Nov/Dec 2014

All about oysters | the ugliest house on union street | scotch mondays

The Gold Card

Hometown Hero Adam Wainwright Pitches A New Way to Give

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Table of Contents

november

December

The winning card

Georgia Oysters

s c o tc h h o l i d a y s

columns & departments 14 17 56 58 60 62 64 66 68 70 72

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 100 sam brooks

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Intrigue on union street

on the cover: Hometown hero Adam Wainwright on the mound for the St. Louis Cardinals. Photo

by Dan Donovan, St. Louis Cardinals.

BY HAND 104 little river designs

For Love oF the game | In the PInk | the kItchen’s aLbrIght

WORTH KNOWING 108 bob thompson

The Gold Card Hometown Hero AdAm wAinwrigHt brings cHArity Home

110 Coastal Seen 119 Coastal Cuisine

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Photo By Brian Brown

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2014

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Contributors Jennifer Broadus

Shannon Lewis

Jennifer Broadus moved to St. Simons Island in 2005 after a 30-year career owning an advertising agency and public relations firm in Atlanta. A fine art painter specializing in landscapes, she is a writer, photographer and illustrator who has produced a number of book covers including several by her friend and noted fiction writer, Stuart Woods.

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.

CYLE Lewis

Lydia Thompson

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.

Whether Lydia Thompson is talking about birds, banding, or drawing birds, her major focus is to intertwine her bird studies and her art.

Preservation and conservation of bird habitats are her major concern.

She is blogging at www.coastalgeorgiabirding-lydia.blogspot.com.

Larry Hobbs

Amanda Kirkland

Larry Hobbs is a freelance writer who holds a “day job” at Ace Hardware.

A younger version of Larry held a lengthy career as a newspaper reporter for The Palm Beach Post and The Palm Beach Daily News. The proud father of a 23-year-old son, Larry is originally from L.A. (Lower Alabama).

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.

Jan Mackinnon

Luke Smith

Jan began her migration down the Georgia coast 18 years ago, starting on Wassaw Island. A biologist with the Georgia DNR, Coastal Resources Division for 15 years, she oversees the division’s wetlands program and coordinates the division’s internships with the College of Coastal Georgia.

Luke Smith is a commercial and people photographer in the Golden Isles and the single father of a 7th grade son. When he’s not talking about homework, respect, becoming a man, or girls, he’s happily photographing people or things. His work can be found at LonePine-Photography.com.

Dana Moody

Bud Hearn

Dana Moody earned a B.A. in English/Creative Writing from Georgia College where she primarily focused on fiction and script writing. She explores every creative outlet she can whether it means writing feature articles, press releases, or editing scripts.

In her spare time she likes to write comedy sketches, and she is currently working on a young adult novel.

A graduate of the University of Georgia, Bud moved to Sea Island in 2004. He plays the fiddle and the piano, invests in real estate and operates drug and alcohol addiction recovery centers in Georgia. He’s written six books. Read more at theweaklypost.com, and communicate with him via email at budhearn@mindspring.com.

Tamara Gibson

Carol Dumas

Tamara Gibson is a lifestyle and wedding photographer who loves creating beautiful imagery for her clients. Though originally from NYC, she now calls the Golden Isles home. When she is not storytelling with her lens you will find her spending time with her hubby and their two fur babies.

As a contented Yankee transplant to Southeast Georgia, 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. She’s a member/ contributor with the SSI Literary Guild and its Writers Group. novem ber/decem be r 2 0 1 4

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mai l i n g ad d r e s s 261 Redfern Village St. Simons Island, GA 31522 912.634.8466

pu b li s h e r C. H. Leavy IV

CHRISTMAS COLLECTIONS Debuting

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Daily 9:00am to 5:00PM PROFESSIONAL CHRISTMAS DECORATING CUSTOM WREATHS, GARLANDS & SWAGS HEIRLOOM QUALITY ORNAMENTS RIBBONS, CANDLES, CARDS & TREATS ORCHIDS, PLANTS & GIFTS

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Chris

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Editor Amy H. Carter ar t d i r e c t o r Stacey Nichols p h o t o g rap h e r s Jennifer Broadus Tamara Gibson Luke Smith Mar k e t i n g c o n s u l ta n t Becky Derrick ad v e r t i s i n g director Heath Slapikas C i r c u la t i o n Director 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 welcomes unsolicited queries and submissions of art and stories. 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.

Ad v e r t 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

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Tradition

Editor’s Note It occurred to me while proofing this final issue of 2014 that an outsider looking in through our content would call us the luckiest community on earth. Here we have famously talented athletes, generous and giving hearts, and a vast blue ocean to gaze upon whenever the urge strikes.

Is it any wonder the newcomers are beginning to outnumber the natives? And what’s up with those people who moved away, anyway. I bet they all want to come back just as soon as they can.

I heard a good joke about the Georgia Coast recently, told to me one of those newcomers. It was told to him by a golfing buddy native to South Georgia. The buddy told him we Golden Islanders finally figured out how to make money on the coast when we quit calling our soggy land “swamp” and started calling it “marsh.”

By whatever name you call it, you’ve got to admit it’s pretty special.

Where else can a class of third-graders cross the road from their school to the beach for a little hands-on biology lessons with real live creatures of the deep?

Where else can you enjoy a weekend of country music with a star of the national baseball league, Adam Wainwright, our very own homegrown hero of sports and charity?

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Nowhere else, I tell you. I hope you find inspiration, entertainment and enlightenment in our pages. On behalf of myself and all of the wonderful contributors you see pictured on this page and the next, that is our goal. We’re all pretty happy to be here, and we’re glad you are too.

Amy H. Carter Editor

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The

Q

C o a s ta l

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

Georgia Oysters

vs

Autumn is a time when old interstate rivalries ignite, not only on the gridiron but also on the grate or sheet metal plate – whichever form of open-fire oyster roasting you prefer. Appalachicola Oysters from Florida’s pristine Gulf Coast are staples of Coastal Georgia oyster roasts, but our own homegrown oyster is gaining in popularity, especially now that Florida’s industry is in decline (a condition they blame in large part on Georgia, by the way).

If you’re the analytical type and like to examine your food before you eat it, you’ll see the difference between an Appalachi-

Florida Oysters

cola oyster and a Georgia oyster the moment you pick one up.

Appalachicola oysters are short, stout and single, while Georgia oysters grow long, thin and in clusters. If you’re more the shuck it, pluck it and pop it type, a Georgia oyster will taste saltier, heartier – dare we throw down the glove and say it – better.

Whether it’s a backyard roast with friends or the ultimate fundraising celebration of Southern Coastal life – the annual St. Simons Land Trust Oyster Roast – grab your gloves, your knife, the Tabasco sauce and lemon and get cracking!

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Aw, shucks! Land Trust Oyster Roast Set for Nov. 22 Shuck oysters for an excellent cause with the St. Simons Land Trust Saturday, Nov. 22. The Land Trust’s 15th annual Oyster Roast will be from 5 until 8 p.m. at Gascoigne Bluff.

As always, the centerpiece of the menu will be bushels and bushels of oysters, roasted on the spot. In addition, dozens of chefs will be on hand offering an extensive menu that leans to Southern favorites, including a Low Country Boil.

“We are grateful to have an ongoing partnership with so many local chefs and restaurants,” says Sarah Harris, development and event coordinator for the Land Trust.

A valuable byproduct of every Oyster Roast is the bounty of oyster shells ready for recycling, says Ben Slade, executive director of the Land Trust. “This year, the shells are going straight to the Land Trust’s Cannon’s Point Preserve to help build a living shoreline,” he says. (Read more about Georgia’s Living Shorelines program on Page 90.)

An amalgam of a road map and nautical chart protrays the area designated for recreational oyster harvest at the south end of the Sidney Lanier Bridge. Map courtesy of the Coastal Resources Division of the Georgia Department of Natural Resources | coastalgadnr.org

Pick Your Own Oysters: Recreational Harvest of Shellfish is Permitted on Georgia Coast They’re there for the picking, on a marsh island easily accessible from the Downing Musgrove Causeway to Jekyll Island and U.S. Hwy. 17 South – plump juicy Georgia oysters. The Georgia Department of Natural Resources regularly tests and regulates recreational harvesting of oysters and clams from public beds in Glynn, Camden, Chatham, Liberty and McIntosh counties.

A fishing licence is required for recreational oyster harvesting, and seasonal rules apply.

Harvesting is allowed from ½ hour before official sunrise and ½ hour beyond official sunset, and only with handheld tools. The rules

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allow harvesting of two bushels of oysters and one bushel of clams per day, with a limit of six bushels of oysters and one bushel of clams per boat per day.

The Coastal Resources Division of the Georgia DNR tests shellfish harvest waters monthly for harmful bacteria. When contamination is found, DNR closes the area until the contamination subsides.

Check with the Georgia DNR Shellfish Sanitation Program for annual season closures and for areas that are posted as prohibited due to restoration efforts. 912.264.7218.

A special treat this year is live music by the dynamic Bucktown Kickback, a Nashvillebased roots-bluegrass group of talented singer/songwriters.

Tickets are $75, but members of the Land Trust get a special discounted rate of $50 before Nov. 8. For advance tickets or to become a member, please call 912.638.9109 or visit www.sslt.org.

Oyster Roast co-chairs Priscilla Hynes and Judie Mattie head up a group of more than 100 volunteers from the community helping out with the event, which celebrates the Land Trust and its efforts to preserve the island’s natural and scenic character.

– Leslie Lamkin

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From Way Down Below Deep by Nancy Raines Day, illustrated by David Sheldon, text © 2014 Nancy Raines Day, illustrations © 2014 David Sheldon, used by permission of the publisher, Pelican Publishing Company, Inc.

Get to Know Who Lives Way Down Below Deep We live at land’s end, the place where a vast mysterious ocean begins. Our neighbors are whales, sea turtles, sharks, manatees, crabs, shrimp and a multitude of fishes – and those are just the creatures we see regularly.

Out where the deep water starts, some 90 miles east of the Golden Isles at the Continental Shelf, we find the really wild things – siphonophores, fangtooth fish, lanternfish, whale worms and sea pigs – oh my!

You’ll likely never see these creatures live and in person, so seek out a copy of Way Down Below Deep by St. Simons Islander Nancy Raines Day. Aimed primarily at children with colorful illustrations by David Sheldon and the kind of fun facts kids adore – “the vampire squid eats stinking bits of dead bodies, poop, and snot. Eeww!” – the book is a fun read for grown-ups too.

A storyteller from childhood, Nancy says she thinks up her ideas while walking the beaches on St. Simons Island and swimming in the Atlantic. “I always loved the water and thought I’d make a very good mermaid,” she says on her website, NancyRainesDay.com. “Maybe I’ll do that next.”

A master of the rhyme, Nancy has a vivid imagination and a talent for telling stories both real and imagined. Her first picture book, The Lion’s Whiskers, is based on an Ethiopian folktale about a rare

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character in children’s literature – a kind stepmother. That was the kind of stepmother Nancy wanted to be to her own stepchildren, and it was a concept that found an eager audience when the book was released in 1995; it made The New York Times’ list of notable books of the year.

A is for Alliguitar, the alphabet book Nancy had always wanted to write, was another fresh twist on an old genre. A viola player in her youth who was entertaining an orchestral reunion with childhood friends, Nancy was already preoccupied by thoughts of musical instruments when a walk on the St. Simons Pier introduced her to tourists marveling at the site of an alligator.

“Alliguitar just popped into my head,” Nancy says, and she started pondering other combinations of animals and instruments. She admits to being amused and amazed sometimes at the ideas that come to her, “but I try to go with it and see where it takes me.”

Buy autographed copies directly from Nancy for all the young readers on your Christmas list at the Holiday Craft Fair at Lord of Life Lutheran Church on St. Simons Dec. 6. You may also find Nancy’s books at G.J. Ford Bookshop on St. Simons and online at amazon.com.-Amy H. Carter

Down By the Sea: Glynn Schools Add Water to the Curriculum It’s one thing to spend an afternoon dancing in and out of the waves on the beach or strolling along the Pier, teasing the blue crabs imprisoned in five-gallon buckets. It’s quite another thing to stand at the edge of the vast Atlantic and see it as a resource worthy of consideration and respect.

That’s the message school children of varying ages are getting in ocean and marine science classes that are making a splash in local public and private schools.

The PTA at St. Simons Elementary – which bills itself as “The School by the Sea” – raised funds to reactivate the school’s ocean lab and contracting with Brooks Good of Coastal Outdoor Adventures to stock the lab with live sea creatures and a part-time expert on them.

Brooke Vallaster – who, like Brooks, is a former employee of the Georgia Department of Natural Resources – spends two days per week at the school talking about the sea and its creatures with SSE students. She rotates every grade level through the lab every two weeks, and also leads field trips to beach and marsh. “To not take full advantage of the ocean and marsh – we’re right there – and realize their value and appreciate the beauty of it all … lots of kids don’t have access, don’t necessarily know that this is their place, something special that they have on this end of the state.”

At Glynn Middle School, the Salt Marsh Soldiers Club teaches 7th graders how to actively appreciate the beauty of our coastal environment. “We clean up trash, make art from the trash – such as the bottle wall we built at Mary Ross Park – go on nature walks, such as through the 700-year-old bald cypress tract (Murf Tract) with retired Altamaha Riverkeeper, Mr. James Holland; nature photography, bird watching, and organic gardening,” says Victoria Klahn, 7th grade life science teacher.

Members of the club have bagged oyster shells for oyster restoration projects, and visited Sapelo Island recently.

They learned to use seine nets, cast nets and plankton nets to capture, identify and study their catches under dissecting microscopes in the research lab. They also walked the island’s maritime forests to experience each ecosystem along the way.

He’s playing my song! A fiddler crab entertains Allie Butler, fifth grader at St. Simons Elementary School, on the beach.

Tom Willis, a Georgia Tech biology major who teaches Marine Biology to juniors and seniors at Frederica Academy, leads his students into deeper study of ocean life, the ocean floor, seawater, marine plants and animals, marine ecology, shoreline biology, and marsh/estuary biology. Their lessons occur in the lab and in the field, on the beach and in the marsh. They’ve pulled organisms off the bottom of docks and taken them back to school for further study in the lab.

When Frederica asked him to teach the class, Tom – a Frederica alumnus – contacted author Taylor Schoettle, who also taught at Frederica and has authored several Natural Guides to the Golden Isles. “He really helped me and showed me a lot of interesting things about the area,” Tom says.

– Amy H. Carter

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Hampton Club at King and Prince Celebrates 25 Years

By Amy H. Carter Like Groucho Marx, I refuse to join any club that would have me as a member.

It’s fortunate, then, that the Hampton Club didn’t invite me to its 25th anniversary celebration as a prospect, just an observer. Were I the clubby sort, my ego would be severely bruised if Hampton wouldn’t have me.

Set among the unspoiled scenery of St. Simons Island’s north end, Hampton offers all the beauty of our Golden Isles without all the pretention of most coastal resorts. The members – many of whom live in the gated Hampton Plantation community – talk street lights over an Italian feast of salad, lasagna and tiramisu. Hampton Plantation Homeowners Association President Jack McSherry tells me he only golfs on days that end in “y.”

The founder of Penn Tank Lines, a bulk petroleum hauler based in Pennsylvania, Jack and his wife, Susan, were looking for a second home on the East Coast when they discovered Hampton. Hooked by the marsh views on the north end, they made St. Simons Island their home. “We only go north when we need a grandchildren fix,” Jack says. Jack’s story is the rule rather than the exception at Hampton, where everyone smiles before answering the question, “Why are you here?”

“We started off splitting our time between here and Connecticut,” Janice Lamattina says. Janice and her husband Larry bought a lot in the Golden Isles in 1995 and began spending time in their second home here regularly in 2000. “After about five years we said, ‘No more Connecticut,’ and it was because we met so many wonderful friends,” Janice says.

Sitting on the porch watching the sunset over the marsh after a great round of golf isn’t the extent of these transplants’ contributions to our community, however. Janice is a well-known supporter of the Coastal Symphony of Georgia, Hospice of the Golden Isles and the Cassina Garden Club, as is Nancy Krabill, a relative newcomer who’s jumped with both feet into the civic improvement movement.

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Publicity chair for Cassina’s annual Holiday Tour of Homes on Sea Island, Nancy is already an avid cheerleader for the preservation of coastal history and the celebration of coastal living. “We’ve been here about two years,” she says of herself and husband, Gary. “We used to live in Atlanta and would spend our anniversary/New Year’s celebrations at the King and Prince, we so loved SSI.” The couple moved to Dallas, Nancy’s hometown, in 1996 and thought they would stay. However, in November 2011 Nancy, a freelance travel writer, visited the King and Prince and fell in love all over again. Gary drove East to join her after the press junket ended.

“The summer that year in Dallas was horrendous – 100 degrees-plus for more than 60 days. So we thought, ‘We like St. Simons so much, why not get a condo and rent it out but come here in the summer?’” So naturally the real estate agent they visited took them to look at a house that was off the market but still for sale. “We loved it and wondered why we would let anyone else stay there. We made the decision in about 10 minutes, went back to Dallas and sold our house in 13 days, moved here in March 2012 and have loved it ever since. Didn’t know a soul, but it was meant to be,” Nancy says.

Old-timers remember when locals would dismiss the Hampton Club as a golf destination because of its distance from the nucleus of island life.

They said you’d fall off the edge of the earth traveling way out there. They joked about needing a hotel halfway out to break up the trip. And yet, the Hampton course is the only local golf resort that has remained with its original owners (the Hampton Club and course is the “Golf” in The King and Prince Beach & Golf Resort name) and avoided the financial pitfalls that have beset others in the Golden Isles, growing more popular and more beautiful with each passing year.

You don’t have to be a member to check it out for yourself; the club is open daily for lunch. Visit them at 100 Tabbystone inside Hampton Plantation; online at www.hamptonclub.com; find them on Facebook; or call 912.634.0255.

Jack & Susan McSherry

912-434-9600

3415 Frederica Rd. | St. Simons Island Located next to Delaney’s and Sal’s

Winter Hours Mon-Sat 10-6ish

The Flower Basket Adds the Finishing touch with elegAnt FlorAl designs

Nancy Krabill and Edna Romano

Full service Florist 2440 Parkwood Drive Brunswick, GA

912-265-5990 • 912-638-8828 Mila Bouts and Janice Lamattina

www.brunswickFlowerbAsket.net inFo@brunswickFlowerbAsket.net novem ber/decem be r 2 0 1 4

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Literary Guild Hosts Meet-and-Greet for Local Authors In early October, the Literary Guild of St. Simons invited 27 local authors to display their books and share their experiences as authors with visitors to the Atrium of the Casino on St. Simons Island.

The backgrounds and interests of the authors varied widely, as did the literary genres represented; topics included fiction, wellness, children’s poetry and adventure. There was even a centenarian, Dr. Leonard Mann, in the group.

Jim Daher

Christina Johns

Joan Scarborough

Dr. Leonard Mann

– Mary Folts

Martha Phillips

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

JUST LISTED FAIRWAY VILLAS #410

This 3 BR, 3 BA town home has the master bedroom suite on the first floor. Views of the golf course from the LR, DR and kitchen. Deck off of the living room. Priced at $234,900. Call Renae Kirk at (912) 258-1152 to preview.

#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 26

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Harlan Hambright

Catherine Fendig

Nancy Matthews

Jesse Tullos

Dr. Mattie Brown

Rosemary Griggs

TEAMWORK WORKING TOGETHER. WORKING FOR YOU.

100 Island Professional Park • St. Simons Island, GA 31522 912.638.1190 • stsimonsbank.com

Keith Crusan, Stuart Buckley, Frank Mitchell, Phil Davis Laura Kitchens, Ashley Hornbuckle, Seliest Harvey, Ashley Adamson

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Meet the Pro: LPGA Touring Pro Katie Burnett Offering Golf Clinic November 8 Katie Burnett was 6 years old the first time she picked up a golf club.

She was tagging along with brother Ben to a golf clinic hosted by Wade Carruth through the local Boys and Girls Club. “I was actually too young for it,” Katie says, “but Wade decided to go ahead and let me hit some balls.” Since Ben Burnett was the only kid who showed up for the clinic, Wade invited Ben and Katie back for the next week’s lesson. “He cut down a junior set of clubs for me,” she says.

While Brunswick is still home, and Wade Carruth’s Coastal Pines Golf Course will always be her home course, the world is her oyster. “As a kid I always wanted to travel the world and I didn’t know how I was going to do that,” she says. “Now I do that.”

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It would be another 10 years before Katie would play competitively, stepping out of her brother Ben’s shadow. “I did everything he did,” she says. “He was a point guard in basketball, I was a point guard in basketball. He was a pitcher in baseball, I was a pitcher in baseball.”

Those sports were actually more likeable to her than golf, she says.

“To be honest I didn’t like golf when I was a kid. I actually hated it,” Katie says. “The kid team sports were a lot more fun because you got to hang out with your friends. Golf is a loner sport and it’s all about you. If you win it’s because of what you’ve done; if you lose it’s because of what you’ve done, it’s not because of anyone else on the team. The very reasons I hated golf as a kid are the very reasons I ended up loving it as I grew older. It’s you and the golf course. It’s challenging every day. It’s a different course everyday.”

Katie eventually learned to love golf so much that she pursued it through her schooling at Brunswick High and the University of South Carolina. She turned pro in 2012 by qualifying to play on the LPGA Tour. While brother Ben serves in the U.S. Navy – he’s currently stationed in Hawaii – Katie golfs around the world.

“It’s a world tour so this year I probably will travel to 20 countries and 10 to 15 states at least. We pretty much play everywhere.”

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ANNUAL

Christmas

HOFWYL PLANTATION

Friday and Saturday december 5 & 6, 2014

6:00 - 9:00 pm nightly

Candlelight tour of hist. home Costumed guides

Special Guest - Santa Claus Musket & Cannon firings

Christmas Carols Hot Wassail & Cookies

admiSSion: adultS $8; youth (6-17) $4; children 5 & under Free

Hofwyl Plantation Classic Car Show Saturday December 6, 2014 WATCH FOR DETAILS

Hofwyl-Broadfield Plantation State Historic Site 5556 US Highway 17 North between Brunswick and Darien Call 264-7333 for information or directions

Photo By Candice Hires

Katie Burnett is coming home November 8 to host a Golf Clinic and Meet-and-Greet followed by a catered lunch at Coastal Pines Golf Course. The clinic begins at 10 a.m. Children younger than 10 will be admitted free. Tickets are $20 for students and $50 for adults. Contact Meredith Taylor at mer.mac.taylor@gmail.com or 803.360.3192.

the yellow canary (912) 638-4061

Brunswick (912) 262-6552 Kingsland Brunswick • (912) 262-6552 • St. Marys Prospira PainCare welcomes Dr. Christopher Our team ofto professionals specialize in evaluating, Bovinet our Southeast Georgia Team diagnosing, and treating painful conditions.

• Back & Neck Pain • Pinched Nerves • Herniated Disc • Arthritis / Joint Pain • Sciatica • Headaches • Sports Injuries • Muscle Injuries • On the Job Injuries • Motor Vehicle Injuries

Dr. Christopher J. Bovinet Christopher Bovinet, DO Emmanuel Gage, MD Mark Gold, MD, FAANS, FACS

Board Certified in Physical Medicine and Rehabilitation Board Certified in Physical Medicine

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Matthew PA-C Rachel Bishop, novem ber/decem be r 2 0 1 4 PA-C 29 MatthewBoothby, Boothby, PA-C Rachel Bishop, PA-C

KINGSLAND 52-A Lindsey Ln.

30th Annual Tour of Homes

“Jingle Bells and Seashells” Saturday, December 6, 2014 Presented by Cassina Garden Club & Sea Island Special Interest Stop - The Cloister

Tour Five Homes on Sea Island,* 10 am - 5 pm Bake Sale & New Christmas Market, 9 am - 5 pm

Tickets: $45.00 (Advance),

$50.00 (Tour Day)

Advance Tickets: www.cassinagardenclub.org lcarlton@bellsouth.net 912-638-9808, 912-399-1152 (Tour Day) Tickets available Tour Day at Cassina’s Tabby Cabins *Must take bus from Cassina’s Tabby Cabins on Gascoigne Bluff Tour proceeds maintain the Hamilton Plantation Tabby Cabins.

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Featuring Sophisticated Linens, Furniture and Home Accents for Coastal Living.

Angie Ferra Joins Atlantic National Bank Angela Ferra recently joined Atlantic National Bank as assistant vice president and manager of the St. Simons Island office, according to an announcement by John J. Rogers, president and chief executive officer.

Angie, who will have additional responsibilities in marketing, has nearly 30 years of banking experience in Glynn County, most recently serving as branch manager of United Community Bank’s Mall office on Scranton Connector.

“Angie is just a natural fit for Atlantic National Bank,” John Rogers says. “She grew up in Glynn County and graduated from Glynn Academy.

She has been very active in many charitable activities and understands how much ‘community’ means to a locally owned community bank like ours.”

Angie has a wide range of experience in bank operations including management, security and consumer lending. She was a member of the 2005 class of Leadership Glynn and served on the Community Investment Committee of United Way from 2008 to 2010. Angie has been an active member of St. Francis Xavier Catholic Church where she has served on the finance and school board committees.

“Atlantic National is a locally-owned community bank with deep roots in Glynn County.

And this is very important to me,” Angie says.

“I love this community and that is exactly what makes my job so special. To me, it’s all about building relationships with your customers and I look forward to providing them the very best in hometown banking.”

Photo By Chris Johnson

Artistically hand carved, casted and created here in The Golden Isles, we offer unique keepsakes that you’ll love to give or receive. No matter the size of your wrist, silver or gold, or a bit of both, we’ll make you something special and lasting.

The Emerald Princess celebrates 25 years, matter how small one million patrons & No or10,000 big your wrist is, cruises silver or gold, or a

In 1988, a group of investors in the southeast bitrecently renovated from stem to stern. “Our of both, we’ll came together to bring a day-cruise operation make goalyou is something to continue to be an integral part of the and lasting. to Amelia Island. The Emerald Princess cruised special Golden Isles community, while maintaining Keepsake Jewelry from the artist of the from downtown Fernandina Beach for six years. our reputation as the Southeast’s premiere original St Simons Island Signature Bracelet and gaming destination,” says vice president Tina Jekyll Island Turtle Bracelet.

After enjoying great popularity in Florida, Gold- Dyer. “The Golden Isles community wel#106 Pier Village Market, St. Simons Island en Isles Cruise Lines was approached by the comed us enthusiastically, and we immediately (912) 638.3636 Brunswick Golden Isles Chamber of Commerce felt at home. We have enjoyed calling Brunswick www.GIBCoBracelets.com and local businessmen about the possibility of our hometown … and our home port.”

LocatediNAt All pieces proudly hANdcrAfted the beAutiful GoldeN isles. #106 Pier Village Market bringing a similar operation to this area.

St. Simons Island, Georgia Woody Woodside, president of the Brunswick912-638-3636 In May 1995, the Emerald Princess made her Golden Isles Chamber of Commerce, says the www.gibcobracelets.com maiden voyage from downtown Brunswick. In company has been a great corporate partner to 2006, the ship was retired and the Emerald Brunswick and the Golden Isles. “Our heartiest Princess II was christened and began her reign congratulations to Golden Isles Cruise Lines and in the Golden Isles. The 205-foot mega yacht has the Emerald Princess … their contributions to the two full gaming decks and a third deck for bistro betterment of our community are many.” dining, live entertainment and dancing.

Robin Heath, director of marketing and sales for Tony Adams is the entertainment director and Golden Isles Cruise Lines, says the Emerald Prinfeatured entertainer on the Emerald Princess. cess is showing its appreciation to patrons and Tony specializes in variety every Friday, Saturday businesses that have contributed to their success and Sunday, and guests can enjoy a new show by offering free cruises Tuesdays through Thurson each cruise. “We work to please everydays (a $10 value), and presenting each guest one’s musical tastes. Some customers have with a $10 match play voucher and a $5 drink their superstitions though, so you can bet that voucher, “a $25 value to celebrate 25 years.” on every cruise I begin the journey with the theme from The Love Boat and Kenny Rogers’ For more information or to make reservations The Gambler. Guests count on that for luck.” aboard the Emerald Princess, call 800.842.0115 or visit www.emeraldprincesscasino.com.

The Emerald Princess has run more than 10,000 cruises and served more than 1 million pa– By Jane Bozza, director of communicatrons during its 25 years here. The ship was tions, Faulkenberry Certain

Meaningful Keepsakes from our Family to Yours

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White Oak Plantation Welcomes Six White Rhinos

Carousel

Children’s Clothing & Accessories For Special Days & Every Day

136 Retreat Plaza St. Simons Island 912-638-3060 877-419-4268 carouselchildren@bellsouth.net Tuesday - Saturday 9:30 AM-5:30PM

Like us on Facebook: CarouselChildrensClothing

South Africian rhinos will help expand conservation, breeding and educational programs White Oak Plantation in Yulee, Fla., is the new home for six young white rhinos from South Africa. Two males and four females, all between three and four years old, will be incorporated into the herds already living at the 7,500 acre conservation facility. The new arrivals will help strengthen the population of white rhinos living in North America, and serve as ambassadors for their species.

The rhinos traveled to White Oak from private conservancies in South Africa where poaching threatens their safety. Every eight hours a rhino is killed for its horn, which is made out of keratin – the same substance as human fingernails.

The horns are in high demand in Asia, especially Vietnam and China, where they are used in traditional medicine and as a status symbol.

Increased demand and profitability has led to the increasing involvement of international criminal syndicates, who use technologies like high powered rifles, night vision, and helicopters. As a result, authorities are struggling to provide adequate security for rhinos.

The new rhinos at White Oak are now safe from the poaching threat plaguing rhinos in Southern Africa and are part of a large expansion of their rhino conservation facilities. When complete, the facility will house an estimated 40 white rhinos roaming over 25 acres.

“The new rhinos will be important new founders for the North American population and, as such, will improve the population’s demographics and genetics, making it more sustainable into the future,” says Dr. Scott Citino, White Oak’s head veterinarian.

Be sure to visit both stores 304 Redfern Village 268-4359

295 Redfern Village 268-4727

www.twofriends2.com

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Since its inception in 1983, the conservation breeding programs at White Oak have contributed more than 30 rhinoceros, 150 cheetahs and 1,000 antelope births to conservation breeding populations. The conservation programs have also re-introduced bongo antelope, roan antelope, and black rhino back into Africa.

White Oak works to conserve species through innovative breeding, conservation and education programs and strives to provide the most natural environment that safely accommodates each animal. Twenty-seven species call White Oak home, including rhino, giraffe, okapi and cheetah.

The center offers open-air tours with its staff of wildlife experts.

For more information on White Oak, including how you can visit, go to www.whiteoakwildlife.org or search for White Oak Conservation on Facebook. White Oak Plantation is 56 miles south of the Golden Isles, just beyond the Florida line in Yulee. – Brandon Speeg

At King & Prince SeafoodÂŽ, we understand that the secret to our success who make the seafood. is not in the seafood we make, but within the

people

From Left to Right: Shawn Lentini - Production Line Technician, Kristy Bennett - Training and Relations Manager, David Rowell - Senior Technical Supervisor, Kelly Kennedy - General Accountant, Rafael Hardee - Production Line Technician, Sarah Williams - Production Technician, Quinton Harris - Production Line Technician, Betty Spalding - R & D Process Development Manager , Lori Voight - QC Group Lead, L.B. Watkins - Category Manager

(912) 265.5155

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Diane Smith, R.N., medical mission manager for Helping Hugs, and Father Jude Fils Aimé, pastor of St. Joseph during one of Diane’s medical mission visits to Côte-de-Fer, Haiti.

Helping Hugs Fundraiser Will Further Haitian Earthquake Recovery

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A champion auctioneer, a talented musician, an acclaimed chef and two top-notch registered nurses will blend their talents to produce a remarkable fundraising event for the people of Côtes-de-Fer, Haiti.

tion of an education center at St. Joseph parish in Haiti, the twin parish of St. William Catholic Church on St. Simons Island. Southeast Champion Auctioneer Myers Jackson will conduct the live auction.

Helping Hugs for Haiti is sponsoring its second annual sit-down dinner with live and silent auctions November 8 to benefit the construc-

Chef Matthew Raiford and his students of the Culinary Arts Program at the College of Coastal Georgia will prepare and serve the sit-down

Chef Matthew Raiford

Myers Jackson

With each beautifully packaged gift comes pure joy

Michael Hulett

600 Sea Island Rd., Shops at Sea Island, St. Simons Island, Georgia • 912 634 8884

dinner. Singer and sax man Michael Hulett will make a return engagement for this second year of the event.

Diane Smith, R.N., and Sharron Olson, R.N., will share the story of their recent visit to Haiti.

Since the earthquake in 2009, Haitians have been working to restore their church and adjacent buildings. This new education center will house classrooms, overnight lodging for the chapel directors who walk for hours for religious instruction each week, lodging for missionaries and the rectory for the parish priest.

One story of the building has been completed as a result of last year’s fundraising efforts. The goal of this year’s dinner is to raise sufficient funds to complete the second story.

The event will held at 6:30 p.m. in the St. William Church Parish Hall on St. Simons Island.

Tickets are $50 and may be purchased by calling Robin Sue Jacques at 912.634.1565. Tables of 10 may be reserved in advance with full payment.

– Helping Hugs, Inc. is a 501(c)(3) non-profit organization with a mission to cooperate with the people of Côte-de-Fer Haiti.

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Cinema Gourmet Serves Up a Home-made Classic in February

Actor Jon Voigut and local extras film a scene from Conrack (1974) that appears to have been shot at Cannon’s Point on the north end of St. Simons Island. The movie is based on Pat Conroy’s 1972 book, The Water is Wide.

Martin’s

Vintage Rides Available for Weddings and All Special Events

Cotton People Love To Live In 264 REDFERN VILLAGE • ST. SIMONS ISLAND, GA 31522 912-634-2775 • mcrobins@live.com SHOP LOCAL 36

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

912-279-0177

D.A. Martin d/b/a

www.martinsweddingtransportation.com eagleridgeranch1@gmail.com

Cinema Gourmet, Golden Isles Arts and Humanities’ popular series pairing delicious food with classic films, will bring Conrack (1974) back to the big screen in February. Based on The Water is Wide, Pat Conroy’s autobiographical account of teaching school on a South Carolina barrier island, Conrack was filmed in the Golden Isles in the early 1970s.

Fine Jewelry, Gifts, Clothing, Shoes & Accessories Representing Artist Peggy Everett And The Charleston Shoe Co.

It stars Jon Voight, father of actress Angelina Jolie. Not only a great tale, as all of Conroy’s stories are, Conrack will also be a fun opportunity to spot local extras in the film and also to revisit shooting locations in town and throughout the Golden Isles, most notably Taylor’s Fish Camp in the area of Cannon’s Point on St. Simons.

Cinema Gourmet pairs screenings of classic films with a discussion of the film’s importance preceded by a thematic feast prepared by Chef Kate Buchanan of Indigo Coastal Shanty.

Kate will also cater tastings prior to the season’s other selections:

Fine Jewelry, Gifts, Accessories, Etc. Designer Jewelry Featuring

• All Quiet on the Western Front (1930) in November This delightful shop offers a wonderful of jewelry, clothing, handbags, Katy Briscoe, The Mazza Co.,collection Anzie, Jude Frances, Temple St. gifts, Clair, Elizabeth Showers, Gumuchian, scarves & accessorie • The Bicycle Thief (Ladri di Biciclette) (1949) in January Pamela Huizenga, Bejoux de Mer, Soho, Christopher Walling, Katy Brunini, Clara Williams Co. Representing The Charleston Shoe Co. & Peggy Everett.

• Shane (1953) in March • Singin’ in the Rain (1952) in April.

104 Redfern Village • St Simons Island, GA • (912) 638-9888 Designer jewelry featuring: Store hours: Mon. - Sat. 10:00 a.m. - 5:00 p.m. • sales@PlantersExchange.com

KATY BRISCOE,THE MAZZA CO., SOHO, SLANE,TEMPLE ST. CLAIR, ELIZABETH SHOWERS, JUDE FRANCES,

Tickets to each tasting and showing are $18 and PAMELA HUIZENGA,VAUBEL, CHRISTOPHER WALLING, BIJOUX de MER, CLARA WILLIAMS CO., IPPOLITA. can be purchased by phone with a credit card 104 Redfern Village, St. Simons Island, GA Store hours: Mon. – Sat. 10:00 a.m. – 5:00 p.m.

912-638-9888 Sales@PlantersExch or in person at the Ritz Theatre, Wednesdays through Fridays 9 a.m. until 5 p.m., and Saturdays 10 a.m. until 2 p.m. Tickets may also be purchased securely online at www.goldenislesarts. org. The Ritz Theatre is located at 1530 Newcastle St., in downtown Brunswick. For more information, go to www.goldenislesarts.org or call 912.262.6934.

•

•

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•

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we are

the Designer consignor

Taking a Break by Rachel Settle

Come see us at our new loCation!

Fine Furnishings • Furniture • Antiques • estAte sAles

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TAKE TOO

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Pick Up & Delivery Available Consigments Accepted Daily T-F 10-5 Sat. 10-4

/taketoobrunswick

Style. Relaxation. Simplified.

Georgia Coastal Artists Guild Hosts November Sale During the transition to the new venue for Glynn Visual Arts, the Georgia Coastal Artists Guild will present their pre-holiday show and sale at the Thorpe Building behind St. Simons United Methodist Church, 624 Ocean Blvd., on St. Simons Island.

From 10 a.m. until 5 p.m. on Saturday, Nov. 8 and Sunday, Nov. 9, more than 20 well known regional artists will present their fine art in oil, acrylic, watercolor, pastel and colored pencil.

Strolling through the spacious exhibit, coffee in hand, patrons will have the opportunity to visit with the artists and discuss techniques and subjects. The original art and prints will be available for purchase for private collections or for Christmas or wedding gift lists.

Co-chairs Jeff LeMieux and Rachel Settle reflect the quality work of the Georgia Coastal Artists Guild. Jeff LeMieux addresses a variety of subjects in oil and acrylic, primarily floral and landscape images drawn from local sources which Jeff finds uniquely compelling.

St. Simons Island 912.230.5777 Savannah - 912.655.9265 www.asppoolco.com Maintenance - Repair - Renovation 38

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Rachel Settle has spent the past 35 years studying, attending workshops and developing her skills as a watercolor artist and oil painter. Rachel’s rich Southern heritage has encouraged her to develop a special emphasis on architectural renderings in natural landscape settings. Combined with her floral paintings and portraits, her diversity of subjects are part of corporate, public and private collections.

– Bonnie Rabert

CUNNINGHAM JEWELERS

Meg Barton and Ally Urquhart

Symphony Fundraiser Gets a Make-over The Coastal Georgia Symphony Society is hosting its 6th annual Golden Elephant Resale Marketplace Nov. 6-9 in the greenhouse at Taylor House Interiors, 3079 Frederica Road.

Serving Golden Isles brides since 1916

1510 Newcastle Street, Brunswick, Georgia • (912)265-8652

Event co-chairs Meg Barton and Ally Urquhart have added a new and entertaining aspect with a preview sale followed by a post-preview party Nov. 6. Heavy hors d’ oeuvres and wine are on the menu, along with a band.

A vendor marketplace has also been added that will allow shoppers to get expert advice on repurposing their finds. Experts on hand will include specialists in framing, upholstery, and painting, faux finishing and refinishing furniture.

Meg and Ally are both newcomers to St. Simons and to the symphony, both hailing from the Atlanta area. “I was really surprised to find a community this small having a symphony this good,” Meg says. Ally is representative of the society’s efforts to engage a new generation in the local cultural and arts scene. A buyer for Evelyne Talman/The Cloister Collection, she was recruited after helping to stage a Fashion Week-inspired showing of couture designer Zang Toi’s Spring 2014 designs at The Cloister earlier this year. Ticket sales to that event, added to the proceeds from Golden Elephant and Cabaret, the society’s signature fund-raisers, help to pay musician salaries and support the staging of symphony productions.

Tickets to the preview sale and post-preview party are $25 and available in limited numbers. The resale marketplace will be open 10 a.m. until 4 p.m. Nov. 7 and 8. A half-price sale will be held from 1 p.m. until 4 p.m.

Nov. 9.

Contact Meg Barton at 678.522.2860 or Ally Urquhart at 404.291.5118 for more information.

-Amy H. Carter

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NOvEMBER iS

November is National Hospice Month: A Chance Meeting Between a Hospice Employee and a Hospice Patient Reveals the True Meaning of Hospice Care

By Amy Meadors Broderick

National

Hospice Month

The most frequent comment we receive from patients and their families is that they wish they had called us sooner.

The earlier a patient receives the special care hospice offers, the more time they have to focus on what really matters.

Our expert care team serves the majority of our patients in their homes, including nursing homes. We also provide care in our Hospice House.

Throughout the month of November, we invite you to come tour our residential and inpatient facilities on our 11-acre campus.

ASK FOR US BY NAME

www.hospice.me • 912.265.4735 40

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Over the Independence Day holiday, my family was in Palm Coast, Florida for a few days. One evening, my husband and I were sitting on the boardwalk to the beach waiting for the full moon to rise. Some folks were coming off the beach after an evening walk and one of them struck up a conversation with us. (People were very friendly on this trip!)

This man was telling us that he was there with 24 family members.

He said they had all attended the wedding of his niece the weekend before, then they headed to “the beach.” He also explained that his mother was dying of cancer.

She was diagnosed with breast cancer six years ago and made a full recovery but just a few months ago, at a routine check up, they discovered the cancer was back and it had metastasized. He told us that she went through one round of grueling chemotherapy which put her in the hospital for 14 straight days and just made her feel terrible.

She told her family she wasn’t going to do any more chemo and she spoke with her doctor about here end-of-life goals and hospice care.

You see, the first time she was diagnosed, her husband was also diagnosed with cancer. The son said they had their chemo ports installed on the same day. Although she made a full recovery the first time, her husband did not. He was cared for in his home by his local hospice.

They had a truly amazing experience and realized how much hospice is for the whole family and not just the patient. This woman, now facing her own end-of-life, made a decision; she was going to do this on her own terms. She told her physician her goals: she wanted to see her granddaughter walk down the aisle and she wanted to go to the beach with her family. She accomplished both of those things. The son told us that they had a temporary “transfer” from their home hospice to the Palm Coast hospice and that they already utilized their services.

The nurse came to their rented condo and changed his mother’s medication and made sure she was comfortable. His mother was able to watch the fireworks on the beach on the 4th of July, surrounded by her beloved family.

I was so moved by the story this man chose to share with my husband and me. I told him that I work for a non-profit hospice and he said he was so deeply touched by the two hospice experiences he’s had and that he’s so thankful that his parents were served by hospice at the ends of their lives. My husband and I wished him and his family the best and he walked off to join the rest of his family.

A few days later, as we were packing up to leave, I saw the 24 family members all heading down to the beach, grandmother in her wheelchair.

They were all wearing pink T-shirts with the breast cancer ribbon and the words “TEAM OLIVIER” on them.

This was the grandmother’s wish – to have a final family photo on the beach with her “team.” Although I work for a hospice and see the difference it makes in people’s lives, every day, I was truly taken by surprise by this amazing woman and her hospice story. I think the ultimate goal for most of us is to be able to manage our end-of-life on our own terms and, in a nutshell, that’s what hospice is all about.

– Amy Meadors Broderick is community relations coordinator for Hospice of the Golden Isles. She gave up her real estate career six years ago to join the Hospice team that cared so lovingly for her own mother in her last days.

Memorial Light Display Brightens the Holidays at Hospice

OAKSPAWN JEWELRY

FIREARMS

Hospice of the Golden Isles will honor the memory of loved ones lost throughout the month of December with its 8th annual Lights of Love display. Thousands of white lights will illuminate Hospice’s residential and inpatient campus on the Glynco Parkway.

A service of remembrance will precede the official lighting of the campus at 5 p.m. December 4th. Dove ornaments fdedicated in honor or memory of someone special may be purchased for display on the campus Christmas tree by calling 912.265.4735. Call for more information, or visit www.hospice.me.

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You choose Your...

Art and Antiques Show Will Benefit Pediatric Health Program in Brunswick The Women’s Board of Wolfson Children’s Hospital is hosting its 2014 Art & Antiques Show, Boxwoods & Bow Ties, at the Prime Osborn Convention Center in Jacksonville December 5- 7. A portion of the proceeds will help to increase the menu of pediatric services Wolfson offers in South Georgia through a partnership with the Southeast Georgia Health System.

This weekend-long celebration of good taste will include lectures by noted regional and national home design experts as well as more than 45 art and antique dealers from across the country.

doctor...

PhArmAcY...

Southern author Julia Reed will deliver the keynote address – Ham, Biscuits, Hostess Gowns and Other Southern Specialties – at 1 p.m.

Sunday. Julia is a contributing editor at Newsweek, where she writes the “food and drink” column. She also writes for Garden and Gun, Conde Nast Traveler, Elle Décor, The New York Times and Vogue.

For more details and to purchase tickets, visit www.artandantiquesshow.com or call 904.202.2886.

WhY not therAPY? When it comes to health care decisions, you make the call on your care. Just like selecting who you want as your physician or where to get your prescriptions filled, choosing your Physical Therapy provider is always your decision.

A team approach to healthy living

advancerehab.com

Ask For AdvAnce rehab!

Author Julia Reed

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Color Lock technology matters. ®

Community Choir and Orchestra Presents Requiem on All Saints Day

Exceptional resistance to fading and scrubbing makes our paint extraordinarily irresistible.

At 7 p.m. Sunday, November 2, a community choir and orchestra conducted by Christopher Goodson will present a special All Saints Service of music featuring the REQUIEM by John Rutter at Wesley United Methodist Church at Frederica on St. Simons Island.

Only Benjamin Moore® offers Color Lock Technology, for truer, richer colors that are extremely fade resistant and washable. And with a Benjamin Moore store in your neighborhood, incredibly matters. convenient too.

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The REQUIEM by John Rutter is a beautiful and popular musical adaptation of the Requiem Mass for the Dead (Missa pro defunctis) which includes both Latin and English texts.

This composition is presented as part of a special All Saints Service, a time of remembrance and reflection for those who have passed on.

The community choir will present this concert accompanied by orchestra members from the Jacksonville Symphony Orchestra, other local musicians, soprano soloist, and organ. Kayo Ishimaru, principal harpist with the Jacksonville Symphony Orchestra, will headline the list of distinguished musicians performing. Kayo has previously performed the Rutter REQUIEM in England with the composer conducting.

Only Benjamin Moore® offers Color Lock Technology, for truer, richer colors that are extremely fade resistant and washable. And with a Benjamin Moore store in your neighborhood, it’s incredibly convenient too.

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Island Ace Hardware 1701 Frederica Road Longview Plaza Shopping Plaza 912-638-3800 www.acehardware.com

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The performance is free and open to the public. A love offering will be taken to assist Music@Wesley, which will help provide future services of music for the community.

Island Ace Hardware 1701 Frederica Road Longview Plaza Shopping Plaza 912-638-3800 www.acehardware.com

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11/14/13 4:43 PM

43

we When at say th

Mar s pet h’s Edg e is frie ndly ,

Mary Anderson, owner of Anderson Fine Art Gallery

we mean it!

Whether you have a Poodle or a French Mastiff, all pets are welcome! St. Simons Island’s premier retirement community is always welcoming new members along with their four legged friends.

Visit us today! We promise that you and your furry family member will love our luxury accommodations.

Call John, Elaine or Chris at (912) 291-2000 to set up a tour.

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 44

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Anderson Fine Art Gallery Opens Annex on Sylvan Drive Artists and art-lovers have a new place to gather and appreciate the finer points of their passions in the Artists’ Annex of the Anderson Fine Art Gallery. Located on Sylvan Drive off Frederica Road, the annex offers ample space for classes and individual artists to work.

Gallery owner Mary Anderson says she decided to talk in two vacant shop spaces behind the main gallery to give more space to workshops she offers with well known local and national artists. The artwork of her teaching artists is on display for sale in the annex space. They include Sherry Egger, who works primarily in colored pencil; Mary O. Smith, whose favorite mediums are oil and watercolor; and Louise Eaton, a specialist in pastels.

Mary O. Smith, a talented portraitist, usually teaches with a live model.

The public is welcome to observe when classes are being taught in the annex.

Mary’s plans for the future of the space include an expanded class schedule, a regular retail presence, including a limited selection of art supplies, and special events. To learn more about the class schedule at the annex and rental rates, visit the Anderson Fine Art Gallery online at www.AndersonFineArtGallery.com, stop by the gallery at 3309 Frederica Road, or call 912.634.8414.

T

issie sent her daughter, Betsy Sue, to The Market on Newcastle during Thanksgiving preparations to snap up as many One of A Kind Christmas gifts as she could hold in her hot little hands. “Don’t worry about the Green Bean Casserole,” she said,”We need those Market gift bags before those Purvis sisters, Maude and Mavis, buy them all!”

THE

MARKET ON NEWCASTLE

g

In The Pier Village 320 Mallery St.

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

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

Bride

From To The Georgia Coast Your Weddin g Guide Isles Magazin e The Publishe r Of Golden

golden isles

D i s p l ay

Until

M ay

2015

1 st

February 2015

1 AM 5/30/14 10:46:50

1 GIB_Feb2015.indd

Actor Alex Feldman

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Fire, Water & Mold - Cleanup & Restoration

AlSo offering air duct cleaning dryer vent cleaning tile and grout cleaning upholstery cleaning oriental rug cleaning HC-21147 Ad for Golden Isles Mag (Nov-Dec):Layout 1

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JOIN AND PLAY HERE . AND HERE .

Children’s Moo-sical Coming to The Ritz Theatre Stage The animals on Farmer Brown’s farm have had Pageenough!

1 Golden Isles Arts & Humanities invites you to join the cows, hen, and duck - and their trusty typewriter - as they engage in a peaceful protest to improve their working conditions.

This fun and lively musical based on the beloved children’s book for the whole family to enjoy.

The show will be performed at 11 a.m. Nov. 8 by the Columbus State University Theatre Department on the Historic Ritz Theatre stage.

Advance tickets for Golden Isles Arts & Humanities members are $10 for adults and $15 for nonmembers.

Day-of-show tickets for members are $15 for adults while the cost for nonmembers is $20 for adults. The cost for students is always $5 each.

Full Royal Membership at the Hampton Club grant members the best of all worlds: Golf at the King and Prince Golf Course and the oceanfront pleasures of the King and Prince Resort.

To learn more, contact Charmaine Mattox at 912.634.0255

To purchase advance tickets, go to www.goldenislesarts.org or visit the Ritz Theatre box office, 1530 Newcastle St., Brunswick, between 9 a.m. and 5 p.m. Wednesdays through Fridays and between 10 a.m. and 2 p.m. on Saturdays.

Daily play always welcomed.

For tee times call 912.634.0255 or visit kingandprince.com.

For more information, call 912.262.6934.

– Cindy Robinson

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G

Sleep

en ld

Golden Isles

Isles.co

m

One minute and thirty seven seconds of video have made the names Kelly Tresher Gunderson and Daphne “with white hair” into household names.

Daphne Tresher was diagnosed with Alzheimer’s Disease in 2003. For the past three years she’s resided in a nursing home where she receives aroundthe-clock care.

www.sle ep

o

When a Video Moment with Her Momma Goes Viral, Kelly Gunderson Becomes an Alzheimer’s Ambassador

Stop Snoring, Start Living!

Daughter Kelly visits regularly and makes videos of her time with her momma. “I have several videos of her singing Jesus Loves Me and I always ask how old she is.” One visit went viral on YouTube, where it had logged nearly 8 million views by October 9 and earned Kelly and Daphne a shoutout on the Today Show.

“We were just talking,” Kelly says of that day. “When I left I said, ‘You know, I think that was special,’ but I still didn’t think anything when I put the video on Facebook. A friend said to put it on YouTube and I did and that’s when it just exploded.” In the video, Daphne recognizes her daughter for the first time in a while and calls her by name. Kelly’s on-screen reaction is one of genuine surprise.

This? Or...

She admits to getting a bit teary eyed at the moment, but it wasn’t until a copycat video came out called “The Kelly Effect” that she truly cried. A woman inspired by Kelly’s video lay down with her own mother to film a similar sequence, giving Kelly the credit for the idea.

“So many people say thank you, I wish I had videos of me and my mother and me and my father that had Alzheimer’s,” Kelly says of the overwhelmingly positive response to her videos. “I’ ve got so many people that just love them and want me to keep on posting them. And right now my mother’s so sweet that I want to show that and I think that’s from love, from loving on her. That closeness. Of course she loves everybody right now, all the nurses that come in.”

With identical twin sister, Leigh Tresher Rhodes, Kelly has taped a second video encouraging others to spend time with loved ones who have Alzheimer’s and to record their time with them. The sisters also encourage donations to aid research into treatment and a cure for Alzheimer’s. Love, the twins say, is the best and only treatment out there for now.

“Spend time with them,” Kelly says. “They need love.”

– Amy H. Carter

This!

• Do you snore and feel tired and/or fatigued during the day?

• If you are not using your CPAP machine, an Oral Appliance may be your answer.

• Have you tried a CPAP machine only to find it intolerable? An Oral Appliance may be more comfortable in treating Sleep Apnea.

• The Oral Appliance can be the FIRST choice of treatment for mild to moderate Sleep Apnea.

• We can file your medical insurance and Medicare for all your Sleep Apnea treatment.

Call us and schedule a FREE Sleep Apnea & Snoring Evaluation!

912.638.3559

Kelly Gunderson, right, with her mother Daphne Tresher

123 Main Street • Saint Simons Island, Georgia 31522 novem ber/decem be r 2 0 1 4

47

Share Spirit the

of the

Season bring joy and

to visiting seafarers by donating 15 of the items below giftwrapped in a cloth ditty bag or shoe box.

Clothing Socks Handkerchiefs Gloves Knit caps Baseball caps T-shirts Scarves Underwear Undershirts Long johns Jackets Sweaters Toiletries Shampoo Conditioner Soap / Body wash Toothbrush Toothpaste Shaving cream Razors After-shave lotion

Combs Manicure kit Small scissors Lotion Hair Gel Medical / Health Tylenol / Aspirin Chapstick Baby oil Band-Aids Antibiotic ointment Deodorant Bath Soap Hand lotion Kleenex Vaseline Q-tips Toothbrush Toothpaste

Stationeries Pencils / Pens *$15 Phone cards Note pads Envelopes Pencil sharpener Post cards Address book Highlighters Bookmarks *Upcoming year’s calendars Food (non-perishable in sealed packages) Crackers / Pretzels / Nuts Gum / Candy Raisins Dried fruit Canned meat (pop-top) Juice Mints Popcorn

Other Bibles (English) Novels (all languages) Flash/Thumb drives CDs, DVDs Playing cards Sudoku puzzle books Key chains Sewing kit Flashlight w/batteries *Items available for purchase at the international Seafarers’ Center

Gifts may be dropped off at 307 Newcastle Street Brunswick, GA 31520 For more information: (912) 267-0631 • www.seafarerscenter.org

Bernie Ask and Bryan Thompson

Put on The Ritz Radio Theatre This Christmas The Ritz Radio Theatre will tune up for the holidays once again with local productions of two Christmas classics.

It’s a Wonderful Life takes the stage in Downtown Brunswick Dec. 12 through 14. This beloved tale of an angel who helps a despairing businessman by showing what life would have been like if he never existed. Scott Ryfun takes on the role of George Bailey with a talented cast of local actors in a live radio drama staged just as it would have been done in the 1940s – in front of a live audience, with period costume and sound effects.

Charles Dickens’ A Christmas Carol takes the stage December 19 through 21. Bryan Thompson reprises his role as the mean old Ebenezer Scrooge, who spends a magical night discovering the true meaning of Christmas – before a live audience, in period costume and with sound effects.

Show times are 8 pm. Friday and Saturday, 3 p.m. Sunday.

Our rich assortment of luxurious holiday gifts will make everyone on your Christmas list happy 600 Sea Island Rd. Shops at Sea Island St. Simons Island, Georgia 912 634 8884 48

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

Advance tickets for Golden Isles Arts & Humanities members are $15 for adults, $10 for seniors (65+); for nonmembers, tickets are $20 for adults, $15 for seniors (65+). Students pay $5 always, with ID. To purchase advance tickets, go to www.goldenislesarts.org or visit the Ritz Theatre box office, 1530 Newcastle St., Brunswick, between 9 a.m. and 5 pm. Wednesdays through Friday, or between 10 a.m. and 2 p.m. on Saturdays. For more information, call 912.262.6934.

Santa and helpers, from left, Christine Schonfeld, Cathy Erickson and Mary Ellen Long at the 2013 Lord of Life Holiday Bazaar.

Lord of Life Hosts Holiday Market Craft Fair Lord of Life Lutheran Church is busy preparing for its sixth annual Holiday Market Craft Fair from 9 a.m. until 4 p.m.

Saturday, December 6.

More than 30 vendors will sell quality handmade wares including pottery, artwork, decorative wood art, jewelry, wreaths, aprons, jams, hand knitted accessories, children’s and baby items, chocolate dipped pretzels, and many other interesting gift ideas.

NOW OPEN ON St. SimONS iSlaNd! Coastal Endodontics is the premier choice for extraordinarily comfortable endodontic therapy for Coastal Georgia residents.

Our emphasis is on excellent clinical & customer service.

Coastal Endodontics offers modern root canal therapy using state of the art equipment to optimize comfort and minimize visit time.

We offer flexible appointments. We accept after hour emergencies, & We are in network with many insurances and accept Care Credit & Credit Cards

1804 Frederica Rd Ste B St. Simons Island, GA

912-756-5960 (Temporary Number)

Nancy Day, children’s book author, will be available to sign her books. Rockingham Pecans and Olive Affairs, two “Flavor of Georgia” winners, will showcase their delicious fried pecans, tapenades, and more.

www.coastalendo.net

The church will also host a bake sale, used book sale, and will serve coffee and breakfast snacks, and lunch. Raffle prizes are always outstanding and include restaurant gift cards, specialty gift baskets, and a hand-crafted wood-work items donated by Paul Speich, member of the Golden Isles Woodworkers.

Committee chairperson Renée Evenson Balka says: “We’re proud that our Holiday Market Craft Fair has become a well known event on Saint Simons Island. This is our sixth year hosting this event and friends from near and far look forward to attending it. We believe this is a great way to promote fellowship within our community by supporting talented local artists, craftspeople, and specialty food vendors.

“Our fair is unique in that we ensure a wide selection of gift ideas for shoppers. Santa Claus spends the day with us – what a great photo-op for families! Our many volunteers work hard to make this an enjoyable day for everyone and we look forward to welcoming our visitors.

Proceeds benefit Lord of Life Youth Camp Scholarship Fund and other social ministry and outreach programs in our community that are dedicated to helping those in need.”

The Holiday Market Craft Fair will be held at Lord of Life Lutheran Church, 2801 Frederica Road, on St. Simons Island. For additional information call 912.638.4673.

– Jane Bozza

Lovely Loo provides new and exceptionally clean portable restroom trailers for the Golden Isles and surrounding areas.

Clients of Lovely Loo, a small family owned business, have come to expect refreshingly personalized service as well as top quality amenities that flush away the typical preconceptions about portable restrooms.

Weddings | Private Parties | Graduations | Sporting Events | Film Production | Corporate Functions | Construction Remodels, & More!

904-315-7027 • thelovelyloo.com novem ber/decem be r 2 0 1 4

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The Harbour Room The Harbour Room is the perfect

Cassina Members Plan Holiday Tour

venue to host all your private events.

COASTAL KITCHEN

Island Charm • Neighborhood Classics

912-638-7790 • www.coastalkitchenandrawbar.net golden isles marina, st. simons island, ga 31522

The Closest Table to the Water without Getting Wet!

Beautiful floors Professionally installed Tour co-chairs Jane Bangert and Gee Gee Adams.

We sPecialize in customer service and savings

223 Rose DR. BRunswick, GA • 912-466-9773

WWW.dukesfloors.com

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Cassina members Susan Haley and Liz DeMato decorate for the tour.

Cottage 544, one of the five Sea Island stops on the Cassina Garden Club’s Christmas Tour of Homes.

The Cassina Garden Club Unwraps a Sea Island Christmas Before you tackle the task of transforming your home into a Christmas Wonderland, take a day December 6th to get inspired by the Cassina Garden Club’s 30th annual Christmas Tour of Homes, featuring five houses and The Cloister Hotel on Sea Island, all decked out in their holiday finery.

The ladies of Cassina promise that their Jingle Bells and Sea Shells tour will be a day like no other in their history, featuring their popular bake sale and, this year, a holiday market stocked with Christmas wreaths, garlands and home décor made with their own hands from decorations donated by stylish island abode shops Seaside Home and Indigo and Cotton, and thrift store finds from Hello Good Buy, a ministry of St. Mark’s Episcopal Church in Brunswick.

The historic Hamilton Plantation Tabby Slave Cabins at Gascoigne Bluff will serve as tour headquarters, opening at 9 a.m. The tour begins at 10 a.m. with buses ferrying tour-goers to Sea Island from Gascoigne Bluff, and back again.

Proceeds of the tour will go toward the ongoing restoration of the slave cabins. Docents and preservationists will staff the cabins on tour-day to discuss the work that has been done on the cabins and the work that remains to be done.

Tour tickets are $45 in advance; $50 the day of the tour. Buy online at http://www.cassinagardenclub.org, or from Cunningham Jewelers or Lady and Gentlemen’s Outfitters in Brunswick; or St. Simons Drug, G.J. Ford Bookshop, Two Friends or Ace Garden Center on St. Simons Island.

The Cloister Hotel and the Inn at Sea Island are offering special twonight rates for tour weekend. Tour ticketholders may also dine for lunch or dinner on Sea Island the day of the tour and participate in special events planned for the holiday season. To book a Cassina package on Sea Island call 1.888.336.0873.

– Amy H. Carter

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D iamonds

Christmas Tour Stops

foR eVeRy occaSSion

27th Street

That wonderful little jewelry shop on St. Simons Island

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

20th Street

Joyous holiday wishes to you and your family …

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

1101450.1

52

from your good neighbor.

May all your wishes come true this wondrous season.

Like a good neighbor, State Farm is there.® CALL ME TODAY.

State Farm, Home Office, Bloomington, IL

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21st Street

23rd Street

Celebrate an Old-Fashioned Christmas on Jekyll Island Jekyll Island is a great getaway anytime, but during the Christmas holidays it is magical. The historic Jekyll Island Club Hotel and the entire historic district is tastefully decorated for the holiday season in a style that recalls times past, when the nation’s wealthiest families celebrated Christmas at Jekyll Island.

torian era, the Gilded Age, and the Jazz Age, the tour offers a glimpse at how Christmas was celebrated by the storied Jekyll Island Club. Explore the elegantly decorated cottages and historic district, hear delightful seasonal stories about the club’s members, and learn about cherished holiday customs on the island.

In 1886 the island was established as a winter retreat for the crème de la crème of American society. The Rockefellers, Morgans, and Pulitzers were among those who built spectacular cottages here as a retreat from the cold North.

The tour is offered daily from Nov. 29 to Dec. 31 (except Dec. 24th and 25th) at 11 a.m., 1 p.m., and 3 p.m. Special Twilight Tours are also available Saturdays in December, at 4 p.m. The program is $16 for adults, $7 for children ages 7–15, and is free for children 6 and under. Reservations are required for the Twilight Tours.

By 1904, the Jekyll Island Club was opening in time for Christmas dinner each year.

Today the Jekyll Island Museum’s Holidays in History tour takes visitors on a journey not only through the preserved landmarks on the island but also through the historical holiday festivities. Showcasing the Vic-

Make reservations online at jekyllisland.com or call the Jekyll Island Museum at 912.635.4036.

– Jenn Agnew

Did You Know …

The celebration of Christmas as we know it – the decorated tree, the exchange of Christmas cards, the giving of gifts and the family feast – originated with Queen Victoria and Prince Albert of Great Britain. In fact, many of those traditions originated in Albert’s native Germany.

Charles Dickens’ A Christmas Carol – published in December 1843, six years after Victoria ascended to the British throne – popular-

ized the family-centered celebration of Christmas that Victoria and Albert modeled.

Three of the most popular Christmas carols sung today date to the Victorian Age: • 1843 O Come All Ye Faithful • 1868 O Little Town of Bethlehem • 1883 Away in a Manger

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feat. a new bar menu

happy hour daily 5-6:30.

featuring a new bar menu

vibe

’Tis the season for holiday shopping, and the newly formed 107 Market Street cooperative is kicking off the season in style with a Christmas Market unlike any other. This special event will be held from 10 a.m. to 7 p.m.

Nov. 7 and 9 a.m. until 3 p.m. Nov. 8 at The Chapel, 114 Harris Farm Road in Brunswick.

there’s a new bar in town. a new patio. a new dining room. a new Mon–Sat 5–10 p.m.

|

vibe...

Sun 5–9 p.m. | Bar 5–until | nazzarositalian.com

196 Retreat Village | St. Simons Island | (912) 634.6161

|

Reservations

Redfern Village. Making history for 87 years.

Come see the most unique shopping village on SSI. Flop House Shoes • Marsh Point • Bubba Garcias

The Tabby House Spa • Elle Smith Photography

Wild Souls Clothing Boutique • The Brunswick News 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

Edward on Saint Simons • The Queen Bee • Wallin Gallery

Did you know?

Redfern Village used to be an airfield and was named after pilot Paul Redfern. In 1927, Redfern took off from Sea Island headed to Brazil. If he had succeeded, it would have been the longest flight in aviation history; some 1,000 miles longer than Lindbergh’s. 13 rescue missions failed to find any trace of Redfern and 87 years later, his fate is still unknown.

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

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107 Market Street Hosts Its First Christmas Market

The market will feature 20+ artisans offering one-of-a-kind gifts for the holiday season.

For exhibitors seeking to expand their market beyond direct-to-consumer sales, the Christmas Market is an opportunity to have their hand-made products considered by select local and regional retailers, who are invited to see if these creative products might be a fit for their shelves and customers.

Amy Fritchman and Sarah Meyer formed 107 Market Street with a commitment to bringing unique, hand-made products to the marketplace. The company’s mission is to establish robust commerce and sustainable economic development for select artisans from around the world and in our own back yard.

“We continually hear the same story, both here in the Golden Isles and through our connections in Haiti, Ghana and beyond,” Amy and Sarah say. “Skilled artisans don’t know how or have the time to market or sell their products, or they lack an adequate platform. In some countries the issue is that no avenue exists through which to sell. We are here to be a bridge between artist, retailer, distributer, and buyer.”

Check out the “107 Market Street” Facebook page for more information.

– Cyle Lewis

Say I Do to the Golden Isles, and let us put the Wow in Your Vows.

Photo by Brooke Roberts Photography

B

aby’s Breath doesn’t grow well in the warmth of our coast, so we propose substituting the sprays of baby’s breath in your bridal bouquet for ocean spray riding a gentle sea breeze off the Atlantic.

Let the varied hues of our sunny skies be your something blue.

And something old — well, we’ve got it all, from rustic wood-clad barns to a boneyard beach populated by the ghosts of majestic live oaks and Georgia pines to storied resorts where the rich and famous once roamed.

holiday

art market sat. Dec.13th - sun. Dec. 14th • 2014

Santa iS coming!

Santa iS coming!

all of your faVorite local and regional artiStS and crafterS!

ViSit with him Saturday!

Join us January 18, 2015

at the oceanfront Jekyll Island Convention Center

g o l d e n i s l e s b r i d a l s h ow. c o m

Pier Village / BeachView driVe St. SimonS iSland 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

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Just The Facts

Oyster Roast Perpetual B Y Da n a M o o d y May, June, July and August have come and gone, and oyster lovers everywhere are cheering. Grab your hot sauce, Saltines, oyster knives and maybe a beer at the first big oyster roast of the season. On November 22, the St. Simons Land Trust will host its 15th annual oyster roast from which the proceeds benefit preserving the island’s natural beauty. Now that oyster season has officially begun, we wanted to share these “pearls” of wisdom:

15

Years the St. Simons Land Trust has been hosting the Annual Land Trust Oyster Roast.

2

Eating just two oysters a day will fulfill your daily requirements for copper, iodine, iron, magnesium, manganese, phosphorous and zinc, which means your trips to the vitamin store are over!

700 12 56

Months in which oysters can be consumed without health risks. Only eating oysters in months with “r” in them is a thing of the past thanks to modern refrigeration. While oysters are generally more flavorful in cooler months, feel free to shuck a few in May, June, July and August.

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

People attend the oyster roast each year.

500

Lights strung in the live oaks at Gascoigne Bluff where the Land Trust Oyster Roast is held.

46

Cases of beer and wine served at the event.

225

Pounds of wild Georgia shrimp steamed in the low country boil.

776

100

Acres protected by the Land Trust thus far.

Percent of the proceeds benefit the St. Simons Land Trust and its mission to preserve the island’s natural and scenic character, and to enhance the quality of life of the island community for present and future generations.

25

Sacks of oysters prepared for the annual event. Got your knives ready?

20

Life expectancy in years of an oyster in captivity.

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The Nature

Connection

Saved by the birds B Y Ly d i a Th o m p s o n

Up until this year, I was busy. I was creating art, writing, working on bird conservation, and trying to get more people aware of what a treasure we have in the nature of Jekyll Island. These tasks were my focus.

This year, breast cancer stopped me cold. My task became beating the cancer. The birds were there for me, lifting me up.

There are a lot of reasons we need birds around us. One reason I have touted for years: Birds eat the insects that bite us. The Carolina Wren is a bird that greets me every day. For those of you who are afraid of spiders, Carolina Wrens are your friends because their favorite food is spiders. Birds are more than just pretty pest control, however. They are hope.

Chemotherapy is not for wimps. While it is killing your cancer, it makes you sick. It made me real sick, but every morning when I opened my drapes I would see a little wren go bouncing by the window. My day was better because the wren was there.

Carolina Wren

Friends came by and they took me to one of my favorite places – the Jekyll Island Campground Bird Sanctuary. The sanctuary was inspired by Anna Layton, who came around 2002 to spend the winter at the campground. Anna was a bird gypsy. Where Anna camped, she created bird feeding stations.

Tufted Titmice are among my favorite birds. They are hard to find on Jekyll. These small gray birds are not strong flyers so crossing that expanse of broad marsh from the mainland is hard. Anna found a titmouse at campsite J9. She got the site set aside as a sanctuary. She put up four bird feeders and the birds came. I added a drip bird bath. More birds began to show up.

People came just to watch the birds. We put up a mail box thinking people would write down the birds they saw at the sanctuary. There were good bird lists, but I found more notes from people who had found a place of peace. I remember one lady told me that she had come to Jekyll with big troubles. She sat every day at the Bird Sanctuary and watched the birds. The birds lifted her spirits and she found a solution to her problem.

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Photograph by William H. Majoros via commons.wikimedia.org

The advantage to the Campground Bird Sanctuary is you don’t have to walk to it. With permission from the campground hosts, you can drive up to it. The car is a great place to sit and the birds come right into the feeders next to the car. The cheerful songs of chickadees, titmice and Painted Buntings fill the air.

Watching these little feathered bundles made me smile even on the darkest day of chemo. Smiling is one of the best medicines no matter what is troubling you. The birds helped me beat breast cancer. Let them lift your spirit this holiday season. G

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The

Dish

Herb Encrusted Grouper at Nazzaro’s Italian Restaurant b y Nata s ha Sa m p s o n - W i ll i a m s

The Golden Isles is known for its delicious seafood and Nazzaro’s offers fresh fish dishes – such as their yummy Herb Encrusted Grouper – daily. Grouper is the go-to choice for people concerned with healthy eating because it is nutritious in addition to being delicious.

Chef John Wirtz feels grouper is one of the best seafood culinary choices.

It can be used in almost any seafood recipe and its unique flavor comes out beautifully with a touch of mild seasoning and fresh herbs.

Grouper comes in numerous varieties, colors and sizes. Like most fish, grouper contains large amounts of protein, minimal amounts of saturated fat and no sugar. Most fish, including grouper, are naturally low in calories. A 3-ounce raw serving of grouper supplies 100 calories. This equals just 5 percent of your daily calorie intake if you consume an average 2,000-calorie diet. One cooked fillet contains 240 calories. Because of its low calorie content, grouper makes an excellent food choice when you’re watching your caloric intake.

Protein is essential for repairing damaged body parts and building new tissue. Fish serves as an abundant source of protein. Grouper contains 16.5 grams of protein in a 3-ounce cooked serving of fish, which equates to just over 25 percent of your daily recommended intake of 50 grams of protein per day. One fillet contains 50 grams of protein, or 100 percent of your protein needs. Grouper can be considered the perfect food.

Fishing is one of the most popular sports and leisure-time activities here in the Golden Isles. Both salt water and fresh water fishing opportunities abound all year around. Nazzaro’s delights in bringing fresh fish to the table as much as possible. Many of the daily entrée specials will include fresh local grouper, crab and the white shrimp Georgia is known for.

Nazzaro’s is becoming known for more than just its delicious menu and award-winning wine list; co-owner Rich Nazzaro recently launched hap-

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py hour drink specials and complimentary tapas on certain days of the week. Check Nazzaro’s Facebook, Instagram and Twitter pages daily for specials, tasting event information, and other updates.

Nazzaro’s Italian Restaurant & Bar opens at 5 p.m. daily. A private party room is available for groups of up to 30 people, with limited local catering options also. A children’s menu and gluten free dishes are offered daily.

G Call and make your reservations, 912.634.6161.

Herb Encrusted Grouper Ingredients: 4 (6 oz.) Grouper Fillets 2 Tbsps. extra virgin olive oil Salt to taste Ground black pepper to taste 1 Tbsp. dried oregano

1 1 4 1

Tbsp. dried basil Tbsp. dried rosemary Tbsps. melted butter small yellow onion, sliced

Preparation: Preheat oven to 350 degrees F. Coat grouper liberally with olive oil.

In a flat dish, crumble the herbs and mix well. Roll each fillet in herb mixture, lightly coating each side. Season the fillet with salt and fresh ground pepper.

Place fillet in a baking dish with onions; drizzle the melted butter evenly over the herbed fillet. Place in oven and cook for 20 minutes until opaque in the center.

Remove and serve fillets topped with onions.

FuLL SeRvice RetaiL NuRSeRy

Open to the Public 7 days a week

Island POND & LANDSCAPE Center

Garlic Risotto Ingredients: 2-1/2 cups low-sodium chicken broth, or combination broth and water 3 Tbsps. olive oil 1 1/4 cups (8 ounces) Arborio rice

3 large cloves garlic, minced 2 Tbsps. freshly grated Parmesan cheese Freshly chopped parsley, for garnish

Preparation: Bring the broth to a boil over high heat. Cover; reduce to very low and keep at a simmer.

In a medium saucepan, heat the olive oil over medium heat. Add the rice and stir for about 1 minute to coat all grains. Add the garlic and cook an additional minute. Add about 1/2-cup of the simmering broth and stir well. Stir often until the liquid is absorbed. Add another 1/2-cup of the broth and repeat the process. It will take 20 to 25 minutes until the last of the broth is absorbed and the rice is tender. Taste after 20 minutes to check. Regulate the heat if it appears that the liquid is being absorbed too fast. When the rice is done, add the Parmesan cheese and stir well to combine.

Garnish with the parsley. Serve immediately.

Lemon Caper Butter 1 Tbsp. capers ½ tsp. butter Juice of two lemons

Salt and ground black pepper to taste 2 Tbsps. cold butter 1 tsp. chopped fresh savory

Preparation: Crush capers in a small bowl with the back of a spoon.

Melt 1/2 tsp. butter in a skillet over medium-high heat until the butter foams and is golden; sauté capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.

Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

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Green

Acres

An Old-Fashioned Holiday B Y A m a n d a K i r k la n d If you grew up this side of the Mason-Dixon Line, then you know all about the main ingredients in any Southern holiday meal.

They include, but are definitely not limited to, canned pumpkin or yams, that creamy (insert your favorite here) soup and, certainly, broth of some variety.

I’m about as Southern as they come but what if I told you I was thinking about breaking tradition? What if I told you I was taking it way back “old school” and doing things a little more like they did it back in, say, 1621? Well, not just like they did it then, because I’ll still be using my stove and oven, but maybe somewhere in between.

I think I’ll start by taking a page out of the “Pilgrim 101” handbook and only make vegetables that are in season locally. That means no pumpkin. This part of South Georgia really has a tough time producing pumpkins. You have to plant them in July and with our heat, they usually don’t survive.

But do you know what we do grow by the truckloads? Sweet potatoes.

As a matter of fact, there is a place in Bellville that sells sweet potatoes by the bucket load. Harvesting them is no walk in the park; you have to walk behind a tractor and pick them up. The rest of the veggies on our plates will be mustard or collard greens and broccoli, which grow plentiful in the fall.

When it comes to the condensed soups and broths that form the foundation of any good holiday meal, the old-fashioned way is much tastier and just about as easy as going to the store, choosing your favorite brand, and then opening the can.

Broth is super simple because you can start stocking up on it right now.

Next time you cook chicken for dinner, just boil it and save the broth in a bag in the freezer. Condensed soup is a little more complicated, but not much. Mostly it’s just gravy, and if there is one thing we Southerners know something about, it’s gravy. If your favorite condensed soup can is the mushroom, like me, then just buy some mushrooms in the produce section, cook them up with a little flour, olive oil and water and you have your soup.

Whether you break family tradition or not this year, remember that starches, veggies and soups aren’t the most important ingredients in a holiday gathering. A holiday is special because the old and the young get to spend another year together. Happy Holidays, from my redneck family to yours. G

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Grandma Pat’s Candied Yams Ingredients: 6 large sweet potatoes 1 1/2 cups white sugar 1 1/2 cups brown sugar 1 tsp. cinnamon 1 stick of butter Preparation: Peel sweet potatoes. Cut into quarters, then slice into strips.

Melt butter in large cast iron skillet on medium heat. Arrange the sweet potato slices in the pan. Sprinkle all of the sugar and cinnamon evenly over the potatoes. As the potatoes begin to release their juices, you can turn the heat down to low. Turn the potatoes occasionally with a wooden spoon. Make sure to be gentle or you’ll end up with mashed sweet potatoes.

Cook until the potatoes are tender and the sauce has thickened.

Should take about an hour. This recipe could be baked in a Dutch oven and be just as yummy.

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Digressions Of

DD A Dilettante

Lipstick and Other Superfluous Secrets

BY Bud Hearn Nothing is more stimulating or revealing than things that are offlimits, out of bounds – like snooping in someone’s mail or eavesdropping on gossip or, God forbid, violating the sanctity of someone’s diary. Same thing applies to women’s handbags. I made that mistake once.

refrain from the compulsive craving to clutch the bag with a passion inexplicable. So intense is my fetish that it devours all better judgment. Like a grubby grave robber, my manic curiosity digs in, exposing the bag’s enigmatic skeletons.

I’d like to say the incursion was unintentional but truth won’t stretch. It was instigated by an inner compulsion, like the nights you promise yourself to lay off the chocolate before bedtime only to find you have gnawed your nails to the nub in the futile attempt. The chocolate bar melts as you squeeze it with lusty palms.

I empty the voluminous treasures on the table. Scattered before me are the “things” she needs, the “things” that are indispensable, the “things” that are none of my business. In that microcosmic moment Dr. Gray’s inescapable metaphor makes perfect sense: “Men are from Mars, Women are from Venus.”

My wife and I are sitting around talking. She says, “Would you please hand me my handbag?” Bright men oblige all spousal requests.

I am a bright man by training. I do this routinely. It’s an understatement to say her bag is heavy. A bellman wouldn’t touch it for $100 bucks.

Expletive. “What’s in here?” I ask. The mistake!

“Things. Things I might need. Anyway, it’s none of your business,” she answers.

Now I don’t know about you but when something’s “none of my business” I’m simply powerless not to make it my business. She eyes me with suspicion. I shrug my shoulders, doing my best pretense to convey, “Who cares?” but it falls flat. Women can see through men in an instant.

For a few days she keeps a tight grip on her handbag. But it would soon be left unguarded – not if, but when. I waited, slumbering through several restless nights, dreaming of the secrets housed in that Bottega Veneta bag.

As it happens, I suffer a late-night gastric assault by a Ben and Jerry’s addiction. It drives me into the kitchen for relief. And there it is, her handbag, the very object of my preoccupation, lying on the table unguarded. Vulnerable. My exuberance boils over.

My trembling fingers touch it tenderly. They caress the exquisitely crafted leather, feel its sensuous curves, trace the silky skin of its texture. I can’t

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There in plain sight of my eyes – and those of Ben and Jerry’s Chunky Monkey – the typical American woman lies bare, stripped of all essentials, disrobed, defenseless and strewn atop the table. An epiphanic and seminal moment occurs.

I pick at the pieces, attempting to make sense of the absurd tableau. Such dichotomy of disarray is unintelligible to human logic. A thermometer appears. I recall my daughter telling me that her mom uses this when shopping at Neiman’s. Apparently it registers the heat of her intensity in the jewelry department.

In the mix is a pistol. Loaded. It lies next to a ring of unfamiliar keys and a large padlock. Go figure.

What’s with the wad of scratch-off lottery tickets?

I get the pharmaceutical palliatives and emollients; age does have its downside.

Reconstructing the chaos into a coherent whole is impossible. The challenge at hand is now the repacking of this monstrous assemblage of female paraphernalia. My effort is a miserable failure. The bulging bag refuses to zip. So much for explorations into things that are “none of my business.”

The next day she immediately recognizes that her bag has been plundered.

Her eyes accuse, her voice is inaudible. I’m trapped, a monkey with his hand in the cookie jar. She removes the thermometer. The air heats up.

Dr. Gray’s theorem of the planetary distinction between the sexes remains inviolate, proven once again by the simple fact that men can survive with only a fat wallet and a Swiss army knife. G

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

3226-B Hampton Avenue • Brunswick, Georgia 31520 • 912.265.0492 • StephenKitchenMD.com novem ber/decem be r 2 0 1 4

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Money

$

Talks

Get Your Financial House in Order Before Shopping for a Mortgage

BY Gretchen Johnson | Silverton Mortgage Specialists

Buying a home is one of the most exciting purchases in life.

You can affect the process by preparing yourself before you start looking at houses. Following these few simple steps will steer you towards an exciting and enjoyable experience.

Evaluate your existing expenses.

Your monthly expenses may surprise you.

It is very important to consider all of your expenses including the ones that do not appear on your credit report. Consider the cost of utilities, insurance, school, childcare, taxes, medical bills, prescriptions, memberships, dining, entertainment, etc.

Take a look at your checkbook and credit card activity to see where your money is spent. The idea here is not necessarily to cut back expenses, but to create a reasonable budget for yourself.

Know your credit profile.

Select a mortgage lender.

Take some time to interview a couple of mortgage lenders. You will most likely develop a relationship with this person because you will be dealing with them for approximately 30 days. Look for someone that makes you feel comfortable and confident that they can get the job done. I always recommend that you select a local mortgage lender. Customer service is important. You can meet face-to-face with a local lender. Local lenders will know the other service providers in your market.

Select a licensed Realtor.

Finding a licensed Realtor to represent you in the buying or selling process is very important.

Licensed Realtors have a code of ethics that they are required to follow. Realtors have access to many tools to help reduce the stress of buying a home. Realtors will do the research and all the price comparisons for you. Their job will be to help you through the process while protecting your rights and best interests.

It is important to know your credit scores and the information in the report. Don’t just look at the scores. Focus on the entire Paperwork Preparation. report and check it for accuracy. If you do If you are obtaining a loan, then you will most see an error on your credit report, try to likely need to provide paperwork to your resolve it. Getting your credit updated and Gretchen Johnson mortgage lender. Your lender might ask you accurate can be the difference between getfor some or all of the following documents: ting approved or not for a loan. Better credit tax returns, bank statements, and pay stubs. may also qualify you for more mortgage programs or lower interest Make sure the items are current and legible so that your loan is processed rates. quickly. The paperwork requirements can vary based on loan program, so please check with your local mortgage lender for a complete list of reDetermine your house payment comfort zone. quired documents.

You may be surprised and find that you qualify for a higher mortgage payment than you originally thought. Set a reasonable payment goal These steps will prepare you for a new chapter in your life with home for yourself so that you don’t end up working for just your mortgage. ownership. Being equipped with this knowledge and having the right New bills and expenses come along all the time with home owner- “team” will provide you with an easier transaction. G ship. Think about maintenance and upkeep costs for the property.

Revisit your budget and make sure you are including these potential Gretchen Johnson (NMLS 323733 GRMA 39790) is branch manager and senior originator at Silverton Mortgage Specialists (Branch NMLS 340123), 208 Scranton Conexpenses. nector #123, Brunswick, GA 31525, 912.342.2400, Gretchen@silvertonmortgage.com.

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enJoY oUr dAIlY lUnCH And HAPPY HoUr sPeCIAls

authentic. flavorful. satisfying.

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

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By

Design

Home is Where the Hearth Is B Y L a u r i e B u lla r d | L a u r i e b u lla r d I n t e r i o r s

Is there any one of us who is not drawn to the engaging warmth of a fire? Whether it is a blazing inferno or a smoldering bed of glowing embers, the movement is captivating. The golden warmth evokes memories of gatherings with family and friends or solitary times of quiet by the hearth.

A well-placed fireplace anchors a room and is truly the heart of the home. It is the design detail that is so much more than a visual focal point. It is a dynamic element that can change the atmosphere in a room and affect the mood of the people around it.

Think about it. What other architectural feature invites as much camaraderie or creates the level of comfort that a fireplace offers?

Whether it is made of wood, carved and elegant, or limestone, simply cut and classically formed, the fireplace punctuates the space. It should be as beautiful in summer when the cool, stone hearth is bare as it is on a winter’s night with a lovely, crackling fire.

The fireplace surround and mantle featured here were built by the grandfather of the 93-year-old homeowner over a hundred years ago and has followed various family members to their respective dwellings. Imagine the quiet conversations and the decades of family gatherings with generations of loved ones that have surrounded the stoutly built lovely wood mantle.

So, as Autumn brings cooler nights and shorter days, find time to light a fire. Gather there with people you love. Remember to make room for those who may not have family near or a hearth of their own, and enjoy the glow. G Laurie Bullard is the owner of Laurie Bullard Interiors on St. Simons Island, 912.230.4081, egbullard@bellsouth.net

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Antique mantle built by homeowner’s grandfather. Painting by Dan Dunn.

Photo by Joe Loehle

Happy Holidays From Our Family To Yours!

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Living

Well

The Real Bat Man B Y D r . E r i c T . L i n e r t | A d v a n c e d H e a r i n g & B ala n c e C e n t e r

FlashSonar is a form of echolocation* that gives Daniel a better view of the world he explores. He describes FlashSonar as a conversation with his environment. As he moves about, Daniel clicks with his tongue, sometimes fast, sometimes slow. He even changes volume and tone, depending on what he is trying to see. His environment replies with echoes that give Daniel a better view of his surroundings. After nearly 50 years, Daniel considers the task akin to breathing. He has been using FlashSonar for as long as he can remember.

Daniel vividly recalls the details of his first day of school in 1972: “I find the noise oppressive, like a looming wall that seems almost impenetrable. But curiosity wins out, and I step cautiously forward, clicking quickly and loudly to cut through the cacophony. I follow the clear spaces, passing between clusters of bodies, keeping my distance from bouncing projectiles. From time to time, I click back over my shoulder. As long as I hear the building call back to me through the crowd, I know I can find it again. However, its presence is fading fast. The noise undulates all around me like a thick pall of fog enveloping my head.”

Daniel Kish sees the world from a very different point of view. He was born with retinoblastoma, a form of cancer. To stem the cancer’s growth, one eye was removed when he was 7 months old. The other was removed shortly after his first birthday. Soon, he began clicking to see what was around him.

Scientists have collected evidence that Daniel uses the visual cortex of his brain to process auditory information. He “sees” three dimensionally with the same part of his brain that people with vision use.

There is something special about Daniel Kish: He thinks unconventionally when solving problems and teaches others to use a similar approach to life.

*What is Echolocation?

Echolocation is a physiological process for locating distant or invisible objects (such as prey) by sound waves reflected back to the emitter (such as a

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Daniel Kish

bat) from the objects. Humans locate sounds using interaural differences between ears. Just as using two eyes gives us visual depth perception, binaural hearing (with two ears) gives us the ability to orient in our auditory environment. There are two primary elements to sound location: Latency and intensity.

Latency: Sound travels at roughly 1,100 feet per second, taking about 5 seconds to travel a mile. The human brain is capable of perceiving this difference between two ears.

Intensity: As sound emanates, it reduces intensity the further you are from the source. Humans’ subjective perception of intensity is called “loudness.”

The human hearing mechanism is nonlinear and requires roughly 10 times the intensity to perceive twice the loudness of a sound. The difference in loudness between ears also cues the brain to the location of a sound source. G “Hearing For Life, Life in Balance” ™ Dr. Eric Linert has lived and worked in the Golden Isles for 15 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.

Photograph from PopTech.org via commons.wikimedia.org

Daniel Kish is an outdoorsman. He enjoys hiking, camping, and mountain biking. A self-proclaimed introvert, Daniel prefers solo expeditions, but sharing these endeavors with friends also brings him joy. His work has required him to be a bit more extroverted. He holds master’s degrees in Psychology and Special Education and has toured more than 20 countries to share his body of knowledge. You see, he teaches others how to use what he has coined “FlashSonar.”

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feel better. live better.

We all know turning back the clock is not a realistic option, but feeling younger certainly is.

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Par For

The Course

Picking the Right Clubs for Your Game B Y R i c k Mat t o x , P G A P r o f e s s i o n al D i r e c t o r o f G o l f Th e K i n g & P r i n c e G o l f C o u r s e , H o m e o f t h e H a m p t o n C l u b

Professional golfers got their first look at prototype clubs in 1999. Within a decade, hybrids were a common sight on golf courses around the world, wielded by players of varying abilities. Hybrids are popular in large part because they are easier to hit than irons and also help golfers get their shots in the air. The clubs, which combine some elements of both irons and woods, also don’t skimp on distance.

Avoid tension in your forearms and hands as you grip a hybrid. Too much tension can prevent you from generating maximum clubhead speed and rob you of distance. As a drill, take a normal grip with your fingers, but leave your thumbs off the shaft. Swing the club with a thumbless grip.

This will naturally ease any tension in your forearms. Try hitting the ball with this loose grip on a driving range to get the feel of a relaxed swing.

Tee the ball up lower for a hybrid than for a wood or iron. With a driver, for example, about half the ball should sit above the clubhead when you place the clubhead next to the ball on the tee. Because hybrids make it easier to loft the ball, only about a quarter of the ball should

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sit above the clubhead when the ball is on the tee. When hitting a tee shot with a hybrid, swing as if it were a fairway wood; use a flat, sweeping swing instead of the upward swing required for a driver.

Swing down on the ball when hitting a hybrid in the fairway. Instead of hitting a hybrid like a fairway wood, which requires a sweeping swing that takes little if any divot, swing your hybrid in the fairway as you would an iron.

Swing from a higher angle, and strike the ball on a downward arc, taking a divot in front of the ball after making contact. Trust the loft of the club, as well as the hybrid’s construction, to lift the ball off the ground.

Tips You’ll almost certainly hit the ball farther with a hybrid than with a comparable iron.

For example, if you decide to purchase a hybrid to replace your 3-iron, don’t buy a 3-hybrid without testing it to see how far you can hit the ball.

You may need to replace your 3-iron with a 4-hybrid.

Visit the Range at our King and Prince Golf Course, Home of the Hampton Club, and give one a try. G Rick Mattox is General Manager and Director of Golf for The King and Prince Golf Course/The Hampton Club.

HAL-21188 Golden Isles Mag� :Layout 1

With the holidays fast approaching, we would like to show a few of our favorite things!

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10:16 AM

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Chef Dave Snyder and the crew of the Halyard Restaurant Group invite you to join us.

Follow our food and fun on

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Page 1

The Winning Card:

A d a m W a i n w r i g h t P i tc h e s H i s G r e a t C a u s e B Y A MY H . C a r t e r

W

“He said, ‘I want to play baseball.’ I said, ‘No really,’ and he said, ‘Yeah, really,’ and I said, ‘OK, well, let me know how that works out for you.’” She laughs at the recollection during a phone call from the couple’s home-away-from-home, St. Louis, Missouri. Adam, her husband of 10 years now, is on the road with the St. Louis Cardinals playing a series against the Cincinnati Reds.

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P h ot o b y S co tt Ro va k / S t. L o u i s C ar di na l s

hen they were 17 and just getting acquainted – she on the cusp of graduating Glynn Academy and heading off to college, he a rising senior at GA – Jenny Curry asked Adam Wainwright what he wanted to be when he grew up.

It’s the second week of September when Adam himself calls from Cincinnati to talk with Golden Isles Magazine, and he’s optimistic the Cards will make the World Series. “You always say you will, even though you don’t always make it,” he says.

Speaking will into reality is one of Adam Wainwright’s lesser-known talents, the one that took him straight from high school to the major leagues. He’s got a million-dollar arm and a multi-million-dollar pitching contract, but his most valuable asset is his heart of gold.

As well acquainted as they’ve become with the luxuries of the Big Time, Adam and Jenny Wainwright are more attuned to the fundamentals of life, the things that sustain us: Family. Faith. Food. Water. Shelter. Using their good fortune for the good of others, the Wainwrights are working at home and abroad to meet such needs for neighbors and strangers.

“Jenny and I have been fortunate to help build several orphanages around the word.

We get great statisfaction out of doing that.

It’s stuff that affects people’s lives shortterm, stuff we totally take for granted. We go to the bathroom and get water out of the faucet. We go to the pantry and pick from 300 different things to eat,” Adam says.

Jenny refers to Matthew 25:35-40 to define her family’s philosophy of giving. In that Bible passage Jesus says: 35 “‘For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, 36 I needed clothes and you clothed me, I was sick and you looked after me, I was in prison and you came to visit me.’ 37 Then the righteous will answer him, ‘Lord, when did we see you hungry and feed you, or thirsty and give you something to drink? 38 When did we see you a stranger and invite you in, or needing clothes and clothe you? 39 When did we see you sick or in prison and go to visit you?’ 40 The King will reply, ‘Truly I tell you, whatever you did for one of the least of these brothers and sisters of mine, you did for me.’”

Whether you read “the least of these” figuratively as the poor, hungry and homeless, or literally as the littlest ones in God’s creation – the children of the world – you know exactly who Adam and Jenny hope to help through The Wainwright Family Foundation.

Previously the host of an annual golf tournament benefitting the Fellowship of Christian Athletes locally, Adam says it became “glaringly obvious that with so many people in need we need to do something for the so many, not just for the one.” The FCA will continue to benefit from the Wainwrights’ generosity, and so will many others. Some 60 local charities, school athletic, after-school and mentoring programs will share in the take from a benefit weekend the foundation will host December 12 & 13, closing with a country music concert headlined by Dierks Bentley, Thomas Rhett and Rhett Akins.

“We’re going to throw a great party,” Adam says, but more importantly the weekend will reap generous rewards for those in need. “The one thing I’m really proud of is, when I look at the group of 60 nonprofits that we’re helping, there are schools all the way from McIntosh to Camden County to elementary schools on St. Simons Island, out in Sterling; high schools in Brunswick, the Christian school on St. Simons … it’s really wide-reaching. That money will go to helping people not named Adam Wainwright and Jenny Wainwright. We’re in this for the impact that we can have and we’re in this to change people’s lives.”

With a potential haul of $2,000 to $3,000 per organization – plus larger donations to select causes locally and abroad – each ticket-seller will find additional means to finance everything from uniforms and sports equipment to water filtration systems and building materials for homes and orphanages in third world countries.

Just as he has with his thrilling baseball career, Adam wants to bring us all along on his grand philanthropic journey. “We want this to be and feel personal to the community. We want them to know they had a hand in doing something so great and making an impact in people’s lives,” he says. G

It ’s Not Too Late to Buy I n t o t h e Wa i n w r i g h t Fa m i l y F o u n d a t i o n ’ s S m all T o w n Th r o w d o w n There’s still time to get in on the fun and give to the cause of the Wainwright Family Foundation’s big benefit weekend Dec. 12-13.

If you’re alocal business owner you can still purchase a sponsorship of the event at one of three levels – $10,000 | $5,000 | $2,500 – and you’ll receive VIP tickets that come with special parking and concert seating in the Gold Section, where special concessions and air-conditioned restrooms will ensure a luxury concert experience.

You’ll also receive tickets to the exclusive pre-concert gala Dec. 12 featuring a performance by up-and-coming country music star Thomas Rhett. Call Brent Hall at 352.302.8177 to learn more.

Every seat at the Saturday concert is reserved, so even if you don’t sign on as a sponsor, you’ll still be treated to a relaxing and comfortable experience. Bring nothing but your wallet and your dancing shoes; a host of concessionaires will be on site providing food and drink. To purchase tickets go online to Ticketmaster.com and search for the Wainwright Benefit Concert or visit the foundation’s website at WainwrightFamilyFoundation.org.

The King and Prince Beach & Golf resort is offering special rates for the benefit weekend. Contact them at www.kingandprince.com or 800.342.0212.

Gates at the Glynn County Stadium in Brunswick open at 4 p.m. Dec. 13. At 4:30 p.m., the winner and first runner-up of the South Georgia Idol Contest will take the stage to open the concert. Rhett Akins is up at 6 p.m.; Thomas Rhett at 8 p.m.; and Dierks Bentley at 9:30 p.m.

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Photos by Taka Yanagimo to/St. Lou is Cardina ls

For Adam and Jenny Wainwright,

Charity Starts at Home B Y A MY H . C a r t e r

W

hen a man starts out by saying his three daughters have softened him to the point where he’s not ashamed of the story he’s about to tell, you know it’s going to be an aww-inspiring tale.

Adam Wainwright is crossing one of the many bridges between St. Simons Island and the mainland, looking across the vast expanse of the sweeping Marshes of Glynn. “The (Sidney Lanier) Bridge is in the background, the sunlight is reflecting off the water which is still as can be.

The water looks like glass and the sun’s rays are reflecting off of it and it just looks like diamond dust and I start to choke up because it’s so beautiful. Wow, what a beautiful area we live in.”

Despite splitting their time between St. Simons Island, St. Louis, and many roads between and beyond, Adam and Jenny Wainwright consider the Golden Isles to be home, and they’re raising their three daughters – Baylie Grace, 8; Morgan Addison, 6; and Macy James, 3 – to think the same way.

“We still come back every off season,” Adam says. “We’re almost done building a house on the north end of St. Simons.” His own childhood here was spent boating, fishing, golfing and hunting. “I take (the girls) hunting and fishing with me. We golf together. We hit the snack shack so they’ll last a few more holes, and I let them drive the golf cart when nobody’s looking. I take them out on the boat and teach them about birds and all the stuff I was taught as a kid. I’m trying to pass it on.”

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Jenny Curry Wainwright likes to share with the girls, too, but she’s got the more relaxing side of life in the Golden Isles at heart. Their favorite pastimes are going to the beach, riding their bicycles around the island and going to the Pier Village for ice cream. “That’s kind of what they look forward to when they go back home,” Jenny says.

They’re also raising the girls to give back on the grandest scale possible, just as she and Adam do. Adam and Jenny joined a mission trip to Haiti not long ago and caught the bug for such international philanthropy.

While their daughters are still a bit young to travel like that, Jenny says she’s gotten them hooked on packing shoe boxes for Samaritan’s Purse, the Christian aide organization founded by the Rev. Franklin Graham, son of the Rev. Billy Graham. Samaritan’s Purse collects the boxes, ships them to third-world countries and distributes them to children in need.

“One of their favorite things is doing the shoebox at Christmas. They love to get stuff, pack it, wonder who is going to get the box and what they’ll do with it,” Jenny says.

At its root, the charity that Adam and Jenny bestow upon their world is directed largely at children, and Adam says that is as it should be. “If you can affect a child’s life, he therefore has his whole life in front of him, or she has her whole life in front of her, to affect others. The web that we can spread from helping one child’s life is just so far reaching and so wonderful.” G

“For it is in

giving that we receive.”

- St. Francis of Assisi

Thank you, Glynn County, for being such a caring community!

YOur LOcAL MissiOn cOnnectiOn

912.261.8512 P. O. BOx 2902 Brunswick, GA 31521

faithworksMinistry.OrG

NOVEMBER 2014

A Month of Giving Back Thanksgiving Food Drive Bring Food Donations (Human and Pet) in lieu of class fees!

Check our Schedule for designated classes.

Donations collected up to the Monday, November 24.

Last year donations were made to Second Harvest, St. Vincent De Paul, Faithwork Ministries, Manna House, and The Humane Society of South Coastal Georgia YOGA

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Georgia Oysters: As Unique As the Men Who Harvest Them W o r d s BY L a r r y H o bb s | P i ct u r e s B y L a r r y H o bb s a n d L u k e S m i t h

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J

eff Ericksen has plied the coastal waters off McIntosh County all his adult life, yet he somehow manages to get his boat stuck in the mud at low tide just about every time he goes out nowadays. True enough, the drop from high to low tide in these parts is one of the most dramatic on the entire Atlantic Seaboard. But come on, Jeff, you’re a savvy old salt.

What gives?

of the salt marsh. Prominent in this newly-revealed landscape is a scattering of huge sloping mounds that appear to be formed of rock and shell.

A closer inspection reveals these mounds to be living landmarks – Jeff’s reason for being here.

“You gotta get stuck,” Jeff says with a tone of resignation, the waves slipping away below him on a September Saturday. Dapples of sunlight shimmer in flashes across the waters that float his boat, The Lucky Lucky Man, reflecting how swiftly it flows east on one of its twice-daily sprints back out to the ocean. As the water level recedes, Jeff’s surroundings transform. A vast expanse of water steadily gives way to the primal gray mud

That’s right, people: If y’all want those succulent, salty delicacies for your autumn afternoon oyster roasts, or for a comforting stew on a rainy December day meant for staying inside, Jeff has to get stuck in the mud at low tide.

Oysters.

“That’s how it’s done,” says Jeff, 56, a long-time shell fisherman. “The tide goes out and you stay here and you get what you can get and you don’t leave till the tide gets back.”

It all sounds a tad risky. “It can be,” Jeff says. What if a storm comes up?

What if the skies ignite with lightning or if gale winds come sweeping down? “Tough!” Jeff says. “You’re out there and that’s that for the next six or seven hours. You’re not going anywhere until the tide comes back.”

And doesn’t the height of the oyster harvest occur during those bonechilling winter months? “That’s right, and you’ve got to put on a wet suit in the winter to do this, because I mean it gets cold out here.”

But Jeff and shell fishermen like him have enough work to occupy those hours spent stranded that they can’t waste time worrying about things that are out of their control. Jeff is one of 16 shell fishermen who hold leases on oyster harvesting areas from the Georgia Department of Natural Resources. Those long hours stranded high and dry are spent prying oysters loose from the clusters and loading down their boats with fresh deliveries of one of the region’s most treasured seafood delights. When the tide comes back – and it always does – they will rise to the occasion to make sure your beloved fresh oysters make it to market.

“If you weren’t making money out here, this would get real boring,” Jeff says. “But there ain’t nothin’ easy about this. You can’t just have a parttime job and expect to do this on the side. It takes work.”

This particular outing is only a trial run to show us how it’s done. It’s a three-hour tour, not the stranded long-haul. With the channel so narrow a 7-year-old could throw a ball across it, Jeff expertly escapes on a ribbon of fleeing water as the last streams of low tide ebb away. The oyster harvest season officially opens Oct. 1.

The locals’ open air method of harvest is just one of the reasons Georgia oysters are so unique, says Dominic Guadagnoli, a marine biologist with the DNR. This is not how oysters are harvested in other parts of the country, such as in the Chesapeake north of us or in Mobile Bay on the Gulf. In most places oysters grow singularly beneath mud and sand that remains completely underwater. They are raked out of beds 10 feet or more below water with long-handled tongs. But that’s not how we do it here. “Georgia oysters get exposed to air twice a day,” says Dominic. “The shell fishermen here actually go out at low tide and get out on the oyster reefs.”

Jeff Ericksen on a McIntosh County oyster bed.

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But the main thing that makes Georgia oysters special is the water in which they thrive, he says. The Georgia tidelands comprise the most extensive, virginal marsh on the Eastern Atlantic Seaboard, Dominic says.

Cradled between the residential barrier islands and the populous mainland are 350,000 acres of protected saltwater marsh. Up and down the

coast the marsh is no less than 5 miles thick and up to 7 miles across in some places. The distillation process that occurs in this natural filtration system creates water so pure it has been compared to that on the frontier coast of Alaska, Dominic says.

Above the wind and the engine, there are also bits and pieces from Jeff about a love of surfing spawned as a youngster in Hawaii, marrying a high school sweetheart from St. Simons Island, and returning to McIntosh to start life as a shrimper.

“We have acres and acres of salt marsh that is untouched. There’s nothing you can do out there. We are very fortunate to have so much protected marsh and resources that are so remote.”

Before he can tie it all together, the engine quiets to a trolling drone as he approaches one of his oyster reefs. The tide is just starting its retreat and only the tops of the oyster reefs are visible. His leases are marked with ordinary sticks, stuck in the mud below and poking out above. An oyster reef’s foundation is buttressed with sticks bundled together in wire, old crab traps and any other natural wood scraps that will attract the oyster larvae.

That’s really good news for all you oyster lovers. Here is the icky part you need to know about oysters: They are filter feeders. And, like pigs in slop, they are not particular about where they live or what they eat. “Shellfish do fine in high bacteria,” Dominic says.

That’s why, as much as we love them, eating raw oysters is always associated with certain health risks. It’s up to scientists like Dominic to make sure the oysters we eat live in a healthy environment.

Oysters are called spat during their larval stage, Dominic says. They have two weeks in this stage to attach themselves permanently to something.

“Other commercial fisheries depend on the quantity and the health of the population,” Dominic says, referring to management of fish or shrimp harvesting. “The shellfish industry depends on water quality.”

Within this vast saltwater wilderness, the DNR limits shellfishing to a central region of the marsh that comprises 157,000 acres covering six counties: Camden, Glynn, McIntosh, Liberty, Bryan and Chatham. The DNR maintains 82 water testing stations in this designated region, ensuring that the waters are free of bacteria from the humans surrounding the fringes of the marsh, as well as naturally occurring bacteria that can also cause health problems. Oyster season closes during the hot summer months because warmer water temperatures raise the risk for bacterial activity, Dominic says.

“We want to ensure that the animals are filtering low amounts of bacteria, so that when the season does open up we want to be able to provide safe, healthy shellfish on a consistent basis.”

If you are among the locals who insist Georgia oysters are the best, you might want to thank Dominic’s DNR crew for their diligence in ensuring these waters remain as intended by God’s natural filtering system. From Portland to Galveston, it is all the same oyster, Dominic says. The source of a distinctive flavor for each is in the water. Trust him on this. Dominic quite literally loves his job. He has tasted oysters from virtually every backwater in the nation. He is partial to Georgia oysters, particularly Chatham County oysters.

“We’re known for a briny, sort of nutty flavor,” Dominic says. “It is the same species from Maine to Texas, but the oysters do taste different, based on where they are grown. Even McIntosh oysters taste different from Chatham. It’s the water, yes.”

And it’s not much of a stretch to say this same water has molded Jeff into the independent, free-spirited man he is today. All of his stories somehow lead back to here – blending seamlessly with the thick salt air, the swaying marsh grass and the perpetual cadence of the shifting tides. “Dad and granddad drowned out here,” he says, talking nonchalantly above the grind of the engine as he stands behind the wheel of The Lucky Lucky Man. “I nearly drowned out here a few years ago.” He laughs about that now. “Hell, I’ve been out here my whole life. I ain’t got rich yet, but it’s a living.”

Dominic Guadagnoli maps Georgia’s oyster grounds.

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A bed of Georgia oysters rooted in the pluff mud.

They settle on the wooden debris laid about by the oystermen and cluster with other oysters because they are attracted to their calcium.

Within a few minutes, enough water has slipped away to see the oyster reefs more clearly. Jeff steps out of the boat and onto the reef, carrying his main harvesting tool – a foot-long piece of weathered rebar salvaged from an old crab trap. “That’s how you make a (oyster) bed right there,” he says with satisfaction, standing atop the reef. “We try to keep all natural stuff out here as much as we can.” He pries an oyster from the mound and offers a taste. It is salty and bursting rich with flavor.

On a good day in season, Jeff can fill his boat up with fresh local oysters.

He sells them wholesale to local markets, including Dockside Seafood and Shell Creek Seafood. “I can get $35 for a bushel (60 pounds) wholesale,” he says. “People work hard for their money and I try to give them a good deal.”

And anything that keeps him out here is a good deal for Jeff.

He was just a kindergarten tyke when his father, Bobby Townsend, and his grandfather, Irvin Townsend, came out here fishing and never came back. “No one has ever figured what happened, why they drowned,” Jeff says. His mother remarried to a U.S. Marine shortly after. Young Jeff was given his stepfather’s surname and began life as a military brat, moving

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from Washington state to California to Kansas and then to Hawaii. “I was just a kid, and Hawaii was great,” Jeff says. He has had the surfing bug ever since. “We took our honeymoon in Cocoa Beach because I love surfing so much,” he says with a laugh.

That honeymoon was with the former Lisa Gomez of St. Simons. They met at Glynn Academy in Brunswick, after his family had moved back to the area when he was a teenager. By his senior year, though, the lure of a shrimper’s life had drawn him back to McIntosh County. “I had six months to go (to graduation) – I didn’t quite make it,” he says.

Over the years he worked his way up to shrimp boat captain. But by the end of the 20th century rising fuel costs made it too difficult to continue.

“I shrimped my whole life, but fuel prices got so high…. I just got tired of working for Saudi Arabia,” he says.

But that couldn’t keep him off the water. He just found a new way to make a living out here, bringing in the oysters y’all love so much. Like he said, it’s not easy. But as far as Jeff is concerned, a bad day stuck in the marsh beats a good day working on the hill every time.

“The way I am now, hell, I couldn’t do a good job for anybody else,” Jeff says, guiding The Lucky Lucky Man back home. “Damned if I know why I do it. It’s not the money. I just like to be out here, working on the water.” G

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Clam Farming Takes Root on Georgia’s Coast

W o r d s a n d P i ct u r e s B y L a r r y H o bb s

W

hen sky-rocketing fuel prices cut the profit out of going offshore in pursuit of shrimp, Jeff Ericksen found a way to switch livelihoods without changing his way of life.

With no intention of leaving the saltwater that serves as the lifeblood of his beloved McIntosh County, the veteran shrimp boat captain simply made a significant cut in his commute to work. He is now an aquaculture farmer and owner of the Cabretta Clam Company. The seeds of this endeavor sprout an ample harvest of delectable clams inside the inland marsh along Mud River, just a short boat ride from Belleville Boat Ramp near Jeff’s house.

“Instead of burning 200 gallons a day trying to shrimp, I now burn 2 1/2 gallons going to work and back,” Jeff says on a recent Saturday outing, standing behind the wheel of his 21-foot boat, The Lucky Lucky Man. “I can make a living just clamming.”

Jeff, 56, also harvests wild oysters from these same waters, but his assessment of the local clam farming industry is on the mark, says marine biologist Dominic Guadagnoli, who oversees water quality and shellfish for the Georgia Department of Natural Resources. Since clam farming began in Georgia waters early this century, clams account for nearly 90 percent of the annual shellfish harvest, he says. Clam and oyster farmers operate on leases granted for inland waters by the DNR. Georgia’s 16 shellfish lease holders generated $850,000 in revenue last year.

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“Most of that is from clams,” Dominic says. “Clam farming has been supporting our (shellfish) industry since the early 2000s.”

That may come as a surprise to some folks in the Golden Isles, but Georgia clams are becoming well-known elsewhere, Dominic says. Georgia-raised clams are routinely shipped throughout the country, including Florida and New York, he says.

And at least one local restaurant is getting a reputation for local clams.

The Sapelo Station Restaurant in McIntosh County is one of Jeff’s most loyal customers. The popular dining establishment sells them by the dozen, steamed in white wine and garlic. He says it’s not uncommon to go through 10 dozen fresh local clams on a busy night.

“I can’t keep them in the restaurant,” Sapelo Station owner Clay Hutchison says. “The people here really love ‘em. They fly through them. When I can tell people I’ve got fresh local seafood that was dug up in these waters yesterday, that is something I want to tout.”

Jeff sells his clams wholesale to Sapelo Sea Farms, which is also the largest clam farmer and distributor in the area. When he was just starting out, Jeff occasionally sent free samples to potential customers. They were quickly sold on Georgia farmed clams. “The people I’ve turned on to ‘em, they love ‘em,” he says.

Ten minutes after leaving the boat ramp Jeff arrives at his job site. He manages about 500,000 clams in various stages of growth on his state lease. The clam “seeds” come from a supplier in South Carolina, arriving to Jeff in thick nylon mesh bags. Each “seed” is a tiny shiny clam no bigger than a BB.

The other bag is brimming with clams ripe for the picking, about as big around as a silver dollar. While the clams must be covered to avoid predators, they can suffocate if not regularly rinsed of mud. “If you don’t come out here and take care of it, you’ll lose everything,” Jeff says. “Anybody that has got a job? Don’t come out here to do this. Me, I just like being on the water.” G

The salt marsh in which these clams are nurtured is the most extensive on the east coast, and its filtration system creates the most pristine waters on the U.S. Atlantic Ocean seaboard, Dominic says.

Shrimping was a family tradition when Jeff entered that line of work as a teenager. He also followed family footsteps to become a clam farmer.

His brother Mike established himself in the local aquaculture industry around the time Jeff began struggling with the high cost of shrimping.

Mike, who owns Sapelo Island Shellfish, helped his big brother get his feet wet in this new venture.

“Mike pretty much taught me how to do everything as far as clamming,” Jeff says. “Then some leases came up and they let me have a lease and I’ve just sort of been working my way into it.” Clam seeds take two years to reach maturity so Jeff continued shrimping in the early years.

The clams remain in the relative protection of the nylon bags throughout, but they still require high maintenance. Jeff hops out of his boat and into chest deep water. He pulls two bags from the mud below him, one containing juvenile clams. “If they’re not covered up, every one of them will be gone,” Jeff says of the marble-sized shellfish. “Conk, crabs, stingray, nurse sharks, drum…. You name it, they’ll eat (the clams).”

Jeff Ericksen sorts clams on the deck of The Lucky Lucky Man.

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winery

1228 Ocean Blvd. 912.638.8614

Oysters

Ot h e r W a y s

“He was a bold man that first ate a raw oyster.”

– Jonathan Swift W o r d s A n d P i c t u r e s b y J e n n i f e r M i ll e r B r o a d u s

S

ome call them an aphrodisiac. Some call them detestable. Some call eating them downright sexy. Whatever you call them, oysters are one of the most versatile delicacies ever served in fancy restaurants and backyard oyster roasts across the South.

Local Guale Indians who roamed our shores millennia ago loved oysters as is evidenced by the plentiful oyster middens (refuse heaps) found scattered along the river ways and ancient sand dunes of the Golden Isles.

Oysters are versatile. To paraphrase Bubba’s dissertation on the versatility of shrimp in the movie Forest Gump, you can fix ‘em fried, steamed, roasted, grilled, poached; you can have an Oyster Po’boy, Oysters Mi

gnonette, Devils on Horseback, Oysters Giclee, Oysters LeRuth, Oysters St. Claude, Oysters Rockefeller, Baked Stuffed Oysters, Oysters Remoulade, Oysters Mobile, Oysters Bienville, Oysters Gilhooley, Baked Stuffed Oysters, Scalloped Oysters, Barbequed Oysters, Oysters Bordelaise, Oysters Kilpatrick, Oysters Casino, Oysters Mornay, Oysters on the halfshell, Oysters Buerr Blanc, Oysters Florentine, Oyster stuffing, Oyster Stew – phew! – and the list go on. However you wish to enjoy them, it’s okay to enjoy them year-round these days, as the old rule that restricted oyster-eating to months with an “R” in the name no longer applies.

Any way you prefer, oysters are good eating. In fact, we’ve never met an oyster we didn’t like!

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What you should know about Oysters

A mixture of chopped oyster meat, bread crumbs, butter and spices, then bake. A favorite!

Baked Stuffed Oysters

1. Choose fresh oysters.

Oysters should still be alive when you shuck them. If they are not fresh, they might be spoiled and not safe to eat.

Combine barbeque sauce, chopped onions and garlic, then broil or grill.

2. Select oysters with the following properties: Tightly closed shells. If an oyster’s shell is open, it is likely that it’s already dead.

Lightly tap the shell, just in case. If it immediately shuts, the oyster is still alive and safe to eat.

Barbeque Oysters Featuring a mixture of spinach, onions, bread crumbs, bacon, parsley and spices, then baked!

A fresh sea smell. Fresh oysters will smell salty and sweet, like sea air. If an oyster smells fishy or emits a bad smell, it’s not fresh. Discard immediately.

Oysters with a heavy feel. Place the oyster in your palm. If it has a heavy feel to it, it means it’s probably still full of seawater and was harvested quite recently. If it feels light, the seawater has dried up and the oyster will no longer be fresh. Discard immediately.

3. Use the proper tools

Oysters Rockefeller The easiest way to enjoy oysters – a squeeze of lemon, a dash of Tabasco sauce ...yum!

A stiff-bristled brush Heavy gloves or mitt (unless you want to risk a trip to the ER, wear proper gloves – no exceptions!)

A pointed, rigid blade oyster knife or a short thick-blade knife that won’t snap.

4. Oyster anatomy.

Raw Oysters on the Half-Shell 88

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The hinge is the muscle that connects the top and bottom shells at the pointy end of the oyster. Opposite from the hinge is the rounded front edge of the oyster. The top of the oyster is the flat. The bottom of the oyster is rounded.

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6

How to Safely Shuck an Oyster 1. Scrub the oysters clean. Use a stiff-bristled brush to remove the grit. Rinse the scrubbed oysters in cool running water. As you inspect each oyster, make sure the oysters are alive.

2. Put on padded gloves or mitt. Oyster shells are very sharp, and you’ll run the risk of cutting yourself if you aren’t wearing a pair of thick gloves when you’re shucking.

3.Hold the oyster in one hand, rounded bottom down. The curved side of the oyster (bottom) should be against the palm of your hand. The pointed part of the oyster, or hinge, should be facing toward you.

4. Insert the oyster knife into the hinge. Point it down into the cup of the oyster. Use a twisting motion to separate the top and bottom shells. You should feel the hinge pop when you twist the knife.

5. Run the blade along the top of the shell. Work the blade as close to the top of the shell as possible, and run it from the hinge around to the other side of the oyster. Continue using a twisting motion to separate the top and bottom shells. Do your best not to break the shell. A few bits may get inside, but the shell should stay mostly intact. Don’t tip the shell from side to side or turn it over, or the delicious juices inside will pour out.

6. Open the oyster. When the top and bottom shells are separated, open the oyster, keeping it level as not to spill the juices. Run the knife along the top shell to separate any remaining meat. Check the oyster for shells or grit. Carefully separate the oyster meat from the bottom shell.

Place it back in the bottom shell before serving.

7. Serve! Place shucked oysters on a bed of ice. Enjoy! G

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Mosquito creek

t r a d i t i o n al bulkhead Recycled oyster s h e ll s

Smooth cordgrass ( s pa r t i n a al t e r n i f l o r a )

P i n k M u hl y grass

Little St. Simons Island replaced a failing bulkhead along Mosquito Creek with a living shoreline composed of 10,000 bags of recycled oyster shells. Regular Friday night oyster roasts on the island supplied 2,000 of the bags.

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Living

Shorelines

in Coastal Georgia

W o r d s BY J a n Ma c k i n n o n , G A DNR C o a s t al R e s o u r c e s D i v i s i o n

C

oastal Georgia’s vast estuaries contain miles of tidal waterways and thousands of acres of marshes. They are among the region’s most treasured features. Nourished by the Atlantic Ocean and fresh water from rivers and aquifers, these estuaries are habitat for wildlife and perform functions such as flood abatement and pollutant sequestration.

A common characteristic of the estuaries from St. Marys to Savannah is the 6-to-9 foot tides that inundate them twice daily. Wind-driven and astronomical high tides (new and full moon tides) can exceed 9 feet in amplitude. These large tides set our state apart from others in the Southeast and, while vitally important to the ecology of our estuaries, result in daily movement of vast quantities of water. This movement frequently causes erosion along the shorelines of tidal waterways and marshes.

Sea walls, vertical bulkheads and rock revetments have historically been the tools used by man in this never ending struggle against the forces of nature. However, these methods, while often effective, can alter the ecology of the estuaries by interrupting the natural transition between upland and water. Almost a decade ago, staff with the Coastal Resources Division began exploring alternative erosion control designs that use plants and animals as allies in the fight against erosion. What better way to engineer a natural resource than with the organisms that naturally occur there?

Living Shorelines are novel engineering alternatives to conventional armoring methods used to protect uplands from erosion by combining bioengineering with native vegetation plantings to enhance wetland habitats. Living Shoreline structures mimic natural shorelines, preserving habitat for aquatic plants and animals. They also allow for animal access in the critically important boundary between upland and aquatic habitats.

The eastern oyster (Crassostrea virginica), besides being a tasty part of our seafood diet, is an amazing ecosystem engineer. Living oyster reefs are among the most important habitats within our estuaries. In Georgia, oyster larvae settle in clusters on hard surfaces, favoring those with high calcium content such as the shell of other oysters.

Where salinity conditions are suitable for oyster growth, bags of recycled oyster shells are often included as part of a Living Shoreline project. The oyster shell bags help absorb wave and water movement energy. Once colonized by living oysters, these bags become a living oyster reef providing habitat for terrestrial and aquatic animals. These clusters form a natural breakwater deflecting wave and tidal forces and thus reducing erosion.

Spartina alterniflora, or smooth cord grass, is another component of Living Shorelines. This plant serves as the biological glue that holds our Georgia marshes together as its root systems stabilize the soft sediments, preventing them from being carried away by moving water. When flooded by the tide, smooth cord grass provides habitat for a multitude of animals ranging from clapper rails to redfish to shrimp.

Living Shoreline projects can also include plantings of native terrestrial vegetation such as muhly grass at the boundary of the intertidal zone and the upland. These plants help slow storm water runoff thus protecting the physical integrity of the Living Shoreline from landward erosion.

These plants also offer aesthetic appeal to the landowner.

Three pilot Living Shorelines projects have been built to date along the Georgia coast: two on Sapelo Island and one at Little St. Simons Island.

These projects cost less than a traditional approach, indicating that Living Shoreline options may provide an economic benefit to property owners seeking to stabilize shorelines. Currently, a fourth project is planned at Cannon’s Point Preserve on St. Simons Island.

The Coastal Resources Division continues to work with diverse partners such as The Nature Conservancy, Sapelo Island National Estuarine Research Reserve, the University of Georgia Marine Extension Service, and landowners to evaluate various Living Shoreline designs.

The goal of this collaboration is to determine which designs are most suitable for the unique coastal Georgia environment and to monitor the ecological value of these techniques. For more information on Living Shorelines, please visit CRD’s website at coastalgadnr.org/LivingShorelines or contact Jan Mackinnon at 912. 264.7218. G novem ber/decem be r 2 0 1 4

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Pierce & Parker INTERIORS

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‘Scotch Monday’ g

L e a d s t o a Sp i r i t e d Sc o tc h H o l i d a y

W o r d s a n d p i c t u r e s B Y K e lly a n d Ma n d i K i r b y

A

bout a year ago I was enjoying a little fellowship at the Village Inn and Pub’s “Scotch Monday” with my friends Duggan, Lawder, and John the Presbyterian – discussing politics and religion – when a couple visiting from Castle Donington in England joined in with us like family and we had a great conversation. I turned back as we were leaving and asked, “Have you ever considered swapping houses with anyone?” To my surprise they said that they had, and the adventure began.

My wife Mandi and I spent the next 10 months Skyping and emailing with our new friends to plan our house swaps. Everyone thought we were crazy but it turns out we had a wonderful experience. For two weeks we took the UK by storm. With guidance from Camille Adams, we toured England

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and saw the Crown Jewels, the inside of Buckingham Palace and StratfordUpon-Avon; Scotland, where we saw The Royal Edinburgh Military Tattoo; Ireland, with the Cliffs of Mohr, Ring of Kerry and Blarney Castle; and all points in between.

We learned to drive on the wrong side of the road and took some paved cow paths so narrow that the side-view mirrors beat the hedgerows. Meanwhile, our hosts came to St. Simons Island, grabbed the chairs and cooler, and relaxed on the beach on a proper holiday.

Since our adventure started at “Scotch Monday” we decided to do something special in Scotland, and what better than to visit the Scotch distilleries?

The Macallan Distillery in Craigellachie, Moray, Scotland We stayed at the Mash Tun Inn in a little village called Aberlour on the Spey River. Now most Scotch drinkers are already getting the picture – a mash tun is a huge vessel where the malted barley is stirred with hot water to produce wort (I’ll explain later). Aberlour is also the name of a single malt whisky, and the River Spey lends its name to the famous whisky-making Speyside region.

I am by no means an expert on Scotch but it does make for interesting conversation. Let me give you the short version of Scotch whisky making: There are only three ingredients – barley, yeast and pure spring water. The barley is malted then kilned with hot air and, sometimes, peat. Then the malt is milled (grist) and stirred with hot water which is called mashing (converting starch to sugar), which produces wort.

The wort is then pumped into the washback where it ferments – usually two or three days, at the whisky maker’s discretion. Now comes the tricky part: distillation. Copper is hugely important to this process but it’s not the only consideration. One must also decide if a tall still is better than a short still and if a shell and tube or the traditional worm tub is better for condensing. And someone has to be at the end to cut the heart from the foreshots (the first distillate) and feints (the last distillate) because only the heart is suitable for maturation. Scotch can be matured in ex-bourbon, sherry or port casks from Spain and/or a combination thereof.

Speyside is so thick with distilleries that I think you could throw a rock in any direction and hit one. Our first stop, and favorite, was the Balvenie Distillery in Dufftown. It was the most traditional as Balvenie prides itself on doing everything the old-fashioned way.

The barley is grown in Balvenie’s own fields or neighboring fields. It must be a variety called optic barley and grown in Speyside. Most processes are done by hand and on-site; the by-products like the used barley and yeast are fed to the neighboring cows. Balvenie even has its own cooperage to repair and rebuild the casks, which are left outside – empty of course – to soak up the flavor of the Speyside air.

We drove in a really old Land Rover to the warehouse where the filled casks are stored. Inside we were able to take a swig here and there from a few casks via the dipping dog. You know how a dog is man’s best friend? Well, the dipping dog is the whisky worker’s best friend. It is an eight-inch metal cylinder attached to a long metal chain which will fit through the bung hole of a cask and drop into the prized whisky. Once filled the dipping dog can be corked, dropped down a pants leg and tied around the waist where no one can see it. Whisky evaporates at a rate of about two percent per year; that loss is called the Angel’s Share, but sometimes, the devil with the dipping dog gets a share, too.

I was able to test the dipping dog and draw 13-year-old Balvenie scotch from a sherry cask to fill my own personal bottle, which had to be recorded in the distillery log. I’m saving that little bottle for a very special occasion. novem ber/decem be r 2 0 1 4

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Kelly Kirby draws 13-year old Scotch whisky from a cask at the Balvenie Distillery.

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After a two-and-a-half-hour tour, we sat down to a tasting of some of Balvenie’s best: 14-year-old Caribbean Scotch finished in a rum cask; 21-year-old Scotch finished in a port barrel; and the Whisky Maker’s 32-year-old single barrel Scotch.

We ended our Scotch tasting tour at the Glenturret distillery in Crieff which boasts of being the oldest distillery in Scotland, established in 1775.

Only 156,000 liters of Glenturret are produced each year. This distillery is the home of The Famous Grouse Experience.

We drove back to the the Aberlour Distillery which is one of 12 distilleries owned by Chivas. Except for the fact that the malting procedure is outsourced, the rest of the distillation process was about the same. We enjoyed the tasting of five premium single malts, then took a walk through town and along the Spey River.

Glenturret is not sold in the U.S. but it is one of 60 to 100 scotches that blend together to make Famous Grouse, which is the No. 1 whisky in Scotland. We tasted the Naked Grouse, which is Famous Grouse plus three more years in a sherry cask; Black Grouse, a smoky flavored Scotch with a greater concentration of whiskies from the north and west regions; and the Alpha Edition, which boasts a sweet then smoky finish. We bought a bottle of Glenturret and headed off to Ireland for a week.

The next morning we headed further down the Spey River to the Macallan Distillery in Craigellachie. There we saw the famous Easter Elchies house, the image of which is found on the front of every bottle of Macallan. Macallan receives 500 tons of malted barley per week and fills 600 butts (500 liter casks) per week and stocks more than 200,000 filled casks in its warehouses. Macallan has introduced four new, no-age Scotches that are labeled by their colors – gold, sienna, amber and ruby – based on the combinations of Scotches finished in different casks.

For example the gold has more bourbon-finished Scotch while the ruby spent the most time in sherry casks. We brought home a bottle of the Whisky Maker’s edition, which uses only barley grown on the Macallan Estate. Its alcohol content is exactly 42.8 percent, which is the perfect Macallan whisky, per the whisky maker himself.

We came home worn out but full of stories and pictures to share, which calls for a toast to our new friends:

May you never lie, steal, cheat or drink.

But if you must lie, lie in each other’s arms.

If you must steal, steal kisses.

If you must cheat, cheat death.

And if you must drink, drink with us, your friends.

G

I n Sc ot l an d, s c o tc h i s c a l l e d w h isk y, n o t s c o tc h. s

A dram, even though it began as a measurement used by pharmacists, today is referred to as any quantity of whisky offered by a host to a guest from a thimbleful to an overflowing tumbler.

s

s

In Scotland, whisky is “taken” not drank. As in “will ye take a wee dram, Duggan?”

When the Scotch distillers are finished with the casks, they are sent back to Spain to make vinegars and salad dressings.

s

s

“Whiskey” is said to be invented by distillers in 19th century Ireland to distinguish their product from the “whisky” mass produced in the lowlands of Scotland.

s

By law, bourbon casks may be used only once in the US. They may then be sold to Scotch distillers. They are normally broken down and shipped to Scotland then rebuilt by Scottish coopers.

After about 50 years or four fillings of Scotch, old bourbon barrels are commonly broken down and the wood is used to smoke salmon.

s

Sherry casks are typically used twice for sherry then sent to Scotland where they are charred to bring the sugars to the surface and used for Scotch.

All bourbon and sherry casks are made from a variety of oak trees in Spain. The U.S. oak is waterproof naturally. There are no nails or glue in oak casks.

s

Bourbon casks, which range in size from 180 to 250 liters, are sold for approximately 70-75£ per barrel to Scotch distillers. Exsherry casks, called butts or puncheons, both with 500 litre capacity, currently cost 700-750£ each.

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The

Ugliest House on Union Street (Or So I’ve Been Told) W o r d s B Y C a r o l D u m a s P i c t u r e B Y A ll e n F o r r e s t

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W

hen Brunswick native Bill Brown, 95, says to me, “Jump,” I ask, “How high?”

When he has a request of me, I listen and try my best to perform and obey his challenge, then show results.

During a recent visit, Bill asks me if I know about the ugliest house on Union Street. Recognizing that I was being outdone by this man of great Brunswick knowledge, my little Northern ears about twisted off my head as I leaned in and strained to hear. My limited 24-years knowledge of one of the most splendid streets in all Glynn County, let alone one of the most desirable and historic streets in all of Georgia, scrolled through my mind. Ugliest house? I couldn’t imagine an ugly house on Union Street.

I was eager to hear more. He’d questioned me mid sentence while I was telling him about a friend’s cute carriage house apartment on Ellis Street. Her apartment sits behind Mrs. Betty Hafner’s house at 1000 Union at the corner of London Street. I said that my friend could see the newer addition to Mrs. Hafner’s big Victorian, the rear glassed-in sun porch that was added during filming of the 1974 Hollywood movie Conrack, starring a young Jon Voight, father of actress Angelina Jolie. He portrayed well-known and successful South Carolina author Pat Conroy when he was a young teacher on a rural coastal island.

me spins his hat round and round his well-veined hand and then says, “The man was so mad at his neighbors’ actions that he declared he’d sell that house as soon as he could and built ‘the ugliest house on Union Street’ just to show them, he was so enraged. And he did.”

Readjusting a bit in my chair I thought of all the wondrous old houses I’d viewed on my drives up and down Union Street on my real estate outings. I’d seen a mixture of styles but nothing I’d consider to be ugly. The wide and oak-lined street was the subject of my secret desires, as I’d pined for 20 years reminiscing about the old New England homes we’d left behind. You see, while we lived on St. Simons, our entire neighborhood of St. Simons Heights was smaller than our whole yard in New England. But that’s another story for another time. I love all the old Union Street homes. I can’t imagine an ugly one. There’s no way!

“He did?” I exclaim to Bill. “Which one?”

I prod dear Bill to tell me, as I assume it has to be one that gave up its life to become a church playground or something, but I was wrong.

“You know it,” he teases me. “It sits at the corner of Monck and Union streets. It’s painted a mustard yellow color, and the city might still own it … .”

He trails off, lost a bit in his thoughts.

“This year would make it the 40th anniversary of Brunswick’s famous movie role,” I tell Bill excitedly.

“Oh,” Bill says, stopping me, “you know when that house was being built around 1900 the man building it wanted ‘the grandest house on Union Street’ for his family to enjoy. He was proud of his business success and he’d planned for it to be the most beautiful house anyone could imagine.” This story had been told to Bill as a young man, no doubt, and I watch him closely as he reflects back.

“He’d say to everyone when the house was nearing completion that he would throw a party for all the curious onlookers to come see the marvelous workmanship inside. The expansive staircase and the beautiful “His” and “Her’s” bathrooms with two different-sized bathtubs were his pride and joy. The grand rooms were sun-filled, expansive and impressive, and the owner planned and prepared for his party.”

Then Bill paused for dramatic effect before adding softly: “And then no one came. No one ever showed up!”

I couldn’t believe what I was hearing as I imagined the beehive of workers and craftsmen laboring day-by-day on that beautiful home.

Stately Georgian columns surrounding its wide porches; the grandeur of multiple stories rising into the boughs of live oaks while the carriage and buggy drivers rode up and down the two streets eyeing the daily happenings and activities. During the long process of building there must have been more than a few conversations among the towns’ folk about the progress on the big house.

“What happened then?” I ask Bill, my curiosity beyond peaked. With a sly smile the seersucker-garbed Southern gentleman seated before

“Not the Lissner House!” I marvel. “No way! It’s not ugly at all.”

I cannot hide my disbelief. “Why, that house is beautiful on the inside and out, especially now that it’s been redone and repainted.

It’s listed in the town’s records as the ‘Brunswick History Museum,’ isn’t it? My daughter helped with some of the historic exhibits there.

“Ugly? I just don’t get it.”

Bill sees my incredulity to its conclusion before continuing. “You see, Mr. Jacob J. Lissner built that house in 1905. He was well-off and owned quite a bit of Union Street back then, and did as he pleased.

He was considered a successful businessman in this town, and he was Jewish. His family was from up North, I believe,” he says.

Bill looks down at his hat again, pausing before he continues. “At the time in Brunswick, when he was building his big showy house … it didn’t have a thing to do with anything he was building, not really.”

Then, after a long sigh, Bill wipes his chin with his handkerchief.

“Mr. Lissner just didn’t fit in with ‘the crowd’ and so they snubbed him. That’s all.”

The old Realtor closed his eyes for a brief second, places his hat to cover his thin gray hair and stuffs his hankie in his pocket, signaling his nearing departure. I stand and reach for his arm to help him up and out of his chair. But he stands still, as if to readjust his balance before turning to me. With a slight nod he says: “Ugly things can happen in the most beautiful places.” And then he leaves.

His story haunts me still. G

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PICture

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NOISE

MAKERS

Sam Brooks W o r d s BY Sha n n o n L e w i s | P i ct u r e B y Ta m a r a G i b s o n

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rom the mainland to the islands, mention the name “Sam Brooks” and you’ll likely get a smile and a comment about his goodnatured disposition. A long-time barista at Wake Up Coffee Company on St. Simons, Sam has not only served some heavenly coffee creations, but dishes out quite a bit of “coffee shop ambiance” playing his guitar and singing, always drawing a crowd.

A popular host of multiple local open mic nights, Sam has not only performed at both Wake Up Coffee shops, Palm Coast, Loco’s, Millhouse, Catch 228 and Sea Island, but he is also an in-demand worship leader for various camps and churches. “Every exchange in life is an opportunity to beam life and goodwill to others,” he says. His performances are as much about the relationships as they are about the songs. “Those are my roots here in the Golden Isles – people being kind to one another. I’d like to reflect that in all I do.”

While his contagious, hope-filled spirit is almost an institution in the Golden Isles, he’s always known he was a wanderer. He comes by this lifestyle honestly. “My parents never let geography limit their ability to bring change,” he says. “They started going to Haiti in the early 2000s and fell in love with it, moving there full-time in 2012 to serve people.”

Born into a ministry family in Victoria, British Columbia, Sam relocated to Georgia with his family when he was four. The family started Sunny Brooks Farm and its extension, the Marketplace, in Waynesville. “They’ve always had a heart to serve people. Though not missionaries in the traditional sense, they’re all about transforming communities. They’re a huge inspiration to me – they live life so fully that I’m compelled to do the same.” Having already travelled 17 countries covering five continents on various mission trips and personal adventures, Sam is not finished with his travels; “I just love exploring, seeing new places, and meeting new people.”

In the Brooks household, creativity was always encouraged. “There was always art and music in my house growing up, and I loved playing my part. I was the little kid just banging some spoons against the

wall.” After showing a penchant for music, he was given a drum set at 14 and began to play at a local church. “I eventually picked up guitar because the other instruments weren’t mobile enough; I wanted to take the music with me. I never took formal lessons. I just hung out with people more talented than me. I can’t imagine where I’d be if not for the community of musicians I did life with.”

While some people aspire to the spotlight, Sam says he simply loves to play. He remembers hearing Christian musician John Mark McMillan and knowing he had to write. “He was so bold and unpolished, and I loved it. That’s where my musical values come from. I’m drawn to songs that come from those places of deep emotion: pain, joy, confusion, even defeat. The need to process is what gives me the drive to write.”

He’s taking no short cuts to circumvent the work it takes to become a skilled artist. “I think the low road is the road to successfully developing a craft. It doesn’t have to be perfect; just sing the truth, and don’t play selfishly. Support the moment, and don’t just showcase your skill.” That’s unique to Sam – his desire to experience the moment, and the heartfelt, confessional nature of his songs seems devoid of personal ambition. They’re snapshots of one man’s faith, doubts, joys and pain.

The slower life of the Golden Isles will always serve as an anchor as Sam voyages the waters of his unfolding career. At the time of this interview he is seated at a coffee shop in Boulder, Colorado. “I’m making my way West to Sacramento,” Sam says. “I’m living my dream. To be honest, I’m not sure exactly what I’m doing, it just feels like it’s where I need to be, so I’m going. I have ideas, but we’ll have to see what unfolds.”

To fo l l ow S a m ’s u n fo l d i n g a d ve n t u re, visit him at http://www.facebook.com/samuel.brooks.146, or contact him via email at SamuelBrooksMusic@gmail.com. G

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The Little River Designs family in their workshop.

From left is River Williams, namesake of the company, with cousin Wren Alread, aunt Sara Alread and grandparents Jim & Deb Kay.

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HAND

Little River Designs W o r d s BY C y l e L e w i s | P i ct u r e B y Ta m a r a G i b s o n

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here’s something to be said for family. Every person plays a part, working together as a team, familiar with each others’ strengths and weaknesses. Take the Little River Designs team. Jim and Deb Kay, together with eldest daughter, Sara Alread, work to ensure their popular products are well-made, shipped on time and marketed effectively. When youngest daughter Chelsea is invited to take part she laughs. “I have! I gave birth to the company’s namesake. Isn’t that enough?” she says, referring to her son, River.

Growing up with mischievous brothers, Jim Kay learned how not to get caught. “I never got into as much trouble because I could always fix what I’d broken before being found out. I was naturally handy with tools.”

Now he’s naturally obsessed with them, Deb says. “He outlines his tools where they hang in the garage so we’ll hang them up in the right places.”

Married for 29 years, Jim and Deb were high school sweethearts in New Jersey. Relocating in 1991 after scouting places to raise a family, they decided that St. Simons Island fit the bill perfectly. Jim serves as administrative pastor at St. Simons Community Church, and Deb serves as the church’s ministry coordinator. Both positions say something about the Kays; they prefer to remain off-stage, behind the curtain. Deb would rather stay off-the-record, too, rocking Sara’s baby girl, Wren, in the next room. “I only tape boxes and respond to emails,” she says.

“Mom doesn’t give herself enough credit,” Sara interjects. “She’s got a gift for making things happen and creating neat experiences.”

Deb is quick to redirect. “It’s Sara’s creativity – her great eye – and Jim’s ability to execute anything that makes it work.”

Little River Designs grew out of Deb’s love of change. Her family says she regularly enlisted them in helping to redecorate by repainting and repurposing furniture. In 2012, the family posted a few photos

of their projects to Facebook. “The comments came flooding in,” Sara says, “asking us about selling pieces or doing revamps, and led to a Facebook business page titled ‘Little River Designs,’ which evolved to include wooden signs – special details for weddings.”

Then Chelsea asked for a creative way to chart River’s growth. “We responded with our basic family philosophy: We can do that,” Jim says. The result was a life-size, personalized, wood-stained growth chart ruler. They posted online a Christmas photo of River with the ruler, and the response was telling. “With the repurposed furniture market our reach was limited to locals,” Sara says. “These could go anywhere. This was a game-changer.”

Sara’s signature talent for Little River Designs is integrating her uniquely beautiful handwriting. It is a skill she utilized previously in graphic design work, bringing fresh and original fonts to print designs which drew the attention of a Martha Stewart magazine. Sara puts that expertise to work on each ruler the family produces, personalizing each ruler with just the right touch to set their products apart.

Sara co-owns a graphic design company with her husband, so she already had the know-how to get a new business rolling. “We enjoy working together, and I’ve always wanted a family business, so obviously this was my next project,” Sara says.

Since launching with the support of an internationally renowned blogger, Swiss Miss, in April 2013, the rulers have gone to 21 U.S. states, and to Canada and Germany. “There’s nothing as exhilarating as opening emails and seeing an appreciative note from abroad,” Sara says.

Keep an eye out for new items debuting in time for Christmas online at www.littleriverdesigns.com; follow them on Facebook; or meet them in real life at the 107 Market Street Holiday Market at The Chapel in Brunswick November 7 – 8. G

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Rita and Bob Thompson at the St. Simons Land Trust Oyster Roast.

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WORTH

WK KNOWING

Bob thompson W o r d s BY A m y H . Ca r t e r

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he trick to being a good hunter is to think like the creature you seek. If it’s fish you want, think like a fish. If it’s deer, think like a deer. If it’s Bob Thompson you want, think like a chef.

production through from start to finish. “It’s like putting up a movie set,” Bob says of the transformation that occurs. “When we come in it’s nothing but dirt. By the time the work is done it’s a showplace.”

Bob is one of those increasingly rare birds, a Golden Isles native who graduated from Glynn Academy, went off to college, came home and made his living and his life here. Bob started Creative Printing out of the print shop his physician father ran in conjuction with his medical practice; commercial printing has been Bob’s business since 1978.

Believe me when I tell you, though, that if you’re hunting for Bob the print shop is not the place to look. He spends most days in any given work week on the road, selling his shop’s expertise to customers like the Ritz-Carlton hotel chain, the Amelia Island Tourist Development Council and the College of Charleston.

With the help of John Futch and Dustin Cathy, Bob and Mark keep all five pots boiling to feed the 700+ who attend the Oyster Roast, stocking the pots with one ear of corn, a couple sausage, a couple potatoes and a quarter-pound of shrimp per person. “We’ve always got enough food,” Bob says, with a little left over to feed the fire department and others.

To catch Bob you have to think like a man with a pan (and several dozen grills and smokers, multiple generators, a BBQ trailer, and every kind of commercial kitchen gadget made) who loves to cook, but on a really grand scale. You could set your kitchen clock by his devotion to the St. Simons Land Trust’s annual Oyster Roast. Since its inception 15 autumns ago, Bob has volunteered his time and his considerable cooking accoutrements to the cause of raising money to preserve the wild nature of the Island he knew way back when.

“I started out being the oyster roaster,” he says. With one steamer, he and Charlie Williams served 300 to 400 people. As the number of Land Trust supporters grew, the pair added a second steamer. When Duane and Carol Harris tired of cooking the low-country boil for the oyster roast, Bob loaded up his RV, a few coolers the size of VW bugs and five 85-quart soup pots and took up residence as the Land Trust’s go-to lowcountry boil guy. He and assistant Mark Messersmith arrive at Gascoigne Bluff the Thursday afternoon before the roast and remain until the Sunday night after.

Bob’s collection of gas-powered generators keeps the lights lit and the band playing throughout the event, and in fact Bob and Mark and electrician Mike Malone are among the few who see the

There’s a whole lot more to the low-country boil recipe Bob’s been following since he was in high school, but exactly what he won’t say. “Can’t tell you that,” he says with chilling sincerity. “I’d have to kill you.”

That must be an attitude learned from the Secret Service when he helped Drummond Spence of Grandy’s feed the command center staff responsible for keeping safe the world leaders who attended the G-8 Summit on Sea Island in 2004.

Every year the Georgia Bulldogs play the Florida Gators you’ll also find Bob grilling about 3,000 hamburgers and hotdogs for the 1,000 college kids he and wife Rita transport to and from the game in Jacksonville aboard 18 charter buses. “We started with one bus to take our own kids down to the game and get them home safely,” Bob says. Ms. Rita’s Bus Trip delivers its riders to a party tent close to the stadium that includes big screen TVs tuned to the game for those without tickets.

Bob has tried every hobby there is to try – flying, fishing, surfing, tennis – but the one constant has been cooking. “When it comes to cooking I find the time,” he says, admitting that his thoughts this Friday morning are straying to his menu for the weekend that will start in just a few hours. He travels to cooking competitions to compete and to cook for the judges and support staff. He’s volunteering his time, expertise and equipment to feed the U.S. Coast Guard Dec. 6.

“I love to cook,” he says, in what may be the understatement of the year. G

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Coastal Seen The Hampton Club, based at The King and Prince Golf Course, celebrated its 25th anniversary with member dinners over the summer. The final dinner was held Aug. 29, and a jovial crowd dined on a veritable Italian feast of garden salad, lasagna, and tiramisu.

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Coastal Seen Edward on Saint Simons hosted a Fall Open House Sept. 12 and 13 in Redfern Village. They got

us all ready for the crisp, cooler days of autumn with their gorgeous floral designs and home dĂŠcor items.

(Photos by Megan Turner | The Brunswick News)

Dav id Lo we, C hris Triplett and Edward Armstrong

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Coastal Seen Jazz in the Park Music lovers enjoyed a cooling high-tide breeze and the hot sounds of Sam Rodriguez Latin Jazz at Neptune Park Aug. 24. A top percussionist, Sam has recorded with Anita Baker, Jennifer Holiday, Barry White and Gladys Knight.

(Photos by Cindy Robinson | Golden Isles Arts & Humanities)

Susan E astin, Tim R ichardson an d Wald o

To m Dude rstadt, B l anche and S te ll a

Di xi e and R o ger Bauco m

Nan F ull e r and L ucy L ynn B ryson

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To m Sweeney, Jean Smith, P at Belche r and B unny Holman

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Brooke and C harl otte Zell

Coastal Seen Local favorite Michael Hulett headlined the final Jazz in the Park seaside concert hosted by Golden Isles Arts and Humanities Sept. 21.The high-tide concert series at Neptune Park has entertained residents and visitors alike for 25 summers.

(Photos by Cindy Robinson | Golden Isles Arts and Humanities)

Caro l P ickens, R od Kushinsky, L ibby E vans, Norma and F re d G irton

Rob b y Bu f k in ho lding Kiv u a nd Ca ro line H o wser

Jamie King and M ay Pinkne y

Ke l ly and J ay Hun t er

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Coastal Seen The BRICK fitness facility, home to

Golden Isles Martial Arts Academy, recently returned from its

trip to Richmond, British Columbia, Canada, where 13 of its students earned spots and competed against 39 other countries on the United States Martial Arts Team (Team Georgia).

This past January, the academy was host to regional training and try-outs for this year’s Team USA, consisting of male and female martial artists of all ages from around the country. Team Georgia also trained throughout the spring and summer with US Martial Arts Team Captain Drew Derrick-Bisbee, a world champion martial artist who lives in Jacksonville, to prepare themselves to compete with the world’s best.

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Explore our new Cabinet Design Center on St. Simons Island and meet Marx Rehder, our cabinet design specialist. With top of the line cabinets from Wellborn, you’re sure to find something that will excite you.

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Team members raised close to $30,000 in travel expenses through generous donations from businesses and individuals and with a series of fundraisers.

The first leg of Team Georgia’s trip was Tacoma, Wash., where they trained with fellow Team USA members.

Before heading by bus to Vancouver, Canada, Team USA visited the grave of martial arts guru Bruce Lee. Nearly 40 years after his death, Bruce Lee’s grave in Seattle’s Lakeview Cemetery still draws pilgrims from all over the world, including a trio of Mongolians who trekked 3,700 miles to pay their respects on the 53rd anniversary of Lee’s birth; the trip reportedly took the trio seven months, during which they wore out five pairs of boots.

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Coastal Seen Team USA

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Te am G e orgia

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websites I’ve been building websites for over 15 years. I understand what it takes to build a great website and I use the latest technology. I understand that you want a site that looks great, functions flawlessly, and gives you control. I am on-time and on-budget. That’s why a lot of companies both here locally, and throughout the country, ask me to create their websites.

A website should be a reflection of you and your business. It should showcase your goods, highlight your services, and let people find you.

and of course, I also create: logos, brochures, advertising, business cards, letterhead, books, magazines (like this one), printing, and photography.

Whether you are a company going into e-commerce, a small business that wants customers to know your services, or just want to have your own blog, I have a team of professionals who specialize in different aspects of website development.

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Team Georgia spent three days in Richmond, B.C., competing against more than 30 other countries. Their results: Kylie Harrison - 3 Gold 1 Silver Boston Harrison - 1 Gold 1 Silver Tim Brown - 2 Gold 1 Silver Chris Martinez - 2 Bronze Will Fedisin - 1 Bronze Parker Whittington - 1 Gold Owen Byer - 1 Silver Josh Brumbach - 1 Silver 2 Bronze Zack Brumbach - 1 Gold 2 Bronze Alex Morgan - 1 Gold 1 Silver Logan Wiles - 2 Silvers Jamie Brown - 3 Gold Nikos Patelidas - 1 Silver GOLD - 12 SILVER - 9 BRONZE – 7 – Natasha Sampson-Williams

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Toshi Hirata Seasons of Japan, CEO

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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.

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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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Meet Erica Mercer, MD Pediatric Urologist Dr. Mercer offers consultations and minor office procedures for children of all ages with pediatric urologic conditions.

Now available at Wolfson Children’s at Southeast Georgia Health System Medical Plaza • 3025 Shrine Road Brunswick, GA 31520

To make an appointment, call 912.466.7230, 800.767.5437 or 904.697.3600

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W! ING VIE AMAZ

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

106 MAJESTIC DRIVE 4/4.5/4631 Built by Hope Construction. In immaculate condition. 15 inch ceramic tile, exquisite crown molding, Brazilian hardwood flooring and custom cabinetry. Main level features an over sized master suite with gas log fireplace, coffered ceiling, hardwood flooring and stunning master bathroom. $489,900 AY! W A S TEP ESS S H ACC BEAC

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! $875,000

404 INDIGO 3/2/2020 sqft Beautiful patio home in gated Hampton Plantation. Tons of natural light!

Great floor plan with split bedrooms, large master suite and a bonus second floor off of the family room. $344,900

180 TOWNSHIP BLUFF CIRCLE 5/3/2792 New Construction. Spacious home has split & open floor plan with formal dining room, breakfast bar, large living area with crown molding and tons of upgrades. Hardwood and 16” ceramic tile flooring. Metal roof, brick accents hardy plank exterior with large screen porch. $419,900

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

321 COMMONS ROAD 2/3.5/2961 Family home located in The Commons at Frederica. 3 bedrooms, 3.5 baths and a large bonus room. The master bedroom is on the main level, 2 walk-in closets & large master bath suite.There is a large saltwater, hard surfaced pool with a child safety/ security fence, all within a privacy fenced yard. $354,900

COTTAGES AT MUSGROVE Will feature unique exteriors including stucco, brick and hardy plank, shingle roofing, large drive ways and spacious 2 car garages, oversize front and rear porches, exterior recessed lighting, and much more. Interior features will include 9 ft ceilings, crown molding, hardwood and ceramic tile, granite and cultured marble counter tops. Starting at $254,900!

118 WIDGEON WAY 3/2.5/2700 Custom built home is in excellent condition on a spacious, well-landscaped, and secluded lot in the heart of Fox Creek Estates. This split floor plan boasts 3 large bedrooms with 2.5 baths, bonus room with attic storage, custom built-ins, as well as hardwood floors, granite counter tops and plenty of natural light. $349,000

191 WELLINGTON PLACE 4/3/2050 Ready TO Move Into/ New construction built by Overholt Construction. Stucco & Stone Exterior with front porch & back patio. Huge master suite with walk in closets, dual vanities, garden tub, and ceramic tile shower.Two bedrooms feature a jack and jill bath with large walk in closets. Open foyer with formal dining and huge open family room. $199,900

Hannah Melton Associate Broker 912-269-7512

Tracey Gonzalez Realtor 912-266-5350

Angela Golden Realtor 912-571-1736

Tanya Causey Realtor 912-266-5980

Sara Beckham Realtor 912-580-2441

Kay Robinson Realtor 912-266-6274

183 WILLOW POND WAY 4/3/2330 This beautiful custom built home is in excellent condition in the desirable Morgan’s Mill neighborhood. You have 4 large bedrooms, 3 baths, a formal dining room and an office with elegant hardwood floors. Upstairs is a separate Mother-In-Law Suite.This home is NOT in a flood zone. $229,900

Debbie Doliveira Realtor 912-242-2260

Lynn Wade Realtor 912-230-2935

Lori Lynn Realtor 912-202-2200

107 ATLANTIC DRIVE 3/2/1735 sqft New construction in Glynn Haven on SSI. Will be complete in 45 days.

Coastal home will feature front porch and rear patio, open floor plan, hardwood flooring and custom cabinetry. $259,900

Kandyss Cordle Realtor 404-697-5595

Keith Caudell Realtor 912-602-3633

Jean Lyons Realtor 912-399-3030

www.duckworthproperties.com 3441 Cypress Mill Road, Suite 203 • Brunswick, GA 31520 • 1.877.385.9784 | 912-262-0366 1700 Frederica Road Suite 107 • St. Simons Island, GA 31522 • 912-342-4002

novem be r 2 0 1 4 These properties may no longer be available. Please call or check our website for the most up to ber/decem date information.

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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. All under one roof and close to home.

Looking for a way back to the life you love?

Ask your doctor about us. For more information, visit sghs.org/orthospine or call 1-855-ASK-SGHS (1-855-275-7447).

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