9 minute read
Investment Strategies
from July/August 2021
BY: Bill & Cindi Porter, AILERON INVESTMENT ADVISORS
Q: WHY IS THERE SO MUCH DISCUSSION ABOUT INFLATION?
Because it is a big deal and it appears likely that increased inflation will be a factor in the near future.
For older Americans who lived through the 1970s, the reality of the ravages of inflation are a vivid memory. Every trip to the store was more expensive than the trip before. Only by raising interest rates significantly in the early 1980s were the flames of inflation finally doused. The cure was a financially painful process – but necessary. In 1981, some Americans had an 18% mortgage.1 It was a scary time.
In the past several years, inflation has been relatively tame compared to the 1970s. However, the booming economy just prior to the COVID lockdowns is now beginning to pick up where it had left off. Additionally, trillions of dollars in pandemic relief checks have caused a major spending increase by consumers. The numerous “Now hiring – and signup bonus” signs popping up everywhere suggest everything is probably going to be more expensive in the near future. Your income – whether from a job or earnings from investments, must keep up with inflation. Unfortunately, even in times of “low inflation” many people still fall behind. For example, in 1990 the average household income was $69,892. By 2019 it was $90,021 – a 23% increase. However, at the same time the price of a new car was up 78%, a new house 156%, a postage stamp 120%, a gallon of gas 128%, and so on.2 However, if we experience “high inflation” again, it may be devastating to the unprepared.
Could your income be prepared to increase with the rate of inflation? It may be a good time to have a frank discussion with your trusted advisor. ■
Sources: 1. https://finance.yahoo.com/blogs/just-explain-it/why-mortgage-rates-matter-152241574. html Accessed June 3, 2021. 2. https://www.franklintempleton.com/forms-literature/download/BB-FLIE1 Accessed June 3, 2021
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Tannery Row Ale House’s pork plate was piled extra high and served with Texas Toast, mac ’n’ cheese and baked beans.
Contest
t Suwanee Magazine we are always up for a little friendly competition, especially when it comes to food. In past Food Issues we’ve crowned the best pizza, burger, taco and wings in Suwanee. This year, we were on a mission to find the best barbecue! We're talking pulled pork piled high on the plate or sandwiched between two buns then smothered in a thick, tangy sauce. This year we opened up our annual "Best" competition beyond Suwanee and invited restaurants from across our distribution area, including Lawrenceville, Buford and Cumming, to put their best pulled pork plate forward. In addition, we asked our readers to vote on their favorite local barbecue joint for our first ever READER’S CHOICE WINNER. In the end we consumed a lot of tasty barbecue — a tough job, but someone had to do it. We’re lucky to have so many great barbecue joints around town, but only one could be crowned BEST BBQ.
PHOTOS BY KARL LAMB
OUR JUDGES:
Skye Estroff
➤ Skye is the owner of Skye Estroff LLC, a company built to forge relationships through food. She works in TV, podcasts and radio, while helping clients with social media and marketing. She is a regular contributor on “Fox 5 Good Day Atlanta” where she Skypes-in and talks through Atlanta’s food trends. Skye also hosts “The Georgia Foodcast” podcast by Georgia Organics and is the Host and Executive Producer of “Foodie Road Trip,” a food TV show that spotlights restaurants with compelling stories and delicious food from across the country.
Craig Tabor
➤ Craig is the owner of Suwanee’s go-to store for all things barbecue, Playing With Fire BBQ Emporium. Craig and his wife, Elise, have been in the barbecue world for a long time and offer their seasoned experience to their customers. They are experts on all of the products they offer because they have been using the items they sell for years. In fact, Craig wrote a book on the subject, Mastering the Big Green Egg, in which he lays out everything you need to know to conquer and perfect cooking with your Big Green Egg.
Natalie Garrett
➤ Natalie Garrett is a contributing writer for Suwanee Magazine who is known around the office as the resident foodie. In addition to treating the magazine staff to baked goodies and tasty dishes, she is also a wealth of knowledge on hosting, cooking, organizing and making the most out of special moments and events. In addition to writing for the magazine, she is also part of the marketing team for Suwanee Beer Fest and Suwanee Wine Fest, and works with Veugeler Design Group to help clients with all their marketing and website needs.
JUDGING CRITERIA:
Each BBQ dish was judged based on four categories: ✓ Appearance ✓ Taste ✓ Sides ✓ Overall Impression CITY BARBEQUE Suwanee LOLO'S PULLED PORK
City Barbeque’s pulled pork was served with an array of sides, including mac ’n’ cheese, corn pudding, green beans, baked beans, creamy coleslaw and banana pudding. The dish was also served with City Barbeque’s house sauces including Low Co, Swine Wine, Brush Fire Barbeque, Original, and Sweet City Barbeque.
Judges’ Comments:
I love the tanginess of the ‘Low Co’ sauce and the mac ’n’ cheese has the classic flavor that pairs perfectly with pulled pork.”
- Skye Estroff
SONNY'S
BBQ Buford SMOKED PULLED PORK
Known as one of Sonny’s guest favorites, the smoked pork plate was served alongside classic mac ’n’ cheese, baked beans and a buttery biscuit.
Judges’ comments:
“Yummy - the sauce was delish!"
The sauce paired very nicely with the pork — a duo that will please most palates.”
- Natalie Garrett
THE BLACK PIG
Buford PULLED PORK SANDWICH
The team behind The Black Pig has worked hard to recreate the barbecue they grew up on and served their standard pulled pork sandwich alongside a house-made barbecue sauce, green beans and Gouda bacon mac ’n’ cheese.
Judges’ Comments:
- Natalie Garrett
Known for their wood-fired barbecue, Socks' served their hickory smoked pulled pork with their “OMG” mac ’n’ cheese, collard greens, pickled red onions and cucumbers, along with a red and yellow sauce — all made in house.
Judges’ Comments:
Greens are next level — perfect vinegar broth and spice component!”
- Skye Estroff
READER'S CHOICE RUNNER-UP!
Readers’ Comments:
“Best BBQ! Mac and cheese, cowboy beans…”
FOGGY BOTTOM BBQ
Lawrenceville “MONEY MUSCLE” PORK PLATE
Meat is very juicy and tender and the smokiness comes through.
- Skye Estroff
Foggy Bottom BBQ’s specialty pork plate, featuring competition-style pulled pork shoulder, was served with a side of homemade mac ’n’ cheese, classic Cajun red beans and rice, pickles and a side of Texas toast.
Judges’ Comments:
READER'S CHOICE WINNER!
Readers’ Comments:
“We love the food! Their brisket, ribs and sausage are amazing.
TANNERY ROW ALE HOUSE Buford PULLED PORK PLATE
Hand-rubbed with house seasonings and smoked for 16 hours over cherry and hickory woods, Tannery Row Ale House's Pulled Pork Plate was chosen runner-up in this year's competition by our judges. For the competition, the pork was piled extra high and served with Texas Toast, mac ’n’ cheese and baked beans.
Judges’ Comments:
There is a nice tang and spice to the sauce, and the meat has a nice smoke ring!”
JIM ’N NICK’S
COMMUNITY BBQ Suwanee CLASSIC PULLED PORK
Jim ’N Nick’s won over the judges with their “one of a kind” slow-smoked pulled pork served over their original BBQ sauce alongside extra cheesy mac ’n’ cheese, baked beans and their famous mini cheese biscuits.
Judges’ Comments:
Ideal balance of texture with a flavor mastered so well that sauce is optional!”
- Skye Estroff
