Volume 3 Issue 5 Kitchen Drawer Illustrated

Page 1

VOL. 3, NO. 5

FREE TO A GOOD HOME

Double Achievement When you’re in the hospital, you want to feel confident about your quality of care. Spalding Regional received both the Gold Award for Heart Failure, and the Silver Award for Stroke (in our first year as a Primary Stroke Center!) These stand for our hospital team’s achievements in “Get With The Guidelines�, a program created by the American Heart Association and American Stroke Association to help ensure care that’s consistent with the most up-to-date scientific guidelines. So while we cheer, you rest easy, knowing you’re with a winning team.

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DAY TRIPPING: CAVING........................ THE WEDNESDAY MARKET................... TREE RATS............................................ PAPARAZZI............................................ HALCYON DAYS IN HAWAII................... BACK IN THE DAY: PIMENTOS.............. KITCHEN TABLE.................................... SPORTS: LOCKOUT LIFTED.................. SEPTEMBER/OCTOBER CALENDAR...... SAY CHEESE.......................................... I’LL FOLLOW.......................................... CEMETERY RAMBLE............................. I’LL BE SEEING YOU............................. 3/50 PROJECT LIVE IN GRIFFIN...........

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STAFF PICKS 3/50 PROJECT: Name one local business where you will be spending your $50

BEN Jeffrey's Bottle Shop

CONTRIBUTING WRITERS

Taylor Gantt theganttinator@gmail.com Ronnie Garrison http://fishing.about.com Chad McDaniel Rachel Scoggins vrscoggins@bellsouth.net Allison Smyly allisonsmyly@bellsouth.net

CONTRIBUTING PHOTOGRAPHERS Stephan Berna stephan@libertytech.net Beau Gentry bgentry71@gmail.com Gail Des Jardin (COVER & TOC) gail@gaildesjardin.com Paige Dobson pagebypaigephotodesigns.com Justin Martinez justinmartinez@gmail.com

CONTRIBUTING DESIGNERS

Jennifer Loudermilk jploudermilk@bellsouth.net Paige Dobson pagebypaigephotodesigns.com

ASHLEY El Durango Restaurant

NICOLE Posh Pet Spa

LAURIE Blue Moon Bicycles

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Auto-Owners Insurance ranks highest among auto insurance providers in the J.D. Power and Associates 2008-2010 Auto Claims StudiesSM. Study based on 11,597 total responses, ranking 22 insurance providers. Excludes those with claims only for glass/windshield, theft/stolen, roadside assistance or bodily injury claims. Proprietary results based on experiences and perceptions of consumers surveyed May 2010 – June 2010. Your experiences may vary. Visit jdpower.com.

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By Geno Benitez

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LIBERTY TECHNOLOGY

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D The Wednesday Market

o you know the faces behind your food? Who grew the okra in your gumbo, or the lettuce and tomato in your BLT? Can you name the lady who picked the flowers you have sitting on your breakfast table? If you can do that, congratulations! You are a local shopper. Since January, local shoppers have a new choice food market has opened in your neighborhood. Local farming has hit the Internet, and a new type of “grocery store” is here. Meet the online farmers market. Log on to www.wednesdaymarket.locallygrown.net and check out the fresh foods available on our grocery list. Locally grown, fresh fruits and vegetables go from our fields to your table in hours, not days or weeks. Sponsored by the Pike County Agribusiness Authority, The Wednesday Market is a group of local, year-­round growers who go online to list their available products for you each week. Just sign in to the website anytime from Sunday morning until Monday night at 10 p.m. to view the listings and order all the fresh foods that you want. On Wednesday mornings the farmers pick, package, and deliver the orders to the little brick building across from First Baptist Church in Zebulon, just off the square. Pick up and pay for your order between 3:30-­6:30 p.m. that same afternoon. You will be eating tomatoes for supper that may be no more than five hours old. You can’t beat that for fresh and local. Plus you will find varieties of fruits and vegetables that are simply too tender and succulent to survive the transcontinental shipping marathons of most grocery stores. If the farmers have additional products available, they will set up their trucks and tables in traditional farmers’-­market style right beside the pick-­ up site, beneath the shady pecan trees. Easy breezy.

By Anna Evans

Also offered on this website are farm fresh eggs; locally raised beef, pork, chicken and turkey; jams, jellies and sauces; baked goods; plants; nuts and seeds; as well as a host of farm-­ crafted items such as dishtowels, natural laundry detergents, fresh flower bouquets, and pet treats. By going virtual you don’t have to get up at the crack of dawn on your day off to make sure you get the best and freshest food available. In the comfort of your own home you can order at your leisure. Our growers are from farming families located within our six-­county surrounding area: Spalding, Pike, Upson, Lamar, Fayette and Meriwether counties. Remember that when a dollar is spent with local businesses, your dollar stays in your area, supporting businesses and families that you know and love. Buy local, and keep the money at home. Eat well, live long, be happy!

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ried squirrel. Squirrel stew. BBQ squirrel. Squirrel and dump-­‐ lings. Baked squirrel. Squirrel enchiladas. Squirrel chili. Squir-­‐ rel fricassee. Just how many ways are there to cook tree rats?

ǁŝƚŚ ŵĞ͘ KŶĞ ĂŌĞƌŶŽŽŶ ĂŌĞƌ ƐĐŚŽŽů / ƐƉŽƩĞĚ Ă ƐƋƵŝƌƌĞů ŝŶ ƚŚĞ woods across the road from the house, but my parents were not home.

All the above recipes can be found on the internet, and I have tried many of them. But the best squirrel I’ve ever eaten was way back in the woods beside Germany Creek. Joe and I had ďĞĞŶ ĐĂŵƉŝŶŐ ĨŽƌ ĨŽƵƌ ĚĂLJƐ ĂŶĚ ŚĂĚ ďĞĞŶ ĞĂƟŶŐ ŶŽƚŚŝŶŐ ďƵƚ ƚŚĞ ͲƌĂƟŽŶƐ ŚĞ ďƌŽƵŐŚƚ ĂŶĚ ƐŽŵĞ ůŽĂĨ ďƌĞĂĚ ĂŶĚ ƉĞĂŶƵƚ ďƵƚ-­‐ ter and jelly I supplied.

Gladys, our maid and farm worker, was there, and I told her ƚŽ ĨŽůůŽǁ ŵĞ ĂƐ / ŐƌĂďďĞĚ ŵLJ ƌŝŇĞ͘ ^ŚĞ ǁĂƐ ŶŽƚ ŚĂƉƉLJ Ăƚ Ăůů͕ fussing at me all the way across the road. That helped, since the squirrel had gone around the tree, keeping the trunk between me and him. I eased to one side of the tree and Gladys, fussing and moving around on the other side, made it move to my side, where I shot it.

BY RONNIE GARRISON

I had my .22 along for snake control, and decided to shoot a ƐƋƵŝƌƌĞů ŽŶĞ ĂŌĞƌŶŽŽŶ͘ tĞ ďŽŝůĞĚ ƚŚĂƚ ĐƌŝƩĞƌ ŝŶ ŵLJ ŵĞƐƐ Ŭŝƚ ƉŽƚ in creek water. No salt, no seasoning, no nothing added. But ƚŚĞ ŵĞĂƚ ǁĂƐ ƚŚĞ ĮƌƐƚ ƐŽůŝĚ ŵĞĂů ǁĞ͛Ě ŚĂĚ͕ ĂŶĚ ǁŚĞŶ ƚŚĂƚ ũƵŝĐĞ ǁĂƐ ƐŽƉƉĞĚ ƵƉ ǁŝƚŚ ƚŚĞ ďƌĞĂĚ ŝƚ ǁĂƐ ĨĂŶƚĂƐƟĐ͘ / ǁĂƐ ϭϲ Ăƚ ƚŚĞ ƟŵĞ ĂŶĚ ŚĂĚ ďĞĞŶ ĞĂƟŶŐ ƐƋƵŝƌƌĞů Ăůů ŵLJ ůŝĨĞ͘ Back in the late 1950s and early 60s when I was growing up, it ǁĂƐ Ă ƌŝƚĞ ŽĨ ƉĂƐƐĂŐĞ ĨŽƌ ďŽLJƐ ƚŽ ŐŽ ƐƋƵŝƌƌĞů ŚƵŶƟŶŐ͘ &ƌŽŵ ƚŚĞ ƟŵĞ / ǁĂƐ ĞŝŐŚƚ LJĞĂƌƐ ŽůĚ / ǁĂƐ ƌŽĂŵŝŶŐ ƚŚĞ ĨĂůů ǁŽŽĚƐ ůŽŽŬŝŶŐ for targets in the trees for my .22 or .410. And I killed a bunch of them. It was an unbreakable rule back then that we ate everything we killed, so I had to skin and gut the squirrels when I got home ĂŶĚ ŵŽŵ ǁŽƵůĚ ĐŽŽŬ ƚŚĞŵ ƵƉ ƚŚĞ ŶĞdžƚ ĚĂLJ͕ ĂŌĞƌ ƐŽĂŬŝŶŐ ƚŚĞŵ overnight in saltwater in the refrigerator. And she could cook them in several ways. One of my favorite meals was fried squirrel with gravy, served over hot homemade biscuits. She cooked chicken the same way and both were good. And the ǁŚŽůĞ ĨĂŵŝůLJ ĂƚĞ ƚŚĞ ƐƋƵŝƌƌĞůƐ͕ ǁŝƚŚ ŶŽ ĐŽŵƉůĂŝŶŝŶŐ͘ tĞ ǁĞƌĞ just happy to have lots to eat. I know deer are more glamorous to hunt but I think kids miss a ůŽƚ ďLJ ŶŽƚ ƐƋƵŝƌƌĞů ŚƵŶƟŶŐ͘ ĞƐŝĚĞƐ ĞĂƟŶŐ ƚŚĞŵ͕ ŚƵŶƟŶŐ ƐƋƵŝƌ-­‐ ƌĞůƐ ƚĞĂĐŚĞƐ LJŽƵ ƚŽ ƉĂLJ ĂƩĞŶƟŽŶ ƚŽ LJŽƵƌ ƐƵƌƌŽƵŶĚŝŶŐƐ͕ ƉŝĐŬ ƵƉ ƐŵĂůů ŵŽǀĞŵĞŶƚƐ͕ ŵŽǀĞ ƚŚƌŽƵŐŚ ƚŚĞ ǁŽŽĚƐ ƋƵŝĞƚůLJ͕ Ɛŝƚ ƐƟůů ĨŽƌ ůŽŶŐ ƉĞƌŝŽĚƐ ŽĨ ƟŵĞ ĂŶĚ ƐŚŽŽƚ ĂĐĐƵƌĂƚĞůLJ͘ ůů ĂƌĞ ŝŵƉŽƌƚĂŶƚ ƚŽ ĚĞĞƌ ŚƵŶƟŶŐ͕ ƚŽŽ͘ / ƐŚŽƚ ŵLJ ĮƌƐƚ ƐƋƵŝƌƌĞů ǁŚĞŶ / ǁĂƐ ĞŝŐŚƚ LJĞĂƌƐ ŽůĚ͘ / ǁĂƐ ŶŽƚ allowed to leave the house with a gun unless an adult was 8

My parents seemed proud of me and didn’t get on to either ŽĨ ƵƐ͘ / ůĞĂƌŶĞĚ ƚŽ ĐůĞĂŶ Ă ƐƋƵŝƌƌĞů ƚŚĂƚ ĂŌĞƌŶŽŽŶ ǁŚĞŶ ĚĂĚĚLJ ƐŚŽǁĞĚ ŵĞ ŚŽǁ͘ tĞ ĂƚĞ ŝƚ ĨŽƌ ĚŝŶŶĞƌ ƚŚĂƚ ŶŝŐŚƚ ĂŶĚ ŝƚ ƚĂƐƚĞĚ ŐƌĞĂƚ͊ / ǁĂƐ ǀĞƌLJ ƉƌŽƵĚ ŽĨ ŵLJƐĞůĨ ƚŽŽ͘ ŌĞƌ ƚŚĂƚ / ǁĂƐ ĂůůŽǁĞĚ to hunt by myself for a year or two, then allowed to go with friends. Daddy didn’t hunt anything but birds, and he went squirrel ŚƵŶƟŶŐ ǁŝƚŚ ŵĞ ŽŶůLJ ŽŶĞ ƟŵĞ͘ / ǁĂƐ ĂďŽƵƚ ϭϭ Ăƚ ƚŚĞ ƟŵĞ͕ ĂŶĚ I realize now that he was not really interested and didn’t try very hard to hunt. He did help me though. I killed ten, the limit ƚŚĂƚ ĂŌĞƌŶŽŽŶ͕ ĂŶĚ ƚŚĂƚ ĚĂLJ ϱϬ LJĞĂƌƐ ĂŐŽ ǁŝůů ƐƟĐŬ ǁŝƚŚ ŵĞ ĨŽƌ the rest of my life. dŽ ƐŚŽǁ ŚŽǁ ĚŝīĞƌĞŶƚ ƟŵĞƐ ǁĞƌĞ ƚŚĞŶ͕ / ǁŽƵůĚ ƐŽŵĞƟŵĞƐ ƚĂŬĞ ŵLJ ͘ϮϮ Žƌ ͘ϰϭϬ ƚŽ ƐĐŚŽŽů ǁŝƚŚ ŵĞ͕ ƉƌŽƉ ŝƚ ŝŶ ƚŚĞ ŽĸĐĞ ǁŝƚŚ the guns of a couple of friends of mine, and we would go hunt-­‐ ŝŶŐ ĂŌĞƌ ƐĐŚŽŽů͘ EŽďŽĚLJ ŐĂǀĞ ŬŝĚƐ ǁŝƚŚ ŐƵŶƐ Ă ƐĞĐŽŶĚ ŐůĂŶĐĞ back then. They knew we had been taught gun safety before being allowed to leave the house with a gun. dŚĂƚ ŝƐ ĂŶŽƚŚĞƌ ƚŚŝŶŐ ƐƋƵŝƌƌĞů ŚƵŶƟŶŐ ƚĞĂĐŚĞƐ ŬŝĚƐ͕ ŐƵŶ ƐĂĨĞƚLJ͘ Although .22s and .410s can be deadly, they are not as power-­‐ ĨƵů ĂƐ ĚĞĞƌ ƌŝŇĞƐ͘ tĞ ůĞĂƌŶĞĚ ƚŽ ĂůǁĂLJƐ ŬŶŽǁ ǁŚĞƌĞ ŽƵƌ ŐƵŶ was pointed and never point it at anything we didn’t want to kill. dĂŬĞ Ă ŬŝĚ ƐƋƵŝƌƌĞů ŚƵŶƟŶŐ͘ zŽƵ ǁŝůů ĞŶũŽLJ ŝƚ͕ ůĞĂƌŶ ĨƌŽŵ ŝƚ͕ ĂŶĚ ŐĞƚ ƐŽŵĞ ŐŽŽĚ ĞĂƟŶŐ ŶŽ ŵĂƩĞƌ ŚŽǁ LJŽƵ ĐŽŽŬ ƚŚĞŵ͊ zŽƵ ĐĂŶ ƌĞĂĚ ŵŽƌĞ ĨƌŽŵ ZŽŶŶŝĞ 'ĂƌƌŝƐŽŶ Ăƚ ŚƩƉ͗ͬ​ͬĮƐŚŝŶŐ͘ ĂďŽƵƚ͘ĐŽŵ͘ ďŽƵƚ͘ĐŽŵ ŝƐ ƉĂƌƚ ŽĨ ƚŚĞ EĞǁ zŽƌŬ dŝŵĞƐ ŽŵƉĂŶLJ͘ ( 7 7 0) 412 - 0 4 41

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1. LV SKIPPER HANGS TEN FOR THE KIWANIS CLUB 2. DAVID HARWOOD’S FIRST DAY OF KINDERGARTEN 3. GENERAL OTIS BLAKE AND ALLEN EDWARDS PRESENT THE CASH BOX DRAWING DOLLARS TO CHARLES BURDEN 4. WHIT LONG SINKS ONE! 5. COUSINS BAYLOR MCLEROY AND AVERI SCOTT HAVING FUN AT THE BEACH 6. DEJA VUE SALON LADIES’ MUSTACHE NIGHT AT HARD ROCK CAFE

SPALDING COUNTY

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TOP (FROM LEFT TO RIGHT): B.C CHIEF WAYNE JONES, B.C CHIEF JAMIE CLARK, CHIEF KENNY WEST. GRADUATES: TRAVIS R. PRATHER SORIANO T. PHINAZEE SCOTT A. GENDRON CHARLES J. PERDUE AARON E. BURROW JUAN C. GUERRERO MICHAEL B. FREEMAN JORDAN C. SCIBETTA CAPT. SLAUGHTER

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“Pimento cheese matters because it’s a food that spans race and class. It transcends its base ingredients and becomes something grander. Whether in a paper sack lunch or on a white tablecloth, the merits of pimento cheese are equally recognizable.� – John T. Edge, director of the Southern Foodways Alliance

E

qually at home in a child’s sandwich or the olive [_QZTQVO QV UIZ\QVQ WV I [_IVSa JIZ \PM ÆI^WZN]T pimento has become a staple, and especially a Southern one. The pimento’s appearance on the AmeriKIV IOZQK]T\]ZIT [KMVM ITT [\IZ\ML QV /ZQNÅV

The Pioneers 1V ! ; , :QMOMT WN /ZQNĂ…V WJ\IQVML \PZW]OP IV )UMZQKIV KWV[]T QV ;XIQV \PM [MML WN \PM Ă…VM[\ ^IZQM\QM[ WN XQUMV\W[ OZW_V QV +ITIPWZZI :MQOMT LQ[KIZLML PQ[ American stock and began selectively breeding pimentos. .Q^M aMIZ[ TI\MZ PM PIL LM^MTWXML \PM š8MZNMK\QWV 8QUMV\WÂş ¡ \PM JI[Q[ WN /MWZOQIÂź[ XQUMV\W QVL][\Za <PMZM ZMUIQVML \PM XZWJTMU[ WN XZWXMZTa ZWI[\QVO \PM XMXXMZ[ IVL \PMV WN KIVVQVO \PMU MNNMK\Q^MTa :QMOMT adopted the Spanish roasting technique and, by 1913, PM PIL XMZNMK\ML I UMKPIVQKIT ZWI[\QVO LM^QKM SVW_V as a “coke roaster.â€? Family members continued canning ZM[MIZKP QV I [UITT [PML WV I NIZU VMIZ 8WUWVI I NM_ UQTM[ NZWU /ZQNĂ…V ,]ZQVO \PM []UUMZ WN ! I /ZQNĂ…V _PWTM[ITM OZWKMZa UIZSM\ML \PM XQUMV\W[ <PM []KKM[[ WN \PQ[ Ă…Z[\ UIZSM\QVO MVLMI^WZ TML \W \PM KWV[\Z]K\QWV WN I TIZOM XZWKM[[QVO NIKQTQ\a VMIZ 8WUWVI QV ! 3VW_V I[ \PM 8WUWVI 8ZWL]K\[ +WUXIVa \PM WXMZI\QWV _I[ WVM WN \PM TIZOM[\ XZWKM[[QVO NIKQTQ\QM[ QV /MWZOQI I\ \PM \QUM The total pimento crop planted during that year was 75 IKZM[ M`XIVLQVO \W IKZM[ \PM NWTTW_QVO aMIZ During this period, pimento production was concenPhoto by Justin Martinez \ZI\ML QV IJW]\ KW]V\QM[ QV \PM ^QKQVQ\a WN ;XITLQVO w w w.k it chendr aw er.net

+W]V\a :M[MIZKP I\ \PM /MWZOQI -`XMZQUMV\ ;\I\QWV KWV\ZQJ]\ML \W \PM M`XIV[QWV WN \PM KZWX *a \PM ! [ IKZM[ WN XQUMV\W[ were harvested in Georgia with production valued at over $200,000. Two years later, acreage nearly doubled.

?IT\MZ + /ZIMNM 8ZM[QLMV\ WN 8WUWVI Products, is credited with promoting and developing the commercial pepper industry. The success WN 8WUWVI 8ZWL]K\[ JTIbML I \ZIQT \PI\ UILM /MWZOQI the nation’s leading state in pimento canning. By 1930, UQTTQWV KIV[ WN XQUMV\W[ _MZM JMQVO XZWKM[[ML MIKP aMIZ 1V WZLMZ \W SMMX [WUM WN \PM[M KIVVMZQM[ J][a aMIZ ZW]VL I UW^MUMV\ \W_IZL KZWX LQ^MZ[QÅKI\QWV JMOIV and more canneries began to spring up. ?PQTM \PM QVL][\Za _I[ M`XIVLQVO /ZIMNM IVL W\PMZ XZWKM[[WZ[ NW]VL \PI\ \PMa _MZM M`XMZQMVKQVO UIVa WN \PM [IUM UIV]NIK\]ZQVO LQNÅK]T\QM[ .WZ \PQ[ ZMI[WV /ZIMNM NWZUML \PM /MWZOQI 8QUMV\W +IVVMZ[ )[[WKQI\QWV QV ! /ZIMNM _I[ UILM \PM ÅZ[\ XZM[QLMV\ IVL IT[W [MZ^ML I[ XZM[QLMV\ WN \PM 6I\QWVIT +IVVMZ[ )[[WKQI\QWV <PZW]OP \PM aMIZ[ /MWZOQIŸ[ KIXIJQTQ\QM[ NWZ XZWKM[[ing pimentos expanded. With as many as 20 processing plants, Georgia led the nation in processing and production. By 1950, pimento acreage peaked at 32,000 acres, _Q\P I ^IT]M WN UQTTQWV 0W_M^MZ L]ZQVO \PM aMIZ[ IN\MZ ?WZTL ?IZ 11 XZWL]Ktion began to decline. Growing peppers was labor-inten[Q^M IVL XZW^QLML TW_ ZM\]ZV[ [W UIVa NIZUMZ[ \]ZVML \W W\PMZ KZWX[ 1V ILLQ\QWV NIZUMZ[ WN\MV XTIV\ML XQUMV\W[ WV \PM [IUM TIVL aMIZ IN\MZ aMIZ [W K]U]TI\Q^M QV[MK\ IVL disease problems eventually lowered production. Despite the decline in production over the past 30 years, the state continues to lead the nation in pimento processing, with UW[\ WN \PM XMXXMZ[ VW_ OZW_V ]VLMZ KWV\ZIK\ QV )TIbama and Tennessee. 15

The Pickers and Packers š<PMZM _I[ 8WUWVI IVL 3QVO 8PIZZ IVL *M[\KW°J]\ _M just called them all ‘the cannery,’ says Margaret Harris. “Men would ride through the neighborhood in the sumUMZ IVL I[S \PM SQL[ QN \PMa _IV\ML I RWJ 1V \PW[M LIa[ they didn’t care how old you was – they just wanted to know could you work? When I was 13, I worked at the KIVVMZa \W J]a Ua KTW\PM[ NWZ [KPWWT Âş 5IZa ,I^Q[ _MV\ \W _WZS QV KIVVMZQM[ QV /ZQNĂ…V BMJ]TWV and Meansville, starting in 1958. At that time, her husband worked in town, and she and her children worked \PM NIZU _PMZM \PMa OZM_ KW\\WV KWZV IVL XQUMV\W[ “On sunny days I picked cotton, and when it rained I went \W \PM KIVVMZa 7VKM Ua SQL[ OW\ ]X \W [QbM 1 _MV\ \W _WZS I\ \PM KIVVMZa N]TT \QUM Âş 6W_ aMIZ[ WTL 5[ ,I^Q[ made a dollar an hour in 1958. “Man, we were rich!â€? she exclaims. The cannery shut down in 1995, and Ms. ,I^Q[ _MV\ \W _WZS I[ I KINM\MZQI _WZSMZ NWZ 8QSM +W]V\a ;KPWWT[ ?PMV [PM Y]Q\ \PM KIVVMZa IN\MZ aMIZ[ 5[ ,I^Q[ _I[ UISQVO XMZ PW]Z *]\ [PM [Ia[ TQNM _I[VÂź\ as expensive back then. “We ate better then, and I could J]a Ua SQL[Âź [KPWWT KTW\PM[ ?M PIL \W PI^M \_W [M\[ ¡ NWZ winter and summer school.â€? ;WUM WN \PM XTIV\[ _MZM [MI[WVIT J]\ \PM /ZQNĂ…V KIVVMZa N]VK\QWVML aMIZ ZW]VL <PM XMXXMZ[ [\IZ\ML QV ;MX\MUJMZ but then there were potatoes in October and peaches June, July, and August. In between, workers would can pork ‘n’ beans, turnips, or yams. Over her 27 years with the canneries, Ms. Davis worked in just about every position at the XTIV\ ¡ M^MV QV \PM _IZMPW][M <PM [PQN\[ I\ \PM /ZQNĂ…V XTIV\ _MZM PW]Z[ TWVO LIa[ XMZ _MMS J]\ \PW[M I\ \PM *M[\KW XTIV\ QV BMJ]TWV _MZM [WUM\QUM[ PW]Z[ IVL days per week. “Some nights we’d have a revival going WV J]\ I\ Ă…^M WÂźKTWKS \PMaÂźL KWUM QV \PMZM _Q\P I TWIL WN peaches.â€? Peaches had to be processed immediately, so the workers had to stay, no matter how long it took.

<PM [MML[ IVL [SQV[ NZWU \PM XQUMV\W[ _MZM \ZMI\ML IVL L]UXML QV\W 8W\I\W +ZMMS _PQKP ZIV JMPQVL 8QVM >ITTMa :WIL \W <PM ,IQZa IVL WV \W th Street. There the pimentos made their presence known, even to those who didn’t _WZS QV \PM QVL][\Za 7VM TWVO \QUM ZM[QLMV\ WN \PM VMQOPJWZPWWL ZMUMUJMZ[ š?M ][ML \W KITT 8W\I\W +ZMMS Âť;\QVS +ZMMSÂź JMKI][M QV \PM []UUMZ[ _PMV \PMZM _I[VÂź\ IVa IQZ conditioning, we had to keep our windows open, and that XMXXMZ _I[\M KWUQVO LW_V \PM KZMMS [UMTTML I_N]T Âş )KKWZLQVO \W WVM WN /ZQNĂ…VÂź[ NWZMUW[\ IUI\M]Z PQ[\WZQIV[ ?ITTa *ZW_V \PM XTIV\[ IT[W UILM ][M WN XZQ[WV TIJWZ \W XQKS IVL XZWKM[[ š/ZQNĂ…V PIL I /MZUIV 87? +IUX where the Heritage Apartments are now. There were 800 XZQ[WVMZ[ PW][ML \PMZM ¡ WN \PMU _WZSML I\ \PM 8WUWVI 8ZWL]K\[ KIVVMZa IVL _MZM \Z]KSML \W \PM XMIKP orchard.â€? )T\PW]OP Ă…MTL[ WN XQUMV\W XMXXMZ[ IZM VW TWVOMZ I KWUmon sight in Georgia, the crop has made its mark in the state. At one time, it provided a new crop to Georgia’s LQ^MZ[QĂ…ML IOZQK]T\]ZM KZMI\ML \PW][IVL[ WN RWJ[ NWZ /MWZOQIV[ IVL ILLML UQTTQWV[ WN LWTTIZ[ \W \PM [\I\MÂź[ MKWVWUa But more importantly, it provided the processing plants IVL TMILMZ[PQX \PI\ TML \W \PM OMVMZIT M`XIV[QWV WN \PM canning industry.

Margaret Harris worked on the machine that took the core W]\ WN \PM XQUMV\W[ š1\ _W]TL R][\ OW IZW]VL QV I KQZKTM and you had to stick the peppers on there upside down. <PM XW\I[P JI\P \PMa ][ML \W OM\ \PM [SQV WNN \PM XMXpers would eat into the skin on our hands. Sometimes we had OTW^M[ J]\ [WUM\QUM[ _M LQLVÂź\ )VL \PMZM _I[ I NWZMUIV _PW would come around to make sure everybody was working.â€?

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“Men would ride through the neighborhood in the summer and ask the kids if they wanted a job. In those days, they didn’t care how old you was – they just wanted to know could you work? When I was 13, I worked at the cannery to buy my clothes for school.”

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BY KD F OODIE CH AD MCDAN IEL BBQ SAUCE Ingredients 2 c. ketchup 1 c. water 3/4 cup apple cider vinegar 1 T. lemon juice 2 T. Worcestershire sauce 10 T. light brown sugar 1 T. ground mustard 1/2 T. ancho chile powder 1/2 T. fresh ground black pepper 1/2 T. onion powder 1/2 T. garlic powder Combine all ingredients. Bring to a boil and simmer for 30 minutes.

RUB

COOKED ON A:

Ingredients 1 c. dark brown sugar 3/4 c. white sugar 3/4 c. paprika 1/4 c. kosher salt 1/4 c. garlic powder 2 T. ground rosemary 2 T. ground black pepper 2 T. ancho chile powder 2 T. onion powder 1 T. lemon pepper Mix thoroughly, breaking up chunks. Store in airtight container.

F O R MO R E INFO O N PR IMO GR ILLS C A LL JA MES JENKI NS AT PIGGLY W IGGLY I N GR IFFIN 7 70-­468-­4149

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PULLED PORK Instructions Buy a well marbled boston butt (5-9lbs). Trim the excess fat from the fat cap, leaving an 1/8 of an inch. Coat the butt with vegatable oil. Apply rub liberally, 1/4 to 1/2 a cup should be plenty for a large-sized butt. Don’t forget the nooks and crannies! Let rest in the refrigerator for a few hours. Keep butt at room tempurature an hour before placing on the smoker/grill. Using butcher’s twine, truss the butt to a uniform thickness.

Set up your grill for indirect cooking at 225-250 degrees. Place a drip plan filled with water or apple juice under the grill grate. Once you’re at a steady temperature, place the butt above the pan on the grate. Throw a few pre-soaked (in water) peach wood chunks directly over the coals and close the grill. Cooking time should be anywhere from 1 1/2-2 hours per pound of meat. You’re aiming for an internal temp of 190 in the thickest part of the meat. You’re going to need an instant-read thermometer. If you don’t have one, get one. Open the grill only to add more charcoal. When you’ve reached an internal temp of 150-160 the connective tissues and fat are beginning to break down; this is a good thing. This process will cause the meat temp to “stall” for a few hours. Once they’ve broken down the internal temp will begin to rise again. When you’ve reached 190 degrees, using a glove, try to wiggle the blade bone. It should move around easily when the meat is done. If not, drop the temp down to 200* and continue for another 30 minutes or so, or until the bone is loose. Remove from grill and double wrap in aluminum foil and allow the meat to rest and cool for about an hour. Once the meat has cooled down, shred the meat with forks, removing the blade bone (your dog will love you) and excess fat. Douse meat with apple cider vinegar, about a tablespoon per pound. Find yourself some sort of bread and enjoy!

Note: Go easy on the bbq sauce! You’ve worked hard to get some great tasting pork, why cover it up? Yield: 3 nice-sized sandwiches per uncooked pound.

19

Hobbs

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Paparazzi

HEADLINE: United Bank Sponsors Extreme Makeover: Home Edition For more cool pics, find United Bank on Facebook. Group photo: United Bankers at the construc-­ tion site on Day 1 of Extreme Makeover: Home Edition in Madison. L to R -­ Clay McDaniel, Michele McDaniel, John Edwards, Ashley Edwards, Andie Grant, Lane Coggins, Tom Greenfield, Carolyn Carter, Russell, Carter, Stacey Lancaster and Joey Lancaster All photos are by Adrianne Kimbrell, courtesy of United Bank

Pictured are Dr. Bill Hardee, Senior Pastor at First Baptist Church, Helen Gessey, President of Georgia Preschool Association and Diane Lamb, Weekday Director at First Baptist Church and District 6 Georgia Preschool Association Representative as they welcome attendees to First Baptist. District 6 of the Georgia Preschool Association held a conference for the thirteen counties that are a part of District 6. This event was attended by approximately 150 weekday teachers and staff representing 17 different schools around the area.

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21

LOCKOUT LIFTED

MOVING PAST THE LOCKOUT AND INTO THE SEASON BY TAYLOR GANTT

FINALLY FINISHED

For  months  on  end,  we  watched  as  the  owners  and  the  players  of  the  NFL  fought  over  league  issues  like  children  bickering  over  candy.  With  no  end  in  sight,  the  lockout  was  dragged  out  through  the  spring  and  into  the  sweltering  heat  of  summer.  Would  the  season,  just  a  few  short  months  away,  be  swept  away  by  distrust  and  avarice? Well,  now  we  all  know  the  answer!  With  the  preseason  on  the  horizon,  the  NFL  owners  and  the  Players  Association  put  prior  indignities  aside  and  moved  forward  with  a  new,  10-­year  Collective  Bargaining  Agreement.  Over  four  months  of  negotiations,  backbiting,  and  deliberation  led  to  the  reinstatement  of  professional  football.  But  with  so  little  time  left  before  the  season  begins,  months  of  training  and  team  building  must  be  done  in  weeks.  Free  agency  (FA),  which  should  have  been  started  months  ago,  has  become  a  feeding  frenzy  for  teams  looking  to  upgrade  at  vital  positions.  Here  are  a  few  of  my  picks  as  winners  in  this  compartmentalized  signing  period.

NEW ENGLAND PATRIOTS

Once  again,  Bill  Belichick  looks  to  take  another  team’s  trash  and  turn  it  into  treasure  by  signing  disgruntled  DT  Albert  Haynesworth  and  mouthy  WR  Chad  Johnson  (formerly  Ochocinco,  formerly  Johnson).  Both  veterans  had  down  years  in  2010  and  were  acquired  for  very  low  draft  picks.  We’ve  seen  them  do  it  before  (e.g.,  Randy  Moss),  but  only  time  will  tell  if  it  will  work  again.  Re-­signed:  OL  Matt  Light,  OL  Logan  Mankins,  RB  Kevin  Faulk.

GETTING READY

With  the  pre-­season  already  under  way,  the  NFL  is  in  full  swing  once  more.  So  many  questions  remain  to  be  answered:  Can  Aaron  Rodgers  and  the  Packers  repeat  as  champions?  Will  the  lack  of  Organized  Team  Activities  (OTAs),  due  to  the  lockout,  hamper  the  young  players  early  in  the  season?  Will  fans  resent  the  league  for  the  lockout,  or  will  business  go  on  as  usual?  We’ll  have  to  wait  for  answers,  but  one  thing  is  certain‌ The  game  is  back,  and  I  couldn’t  be  happier.

If  you  have  any  comments,  predictions,  or  opinions  on  the  upcoming  football  season,  visit  the  Kitchen  Drawer  page  on  Facebook  and  leave  your  thought.  If  it’s  insightful,  LQWHUHVWLQJ DQG FRKHUHQW \RX PD\ ÂżQG LW LQ WKH QH[W LVVXH

WINNERS

PHILADELPHIA EAGLES

Already  dubbed  by  some  members  of  the  media  (and  a  few  players)  as  the  â€œdream  team,â€?  the  Eagles  made  the  biggest  splash  in  FA  by  signing  CB  Nnamdi  Asomugha,  widely  considered  to  be  the  best  coverage  man  in  the  game.  They  also  added  another  great  cornerback  by  trading  backup  QB  Kevin  Kolb  to  the  Cardinals  for  Dominique  Rodgers-­Cromartie.  To  replace  Kolb,  the  Eagles  signed  troubled  QB  Vince  Young  to  back  up  Michael  Vick.  Other  notables:  RB  Ronnie  Brown,  DE  Jason  Babin,  DT  Cullen  Jenkins.

ATLANTA FALCONS

After  drafting  speed-­demon  WR  Julio  Jones,  the  Falcons  VROYHG WKHLU GHIHQVLYH OLQH GH¿FLHQF\ E\ FRD[LQJ '( 5D\ Edwards  to  the  ATL.  Quick,  young,  and  talented,  Edwards  looks  to  compliment  John  Abraham  and  give  the  team  a  much-­needed  pass  rush.  Re-­signed:  OL  Tyson  Clabo,  OL  Justin  Blalock,  CB  Brent  Grimes,  RB  Jason  Snelling.

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Beck, Owen & Murray

Attorneys James R. Fortune, Jr. William M. Dallas III

One Griffin Center, Suite 600 100 South Hill Street Griffin, GA 30223 770-227-4000 Office 770-229-8524 Fax information@beckowen.com www.beckowen.com

Stephanie W. Windham Samuel A. Murray, Jr. Charles D. Jones Janice M. Wallace

Areas of Practice

Beck, Owen & Murray is a full-service law firm, practicing in most areas of civil and criminal law. Our practice areas include bankruptcy, business law, criminal defense, collections, consumer debt, legal defense, estate planning and probate, family law, mediation, personal injury/wrongful death, local government law, insurance defense litigation, worker’s compensation, and commercial and residential real estate.

At t or n e y s at l aw

Griffin Country Club is proud to announce the appointment of our new chef, Chef Juan Hill. Chef Juan has 30 years’ experience from Las Vegas to Dirty Red’s Café in Griffin.

For updates on events or to receive coupons join our email club at www.griffincc.com Social Single $55 per month Social Family $95 per month Junior Family $110 per month (Under 35 years) Non Resident Family $125 per month (20 miles outside city limits) Full Founder Family $215 per month Golf $140 per month Open to the public on Wednesday for lunch (11:30-2pm) & Wednesday/Thursdays (6-9pm) Jailhouse beer on sale at Griffin Country Club bar!

43 0 C oun try C lub Drive | Griffin, GA | 770-228-071 0 26

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SAY CHEESE! BY RACHEL SCOGGINS

ast December, Kathy Cleveland found she had too much milk and didn’t have a clue what to do with it. Instead of throwing it out like many others would have, she decided to use it ƚŽ ŵĂŬĞ ŚĞƌ ŽǁŶ ĐŚĞĞƐĞ͘ ŌĞƌ ĐŚĞĐŬŝŶŐ ŽƵƚ Ă ůŝďƌĂƌLJ book on cheese making, she spent three weeks in a recliner reading, studying, and even sleeping cheese. That’s how she became known to locals as The Cheese Queen.

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<ĂƚŚLJ ŵĂĚĞ ŚĞƌ ĮƌƐƚ ĐŚĞĞƐĞ ʹ Ă ĨĂƌŵŚŽƵƐĞ ĐŚĞĚĚĂƌ ʹ on December 14, 2010, and there has been no stop-­‐ ping her since. In only nine short months, she has ex-­‐ ƉĞƌŝŵĞŶƚĞĚ ǁŝƚŚ ŽǀĞƌ ϮϬ ĚŝīĞƌĞŶƚ ǀĂƌŝĞƟĞƐ ŽĨ ĐŚĞĞƐĞƐ͕ ĂŶĚ ŝŶ Ăůů ŚĂƐ ŵĂĚĞ ŚƵŶĚƌĞĚƐ ŽĨ ďĂƚĐŚĞƐ͘ sĂƌŝĞƟĞƐ ŝŶĐůƵĚĞ ǁŚŝƚĞ ĂŶĚ LJĞůůŽǁ ĐŚĞĚĚĂƌ͕ ŐŽƵĚĂ͕ ďůĞƵ͕ ƌŝĐŽƩĂ͕ ďƌŝĞ͕ ŵĂŶĐŚĞŐŽ͕ ƉĂƌŵĞƐĂŶ͕ ĨĞƚĂ͕ ŵĂƐĐĂƌƉŽŶĞ͕ ƌĂĐůĞƩĞ͕ ƐƟůƚŽŶ͕ ĂŶĚ ĐƌĞĂŵ ĐŚĞĞƐĞ͘ Kathy specializes in raw milk cheeses, which means the milk used in the recipes is fresh milk purchased from local farms at $7/gallon. This milk has been ƐƉĂƌĞĚ ƚŚĞ ƉĂƐƚĞƵƌŝnjĂƟŽŶ ĂŶĚ ŚŽŵŽŐĞŶŝnjŝŶŐ ƉƌŽ-­‐ ĐĞƐƐĞƐ͘ ͞dŚĞƌĞ͛Ɛ ŶŽ ĐŽŵƉĂƌŝƐŽŶ ƚŽ ƚŚĞ ƐƚƵī LJŽƵ ďƵLJ ŝŶ the grocery store,” Kathy says of using raw milk over the pasteurized milk most people drink. “You’ve got a dead product, pasteurized milk, compared to a fresh product, raw milk.” The problem with raw milk is that legally, farms and other providers can sell it only when labeled “for pet use only.” But Kathy drinks only raw milk now and doesn’t even consider using what she considers inferior milk. “If raw milk tastes this much ďĞƩĞƌ͕ ŚŽǁ ŵƵĐŚ ďĞƩĞƌ ǁŝůů ƚŚĞ ƌĂǁ ŵŝůŬ ĐŚĞĞƐĞ ďĞ͍͟

While it doesn’t stop people from drinking the milk ;ĚƌŝŶŬŝŶŐ ƌĂǁ ŵŝůŬ ƐƟůů ŝƐŶ͛ƚ ŝůůĞŐĂůͿ͕ ŝƚ ĚŽĞƐ ŚĂŵƉĞƌ ŽƉƉŽƌƚƵŶŝƟĞƐ ĨŽƌ ƐĞůůŝŶŐ͘ <ĂƚŚLJ͛Ɛ ƵůƟŵĂƚĞ ĐŚĞĞƐĞ dream is to make and sell raw-­‐milk cheeses for a liv-­‐ ing, but because of the strict raw-­‐milk cheese laws, it seems this will never be a reality for her. Currently, raw cheeses can be sold legally if they have aged ŵŽƌĞ ƚŚĂŶ ϲϬ ĚĂLJƐ͕ ďƵƚ ƌĞŐƵůĂƟŽŶƐ ĂƌĞ ŵŽǀŝŶŐ ƚŽǁĂƌĚ making all sales of raw-­‐milk cheeses illegal. However ŝŶ ŽƚŚĞƌ ĐŽƵŶƚƌŝĞƐ͕ ƐƵĐŚ ĂƐ &ƌĂŶĐĞ͕ ƚŚĞ ƌĞŐƵůĂƟŽŶƐ ĂƌĞ not as stringent. To get the full experience, Kathy invited me into her ŚŽŵĞ ƚŽ ƉĂƌƟĐŝƉĂƚĞ ĮƌƐƚŚĂŶĚ ŝŶ ƚŚĞ ĐŚĞĞƐĞͲŵĂŬŝŶŐ process. As soon as I walked inside, I was immediately ƉƌŝǀLJ ƚŽ ƚŚĞ ĐƌĞĂƟŽŶ ŽĨ ŽŶĞ ŽĨ <ĂƚŚLJ͛Ɛ ĨĂǀŽƌŝƚĞ ĂŶĚ most commonly made cheeses, the English farmhouse ĐŚĞĞƐĞ ʹ Ă ƐŽŌ͕ ĨƌĞƐŚ ĐŚĞĞƐĞ ƚŚĂƚ ŝƐ ŶŽƚ ĂŐĞĚ Ăƚ Ăůů͘ /ƚ ŬĞĞƉƐ ŽŶůLJ ϭϬ ĚĂLJƐ ĂŶĚ ŝƐ ďĞƩĞƌ ĂŌĞƌ ŝƚ ŚĂƐ ƐĞƚ ĨŽƌ Ăƚ least two days.

A pot full of English farmhouse was already in the making when I arrived. A large island stands in the middle of her kitchen with two metal sinks installed ƐƉĞĐŝĮĐĂůůLJ ĨŽƌ ĐŚĞĞƐĞ ŵĂŬŝŶŐ͘ KŶĞ ƐŝĚĞ ŽĨ ƚŚĞ ƐŝŶŬ ǁĂƐ ĮůůĞĚ ǁŝƚŚ ŚŽƚ ǁĂƚĞƌ ŝŶ ǁŚŝĐŚ Ă ůĂƌŐĞ ŵĞƚĂů ƉŽƚ ǁĂƐ ƐƵƐƉĞŶĚĞĚ͘ dŚĞ ŵĞƚĂů ƉŽƚ ǁĂƐ ĮůůĞĚ ǁŝƚŚ ƌĂǁ ŵŝůŬ ĂŶĚ ƌĞŵĂŝŶĞĚ ŝŶ ƚŚĞ ǁĂƚĞƌ ƵŶƟů ƚŚĞ ǁĂƚĞƌ ƌĞĂĐŚĞĚ precisely 90 degrees. At this point, the pot was removed and inoculated with the culture, which is put-­‐ ƟŶŐ ũƵƐƚ Ă ďŝƚ ŽĨ ďĂĐƚĞƌŝĂ ŽŶ ƚŽƉ ŽĨ ƚŚĞ ĐŚĞĞƐĞ͘ dŚĞ ĐƵů-­‐ ƚƵƌĞ ĚŝƐƐŽůǀĞĚ ŽŶ ƚŽƉ ĨŽƌ ĮǀĞ ŵŝŶƵƚĞƐ͖ ƚŚĞŶ͕ ŝŶƐƚĞĂĚ ŽĨ ƐƟƌƌŝŶŐ͕ <ĂƚŚLJ ƉƵƐŚĞĚ ĚŽǁŶ ƚŚĞ ĐŚĞĞƐĞ ǁŝƚŚ Ă ƐƉŽŽŶ͕ which mixed the culture in. The next step was to add ZĂǁ ŵŝůŬ ƚĞŶĚƐ ƚŽ ďĞ ŵŽƌĞ ĚŝĸĐƵůƚ ƚŽ ŽďƚĂŝŶ͕ ĂŶĚ ŝŶ rennet, an enzyme from a calf’s stomach that helps some states you can’t buy it at all. In states such as digest the mother’s milk. The rennet aids in curdling Arkansas, Delaware, and Michigan any sale of raw the milk. Then the pot was returned to the 90 degree ŵŝůŬ ʹ ĨŽƌ ŚƵŵĂŶ Žƌ ĂŶŝŵĂů ĐŽŶƐƵŵƉƟŽŶ ʹ ŝƐ ŝůůĞŐĂů͖ ŝŶ ǁĂƚĞƌ ĂŶĚ ůĞŌ ƚŚĞƌĞ ĨŽƌ ĂŶ ŚŽƵƌ ĂŶĚ ĮŌĞĞŶ ŵŝŶƵƚĞƐ other states, the sale is legal or the sale is legal for ani-­‐ ǁŚŝůĞ ŝƚ ĐƵƌĚůĞĚ͘ ŌĞƌ ǁĂŝƟŶŐ͕ ƐŚĞ ƉůĂĐĞĚ ƚŚĞ ĐŚĞĞƐĞ ŵĂů ĐŽŶƐƵŵƉƟŽŶ ŽŶůLJ͘ /Ŷ ƚŚĞ ƐƚĂƚĞ ŽĨ 'ĞŽƌŐŝĂ͕ ƚŚĞ ƐĂůĞ ŝŶƚŽ ŵŽůĚƐ ŝŶ ƚŚŝŶ͕ ŚŽƌŝnjŽŶƚĂů ĚŝƐŬƐ͘ ŌĞƌ ϭϮ ŚŽƵƌƐ ŽĨ ŽĨ ƌĂǁ ŵŝůŬ ŚĂƐ ďĞĞŶ ďĂŶŶĞĚ ĨŽƌ ŚƵŵĂŶ ĐŽŶƐƵŵƉƟŽŶ ĚƌĂŝŶŝŶŐ ĞdžĐĞƐƐ ǁĂƚĞƌ ĂŶĚ ǁŚĞLJ͕ ƐŚĞ ǁŝůů ŇŝƉ ƚŚĞ ŵŽůĚƐ ƚŚƌŽƵŐŚ ƚŚĞ ŝŶƚĞƌƉƌĞƚĂƟŽŶ ŽĨ ƚŚĞ 'ĞŽƌŐŝĂ ĂŝƌLJ Đƚ ŽĨ for another 12 hour drain, then cover both sides with 1980 and the Pasteurized Milk Ordinance of 2003, but ƐĂůƚ ĂŶĚ ůĞƚ ŝƚ ĚƌĂŝŶ ŽŶĞ ĮŶĂů ƟŵĞ͘ ŝƚ ŝƐ ůĞŐĂů ĨŽƌ ĂŶŝŵĂů ĐŽŶƐƵŵƉƟŽŶ ŝĨ ŽďƚĂŝŶĞĚ ĨƌŽŵ Ă licensed distributor. dŚĞ ĞŶƟƌĞ ƌĞĐŝƉĞ ŵĂŬĞƐ ĨŽƵƌ ŵŽůĚƐ ĂŶĚ ƵƐĞƐ ƚǁŽ ĂŶĚ a half gallons of milk. The cost of the milk alone puts w w w.k it chendr aw er.net

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“FOR ME, CHEESE MAKING IS PART OF HOME RAISING”

the cost of making the cheese at $17.50, but that doesn’t take into account the larger containers of bacteria and rennet purchased along ǁŝƚŚ ƚŚĞ ĞƋƵŝƉŵĞŶƚ͘ ͞/ ĐĂŶ͛ƚ ĂīŽƌĚ ƚŽ ƐƚŽƉ ŵĂŬŝŶŐ ĐŚĞĞƐĞ͕͟ <ĂƚŚLJ ũŽŬĞƐ͘ /Ŷ ĂĚĚŝƟŽŶ ƚŽ ĐŚĞĞƐĞ ŵŽůĚƐ ĂŶĚ ŝŶŐƌĞĚŝĞŶƚƐ͕ ƐŚĞ ŚĂƐ ƉƵƌĐŚĂƐĞĚ ĐŚĞĞƐĞĐůŽƚŚ͕ Ă ͞ƐƟŶŬLJ ĐŚĞĞƐĞ ĐŽŽůĞƌ͕͟ Ă ƌĞĨƌŝŐĞƌĂƚŽƌ ũƵƐƚ ĨŽƌ ĂŐŝŶŐ ĐŚĞĞƐĞ͕ Ă ƐƉĞĐŝĂů ĐŽŽůĂŶƚ ĐŽŶƚƌŽů ĨŽƌ ƚŚĞ ƌĞĨƌŝŐĞƌĂƚŽƌ͕ ŵƵůƟƉůĞ ƚŚĞƌ-­‐ mometers, wax for rinds, and a large cheese press. Although cheese making has required so much equipment, she doesn’t mind. “ There’s ũƵƐƚ ŶŽƚŚŝŶŐ ůŝŬĞ ŝƚ͘͟ Some cheeses, like the English farmhouse, can be eaten a few days ĂŌĞƌ ŵĂŬŝŶŐ͘ KƚŚĞƌ ĐŚĞĞƐĞƐ ŵƵƐƚ ďĞ ĂŐĞĚ͘ <ĂƚŚLJ͛Ɛ ĐŚĞĞƐĞ ƌĞĨƌŝŐĞƌĂ-­‐ tor is carefully temperature controlled, always set between 51 and 55 degrees, and twice each day she must spray down the walls to keep the moisture level high. In the refrigerator, she has cheeses aging that ǁĞƌĞ ŵĂĚĞ ǁŚĞŶ ƐŚĞ ĮƌƐƚ ďĞŐĂŶ ĐŚĞĞƐĞ ŵĂŬŝŶŐ ďĂĐŬ ŝŶ ĞĐĞŵďĞƌ͖ she’s made many kinds of cheese that she hasn’t even tasted yet. Many cheeses in the refrigerator are covered in mold, but unlike mold on most food, this is a good thing. Mold means the cheese is going ƚŚƌŽƵŐŚ ƚŚĞ ĐŽƌƌĞĐƚ ƉƌŽĐĞƐƐĞƐ͘ ǀĞƌLJ ƐŽ ŽŌĞŶ͕ <ĂƚŚLJ ŵƵƐƚ ƚĂŬĞ ƚŚĞ ŵŽůĚLJ ĐŚĞĞƐĞ ĂŶĚ ǁĂƐŚ ƚŚĞ ŵŽůĚ Žī͘ ^ŽŵĞ ĐŚĞĞƐĞƐ͕ ƐƵĐŚ ĂƐ ŵŝůŬ cheddars, age for only a few months, while others, such as sharp cheddars and parmesan, age for up to a year. tŚĞŶĞǀĞƌ ƐŚĞ ŐĞƚƐ ŵŝůŬ͕ <ĂƚŚLJ ǁŝůů ŵĂŬĞ ĐŚĞĞƐĞ ĨŽƌ ƚǁŽ ĚĂLJƐ ĂŌĞƌ-­‐ ǁĂƌĚ͕ ďƵƚ ƚŚĞŶ ǁŽŶ͛ƚ ŵĂŬĞ ŝƚ ĂŐĂŝŶ ƵŶƟů ƐŚĞ ƉŝĐŬƐ ƵƉ ŵŽƌĞ ŵŝůŬ͘ ͞/ ĚŽŶ͛ƚ ƐƉĞŶĚ ŵŽƐƚ ŽĨ ŵLJ ƟŵĞ making cheese,” Kathy says. Much of the cheese mak-­‐ The cat is out of the bag... ŝŶŐ ƉƌŽĐĞƐƐ ŝƐ ǁĂŝƟŶŐ ĨŽƌ ƚŚĞ There is a new place for gifts! cheeses to be ready for the next step. However, she does admit, “I spend most of my ƟŵĞ ƚŚŝŶŬŝŶŐ ĂďŽƵƚ ĐŚĞĞƐĞ͘͟ ůƚŚŽƵŐŚ ƚŚĞ ĞŶƟƌĞ ƉƌŽĐĞƐƐ ʹ ŽŶĞ ƚŚĂƚ ƐƉĂŶƐ ŵƵůƟƉůĞ ĚĂLJƐ ʹ ƐĞĞŵƐ ĚĂƵŶƟŶŐ͕ <ĂƚŚLJ ƐǁĞĂƌƐ that cheese making is very simple. Because of her zeal for the hobby, she would love to teach cheese making to locals who are interested in expand-­‐ ing their culinary horizons. “For me, cheese making is part of home raising,” Kathy explains. “It’s a way to feed my family ƐŽŵĞƚŚŝŶŐ ŚĞĂůƚŚŝĞƌ ĂŶĚ ƚĂƐƟĞƌ Christmas Open House than I could before. I can make Nov 14-­16 ƐŽŵĞ ŽĨ ƚŚĞ ĮŶĞƐƚ ĐŚĞĞƐĞƐ ƌŝŐŚƚ 25% OFF here in my own home.” And af-­‐ ƚĞƌ ƚĂƐƟŶŐ ďŽƚŚ ŚĞƌ ĐƌĂĐŬĞĚ ƉĞƉ-­‐ Corner of W. Taylor & 8th St. per gouda and yellow cheddar, I ĂŐƌĞĞ ƚŚĂƚ ƐŚĞ ĚŽĞƐ ũƵƐƚ ƚŚĂƚ͘

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EARLY VOTING BEGINS AUGUST 29TH AT THE SPALDING COUNTY ANNEX

Joel and his wife Debra have lived in Spalding County all of their lives. They have been married for 26 years and have three daughters and one grandson.

770-229-3573

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I’LL FOLLOW AMANDA CERA

ࠒ࠽ ࡇ࠽ࡃ ࡀ࠳࠻࠳࠻࠰࠳ࡀ ࡂ࠶࠳ ࠼࠷࠵࠶ࡂ ࡅ࠳ ࠻࠳ࡂ ˷ ࡂ࠶࠳ ࠲ࡃࡁࡂ ࠽࠴ ࡃࡁ ࡁࡂ࠷࠺࠺ ࠺࠷࠼࠵࠳ࡀ࠷࠼࠵ ࠷࠼ ࡂ࠶࠳ ࠯࠷ࡀ ࠺࠷࠹࠳ ࠯ ࠹࠷ࡁࡁࠍ ࠒ࠽ ࡇ࠽ࡃ ࡀ࠳࠻࠳࠻࠰࠳ࡀ ࠽ࡃࡀ ࠴࠷ࡀࡁࡂ ࠰ࡀ࠳࠯ࡂ࠶ߺ ࠶࠽ࡅ ࡇ࠽ࡃ ࠳ࡆ࠶࠯࠺࠳࠲ ࠯ࡁ ࠗ ࠷࠼࠶࠯࠺࠳࠲ߺ ࡂ࠶࠳ ࡁ࠻࠳࠺࠺ ࠽࠴ ࠶࠽࠼࠳ࡇ ࠯࠼࠲ ࠯࠻࠰ࡀ࠽ࡁ࠷࠯ ࠴࠷࠺࠺࠷࠼࠵ ࠽ࡃࡀ ࠼࠳ࡅ࠺ࡇ ࠴࠽ࡀ࠻࠳࠲ ࠺ࡃ࠼࠵ࡁࠍ ࠢ࠶࠳ ࠺࠯ࡄ࠷ࡁ࠶ ࠺࠳࠯ࡄ࠳ࡁ ࠶ࡃ࠼࠵ ࠯࠰࠽ࡄ࠳ ࡃࡁ ࠺࠷࠹࠳ ࠲ࡀ࠽࠽࠾࠷࠼࠵ ࠴࠯࠼ࡁ ࠯࠼࠲ ࠻࠽ࡄ࠳࠲ ࡅ࠷ࡂ࠶ ࠽ࡃࡀ ࠰ࡀ࠳࠯ࡂ࠶ࡁ߼ ࠧ࠽ࡃ ࡅ࠳ࡀ࠳ ࡂ࠳࠼࠲࠳ࡀ ࠴ࡀ࠽࠻ ࡂ࠶࠯ࡂ ࠴࠷ࡀࡁࡂ ࠻࠽࠻࠳࠼ࡂߺ ࡀ࠳࠯࠱࠶࠷࠼࠵ ࠯࠰࠽ࡄ࠳ ࠻ࡇ ࠶࠳࠯࠲ߺ ࠾ࡃ࠺࠺࠷࠼࠵ ࠯ ࠺࠳࠯࠴ ࡂ࠷࠾ ࡂ࠽ ࠻࠽࠷ࡁࡂ࠳࠼ ࠻ࡇ ࠽࠾࠳࠼ ࠺࠷࠾ࡁ ࡅ࠷ࡂ࠶ ࠲࠳ࡅߺ ࡁࡂࡀ࠽࠹࠷࠼࠵ ࡂ࠶࠳ ࡁࡂࡀ࠯ࡇ ࠰࠯࠼࠲ࡁ ࠽࠴ ࠶࠯࠷ࡀ ࠴ࡀ࠽࠻ ࠻ࡇ ࠳ࡇ࠳ࡁ ࡂ࠽ ࠺࠽࠽࠹ ࠲࠳࠳࠾ ࠷࠼ࡂ࠽ ࠻࠳߼ ̀ ࠡ ࠽ ࠗ ࠯ ࠺ ࡅ ࠯ ࡇ ࡁ ࡀ ࠳ ࠱ ࠽ ࠵ ࠼ ࠷ ࡈ ࠳ ࡇ ࠽ ࡃ ߺ ́ ࡇ ࠽ ࡃ ࡁ ࠯ ࠷ ࠲ ࡂ ࠽ ࠻ ࠳ ߼

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ࠒ࠽ ࡇ࠽ࡃ ࡀ࠳࠻࠳࠻࠰࠳ࡀ ࡂ࠶࠳ ࠾࠽࠻࠳࠵ࡀ࠯࠼࠯ࡂ࠳ ˷ ࡂ࠶࠯ࡂ ࠴ࡃ࠺࠺ߺ ࠰ࡃࡀ࠵ࡃ࠼࠲ࡇ ࠴ࡀࡃ࠷ࡂߺ ࡀ࠷࠾࠳ ࠯࠼࠲ ࠰ࡃ࠺࠵࠷࠼࠵ࠍ ࠧ࠽ࡃ ࡂ࠽࠽࠹ ࠷ࡂ ࠷࠼ ࡇ࠽ࡃࡀ ࠶࠯࠼࠲ߺ ࡀ࠷࠾࠾࠷࠼࠵ ࠷ࡂ ࠽࠾࠳࠼ ࡅ࠷ࡂ࠶ ࡇ࠽ࡃࡀ ࠰࠯ࡀ࠳ ࠴࠷࠼࠵࠳ࡀࡁߺ ࠸ࡃ࠷࠱࠳ࡁ ࡂࡀ࠯࠷࠺࠷࠼࠵ ࠲࠽ࡅ࠼ ࡇ࠽ࡃࡀ ࡅࡀ࠷ࡁࡂࡁ߼ ࠗ ࡅ࠯ࡂ࠱࠶࠳࠲ ࡇ࠽ࡃߺ ࡁ࠷࠺࠳࠼ࡂߺ ࡅ࠯࠼ࡂ࠷࠼࠵ߺ ࠱ࡀ࠯ࡄ࠷࠼࠵ ࠳ࡄ࠳ࡀࡇࡂ࠶࠷࠼࠵ ࡇ࠽ࡃ ࠱࠽ࡃ࠺࠲ ࠵࠷ࡄ࠳߼ ࠡ࠳࠳࠲ࡁ ࠳ࡆ࠾࠽ࡁ࠳࠲ࠉ ࡇ࠽ࡃ ࠰࠯࠺࠯࠼࠱࠳࠲ ࠽࠼࠳ ࡂ࠶࠳࠼ ࠯࠼࠽ࡂ࠶࠳ࡀ ࠽࠼ ࡇ࠽ࡃࡀ ࠴࠷࠼࠵࠳ࡀࡂ࠷࠾ߺ ࡁ࠺࠷࠾࠾࠳࠲ ࠷ࡂ ࠰࠳ࡂࡅ࠳࠳࠼ ࠻ࡇ ࠺࠷࠾ࡁ ࠯࠼࠲ ࠲࠳࠾࠽ࡁ࠷ࡂ࠳࠲ ࡇ࠽ࡃࡀ ࠵࠷࠴ࡂ ࠽࠼ ࠻ࡇ ࡂ࠽࠼࠵ࡃ࠳߼ ̀ࠧ࠽ࡃ ࠯ࡀ࠳ ࠷࠼ ࠻࠳ߺ ࠾࠯ࡀࡂ ࠽࠴ ࠻࠳ ࠯࠺ࡅ࠯ࡇࡁߺ́ ࠗ ࡁ࠯࠷࠲ ࡂ࠽ ࡇ࠽ࡃ߼ ࠒ࠽ ࡇ࠽ࡃ ࡀ࠳࠻࠳࠻࠰࠳ࡀ ࡅ࠶࠳࠼ ࡂ࠶࠳ ࠵࠯ࡀ࠲࠳࠼ ࡂࡃࡀ࠼࠳࠲ ࡂ࠽ ࠲࠳ࡁ࠳ࡀࡂߺ ࡅ࠶࠳࠼ ࡅ࠳ ࠱࠺࠽ࡂ࠶࠳࠲ ࠽ࡃࡀࡁ࠳࠺ࡄ࠳ࡁ ࠷࠼ ࠺࠳࠯ࡄ࠳ࡁ ࠯࠼࠲ ࡅ࠯࠺࠹࠳࠲ ࠰࠯ࡀ࠳࠴࠽࠽ࡂ ࠷࠼ࡂ࠽ ࡂ࠶࠳ ࡃ࠼࠹࠼࠽ࡅ࠼ߺ ࡂ࠶࠳ ࠶࠳࠯ࡂ ࠽࠴ ࡂ࠶࠳ ࡁ࠯࠼࠲ ࠰ࡃࡀ࠼࠷࠼࠵ ࠰࠺࠷ࡁࡂ࠳ࡀࡁ ࠷࠼ࡂ࠽ ࠽ࡃࡀ ࠼࠳ࡅ࠰࠽ࡀ࠼ ࡁ࠹࠷࠼ࠍ ࠒ࠽ ࡇ࠽ࡃ ࡀ࠳࠻࠳࠻࠰࠳ࡀ ࡁ࠱࠽࠽࠾࠷࠼࠵ ࠻࠳ ࠷࠼ࡂ࠽ ࡇ࠽ࡃࡀ ࠯ࡀ࠻ࡁߺ ࠱࠯ࡀࡀࡇ࠷࠼࠵ ࠻࠳ ࡃ࠼ࡂ࠷࠺ ࡇ࠽ࡃ ࠴࠳࠺࠺ ࠳ࡆ࠶࠯ࡃࡁࡂ࠳࠲ ࡂ࠽ ࡇ࠽ࡃࡀ ࠹࠼࠳࠳ࡁߺ ࠻ࡇ ࡂ࠳࠯ࡀࡁ ࠴࠯࠺࠺࠷࠼࠵ ࠺࠷࠹࠳ ࠲࠳ࡅ ࠽࠼ࡂ࠽ ࡇ࠽ࡃࡀ ࠾࠯ࡀ࠱࠶࠳࠲ߺ ࠱ࡀ࠯࠱࠹࠳࠲ ࠺࠷࠾ࡁࠍ ࠗ ࡀ࠳ࡁࡂ࠳࠲ ࡇ࠽ࡃ ࠷࠼ ࡂ࠶࠳ ࡁ࠶࠯࠲࠳ ࠽࠴ ࠯ ࡁ࠶ࡀ࠷ࡄ࠳࠺࠳࠲ ࡂࡀ࠳࠳ ࠯࠼࠲ ࡁ࠳࠯ࡀ࠱࠶࠳࠲ ࠴࠽ࡀ ࡅ࠯ࡂ࠳ࡀߺ ࠱࠯ࡀࡀ࠷࠳࠲ ࠷ࡂ ࠰࠯࠱࠹ ࡂ࠽ ࡇ࠽ࡃ ࠷࠼ ࠻ࡇ ࠻࠽ࡃࡂ࠶ߺ ࠼࠳ࡄ࠳ࡀ ࡁࡅ࠯࠺࠺࠽ࡅ࠷࠼࠵ ࠯ ࠲ࡀ࠽࠾߼ ࠗ ࡂ࠷࠺ࡂ࠳࠲ ࡇ࠽ࡃࡀ ࠱࠶࠷࠼ ࡃ࠾ ࡂ࠽ࡅ࠯ࡀ࠲ ࠻ࡇ ࠺࠷࠾ࡁߺ ࡂ࠶࠳࠼ ࠾ࡃࡁ࠶࠳࠲ ࡂ࠶࠳ ࡁࡃࡁࡂ࠯࠷࠼࠷࠼࠵ ࠺࠷࠿ࡃ࠷࠲ ࠷࠼ࡂ࠽ ࡇ࠽ࡃ߼ ̀ࠧ࠽ࡃ ࠯ࡀ࠳ ࡂ࠶࠳ ࡅ࠯ࡂ࠳ࡀ ࠽࠴ ࠺࠷࠴࠳ߺ́ ࡇ࠽ࡃ ࡁ࠯࠷࠲ ࡂ࠽ ࠻࠳߼ ࠒ࠽ ࡇ࠽ࡃ ࡀ࠳࠻࠳࠻࠰࠳ࡀ ࡂ࠶࠳ ࠼࠷࠵࠶ࡂ ࡅ࠳ ࡁ࠯ࡂ ࡂ࠯࠺࠹࠷࠼࠵ߺ ࠏࡃࡀ࠽ࡀ࠯ ࠐ࠽ࡀ࠳࠯࠺࠷ࡁ ࡅ࠯࠺ࡂࡈ࠷࠼࠵ ࡂ࠽ ࡂ࠶࠳ ࡀ࠶ࡇࡂ࠶࠻ ࠽࠴ ࠽ࡃࡀ ࡅ࠽ࡀ࠲ࡁࠍ ࠒ࠽ ࡇ࠽ࡃ ࡀ࠳࠻࠳࠻࠰࠳ࡀ ࡂ࠶࠯ࡂ ࠼࠷࠵࠶ࡂ ࠰࠳࠴࠽ࡀ࠳ ࡂ࠷࠻࠳ ࠶࠯࠲ ࠻࠳࠯࠼࠷࠼࠵ߺ ࡅ࠶࠳࠼ ࡂ࠶࠳ ࠾࠯ࡁࡁ࠯࠵࠳ ࠽࠴ ࠺࠷࠴࠳ ࡅ࠯ࡁ ࠯ࡁ ࠷࠼࠴࠷࠼࠷ࡂ࠳ ࠯࠼࠲ ࠯ࡁ ࠾࠳࠯࠱࠳࠴ࡃ࠺ ࠯ࡁ ࡂ࠶࠳ ࠴࠺࠯࠹࠳ࡁ ࠽࠴ ࡁ࠼࠽ࡅ ࠲࠳࠱࠽ࡀ࠯ࡂ࠷࠼࠵ ࡂ࠶࠳ ࠏࡀ࠱ࡂ࠷࠱ࠍ ࠥ࠳ ࠺࠯ࡇ ࡂ࠽࠵࠳ࡂ࠶࠳ࡀ ࡂ࠶࠳ࡀ࠳ ࠽࠼ ࠻࠯ࡂࡁ ࠽࠴ ࠾࠽࠺࠯ࡀ ࠰࠳࠯ࡀ ࠶࠷࠲࠳ߺ ࠽ࡃࡀ ࠰࠽࠲࠷࠳ࡁ ࠯ࡁ ࠰࠯ࡀ࠳ ࠯ࡁ ࡂ࠶࠳ ࠺࠯࠼࠲ࡁ࠱࠯࠾࠳ߺ ࠯ࡁ ࠳࠼ࡂࡅ࠷࠼࠳࠲ ࡇ࠳ࡂ ࠷࠼࠲࠷ࡄ࠷࠲ࡃ࠯࠺ ࠯ࡁ ࡂ࠶࠳ ࠰࠺࠷ࡁࡂ࠳ࡀ࠷࠼࠵ ࡁ࠼࠽ࡅ ࠯ࡀ࠽ࡃ࠼࠲ ࡃࡁߺ ࠯ ࠺࠯࠱࠳ࡅ࠽ࡀ࠹ ࠽࠴ ࠯ࡀ࠻ࡁ ࠯࠼࠲ ࠺࠳࠵ࡁߺ ࡇ࠽ࡃ ࠷࠼ࡁ࠷࠲࠳ ࠻࠳ߺ ࠹࠼࠽ࡅ࠷࠼࠵ ࠻࠳ ࠺࠷࠹࠳ ࠼࠽ ࠽ࡂ࠶࠳ࡀ߼ ̀ࠓࡂ࠳ࡀ࠼࠯࠺ߺ́ ࡂ࠶࠳ ࡅ࠷࠼࠲ ࡅ࠶࠷ࡁ࠾࠳ࡀ࠳࠲ߺ ̀ࠓࡄ࠳ࡀ߻࠺࠯ࡁࡂ࠷࠼࠵߼́ ࠒ࠽ ࡇ࠽ࡃ ࡀ࠳࠻࠳࠻࠰࠳ࡀ ࡂ࠶࠳ ࠲࠯ࡇ ࡅ࠳ ࡅ࠯ࡂ࠱࠶࠳࠲ ࡂ࠶࠳ ࡂࡀ࠽ࡃ࠰࠯࠲࠽ࡃࡀࡁ ࠯ࡂ ࠲ࡃࡁ࠹ߺ ࡁ࠷ࡂࡂ࠷࠼࠵ ࠼࠳࠯ࡀ ࡂ࠶࠳ ࠴࠷ࡀ࠳ ࠯ࡁ ࡂ࠶࠳ࡇ ࠾࠺࠯ࡇ࠳࠲ ࡂ࠶࠳࠷ࡀ ࠺ࡃࡂ࠳ࡁߺ ࡁࡂࡀࡃ࠻࠻࠷࠼࠵ ࡂ࠶࠳࠷ࡀ ࡅ࠳࠰ ࠽࠴ ࠼࠽ࡂ࠳ࡁ ࠺࠷࠹࠳ ࡁ࠾࠷࠲࠳ࡀࡁߺ ࡁ࠾࠷࠼࠼࠷࠼࠵ ࡂ࠶࠳࠷ࡀ ࡅ࠽ࡀ࠲ࡁ ࠽࠴ ࡁ࠷࠺࠹ߺ ࡂ࠳࠺࠺࠷࠼࠵ ࡂ࠯࠺࠳ࡁ ࡂ࠶࠯ࡂ ࠱࠯࠾ࡂ࠷ࡄ࠯ࡂ࠳࠲ߺ ࠱࠯࠾ࡂࡃࡀ࠳࠲ ࠽ࡃࡀ ࠻࠷࠼࠲ࡁ ࠯࠼࠲ ࠽ࡃࡀ ࠻࠳࠻࠽ࡀ࠷࠳ࡁࠍ ࠧ࠽ࡃ ࠶࠳࠺࠲ ࡇ࠽ࡃࡀ ࠶࠯࠼࠲ ࡃ࠾ ࡂ࠽ ࡂ࠶࠳ ࠰ࡀ࠷ࡁࡂ࠺࠷࠼࠵ ࠴࠺࠯࠻࠳ࡁߺ ࡁࡂࡀ࠳ࡂ࠱࠶࠳࠲ ࡇ࠽ࡃࡀ ࠰࠯࠱࠹ ࡃ࠾ ࡂ࠯࠺࠺ ࠯࠼࠲ ࡁࡂࡀ࠯࠷࠵࠶ࡂ߼ ࠗ ࡅ࠯ࡂ࠱࠶࠳࠲ ࠯ࡁ ࡂ࠶࠳ ࠻ࡃࡁ࠱࠺࠳ࡁ ࠴࠺࠳ࡆ࠳࠲ߺ ࡀ࠷࠾࠾࠺࠷࠼࠵ ࠷࠼ ࡅ࠯ࡄ࠳ࡁ ࠲࠽ࡅ࠼ ࡇ࠽ࡃࡀ ࠰࠽࠲ࡇ߼ ࠧ࠽ࡃ ࡁࡂ࠽࠽࠲ߺ ࠽࠾࠳࠼࠳࠲ ࡇ࠽ࡃࡀ ࠻࠽ࡃࡂ࠶ ࠯࠼࠲ ࠸࠽࠷࠼࠳࠲ ࡂ࠶࠳࠷ࡀ ࡂ࠯࠺࠳ࡁߺ ࠽ࡃࡀ ࠺࠷ࡄ࠳ࡁ ࠾ࡃ࠺ࡁ࠷࠼࠵ ࠽ࡃࡂ ࠷࠼ ࡂ࠶࠳ ࡂ࠷࠻࠰ࡀ࠳ ࠽࠴ ࡇ࠽ࡃࡀ ࡄ࠽࠷࠱࠳߼ ̀ࠒ࠽ ࡇ࠽ࡃ ࡀ࠳࠻࠳࠻࠰࠳ࡀࠍ́ ࡇ࠽ࡃ ࠯ࡁ࠹࠳࠲ ࠻࠳߼ ࠣ࠼࠹࠼࠽ࡅ࠷࠼࠵ߺ ࠗ ࡅ࠳࠾ࡂߺ ࡂ࠶࠳ ࡂ࠳࠯ࡀࡁ ࡁ࠺࠷࠾࠾࠷࠼࠵ ࠲࠽ࡅ࠼ ࠻ࡇ ࠱࠶࠳࠳࠹ࡁߺ ࡁ࠷࠼࠵࠳࠲ ࠰ࡇ ࡂ࠶࠳ ࠶࠳࠯ࡂ ࠽࠴ ࠴࠺࠯࠻࠳ࡁ ࠯࠼࠲ ࡇ࠽ࡃࡀ ࠻࠽ࡄ࠷࠼࠵ ࠺࠷࠾ࡁߺ ࡇ࠽ࡃࡀ ࠳ࡆ࠾࠯࠼࠲࠷࠼࠵ ࠺ࡃ࠼࠵ࡁ߼ ࠒ࠽ ࡇ࠽ࡃ ࡀ࠳࠻࠳࠻࠰࠳ࡀ ࡂ࠶࠳ ࠲࠯ࡇ ࡇ࠽ࡃ ࠱࠯࠻࠳ ࡂ࠽ ࠻࠳ ࠯ࡁ ࠗ ࡀ࠳࠯࠲ ࠛ࠯࠱࠶࠷࠯ࡄ࠳࠺࠺࠷ ࠽࠼ ࡂ࠶࠳ ࠯ࡈࡃࡀ࠳ ࡁ࠽࠴࠯ࠍ ࠒ࠽ ࡇ࠽ࡃ ࡀ࠳࠻࠳࠻࠰࠳ࡀ ࠶࠽ࡅ ࡇ࠽ࡃ ࡁࡂࡀ࠳ࡂ࠱࠶࠳࠲ ࠽ࡃࡂ ࠰࠳ࡁ࠷࠲࠳ ࠻࠳ߺ ࡂ࠶࠳ ࡂ࠷࠾ࡁ ࠽࠴ ࡇ࠽ࡃࡀ ࠶࠯࠷ࡀ ࠸ࡃࡁࡂ ࠰ࡀࡃࡁ࠶࠷࠼࠵ ࠻ࡇ ࠯ࡀ࠻ ࠯ࡁ ࠗ ࡀ࠳࠯࠲ ࠯࠺࠽ࡃ࠲ ࡂ࠽ ࡇ࠽ࡃࠍ ࠗ ࠾࠯ࡃࡁ࠳࠲ ࠷࠼ ࠻ࡇ ࡀ࠳࠯࠲࠷࠼࠵ ࠽࠴ ࠢ࠶࠳ ࠞࡀ࠷࠼࠱࠳ ࡂ࠽ ࡁࡂ࠯ࡀ࠳ ࠲࠽ࡅ࠼ ࠯ࡂ ࡇ࠽ࡃߺ ࡇ࠽ࡃࡀ ࠳ࡇ࠳ࡁ ࠯ ࡀ࠳࠴࠺࠳࠱ࡂ࠷࠽࠼ ࠽࠴ ࠻ࡇ ࠽ࡅ࠼ ࠶࠳࠯ࡂߺ ࠯࠼࠲ ࠗ ࠺࠳࠯࠼࠳࠲ ࡂ࠽ࡅ࠯ࡀ࠲ ࡇ࠽ࡃ ࠯ࡁ ࡇ࠽ࡃ ࠾ࡃࡁ࠶࠳࠲ ࡃ࠾ ࡂ࠽ ࠻࠳ߺ ࡂ࠶࠳ ࡁ࠳࠯ࡀ࠷࠼࠵ ࡅ࠯ࡀ࠻ࡂ࠶ ࠽࠴ ࠽ࡃࡀ ࡁࡂ࠷࠺࠺߻ࡃ࠼ࡁ࠾࠽࠹࠳࠼ ࠾࠯ࡁࡁ࠷࠽࠼ ࠶ࡃࡀࡂ࠺࠷࠼࠵ ࡃࡁ ࡅ࠷ࡂ࠶ ࠹࠷࠼࠳ࡂ࠷࠱ ࠴࠽ࡀ࠱࠳߼ ̀ࠚ࠽ࡄ࠳ ࠻࠳ߺ́ ࠗ ࡁ࠯࠷࠲ߺ ࠹࠼࠽ࡅ࠷࠼࠵ ࠽ࡃࡀ ࡁ࠷࠼ࡁ ࡅ࠽ࡃ࠺࠲ ࡂ࠽ࡀࡂࡃࡀ࠳ ࡃࡁ ࡃ࠼ࡂ࠷࠺ ࡀ࠳࠰࠷ࡀࡂ࠶ߺ ̀ࠧ࠽ࡃ ࠯ࡀ࠳ ࠻࠷࠼࠳߼́

Bailey Rummel discovered her passion for photography a year ago. Now she sees everything in her world as it might be framed by the lens. Currently, she is experimenting with perspective, angle and composition using nature scenes

(706) 647-­7121 32

around her home. Only 14 years-­old, Bailey plans to hone her photographic skills through education, practice and workshops and hopes to earn a living as a professional photographer.

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What can the Chamber do for me? Networking

BUILDING RELATIONSHIPS

expo opportunities

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Referrals

NEW CUSTOMERS

Credibility

SHOW COMMUNITY SUPPORT

ACCESS TO

MAILING LABELS, CERTIFICATES OF ORIGIN, DRUGS DON’T WORK TRAINING

Exposure

BUSINESS CARD AND BROCHURE DISPLAY

Our Mission: The Griffin/Spalding Chamber of Commerce provides leadership through its members to advance the economic potential and quality of life in our community . griffinchamber@cityofgriffin.com Contact us at 770.228.8200

Discounts

ON GROUP HEALTHCARE & WORKER’S COMP

aDVERTISING eDGE

ONLINE DIRECTORY WITH DISOUNTS ON ENHANCED LISTINGS THROUGH DEC. 2011 NEW MONDAY MONEY SAVER E-MAIL BLAST FREE WEEKLY MEMBER E-MAIL BLAST

Upcoming Events: Annual Christmas Parade, Sunday December 4th, 2:30 p.m. Parade Theme: Salute to Our Armed Forces

Thank you to our 2011/2012 Sponsors ! GOLD

SILVER BRONZE

Griffin

Georgia

DOC’TOBER DAYS 2011 Friday, October 21 Friday, October 21 Oak Hill Cemetery Oak Hill Griffin Cemetery 5:30 pm Graveyard Ramble 5:30 pm

Griffin Graveyard Ramble

Saturday, October 22 Saturday, October 22 Griffin Spalding Airport Griffin Airport 8:00 am Spalding Low Down Dirty Dawg Dash 8:00 am

Low Down Dirty Dawg Dash

Downtown Griffin Downtown Griffin Noon to Great Griffin Grub Grab Noon to 9:00 pm 9:00 pm Noon to Noon to 6:00 pm 6:00 pm 1:00 pm to 1:00 6:00pm pmto 6:00 pm

Great Griffin Grub Grab

Great Griffin GrubGriffin Grab Great Downtown Food Festival Grub Grab Downtown Food Festival

Bird Cage Theater Pop Up Shop Bird Cage Theater Pop Market Up Shop presented by Bluebird presented by Bluebird Market Doctoberfest Beer Festival Doctoberfest Beer Festival

Saturday Night Free Concert Saturday NightLuttrell Free Concert 6:30 pm Heather 6:30 pm 8:30 pm 8:30 pm

Heather Luttrell Rollin’ Bones, with special guest Rollin’ special guest ChrisBones, Hickswith (Marshall Tucker Chris (Marshall Band Hicks and the Outlaws)Tucker Band and the Outlaws)

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Design

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Maintenance

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providence landscaping

)BJS GPS )PQF Cancer Fundraiser

Saturday, October 1st 1:00-5:00pm (walk-ins only)

For more info call: (770) 228-7738

Haircuts: Men $10 Women $15 Children (under 8) $10

Spa Services: Brow wax $5 Polish change $5 $1 per minute massages

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id you know that Griffin is the final resting place of Isaac Newton? Not the English physicist, mathematician, astronomer, and author of the famous “apple analogy” to describe universal gravitation – he’s buried in Westminster Abbey. Nevertheless, another man named Isaac Newton is entombed in the Old Rest Haven section of Griffin’s Oak Hill Cemetery, as is Martha Eleanora Holliday, the sister of legendary gunslinger, gambler, and dentist John Henry (“Doc”) Holliday. Nationally known figures buried in other sections of Oak Hill Cemetery include James S. Boynton, governor of Georgia after the death of Alexander Stephens, and John McIntosh Kell, a hero of the Confederate navy.

Longtime residents of Griffin often forget, as we dash to work and school, that each day we are passing by significant historic sites

HISTORY BECOMES PERSONAL AND LIVING IF YOU CAN CONNECT THE GRAVES BY ALLISON SMILEY

WITH THE STORIES OF THE INDIVIDUALS.

in the various sections of Oak Hill Cemetery at 797 Memorial Drive near the Flint River Regional Library. Notable sections of the cemetery include Stonewall Confederate Cemetery, Old Rest Haven, Rest Haven, and Veterans. Local residents and visitors to Griffin may be intrigued by the striking monuments in Memorial Park, but many never have taken the time to discover what they represent. All that may be about to change, thanks to the efforts of several groups of local leaders, historians, and volunteers who are working to honor the memories of those who are buried in Griffin’s historic cemeteries by restoring and preserving the monuments in the cemeteries, as well as by researching and 36

making known the life stories of those buried there. Griffin City Commissioner Dick Morrow is leading an effort to organize and make easily accessible the copious research compiled over the years by various groups that are dedicated to honoring the memories and contributions of those buried in these historic cemeteries. Morrow says, “History becomes personal and living if you can connect the graves with the stories of the individuals.”

Morrow plans to enlist the help of a motivated team of volunteers to build an information base about Griffin’s historic cemeteries, organize the material into usable forms, market our area’s historic credentials, and possibly even build a significant tourism business. The group will begin with the Stonewall Confederate Cemetery, since it is of interest to two types of tourists: ancestry/genealogy researchers and Civil War buffs. Both groups find a cemetery such as this important in their quests to fill in information gaps on their personal journeys. According to Morrow, “The greatest honor we can give these war dead is to determine who they are and learn their stories. Preserving their history honors their sacrifice.” Another reason why the group is beginning with Stonewall Cemetery is because it is a manageable piece of a much larger project; cataloging the history found in the entire Oak Hill complex will be a major endeavor. Griffin’s Stonewall Cemetery is remarkably well preserved, and the names of 460 of the 509 people buried there are known (only about 10 percent are unknown.) Mr. Morrow contrasts Stonewall Cemetery with the Confederate cemetery in Kennesaw, where 80 percent of the graves are of unknown soldiers. Among those buried in Griffin’s Stonewall Confederate Cemetery are a Union soldier, Cpl. Walter M. Kellogg; a free African-­American Confederate soldier, W.A. Stewart; and a French colonel who served in World War I and was buried with full military honors, Albert N. Grenaud. A granite monument near the main gate of Stonewall Cemetery commemorates General Joseph Wheeler’s Griffin headquarters. Several organizations have already played key roles in preserving local history over the years; their work will be crucial to the effort being led by Dick Morrow. One such group is the Griffin-­Spalding Historical Society. The society sponsors seven “Cemetery Rambles” which provide information about important people buried in Griffin’s historic cemeteries. Local historians J.P. Jennings and Wally Brown are among those who have ( 7 7 0) 412 - 0 4 41

RAMBLE

devoted many hours researching graves and historical personages buried in the various sections of Oak Hill cemetery. Ronnie and Alice Pounds and a cadre of volunteers from the United Daughters of the Confederacy and Sons of Confederate Veterans have spent a great deal of time rehabilitating the monuments and collecting information about Stonewall Cemetery. Many of these valuable and one-­of-­a kind records have been compiled and preserved, but have not yet been made easily accessible to the public. Morrow plans to include these Cemetery Ramble notes in the collection of relevant material that he is assembling. He hopes to organize, edit, and present the historical information in a usable form and to find a secure public facility to house the information. He wants to make this facility a central gathering place where local residents and tourists can purchase or pick up the information and use it to lead them through their self-­guided cemetery tours. Morrow and other leaders are also drawing on the expertise of state experts and organizations as they attempt to preserve and make available information about Griffin’s historic cemeteries. Morrow attended several intensive workshops sponsored by the Georgia Municipal Cemetery Association, the goal of which is to preserve the monuments, tombstones, and statuary at the thousands of historic cemeteries throughout Georgia. Morrow also has solicited the aid of Rachel Black, of the Georgia Department of Natural Resources’ Historic Preservation Division, who has expertise in researching and preserving cemeteries, and Bruce Green of the Georgia Department of Economic Development’s Tourism Division, who helps communities promote tourism of historic cemeteries.

Griffin’s Stonewall Cemetery is remarkably well preserved Morrow himself has invested much time in drawing a large-­ scale layout of Stonewall Cemetery and attempting to verify the identities of those buried there. Among those helping him are his son Jeff who lives in Atlanta and members of the United Daughters of the Confederacy. According to Morrow, “The next step is to find all we can about the each of the soldiers...these are 509 individual lives and stories.” Morrow believes that the work being done with Stonewall Cemetery is valuable on many levels. He does much of the research and organizational work as a “labor of love” by an interested local citizen; however, he believes that promoting the tourism aspect of the project is an important part of his role as city commissioner. Morrow hopes that the Stonewall Cemetery project and its learning curve will help local citizens interested in history and encouraging historical tourism learn how to promote other neglected tourism possibilities, such as the remainder of Oak Hill cemetery; sites related to Doc Holliday, civil rights history, and textile history; the Bailey-­Tebault house, and others. Much remains to be done and there is still time to become involved in this important work. A local workshop with the representatives from the state offices is tentatively planned for mid-­September, 2011. If you have any information about Griffin’s historic cemeteries, or would like to become involved in the ongoing cemetery projects, call Dick Morrow at 770-­412-­0455 or e-­mail him at dick612@bellsouth.net.

Another group whose efforts have been invaluable for the current cemetery project is the Oak Hill Cemetery Preservers. Without the countless hours invested by the Oak Hill Cemetery Preservers, much of the infrastructure of Griffin’s historic cemeteries would have been lost. Mr. Joe Harrell and a band of devoted volunteers have toiled for thousands of hours restoring, rebuilding, and preserving old monuments, headstones, and noteworthy relics in the Oak Hill Cemetery. Because of the tireless efforts of “Mr. Joe” and others, Griffin has well-­preserved, well-­marked cemeteries that could be quite significant to historians, Civil War buffs, and genealogists. w w w.k it chendr aw er.net

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I

n June of 2009, Nan Jolly-Moore had a mysterious phone call from her 84-year-old father, Frank. “I need you to come over here, Nan. I just want to talk to you.” With no idea what to expect, Nan went to her father’s house. “He sat me down and told me this story,” Nan says. “He started telling me about this relationship he had before he met my mother…”

The Sailor and the Nurse

Frank and Lois met in the fall of 1943. Lois Croft was from Wichita, Kansas, and had just graduated from high school in May when she heard about the Cadet Nurse Corps that trained nurses to go into military service. She enrolled in Sibley Memorial Hospital in Washington, D.C. Frank Jolly graduated at the same time and was on a train to Bainbridge, Maryland, for Navy boot camp the next day. They were 18 years old, and a long way from home. Frank was in D.C. on weekend leave with five buddies when they met a group of pretty student nurses. Frank introduced himself to Lois, but Lois heard only “Jolly,” which she called him from then on. They had an instant affinity for each other, and Frank walked her home. Then they began corresponding. “He was a wonderful letter writer with a lot of wit and humor, so I started sharing his letters with the other student nurses,” Lois relates. Frank’s letters arrived almost every day for the next two years, though they saw each other only 8 or 10 times. Frank traveled to Washington whenever he was in a nearby port, once taking a train from New England to see Lois. Together they strolled beneath the cherry blossoms in the National Mall. Frank took Lois to her first oyster bar, and she took him to his first Chinese restaurant. Once Frank brought Lois a bottle of perfume from France – a gift that delighted the young woman from Kansas.

The Secret

In the last six months of her nurse’s training, Lois had the option of remaining at Sibley Hospital or going into one of six other government jobs. Lois requested the Indian Service and was sent to Fort Defiance, Arizona, in late March of 1946. She had cut off communication with Frank a few months earlier after sending him one last letter that made passing reference to a disease Frank had never heard of. He failed to grasp the significance of this reference and was left wondering why the girl he’d planned to marry had abruptly ceased their correspondence. The disease was Huntington’s. This genetic disorder is passed down through families and tends to produce symptoms at earlier and earlier ages as it does. Huntington’s disease causes the nerve cells in the brain to waste away, and begins to cause symptoms that include antisocial behavior, hallucinations, irritability, and moodiness – even paranoia and psychosis. There is no cure and no known w w w.k it chendr aw er.net

way to stop the disease from getting worse. People with the disease generally live for 15-20 years from the onset and usually die from infection, though suicide is common. If one parent has Huntington’s disease, the child has a 50 percent chance of inheriting the gene for the disease. If this occurs, the child will develop the disease at some point and can pass it onto their children. Lois’s mother and both sisters died from Huntington’s disease.

Amidst the lovely romance of cherry blossoms and French perfume, Lois could never bring herself to discuss with “Jolly” the looming fear that hung over her family. And she could not bear the possibility that the lively companionship and witty repartee that they shared would deteriorate, along with her personality, her memory, and her love for him.

Separate Lives

Norman Wilner was a gentle, steady childhood friend of Lois. He knew her family and their history and was willing to marry into the risk. So Lois made the difficult choice that she didn’t want Frank to face – she married Norm, a dentist, on the reservation in Arizona. “I wanted to write Jolly to let him know that I planned to marry, but somehow I couldn’t bring myself to do it,” Lois relates. “For many years to come, I lived with the regret that I had not written him.” Not knowing what had become of Lois, Frank pursued a career as a banker, married Wynette and had three children – Vic, Al, and Nan. Norm and Lois had two children – Amy and Mark. Lois never got sick. During that time, Frank and Lois continued to wonder about each other. In 1970, when Lois’s children were young teenagers, her family drove their camper to the Florida Keys. “While passing through Atlanta, I asked Norm if he would mind if I looked up Jolly’s phone number,” Lois says. “Unfortunately, the number was not there. It seemed impossible to ever locate him after this attempt.” Around that same time, Frank was in Wichita at a business conference and tried to find Lois’s family, but they had moved away. He even thought of hiring a private detective at one point, but was told that trying to locate missing women is often very difficult and costly. “We both seemed to have hit the end of the trail,” Lois says.

The Reunion

In June of 2009 Lois, then 84 years old, went with Norm to Minnesota for their grandson’s graduation. Lois asked her daughter Amy if she thought she could find Jolly, not knowing whether he was still living or not. Amy located him in less than five minutes, along with addresses and phone numbers for his children. “The family encouraged me to call him, but I was quite hesitant and afraid that Jolly wouldn’t remember me, and I would feel foolish,” Lois remembers. However, with 41

enough prodding from her family, Lois phoned. “I will never forget the excitement, thrill, and timidity when I dialed and heard a male voice answer. I requested to speak to Mr. Victor Frank Jolly, and he said ‘Speaking.’ I lost my voice for a few seconds and said to myself, ‘Oh dear!’ When I heard him say, “Yes?” I knew I had to continue.” Lois told Frank that she was a friend from many years past and that he probably wouldn’t remember her. Frank simply said, “Lois.” When Lois and Norm arrived home in El Paso from their trip to Minnesota, they found three phone messages and a letter from Frank. Frank’s wife Wynette had died six years earlier after more than 50 happy years of marriage. The letter said, “This will be the last letter you will receive from me if your husband objects.” Norm immediately called Frank. Lois recalls, “He told Frank that he had been married to me sixty-three years and had no objections in allowing a correspondence between Frank

It is good therapy for all of us.” Then Lois to Frank: “I told him [Norm] that since we are now soulmates that we are more affectionate in letters. He laughed and said it didn’t bother him one bit. He takes it all in good humor. So we are all okay. He is so sweet and good to me.” They share the experiences of elderly people – geriatric tests and procedures, losses they’ve endured, along with politics and the joys of milestones with their mates, children, and grandchildren. What shines through it all is the genuine and heartfelt regard among the three – Lois and the two loves of her life. Frank writes, “I have us down for a minimum of 15 years ahead with our wonderful relationship. Don’t let me down.” In November of 2010, Frank went into the hospital and, from there, into a nursing home. His condition deteriorated quickly. He wanted to talk to Lois, but there was no cell phone service where he was staying. Nan says, “I didn’t know how to tell Lois that he was not expected to live. I was real but in the reluctant to tell her that.”

“Love lives not in places nor even bodies spaces between them, the long and lovely sweep of air and sky, and in the living heart and memory until that is gone too, and we are all wanderers, as we have always been, upon the earth.” – Lee Smith and me. So with that approval, our letters started being exchanged about every two weeks.” After about five months of correspondence, Nan had the idea that Lois and Frank should meet. On November 14, 2009, Lois and Norm, Frank and Nan met in the lobby of the Camino Real Hotel in El Paso. Lois and Frank recognized each other instantly. Lois relates, “I thought of the sailor I had known sixty-six years before and would look at Frank thinking, ‘Could this be?’” Nan adds, “There was just an overwhelming feeling when they saw each other again. All of us felt it.” The four had dinner and spent a wonderful evening recalling shared and separate memories of their time together, as well as catching up on the all the years that had slipped past.

One warm morning in January 2011, Nan wheeled her father outside where there was enough of a signal to place a final call to Lois. Norm and Lois were on vacation in Hilton Head when Frank died on April 26, 2011. Their letters spanning 16 months fill four manila folders to capacity. They chronicle the lifetimes lived because of that one tough choice made by a young nurse, and another lifetime that was only dreamed.

After their meeting, the correspondence between Lois and Frank became even more important to both of them. Frank wrote all of his rough drafts by hand first, carefully copying them over before sending them to Lois. Lois’s handwriting is occasionally shaky from arthritis, for which she apologizes in her letters. And interspersed with those handwritten letters to each other, carefully arranged in chronological order, are friendly word-processed letters from Norm to Frank: “Lois is always thrilled to get your letters and nothing brightens her day more than finding one from Jolly. That makes me happy also, I must add…. Keep up the letters, Frank. 42

( 7 7 0) 412 - 0 4 41

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