Athens Magazine Winter 2013 by Online Athens

A TERRY KAY CHRISTMAS Read an exclusive short story by an acclaimed local author HAVE TRUCK, WILL COOK Inside the Streets CafĂŠ food truck

PLUS: Recipes and traditions to share the season

on ice

HOLIDAYS

Winter 2013 $2.75

01 12

Athens-inspired fashions for party and play

ATHENS MAGAZINE

WINTER 2013

Inside THE HOLIDAY ISSUE

THE BUZZ

Tips on decorating for a festive table. 6 Books that make great gifts. 8 Upcoming events. 9 Holiday brews for the season. 10

FEATURES

Meet Al Henderson's collection of vintage ornaments. 31 BY MARK D. ELLERS

Handmade for the holidays: How to make a burlap wreath. 33 BY JENNA WILSON

Four families mark Christmas with their favorite traditions. 36 BY CHRIS STARRS

STYLE

With UGA in our midst, knitting has turned into a funky, fun pastime. 12 BY ALLIE JACKSON

PEOPLE

Musician Kai Riedl sees the local creative scene through a worldly lens. 19 BY LEE SHEARER

TASTE

Streets Café serves up big flavors from a small space. 23 BY ANDRÉ GALLANT

Local luminaries offer their take on favorite holiday recipes. 26 BY COREY PATTERSON

Holiday gift guide: Local, sustainable and great for kids' minds. 40 BY MARK D. ELLERS

Chill out this winter in fun frocks and vintage styles. 44 BY KRISTEN MORALES

A special short story: "The Promise Made Whole." 50 BY TERRY KAY

Deck the halls with these handmade wreaths, and help Wee Read in the process. 56 BY COURTNEY EMERY

Keep those presents safe: Tips for avoiding loss this holiday. 59 BY JOE JOHNSON

Photo by Mark D. Ellers

A small portion of Al Henderson's vintage ornament collection. ON THE COVER: Have fun with winter frocks in creams, black and a pop of color on a handmade hat. Photo by Ian Mcfarlane Athens Magazine (USPS 005803, ISSN# 1053–623 is published quarterly for cover price of $2.75 by Athens Newspapers Company, LLC, trading as Athens Magazine, One Press Place, Athens Georgia 30601. Periodicals postage paid at Athens, Georgia 30601. POSTMASTER: Send address changes to Athens Magazine, P.O. Box 912 Athens, Georgia 30603–0912. The cover and contents are fully protected and may not be reproduced, in whole or in part, without the written consent of Athens Magazine. We are not responsible for loss of unsolicited inquiries, manuscripts, photographs, transparencies or other materials. They will not be returned unless accompanied by return postage. Address letters and editorial contributions to Athens Magazine, P.O. Box 912, Athens, Georgia 30603–0912. All rights reserved.

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AthensBuzz Publisher Scot Morrissey Vice President of Audience Andrea Griffith Vice President of Sales Jordan Magness Editorial Director Joel Kight Contributing Writers Mark D. Ellers, Courtney Emery, Wayne Ford, André Gallant, Allie Jackson, Joe Johnson, Terry Kay, Kristen Morales, Corey Peterson, Lee Shearer, Chris Starrs, Jenna Wilson

Party people Get inspired for your holiday shindig with cues from local party planner Natalie Bradley. She designed two events with different styles: one classic Southern, and one bright and contemporary.

Southern traditional

Modern style

"A lot of people want their event to feel like a Southern Living design — very classic and traditional," says Bradley. It's easy to do this using elements found in your yard — like using leaves from a magnolia tree, or an evergreen tree. "Or you can go to a Christmas tree lot and they will give you free clippings," she adds. Look for rustic elements, like burlap, mixed with greens and items with more clean lines, like lanterns and different types of greenery.

"This is a great inspiration for a more modern kind of feel for your party or holiday set-up," Bradley says. For hosts who aren't into the red-and-green color combination, find a festive alternative in silver. This also makes a good inspiration for a child's table, when the rest of the decor is more traditional. Bradley notes that all the items were either found on-site or at a local craft store; nothing fancy purchased online or from specialty shops.

Copy Editors Donnie Fetter Erin Hughes Contributing Photographers Richard Hamm André Gallant Ian Mcfarlane AJ Reynolds Graphic Designer Kristen Morales Director of Marketing Maeghan Pawley Account Executives Alicia Goss, Christa Murphy, Jena Wages, Joanne Tidwell, Laura Jackson, Tom Bennewitz. Tracy Traylor Advertising Account Managers Alicin Hendricks and Ashley Catoe Athens Magazine 1 Press Place Athens, Georgia 30601; (mailing) P.O. Box 912 Athens, Georgia 30601 (706) 208-2282 Advertising (706) 208-2378 Customer Service (706) 208-2245 Editorial Athens Magazine is a registered trademark and a publication of the Magazine Division of Morris Publishing Group, LLC.

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Event stylist and planner: Natalie Bradley Events / Photography: Zoomworks Floral design and décor: European Floral Design / Printed materials: plain jane designs Food and Venue: The Georgia Club / Table and Chairs: Oconee Event Rentals / Linens: Barron’s Rental

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AthensBuzz

The gift of

Words Books make a great present any time of the year, but we asked Avid Bookshop owner Janet Geddis for her picks this holiday season. Here are some of her favorites:

Through the Arch: An Illustrated Guide to the University of Georgia’s Campus By: Larry Dendy Publisher: UGA Press This fascinating look into the history and stories behind the University of Georgia’s campus will be the perfect gift for any UGA student past or present. Price: $26.95

The Seventh Mirror

Hyperbole & a Half

By: Terry Kay

By: Allie Brosh

Publisher: Mercer University Press

Publisher: Simon & Schuster

Longtime favorite local author Terry Kay’s newest book is targeted at middle-grade readers, but it’s a perfect treat for folks of any age who enjoy a little mystery and magic. From beginning to end, this book will have you daydreaming of fascinating possibilities.

How can a book be so funny, so sad, and so life-affirming all at once? Brosh’s new book is about 50 percent new content and 50 percent sourced from her incredibly popular blog of the same name. Full of original artwork and hilarious — though sometimes heartwrenching — text, this will be one of those perfect holiday gifts, sure to both entertain and enlighten.

By: Rainbow Rowell

Price: $16

Price: $17.99

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Fangirl

The Best American Infographics 2013

Publisher: St. Martin's Griffin Every Avid Bookshop bookseller has fallen head over heels for this heartfelt, addictive read. FANGIRL features a solid, believable storyline that manages to be totally engrossing. Price: $18.99

By: Gareth Cook, ed.; introduction by David Byrne Publisher: Mariner Books This large-format book is a feast for the eyes and the brain. Its beautiful layout and fascinating content will be sure to entertain those people on your list who are design fans or info junkies Price: $20

These books and more are available at Avid Bookshop, 493 Prince Ave., Athens; www.avidbookshop.com

AthensBuzz

Put it on your

CALENDAR

Upcoming and ongoing events in the Athens area Deck the Walls Holiday Shop

The Lyndon House gallery shop will extend into the Lower Atrium Gallery to sell an expanded collection of original and handmade items. Nov. 26-Jan. 7, Lyndon House Arts Center, 293 Hoyt St., Athens; athensclarkecounty.com/lyndonhouse.

The Jive Aces

Known for being the only band to reach the semifinals of "Britain's Got Talent" and also performed for Queen Elizabeth during the Diamond Jubilee celebration. Dec. 2, Hodgson Concert Hall, 230 River Road, Athens; www.pac.uga.edu.

UGA Holiday Concert

Part of the Second Thursday Concert Series. The event combines the UGA Symphony Orchestra, Hodgson Singers and University Chorus. Dec. 3, Classic Center Theatre, 300 N. Thomas St., Athens; www.music.uga.edu.

com/5041/DowntownParade-of-Lights

Tuba Christmas

All tuba and euphonium players are invited to take part in the Tuba Christmas concert, a timehonored tradition persented throughout the world. Dec. 6, The Classic Center, 300 N. Thomas St., Athens.

A Taste of the Holiday Season by East Athens Educational Dance Center

Presenting "A Taste of the Holiday Season," its annual show. Dec. 7, Morton Theatre, 195 W. Washington St., Athens; mortontheatre.tix.com.

Breakfast with Santa

Crafts and activities with Santa, plus a chance to see the

jolly old elf. Dec. 7, Sandy Creek Nature Center, 205 Old Commerce Road, Athens; athensclarkecounty. com/1545/ChristmasEvents.

West Broad Farmers Market

Final market of the year includes music, kids' activities and locally made items. Dec. 7, West Broad Farmers Market at the old West

Broad School, 1573 W. Broad St., Athens; athenslandtrust.org.

Indie South Fair: Holiday Hooray!

Featuring more than 100 of the best makers from around the Southeast, and occasionally from across the country. Dec. 7-8, 660 North Chase St. (in the Boulevard neighborhood); www.indiesouthfair.com.

Learn to Knot Pearls

Learn how to knot pearls with the Athensbased pearl company The Pearl Girls. The two-hour class will teach you everything you need to know to properly thread and knot a pearl necklace. Keep your practice beads or receive a discount on a pearl necklace following the class. Dec. 10, The Pearl Girls, 585 Barber St., Suite D, Athens; www.thepearlgirls.com.

Handmade for the Holidays

Annual arts and crafts show features handmade items from across the area. Dec. 15, Classic Center, 300 N. Thomas St., Athens; www.classiccenter.com.

Downtown Parade of Lights

Annual event features floats from community organizations and nonprofits, marching bands and other special guests. 7 p.m. Dec. 6, downtown Athens; parade begins at the corner of Dougherty and Pulaski streets; www. athensclarkecounty. The Jive Aces

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AthensBuzz

Holiday brews

There’s a chill in the air, but don’t let the winter weather keep you from enjoying all the locally brewed refreshments Athens has to offer. Here are some seasonal beers from local brewers. — Mark Ellers

Terrapin Beer Co. 265 Newton Bridge Road, Athens Athens’ most popular brewery is mixing things up this winter. Don’t fret. Terrapin winter seasonal staples Moo-Hoo Chocolate Milk Stout and Wake ‘N’ Bake Coffee Oatmeal Imperial Stout are still around. There’s even more to look forward to this year, though. Special limited-edition batches of spin-offs of the classics will be brewed, too. Moo-Hoo Chocolate Milk Stout: Bringing together two of people’s favorite things — beer and chocolate — “this sweet stout is rich, creamy and uniquely satisfying,” according to Terrapin. Available at the brewery during tours and in stores. Wake ‘N’ Bake Coffee Oatmeal Imperial Stout: The other classic Terrapin winter seasonal is the Wake ‘N’ Bake, which will hit shelves in December. Jittery Joe’s Coffee provides a special blend of beans for the brewing process. True to the coffee stout style, this high-gravity beer is dark and robust. Cinnamon Roll Wake ‘N’ Bake Coffee Oatmeal Imperial Stout: Terrapin is brewing a limited special edition Cinnamon Roll Wake ‘N’ Bake. This beer is essentially the same as the original, but with a hint of cinnamon taste. This beer will only be available in 22-ounce bottles and on tap at the brewery while it lasts. Pineapple Express: In the coming months, Terrapin will brew a new side project called Pineapple Express, a smoked pineapple helles. The recipe was the winner of Terrapin’s holiday home-brew competition. This German lager is unconventionally light for a winter seasonal, but Terrapin co-founder John Cochran is confident that its unique style will please customers.

Copper Creek Brewing Company 140 E. Washington St., Athens Visit the pub to get a taste of Copper Creek’s winter brews. Winter Warmer: This English-style beer is spiced with nutmeg and oak, with a vanilla finish. Brewmaster Matt Buley then ages the Winter Warmer over heavily toasted oak chips. The batch starts in late November and will be released in January.

Creature Comforts 297 W. Hancock Ave. (expected opening: early 2014) Co-founder/co-brewmaster David Stein offered a sneak peak at the two winter seasonal beers the brewery plans to release this January after it opens in downtown Athens. Imperial Stout (version I): Aged in triplesmoke whiskey barrels from the Corsair Artisan Distillery in Tennessee. Imperial Stout (version II): The second version uses the same imperial stout beer as the first and is aged in the same whiskey barrels. After the whiskey barrels are done aging the first version, they are sent to Mac’s Maple farm in New Hampshire to be filled with maple syrup. After sitting for about three months while the barrels are saturated with maple syrup, the barrels are returned to Creature Comforts, where they are filled with imperial stout and allowed to age further. AJ Reynolds

ATHENS MAGAZINE

WINTER 2013

AthensStyle

This isn't your

grandmother's knitting Infused by a young, hip college crowd, the Athens knitting community is definitely fashion forward By Allie Jackson www.facebook.com/AllieJacksonABH twitter.com/Allie_ABH

The Juneberry Shawl is one of many patterns available at Main Street Yarns in Watkinsville. 12

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Its origins lie in the necessity for clothing, but knitting has become less a necessity and more of a hobby. And here lately, it has evolved into more of a fashion statement, according to Dee Van Orden, who owns and runs Main Street Yarns & Fibers in Watkinsville. “We are very lucky to be so close to (the University of Georgia),” she said. “Our customer base is very hip, young and fun. It’s not your grandmother’s knitting anymore.” Van Orden said her clientele runs from age 18 to 80. “A lot of people come out to just hang out and knit,” Van Orden said. “We do workshops and have instructors, some of which are UGA students.” By using two or more needles to loop yarn into a series of interconnected loops, knitters and crocheters can create a variety of items spanning from wire jewelry to baby blankets. Van Orden said she has seen the knitting scene blow up right before her eyes, and the Athens region isn’t excluded. “I have seen a resurgence in knitting over the last eight years, and it’s being seen more and more in the fashion world,” Van Orden said. “The natural fibers are beautiful and help to sustain farmers. The yarn and fibers ... they’re just a much higher quality now, and the designers now are younger, with eclectic designs coming out of New York and Amsterdam.” Main Street Yarns & Fibers offers a variety of classes for beginners through intermediate levels. One of the most popular, though, is its

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The Main Street Yarn Infinity Loop scarf is one of the most popular designs. 14

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Knit and Nosh class, a six-hour course that includes the fabric/ yarn, the pattern and lunch. Each workshop offers a different project, with the most popular being the infinity loop scarf. Other projects include sweaters, shawls, boot cuffs, leg warmers, hand warmers, baby blankets and fingerless gloves. “For the holidays, we have a couple of Knit and Nosh classes that will offer gift ideas,” Van Orden said. “And we sell a variety of nice alpaca ... and other high-quality fibers. We also have local products such as the knit clutch, which is a quilted bag, and a knitter’s balm that’s from a Watkinsville farm. We try to help and support other local businesses.” Van Orden said she attributes some of the resurgence to the online community through blogging, Facebook, Pinterest and other social media sites that allow participants to share ideas, projects, patterns and offer a place for knitters to connect. Holley Downs of Watkinsville has been knitting for about 20 years and she attends multiple workshops at Main Street Yarns & Fibers. “I am self-taught, but I’ve learned so much more being around other knitters and reading, but I

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The Lolita Vest is just one of many designs/patterns available at Main Street Yarns in Watkinsville.

learn something new every day,” she said. “Knitting, it’s not only a hobby, it’s a fashion statement. It’s more and more modern, a wonderful pastime, and it provides peace and therapy for our hectic lives.” Downs describes knitting as a labor of love that’s not only therapeutic but a lifestyle for many. “A knit shop (such as Main Street) provides a comradery of women and it’s just great. It’s something we all have in common,” she said. “The knitting community is just a close-knit group anyway. We 16

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need a place to go, away from the hectic places in life ... and this is it.” Downs, who has nine grandchildren, said another benefit to knitting is it makes wonderful Christmas and other celebratory gifts. “I (make gifts) every year. It’s a portable project. I can knit in the car on the way to places, (and) unlike dragging a sewing machine or something else along, all I need is my yarn and needles,” Downs said. “I’ve made quite a few Christmas presents already this year.” Downs said

though it can be an expensive hobby if a knitter chooses to purchase only high-priced yarns and fabrics, it’s typically an economical one. “There are more practical yarns,” she said. “And you can always substitute similar yarns (in a pattern).” Downs said she feels that younger people are becoming more interested in the craft because many of the designers are now also younger. “There are new yarns, too, like the ones this year that are beautiful neon colors,” Downs said.

“And you can make jewelry also. Necklaces and earrings ... you can crochet with wire. It’s just endless what you can do with it.” Working with yarn and similar products helps to sustain alpaca and sheep farmers, but it’s also a green craft, said Downs. “You use everything,” she said. “There’s no wasting. Some of the prettiest scarves I’ve made were made with remnants.” Along with the Internet and workshop craze, knitting groups seem to be popping up in the Athens re-

gion and throughout the United States. “We are just excited that it’s gotten so popular in the area,” said Van Orden. “We are Skyping with an English designer soon. We try to keep it interesting. We also do workshops on making toys such as teddy bears.”

Main Street Yarns & Fibers

The store is located at 100 Barnett Shoals Road in Watkinsville. For more information on workshops, go to mainstreetyarns. myshopify.com or call Dee Van Orden at (706) 769-5531.

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AthensPeople

Kai Riedl is an Athens musician whose international interests have brought him to create the Slingshot festival. Photos by AJ Reynolds

ATHENS MAGAZINE

International flair By Lee Shearer www.facebook.com/LeeShearerABH twitter.com/LeeShearerABH Kai Riedl is a busy man. He’s a University of Georgia Ph.D. student in ethnomusicology, but that’s just one of his many hats. At UGA he has taught courses for the religion department, where he completed a master’s degree. But this semester, he’s teaching a different kind of course — two sections of Athens music history. Growing up in Roswell, Riedl, 41, began following Athens music as a youngster, during the late 1970s and early 1980s when Athens bands R.E.M. and The B-52s spread their music around the world. But like his students, Riedl is himself still learning about Athens music. He’s also a student researcher in two music professors’ project to document

Part musician, part student, Athens resident Kai Riedl explores the local music scene with a worldly point of view

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Athens music history, focusing on the Morton Theatre, where some of the greatest blues artists of the early 20th century once played. Riedl grew up in suburban Atlanta and came to Athens to live in the mid1990s. There were a lot of stops in between, including a couple of years in Laramie, Wyo., after high school. But Riedl’s travels started long before Laramie. “I kind of grew up traveling. My mother was a flight attendant,” he explained during an interview at his home near Normaltown. Riedl’s mom took the family along on some of her trips, and Riedl got to see a lot of places as a result. “My brain kind of thinks on an international scale,” he said. His travels include trips to several southeastern Asian countries, Ecuador, Peru, Brazil, plus other Latin American and Caribbean countries. In Egypt and Indonesia, he picked up musical influences such as Umm Kulthum, the great singer whose Cairo funeral brought an estimated four million people out on the city's streets in 1975, and the gamelan music ensembles of Indonesia, which has strongly influenced 20

ATHENS MAGAZINE

his own music. “All over Indonesia they play gamelan music,” he said. Riedl has returned to Indonesia as an adult to study Indonesian music, and in one of his Athens projects, with engineer Suny Lyons, brought together Athens musicians to tackle gamelan, which influenced American composers such as John Cage and Philip Glass. Riedl is also a part of the Athens music scene in roles that include band member, producer and promoter; he even started his own record label. He was a founding member of the band Macha in the

late 1990s, and is one of the founding members of Electrophoria, which isn’t exactly a band but a group of artists working together using 21stcentury technology. The idea is to mingle arts, music and technology, he explained. That’s also part of the idea behind Slingshot, a music, electronic arts and technology festival he launched last year with Eric Marty and UGA engineer Dan Geller. The first Slingshot drew artists from about 20 countries and crowds in the hundreds — a success, in Riedl’s estimation, though

he hopes to expand Slingshot a lot more in its second year. This year's festival is scheduled for this March, the weekend after Austin’s South by Southwest and UGA spring break. “We’re hoping to grow it significantly,” he said.“it was a lot of work for zero pay, obviously. But we had a successful year last year. There was a lot of cooperation with UGA and the downtown clubs showed a lot of interest.” The new festival is about music, but it’s also about video art, performance art, technology and a lot more. It can be something that will link Athens to places and

people around the world, through music and art. And it can also help generate jobs and economic development, he believes. Riedl and his Slingshot partners got the backing of the Athens Downtown Development Authority earlier this year, when the group signed off on Slingshot’s application for a $15,000 state economic development grant. Riedl wants to build cross-cultural bridges through music, arts, technology and social media, and Slingshot is one more way to explore those bridges, he said. The idea is to

mingle arts, music and technology — on an international scale. “I’m trying to get Athens interacting with certain parts of the world,” Riedl said. “Athens can be a place for international enterprise. I also want Athens to grow in the right direction.” He’s also looking for answers. “How can music create cultural entrance points?” he wonders. “How can one person work outside government structures and media structures? How can arts and technology help us with international understanding?”

SUMMER WINTER 2013

❱❱

Inside a food truck

Holiday favorites

❱❱ The journey from idea to mobile restaurant hasn't been smooth.

❱❱ A collection of recipes from local luminaries.

PAGE 23

Tastes of Athens

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PAGE 26

❰❰

See behind the scenes in the Streets Café food truck with a special video at AthensMagazine.com.

small space,

BIG FLAVOR Never mind the chaos inside the local food truck known as Streets Cafe.

It all turns out well in the end (and topped with a little kimchi). By André Gallant www.facebook.com/AndreGallant/ABH twitter.com/andregallant Ryan Morgan makes everything look easy. Watch him conduct the flattop grill inside his food truck Streets Café. His eyes don’t squint as he chops the sharp side of a spatula into a mound of browning onions and peppers. Clang! No stress wrinkles appear as orders for flank steak pitas

and quesadillas filled with that atomic red fermented cabbage known as kimchi fly in like shockwaves. An employee named Christa Rampley leans through the food truck’s window, talks to customers then taps orders into a smartphone, swiping cards, then tossing slider and French fry requests onto an already wobbly tower of to-dos inside Morgan’s head. Despite the chaos of whipping up baskets of food within an 8-foot by 14-foot space — with prime real estate taken up by fryers, grills, coolers and such, leaving a narrow walk and work area — Morgan effortlessly delivers. Morgan and Streets Café can often be found during

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Ryan Morgan sits in his food truck, Streets Café. Photos by André Gallant

One day, he walked into a Buford Highway supermarket and bought $100 worth of sauces he’d never heard of before. 24

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Terrapin Brewery tours (Thursday, Friday and Saturday) and late nights on weekends at Max on West Washington Street. Last summer, Morgan instituted a lunch service, posting up outside of his certified kitchen at the corner of Park Avenue and Boulevard. He works seemingly around the clock, backed up by Rampley or, more often, by Tyler Flanagan, his right-hand man. Getting to this point, though, has been anything but easy. Streets Café’s spray-painted-truckslinging-Asian-fusion-food present follows three years of hoopjumping, busted agreements and red-tape cutting. Athens isn’t too friendly to food trucks, especially anything bigger than a hot dog cart, and the infrastructure to regulate said trucks, in terms of health inspection, hasn’t really been developed. So taking Streets from initial business kernel to viable kimchi peddler took tons of talking and time. Morgan, a veteran food service worker, originally wanted to open a

Vietnamese soup/Korean barbecue restaurant, but struggled finding a brick-and-mortar location he could financially manage. “The truck turned out to be the only thing I could afford,” Morgan said.

Christa Rampley works the counter at Streets Café, a food truck that can be found at various venues around town, depending on the day.

Continued on Page 43

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AthensTastes

Holiday favorites We asked local luminaries for their favorite holiday recipes. The result? Flavors from near and far, all which speak to the value of family and food this time of year. — Corey Patterson

ATHENS MAGAZINE

Nancy Denson, mayor of Athens

Athens Mayor Nancy Denson is no stranger to cooking. Ambrosia, her favorite dish, always finds its way to the family table at holiday gatherings. She says her love for the recipe stems from cherished memories with her husband, and also her mother. “I always make ambrosia for holidays. If I visit relatives, they expect me to bring it. The first time I had ambrosia was when (husband) Bob and I were dating. His mom always made it; I actually have her ‘ambrosia bowl,’ the one she always made it in. She died this year at 100.” Memories influence our tastes, but so do our present experiences. Denson says she looks forward to creating new memories each time she cooks for her family. She’s become a standout at family reunions for her cooking, and her grandchildren have taken notice. “Every Christmas, at least one grandson checks to be sure I haven't forgotten the ambrosia. I love it too.”

Ambrosia Ingredients:

½ cup heavy cream 1 tablespoon sugar 4 ounces sour cream 6 ounces mini marshmallows (about 3 cups; Denson uses homemade) 1 cup clementine

Directions: Place the cream and sugar into the bowl of a stand mixer with the whisk orange segments (about 6 clementines) attachment and whip until stiff peaks are formed. Add the sour cream and whisk to 1 cup chopped fresh combine. Add the marshmallows, orange, pineapple pineapple, coconut, pecans and cherries 1 cup freshly grated and stir to combine. Transfer to a glass coconut 1 cup toasted, chopped serving bowl, cover and place in the refrigerator for two hours before serving. pecans

Angelish Wilson, Local chef formerly of Wilson's Soul Food; now at Café on Prince Angelish Wilson is a popular chef who cooks at the Café on Prince. She says her favorite recipe, eggplant casserole, used to be one of her least-favorite meals. “I just didn’t like it. Never liked it at all growing up.” But as she gained more experience in cooking, her tastes began to change. It’s now her favorite recipe of all time. She said a large part of our changing tastes comes from having the courage to try new things. “It changed when I started taking a cooking class,” she said. “I took a class at Athens Regional (Medical Center) and they had us working with eggplant and squash casserole. We tried adding (the eggplant) onto the squash. Adding other things to the eggplant helped me warm up to the taste.” Wilson's dedication to the art of cooking has changed the way she understands food. The willingness to branch out influences the originality of her recipes. And coming up with new combinations through experimentation has led to her success as a chef. “I just kept experimenting and mixing things together,” she adds. “I eventually liked it after adding the squash. You just have to try new things.”

Eggplant Casserole Ingredients: 4 tablespoons olive oil 1 pound eggplant, cut into 1/2-inch dice 1 red pepper, cut into 1/2inch dice 4 ribs celery, cut into 1/2– inch dice 1 onion, chopped into1/2inch dice 1/2 cup chopped fresh basil leaves 1 cup grated Parmesan 1/2 cup heavy cream 1 cup Italian seasoned bread crumbs Salt and pepper

Directions:

Preheat oven to 375 F. In a large sauté pan over mediumhigh heat, add the olive oil. Add the eggplant and cook halfway through. Add red pepper, celery and onion and cook for three to four minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream bread crumbs and salt and pepper. Toss to combine Place skillet in an oven and cook until heated through, about 20 minutes.

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Glenda Brown, Local chef formerly of Peaches Fine Foods; now at The Camp Glenda Brown, former owner of Peaches Fine Foods and chef at The Camp, has two huge passions: cooking and her customers. When asked about her favorite recipe, she laughed at how hard it was to pick only one. “That’s a tough question,” she said. “How can you choose? I’d say the squash casserole we have here (at The Camp). It’s a favorite. Everyone enjoys it.” Brown cares a lot about her customers; she makes their favorite menu items a top priority in the kitchen, and finds great joy in the process. Her aptitude for cooking comes not from specialized training, but from the passion in her heart. “I just like it,” she adds. “No training, nothing. I never went to school or took a class on it. It’s just a talent I have. It’s just a passion. None of the recipes I like came from my family. I just enjoy cooking.”

Squash Casserole Ingredients: 1 small Vidalia onion, chopped (about ¾ cup) Water 2 pounds yellow squash, cut into ½- to 1-inch cubes Kosher salt and freshly cracked black pepper 1 cup good quality mayonnaise 1½ cups grated Gruyere cheese 1¼ cups crushed butter crackers, divided

ATHENS MAGAZINE

Directions:

Preheat the oven to 350 F. In a headed skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water. Add the squash, season with salt and pepper, to taste, and cook until the squash is tender, about eight to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of the cheese and 1 cup of the crumbled crackers. Pour the mixture into a 1 1/2–quart baking dish. Sprinkle with remaining cheese and top with remaining ¼ cup of butter crackers. Bake until the casserole is bubbly around edges, about 25 minutes. Remove the casserole from the oven and serve hot.

Gwen O'Looney, former Athens mayor Former Athens Mayor Gwen O'Looney spent several months this fall traveling through Jordan, Israel, Turkey and Amsterdam. Her travels brought back memories of a beloved cake her mother used to make, also with ties to faraway lands. "Right after Thanksgiving, my mother would cook me a Japanese fruitcake," she says. "It was a lot of work and contained to many wonderful-tasting ingredients â&#x20AC;&#x201D; coconut, raisins and spices." Her mother would make a cake with six or seven layers, and allow it time to rest and the flavors to meld until it was ready to serve. "She would put the cake up until my Dec. 16 birthday, when we would enjoy this great once-a-year gift," she adds. And because it was only make once a year, it added to the specialness of the dessert.

Japanese fruitcake Ingredients: 1 c. butter 2 c. sugar 3 c. plain flour 1 c. sweet milk 6 eggs 1 small box raisins 1 can coconut 1 c. pecans 4 tsp. baking powder 2 tsp. cinnamon 1 tsp. cloves 1 tsp. nutmeg 2 fresh coconuts, drain milk, grate coconut icing

Directions:

Icing: 2 c. sugar 1Â˝ c. boiling water 4 tbsp. self-rising flour 2 lemons, peeled and cut in pieces 2 oranges, peeled and cut in pieces 2 c. fresh coconut

Mix sugar, flour, lemons and oranges. Add water. Cook all until thick like honey, then add coconut and cook for two minutes. Let cool before frosting cake. Cake improves with age. Keep refrigerated.

Grease and flour four round cake pans and set aside. Cream butter. Add sugar and cream thoroughly. Beat in egg yolks. In small bowl, beat egg whites until stiff. Roll raisins in flour. Sift dry ingredients together and add alternately with milk. Add nuts and raisins. Fold in egg whites and mix well. Separate into four round cake pans and bake in four layers in 350 degree oven for 15 minutes.

WINTER 2013

A Christmas with

ATHENS MAGAZINE

sparkle

Al Henderson's vintage ornament collection recalls the festive feel of Christmases from the past By Mark Ellers Holidays are so steeped in ritual. It is both the culturally widespread traditions and the familial traditions that so often inspire the wonder and merriment surrounding the holidays. For Athens resident Al Henderson, it was the old-fashioned bubble lights that “mesmerized” him as a child. From that initial fascination, Henderson expanded his interests, collecting antique ornaments and even growing and selling Fraser fir Christmas trees on his property in Newland, N.C. “I was born six weeks prematurely on Dec. 12, and my mother swore that it was because I couldn’t miss Christmas,” said Henderson. “As a young, young child I fell in love with the Christmas tree. And now I’m growing trees in North Carolina, so I’m living my dream.” Currently, Henderson estimates that he has about 500 ornaments in his collection, though most of them are simple glass ball ornaments. The more rare and valuable parts of his collection are the European ornaments. The ornament industry, particularly in eastern European countries, was extraordinarily strong up until World War II, he says. Germany was a major producer of high-quality figural ornaments. “It was a cottage industry. These were people in their homes free-blowing these ornaments or blowing glass into molds. It wasn’t a factory,” said Henderson. Poland had its own trademark style called “indents.” The Czechs focused on beaded ornaments. Further east, Japan was making glass balls painted with the richest colors and lacquers. On a recent visit, Henderson had

Photos by Mark Ellers

SUMMER 2013

prepared a display of his ornament colleciton. It was evident that these pieces were a great source of pride. His hobby is mostly for himself, but there is money to be made in the antique ornament market. “I’ve mostly always collected for me: both for fun and for investment,” said Henderson. “It’s an investment I can see, hold and enjoy and share with others. But I also have collected to re-sell.” Henderson is like a walking encyclopedia for everything Christmas. I was amazed by his expertise, and even more amazed to learn that he considers the size of his collection “average” when compared to other collectors. Yes, there are others, and they’re organized. Henderson is part of a group called The Golden Glow of Christmas Past (www.goldenglow. org), which is has about 1,200 members across the country. The group has an annual convention hosted by different members in a different city each year. Last year, Henderson cohosted the convention in Asheville, N.C., along with a few other Golden Glow members from that area. Henderson estimates that about 600 members were in attendance. Don’t hold your breath for the convention to come to the Classic City, though. Henderson is the only Golden Glow member in Athens, as far as he is aware. That’s not a problem as far as Henderson is concerned. He has taken advantage of the touring convention each summer by turning it into a family vacation.

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Al Henderson sits with his collection of vintage Christmas ornaments. Photos by Mark Ellers

HANDMADE

for the holidays The holidays are fast approaching, and burlap is all the rage, but maybe you’re still a little unclear on how to make burlap look chic. It’s actually much easier than you may think. You don’t need very many tools or supplies to turn burlap into front-door décor, according to Sonya Gilstrap, who took us step-by-step through the process of creating a burlap wreath. The supplies you need include: a metal wreath frame, three rolls of wide burlap ribbon for the wreath itself, one roll of thinner wired burlap ribbon to make the burlap flowers, a few decorative pieces of greenery, one or more ornaments or jingle bells that may be glued on, small green wire, wire cutters and scissors.

— Compiled by Jenna Wilson

How to make the wreath:

Fasten the thick burlap ribbon to the back of the metal frame. Next, thread the ribbon through the frame between the wires. Pull it through as much as you’d like to make puffs through the top, middle and bottom row. For each section of the metal frame, do this five times — less or more depending on whether you want a looser or a tighter wreath. Do this all the way around the frame, and tie down the remaining end with the excess wire at the top. This will take two to three rolls of ribbon, depending on how tight you want your wreath to look.

WINTER 2013

How to make the ribbon roses:

You can make roses to mix in with the greenery you attach to your wreath.

First, cut a long piece of the thinner wired burlap ribbon. Then push the fabric up to expose the wire, and using wire cutters, pull the same wire out of the ribbon from both ends. As you pull the wire, scrunch up the ribbon. Once your ribbon is scrunched up on one side, you can begin wrapping it around itself. You can make roses as big or small as you want. The longer you cut the piece of ribbon, the bigger your roses will be. You can use the excess wire from the ribbon to secure it and attach the flower to the wreath or to any greenery you like.

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Add a bow:

To add extra color to your wreath, you can attach a big fluffy bow to the top. Just make sure you use wired ribbon.

First, make the middle loop of your bow, holding it together with your thumb. If you are using ribbon that only has color on one side, twist it underneath the center loop to put the pretty side up again. Begin making loops, twisting it underneath the middle to keep the right side up every time. The size of the loops is all up to you. Typically you want to start with smaller loops and make bigger loops as you go. Do not cut the ribbon until you make all the loops you want. To finish up the bow, cut the tails as long as you like. When your bow is the size you want, use wire to secure the bow in the middle, and use the extra wire to secure the bow to the wreath. Remember to dovetail the ribbon ends! You never want to leave them straight. As a finishing touch, shape each loop to look full and fluffy.

Fill it in:

The only thing left to do is decorate. Arrange and attach any greenery and ribbon roses first and then add any other flair you like, such as ornaments or jingle bells. Thatâ&#x20AC;&#x2122;s all there is to it. Now you have your shabby chic curb appeal for the holidays.

WINTER 2013

A season of

traditions

Winter is not only a time to bundle up with friends, it's also an opportunity to cherish being together. Here are favorite traditions from Athens residents. By Chris Starrs

In this day and age, the Christmas season is whatever we personally want to make of it. It can be considered a sacred and thoughtful time, and it can be derided as crass and anything but sacrosanct. Christmas provides the opportunity for both tender gatherings and the most fervent displays of discord. Regardless of the different ways we think about Christmas, it seems universal that this time of year brings out the traditionalist in many of us. Generally, we originally learn about time-honored holiday traditions from our parents (who learned from their parents), and then put our personal tweak on things with our own kids. Whether it involves the whens and wheres of worship, foods, activities, special gifts, music and/or outreach, our Christmas traditions are what often bind us to our familial past, and it seems that every family has its own unique customs and rituals.

ATHENS MAGAZINE

Here’s a look at four Athens residents from four disparate walks of life who share the gift of tradition as a common ground.

The Rev. Julie Thompson: 'A ministry of hospitality' Growing up in Connecticut, Thompson remembers traditions that revolved around Advent — opening a window each day on the Advent card, lighting the Advent wreath every night at dinner immediately sprung to mind. “A lot of what we do is what carried over from what we did when I was a child and what my husband’s family did when he was a child,” says Thompson, who for the last four years has served as associate pastor at the First Presbyterian Church but in November became chaplain for Compassionate Care Hospice. Thompson adds that other family customs include Christmas pageants and a special Christmas Eve gift. “We’ve been in some Christmas pageants — my son was the Baby Jesus when he was little, and my daughter was Mary when she was about 10 or 11, and she was also an angel,” Thompson says. “For our family, it’s often been, ‘What are we this year?’ Sheep, shepherds, cows always keep it kind of interesting. … We always get to open one present on Christmas Eve, and it’s usually a Christmas ornament, which is put on the tree.” But the primary tradition that has carried over from Thompson’s childhood is something she didn’t care for much then but greatly appreciates now.

“For our family, it’s often been, ‘What are we this year?’ Sheep, shepherds, cows always keep it kind of interesting."

“We always try to reach out to somebody that doesn’t have a place to go for Christmas,” she says. “Last year, we had a couple of graduate students, and we’ve also invited international students. That’s something my parents did — they really had a ministry of hospitality. We invited refugees, exchange students. We learned from them and they learned from us. “At the time, I complained about it as a kid: ‘This is weird, nobody does this.’ But it’s taught me something, and it’s something I do and I hope my children will as well. My congregation has heard me preach about this. … We look back on it and say, ‘Wow, what an interesting and rich time.’ But at the time, I was thinking, ‘What are my parents doing?’ ”

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Arthur Lynch: '… Like bringing a whole army in there' A senior tight end on Georgia’s football team, Lynch’s holidays in his hometown of Dartmouth, Mass., seemed to have been as painstakingly planned as a play he runs on the field. He remembers the tradition of joining his large family at his grandfather’s house. “On Christmas Day we’d usually go to my grandfather’s house,” says the 6-foot-4, 250-pound Lynch. “On my mom’s side of the family, my grandfather played football and baseball at Holy Cross, so he would basically buy every grandchild — and there were 14 of us — Holy Cross sweatshirts, shorts, T-shirts, ornaments, key chains. We didn’t do a whole lot. We’d have dinner and spend all day with the family.” Lynch adds that tradition has only changed slightly. “Now it’s a lot of Bulldog stuff,” he says. Christmas Eve was reserved for visiting family friends. “On Christmas Eve, my three sisters, my mom and myself would go to the house of my mother’s best friends, Amy and Andy Burns, and have Christmas Eve with them,” Lynch says. “They’ve actually come down to a couple of games, so it’s like spending time with extended family.” Midnight Mass is a tradition in many Roman Catholic families, and Lynch says that was no different in his home, but that practice has also changed a bit. “When I was little, we went to Midnight Mass, but that’s no longer a traditional thing,” he says. “We still do Mass, but Midnight Mass was a little hectic with all the cousins. It was a mess. It was like bringing a whole army in there.”

Arthur Lynch is a senior tight end for the University of Georgia football team. AJ Reynolds

The Rev. Beth Dickinson: 'Off to Carrollton' Dickinson, the minister of discipleship at Athens First United Methodist Church, remembers a Christmas Eve tradition that she continues to this day with her own children. “As a child, my mother would always read me ‘The Christmas Story’ from a 38

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children’s picture Bible that we had, and we always lit a candle I had made in preschool that had a little green ribbon on it, signifying the light of Jesus that came into the world on Christmas,” Dickinson says. “I have children, and we do read ‘The Christmas

Story’ on Christmas Eve, and we hear it at church.” For Dickinson, who grew up in Lilburn, the Christmas season meant a visit across the county and then across the state. “We always went to my (paternal) grandparents’ house for Christmas Eve

and would go to my (maternal) grandparents’ house on Christmas Day for a big celebration with meals and family,” she says. “My paternal grandparents lived in Tucker, and my maternal grandparents lived in Carrollton. Santa came to Carrollton a few times.

“That tradition that has carried on, and we still go to Carrollton on Christmas Day. My mom has three other siblings, and they had kids, and we all have two or three kids, and my grandparents are still living, so there’s lot of grandchildren and it’s a big huge gathering.

Doc Eldridge: 'Best meal of the year' As a former Athens-Clarke County mayor and current president and CEO of the Athens Area Chamber of Commerce, Eldridge has a vision for the community’s future, but as a native of the area, he’s also got a great appreciation for the past. Eldridge’s memories of Christmas traditions center on the family breakfast table. “We don’t have a lot of traditions, but there is one tradition the Eldridge family did start down in Sumter County in Americus, when my father was growing up there,” he says. “Every Christmas morning after Santa Claus has come and presents have been unwrapped and the family was all together, they would sit down and have a Christmas morning breakfast, which would consist of ham, eggs, grits and sausage gravy and biscuits and fried chicken. Every Christmas morning.” Fried chicken?

“That’s what we do,” says Eldridge. “And all our friends, all my dad and mom’s friends, know what we do on Christmas morning. And some come by later in the day and have a piece of chicken just to kind of ring out the new year. That’s been going on for more than 100 years.” The fried chicken custom began with Eldridge’s father’s family, but it’s likely the Christmas Day fare might not have survived were it not for his mother. “My grandmother on my father’s side kept it going and my daddy kept it going, but the real person who kept it going was my mother,” he says. “If she wasn’t willing to keep that tradition going, it never would have happened. My daddy certainly wasn’t going to fry the chicken — and we didn’t want him to do it.” These days, chicken is still on the Christmas Day menu at the Eldridge house, but the delivery system has changed considerably. “I can never remember a Christmas when my mother didn’t fry the chicken herself on Christmas morning,” says Eldridge. “Now we usually pick it up the night before. Families just don’t do a whole lot of deep-fat frying anymore. … We’ve relaxed it a little bit, and usually I’ll pick up some chicken late on Christmas Eve. But we have it every Christmas morning. It’s the best meal of the year.”

Chamber President Doc Eldridge speaks during an Athens Area Chamber of Commerce event. Richard Hamm

It’s a lot of fun, but it’s kind of crazy.” Another tradition that has gone by the wayside (for many families, in fact) is the visit with siblings and cousins to the cinema for the Christmas Day movie. “We used to go to a movie on Christmas Day, but now that we all have

kids that’s not done as often now,” Dickinson says. “It was a fun family tradition — we would do that for years. It was really kind of a big deal because we’d talk about what we were going to go see and make our plans. But once we all started having babies, we basically stopped doing it.”

WINTER 2013

Local ... sustainable ... brain-stimulating

gift guide Giving is the greatest gift of all, so they say. Shopping for gifts is another story. But for gifts for the kids, consider ones that are local, responsibly made and mentally stimulating. We visited with Kristen Bach at Treehouse Kid & Craft in Athens to find some options.

Cubebots

Designed by Athens native David Weeks. Beautifully designed and made of cherry wood. Inspired by Japanese Shinto Kumiki puzzles, the Cubebot is a nontraditional take on the toy robot. Cost: Micro$8.85, Small-$16.90, Medium-$27

$16 90

Compiled by Mark Ellers

ATHENS MAGAZINE

$33 75

Box for the Birds

This DIY birdhouse kit is fun, easy to do and provides a new home for your feathered friends. Each kit contains a stack of pre-cut weatherproof plywood segments that easily slide into place, no nails or glue required. It works like a puzzle! Made in Athens by designers Michael Oliveri and Laura Hoffman. Cost: $33.75

Blablas

One of Treehouseâ&#x20AC;&#x2122;s best-sellers. Designed down the road in Atlanta. They are a great heirloom gift for new babies or a special birthday gift. Each Blabla is hand-knit in Peru by a group of women. Cost: $44-$56

$44+

Find them at Treehouse Kid & Craft, 815 W. Broad St., Athens.

WINTER 2013

Green Tones

This new award-winning line of eco-friendly wooden instruments and toys is designed by HOHNER Musical Instruments using sustainable materials. These kid-friendly instruments carry on HOHNERâ&#x20AC;&#x2122;s heritage of creating quality musical experiences.

Magna-Tiles

Another Treehouse best-seller. Provide stimulus and right-side brain training through creative play. These translucent, flat pieces lined with magnets can build 3-D structures as simple or elaborate as you can imagine. Magna-Tiles are used in classrooms across the country to promote critical thinking and spatial development, and are even approved by the Museum of Modern Art. Cost: 32-piece set is $56.50.

Green Toys Rocket Ship

Made in the USA from 100 percent recycled plastic milk jugs that save energy and reduce greenhouse gas emissions, this spacecraft takes off in search of other planets while still taking care of this one. Cost: $28.25

ATHENS MAGAZINE

Photos by André Gallant

Streets Cafe From Page 25 Morgan’s love of Asian flavors comes from his youth frequenting the immigrant restaurants and grocery stores along Atlanta’s Buford Highway. At first he found the fishy, fermented and cilantro-y flavors of Asia a turnoff, but as he grew up and immersed himself in the food world, overcoming

his initial objections became a challenge. One day, Morgan remembers, he walked into a Buford Highway supermarket and bought $100 worth of sauces he’d never heard of before. Some of those sauces, many of which have entered the national food dialogue, are mainstays inside Streets. Fiery red Sriracha, the popular Thai chili sauce, and deep brown Korean

barbecue (sort of like hoisin) find their way into a number of menu items. But the secret ingredient — shh! — is okonomi sauce, a vinegary Asian equivalent to steak sauce. Okonomi, Morgan’s homemade Korean barbecue and cilantro mayo all splatter over the Street fries, a real crowd-pleaser, like an abstract expressionist painting. As noted above,

Morgan’s homemade kimchi adds character to many Streets Café dishes, especially Korean-style tacos, a West Coast creation perhaps credited to normalizing kimchi for the American palate. Morgan further blends cuisines through specials, including a recent special of grilled flank steak, onions, mushrooms, Sriracha, kimchi and cilantro mayo

served on a pita. East meets Greece. For a singular treat, order takoyaki, a specialty of Japanese street food vendors: octopus stuffed inside a wheat flour batter ball and topped with all those sauces and dried bonito flakes.

Streets Cafe

Find Streets Café online at www.facebook.com/ streetscafe, or by phone at (706) 540-2134.

WINTER 2013

GRAPHIC STYLE

On Dianna: Vintage patterned sweater from Dynamite ($26) paired with leggins and black riding boots. Vintage Bell & Howell camera is from Agora Vintage ($59). On Nic: Vintage patterned sweater from Dynamite ($24), redesigned vintage tuxedo shorts by Community Service from Community ($48), vintage zipper boots from Community ($54). Photos: Ian Mcfarlane / Ian Mcfarlane Photography Styling: Sanni Baumgaertner / Community Hair: Mary Sigalas/ Mary Sigalas Hair Studio Makeup: Jana Vlaciky/ Elijana Cosmetics Models: Dianna Grant and Nic Walter

ATHENS MAGAZINE

Chill out AthensStyle

Even if a snowflake never falls in Athens this winter, you can still dress for the occasion By Kristen Morales Unlike the chilly, gray winter skies of the Northeast in winter — or even the shrilly sunny skies of Florida — we in Athens have it pretty lucky this season. That is, we can choose from a range of options when it comes to clothes. Some days feel more like fall; others flirt with flurries. The result? A wardrobe range that suits a creative, independent spirit. Just like Athens. Sanni Baumgaertner, owner of Community and the creative power behind her Community Service clothing line, constructed some outfits with winter in mind for Athens Magazine, and this flexibility was something she embraced. Shorts and a sweater? Go for it. Boxy woolly tops and delicate skirts? Sure. It's all about mixing and matching to strike a balance between pretty and edgy — and the result is a style that is uniquely Athens. "In terms of weather, you have short sleeves because it's not that cold here in the winter," she says, in describing some of the pieces she chose to highlight. "That fur vest is probably more wearable than the long fur coat with sleeves." Using a day out on the ice rink as her inspiration — the Classic Center is setting up a temporary ice rink Dec. 14-22 as part of its "Christmas at the Classic Center" — Baumgaertner says we're lucky in Athens to have a range of vintage and new boutiques from

COOL AS ICE

Redesigned faux fur sweater by Community Service from Community ($80), redesigned vintage pleated dress with patterned sleeves by Community Service from Community ($64), vintage lace-up boots from Community ($50). WINTER 2013

HOT HEAD

A hand-knit hat by Community Service from Community ($50), vintage white mink vest with fox trim from Agora Vintage ($499), redesigned vintage high-waisted acid wash jeans with leather patches by Community Service from Community ($85), Frye heeled ankle boots from Community ($150).

ATHENS MAGAZINE

which to choose. But in keeping with where she sees the trends moving, Baumgaertner chose a simple black-and-white palette, playing with touches of both sophistication and rock â&#x20AC;&#x2122;n' roll edginess. "The black-andwhite color scheme is something that I definitely feel drawn to," she says. "The overall look came from what I think is in style currently; where the trends are." And keeping an eye on current styles is something that's worked into Baumgaertner's business model. Her boutique, Community, specializes in repurposing vintage

fashions to make them more current and relevant to today's styles. She also sells a curated selection of unaltered vintage pieces, and does alterations on site with her staff seamstress. "In general, we have a mix of clothing but we also do a lot of redesigned vintage clothing, where we update and modernize and make vintage clothing wearable that's not really wearable anymore." Baumgaertner says she looks for pieces that are either cut a certain way, so that the style can be modernized while staying true to the original design, or

Visit AthensMagazine. com for behind-thescenes tips on hair and makeup from the photo shoot.

she looks for pieces with enough interesting vintage fabric to create something entirely new. "I buy a lot of things that are just great the way they are, so they just get sold straight as they are, as vintage," she adds. "Then there are things where I

say, 'Oh, if this were a little bit shorter, or if this didn't have any sleeves.' So that's the one kind of redesigning we do. And then the other is where I buy things matepretty much as mate rial to make them out of." In addition to the clothes, Community also sells a range of locally made items, such as hats, hair accessories, pillows and other vintage items. Community also offers sewing classes; for information and updates, find Community on Facebook at facebook.com/ CommunityAthens. Community is located at 119 N. Jackson St. in downtown Athens.

Her style plays with the "dirty-pretty" idea, she says, incorporating something classic â&#x20AC;&#x201D; but with a twist. For example, a fluffy fur vest is paired with repurposed vintage jeans, altered to include a stripe of black leather across the legs. Another outfit, for a man, combines a vintage graphic-print sweater with modified tuxedo pants. The ice skatinginspired fashions, Baumgaertner says, are Athens because of this balance. "It's really pretty, but then you have something edgy with it, so it's a little more rock â&#x20AC;&#x2122;n' roll. So I try to keep that in mind."

WINTER 2013

OUT ON THE TOWN

On Dianna: A redesigned vintage beaded dress by Community Service from Community ($68), star hairpins from Dynamite ($4 each).

On Nic: A redesigned vintage mustard shirt with tiny black collar by Community Service from Community ($38), vintage Balenciaga double-breasted blazer from Community ($80), black cropped pants (provided by model), vintage creepers from Dynamite ($48).

ATHENS MAGAZINE

Take

on the go, via laptop, tablet or phone Visit www.athensmagazine.com for special features and past editions

More crafting how-to photos

Streets CafĂŠ video

Behind the scenes at the fashion shoot

WINTER 2013

The

promise made WHOLE A short story by Terry Kay

Illustrations by Keenan Parker Story ÂŠ 2008 | Revised, 2013 | Terry Kay 50

ATHENS MAGAZINE

Watch as author Terry Kay reads his story, with more illustrations by Keenan Parker.

nce, long ago, in the land of the Roman Empire, there was an Emperor named Caesar Augustus who believed he should have anything he wanted. Of course, having anything he wanted cost a lot of money and he was always looking for different ways to fill his money rooms. One day, he was fretting over the problem with members of the Emperor’s Council and one of them – a high-ranking Senator – said to Caesar Augustus, “That’s an easy problem to solve: tax the people.” “Ummmm,” mused Caesar Augustus, “do we not already tax them?” “Of course,” answered the Senator, “but there are always reasons for a new tax – reasons we haven’t considered before.” “And what could that be?” asked the Emperor. “Give it some thought – some serious thought.” A murmur of agreement rippled among the members of the Emperor’s Council. They began to pace the floor of the palace, nodding their heads in deliberation, mumbling to themselves. And then one of them – no one remembers his name – blurted out, “I have the answer: tax them for being born. Order them to gather in the place of their birth, then take a count of them and assess the tax based on numbers.” “Excellent,” declared Caesar Augustus in his booming Emperor’s voice. “Everyone will pay. That way, it will be fair to all.” “Indeed,” agreed the members of his Emperor’s council. “Send out a decree with my soldiers,” ordered Caesar Augustus. “Tell all they must bring the money for their taxes to the city of their birth. Those

who disobey me will be punished.” And so the soldiers went into the countryside, over all the land of the Roman Empire, making known the wishes of the Emperor. And the people quaked in fear, knowing how ruthless the soldiers of the Emperor’s army could be. Now, in the region known as Bethlehem, there was a poor farmer whose name was John. He and his wife, Elizabeth, had no money – only a few animals that he kept in his barnyard. “What are we to do?” asked Elizabeth. “How can we give money to the Emperor when we have no money for ourselves?” “We must sell our animals,” her husband said woefully. His wife wept in sadness, for the animals were special to her and to her husband – like old and cherished friends. What Elizabeth did not know was how truly special the animals were, for the animals could understand and speak human language, and they had overheard the desperate conversation between John and Elizabeth. “If we are sold, we will not see one another again,” said their leader, a majestic ox named Otto. “It will be the same as being a slave, and I will not be a slave. I will never – never! – bow down before mankind. We must escape and stay together.” Otto’s friends were afraid. “Surely, we would be found,” said the twin sheep, Seba and Sarah, both speaking the same words at the same time. The other animals agreed – the rooster called Cockadoodle, the goat with the odd name of Goose and the goose that was called Goat, their jumbled-up names given to them by the donkey named Doc, who was always WINTER 2013

“If we are sold, we will not see one another again,” said their leader, a majestic ox named Otto.

playing tricks on his friends. “If we were caught – and I’m certain we would be – we could be sold to anyone,” said Goat the goose. “If we stay together, perhaps we would be sold together, to the same person. We are a family. Families should be together.” “Stay if you wish,” argued Otto. “Tonight, when it is dark, I leave.” And, so, that night, when darkness covered the dome of the sky and stars blinked in the heavens like fireflies, Otto put his great chest against the fence of the barnyard and pushed mightily. The fence fell and his friends watched as he strolled away defiantly, stopping only to snort at a night bird that flew from an olive tree to sweep over his horns. “Be careful,” Cockadoddle called softly. “There are soldiers everywhere – mean soldiers.” “What do I care?” replied Otto as he shook his head at the night bird. “Where is there a soldier so strong as I am?” He snorted again and disappeared into the dark velvet of the night. “I fear for him,” whispered Goat, the goose. “He only pretends to be brave. We all know he’s afraid of his own shadow.” “Yes,” said Goose, the goat. “Yes,” echoed Doc, the donkey. “So true,” agreed Cockadoddle, the rooster. “Yes, yes,” said Seba and Sarah, speaking in unison. The fear that Goat and Goose and Doc and Cockadoddle and Seba and Sarah had for their friend, Otto, was sadly real: Otto soon became homesick. It was lonely hiding day after day among thickets of trees and shrubs, and he was constantly in danger. Dogs belonging to shepherds barked at him and chased him. Wolves snarled at him. Once, he was certain that he saw a bear. From his hiding, he watched groups of travelers going into the cities to be counted by census-takers and to pay the Emperor’s tax, and he could see bands of soldiers marching across the countryside, their spear tips sparking in the light of the sun. Most of all, he missed his friends. He was cold and tired and hungry. Then, one evening, as the wind howled throughout the hills, Otto whispered 52

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to himself, “I am not as brave as I thought I was.” He turned toward Bethlehem, toward his home. The following morning, as he approached Bethlehem, he heard a voice calling his name excitedly – “Otto! Otto!” It was Goose, the goat, who was standing on the top of a small building. He jumped from the building and raced to Otto. “We knew you would return,” said Goose. “Every day, I’ve watched for you from the top of the building.” “You could have been captured,” Otto exclaimed. Goose laughed in the way a goat laughs – a sort of baaaaa-ing sound. “No one thinks anything about a goat climbing on buildings,” he said. “It’s what goats do.” “Where are the others?” asked Otto. “Come, I’ll show you,” answered Goose. As they walked, Goose explained they had been sold to a man who owned an Inn, a relative of Farmer John. “He has a wonderful stable,” said Goose. “It’s large and dry and warm. We live there with a few mice, but they’re friendly enough. And there’s plenty of room and a lot of summer hay. You can even have your own manger to eat from.” “Of course, it will take some time for me to get accustomed to such luxury,” said Otto. “I’ve always liked roughing it. I love the danger of not knowing what’s waiting for me over the next hill.” Goose smiled at the boasting of his friend, knowing that Otto would tremble in fear if one of the mice squealed at him. The reunion at the stable was loud and happy, with made-up stories from Otto of being hunted by soldiers, of mighty and terrifying battles with wolves and bears, of having shepherds throwing rocks at him.

“It is not easy, being alone, having so many enemies to watch for,” said Otto. “It is why I decided to return – to make sure all of you were safe.” Cockadoodle clucked softly. “We’re glad you’re back with us,” he said. “None of us are as brave as you.” He looked at Goat, the goose, and winked. “There’s no reason to worry now,” boasted Otto, munching straw from a large manger. “If I can chase away soldiers and wolves and bears and shepherds, I can surely protect us from a few mice. Besides, what can happen in a stable?” That night, Otto would discover the answer to his question: miracles can happen in a stable. At sundown, the door to the stable opened and the keeper of the Inn stepped inside. With him were a man and a woman who was near childbirth. A look of quiet suffering was

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on her face. “I wish I had better accommodations,” said the Innkeeper. “But with so many people coming to be counted for the census and to pay the Emperor’s taxes, this is the only place I have. The animals won’t bother you and there’s plenty of hay to make beds.” “Thank you,” said the man to the Innkeeper. “This is much better than sleeping outside in the cold.” The Innkeeper looked at the woman. “Your wife seems very close to childbirth,” he said. “Yes,” the man answered. “Very close.” For the next few hours, Otto and his friends watched as the man and his wife tried to rest. Outside, light from a brilliant star seemed to cover the stable, its beams shining through the windows. The night was eerily silent. Then, near midnight, the woman began to deliver the child she carried in her womb. Her deep, labored breathing echoed in the stable. Her husband spoke to her gently: “Do not be afraid, Mary. God is with you. God is in you.” “Yes,” she whispered through her pain. Soon the child was born and Mary lifted him up to the

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light that streamed through the windows. The light surrounded him, soft as a candle’s glow. “Look, Joseph,” she said to her husband. “He is delivered to us.” “As God has promised,” said Joseph. “Jesus. He shall be named Jesus,” said Mary. As he watched Mary wrap the child in swaddling clothes, Otto was strangely warmed by a joy he had never before sensed. He moved from the shadows of the stable and lowered his head and pushed the manger he had been eating from toward Mary. The other animals gathered around him. “You are giving us your manger?” asked Joseph. Otto made a nod with his head. “Then it shall be his cradle,” said Joseph. “And all of you will be forever blessed, for you are first to see the Promise made whole.” And then Joseph took straw and filled the manger, covering it with a soft blanket of spun wool, and Mary placed the child named Jesus on the blanket. And Otto did something he had vowed never to do: he kneeled before the manger-cradle and bowed his head in worship, and, one by one, each of his friends did the same. In the days that followed, many people came to the stable to see the child, to bow before him as Otto and his friends had done – shepherds and star-beckoned kings and kinsmen and the curious who had heard stories of angelsong and of voices from the heavens. And so it is today, as it was in that longago time of an Emperor named Caesar Augustus: the birth of the Promise made whole is seen again – by shepherds and by kings and by believers throughout the world. And, yes, by stable animals kneeling in praise. Amen. Amen.

About the author Georgia author Terry Kay wrote the short story “The Promise Made Whole” for the Christmas concert performed annually by the Athens Symphony. The concert — with an expected full house at the Classic Center in Athens on Dec. 14-15 — features Kay reading the story with a backdrop of songs from the chorus and orchestra with music arranged by composer J.R. Beckwith. “Terry’s wonderful narration of his precious Christmas story adds so much to our Athens Symphony Christmas concerts,” said Susan Dinwiddie, symphony conductor. “Not only are we fortunate to have Terry Kay’s inspiration for Christmas, but to have his great voice tell the story adds that extra special feeling for Christmas.” In past years, Kay read from his Christmas book “To Whom the Angels Spoke: A Story of the Christmas,” but symphony leaders asked him to do another original story. The inspiration emerged from his wife’s hobby. “Tommie has long collected manger scenes and somewhere we were looking at some, and I saw a manger scene that had an ox kneeling at the manger,” recalled Kay, the author of 14 books, including three novels made into Hallmark

Hall of Fame movies. “The Christmas story has been told from every angle you can think of, but I’ve never heard it told involving animals in the stable. I decided to see if I could come up with something I can tell my grandchildren.” And so he wove the story of the Nativity stable animals, with the ox as a main character, that lived during the time of Ceasar Augustus, when a tax was imposed on the people of Bethlehem. Kay chose names like Otto the ox, a goat named Goose and a goose named Goat because “children enjoy words that are tricky.” Kay, who has crafted his writing career with an ability to create stories of passion and intrigue for adults, enjoys a foray into the world of writing that attracts the attention of youngsters. “When you involve the imaginations of children, to me something remarkable happens, because children’s imaginations are so much better than ours. It’s

astounding what they see and hear,” said Kay, whose line of novels earned him a place in 2006 in the Georgia Writer’s Hall of Fame. Kay, a Hart County native honored many times over the years with awards for his novels, made his mark in literature with his 1990 novel “To Dance With the White Dog,” which also became a best-seller in Japan. In October, he released children’s book “The Seventh Mirror,” reflective again of his role as a grandfather telling tall tales to the little ones. Kay’s previous Christmas story “To Whom the Angels Spoke” has “a theology to it that children won’t pick up on, but adults do,” he said. That story delves into the birth of Christ and the reasons there are so many denominations in the Christian religion. “We all know from the literature what (the birth) must have been like, but we all tell it differently,” he said. “The shepherds came down, and each goes away to tell a different story of what they had seen, but they were all alike in that they believed.” “Christmas is a time for stories as well as gifts,” the storyteller said.

— Wayne Ford

About the illustrator Keenan Parker is from Atlanta and is a senior at the University of Georgia. He is the winner of the Dooley Award for best draftsman of 2013. In addition to the recognition of his excellence in visual arts, he also has achieved many academic honors, including the National Society for Collegiate Scholars and The Golden Key Honor Society. You can view more of Keenan's work at keenanparker.crevado.com.

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Deck the halls The annual wreath and tree auction beautifies walls while benefiting the early reading program Wee Read By Courtney Emery / Photos by AJ Reynolds The United Way Women’s Leadership Council recently hosted its seventh annual Holiday Market and Table Top Tree Auction at Hotel Indigo. Every year, Athens Magazine works with the United Way WLC to help make the event as successful as possible. Participants from around Athens contributed by designing holiday wreaths that were auctioned off to benefit the Wee Read program. As a partner of the Dolly Parton Imagination Library, Wee Read aims to develop lifelong reading practices in children by sending registered children in Athens-Clarke and Oconee counties a new book each month at no charge. All children younger than age 5 living in Athens-Clarke and Oconee counties are eligible to enroll in the Wee Read program. To register your child, visit bit.ly/AMWeeRead.

Designer: Brandy Martin Name of wreath: Let it Snow Inspiration: “I was inspired by the rustic charm of burlap that is so current in many of today’s interiors. I wanted to create a wreath that could be used for all of winter but still have the colors of the holiday season.” Favorite part: “My favorite part of the wreath was the unexpected use of feathers and the addition of the luxurious mercury glass ornament as a glam embellishment. The wreath has a great mix of natural burlap floral accents coupled with a more contemporary velvet leopard ribbon. The top hat and polka-dot ornaments add a layer of whimsy. The wreath is sure to be the envy of the neighborhood.”

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Designer: Joana Barbosa, Athens Technical College student Name of wreath: Natal Purple Inspiration: “I wanted to use less traditional colors for a Christmas wreath. The purple represents power, royalty and faith.” Favorite part: “The combination of the purple color and gold.”

Designer: Dean Pannell, Pannell Designs and Events Name of wreath: Winter Wonderland Inspiration: “Love of the woods and winter put together, and the love of design.” Favorite part: “The snowman and Christmas.”

Designer: Desiree I. Goetz, Always, Always Flowers Name of wreath: A Woodland Fairy Christmas Inspiration: “All-natural materials.” Favorite part: “All-natural materials. No plastic. Nothing artificial.”

Designer: Candace Taylor, Athens Technical College student Name of wreath: Frosty Ice Inspiration: “The theme of the wreath is to be interior design related. The items used are handglued and presented just like a project board.” Favorite part: “My favorite part of the wreath is not the structure but the color theme chosen for the wreath. The form is very contemporary versus traditional.”

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Designer: William Roy Lawler, The Enchanted Florist and Gifts Name of wreath: Christmas Sparkle Inspiration: “I like red and green for Christmas, but with a little bling added.” Favorite part: “The green poinsettias.”

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Designer: KaDee Holt Name of wreath: Merry and Bright Inspiration: I thought the colors worked well together and I loved the “fashionable country” feel to it. Favorite: The simple colors and look of it.

Home alone By Joe Johnson www.facebook.com/JoeJohnsonABH twitter.com/JoeJohnsonABH Even before Santa Claus finishes loading his sleigh with gifts for under the Christmas tree, criminals are making plans to take them away. But a few common-sense measures can thwart those would-be Grinches, according to Athens-Clarke police. Burglaries and thefts always spike at holiday time because there’s more to steal, police said. Thieves are on the prowl for victims from the time they leave stores with gifts until after the presents are unwrapped Christmas morning. Detectives with the Athens-Clarke police Property Crimes Unit said they have investigated cases in which thieves lurked in store parking lots to see what high-end electronics are being loaded into cars. Sometimes, they said, the crooks will follow the victims to mark their homes for future burglaries, but they’ve also broken into cars while the victims stopped for something to eat even before getting home. “Try to be aware of your surroundings — pay attention to what’s going on around you,’’ said Maj. Mark Sizemore, commander of the police department’s Centralized Criminal Investigations Division. When out Christmas shopping, place gifts in the trunk and not the passenger compartment where thieves can see them, police said. While at the mall or shopping center, women should hold on to their purses a little tighter and never leave them unattended in a

shopping cart. Holiday gifts are at risk even after they are safely taken home, wrapped and opened. Thieves know that there’s more loot to be had right after Christmas, but folks still should avoid advertising what’s inside their homes. Putting empty boxes that held new flatscreen TVs, laptops, PlayStations and other electronics at the curb only serves to advertise where the getting is good. Police suggest that gift boxes be dismantled and stored inside the home until trash pickup day. Sizemore said he personally takes boxes from his home directly to county recycling bins. Sgt. Rick Hammond, a supervisor with the Property Crimes Unit, warns people to prepare for the “worst-case scenario” by insuring valuables and jotting down serial numbers of expensive electronics they receive as gifts. “Proper documentation of your property will speed up both any possible recovery of your property or expedite any future insurance claim,” he said. The holiday season also is travel time, and nothing is more enticing for crooks than to come across a dark house where newspaper and mail deliveries have piled up. That’s why police suggest that people either have their mail and deliveries stopped while they are away, or have a trusted friend or neighbor make regular collections for them. Another type of crime police said they investigate each holiday season is mail theft, as criminals know that some greeting cards will be stuffed with cash gifts. Handing people money as a gift is best, because stolen checks can still be forged and cashed, police said. Depositing gift money directly into a loved one’s bank account is another good option. Police know many people will be traveling over the holidays, so officers will be making rounds to apartment complexes and neighborhoods to urge people to look out for their neighbors and call 911 if they see something suspicious.

• For more information on how to protect your home, visit www.ncpc.org.

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