Beachin' Fall 2022

BEACHiN’

SUMMER 2022

Blueberries. Bacon.

Shrimp. Sports.

Baldwin County offers a variety of explorations perfect for a rainy or sunny...or hungry...day

PLUS: 7 (and 100) Things

that tell the story of coast writer John Mullen

Hello, Summer!

From a list of public beach access points and menus and coupons for local restaurants to calendars and things to do, find resources and information inside

A PUBLICATION OF

Bring on the fun!

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Escape every day at Wind Creek Casino and WindCreekCasino.com.

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Located on Fort FortMorgan Morganrdrd• Open • Open Daily, - Sunset Located on Daily, 7am7am - Sunset 866.540.7100 815Plantation Plantationrd.rd.

Gulf Shores • KivaDunes.com 866.540.7100 •• 815 Gulf Shores • KivaDunes.com 2 BEACHiN’ — July-August-September 2022

GulfCoastMedia.com — BEACHiN’ 3

BEACHiN’

A publication of Gulf Coast Media

Publisher

Vince Johnson vince@gulfcoastmedia.com

Executive Editor

about the cover

contents Spears

A dolphin surfaces to say hello off Bay La Launch in Orange Beach this summer. Getting on the water means a likely opportunity to see a variety of animals that call the Gulf home. Photo by Micah Green.

Kayla Green kayla@gulfcoastmedia.com

6

Managing Editor

Allison Marlow allisonm@gulfcoastmedia.com

Design and Layout

Get off the beaten path with a trip to Gene Morris’ Spear Hunting Museum

Berries

Micah Green Janel Strieter McKinzie Daniels

Writing

Kayla Green Melanie LeCroy Allison Marlow Jessica Vaughn

9

Photography Micah Green

Learn about U-Pick farms in Baldwin County and a special one that is all about family

Bill-E

Advertising

Frank Kustura

William E. Stitt loves bacon.

One taste at his restaurant and you will, too.

frank@gulfcoastmedia.com 251.923.8129

Bethany Summerlin

bethany@gulfcoastmedia.com 251.266.9982

14

Beachin’ magazine is published quarterly by Gulf Coast Media, 901 N. McKenzie Street, Foley, AL 36535 251.943.2151

Mullen

Distributed free by The Alabama Gulf Coast Convention & Visitor’s Bureau and at other locations throughout Gulf Shores, Orange Beach and Fort Morgan.

30

All rights reserved.

Reproduction without permission is prohibited. Gulf Coast Media accepts no responsibility in the guarantee of goods and services advertised herein.

A new Beachin’ series that tells the story of a local person through 7 hand-selected items

Art Find the e-edition by visiting issuu.com and searching for Beachin’ or Gulf Coast Media.

You can also access our e-editions through GulfCoastMedia.com. Click on the “Magazine” tab.

4 BEACHiN’ — July-August-September 2022

cover story Go behind the scenes of a local shrimping excursion

34

39

Learn about sports history through the lens of something just as universal: art.

GulfCoastMedia.com — BEACHiN’ 5

THIS WASN’T IN THE BROCHURE! A series exploring nearby places off the beaten path.

Spear Hunting Museum Words by Allison Marlow Photo by Micah Green

O

dysseus had the Odyssey.

Achilles, the Iliad. Gene Morris, the Spear Hunting Museum of Summerdale.

It is the first and only spear hunting museum in the United States built by Morris, who crowned himself the “Greatest Spear Hunter in Recorded History.”

While we can’t confirm the title, we do know for certain that Morris’ belief in himself was bigger than any game he hunted.

The retired U.S Air Force colonel opened the homage to himself

in 2006. Inside you will find some of the weapons he used on his hunts and many of the animals that found themselves at the wrong end of his spear.

The museum lists 592 total big game kills for the late Morris, who died in 2011, a number that staffers claim is more than any human has recorded.

The species that fill the list include lions, cape buffalos, kudu, zebra, gemsbok, eland, wildebeest, blesbok and warthogs. Morris hunted in Alabama, Florida, Texas, Hawaii,

Argentina and Africa.

Visitors today won’t have the luxury of a personal tour, once offered by the hunter himself, who spent many of his last years entertaining and recalling stories of his days on the prowl.

But you can still be inspired by the many quotes he left behind to help visitors embark upon their personal quest for greatness.

“If you can’t win, change the rules. If you can’t change the rules, then ignore them,” Morris once said.

Seems like he certainly did.

To find the the Spear Hunting Museum, take U.S. Hwy 59 from

the beach to Summerdale. The museum will be on your right right before Davis Nursery. Admission is free, and the museum is open 8 a.m. to 5 p.m. Monday-Friday and closed on weekends.

6 BEACHiN’ — July-August-September 2022

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Free Local News Email Updates

Sign up today for Gulf Coast Media’s new email updates sent to you twice a week for free. You’ll get the first look at upcoming stories from Gulf Coast Media’s publications. And, get updates on breaking news.

Find your berry bounty U-Pick farms offer a tasty experience with fun for the family. At Hillcrest Farms and for its 94-year-old owner, family is what it’s all about.

Words by Jessica Vaughn Photos by Micah Green

www.gulfcoastmedia.com/newsletter 8 BEACHiN’ — July-August-September 2022

GulfCoastMedia.com — BEACHiN’ 9

A

s you drive along Highway 98 in Elberta, you’ll come to an inconspicuous dirt road. Turn on Hillcrest Drive. Continue on until you see a handwritten sign with an arrow guiding you to one Baldwin County’s hidden treasures: Hillcrest Farm.

After rumbling down the dirt road under a canopy of trees, sunshine breaks as you come around a curve to find yourself driving through a gauntlet of beautiful flowers.

The moment you park and step out of your car, you know you’ve found somewhere special.

Miles and miles of farmland spread out before you.

As you head to the farm’s store, you’ll find picnic tables waiting, the perfect place to sit down for a summertime (or anytime) chat. Chimes sing in the breeze. A friendly dog or two may just come out to say hello.

And no matter what time of year you visit, you’re sure to find something delicious to bring home.

“Blueberry season will end during July, and then after that we’ll have figs, but we’ll pick those because the birds get them early in the morning before customers do. Following that is muscadine/scuppernong grapes, which the customers can pick, and that’s followed by

“

It becomes part of their life; school’s out, blueberry season’s here ... some of the customers I saw as toddlers 30 years ago are now here with their children.”

10 BEACHiN’ — July-August-September 2022

persimmons. And then citrus comes in November. We have satsumas and grapefruit and plenty of kumquats,” owner Laurel Hixson said.

Hixson grew up in Ohio and moved to the area with her husband 42 years ago. She was 50 then. Today, the 94-year-old can’t do quite everything she used to, but she still tends the farm with her son and daughter-inlaw, a 14-hour-a-day gig. They’re already preparing for the next crop by the time a season ends.

And blueberries, Hixson said, are one of the farm’s most popular features.

“We have our share of customers, but the blueberries are a big attraction. Everybody likes them,” she said.

“Early in the morning, it’s not really tough to pick them when it’s cooler, but in the afternoon you’ve got to be devoted. During the season, we’ll have people here 6:30, 7 o’clock in the morning.”

Hillcrest Farm grows rabbiteye blueberries, a popular choice in the South. They grow well in the coastal climate, Hixson said, making them an attractive choice for local farmers.

“It’s a species that’s native to the coast,” Hixson said. “If you pick something that’s compatible with your

GulfCoastMedia.com — BEACHiN’ 11

climate, you have a head start.”

When you arrive, grab a bucket before heading out into the fields. Each bucket is equipped with a plastic bag to fill with fresh berries. Once you’re finished, simply remove the plastic bag, leave the bucket outside the store, and head inside to purchase your picks.

“We have a lot of people who come back every year,” Hixson said. “It becomes part of their life; school’s out, blueberry season’s here. It’s really fun because some of the customers I saw as toddlers 30 years ago are now here with their children. We’re certainly always happy to see them return.

Some of these customers are practically family.”

While U-Pick seasons vary throughout the year, the store is always open and sells fresh eggs, honey from the farm, approximately 30 types of homemade preserves and seasonal produce. And, if you’re lucky, you might find some blueberry jam later in the year. Hixson said she and her daughter-in-law make roughly 50 dozen blueberry jams for the season. According to her, while it may sound like a lot, that’s not always the case.

But don’t worry. Even if the blueberry jam has sold out, there’s plenty of other

flavors to purchase – both traditional and bold.

“You don’t normally find scuppernong or muscadine jelly,” Hixson said, showing off the display of jellies she and her daughter-in-law make. “We have persimmon and peach, and peach with pecan, and blackberry. We have strawberry jalapeno and raspberry pear jalapeno, which have been received quite well. We try to have a variety. Something for everybody.”

WANT TO LEARN MORE ABOUT HILLCREST FARM? Call: (251) 962-2500 Visit: 30497 Hixson Road, Elberta Follow on Facebook: @hillcrestfarmalabama

MORE U-PICK PLACES Whether you’re looking to fill up your freez-

er to last you through winter, grab some fresh fruit to use in recipes, or for some fresh handfuls to eat now, Baldwin County offers multiple U-Pick farms for blueberries and other seasonal produce. Check out the list below!

Baldwin Blueberries – 27608 County Road 65, Loxley, (251) 234-0444 Gardner’s Berry Farm – 21909 County Road 68, Robertsdale, (251) 597-5456 Hillcrest Farm – 30497 Hixson Road, Elberta, (251) 962-2500 Meadowlark Farms – Check Facebook for directions.

Located off Mary Ann Beach Road and Dominion Drive in Fairhope, (256) 617-0467 Weeks Bay Plantation, 12562 Mary Ann Beach Road, Fairhope, (251) 263-2066

Baldwin’s Baron of Bacon

A Small batches, subtle ingredients and moonlit serenades. A recipe fit for the bacon king.

s the Alabama sky turns pink, then crimson, and soon fades to stars, William E. Stitt retreats into the darkness.

A local band floats guitar riffs through the night air while Stitt fills it with the aroma of what might just be the world’s best bacon. That is, according to local devotees whose burgers, breakfasts and lunchtime sandwiches will only be touched by that bacon which Stitt has crafted.

The process of smoking and curing, and often singing to the slabs of meat, is one that is akin to therapy, Stitt said. Hidden in the back of his namesake restaurant on Highway 181 in Fairhope, Stitt crafts a culinary masterpiece that has lured followers from across the nation to stop in for a burger topped with the juicy pink meat and been named one of the top three bacons in North America by myrecipes.com.

Words by Allison Marlow Photos by Micah Green

14 BEACHiN’ — July-August-September 2022

GulfCoastMedia.com — BEACHiN’ 15

late at night in the back, singing and smoking his small batches of bacon.

Now, the bacon is what gives the restaurant its fame. Locals snap the hand-crafted slabs, wrapped in its signature brown paper, off grocery shelves. Stitt is the reigning bacon king, though the title comes not with a life of ease but rather the non-stop hustle of managing both the bacon business and the restaurant.

What makes Stitt’s bacon not just better, but the winner of titles locally, regionally and nationally?

Stitt doesn’t just make bacon. He massages and manages the process from the moment the bacon is born.

If you are lucky enough to meet Stitt, you might hear him say, "When Berkshire red pigs and Chantilly white pigs get together magic happens." That magic is the moment Bill-E’s bacon is created.

Stitt buys his pork bellies from three farms in Southern Iowa, Illinois and Minnesota. There, the specific types of pigs he prefers are bred and raised without hormones or growth antibiotics.

They are happy pigs, treated kindly and fed correctly.

Once he receives the pork bellies, the entire process is completed by hand, in small batches.

Large bacon producers buy the meat in bulk and

It is a dream he has been chasing since childhood.

As a teen, Stitt and his brother, both Eagle Scouts, were taught to navigate life by their dad’s simple philosophy: learn a little about everything. And they did. When the brothers showed an interest in a trade or topic, their dad found them an expert to learn from, gifting the boys a childhood of exploratory learning that Stitt calls “simply awesome.”

Before they were sent to college, their father required them to learn a trade. Any trade. And make it something, he said. Something you love.

Stitt loves food, especially grilling steaks.

His father found an old-school butcher in Yazoo County, Mississippi, deep in the heart of the coastal state. There, Stitt spent much of his senior year learning the art of butchering. Just before he headed to college, the man gave Stitt the secret to his success. He taught him to make bacon the way his grandaddy did before him.

Still, it would take three years, a lot of tinkering and a few lessons in hog breeding to make it perfect.

Stitt headed to Ole Miss after learning the secret of handmade bacon and became a chef, where he spent time researching bacon, later as a quality team member at Ruby Tuesday’s improving the chain’s bacon was always part of the conversation.

When he opened Bill-E’s in 2011, formally known as Old 27 Grill, Stitt could often be found 16 BEACHiN’ — July-August-September 2022

How to be a responsible Beachgoer

• Keep a safe distance from marked or fenced areas where birds are nesting, and avoid making birds fly off.

• Keep the beach clean by using proper receptacles or carrying out trash.

• Keep dogs off all islands and Gulf-front beaches in Orange Beach • Walk on wet sand (to avoid accidentally stepping on a nest outside of protected areas) and around flocks of birds.

• Please remember to never feed the birds.

• If you see anyone disturbing or vandalizing a nest please report this information to: Fallan Batchelor fbatchelor@orangebeachal.gov (251) 981-1063

Protect Birds on our Beaches GulfCoastMedia.com — BEACHiN’ 17

“

use machines to slice and press the strips and then spray them with liquid smoke.

Bill-E’s bacon is crafted through a slower, more intentional process. It is cut by hand, seasoned by Stitt, cured for eight days and serenaded by the man himself for good measure.

The result is bacon that can serve as a centerplate of premium protein, much like a steak or cut of chicken.

“I always said, ‘How can we use pork belly as the main dish?’” Stitt said. “I feel like that’s where we landed. Some companies, their target is to have a specific spice or flavor, but when you have that sometimes you totally forget you are eating pork.”

Stitt says diners need to “clear their mind of expectations” before they sit down to a serving of Bill-E’s.

“My bacon is kind of hammy, in a positive way,” he said. “It’s hard to get crisp because it’s a great piece of protein. It has the texture of ham and is thicker than most bacons.

“This is going to be a totally different experience than any other bacon you get.”

You can ask what he uses for flavor, but all he’ll tell you is pink salt and brown sugar from the finest molasses in the South. The rest is a secret.

"I could tell you the exact portions of my curing ingredients,” he said, “but then I’d have to eat you.”

I could tell you the exact portions of my curing ingredients...

But then I’d have to eat you.”

Billy’s Seafood If It Swims, We’ve Got It! Open Air Seafood Market

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9 Hole Par 3 Course Open to the Public Tee times not required

Lighted Driving Range Covered mats | Practice bunker Open 7a-9p with self-serve ball dispensers READY TO TRY THIS BACON FOR YOURSELF? Call: (251)-209-2129 Visit: 19992 AL-181, Fairhope, AL 36532 Web: www.billesbacon.com If placing a restaurant to-go or catering order please call (251)-2812663 or email catering@old27grill.com

18 BEACHiN’ — July-August-September 2022

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1605 S. McKenzie Street Foley, AL 36535

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Served Served two different two different ways:ways: TRADITIONAL TRADITIONAL STYLE: STYLE: Topped Topped with with GrilledGrilled or Fried. or Fried. lettuce, lettuce, pico de pico gallo, de gallo, an avocado an avocado CANTINA CANTINA STYLE: STYLE: TossedTossed in Boom in Boomslice and sliceour and honey our honey habanero habanero sauce.sauce.

BoomBoom sauce sauce and topped and topped with with CANTINA CANTINA STYLE: STYLE: TossedTossed in Boom in Boom pineapple pineapple black bean black pico, bean pico, BoomBoom sauce sauce and topped and topped with with cilantro-lime cilantro-lime cabbage. pineapple black bean black pico, A cabbage. ng p e o be pineapple P ñA FaJ TaSbean pico, TRADITIONAL TRADITIONAL STYLE: Topped Topped with cilantro-lime cabbage. cabbage. peppeSTYLE: nd on on wwith hcilantro-lime A g TACOS ed h 12.99 p ne pp e lettuce, lettuce, pico de pico gallo de and gallo honey and honey TWO TWO TACOS 12.99 ou ho e o me A u edTACOS w14.99 h h 14.99 en u éed habanero habanero sauce.sauce.

ServedServed with with THREE TACOS e e your ed wyour h THREE r u o s , stnd eaomtaoon m tcu,etcteultthetliwhtdiwevdrevSreS r u o s , s e o t ,oeon be peppe choicechoice of twoofsides. two SiaJou TaiFJaeFIgeGIgeGVeV e usides. e p o de g SoaT naam eracerc Sub QuEsAdIlLa u e S e.ese.eeshecedhcnadm seo ,steaSeAfOoD omtaom llir99 G QuEsAdIlLa c,ahnciapensip ,snd t doetSeAfOoD ldli17 reG TWO TWO TACOS TACOS 13.99 13.99 e m gu ,hmo 9 9 .

2 + cidr A ddA 9 9 .

2 + s n asenbaedbnadencaired 3 AmIgOs 3 AmIgOs ChEeSe ChEeSe DiP DiP CaNtInA CaNtInA SaMpLeR SaMpLeR + Sh + 2grilled 00 naeenreg2e,rsgm,de sm hmsu,m ilcooshrimp crcb3 or00 b shrimp donadwo o orohosruGrilled ilo,cGrilled ho e15.99 THREE THREE TACOS TACOS 15.99 andmp grilled and .gulf 2p+idpeidsfish eeshecehfish 52.522+ egulf tciwhtpiwoTpoT LargeLarge bowl bowl of ourofdelicious our delicious A trioAoftrio ouroffamous our famous cheese cheese dip, dip, . s n o i n o d n a s r e p p e p l l e b d e r . s n o i d n a s r e p p e p l l e b d e r Me n e b be nwith fresh with pico freshde pico gallo, de gallo, sautéed sautéed cheese cheese dip with dipgrilled with grilled shrimp, shrimp, pico de pico gallo de and galloguacamole. and guacamole.

10.9910.99 nof ibell xehMtniw htd iwevdrTeXaS evSreS sna,senbaplatter recniar ced ixaecbe M FaJ u ,g oe,ebc,ie A sizzling NeW!NeW! BoOm-BoOm BoOm-BoOm suEQupQMpiRMhiRShS apeppers.

LalILServed dlAIdsAEServed peppers. bellTaS FaJiTaS g a,m ,uetand cteulttPiñA ebell l and eloemloam caaucgau,m eracerronions ucorsu,oesconions steak*steak* and chicken. and chicken.

Served Served with with (no substitutions (no substitutions please) please) A ng p aeieslettuce isdneibe vsand rpem s pirtomato m rucream, orlettuce luf o alfed ndo iand vdretomato hsirdhes ld lireGllirG peppers andapoonions sour ShRiMp ShRiMp TaCoS TaCoS m callaogwith llawith o cdipnadcream, nA a grilled deidneaipnm ccoaco egd eodcisour pwith half pineapple pico de pico gallo de gallo on theonside theand side and CH CKEN 14 99 peppe evSre.on sheced hw cetdleehm tlem devdrnd eSse.eeon htiwhtaiw llitarlolit rot your choice of meat.

All on the on side. the 13.49 side.

13.49 9 4 .

2 1 . s a l l i r o t r u o l f h t i w 9 4 .

2 1 . s a l l i t r o t r u o l f h t i w Fried Fried shrimp shrimp tossed tossed in our in our stuffed with chicken, sautéed ChEeSe ChEeSe DiP DiP warmwarm flour tortillas. flour tortillas.

10.9910.99 SHR MP 15 99 d n a m a e r c r u o s , e c u t t etliwhtiw d n a m a e r c r u o s , e c u t t e l h g ed e h en nd fajitas aretopped served with with Add rice Addand/or rice and/or beansbeans +2.49+2.49 Boom-Boom Boom-Boom sauce sauce topped oto am 99.9391.s3e1o.steam t ot bell and onion.

LARGE LARGE 8.49 |8.49 SMALL | SMALL 5.49 5.49 STEAK 16pico 99 with mp 16dip 99 +1.99 cnTop AIpnhSIcheese pwith S peppers DnDAnTop HAcHAwith lettuce, de gallo, sour cheese dip +1.99 cilantro-lime cilantro-lime cabbage, cabbage,

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108 North Section Street Fairhope, AL 36532

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m dw Served A Gr nGo TaCoS w d cream wa w All taco entrees are served M C with Add ric GrInGo TaCoS your choice of two sides: Top witM htgrilled idwevdreevschicken resraw esre aetacos sreten t llA ShR htiw oecaotclalA Juicy wretnwith S o C a T o G n I r G S o C a T o G n I r G hsif flug dellirg dna pmirhs dellirG Mexican fand ocie :se:dspineapple iesdoiswot w fot e ochicohrucoryuoy G htsirice, w cnaet knceibeans, htiw ocsaotblack hkcih dceldliCactus reglliyrg ciuyJciuJfresh grilled ,pid eseehc suomaf ruo fo oirt A suoiciled ruo fo lwob egraL grits or refried deétuas ,ollag ed ocip hserf htiw a,Topped ca,raw lebc,ireonion cniar cnixaecM ixeM ShRiMw sWO utscuatCcACO sCna,senbaekbcwith aklb eplapepnaiepnTortilla dnadnealpbeans. dipeldliregllihrgsehrsf erfchorizo.

99.01 .elomacaug dna ollag ed ocip ,pmirhs dellirg htiw pid eseehc choice of soft flour, soft corn or e b o e a p g n A w alliACO tarloliTtro .sTna.senbaedbeidrfeeir freor srtoirsgtirg Grilled devreS .sreppep lleb dna snoino and cilantro.

H n o i n o w a r h t i w d e p p o T . o z i r o h c n o i w a r h t i w d e p p o T . o z i r o h c )esaelp snoitutitsbus on( htiw devreS .nekcihc dna *kaets hard corn shell. m w r o n r o c t f o s , r u o l f t f o s f o e c icohc tortilla r o n r o c t f o s , r u o l f t f o s f o e c i o h h w n o n o d n a e p p e p T XaS TaCoS TWO TACOS 13.99 otamot ednpapeaceunttpel ,amhad erec rugosAhtiw licnadna .ort.noartln icad dna edis eht no ollag ed ocip .lle.hllsenhrsoncro dcradhrah with let O THREE TACOS 15.99 TaCoS A aem onei deoshsotupomirhs deirF 99.9391.3S1OSCO AC TA OTWOTWTCaCtUs 9 4 .

3 1 . e d i s e h t n o r u o deé ua nek h h w de u 99.01 .sallitrot ruolf mraw tomatoe T XaS TeXaS TaCoS m ER 99.9591.5S1OSCO AC TA ETEREH THT 94.2+ snaeb ro/dna ecir ddA hhtiwwddeeppeot eecauaas maooB-mooB no no dna eppep eb 94.5 LLAMS | 94.8 EGRAL One steak* w taco, one grilled CaCtUs TaCoSSoSCoawTCaSTaSXaeXTeT G eauc eemil-ortnalic 99.1+ pid eseehc htiw poT uo o ag ed ,oegp abb TeXaS w chicken taco, one shrimp taco enO deldliground reglliergnoen,beef ooc,aotcor *akta*ektaseetns O SoSCoaTCasTUstUCtaCaCSeasoned kae S e u buS 99 71 Steak* umQOmoORohRShuSMu17.99 M aSubstitute: aLalILpico dland AIdsAEspico uEQand doncaipedonm aleb-elppaenip cream, guacamole a asnaauegb kmca pineapple-black pineapple-black beansbeans and LalShrimp ILdlAIdsAEsu+EQu2.00. aQTaiJTaiFJaSFaSXaeXTeT served with am t pirm ,aotcnaetfresh aotcpchicken hsirehtacos ns oen,oocwith knceihkcihc Grilled WOocACO reoefbeede rglettuce ro fpico dbnudgallo, onrugod endoesnaoesSaeSshredded wols htiw hgih delip seirf hcnerF French French fries piled fries piled high with highslow with slow 00 2 + pm hS 00 3 + tlehmt(2) lF 3.00 dof etdltwo eem iwhtdiw efdfuetfsfuatlslitarlolit rroutorluFo+ eevorheS .ollag ed choice sides: with sa hsnadnaeknceihkcih llirG and pmpirm hsird ,*cka,*ektasedtseldlireG .seeddis 2 owotwhtiwo d de gallo. de gallo.

Served Served with two with sides. two sides.

TaCoS cheese. t,eol l,aogllettuce laegd eodcio chiptiw htd iwevdrevsres m ecuede tcteultgallo, pand H ACO sf ehrtfiM htsiX w hsehrcheese. w o15.99 csCaNoS aotcnaet knceihkcih dcedddeedrdhesrhspico 94.5 LLAMS | 94.8 EGRAL LARGE 8.49 |8.49 SMALL | SMALL 5.49 5.49 ortnalic ,oñepalaj ,krop detsaor roasted roasted pork, pork, jalapeño, jalapeño, cilantro cilantro LARGE d n a h c a n i p s d e é t u a s , e s e e h c d n a h c a n i p s d e é t u a s , e s e e h c htiw A.ese.eesheceh sresprpeepppedpnadnsnaosinoindoeédteuéatsuhatsiw naeb k a b e 99n.a31xSeO MCAT OWT Mexican black beans, 99.9591.5.e1se.eesheceh dcnadna served TWO TWO TACOS TACOS 13.99 13.99rice, cnadneacuetcteultt,eol l,aogllaegd eodcio dM pcipTWO TACOS 12.49 htiw deppot ,noino war dna and raw andonion, raw onion, topped topped with with osurhmsh ummp htoo ,ma,m eracerrucorsuhotsiwhtsiw mGosm orohed ed w h ou melted Gr L h t i w a l l i r o t r u o l f a e d s n i d e v r e s i w a l l i t r o t r u o l f a e d i s n i d e v r s TaCoS MeXiCaNoS w Served with lettuce, tomatoes, sourA THREE TACOS 13.49 g1 uSOaCAT EERHT cactus grits or refried beans.

D PoL O 94.9241.2S1OSCO AC TA OTWOTWTTaCoS THREE THREE TACOS TACOS 15.99 15.99 hsif flug dellirg fo dnelb A naeb de e o 99.5 ofugrilled gulf gulf fish wo el e FaJ tp ulttegrilled no ndoevdrevsrseesosteaomtaom t donblend adenVeGg caA uetctblend eof 99.9 .maerc ruos dna pid eseehc cheese cheese dip and dipsour and cream. sour cream.

9.99 9.99 hee eTaS e fish ed 9391.h 3e1se.eesheceh tlem Authentic Mexican-style 99.w dcetdleem cream and cheese.

SoSNoaNCaiXCeiXMeSMoSCoaTCaT Or St O ER 94.9341.3S1OSCstreet AC TA ETEtacos REH THT A sizzling platter ocip hesb erfohtiew daepxig mnpmirhA s dna with fresh pico fresh om mixed oe pwith n of h bellpico .iand es deihsed htmixed 99and .0919..0e1shrimp dG teshrimp GrIlL 94.5 LLAMS | 94.8 EGRAL LARGE LARGE 8.49 | 8.49 SMALL | SMALL 5.49 5.49 with carne de 14 99 w m asada, fresh cilantro and A a o en ee a e e ved w h TaCoS ixecM socsaotctaetetDe retseretPoLlO lsytesl-yntas-cnixaecM itnceithnteuhAtuA G Add rice and beans + 2.99 w Gr nGo TaCoS 99 41 NEKC HC CHICKEN 99+.2sn+asenbaerob /rodde ncaibrede idr A d dpeppers 99.14.99 2 n/adegallo, dco oA mu h and oom een otamhotwdnanosencoipds neasuoehp,p olelapg ed gallo, house house spices spices and ecand KIhcCwith Ihtomato Nonions eNKgtomato DCnd eDLelILrlGIrG onion soft corn WO on ACO grilled ahliscehrfse,ardftacos dnad onratnoarltincchicken a,asdaaesnareacnrhatciwhtiw Or St you ho e o wo de Top with cheese dip +2.25 OLolLPoePDServed eSDoSCoaTCaTJuicy Oltortillas. u g ed h en o w h A bowl 99su5o1icPilM SHRIMP 15.99 ed be peppe nd on on edRrH uoS fo lwob A A of bowl ourof delicious our delicious Cactus-style Cactus-style aenheckhthiw dekpap eot dneht g grilled steak*, chicken and pid dense ,aslas elyts-sutcaC salsa, salsa, then topped then topped with cheese with cheese dip dip with and verde sauce.

H lime ACO with arollittgallo, rnortoncrtolettuce cstfnoos noinoino Grilled defresh vdrACO eSvrpico .esSall.istde fo a L l I d A s E u Q K a E t S r O a L l I d A s E u Q K a E t S r O WO Mechunks e avocado b mixed be mixed n C u dexim odacova fo sknuhc hserF FreshFresh chunks of navocado of s o c a t n e k i h c d e l l i r g y c i u J s o c a t n e k c i h c d e l l i r g y c i u J e h g ed p ne pp e nd O t I r R u B e I g G e V s U t C a C O16.99 tseasoned IrRuB eIgGeVand sUred tSe Caburrito ed wburrito hsauce.

Me n Served e be n c dellirG TWO TACOS 12.99 9e9s6ru1oKhAtE STEAK denosa iwTS dexim stirg gritsSe mixed grits with our with our devreS .ecu9a9s o ub and red 6t1irrp mdehr dna shrimp. ma a eil m .ecu.eacsueadsredvrdenvadenm htiilwhtiw inside s nroew kcih devd16.99 revsrsauce. *eServed ksa*ektaserto knceihh dellirG H cheese.

ACO htiwand o onions, e ed be To ecuettceult,toella,ogllaeg d eodcipochip sehrfsehrtfiw ShRiMp thgil ,snoino ,seotamot htiw with tomatoes, withgtomatoes, onions, lightn light vedmixed woQuEsAdIlLa d eseasoned en way TRAD ho o Topped w h w on on exid mendoeesnaoeT sSaONA eeS ou STYe Em Topped seigsegiegvge dvexdim u gu THREE TACOStAs 14.99 cheese W CaRn TaCoS 94.01 .pmirhs obmuj jumbo jumbo shrimp. shrimp.

10.49 inside CK 99.9291.2S1OSCO AC TA OTWOTWT CH tlehmtiw httwo itrmo etdleetwo m aiwllitarlol(2): routorlufeoalfeadiesndi sni N :)2( owt fo eciohc ruoy htiw with your with choice your dchoice .ese.eeshecedhncadnaTWO TACOS 13.99 ho olime o and oucilantro. o cilantro. o n oLARGE .ortnalic dna eciuj emil ,soñepalaj jalapeños, jalapeños, limee juice juice and nd |8.99 n o| SMALL GGrilled ed oshrimp F10.49 ed served lgf reagl raanl iae dpend prpwp aprwoode ,alli,tarlolit rroutorlauf o eflour dnei pu ae gof o o of n(2): o don ed 99.5 LLAMS | 99.8 EGRAL LARGE 8.99 SMALL 5.99 5.99 de g omp cream A w THREE TACOS 14.99 9 9 .

4 1 S O C A T E E R H T 9 9 .

4 1 S O C A T E E R H T r u o s , e c u t t e l h t i w d e v r e S . e s e e h c r u o s , e c u t t e l h t i w d e v r S . e s e e h c St aK TaCoS 99.9391.3S1OSCO AC TA OTWOTWT h d|9.99 o n| SMALL he5.99 5.99 sutcaC ,snaeb kcalb ,ecir nacixeM Mexican black rice, black beans,beans, CactusCactus tortillaNA with dm nBoom aaServed m eh oou t hone dnan eracerrucorsuMexican hotsiwhtdiw oprice, tpou TWO TACOS 13 99 99.5 LLAMS | 99.9 EGRAL LARGE LARGE 9.99 SMALL CANT STYmelted E To cheese. ed eewpdpnd ne o h b 12 49 CHICKE aJ Ta .osteaomtuaom .se15.49 o tedont adnmaam eracerc NeW! CaRnItAs m 4S1OSCO ER 99.94w91.TaCoS AC TA ETEREH THTG with lettuce, sour cream and 94.51 snaeb deirfer ro stirg refried beansbeans 15.49 evSCANT re.oSdor .aogrits avNA caoor vaSTY ecioehcicow rhucohryuhotyiwhtdiwevdrgrits cdorefried THREE TACOS 15 99 Boom u e nd opped E99To ed slow-roasted pork on m w StEaK oSCoaTCasTAstAIntRInaRCa!CWe!WNeN G 1AE Kn T9S4.9241.2N1EN EIKHCCIHC Authentic .9391.3K TASEBoom KC wSTaCoS tomatoes.13.99 TeXaS TaCoS k c a l b , e c i r n a c i x e M : ) 2 ( o w t f o k c a l b , e c i r n a c i x e M : ) 2 ( o w t f o Sp nAcH AnD uo h w dekoo pm h de G Grilled shrimp cooked with our soft corn tortillas with cilantro and p ne pp e b be n p o 94.5 LLAMS | 94.8 EGRAL LARGE LARGE 8.49 |8.49 SMALL | SMALL 5.49 5.49 Grilled Boom u e nd opped w h nkmarinated orotomatoes, kprodpetd tssteak* oro-w oclistnceithnteuhAtuA FaJiTa nolettuce, seao ra-VeGgIe w lsFaJiTaS Served with sour S o C a T K a E t S S o C a T K a E t S stisrugtcsuaC tca,sCna,senbaeb deid rfeirrfreor srtoirg One e o one g ed CaCtUs TaCoS cream and raw onion, WO ACO tacos gallo, MuShRoOm QuEsAd nowith arACO n htsiw itrnortoncspinach, ro dWO nadcheese. tnoartlpico icahlictide w aGrilled llsitarloltomatoes, tfcostfos Grilled dswith AEusQEuatwo QTiaJTaiFJAllataco F entrees lILdlAIlLa ow h w de e e ua e eeh p sauce n o me bb geQuEsAd lLa 99.p9291ne edtsetdof aranm iradmeldlireG llirG *and ka*ekatasside aenticilantro-lime be n p aserved oLa are served with TeXaS FaJiTa Add rice and beans + 2.99 .spicy 2.s1napp .senbaecheese ebb h en o one h mp o GrInGo TaCoS green and sautéed Se oned g ound bee o and verde.

H oaACO r+2.25 tlincacheese. isdanadmushrooms, oarwar m ewith m l-m orilt-dip nand floicefo dies dabroccoli, ,nnao,inoinw htniwew kcme irhoc *rkoed lirGchoicecabbage htiw knceihh a*ektasedtes ld lireGlyour o bb uge ed Heicheese ,aogJuicy llaegd eodcchicken htwith of two sides:ACO ,ollsalsa io pchipttacos iw siw ocsaotcaToptlettuce TRAD T ONA STY Topped h grilled nF ou o me 99 41 ed sides.

14.99 red bell peppers and onions.

G ed e h E en nd w h mp e ed w h p o de g o e u e h edded h en o w h e h Mexican rice, black beans, Cactus TWO TACOS 12.99 CH CK eedvraesvlaServed assldanswith a aebgrice, bac Served fresh .ed.r14.99 adMexican eng baabcbeans, srpenepppcarnitas edhpnor indoeédteuéatsuas .scarnitas re.p adnd snnaosino hee echicken, u12 éed p neacuetcteulttelTWO TACOS .esgrilled e.eeshepineapple ceh dcnadand e u e p o de g o nd hone ro satinrac ,nekcihc dedderhS Shredded Shredded chicken, or TWO TACOS 99 s A d A l I h C n E H c A n I p S s A d A l I h C n E H c A n I p S w h u éed on on nd peppe grits or refried beans.

Tortilla ShRiMp QuEsAdIlLa nd hee e 15 99 chorizo.

Topped with raw onion p o de g o e u e nd hee e lettuce, sour cream, guacamole THREE TACOS 13.49 THREE TACOS 15.99 9 9 .

2 1 S O C A T OTWT melted 9 9 .

2 1 S O C A T O W rluf m o a iesndiisdnei vdrevSchoice reSof soft htiwhhtaiw llou itarlolit rrouto alfed 9 9 .

4 1 S O C A T O W T 9 9 .

4 1 S O C A T O W T mu h oom w e flour, soft corn or Grilled shrimp served inside a flour and cilantro. and pico de gallo accompanied tdiw weld esllaifdground saald cnoewbeef wT rolled eed édteuéw aotsuhahtsiwhou lifh ihaclniheground ToTACOS ruolf a ni dellor feeb dnuorg beef in a flour in a flour edon udee Sedou h eb ne THREE 14rolled 99 dna nekcihc ,*kaets dellirG Grilled Grilled steak*, steak*, chicken chicken and and TWO TACOS 12 49 CHICKE 3S1Oflour SCO C ER 94.9341.with Atortillas.

TA ETE11.49 REH THT Ch eesheced hcetdleem thard lemcorn shell. .ese.on SCO ER T with melted cheese. Served 9TWO 9.959TACOS 1.5S1O13.49 AC TA ETEREH THtortilla S e u e nd om oe e ed d n a s e o t a m o t d n a h c a n i p s d n a s e o t a m o t d n a h c a n i p s me heedifferent e 13 99 ways: with lettuce, sour cream and dd eseepephocT hEtiLwYTdSerLeAvN ocO,aTlliD trA oR tT tortilla, tortilla, covered covered with.9441cheese with ho eed o two wo de TaCoS MeX CaNoS THREE TACOS 13of49 THREE TACOS 15.49 allitrot fo deb a no pmirhs shrimp shrimp on a bed on aof bed tortilla tortilla yaw ne e d ow dev eS Served .4K1AE KTAcheese ET9dip S9.9391.3N1dip N EIKHCCIHC STopped Ewith KC hpiw he 10 9994STYLE: tomatoes.11.99 TaCoS w ot with .ecu.eacsuaadsaald ihaclnihecnand hetiwhtdiTRADITIONAL eand pdpeoptpde SpInAcH AnD ShR D Au hen Me n e ee chips o chips ruos dna ecuttel htiw deppot dna topped topped lettuce with lettuce and sour and sour TeXaS TWO TACOS 13 99 your Burritos Burritos are served are served with withchoice your choice lleb dna snoino htiw spihc with onions with onions and bell and bell ChEeS One steak* taco, one grilled CaCtUs TaCoS Add e nd o be n + 2 99 Grilled or Fried. oda o a na o ag ed o p e u e eciohc ruoy htiw devresdeeraFsootidrreuBG lettuce, pico de gallo, an avocado MuShRoOm QuEsAdIlLa : ) 2 ( o w t f o e c i o h c r u o y h t i w d v r e S : ) 2 ( o w t f o e c i o h c r u o y h t i w d e v r e S Gr lLeD Ch15 cKeN TeXaS FaJiTa QuEsAdIlLa Flour tortilla stuffed with melted Qu sA w h ne d eh n o nd taco, one shrimp taco TaCoS De PoLlO Seasoned ground beef or 99.21 .maerc cream. cream.

12.99 12.99 THREE TACOS 99 G ed hMmp nd rm oo ko caBlbn ,e ow oC of two of(2): two Mexican (2):STYLE: Mexican rice, black rice, black or or eseehc htiw deppoT .sreppep peppers. peppers.

Topped Topped with cheese withhee cheese .7Led alILdgu lAIdsAEsuEhQsauce. ueQSeSEheECchicken hC with 99.9g 79a Grilled steak*, chicken and shrimp s u t c a C , s n a e b k c a l b , e c i r n a c i x e s u t c a C , s n a e b k c a l b , e c i r n a c i x e M dceir noaTciExLeYMTS:)2A( N TtNfA CANTINA Tossed in Boom served pico de gallo, lettuce ge bow o ou de ou A o o ou mou e d p e ua o enabah enoh uo dna e slice and our honey habanero shredded chicken tacos with fresh ShReD cheese, sautéed spinach and on on on o o n o Se ed Or StEaK QuEsAd lLa u andgcream. ed 14.99 h en with sautéed onions and peppers de g oe BuRr .stirg sutcac ro snaeb deirfer refried beans beans or cactus or cactus grits. grits.

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Shop & Dine

Historic

Downtown Foley “We Buy Gold & Silver”

PARKE PLACE JEWELRY EST 1999

105 S. McKenzie St. Foley, AL 36535

(251) 943-7225

M-F 10am-5pm ◊ Sat. by appointment

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MANNING JEWELRY CUSTOM HOUSE

Since 1949

207 West Laurel Ave. Foley, AL 36535 manningjewelry.com 251-943-4771 OPEN Tues.-Sat., 10 to 5

200 Hwy. 59 So., Foley, Al.

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To Advertise Call Bethany Summerlin at 251-266-9982 24 BEACHiN’ — July-August-September 2022

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Welcome Center located at 104 N. McKenzie Street

VisitFoley.org 4

Foley ALABAMA

Foley, AL 36535 www.gypsyqueenjava.com

A full service coffee bar “Espresso, Chai, & Others”

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To Advertise Call Bethany Summerlin at 251-266-9982 GulfCoastMedia.com — BEACHiN’ 25

BEACH ACCESS? We’ve got you!

Alabama Point East-A Gulf State Park Beach Area is located 0.3 miles east of Perdido Pass Bridge and offers over 6,000 feet of wide beach in addition to sand dunes, boardwalks, picnic areas, restrooms and outdoor showers.

Cotton Bayou is located at the intersection of Highway 182 and Highway 161 between some of the area’s most popular condominiums. There are restrooms and showers on site.

Romar Beach-A Gulf State Park Beach Area is located 6.8 miles east of Highway 59 and has a limited amount of free parking (no facilities).

Gulf State Park Pavilion is located six miles east of Highway 59 and offers a beach pavilion with air-conditioned restrooms, private showers, a snack bar, shady spots to sit and eat, plus a large fireplace for chilly days. There is a $5 fee to park for four hours and $10 to park all day, but there are plenty of spaces and a lot of room for large vehicles and RVs. Gulf Place (Gulf Shores Main Public Beach) is located where Highway

59 ends. There are beach attendants, three open-air pavilions, a picnic area, restrooms and showers. Parking is $5 for four hours and $10 to park all day between March 1 and Mov. 30. Arrive early to get a prime spot in this popular hangout.

Gulf Shores 2nd Street Public Beach is just two blocks west of Highway 59. Facilities include an accessible restrooms, outdoor shower and covered pavilion with picnic tables.

Gulf Shores 4th Street Public Beach offers only pedestrian crossing beach access, perfect for those staying at nearby properties.

Gulf Shores 5th Street Public Beach is located five blocks west of Highway 59 with parking on the north side where the boardwalk leads to the beach. Parking is also available on the south side beside Bahama Bob’s.

Gulf Shores 6th Street Public Beach is located six blocks west of Highway 59. Walk the boardwalk to the beach. Facilities include an outdoor shower and accessible restroom.

Gulf Shores 10th Street Public Beach offers beach access only with parking across the street. Facilities include restrooms and showers.

Gulf Shores 12th Street Public Beach offers beach access but no parking. Facilities include restrooms and showers.

Gulf Shores 13th Street Public Beach has street-side parking with a dune walkover. Facilities include restrooms and showers.

Lagoon Pass Beach is 2.9 miles west of Highway 59 and has restrooms, outdoor shower and a water fountain. Parking if $5 for four hours and $10 to park all day and is located on the northeast side of the Lee Callaway Bridge.

Bon Secour National Wildlife Refuge Beach is located at 12295 State Highway 180 (Fort Morgan Road) in Gulf Shores.

Park along Mobile Street for easy beach access. It is a wildlife refuge, so there are no facilities. There is a Refuge Office located nearby.

Glass Blowing Lessons Group Demonstrations Field Trips (appointment required)

Mon-Fri 9-4

Private & Group Classes Hand or Pottery Wheel Painting/Glazing Parties & More Mon-Fri 9-4

Coastal Arts Center of Orange Beach 26389 Canal Rd, Orange Beach

251.981.arts CoastalArtsCenter.com 26 BEACHiN’ — July-August-September 2022

GulfCoastMedia.com — BEACHiN’ 27

Voted “People’ss Choice” Since 2004

•Best Lunch • Best Dinner • Best Seafood also been voted • Friendliest Staff

A “must visit” whi le in Gulf Shores

www.Desotosseafoodkitchen.com Visit website to add your party to the wait list

251-948-7294

Seafood Kitchen Lunch Menu

SALADS Dressings: Honey-Mustard, Ranch, Bleu

HOME-STYLE LUNCH SPECIALS

Cheese, Italian, Thousand Island, French, Low-Fat Ranch, Raspberry Vinaigrette, Balsamic Vinegar, Balsamic Vinaigrette, Sesame Asian, Oil & Vinegar

(Served with your choice of two side dishes)

Fried Shrimp - tail less Blackened Catfish Fried Catfish Broiled Flounder Fried Flounder Grilled Chicken Chicken Creole Fried Chicken Tenders Country Fried Steak Hamburger Steak Pork Chops Country Ham Vegetable Plate SANDWICHES (Served with french fries)

Complimentary Ice Tea and Bread Served with All Dine in Lunch Entrees.

Add House or Substitute Salad for side dish Po-Boy Sandwich Cheeseburger Crab Cake Po-Boy *Monte Cristo Sandwich

Casual family atmosphere Reasonable prices • Senior menu available

inning w d r a w A ish F d n a p m i Shr s Specialtie

Dinner Menu STARTERS Oysters on the Half Shell 1/2 dozen ................1 dozen Southern Style Crab Cakes Crab, Spinach & Artichoke Dip Coconut Shrimp Stuffed Mushrooms Alligator Bites Fried Crab Claws 1/2 lb 1 lb Tuna Dip Sweet Potato French Fry Basket Fried Green Tomatoes GUMBO & SOUP Seafood Gumbo cup bowl Crab & Shrimp Bisque cup bowl FRIED SEAFOOD FAVORITES (Served with your choice of two side dishes)

Seafood Kitchen

138 West 1st Ave • Gulf Shores • 251-948-7294

28 BEACHiN’ — July-August-September 2022

Butterfly Shrimp Tail-less Shrimp Bon Secour Oysters Crab Claws Fried Fish of the Day Shrimp & Flounder Shrimp & Oysters Fried Catfish

Riviera Salad - with pecan chicken tenders - with chicken tenders - with boiled shrimp - with grilled or blackened chicken Caesar Salad - w/grilled or blackened chicken - w/boiled shrimp Gumbo & Salad - a cup of Seafood Gumbo and our Bisque & Salad SEAFOOD FAVORITES (Served with your choice of two side dishes)

Add House or Caesar Salad Substitute Salad for side dish Fried Butterfly Shrimp Fried Oysters Fried Crab Claws *Coconut Shrimp Grilled Shrimp Fried Seafood Platter

Broiled Seafood Platter Stuffed Shrimp Mahi-Mahi Yellow-Fin Tuna Tilapia Grouper Snow Crab Legs Royal Reds - 3/4 lb.

Combo - 1/2 lb. Each Crab Cakes - 2 cakes PASTA Fettuccini Alfredo - w\grilled or blackened chicken - with shrimp or crawfish Basil Pesto Pasta - with Roma Tomatoes - with grilled chicken - with shrimp SIDE DISHES Fried Green Tomatoes ~ Green Beans Turnip Greens ~Sweet Potato Casserole Corn Fritters ~ French Fries Mashed Potatoes w/Gravy ~ Fried Okra Au Gratin Potatoes ~ Steamed Veggies Kernel Corn ~ Yellow Rice Black-Eyed Peas ~ Cole Slaw Lima Beans ~ Macaroni & Cheese

SEAFOOD PLATTERS (Served with your choice of two side dishes)

Shrimp Lover’s Platter Fried Seafood Platter Broiled Seafood Platter Creole Platter Caribbean Platter Crab Platter SEAFOOD SPECIALTIES (Served with your choice of two side dishes)

Stuffed Shrimp Shrimp Scampi Blackened Catfish Coconut Shrimp Grilled Shrimp Shrimp Creole Crawfish Etoufee Crab Cake Dinner STEAMED SEAFOOD

(Served with new potatoes & one side)

Snow Crab Legs - 2 lbs.

Royal Red Shrimp - 1 lb.

Combo - 1/2 pound Royal Reds & 1 pound Snow Crab TONIGHT’S CATCH (Served with your choice of two side dishes) Choose from the following preparation styles:

Fried Catch Blackened Catch Grilled Catch Broiled Catch

New Orleans Catch Mediterranean Catch Caribbean Catch *Pecan Encrusted Catch *Paneed Catch LAND LOVER’S FARE (Served with your choice of two side dishes)

Hawaiian Rib-eye - (12 oz.)

- add jumbo grilled or fried shrimp Jamaica-Jerk Chicken Grilled Chicken Breasts Fried Chicken Tenders PASTA Fettuccini Alfredo - with grilled or blackened chicken - with shrimp or crawfish Scallops Alfredo Shrimp & Pasta Marsala Basil-Pesto Pasta - with grilled chicken - with shrimp SIDE DISHES Substitute House or Caesar Salad for a Side Dish Sweet Potato Casserole ~ Cole Slaw Baked Potato ~ Steamed Vegetables Yellow Rice ~ French Fries Fried Green Tomatoes GulfCoastMedia.com — BEACHiN’ 29

7

THINGS with JOHN MULLEN

Words by Kayla Green Photos by Micah Green

T

o the 8 million tourists who visited Baldwin County in 2021, to the tens of thousands of people who have moved to the Alabama Gulf Coast, Eastern Shore and inland suburbs in the last few years, 12 years is a lifetime. To the people who have called the area the only home they’ve known, 12 years is the blink of their eye.

Wherever you fall on that spectrum, you might think you’ve met someone here like John Mullen. He loves Alabama football, cheap beer and his grandkids. In no particular order. He loves music. He loves his dogs. He loves a good happy hour at a place where he’s a regular at a time of the day “when I get tired of working.”

You might think you’ve met someone like John Mullen.

But you don’t.

He’s not into the trendy craft beer scene. It all pretty much tastes and does the same. He liked writing essays in grade school. Doesn’t watch a lot of TV. He completed his first of two marathons in 1997, the Mullet Man Triathlon in 2009, the Big Beach Half Marathon last year. Still cries when he thinks about Molly, their second dog he and his wife lost since moving here 12 years ago.

His 12 years in Orange Beach can be seen as simultaneously the blink of an eye and a lifetime. Depends who you ask. But wherever you fall on that spectrum, you’ll probably learn a thing or two about the area in his new book, 100 Things to Do on the Alabama Gulf Coast Before You Die. In the book, he’s your guide for any kind of Gulf Coast experience that suits your mood.

In this new series, we are your guide to a different local person each time. Learn something new about an iconic community member or get introduced to a newcomer or someone behind the scenes. All told through seven objects (or people, places, ideas – it’s up to them) of their choosing.

In no particular order.

1.JohnALABAMA FOOTBALL was born in August 1961, the year Alabama

won its first national title under Coach Bear Bryant.

Coincidence? Maybe. Fate? Absolutely. “I would be a fan whether or not I was also a graduate, but I did go to school there to earn my journalism degree. Everything stops when ‘Bama plays, even if it’s against Western Kentucky.”

2.His NOT SEVEN, BUT 100 THINGS journalism degree came in handy. John has Bottom three photos courtesy of John Mullen 30 BEACHiN’ — July-August-September 2022

worked for newspapers in Alabama since 1983, serving as a sportswriter, copy editor, page designer, reporter and photographer. Six of those years were spent as editor of The Islander for us, Gulf Coast Media. “People say, ‘What a great idea. How’d you come up with it?’ It was a bold out of the blue – in an email.”

GulfCoastMedia.com — BEACHiN’ 31

SOCCER FROM PAGE A1 A coworker forwarded a message from Reedy Press about making a book; “they do these books about cities and regions all over the country and some internationally as well. … I thought, ‘I can work on this every day ‘til happy hour starts.’ And now we got a book.”

It’s more than a bucket list. It’s itineraries and insider tips. A local’s perspective. It’s an exploration of the resort towns of Orange Beach and Gulf Shores, of the vibrant culinary scene from burger joints to seafood shacks. It’s a guide to boardwalks over wetlands, to Bon Secour National Wildlife Refuge and Weeks Bay National Estuarine Research Reserve. It’s adult spring break at the Flora-Bama’s Mullet Toss, a glass-blowing demonstration at the Coastal Arts Center of Orange Beach, Civil War history lesson at Fort Morgan, maritime viewing tanks, Shell Island excursions, Dauphin Island Sea Lab, snorkeling above reefs, alligators, bobcats, red-snapper fishing, sugar-white sand beaches, a sunken coastal freighter and Cajun-influenced must-eats. “Visit Reedypress. com and get-cha one.”

3.100GOLF CART HAPPY HOUR Things was something he could work

on “every day ‘til happy hour starts” over a few months. Happy hour starts “when I get tired of working.” He stayed at Gulf State Park one trip in 2004 when the kids were almost but not

quite grown, and his wife told him they’d find “the place we’re going to retire to” while they were down from Huntsville. It was the first he’d heard the idea. Since then, “we have a group of pals, and Jackie Cole and I text and have a few beers a few times a week, mostly at Oso at Bear Point, which also has fantastic music.

Henry Bateman, the general manager, has been bringing the best bands to the islands in the 12 years I’ve been around formerly at Happy Harbor and now at Oso.”

4.NoCOLD BEER happy hour is complete without one. Or a couple. And the cheap stuff. “People say if you go sit at a bar and John Mullen’s there, then whatever he’s drinking is the cheapest thing they’ve got.” PBR. Miller High Life. Busch Lite.

Natty Lite. “Beer is beer.”

5.WhenHANK WILLIAMS – MUSIC he’s listening to music at happy

hour, he’s probably still listening to music.

Unless he’s writing. Then it’s headphones and sunflower seeds. “I have music playing nearly constantly, and it’s a heavy rotation of Hank and Alison Krauss, my two favorites of all time.

But tossed in are some people who played locally and regionally, from Cowboy Johnson to the Gravy Flavored Kisses who are no longer

together.” The Hank Williams poster is not an original, but he bought a couple after it was remade from the ”show he didn’t make it to.”

“I listen to anything from Roy Acuff to Jimi Hendrix to Ernst Tubb to the Ramones.”

6.AlsoTHE DOGS found often in close vicinity are the

dogs. Every dog has someone who’s their person. The one they wag to see. The one to whom they run. “I’m Della’s person. She’s the only dog out of five we’ve had as a family who I’m the person. I love them all, and we currently also have Lucy and Perry, and since moving here we lost our very first family pup, Chef, at 14 in 2013 and lost Molly in 2017. We inherited her from our son, Johnny, in March 2017. I still cry when I think about Molly.”

7.There’re THE GRANDKIDS also people who are your person.

His (grown) children tell them they know they ask for help with the grandkids too much, but both John and his wife say, “that’s not possible.” They have 3-year-olds Ruby and Penny as well as two “grandchildren of the heart,” Jesi, 13, who is deaf and was adopted by his youngest son’s wife before they married, and Jackson, 10, who is his oldest son’s stepson who has been in the family since he was 3.

sons had already started. The Toros’ Area 2 replacements lost their firstround matchups in both the boys’ and girls’ brackets.

“The decision regarding eligibility comes down to a family with players on both the girls’ and boys’ teams who relocated here from another state,” Tyler said in an April 27 statement. “Under AHSAA rules, the entire family must have moved at the same time from an out-of-state location to an in-state location. Because the family did not all move at the same time, AHSAA has determined that all children in that family are ineligible for varsity competition. Since those children competed in the regular season, it now renders each of those games a forfeit under AHSAA rules.”

This is not unfamiliar territory in Baldwin County according to state Senator Chris Elliott, who said legislation is being drafted to help address similar situations.

“We’re looking at previous pieces

of legislation that have already been drafted in Alabama, and then we’re looking at legislation in other states and how other states deal with this issue,” Elliott said in a May 4 interview. “We’ve got some time before the next legislative session, which does not start until next year, so we will use that time to look at best practices really around the country, as well as previous attempts to get the AHSAA under control and take the best from what they’ve got.”

Elliott said at the end of the day, he hopes to find a resolution.

“I am going to fix this problem one way or another,” he said. “I’m very much encouraging them to be part of the solution and work with us to accomplish the goal, which is restoring the public’s trust in their institution. If they’re willing to do that, they can absolutely be a team member in this, and we can move forward. If they are not, then we will move forward with it regardless.”

According to reports, the situation centers around a family who moved

to Spanish Fort from Pennsylvania.

Before the school year started, the mother registered her son and two daughters. At the time, she was told

by AHSAA Soccer Director Marvin Chou that the son would be conditionally eligible for competition if he met the requirements, which included that all principal members of the family move and reside together in the same house.

That son had already lived separately from the family, however, and moved to Spanish Fort from Colorado in March and joined the Toros.

After a third party raised questions, Spanish Fort self-reported the possible violations and the AHSAA investigation ultimately led to the end of the Toros’ season.

Tyler said the AHSAA’s decision is heartbreaking for all the students involved.

“This is a very unfortunate situation. My heart hurts for the dozens of families and children who have competed and participated in the season, fully expecting to be part of the state championship process,” Tyler said.

The Baldwin Times 901 N. McKenzie St., Foley, AL 36535-3546 PHONE: (251) 943-2151 | FAX: (251) 943-3441

Want your story told?

Vince Johnson Publisher vince@gulfcoastmedia.com

Kayla Green Executive Editor kayla@gulfcoastmedia.com

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Cole McNanna

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The Baldwin Times (USPS 040-560) is published weekly, with its office located at 901 N. McKenzie St., in Foley, AL 36535. Periodicals postage paid at Foley, AL 36535.

Subscription rates: In-county annual, $42.00 plus local sales tax; six-month, $26.00 plus local sales tax; senior citizen annual, $40.00 plus local sales tax; six-month, $24.50 plus local sales tax; and out-of-county annual, $81.00, six-month, $42.00.

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• • • • • • • •

Boulder park for kids Big Al’s Parkour Challenge Eco-tours Geo-caching fun for the family Butterfly Garden Screened pavilion Wildlife sightings

• Miles of trails for walking, running and biking • Outpost Campsite reservation line 1-800-ALA-PARK, and is furnished with four cots and chairs, a fire pit, lights, andcell phone charger.

Gulf State Park Orange Beach, AL www.backcountrytrail.com

32 BEACHiN’ — July-August-September 2022

GulfCoastMedia.com — BEACHiN’ 33

Shrimping the bay One writer’s family outing turns into a story...again Words by Melanie LeCroy Photos by Micah Green

34 BEACHiN’ — July-August-September 2022

GulfCoastMedia.com — BEACHiN’ 35

I

did not have the privilege of growing up on the Gulf Coast, or any coast for that matter. The nearest and largest body of water was the mighty Ohio River with its swift currents and questionable cleanliness. The only time I had the honor of seeing the salt water was the rare family trip to Virginia Beach. During college, I moved to Virginia Beach one summer to work, fell in love with the beach life and stayed for five years.

My husband grew up on the water, summering as a beach lifeguard and surfing every hurricane from Nags Head to Virginia Beach before we got married.

He helped deepen my love for the beach life and showed me the joy of spending the day out on the salty seas.

When you live around the beach or on the water, you can sometimes lose its excitement and wonder. When this happens, I find it beneficial to see it all from a new perspective, to look at life through a new lens. Maybe through the eyes of a child or a visitor from a landlocked city. Their joy and amazement have a way of rubbing off on you.

Recently, my family got the honor of an invite from longtime Gulf Shores resident Chris Litton to go shrimping. My 16-year-old son, Liam, loves fishing and boating but was nevertheless not thrilled and felt his mother had lost her mind. He asked several times if I knew what I was

getting myself in to. My remaining family members were in for the chance of dolphin sightings.

Litton has been taking friends shrimping for years for the pure pleasure of showing them something new. While he holds a professional shrimping license, he does it all from his 20-foot personal watercraft.

Armed with a 16-foot net, Litton took us out into the waterways of Orange Beach to teach us all a lesson in shrimping.

The adventure began at The Launch at ICW in Orange Beach where he put his boat into the water just before 5 p.m. The most excruciating heat of the day was past, but it was still hot. A light breeze kept the air moving enough to make it bearable.

From The Launch, we headed down the Intracoastal Waterway toward Bear Point, also in Orange Beach. The water was calm and made for a perfect boating evening.

Once we reached our undisclosed shrimping grounds, the guest became Litton’s crew as jobs were handed out with detailed instruction. Liam, who holds a boating license, served as Litton’s driver when setting the net, my husband, Mike, and Litton were on the net, I worked a line, and Luci, my 11-year-old daughter, kept track of the catch bucket. Micah, our photographer, tried to stay out of the way and not get his cameras wet.

The space on the center console of the

In Alabama, residents can obtain a recreational shrimping license that allows the holder to take 5 gallons of shrimp with heads intact per day in areas open to commercial shrimping, and the net must not exceed 16 feet. A commercial license gives the holder unlimited catch and a net over 16 feet.

For more information on the licensing and regulations, visit outdooralabama.com.

boat was tight, but everyone got the hang of where they needed to be to accomplish their given task. We’d hang in the bow (most forward part of the boat) to stay out of the way when needed.

After the net was settled on the bottom, a bevy of wildlife joined us. Seagulls circled like we had Cheetos on the beach; pelicans followed quietly, waiting for a free snack, and dolphins appeared out of nowhere. The dolphins were so close you could hear them blow air. Litton joked they were so close you could smell the fish on their breath.

Boats near us took note of the dolphin and quickly joined the parade for a free show. We even saw two other personal watercraft pulling shrimp nets.

The boat slowly moved through the water, pulling the net across the bottom.

Litton took time to explain every step and answer our questions. He also pointed out the areas we were boating through and gave a history lesson along the way.

36 BEACHiN’ — July-August-September 2022

Once we reached the 30-minute mark, Litton called out instructions as the crew – we – readied to pull in the net. As the net emerged from the water, Litton shook off catfish and crabs. The net pooled onto the deck of the boat as we all held our breath, hoping for a good haul.

Litton released the end of the net, and the contents fell into the bucket. Shrimp, crabs, baby mullet and a bevy of bait fish were the reward for all the arduous work.

Then, large metal bowls were filled with scoops of catch to sort by each. As we tossed the bycatch, the seagulls dove after the fish, squawking the hole time.

The pelicans swooped down and took up residence next to the boat in the hopes of beating the seagulls to dinner. The dolphins surrounded the boat and swam with us as we moved through the water. Luci and I noticed the dolphins only snagged the bait fish that hit the water. They didn’t want any of the tiny crabs.

It is important to note that there are

rules and regulations people must follow when fishing, crabbing, shrimping and hunting. Proper licensing is No. 1. It is illegal to feed dolphins, and violations come with a hefty $5,000 fine. It is also illegal to keep the baby flounder and undersized crabs. Tossing the unwanted fish, undersized crabs and flounder back into the water is called picking your bycatch.

Everyone got back to their posts and readied the net for a second pull. Litton started, and one of our dolphin friends swam upside down under the net as if saying hello. Clearly the dolphins love the operation.

Litton contacted Capt. Dean to let him know where we were shrimping and when the net would come up. When it was nearing time, two of The Fun Boat dolphin cruise boats joined us. Litton talked to the guests on board about what we were doing and what we were catching. The deckhands on each boat handed our crew a net, and it will filled with a variety of fish GulfCoastMedia.com — BEACHiN’ 37

from our catch. Litton explained again to the larger crowd that it is illegal to feed the dolphins.

The boats hung around as we each picked through our metal bowls full of catch. Each time we found something interesting, we showed it to the guests.

We also threw the bycatch into the water, and our animal guests darted through the murky waters to snag our cast offs.

As the dolphin cruise boats departed, Litton asked us if we wanted to make one last pull. We all looked around as the sun was setting and the air had finally reached a pleasant temperature and said no.

Instead, I asked if we could head back very slowly so we could enjoy the views.

Everyone finished picking the catch, and the shrimp were dumped into bags and placed in a cooler. The net was settled into the rear of the boat, and hands were rinsed of fish scales and stinky seafood slime.

Instead of heading straight back to The Launch, Litton took us on a ride through the calm evening waters. We ventured into a bayou, and Litton explained where we were (I believe close to Josephine). The skies turned pink and orange as we headed back. After passing all the homes on the water in Orange Beach and once we saw The Wharf, we knew the ride was over.

Once the boat was settled onto the trailer and our catch secured into coolers for each to take home, we bid farewell and many thanks to our captain and friend. It is a rare occurrence that both my children enjoy a family outing equally. This was one of them. Everyone had the time of their life despite being hot and sweaty, working hard for a few hours and smelling of fish.

It was nice to look at my home from a new perspective.

The Art of Sport Rainy day? On your way to or from the beach? Take this daytrip to Daphne to explore a hidden gem that holds the world’s largest collection of sport art.

Words by Kayla Green Photos by Micah Green

I

t’s a striking collection of junk-turnedart that you nevertheless might drive right past on your way to the beach or your daily commute. Up close, they’re larger than life with detail you can’t see from the car, detail found in the steel, gears and junk assembled into body parts and skin. A drop of water hanging from the metal swimmer’s nose. Cleats poking out of shoes wrought from iron. Cyclists, gymnasts, a sprinter with a wheel as a head and bike chains as legs, Michael Jordan with his flagpole legs that have to be strapped down during storms.

Bruce Larsen’s sculptures are the first glimpse to the American Sport Art Museum and Archives, an expansive collection of all media, from paintings to prints,

38 BEACHiN’ — July-August-September 2022

posters and photography, assemblages, calligraphy and caricatures. Pins and books. The sculpted bust of Nick Saban.

The more than 1,800-piece collection, which has been growing and evolving since 1984 and now is housed in the architecturally acclaimed main campus building of the United States Sports Academy in Daphne, is thought to be the largest of sport art in the world.

If you’re walking the grounds, you can also find the largest public art offering in the state, a two-story mural by Maestro Cristóbal Gabarrón, “A Tribute to the Human Spirit.” The left-handed Jackie Robinson has become a landmark on the Eastern Shore.

GulfCoastMedia.com — BEACHiN’ 39

Along the walls are endless opportunities to view a new medium, take in an artist’s representation of a different sport or time in history. Olympic campaigns come in the form of posters and prints, pins and watercolors, medals, stamps, coins, plates, seals, books. Artifacts span Athens to Bejing.

Outside, Fairhope artist Larsen’s work is sprinkled across the grounds. Round the corner, and you’ll see yet another world-famous athlete pieced together with items you’d easily find in your grandfather’s garage. Gymnast Nastia Liukin, swimmer Mark Spitz and sprinter Valeriv Borzov beckon you inside to see what else this place has in store.

WANT TO GO?

ASAMA is free and open to the public Monday through Friday from 9 a.m. to 4 p.m.

Inside, the pieces go beyond one local artist’s representation of sport.

The collection was solidified when Thomas P. Rosandich started the Sports Artist of the Year Award. First presented in 1984, the award is given to an artist who is perceived to capture the “spirit of sport, so that future generations can relive the drama and excitement of today’s competitions.”

Sitting atop the gallery is every Atlanta Falcons fan’s still-living nightmare.

Behold Brian Fox’s painted rendition of Tom Brady in throwing position. The score, 28-3. Fox was named Sports Artist of the Year for 2021 along with sculptor Sergey Eylanbekov.

The main gallery also features multiple pieces from Rick Rush. His depictions of famous moments in sports history, of plays and people, led to his successful landmark legal defense of painting Tiger Woods’ likeness without permission. Despite being out-resourced by the famous golfer, who sued Rush, the painter defended his work as a form of free speech. The courts ruled in his favor, and the case set precent for the First Amendment protection of an artist’s right to depict historical events.

40 BEACHiN’ — July-August-September 2022

Call: (251) 626-3303 Email: oasama@ussa.edu Web: www.asama.org

One Academy Drive Daphne, AL 36526 Art comes in many forms, and that is no lost upon the walls of the American Sport Museum and Archives.

A fighter painted with such detail you’d think it’s alive from the world of Harry Potter. His face sticks out from under a towel. Lights illuminates his body, but only parts of it. The parts an angled light would naturally touch. A caricature of a golfer painted onto the tops of tees. Everything from the Looney Tunes arms of a basketball player to the impossibly realistic sculptures detailing every muscle in the back of an athlete.

Whether you’re interested in large-format polaroid prints or sports depictions inspired by Normal Rockwell, you’ll find something you that strikes your eye. The collection is universal yet unique. Each item tells its own story yet is another chapter.

“Everyone recognizes sport. Everyone recognizes art.”

GulfCoastMedia.com — BEACHiN’ 41

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Life happens here.

Explore the Gulf Coast's most exciting resort destination with 60+ shopping, dining + entertainment options One of the tallest Ferris wheels on the Gulf Coast Annual Event Calendar Dockside Dining SpringHill Suites Hotel + Luxury Condo Rentals Movies at AMC Theatres Active Entertainment District + Nightlife SPECTRA Laser Light Experience Full-Service Marina with Marina Excursions Arcades, Taprooms, Escape Rooms + more

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Weekly through August Mondays Sparks After Dark Tuesdays Kids’ Night Wednesdays Pepsi Treasure Hunt for Hunger Thursdays Bands After the Beach Weekends Live Music, Dog Days of Summer + More UH-1H “Huey” Helicopter Rides June 15 + 16 Independence Day Street Party July 4 Blue Marlin Grand Championship July 14 - 16

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23101 Canal Rd, Orange Beach, AL 36561 | 5 MILES FROM THE BEACH | ALWHARF.COM