throughout the main level, extra parking for guests and attached storage shed for bicycles. $339,000

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THE RESERVE AT DEMERE 3/2.5/1740 sqft BRAND NEW RESIDENCES ON SAINT SIMONS. ONLY A FEW RESIDENCES REMANING IN PHASE 1. Perfect for any 1st/2nd home or investment. Features include hardwood and ceramic tile flooring, granite counter tops, custom cabinetry, ALL APPLIANCES, and much more! STARTING AT ONLY $214,990

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ust 2 0 1 4 These properties may no longer be available. Please call or check our website for the most up july/a to dateuginformation.

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2415 Parkwood Drive Brunswick, GA 31520 sghs.org/orthospine

Imagine the pain is gone. Imagine your strength is back. Imagine doing what you love doing.

The Southeast Georgia Health System Orthopaedic & Spine Center is here to make it happen. Offering a full spectrum of care, from diagnostics to surgery, sports medicine to rehabilitation, our state-of-the-art facility brings you the region’s most advanced capabilities.

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5/2014