LEAN Magazine-Summer 2015

To Life

SU M M ER 2 015

FRESH SUMMER FUN ON LAKE MARTIN

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THE FOOD STUDIO ESSENTIAL OILS ACRE IN AUBURN

A PUBLICATION OF THE JOY TO LIFE FOUNDATION JOYTOLIFE.ORG / LIVE HERE. GIVE HERE.

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JOIN THE LEAN TEAM AT READLEAN.ORG AND PURCHASE THE ORIGINAL PINK PLATE & TRASH CAN TO FIGHT BREAST CANCER RIGHT HERE IN ALABAMA. Thanks to your support, we’ve provided thousands of mammograms and hundreds of screenings and physician visits to the underserved in our state.

But the best news, through our efforts hundreds of cancers have been diagnosed and treated. Lives have been saved! And that’s what makes us joyful!

VISIT O UR WEBSITE

J OY T O L I F E . O R G TO LEARN ABO UT MO RE WAYS TO SUPPO RT O UR MISSIO N , PLUS THE LATEST N EWS AN D UPCO MIN G EVE N TS .

JOY TO LIFE P R O V I D E S L I F E S AV I N G M A M M O G R A M S A N D B R E A S T S C R E E N I N G S I N E V E RY C O U N T Y I N O U R S TAT E .

Our purpose:

Health

Helping people on their path to better health

[ Our customers our community

[

CVS/Pharmacy has been a proud sponsor of The Joy to Life Foundation since 2008. We would like to thank our customers and communities for helping us to contribute over $ 73,000 locally to Joy to Life.

Camden Dothan Enterprise Greenville Millbrook Montgomery Pike Road Prattville Ozark Troy Union Springs Wetumpka

PASSIONATE ABOUT FOOD... AND THE COMMUNITY. US FoodsŽ is one of America’s leading foodservice distributors offering national brands and high quality private label items ranging from fresh meats and produce to prepared and frozen foods to its more than 250,000 customers, including independent and multiunit restaurants, healthcare and hospitality entities, government and educational institutions. Discover more at www.usfoods.com.

Montgomery Division | 2850 Selma Highway | Montgomery, AL 36108 | 1-800-826-6366

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SU MMER 2015

PUBLISHER

Growing up, I remember sweltering Southern summers filled with sprinkled salt dotting over-sized slices of watermelon. I recall the dance I often did to avoid stickers on my way to our backyard banana-yellow slip ’n slide.

Sharks and minnows, Marco Polo and swimming pool gymnastics also clearly come to mind.

JTL Publishing EDITOR Jenny Enslen Stubbs WEB EDITOR Jennifer Stewart Kornegay

Nowadays, I continue to savor summertime for a number of different reasons. I soak up the wafting smell of magnolia blossoms and gardenia bushes; the exquisite taste of a juicy tomato, so ripe you can peel the skin off with your fingertips. And, of course, the refreshing feel of cool water on hot, sun-scorched skin.

ART DIRECTOR Erika Tracy DIGITAL MEDIA PRODUCERS Big Dreamz Creative

One of the ways to “float your boat” this summer is to enjoy one of our state’s majestic rivers. Learn more about the Coosa Riverkeeper Organization working hard to keep our rivers clean and beautiful on page 8.

MARKETING Kelly Haynes

And if you know anything about lakes in Alabama, then you know about one of its largest: Lake Martin. But what you didn't know is there's a community that surrounds it and an opportunity for summer fun, in and outside the water (page 26).

PROOFREADER Georgia Pinkston CONTRIBUTING WRITERS Sarah Cole, FNP-C Jennifer Stewart Kornegay

Engage your palate this season with some tasty fare at restaurants like Acre in Auburn (page 14), or experience creating your own culinary masterpiece at the Kitchen Culinary Studio in Atmore (page 34).

Michele Olson, PhD, FACSM, CSCS Jenny Enslen Stubbs

Chances are, a place and purpose to help you relish life is peeking at you from right around the corner. Bask in your Alabama summer.

Melissa Tate Witt CONTRIBUTING PHOTOGRAPHERS

SUPPORT SUPPORT JOY TO LIFE FROM YOUR MOBILE DEVICE

Big Dreamz Creative COVER PHOTOGRAPHY Aubrie Moates/ Hello Gorgeous Photography

lean is published quarterly by JTL Publishing. All rights reserved. Reproduction in whole or part is prohibited without permission from the publisher. lean reserves the right to determine the suitability of all materials submitted for publication and to edit all submitted materials for clarity and space. lean is not responsible for damage, loss or any other injury to unsolicited manuscripts and/or unsolicited artwork. This includes, but is not limited to, drawings, photography, transparencies or any other unsolicited material. lean does not knowingly accept false or misleading advertising or editorial. The publishers do not assume responsibility should such advertising or editorial appear. lean is a news magazine with information on health, fitness, leisure activities and sports. Readers are advised to consult their physicians before participating in any sport or fitness activity or starting any exercise, dietary or nutritional program published in lean. EDITOR IMAGE BY AUBRIE MOATES.

Features

8 34

COOSA RIVERKEEPERS

SUMMER ISSUE 11

15

24 FORWARD MOTION

THE KITCHEN CULINARY STUDIO

On the Plank

CONTENT

26 ON THE MOVE Lake Martin

30 LEAN LOVES

Products and Gear

12 WHOLE LIVING

32 SKIN DEEP

14 THE DISH

38 LEAN IN

18 FIT FOR KIDS

48 GO & DO

Essential Oils

Eat Acre

Food Allergies

22 TO LIFE

Live Here. Give Here.

Summer (Hair & Nail) Rules

Special Summer Section

’s Calendar of Events

WATER In Alabama, our rivers are a crucial part of our ecosystem and our economy. Learn how one organization is protecting and promoting the state’s largest river system.

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BY JENNIFER STEWART KORNEGAY

Alabama’s multiple rivers and streams form a liquid thread of connection, bringing folks of all walks of life to their banks to socialize, boat, swim, fish and play. They provide the water we drink, the irrigation for our framers’ crops, the energy we need to run our homes and businesses, making Alabama’s waterways vital to the prosperity of our state.

the organization’s executive director, the group works toward its mission of keeping the river system “swimmable, drinkable and fishable” in several ways. “Our main program is our riverkeeper patrol function, and it’s what makes us unique,” she said. “Our staff is actually out on the water, in our patrol boat, looking for any issues that affect water quality.”

Protecting the health and promoting the importance of the state’s largest river system is what the Coosa Riverkeeper Organization is all about. Founded by a group of concerned citizens in 2010, the Chelsea-based non-profit conservation group is an affiliate of the national Waterkeepers Alliance, and its mission is to protect, promote and restore the Coosa River and its tributaries.

T he patrols have a not her, equa l ly important, purpose though. “He also documents the wild natural beauty of the rivers and creeks, and that gives us the tools to get our citizens interested in protecting them.”

It’s a job that needs doing; the American Rivers group named the Coosa one of the 10 most endangered rivers in the United States. According to Justinn Overton,

The group stresses the key role rivers play in our state. “Most of us grew up playing outside and enjoying the outdoors,” Justinn said. “The recreational value of our rivers is huge. But they also generate power, help our farmers, and give us drinking water.”

IMAGES: FRANK CHITWOOD

The Coosa Riverkeeper Organization covers the river system from Fort Payne all the way to Wetumpka, including 220 miles of rivers, creeks and reservoirs in 500 square miles of Alabama. Learn more at coosariver.org.

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A PUBLICATION OF THE JOY TO LIFE FOUNDATION

CR MONITORING MATTERS

The organization’s canoe and kayak fishing tournaments take place on five different parts of the Coosa and use the “catch, photograph and release” method t o det er m i ne t he w i n ner s .

“Traditional fishing tournaments have a really high death rate for the fish, so we’ve removed that,” Justinn said.

EE

IT’S YOUR WATER (BEER) TOO

H

R S TO

O

SA

C

Having clean water is also crucial for cooking and even brewing beer, two points that the organization is currently highlighting as Alabama’s craft beer industry grows and our culinary scene keeps heating up. “Water is the most important ingredient in beer, and now, with all of the local breweries all over the state, we have a great opportunity to point that out,” Justinn said.

IMAGE: STEVE GROSS

TAKING TOURNAMENTS ON A NEW PATH

These tourna ments tie into the organization’s second main program called “Clean Fish, Healthy Communities,” through which the organization works with fishermen to examine the health of the Coosa River system’s fisheries. “We currently have 26 fish consumption advisories on the Coosa, and we want to educate people on what fish are safe to eat,” Justinn said. “We want to improve water quality, but public health safety is important too.”

A new program that just started this spring is the Coosa River Swim Guide, a bacteriological monitoring program, that will be gathering data and testing the water in the river system all summer long. “It gives us one more way to talk about the issues and find ways to improve water quality,” Justinn said.

THE CO

This series of fundraising dinners moves throughout the Coosa River watershed and shows the connection between clean water and our farmers and brewers. The format of each dinner is different but always highlights local chefs, local ingredients and local beer in a fun way that brings people from all walks of life who care about the river together.

Visit coosariver.org to find details on the next Cheers to the Coosa event.

The organization has recently partnered with several Alabama breweries like Back Forty Beer in Gadsden and chefs like Rob McDaniel to hold its Cheers to the Coosa dinners that help spread its message and raise funds for its work.

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G WHOLE LIVIN

ESSENTIAL

e M n o Lay it

The uses for essential oils are endless, and they are

definitely worth the hype. Need help cleaning your kitchen, freshening laundry, calming anxiety or easing congestion?

These are just a few ways the “essence of plants” can change

your life for the better.

SUPPORT

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BY SARAH COLE, FNP-C

essential oil

use As in the home becomes increasingly popular, it’s important to keep in mind a few points on safety.

5 faves BIG

When it comes to therapeutic uses, essential oils can help

with both physical and psychological ailments. Many have antibacterial, antiviral and anti-fungal properties, making them great options for combatting a host of issues.

SAFETY FIRST

Though there are many, each with its own benefits, these are some of the most commonly used essential oils.

Even though essential oils are natural and are derived from plants, they are also very potent (making potential adverse reactions possible).

Lavender Oil: antibacterial; calming properties; great

Some oils are phototoxic, meaning they can cause skin irritation when exposed to sunlight.

for the skin; helps with infections, irritated or inflamed skin; great for burns; because it is so calming, can also help with insomnia and/or anxiety

Tea Tree Oil : (also known as melaleuca) is

antimicrobial and has been shown to help with acne, skin infections and warts

Peppermint Oil:

is stimulating and has cooling properties; can help with focus, circulation, nausea and headaches

Lemon Oil:

has antimicrobial properties making it a great disinfectant—can be used to make your own household cleaning products; stimulates the immune system; has an aroma that can freshen up any room

Precautions should be taken, especially with children and pregnant women, so always do your research and check with a qualified practitioner before using an essential oil for the first time.

When applying to the skin, always remember to dilute essential oils in a carrier oil. There are different schools of thought as to whether or not essential oils should be taken internally, but certified aromatherapists typically advise against the internal use of essential oils without being under the care of a qualified practitioner.

Frankincense: commonly used in incense due to its

calming properties; can help with respiratory conditions; great for skin care, specifically with scars and dry skin

Feeling overwhelmed?

AromaWeb

aromaweb.com

Learning about EOs

Here are a few great websites to get you started:

learningabouteos.com

National Association for Holistic Aromatherapy naha.org

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A PUBLICATION OF THE JOY TO LIFE FOUNDATION

the dish

Fermented fruits from the past year’s crop often make an appearance in vinegars.

BY JENNIFER STEWART KORNEGAY

In-house butchering isn’t uncommon at ACRE

IMAGES: STEPHEN DEVRIES(THIS PAGE); ANDREW HARRIS (OPPOSITE)

EAT ACRE

OH MEAT, OH MY

Auburn’s Acre restaurant is carefully crafting Southern-inspired dishes with a fresh take and proving that great things can grow from passion and hard work.

At Acre in Auburn, owner and executive chef David Bancroft and his team are working to create a place where customers feel like family, where locals and visitors all feel like regulars who gather time and again to relax with a good meal. “I want Acre to be a nice restaurant, but I really want people to have a comfortable experience,” he said, “and maintaining the level of service to do that is something we strive for every day.”

But stellar service and an inviting atmosphere will only get you so far in the restaurant business. There’s also the food to consider. And Acre’s all about the food. David opened Acre in summer 2013, and its name is literal; it sits on just over one acre on the edge of Auburn University’s campus, and scattered between parking spaces and sidewalks is Acre’s own mini-farm. Peach trees line a median; an herb garden is right near the front door. Other veggies and fruits (plums, figs, blueberries, heirloom tomatoes, beans, carrots, zucchini) are growing in unexpected places, and they all find their way into David’s creations, food that he describes as “driven by the land and what it gives us.” Sides/starters like charred cauliflower risotto and garlic collard greens are two tasty examples.

Follow him on social media, and you can sense an almost “proud papa” excitement jumping through the screen as he tends to and documents the progress of his plants. “I love walking around the acre to check out what’s popping up or budding out,” he said.

FLAVOR-FULL

Salty, sweet, sour - There’s a whole lotta flavor on this butcher board.

GARDENING HUNTING

CANNING & PRESERVING HOUSEMADE SAUCES HOT, HOT SAUCE

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HEART TO TABLE A few passions Chef Bancroft brings to the plate.

A PUBLICATION OF THE JOY TO LIFE FOUNDATION

OU T OF T HE CHE F ’ S C O AT When Chef David isn’t at his restaurant, he’s with his family: his wife Christin and their young children, son Walker and daughter Kennedy. David sometimes calls Acre their “third baby” and is quick to credit his wife for her support. “It has been such a blessing,” he said. “We’ve done this together.”

You can take David away from Acre, but you can’t keep him out of the kitchen, and he often cooks his family’s meals. His son, like lots of kids, is a picky eater and is usually not that interested in what his dad makes. But Kennedy is getting adventurous.

“The other night, I made goat cheese gnocchi with roasted chicken and asparagus for dinner.

Walker wouldn’t go for it, but my girl, she ate it up,” David said.

IMAGE: JONATHONKOHN.COM IMAGES: BOTTOM, JONATHONKOHN.COM; TOP, MEGAN SMALLEY

A PLACE WHERE LOCALS AND VISITORS ALL FEEL LIKE REGULARS WHO GATHER TIME AND AGAIN TO RELAX WITH A GOOD MEAL.

THE ALABAMA-BORN, TEXAS-RAISED BOY IS ALSO AN AVID HUNTER, and his love of game and his skills as a butcher and smoker are obvious in menu selections like the Butcher’s Board charcuterie.

David’s also got a way with finishing touches; some scratch-made, several-step sauce or condiment finds its way atop or beside almost every dish. “Sauce making for me has always been a way to round out a dish, a way to add an element: heat, sweetness, sour, etc.,” he said, “and I love canning, preserving, pickling and fermenting and using those things in my sauces. It allows me to incorporate some traditional techniques to add new flavors to a dish.”

JUST

BEET IT Chef David Bancroft at Acre in Auburn is constantly crafting new accompaniments and condiments for his dishes. He makes mustards, mignonettes, and he’s a big fan of vinegars, some of which are based on fermented fruits from the past year’s crop. But hot sauce is his true love, and he found a way to incorporate an often underappreciated vegetable in a version that’s been hailed all over the South. Try Chef David’s Beet Hot Sauce at your house.

BEET HOT SAUCE // YIELDS 6 pint-size Mason jars 2 roasted beets, chopped 1 diced medium red onion 8 crushed garlic cloves 2 chopped red bell peppers 4 chopped cayenne peppers

It’s also proof of David’s attention to detail, and even basics like burgers get this thoughtful treatment. Acre’s weekly “Burger Night” draws crowds hungry for the restaurant’s signature burger—the original Brisket Burger—as well as a selection of “gourmet” beef-between-buns selections like The Whole Acre, a seven-inch tall meat monster with pork rillettes, Back Forty Beer onion rings, bacon and white cheddar.

They’re all different, but all have house-ground-meat patties, housebaked buns and house-made sauces and toppings.

2 cups water

The last two years have been hard work, but David’s passion and commitment to his vision of what Acre should be have paid off. Just ask the guests who pack the rustic-chic space every day. They’ll tell you Chef David’s dishes make it easy to see, and taste, why every ingredient matters, and they’ll tell you they’re coming back soon.

ONE/ Add all veggies except beets to medium sauce pot and set to medium high heat. Place lid on pot to allow veggies to steam.

Cook for 5 minutes. TWO/ Add water, beets, spices and cook with lid on for 15 minutes. THREE/ Remove lid, add vinegar and cook with lid on for 5 minutes. FOUR/ Remove from heat, puree in blender until smooth. FIVE/ Strain sauce through a fine mesh colander. Pour hot sauce into bottles to serve or pressure seal in mason jars for longer storage.

Grab your seat at an Acre table soon. ACREAUBURN.COM

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2 cups red wine vinegar 1 1/4 tablespoon kosher salt 1 tablespoon paprika 1 tablespoon chili powder 1/2 tablespoon ground cayenne 1 teaspoon ground cumin

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A PUBLICATION OF THE JOY TO LIFE FOUNDATION

S F IT F O R K ID

DON’T BELIEVE US? READ ABOUT IT ON THE INTERNET. FOOD ALLERGY RESEARCH AND EDUCATION (FARE)

FOODALLERGY.ORG ALLERGYKIDS FOUNDATION

PINK YOUR

ALLERGYKIDS.COM

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BY MELISSA TATE WITT

CREATING A

S zoneFe

THE MOST COMMON FOOD ALLERGENS FOR CHILDREN ARE EGGS, MILK AND PEANUTS, WITH OTHER ALLERGIES INCLUDING WHEAT, SOY, TREE NUTS, FISH AND SHELLFISH. One in every 13 American children has a food allergy— half experiencing a severe or life-threatening reaction.

It’s no wonder safety has become a hot topic among parents. And because a reaction can become serious within minutes of ingestion, it’s vital to be educated about reaction symptoms and attack prevention.

SOME CHILDREN AND ADULTS HAVE A SENSITIVITY TO WHEAT, BUT THIS IS NOT THE SAME THING AS CELIAC DISEASE. LEARN MORE AT READLEAN.ORG.

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A PUBLICATION OF THE JOY TO LIFE FOUNDATION

What is a food allergy?

The body’s immune system identifies and destroys bad bacteria or viruses. A food allergy results when the immune system mistakenly targets a harmless food protein—an allergen—as a threat and attacks it. Unlike a food intolerance, food allergies cause the immune system to produce large amounts of an antibody called immunoglobulin E to fight the food allergens by releasing histamine and other chemicals to trigger the symptoms of an allergic reaction.

What are the symptoms?

An allergic reaction to food can affect the skin, the gastrointestinal tract, the respiratory tract and the cardiovascular system, causing mild to severe reactions including the potentially fatal condition known as anaphylaxis. Here are some other symptoms:

SUDDEN QUIETNESS OR DECREASED RESPONSIVENESS

How did we get here?

According to the Centers for Disea se C ont rol a nd P revent ion ,

food allergies among children increased 50 percent between 1997 and 2011 with no clear answer why.

ITCHING, TINGLING OR SWELLING OF LIPS, TONGUE AND/OR MOUTH HIVES, ITCHY RASH AND SWELLING OF THE FACE OR EXTREMITIES HACKING COUGH, TIGHTENED THROAT, HOARSENESS; SHORTNESS OF BREATH, WHEEZING

WEAK PULSE, LOW BLOOD PRESSURE, PALENESS, BLUENESS

NAUSEA, ABDOMINAL CRAMPS, VOMITING OR DIARRHEA

REMEMBER THAT CHILDREN MAY DESCRIBE SYMPTOMS IN A DIFFERENT WAY, SUCH AS: “it feels like there are bugs in my ears.”

One theory is the increased use of genetically modified organisms (GMOs) and other chemical toxins in our food supply and environment connected to allergies, autism, asthma, ADHD and gestational diabetes. Limiting our exposure to processed foods and products, especially during pregnancy, and demanding better standards for food and personal care products, may help turn this trend around.

“There’s something stuck in my throat.”

“My tongue itches.”

BE AWARE OF CHILDREN AT RISK AND TAKE IT SERIOUSLY

What can we do?

CAREFULLY READ FOOD LABELS

SUPPORT

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CHECK INGREDIENTS IN PRODUCTS SUCH AS ART SUPPLIES, SOAPS AND LOTIONS

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CLEAN SURFACES THOROUGHLY

ALWAYS WASH HANDS BEFORE AND AFTER DEALING WITH FOOD

A CLASSIC

PB OJ

ISN’T ALWAYS SAFE FOR SCHOOL

Have you heard?

it might be

nutty

C on s i d er e d a l a n d m a r k s t u d y, researchers found that babies between four and eleven months who consumed four teaspoons of peanut butter each week (mixed within foods) were 80 percent less likely to develop a peanut allergy. (But don’t get that spoon out yet!) First, read up on the details at npr.org’s “Feeding Babies Foods with Peanuts Appears to Prevent Allergies.”

KEEP IT SIMPLE

“JOY TO LIFE HAS ALWAYS KEPT ITS MISSION SIMPLE. WOMEN ASK, AND WE HELP.”

- Dickie Blondheim, Co-founder of Joy to Life Foundation

S IN C E R A ISE

2001,

D OV

T HE P

J

L IF E OY T O

HAS

000 F ,000, 6 $ R E

EO

F AL PL E O

OR

ABAM

you should know

Only 20% of women in Alabama ages 40-49 that are eligible for the Alabama breast and cervical program are being reached.

A.

live HERE. give HERE.

help wanted

2001 /

JOY TO LIFE WAS CREATED AND IMMEDIATELY BEGAN SERVING THREE COUNTIES IN ALABAMA

2008 / BEGAN SERVING 28 COUNTIES IN THE STATE 2014 /

OVER $300,000 RAISED AT WALK OF LIFE

2015 /

TODAY, JOY TO LIFE FUNDS ALL 67 COUNTIES IN ALABAMA

OVER 13,000 MAMMOGRAMS PROVIDED ONLY $187,000 RAISED AT WALK OF LIFE NEARLY 17,000 MAMMOGRAMS ESTIMATED

BETWEEN TODAY AND SEPTEMBER, JOY TO LIFE WILL BE UNABLE TO FUND THOSE IN NEED OF ITS HELP. AND AS A MAJOR SUPPORTER OF ADPH’S ALABAMA BREAST AND CERVICAL CANCER EARLY-DETECTION PROGRAM, MORE SLASHED FUNDING IS ONLY MAKING ITS MISSION MORE DIFFICULT.

why funding matters:

The cost of one patient Joy to Life helps can be anywhere from $100 to over $500.

THE WALK OF LIFE IS JOY TO LIFE’S LARGEST FUNDRAISING EVENT EACH YEAR.

PINK YOUR

RIDE

”What a very sad situation that women in our state who don’t have insurance are not being helped because of lack of funding. Simply put, the Joy to Life Foundation will work hard every single day until every woman in Alabama is reached and is given the opportunity to have the life-saving screenings needed.”

oh, joy!

JOIN OUR FIGHT

y JOYTOLIFE.ORG

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-Joy Blondheim, Co-founder of the Joy to Life Foundation

IMAGES BY BIG DREAMZ CREATIVE. FINISH LINE IMAGE BY BOB TURNER.

for the fellas

Joy to Life is the only statewide organization that will pay to screen a man for breast cancer. Six men were diagnosed last year alone through the Foundation’s services.

2015 walk of life After 15 years of service to Alabama, the Joy to Life Foundation has grown its breast cancer screening services to include women and men in every county in the state. And two years after extending its services to people of all ages, the Foundation has found the services rendered to be everincreasing and its current fundraising efforts incapable of filling that need.

The organization has worked tirelessly year after year to pay for those needing mammograms, ultrasounds, biopsies and office visits who, for whatever reason, are not able to afford them. To put it simply, the Foundation has become so popular, its historically successful fundraising efforts simply cannot keep up with the demand.

“Most of those in need of our services are single moms who work two jobs and can’t afford to spend money on mammograms,” co-founder Joy Blondheim explains. “These people we help are hard working employees who have no insurance.

“The other day I got a phone call from a homeless women in Talladega who, along with her husband, had fallen on hard times and was living in her car. We helped her, and although she did not have cancer, she had an abscess in her breast that could have turned fatal. But now when people call, we are having to turn them away, because we simply don’t have the funds necessary to help all of them. It breaks my heart.”

Support the Cause

To learn more about helping Joy to Life as it helps people throughout Alabama, visit joytolife.org or call 334-284-5433.

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A PUBLICATION OF THE JOY TO LIFE FOUNDATION

TickledPink WOMEN’S EXPO

Ready to get to work? Joy to Life makes it fun! Get to Montgomery’s Cramton Bowl Multiplex on October 1 between 11 a.m. and 7 p.m. and enjoy a wonderful women’s exhibition created specifically by the Alabama News Network to benefit the Joy to Life Foundation.

More info at joytolife.org.

FORWARD MOTION

BY MICHELE OLSON, PHD, FACSM, CSCS

According to a whole lot of research done on the exercise movement, planking is legitimate,

E H T N O

beneficial and very doable.

BEGIN WITH THE SIDE PLANK.

Start here

Do 10 repetitions, holding

FEELING A LITTLE MORE CONFIDENT?

each for 10 slow counts.

Keep your body long and straight, and you will feel the noted muscles automatically working.

All you have to do is breathe and maintain your form.

YOU CAN

plank

THREE TIMES A WEEK OR EVEN EVERY DAY.

SUPPORT

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ADD A WEIGHTED MEDICINE BALL AFTER YOU TRY A FEW REPS WITHOUT IT.

+

TO PROGRESS, TRY THIS PLANK ON YOUR FOREARMS—even add a large stability ball and further amp up the challenge to your progressively stronger core lifting one foot off the ground.

PLANKING PLUS Spine researchers like the plank because it requires all of the key core muscles (abs, hips and back muscles) to work in harmony to stabilize your spine. And since it’s not a crunching and twisting motion, it poses a low risk of harming your spine or popping it out of place.

MOVE YOUR PLANKS TO THE FACE-UP POSITION TO ADD VERSATILITY.

AS YOU PROGRESS, INCREASE TO 30 SECOND REPS

IF YOU HAVE VULNERABLE SHOULDER JOINTS, NO PROBLEM! Develop initial planking strength by leaning against a wall.

ON THE MOVE

WHERE TO CHOMP Kowaliga Restaurant With an updated menu, this new take on an old fave is built on the site of the original Kowaliga opened in 1953, lunch and dinner is served in a casual atmosphere overlooking the water.

E O F B A M A’ S B E S N O T

WATERING HOLES

Lake Martin TAKE IT TO THE LAKE

Music fests, fireworks, boat parades—it’s all about living the life at Lake Martin. And whether you’re living at the lake or just passing

through, Russell Lands on Lake Martin offers dozens of recreational opportunities for families every summer.

IT’S THE WEEKEND! Start it off Friday night at one of Lake Martin’s hot spots.

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A PUBLICATION OF THE JOY TO LIFE FOUNDATION

6

so h fres

M A IN S QUEE Z E W ill A bner Mixologist ing ly fresh tt brings a fi f specialt y o selection ring house.

Sp drinks to n’t go You ca e. wrong her

Springhouse The dishes of award-winning Chef Rob McDaniel are featured in a rustic, elegant atmosphere in a restaurant that utilizes local goods to highlight Southern cuisine.

Catherine’s Market This cafe is connected to the market, where some of the same fresh meats and seasonal fruits and veggies are sold to guests. Delish soups, sandwiches and salads are available for your delight!

Read about Kowaliga’s menu and more in our Fall 2013 issue available online at readlean.org

IMAGES COURTESY OF RUSSELL LANDS IMAGE BY AUBRIE MOATES

Where to cast Bass, crappie and catfish are all for the taking in this nearly 4 4 , 0 0 0 -acre la ke . A nd if you’re looking for the nearest mar ina , four f ull-ser v ice ones are offered to boaters: Kowaliga Marina, The Ridge Marina, Real Island Marina and River North Marina.

For more information, visit russelllandsonlakemartin.com.

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A PUBLICATION OF THE JOY TO LIFE FOUNDATION

STRIKE A POSE

IMAGES COURTESY OF RUSSELL LANDS

Even Russell does yoga! Most Saturdays at 7 a.m., yoga is offered on the green at Crossroads through October.

WHERE TO PLAY Adventure Center & Company Store Bicycles, kayaks and paddle boats are all available for rent at the Adventure Center. In fact, if you’ve decided to get on the water, the Crossroads Landing Shuttle will transport you to and from for your adventure.

BEST KEPT SECRET

The Stables

Naturalist Cabin

Even when you’re not playing host to a momentous occasion (like a wedding, anniversary or birthday party), you can still enjoy a hayride, picnic or guided horseback ride at The Stables.

As a raptor trainer, wildlife rehabilitator, biologist and educator, Marianne Hudson (also one of War Eagle’s trainers) often holds presentations featuring captive animals in the Naturalist’s Cabin. She also schedules guided nature tours from time to time.

If interested, email Naturalist@ RussellLands.com.

Discovery Center Want to know more about how Russell Lands came to be? Stop by the Discovery Center at Russell Crossroads and take a short walk through its history.

Russell Forest Trails Fifteen trails, maintained by the Russell Forest Trail Association, give plenty of scenic and recreational enjoyment to hikers, bikers and equestrians. We recommend the one less traveled by.

camp out

You’ve probably missed the boat this year, because camps at Lake Martin are in demand. With games and activities galore, several options are offered each season: Willow Point Day Camp, Swim Camp, Tennis Camp, Children’s Harbor Camp and The Stables Adventure Camp.

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GET WILD

A rare chance for learning and discovery up close to a variety of wild critters associated with life on the Lake.

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GET AN EYEFUL OF THESE PRODUCTS AND PLACES WE LOVE.

Gear PRODUCTS &

FAB FABRIC ON THE HUNT Learn all about the seasonal edibles growing in the forests and fields all over the South from Alabama forager Chris Bennett. His new book, “Southeast Foraging,” highlights 120 of the easiest-to-find and most delicious wild-growing foods in our region and teaches you how to use them.

Looking to brighten up a room? Turn a drab chair into your favorite fab piece? Cindy Barganier Textiles’ fresh, colorful fabrics are your answer. Inspired by the beauty Montgomery, Alabama-based designer Cindy Barganier sees in everyday life, many of her patterns have a watercolor effect that’s both calming and eye-catching. When she’s moved by a garden gate or the blues of an ocean view, she starts with a photograph or painting of her idea, and then uses technology to transform her vision into a fabric design. cindybarganier.com

foragerchrisbennett.blogspot.com

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SHINE ON Dainty and delicate, these simple necklaces created by Auburn, Alabama’s Emma Jane Jewelry add just a touch of sparkle and pop of color to any summer ensemble. Perfect alone and even better when layered together, each piece has a special shine that comes from the designer’s commitment to quality materials like 14k gold-filled wire and semi-precious stones. emmajane-designs.com

TOTES TERRIFIC Beach, lake, pool or picnic: No matter where you’re going or what you’ve got planned, these sophisticated, sturdy bags designed and made in Alabama by mb greene can carry all the necessities (and then some) in style. Choose from a bevy of bold, classic color combos, each embellished with a turquoise zipper. Every bag is made with 100-percent cotton that’s been waxed for maximum durability. mbgreene.com

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A PUBLICATION OF THE JOY TO LIFE FOUNDATION

JOYTOLIFE.ORG

Summer

Hair &Nail

Rules!

It’s

you’ll be in the Natural, sun more during the summer months.

Try these ideas on for size.

NATURAL HAIR AND NAIL CARE PRODUCTS

Argon Oil: • Apply as a deep conditioner and

overnight treatment for hair.

• Rub a little on as cuticle cream.

Coconut Oil: • Control frizz and fly-aways with just a

little dab.

• Wet hair and oil the ends before

a swim to provide extra protection against chlorine.

• Rub a little on as cuticle cream.

Summer is here! That means it’s

time to read up on some quick and easy tips for knock-em-dead locks and strong nails.

BY MELISSA TATE WITT

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stay

ng stro

DIY NAIL STRENGTHENER 2 tsp castor oil 2 tsp salt 1 tsp wheat germ oil

Mix, shake and rub a small amount onto nails. Leave on for 3-5 minutes and wipe off with a cotton pad.

Eat Right.

(beauty from the INSIDE out )

Believe it or not, what you eat has a huge impact on your hair and nails. Let these guidelines help you start healthy eating habits today.

For a myriad of reasons, stay away from sugar.

Stick to salmon, canned light tuna and shrimp and avoid high-mercury fish.

Eat more protein! Milk and eggs are great options.

Soak up some vitamin A and C by eating kale, spinach, carrots and sweet potatoes.

Get enough zinc and iron from meat, oysters and beans.

Check out blueberries and chia seeds for healthy antioxidants.

Snack on a few Brazilian nuts and almonds.

COVER UP. Doing dishes and laundry can dry out your hands with the excessive exposure to water. Moisten the hands and throw on some vinyl gloves before starting the kitchen clean-up. mix—too many germs are spread, plus it leads to unsightly nails. Enlist some family and friends to help you stop a bad habit—and treat yourself to a manicure!

f latter your face

SHORT: A short, angled bob with soft layers and bangs emphasizes cheekbones.

DON’T CUT. Cuticles are part of the skin and protect against infections, so it is best to let them grow inward. To push your cuticles back, softly use a wooden orange stick instead.

NO BITING. Fingers and mouths don’t

Drink plenty of water daily.

LONG: Loose, layered locks free of hard lines soften the face.

- NAIL CARE TIPS -

MOISTURIZE. Without moisture, cuticles become dry, cracked and split. Keep lotion on your hands and rub into cuticles often.

At night, use heavier cuticle cream or oils.

Avoid starchy, high-glycemic foods like cakes, white breads and pastas.

SQUARE-SHAPED FACE

Nail These.

ROUND-SHAPED FACE

OVAL-SHAPED FACE

HEART-SHAPED FACE

LONG: Long, faceframing lengths add structure to the face without volume on the sides. Bangs are always a great option.

LONG: Long, textured strands and sidesweeping bangs help shorten the face.

LONG: Long layers with textured curls move focus from jawline, although some suggest only collarbone length.

Soft bangs work as well.

SHORT: Short around the sides with choppy, longer pieces up top add height and lengthen the face.

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SHORT: Keep volume with a short, angular bob. Side part with layers near chin.

A PUBLICATION OF THE JOY TO LIFE FOUNDATION

SHORT: Pixie cut with even cuts around the sides and some layers on top.

SUPPORT

abo

g

I t ’s

ut

tin tas

erience. p x u li n a r y d e li g h t. e c a n o t a n i s t t i king ngredien i a w m a r d e ok an st-rat r o i f c g o ow t ormin f h s n g n h tra joyi g n u e o thr out y b e a s rn . It’ Jou

BY JENNY ENSLEN STUBBS

LET’S

& EAT!

THE KITCHEN CULINARY STUDIO

EATING IS MORE THAN JUST FOOD. It’s an experience. At least, it should be.

And at the Kitchen Culinary Studio, a mixed bag of food, fun and philosophy can be found in its state-of-the-art kitchen—where you get to be the chef.

BY JENNY ENSLEN STUBBS

AT THE

In the Kitchen, it’s definitely about the food.

But it’s also about learning.

It’s about tasting. It’s about enjoying how to cook and making it a pleasurable experience instead of the chore it sometimes seems to be.

e

‘S TABLE

Have more than a party of ten but want to indulge in this one-of-a-kind experience? Adjacent to the Kitchen lies the Chef’s Table. Instead of doing the cooking yourself, you sit down, sip and relax as a chef caters a dinner created right in front of you for you and your guests.

It starts and ends at the table. Once you arrive, you meet and greet fellow epicureans who are given a detailed menu, the ingredients, the know-how and the space (which happens to be a premier Sub-Zero/Wolf kitchen, by the way).

The Kitchen’s Chef Jay Norris explains, “It’s globally and seasonally influenced cuisine. We do offer Southeastern regional cuisine sometimes, but we like people to try what they have never had before.”

Each couple takes a station and with the help of professional chefs, journeys through transforming first-rate raw ingredients into a culinary delight. It’s a six-course meal (paired with the right wine, if that’s your thing), and the hand-picked menu is reinvented monthly. You can even bring your own party of ten. But spaces fill fast, so be sure to book ahead.

HERE’S THE MENU I ENJOYED FOR THE MEAL.

Oh, and I cooked it myself!

I’d never had anything like it.

COME TO FIND OUT, THE EXPERIENCE HAD IN

the Kitchen Culinary Studio IS JUST THAT—SOMETHING YOU WON’T FIND

anywhere else in Alabama.

TO BOOK: WINDCREEKATMORE.COM/KITCHEN

THE EATS SEARED RED SNAPPER, APALACHICOLA BAY SCALLOPS AND CLAMS OH, YEAH.

TOMATO SAFFRON BROTH WITH QUINOA GARDEN VEGETABLES AND TORN HERBS

THE detS

Z FENNEL POLLEN ICE CREAM

SUPPORT

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FOR REAL!

TWO PEOPLE PER STATION, UP TO 10 SIX-COURSE MEAL QUITE A TREAT. HAND-PICKED MENU EACH MONTH

O

good to go!

The GOOD TO GO FOOD TRUCK has been trekking across the state offering mobile foodie delights, all in the name of philanthropic community causes. And did we mention it’s locally-sourced grub?

“I want to have Good to Go be a place where people can talk about, learn about and enjoy great food,” explains Chef Paul, Good-to-Go chef extraordinaire. “This is a chance for Wind Creek Hospitality to really support the growers and food producers in our region and share great meals with our neighbors.”

To follow that truck, visit windcreekhospitality.com/foodtruck

IN

256 GO HERE / SEE THIS

GRAB A BRUSH, A TOOL, A TEA OR SOME TUNES America’s largest independent center for the arts

38

lowe mill arts & entertainment

Technology isn’t cheap. So when the Massachusetts Institute of Technology (MIT) came up with a concept that empowers artistry, industry and community problem-solving through a cooperative sharing of spaces, ideas and technology, (known as fabrication laboratories), it’s not surprising the concept took hold in a place as well known for its historic textile mills as its rocket science.

It’s all part of the maker movement: people getting back to basics—only add the technological advances over the past several decades. Lowe Mill ARTS & Entertainment is this concept made into reality. The str ucture now housing the Mill was acquired in 2001 by Jim Hudson, founder of Research Genetics, who had a vision to promote the arts in conjunction with the heavily established science industry in Huntsville. Hudson’s foresight has become America’s largest independent center for the arts.

CURRENTLY, THE S TRUC TURE HOLDS 125 S T UDIOS, W HICH ENCOMPA S S OV ER 200 ARTISTS AS WELL AS RESTAURANTS, SMALL BUSINESSES AND PERFORMANCE SETTINGS. VISITORS ARE ENCOURAGED TO ENTER STUDIOS AND SPEAK WITH ARTISTS TO LEARN ABOUT THEIR MOTIVATIONS, INSPIRATIONS AND THE WAY THEY WORK. But classes and workshops are also offered at the Mill to people of all ages, with a varying span of interests covered. The artists themselves host and organize the events, which range anywhere from the basics of art, sewing and yoga, to swing dancing, screen printing and digital painting.

Dustin Timbrook, media director of Lowe Mill, explains the evolution of its presence in the community. “We have grown dramatically since our inception. It was a slow process initially, but in the past three years the Mill has really taken off. This

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A PUBLICATION OF THE JOY TO LIFE FOUNDATION

FAB HUNTSVILLE’S

growth definitely includes a number of studios, artists and size of the facility, but the true growth has been in our popularity with the public.

“WE RECEIVE BETWEEN 2,000-5,000 VISITORS A WEEK AND ARE QUICKLY DEVELOPING INTO A REGIONAL TOURIST DESTINATION.” One can only hope in a state with many ever-declining historic structures, such a concept can take hold in communities all over Alabama. Timbrook points out other overarching effects of the project by adding, “We absolutely have artists from all walks of life—from different parts of the world in fact!

We are a very open and diverse community and welcome anyone who wants to create or enjoy art to be a part of what we do.”

IN

205 GO HERE / SEE THIS

RE VISIT

VULCAN IN THE MAGIC CITY

FOR ALMOST A CENTURY, A 56-FOOT, 50-TON MAN HAS STOOD TALL ON THE SUMMIT OF RED MOUNTAIN, WATCHING OVER BIRMINGHAM AS AN ICONIC SYMBOL OF THE CITY’S IRON- AND STEEL-MAKING HERITAGE. VULCAN IS THE LARGEST CAST-IRON STATUE IN THE WORLD, THE “ORIGINAL IRON MAN.” But he wasn’t always in the fine shape he’s in today. In 1903, city leaders were searching for something to represent their city and chose Vulcan, the god of the forge. In 1904, they commissioned Italian artist Giuseppe Moretti to design it, and it was built using locally forged iron as a tribute to the metal that made Birmingham.

Vulcan was on display at the 1904 St. Louis World’s Fair and was a hit at the event, winning the Grand Prize in the Mineral Department, but when he was shipped home in pieces, he was almost forgotten. In 1906, he was put back together and stayed on display at the Alabama State Fairgrounds until 1935. He was moved to his perch atop Red Mountain in 1936 and drew crowds, marveling at his massive size, for decades.

If you’ve not been to Vulcan Park & Museum lately or you’ve never been, you need to pay the big man and his surroundings a visit soon. He and the museum exhibits offer a perfect introduction to Birmingham, providing a glimpse into the city’s past and succinctly explaining its origins.

Soon after, a restoration effort was launched, a huge undertaking to restore Vulcan to his original glory and make him accessible to the public once again. The Vulcan Park Foundation worked tirelessly to raise the funds needed, and succeeded, taking in $15.5 million and forming public-private partnerships that got him back on his feet in 2004, and created the lovely park and educational museum that make up Vulcan Park & Museum today.

He’s a wonder to see, and the observation tower built alongside him has stunning city views in all directions. But he’s not the only thing to experience at Vulcan Park & Museum. The 10-acre park surrounding the statue is a relaxing spot for a stroll; a shady walking trail traverses its perimeter. And inside the museum, the story of Birmingham is revealed. It is a tale of mining and metal working, of making use of the unique combination of natural resources needed to make iron that were found in the city, and of a boom in industry that grew Birmingham from a collection of mining towns into a metropolis seemingly overnight and earned it the appropriate nickname, “The Magic City.”

GOING UP? Vulcan Park & Museum is a great spot to enjoy the outdoors this summer. Walk the shady 1-mile trail, enjoy the beautiful green spaces of the park and get your heart pumping with a trek up the many steps to the top of Vulcan’s observation tower.

Learn more at visitvulcan.com.

HIS STORY / hist( )rē/ e

BUT TIME TOOK A HARD TOLL ON THE MIGHTY MAN. His seams began to crack, and it was becoming clear that major repairs were needed. In 1991, a report found that his structural integrity had been compromised, and in 1999, the park was closed, and the colossus was taken off his pedestal.

1904 ARTIST GIUSEPPE MORETTI’S DESIGN ON DISPLAY AT ST. LOUIS WORLD’S FAIR.

1936 STATUE FOUND ITS HOME ATOP RED MOUNTAIN

1906-1935 VULCAN ON DISPLAY AT ALABAMA STATE FAIRGROUNDS

1999 PARK CLOSED

2004 NEW VULCAN PARK & MUSEUM OPENS

IN

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SWAYBACK GET A MOVE ON

THIS SUMMER

In 1993, the Trail of Legends Association (TOLA) was created to encourage educational and recreational opportunities by promoting community spirit and a love of Alabama’s beautiful outdoors.

Also important to the organization was the need to develop trails based on local legends and history of these particular resources.

TOLA’s self-proclaimed “mainstay trail” is Swayback Trail, a 12-mile path for hiking, running and biking.

>>>

If you’d like to learn more about Swayback or to get involved in TOLA, visit trailoflegends.org.

In the community of Wetumpka, nestled next to the majestic Coosa River, Swayback Trail is a path placed perfectly for Alabama adventurers of all ages.

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Speaking of trails, nearby historic Fort Toulouse hosts several reenactments and encampments throughout the year. If you’re already in town, check out fttoulousejackson.org to get the scoop.

> >

FIND YOUR WAY Free maps a re avai lable at the trailhead outlining easy, medium and technical sections for visitors.

WORTH A STOP A local Wetumpka Boy Scouts of America troop has signs placed along the trail identifying trees and flora.

UP FOR A CHALLENGE? With an estimated 15,000 visitors per year, many events are held at Swayback, including ATTACK ON SWAYBACK, a challenging mountain bike race bringing participants from all over the Southeast, and the COOSA RIVER CHALLENGE, an intense race incorporating mountain biking, trail running, river paddling and a series of other challenges. Proceeds from these events are used to maintain and expand the trail.

The winding trails of Swayback can be trekked by foot or climbed by bike.

Multiple trail routes offer options starting at one mile and as long as seven for the full route.

>

TO BE CONTINUED In 2014, TOLA purchased the parking area from Alabama Power and entered into a lease for the 62 acres that surrounds the trail. The organization hopes to secure matching grants over the next three to five years in order to build additional trails on adjoining land, doubling the current size of Swayback.

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IN

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GO HERE / REMEMBER THIS

BIG ALABAMA’S

BOUNCE-BACK

April

2015

wa s

the

fifth

anniversary of the oil spill that sullied the Gulf of Mexico and threatened to ruin Alabama’s seafood industry. But the area’s fishermen, processors, retailers and restaurants banded together to f ig h t b ac k a n d today, t h e SUPPORT

industry is stronger than ever.

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VISIT READLEAN.ORG

asked a few of the key players in Alabama’s seafood industry to share their perspectives on the spill and the recovery.

CHRIS BLAKENSHIP Program Administrator for the Alabama Seafood Marketing Commission and Director of Alabama Marine Resources Division

On April 20, 2010, disaster struck the Gulf of Mexico. An explosion 5 YEARS rocked the Deepwater Horizon LATER The weight of oil rig 42 miles off the Louisiana this disaster is diminished. coastline, killing 11 men and busting open a pipeline drilled into the ocean floor. For 87 days, 3.19 million barrels of thick, slimy crude bled from the leak. Some floated up and rode the currents as menacing slicks that stained coastlines as far east as Florida and all the way to Texas in the west. Some hovered midway in the water column before sinking to the seabed as contaminated “marine snow.”

It took British Petroleum (the company that owned the oil rig) months to stop the hemorrhage, and from the day of the accident until the day the gushing sludge was finally stopped, the people in Gulf Coast communities like Gulf Shores and Orange Beach, Ala., lived in a waking nightmare as many of them watched their livelihoods being threatened, and others mourned the possible disappearance of the raw natural beauty found on Alabama’s beaches and among her backwaters. The seafood industry was hit especially hard by the interruption of supply and demand (Who wants to eat oil-contaminated fish?), which also affected tourism, one of the state’s key sources of revenue.

But today, five years after the largest oil spill in the history of the petroleum industry, Alabama’s coastal areas are drawing more tourists than ever to their healthy bays, clean, sugar-sand beaches and abundant harvest of safe-to-eat seafood.

It’s an amazing comeback story, one that proves Mother Nature as well as the fishermen, shrimpers, crabbers, charter boat captains and others are more resilient than most gave them credit for.

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Initially, we didn’t think the spill was too serious, but within a week, it became obvious it was ongoing. I was concerned about the environmental impacts, the men and women who make their living off the water, the tourism impacts. It was hard.

There was a lot of concern about buying seafood harvested in the Gulf, concern locally and around the countr y. Some other areas took advantage of that concern and moved into markets that were once dominated by Gulf seafood.

We had to—and we did—implement testing procedures to ensure its safety. And we worked hard to get the word out. Governor Bentley set up the Alabama Seafood Marketing Commission in 2011, which includes processors, fishermen, retailers and restaurants. Before the spill, all of those elements were promoting Gulf seafood individually, but the commission combined those efforts.

The message was Gulf seafood is safe, but we also stressed why folks should buy local seafood.

Many people didn’t realize how much seafood was being imported, so we seized the opportunity to increase awareness. Local seafood is fresher, it tastes better and it provides economic benefits that stay here at home. That helped us come back from abysmal sales in 2010, and the state of Alabama’s seafood industry today is good.

A PUBLICATION OF THE JOY TO LIFE FOUNDATION

JIM SMITH Executive Chef at the Alabama Governors Mansion and chairman of the Alabama Seafood Marketing Commission

I was working at Dyers Low Country restaurant in Mountain Brook when the news of the oil spill came in, and I remember being really shocked by images. It dominated our conversations because from a chef’s and a restaurant’s point of view, the loss of local seafood was a very big and very real fear for us.

But it’s been so amazing how far we’ve come in the last five years.

Now, both national and locally, the support for Alabama seafood is better than it has ever been. That’s due to the quality of our seafood, the way we treat it and the way it is inspected. I think we’ve done a great job establishing trust for the great product that’s coming from our Gulf.

JUNE/JULY/AUG

ALEX CITY

July 4

2015

Arti Gras on the Town Green at Russell Crossroads russelllandsonlakemartin.com

om e Ge t You S

An annual family-friendly event, Arti Gras displays local art and flare by giving visitors an opportunity to view and support local Alabama artists. Proceeds benefit the Russell Forest Preservation Organization.

Don’t forget those fruits and veggies!

Alabama summers are a great time for frequent stops by your local farmers market.

DAUPHIN ISLAND

July 17-19

82nd Alabama Deep Sea Fishing Rodeo adsfr.com

Thousands of anglers gather and compete in the Gulf of Mexico for big bucks at this annual event. (In 2011, this event was hailed as the largest fishing tournament in the Guinness World Records.)

BREWTON BR EW

TON

June 20

Alabama Blueberry Festival

LIVE HERE. GIVE HERE.

brewtonchamber.com Water slides, arts and crafts, petting zoos, music and, of course, blueberries! Gobble it up at this long-time Alabama festival.

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AN AUTHENTIC ALABAMA AWAITS YOU THIS SUMMER! TRY OUT SOME OF OUR FAVORITE FANFARE AND FESTIVALS THIS SEASON.

THE SHOALS

July 17-26

W.C. Handy Music Festival wchandymusicfestival.org

Go with the flow of the rhythm and blues while enjoying the week-long festivities celebrating W.C. Handy, the “Father of the Blues” and Florence native.

WETUMPKA

August 15

Coosa Classic

coosariverkeepers.org

The future is LASIK clear $ 749 to see. per eye from

Help give your graduate an

even brighter, clearer future.

Part of the Coosa Canoe and Kayak Fishing Tournament, this “classic” fishing competition proves to be a success each year for both the anglers reeling them in and for Coosa Riverkeeper, the beneficiary organization. (Learn more about these river warriors on page 8.)

A LASIK procedure from Montgomery Eye is truly a life-changing gift. Now available for as little as $749 per eye, LASIK from central Alabama’s most experienced eye surgeons can help your graduate achieve clear vision without glasses or contacts.

MONTGOMERY

August 29

Call 272-2020 today for a free consultation.

Montgomery Dragon Boat Race & Festival montgomerydragonboat.org

Six years and going strong! Paddling teams sport it out on the Alabama River in this race that has roots in ancient China.

www.GetLASIK.me

RU S S E L L L A N D S O N L AK E MA RT I N. COM | 256 . 215 . 7 011 | L A K E MAR T I N, A L A bAMA

TAME THE DRAGON.

IS HEARTBURN A PROBLEM? Baptist Medical Center East now has Montgomery’s only state-of-the-art diagnostic testing for heartburn and reflux. Our special team of doctors and nurses can put together a treatment plan just for you. And the best news? Most insurance plans will cover it. So call the heartburn team at Baptist East. And let us help you slay that dragon.

Visit BaptistEastHeartburn.com or call 334.273.4444 52

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Some patients may require a primary care physician referral depending on insurance provider.

Visit our new

HEARTBURN TREATMENT CENTER