Volume 6 Issue 4 Kitchen Drawer Illustrated by Kitchen Drawer Illustrated

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VOL. 6, ISSUE 4

GOOD NEWS FOR OUR HOSPITAL. EVEN BETTER NEWS FOR YOU.

American Heart Association

Our 5th year of recog nition with qua lity achievem ent awards f rom the AHA .

Gold Plus Award - Heart failure American Stroke Association

Gold Plus Award - Stroke Spalding Regional is once again recognized for achievement in Get With The Guidelines速-Heart Failure and Stroke programs created by the AHA/ ASA to help hospital teams consistently follow the most up-to-date, evidence-based guidelines for treating heart failure and stroke patients.

The AHA/ASA recognizes this hospital for achieving 85% or higher adherence to all Get with With The Guidelines Stroke Performance Achievement indictors indicators for consecutive 12 month intervals and 75% or higher compliance with 5 of 8 Stroke Quality Measures and at least 4 Heart Failure Quality Measures, to improve quality of patient care and outcomes. The AHA/ASA does not accredit or endorse the hospital listed.

TABLE OF CONTENTS QUICK REFERENCE 02

Staff Picks

The Old Haisten’s Building

Finding Freedman

Sports

Margret’s Voice

BIOGRAPHY: Zack & Susie Whatley

Kudos/Fiction Contest

Crossword Puzzle

21, 43 Paparazzi 27

Facebook Poll

Outdoors

JULY/AUGUST Calendar

july / august 2014 35

Op-Ed Piece Why Science & Religion Do Mix

Kitchen Table With chef patrick boutier of southern crescent Culinary Arts

Movie Review:

Artist Profile

Plug In & The New

KITCHENDRAWER.NET

ROBOCOP

read the story on cover artist

laura dubose

Entrepreneur focus: The Lighting Studio & Raymond James Financial

CONTRIBUTORS 11

Speakeasy Bookstore

The Secret is out!

Restaurant Review

Khalifa Indian Restaurant and hookah lounge

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Writers LAURIE COCHRANE MICHELE HENDRIX DREW PAYNE DREW TODD Photographers PATRICK BOUTIER MICHELE HENDRIX LINDA MAY CATHERINE RITCHIE PARK DREW PAYNE JOEY SCIBETTA STEVE SMYLY

STAFF PICKS

Cards Against Kitchen Drawer Have you played Cards Against Humanity

WHEN I AM A BILLIONAIRE I SHALL ERECT A 50-ft STATUE TO COMMMEMORATE ____________. (from right to left)

BEN: Mario ALLISON: Dave Barry BRITTANY: The Giving Tree ASHLEY M: David Byrne in his big suit ASHLEY P: Coffee

EXTENDED FAMILY

Staff photo taken by Catherine Ritchie Park. Mylifephoto.com

JOSH: Sloth from The Goonies NICOLE: Shoes

ASHLEY

BETSY

CLARK

ELAINE

EMILY

WRITER

AD DESIGNER

The 6th Street bridge sign

The wonderfulness of dogs

Director Werner Herzog

Susan B. Anthony

My kids

JENNIFER

PAIGE

RACHEL

RONNIE

TAYLOR

AD DESIGNER

WRITER

My dad

Life

Harry Potter

OUTDOORS WRITER SPORTS WRITER My first dog, Merlin

Denzel Washington

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WE TREAT MORE KIDS WITH

BROKEN BONES

THAN ANYONE IN GEORGIA.

Childhood is a non-stop adventure. So when accidents happen, trust the doctors with the expertise to treat growing bones and growth plates the right way. choa.org/fracture.

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READERS, FRIENDS, CONTRIBUTORS

WELCOME THIS IS

Did this magazine arrive in your mailbox? We direct mailed this issue to new residents in Spalding, Pike, Upson, Lamar and Fayette Counties. Welcome to the neighborhood!

Now in our 6th year of existence, Kitchen Drawer Illustrated is a community magazine that covers all things local, including businesses, people, art, food, causes, and events. Each issue includes a calendar of events, local stories, historical information, photos of local residents, and much more. (We try to throw in some surprises, too.)

CALENDAR HISTORY STORIES PHOTOS WE DELIVER!

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NEW! NEW! NEW! KITCHENDRAWER.NET Lucky for you, it’s more than just a website. It is your community resource, filled with helpful

E. EVEN MORE CONTENT. Love

D. DIGITAL ISSUES.

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Want to read the very first issue again? Our entire archive is now posted online! PLUS, sign up for our Newsletter online and you will receive a link to the digital version of our magazine before each issue even hits the shelves!

M. MENUS. We have compiled 60+ restaurant menus from our 10 surrounding towns, and that list will continue to grow. Bon Appétit!

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EMAIL: stuff@kitchendrawer.net PHONE: 770-412-0441 SNAIL MAIL: 120 East Taylor Street Griffin, GA 30223

ENTREPRENEUR ENTREPRENEUR SUSAN ERWIN

The phrase “Small town charm meets big city design” on The Lighting Studio’s sign tells Susan Erwin’s story in a nutshell. Susan spent 20 years in Atlanta working with consulting engineers, architects, and interior designers on lighting design for major construction projects. In the late

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At midnight on January 17, 1920, Prohibition began in the United States. Prohibition was the ban on the sale and production of alcohol in the country, which was enforced under the Eighteenth Amendment, and lasted from 1920 to 1933. Due to the National Prohibition Act, better known as the Volstead Act, illegal drinking establishments called speakeasies popped up throughout the country. These clandestine bars were called speakeasies because patrons would only speak about them quietly while around others or remain quiet while drinking inside them so as not to get caught by the police. Many speakeasies also required passwords to enter. Some large cities had tens of thousands of speakeasies hidden in basements, back rooms, and other secret locations in businesses and even people’s houses. In 2008, the front of a building on Main Street in Hampton collapsed during street construction, a copious number of old bottles were found under the sidewalk. Thus, an old forgotten local secret had been unearthed.

just assumed the chief of police was probably at the speakeasy drinking, too. Today, the former speakeasy is underneath Speakeasy Bookstore, a used bookstore and coffee shop owned by Don and Shannon Cannon. They plan to renovate the space in the basement to be a replica of a 1920s speakeasy. Don’s first goal is to replace the original oak bar, which was missing from the building by the 1980s. To keep the bar authentic, he wants to build it with wood from a 100-year-old maple tree. Don and Shannon want to use lamps from the 1920s, or if period lamps are impossible to obtain, they will install 1920s replica lighting. A four-inch-tall stage large enough to hold two or three people will be erected in the corner, with a 1920s standing piano

Hampton once had a speakeasy. In 1870, the building on Main Street was a general store owned by a Mr. Pierce. From 1900 to 1920, Pierce’s son, L.M. Pierce, owned the building and operated a bar out of it. When Prohibition passed, the bar suddenly turned back into a general store. But L.M. Pierce, a city councilman, ran a speakeasy underneath the general store. During the 1920s, a side entrance in an alleyway opened into a long, narrow room. Although the room was small, it had a long oak bar along the middle, which was the main feature of the establishment. The walls and floors were made of brick. The alleyway where the side entrance was located led behind the building, right into sight of the jailhouse and the police station. Since the bar was owned by a city councilman, and many government officials during this time period were notorious for frequenting speakeasies, most locals

beside it. Authentic Prohibition posters will line the walls, along with era-specific photos of Hampton. In the corner of the bookstore will be a spiral staircase leading down into the speakeasy. “There won’t be big-screen TVs or anything like that,” Don said. “We don’t want anything anachronistic in it. Cell phones won’t even get service underneath the building.” The plan is to use the space for private parties, music events, or speakeasy-themed nights, rather than as a full bar. “We don’t want it filled with raging drunks,” Don said. The speakeasy will instead be a living time capsule—bartenders dressed in fedoras and suspenders or flapper dresses along with period-specific décor. Entrance to some events will even require 1920s attire. “We want to promote the historic value of the building and show people what a speakeasy was.” continued on p. 15

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continued from p. 12

As interesting as it is to have an authentic speakeasy in your basement, Don and Shannon’s main business is the bookstore upstairs. Floor-to-ceiling bookcases line three walls, and in the middle of the floor is a coffee bar. They serve a variety of coffees, such as espressos, lattes, and iced coffees, all made with Safehouse Coffee. “Hampton had no craft coffee,” Don said. “We brought a full coffee bar with our store.” They get their pastries, like the bacon cheddar scones, from Safehouse; donuts and muffins come from Speedway Donuts; and Shannon makes the vanilla and caramel for lattes herself.

The projected completion date for the speakeasy is the end of 2014 or early 2015. But in the meantime, drop by Speakeasy Bookstore, and if you have the password, maybe you’ll find something a little mysterious, a little illegal, and a little secret.

“We want to promote the historic value of the building and show people what a speakeasy was.”

Owners Don & Shannon

Bookstores are extremely important to the Cannons. Shannon’s family owned a bookstore on the McDonough square that she ran for ten years. While she was working at that bookstore, she met Don, and they fell madly in love. The couple is enjoying their new venture in Hampton. “We really love this store and this town,” Shannon said. Both Don

and Shannon are avid readers and book lovers. “It’s different when you go to a used bookstore staffed by readers so you can get recommendations from people who know the authors in the store.” They said the community loves having a bookstore in the area. “It brings civility to the city,” said Don. “It promotes literacy and provides a cultural gathering place.” In addition to having books and coffee, Speakeasy Bookstore also hosts game nights, writing and book groups, and other activities. Currently, the back room is being renovated to add more gathering space with couches and tables.

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MARGRET ’ SVoice By Michele Hendrix Photos by Michele Hendrix and Linda May

hat would it be like to be dreadfully sick and left to die by a man you loved—the father of your children and your sole provider? Imagine the heartache and despair to know that he had given you a disease that would reduce your body to skin and bones, ostracize you from your village, and eventually take your life.This dreaded disease that no one wants to be told they have—AIDS. Imagine the horror of not being able to put a simple meal of rice into the bellies of your children, having to look into their faces and tell them,“I’m sorry.There’s no money for food.” Imagine that when you’re served lunch at a local church conference, with your belly aching from hunger pains, you put your portion in a dirty bag to take home so your children could have food that night.That was Margret’s story.

In that moment I felt strong conviction. No woman should ever have to ask me to care for her children when I have the money to buy the medicine that will prolong her life.

June of 2012, I was part of a team of six people from Second Baptist Church led by Christina Whitworth. Here I was, in Africa of all places. This was my first time on Ugandan soil, and I was in a church made of scraps of wood and pieces of tin. As I sat in a circle with a group of Ugandan women, I saw Margret’s angry eyes and troubled face that knew nothing of a smile, only a scowl. Although I had the privilege of opening God’s word and teaching these women, little did I know it was I who needed teaching the most. It was our second day there. We had eaten with these precious people and studied God’s word with them. As the time to leave drew near, my translator pulled me aside and said, “Margret wants to speak with you privately.” Because Margret was too poor to receive an education, she could understand my English but spoke only her tribal tongue. As she and I sat across from one another in that little church, she told me her story. Margret has two boys, Ivan and Antone. They looked close in age to my two girls, Ashley and Hanna. One day, Margret grew very sick and her husband took her to the hospital. It was there she received those dreaded words: “You have AIDS.” When Margret’s husband heard her diagnosis, he left right then and there, never to return. The one who had given her the disease that would eventually take her life was gone. There Margret was, hearing this awful news, in distress, in pain, and alone. We had provided lunch for those at the church that day. Since Margret had no money to buy food for her children, she put her portion in a bag so that she could take it home for her children. She went without so that her children could have. It was at this moment God joined my heart to this woman. Why? Because I got it; I get a mother’s love. I knew I would do that very same thing for my three children…do without, so they could have...deny myself, so they could be full. However, the difference between Margret and me was as vast as the ocean that separates the United States from Africa—I have never had to. I’ve never had to do without a necessity of life so that my children could have. I’ve never had to wonder if and when we would eat our next meal. I’ve never had to wonder who would care for my children should my life be taken. I’ve never had a husband who betrayed me and left.

My heart was broken like it had never been broken before for this mother who had to face circumstances I couldn’t imagine ever having to bear. We left the church that day and visited homes in the village. I walked those dusty Ugandan roads with my heart in millions of pieces. I prayed and asked God to show me, help me, and provide a way. The next day we went to the church, taught, ate, fellowshipped, and again left the church to visit in the village. One of the homes local pastor Yiga Lawrence took us to was Margret’s. My heart leaped with joy and excitement to be a guest in her home. She, Pastor Lawrence, and I sat and talked. She talked mostly about her fears of dying, of everyone thinking her children would have AIDS (although testing revealed that they didn’t), of no one caring for her children after she died. She then looked at me and said, “Will you take my children?” In that moment I felt strong conviction. No woman should ever have to ask me to care for her children when I have the money to buy the medicine that will prolong her life. The price to save her life was about $1 a day—less than the cost of a pack of gum, a soda, a cup of coffee—to save the life of a mother who loves her two boys just as much as I love my three children. The Scripture came to my heart, “But whoever has the world’s goods, and sees his brother in need and closes his heart against him, how does the love of God abide in him?” (1 John 3:17) With tears flowing down my face and with great joy I told Margret, “God has provided for you.Your medicine will be bought, and your house and business rent will be paid.” This precious woman threw her hands high in the air, waving in praise to our great God. Once I returned home, I shared Margret’s story with some in my church family. After I shared, three people told me they wanted to help. I thought to myself, our family is taking care of Margret, but there are so many Margrets right there in Bunga. What if other women could be helped in the same way? What if there were a sponsorship program to help the mamas take care of their babies? My husband, Jon, and I met with David and Angela Hill, our pastor and his wife. They were very excited and 100 percent supportive of allowing us to present to our church

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family at Second Baptist the idea of a sponsorship program for these women. One Sunday, I stood before my church family and told them the plight of the women in Bunga Village. I told them how we could work together to help change one life at a time. By the end of the church service, 25 families were cared for by the members of Second Baptist, and many more people were asking for a family to sponsor. So many from our local community have been involved with this ministry, which became known as Margret’s Voice. In 2013, Christina Whitworth led another team to Uganda. This team included Otis and Ellen Blake and their three boys, who raised money to take soccer balls to the children of Bunga Village. Now, the children could have a real soccer ball to kick around instead of just tying together scraps of trash to use as a ball. Bud Turner, owner of The Sock Shoppe, donated undergarments for the women of Margret’s Voice. In December 2013, Daniel Blake and others in the Spalding High Beta Club raised money for a new well, supplements for those with HIV, and chickens. The members of Second Baptist and other Margret’s Voice sponsors donated money for solar powered lanterns for families in Bunga Village.

MARGRET AND MICHELE

In 2014, Christina Whitworth led another team from Second Baptist to Uganda. This time, the Taylor Street Food Depot donated 80 bars of soap. This gift could save lives by preventing the unsanitary conditions that lead to the spread of many diseases. The loving Margret’s Voice sponsors donated Mega Voices, solar-powered audio Bibles in Luganda, the language of the people. Currently, there are 55 families being cared for by the sponsors of Margret’s Voice. Margret’s Voice is a ministry in which love is put into action, we love our faraway neighbors as ourselves, and the truth of God’s word is proclaimed. It all started with one woman and her story. Two worlds are being bridged and hearts are being joined.

Sponsorships are $25 a month. Donations are also needed for supplements, micro-loans, and a home where abused women may take refuge. in Uganda. Please contact www. margretsvoicebungaloveproject@ gmail.com or visit margretsvoice.org for more information.

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itchen Drawer’s visit to Khalifa Indian Restaurant in Fayetteville was my first time eating Indian food. (Yes, checking out local restaurants for our readers is a tough job, but somebody has to do it.) Indian cuisine was new to some in our group, while others had tried it before, but by the end of the evening, we were all enthusiastic fans. The entire experience exceeded our expectations. Even Brittany, a self-described picky eater, was impressed. The flavor combinations gently eased me out of the “same old, same old” food routine I’d fallen into lately. I enjoyed the vibrant

colors of the dishes—the AMRITSARI FISH FRY appetizer, for example, was a brilliant crimson and different in taste and appearance from my usual fare. Another appetizer, SAMOSA CHAAT, is a tasty, crisp turnover stuffed with tempered potatoes and green peas. My favorite

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starter, though, was the CHILI

CHEESE KULCHA, an

Indian flatbread, much like naan, stuffed with Amul cheese and green chilis. As Nicole put it, “The only way to make naan better is to put cheese in it.” As we enjoyed our appetizers and drinks—several in our party especially liked the Taj Mahal beer from India—owner JD Dayani told us the history of Khalifa Indian Restaurant. JD spent most of his career in the gas station business but describes himself as “crazy about food.” After 25 years as a gas station owner, he decided to pursue his dream of

Download the full Khalifa Menu at Kitchendrawer.net starting a restaurant and opened the doors of Khalifa about a year and a half ago. (“Khalifa” means “emperor.”) JD loves owning a restaurant, particularly when his son, Azim, is there helping out. “When he’s here, I don’t worry about a thing,” says JD. As he prepared to open his restaurant, JD used an advertisement in a nationwide Indian magazine to search for just the right chef. He found Chintan Sitwala, whose creations blew us all away. A favorite dish was NALLI VINDALOO, which is

lamb shank and potatoes in a delicious sauce made with garlic, red wine, vinegar, and chili. It was so tender it fell off the bone with the mere coaxing of a spoon. The TANDOORI MIX GRILL gave us a taste of a variety of authentic Indian chicken, lamb, shrimp, and fish. I learned that “tandoori” is a method of cooking; it means that the food has been baked in a very special clay oven, flown in from India. Each item in the Tandoori Mix Grill has its own unique flavor and spices. According to JD, Khalifa’s most popular items include the Chicken Tikka Masala, the Chef’s Signature Lamb Chops, and Chicken 65 (tenders marinated in yogurt, curry, and chili blends). JD says there’s no need to take your kids out for fast food before visiting Khalifa; their Tandoori Chicken is popular among children. The Butter Chicken—shredded tandoori chicken in a creamy tomato sauce—was a definite crowd pleaser for our group. One thing that sets Khalifa apart from other Indian restaurants is its wide selection of seafood, including lobster, shrimp, and a variety of fish, including salmon. We savored the beautifully served FISH MALABARI, which is grouper in a coconut curry.

JD says that Khalifa prepares food much as it is prepared in India; American customers enjoy the dishes as they are, with authentic Indian flavors. While JD continues to own and operate gas stations, it’s clear that he relishes the new challenge of owning a restaurant. He considers himself a “very easy boss” as long as employees meet his high standards for quality and cleanliness. In fact, Khalifa’s motto is “Quality is our priority.” And while the atmosphere for diners is casual, dressing well is apparently encouraged for staff; all were charming and very smartly dressed. We finished our meal with a variety of mango treats. I particularly enjoyed the sherbet-like mango ice cream. THE MANGO LASSI, a drink made with mango pulp, yogurt, and rosewater, was also a big hit. Laurie declared Khalifa’s the best mango lassi she had ever had. Ashley praised its almost buttery sweetness. If you’re looking for a unique experience after your meal, you can visit Khalifa’s exotic hookah lounge, which features belly dancing every Saturday. You don’t have to go far to experience authentic Indian cuisine locally—Khalifa is right off the square in Fayetteville. If you try Khalifa, I think you’ll agree that the food is fit for an emperor.

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hen I was growing up, one of my favorite ways to beat the hot weather was to go fishing. Weather like we have had for the past few weeks always brings back memories of those days, back when we did not start school until after Labor Day and could fish and enjoy life for a full three months during the summer. From the time I was about 10 until I got my driverâ&#x20AC;&#x2122;s license at 16, I spent many wonderful summer days at local ponds. I would ride my bicycle to them, often traveling five or six miles to fish. Most of the time, a friend was with me, and we would make a day of our fishing trip.

My bicycle had a huge basket up front, big enough for my Old Pal tackle box. I would hold my Mitchell 300 reel and rod across the handlebars and head off. Usually we packed a lunch, and it mostly consisted of saltine crackers and Vienna sausage or Ritz crackers and potted meat. Sometimes we carried sardines, but they were not my favorite at that age. Drinks were a problem. Back in those days cans were unheard ofâ&#x20AC;&#x201D;all drinks came in bottles. We did not have the small ice chests that are so popular now, so we would sometimes wrap our drinks in newspaper to keep them somewhat cool. Most of the time, we just took a Mason jar of water along since a hot Coke was not real good, even at that age. Riding to the ponds would make us very hot, but we solved that as soon as we got there. Jeans and tennis shoes were the uniform of the day, and as soon as we parked the bikes and got our tackle rigged up we would start wading. Easing around the pond in the shallows, casting ahead of us, we would carefully fish every bit of cover available. I can still feel the mud oozing around my feet and the cool spots we would sometimes hit. It was amazing how the water would be real warm, but suddenly we would find a pocket of cool water. Those were probably springs, but we did not realize it then. Those spots were favorite places to stand and cast from for a long time, even if nothing hit. We learned where they were in each of the ponds we fished. Now, I watch a depth finder on my boat to find underwater stumps, ditches, rocks, and other cover and structure. Back then it was more personal. My feet were my depth finders. Over the summer, I would locate stumps, rocks, brush, and ditches with my feet, then fish them the next time we made a trip to that pond. We learned to slide our feet along slowly, mainly so we would not disturb the fish, but also so we would not step into a hole. It was not unusual to wade up to neck deep, especially when crossing a cove or ditch to get to the other side. As often as not, we would have to swim some, doing a kind of dog paddle with our feet while holding rods and reels over our heads. In those days catch and release was unknown; we practiced catch and hot grease. We kept and ate just about everything we caught. A stringer tied onto a belt loop always received the bass and bream that hit our lures, and we had to be careful wading with some fish following us around. We always worried about snakes trying to come eat our fish, but it never happened. I am sure the snakes were more scared of us than we were of them. I learned early on not to wade too close to stumps that were above the water in the ponds. They usually had a small bush growing on them, and we were afraid of snakes. But the biggest danger was the wasp nests built on them. It is hard to run from wasps when wading chest deep, and, unlike a snake, wasps will come after you if you get too close. When we took a break for lunch our wet clothes provided air conditioning, and the ride home on our bicycles was cool and comfortable. There was no air conditioning at home, but there was a mother waiting to make sure we left wet, dirty shoes and jeans at the back door. I always hated to take them off, but it helped knowing they would be waiting on me the next day for another fishing trip.

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Why Science & Religion DO Mix

At Kitchen Drawer, weâ&#x20AC;&#x2122;re listening. So we heard when you asked for an op-ed piece about the interface between science and religion. Hereâ&#x20AC;&#x2122;s one opinion on this hotly debated topic.

By Laurie Cochrane

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instance, science and Scripture are easily reconciled by a broader view of a creative “day” as borne out by the use of the Hebrew word yohm, frequently used for time in general or, according to Wilson’s Old Testament Word Studies, for “a particular season or time when any extraordinary event happens.” Science has likewise been guilty of pawning off improvable theory as fact. One such example is the theory that life originated entirely by chance—a ludicrous proposition, especially spective. To illustrate, any event that has one chance in just 1050 is dismissed by mathematicians as never happening. However, Sir Frederick Hoyle calculated the spontaneous appearance of amino acids necessary for one cell to exist as 1040,000. And this is just one of There are certain debates that seem to rage on for centuries—even millennia—without drawing any closer to reconciliation. One of the foremost of these may be the historical rift between the realms of religion and science, and this false dichotomy has done a great disservice to both disciplines. Good science and sound religion naturally complement one another in mankind’s search for truth and meaning.

“Science without religion is lame, religion without science is blind.” -Albert Einstein

Both sides share blame for this often hostile climate. Some scientists harbor contempt for a belief in God, which they see as an unintelligent, naïve credulity that leaves us waiting helplessly, and in ignorance, for whatever God has in store. On the other hand, the Church has persecuted, even executed, many who practiced good science because what cepted doctrine of the time. Religion and science have both suffered by doggedly adhering to unreasonable, extremist views. For example, religion has injured its own credibility by teaching human tradition and ancient tribal beliefs truth. Also, the obvious contradictions of some beliefs with reliable to dismiss religion as unworthy of serious, intelligent consideration. Case in point, the belief in a creative period of six literal 24-hour days is a supposition that is neither required

varied, sustained life on this planet would require. At much faith as any spiritual belief system. In this perpetual debate, science is both strengthened and limited by its need for rational analysis, while religion is both strengthened and limited by its intangibility. Science is valuable when trying to establish how something occurs. Religion addresses why it occurs. When scientists begin to see their job as negating the vital “why” of our existence and theologians begin to ture, that’s when people start to embarrass themselves. And that’s when observers grow weary of the whole business and stop looking for answers. Science and religion are striving to answer different questions. Science can help us understand what is observable and and immeasurable. In seeking truth, it is important to recognize that it is impossible to know everything that can be known—either about the physical universe or the spiritual realm. A measure of humility is necessary to avoid going off balance. Not all science is good science, nor all religion sound, just because it emphatically claims to be. A person searching for truth must be discerning, accepting the strengths and limitations of what the entire body of available evidence bears out. It is not necessary to accept either creationism or atheistic science. Informed faith is not blind belief. Good science involves the acknowledgement of the brilliant design evident in the harmony and complexity of the physical universe. It also recognizes the accountability that this implies. Sound religion welcomes the contribution of science in deepening our appreciation and understanding of the marvelous gifts we’ve been given and the unmistakable love that is behind them. As Albert Einstein wisely observed, “Science without religion is lame, religion without science is blind.”

( 7 7 0) 412 - 0 4 41

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Architecture and History

How Do You Solve a Problem Like

The Old Haistenâ&#x20AC;&#x2122;s Building? By Drew Todd and Drew Payne Photos by Drew Payne & Joey Scibetta

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Griffin’s rich past is one of its greatest strengths

OVER THE PAST FEW YEARS, DUE LARGELY TO NEGLECT, THE STRUCTURE H A S E F F E C T I V E LY GONE TO SEED— IT WOULD BE DIFFICULT TO DEVELOP A VIABLE USE FOR HAISTEN’S IN ITS CURRENT CONDITION.

On a recent Tuesday morning, in a law office in downtown Griffin, a small group of interested parties met to discuss the fate of the Haisten’s building on Meriwether Street, an extremely historic property within easy shouting distance of the Bailey-Teabault House. An important building with impressive features and over a century old, the Haralson Bleckleydesigned Haisten’s should be a showplace for the city. In recent years, however, Haisten’s has become more eyesore than elegant—a potential asset transformed into inarguable liability. The Haisten’s building is most familiar as a funeral home where, for a number of years, many modern Griffinites paid respects or held wakes—such a successfully run operation, in fact, that people were literally dying to do business there. But some of Griffin’s more venerable residents may also recall its former function as a hospital, built in 1910 in conjunction with the old City Hall site. To make way for City Hall—the gleaming, new, jewel-in-Griffin’scap Haralson Bleckley design—a downtown hospital was relocated to Meriwether Street. Ever industrious Griffin officials had Bleckley draw up plans for the new structure—a package deal with his City Hall design—and used materials from the old hospital on Solomon Street to build it. In the spring of 1910, the reported that “when completed, Griffin will have a hospital worth $25,000 according to the architect, for which we have paid $15,000, many valuable donations

having been made…beginning with the plans donated by Mr. Bleckley,” and also that “the lumber and furnishings of the old hospital are now on the grounds and work… will be started at once.” From these auspicious beginnings, the building was in heavy use for the better part of a century until falling into a severe state of disrepair in recent years. Because of potentially protracted renovation costs, Griffin officials are seeking a solution to their Haisten’s problem. And so, at the beginning of May, a handful of Griffinites were convened to discuss options for the Haisten’s building, with the list quickly winnowed to two legitimate possibilities: demolition or preservation. Proponents of demolition argued its benefit as the city’s most cost-effective strategy. Bundled with the elimination of Meriwether Homes, the city’s Haisten’s problem could be resolved at one fell swoop and on the cheap, they said. Their preference was for a clear lot, sans Haisten’s, left open for development or green space. Most at the meeting, though, advocated for reclamation over removal. This contingent felt that demolition of Haisten’s would be a mistake—an irreplaceable loss to Griffin’s streetscape. ( 7 7 0) 412 - 0 4 41

demolition or preservation?

Either camp holds valid points regarding the Haisten’s building’s future. Over the past few years, due largely to neglect, the structure has effectively gone to seed—it would be difficult to develop a viable use for Haisten’s in its current condition. But even so, the site is indisputably historic and has been an important part of Griffin for over a hundred years. Its preservation could be a monumental step in stemming the tide of demolition and blight in Griffin and could be a huge benefit to the Meriwether Street corridor. Whatever happens with Haisten’s, the battle for its future may be a turning point—a crucible that brings advocates for preservation and proponents of development into concert with one another. Haisten’s is an opportunity for these two groups, who are not necessarily working at cross-purposes, to chart a way forward—a way in which new development incorporates Griffin’s history, and historic structures are recognized as opportunities rather than hinw w w.k it chendr aw er.net

drances. Griffin’s rich past is one of its greatest strengths and should be considered and utilized in any plans for the city’s future. Anyone can see the value in maintaining irreplaceable links to the past. Without preservation, progress will be limited.

Means, Frazier and Bodin, and

Preservation Update

high concentration of structures

Kate Ryan, Director of Historic Properties with the Georgia Trust for Historic Preservation, vis-

For those interested in preserving ing organized by the Georgia Trust -

She was very impressed with the number of structures we have

of southern architecture, in-

the Georgia Trust website for more

SPORTS

By Taylor Gantt

Could this scandal open up the fabled Pandora’s Box? Is a day fast approaching when an owner’s religious beliefs or political views form a direct link to his credibility and competency?

os Angeles Clippers owner Donald Sterling and his bigoted comments caught on tape have cast an ugly and unfortunate shadow over this year’s NBA playoffs and the league in general. For anyone still in the dark concerning this latest controversy, Sterling was recorded by his mistress during an argument in which he was berating her for posting photos of herself with famous black athletes on Instagram and for bringing Magic Johnson to one of his team’s games. Some of the more infamous takeaways from the recording (which can be heard in full on various online outlets) show that Sterling possesses an aggressively racist ideology, as he is infuriated with his mistress it was merely jealously on Sterling’s part or years of consismarked the beginning of the end of Sterling’s ownership of the Los Angeles Clippers. the NBA Playoffs, players, fans, and coaches alike were taken aback by the message found within. NBA Commissioner Adam Silver acted quickly, banning Sterling for life from attending his own games and calling on the other 29 owners to quickly come together to force Sterling to give up his ownership and sell the team. As of this writing, it is undetermined whether Sterling will proceed with a $1 billion lawsuit against the league or close chase the Clippers for nearly $2 billion (which would not be a In many ways, the Sterling scandal is not a revelation of the mindset of our society, nor should it come as a surprise that racism is still present in the year 2014. Legal institutions and

forced segregation once mandated society’s hierarchy of race. But nowadays, a more progressive society is still burdened by the prejudices of past generations. Men like Sterling who have never abandoned the idea of racial superiority still hold prominent positions in the world today. Granted, freedom of speech is still an important and vital component of American society, and some have cited the First Amendment in defense of Sterling. However, the NBA is a private association of owners, and each owner agrees to the rules went public, the universal outrage (coupled with the loss of several of the Clipper’s larger sponsors) forced the NBA to rectify the situation quickly and decisively. Simply put, a man with the power that Donald Sterling once held is culpable for anything and everything in his public and personal life. Although this may seem unfair or too invasive, this kind of scrutiny comes with the responsibility of organizational ownership. There is absolutely no place for an owner whose opinions or beliefs could potentially cause harm to the players or the league as a whole. The Sterling situation may be

controversial facets of their lives. Nevertheless, could this scandal open up the fabled Pandobeliefs or political views form a direct link to his credibility and the effects of this scandal will be, but it has almost certainly set some sort of precedent in a world where our personal and public lives are becoming ever more seamlessly intertwined.

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Marsh ecology class: From left Jonathan Hale, Thomas Smith, Ryan Gravitt, Matt Fluker

Karen Lee, Officer Stan Phillips, And Kaitlyn Gilbert pose near the set of the Walking Dead

sylvia and joe scibetta enjoy some good reading in sunny california

Paul Beamon gets gatorade dumped on his head at the Spalding Regional EMS award celebration!

ashley mcdaniel finds freedman climbing the walls at bank street cafe

Gil johnson with glen marhevka, trumpet player and original member of big bad voodoo daddy

Lillie, Kristyn and Elizabeth Evans with Coy Stewart from the tv show ARE WE THERE YET?

Maddie Jordanâ&#x20AC;&#x2122;s friends celebrated her 13th birthday with her by raising $320 for the Food Backpacks for Kids program.

KD Staff at khalifa indian restaurant in fayetteville

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K I T C H E N

B y A l l i s o n S my l y

TABLE

Photos by Patrick Boutier

Chef Patrick Boutier of Southern Crescent Culinary Arts

Photo by Steve Smyly

“Technical colleges play a huge role in providing local industries with the labor force they need.” The Culinary Arts Program provides students with a wide range of education options, including an Associate’s degree in Culinary Arts, a diploma, and their study, students become ServSafe students. Carolyn Fludd, a Certi-

ou might say that Chef Patrick Boutier created Southern Crescent Technical School’s culinary arts program from scratch. When he was hired in July of 2009, pretty much the only equipment he had to work with was an electrical range and a double-stack convection oven. As Culinary Arts Program Coordinator at SCTC, Chef Boutier, along with a strong team of instructors, has managed to build an impressive culinary arts program. store was moved to a new location and the space was made into a wellequipped professional kitchen. At the same time, Chef Boutier transformed the school cafeteria into the Crescent Café, which offers tasty, affordable breakfasts and lunches prepared and served by culinary arts

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worked at Chattahoochee Tech and Le Cordon Bleu Atlanta, and Barry who was an instructor at The Art Institute, have joined his team as full-time instructors. Chef Boutier, in collaboration with Greg Huber, head of the horticulture program, added an organic garden which produces tomatoes, squash, cucumbers, zucchini, peppers, and fresh herbs during summer and cabbages and root vegetables during winter. Not surprisingly, the program has grown from 12 students to as many as 170. Despite the program’s humble beginnings, Chef Boutier says of those early days, “I learned that with just a blackboard and some pretty rudimentary tools, we can still inspire students to achieve.”

the National Restaurant Association. Several county food programs send their employees to SCTC for professional development and for ServSafe

afternoon, and evening classes. “Our kitchen is operational from 8 a.m. to 10 p.m.!” says Chef Boutier proudly. Chef Boutier is a great advocate for the Technical College System of Georgia and the role it plays in the local economy. He says, “We are the best ‘bang for your buck’ when it comes to technical education.” An Associate’s degree in Culinary Arts at a technical school takes about two years and costs around $8,000. The same degree from Le Cordon Bleu or The Art Institute will cost considerably more. “We provide our students with the same education for much less money,” says Chef Boutier, and he should know. He

don Bleu College of Culinary Arts Atlanta, where he taught from 2003 until 2009, when he came to SCTC. Food has always been an integral part of Patrick’s life; his family has been involved in the culinary arts for generations. Throughout his childhood years in France, he watched his mother, uncle, and grandfather prepare and cook wonderful dishes at family reunions. Patrick met his future wife, Susi, when she was studying in Paris through a study abroad program with Agnes Scott College. After graduating from college with a Bachelor’s degree in Business Management, Patrick came to the United States from France in 1978 to study at Georgia Tech.

Program graduates also work for chain restaurants like

al part of the industry, including school systems, hospitals, and assisted living facilities. The new Pinewood Studios in Fayette County represents a great opportunity for culinary arts graduates. Movie production studios and their catering needs will create jobs, and SCTC’s culinary arts program is looking into adding catering classes focused on the movie industry. SCTC Culinary Arts Advisory Committee member Dick Morrow says, “Through this past recession, culinary arts graduates have found jobs. The hospitality industry wants people, needs people.” Thanks to Chef Boutier and his staff, local graduates are able to meet this need. In Southern Crescent’s Culinary Arts program, Chef Boutier is creating something very special for our area. As he says, “I really think that the program is at its best place right now.”

While at Georgia Tech, Patrick’s early interest in all things culinary manifested itself as he at The Country Place, a high-end restaurant in Atlanta. Through hard work and perseverance, Patrick built an impressive résumé over the years. He was chef at Atlanta dining destinations such as The Toulouse and The Abbey, where he had the opportunity to work chefs. In 1984, he was Chef at the Ansley Golf Club. Later, he managed two corporate dining rooms for the senior management

During those years, Patrick and his wife renovated and sold several homes in midtown Atlanta, which gave them the funds to open The Village Café in Fayetteville, which he ran until the end of 2003, when he sold the business. The students at SCTC’s culinary arts program now ben-

“Technical colleges play a huge role in providing local industries with the labor force they need.” Culinary graduates have found work at local restaurants such as Bank Street Café, 6th Street Pier, and many other eateries.

The Advisory Committee has created its own Culinary Arts scholarship program for students. They raised over $5,000 last year and are trying to increase local participation. To support these efforts, SCTC is hosting tember 25. The culinary arts students will prepare and serve a great selection of dishes under the supervision of Chefs Boutier, Levey, and Fludd. A three-piece band will entertain guests. The event is open to the public. To purchase a $30 tax-deductible ticket, please contact Kristen Miller at 770229-3417 or Dick Morrow at 770-412-3246. Continued on p. 49

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Continued from p. 46

Pecan Grilled Chicken

Mustard Glaze over the chicken breasts. Add additional 2 Tbsp bacon bits and toasted chopped pecans. Sauté green beans and arrange them around the pasta. Serve immediately.

Alfredo Sauce ½ cup cream cheese 1 cup heavy cream 1 tsp chicken base (optional, for

Extra-large fresh egg tsp iodized salt ¼ cup granulated sugar Powdered sugar

1 tsp minced fresh garlic ½ tsp dry oregano

2 four-ounce marinated boneless chicken breasts ½ tsp granulated onion ½ tsp garlic powder 1 tsp dry oregano ½ tsp salt ½ tsp ground black pepper 1 Tbsp extra-virgin olive oil 6 oz. fettucine pasta ½ cup Honey Mustard Glaze, divided ¼ cup Alfredo Sauce 4 Tbsp bacon bits, divided 2 Tbsp shredded Parmesan cheese 1 tsp chopped fresh parsley 1 Tbsp toasted chopped pecans ½ cup blanched green beans der, oregano, salt, pepper, and olive oil; rub onto chicken breasts and marinate for at least two hours. Bring salted water to a rolling boil; add fettucine and blanch for seven to eight minutes, until “al dente.” Drain in a colander. Chargrill (or bake, if you have to) chicken breasts on medium almost done, brush with Honey Mustard Glaze. DISH ASSEMBLY: Toss blanched, drained fettucine in Alfredo Sauce with 2 Tbsp bacon bits, Parmesan cheese, and parsley. Place pasta in a bowl or on plates, set the chicken breasts on top of the pasta, and drizzle additional Honey w w w.k it chendr aw er.net

parsley ¼ tsp white pepper ¼ cup grated Parmesan cheese 2 Tbsp sherry wine 1 Tbsp fresh unsalted butter

100º. Add yeast and let bloom for 10 -

Melt cream cheese and heavy cream on low heat, stirring often. Add chicken base, if using. Add garlic, herbs, and white pepper. Add Parmesan cheese last with a splash of sherry wine and a cube of butter. Toss hot pasta in sauce and serve immediately.

Honey Mustard Glaze 1½ cup honey ½ Tbsp lemon juice 1 tsp curry powder ½ tsp ground coriander ¼ tsp ground nutmeg 1 tsp granulated garlic

sugar into wet ingredients; knead

thickness, cut into 3” by 2” rect-

them over to fry on both sides.) Sprinkle with powdered sugar and serve immediately. Optional: serve with Bourbon Praline Sauce.

Bourbon Praline Sauce

Warm up honey in microwave oven. -

2 Tbsp unsalted butter ½ cup dark brown sugar ½ cup heavy whipping cream 2 Tbsp cornstarch 2 Tbsp whole milk 1 Tbsp bourbon 1 tsp vanilla extract Dash of salt

New Orleans French Beignets

Melt butter in saucepan on medium heat. Add brown sugar and heavy

5 oz hot water, 140° 3 oz. half-and-half 1 tsp SAF brand instant yeast

into sauce. Bring to a simmer, stirring constantly. Boil for a minute or two, and then remove from heat. Add bourbon, vanilla, and salt. (If too thick, add more milk.) Serve warm, or cover and refrigerate. 49

Article and Photos by Elaine Krugman

hich came first, the chicken or the egg? For Zack Whatley and his wife, Susie, it may have been the chicken, but those eggs just keep coming, and coming, and… I always wondered what all those egg cartons were for, cartons I would find stacked up in the Griffin First United Methodist Church choir room. Over the past couple of years that I have worked for Griffin Choral Arts, I would arrive on Monday evenings to prepare the room for rehearsal and

organize those egg cartons along with the church choir music that piled up beside it. Assuming the egg cartons were being collected for the schoolchildren’s art projects—they make terrific paint-mixing containers or bead organizers, after all—I brought in an egg carton after completing my holiday baking. Stepping into Steve Mulder’s office to check in with the boss, as I always do when I arrive to work, I blurted out, “Hi, Steve! Why am I bringing you this egg carton?” It was then

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that I finally learned what those cartons were really being used for: eggs. Who knew? As it turned out, Susie, one of the choir’s altos, lives on a farm with her husband, Zack. They have chickens that lay eggs—really good eggs. They are so good that Susie and Zack have a standing order from some of the choir members and friends at church for a weekly dozen. Mystery solved. It was through our mutual friend Betsy Harris that I learned about Zack Whatley’s reinvention from career Delta employee to farmer and woodworker in retirement. As his assistant farmhand, Susie has been right there along with him. Together, they run Doo-What Farms. They hyphenated the last part of Susie’s maiden name, Kildoo, with the beginning of Whatley to use as the farm’s name. Zack and Susie have been married for 48 years, but their relationship goes all the way back to high school in Forest Park, where they became high school sweethearts. Originally from Alabama, Zack had moved to Forest Park in 1958. Susie is originally from Jackson, Mississippi. After completing their educations, they both worked at Delta Airlines for their entire careers. Susie became the first female purchasing agent and retired with 33 years of service, while Zack retired with 34 years of service. Although Zack held a variety of positions with the airline, including ramp service agent, ticket counter agent, and gate agent, it was his 16 years as the go-to guy for lost luggage that made him such an asset to Delta. After all, how many people do you know who could handle dealing with angry customers all day long for 16 years? None of his positions at Delta prepared Zack to be a farmer; however, as retirement neared, all Zack could think about was moving to a farm. “I always wanted to go to the country when I was through working with Delta, so that’s how we started looking around the outskirts of Atlanta for property,” Zack recalled. “I love being outdoors.That’s what I wanted to do.When I retired from Delta, I knew I wanted to get out of the subdivision and into some wide-open spaces where I could do what I wanted to without having to watch others and make sure I wasn’t stepping on their toes.” When the couple bought their land, a friend took Zack under his wing and taught him all about farming. In exchange, Zack fenced in the 850 acres on his friend’s farm. All those miles of fencing may have taken him four years to complete, but Zack learned a lot about farming in that time—especially about cows.

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“I took home the baby calves the mothers abandoned so I could feed them. That’s how I got started with cows, because there were a lot of babies to take care of. I started out with four baby cows and ended up with 19 cows. Cows are a lot of work. They have a mind of their own, and you do what they will let you do.You can manhandle a goat, but you can’t tell a 1600-pound bull what to do. If he doesn’t want to go into the trailer, he isn’t going to go into the trailer!” Zack laughed with obvious relief that he no longer has cows on his own farm. “After I developed a heart problem, I figured I’d better get out of the cow business.” Zack and Susie’s transition from career Delta employees to farmers has been a labor of love. When they purchased their farm, the house on the vast property was an old, worn-down, doublewide trailer that needed a lot of TLC.

Sitting on a tractor is better than going to a therapist. It takes me about eight or nine hours to ride that field and cut it. Then I come back and sit on the porch and watch the sun go down with a cold adult beverage.

They ultimately completely remodeled the entire home. “There is nothing left in this house that was original,” Zack said, adding that he and Susie did all of the work themselves. “She’s my right-hand person. She helps me do a lot of the work around here.” In fact, Susie helped Zack build his woodworking shop from a barn kit. With excellent lighting, running water, woodworking machinery, and storage cabinets crafted by Zack, the shop turned out much nicer than the barn kit intended it to be. This shop would make any professional woodworker envious! The wood shop was initially built out of necessity, because Zack needed a place to work on various projects for the house remodel. Once the house was completed, though, it became a refuge where he has spent hours working on his craft, making everything from cutting boards to bowls, wine-bottle stoppers to napkin rings. He also likes to make miniature boxes. The large jewelry box Zack made for Susie, though, is a gorgeous box on a grand scale. “This is strictly a hobby,” Zack explained. “If you cover your costs and make a little bit for your time, then you have done well.”

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Zack is often contracted by others to build wood projects to their specifications; however, his greatest joy is making functional gifts for others as well as items to raise money for First United Methodist Church’s preschool. “The ladies at the church keep me real busy between Thanksgiving and Christmas making pepper mills and cutting boards,” Zack said with a warm smile. “I love to see the new creations I’ve made. You never, ever, make two exactly alike. That’s what makes them unique.” Before Zack hunkers down at his vintage 1948 lathe in his wood shop, he gives attention to the animals on the farm; however, these aren’t the sort of animals Susie had in mind when she envisioned living on the farm. Susie liked the idea of living on open land, but she wanted to raise thoroughbred Labrador retrievers. As Zack recalled, “When we came out here, that was one of the things we said we wanted to do, but we never did get into that. We got tied up with bees, chickens, and goats.” Although “the goats are basically there to trim the grass,” as Zack says, they sell some of them at the Barnesville auction from time to time. A baby goat sells for about $30 to $40, and an adult goat sells for up to $200. Zack is also a beekeeper for the three hives he maintains on his farm. Last year, the hives yielded six gallons of honey, which they sell to church friends for $8 in 16-ounce corked glass bottles labeled Doo-What Farms. The honey is delicious, and their goats sure are cute. What I wanted to learn more about, though, were the chickens that lay all those eggs! A friend of Zack’s had gotten a good package deal on 25 chickens but didn’t have room for 10 of them. He gave them to Zack unexpectedly, so Zack brought them home and immediately built a pen for them. Those ten multiplied, and he currently has 53 chickens that lay 28-30 eggs on a good day. That’s a lot of scrambled eggs for a breakfast for two, so Susie sells them for $2.50 per dozen at the church; this service has earned her the nickname Egg Lady.

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What with the goats, bees, chickens, farm maintenance, and woodworking, there is always action at Doo-What Farms. Zack explained, “A typical day is getting up at 6:30. The first ones to get fed are the dogs, and then I get fed. Next are the chickens, because they are pretty set in their ways. Every one of them will be standing at the fence waiting to get fed. Then it’s time to go to the wood shop. It’s a lot of work, and it takes the two of us to do it; but I still enjoy it. It’s rewarding,” Zack said of the labor required to maintain their farm. Four or five times a year Zack also has to mow their entire property; however, he seems to like doing it. “Sitting on a tractor is better than going to a therapist. It takes me about eight or nine hours to ride that field and cut it. Then I come back and sit on the porch and watch the sun go down with a cold adult beverage.” Retirement suits the couple just fine. “I’m very happy. I found that after I retired they shortened the clock! There aren’t 24 hours in the day anymore,” said Zack. “We stay real busy here, and there’s never a dull moment.” Susie seems to enjoy her work on the farm, too, and has settled into the lifestyle nicely over the past 16 years. “When I first got here, I shed tears, saying, ‘What have I done?’ We love it now, though. I could never go back to living in a subdivision. Would I do anything differently? No.” She, too, enjoys a well-deserved adult beverage while joining Zack on the porch swing at the end of a full day’s work on Doo-What Farms. After all, while others merely debate which came first, the Egg Lady and her high school sweetheart have happily stayed busy with both their chickens and their eggs.

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RoboCop

ur relationship with armed drones is an exceptionally complicated one. According to polling data, the majority of American voters seas, regarding them as valuable tools in hunting down terrorists (despite the fact that they have also caused hundreds of civilian casualties). However, when somebe a useful domestic law enforcement tool, the mood changes rather quickly. can soil! Innocent people could get hurt! So, what does any of that have to do with the 2014 remake of RoboCop? More than you might suspect. Our story begins in the near future, and drones have been replaced by more sophisticated killing machines (created by the enterprising folks at OmniCorp). These machines have played a major role in improving Amer-

(Michael Keaton, Batman) is determined to make them an essential part of American law enforcement. The only problem? You guessed it: the American public rethese unmanned killing machines walking

Like RoboCop himself, the flick has some real humanity and thoughtfulness underneath all of that expensive machinery cently suffered a horrible injury at the hands of a ruthless mob been fatal, but OmniCorp has the technology required to save what remains of his body and replace the rest with a powerful and machine. The public responds enthusiastically, but there are some nasty side effects: as time passes, the line between tell how much of Murphy is actually left. Is this a man with his own unique thoughts and feelings wearing a suit, or merely

RoboCop was noted for its -

warfare, but also about the nature of free will, the existence of the human soul, the toxic relationship between government opinions on feelings rather than facts, and the eternal struggle

When the opinion polls change, Congress will inevitably become much more open to the idea. Sellars determines that what he needs is a human touchâ&#x20AC;&#x201D;something with the emotional capacity of a man and the deadly skill of a killer robot.

Killing

The -

movie in which a lot of stuff blows up real good. Still, the movie provide answers for all of the questions it poses, but the fact that

The tale is elevated considerably by the presence of a handful of exceptional veteran actors, all of whom seem to bring greatseen far too little of Michael Keaton in recent years, and he does

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Laura DuBose

By Elaine Krugman with Betsy Harris Photos by Elaine Krugman

s a child growing up in the countryside of Meansville, Georgia, Laura DuBose was quite isolated. There were no children her age to play with, and her sister, Sarah, is 15 years older. Add that to being mostly homeschooled, and you’ll understand that many hours were spent alone. Reading books was one way Laura passed the time, so she became quite well read. As Laura recalled, “I first went to a ‘real school’ in third grade and tested out at a 12th grade reading level.” Her favorite books, though, were the art books her parents gave her each Christmas. In

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addition to entertaining hersel f by reading, Laura spent countless hours drawing pictures of her country environment. “As far back as I can remember, before I could read or write, I would draw stories. To pass the time, I would make up crazy stories about animals and trees.” Horses were her favorite animals to draw, and she was quite good at it, so her parents encouraged her budding talent by giving her books on how to draw their muscular structure. She developed her talent by copying what she saw in those books. Creating stories also influenced Laura’s artistic style. She favors whimsy and fantasy but still makes her subjects realistic. Perhaps the realism comes from spending so many hours perfecting what she saw in her art books.

â&#x20AC;&#x153;I came from a place of trying to invent something better. I went to college and realized it was something I really enjoyed. There were possibilities that grew into something really enriching.â&#x20AC;?

continued on p. 63 60

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KUDOS VOL. 6 ISSUE 3

I just received the shipment of the Kitchen Drawer, and I am very impressed. More importantly, Dr. Stephanie Kong is extremely pleased that you have captured her essence and the philosophy behind her practice. You have done a wonderful thing, and everyone who has seen it tells us that it is a wonderful piece.

Waine Kong

I enjoyed finding Freedman and I look forward to playing again!

Shamae Patterson I really enjoy reading the Kitchen Drawer!!!! Love the artwork, stories, and advertisements.

Susan Grant I enjoyed looking for Freedman, and I enjoyed the Kitchen Drawer magazine I received at The Sock Shoppe in Griffin.

Margaret Dow I love finding things like these in magazines! Keep it up!

Fantastic essays and articles in this KD! Thank you!

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My grandmother, Ms. Gail Kinard, found Freedman. Thanks for giving her the challenge! She enjoys reading every inch of your issues!

I (and many other Butts County readers) look forward to each and every Kitchen Drawer issue!

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continued from pg. 60 Although acrylic is Laura’s favorite medium to use in her art, she also does pencil sketches and works with a variety of media, including gourds. On her Etsy shop’s site, Etsy.com/shop/ThingsThatGrew, she lists paper, gourds, fire, clay, paint, ink, graphite, and wood as some of her favorite materials. As a child Laura never had any formal art lessons. However, her mother and sister inspired her; both are artistic and “crafty.” Her family was very supportive and encouraged her artistic talent, so Laura decided to pursue art after earning her GED. Laura hadn’t planned on attending college; however, a horrible car accident left her in need of many costly reconstructive procedures. Becoming a full-time college student was required for her to stay on her parents’ medical insurance policy, so after recovering from her surgeries, she continued living at home while studying at Gordon State College. She graduated with an associate’s degree in December of 2012. As it turned out, Laura says, “It was the best thing that has happened to me. I had been closed up in a shell; it was just me and my art. I had no friends, so I became disenchanted, but that all changed at Gordon State College. I used my art to connect with people. There had been lonely periods, and I came from a place of trying to invent something better. I went to college and realized it was something I really enjoyed. There were possibilities that grew into something really enriching.” Two of the sources of Laura’s enjoyment and happiness at Gordon State College were the art instructors who most inspired her: Robert Detamore and Marlin Adams. Laura became Adams’s art assistant and returned after graduation to repeat the art classes she had enjoyed most while earning her degree. In addition, Laura sold paintings through connections with some of her professors and was given the opportunity to design promotional posters for a few college events, including plays such as The Crucible and Fight Night and a Guy Davis concert. “I was so grateful because they gave me opportunities to be involved with the college,” Laura said of those experiences.

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Although Laura didn’t think of choosing art as a career choice until attending college, this talented budding artist is on a path to making it her life’s work. At age 19, Laura earned her first commission by designing a lion tattoo for a client. “My favorite commission was of my series of trees. As I paint them, they sell, because people just love them!” Indeed. Of the work I saw on Laura’s Etsy website, it was a painting of a tree that caught my eye the most. It is entitled “Shadow, Frost, Flame.” Laura first exhibited her work at the 2012 Doc Holliday Festival in Griffin. Since then, she has had commissioned work every month. One of those commissions was for Barnesville’s 2013 BBQ and Blues Festival. She has displayed her work in Barnesville, Zebulon, and Little Five Points. Laura has also created portraits and banners for websites. In the future, Laura would like to explore some other media, including blowing glass and whittling wood. Oils are a true test of her patience because they take so long to dry, but she would even like to work more in that medium as well. It is her plan, after all, to make art her career. “It’s a profession not everyone takes too seriously. I know it can be di fficult, but it’s hard to imagine not doing something your whole li fe that brings you that much joy and connection with other people. I’m sure it’s worth it. I don’t have a ‘Plan B,’ but realistically, I will probably have a career as a freelance illustrator.” In her Etsy profile, Laura states, “When I was growing up, I spent a lot of time alone. In this time apart, I learned to turn my imagination into something of substance. I create because I want to connect to the world.” As long as her art connects her to others, this warm and talented young gal will have a bright future. See more of Laura’s art at facebook.com/ Dubwah.

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GAME

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KD CROSSWORD PUZZLE 1

5 6

Find the answers in this issue! ACROSS 2 4 6 9 10

Cover artist’s last name Last name of the 2014 Robocop Director Haisten’s _______________ Home New feature of kitchendrawer.net that lists local businesses A ban on the sale of alcohol

DOWN 1 3 5 7 8

The company Zack & Susie Whatley retired from Classic New Orleans French dessert Name of the poodle mix on the calendar, up for adoption A drink made with yogurt, fruit puree, and rosewater Ben’s Johnson’s Staff Pick answer

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