Southern Tatler Issue 18

The

ESSENCE of S O U T H E R N

SOCIETY

18

AU BASKETBALL WIVES

A DIFFERENT KIND OF FAMILY

HUDSON FAMILY FOUNDATION HUDSON HEARTS

PAT GIDDENS AUBURN / OPELIKA, AL JANUARY/FEBRUARY 2017

TIME FLEW BY

YOUR FAIRY TALE. Surround yourself with the serenity of nature, the sophistication of an upscale lodge and the amenities your guests will always remember. Our outdoor wedding pavilion offers the perfect setting for a spectacular wedding overlooking Lake Saugahatchee and Grand National’s golf courses. From bridal luncheons and groomsmen golf outings to spectacular dinners and receptions, the Auburn Marriott Opelika Hotel has everything needed to make your dream wedding a reality.

For information or to make reservations, call 800.593.6456 or visit MarriottGrandNational.com.

AUBURN MARRIOTT OPELIKA HOTEL & CONFERENCE CENTER AT GRAND NATIONAL 3700 Robert Trent Jones Trail, Opelika, AL 36801 Phone 334.741.9292, MarriottGrandNational.com A part of the Resort Collection on Alabama’s Robert Trent Jones Golf Trail

© 2015 Marriott International, Inc.

THE HUDSON FAMILY FOUNDATION SCHOLARSHIP PROGRAM The

Hudson

Family

Foundation’s

Scholarship Program provides financial assistance to graduating high school seniors in Alabama and Georgia who fall within the scope of our mission.

THE FOUNDATION HAS AWARDED OVER $250,000 TO STUDENTS FROM LOCAL SCHOOLS.

THE HUDSON FAMILY FOUNDATION TAKE ME OUT TO THE BALLGAME PROGRAM The Hudson Family Foundation Take Me Out To The Ballgame Program provides Atlanta Braves tickets to deserving children who might otherwise not have the opportunity to attend a professional baseball game. Since its inception,

THE FOUNDATION HAS PROVIDED MORE THAN 4,000 BRAVES TICKETS TO DESERVING CHILDREN.

@Hudson Family Foundation

@HudsonFamilyFdn

/HudsonFamilyFdn

To find our more about us or make a donation, please log onto our website at

WWW.HUDSONFAMILYFOUNDATION.ORG

There’s

Strength in

Numbers Lee C o u nty 2016 R eaL e stat e sa L e s * S a l e s V o l u m e i n 2 0 1 6 . D a t a f r o m M L S L i s t i n g a n d S e l l i n g Tr a n s a c t i o n R e p o r t , 1 / 1 / 1 6 - 1 2 / 3 1 / 1 6 .

$225 Million

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$50 Million

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$222,981,622 CoMPany B $118,956,309

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CONTENT

VISAGE

VISAGE

town

EVENTS AROUND

HOSPITALITY GALA The Hotel at Auburn University, Auburn AL

24 CHRISTMAS OPEN HOUSE Oliver Henr y, Auburn AL

30 SIGNATURE CHEFS OF EAST ALABAMA The Hotel at Auburn University, Auburn AL

34 EXCEPTIONAL FOUNDATION Moore’s Mill Club, Auburn AL

38 2016 CHRISTMAS PARTY Creekwood Castle, Auburn AL

44 GRACEFUL GIFT The Flower Store, Auburn AL

50 BURGERS AND BOWTIES WITH THE PHILS Moore’s Mill Club, Auburn AL

52

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A Division of the Cary Center for the Advancement of Philanthropy and Nonprofit Studies

15th Annual Spring Symposium and Luncheon Monday, April 3, 2017 10:00 am Symposium 12:00 pm Luncheon

The Hotel at Auburn University and Dixon Conference Center FEATURING LUNCHEON KEYNOTE SPEAKER

Marlo Thomas Award-Winning Actress, Author, Activist, and National Outreach Director, St. Jude Children’s Research Hospital And Symposium Keynote Speaker

Paula Polito

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Special Guest Speaker

Janet Bodnar Editor, Kiplinger’s Personal Finance

For Reservations and Table Sponsorships Visit

www.carycenter.auburn.edu/wpb For more information, call (334) 844-9156.

PRESENTED BY

CONTENT

FEATURES

LOCAL FOCUS

FACES

Stewart Harvard

60

LOCAL FOCUS

Hudson Family Foundation

70 LOCAL FOCUS Basketball Wives of AU Basketball

80

FEATURE STORY

PAT G I D D E N S

104

CULINARY CORNER Chef Johnathan Walker

92

WINE

Pisoni Vineyards

98

FASHION Studio 3:19

116

T R AV E L

ALBERTA CANADA

130

12 SOUTHERN

TAT L E R

Comprehensive financial planning done LOCALLY

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SOUTHERN TAT L E R THE ESSENCE OF SOUTHERN SOCIETY

PUBLISHER Matthew Tse

O peratio n S

Savannah Simpson

A D V E R T I S e M E N T & M ar k eti n g Jamie Burnett Jaena Norton

GRAPHIC DESIGNER Anisa Patel Kenneth Ngo

P hotographer Glenn McCarley Isaac Leverett Jamie Burnett Tracy Young

W riters

Amy Hudson Caroline Lentz

for questions or comments concerning advertising or general inquiries: 334.539.1780 customer.relations@southerntatler.com Southern Tatler is a bi-monthly magazine by Raw Conceptual, LLC. All material published remain the property of Raw Conceptual, LLC. No part of this publication may be reproduced, or copied without Raw Conceptual, LLC consent.

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AO16

LETTER

the

from

PUBLISHER 2016 left us in a whirlwind, and I am certain 2017 will pass just as quickly. With that being said, I hope this year is just as jam packed with new acquaintances and new experiences as was last year.

I didn’t grow up in East Alabama, but for the past 10 years, I have worked hard at making it my home. In reality, though, I haven’t had to work that hard at all. That’s because I live in a town that is steeped in tradition, strong family ties, and a little hometown charm, but also a town that is kind and welcoming and real. Around here, what you see is what you get, and I don’t see much that isn’t great.

In this issue, please allow me the honor of introducing you to some of the ones who make it great. If the cities of Auburn and Opelika had a welcome gate, they’d be the keepers. Tim and Kim Hudson, founders of the Hudson Family Foundation, have been making a difference in the lives of local children since 1999. Ms. Pat Giddens recently retired from downtown Auburn’s J&M Bookstore after 52 and one half years of service. I am here to say that there are very few people as genuine and kind as Ms. Pat. Our friends in the Auburn Basketball family embody the Auburn spirit.

Chef Jonathan Walker of the Bottling Plant Event Center in Opelika also spoke with us about the transformative power of food, music, and friends in the area, and Stewart and Candy Harvard of Marengo Creek Farms showed us there is more to life in East Alabama than houses and vehicles and office space. There is still the great outdoors and some pretty cool creatures, too.

Finally, we talked with Mr. Mark Pisoni of Pisoni Vineyards in Gonzeles, California. Mark’s vineyard cooperates with Auburn University’s Hotel and Restaurant Management program from more than 2,000 miles away. He said he believes in the magic of Auburn even though he has never visited. He even gave us a good old “War Eagle.”

We close our January/February publication with a virtual tour of Alberta, Canada. We thought you might need to be reminded of what the winter feels like. That is, since we’ve been enjoying a high of 80 degrees since Christmas Day. Thank you for your support. I appreciate you, and you are the reason I love East Alabama! You are my home.

-Matthew Tse

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TAT L E R

Dr. Charles Veale Local Family Physician PERSONALIZED MEDICINE

Over

35 YEARS experience Former Auburn University Team Physician

2160 Moores Mill Rd, Auburn, AL 36830 | 334-826-1704

LIFE

Action Stations

THEE FORKS RANCH, WYOMING

Experience living life like a cowboy, albeit a very apmered one, at this world-class lodge nestled in 80,000 hectacres on the Colorado-Wyonming border. Pry yourself away from the lavish spa, gourmet dining or roaring fired to take on the great outdoors with a spot of fly fishing or saddle up for a real cattle drive. www.threeforksranch.com

GLENEAGLES HOTEL, SCOTLAND The art of gentlemanly pursuits is traditionally and luxuriously delivered at this French-style chateau in the Scottish Highlands. A shooting school with expert instruction and guides on etiquette with arm guests with the skills to embark on a five-star deer-stalking or game bird-shooting experience. There are also three world-renowned golf courses on the 350ha estate, plus a falconry school and the opportunity to learn how to handle your own gun dog Stay in the Royal Lochnagar Suite and enjoy fine fare at the two -Michelin-starred restaurant.

www.gleneagles.com

QUALIA, AUSTRALIA Take a break from laps in the infinity poo at this tranquil private pavilion overlooking Australia’s stunning Whitsunday islands and hop in a helicopter for a round of golf at one of the world’s most spectacular courses. A golfer’s paradise awaits at the Hamilton Island Golf Club, with a challenging 18-hold championship course places precariously on an island complete with sprawling panoramic views over the Coral Sea.

MOTU TETA, TAHITI

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Write your own castaway adventure at this private island in the South Pacific while learning how to spear-fish from a Tahitian guide. The catch is then cooked by your personal chef for dinner. Other activities include swimming with sharks, outrigger canoeing and kite surfing.

www.qualia.com.au

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Indoor Air Quality Experts 334-246-1062

www.Sensigreen.com HVAC Installation/Maintenance/Repair Spray Foam Insulation Plumbing

BECAUSE OF THE AIR THEY BREATHE Alabrma Heating and Air Conditioning Contractors Certification Card #12075 Alabama Refregeration Contractors Certification Card #52809 Georgia Conditioned Air License #CR110215

Event: Exceptional Foundation Venue: Moore’s Mill Club Date: November 4th, 2016

VISAGE

24

30

34

HOSPITALITY GALA

CHRISTMAS OPEN HOUSE

S I G N AT U R E C H E F S OF EAST ALABAMA

SOUTHERN

TAT L E R

38

44

50

52

EXCEP TIONAL F O U N D AT I O N

2016 C H R I S TA M S PA R T Y

GRACEF UL GIF T

BURGERS AND BOWTIES WITH THE PHILS

VISAGE HOSPITALITY GALA

H O S P I TA L I T Y G A L A THE HOTEL AT AUBURN UNIVERSITY & DIXON CONFERENCE CENTER, AUBURN AL

November 17th, 2016

24 SOUTHERN

TAT L E R

25 J A N UARY/ FEBRUARY

2017

VISAGE HOSPITALITY GALA

H O S P I TA L I T Y G A L A THE HOTEL AT AUBURN UNIVERSITY & DIXON CONFERENCE CENTER, AUBURN AL

November 17th, 2016

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TAT L E R

27 J A N UARY/ FEBRUARY

2017

VISAGE HOSPITALITY GALA

H O S P I TA L I T Y G A L A THE HOTEL AT AUBURN UNIVERSITY & DIXON CONFERENCE CENTER, AUBURN AL

November 17th, 2016

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TAT L E R

29 J A N UARY/ FEBRUARY

2017

VISAGE CHRISTMAS OPEN HOUSE

CHRISTMAS OPEN HOUSE O L I V E R H E N R Y, A U B U R N A L

November 10th, 2016

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TAT L E R

31 J A N UARY/ FEBRUARY

2017

VISAGE CHRISTMAS OPEN HOUSE

CHRISTMAS OPEN HOUSE O L I V E R H E N R Y, A U B U R N , A L

November 10th, 2016

32 SOUTHERN

TAT L E R

VISAGE S I G N AT U R E CHEFS

OF

EAST ALABAMA

S I G N AT U R E C H E F S O F E A S T A L A B A M A THE HOTEL AT AUBURN UNIVERSITY & DIXON CONFERENCE CENTER, AUBURN AL

November 3rd, 2016

34 S OUTHERN

TAT L E R

35 J A N UARY/ FEBRUARY

2017

VISAGE S I G N AT U R E CHEF

OF

EAST ALABAMA

S I G N AT U R E C H E F O F E A S T A L A B A M A THE HOTEL AT AUBURN UNIVERSITY & DIXON CONFERENCE CENTER, AUBURN AL

November 3rd, 2016

36 S OUTHERN

TAT L E R

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VISAGE EXCEPTIONAL F O U N D AT I O N OF

EAST

ALABAMA

E X C E P T I O N A L F O U N D AT I O N O F E A S T A L A B A M A M O O R E ’ S M I L L G O L F C LU B, AU BU R N A L

November 4th, 2016

Joe Whitt & Greg Young

Dennis & Patty McDonald, Mary Piland Hank & Dowe Allen

Gina Wilson, Brenda Aughtman, Katie & Brett Basden

38 S OUTHERN

TAT L E R

Tom & Lisa Hunt

Tim Hudson, Will Rice, Ronnie Earles

Jay & Jennifer Jacks Brad & Libby McGill Gene Stallings & Jordan Hunt

Bill Dyas & Samantha Bradshaw

Elizabeth & Louis Bridges

Kelley & Debbie Mossburg

39 J A N UARY/ FEBRUARY

2017

VISAGE EXCEPTIONAL F O U N D AT I O N OF

EAST

ALABAMA

E X C E P T I O N A L F O U N D AT I O N O F E A S T A L A B A M A M O O R E ’ S M I L L G O L F C LU B, AU BU R N A L

November 4th, 2016

Becky & Danny Speigner, Mary Piland Jimmy Stubbs, Penny Foster, Boles Pegues Murray & Ann Neighbors

Beth Stewart, Bill & Debra Scott

Eve & Richie Milner

Kelly Shaw, Elisa Pesto, Ashley Spurlin

Karen & Ryan Casadaban, Rob & Reilly Williamson

Reilly Williamson, Heather Bell, Rebecca Rice

40 SOUTHERN

TAT L E R

The Lowder-Crum Team would like to THANK YOU FOR AN AMAZING 2016!

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VISAGE EXCEPTIONAL F O U N D AT I O N OF

EAST

ALABAMA

E X C E P T I O N A L F O U N D AT I O N O F E A S T A L A B A M A M O O R E ’ S M I L L G O L F C LU B, AU BU R N A L

November 4th, 2016

Betty Schiffer & Lauren White

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Ced Wilson, Tonya Dewaart, Debbie Hobbs, Melanie Cadenhead

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TAT L E R

Murray & Ann Neighbors

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VISAGE 2016 CHRISTMAS PARTY

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December 16th, 2016

44 S OUTHERN

TAT L E R

45 J A N UARY/ FEBRUARY

2017

VISAGE 2016 CHRISTMAS PARTY

2016 CHRISTMAS PARTY CREEKWOOD CASTLE, AUBURN AL

December 16th, 2016

46 S OUTHERN

TAT L E R

Oliver Henry 334.246.3582 oliver-henry.com 2272 Moores Mill Road Suite 210 Auburn, AL 36830

Come shop with us to refresh your home in the new year!

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VISAGE 2016 CHRISTMAS PARTY

2016 CHRISTMAS PARTY CREEKWOOD CASTLE, AUBURN AL

December 16th, 2016

48 SOUTHERN

TAT L E R

VISAGE GRACEFUL GIFT

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December 7th, 2016

50 SOUTHERN

TAT L E R

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VISAGE BURGERS AND BOW TIES

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November 10th, 2016

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TAT L E R

53 J A N UARY/ FEBRUARY

2017

VISAGE BURGERS AND BOW TIES

BURGERS AND BOW TIES M O O R E ’ S M I L L C L U B, AU BU R N A L

November 10tb, 2016

54 S OUTHERN

TAT L E R

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VISAGE BURGERS AND BOW TIES

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November 10th, 2016

56 SOUTHERN

TAT L E R

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SOUTHERN

TAT L E R

BREATH FACES: Stewart Harvard

LOCAL FOCUS: Hudson Family Foundation Basketball Wives of AU Basketball

CULINARY CORNER: Chef Jonathan Walker

WINE:

Pisoni Vineyards

FACES S T E WA RT H A RVA R D

I pulled into Marengo Creek Farms around noon one Monday

afternoon a few weeks ago, turning sharply into Stewart and Candy Harvard’s gravel drive just off U.S. Route 80 in Crawford, a little town about thirty-five minutes from Auburn. It was a cool day, and honestly, I didn’t feel like opening the door of my truck to greet what I thought to be blustery January winds. But as I crept up the gravel drive in search of a place to park, I looked to my left and saw what I swear was about fifty sheep with their babies.

Several clumsy lambs bleated to their mothers. They stood in a small pasture just across from the house on the property, and they were content. Being the lover of animals that I am, I knew already that I’d like this place.

I got out of the truck and was greeted by a kind woman named Julia who took me around the back of the house and to a larger, greener pasture where a man named Stewart Harvard stood with a shepherd’s whistle, calmly commanding an impressive Border Collie called Nap. I shook Stewart’s hand and introduced myself briefly. He did the same, then smiled, saying, “He’s got some more work to do; let me show you.” Stewart turned and with a series of whistles and gestures directed Nap to usher several unwieldy sheep into yet another area of the pasture.

Nap did so without difficulty. Interestingly enough, I had never seen a border collie exercise his innate abilities so flawlessly, except for in a movie called Babe. In fact, I had never seen any dog drive a herd of sheep. Stewart called Nap over when his work was done, then he congratulated him on a job well done with warmth in his voice and an affectionate pat on the head.

We stood outside a while longer, and Stewart showed me a bit more of the farm. As he walked around the property to introduce me to his numerous Border collies, a loft full of literally hundreds of

Once inside, we took a seat in the Harvard home office, and room that did not look as much like an office as it did a trophy room. A sizeable curio cabinet housed medals and ribbons, stars and mementos, all of which commemorated titles awarded Stewart and his prized Border Collies, German Shepherds, and racing pigeons since 1978. The office was decorated with a dog motif; even the blanket draped over the couch donned a Welsh Corgi, a canine variety the Harvard’s once bred (now the couple’s “house dog” is a Corgi).

I noticed pamphlets and programs from Sheepdog Trials, Schutzhund competitions, and National sheepherding competitions. I asked Stewart to start from the beginning. “Why do you do what you do, and how did you get here?” I asked.

Stewart was born in Columbus, but spent much of his time in Russell County, Alabama on his grandfather’s 265 sprawling, green acres a child.

Today that plot of land is Marengo Creek Farms. As he watched his family work on the farm and care for the plethora of animals living there, a passion for this type of life was cultivated within him:

These animals are my whole life... professional racing pigeons, and a large herd of grassfed sheep, he never stopped gleaming. I am here to tell you that Marengo Creek Farms is where Stewart Harvard belongs. He welcomed me into his home and we passed through a large room filled with crates and all sorts of puppy supplies. My host said “hello” to several of his boarders and explained that these canines were enjoying the amenity that was climate control after some intensive training.

“My granddad retired when I was ten, and at that point he told me he’d help me do anything I wanted to do- we had dogs, cattle, horses, and sheep. I had racing pigeons when I was ten! He instilled in me a love for animals that remains today. For a lot of people, doing what I do is too much. You have to love what you do to be in this ‘business.’ I am fortunate in that this is exactly what I envisioned for my life. I wake up excited every day.”

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Stewart’s first canine companion was his grandfather’s bird-dog. “I walked with him down to the Creek when he was a puppy, and he automatically pointed when he caught sight of a bird,” he laughed.

“From that moment I believed I should be a dog trainer. I was a natural, after all.” Stewart continued to work with his dog and to befriend other animals on the farm, then received his first Border Collie some years after. Not surprisingly, he discovered the talents of the sheepdog and began training his special friend.

In 1978, Stewart left for the American Canine Training Center in Nashville, Tennessee, a well respected school for dog trainers in that day. In 1980, he traveled to Illinois to stay with a gentleman who helped him hone his skills as a Border Collie trainer.

This man had established the first registry for Border Collies in the United States some time earlier. Soon after, Stewart began training law enforcement and military companions, specifically German Shepherds.

He began participating in Schutzhund in 1982, a sport which measures the tracking, obedience, and protection work of the German Shepherd. Stewart admired the strength, abilities, and temperament of these dogs so much that he continued training in Schutzhund, eventually going on to compete at the national level and then in the world Schutzhund championship in the Netherlands. Since the late 1980s, Stewart has journeyed to Germany more than thirtyfive times to compete and to import German Shepherds for individuals here in the states.

Stewart eventually began an evolution back into Border Collie training and was just as successful in his endeavors there, attending nationals several times.

He continues to compete today and even holds sheepdog trials by his

own Marengo Creek.

Today, Stewart and his wife, Candy, have one German Shepherd and nine Border Collies of their own. “I truly believe that it is a disservice to the Border Collies not to work them. They crave discipline, much like a child does, and they’re so happy when they can please you. Really, all dogs need a purpose.” Stewart spends time in the pasture each day with the dogs and his sheep. His commands are carefully administered, and executed even more carefully be the dogs. “These animals are my whole life,” he said. “I’ve had so many special relationships over the years, thanks to them.

And they deserve to be happy.”

These days, Most of Stewart and Candy’s work with canines is focused on their dog training business.

“We mostly help people train their puppies,” Stewart explained. “Owners can leave their companions with us for about four weeks and let us train them undistracted, or, in special cases, they can bring their dogs to Marengo Creek Farms and be a part of the training.” Regardless, Stewart and Candy make sure owners are trained as well. “Consistency is the secret.

That’s what people don’t realize,” Stewart said. “A dog needs to know that he has to respond to you in the same way he would respond to me, so his owner has to know what to do as well.” Stewart calls his basic

obedience program manners-based. “Every dog should be able to walk on a loose leash, sit, stay, and lay down when he is asked, and of course he should come when called.” Stewart said the goal is for the puppies trained at Marengo Creek Farms to be more than pleasant around strangers. “It’s less stressful for the dog, too,” he assured me. While no two puppies are exactly the same, Stewart and Candy try to follow the prescribed plan they have developed over the last thirty-nine years, as it seems to be supremely effective. “Every dog presents a unique challenge, and sometimes we have to get creative, but we’re proud of our many success stories. It’s so fun to see owners so happy with how far their puppies have come.” Dogs enrolled in basic and advanced obedience classes at Marengo Creek Farms must be crate trained and leash trained, and Stewart and Candy prefer not to take dogs older than 6 months or heavier than sixty pounds. “We want to provide the best service we can. We set those guidelines so that we can make the most progress with these animals as is possible in the allotted time we have.” We asked Stewart and Candy if they could give us any pointers to pass along to our readers concerning their own pets.

Emphatically, Stewart said, “teach them when they are young! Your dog will be the best dog that he can be if he is taught manners from the beginning.” Stewart

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and Candy also offer “puppy consultations” for dogs ages eight to twelves weeks. “That way the puppies are prepared to learn when we begin the formal training process at 16 weeks old.”

When they started, Stewart and Candy predicted they’d house a few trainees and boarders each month.

Soon, however, word of mouth helped Marengo Creek’s reputation spread like wildfire, and in a normal week there is no less than six to eight trainees or boarders on the farm. That number doubles in the spring and summer months. Individuals in Columbus, Auburn, Birmingham, Nashville, and Atlanta have sent their animals to Stewart and Candy. “I think there is an entire neighborhood in Fayetteville, Georgia that has sent their dogs to us,” Candy laughed. A few local (and not-so-local) celebrities have even taken advantage of their services. Stewart’s apprentice, Julia Smith, has been at Marengo Creek for three years. “She’s been such a blessing to us,” the Harvards noted. “the dogs respond so well to her.” Stewart commented that it

is important to introduce a dog to both a male and female voice when he or she is receiving commands, as instruction will not always come from a masculine voice at home.

But wait, there is more to life than dogs at Marengo Creek Farms! There are the sheep, hundreds of them in fact, and then there are the pigeons. About three-hundred call the Harvard’s farm home. Stewart is proud to call himself a long-standing members of the Columbus Racing Pigeons Club. “There’s only about 20,000 of us in the United States,” he smirked. “it’s fun to be a part of such a small percent of the population.” In the realm of pigeon racing, quality genetics, good health, and expert training are essential.

Stewart has been racing pigeons since he was ten years old, so it is safe to say that he knows what he is doing by now. He starts by training the specially bred birds to travel short distances back to their loft.

“Wherever baby pigeons are homed is where they will stay, so it is important to establish their home base

We’ve worked together every day for the past thirty-four years.

I wouldn’t have it any other way.

when they are very small. They have to know where to fly back to once they start racing, after all,” he said.

Once the pigeons have proven they can make it home after traveling only a short distance, that distance is increased gradually, until finally they must fly upwards of three-hundred miles, depending on the race, to get back home. A bird’s average speed is calculated by dividing the number of miles flown by the amount of time it takes them to return to Marengo Creek Farms.

This number is recorded in yards per minute. On average, a pigeon can fly around forty to fifty miles per hour. Stewart once won $39,000 at a race. “That was my favorite trophy,” he smiled as he pulled out an extra-large check printed on white cardboard.

The Harvards breed pigeons on the farm and ship them all over the country to other aficionados of the sport. Every March, they hold a race for the Alzheimer’s Association, an organization whose cause is near and dear to the couple’s heart, as both Stewart and Candy have lost a parent to this cruel illness.

Since 2013, they have raised approximately $20,000 for the Alzheimer’s Association. Each year’s race is held the first Saturday in March, weather permitting.

“So is the hard work worth it all?” I asked the Harvards. Neither Stewart nor Candy hesitated to say “yes.” Both get up very early to tackle their work for the day, and that’s Sunday through Saturday.

“We don’t really get off-days around here,” Stewart told me. “With the dogs, the sheep, the pigeons, and our pony, there is never a shortage of tasks, but that’s how we like it.” The Harvards’ passion for people and animals is resounding. It is refreshing to encounter a family who has made life outside on a farm their way of life. In fact, I have a feeling Stewart wouldn’t last too long in the quiet of an office. “I’m always on call!” he reiterated.

While life at Marengo Creek Farm is literally the embodiment of the Harvards’ dream, it does limit the amount of time they are able to spend away from home. Their children live out of town, and it is quite difficult for them both to be away from home at the same time. Someone has to take care of the animals each day, and with so many creatures under their

wings, hiring a house-sitter is out of the question.

Luckily, a crew of wonderful employees is there to help when needed. Stewart and Candy are extremely grateful. “Our grandchildren come to see us during the holidays, but we definitely wish we could see them more often,” the couple said. Those three are some of the brightest lights in their lives. The Harvards anxiously await their next visit.

All of this being said, Stewart and Candy say their marriage has been richly blessed by their unique lifestyle. Stewart still talks about his sweetheart like they are newlyweds: “Candy’s parents brought me a dog (for training) all the way from California thirty-four years ago.

After a few visits, I got to know their daughter and fell in love with her. We shared a mutual passion for animals. Candy showed horses and had grown up with the same respect for living things that I had.

Since meeting, we’ve been absolutely joined at the hip. We’ve worked together every day for the past thirty-four years. I wouldn’t have it any other way.”

In the short time I spent with Stewart and Candy, I was convinced; there must be something in the waters at Marengo Creek. They are the perfect pair.

The Harvards use Marengo Creek Farms as a ministry of sorts, helping others when they can and investing in young people and their animals. “Find a way to make a living out of your passion and you’ll be happy,” Stewart said. “My uncle’s words have stuck with me for many years: ‘figure out something you love so much you would do it for free, then find some way to make money doing it.” And that is exactly what he and Candy have done.

Huff Smith Law Protecting Your Future

We are Here to Protect Your Future.

The mission of Huff Smith Law, built by the two partners Haley L. Huff and Brett A. Smith, is to protect the future of our community.

Haley L. Huff

We aspire to provide exemplary legal services and counseling for a variety of legal matters:

• Criminal Brett A. Smith

• Non-Profit • Real Estate • Small Business

Brandon Poticny

Even if you don’t currently have a need for our services, we’d love to meet you and get to know you. Give us a call, or stop by our office just to say “Hi.” Our office is located in downtown Auburn, at the corner of College Street and Samford Avenue, in the historic Cullars-Conner Home.

Contact

(334) 329-5596 www.huffsmithlaw.com info@huffsmithlaw.com

• Family Law

Address

• Charitable Organization

369 S. College St. Auburn, AL 36830

“No representation is made that the quality of the legal services to be performed is greater than the quality of legal services performed by other lawyers.”

LOCAL FOCUS HUDSON FAMILY FOUNDATION

or more than seventeen years, Tim and Kim Hudson have been vigilant in following the desires of their hearts to support families and children in need.

Tim’s professional baseball career began in 1999 with the Oakland A’s. That same year, the couple tied the knot after having met each other as students at Auburn University as undergrads. As Tim and Kim began to build a life together, they grew in faith and love, and started to realize that they carried a special responsibility to be good stewards of their blessings.

o the Hudsons, it seemed that far too many families and children were being touched by loss, illness, and need. The couple made an effort to stay involved with and contribute what they could financially to several charitable organizations like the Make a Wish Foundation, CURE Childhood Cancer, The Rally Foundation, aTeam Ministries, and Children’s Healthcare of Atlanta. Their favorite way to help, however, was to meet with these amazing families, get to know them, and offer them more than a paper check could provide. Tim and Kim naturally gravitated toward children, and were thrilled to see that even the smallest of gestures could brighten a dark day for a sick young person or a worried parent.

“We really did try to put ourselves in their shoes,” Kim said. “And when we had children of our own it began to sink in that it could have been us spending months at a time in a hospital room, so we vowed to remain a part of these families’ lives.”

Tim’s athletic career afforded the couple unique opportunities to get connected with programs which identified specific needs and provided potential avenues for meeting them, so the Hudson made sure to use every chance they got to serve those children and their families.

In 2005, Tim joined the Atlanta Braves. By this time, the couple had three children of their own: Kennedie, Tess, and Kade. Although life was a bit chaotic at times, the Hudsons understood that there were still so many needs to be met in their local communities, and they continued to reach out as a family of five. In fact, the itch to help got a little more intense. “When were informed someone had a need, we were happy to write a check and cover an expense when that was helpful, but we wanted to do something bigger- we wanted to make a lasting impact,” Kim explained. So, in 2009, Tim and Kim filed the necessary paperwork to establish their own foundation, called the Hudson Family Foundation. This enabled the Hudsons to commit completely to what they believed God was asking them doto reach out to families in Alabama and Georgia whose physical, emotional, or financial circumstances had become too burdensome. As Tim continued to enjoy a successful career in Major league baseball, The Hudsons understood that God gave them more so that they could do more. “We want our support to help these families for more than the short term,” Kim added. “We want to get them back on their feet so that they can keep going.”

Standing firmly on the belief that teamwork is a valuable tool one can use to help those facing some of life’s most overwhelming challenges, The Hudson Family Foundation has rallied the support of hundreds of Auburn community members who also care for its cause. Tim wished to thank friends of the Hudson Family Foundation for their commitment to helping bear some of the the greatest burdens ever carried by local children and their families: “When you form a foundation, you really have to prove yourself to the community. But from the very beginning, people in Auburn backed us up, and we’ve been able to do more and more every year.”

faith and love.. they grew in

and started to realize that they carried a special responsibility to be good stewards of their blessings.

Hudson Family Foundation supporters in Alabama and Georgia have multiplied Tim and Kim’s abilities to meet those needs so near and dear to their hearts They assured us they could not be more thankful.

Even in the Hudson Family Foundation’s infancy, its individual grant program was its heart and soul. Today, it continues to be the foundation’s largest ministry. Because every situation varies, the foundation can offer many different forms of assistance to children and families living with life-altering or terminal diseases. “Sometimes, when a parent has a sick baby, the expenses can become so overwhelming.

We try to ease some of that financial stress so that parents can focus on coping with their unexpected circumstances,” Kim said.

The Hudson Family Foundation helps families cover the costs associated with medical bills, medical equipment, temporary housing, or pharmacy expenses.

The foundation also provides gift cards for food or travel-related expenses, and sometimes, uplifting experiences for those families who have endured tragedy and loss. Since 2009, the Hudson Family Foundation has awarded more than $350,000 to families through its grant program.

Another of the Hudson Family Foundation’s favorite ministries is its scholarship program. Each year, several applications are give to area principals, counselors, and administrators, who then may hand pick a deserving high school senior to receive scholarship toward his or her college education. These one time, $3,000 scholarship have been awarded to more than seventy-five students in Alabama and Georgia.

The Hudson Family Foundation has one program which pays homage to Tim’s love for baseball- Take Me Out to the Ballgame! The foundation has bought thousands of Atlanta Braves tickets for kids whose needs fit within the mission of the foundation. The Braves play eighty-one home games each season, so any leftover tickets are donated to worthy youth organizations who may put them to good use.

One of Kim’s favorite programs is Rookie Reader. “We can cultivate a love for reading in these kids by making sure they have access to books, she told us. “that’s something easy we can do to promote literacy in our area.” Many area businesses have “book boxes” in their offices and stores. These boxes are stocked full of fun reading materials for kiddos. Children can take books or donate them. Tim explained, “It’s as easy as walking up and taking a book, then bringing it back when you’re finished reading. It’s sort of like a mobile library.” The Hudson Family Foundation also works closely with local schools, community centers, and family shelters in an attempt to reach as many children as possible.

Publix Supermarket was kind enough to partner with Tim, Kim, and the foundation for an annual

a Legends Award Champion’s Box which is busting at the seams with a complete Thanksgiving feast fit to feed ten to twelve family members. Last year, each box contained a turkey, stuffing, green beans, sweet potatoes, dinner rolls, sweet tea, cranberry sauce, and a pumpkin pie. 1,050 students were Legends Award recipients in 2016, meaning the Hudson Family Foundation fed more than 10,000 people.

Kim received “thank you” notes from several Legends Award recipients in 2016. She read those letters over and over again; every word was a blessing to her. “One of those precious children told me he was thankful because his family didn’t have to eat onions for Thanksgiving dinner. He said he really hated onions,” she chuckled. For Kim, it’s the little things.

Since 2009, the Hudson Family Foundation has awarded

more than $350,000

to families through its grant program.

Thanksgiving gift that is called the Legends Awards.

Auburn City, Opelika City, and Lee County Schools participating in this program help the Hudson Family Foundation find students who’ve experienced devastating circumstances, specifically economic hardships. These kids may recently have lost a close family member, may be caring for a parent with a debilitating illness, or may be missing a parent who is deployed overseas. Teachers and guidance counselors at these schools identify potential Legends Award Recipients, then enable the Hudson Family Foundation to build them up with hope and love. At a school assembly, the students are awarded for hard work and good citizenship by receiving an official Legends award certificate. These children take home

In its annual Shop with Santa program, Target in Tigertown partners with the Hudson Family Foundation in inviting Auburn children and their families to shop for Christmas presents. Last year, 175 children were given $100 gift cards to buy whatever they wished. “In December, a local police officer brought several young boys he was mentoring to Shop with Santa,” Kim smiled. “The next thing we knew, those boys were lined up at the registers with toaster ovens and kitchen towels. They were buying for their families.”

Target designates a special section of the store to host the celebration and invites Santa and Mrs. Claus to tell stories and provide snacks and drinks. Tim and Kim are grateful for Target’s willingness to help them

provide a happier Christmas for countless deserving children.

The Hudson Family Foundation doesn’t have an annual “budget” in every sense of the word. They keep an eye out for children and families who need their help the most, then pledge to raise enough money to meet their needs: “It’s amazing that we have never been forced to turn a family away, and that’s thanks to our awesome community. We do ask each person who recommends a child or a family for a program to complete an application form. That just ensures that we are helping the people who need it in the best way we can.”

One-hundred percent of the money raised by the Hudson Family Foundation is used for its ministry.

Except in special cases, all donations are divided equally between the programs and children the

foundation assists.

Tim and Kim plan a fundraiser each February which generates most of the money they need to provide for families in the following fiscal year. Over the last several years, the Hudson Family Foundation has hosted country music concerts at the Auburn Arena. This year’s event will be an exciting Super Bowl weekend. On Saturday, February 4th, guests will check in at the Auburn Marriot Opelika Hotel and Conference Center at Grand National Golf Course.

Executive chef David Bancroft of Acre will prepare a wonderful meal for guests. After dinner, attendees will be entertained with a private concert by Sol Fusion, a highly sought after band which has performed in venues all over the world. On Sunday, the first ever Hudson Family Foundation Super Bowl Golf Tournament will be held. A pamphlet about he event

76 S OUTHERN

TAT L E R

calls it “the most unique golf tournament you and your team will ever experience!” Team challenges and contests will be featured on every hole. Sponsors and guests not golfing in the tournament will be treated to a private brunch at the Marriot Grand National.

The Hudsons say these events have also allowed them to grow closer to people in the community in ways not traditionally possible: “When you can unite for a cause like this, your relationships are so much more meaningful, and it just inspires you to do more. We have many friends who we could not operate without.” Tim and Kim’s children have also grown up knowing that life is better when they can give of themselves. Life is not always as easy as it may seem.

If you would like to get involved personally with the foundation, there are many ways that you can

help. First and foremost, visit the foundation website at www.hudsonfamilyfoundation.com and find out how can help Tim and Kim give more. Volunteer opportunities are listed under the “Get Involved” tab, and you can even join an email list to be notified about upcoming opportunities. You can also donate an item from the Hudson Family Foundation wish list. Auction items are needed for the upcoming Super Bowl benefit weekend. Restaurant gift certificates, golf course, resort, and hotel certificates, art, jewelry, and sports memorabilia are all wonderful auction items. Do you shop on Amazon? Register your Amazon account with Amazon Smile (smile.amazon. com) and select the Hudson Family Foundation as your designated charity. Amazon will donate 0.5% of your eligible AmazonSmile purchase to the Hudsons’ efforts.

77 J A N UARY/ FEBRUARY

2017

We are happy to be raising our children here with people who

love others and give of themselves.

Of course, you could always organize a fundraiser for the Hudson Family Foundation. Their website offers countless ideas. Here are a few: host a bake sale, host a sports tournament, have a neighborhood car wash, offer a dog walking or washing service, have your Girl Scout or Boy Scout Troop do a fundraiser…

You can do anything. Finally, to donate directly to the foundation, call 334-707-9007 Monday through Friday between 9 a.m. and 5 p.m. You can also donate by fax or mail.

Tim and Kim would like to thank their friends supporting their foundation throughout these past nine wonderful years. “We have been able to do more because of you,” Kim said. “There is something special about Auburn. We are happy to be raising our children here with people who love others and give of themselves.”

The Hudsons encourage you to donate to other worthy organizations as well, particularly those which benefit children in

need: “Kids and families will always need us, and unfortunately there will always be someone we cannot reach. So many foundations and organizations all over the Southeast and the greater United States are doing good things, too.”

Kim said she would love to do more for more people, but she does believe there is something special about helping those close to home: “I know these people- they’re right here in town, living just a few miles away. There is something we can do immediately about local hunger, poverty, and hardship.” for more information on Hudson Family Foundation, visit: www.hudsonfamilyfoundation.com or call 334.707.9007

LOCAL FOCUS

l l W a b t ives o e k s a B f

AU Basketball

BASKETBALL WIVES

We all know the coach- the guy who came

to Auburn Basketball in 2014 and brought it back from the brink: Coach Bruce Pearl.

He rallied thousands of fans, renewing their passion for the sport in Alabama’s favorite college town. We know little about his life at home, however. As the saying goes,

“behind every great man is a great woman,” and Brandy Pearl is Bruce’s confidant and best friend.

The Auburn Basketball wives were kind enough to share with us a few of their favorite recipes. They hope you will enjoy their treats just as much as their families do.

Brandy Pearl stands with one of her favorite simple meals, Santa Fe Soup, a warm taco soup fit for

a chilly day.

Brandy Pearl

B

r andy was born in Sevierville, Tennessee. Southern born and southern bred, she is quite used to the charm of a small town like Auburn.

Brandy has a kind spirit and a gentle voicethe perfect complements to her husband’s high energy and enthusiasm. Brandy and Bruce met at a convention where Brandy was working. “To be honest, I didn’t even know he was a basketball coach,” Brandy laughed. I guess I’m not the sports fanatic everyone expects me to be!” She has certainly cultivated a love for basketball in recent years.

In her free time, Brandy enjoys painting and participating in bible studies through Church of the Highlands in Auburn. She also treasures the time she can spend with her family in Tennessee. Brandy says she is fortunate to be a member of the Auburn basketball family and that she is proud of her husband for using his coaching as a ministry: “Bruce loves his team and really uses his love of basketball to reach out to his players. I’m grateful that he keeps things in perspective.” Brandy supports her husband in any way that she can.

“Although there are sometimes sacrifices that have to be made because he has to spend some time away from home, I do my best to keep him grounded. We are also lucky to have a wonderful basketball family.”

Bruce and Brandy Pearl have been married for seven years.

Brandy Pearl’s SANTA FE SOUP Ingredients 1 lb ground beef or turkey 1 med onion chopped 1 1oz package of Ranch Style Dressing Mix 1 package of taco seasoning 1 16oz can of black beans (drained) 1 16oz can of kidney beans (undrained) 1 16oz can of pinto beans (undrained) 1 16oz can of diced tomatoes with chilies (undrained) 1 16oz can of white corn (drained) 1 cup water Directions

1. In large pot, cook meat and onions together until brown. Drain fat.

2. Stir in ranch dressing mix, taco seasoning packet and water.

3. Add the remaining canned ingredients.

4. Simmer for 2 hours.

5. Enjoy with crackers, corn chips or tortilla strips. (optional)

Carmen Person

C

armen Person is the wife of Auburn Basketball Associate Head Coach Chuck Person. The two have been happily married for twelve years. Carmen grew up in Fort Wayne, Indiana, and met Brantley, Alabama native, Chuck, fifteen years ago. Carmen fell quickly for the former Auburn great, aptly called “The Rifleman,” who is still the all-time scoring leader in Auburn history, with a record 2,311 points in 126 games.

Carmen is witty and outgoing, and she enjoys living in Auburn and taking care of her beautiful family. The couple has six children: Millicent (31), Tiffany (30), Chuck Jr. (16), Niketta (29), Raven (27), and Jason (25). Carmen and Chuck also have seven grandchildren. “I’m usually at home taking care of my grandkids, and I love it,” Carmen said. “They are everything to me.” In the rare event she has time to herself, Carmen likes taking girl trips with old friends, shopping, and traveling with Chuck. Unfortunately, because of her responsibilities at home, she doesn’t always make it to the basketball games, but she is excited to cheer on the Tigers every time she has the chance.

Carmen is thankful for the sweet friends she has made in the Auburn Basketball family, and hopes to grow her relationship with several awesome basketball wives in seasons to come.

Carmen Person’s CREAMY BROCCOLI, CHICKEN AND BACON PASTA Ingredients: 1 Tablespoon Olive Oil 1 lb chicken breast, boneless/skinless 3 cloves garlic, minced 2/3 cups heavy cream 2/3 cups milk 1 cup shredded cheese (use Parmesan, Mozzarella or 4-cheese mix) 8 oz fettuccine 2 cups cooked broccoli florets 7 strips cooked bacon Salt and Pepper Directions 1. Heat olive oil on medium-high in a large skillet.

Season chicken breast with salt and pepper. Cook chicken breast on high heat for 2 to 4 minutes in each side, until browned, then remove the skillet from the heat and keep the chicken covered to continue cooking it in its own steam until no longer pink. Remove chicken from the skillet.

2. You can use Pre-cooked chicken...cut into thin slices.

3. Add minced garlic to the skillet. Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts.

4. Cook pasta according to instructions. Drain.

5. Add cooked pasta, cooked bacon, cooked broccoli and mix everything in. Season with salt and pepper to taste. Top with sliced cooked chicken.

Carmen is all about quick and simple. Broccoli and Chicken Fettuccine can be and forgotten until dinner time.

pot

thrown in the crock

Amy chose to share a delicious and very healthy asparagus soup, a Thanksgiving tradition for her family.

Amy Adler’s ASPARAGUS SOUP

Amy Adler

A

s sistant Coach Harris Adler’s wife, Amy, is a hardworking mom who believes that quality time with her family is a gift. A native of Philadelphia, Pennsylvania, Amy met her husband online, and the couple has been married since 2013. Amy and Harris have a two-year-old son named Ryan and another arriving very soon. His name has yet to be determined!

Amy works full time from home as director of risk finance at Aramark, a food, facility, and uniform service company.

When she isn’t working, Amy loves to watch her son, Ryan, shoot hoops, especially if his dad is around! “It can be hard when Harris is away from home, but I value the time we get to spend with him more than anything. He is a great dad,” Amy smiled. Her favorite nights are when they can share a meal together and catch little Ryan up on his basketball skills.

Amy also loves to travel to Philadelphia and New Jersey to visit family and friends when possible.

Amy may never have imagined herself living in Auburn, Alabama, but she has adapted very well: “Auburn is unlike any other city in that everyone seems to be all about the school, but there is still so much more around the university. Everyone is supportive of us. It’s so special that our family gets to experience that.”

Ingredients 1 bunch of asparagus, ends trimmed, cut into 1/2 inch pieces 2 tbsp unsalted butter 1 medium sized onion, diced 3 cups chicken OR vegetable broth 1 medium sized potato, peeled and diced 1/4 tsp salt 1/4 tsp dried dill 1/8 tsp pepper 1/2 cup heavy cream (optional) Directions 1. -Melt butter on 4quart saucepan over medium heat 2. Add onion and cook 3 minutes 3. -Add asparagus and cook an additional 2 mins 4. Add broth, potatoes, salt, dill, pepper 5. Bring to boil 6. Reduce heat to medium/high and cook 10-12 mins, uncovered until potatoes are very tender 7. Remove soup from heat and purée until smooth 8. -Stir in heavy cream (optional) Note: Frozen asparagus spears work well in place of fresh To purée the soup right in the pot, use an immersion stick/blender

Kyla Dollar

K

yla Dollar hails from Altoona, Pennsylvania. She is the wife of Auburn Basketball Assistant Coach Chad Dollar. Kyla and Chad met at Eastern Kentucky University when Chad was its Associate Head Basketball coach.

At the time, Kyla’s mother was Chad’s administrative assistant. This turned out to be quite the happy coincidence! Chad and Kyla have been married for fourteen years and have three children: Aliyah, Darian, and Chloe.

Kyla is an executive assistant at World Changers Church International in College Park, Georgia and has a heart for helping others. Like other devoted members of the Auburn Basketball family, her favorite hobby is spending time with her husband and children. The Dollars vacation when they can. “Do you have a favorite destination?” we asked Kyla. “No, just anywhere where it is warm,” she replied.

As long as her family is together, Kyla is a happy camper. Naturally, Kyla enjoys taking her children to sporting events, especially when the family can watch some great Auburn basketball.

Kyla and Chad have not been members of the Auburn family for very long. Just this past summer, in fact, the Dollars moved for the seventh time in fourteen years. Kyla explained, “Moving around is something I’ve had to get used to, but each move is a new and exciting adventure. It is truly a blessing that my husband is able to carry out his passion of coaching. I’m really happy we’ve ended up in Auburn this time.” If you see Kyla or Chad around town, be sure to pass along a “War Eagle” welcome.

Kyla Dollar’s TURKEY SAUSAGE AND SPINACH QUICHE Ingredients: 1 – 9 inch refrigerated pie crust 1 – cup of milk 4 – eggs 1 – Turkey Polska Kielbasa 1 - package of shredded Colby Jack cheese 1 – 4 ounce can mushrooms, drained 1 – 10 ounce package of frozen chopped spinach, thawed and drained Season with Salt, Pepper and Garlic Directions 1. Cut the turkey sausage into bite size pieces and add to a skillet over medium heat. Cook 6-9 minutes, turning frequently.

2. Heat oven to 375°. Unroll the crust in an ungreased 9-inch glass pie dish. Prick the bottom of the crust with a fork. Bake for about 7 minutes.

3. Mix the eggs, milk, garlic, salt and pepper in a bowl; set aside.

4. Layer the turkey sausage, mushrooms, spinach and cheese in the crust-lined dish. Pour the egg mixture over top.

5. Bake 35 to 45 minutes or until knife inserted the in center comes out clean. Let it cool for about 5 minutes.

Kyla jokingly calls herself a “noncook,” but loves to whip up her turkey and spinach quiche which can be served alongside a salad for a quick and healthy weeknight dinner at the table.

family

Tonya Prewett

M

rs. Tonya Prewett is the wife of Special Assistant to Head Coach, Chad Prewett. Tonya is from Atmore, Alabama and has been married to her sweetheart for twenty-six years. The couple has three daughters: Madison (a basketball player after her father’s own heart), Mallory, and Mary Mykal.

While Chad has only been on the Auburn Basketball staff since 2014, the Prewetts have lived in Auburn for almost ten years. Chad joined the faculty at Lee-Scott Academy in 2007 as the boys’ and girls’ basketball and track coach, bringing his family of five to the plains.

Later, Tonya accepted a position as Director of Development at Lee-Scott. “It’s so different now that he doesn’t go to work with me every day. I miss him a lot, but I am proud of all that he has accomplished,” Tonya bragged. She is most thankful for her husband’s commitment to his children: “My daughter has six basketball state championship rings, and she earned every one under her father.” Today, Mallory plays rec league basketball in town and Mary Mykal plays JV and Varsity basketball at Lee-Scott Academy. She has been named Most Valuable Player of the JV State Championship for the past two years. Tonya laughed that she is raising a basketball family- most of the Prewetts’ time is spent in a gym!

Tonya may be petite in stature, but her personality is dynamic. She loves family game nights, taking photos of her girls, and reading.

Tonya is actively involved at Church of the Highlands and ministers to her community through small groups. She looks forward to an upcoming parenting group that she and Chad will lead together.

Tonya’s mother shared this recipe for banana pudding with her just after she married Chad. It has become a classic in the Prewett household.

Tonya Prewitt’s HANDMADE BANANA PUDDING Ingredients 3 bananas Eagles Brand Condensed Milk Cool Whip Instant Vanilla Pudding Vanilla Wafers

1. Combine instant pudding, condensed milk and cool whip. Layer bananas, vanilla wafers and pudding.

2. Chill and serve.

Julie VerHurst

A

uburn Basketball Video Coordinator and Director of Scouting Jordan VerHulst and his wife, Julie, have been married for almost five years. Julie hails from Memphis, Tennessee and met Jordan when he was working for University of Memphis Basketball. The couple has lived on the Plains since Coach Pearl hired Jordan in 2014. Their four-year-old daughter, Kynlee, is their greatest joy. A baby girl named Caroline is due to arrive in March.

She is destined to be an Auburn fan, no doubt.

Julie works part time at Kynlee’s school, Parkway Preschool in Auburn.

She cherishes the weekends and evenings she has with her daughter (soon to be daughters!) and husband, especially if that time together involves a trip to the beach.

In the VerHulst house, she says, much of the day is spent playing outside or playing princesses, and that is okay with her.

Julie’s favorite job is being a mommy.

Mission work is also near and dear to Julie’s heart. She feels especially connected to the people in Liberia, Africa, and even works part time for a non-profit called Treasures in Heaven which supports an orphanage there called Safe Home Children’s Orphanage.

Julie has become an avid Auburn basketball fan since her husband joined Coach Pearl’s coaching staff, and likes to take Kynlee with her as she cheers on the Tigers from the stands. She looks forward to adding another little one to the Auburn fanbase.

Julie VerHurst’s MIMI’S SPAGHETTI CASSEROLE Ingredients: 1.5 lbs ground beef 1 tsp salt Pepper to taste 2 (8 oz) cans tomato sauce 8 oz package of spaghetti 8 oz cream cheese (softened) 1.5 cups sour cream 0.5-1 cup chopped onions 1.5 tsp of each: thyme, dill, chives, oregano, marjoram Garlic powder to taste Grated cheddar cheese Directions 1. Cook spaghetti according to package and drain.

2. Meanwhile, brown ground beef with garlic and some onions.

3. Rinse and drain meat and then add salt, pepper, other spices, and tomato sauce. Simmer mixture for a few minutes.

4. Combine cream cheese, sour cream, and rest of onions and set aside.

5. Place cooked spaghetti in a 9x13 inch greased casserole dish.

6. Top with cream cheese mixture and then meat mixture.

7. Sprinkle with shredded cheddar cheese. Bake uncovered at 350 for 25-30 minutes.

Julie’s spaghetti casserole can be placed in the freezer on those nights when Jordan calls to say he’ll be home late.

It tastes just as yummy several hours later.

Yari’s Brioche French toast is just

as tasty as it sounds.

Yari chose to share her French toast because adults love this morning treat JUST MUCH AS HER CHILDREN DO. Yari Davis’ BRIOCHE FRENCH TOAST WITH CINNAMON MAPLE SYRUP

Yari Davis

Y

ari Davis is the wife of Auburn Basketball Strength Coach Damon Davis. Yari is from Rockford, Illinois, and has been Damon’s wife for thirteen years. The Davises have two children, nine-year-old Magnus and sixyear-old Nellie. Throughout her marriage, Yari has come to know and accept the lifestyle of the basketball coach, as her husband has been a part of both Auburn’s and the University of Iowa’s coaching staffs.

Yari teaches sixth grade honors math at Drake Middle School. When she isn’t at school, she is hanging out with her family and friends, or, when she is lucky, traveling home to visit relatives in Illinois. Yari likes to read for leisure and cooks a meal for her family almost every night. When asked what type of food she prefers to cook, Yari hesitates to give an answer, because she cooks almost everything! She fancies creating her own recipes and trying out new dishes. Her children don’t mind it, either.

Recently, Yari has begun coaching her daughter’s co-ed basketball team made up of nine energetic first and second graders.

Since Damon doesn’t always have the time, she figured she would jump in and help.

Of course, she is also thankful when her husband can attend practices and offer his expert advice. Yari does enjoy working out on her own time, and has an interest in strength and conditioning just like her husband.

Makes 4 servings Ingredients 1/2 cup heavy cream 1/4 cup 2% milk 1 tablespoon sugar 1 teaspoon vanilla 1/4 teaspoon salt 1 teaspoon cinnamon plus a dash 1/2 teaspoon freshly grated nutmeg 8 slices firm-textured day-old brioche bread, sliced 1 inch thick 2 tablespoons butter 1 cup maple syrup 1 cinnamon stick 1/4 cup powdered sugar Directions 1. In a medium-size bowl, beat together milk, eggs, sugar, vanilla, salt, cinnamon and nutmeg. Place bread on a rimmed baking pan. Pour egg mixture over bread and let stand for 5 minutes. Turn slices over and let stand till all egg mixture is absorbed.

2. Melt butter on large griddle. Add the slices of bread and cook till brown on one side, about 5 minutes.

Flip and cook the other side till browned. Apply a little pressure to the bread to crisp up the edges.

3. While bread cooks, place the cinnamon stick in the maple syrup and warm in a small sauce pan.

Remove cinnamon stick before serving. When the bread is done cooking, plate up each serving and sift powdered sugar over top. Serve with the warm cinnamon maple syrup and butter.

Nancy Pearson

N

ancy Pearson is the wife of Auburn Basketball Athletic Trainer Clark Pearson. The couple first met when they were twelve years old and living in Franklin, Kentucky. These young lovebirds had a keen eye for one another from then on out, eventually getting married in their adulthood and creating a family of their own. Nancy and Clark have two children: Bradley who is eleven, and Kate who is eight. The Pearsons have now been married for 14 wonderful years.

Nancy has a talent for interior design and channels that flair as a realtor for Weichert Realtors- Porter Properties in Auburn. She is quick to say that she absolutely loves her job and considers it a “calling.” When not showing those new to Auburn their dream homes, Nancy can likely be found watching her son play basketball or her daughter compete in gymnastics. Nancy finds it important to stay involved at her family’s church, First Baptist Opelika, as well.

Nancy does appreciate the chance to visit family in Kentucky from time to time, but to her, there is nothing better than showing loved ones the place she calls home right here in Auburn. Nancy says she is pretty lucky in that she got to grow up and marry her very first crush, and even luckier that he grew up to be an Auburn man!

Nancy Pearson’s CHICKEN POT PIE Ingredients: 1 cup onion--chopped 1 cup celery--chopped 1 cup carrots--chopped 1/3 cup margarine--melted 1/2 cup flour 2 cups chicken broth 1 cup half-and-half 1 tsp. salt 1/4 tsp. pepper 4 cups cooked chicken--chopped or diced Directions 1. Saute onion, celery, carrots in margarine for 10 minutes.

2. Add 1/2 cup flour to mixture gradually and cook for 1 minute.

3. -Combine broth and half-and-half and stir into vegetables.

4. Add salt and pepper and stir until thick and bubbly.

5. -Stir in chicken.

6. Pour mixture into 2-quart shallow casserole dish.

7. Top with pastry (recipe below).

8. Cut slits in top of pastry.

9. Bake at 400 degrees for 40 minutes.

NOTE: Can be frozen before baking

Nancy’s chicken pot pie is a family favorite because it is a SOUTHERN CLASSIC and can be prepared in just one dish, or several dishes when the Pearsons are on the go.

These eight vibrant Auburn women stand firmly behind their

husbands, even when they are missing them a little too much. They are a sort of built in support system for the men they love. Win or lose, these ladies will be waiting at home with a warm meal and a warmer hug. For Brandy, Carmen, Amy, Kyla, Tonya, Julie, Yari, and Nancy, daily sacrifices are a reality, but they assure us the adjustments are worth it. Sometimes their husbands’ schedules dictate that they will not be home for dinner. Sometimes they do not get home until very late at night, or cannot take a family vacation because of their commitments to the team. Still, because these women believe in the Auburn family, they stand behind them 100%.

Yari spoke up to say that she couldn’t imagine her husband in any other position: “It’s like he was made

for it, and he is doing what he is meant to do. And once you find a rhythm and get used to the unusual schedule, you start to feel a little less pressured. We’ve all learned to adapt.” Her friends agreed, and even shared that being a part of the Auburn Basketball family has helped them to grow personally. The ladies also say they are thankful for the extraordinary leadership that Coach Pearl provides. “He has an amazing family first mentality, and that means so much to us all,” Tonya said. “If there is a school play or a game or any special occasion our husbands want to attend with their families, Coach Pearl is great about making sure they leave in time to do that.”

Finally, Brandy added that she values her friendship with Carmen, Amy, Kyla, Tonya, Julie, Yari, and Nancy more than they know:

It can get lonely when you’re a coach’s wife, and the public

understand

that. There are so many doesn’t always pressures associated with the job that people don’t consider, and

it really helps when you have a group of friends you can identify with. It is

SPECIAL to feel their support when it seems that everything is falling on you. Bruce and I have also been

so

blessed by these women and their husbands who

believe in the

importance of family just as we do.”

CULINARY CORNER

CHEF JONATHAN WALKER

FATHER AND SAUCE BOSS

Jonathan Walker

Y

ou would know it if you tasted his pimiento cheese, creamy as can be and packed with sharp cheddars and house-roasted peppers.

You would also appreciate his all-whitemeat peppered chicken salad (it rivals your mother’s, we promise) and made-fromscratch sweet potato biscuits. Jonathan makes absolutely everything from scratch,

and tries to source local ingredients when he can. On the day we met with him he had just gathered a box full of hydroponically grown greens from a friend’s greenhouses.

Ms. Lisa Ditchkoff, owner at The Bottling Plant Event Center, brought Jonathan on board in early October of last year, his arrival coinciding with her largescale rebranding of the venue. Lisa was

92 S OUTHERN

Chef Jonathan Walker of The Bottling Plant Event Center in Opelika is a dynamic personality.

While Jonathan’s identity does not rely solely on a passion for making his own kind of art in the kitchen (he is first and most proudly a father, brother, and son), it certainly seems to be a big part of his purpose.

TAT L E R

d o of fun &

looking for someone who could bring new life to her business- someone who could pay homage to the rich history of the building through his culinary talent while also providing unique offerings to patrons who might have trouble finding an event-appropriate menu at other venues. Recently, The Bottling Plant has found its roots again. Lisa partnered with The CocaCola Company last November, and really needed a chef who could rise to the occasion. Jonathan and Lisa are excited about working together to bring great food to the table as they play host to weddings, conferences, trade shows, small scale concerts, showers, office parties, and other events.

Jonathan Walker’s story starts in Athens, Georgia, where he was born on Labor Day in 1984. His parents and grandparents showed him that there was more to cooking than following a recipe- it was a way to come together and celebrate the south by putting their own creative spin on traditional Georgia cuisine, smoked meats, and yummy desserts. As a teenager, Jonathan began working in kitchens and with special events as early as age 15. Jonathan lived in Athens until he

was twenty-seven, not one year wasted on food that was not soulful and good. “Athens has a unique food culture,” he said. The town has a rich food and music culture, and Jonathan had the pleasure of being on staff at a few of the greats, like the Taco Stand, The Globe, Mean Bean, Foodworks, and Marti’s at Midday to list a few. He was Sous Chef at tapas and wine bar Flight and lead line cook at The Foundry, a boutique hotel and music venue downtown. Chef Ivey Hughes, Chef de Cuisine at The Foundry and Executive Chef at Flight, was an impactful mentor. Jonathan later moved to Auburn, where he was an Executive Chef for four years at Tiger Catering (Auburn University).

He learned a lot about the restaurant and catering industry while serving at the university, as his position as administrative as it was hands on in the kitchen. “I did a lot of food production planning and forecasting, as well as inventories and menu costing. When producing such volume, these things can quickly make or break the business.” Jonathan attributes much of his professional development as a chef to his time at Tiger Catering. Auburn University’s Senior Exective Chef,

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Emil Topel, has been and will continue to be a role model and mentor for Jonathan, he said: “I think working with Chef Emil helped me to become a better chef in many ways. I know that I will use much of what he taught me at the Bottling Plant.

Really though, throughout my entire career, I have been very lucky to work for some great chefs. I’ve been a sponge in the kitchen, absorbing the knowledge I can along the way. The fact that I grew up in a home where something was always cooking is another major reason I have been able to cultivate my skill. I draw from that all the time.”

Jonathan did not start out with sights set on being a chef, however. He attended The University of North Georgia and got a degree in business administration, then went on to study water and soil resources at The University of Georgia. “I think I did that because I felt like I had to, and it was not what I meant to do,” he explained. “At that point in my life I was finding out that I loved to entertain people- to take care of people and make them happy.” Jonathan seems to be a high energy kind of guy, and we can assure you he is on top of his game behind the scenes and in the kitchen, but he does a bit of rocking and rolling outside the cookhouse as well. He is a connoisseur of good music, a singer, and a guitarist. So, naturally, the water and

soil resource major joined a band and hit the road. He enjoyed those years performing locally and traveling the Southeast with bands The Jack Crevelle, The XG1, and 3 Foot Swagger. Perhaps that is what opened his eyes to the hospitality industry, Perhaps that is what opened his eyes to the hospitality industry, he surmises:

Good music, , & HAPPY PEOPLE KIND OF GO

good food

HAND-IN-HAND.It seemed that as Jonathan traveled around, playing guitar and singing, he encountered what he considered to be better food than one could find anywhere else in the United States, right here in the southeast. “I loved the familiarity of comfort food, and I still do.” Jonathan sings when he cooks- it is just that much fun for him.

“I feel like I’m still getting to rock n’ roll- just not in the traditional way,” he laughed. He sometimes plays guitar and sings for guests at the Event Center.

In fact, he recently entertained guests at a Bottling Plant Event Center Cocktail Party, which served primarily to introduce the public to his culinary

e v a h u oy adapt o t

brilliance. “Cooking and performing give me the same satisfaction, and I’m fortunate enough to be able to do both” he said. Lisa is thankful for Jonathan’s upbeat personality and positive attitude. “He is a God send,” she smiled.

Still, Jonathan sure does do a great job at good old southern comfort food. He is also a “sauce boss” of sorts (although he made us swear we would not use such a cliché). He has created too many delicious sauces and marinades to count over the years.

Jonathan told us, “food is so much about presentation.

You have to dress your food appropriately and everything has to come together in a meaningful way. I really enjoy the visual side of cooking and entertaining.” Lisa laughed, “you should see his trays of fruit and cheese and meats.” As it turns out, Jonathan can assemble quite the artful Charcuterie board. “I think I’m pretty good with a knife,” he laughed. Jonathan is not a traditionalist in any sense of the word, and he is still defining the chef he is to become.

At the introductory Cocktail Party in November, guests enjoyed a menu like no other- we are sorry we missed it. Jonathan whipped up a menu that went above and beyond in proving his excellent reputation.

There were Alabama blue crab cakes, pimiento cheese wontons with red pepper jelly, Coca-Cola braised beef short rib vol au vents, Joojeh Kebabs, Coca-Cola barbecue pork sliders, seared ahi tuna canapé, chipotle pumpkin hummus, Alabama goat cheese stuffed mushrooms, and gulf shrimp and grit fritters. Are you hungry yet? Jonathan is also praised for his praline chicken, crawfish etouffee, and seafood gumbo. We asked him if he could define his style. He thought for a moment.

“So, to whom do you owe your success?” we asked this issue’s feature chef. Without hesitation, Jonathan exclaimed that it is his eleven-month-old daughter, Reagan, who keeps him going. “She has changed my life forever,” he beamed. It is clear that Jonathan’s first love is his family. He showed us several pictures of sweet Reagan. Take our word for it, the resemblance is crystal clear. Perhaps she, too, will be an up-andcoming East Alabama chef in twenty years or so.

“Well,” he laughed, “I have said in the past that I like to serve elevated comfort food here at the bottling plant, but honestly I don’t want to limit myself to one ‘type’ of cuisine. My personal belief is that it is better to be versatile. Cooking great food is about refining what you have learned and drawing from experiences in the past to give people an awesome meal together.

In doing large scale banquets, it can be challenging to prepare food that everyone will enjoy without it being boring. I try not to stick with one ‘genre.’ It’s just like being on the stage singing and playing guitar- you can’t force feed the same things over and over to your audience. You have to adapt.”

Jonathan’s brother, David, works alongside him at The Bottling Plant. Jonathan is thankful for the time they are able to spend together: “David’s experience working as a chef and pastry chef in Austin, TX and elsewhere has been crucial to getting the kitchen here up and running.” Jonathan said many times over that he has been richly blessed in 2016. He recently purchased a new home in Auburn and is eager to start

MY PERSONAL BELIEF IS THAT IT IS

better to be versatile

.

IT’S JUST LIKE BEING ON THE STAGE SINGING AND PLAYING GUITARYOU CAN’T FORCE FEED THE SAME THINGS OVER AND OVER TO YOUR AUDIENCE.

YOU HAVE TO ADAPT. 96 S OUTHERN

TAT L E R

a fresh new year at the Bottling Plant.

Jonathan and Lisa would like to extend an invitation to the East Alabama community to drop in at the Bottling Plant for a visit during regular business hours, 8 a.m. to 4 p.m. Monday through Friday. Visitors may also inquire about reserving the Bottling Plant Event Center for weddings and other events, or they may request to sample a few of Chef Jonathan’s delicious delicacies.

Wine Down Wednesdays take place each Wednesday from 5-8 p.m. The public can purchase half-price wines and take advantage of happy hour pricing on all other drinks. Jonathan has been known to play music by the bar and offer special menu samplings on Wednesday nights as well. On January 28th, The Bottling Plant will host an event called “Rhythm and Brews,” a night of music, beer (fifteen to twenty breweries will be in attendance), and Coca-Cola barbecue sandwiches. Local band Blackberry Possum and The Randall Bramblett Band (Athens, Ga.) will entertain.

for more information on Chef JohnathanWalker or Bottling Event Center, visit: www.bottlingplanteventcenter.com or call: 334.705.5466

WINE

PISONI VINEYARDS

Pisoni V

INEYARDS

We say “wine country”- you think of the great state of “California. There is one region of California, however, that is home to some of the loveliest grapes. Its coolweather climate and closeness to the Monterey Bay in the Central Coast of California create perfect conditions for growing such varieties as Pinot Noir, Chardonnay, and the treasured Syrah. This is the Santa Lucia Highlands.

Overlooking the Salinas Valley is the majestic Santa Lucia Highlands Appellation, home to the Pisoni family’s 40-acre vineyard. The Pisonis have been called the “masters” of the appellation- the keepers of its grandeur. An admiration for the noble grape runs deep in the family’s blood, and it is likely that they will go on cultivating and harvesting in the hearty soils of the Santa Lucia Highlands as long as the world continues its love affair with great wine. Mark Pisoni, son of the dynamic Gary Pisoni, mastermind of Pisoni Vineyards, shared a bit about his family’s passion for wine-making.

Jane and Eddie Pisoni began grazing horses and cattle and growing vegetables in the Salinas valley shortly after World War II. “It was originally broccoli, cauliflower, asparagus, celery, lettuce, and sugar beets,” Mark said. “vegetables that could grow in the cooler climate. When my dad (Gary) approached my grandfather with the idea that they grow grapes, he wasn’t so wild about it.” Gary believed in the potential of the Appellation for grape-growing, but his idea was unprecedented. In 1982, he became a pioneer in establishing the Pisoni vineyard in the mountains of the Santa Lucia Highlands.

At the time, no irrigation system even existed there, so Gary drove a water truck up the mountain each day to irrigate his young vines.

He drilled six wells before he finally hit water.

The grapes that resulted from his efforts were more than ideal for creating some of the world’s most complex and aromatic wines, and Gary’s dream quite literally bore fruit.

Pisoni vineyards has always been a smallscale production, and the family has kept on growing vegetables in the valley throughout the years. Mark oversees the farming for the family and spends his days with the vegetables on the valley floor and the winegrapes in the mountains. Mark’s brother, Jeff, is the master wine maker. Gary is the energetic and enthusiastic visionary who ensures the family stays focused on producing high quality wines.

Pisoni grapes are hand harvested in the cool nights, and the special care of all is required to ensure their delivery unscathed to the winery.

No detail is left untended. The Pisonis are forever watching, smelling, and tasting. The wines are aged in French oak barrels, and every bottle is expertly crafted to please the palate of the sommelier and to complement good food.

Mark smiled, “it’s quite the lifestyle. Our family is always together, and we are outdoors every day. We walk around in our gorgeous vegetable fields in the valley floor and then spend time in the mountains with the grapes.

We are surrounded by some pretty impressive scenery.” Mark noted that the Pisoni family’s field of work has brought them closer to nature and to the seasons, but also closer to each other.

Mark and his wife, Quinn, have two children. Little Davis and Avery Ann enjoy “playing” in the dirt just as their father and his father does. The kids help out every year in the family garden where sweet corn, beets, string beans, strawberries, and sugar snap peas thrive. . Mark’s 91-year-old grandmother was formerly the family accountant.

Mark’s mother, Rosann, has now taken over the job. The family also employs a staff of about twenty-five individuals who tend the vegetables and grapes each day. Mark appreciates the fact that the Pisonis have kept their operation small: “We are literally on the ranch working every day. It’s taught us all a lot, and we realize there’s always something else to do.

We are able to concentrate our focus on improving things. I’d honestly rather make the same amount of wine better than to grow our company and make more wine. It’s all about quality.”

It’s quite the lifestyle. Our family is always together, and we are outdoors every day. We walk around in our

gorgeous vegetable fields and on the Appellation in our grapes, and we are surrounded by some

Mark also talked about the evolution of farming in recent years: “Farming is now becoming more popular. People realize the importance of being closer to earth and knowing where their food actually comes from.”

Mark said he doesn’t intend to get away from personal connections, either. While Pisoni Vineyards does not have a hospitality team, and while it does not normally take visitors, the Pisonis do love to share their hearts’ with others. “My dad has been called crazy and unconventional,” Mark laughed. “He’s instilled in us his love for wine and for his home, and we want to keep that passion alive.” Gary was recently invited to speak to a crowd of more than 1,000 connoisseurs of wine at a Wine Spectator event in New York. He is a guy who truly loves sharing his craft with people.

Auburnites may not realize that their own community has a very real connection with the Pisoni family. Each year, the Auburn University Hotel and Restaurant Management program takes a group of students to California to visit several high end wineries and resorts. It is a unique opportunity for those students to get to know some leaders in the industry. One of the group’s favorite stops is at

scenery.

Pisoni Vineyards. Mark complimented the program, and said he looks forward to the Auburn students’ annual visit: “Pisoni has been building relationships with the Auburn University hotel school students for over ten years. We always look forward to connecting with them on their annual trip out to California. The program is an amazing opportunity for the students, who always impress us with their professionalism and eagerness.

We are able to help the students gain insight on the premium California wine industry, our family business and answer questions. I always leave our gathering feeling rejuvenated about the future of our industry, and the students gain knowledge that they can take with them in their careers. It is a partnership the Pisoni family is proud of, and we look forward to next year. War Eagle!”

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TAT L E R

Mark is encouraged and excited when he speaks to young people who respect and appreciate his industry.

Auburn’s annual trip is a one-week California tour, but the Pisonis only see the students for a half day. Marks says they’re conscious to pack in as much information as possible while still allowing students to soak in the rich natural beauty around them on the Appellation.

The majority of grapes harvested from Pisoni Vineyards are bottled and sold by the Pisoni family.

A small amount of grapes are sold to other premium California wineries. These wineries are long- time friends of the Pisoni family and share the Pisonis commitment to making the best Pinot Noir possible..

About 500-800 cases of Pisoni Estate Pinot Noir are released each year, many of them spoken for prior to that release. That bold, colorful Pinot Noir is the only wine sold under the Pisoni name. The family’s commitment to classical wine-making, inspired by the Burgundian style, separates Pisoni Vineyards from the rest. That and the fact that Gary took the leap and grew his grapes in the mountains.

Pisoni has a sister label, Lucia, which produces wines with grapes harvested from two vineyards owned and farmed by the Pisonis and their partner, Gary Franscioni. These vineyards are planted in the heart of the Santa Lucia Highlands and are called the Soberanes Vineyard and Garys’ Vineyard (appropriately named after the two Garys). The sites are foggy, windy, and have very poor soils which make them perfectly suited for growing cool climate wine grapes like Pinot Noir, Chardonnay, & Syrah. Winemaker Jeff makes the Lucia Wines with the same quality standards of the Pisoni Estate Pinot Noir.

When Mark rises early each day to walk through his family’s ranch, he is greeted by dense fog that the sun eventually burns off to reveal the Pisoni crop. He cannot help but feel an overwhelming sense of pride.

We asked Mark whether his children will carry on the Pisoni tradition. Like any great father, he said he’d like simply for his children to be happy- to do what they enjoy. He did say, however, that Davis and Avery Ann love digging their hands deeply into the dirt and helping Daddy finish a day’s work. We hope this pair will keep the Pisoni legacy alive.

Pisoni Vineyards is a bit more than a hop, skip, and a jump from Alabama, but that does not mean that getting your hands on a bottle of Pinot Noir ,Chardonnay, or Syrah from the Pisoni family is impossible. Pisoni releases its wines three times throughout the year, but they do sell out quickly. Pisoni recommends that you join their mailing list to receive timely information about wine releases. You may also be alerted to select or limited bottlings and Pisoni Vineyards events.

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SOUTHERN

TAT L E R

FEATURE 104 _________________________ PAT GIDDENS

FEATURE PAT GIDDENS

J&M Bookstore is a long-standing Auburn family tradition.

Since 1953 it has been a shining light in the downtown district. It is the classic, the fan-base, and the one-stop souvenir shop. The letters J&M, for Johnston and Malone, are oversized and hang over a fittingly orange and navy awning. WAR EAGLE in painted in block letters on a white brick wall right next to the bookstore, an iconic tribute to the tigers and their battle cry. J&M Books is that place the tourist has to visit while he sips on a Toomer’s Drugstore Lemonade, or after he’s taken a leisurely stroll through Samford Park to the holy ground that is Toomer’s Corner. Countless students have entered through J&M’s glass double doors, equipped with a list of textbooks they must purchase, unprepared and nervous about a new semester, but put at ease by the Auburn spirit alive within the store. And for the past fifty-two (and one half) years, those students have been warmly welcomed into J&M by one of the most special of Auburn women, Ms. Pat Giddens. Pat retired in January, but J&M will always hold a place in her heart.

Ms. Pat was born and raised in Decatur, Georgia. Her uncle, Mr. Bill Beckwith, was going through a difficult time after the death of his wife in the summer of 1965 when he asked Pat to move to Auburn temporarily to help care for his young children, Joe and Bill. Pat was only sixteen at the time, and she planned to stay in Auburn for around six weeks or so. Her Uncle Bill worked at the Auburn University ticket office and thought Pat might like to work a few hours a week to earn a bit of spending money, so she traveled with him to campus one morning to offer her assistance. Pat’s first day at the office went well enough; it seemed to be a decent part-time gig, but as it turned out, family members were not permitted to work together on campus, so she was asked not to report to work the next day. Luckily, Uncle Bill had a close friend in town, Mr. George Johnston, owner of J&M Bookstore downtown on College Street. A phone call was made and pat was hired. Doing what? She didn’t know. Pat laughed as she remembered her first day on the job: “My uncle drove me up to the front door and stopped the car, but he didn’t turn it off. He said to go on in and ask for George. I said, ‘aren’t you gonna go

inside with me?’ Uncle Bill told me, ‘no, just go on in talk to George. He’ll tell you what to do.’ I was scared to death, and I didn’t know anybody, but I walked inside and they just put me to work. I couldn’t believe he just dropped me off !”

Pat’s first task at the bookstore was to pull old invoices and paperwork so that inventory could be returned to the book companies. “I’m not sure that was a job they really needed someone for at the time- I think George just gave me something to do!” she said. Six weeks came and went at J&M, and she began to feel more confident in her part-time position. Pat began looking forward to reporting to work each day and befriended many of her co-workers. “George’s wife, Dorry Ann sort of took me in,” Pat smiled.

“TRUE

She was a

AUBURN WOMAN who

was good in so many ways. She taught me how to treat our customers with RESPECT and how FAIR AND to be HONEST.

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TAT L E R

“

M

s. Pat greeted me as I stood browsing in the textbook section, then asked me to follow her into J&M’s back office.

She pulled up a chair and we spoke like old friends. I instantly felt at home. It was obvious to me why she is such an admired member of our community. Pat’s spirit is gentle, her voice soft, and her personality so pleasant. I now know why J&M Books is so sad to see her go! I asked her how retirement felt, but I am not sure she knew how to answer. She says she is a lady who is used to a routine. “Everybody asks me, ‘whatcha gonna do now?’ she giggled. “And I always say I’m not sure! I haven’t gotten used to it yet.”

“AUBURN GEAR ISN’T OFFICIAL AUBURN GEAR UNLESS IT’S PURCHASED AT J&M.”

“

“

I have had many customers tell me over the years that

That made me laugh a little, but it was so true.

To this day I think of her whenever I’m talking with a customer. She always provided great service and expected J&M employees to behave no differently. I was learning from Dorry Ann from the very beginning.”

Pat fell quickly in love with J&M, George, Dorry Ann, and the rest of the Johnston family, and decided to stay a little longer. “I’d stay a few weeks more and the time would come when I had planned to leave, and every time, I’d decide not to.

George called my uncle a few times to ask, ‘can Pat stay just a little bit longer?’”

And so it happened that Pat became a permanent fixture at J&M Bookstore.

She learned all the ropes and made it her mission to put forth her best effort every day. Pat preferred never to be behind the scenes and asked to work on the floor where the customers were. “The bills had to be paid, but I can honestly say that

Pat made Auburn her home and pursued a degree in business while working at the store. She was also a member of Alpha Delta Pi sorority.

“George would have me leave for class, then I’d run right back over to work,” she said. Pat was fortunate enough to be able to live with her Uncle Bill and his children in Auburn as a young woman until she started a family of her own. Pat says she was blessed to have been invited into their home and was equally as blessed by the Johnston family’s kindness. She told us, “I babysat George and Dorry Ann’s children, Trey, Skip, and Dixie, and I attended every event they were a part of that I could. I can’t tell you how many times I sat at the ballpark to watch them play. I watched those boys grow up. That also afforded me the opportunity to meet so many Auburn men and women that I might not otherwise have come in contact with. Those are some of my favorite memories.”

Pat’s children, Casey, Katie, and Ginger grew up with a few extra siblings thanks to the Johnston family.

Pat says her son and daughters now bring their own families to an annual Easter celebration on Skip’s farm.

Dorry Ann hosted her wedding reception. “The J&M family sort of adopted me as their own. I don’t think the average person can say that about the people they work for. I’m going to miss seeing them every day.” Pat got a little teary-eyed, but during our time together, Skip popped his head into the office just to say what a lovely lady Ms. Pat is. I have a feeling Trey, Skip, and the rest of the J&M family will be thrilled to have her visit the store any time she chooses I asked Pat to talk about some of her favorite memories at 115 South College Street. She had no shortage of stories to share. She recalled going to market with the Johnstons “too many times to count” and to Camex, a market exclusively for retailers carrying college merchandise. She told us that helping the store stock on up War Eagle paraphernalia really cultivated

her Auburn spirit: “I have had many customers tell me over the years that Auburn gear isn’t official Auburn gear unless it’s purchased at J&M. That made me laugh a little, but it was so true. There is a magical quality to visiting J&M on game day, especially. It’s so crowded and exciting.

People just have to stop in. Some tell me it smells the same as it did forty years ago. That’s what makes it special.”

One of pat’s favorite regular customers came in on every Friday prior to home game days.

“He’d walk through the store a few times each Friday afternoon,” she smiled. “Then he’d touch the freshly printed programs, but he wouldn’t buy one just yet. He’d always come in on Saturday morning and buy a program and whatever else he wanted. I loved seeing him come back each year.”

Many of Auburn’s great athletes have patronized J&M books throughout the years, but Pat says all of her customers were just as special to her as were these men and women. She is friends with former Auburn kicker Cody Parkey’s mother, Kelly. “To be honest, at the time, I didn’t even know Kelly was Cody’s mom. She was just a parent I got to know in the store. We still keep in touch today. She is a wonderful friend.”

According to Pat, the best time to work at J&M was when it was buzzing with people: “I craved the chaos! During book rush, I’d see a line all the way to the back of the store, and I would get so excited! I loved those students so much. Spending time with them gave me a chance to comfort those that were worried or not yet used to being far away from home.”

At a recent party held to celebrate Pat’s retirement, her son told attendees he was more than familiar with

“

I CRAVED THE CHAOS

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!

“

I would have done what I did at J&M all those years for free had they asked me to. I loved working because I served good people.”

“

two small words when he was a child: BOOK RUSH! Pat’s kids were used to their mother’s busy schedule as each semester opened, and they knew it was one of their mother’s favorite times of year!

I want to tailgate and go to

“So, what will you miss the most?” I asked my new friend. She got out a tissue and shared the sweetest of sentiments.

In 2015, Ms. Pat received the Spirit of Auburn Award from the Chamber of Commerce. She says it caught her by surprise, but I cannot think of anyone more deserving. I can only imagine the impact she had on the lives of the young men and women she mentored here in town for more than half a century. I am thankful her kindness did not go unnoticed.

For Pat, leaving J&M Books was never an option she considered. In fact, she says it just sort of happened.

One day she looked up and six weeks had turned into more than fifty-two years. Fifty-two classes of incoming freshman have wandered into J&M to meet Ms. Pat. Many of those college students brought their families back to hug her when their own children enrolled at Auburn University. Pat experienced the loss of the Toomer’s oak trees and the rebirth of tradition as new oaks were planted two years ago. In fact, she watched their re-planting from just across the street.

She has witnessed Auburn’s explosive growth as it has evolved from a sparsely populated town with only a few family-owned businesses to one of Alabama’s top ten fastest growing municipalities. Pat knows Auburn well.

“

“Honestly, the best part about being here for fiftytwo and a half years has been getting to spend time with so many wonderful young people. I have both worked alongside them and served them as customers here in the store. Some of them just needed someone to talk to.

I can remember standing there talking to new students and their parents coming to Auburn from Texas or California or some other far away place. I’d give them my phone number so that they could call me if they needed to go to the doctor’s office, had car trouble, or needed a friend to get a manicure with. I think some people thought I was crazy but I just wanted to love on those kids.”

FOOTBALL GAMES! It seems as though she has been in the center of it all for her entire life. “I wasn’t born here,” she said. “But it sure feels like it. This is my home.”

As for what she will do in her retirement, Pat plans on taking in all that there is to do in what she calls the best city in the world: Auburn, Alabama. “I worked almost every weekday for more than fifty years. There are things I haven’t had the time to do around here. I want to tailgate and go to football games!” Pat is already very involved at her home church, Auburn United Methodist, and plans on investing even more time in the children she ministers there. She teaches a children’s Sunday school class and calls those little Auburnites a gift. Pat also makes hospital visits to members of the community who are ill. She looks forward to devoting more time to that ministry as well. She’ll enjoy the company of the women in her gardening club, book club, and P.E.O. group. Best of all, she plans on seeing her grandchildren more regularly. We secretly suspect that she’ll make a special effort to drop in on her family at J&M Books as well. “The day had to come when I would retire. I couldn’t go on working forever, but I think if they came to me tomorrow and said they really needed me back full time I’d do it in an instant. I’ll be here to help if they ever need me,” she laughed.

Pat has served the Auburn community with grace and integrity, and has encouraged others to do the same in their own endeavors. Pat has touched others with her kindness and sweet spirit and will continue to do so in her retirement. We asked her if she would like to leave our readers with a few words.

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“

I’d like to thank MY J&M FAMILY for giving me a platform to reach my community. And I’d like to let everyone know how kind the Auburn community has been to me over the years.

I think if I could live anywhere in the entire world, I’D STILL CHOOSE AUBURN, and that’s saying a lot.

“

WAR EAGLE!

FASHION Studio 3:19

FASHION STUDIO 3:19

FASHION STUDIO 3:19

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ELEMENT BARTESIAN: HOME COCKTAIL

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ELEMENT CERAMIC FRENCH

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The French press is a coffeemaker with a cylindrical carafe inside of it. The coffeemaker’s plunger is used to push the ground beans to the bottom after the coffee has been brewed, creating one very fresh cup of coffee. Yield Design Co. has a ceramic French press with a matte exterior, glossy interior, and copper accents. The ceramic insulates the walls of the carafe, maintaining a constant temperature throughout brewing. With its rare craftsmanship, this coffee pot will not only function as a coffeemaker but as a beautiful dÊcor piece in your kitchen. Its retail cost is $150. This French press was designed in San Francisco and made in partnership with a Fair Trade ceramics house in Vietnam. for more information on Ceramic French Press, visit: www.yielddesign.co

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IN THE WORK

LATEST ISSUE

A new start at Southern Tatler means newer and better online content and to prove our point, we provide all of our past issues, and behind the scenes of each of our past cover feature.

Coming soon, Southern Tatler Dining will be the new dining guide for local citizens, as well as those visiting, the East Alabama area.

STAY UPDATED

Southern Tatler will constant update our online visage section. Bringing you the latest parties pictures around town

>>MORE ONLINE SOUTHERNTATLER.COM -Online Version of Southern Tatler -Weekly Pictures of Local Events -Newest Business Additions to Local Area & MORE

128 S O U T H E R N TAT L E R

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AO16

TRAVEL ALBERTA CANANDA

A WINTER IN

ALBERTA CANADA

S

huffle through the Christmas cards you received last month and pick out the most picturesque of the bunch. That shining, glittery, perfect greeting card might just show a snowy nirvana, a scene with stark white peaks and a luminous blue sky framed by cotton clouds. Chances are good that mountain range might meet the azure waters of a vast lake whose surface is so still it may as well be glass. As you gaze upon your favorite holiday card, you will undoubtedly imagine your own two feet sinking heavy into the snow-smothered ground. Now, consider the fact that there is actually a place- just north of our fifty states- where the crisp winter can be enjoyed near such mountains as these and beside a true-blue lake far more grand than one can appreciate on a piece of heavy cardstock. This dreamlike winter retreat is Canada’s breathtakingly beautiful western province of Alberta.

From its unmatched skiing opportunities to its pride, the majestic lake Louise, Alberta is an uncommon gem.

Lake Louise - Banff National Park

P

eople have inhabited the area that is now known as Alberta for thousands of years, with various nomadic Indian groups being the first of these dwellers. As European explorers first stumbled upon the region in the mid 1700s, the fur trade was expanding rapidly across North America, and companies began putting up trading posts in the latter part of the century, near Alberta’s Athabasca, North Saskatchewan, and Peace Rivers. This encouraged settlement in northern Alberta and meant that the Hudson’s Bay Company held the reigns in this area by the mid 1800s. Settlement in southern Alberta kicked off after 1870.

A ranching economy resulted, as Indian tribes were obliterated by European diseases and the disappearance of their lifeblood- the buffalo. Robust campaigns brought settlers from Europe, the United States, and Europe to Alberta as the economic climate was transformed by the Dominion Lands Act of 1872 and the building of the Canadian Pacific Railway, as well as the development of diseaseresistant varieties of wheat. By the turn of the twentieth century, more than 70,000 were living in Alberta. In ten years, this number grew to be almost 400,000.

Alberta was made an official province in 1905. A distribution center called Edmonton became its capital and came to was quickly populated, as was Calgary, where an oil and gas boom in Turner Valley made the Canadian town the largest producer of oil and gas for the British Empire. Railways more than dotted

the province within a short period of time, providing for healthy agricultural progress and priming Alberta’s market for its coal mining industry. With World War I came more population growth and a slowed economy. Alberta took another blow in the 1930s as depression and draught took hold, but post-World War II encounters with oil and natural gas revived the economy, as did the construction of the long awaited Alaska Highway. The construction and manufacturing sectors boomed as the twentieth century came to a close, and Alberta became quite the attractive destination for migrating Canadians, especially in recent years. This metropolitan, industrialized province is still a leader in oil production and faces further growth and prosperity in the years to come.

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With knowledge of Alberta’s rich history as our backdrop, we can now dive into the natural grandeur that is its unique to the province. It goes without saying that this is one of the world’s premier winter destinations. I dare say the people of Alberta

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Calgary Province

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Winter - Lake Louise

Medicine Lake - Banff National Park

are proud of their winters. Yes, they are cold, they are dry, and they can be quite harsh, but these conditions, which may be deemed unpleasant anywhere else, are what wintertide dreams are made of. It is the peak of ski season.

Awe-inspiring mountains rise up and welcome thousands of tourists this time of year. Dog-sledders and snow tubers frequent the slopes as well. While the ground is almost always covered in snow, blizzards and storms are uncommon, and it is almost always delightfully sunny.

There are no overcast skies to rain on the vacationer’s parade, my friends- just Vitamin D and sweeping views. The air

is a lot dryer, too, so your mother should not worry that you will get wet in the frigid temperatures and acquire a nasty case of Pneumonia. Residents in Alberta’s capital city of Edmonton want everyone to know that it is not so bad living in a cold climate, so they host a season-long festival of sorts, solidifying what they call the “WinterCity” identity. Festivals and events in Edmonton during this time of year are varied and many. You might participate in the Ice on Whyte Festival, where ice carvings abound and one of the world’s largest ice slides awaits children at heart. Expertly carved Ice Castles are part of an acre-sized wonderland in Edmonton’s Hawrelak Park. You may attend the Ford World Men’s Curling Championships, a Festival of Trees, or the Luminaria, a winter light show at the Devonian Botanic Garden. A cross-country skiing competition is hosted at the annual Canadian Birkebeiner Ski Festival. In summary, Alberta is perhaps the most awesome province in Canada during these enchanted Winter months.

And then there is Banff National Park.

Ahh, Banff, I carry your heart with me.

I would argue that it is Canada’s most magnificent natural wonder. Pristine backcountry and indescribably beautiful wilderness surrounds the world-famous Canadian Rockies in this 2,564 square mile park of valleys, glaciers, mountains, meadows, rivers, forests, and streams.

A diverse terrain paves the way for adventure and discovery, and a rich heritage draw the luckiest of pleasureseekers. Banff National Park is home to several hot springs, their waters promising Mother Earth’s rejuvenation.

As rain and snow snuck through the tiny passageways and crevices in sedimentary rock layers below the springs several hundred years ago, this precipitation grew hotter and hotter, drinking up Earth’s mighty minerals as it crept along its path.

As water flows up about three thousand meters back into the earth’s crust today, it is heated geothermally to temperatures as hot as 116 degrees Fahrenheit.

A dip in the steaming hot waters is a welcomed

relief after a day-long hike in the park.

Another way to relax is to take a Gondola Ride to the top of Sulphur Mountain. Alpine scenery is easy to take in when your legs are not shaking and your lungs are not heaving, and the view from the top is spectacular.

The Town of Canmore is a five-minute drive from Banff National Park’s east gate and offers

She is serene.

She is alive.

She is transformative.

Maligne Lake - Jasper National Park

Lake Agnes - Banff National Park

Calgary Tower - Calgary City

Canmore Town - Alberta

unparalleled views, once-in-a-lifetime encounters with wildlife, and brilliantly colored wildflowers.

At the heart of the park is quiet Lake Louise. You have probably seen Louise on a friend’s computer desktop. I am here to say it is that gorgeous. I will say it againyou cannot imagine how vividly turquoise she is. I try to avoid clichés as I describe her, yet it is too difficult.

She is serene.

She is alive.

She is transformative.

Lake Louise stands eerily still in front of the great Victoria Glacier which feeds her. Grizzly bears and hiking trails lace her perimeter. You can experience her grandiosity in a unique way by visiting one of Banff’s famous tea houses. Just slide off your snow shoes and recline in an old wooden rocking chair beside the 222-acre lake. It is a feeling you will not soon forget.

Of course, you must not neglect Jasper National park, either. While a cruise along Jasper’s famous Maligne Lake (Canada’s largest glacially fed lake) is basically out of the question during the Winter months, the snow-shoeing and wildlife tours are out of this world.

Many call Jasper National Park one of the world’s best kept secrets- a true paradise.

I could not agree more.

Still, there is more to Winter in

Alberta! Calgary is the province’s largest city and is highty esteemed for its fine dining, world-class theater experiences, and high-end shopping. The city hosted the 1988 Winter Olympics. Tourists often skate at the Olympic Oval in Calgary’s Canada Olympic Park.

In Southwest Alberta, experience the well-loved Chinook breezes, also known as Foehn winds, which are warm and dry and come sweeping off the mountains when the air has lost its moisture.

Chinook winds can happen on any mountain’s downward slope, but they most commonly occur in Alberta. The overwhelming majority of Albertans enjoy the arrival of these refreshing winds, as they can offer reprieve from sub-zero temperatures, promoting temperature changes of up to sixty degrees Fahrenheit.

Hard to believe? I thought so too, but the records show that in 1962, Alberta’s Pincher Creek saw a temperature change of more than one-hundred degrees within a solitary hour. It is interesting to note that Chinook actually means “snow eater.”

So, you want to visit Alberta? Now is truly the time to see this marvelous, magical Winter wonderland. It is the ideal spot for the honeymooners, the family with kids, or even the single man. Spend several days camping in Banff National Park, or stay in Edmonton or Calgary in a five-star resort, still filling a front row seat at one of nature’s greatest shows. It’s time to spend a Winter in Alberta!

C O N C I E R G E

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Enjoy a Weekend of Romance S’mores n’ More February 10th -14th | 5:00pm-8:00pm Roast & build gourmet s’mores while enjoying a classic movie on the patio Red Clay Beer Dinner Saturday, February 11th | 6:00pm Enjoy a five course dinner paired with Red Clay beer & cider Live Jazz in Piccolo February 10th & 11th | 8:00pm-11:00pm Valentine’s Brunch Buffet & Chocolate Bar Sunday, February 12th | 11:00am-2:00pm Valentine’s Day Chef’s Table Tuesday, February 14th | 5:30pm or 8:30pm Experience the new Chef’s Table with a five course dinner including wine pairings

Reservations can be made by calling A·T at (334) 844-5140 For more information & menus, please visit www.auhcc.com

241 S. College Street, Auburn, AL 36830 | (334)844-5140 | www.auhcc.com