Dalton’s Reborn l Breaking the Mold l Downtown Grows
Spring/Summer 2021
3
Dalton’s Resturant is Reborn It’s been a devastating twelve months for small businesses in general – and for the restaurant industry in particular – due to the coronavirus pandemic. But like a salmon swimming against the stream, one local icon just opened its doors again to a whole new generation of Colquitt County diners.
Page 6
Breaking the Mold When Erin Barfield started Red Clay Graphics Studios, she wasn’t starting from scratch – nor was she copying any other sign shop to date. In fact, she and her company have spent the past seven years proving how to break the mold.
Page: 18 4
Downtown Moultrie Growing Up
Big things are happening in downtown Moultrie. Just ask Hal Carter, a developer who specializes in historic renovations. His company is currently renovating the former Belk Hudson Department Store on Central Avenue. We sit down with Hal Carter and downtown officials to look at some exciting developments!
Page: 26
Spring/Summer 2021
Thank you, our readers and advertisers!
Heath Dorminey Owner/Publisher
Spring has sprung in Moultrie, and what a beautiful time of year it is in our beloved community! The dogwood trees are blooming with beautiful flowers, the azaleas are blossoming, and bright green
foliage is everywhere you look. Those of us at Moultrie Magazine hope that you all are having a great 2021 so far. We want to thank you all for your continued support over the last 15 years. While other publishers have come, Moultrie Magazine remains the longest-running and the only 100% truly locally owned and operated magazine. We don’t have an outof-state parent company as others do. We have always been, and will continue to be, locally owned and operated! You can count on that. Thank you to our advertisers; as a truly locally owned magazine, you can be assured that your advertising dollars stay in the local community. We could not have continued Moultrie Magazine for the past 15 years without the continued support from our advertisers and we are very grateful. You’re in for a treat with all that we have to share in this Moultrie Magazine issue. By now, most of you have had a chance to visit the return of Dalton’s Chicken. We sat down with the next generation as they embark on this new chapter of this local favorite. We also talked with local entrepreneur Erin Barfield. She shared her vision to be a leader in sign and graphic design. Finally, we explored some of the great things going on in our historic downtown! From new upscale loft apartments to new businesses, and improvements that are in the works and projects that continue to be ongoing. Thank you all again for supporting our little magazine. We are in our 15th year and couldn’t be more excited for the future!
Heath Dorminey
Spring/Summer 2021
Published locally by:
Davenport Publications Moultrie, Georgia
Owned and operated by Heath Dorminey
Volume 15 Spring 2021
Publisher/Art Director Heath Dorminey Editor Alissa Klenk
Contributors Eileen Moynahan Alyse Futch Erin Barfield
Cover Photo by: Jennifer Hill
Advertising 229-798-2245
moultriemagazine@gmail.com
Subscriptions $12 for 1 year $20 for 2 years
Send check to: Moultrie Magazine Attn: Subscriptions P.O. Box 2962 Moultrie, Georgia 31776
Correspondence
We welcome your comments/suggestions:
P.O. Box 2962 Moultrie, Georgia 31776 Email: moultriemagazine@gmail.com Web:
www.moultriemagazineonline.com
Disclaimer:
Any ideas or opinions expressed in the content of Moultrie Magazine are not necessarily the views of the publisher. All claims, materials and photos furnished or advertisments used are, to the publisher’s knowledge, true and correct. Hence, liability for errors or omissions cannot and will not be assumed by the publisher or owner. © 2021 Davenport Publications. All rights reserved.
5
Story by: Eileen Moynahan
Photography by: Alyse Futch
6
Spring/Summer
Spring/Summer 2021
7
I
t’s been a devastating twelve months for small busi-
prise that Kelly decided to revive the family name.
particular – due to the coronavirus pandemic. But
six months before Kelly decided to rent the building from
nesses in general – and for the restaurant industry in
like a salmon swimming against the stream, one local icon just opened its doors again to a whole new generation of Colquitt County diners.
On Monday, March 15th, Dalton’s Restaurant (newly
branded as Dalton’s Chicken – Steaks – Seafood) had its
(re-)opening day under the ownership of third-generation restauranteur Kelly Dalton and his wife Amy. Located at
715 Rowland Drive in Moultrie, Dalton’s will serve lunch and dinner six days a week, plus lunch on Sundays from 11am-3pm.
If the name Dalton’s rings a bell, it should: Kelly’s grand-
parents, Raymond L. (known as R.L.) and Ida Belle Dalton owned many area restaurants dating back to the 1960s. The well-known Dalton’s Chicken opened in 1990 on
South Main Street after R.L. bought the building, installing
The building at 715 Rowland Drive had been vacant for
his dad and his uncle. Kelly made a very public announcement on January 5th, 2021 that Dalton’s Restaurant would be re-opening in March, giving him and his team just ten
weeks to completely renovate, decorate, hire staff, and stock food items. And Kelly has done just that, driven by his life-
long dream and the help of an extended network of family, friends, and community.
To understand Kelly’s motivation, it helps to know a little
more about his background. Parents Bobby and Pat Dalton raised their four children in the restaurant business, and all of the kids learned how to cook and run the family busi-
ness. But Kelly felt the connection a little more deeply than his siblings and always knew he would open a restaurant someday.
All four of the Dalton children entered other fields upon
Kelly’s aunt Patsy Dalton Akridge as manager. After a
reaching adulthood, including Kelly who worked in the
corporation came in and offered to buy that corner lot.
jokes that he’ll now be going from raising and processing
number of successful years at that first location, the CVS The Daltons agreed to sell as the building was old and
needed a lot of work. The Daltons built a new restaurant at 715 Rowland Drive. One year later, in 2006, Dalton’s
Chicken re-opened, yet again under Aunt Patsy’s management. Sadly, Dalton’s Chicken closed its doors in March
poultry industry for Sanderson Farms for 15 years. (Kelly chickens to cooking them.) But Kelly always had the idea of opening a restaurant. “It’s in my blood, always has
been.” As for just when he would open a Dalton’s restaurant, “It was my Plan B.”
Plan B came to the forefront this fall, just after Kelly mar-
2013, and although Kelly’s dad Bobby Dalton and uncle
ried Amy and blended their families. “From Day 1” Kelly
leased the space to a series of small businesses over the
would take that leap of faith and move from full-time em-
Lewayne Dalton still owned the building, they subsequently
years.
To further cement Kelly’s roots in the industry, his parents
Bobby Dalton and the late Pat Dalton owned Embers
Restaurant – another local favorite – which closed its doors
on First Avenue in January 2008 after 35 years in business.
With so much of the industry in his blood, it is no real sur-
8
talked restaurants with Amy; he just didn’t know when he
ployment to becoming an entrepreneur. By late 2020, Kelly knew it was time for a change, “otherwise I’d be too old to do it.” New wife Amy was supportive – “Go for it!” was her response – and soon Plan B was in play.
Although this is Kelly and Amy’s business venture, the
rest of the Daltons were anticipating the restaurant re-
Spring/Summer 2021
opening just as eagerly. Kelly’s father Bobby Dalton is “as
ginning!” Sister Robi Dalton Jursik and brother Allen Dal-
restaurant again. The senior Dalton is enjoying a well-
sible. Allen explains, “This is a big deal, a big deal for
excited as a kid at Christmas” that the family name is on a earned retirement and won’t be working at the business himself, but Kelly says his dad will make his presence
ton remain local and plan to support Kelly as much as posKelly. He’s pursuing his dream. We were all raised in the restaurant business. We all pursued our own careers, but
“This is a big deal, a big deal for Kelly. He’s pursuing his dream. We were all raised in the restaurant business. We all pursued our own careers, but Kelly always had the ambition to get back into it. He just needed the right circumstances to do it! I’m proud for him and his family.” known. “I may send him to the fish market to buy fish.”
Kelly always had the ambition to get back into it. He just
olina. She will only be able to visit the new restaurant when
and his family.”
Kelly’s sister, Angie Dalton Cooper, lives in North Car-
she is back home in Moultrie. However, Kelly’s two other
siblings are involved – “everybody will be helping at the be-
Spring/Summer 2021
needed the right circumstances to do it! I’m proud for him Allen also acknowledges the impact this is going to have
on Moultrie. Referring to Dalton’s and Embers restaurants,
9
10
Spring/Summer 2021
Spring/Summer 2021
11
Allen relates that “those two places were staples of Colquitt County and Moultrie. It’s great to see them back [in this
new restaurant]. Kelly’s done a lot of improvements to the building and invested some money.”
Robi is also excited for her brother. “I always knew that
he would be the one that would keep the Dalton name
going in the industry.” For years, Robi has heard from her own clients how much they miss Dalton’s. These past few
months, she’s been telling clients that Dalton’s was about to
return.
When asked to describe his “vision” for the new Dalton’s,
Kelly explains that “Dalton’s Restaurant is a mixture of
Dalton’s Chicken and Embers Restaurant with a modern
twist.” Loyal customers, fear not: “pretty much everything
on Dalton’s original menu” reappears on the new one. The
classics such as the Dalton Burger are there, as are fried
chicken, livers, gizzards, and hot wings. (For those who
12
Spring/Summer 2021
don’t know, Dalton’s hot wings are unique in that they are
“dry” hot wings. The marinade goes on raw, and then the
wings are deep fried, so the heat is in the meat instead of in a lathered-on sauce.) Kelly notes that Embers Restaurant used to do a country buffet. Although the 715 Rowland
Drive location isn’t large enough to accommodate the buffet, Kelly’s going to bring in some of those dishes
(casseroles, homemade dressing, different meats such as ham) for Sunday lunch.
There are some new additions to the Dalton’s menu as
well. Steaks are being introduced, as are whole catfish and mullet on Thursday, Friday, and Saturday nights. Since
Kelly’s mother-in-law Sherrie Harper and Kelly’s wife Amy lived in Louisiana for over 15 years, expect to see some
Cajun favorites appearing as well, to include shrimp and gumbo (listed on the menu as “Ma’s Favorite Gumbo).
Kelly will be introducing some specials later on that share the Louisiana recipes picked up by these ladies. As for
desserts, they’re on the menu. However, Kelly purchases
these from a bakery so that he can focus on what Dalton’s does best.
Dalton’s Facebook feed leading up to the grand opening
revealed two new chicken sandwiches that are on the menu: “the Melvin, grilled to perfection,” and “the Carl, a bit
spicy.” The names are derived from chicken-themed paintings in the dining room that reflect Kelly and Amy’s dis-
parate personalities.
Kelly and team have a counter service at lunch, with din-
ner being full-service but in a casual setting. When asked
what “feel” he went for in the dining room, Kelly shares
that it is “country decorated. I want customers to feel at
home and welcome.” Adding to the homey feel will be the
regular presence of Kelly’s family. Kelly’s wife Amy is a
schoolteacher who plans to come to the restaurant after
school most days (and during the summer). Kelly’s 14-year-
Spring/Summer 2014
13
14
Spring/Summer 2021
old daughter Kenlee Dalton “will be doing a little of every-
before the restaurant opened, and the owners’ postings
I was taught.” Amy’s daughters Gracyn Walden, 8, and
the support. Photos show a gleaming establishment with
thing: cashier, waitress, hostess. I’m going to teach her like Annie Walden, 5 (although officially Kelly’s stepdaughters,
he laughs as he says “I claim them as mine”) won’t be doing much at first except charming the customers.
Kelly is quick to express his gratitude for his extended
family and members of the larger community who showed their support, even before the restaurant opened. Brother
Allen Dalton and his wife Miranda Holloway Dalton paid
for the new TVs in the restaurant’s dining room. Artwork
for the dining room was created by Will Burt’s students in
the Colquitt County High School’s Ag Mechanical class.
Justin Hill of Hill Landscaping took care of the lawns and
flower beds in advance of the opening. And seamstress
Wanda Godwin Sellers is to thank for the handmade cur-
tains in the dining room.
Dalton’s Facebook page already had over 3,000 follows
Spring/Summer 2021
plainly show the gratitude that Kelly and Amy feel for all of shiny, new equipment; the captions underscore how appre-
ciative the Daltons are. The Facebook page also reveals the palpable excitement of a community happy to welcome
back the Dalton name to the local restaurant scene. Pre-
opening comments were long and plentiful, ranging from
prayers for the new restaurant’s success to menu item cus-
tomers were most excited to order. Some of the comments were even more expressive.
“Did a happy dance when I drove by and saw this today!” “Can’t wait to order some fried chicken livers and sweet
tea.”
“Momma so excited.”
“My preggo belly needs this!!!”
As for those closest to the action, even family members
have their favorites. Allen Dalton shares how spoiled his
15
own kids are since they ate at the original Dalton’s “all the
nity,” says Kelly, in perhaps the understatement of the year.
cited than anything! My boys are looking forward to the
to wait.” He reports that their hot wings are the most in-
time” when they were younger. “I think they’re more exhot wings. I make ‘em at home, but they’re not quite the same.”
One of Robi Jursik’s favorites is another unique item: the
Dalton Burger. Robi explains, “The hamburger is dipped
“Customers are patient with us to wait, and they’re proud
demand item on the menu: “We’re going through 3 ½ to 4 cases of wings each three-hour day.” To provide perspective, each case contains 40 pounds of wings.
And there is no sign of this enthusiasm abating. Fortu-
in our special seasoning sauce and then fried.” She hastens
nately for all of those hungry customers, Dalton’s is open
everything is good!” Robi was already planning to stop by
Saturday (with lunch only from 11am-3pm on Sunday).
to add, however, that she “will try anything on the menu – on March 15th to support her brother’s new restaurant.
Now, several weeks following Dalton’s grand opening,
Kelly says he is feeling “Overwhelmed, in a good way.” The first week, Dalton’s opened from 11am-2pm every
day… and customers started lining up at 10am. People
were willing to wait in line one hour, just to place an order at Dalton’s counter.
for both lunch and dinner (11am-9pm) Monday through
Kelly laughs in amazement at the community’s response.
Some of the folks who waited an hour in line have ex-
plained to him, “It’s well worth the wait – I’ve waited 9
years just to be able to taste this food again!” There surely
is no higher compliment than the patience of a hungry patron. n
“We’ve received lots of good support from the commu-
16
Spring/Summer 2021
Come see us at one of our south Georgia locations!
Story by: John Oxford
Photography by: Erin Barfield
18
Spring/Summer 2021
W
hen Erin Barfield started Red Clay
Graphics Studios with her brother back
in 2014, she wasn’t starting from scratch
– nor was she copying any other sign shop to date. In fact,
she and her company have spent the past seven years proving how to break the mold.
Erin originally started the company with her brother, who
later moved to Macon with his family, while Erin continued
Our story begins a number of years before, after Erin
graduated from Valdosta State University with a degree in
Fine Arts. As an undergrad, Erin focused on printmaking, photography, and graphics; she also has a great interest in art history. Erin jokes that this means she’s “good at re-
search and imitation.” One look at Red Clay’s online offerings tells you that they are so much more.
A sign shop just happened to be one of the first jobs of-
Red Clay in Moultrie developing more of a “boutique”
fered to Erin after college graduation. She worked there for
cluding dad Gene Zebley and continuing to work with her
as Red Clay Graphics Studios and brought in the afore-
business. Erin has since brought on several employees, inbrother who serves as a great wholesale resource through
his manufacturing company, proving that working with
family has its benefits.
Spring/Summer 2021
years before acquiring the company herself. She rebranded
mentioned brother as co-owner. Between them, this brother
and sister team was able to offer highly original solutions for local businesses and began building their brand based on
19
20
Spring/Summer 2021
their exceptional expertise, establishing trust in the community.
For Erin, hers is a very gratifying career, especially seeing
her company’s work when she’s out and about in the area.
She concedes that there are some stressful deadlines, but she and her staff find that making the customer happy can be
both selfish AND satisfying. And just what do her designers
do to fill their day? Their graphics range from the big (signs, car wraps, complete brands) to the small (print ads, menus,
apparel). Red Clay employees create files based on what the customer needs, executing the design on the front end, han-
dling production in the middle, and installing the product on the back end. Red Clay’s in-house equipment includes a
wide-format printer, laminator, and cutter; their computer
programs enable them to create anything their customers can
Spring/Summer 2021
21
dream up.
Looking around the shop, Erin shares, “Right now, we have 3 cop cars lined up for wrapping & striping,” (Red Clay has
calls). “We’re doing a lot of wall murals for health and educational facilities. Floor graphics as well!”
There are some jobs that require more specialized equip-
a roll-up door to bring vehicles inside), “along with several
ment. Fortunately, Red Clay isn’t limited to what they can
ready for installation.” They often do onsite installation on
many local artisans as they can. “We have so many local
jobs coming off the printer and a few big items getting
trucks for clients to stay compliant with Department of
Transportation regulations. National Beef is one of the
biggest projects that Red Clay has done; this project re-
quired dimensional signage, which means the sign is not flat
but three-dimensional. Most of the signage they create can
do in-house. Erin proudly explains that they work with as solutions available. We’re branching out across the state. Sometimes we work as project managers so that the cus-
tomer has one-stop shopping” (Red Clay manages the project across different vendors).
Getting to know the client’s needs is the start of every
be classified as monument signs -- and they have done a
Red Clay project. “We spend a lot of time getting the cus-
which Erin says are big right now (she even has one in her
the server we have goes back over a decade.” If the client
LOT of them in recent years. A newer trend is wall murals,
office that can be seen as the background on her Zoom
22
tomer’s ideas on paper. We have hundreds of clients, and worked with Red Clay years ago and needs a re-design,
Spring/Summer 2021
odds are that Erin still has the original file. Red Clay keeps “backups of backups of backups,” says Erin.
Red Clay is also heavily involved in the community and
education in her industry. “The art teacher at the high
school has brought students here on field trips, and we advised their graphics programs in the past.” Erin still partners with VSU and speaks to their senior classes about
Center.
When asked how Red Clay has fared during the pan-
demic, Erin shares that “We held our breath when the pandemic started, but many people took the opportunity to
start small businesses during that time. They needed logos, business cards, and vehicle graphics, so we did well.”
“We just doubled our size – we’re expanding into the unit
“We spend a lot of time getting the customer’s ideas on paper. We have hundreds of clients, and the server we have goes back over a decade.”
careers in the art field as well as serving on multiple boards
in the community, including past president of the local Arts
Spring/Summer 2021
next to ours.” They’ve been renovating their interior to include new consultation space as well as isolate the produc-
23
24
Spring/Summer 2021
tion to one side. Erin and company are launching a new
website that will offer more to customers. Look for packages that bundle a sign, logo, displays, merchandise, business
cards – “We can brand you completely!” There will be a
portal for sign customers and one for branding customers.
“By the time you’re done visiting, you’ll have a better idea of what you need from us and how to begin.”
“We’ll eventually have an e-commerce component to our
website. We REALLY want to have a shopper’s store someday as well.” To that end, Erin and crew have gone to The Calico Arts and Crafts Show to test the reception to retail
products. “We learned a lot: how to package, how to price,
what people liked, what they didn’t,” which will inform any eventual retail offerings.
While the folks at Red Clay love what they’re doing, Erin
explains that they have big dreams for the future. “We’re
hoping to start dabbling in screen printing – although right now we have wonderful local printers.” Red Clay would
love to bring on more diverse artists and artisans, making it “a real creative co-op.” They would like to offer profes-
sional workshops. They’ve offered internships before and hope to offer more in the future. “We want to be the authority on visual communications. We want it to be the
best: quality over anything else.”
For a deep dive into Red Clay’s work, visit www.redclay-
graphics.com. You may reach them directly at (229) 985-
1500 or stop by 127 A Rowland Drive in Moultrie. Be sure to check out their Facebook and Instagram pages to see
their truly creative results.n
Spring/Summer 2021
25
Story by: Eileen Moynahan
Photography by: Heath Dorminey 26
Spring/Summer 2021
Spring/Summer 2021
27
ig things are happening in downtown Moultrie.
B
original 1800s building that burned down. The hotel was
in historic renovations. His company is currently
of concrete instead of wood. The renovated space includes
the late 1800s. An earlier renovation combined the two
vation of an historic building in front of City Hall. The
moving a thick, brick wall that ran between the two build-
section of the roof blew off in a storm, the building was
Just ask Hal Carter, a developer who specializes
renovating the former Belk Hudson Department Store on
Central Avenue. The store, open from the 1940s until the
1970s, consists of the two buildings that were constructed in buildings into one – a monumental feat that involved reings from basement to roof.
Once complete, the renovated building will be mixed-use,
with eight loft apartments on the second floor, two more
apartments on the main floor (one of which will be handicapped-accessible), and two commercial spaces.
Carter laughingly says, “I let two people talk me into rent-
ing apartments even before I started the renovation! But they’re good tenants who are very invested in the project and have been since Day One. I semi-customized the
apartments for them, which is not something I normally do.
rebuilt as a fireproof building, with four floors constructed thirteen loft apartments on the upper floors and commercial space on the first and second floors.
Carter’s next foray in downtown Moultrie was the reno-
prior owner had left the building dormant for years. After a pronounced a public hazard, and City Hall pressured him
to tear it down. Faced with paying upwards of $60,000 to
remove it, the owner instead chose to call Carter and offer him the building. “I drove by and saw the certificate for
demolition posted out front.” That’s how he came to acquire it the building, previously the Chrysler-PlymouthDodge dealership. Carter gutted the building and
converted it into six loft apartments and four commercial spaces.
When asked how this Sylvester native first developed his
The tenants tell me they’ll remain in the apartments until
interest in historic renovations, Carter explains, “Back in
project is expected to be completed by September or Octo-
that was built in the 1900s and 1905 (originally two hotels
they move to the nursing home or the funeral home!” The ber.
There’s excitement about these apartments, what with
their high ceilings (the lowest ceiling is 10’ 6”) and large
spaces. “This is a very unusual, very unique property – large lofts that retain their historic character,” explains
the 1990s in Sylvester, I used to see the old Woolard Hotel side-by-side). The hotel went bankrupt during the Depression and was bank-owned for years. The first female postmaster in Georgia ended up buying it and made it successful.
“I hated to see such a beautiful building go down, so I
Carter. The tenants who will live in these apartments
bought it from her heirs. We renovated it into true loft
and offices.
with hardwood floors and historic features lovingly re-
choose to be within walking distance of restaurants, shops, Carter isn’t new to this type of painstaking renovation. In
fact, this is his third historic-renovation project in down-
town Moultrie. His first project there was the former
Colquitt Hotel, a 1927 building which itself replaced the
28
apartments, like something you would see in New York City, stored. And that was my first historic-preservation project.” Carter may be best known for a former hotel (built in
1827) that he renovated in nearby Bainbridge. During the
Civil War, the hotel building served as a stagecoach dock for
Spring/Summer 2021
View from one of 10 loft apartments being developed in the former Belk Hutson building downtown.
the Confederate States of America. “The building had so much character but was in such bad shape. We turned it
into ten apartments and eight commercial spaces.” Carter owned that building for fifteen years before selling it five
years ago due to the distance from his home. What Carter
the least: it ended up winning both state and national awards for historic preservation.
Carter shares that renovating historic buildings is much
harder than new builds. He regretfully admits, “I’m too old to do this anymore – this is my last one. You can’t find peo-
“This is a very unusual, very unique property – large lofts that retain their historic character,” explains Carter. The tenants who will live in these apartments choose to be within walking distance of restaurants, shops, and offices.”
recalls most about the project is how the town of Bain-
ple to do this kind of work.” Carter does have two sons in
been a newspaper article about the reno’s progress every 2-
to build new things (“much cleaner”), while his oldest is a
bridge rallied around the renovation. “There must have
3 weeks.” The project was tremendously successful, to say
Spring/Summer 2021
the business: the youngest is a general contractor but prefers heating and air-conditioning contractor. However, “You
29
have to have a passion for [historic preservation] and wake up each day looking forward to it.”
Although this may serve as Carter’s last historic renovation,
he is justifiably proud of the work he’s done in Sylvester,
Bainbridge, and Moultrie. “We’re seeing a revitalization of
these downtowns. It used to be that the sidewalks were rolled up at 5:00pm. It wasn’t safe to be downtown at night. Now at 5:00pm, these downtown areas have a second life!”
Pete Dillard, Moultrie City Manager, is equally excited
about the Belk Hudson project -- both because it will bring more loft apartments and retail spaces downtown but also because it saves a building that was most likely headed for
demolition. The city used grant money to stabilize the build-
ing (meaning funding did not come from local taxpayers), put on a new roof and signed a long-term lease with Carter. “It will be a gem for downtown, just tremendous to save such a big part of our downtown square. And Hal is exactly right about how the sidewalk used to roll up at 5pm!”
Dillard is ebullient when talking about the many good
things going on in Moultrie. “The Downtown Development Authority (a non-profit) raised over a million dollars. First, we revitalized a pocket park. Then we moved to a parking lot the county owns at Central Avenue and Second Street
and made another nice park. Then we moved to the South Main parking lot the city owns and put a park in there.”
There are new restaurants downtown, an ice cream parlor,
people walking around and enjoying the square. Dillard is
quick to add that a brewery is coming soon, and the city will
revitalize the street to go along with that.
Dillard likes to say that “Success has a thousand fathers
and mothers. People keep donating, participating, adopting
downtown Moultrie.” The city spends half a million dollars
each year to promote the downtown district. “Our down-
30
705 South Main Street Moultrie, Georgia 31768-5432
Phone: 229-985-4137 Fax: 229-890-5968 Scotty Jarvis, Pharm.D.
SAFETY & SERVICE SINCE 1923
Spring/Summer 2021
New loft aparmemtn being developed in downtown Moultrie.
town merchants’ association reported the best Christmas
this revitalization for a long time -- especially Amy Johnson,
Moultrie recently opened a Welcome Center on the corner
Admits Dillard, “I’m having the time of my life right now!”
season they’ve ever had this past December.”
near where Carter’s renovation is taking place. Abraham
who has been doing this for 22 years with great dedication. Speaking with Amy Johnson, Downtown Economic De-
Baldwin Agricultural College arranged to give their satellite
velopment and Public Relations for the City of Moultrie,
became the downtown Welcome Center. The Ladies’ Gar-
modesty. Johnson started work with the City of Douglas
campus (which they no longer needed) to the city, and this den Club, whom Dillard refers to as “movers and shakers
with vision, energy, and taste,” took on the Welcome Center
as their project, making it a wonderful place, inside and out. Dillard shares that even more innovation is in progress.
“We’re putting in a fiber ring in the whole downtown area,
providing free WiFi and cameras for security. We can even
mount speakers for use at events and festivals.” Dillard,
who has been in his role for almost five years, is quick to
give credit to a host of people who have been working on
Spring/Summer 2021
you soon learn that her dedication is rivaled only by her
and later jumped at the opportunity to move back home to Moultrie in 1998.
Johnson is quick to cite the many factors and organiza-
tions that, by working together, have helped push downtown Moultrie forward. To start with, she praises the
Moultrie City Council and the Colquitt County Commis-
sioners. “These officials saw the need and understood how and why our downtown is so important.”
Johnson takes the long view on downtown Moultrie’s in-
31
32
Spring/Summer 2021
Spring/Summer 2021
33
New breeze way located in the former Sportsman Resturant location in downtown Moultrie.
creasing success. “Taking baby steps turned into bigger
joys seeing the progress. However, “We can’t let finishing
1980s and early 1990s, and we just continue to add to
[Carter] finishes his apartments, we’ll have more than 40
steps. The foundation for this progress was laid in the late what’s been done. We still have a long way to go, but we have come a long way.”
Johnson shares that, “We have very active groups: Down-
town Moultrie Association (made up of merchants), Down-
town Moultrie Tomorrow Inc. (a private organization), and
Moultrie Downtown Development Authority. We’ve all
one project stop us from continuing to do more. Once Hal apartments downtown. We also have brand-new, 55-and-
over apartments that were built off Second Avenue.” John-
son also credits the community, which has had “a big buy-in with downtown since 2000 and has such a connection with our courthouse.”
Having the support of elected officials, community buy-
worked together with other community partners. These or-
in, and organizations with boards that work: all of these
things done.” Johnson reiterates Dillard’s opinion that
have to have leaders that are part of your team and who see
ganizations raised quite a bit of money to get all of these
“The opening of the new Welcome Center is a game-
changer, for sure.”
Not one to rest on her laurels, Johnson admits that she en-
34
things came together to create success. Says Johnson, “You the big picture.” Moultrie certainly does, and that’s good news for the revitalization of small-town America. n
Spring/Summer 2021