Maury County Living September/October 2021 Issue by Music City Publications, Inc.

SEPTEMBER | OCTOBER 2021

MAURYCOUNTYLIVING.COM

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

MAURYCOUNTYLIVING.COM

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

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TABLE OF

Contents

24 36

ELEVATING THE KITCHEN EXPERIENCE

BENDERMAN FARM — LIFE ON THE FARM IN CULLEOKA

PEACH SEEDS COME TO LIFE

BUSINESS SPOTLIGHT — EXPRESS FLOORING DESIGN

THE KINDRED FARM — THE ESSENCE OF FARM-TO-TABLE

GET BACK TO YOUR BEST WITH A TOTAL JOINT REPLACEMENT

LOOKING TO BRING OUT YOUR INNER CHEF?

55 6

MAURY COUNTY LIVING

BUSINESS SPOTLIGHT — MOCKINGBIRD RESTAURANT

RESTAURANT SPECIAL FEATURE: SAVOR THE MOMENT

THE GARDEN THE TASTY GLUTEN-FREE WORLD BRINGING A TRUE CRAFT BREWERY TO SPRING HILL LOCAL AUTHORS

ON THE COVER: MOZZARELLA BAR — CHICKEN PARMIGIANO REGGIANO

PHOTO BY ROSS JAYNES VISUAL MEDIA CO. |

SEPTEMBER – OCTOBER 2021

MAURYCOUNTYLIVING.COM

A letter from the Publisher KATHY FOX PUBLISHER | EDITOR IN CHIEF Now that the kids have gone back to school and the cicadas are out, that always means two things — fall is on its way and my birthday is just around the corner. I really hope as you sit back and enjoy this issue of Maury County Living, as we all had a tasty time putting this one together, you will find there is the common theme of food related features throughout. I hope that makes your tummy happy and you take the opportunity to explore the beautiful countryside where our food is grown and the fantastic restaurants that serve it. In this issue I am excited to share with you some of the new restaurants as well as some that have been around for a while. The cover feature shines the spotlight on The Mozzarella Bar Italian Eatery plus some other favorite restaurants in the area you will certainly want to visit. For those that have gluten issues, do we have a surprise for you — the magical baker fairy shares a recipe for a delicious mouthwatering margherita pizza. If you are wanting to bring out that inner chef, the Lime & Loaf is opening soon in downtown Columbia, and we share how they can help you do just that with cooking classes and the right cooking tools. Speaking of tools, do you have the right tool to carve a peach seed into a gorgeous piece of art? We introduce you to artist Roger Smith who makes magical creations from peach seeds you won’t believe. If craft beer is your thing, then take note of Spring Hill’s only brewery opening soon as we share the story of Common Law Brewery. In addition, we give you a look at a gorgeous kitchen in Maury County along with secrets to better utilizing your space to give you inspiration. We also introduce you to The Garden, which is local group serving up free hot meals to anyone who needs one. Finally SAVE THE DATE for a special black-tie optional gala and shopping event at the Factory of Columbia December 3rd & 4th — you will not want to miss this event!

IS S UE 5 | S EPTEMBER 2 0 2 1

PUBLISHER EDITOR IN CHIEF Kathy Fox

CREATIVE | ART DIRECTOR Shelly Wells

DIGITAL DIRECTOR Christopher Hughes

CONTRIBUTING WRITERS Christine Bailey Katie Baker Kathy Fox

Birdie Greene

Chrissy Jensen

Elizabeth Shane

Lyndsay Sullivan Adam York

PHOTOGRAPHERS

Reed Brown Photography

Ross Jaynes Visual Media Co. She Sheep Photography ONLINE

maurycountyliving.com

The mission at Maury County Living magazine is to connect the residents of Maury County to local businesses by sharing curated feature articles. If you have not yet followed us on Instagram and Facebook, please do, and remember to use #MAURYCOUNTYLIVING when posting. The locally owned businesses, restaurants and farmers who made this issue possible, thank you for your support. In the next couple months as we begin to enjoy fall weather and colors, remember to stop by your favorite restaurant to grab a meal, go discover the local farms, or simply try a new recipe and enjoy it with friends and family!

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Many colorful fall blessings,

affluent neighborhoods including a portion of Spring Hill

located in Williamson County. The entire contents of Maury

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MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

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1 0 1 N O R T H J A M E S M . C A M P B E L L B O U L E VA R D

COLUMBIA, TN

factoryatcolumbia

NATIONAL EUROPEAN ANTIQUE IMPORTER TO THE TRADE

(615) 499-1292 | Vintique.com

MAURY COUNTY LIVING

NATIONAL ANTIQUE BOOK SUPPLIER TO THE TRADE

(615) 499-1292 | LeatherBooks.com

SEPTEMBER – OCTOBER 2021

EXQUISITELY DESIGNED FURNITURE

(615) 499-1292 | BlinkHome.com

imagine ... More than sixty years ago, the building hummed of sewing machines and production at one of the largest shirt factories in southern Tennessee. Now fast forward to find this incredible 71,000 square foot industrial facility converted to its present-day grandeur with the original steel windows and doors, an outside deck for music and entertainment, food, gifts, specialty tea, a boutique resale shop, and so much more. There is ample parking, and you can expect the unexpected from music on Saturdays, to rare antiques and treasures of all kinds every day of the week. Plan your day at the Factory at Columbia and experience all these wonderful retail and dining establishments under one roof.

QUINTESSENTIAL SOUTHERN COASTAL SANDALS

(615) 377-4644 | southernpolished.com

COLUMBIA’S PREMIER ANTIQUE MARKETPLACE

(931) 982-6400 columbiaantiquemarketplace.com

AN ARTISAN BAKERY AND CAFÉ

(931) 548-2101 | bsaltyandsweet.com

MODERN TEA HOUSE, CAFÉ, AND TEA BAR

(931) 982-6083 | nashvilletea.com

BOUTIQUE HIGH-END RESALE SHOP

(931) 922-7519 | wearitwellboutique.com MAURYCOUNTYLIVING.COM

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

RESTAURANT SPECIAL FEATURE

S AVO R the Moment

PHOTO BY ROSS JAYNES VISUAL MEDIA CO.

PICTURED: SALUMI & ITALIAN CHEESE PLATTERS BY MOZZARELLA BAR ITALIAN EATERY

With Maury County now ranked the number one fastest growing county in Tennessee, it is very fitting to see many new culinary delights opening. Even during 2020 when COVID changed the world, there were new restaurants popping up in the midst of the pandemic. As we explore some of the new restaurants along with a few of the beloved ones that have been around for years, enjoy the flavor explosion that is right in your backyard! MAURYCOUNTYLIVING.COM

PICTURED: MALFATTI PASTA “MOTHER-IN-LAW”

I TA L I A N E AT E R Y 2 0 7 8 WA L L ST R E E T • S P R I N G H I L L

(615) 302-8363 | mozzarellabaritalian.com

If you have been dreaming about visiting Italy recently then look no further than the Mozzarella Bar, Italian Eatery. The restaurant opened in November 2020, and

Inspired by the Mozzarella Bars of Rome, these Italian Eateries are in the twenty distinct culinary regions of Italy where each region of Italy brings life to the Italian kitchen with the common bond of hospitality. Recipes change from each village and province, but the recipes have been passed down from grandmothers, cooks, and chefs along with passion to interpret and serve “La Cucina Italia” in their own way.

is a unique upscale Italian restaurant located in Spring

Offering Italian American cuisine, The Mozzarella Bar is a full-service

Hill. Chef Matthew Antonovich and his wife, Laura, bring

restaurant providing an opportunity for guests to dine in or take out. The

delicious meals prepared from scratch using the freshest

Italian eatery models itself after the small Italian ristorante, delicatessens,

seasonal ingredients from local farms and Italy.

and small markets that serve authentic Italian foods in “Little Italy” Bronx New York where the Chef’s family is from. Very much like the local Italian food emporiums, guest will find a vast array of food offerings from the signature Mozzarella Bar antipasti, salumi platters, cheese boards, “Neo” Neapolitan “Stone Fired” pizza, fresh pasta made in house, “Stone Fired” Italian entrée specialties, deli meats & cheese, Italian cookies, cannoli, house-made gelato and desserts, and an

PHOTO BY ROSS JAYNES VISUAL MEDIA CO.

assortment of bottled soft drinks, soda, beer and wine. Make sure to say

yes to the complimentary Carta di Musica Bread “Music Bread.” A flatbread like naan or pita bread that hails from the Italian island of Sardinia. It is said that bakers roll it out until a sheet of music can be read through it and it is warm and delicious!

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

PHOTO BY ROSS JAYNES VISUAL MEDIA CO.

MOZZARELLA BAR

Sunday features a “Family Day” menu served from 11:00 am to 9:00 pm where kids eat free, and the dinner menu is served from 5pm

CHICKEN PARMIGIANO REGGIANO

to 9pm. Tables inside are reserved for full-service diners and tables are available in the open-air patio area shared with 55 South and

— SHOPPING LIST — Fresh Mozzarella — (2) 8-ounce balls

Kosher Salt

Pecorino Grated Romano — 1 Cup

Black Pepper

The “Roman” inspired Italian Bacari Caffe & Wine Bar by day serves

4 Chicken Breasts — 5-6 ounces ea.

1 Onion

the finest local “Muletown” coffees, cappuccino, and Italian coffees.

Olive Oil — 4 Cups

In addition, an old-fashioned Italian Soda Bar offers Italian baked

San Marzano Tomatoes — 1 Quart

Garlic — 1 fresh bulb

Martin’s BBQ so there’s plenty of seating.

specialty cookies, cannoli’s, sweet treats, and house made Gelato. At night, the Bacari Caffe Wine bar is inspired by the Bacari bars of Venice, Italy, romantic, local serving the neighbors and a friendly place to meet, enjoy local crafted beers, Italian wines, and value priced artisan wines by the glass.

(Only use Italian imported.)

Panko Breadcrumbs — 1 lb. box 4 Eggs

Fresh Basil — ¼ pound

— INGREDIENTS FOR BREADING CHICKEN — 2 Cups Flour — season flour with 1 tsp each of salt and black pepper 4 Eggs — whisk with 1 Cup of water

Chef Matthew is a Certified Executive Chef with a long history of cooking for over four decades including cooking for multiple United States Presidents, royalty, and celebrities. His culinary background includes working in three Michelin starred restaurants in Rome, Florence and Bologna, Italy, and is an award-winning American chef, nationally recognized for his Italian cooking. Antonovich has been invited to cook at the prestigious James Beard House in New York. An honor for chefs to be selected he considers an honor very much similar as the Oscars for chefs.

Panko Breadcrumbs (course breadcrumbs) 4 Chicken Breasts — 5–6 ounces each — P R E PA R AT I O N —

❱ Place each chicken breast between plastic wrap and pound to ¼" thickness. ❱ Dip chicken in seasoned flour and shake off excess. ❱ Dip chicken in egg/water mixture and drain off excess very well. ❱ Dip chicken in Panko breadcrumbs and then dip chicken back into egg/water mixture, drain well. ❱ Dip chicken back into Panko breadcrumbs, press breadcrumbs hard onto chicken to coat completely.

Antonovich was certified by the American Culinary Federation in

❱ Place chicken in refrigerator wrapped in plastic until ready to cook.

2003 as Executive Chef and held a position as board of director for

TIP: Can be done 1 day in advance.

the Colorado Chef’s Association.

— INGREDIENTS FOR MARINARA SAUCE —

“This is the final chapter of my career; The Mozzarella Bar encompasses a journey of over 40 years cooking professionally, and the Italian Eatery will express what I have learned and be showcased on each plate. I want the eatery to be a place people can come to relax, enjoy and be inspired about Italian cooking,” Antonovich concluded. n

¼ Cup Olive Oil

1 Tbsp Italian Seasoning

1 Cup Onion — diced ¼"

1 Tbsp Kosher Salt

¼ Cup Garlic — cloves sliced razor thin

¼ Tsp Ground Black Pepper

1 Quart San Marzano Tomatoes

— P R E PA R AT I O N —

❱ Sauté onions with olive oil over low heat until softened. ❱ Add garlic and sauté until golden brown (do not burn). ❱ Add Italian seasoning, salt, pepper, San Marzano tomatoes and simmer for 20 minutes. Reserve sauce hot or cold.

— CHICKE N PARMIGIANO RE GGIANO PRE PARATIO N —

PHOTO BY ROSS JAYNES VISUAL MEDIA CO.

❱ Heat olive oil in a deep large skillet or fryer to 325º. Add chicken breasts and cook until light brown with internal temperature of 165º. ❱ Transfer chicken to a bake proof dish and top chicken with hot marinara sauce covering each breast. ❱ Top each chicken breast with thinly sliced fresh mozzarella. ❱ Bake chicken in 350º oven to melt cheese, approximately 10 minutes. ❱ Garnish top of chicken with grated Pecorino Romano cheese. ❱ Place ½ cup warm marinara on four dinner plates. Plate up chicken on top of warm marinara. Garnish with 1 Tbsp of chopped fresh basil. PICTURED: BRUSCHETTA

H Photo of this prepared meal is featured on the cover of this issue. MAURYCOUNTYLIVING.COM

PEPPERCORN

The goal was simple Skains said, “Take some simple classic Tex-Mex dishes and make sure

S C R AT C H K I T C H E N

they are done well. Everything is made from

2563 NASHVILLE HWY • SUITE 5 • COLUMBIA

scratch in-house, and we only use about 10

(931) 901-0279 | peppercornsk.com

basic seasonings. Everything, excluding our buns, are made from scratch.” One of the most popular dishes on the Peppercorn menu is the Baja Bowl, which is a delicious mix of rice, beans, cheese, greens, a scoop of guacamole and the choice of meat, drizzled with the flavorful scratch made creamy jalapeño ranch and pico de gallo. Alongside the tradition BBQ brisket and pulled pork plates are favorite Tex-Mex dishes like fajita tacos, classic tacos, quesadilla, burritos, and a kid’s menu for easy family dining. Peppercorn offers takeout as well as catering options. Visit peppercornsk.com to order online or for additional information. n

ONE OF THE MOST POPULAR DISHES ON THE PEPPERCORN MENU IS THE BAJA BOWL, WHICH IS A DELICIOUS MIX OF RICE, BEANS, CHEESE, GREENS, A SCOOP OF GUACAMOLE AND THE CHOICE OF MEAT, DRIZZLED WITH THE FLAVORFUL SCRATCH MADE CREAMY JALAPEÑO RANCH AND PICO DE GALLO.

PICTURED: FAJITA TACOS

Peppercorn Scratch Kitchen is a Texas inspired, southern barbeque Tex-Mex restaurant that opened August 4, 2020, in Spring Hill, Tennessee. Proprietor and chef, Shannon Skains, has previously owned barbeque restaurants and after he and his family moved to Spring Hill to be closer to relatives in 2019, he took the opportunity to open a new concept barbeque restaurant after being furloughed by a restaurant chain during the pandemic. Skains has a long history creating tasty barbeque and opened his scratch kitchen so everyone could enjoy classic barbeque with a Texas twist. As a native Texan, much of Skains’ cooking inspiration came from his roots and upbringing in Austin. Since opening his Tex-Mex restaurant, he has hit it out of the park with Peppercorn as it has become a popular destination for locals. 16

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PICTURED: BAJA BOWL

B’S SALTY & SWEET T H E FA C T O R Y AT C O L U M B I A 101 N JAMES CAMPBELL BLVD • COLUMBIA

(931) 548-2101 | bsaltyandsweet.com

Every week, you can stop by the bakery to find their artisanal sourdough bread, signature pop tarts, handmade pastries, cookies, daily lunch specials and more. Cinnamon babka, country sourdough bread, strawberry pop tarts, and oatmeal chocolate chip and peanut butter

B’s Salty & Sweet is the brainchild of a baking and food-loving wife and husband, Bethany and David. In June of 2020, amidst the pandemic, they opened their bakery inside the Factory at Columbia and have been overwhelmed by the support of the local community.

cookies, to mention a few, are delicious items that can found on the daily menu. Of course, there are many other mouthwatering flavors available. For those on a restrictive diet, many of the menu items are naturally vegan, while others are — or can be — ordered with a vegan option. Considering one of the owners is vegan, you will appreciate how important it is to them to offer delicious vegan baked goods. Listed on Instagram and the website, you will find the weekly lunch menu and schedule of flavors for the regular bakery items for the week. Daily items can be ordered online at bsaltyandsweet.com for immediate pickup or curbside service. Be sure to stop in at B’s Salty and Sweet to say hello and grab a few sweet and savory treats to enjoy! n

MAURYCOUNTYLIVING.COM

WE USE QUALITY INGREDIENTS AS WELL AS LOCALLY GROWN PRODUCE AS IT IS AVAILABLE. WE EVEN SMOKE OUR OWN BRISKET AND PORK. — PAUL MARINO

Barino Italian Southern Eatery is a casual fine dining restaurant where nearly everything is made from scratch, from the house-made pasta, sauces, dressings, and desserts. “We use quality ingredients as well as locally grown produce as it is available. We even smoke our own brisket and pork,” explained Marino. It is a labor of love and for diners at Barino, they experience that love in the food and atmosphere. From the classic spaghetti with marinara and fettuccine alfredo to the PHOTO BY SHE SHEEP PHOTOGRAPHY

signature brisket Marsala and marinara infused with house-made BBQ sauce topped with pulled pork. “People are loving the unique and interesting choices on our menu," Marino remarked.

I TA L I A N S O U T H E R N E AT E R Y

PICTURED: SIGNATURE PASTA — GUSTOSA

1018 S GARDEN STREET • COLUMBIA

Reservations for Barino Italian Southern Eatery can be made online at barinoitalian.com or by calling (931) 505-8141. Buon Appetito Y’all! n PHOTO BY SHE SHEEP PHOTOGRAPHY

BARINO (931) 505-8141 | barinoitalian.com

Barino Italian Southern Eatery, located in the Columbia Arts District, opened in 2020 and offers a fusion of Italian and Southern fare. Paul Marino, owner, built Barino from the ground up; from the name and the design of the logo to the interior, the lighting, and the furniture to the creation of most of the menu items. In fact, he spent a year coming up with the idea of blending Italian with flavors here in the South and a menu that encompassed Italian items along with an Italian and Southern fusion. Some of the recipes came from family and some were born out of inspiration from traveling the country and various trips he took to Italy. In some ways, you can say he is passing down recipes from generations as well as his own family. 18

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PICTURED: DESSERT — CANNOLI

The décor of the Mt. Pleasant Grille is appreciated by so many visitors especially the soda fountain which takes them back to good times remembered, as well as, making new memories with family and friends. The menu features southern favorites like chicken and waffles, shrimp and grits, and southern fried catfish all Southern region specialties. Flame grilled salmon and the meatloaf platter are other local favorites along with the locally sourced Tallgrass beef burger served with a delicious side of your choice.

MT. PLEASANT GRILLE 100 S MAIN STREET • MT. PLEASANT

(931) 379-7228 | mtpleasantgrille.com

A local favorite since December 2007, the Mt. Pleasant Grille, located twenty minutes from downtown Columbia, serves up American and Southern food. The Mt. Pleasant Grille is a landmark of the historic downtown of Mt. Pleasant, where locals and travelers come to dine. The story of its building began in the early 1900s when from 1911 to 1962 the 100 South Main Street property was home to many businesses, including George Brothers’ Department Store, Mabel’s Beauty Shop, B & H Billiard Parlor and Goodyear Tire Store. Barnes Drugs, which later became Wright’s Pharmacy, boasted a popular soda fountain. Various local unions of the phosphate industry met upstairs, which was also used for town meetings. The stage, which is still upstairs, was home to shows by Grand Ole Opry up-and-coming musicians, many of whom later became world-famous country stars. The Grille is open Wednesday through Saturday and features live music on the weekends. Check out Instagram or their website, mtpleasantgrille.com, for upcoming live music and events, ordering online, or to host your next private event. n

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Authentic Southern Cuisine ...

Mockingbird R E S TA U R A N T

SPRING HILL 3035 Reserve Blvd. | 931.487.9787 | themockingbirdtn.com

The Mockingbird Restaurant, named after the Tennessee state bird and located in Spring Hill, is a dining experience that is truly unique. The restaurant serves authentic Southern cuisine in the rooms of a charming 1850s farmhouse. One of the special places in the house you will want to check out is the bar where a beautiful mahogany and oak spiral staircase and a gorgeous stained-glass window above the bar showcase the home’s exceptionality. Mixologists are sure to make a craft drink of your liking or ask about the rotating beer selection. The menu features favorite Southern fares as Chef Mandy Horner dishes up starters such as fried green tomatoes or farmhouse truffle fries. Shrimp and grits, balsamic brown sugar meatloaf, or bourbon peach porch chops are a few of the mouthwatering entrees available and there is a selection of sweets everyone will be tempted by like the cast-iron skillet chocolate chip cookie or banana pudding crème brulee. Late in 2020, the Mockingbird changed ownership and new co-owners Tara Stouder and her father Les purchased it from founder Tanya Prifitera, who opened the restaurant five years ago. This farmhouse is a symbol of history, survival, triumph, and most importantly of family, love, and preservation of Tennessee heritage that Tara and her father plan to keep alive for years to come. In fact, in the 1980s, Barbara Jo Jenkins and her family lived on the property and during that time, Jenkins co-authored two international bestselling books, The Road Unseen and The Walk West, which spent three months on The New TARA STOUDER — CO-OWNER

York Times bestseller list and are now a part of cultural history. The Mockingbird is open for dinner Tuesday–Friday, and for brunch and dinner on Saturday. They invite you to come in, sit back, relax, and join them for supper! n

MAURY COUNTY LIVING

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E L E VAT I N G THE KITCHEN EXPERIENCE By Katie Baker

The kitchen of any home is a place to find nourishment — either literally from the food prepared

by hand or figuratively from the kinship felt with others around a table. It’s the one room in a

home guests naturally gravitate toward as the kitchen has become more functional, welcoming, and even luxurious over time. Early historic homes featured a detached kitchen due to the

prevalence of fires. Modern kitchens in the mid-1900s treated the kitchen as a workstation focused solely on meal prep. But the kitchens of today have evolved into one of the most TERESA BECK

desirable rooms in the house to entertain in which requires the artful blend of beautiful finishes and culinary functionality best executed by dedicated interior designers. PHOTOS BY REED BROWN PHOTOGRAPHY

MAURY COUNTY LIVING

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DESIGNERS WHO COOK HAVE THE ADDED BENEFIT OF KNOWING EXACTLY WHERE YOU NEED A PARTICULAR ITEM TO BE TO PERFORM A CERTAIN TASK EFFICIENTLY. IN THE HOMES I DESIGN, KITCHENS MUST PROVIDE EASY MANEUVERABILITY, ADJACENCIES THAT MAKES SENSE FOR COOKING AND CLEAN-UP, ACCESS TO EVERY ITEM, PLENTY OF WORK SURFACE AND LOTS OF STORAGE.

Teresa Beck of TBEKTU Design + Development has made a career out of taking the basic use of a kitchen and elevating it into a “mindful concept for living” for her clients. As an Allied ASID designer with numerous awards over her 30+ years, Beck has made a name for herself in and outside of Maury County as a thoughtful designer with an eye for style and penchant for details. Her vision for a home’s kitchen originates by hand in her personal home office and incorporates the needs of her clients plus her own preferences as a cook. “Designers who cook have the added benefit of knowing exactly where you need a particular item to be to perform a certain task efficiently. In the homes I design, kitchens must provide easy maneuverability, adjacencies that makes sense for cooking and clean-up, access to every item, plenty of work surface and lots of storage.” When creating or renovating a kitchen for a client, Beck begins by visualizing moving through the space as she designs the layout. A large kitchen may need the added luxury of multiple sinks or dedicated workstations for baking & food prep in addition to one or more islands for entertaining or seated dining. While the extras in a large kitchen are fun to incorporate, Beck remains focused on keeping what she calls “the main work triangle” (sink/fridge/cooktop) in sync with the needs of the primary cook. TBEKTU kitchens focus on a minimum of 42" of floor/aisle space between cabinets and even as much as 48" or more if there are two cooks. Smaller kitchens are even more hyper-focused on organization as Beck points out, “Efficiency is the key word in my book. Although aesthetics are certainly important, function is by far the most important.” The kitchens in the TBEKTU portfolio come with unique features Beck has developed from her many years of personal experience and her dedication to staying on top of the latest in industry wide trends. Clients can expect the following options for their kitchen:

UNINTERRUPTED BACKSPLASHES Beck installs under-mount power strips with light switches and USB ports beneath the cabinets so that the backsplash can remain free of any receptacle cutouts.

MAURYCOUNTYLIVING.COM

LIGHTING Beck is a firm believer in proper lighting, “There must be lighting to illuminate the workspace of counter-tops, general ambient lighting that provides good overall lighting of the entire kitchen, and island lighting that illuminates the island surface for homework, food prep, food service and dining.” Beck also suggests accent lighting under upper cabinets, inside cabinets, in the toekick space under lower cabinets, on top of upper cabinets, and lighted drawers. “Multi-white lighting is now available, so different color temperatures can be had in the same space: from daylight white to warm white to all levels in-between — it’s a game changer, and can be controlled by app or voice” Beck says. She currently replaces the old 6" recessed lights with tiny 3" openings in the ceiling that provide superior light, but are most invisible in the ceiling.

WARMING LIGHTS After purchasing a commercial grade range for her own kitchen 26 years ago, Beck saw the benefit of warming lights at the cooktop/range instead of base cabinets with warming drawers. Beck recommends, “Whether you are dashing in the door with a burger that you want to keep warm while you grab a shower or are preparing a meal for a large group and want to keep some items warm while you prepare/cook other items—the warming light scenario is perfect!”

MAURY COUNTY LIVING

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ORGANIZED STORAGE Drawer and cabinet inserts are used to optimize available storage space in even the tightest of nooks. Her use of spice drawers, hidden pantries, and utensil organizers create assigned spaces for everyday items that will enhance even the most elite chef’s experience.

Beck keeps a pulse on the style trends that come and go in all kitchens, but ultimately advises a client to build out their kitchen to their own unique look. While Beck’s kitchen at home remains unchanged for 26 years because she knows and loves her personal style, she finds that most people will redo their kitchen every 15-20 years. White kitchens are a timeless look, but for the client that is interested in a more dramatic aesthetic Beck is known for her signature mix of materials and finishes and attention to unique details. It seems every few years a new kitchen luxury comes into play — from the espresso machines of the early 90s to the wine fridges of the early 2000s. Current top of the line kitchens boast an array of luxury appliances. Clients wanting the latest and greatest will request instant hot water faucets, potfillers over cooktops, touch free faucets for their sinks (which in today’s world may help reduce the spread of contaminates), built-in wine dispensers and luxury larger appliances. However, to Beck, “luxury” isn’t about the most expensive product on the market, “It’s about choosing an item that will elevate a person’s day-to-day experience.” Kitchens have come a long way since Beck began her career in 1975, and

“Figure out what is most important in your life to live in a

that’s not all TBEKTU Design + Development can do. Teresa Beck is also

home that best supports you and your family’s functional

the developer of Eleven on 7th, Columbia’s first low-impact custom home

and aesthetic needs and reflects who you are and what is

development. The homes in Eleven on 7th are nestled on brick-paved streets

important to you. Your kitchen and home should make it

behind a graceful iron gate just a mile from downtown Columbia. Beck draws

easy to live your life.” n

the plans for each home by hand, incorporating current and future needs of individuals like walk-in showers, extra wide doorways, one- level living, and her envious kitchens. Style trends will come and go and while Beck understands the nuances of what makes a great kitchen, she knows the best way to make a client’s kitchen dreams come to life is for the client to be true to themselves.

KATIE BAKER is a local Realtor and owner of the Katie Baker Group with RE/MAX Encore in downtown Columbia. Katie and her team of professional agents work to elevate the real estate experience while overseeing every aspect of a sale. MAURYCOUNTYLIVING.COM

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

MAURYCOUNTYLIVING.COM

(931) 388-3090 816 S. MAIN, COLUMBIA SWINVESTMENTGROUP.COM

Lucas Swatzell

Senior Vice President, Southwestern Investment Group Investment Management Consultant, RJFS

Ernie Allen, Jr.

Financial Advisor, RJFS Investment Management Consultant, RJFS

Investment advisory services offered through Southwestern Investment Advisory Services, Inc., an independent registered investment adviser. Southwestern Investment Group and the Allen-Swatzell Wealth Team are not registered broker dealers and are independent of Raymond James Financial Services. Securities offered through Raymond James Financial Services, Inc., Member FINRA/SIPC. Representatives may not be registered to offer securities and advisory services in all states.

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

BENDERMAN FARM

Life on the Farm in Culleoka By Kathy Fox

Benderman Farm was established in 1911 and six generations of Bendermans have farmed their land

in Culleoka, Tennessee, for more than a hundred years now. Currently, there are four generations

working and living on the family farm maintaining together the land and animals. At the farm, their goal

is to provide high quality, non-gmo, pasture raised meats and farm fresh products for the community. MAURYCOUNTYLIVING.COM

Kevin and Sarah Benderman moved to the family farm in December 2017. There are many reasons they love the farm life, but their number one reason is they get to be together! “It's amazing to be able to work together towards something so gratifying. While it is a lot of hard work and there are a lot of hard days, the best part about it is we are doing it together and we can support each other in the highs and lows,” Sarah explains. “Our first child is due in October, and we are so excited to be able to raise our children in such a humble and hands-on environment.” Kevin and Sarah decided to pursue this lifestyle not only for the two of them, but so they could also be very active in their children’s lives as they grow up. “There are a lot of sacrifices, but I wouldn't trade anything for the opportunity to be heavily involved with my children’s daily life growing up,” Sarah stated.

A typical day on the farm for Kevin and Sarah includes rising early and doing the daily chores. First job in the morning is milking the Jersey cow, Daisy Sue. After she has been milked, the Bendermans come home to filter and jar the milk and make butter from any extra cream. After that is completed, it is time to take care of the laying hens. The hens are fed, given fresh water and the eggs are collected. The coop is moved to fresh pasture every few days to maintain a good clean feed source. Next, it’s time to take care of the broiler chickens (meat birds). Sometimes there are younger birds in the brooder, so they check on them, feed and water them. Since their feathers haven’t come in yet, it is important to make sure it's the appropriate temperature in the brooder for the younger ones. As for the more mature broiler chickens, their coop is moved daily in the pasture to give them fresh forage and their feeders and waterers are topped off too.

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

The chickens, pigs, lambs and cattle on the Benderman farm are raised for their meat. On the farm they are very conscious of their animal’s quality of life and that the farm animals all get to keep their inherent qualities. Both Kevin and Sarah butcher all the meat birds on farm. The birds get to exist in their normal life until their time comes, but there is no shipping, machines or stress involved with the butchering process. “We treat the chicken as if we were going to eat them ourselves, which we do, meaning the carcasses are humanely dispatched, hygienically handled and treated with care,” Kevin describes. “We take the pigs, lambs, and cows to a USDA processor in Paris, Tennessee, where they are treated humanely during the butchering process which is very important to us,” Sarah added. After all the chickens have been taken care of, it is time to feed and water the pigs. The pigs are also moved to a new area weekly. After the pigs, it’s on to the sheep. The sheep are moved to new pasture every 2-3 days and when it is a moving day, electric fence netting is put down, the sheep are moved, and then the previous paddocks netting are taken up. The sheep are grass fed, so there is no need for supplemental feed. The waterer is checked on and filled for the sheep and that then concludes the daily chores. Until it is time to milk Daisy Sue again around 5pm, process the milk and make the butter. Now the day is finally done!

Kevin is currently in the process of setting up a farm store on their property which should be completed in early September. This will allow anyone to come by to purchase products including meat, raw milk dairy, eggs, and any available produce. This year Kevin and Sarah cut back on gardening since Sarah is expecting their first child, but in a normal season, tomatoes, beans, squash, melons, corn, okra, and fresh cut flowers are typically available. During the farmers market season, the Bendermans can be found every third Saturday at the Culleoka Farmers Market through October. They also make bi-weekly home deliveries to Murfreesboro and delivery to Franklin on Mondays. Remember the next time you visit a farmers market and buy from a local farmer, think of the farmers who are promoting health and contributing to the local economy — it’s a way of life that benefits the entire community. For additional information on the Benderman farm visit bendermanfarm.com. n

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PEACH SEEDS

Come to life By Elizabeth Shane

Culleoka resident, Roger Smith, has a very unusual talent of carving peach seeds that started in the late 1960s when he retired from the Marines Corps. Smith began making carvings from peach seeds as a hobby, but it quickly became an avenue for making new friends as well as becoming a business venture.

OVER THE YEARS SMITH HAS TRANSFORMED PEACH SEEDS INTO JUST ABOUT EVERYTHING FROM ANIMALS, VILLAGES OR TOWNS, AND PEOPLE TO AN ENTIRE BASEBALL STADIUM WITH PLAYERS, SPECTATORS, AND CARS. Smith has always had a pocketknife with him and one day he ate a peach and started carving a pig, the first thing he ever made from a peach seed. “For a long time, I just made pigs and then through trial and error I thought I would try something else and expanded to PHOTOS BY ROSS JAYNES VISUAL MEDIA CO.

making dogs and anything else that came to mind. I haven’t made everything, but I have made quite a few different creatures over the years,” Smith explained. Peach seed carvings takes a great deal of time and patience to complete usually taking 4 to 8 hours per piece. Over the years Smith has transformed peach seeds into just about everything from animals, villages or towns, and people to an entire baseball stadium with players, spectators, and cars. All he uses to make his carvings are peach seeds (of which he has thousands that have been given to him), knives, sandpaper and for the finishing touches, he uses acrylic paints to bring the creations to life.

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

In 1987, Smith’s carvings caught the attention of Renee Elders, a writer for The Nashville Tennessean. After participating in the Maury County Fair in Columbia, Elders published an article that brought attention to Smith’s peach seed carvings that led to his participation in various art exhibits in Tennessee, Missouri, and Michigan. In fact, in 1993, Smith was invited to participate in Christmas at the White House where his “peach seed” Santa was displayed on the Christmas tree and became part of the White House collection. Copies of his work were also sent to the AfroAmerican Museum and Cultural Center in Wilberforce, Ohio, and a set of Smith’s pigs carvings became a permanent collection of the Tennessee State Museum in 2001. Although not currently on display, his carvings are a part of the Tennessee State Museum’s archived inventory.

FOR A LONG TIME, I JUST MADE PIGS AND THEN, THROUGH TRIAL AND ERROR, I THOUGHT I WOULD TRY SOMETHING ELSE AND EXPANDED TO MAKING DOGS AND ANYTHING ELSE THAT CAME TO MIND.

Smith has also appeared on three local television segments Tennessee Traveler, Tennessee Crossroads, and Lifestyles and in 2006, he was a guest crafter on the Delta Queen Steamboat Cruise. Later in 2012, his carvings were displayed at the Tullahoma Fine Arts Center’s exhibit showcasing local artists. That year Smith was also featured in two books; Tradition: Tennessee Lives and Legacies, by Robert Cogswell, which was on tour around the state of Tennessee through 2013, and Weird Tennessee, by Roger Manley, which highlights local persons of interest throughout Tennessee. Smith even has a photo of his carvings of The Fairfield Four, a gospel group, featured on their Revival CD. MAURYCOUNTYLIVING.COM

THE SECRET IS TO GET EVERYTHING IN THE PROPER PROPORTION. I USE MY MEMORY TO CREATE MY INSPIRATIONS. I DON'T EVER HAVE A PICTURE TO GO BACK — EVERYTHING IS FROM ROOT MEMORY.

Peach seeds are like people and come in all shapes and sizes. Any peach seed can be transformed into something that before only existed in Smith’s imagination. As he said, “The secret is to get everything in the proper proportion. I use my memory to create my inspirations. I don't ever have a picture to go back — everything is from root memory. I just look at things and make the details, from giraffes to kangaroos or rabbit and hummingbirds, it’s all in my memory.” One of Smith’s grander projects, and one he is most proud of, is his “Holy Peach Seed Church” carving. The intricate church carvings took almost four years to complete and were finally finished in 2017. There are almost 100 people carvings enclosed in a church with stained glass windows and a clear roof for viewing, more than two dozen cars parked outside, and a few trees along the perimeter all carved from peach seeds. Smith smiled and said, “My inspiration for the church was it was going to be the last thing I ever made.” Although that was “supposed” to be his last project, at 77 years old, Smith to this day continues to carve and recently started carving little donkeys to add to his repertoire. n

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DARIO DURAN — OWNER

MAURY COUNTY LIVING

Contact Dario Duran to schedule your free consultation and appointment today at 909-709-6043 or email expressflooring1@yahoo.com. n

SEPTEMBER – OCTOBER 2021

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The Kindred Farm THE ESSENCE OF FARM-TO-TABLE By Christine Bailey

PHOTOS BY CHRISTINE BAILEY

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

Walking down the hill from the greenhouse after harvesting the first ripe tomatoes of the season, I was cradling one in my hand as tenderly as a jewel. It was a new variety we grew this summer, Toronjina, a cherry tomato with orange skin as vivid as tangerine flesh or the petals of a marigold. I popped the still-warm-from-the-vine fruit into my mouth and actually had to stop walking for a second. Standing there in the middle of the gravel driveway with my eyes closed and mouth full of the bursting summery goodness, I had already been transported ... to seed-starting day in winter when I was still wearing a puffy vest ... to the many days coddling seedlings through cold and frost ... to the expectant day we finally planted them in a neat 100' row in the warmed greenhouse. What’s even more special?

HERE ON OUR 17 ACRES AT KINDRED FARM IN SANTA FE, TENNESSEE, CULTIVATING CONNECTION IS THE HEART OF ALL WE DO.

The tomatoes on that vine would be served on someone’s dinner plate that very evening at a special dinner for a birthday celebration.

The fact that something that grew from a tiny seed can grow and evolve into a meal that’s a catalyst for connection, vulnerability, and authenticity around the table is no mere thing. When something you’re about to serve is entwined with memories of sowing, growing, harvesting, and eventually, sharing it with others, that’s both magical and miraculous. Here on our 17 acres at Kindred Farm in Santa Fe, Tennessee, cultivating connection is the heart of all we do. We raise vibrant produce, flowers, bees, and chickens in a sustainable way that heals and nourishes the land and grows into beautiful food. We also love gathering the community at long tables under the stars at our unique farm-to-table events, Kindred Dinners. MAURYCOUNTYLIVING.COM

At these communal-style dinners with tables that go on as far as the eye can see, multiple courses are spread out over a long, slow evening. The finest seasonal, farm-fresh fare cooked over an open fire by our own chef, my husband Steven, and team … strolls around the farm … fresh flowers on the table ... seasonal craft beer and wine ... friendships forged and memories made. Folks may arrive as strangers, but by the end of the night they are sharing stories of their lives, exchanging texts, and making plans to see each other again. And that’s the beauty of what can happen around the table. It’s more than a piece of furniture — it’s a place where our bodies and souls are nourished. We hosted our first farm dinner on our land in October 2017. Several years and many more big dinners later, it still doesn’t get old seeing people connect on a deep level as they walk around the farm, meander through flower fields, clink their glasses, linger at the table, and huddle around a roaring fire. Fall 2019 was our biggest dinner yet — 150 people in the greenhouse, right next to the arugula and under a ceiling of twinkle lights and hanging fall leaves. And then COVID hit. During 2020, we had to pivot like everyone else, and we changed our format temporarily to smaller sized dinners and seating guests at private tables with their own party. We were so grateful to still be able to continue Kindred Dinners in the midst of all the changes in our world. What we found is that people needed these times of nourishment and connection more than ever. 46

MAURY COUNTY LIVING

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AND THAT’S THE BEAUTY OF WHAT CAN HAPPEN AROUND THE TABLE. IT’S MORE THAN A PIECE OF FURNITURE — IT’S A PLACE WHERE OUR BODIES AND SOULS ARE NOURISHED.

This fall 2021, we’re excited to be back with communal tables, which has always been our heart for gathering. Seating people at long tables that go on forever is a glimpse into eternity and the ultimate feast of feasts. As stewards of the land and the gifts we’ve been given, we don’t take lightly the time that people choose to spend around the table here. We’ve been reverent over the Bolognese sauce made from pastured pigs that grazed on our pastures nearby. We’ve shared collective awe over the sweetness of the first frame of honey from our beehives as the honeycomb was carved onto sourdough bread on guests’ plates tableside. We’ve passed the bowls down the table towering with crunchy lettuce that was harvested that morning, still pulsing with life.

Soon, we’ll be harvesting our butternut squash on a sweaty summer day. Tucked into the soil in early spring, seeds became vines that grew into mature squash. After weeks of curing, they’ll be hauled into the barn, awaiting their chance to become creamy butternut squash soup or butternut sage ravioli at one of our fall dinners. What happens under the surface of the soil alone is a complete wonder — from seeds the size of thumbnails grow squash as big as a footballs. But that’s not all — after being cooked over an open fire in a pasture on a fall evening on the farm, they’ll become the center of conversation around the table where we come together in our humanity to not only be fed, but nourished. This is the essence of “farm-to-table.” n CHRISTINE BAILEY is a grateful farmer, writer, wife, and mama to two young daughters. She can often be found making

technicolor zinnia bouquets,

adventuring with her family, and sharing meals around the table with friends. She is releasing

her first book through Harper Horizon in March 2022.

MAURYCOUNTYLIVING.COM

COME SEE OUR AWARD -WINNING PRESCHOOL! “At Columbia Academy Preschool, we strive to educate the whole child by providing experiences for each child’s spiritual, emotional, intellectual and physical aspects. Our program is not a childcare setting, but an academic one. Our intent is to equip each child to successfully transition into Kindergarten.” – Mandy Scott, Preschool Director

TWO GREAT LOCATIONS Columbia Spring Hill

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location offers classes for ages: 18-24 months 2 years old 3 years old 4 years old Jr. Kindergarten

WEDDINGS + PRIVATE EVENTS (931) 490-9400, ext. 106 themulehouse.com 48

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

satellite location offers classes for ages: 3 years old Jr. Kindergarten

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Get Back to Your Best WITH A TOTAL JOINT REPLACEMENT By Lyndsay Sullivan

Often, minor aches in the hip or knee can turn into major pains, and that pain can begin to impact quality of life. When joint pain interferes with everyday life, performing tasks and achieving personal goals, the highly-trained physicians at Bone and Joint Institute of Tennessee are ready to help. “Whether you’re unable to complete a round of golf, play with your kids or grandkids, go for a long walk, or any other activity because your pain now dominates your decision-making, it’s time to discuss your options,” said Brian Perkinson, M.D., hip and knee specialist at

AS A HIP AND KNEE SPECIALIST AT BONE AND JOINT INSTITUTE, I MEET PEOPLE IN THEIR TIME OF NEED, NOT WHEN THEY ARE LIVING THEIR BEST LIFE. IT’S A PRIVILEGE TO HELP PATIENTS GET BACK TO THE LIFE THEY WANT. — CORY CALENDINE, M.D.

Bone and Joint Institute. “Depending on your situation, our team might recommend surgical or non-surgical solutions such as weight loss, icing, rest or injection therapy.” Sometimes, the best path to achieving relief comes in the form of a total or partial joint replacement, a quick procedure that leaves patients virtually pain-free in no time. Bone and Joint Institute physicians vary in specialty, with some uniquely dedicated to hip, knee, shoulder or elbow replacements.

“As a hip and knee specialist at Bone and Joint Institute, I meet people in their time of need, not when they are living their best life,” said Cory Calendine, M.D. “It’s a privilege to help patients get back to the life they want.” Opened in 2019, the state-of-the-art Bone and Joint Institute facility includes an ambulatory surgery center (ASC), where a patient’s full suite of care — from evaluation through surgery and recovery — can be completed under one roof.

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

According to Dr. Calendine, the most common complaint from hip or knee replacement patients is, “Why didn’t I do this sooner?” While recovery varies from patient to patient, many can expect to use the assistance of a walker or cane for about only a week after surgery and be back to the pain-free life they desire within four to six weeks. Situated just off interstate 65 in Franklin, Bone and Joint Institute offers state-of-the-art technology and a superior patient experience close to home. The 125,000-square foot facility includes eight outpatient operating rooms with the highest quality of technology available to the industry, with physical therapy, occupational

CORY CALENDINE, M.D. AND BRIAN PERKINSON, M.D.

therapy, advanced imaging premier medical equipment and all orthopaedic specialties available onsite.

“With our new ASC in-house at the Bone and Joint Institute facility, we’re able to evaluate patients, complete surgery with sophisticated technology, and in many cases, discharge patients the same day,” added Dr. Perkinson. For hip and knee replacement patients, the path toward relief begins with a consultation and evaluation with a dedicated physician. After non-surgical methods to provide relief are exhausted, patients may be evaluated for a joint replacement procedure. The procedure itself, often completed using state-of-theart robotic technology, allows patients to recover in the comfort of their own homes soon after surgery. “The robotic technology we use greatly benefits our patients,” said Dr. Perkinson. “It provides more accurate positioning and balancing of the joint replacement, and also allows less soft tissue dissection. All of those benefits provide an earlier functional recovery and more

WHAT SETS US APART IS THE ENVIRONMENT YOU’RE IN, THE ADVANCES IN MEDICINE YOU HAVE ACCESS TO AND, MORE THAN ANYTHING, THE SUPERIOR PATIENT EXPERIENCE.

success in the long run.” — BRIAN PERKINSON, M.D.

Between the surgery center at Bone and Joint Institute and operating suites at Williamson Medical Center, physicians now have three high-tech robotic platforms for use in joint replacement

“Quality surgeons are a given at our facility,” said Dr. Perkinson.

procedures.

“What sets us apart is the environment you’re in, the advances

Robotics are just one of many ways Bone and Joint Institute remains

superior patient experience.”

at the forefront of medical advancements, with other innovative options such as partial knee replacements and anterior approaches

in medicine you have access to and, more than anything, the

It is estimated that hip and knee replacement surgery volume will

to hip replacements available for discussion with physicians.

increase by 84% in the next decade, and Bone and Joint Institute

Up to 30% of patients may be a candidate for a partial knee

through both continuing education and procuring the most

replacement, which lends itself to faster recover and better range of motion. Similarly, approaching a hip replacement anteriorly is much

physicians are committed to staying at the forefront of this trend, sophisticated equipment to support the needs of the community.

less invasive and does not require muscles to be cut. These are

For more information or to schedule a consultation with a Bone

unique surgeries that require specific training, and both options are

and Joint Institute physician, visit BoneandJointTN.org. n

available to Bone and Joint Institute patients who qualify. PHOTOGRAPHY COURTESY OF © THIBAUT INC. MAURYCOUNTYLIVING.COM

The Region’s Destination for Orthopaedic Care

Casey Davidson, M.D.

Ronald Derr, D.O.

Scott Arthur, M.D.

Ian Byram, M.D.

Cory Calendine, M.D.

Zachary Kalb, D.O.

John Klekamp, M.D.

Jeffrey Kutsikovich, M.D. Colin Looney, M.D.

Michael McNamara, M.D.

Brian Perkinson, M.D.

Christopher Stark, M.D.

Paul Thomas, M.D.

Todd Wurth, M.D.

Geoff Watson, M.D.

Now with locations in Thompson’s Station and Nolensville. 3000 Edward Curd Lane • Franklin, TN 37067 • BoneAndJointTN.org

MAURY COUNTY LIVING

SEPTEMBER

Scan this code with your smartphone to make an appointment. – OCTOBER 2021

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MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

LOOKING TO BRING OUT YOUR

Inner Chef ?

LIME & LOAF SERVES UP THE PERFECT RECIPE FOR UPPING CULINARY SKILLS By Adam York

MAURYCOUNTYLIVING.COM

It’s a kitchenarium on the move in downtown Columbia, and Lime & Loaf is inching

even closer to occupying its new space at Columbia’s New South Marketplace! Just in time for the upcoming holiday season, local business owners Paul and Chrissy Jensen of The Dotted Lime and Kathryn and Adam York of Smith & York Co. are thrilled to offer Maury County and its surrounding areas the special gift of an expanded and enhanced local, hands-on experience for those who love to cook or want to know how.

INGREDIENT ONE A Helping of High-Quality Kitchen Products Every budding chef needs the right tools for perfecting their culinary skills, right? Well, at Lime & Loaf, you’ll find a wide selection of high-quality kitchen products to stock your kitchen or pantry. Lime & Loaf’s method for curating products is shared by Adam and Kathryn’s retail experience combined with Paul & Chrissy’s culinary knowledge of high-quality, chef-grade products that will last.

Once open in the new space, Lime & Loaf will offer the perfect recipe for improving your culinary skills through an expanded selection of chef-curated items for cooking

FROM SMALL APPLIANCES TO COOKWARE TO KNIVES TO TEXTILES AND SO MUCH MORE, YOU’RE SURE TO FIND WHAT YOU NEED TO BEEF UP YOUR KITCHEN WITHIN THE WALLS OF LIME & LOAF!

and baking, monthly cooking classes, and a grab-and-go style café to get your food fix while shopping, learning, or even passing by.

Instead of having to drive for miles to find such quality items at big box retailers or waiting for weeks for online suppliers, Lime & Loaf will have a wide selection of these items on hand for quick, local access. From small appliances to cookware to knives to textiles and so much more, you’re sure to find what you need to beef up your kitchen within the walls of Lime & Loaf!

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

VISIT LIMEANDLOAF.COM TO SIGN UP TO RECEIVE UPDATES ON THE UPCOMING MOVE, COOKING CLASSES, AND TO SHOP FOR YOUR FAVORITE KITCHEN ESSENTIALS.

INGREDIENT TWO A Dollop of Monthly Cooking Classes

INGREDIENT THREE A Dash of Grab-and-Go Food Options

With an on-site hands-on kitchen, Lime & Loaf’s monthly

Aspiring chefs not only love the process of cooking, but they

cooking classes will represent a mix of culinary interests. Led

also enjoy getting a taste of culinary creations? Well, Lime &

by Paul & Chrissy Jensen and a variety of highly respected

Loaf will also whet appetites by offering quick mealtime options

guest chefs from within the industry, classes will cover a wide

for those who happen to be in the area and are looking for a

range of themes, with some being multi-part series and others

late breakfast, mid-morning snack, and heat-and-eat take-home

being standalone. Attendees will be able to learn from the

items for dinner. From pre-prepared side items to mini cinnamon

years of expertise that both Paul and Chrissy bring to the local

rolls to hand-made chocolates, Lime & Loaf’s grab-and-go café

area. Paul is not only a Certified Executive Chef® through the

will provide another fast casual option for professionals who

American Culinary Federation, but he’s also a member of the

work nearby, busy families needing quick meal solutions, and

American Academy of Chefs. And, before end of year, Chrissy

visitors from near and far who are looking for a local sweet treat.

will celebrate becoming a Certified Executive Pastry Chef®.

Fans of The Dotted Lime will be thrilled to find a few of their

The American Culinary Federation is the only organization in

favorite pastries and snacks on hand at Lime & Loaf! n

U.S. that certifies by a standard, so class attendees will have the opportunity to learn from the best! Who are the cooking classes designed for? People who already know how to hold their own in the kitchen and those who are wanting to step up their culinary skills a notch will find common ground in these classes. Even more, classes are designed to accommodate anything from a date night to a team outing to a

ADAM YORK is the co-owner of Smith & York Company and Lime & Loaf and is a content marketing director at Green Apple Strategy, a strategic, full-service marketing and PR agency. Learn more about Smith & York Co. by visiting smithandyork.co and Lime & Loaf by visiting limeandloaf.com.

group gathering or even a solo experience!

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MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

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Say YES to the dress! PROM & BRIDAL DRESSES PAGEANT & FORMAL DRESSES TUXEDO RENTALS (931) 325-7065 | LACEANDCOBRIDAL.COM | 307 W 8TH STREET, COLUMBIA

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

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A meal served with love enriches an entire community and Janay Armstrong has been giving back to the Columbia community by serving FREE meals for more than a year now. Armstrong celebrated the one-year anniversary of The Garden 931, which is located at 800 East 9th Street in Columbia, after serving the first meals in April 2020. Armstrong started serving meals to anyone who showed up at The Garden and in fact, there were 75 full meals served the first-time meals were offered at The Garden. “It was a calling from God and since then, there have been times when we have served 235 meals in one day. I want to serve our community and bring what the community needs with a heart like Christ,” Armstrong stated. On the 4th Saturday of each month, The Garden serves amazing FREE food to anyone who stops by between noon and 4pm on designated Saturdays. Those who stop by are welcome to stay and enjoy fellowship or grab a meal to go if they prefer. The meals are fresh, hot and made with love from the many volunteers who help on any given Saturday. Meals range from hamburgers, hot dogs, fish plates with available sides such as white beans, coleslaw, spaghetti, fries, loaded fries and of course sweets are also included. Other meal options have included pot roast, chicken and dressing, loaded baked potatoes, green beans, mac and cheese, sweet potatoes, homemade rolls, banana pudding and peach cobbler. Even a Thanksgiving breakfast was provided last year with pancakes, bacon, eggs and more. No matter what is being served, all the fixings are provided so each meal is complete, hot, and delicious! 62

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If you are interested in joining Armstrong’s mission, you may send donations through Venmo @thegarden931. Otherwise, feel free to stop by and see what’s happening at the Garden for yourself, and follow them on Facebook and Instagram @thegarden931.

THE LORD TOLD ME THE GARDEN WAS GOING TO BE A SAFE PLACE FOR EVERYONE. A FEEDING NATURALLY AND SPIRITUALLY. — JANAY ARMSTRONG

Armstrong financially supports this endeavor and does also receive generous donations and gift cards to help buy the food from businesses and community members. “The Lord told me The Garden was going to be a safe place for everyone. A feeding naturally and spiritually,” Armstrong expounded. “The Garden is where life comes alive. In the Garden, there is a grapevine that helps produce the fruits inside of you — but the Gardener is who cultivates, waters, and keeps you fed. The Garden is to feed spiritually, naturally, and it is the Garden that shall produce many fruits.” As The Garden continues to grow, Armstrong wants to add additional services. Recently free beginner piano lessons have been added as a community outreach program, but Armstrong still has much work to be done. n

THE GARDEN 931 • 800 EAST 9TH STREET • COLUMBIA, TN MAURYCOUNTYLIVING.COM

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

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THE TASTY GLUTEN-FREE WORLD

Margherita Pizza By Chrissy Jensen

MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

If you are gluten-free, or love

someone who is, you need to check this out immediately! It’s a common rule in the gluten-free world that gluten-free bread is dry, crumbly, and has the mouthfeel reminiscent of sandy cardboard. Pizza crust is notoriously cracker-thin and never EVER gives you that photo-worthy cheese-pull slice like all your friends are eating. Yes, “pizza envy” is a real thing ... fine, we admit it. To prove the point gluten-free can taste delicious ... turn the page for a scrumptious New York Style pizza recipe using The Dotted Lime’s gluten-free bake-at-home mixes that will satisfy even that hard to please pizza connoisseur. Buon appetito!

The Dotted Lime has changed ALL of this and made gluten-free yummy! Run by a pair of chefs, Paul and Chrissy Jensen, this restaurant has flipped the script on gluten-free food and turned it into something that is not just “good for gluten-free”, but delicious up against any other product of its kind! That’s truly a heroic feat!

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GLUTEN-FREE

Margherita Pizza INGREDIENTS

1 bag Super Awesome Flour (All-Purpose, gum-free blend) 1 bag Simply Amazing Bread Mix

2 eggs (can substitute flax or chia egg if allergic) 2 cups milk or water

Pizza toppings of your choosing We’ve used high quality olive oil, fresh garlic, local in-season tomatoes, fresh mozzarella, and fresh basil, along with some ground Himalayan Sea salt.

INSTRUCTIONS Place the entire bag of bread mix into a stand mixer. Add 2 eggs and 2 cups of water (this is a modification of what is on the back of the bag). Mix until it’s the consistency of very smooth mashed potatoes — this should take about a minute on medium speed.

Remove the bread dough from the mixer bowl onto a floured surface. Toss some flour over the dough then knead the dough into a ball. Making sure the table is well-floured, smooth the ball out into a flattened disc shape and begin to roll/press it into a larger round pizza crust. If you have a silicone baking mat you can do this directly onto the mat or on your baking pan, otherwise be prepared to move the crust onto a baking pan.

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SEPTEMBER – OCTOBER 2021

You could use a cake lifter or large grill spatula to help move it if needed. We preferred the results when baking it on a perforated sheet pan or parchment slid onto a hot baking stone if you have one of those. If not, be sure to use some sprayed/oiled parchment paper or a silicone mat as it does tend to get stuck. Once your dough is in the correct shape, let it rise for about 10-15 minutes and then put it into a 400-degree oven for 5 minutes to par-bake the crust. This is to help eliminate soggy bottoms … which we all know is a pizza fate worse than death.

Bake your pizza on a high setting (we like 450 convection for 15 minutes, but your oven may vary), checking for doneness after the first 10 minutes. Once your pizza looks like you want it to look — get it out of the oven, slide onto a cutting board and let it rest for a moment before slicing and eating! (You don’t have to wait a moment … but hot melted cheese on the roof of your mouth will be your own fault if you do not heed our expert advice.) Enjoy! n

CHEF CHRISSY JENSEN is the pastry chef (Magical Baker Fairy) for the Dotted Lime and brings gluten-free food to life. The bakery is 100% gluten-free and full of flavors and smells while cinnamon rolls, cakes, muffins, cookies, and more are being made for everyone to devour. All the mixes are all made in their completely gluten-free, peanut-free, and tree-nut free facility. Local pickup available as well at Lime & Loaf, The Dotted Lime, and north of town at Savory Spice in Franklin or Nashville. Order online at: the-dotted-lime.myshopify.com.

After the pizza is par-baked, it’s time to add toppings! We love a good margherita pizza, but you can add whatever you like — even pineapple! We don’t judge (not too much anyway). MAURYCOUNTYLIVING.COM

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We are blessed that Dr. Harold Pryor has chosen The Bridge at Columbia as his home for the past 14 years. It is a privilege to serve amazing residents such as Dr. Pryor and become part of their family. We encourage you to visit The Bridge to find out what makes it such an amazing place to live!

Dr Harold Pryor, age 100 RESIDENT OF 14 YEARS

Find Your Family AT T H E B R I DG E AT C O L U M B I A

“My work day is filled with not only serving others, but also helping them understand they are important and have valuable knowledge and wisdom to give to us all. I am blessed to work where I do and in serving others.”

Christy Thrasher LIFESTYLES DIRECTOR

Call 931.381.6265 to schedule a personal tour. 145462

West James Campbell Boulevard • Columbia, TN 38401 • TheBridgeAtColumbia.com

VOTED BEST ASSISTED LIVING FACILITY FOR 12 YEARS

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Brad Eldridge-Smith and Mark Valencia met each other through the local homebrewing community. In the two and a half years since they met, it has been rare for them to brew without each other. It was evident early in their partnership that the two were going to be fast friends.

BRAD ELDRIDGE-SMITH

BRINGING A TRUE

Craft Brewery TO SPRING HILL

MARK VALENCIA

Eldridge-Smith is originally from Knoxville, Tennessee. His introduction to zymurgy, the study or practice of fermentation in brewing, winemaking, or distilling, started with wine. “I was living in Tullahoma and a local shop had winemaking classes. My wife and I thought it would be a great date night, so we signed up. After making wine for a while, I got a beer making kit for Christmas. That was more than a decade ago at this point,” Eldridge-Smith explained. Valencia, a native Californian, has been in Tennessee

COMMON LAW BREWING CO.

for the last several years. Like Eldridge-Smith, he has been an avid homebrewer. He was used to a wide array of craft beer being at his fingertips since California has the largest number of craft breweries in the United States, with nearly 1,000 calling the state home.

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Common Law beer will also be available in cans early on. Since Eldridge-Smith and Valencia didn’t have the space to build out a taproom of their own, they decided to invest in other ways to get Common Law beer into peoples’ hands. This led to them picking up a small canning line so that they could put out four packs quickly. These cans will be available at several local stores as well as directly from the brewery during limited business hours.

WE’LL BE AVAILABLE IN TAPROOMS AND RESTAURANTS ALL OVER THE AREA. WE’VE BEEN WORKING ON LOCAL PARTNERSHIPS FOR THE LAST FEW MONTHS. WE WILL BE AT SOME OF THE BEST SPOTS IN SPRING HILL, THOMPSON’S STATION, AND COLUMBIA. OUR REACH SHOULD EXTEND UP INTO FRANKLIN AND NASHVILLE AS WELL.

Spring Hill, on the other hand, has never had a craft brewery of its own. That is all about to change when Common Law Brewing Co. opens this summer. As Common Law Brewing Co. enters full production, you will be able to find their beer all around middle Tennessee, but with a heavy emphasis on Maury and Williamson counties. “We’ll be available in taprooms and restaurants all over the area,” noted Eldridge-Smith. “We’ve been working on local partnerships for the last few months. We will be at some of the best spots in Spring Hill, Thompson’s Station, and Columbia. Our reach should extend up into Franklin and Nashville as well.”

SO NOW TO THE IMPORTANT QUESTION … WHAT SHOULD YOU BE EXPECTING FROM THE BEER? According to Eldridge-Smith, “Common Law will have a little something for everyone. While we love doing traditional styles like our American amber, Caught Red Handed, or our British golden, Rule of Law, we also love to experiment. In the last couple of months alone, we have put out a mango margarita sour, a coconut lime curry gose, and a beer loaded with sour patch kids.” It is this balance of the traditional and the adventurous that will drive Common Law’s menu. MAURYCOUNTYLIVING.COM

Common Law Brewing will also feature local ties. “We love to use local ingredients. In the past, we have used honey, coffee, and stone-ground grits from right here in the area,” stated Valencia. Common Law also has plans to base some of their beers on locally grown grain. “It is important for us to be a real part of our community, and that means supporting other businesses around us,” Eldridge-Smith added.

IT IS IMPORTANT FOR US TO BE A REAL PART OF OUR COMMUNITY, AND THAT MEANS SUPPORTING OTHER BUSINESSES AROUND US.

Spring Hill and Maury County definitely have something to look forward to with the addition of Common Law Brewing Co. Visit commonlaw.beer for additional information. n

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MAURYCOUNTYLIVING.COM

(931) 548-2101 BSALTYANDSWEET.COM 101 N JAMES CAMPBELL BLVD, COLUMBIA DINE IN ORDER ONLINE CURBSIDE PICKUP AVAILABLE

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Award-Winning Surgical Care

When it comes to your health journey, sometimes surgery is the answer. At Williamson Medical Center, we’re proud to walk with you on your path to wellness and are committed to offering: • Nationally recognized care, close to home • Experienced, board-certified surgeons • State-of-the-art facilities and leading-edge technology For your next procedure, put your trust in the hands of experts at Williamson Medical Center. WilliamsonMedicalCenter.org/Surgery

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LOCAL

AUTHOR S By Kathy Fox

Maury County is full of talented people and the energy around town reverberates between the buildings and on the streets. You can’t miss them, from the artists and musicians, to the restaurateurs and chefs, and of course all the people that make Maury County a thriving community.

TRISHA HOLLAND EIGHTEEN HUMMINGBIRDS Trisha Holland, a true Tennessee girl and Mule Day Queen, has been a singer in Music City and now later in life, writing became a newfound love and goal. It seemed the loss of family and friends weighed heavy on her heart until she found a way to process her feelings through songs, poetry, and original quotes. Holland found comfort in believing that the universe takes care of everyone that moves on and takes care of those that are still here. She didn’t look for signs, but the signs were certainly there providing confirmation that everyone in the universe stays connected no matter what. Holland’s book, Eighteen Hummingbirds, is a small gift book and a labor of love that was published after she became parentless. It tells the story of what PHOTO BY ROSS JAYNES VISUAL MEDIA CO.

happened the day her mother’s body was taken away to be cremated and how the hummingbirds came to comfort her. The poetry, quotes and lyrics in this book, mean something different to every person who reads them. One of Holland’s favorite quotes in the book is, “Let go of what needs to sail in a different wind.” She and her family were walking along the beach when a damaged sailboat washed onto the shore. Her niece captured the moment with a photo of Holland holding onto the boat while the wind was whipping up huge waves.

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SEPTEMBER – OCTOBER 2021

Holland has also penned many songs throughout her career. One song titled “Ashes of a Soul,” she quietly sang as her mom’s ashes floated away. “Those words were so special,” Holland said. “As I wrote the bridge to that song, I heard my mom’s favorite tune playing in my head and felt less alone.” n

I'm letting go of everything but your soul And on a rainy day when I'm alone When Holland saw the photo she thought, “Now, there’s something you should let go of. Thank goodness the family on the boat let go and got to safety.” But letting go isn’t always easy! After reading the book, so many people have conveyed how much her words meant to them as they too had things they were holding onto they wished they were freed from.

I can't even write a song I'll hear your favorite melody My heart will know for certain Your soul didn't let go of me I'm letting go of everything but your soul FROM “ASHES OF A SOUL” BY TRISHA HOLLAND

Taking a nod from the universe, Holland has allowed herself to write and sing from her heart. Follow Holland on social media on Facebook @

Let go of what needs to sail in a different wind.

trishaholland and Instagram @hollandtrisha1. Eighteen Hummingbirds is available on Amazon, Barnes and Noble, and Duck River Books.

MAURYCOUNTYLIVING.COM

LOCAL AUTHORS By Birdie Greene

MUSIC CAN BE REALLY, REALLY COMPLICATED. THE GOAL OF THIS BOOK IS TO BE VERY USABLE AND NOT OVERLY DIFFICULT, CREATING AN EASY LEARNING ENVIRONMENT FOR THE GUITAR. — MATT LLOYD

Most of the beginners that Lloyd teaches are not interested in music theory and the technicalities but wanting to gain from the lessons the ability to merely play songs they love on the guitar. His students find it very easy to read and

MATT LLOYD GUITAR FOR BEGINNERS: A DIFFERENT WAY OF LEARNING

grasp what the book is teaching and have a very positive experience. Lloyd attended Belmont in Nashville for a few years studying music before going on to tour the country professionally with his music. He enjoys Indie rock bands because of his love for original music. n

With over fifteen years of professional work experience in the music industry, Spring Hill resident Matt Lloyd has always taught guitar to students wherever he has lived. In fact, up to 50-60 students per week. For years he would ask students to bring a blank notebook with them so he could write lessons for each pupil by hand as the lesson progressed. Then the pandemic hit and Lloyd’s goal of putting those handwritten lessons into a book format became plausible. Working with a designer in Arizona, they spent roughly nine months compiling a book that would replace the need for the individual blank notebooks. Lloyd’s book gives each student a better understanding that comes with the pictures and diagrams the notebooks did not offer. Designed for beginner through intermediate guitarists, Lloyd’s students new to the guitar found the book very accessible and supportive. “Music can be really, really complicated,” as Lloyd described, “The goal of this book is to be very usable and not overly difficult creating an easy learning environment for the guitar.”

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Lloyd’s music, book, and contact information can be found on mattlloydmusic.com.

LOCAL AUTHORS

Home Road is a fantasy-fiction novel set on a different planet. The book’s location of being on a different planet is one of the only things that makes it a fantasy book, though. The main character is a girl who has grown up in a certain society that is very imprisoning, and she is given the chance to try something different. The book details this experience of getting out of what she has always known and the learning that occurred along the way. Horner began the process of writing this book when she was around the age of eleven. Secretly, she wrote the book without her family knowing. When she showed them the book upon its completion, they were very pleasantly surprised and encouraged her to publish it. n

ALLYSON HORNER HOME ROAD For much of her life, Allyson Horner has always enjoyed writing. Her book, Home Road, came after years of storytelling with her friends eventually led to her compiling the book together. A musician by trade, Horner has written and recorded several songs and EPs including her latest album, Commonplace, that was released this past year. Having always vacationed in Tennessee as a family, Horner described it as her “second home” growing up. Their love for music led her and her brother to move to Tennessee when she was eighteen. Her parents quickly followed, and the family has enjoyed the past several years

Copies of the book can be found on Amazon and the Barnes & Noble website.

living in Middle, Tennessee. Along with her family, the local area inspires her in her work as a writer. Behind many scenes in the music video she recently shot for her album, Columbia and its beautiful downtown star alongside other local places.

BIRDIE GREENE is a Junior at Agathos Classical School. She enjoys reading, history, running, and fashion. As a fourth generation Maury County resident, Greene is proud to live in such a vibrant community.

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MAURY COUNTY LIVING

SEPTEMBER – OCTOBER 2021

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CUSTOM DESIGN 84

· ESTATE & FINE JEWELRY · INSTORE JEWELRY REPAIR

(931) 901-0242 | 105 W 7TH, NEAR THE SQUARE IN COLUMBIA | TILLISJEWELRY.COM | SEPTEMBER – OCTOBER 2021 MAURY COUNTY LIVING

Maury County Living September/October 2021 Issue

Articles inside

LOCAL AUTHORS

BRINGING A TRUE CRAFT BREWERY TO SPRING HILL

ELEVATING THE KITCHEN EXPERIENCE

GET BACK TO YOUR BEST WITH A TOTAL JOINT REPLACEMENT

BUSINESS SPOTLIGHT — EXPRESS FLOORING DESIGN

THE KINDRED FARM — THE ESSENCE OF FARM-TO-TABLE

THE GARDEN

PEACH SEEDS COME TO LIFE

THE TASTY GLUTEN-FREE WORLD

BUSINESS SPOTLIGHT — MOCKINGBIRD RESTAURANT