GIM March/April 2014 by The Brunswick News

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march april Table of Contents

Berlin Air Lift

2014

Global Grub

columns & departments 6 Editor’s Note 15 Coastal Queue 38 Just the Facts 42 Nature Connection 44 The Dish 46 Green Acres 48 high school confidential 50 Money Talks 52 By Design 54 Living Well 56 Par for the Course

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Noise Makers 86 Pace Conner BY HAND 88 Jim Jinkins WORTH KNOWING 90 Peggy Everett 94 JUST MARRY 100 Coastal Seen 102 Coastal Cuisine

Band Geeks

on the cover: Old friends and new, idols and inspirations, we’ve gathered them all for our riff on The Beatles’ Sgt. Pepper’s Lonely Hearts Club Band album cover. Shameless we know but fun, so go ahead and judge us by our cover. (Compiled and manipulated by Stacey Nichols)

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600 Sea Island Road No.16 St. Simons Island, GA 31522 912.634.9060 | josephjewelers.com

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mailing address 247 Edwards Plaza St. Simons Island, GA 31522 912.634.8466

is pleased to present itâ&#x20AC;&#x2122;s

2014 Spring atCollection

publisher C. H. Leavy IV E d it o r Amy H. Carter a rt d i r e ct o r Stacey Nichols p h ot o g r a p h e r s Joe Loehle Nick Nichols M a r k et i n g c o n s u lt a nt Becky Derrick

262 Redfern Village 1601 Newcastle Street St. Simons Island Downtown Brunswick 638-8882 265-3666 Your favorite milliners from past season are joining new innovative designers this Spring! Shop both locations during March, April & May for a complete selection. Rebecca Lott, Proprietor

638-4658

a dv e rt i s i n g d i r e ct o r Heath Slapikas C i r c u l at i o n D i r e ct o r Frank Lane

P u b l i c at i o n I n f o Golden Isles Magazine is published six times per year by The Brunswick News Publishing Company. Submissions Golden Isles Magazine is in need of talented contributors. Unsolicited queries and submissions of art and stories are welcome. Please include an email address and telephone number. Submit by email to the editor, Amy Carter: acarter@goldenislesmagazine.com or by mail to the St. Simons Island address up top. Only work accompanied by a self-addressed stamped envelope will be returned. A dv e rt i s i n g Information regarding advertising and rates is available by contacting Becky Derrick by phone at 912.634.8408 or email at bderrick@goldenislesmagazine.com W e a lw ay s a p p r e c i at e l ett e r s from our readers

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Editor’s Note I read somewhere recently that coincidence is confirmation that you’re on the right path. True or not, the relevance of our March/April cover was completely unplanned. Born not of the advanced knowledge that February marked the 50th anniversary of the Beatles’ American invasion, a parody of the famed Sgt. Pepper’s Lonely Hearts Club Band album cover just seemed like a good idea at the time. When the news erupted with remembrances of America’s introduction to the Fab Four, well, there was our confirmation that we were good to go. A lot of varied talent came together to produce this cover. I’ll start with Dawn Hart, the first person enlisted in our plan. She constructed the words “Play On!” for us in the parking lot of Ace Garden Center out of about 140 Mantego dwarf snapdragons. The task was complete just days before winter beseiged us and turned all the plants into crispy critters. (No plants were harmed in the making of this cover. ) Next came the musicians. Catching Michael Hulett these days is a game in itself. Poised on the brink of stardom, he’s on the road a lot, but he graciously made the time, as did Jonathan Havens, Crawford Perkins and Paige Trobaugh Peck. And last but never least, our new Art Director Stacey Nichols. (Her email address here starts with “snichols,” so I’m hereby christening all her work from here on out “snichol doodles.” Geez, I crack myself up.) We originally planned to borrow band jackets from the current Glynn Academy Marching Red Terrors, and band director Christopher Duke was more than happy to oblige. But procrastination got the better of me, and Stacey was good enough to draw in the jackets you see. Isn’t she great? It’s time to get this show on the road. And a-one, and a-two, and a-three, come see!

Amy H. Carter Editor

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Spring in for a bite.

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Proudly serving Boar’s Head products. Sliced deli meats available.

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When you find the perfect home, we’ll help you find the perfect loan. When it comes to lending, experience has a local address. Beth and Creg aren't new to Brunswick or the Golden Isles. In fact, they've been lending money around here for years. So if you're buying or building a new home, they can show you ways to save time and money with a no hassle application process, flexible terms and competitive rates. Call 265.1710 today. Member

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Where others have their branches, we have our roots.

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A Note to Our Readers Joe Nash

Joe Nash

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We are excited to announce that as demand for Golden Isles Magazine keeps growing we have increased our production to 12,000 copies per issue. We direct mail approximately 3,000 copies per issue and rack the remaining 9,000 on newsstands throughout the community. Approximately 64 percent of our direct-mailed copies are sent to homes on St. Simons and Sea Islands; 27 percent are mailed to homes in Brunswick, on Jekyll Island, and surrounding areas; and, nine percent are mailed out-of-town to part-time residents and frequent visitors to the Golden Isles. Of the estimated 9,400 homes on the islands, we deliver direct to 1,900. It is a powerful statement that 1-in-5 homes on the two islands receive Golden Isles Magazine in their mailboxes every two months. Our rack distribution points throughout the Golden Isles include Harris Teeter, Publix, Winn-Dixie and CVS. We also distribute through the Brunswick-Golden Isles Chamber of Commerce and local attorney and physician offices, in addition to 26 area hotels.

Office HOurs: MOn - fri â&#x20AC;˘ 8:30 - 5:30 24 hour service available

912-634-1598

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Find our current and past issues at www.goldenislesmagazine.com or by following the Golden Isles Magazine link at www.thebrunswicknews.com, which receives 65,000 unique visitors per month. No matter what your business, Golden Isles Magazine will put you in the right hands. Call Becky Derrick at 912.634.8408 or email bderrick@goldenislesmagazine.com for advertising opportunities or to have your events included on our online calendar.

The only constant in life is change, and the bittersweet mix of emotions it brings.

An Island Tradition For Over 70 Years

I’m happy to announce that Stacey Nichols, a graphic designer for The Brunswick News for seven years, has been promoted to art director for Golden Isles Magazine. Stacey has been designing all of the ads you see in our magazine for several years, and select editorial pieces for a while now. I’m very excited to be collaborating with her to bring you this, our first issue together. From cover to cover, it’s all Stacey, all throughout. Of course that means I no longer have the pleasure of collaborating with Joe Loehle as art director. Joe has contracted with us for four years to design, lay-out and photograph Golden Isles Magazine, and he’s taught me so much about thinking creatively. Joe came onboard in a time of change at the magazine, when we were still struggling to establish our identity. He gave us a clean, well-thought-out look that helped us simplify our approach. We’re all about the people of the Golden Isles, and Joe helps us spotlight them at their best. Joe’s finest hour – and trust me, he’s had plenty – was the day we were boarding the ferry to Little St. Simons Island to photograph Hank and Wendy Paulson. This was a story I’d been chasing for three years; we wracked our brains to come up with a cover shot worthy of the effort. It struck Joe in the middle of the night before the shoot; a take-off on Grant Wood’s American Gothic with a kayak paddle instead of a pitchfork. The Paulsons understood the reference immediately and posed for take after take with all the patience in the world. The cover won us first place from the Magazine Association of the Southeast. Look for Joe’s creative photography to continue to grace the covers and inside pages of Golden Isles Magazine, and be sure to call on him for any of your business design and photography needs. In addition to designing websites and ads through Loehle Web and Print, he’s also opening a free-standing loft studio for portraiture and product photography at 221-D Mallery St. in the St. Simons Village.

Come in for an extensive selection of beer,wine & spirits Call ahead to have your order ready when you arrive

Find Joe online at JoeLoehle.com. -A.H.C

Golden Isles The Magazine for Brunswick, sT. siMons, Jekyll & sea islands

Meet the Paulsons And Find Out Why They Love Georgia’s Wild Coast

“With its homage to Grant Wood’s American Gothic, this cover updates the classic painting with one of America’s better known DC insiders. American Gothic’s unspoken story of middle America working the land has been deftly twisted by showcasing a well-known and very wealthy power couple who love to watch over the land.” MAGS 2013 GAMMA Winner, Best Single Cover

1228 Ocean Blvd. 912.638.8614 Ma rch/ A pri l 2 0 1 4

Oglethorpe

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That wonderful little jewelry shop on St. Simons Island

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Keep reading to learn more. 10

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Sand Dollar Shores Properties, Inc. 165 Follins Lane St. Simons Island, GA 31522 912-638-4603 JOYCE HAAS • 912-269-0095 • RENAE KIRK • 912-258-1152 Association Management Vacation/Long Term Rentals Real Estate Sales

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• Back & Neck Pain • Pinched Nerves • Whiplash • Arthritis • Muscle Injuries • Headaches • Sports Injuries • Workers Compensation • Motor Vehicle Injuries

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The Golden Isles Duplicate Bridge Center Located At 114 Skylane Court, St. Simons Island Offers

Games For Every Level - Sunday - Friday Lessons - Beginning - Intermediate Partnership Assistance For More Information Visit Our Website www.bridgewebs.com/goldenisles/

Concentrating This Spring On K9 & Feline Skin Problems. New Medications Available For Fleas & Allergies.

Love is in the Air New Puppy Package! $165 Includes: Exam, all vaccines, de-worming, first dose of heartworm and flea prevention medicines, and first grooming! Also, at the time of Puppy Package purchase, add $99 to receive future spay or neuter for that puppy. Love is keeping your four-legged family member healthy!

Celebrating

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Of PrOviding healthy ChOiCes tO glynn COunty

Thank you to the Golden Isles for your support!

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Monday - Friday, 8-5:30, Saturday 9-12 3607 Community Rd. Brunswick (Next to King’s Colonial Ford)

El Doctor Habla Español No other coupons or discounts may be used with Puppy Package. Expires Feb. 15, 2013

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The

Co a sta l about the Golden Isles

Photos: Eka Halim Photography

An informative line-up of things to know

Designer Zang Toi Brings Couture to The Cloister to Benefit the Coastal Symphony of Georgia The Coastal Symphony of Georgia, the Sea Island Co. and New York-based designer Zang Toi are staging a fashion show like none the Golden Isles has ever seen. Zang Toi will present his 2014 Ballet Babe couture line at The Cloister Hotel at 5:30 p.m. Thursday, March 13. A champagne reception with the designer will follow at 6 p.m.

cal. And for this unique event to benefit our Coastal Symphony of Georgia is incredible,” says Sharon Flores, president-elect of the Symphony’s board of directors. “The Symphony board is thrilled to be working with Evelyne Talman and Sea Island to bring this very special and unique event to the Golden Isles.”

“This fashion show will be totally different from anything that we have done in this community,” event chair Susan Imhoff says. “I am thrilled that The Coastal Symphony of Georgia has taken this rare opportunity to bring a New York Couture Fashion Show to The Cloister Hotel.

Professional models stalking a 72-foot runway in The Cloister Ballroom will present both daytime and evening looks inspired by the American Ballet Theatre. “It is for a great cause,” Zang says. “The Coastal Symphony of Georgia is such a great organization and I am happy to support them. I have been fortunate to live the American Dream and it is my duty to give back to the community.”

“To have the opportunity to spotlight one of New York’s finest designers in a setting that simulates the excitement of New York Fashion Week is magi

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Photos: Eka Halim Photography

The designer will also be debuting his new knit collection, a “lucky 13-piece collection (that) features signature Zang Toi style at affordable prices,” according to Zang Toi spokesman Veve Steven.

Only 200 tickets will be sold with seating arranged in three rows on either side of the runway. The third row will be on risers. “It will be a very intimate show,” Susan says.

“Models in the show will be professional and will be selected by the designer. A few are local professional models, but most are not local. Hair and make-up will be styled by Image Artisans Salon according to the specifications of the designer who will oversee the production of the Fashion Show,” Susan says.

To purchase tickets, call Susan Imhoff at 912.222.5686 or email susanimhoff@att.net. Seating will be assigned based on the time of ticket purchase.

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Trunk Show March 13th-15th 10AM - 5:30PM

Mother of the Bride | Special Occasions | Sportswear | Evening Separates

3301 Frederica Road • St. Simons Island • (912) 638-3470 • evelynetalman.com Ma rch/Apri l 2 0 1 4 17

B e t h Sm i t h a n d L y n n Nazzaro, co-chairs

61st Annual Christ Church Tour of Homes Christ Church Frederica is ready for its 61st annual Tour of Homes, featuring five houses on St. Simons and Sea Island plus perennial tour favorite Musgrove Plantation, sister parish St. Ignatius Church and Historic Christ Church Cemetery. The tour begins at 10 a.m. March 15. Learn more at christ churchtourofhomes.org

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Hear James’ Story

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GettinG here is easy... Just follow the locals

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Great food “I remember the peace we had the moment Dad arrived at Hospice of the Golden Isles. The care and compassion was continuous, 24/7. Not every community or hospice has a residential facility. Its wonderful that this community has Hospice of the Golden Isles.” – James Vivenzio Hospice of the Golden Isles has been caring for your neighbors and friends for over 30 years. Not all hospices are the same. We care for 80% of our patients in their homes (where most want to be). For those who can’t be treated at home, we have the only in-patient facility in the area.

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Wings, Wheels and Run promises high-flying fun and learning March 22 Athletics and aviation will be the stars of the day March 22 at the Brunswick Golden Isles Airport. The airport will be open to the public for a show of classic cars and airplanes, as well as a 1-mile Fun Run/Walk and 5K Run/Walk amongst an obstacle course of commercial planes and tankers at Stambaugh Aviation. The run will benefit the Glynn County Schools Athletic programs. “In order to fund all of these athletic programs, we have to bring in over $255,000 a year just to break even,” says Steve Waters, athletic director. “Our only source of revenue is ticket sales due to the fact that we do not receive tax dollars, so it is important that we have fundraisers to help offset the expenses of having athletics in the Glynn County School System.” In the past the school system hosted the Golden Isles Bowl as a major fundraiser for school athletics, but college athletics have changed and the bowl would be “very difficult” nowadays, Steve says. “So we are hoping that Wings, Wheels and Run will help us raise money so we can continue to offer all of these athletic programs to our middle school and high school athletes.” The races will being at 9 a.m., while the remainder of the day will focus on the airport and a number of special attractions. Events begin at 10 a.m. at Manning Aviation, the fixed base operator that serves general aviation interests at the mainland airport, and will encompass the airport in and around the passenger terminal building. The Spirit of Freedom, an original Douglas C-54E air transport plane used in the Berlin Airlift, will be open for tours and a re-enactment of the Berlin Candy Drop (see more about this historic event and its link to Brunswick and the Golden Isles in our related story on Page 58). A fly-in will feature a parade of historic aircraft from the 1940s to today, while a classic auto show offers similar sights for the motoring crowds. Gulfstream will offer an interior mock-up of its newest super mid-size business jet, the G280, and prizes will be awarded by various airport businesses. Tasteful Temptations, operator of the airport terminal cafe, will cater the festivities. Parking and entry to the event are free. Anyone in a uniform (military, law enforcement, ROTC, Boy and Girl Scouts) will board the Spirit of Freedom at no charge. Tour prices for all others are: $3 per adult, $2 per child or $5 for an entire family. -A.H.C

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Cassina’s Eighth Annual Garden Walk Will Fund Restoration of Tabby Cabins at Gascoigne Bluff The Cassina Garden Club is hosting its 8th Annual Tabby & Tillandsia Garden Walk from 10 a.m. until 5 p.m. April 26 (rain date noon to 6 p.m. April 27.) All gardens are located on St. Simons Island and accessible by car. Cassina’s Gardens and the Tabby Slave Cabins on Gascoigne Bluff will be open and the site of an exciting afternoon Garden Party from 3 p.m. until 5 p.m.

This year the proceeds of the Garden Walk will go directly to the restoration of the Tabby Slave Cabins in order to ensure the preservation of a part of the history of St. Simons Island for the community. The first stage of the restoration will be to remove the Portland based stucco and plaster covering the exterior and the interior walls and restore the old tabby underneath with an original recipe. The project will begin in the spring.

Hamilton Garden Club will have its local plant sale on the cabin grounds, beginning at 8 a.m. and continuing throughout the day. The six private gardens on tour this year are varied, unique and sure to provide exciting ideas for local gardeners. Garden Walk brings to a close “Garden Week in Georgia,” a statewide promotion April 20-26, sponsored by the Garden Club of Georgia.

Tickets for this year’s Garden Walk will be available beginning March 28 at Ace Garden Center, sponsor for the tour. They will also be available on St. Simons at G.J. Ford Bookstore and St. Simons Drug; and in Brunswick at Hattie’s Books and Pat’s Hallmark. Tickets may be purchased online at www.cassinagardenclub.org . Tickets are $30 in advance and $35 the day of the walk. A 10 percent discount is available for groups of 10 or more. For further information and tickets, call 912.638.9808 or email lcarlton@ bellsouth.net.

A popular feature of last year’s walk will return with the interactive treasure hunt for those whimsical somethings tucked away in each garden. Prizes will be awarded for completed entries during the afternoon Garden Party.

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– Cassina Garden Club

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Registration Opens for 12th Annual Turtle Crawl Triathlon and NestFest on Jekyll Island Registration is now open for one of Jekyll Island’s most-popular traditions, the annual Turtle Crawl Triathlon and NestFest celebrating athleticism and ecology on this beautiful barrier island. It’s the perfect time to start planning your family’s “racecation” on Jekyll Island. The Turtle Crawl Triathlon races begin at the crack of dawn Saturday, May 17, at Great Dunes Park, located just north of the Jekyll Island Convention Center along the island’s picturesque beachfront. The Turtle Crawl Triathlon on Jekyll Island is sanctioned by USA Triathlon and offers a challenge for every skill level among its three race events. At the top end is the International Distance Triathlon consisting of a 1,500-meter swim, 29-mile bike ride and 10-kilometer (6.2mile) run. Next is the Sprint Distance Triathlon, another stern test for endurance athletes that covers roughly half the lengths of the International Distance Triathlon: a 600-meter swim, 14.5-mile bike ride and 5K (3.1-mile) run. For everyday runners and beginners, the Turtle Crawl also includes a 5K race along shoreline. The trio of Saturday races kicks off with the International Distance Triathlon at 7 a.m., followed by the start of the Sprint Distance Triathlon at 7:30 a.m. and the 5K at 8:15 a.m. Athletes are encouraged to register early, as entry fees increase April 1. Online registration ends at midnight May 9, 2014, and there will be no race-day registration for the International Distance Triathlon and Sprint Distance Triathlon. For the 5K Run, registration will close when 500 participants are signed up. Register online at jekyllisland.com. The Turtle Crawl Triathlon and accompanying NestFest help launch the annual sea turtle nesting season on Jekyll Island. Families with children of all ages are encouraged to participate in the educational NestFest activities that will take place near the Turtle Crawl finish line and then to join Georgia Sea Turtle Center staff on the beach for the release of a rehabilitated sea turtle. Learn more at georgiaseaturtlecenter.org. – Mary Eva Tredway, The Butin Group

Coastal Artists Guild Hosts Show and Sale in April The artistic journeys of the members of the Georgia Coastal Artists Guild have followed divergent paths. Some began in childhood with crayons and finger paints encouraged by parents and teachers. Some studied and earned college degrees that led to teaching, illustration, interior design, graphics and advertising. Others arrived via marketing, food styling, nursing, real estate sales, crafts and hair styling. At a rest stop, they found the route to art through classes, workshops, books and videos, encouraged by experienced artists. Each found his or her niche in the nurturing atmosphere of the Guild. Take Becky Tucker, for instance. “I began when I was two, recreating all the characters in my favorite books, then used pencil when drawing my children and their friends, on to stencils and wall murals, painting needlepoint canvases, birdhouses, then wallpaper, rugs and paintings in doll houses, so it was natural for me to oil paint what I love ... detail,” Becky says. “I’m most relaxed when painting the intricate, delicate parts of a person’s face or complex architecture and landscape.”

Trunk show • Clara Williams Co. • April 16th - April 19th

104 Redfern Village • St Simons Island, GA • (912) 638-9888

Becky’s print of the St. Simons Island Lighthouse has been selected to appear on lighthouse merchandise sold through the Coastal Georgia Historical Society’s gift shop at the base of the lighthouse. The artists of the guild create new pieces for three shows a year. From April 1 – 11, at Glynn Art Visual Arts Center, 529 Beachview Drive, St. Simons, participating artists will preview their Spring show, displaying their work – including some pieces reflecting an entirely new direction, challenged by the pursuit of new techniques, subjects and expressions. On Saturday, April 12 and Sunday, April 13, additional works will be added for the annual Spring show. – Information provided on behalf of the Georgia Coastal Artists Guild by Bonnie Rabert

Seaside

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LOCAL, PERSONAL, QUALITY, CUSTOM WORK WhERE FRAMINg IS AN ART

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Insuring your life helps protect their future. Butch Paxton, Agent 3136 Cypress Mill Road Brunswick, GA 31525 Bus: 912-265-4393 butch.paxton.bvuv@statefarm.com

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the yellow canary

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Redfern Jewelers 209 Redfern Village • redfernjewelers.com Tues - Sat 10 - 5 • 912-638-5314

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C h a r l i e M i l l e r , H i s t o r i c P r e s e r v a t i o n D i v i s i o n , G e o r g i a DNR

Windsor Park Neighborhood is Added to the National Register of Historic Places The Windsor Park Historic District in Brunswick has been listed in the National Register of Historic Places. The nomination was sponsored by the Windsor Park Neighborhood Association and the City of Brunswick. Nomination materials were compiled by a consultant with funds from a Certified Local Government grant administered by the Historic Preservation Division of the Georgia Department of Natural Resources. The nomination was listed in the National Register at the local level of significance as an excellent example of an early to mid-20th century suburban neighborhood in Brunswick. The Windsor Park Historic District is a suburban residential subdivision that developed between the 1920s and the early 1960s about one-half mile from downtown Brunswick. The development capitalized on the prospects of suburban living and a county-club lifestyle due to its location outside the city’s urban core. In 1888 the newly formed Brunswick Railway and Terminal Securities Company, a business conglomerate of New York and Western capitalists known locally as “The Brunswick Company,” purchased a large tract of land overlooking a vast marsh southeast of downtown Brunswick. The land was to be developed into an exclusive “picturesque” subdivision for wealthy Northerners to spend the cold winter months. The Brunswick Company put their plans for the subdivision on hold following an 1892 recession. Subsequent recessions followed during the early 20th century. During this time, the tract was generally regarded as park space with the land being used as the location for a nine-hole golf course. A severe housing shortage during the mid-1920s prompted the Brunswick Company to revive the Windsor Park project in 1926. Using the

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original subdivision plan, the tract was formally surveyed and platted in 1927 and laid out in 1929. Initial development was slow through the early 1930s, but the completion of the adjacent Howard E. Coffin Memorial Park in 1938 resulted in the gradual build out of the neighborhood following the end of the Great Depression and World War II. The Windsor Park Historic District is significant for its intact collection of house types and styles found in middle-class neighborhoods in Georgia from the 1920s through the 1960s. It represents an early planned picturesque subdivision in Brunswick. It retains the historic layout of streets and lots, which was a departure from the gridiron pattern that had dominated Brunswick’s previous development. Arthur Owen-Wilson of Huntsville, Alabama, a civil engineer trained in his native Canada, designed a series of curvilinear streets and wooded lots of varying size and shape with native vegetation and landscape features that are still apparent today. Although formally platted in 1927 and laid out in 1929, most housing dates to after the late 1930s due to the effects of the Great Depression. A few houses were built in the early 1920s when a golf course was located on the property. Windsor Park features a central oval-shaped park, a small salt-water pond, and opens onto an adjacent public park (not part of the district). The earliest houses are located in the northern part of the district between Holly and Gloucester streets. The subdivision contains 178 houses including Ranch Houses, American Small Houses, Bungalows, English Cottages, Split Levels, and two-story houses. The Colonial Revival and Craftsman styles predominate, although other architectural

your hearing health

W i n d s o r P a r k H i s t o r i c D i s t r i ct N a t i o n a l R e g i s t e r f i l e , H i s t o r i c P r e s e r v a t i o n D i v i s i o n , At l a n t a , G a .

Dr. Eric T. Linert

Your health is your wealth. Indian philosopher Mahatma Gandhi once said, “It is health that is real wealth and not pieces of gold and silver.” Gandhi’s lifestyle and activism promoted tolerance and nonviolence. Ironically, he was the target of several assassination attempts. On January 30th, 1948, nearly 15 years after the first attempt, he succumbed to a subsequent effort to take his life. While living, Gandhi was an agent of transformation. Sometimes his methods were questioned, but he was undeniably a catalyst of change. Periodically, he would go on a hunger strike to shed light on certain issues of acceptance.

Aerial photo of windsor park circa 1920.

Gandhi’s refusal to nourish his body required great resolve.

styles including English Vernacular Revival and Spanish Colonial Revival are present. Most of the houses are wood framed with brick veneer or weatherboard siding. Landscaping is informal with open lawns and large oak and palm trees. With a few exceptions, streets in Windsor Park are curbed. There are no sidewalks. About one-fourth of the houses have integral or attached carports/garages. There are very few non-contributing properties in the district. The National Register of Historic Places is our country’s official list of historic buildings, structures, sites, objects, and districts worthy of preservation. The National Register provides formal recognition of a property’s architectural, historical or archaeological significance. It also identifies historic properties for planning purposes and insures that these properties will be considered in the planning of state or federally assisted projects. National Register listing encourages preservation of historic properties through public awareness, federal and state tax incentives, and grants. Listing in the National Register does not place obligations or restrictions on the use, treatment, transfer, or disposition of private property. The Historic Preservation Division of the Georgia Department of Natural Resources serves as Georgia’s state historic preservation office. Its mission is to promote the preservation and use of historic places for a better Georgia. Programs include archaeology protection and education, environmental review, grants, historic resource surveys, tax incentives, the National Register of Historic Places, community planning and technical assistance.

Please allow me to be abundantly clear: I do not advocate starvation of any kind. However, Gandhi’s resolute conduct speaks to me. In my recent work, I see a common theme. My patients that successfully mitigate the impact of hearing loss on their lives all have resolve. They are people who choose to make a definite and serious decision to improve their quality of life. They take ownership over their health and are proactive. This is a key element to living better. These individuals do not wait on “life” to happen to them – they act first. Take the time to evaluate yourself and your loved ones for possible changes in health status. Make it a priority and take stock of your situation. Take stock of your loved ones’ as well. I do agree that your health is your wealth. Invest wisely.

Hearing For Life, Life in Balance™ Dr. Linert has lived and worked in the Golden Isles for 15 years with his wife and two daughters. He has developed his practice, Advanced Hearing & Balance Center, using the Patient Centered Approach – concentrating on improving quality of life for his patients with training, cutting edge technology, and a little common sense.

– Historic Preservation Division, Georgia Department of Natural Resources

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Spring!

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Ma rch/Apri l 2 0 1 4

We Are

The Designer Consignor Design Mistake #33

May Pro-Am Will Draw Big Names in Sports and Entertainment to Sea Island and Frederica

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Fine Furnishings • Furniture • Antiques • estAte sAles 912-279-2478 • 1700 GLOUCESTER STREET TAKE TOO

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The 2014 Champions Golf Challenge hosted by MENTOR: The National Mentoring Partnership and the TA4 Life Foundation, is coming to Sea Island and Frederica May 4-5, bringing it with it some of the biggest names in sports, entertainment and business. 2010 PGA of America Teacher of the Year Todd Anderson and his wife, Stacey, will be honorary chairs of the event. Stacey and Todd, a teaching pro at Sea Island, founded TA4 Life after their son, 19-year-old Tucker, sustained a life-altering brain injury in a car accident on campus his first semester at the University of West Florida, where he was attending on a golf scholarship. “He wasn’t wearing his seatbelt. His head was pinned between the dash and the passenger seat,” says Stacey. “He had a less than one percent chance of survival.” Now 17 months later, he’s walking and talking – two things doctors said he would never do again – taking classes at the College of Coastal Georgia, and golfing. His parents consider him to be a miracle, and the whole family has gained a new perspective in life. Todd and Stacey started the TA4 Life Foundation last spring to raise funds for brain-injured patients who need help paying for their care and treatment. Tucker has become a vigilante of bad drivers, delivering impassioned lectures to friends he sees driving too fast and not wearing seatbelts.

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Players in the TA4 Life

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may

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Artistically hand carved, casted and #106 Pier Simons Island created hereVillage in TheMarket, GoldenSt. Isles, we offer (912) 638.3636 unique keepsakes that you’ll love to give www.GIBCoBracelets.com or receive. No matter the size of your wrist, All pieces proudly hANdcrAfted iN the beAutiful GoldeN isles. silver or gold, or a bit of both, we’ll make you something special and lasting. Perfect Gifts For The Whole Wedding Party

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MENTOR: The National Mentoring Partnership is based in Boston. The organization collaborates with more than 5,000 mentoring programs in all 50 states to inspire and nurture at-risk children to succeed in life. Retired Boston Celtics center Bill Russell is a board member and cochair of MENTOR’s annual fund-raising pro-am, which this year will comprise 22 teams with at least one celebrity per team. Past players has included Charles Barkley, Julius Erving, Reggie Jackson and Samuel L. Jackson.

Home of the St. Simons Island Bracelet & the Jekyll Island Turtle Bracelet

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MENTOR co-founder Geoff Boisi and board member Kathie Williamson, both part-time Sea Island residents, suggested Sea Island as a venue when the board decided to take the golf challenge to different regions of the country and partner with worthy organizations to raise money for youth. Kathie approached Todd and Stacey about partnering with them when the tournament, held on Long Island, N.Y. for the past two years, comes to Sea Island’s Ocean Forest and to Frederica on St. Simons. “They had me with their blue eyes,” Kathie jokes of her initial exploratory meeting with the Andersons to find out how well the two organizations would mesh. The local tournament promises to benefit from close friendships the Anderson have with PGA Touring pros in the Golden Isles, namely Davis Love III and Brandt Snedeker, who gave an emotional nod to Tucker’s ordeal as the inspiration for his 2012 FedEx Cup Victory. Davis, Brandt and fellow local pros and pupils of “swing doctor” Todd including Zach Johnson, Jonathan Byrd, Harris English and Lucas Glover untied to play TA4Life’s inaugural ProAm Invitations at Seaside last May. For more information about MENTOR’s Champions Golf Challenge, contact Sarah Jasinski at sjasinski@mentoring.org or 617.303.4600.

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Sea Island Sweeps Five-Star Awards for Sixth Year

We have the dirt...

on gardening!

In The Pier Village 320 Mallery St.

THE

MARKET ON NEWCASTLE

Melissa Bagby, Proprietaire • Mons. Murphy, Chien de Maison

1624 Newcastle Street, Brunswick • 912.554.7909 www.marketonnewcastle.com For the sixth year in a row, Sea Island has been awarded four prestigious Forbes Travel Guide Five-Star ratings. The Cloister at Sea Island, The Lodge at Sea Island Golf Club, the Georgian Room restaurant and The Spa at Sea Island have once again earned Five-Star designations in Forbes Travel Guide’s 56th annual list of Star Award-winning hospitality establishments worldwide.

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11/14/13 4:43 PM

Known for luxurious accommodations and gracious hospitality, Sea Island is the only resort in the world that has earned four FiveStar ratings for six consecutive years. The Lodge at Sea Island Golf Club, a distinctive hideaway for those seeking premier golf play and instruction, has been recognized as a Forbes Five-Star property since its opening in 2001, and the elegant Georgian Room, first awarded the Five-Star rating in 2008, is the only restaurant in the state of Georgia to carry this distinction. In 2009, The Cloister and The Spa at Sea Island followed suit and were also honored with Forbes Five-Star ratings. “Sea Island is extremely honored to receive this prestigious recognition for four of our establishments six years running,” says Rick Riess, managing director. “We are most appreciative of our staff, who take great pride

g o l d e n isle smagazine .c o m 11/14/13 4:43 PM

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in creating memorable experiences, and the loyalty of our guests, who continue to return year after year.”

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“Our Star Ratings recognize the finest hotels, restaurants and spas in the world. These ratings serve as guideposts for consumers seeking exceptional travel experiences, and our primary mission is to serve the consumer,” says Michael Cascone, president of Forbes Travel Guide. Forbes Travel Guide, formerly Mobil Travel Guide, is the originator of the prestigious Five Star Rating system, and has provided the travel industry’s most comprehensive ratings and reviews of hotels, restaurants and spas since 1958. Forbes Travel Guide has a team of expert inspectors who anonymously evaluate properties against up to 800 rigorous and objective standards, providing consumers the insight to make better-informed travel and leisure decisions. Forbes Travel Guide is the gold standard for luxury hospitality ratings worldwide. For more information about Forbes Travel Guide, visit www.forbestravelguide.com.

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– Forbes Travel Guide

2 Locations

4242 Coral Park Dr • Brunswick • 554.0042 Glynn Place Mall • Brunswick • 275.7069 Ma rch/Apri l 2 0 1 4

April 15 – 30 Receive one complimentary Champlain Bowl (retail value $60) with any purchase of Simon Pearce over $150. While supplies last.

Shops at Sea Island 600 Sea Island Road Saint Simons Island, GA 31522 912 634 8884

Darien Blessing of the Fleet Offers Three Days of Fun April 11 -13 The Darien-McIntosh County Chamber of Commerce is hosting its annual Blessing of the Fleet and waterfront festival April 11 13. The event celebrates McIntosh County’s biggest industry with three days of fun and festivities including an art show, various food and drink vendors, arts and crafts, a YMCA 5K, children’s activities, a car show, pageants, live entertainment and a marine show.

V A L A R I E B R I T Z InTERIoR dEsIgn residential and commercial Valarie Zeh • 912.571.4160

www.valariebritzinteriors.com 36

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The weekend culminates with the blessing of McIntosh County’s shrimpboat captains and their vessels for a safe and prosperous season. Darien claims its Blessing of the Fleet as the largest on the East Coast, drawing a crowd in excess of 30,000. The cost of entry is $5 per day for adults; children up to age 13 years are admitted free. For more information visit www.blessingofthefleet.com or call the chamber at 912.437.6684. -A.H.C

MARKETING Your company has a look and feel that embodies what you do and what you stand for. That look is your brand. It is your logo, your business card, your website, your ads. It needs to be good and it needs to be consistent. Ever notice big name companies that get a new logo or a new version of their original logo? They are trying to keep things looking fresh and up to date. I’ve been creating logos, cards, brochures, and advertising for over 13 years. I can help you and your business stand out from the crowd. Start being noticed. I can sit down with you and figure out the best way to spend your marketing

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and bringing in new ones. Your marketing and your branding are important. Let me help you make the most of it.

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PAYMENT PLANS. (ask for details)

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Ma rch/Apri l 2 0 1 4

Abuzz

Just The Facts

All

About

Bees!

5 miles

The distance a bee will fly from the hive in search of food

55,000 miles

The distance the average colony will have to fly to make just one pound of honey.

1 oz .

The amount of honey needed to fuel a honey bee for a flight around the world.

11,400

The number of times per minute that a bee strokes her wings

Honey making 1

Number of queens in a hive

101

Young bees are taught to make honey by older members of the colony.

www.todayifoundout.com; www.beeright.com; www.backyardbeekeepers.com 38

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20,000 to 60,000

35 lbs.

The amount of honey the average colony requires to survive the winter

Number of bees in a colony.

66 lbs.

Amount of pollen a colony will collect in a year

Honey bees are assigned jobs based on their ages

15 15 mph The speed a honey bee can fly

Honey bees were brought to America by Europeans. Some Native Americans called them “white man’s flies.”

60 lbs.

The amount of honey a single hive can produce in a season

The honey bee is the only insect that produces food eaten by man.

2 million

Number of flowers a hive must tap to make one pound of honey.

Ma rch/Apri l 2 0 1 4

CUNNINGHAM JEWELERS

Feldenkrais®

Pilates

Tai Chi

Yoga

www.abalancingactwellness.com 912-634-4747 Regular Classes 5 Days Each Week

Acupuncture • Massage • Skin Care 1510 Newcastle Street, Brunswick, Georgia • (912)265-8652

Leighton Johnson SSI Branch Manager

Senior Mortgage Loan Originator NMLS# 319563 GRMA# 29791

Gretchen Johnson BWK Branch Manager

Senior Mortgage Loan Originator NMLS# 323733 GRMA# 29790

Call Us For Your Purchase Or Refinance

One Number, Two Locations

912-342-2400

208 Scranton Cnctr. #123 Brunswick NMLS 340123

1700 Frederica Rd. #106 Saint Simons Island NMLS 922145

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GIFT CERTIFICATES AND ARTISAN SKINCARE, RELAXATION PRODUCTS AvAILAbLE.

“What’s now a small, family run chain began here (St. Simons Island, GA). The crab cakes get star billing, along with the bread, but save room for the Chocolate Stuff dessert, topped with homemade whipped cream” - Coastal Living Magazine -

15 veggies every day, 3 made -fromscratch soups, hand-breaded seafood, and so much more

In “The Village,” under the big sign

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1610 Antiques We Buy & conSign antiqueS 1610 frederica rd | SSi | 912.634.1610 additional Parking in rear

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The Nature Connection

The Return of the Bald Eagle B Y Ly d i a T h o m p s o n

With the ease of a well-trained athlete and the grace of a seasoned dancer the Bald Eagle flies by me. She settles on a high pine limb. For a minute or two she preens, zipping all her feathers into the correct place. Then she looks over her shoulder at me. The look tells me that she knows I’m watching, but she does not care. She rules her space. There is something about the Bald Eagle that captures the imagination. When the first European settlers came to America, it is estimated that there were more than half a million Bald Eagles in America. These birds spanned the continent from Labrador to Florida, from the Baja to Alaska. As the human population grew, consuming more of the bird’s nesting habitat, the Bald Eagle population shrank. By the 1970s, eagles were a rare sight on the Georgia Coast, due in large part to heavy use of the pesticide DDT to control mosquitoes. This pesticide made its way into rivers and, therefore, into fish. Eagles mainly eat fish and carrion. The DDT the birds consumed weakened the shells of their eggs; eggs that were not crushed during incubation often simply failed to hatch. The 1970s was a pivotal time for Bald Eagles. In 1972, there was a ban placed on the use of DDT in the United States. In 1973, the Endangered Species Act was passed. On July 4, 1976, the Bicentennial of the United States, the Bald Eagle became a national endangered species. Having gained a reputation as a pillager of livestock and fish, eagles were often shot on sight. Part of the recovery campaign aimed at educating people to stop the killing of Bald Eagles. In the mid 1980s, the U.S. Fish & Wildlife Service and the Georgia Department of Natural Resources built a hacking tower in the Altamaha Waterfowl Management Area. Bald Eagle eggs were carefully hatched in incubators. When the eaglets reached fledging, they were placed on the hacking tower, which consists of a cage built high off the ground. This is where they learned to fly and hunt on their own, a practice that contributed to the recovery of the Bald Eagle population. There are annual eagle surveys to see how eagles are faring on Georgia’s Coast. In the 1990s Bald Eagles were nesting on Cumberland Island, then Little St. Simons Island. In the 2000s eagles returned to St. Simons and Jekyll. On June 28, 2007, the Bald Eagle was taken off the Endangered Species list. In late March and early April, a new crop of young eagles will fledge and fly on their own. It is an exciting time for our nesting Bald Eagles and for us. G

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Whether Lydia Thompson is talking about birds, banding, or drawing birds, her major focus is to intertwine her bird studies and her art. Now she is pursuing her studies of birds & the art of the intaglio print. Preservation and conservation of bird habitats are her major concern. She is blogging at www.coastalgeorgiabirding-lydia. blogspot.com.

Save the date! Saturday, March 22, 2014

Stay for the day!

Activities include: *

To register for races, please visit

www.ultimateracinginc.com

For more information, call Janice Britton at (912)222-5901

•1Mile Fun Run/Walk & 5K Run/Walk • Spirit of Freedom 1948 Berlin Airlift Plane and Memorial

• Aircraft Display • Classic Car Show * All race proceeds benefit the Glynn County Schools Athletic Department.

Ma rch/Apri l 2 0 1 4

The Dish

Pork Osso Bucco, Steakhouse-Style B y B e c k y D e r r i c k

With the depth and breadth of restaurants available in the Golden Isles, any restaurant that wants to stand out must have something truly special to offer. Millhouse Steakhouse in Brunswick does just that with high-quality food, excellent value, service and commitment to community. Tom Jones and Gary Fassl opened the first two Millhouse locations in Brunswick and Jacksonville in 2005. Their goal was to share their passion for food with the local community. They worked to create an inspired and balanced menu, food with a twist, a diverse menu of accessible yet refined cuisine with touches of flavor from all over the world. With an 11-page menu, it’s virtually impossible to find something that doesn’t appeal to even the most timid diner, but the real story here is the portions. Serving impeccably prepared food on oversized platters, Millhouse makes it affordable to feed your family here. In fact, the dinner portions easily feed two adults, if you can bear to share. The rich but simple interior, heavy woodwork, uncluttered tables, polished bar and softly lit wine displays give a feeling of sumptuousness and intimacy, which is perfect for a bar where relationships are cultivated. Carl, Jason and Kristin work the bar and are long-term employees. In fact, many Millhouse patrons mention “relationship” as being the key to their return. The bar area, perfect for girls’ nights out and happy hours, has a friendly and low-key atmosphere. You can strike up a conversation with business people, locals and travelers from all over. Millhouse has some of the best happy hour prices in town, live music every other Friday and Wine Wednesdays, which offers $10 off of any bottle of wine with the purchase of two entrees. “Wherever we are – Brunswick, Jacksonville, Statesboro, Kingsland – we try to keep it local,” says Joe Valencia, general manager of Millhouse Brunswick. “We like to participate in local events, purchase as many local products as we can and support as many local vendors as possible.” In fact, during this interview another local restaurant called to see if they could borrow something that they had run out of. The answer, of course, was “Sure!” It really is difficult to get past the steaks – the crusted prime rib loin, the tender velvety filet or the thinly sliced pan-seared sirloin with gorgonzola butter sauce. The medium-rare is always perfectly done. There

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is something on the menu to put every diner at ease; however, dishes such as the spicy Seafood Chioppino and the Yellowfin Tuna Tataki with Wasabi Cream and Pickled Ginger appeal to even the most wellversed diners. Joe was happy to share the recipe for the melt-in-yourmouth Pork Osso Bucco, although you’ll have to visit the restaurant for the Black Truffle mashed potatoes. G

The College of Coastal Georgia Foundation and The Eric and Julie Epstein Charitable Foundation Invite you to Celebrate the Inauguration of President Dr. Gregory F. Aloia with:

Pork Osso Bucco Serves 4 elegantly

Ingredients:

April 25 - 6:30pm

1 pork shank

College of Coastal Georgia, Brunswick

granulated garlic

$50-general admission ticket

salt and pepper to taste 1 oz of marinara sauce 3 oz of brown gravy

Preheat oven to 300.

(includes wine and cheese reception)

$500-benefactor ticket (includes private reception and preferred seating)

www.ccga.edu - 912-279-5925 Proceeds benefit cultural and arts programming at the College of Coastal Georgia. The concert series is made possible by the generosity of the Eric and Julie Epstein Charitable Foundation.

F O U N D A T I O N

Berg_GIM.indd 1

1/29/14 3:58 PM

Season a pork shank with salt, pepper and granulated garlic. Place pork shank in a roasting pan and cover with foil. Cook for 2 hours. Combine 1 oz of marinara sauce with 3 oz of brown gravy. Place the pork shank on top of mashed potatoes & cover with sauce. Serve with sauteed mushrooms and vegetables.

Ma rch/Apri l 2 0 1 4

Green Acres

What I’d Tell My High School Self BY Amanda Kirkland

I started my 9th grade year at Brunswick High School wearing a paisley wrap-around skirt and green sleeveless top. My hair was freshly cut into a bob and I think I may have even been lucky enough to have a few highlights put in. That morning, I woke up long before the sun. All of the important things I would need were already neatly laid out. I think it was the first and last time I was up early and ready for school on time. It’s really interesting to think about the girl that I was that day and throughout the four years of high school. I don’t have a DeLorean (I know we’ve all seen Back to the Future, right?) parked in my carport but if I did there are a few stops I’d like to make. First, I’d stop and tell that young, silly girl that she’s beautiful and she really shouldn’t care what anyone else thinks. The other kids really do only say those things because they want to take all of the attention off of their own insecurities. I’d say to pay less attention to the boys and more attention to the books. Do your homework! I’d set the date for the day in 10th grade when Ms. Caldwell asked me to stay after class. This time, when she begged me to do my work and explained to me how much she believed I was capable of, I would listen. I would immediately take the work in her class more seriously and appreciate that she had reached out to try and inspire me to do more. Junior year, I’d go back and tell that boy crazy girl that it doesn’t matter if no one asks her to the prom. It is actually better to go with friends or, dare I say, to not go at all. Friends won’t get embarrassed by your dance moves and if you decide to avoid it, I can tell you that I’ve seen some movies that would have made missing prom well worth it. Mainly, I’d say to take the social scene a little less seriously. I know it feels like the Apocalypse, but I promise it’s not the end of the world if you don’t go. It’s too hard to think about what I would do differently my last year in high school. There were so many things that I would have changed but mostly it seems to all come back to working harder on what was important and thinking less about the things that were momentary.

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Seeing the new Brunswick High School makes me nostalgic for those days but also extremely hopeful for all the young people in our community. If you’re reading this and you’re one of the young people who have the chance to experience all that it has to offer, don’t squander it! G Amanda Kirkland is a Georgia girl who fell in love with a redneck and had five beautiful redneck children. She spends her days taking care of those five kids, about 25 cows, 100 chickens and a garden that has fed her family for at least three decades.

Show

Art & CrAft

poStell pArK, St. SimonS iSlAnd

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C Scott Morrison, DMD & Family

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InSuranCe aCCePteD & FIleD

pier VillAge HolidAy mArKet Art & CrAft mArKet DeceMber 13 & 14, 2014

C Scott Morrison, DMD

a portion of the proceeDs Directly benefits the historic pier Village area. Visit us on facebook (st. siMons islanD pier Village Merchants)

25 Coral Park Way; Brunswick, GA (Across From Hollaway’s Bakery)

SponSored by pier VillAge ASSoCiAtion for more informAtion CAll 912.262.0628 or ViSit www.Artdowntown.net

Historic Island Tours Wedding Charters Shuttle Service Sunset Wine Tours Private Bookings Experience the

Difference

saint simons colonial island trolley tours Boards daily at The Pier at 10am - 12pm -2pm The island’s only air-conditioned and wheelchair-accessible trolley. www.colonialtrolley.com

Grade “A” on Angie’s List 5-Star Rating TripAdvisor

Call 912-268-0363 or email rod@colonialtrolley.com for reservations or more information

Cotton People Love To Live In 264 REDFERN VILLAGE SAINT SIMONS ISLAND, GA 31522

912-634-2775 mcrobins@live.com SHOP LOCAL Ma rch/Apri l 2 0 1 4

High School Confidential

A Moustache Memory BY Jim Henderson

I was rummaging through a box the other day and ran across some old photographs. I knew they were old because they were in a mailing envelope; the pictures dated back to the era when you had to mail your roll of film off to a distant processor and then wait a couple of weeks for your snapshots to be returned to you. There was a photo of my little sister, sunburnt, in her first bikini – a priceless memento of a long-ago family vacation – blurred almost beyond recognition by my Mom’s inability to hold her Kodak motionless for a split second. What struck me, though, was a photo of myself. It was probably my last trip with my parents and sisters on a family vacation. As the oldest, and recently out of college, I was already too old to tag along – but the prospect of a free trip to Jekyll Island (and free food while there) overpowered my independent streak even at 22. Those shameless memories aside, my first thought was how different I looked. Well, I was much younger, and much slimmer, but more significantly I was totally clean shaven. It wasn’t until a few months after that last trip with the family that I made the decision to grow a moustache. The decision was triggered by the arrival in the mail of an invitation, in the early summer of 1979, to a five-year high school reunion. Pretty silly, huh? A reunion – after just five years? It seems now a pretentious and totally unnecessary event, but to me, at the time, it struck a nerve. I hadn’t changed a bit in the five years since high school graduation. Oh, I’d graduated from college, but I didn’t have a cool high-paying job. In fact, I had transitioned from working at a local drugstore parttime while in school to full-time post-college. I wasn’t married (I wasn’t even dating on a regular basis). In sad fact I was pretty much exactly the same as I was when I graduated, fresh-faced, from Walker High School in 1974. And then it hit me: fresh-faced. I could – I would – change that. I would grow a moustache. My new persona, the mustachioed menace, would no doubt inspire awe in the guys who were my old friends and draw admiring glances from the girls who had ignored me in my earlier life. Naturally, I would show up “stag;” a worldly man such as I’d become did not need a date to confidently attend a social event (plus this saved me from agonizing over who I could possibly coerce into accompanying me). I would park my aged Ford Fairlane out of sight of the door, and enter the hall as if perhaps a driver had deposited me on the threshold. I would enter the room and cast my gaze languidly at the scene, nodding at acquaintances, perhaps winking at that girl from the drill team (who might or might not remember my face, but certainly never knew my name). I would fake wave to an old buddy I fake spotted across the

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room, and start making my way in that direction – a man with a purpose, on a mission, with a moustache. Except the reunion was just three weeks away. And though I stopped shaving my upper lip immediately I was distressed to see very little evidence in the days that followed that my moustache-in-waiting had any intention of sprouting. It struck me as cruel that coarse whiskers grew wild and rapidly on my tender and easily nicked neck, but apparently treated my upper-lip as an unoccupied no-man’s land. By the night of the reunion it was obvious that the lush moustache around which I’d constructed my fantasy evening was not to be. Refusing to admit total defeat, I sneaked an eyeliner from my Mom’s purse and carefully penciled in a few more “whiskers” – so that the result was at least visible close-up, if not from across the room. So … my moustache and I attended my five-year high school reunion. And I had a blast. Turns out most of my friends were equally unsuccessful and as unchanged as I. I don’t think I drew any longing glances from those ever-elusive girls I coveted, but my buddies and I did sing the Walker Warhawk fight song after a couple of beers – and a few folks, also after a couple of beers, said we were pretty good. And a girl from the drill team actually did speak to me and call me by name. Of course we were wearing name tags, but still … . That will be 35 years ago this July. My moustache eventually did fill in and became a part of me. I don’t think I ever gave it much thought after that reunion. My wife has never seen me without it. She says she likes it. It didn’t change my life or make me mysterious or successful, but in the end I got the only girl I ever wanted and life turned out pretty good. And, who knows? For the 50th reunion (2024) I might just shave it off. Talk about a man of mystery. G Jim Henderson was born, raised, and attended school from kindergarten through college in Atlanta. Moving to Saint Simons six years ago to fulfill a mutual dream of living on the coast, Jim and his wife enjoy sharing the beach with their two canine children.

BRIDGING THE WORLD

A UNIQUE MISSION IN BRIDGING THE WORLD AAUNIQUE UNIQUE MISSION MISSION IN INBRIDGING BRIDGING THE THE WORLD WORLD

Island POND & LANDSCAPE Center

The International Seafarers’ Center offers many opportunities to those who The The International International Seafarers’ Seafarers’ Center Center offers offers many many opportunities opportunities totothose those who who wish to contribute Time, Talent and Treasures. wish wish totocontribute contribute Time, Time, Talent Talent and and Treasures. Treasures.

The International Seafarers’ Center offers many opportunities to those who wish to for more information on how you can get involved! for for more more information information on on how how you you can can get get involved! involved! contribute Time, Talent and Treasures.

Call (912) 267-0631 or visit our website www.seafarerscenter.org Call Call (912) (912) 267-0631 267-0631 oror visit visit our our website website www.seafarerscenter.org www.seafarerscenter.org

Call (912) 267-0631 or visit our website www.seafarerscenter.org

The International Seafarers’ Center a proud partner ofbeautiful the Golden Isles Community The The International International Seafarers’ Seafarers’ Center Center is is a proud aisproud partner partner of of the the beautiful Golden Golden Isles Isles Community Community for more information on how you can getbeautiful involved! in Glynn County since 1982. inin Glynn Glynn County County since since 1982. 1982.

The International Seafarers’ Center is a 307 Newcastle Street, Brunswick, GA 31520 307 307 Newcastle Newcastle Street, Street, Brunswick, Brunswick, GA GA 31520 31520 Tel: (912) 267-0631Email: Email: info@seafarerscenter.org Tel: Tel: (912) (912) 267-0631 267-0631 Email: info@seafarerscenter.org info@seafarerscenter.org proud partner of the beautiful Golden Isles www.seafarerscenter.org www.seafarerscenter.org www.seafarerscenter.org Community in Glynn County since 1982

Catering?

Low Country BoiLS & oySter roaStS avaiLaBLe

Full Service retail NurSery Open to the Public 7 days a week 8:00 - 5:30 - Mon - Sat 12:00 - 5:00 - Sunday • Residential Maintenance • Landscape Design & Installation

On DemanD SeRVICe

4-6 Happy Hour Daily Bloody Mary Bar • Fri. - Sun. 11-4

228 REDFERN VILLAGE 912.634.6228

Open Monday - Thursday at 4pm • Friday - Sunday at 11am

Off the beaten path and St. Simons Island’s best kept secret garden... 147 Gary L. Moore Court

634-9162

Monday - Saturday 8-6 • Sunday 12-5

Ma rch/Apri l 2 0 1 4

Money Talks

Prepare for More Taxes Prepared BY Coastal CPAs, LLC In 2010 when healthcare reform was enacted, many people may not have realized the tax law changes which were included in the 2,500 plus page Obamacare Act. Remember Congress did not even read it. To pay, in part, for healthcare reform, the legislation included a “new tax,” the Net Investment Income Tax (NII). Beginning Jan. 1, 2013, Internal Revenue Code section 1411 imposes an additional 3.8 percent tax on the lower of an individual’s NII or “modified adjusted gross income” above a threshold, which is $250,000 for married filing jointly taxpayers or $200,000 for a single taxpayer. NII essentially taxes three classes of income (after taking into account properly allocable deductions). The classes of income are in three buckets:

Portfolio bucket – gross income from: 1. Interests 2. Dividends 3. Rents 4. Royalties

Trading/passive bucket – gross income from: 1. Trading activities 2. Passive activities

Net Gain bucket: 1. Net gains from disposition from all assets other than active trades or businesses. On Nov. 26, 2013, the Treasury released the final regulations for IRC Section 1411, and on Jan. 7, 2014, the Internal Revenue Service released Form 8960 and the 20 page instructions for the form. Don’t think this is simple. Congress never writes simple laws (especially ones they never read) and the IRS certainly never writes simplistic regulations. Although Form 8960 is a one page form with 33 lines, there are many calculations and supporting worksheets required to complete the form. The regulations and Form 8960 are very challenging, and I would suggest you certainly acquire professional assistance. To add to the confusion, taxpayers can “cherry pick” among three sets of regulations for tax year 2013, the first year the tax is applicable. Taxpayers may rely on the 2012 proposed rules, 2013 proposed rules or the 2013 final rules to complete Form 8960. However, if a taxpayer takes a

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Ben Lee, Coastal CPAs, LLC

position with the final rules, and the position affects treatment of one or more items of taxable income beginning after Dec. 31, 2013, then “reasonable adjustments” must be made to ensure that the NII tax liability in the taxable year beginning after Dec. 31, 2013, isn’t inappropriately distorted. Whew! What Fun! See why you will need help? Even if you are an individual who is exempt from Medicare taxes, you still may be subject to NII if you have NII and also have modified adjusted gross income over the applicable thresholds. Estates and Trusts are subject to NII if they have undistributed NII and also have adjusted gross income over the dollar amount at which the highest tax bracket for an estate or trust begins for such taxable year under Section 1(e) (for tax year 2013, this threshold amount is $11,950). As you can see higher taxes are ahead for many taxpayers and this is only one of many changes that will result in higher taxes for 2013 returns and beyond; too many to explain in this article. You will need the best possible advice to reap the lowest legal tax liability. Coastal CPAs, LLC has very experienced professionals to assist you. You may contact us at 2467 Demere Road, St. Simons Island, GA, 31522, 912.638.1010. G

Low Country, Cajun, Southern Coastal Dishes

Lily ob/gyn Tina Mitchell MD, FACOG

WILD GA SHRIMP FESTIVAL - People’s Choice award winner for Shrimp & Gritz 2nd Time Winner - Brunswick Stewbilee

Open Every Evening At 5:30 (Sundays & Mondays too!) Sunday Brunch 11am - 2pm Reservations recommended but not required

BLACKWATER

GRILL A Local Favorite

AS SEEN ON DINERS,

blackwatergrill.com• (912) 634-6333

GUY FIERI ATE HERE

260 Redfern Village St Simons Island, GA Low Calorie Menu Available

DRIVE-INS & DIVES...

Excellence in Womens Health

912.638.1801

3 Convenient Locations

St. SimonS • BrunSwick • waycroSS www.lilyobgyn.com

Hearing for Life, Life in Balance.™ If you’re experiencing losses in hearing or balance, get diagnosed and treated correctly with the sound advice of Southeast Georgia’s only licensed Doctor of Audiology, Dr. Eric T. Linert. You may not need a hearing device, but if you do, trust the audiologists at Advanced Hearing & Balance Center to fit you with a superior, affordable solution from among several brands. An approved provider for most insurance plans, third party payers and Medicare, you’re treated like a patient, not a sales prospect.

If you have hearing loss, see a hearing doctor. Ask your physician to refer you to: Dr. Eric T. Linert Dr. Kimberly S. Joiner

NEW LOCATION! We’ve moved to better serve your medical needs!

Southeast Georgia Health System Medical Plaza ADVANCED 3025 Shrine Road Suite 490 HEARING & BALANCE CENTER

912-267-1569

Learn about hearing loss at: www.HearingBalanceCenters.com Volunteer caregiver: Coastal Medical Access Project & Georgia Lions Lighthouse Project

Ma rch/Apri l 2 0 1 4

By Design

big style goes small-town on the Historic Darien Waterfront BY Michael Angel, As You Wish Interiors

As You Wish Interiors relocated to the historic waterfront district in downtown Darien in 2009, but don’t let the sleepy town atmosphere fool you. The owners, Visual Interior Designer Michael Angel and his partner, I.T. Specialist Joseph Liotta, are very much in touch with current trends and classic design. Michael’s extensive background includes interior work in residential and commercial venues in many states and abroad, visual work in major department stores, and guest appearances at tradeshow events and on television. While working for Christopher Radko, Michael was responsible for designing and installing “store within a store boutiques” for retailers including Neiman Marcus. He now uses some of these same principles when establishing the displays found within their store, Just One More Thing! Joseph’s expertise in computers and talent as a painter enhance the services they offer each client. Michael and Joseph believe everyone can make their home safe, comfortable, beautiful and inviting. Their goal is to learn each client’s needs, wish list and budget before presenting a comprehensive plan to achieve all these elements, whether your preference is a coastal cottage or a contemporary loft. They believe that once a project is complete, the space should reflect the owner and not be a cookie cutter design that says, “As You Wish was here”. However, the attention to detail and color will definitely let you know they were on site. In addition to offering interior design services, Michael and Joseph have developed stunning faux finish techniques which they are now applying to cabinets, furniture and lamps. With a love for kitchen design, they have resurfaced cabinets in several kitchens which helped clients update their homes without breaking the budget. Many family furniture pieces that were on their way out the door have been restyled for a second chance to stay around for the next generation. Examples of their faux finishes can be found at Just One More Thing! Their store is a multi-dealer boutique which features furniture, home accessories, gifts, jewelry, books, antiques and more by area artists and craftsmen as well as other American made products. Exceptions include hand milled soaps from England and blown glass ornaments from Italy. They are also Darien’s exclusive dealer for Beatriz Ball serving accessories. You will not find this product mix anywhere else in our area, so prepare yourself for a very unique shopping experience.

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Celebrating five years in Darien, As You Wish is hosting monthly events featuring many of their exclusive products. Other plans for the immediate future include adding internet shopping to their store’s website (www.aywllc.com), designing a room at Ashantilly later this year for its Christmas Open House, and artists’ trunk shows featuring jewelry, paintings and more. Michael and Joseph work by appointment but Just One More Thing! is located at 107 Broad Street in Darien and is open 10 a.m.–6 p.m. Tuesday through Saturday. Call them at 912.437.2340 or contact Michael at mangel@aywllc.com for information or to request an appointment. Miss Maura will be happy to assist you if they are not available. G

Because Every Detail Should Be Perfect ... Everyday

556 Ocean Blvd. • St. Simons Island, GA 31522 • 912.268.2307 • cottageflowersbygay.com

Celebrating 31 Years in the Golden Isles

Lady Outfitters Shops at Sea Island • 912-638-1776 Glynn Place Mall • 912-280-0170

Ma rch/Apri l 2 0 1 4

Living Well

The latest in laser technology Will un-tattoo you P r e p a r e d B Y St e p h e n F. K i t c h e n M . D .

St e p h e n F. K i t c h e n M . D .

In years past, most Americans associated tattoos with sailors, bikers, and sideshow artists, but “body art” has become more popular in recent years. Today, the people who get tattoos are as diverse as the styles and designs they choose. The tattooing of human skin dates back many centuries, but the current technology of the tattoo machine has changed little since it was first invented in the 1800s by Samuel O’Reilly. A tattoo is created by injecting ink into the dermal layer of a person’s skin. The tattoo needle penetrates the skin by about 1 millimeter and deposits a drop of insoluble ink into the skin with each puncture. When you look at a person’s tattoo, you are seeing the ink through the epidermis, or the outer layer of skin. The cells in the dermal layer of skin (second layer) are far more stable than the cells of the epidermis, so the tattoo’s ink will stay in place with minor fading and dispersion, for a person’s entire life. It is estimated that more than 33 million Americans have at least one tattoo. For many, getting a tattoo seemed like a good idea at the time, but now that blast from the past on your back or the tribal band around your arm may seem like a bit of body art you could live without. Although today’s tattoos have become very sophisticated works of art, the creation of them has changed little over the years. The good news is the process to remove today’s body art relies on the latest technology. If you are ready to get a tattoo removed, you are not alone. Approximately 17 million Americans have considered tattoo removal. Tattoo removal became common in the United States in the 1980s. Unfortunately, removal involved the use of dermabrasion – where skin is “sanded” to remove the surface and middle layers of skin; cryosurgery – where the area of skin is frozen prior to its removal; and excision – where a surgeon removes the tattoo with a scalpel and closes the wound with stitches. In some cases involving large tattoos, a skin graft from another part of the body may be necessary. These procedures are often painful and scar inducing.

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Although the above procedures are still used in certain cases, lasers (light amplification by the stimulation emission of radiation) have become the standard treatment for tattoo removal today. Lasers work by producing short pulses of intense light that pass harmlessly through the top layers of skin to be selectively absorbed by the tattoo pigment. This laser energy causes the tattoo pigment to fragment into smaller particles that are then removed by the body’s immune system. It takes the body approximately 30 days to absorb the smaller particles of pigment and therefore treatments are typically done at four- to six-week intervals. This technology offers a bloodless, low risk, effective alternative with minimal side effects. Researchers have determined which wavelengths of light to use and how to deliver the laser’s output to best remove tattoo ink. The Sinon laser by Quintal, produced in Germany, is specifically designed for laser tattoo removal. There are fewer than two dozen of these lasers in the United States, and Stephen F. Kitchen M.D. has one. Dr. Kitchen uses this cutting edge technology to safely and effectively remove tattoos. The Sinon Laser provides a wavelength of 694 nm which allows much deeper penetration than the standard 532 nm wavelength lasers used in most medical applications. Tattoos need not be permanent. With state-of-the art laser removal technology, you can get rid of tattoos more comfortably, quickly and safely than ever before. For a free consultation regarding laser tattoo removal, contact Stephen F. Kitchen M.D. G

ABOUT Stephen F. Kitchen M.D - Stephen F. Kitchen, M.D. is a graduate of the University of Cincinnati College of Medicine and completed his surgical training at the University of North Carolina, Wilmington. He is Board Certified by The American Board of Surgery and is a Fellow of the American College of Surgeons. Dr. Kitchen is an active member of the staff of Southeast Georgia Health System, and has been in private practice in Brunswick since 1995.

Do I worry about my parents?

Not anymore . . .

they live at Magnolia Manor.

Independent Living ~ Catered Living Assisted Living For your peace of mind, call Jackie Newman at (912) 638-3844. Magnolia Manor of St. Simons 100 Heritage Drive ~ St. Simons Island, GA www.magnoliamanor.com

we’ve built a worthy reputation.

EXPERIENCED STRONG COMMITTED CONSTANT HARD WORKING LOYAL HONEST COMPETITIVE TRIED & TRUE QUALITY DRIVEN AWARD WINNING UNIQUE INDUSTRY LEADING INNOVATIVE CONCEPTUAL TRUSTWORTHY WE DESIGN

WE CONSTRUCT

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125 Gary Moore Court, Suite 1 | St. Simons Island | 912.638.POOL | worthypoolsandspas.com

Ma rch/Apri l 2 0 1 4

Par For The Course

Short Game “101” B Y R i c k I r w i n , PGA H e a d P r o f e s s i o n a l , S e a P a l m s R e s o r t

What’s the best way to shave strokes off your score? The short answer is, work on your short game. There are a couple of basic shots that I feel many golfers forget about when facing a critical short golf shot. Chipping: The basic chip is probably used with a 7, 8 or 9 iron and the idea is to get the ball rolling along the ground toward the hole early in the stroke. You could call this maximum ground time and minimum air time. On a chip, because it’s running along the ground, you’ll need to “read” the break of the green before chipping just as you might if you were putting from the same place. You’ll maximize your ability to make good contact with the ball by doing the following: 1. Stand close to the ball much as in the putting stance. 2. Place more weight on your front foot by leaning toward the target with a 60/40 weight distribution split and keep the weight there during the stroke. The stance should also be fairly narrow which will help with balance and the swing movement. The ball position will be about the middle of the stance.

Now make swing lengths back and forth like you would for a putt of similar length. After making contact with the back of the ball, your club will finish low and your body will rotate toward the target on longer shots. The basic chip shot can then be played with different clubs depending on the distance you need to cover; i.e., 7 iron for a longer shot across the green and maybe even a pitching or sand wedge for a short shot with the pin location close to the edge of the green. Pitching: The stance for pitching the ball is very similar with respect to the width of the stance, the weight distribution and keeping the weight forward as you are making the swing. The differences are: 1. Ball position - More forward for the pitch, so the handle of the club is vertical instead of leaning toward the target. This will enact the bounce of the club more and the club will glide along the ground better instead of digging in too deeply. 2. The club used most often is the sand or lob wedge because of the loft these clubs carry. 3. As you swing the club longer to facilitate the longer shot, the

3. Place the handle of the grip forward so the grip end will be left of the buttons on your shirt. This forward position, coupled with the weight on the front foot, will enhance the clean contact with the back of the ball. Many times my students think they have hit the shot a little “thin” but in reality this clean contact and low ball flight is exactly what we’re looking for. The basic chip shot is then played from this stance and is much like the pendulum stroke you make with a putter where the arms and shoulders control the length of the swing. The hands are passive. Don’t flip or try to scoop the ball in the air as this will create bad contact with the ball or the ground first and produce the “chunk shot” nobody wants.

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wrists will become more active. Try not to rotate or roll the hands open as this will open the face too much and may be difficult to control your direction in the downswing. 4. The forward swing after contact with the ball will also facilitate a larger swing but it should not be necessary to wrap the club around your neck; instead, rotate toward the target by turning your chest toward it. This will help make a nice blend of big and small muscles and the before mentioned flip will also go away. Remember, sometimes simple works better. Happy golfing! G

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THE

Berlin Airlift

H o w Op e r a t i o n V i tt l e s P r e v e n t e d W o r l d W a r III a n d G a v e B r u n s w i c k It s A i r p o r t

BY L e s l i e F a u l k e n b e r r y

hen Spirit of Freedom, one of the original aircraft from the Berlin Airlift of 1948-1949, lands at Brunswick Golden Isles Airport for the Wings, Wheels and Run event on March 22, she brings home the last chapter of a story that has taken over six decades to complete. The C54E air cargo transport plane will welcome the Golden Isles to its flying classroom and memorial from 10 a.m. until 3 p.m., with one interruption in between to swoop over the crowd to re-enact the famed Berlin Candy Drop. Manning Aviation, a member of the Glynn County Airport Tenants Association, is sponsoring the visit from the historic aircraft, a timely gesture that allows the community to visit, learn and say â&#x20AC;&#x153;thank youâ&#x20AC;? for several things, including our freedom and the airport itself.

W o r l d W a r II K S e r i e s b l i mp a t n a s g l y n c o . ( p h o t o c o u r t e s y G l y n n C o u n t y A i r p o r t C o mm i s s i o n )

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P h o t o s B y C l e gg L a n g l e y , C o u r t e s y o f t h e b e r l i n a i r l i f t f o u n d a t i o n

Unloading coal for the airlift

Children of Berlin when the airlift began.

Trouble on the Ground When World War II ended in 1945, the United States, France, Great Britain and Russia divided Germany into four occupation zones. The capital city, Berlin, was deep within the Russian sector. Ruthless Soviet leader Joseph Stalin was determined to force out the other three nations and unite all of Germany under communist control. For three years, Stalin’s Red Army brutalized German citizens with a campaign of unspeakable terror and violent assault. In Glynn County, Georgia, people read the news of the trouble in Europe with alarm while they contemplated problems of their own. The impact of postwar demilitarization hit home in 1948 when the Navy made the announcement that Naval Air Station Glynco, located on the northern side of the county, would close in 1949. The gigantic blimps that once patrolled coastal waters searching for U-boats had departed, and hundreds of wartime jobs melted away like ice on the hot summer sidewalks of Newcastle Street. Everyone worried that when the base closed, people would leave and more jobs would follow. The specter of Depression-era hardships loomed on the horizon. On June 25, 1948, news from overseas obliterated any local concerns when Stalin closed off all land access to West Berlin, and created a blockade. Over 2.8 million Berliners, along with Occupation Forces, were trapped with only a few weeks worth of coal, medicines and food.

H e a d q u a r t e r s O f T h e A i r l i f t w i t h “ o p e r a t i o n v i tt l e s ” p a i n t e d o n t h e s i g n

As incredible as it may seem, this detail – land and rail access– was an issue that had never been resolved in treaty negotiations at the end of the war. Without help, the citizens of Berlin would pay the price.

War, or Deliverance? Occupation Forces Commander Gen. Lucius Clay was left with three solutions. One obvious plan, war and the use of atomic bombs, was favored by many military commanders of the time. Clay rejected the war option, mindful that Stalin was unwilling to start another conflict as well. Gen. Clay had two additional choices. One was to abandon the western sector and leave Berliners in Soviet hands. This was immediately dismissed. The last option was to use the only access that had been addressed in the treaties: air corridors. Flying in food, medical supplies, coal and machinery for around three million people, including citizens and troops, in a massive airlift was the only alternative to a humanitarian catastrophe, and to World War III.

Operation Vittles In the beginning, the airlift was only estimated to last three weeks, and was named “Operation Vittles” by the Americans. A fleet of aging military transport aircraft was hastily assembled. About 5,000 tons of Ma rch/Apri l 2 0 1 4

supplies per day were needed, but between American and British inventory, the available planes could deliver only 700 tons per day, if all went well. In the beginning, C-47 and C-54 air transports were used. Soon, leaders realized that it took the same amount of time to unload 3.5 tons from a C-47 as it did to unload 10 tons from a more efficiently designed C-54. More of the C-54 aircraft, including Spirit of Freedom, were delivered to Berlin. The Soviets mockingly predicted failure and continually harassed pilots as they approached runways at the two available airports in Tempelhof and Gatow.

Efficiency Experts It soon became evident that this was no short-term mission. Confusion and mistakes in operational planning, traffic control and timing resulted in loss of life as well as supplies and aircraft. On July 28, 1948, aviation transport expert Maj. Gen. William H. Tunner was named commander of the airlift mission. Tunner completely transformed the airlift operations through a series of brilliant planning decisions.

Photos by norm brueske, courtesy of the berlin historical airlift foundation

A continuous loop of airplanes rotated in and out of the airports 24 hours a day, using instrument rules to standardize their altitude and

speed. German citizens maintained the aircraft and unloaded cargo. Tunnerâ&#x20AC;&#x2122;s improvements helped reduce average turn around time including landing, unloading 10 tons of cargo, and departure to 25 minutes. His procedures redefined air transport operations, and elevated air traffic control and ground controlled approach to a modern military science. While Tunner made these changes to support the Berlin Airlift, he unknowingly altered the future of Glynn County, Georgia, at the same time.

Doublemint Diplomacy In July 1948, 1st Lt. Gail Halvorsen, an American airlift pilot, encountered a group of curious German children with plenty of questions about the airplanes and their cargo. Halvorsen noticed that unlike others he had encountered during wartime, the proud children of Berlin did not beg him for candy or chewing gum. He realized that many of these near-starving children, who were born in wartime, had never had candy or other treats in their short lifetimes. Halvorsen emptied his pockets of all he had, just two sticks of Wrigleyâ&#x20AC;&#x2122;s Doublemint gum. He promised to drop some candy from his plane the next day if they promised not to fight over it. They immediately agreed, and divided the gum amongst themselves. He recalled later that when

C - 5 4 L e a v e s r h e i n a i r b a s e l o a d e d w i t h s u pp l i e s f o r B e r l i n .

Joyous Parade celebrating the end of the blockade and termination of the airlift.

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P h o t o s C o u r t e s y o f t h e G l y n n C o u n t y A i r p o r t C o mm i s s i o n Runway aerial of Naval air station Glynco, circa 1960

the pieces got too small, the other children were happy simply to sniff the gum wrapper. He left with a promise to wiggle his wings when he flew over them to let them know it was his plane. The next day, Halvorsen fashioned a makeshift parachute out of a handkerchief, tied on some chocolate bars and dropped the candy to the delighted children. Crowds of children grew at Tempelhof, watching always for the rocking motion of the plane that signaled the arrival of more treats. Soon, mail addressed to “Onkel Wackelflugel,” or “Uncle Wiggly Wings,” poured into the operations center for the air base. The story made its way into the press, which called it “Operation Little Vittles.” Other pilots joined Halvorsen and soon American children began donating their own candy. Schools in Chicopee Falls, Mass., designated time each week for students to sew little handkerchiefs out of donated cloth to make candy parachutes for German children. In all, it is estimated that over three tons of candy and gum were dropped over Berlin, in both Western and Soviet sectors. It was an act of kindness that came to represent America to the German people; an act worthy of repeating to remind us how much difference simple things can make.

The End Becomes the Beginning By April 1949, the airlift was a resounding, well-publicized international success. Stalin’s comeuppance was complete, and on May 12, 1949, the humiliated Soviets announced the end of the blockade. Fifteen months after its dramatic beginning, the Berlin Airlift was terminated. By that time, more than 2.3 million tons of supplies were flown into Berlin by American, British, French, Australian and South Africans pilots. Many modern aviation procedures were developed from lessons learned in the Berlin Airlift, which led to important changes that reached all

W h e n t h e B e r l i n A i r l i f t b e g a n i n 1 9 4 8 , NAS G l y n c o h a d b e e n s e l e ct e d f o r p o s tw a r b a s e c l o s u r e . T h e b l i mp h a n g a r s w e r e u s e d to store surplus airplanes, which were stacked with wings folded or removed.

the way back to the Golden Isles. In January 1949, in the midst of the crisis that officially initiated the 40-year long Cold War, the U.S. Navy took another look at its defensive assets stateside. There were concerns about possible Russian submarine intrusion into American waters. NAS Glynco was reactivated as an anti-submarine warfare facility, to the joy of the community. The blimps returned to Glynco, bringing the entire airship training command for the U.S. Navy with them. Soon, Glynco’s 50 square miles of dedicated airspace attracted more Navy aviation training operations, which necessitated building an airfield with a runway suitable to handle current and future aircraft demands. While it was unusual for such a small base to have an 8,001-foot-long runway, the base and, later, the community, gladly welcomed the addition. Other training operations identified as essential during the Berlin Airlift moved to Glynco, including the Air Traffic Control School and the Ground Controlled Approach training sequence. These classes graduated most of the aircraft carrier and ground-based flight direction personnel in the U.S. military until the base was closed in 1975. During those years, the Golden Isles was privileged to host thousands of students and instructors, many of whom later returned or remained as neighbors, friends and community leaders. The final gift to the community was the airfield with its 8,001-foot-long runway, which became the Brunswick Golden Isles Airport. It’s only fitting that we take the time to tour Spirit of Freedom, as we appreciate our own freedom. And when the plane departs briefly from the ramp of its host and sponsor, Manning Aviation, for a re-enactment of the Berlin Candy Drop, pause to give thanks for the brave leaders who dared to honor their word and shaped the world as a result. And for a country that allows us the luxury to remember that a gesture of goodwill can become history. G – Leslie Faulkenberry is director of client services for Faulkenberry Certain Advertising on St. Simons Island. Ma rch/Apri l 2 0 1 4

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“Now the halftime air was sweet perfume While the Sergeants played a marching tune We all got up to dance Oh, but we never got the chance “‘Cause the players tried to take the field The marching band refused to yield Do you recall what was revealed The day the music died?” – D o n M cL e a n , Am e r i c a n P i e , 1 9 7 1

Ba n d GE E KS BY A M Y CARTER

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This one time at band camp … (You didn’t really think I’d go there, did you?) Oh, don’t get me wrong. We’re trading some band camp memories here, but none to make you blush (too deeply). No, this is a story of meaningful life lessons learned in the most challenging conditions, at least by teenagers’ standards. This is a celebration of talent discovered and nurtured early. It’s a story of foundations laid in youth that dreams are still being built upon in middle age. This is a story about Band Geeks for whom the music never died. “Whenever I head to St. Simons Island for a long weekend I check the music scene and usually at least two places are featuring someone I was in band with in high school,” says David Lane, a software designer in the Atlanta banking community who played trombone in the Glynn Academy marching and jazz bands and still plays keyboards with a band of neighbors who call themselves “BrightWater,” after the name of their subdivision in Atlanta. For Michael Hulett, the saxophone player and singer who led the G.A. band to fame as drum major his senior year at Glynn Academy, those were cool times, and even hailing from the label-obsessed ‘80s – “Oh, he’s very popular Ed. The sportos, the motorheads, geeks … bloods, was-

toids, dweebies … they all adore him. They think he’s a righteous dude.” – Michael took umbrage at being called a band geek. “We rode the bus with the cheerleaders,” he says. “A lot of our members were on the student council. We were leaders in the school.” It was the late 1970s and early 1980s, when the Glynn Academy Marching Red Terrors earned their nickname “The Pride of the Golden Isles.” They were a competition band, winning state and regional battles against their peers. Football got people to the stadium, Michael says, but “people went to see the band.” David, the son of the late great Jan Lane Harper who organized the annual Community Chorus’s Messiah performances, has played both sides of the stage, first as a symphonic cellist and then as a marching trombone player. “Let’s face it, if you like music, marching band is cool. Uniforms, flair, snapping to attention, jazzy arrangements of old and current music, sitting in the stands playing music, bus trips, band spirit … . Sitting in a chair and playing classical music in a stuffy auditorium, not as much fun.”

Ma rch/Apri l 2 0 1 4

David says music will always be his real passion. “Eventually when I retire I will get back to playing more regularly and may even move back to St. Simons Island (or spend a large amount of time there). Hopefully my name will be added to the list of regular musicians again in the area.” These are the babies of the Baby Boomers, rarely the conscience of the party but always the life of it. This is the generation that inspired the Energizer Bunny, forever keeping the beat in his band camp-chic flipflops and Ray-Bans, a look he borrowed from the G.A. drum line during those interminable hot summer practices on the open field behind the Prep Building and on the old Lanier football field in the shadow of Hercules. (The odor of tree stumps cooking hung over band practice on overcast days, strong enough to gag us without a spoon back then; it’s become the scent that memories are made of today.) It was a time of epic half-time shows with sequins and fire batons and masks, of out-of-town football games with the long bus rides home and their requisite late-night hand checks. (The bus driver brings up the interior lights at random intervals during the trip and yells “hand check.” Everybody who’s not driving had better have both hands in the air or have a really good reason why not, like both arms fell off.) Drummer Pat McDonald makes his living with both arms and a singleminded desire to “be a rock star” that he began pursuing after high school. “I never really spent much time focusing on much else,” he says. In 1999, he joined The Charlie Daniels Band, a gig he holds to this day, playing about 150 dates a year. Based in Nashville, Tenn., Pat also works

Lee Wa l k e r

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as a session musician. (He shares musings from the road and memories of how he got started and keeps going – despite three bouts with cancer – on his website, http://www.drumskull.com. It’s good reading.) “I actually got a toy drum set when I was probably 7 or 8 years old and promptly beat it to death and it ended up in the attic. I still am not sure why, but one day I dragged it back down and started messing around with it. At that point I got totally bitten by the bug and drums were all I could think of,” Pat says. He joined the G.A. Band in the second quarter of his freshman year and took every band class offered from then on. He was a member of “MEGA,” for Musical Engineers of Glynn Academy, a group organized by fellow jazz band musicians that won the State Talent Contest in 1982. “It was a big deal for all of us back then,” Pat recalls. “Performing in the marching band on Friday nights under the lights at the football games is still a huge memory for me,” he says. “The lights, the crowd, the smell of the grass, the culmination of all the hours of band practice every day, all coming together for that moment when we all put out there and tried to make the other bands tremble. It was a great lesson in working together for a common goal and a tremendous feeling of focused oneness that I’ll never forget. That is what playing music is all about.” Fellow drummer Jonathan Havens hasn’t quit his day job, but he is still with the band – two in fact, The Wharf Ratz and Pier Pressure. By day he’s managing partner of H20, an advertising and marketing firm based in Historic Downtown Brunswick. Remembered by many as the band

D av i d L a n e

S u s a n W e t z e l Mar ble

a gr o u p o f gly n n Ac a d e my Band m embers p o s e fo r a ye a r bo o k p h oto

J o n at h a n H ave n s comic, Jonathan has kept his sense of humor over the years, referring to himself as “expectations director” at H20 and laboring beneath a sign that says: “Relax. The Drummer is Here.” His job, he claims, is to keep the firm’s creatives well fed and hydrated. “I spend $500 a month on snacks,” he laughs. Jonathan did not take offense to being referred to as a band geek; on the contrary, he makes being a geek sound cool. “Playing football, if you lose it gets real quiet on the bus home. When you’re in the marching band it doesn’t matter whether you win or lose. On the band bus it’s always a party,” he says. Lest you think it’s all fun and games, however, there were important lessons to be learned. Like responsibility. “This one time I left my flag in the band room and they made me perform without it,” says Susan Wetzel Marble, a member of the flag corps that added color and pizzazz to every half-time show and parade. “I went all over the school trying to get someone to unlock the Sidney La-

M i c ha e l H u l e tt nier Building for me.” With no way to retrieve her flag, Susan marched and performed without it. Although Susan did not come into band with a musical background, just a really keen appreciation for it, she carries the lessons of marching band with her to this day – along with the friendships. “Band taught me how important listening is. There are so many elements that come together creatively to make it happen and it helped me learn to break things down to understand the big picture. A lot of times we couldn’t tell what we were doing. We just knew to march four beats to the right, four beats to the left.” Viewed from the stands, however, the random became cohesive. (To fully appreciate a marching band at its best, watch the Ohio State Marching Band’s Tribute to Hollywood half-time show on YouTube. The best part is when everybody walks the dinosaur.) “Band taught me to listen to everything around me and become a part of it, how alone you are just one small part of something, but put all of

Ma rch/Apri l 2 0 1 4

MEGA (Musical Engineers of Glynn Academy) taking first place at the Glynn Academy talent show circa 1982. They went on to win state honors, and spawned several professional music careers.

Cr awf ord P e rk i n s

P a i g e T r o ba u g h P e c k

those small parts together and it makes something huge and beautiful,” says Crawford Perkins, a saxophonist in the G.A. marching, jazz, concert and symphonic bands who plays guitar for Squirt Gun, Mojo Bone and Pier Pressure. “I never wanted to do anything but play music and to this day it’s my life. I was and still am stubborn.” While Paige Trobaugh Peck still taps her creative side as a graphic designer and marketing consultant, she no longer plays music since giving up the clarinet after high school. “One of my favorite memories is the 1985 Christmas Parade. The drum line started us off playing U2’s ‘Sunday Bloody Sunday.’ It was a good marching rhythm,” Paige says. “I thought we were one of the coolest bands because we all had a love for music. We played a lot of current music.”

P at M cD o n a l d

get back in playing shape and play the solo to Georgia On My Mind again one day before a Georgia Southern football game. “I did try out for football prior to my freshman year of high school and didn’t make it so I stayed in band and never regretted a moment of it,” he says. “All of us band geeks had a great time together. We all enjoyed being together for the most part and of course the music kept us together.” Looking back, it could be viewed as nothing more than childhood fun, a way to channel all that time and energy we had as teens into something productive, but ask any band geek and they’ll tell you: music was and is hard work.

Paige has passed down her love of music to her sons, who play piano – an heirloom piece handed down from her great-great grandmother – and sing in the Vi Fluentis children’s choir.

“You have to love the result, otherwise you wouldn’t do it,” David says. “No one forces you to play or to practice. Learning to play well is its own reward. It drives you forward to learn to play as good as you want to be. Those that play better have the drive and passion to want to be better, those that don’t, play only as good as they want to.

That’s the same kind of start most of the award-winning musicians in the band MEGA got before they took state honors playing a jazzy arrangement of the theme from “2001: A Space Odyssey” with “Linus and Lucy” from Charlie Brown. That band spawned several professional musicians – Michael Hulett, Pat McDonald, David Lane and Lee Walker, who doesn’t play anymore but still partakes of halftime shows as the voice of Georgia Southern University’s Marching Eagles. His goal is to

“I could play a lot better than I do, but I am not willing to devote the extra time it takes to get to the next level. No matter how good you might think you are, there are always tons of people that make you want to quit. This is true at all levels of ability. Even the pros have people that make them want to stop playing. You keep going because of the fun and value you get from it, no matter how good you are. Keep playing and you will get better.” G

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G ly n n Ac a d e m y ’ s Musical Legacy C o mp i l e d B y David A. Lane Other Glynn Academy alumni circa 1980s who play on in the Golden Isles to this day:

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• Paul Mozo, Class of ‘85, a guitarist who with wife Sarah forms The O’Really’s. • Kellie Parr. Class of ‘85, vocalist and guitarist, soloist. Kellie, who was a vocalist for the G.A. Jazz Band, released an album late last year. She also opened for The Indigo Girls when they came to Brunswick. • Reid Trawick, Class of ‘85, a drummer who plays often with Crawford Perkins and with “Roy Gentry and the Hired Guns.” • Roy Gentry, guitarist, attended G.A. for one year, currently plays as “Roy Gentry and the Hired Guns” but has been in many bands over the years. • Scott Bachman, Class of ‘82, drummer, plays with “Soul Gravy.” Other notables: • Joa Sousa, Class of 86, plays bass in the Atlanta area almost every weekend. • Phillip Sheffield, Class of ‘85, attended G.A. for one year, has local band that performs around St. Simons Island and in Jacksonville. • Brent Cash, Class of ‘85, drummer and now singer and recording artist in Athens. Has several albums.

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hen you think of dining in the Golden Isles, your first thoughts are likely to be of shrimp and grits, low country boil, steamed oysters and Brunswick stew. These are all good options, and ones residents and visitors alike are happy to eat up, anytime. But outside the traditional coastal fare, outside the standards of coastal eating, are options that are other-worldly. Or at least, other country-ly.

Over the causeways and along the mainland, an array of international grub awaits hungry diners. From coastal shanties and shacks, to Asian flare and island fare, there is a handful of restaurants in the region that offer off-the-beaten-path foods. So set aside your passport. Grab your wallet and get hungry. Excellent food, great service and inspired chefs are waiting for you out there.

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Indigo Coastal Shanty Owner/Chef: Kate Buchannan 1402 Reynolds Street, Brunswick 912.265.2007; indigocoastalshanty.com Must-Have Dishes: Fish Tostados, Fishermanâ&#x20AC;&#x2122;s Bowl, Raj Burger, Curry Chicken, Jerk Chicken, Any Daily Special

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t’s First Friday in downtown Brunswick. Cars line the historic main street sector and the sidewalks are unusually crowded. As the sun sets, stomachs start to growl and the shoppers are getting hungry. At the corner of Reynolds and Monck streets, Indigo Coastal Shanty is quickly filling with patrons, all ready to have their fill of island(-ish) fare, dishes fused with Asian, Indian and Caribbean influences. On any given day, the menu is tropical, is Middle Eastern, is Thai and beyond. Head chef and owner Kate Buchannan readily admits that even she cannot pinpoint the general overtone of her restaurant. It’s a bit of it all. “For me, the idea isn’t having just one flavor influence, but having some of it all. I want my guests to be transported to a place that’s calm, relaxing, like they have their toes in the sand and the water is crystal clear,” Kate says. “I want to bring that tropical, care-free feel, while making great food that you just can’t find everywhere. It’s like our slogan: ‘Where vacation is a state of mind.’” That’s a philosophy that’s working. And working well. Since opening four years ago, Indigo Coastal Shanty has become a favorite spot for diners throughout the Golden Isles. True, the crowd most afternoons is from Brunswick-area merchants and shoppers, and at dinner, the downtown crowd of residents can be seen there often, as well. But interlaced with the neighborhood regulars are those who trek in from nearby St. Simons and Jekyll islands, as well as a share of the Isles’ tourists who are looking for a less-than-traditional dining experience. Here, guests don’t find stiff menus and fancy cutlery. Instead they get thrift-store, mix-matched plates, craft beer, good wine, a small staff and a whole lot of atmosphere. “We’re a shanty and that’s what we mean to be,” Kate says. “I’ve worked in fine kitchens and they’re great. But I wanted to make a place where you kinda want to kick off your shoes, laugh with friends and enjoy great food. I think, I hope, we’ve done that.” On her menu, Kate has created an arrangement of her own story, giving nod to the time she spent living in Mexico, her heritage of growing up in Boston, her time spent as head chef of the former downtown fine dining establishment, Cargo, all while keeping close to her own favorite flavors. With Indigo Coastal Shanty, Kate aims to entertain the well-traveled, those who have tasted the unique foods the world offers across its

oceans. She, too, pays attention to those who have stuck closer to home, hoping to open their minds and palettes to the various ingredients that make the world go round. “When I lived in Mexico, or would vacation to tropical islands, I just gravitated to those coastal flavors, like jerk seasoning, curry, pineapple and citrus,” she says. “Those flavors make you feel like you’re on vacation, and I want all my guests to feel that way here. Like they don’t have a worry in the world. It’s a pop of this, a pop of that, and it’s all made just for you.” The sense of creative inspiration can be seen (and tasted) in Kate’s food. From mole negro and fish tostados, to the Raj Burger topped with a fried green tomato, the sesame catfish and the fisherman’s bowl, her entire menu is fused with a slathering of flavor styles that highlight Kate’s thoughtfulness with not only her food, but also her customers. “If it’s not on the menu, but we have the ingredients, we can make it for you,” she says. “If you need a tweaked entrée or have a request, that’s not a problem. I just want guests to have a good time.” This thoughtfulness is displayed weeks after her original interview. Walking into the charming yet humble shanty on a random Wednesday, Kate comes over, expresses her worry that, perhaps, she didn’t do a very good job the first time. She’s worried, she says, that she didn’t give enough credit to her staff, to the suppliers who grant her access to fresh, superb ingredients. Perhaps, she continues, she didn’t mention the daily specials that customers seem to love. And, of course, she didn’t give enough love to her customers, the support base that not only keeps her in business, but have indeed become friends as well. That’s the thoughtfulness that Kate brings to the table. It’s present in her food. It’s present in the smiles of guests leaving the restaurant. It’s present on the chalk board displaying the day’s specials. It’s present in the air of the restaurant itself. Yes, Indigo Coastal Shanty may be a restaurant spiced by unique jerk seasonings, luring customers with its Caribbean-fusion appeal. But as great as the food is – which is very great – it’s the chef, the staff, the colorful charm of the shanty shack that brings them back. And brings them back often.

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Basil Thai and Sushi Owner/Chef: T.C. Daohewang 1401 Newcastle Street, Brunswick 912.342.7625; Basilthaiandsushi.com Key Dishes: Dragon roll, lamb chops, Pho Noodle Soup, Pad Thai, Tom Yum soup

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.C. Daohewang sits down at the sushi bar in the back of Basil Thai and Sushi. Obviously a bit nervous, he grins and wrings his hands.

At the question, T.C. pauses to think as he slips into his chef’s coat, and answers, “The dragon roll, or the Santa Anna.”

“So, what do I have to do?” T.C. asks. “Just sit and talk? Oh. I think I can do that.”

“That’s it – the Santa Anna. The eel roll, too,” Billy nods. “Like I said, we’re here a lot.”

Despite the fact that he is owner of Basil, and alternates between being chef and front of the house, T.C. isn’t one to claim the spotlight. He prefers to be rolling sushi, prepping ingredients and mingling with customers. These are roles he has filled since he started his culinary career as a child.

Basil has a host of customers like Billy and Russ, who pop in on a nearnightly basis for the regular happy hour and affordable fare. Just as often, T.C. and his crew see area families new to the restaurant, as well as their fair share of tourists curious about the menu’s variety of items.

Born in Laos, T.C. and his family migrated to Savannah when he was young. They soon opened a restaurant and T.C. found himself busy in the kitchen, doing whatever was needed. Eventually, he went to work for Ele Fine Fusion, which to this day remains his favorite place to eat in Brunswick’s sister city.

Waitress Mallory Thomas, who has worked at Basil for more than a year, often leads new clients through the pages of the menu, pointing to the popular dishes of sea bass, lamb chops or Thai salmon as good entrees for those new to the Thai-style of cuisine. For those feeling more adventurous, the pho Asian noodle soup and classic Thai curry have also become menu mainstays.

Following a few years working there, he opened his own restaurant in Beaufort, S.C., then at the age of 24, opened his second restaurant, Basil, after coming to downtown Brunswick and falling in love with his current space.

“When the dishes come out, that’s the best part, because the presentations are all just masterfully done,” Mallory says. “It’s like art on a plate.”

“I was planning to open Basil in Jacksonville, or maybe Savannah, but I came here and the community was so friendly, and this space seemed too good to pass up,” he says of the downtown location which once housed the restaurant Pearl. “It has turned into a very good decision.” Since it opened in September of 2012, Basil has grown a loyal clientele within the Golden Isles. Billy Kirkland and his co-worker, Russ Mullins, are two repeat clients. Both dealers on the Emerald Princess, the pair can often be found after work, ordering sushi and drinks at the restaurant’s sleek bar. “We’re here all the time,” Billy says. “T.C. is great to talk to, and the sushi is, to put it simply, just plain good. What is it that we always get, T.C.?”

In the coming months and years, T.C. isn’t looking to change up too much at Basil. His goal, he says, is to continue to bring authentic tastes of his family’s homeland to the area and grow his business base. At 25 years old, he isn’t really ready to look too far into the future, he admits. Instead, he’s focused on the here and now, on continuing to grow his success and support the community which has supported him since he opened his doors. “I want to do the best job I can do. Often, that means working 10, 12 hour days, six days a week. But I knew that coming into this,” he says. “We’re making a name for ourselves here and showing our community the meaning of real fresh Thai food and Thai flavors. It’s something new for the area and it’s been well received. I’m just excited to see what the coming years bring our way.”

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Jerk Shack Owner/Chef: George Morris 5421 Altama Avenue, Brunswick 912.289.2984; Facebook: JerkShackBWK Key Dishes: Jerk chicken, curry goat, jerk oxtails, daily specials

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eorge Morris is a hard guy to get a hold of, and he’ll readily admit to that. It takes several days, several phone calls and several attempts to pin down a time to meet. Not because he’s forgetful; he’s just that busy. But once said meeting occurs, it’s well worth the effort. “Hey man, I guess it’s a Jamaican thing,” he smiles and shrugs. “I’m here now.” Sitting inside the cozy, humble interior of the Jerk Shack, it’s easy to see why George would behave as if this were his native home. The tables are simple; the chairs are worn from frequent use; the space is tight but do-able; and the entire place smells like the jerked and curried wonders cooking up back in the kitchen. If not for the buzz of traffic motoring down Altama Avenue, it would be easy to think the diner was perched on a beach somewhere in the Caribbean. George could have located his restaurant on the beach, either on St. Simons or Jekyll Island. But he didn’t want to do that. He wanted to serve a different crowd. The Jerk Shack is, to say the least, laid back. This is a worry-free zone. Come in, place your order, sit and stay a while. “And when we have parties, it’s stay a while and a while,” he laughs. “The last Jerk Shack party, I think we were out here in the parking lot until something like 4 in the morning. It wasn’t rowdy, but it was a good time.” The devotion George puts into having a good time is equally shared in his devotion to his restaurant. Opening the Shack some five years ago, George was straying from the culinary path he had taken in the decades prior. Growing up in Jamaica, he came to the United States and started working at resort locations. It was that which led him to Glynn County, where he worked in the hallowed kitchens of both Sea Island and the Jekyll Island Club Hotel. He has a red binder to prove it. Inside the folder, George puts the pictures he took from his years in those kitchens, pictures of glamorous meals and wellexecuted sushi displays he crafted during his time there. The food is detailed, expertly plated, with banquets ready to feed a crowd of royalty. Looking at The Jerk Shack, diners may not guess that George is a professionally trained chef with a gourmet background in the cooking world. But take a bit of his jerk oxtail, his curry goat, or any daily special on the white board, and it’s readily apparent he knows his way around a kitchen. His love of cooking started when he was just 12 years old. It was all because of porridge. “My mom loved porridge and it was really cheap, so she made it all the

time,” he says. “I never really liked it. To this day, I can’t eat it. So, instead of suffering through another porridge meal, one day, I just made my own dinner. I used what we had in the kitchen, which wasn’t much. But I made it work. I made a chicken curry, and you know, it was pretty good.” He has never gone back to porridge. Instead, he continues his chicken curry abilities, making that as well as a wide range of island-based dishes for his menu. Of all that he cooks, he favors his oxtail as well as any kind of seafood, served with one of several spicy sauce options, plus plenty of well-seasoned and well-cooked vegetable sides. His menu isn’t labeled as healthy or diet-friendly, but in reality, it is. That’s a fact George made sure to include when starting his own place. “When people come here, they aren’t thinking that the dishes are lean or anything, but they are. We don’t fry our food, everything is fresh and our basic set-up is just meats, rice and vegetables,” he says. “The secret is the seasonings, the hot sauces, and making our foods as flavorful as possible.” George, too, tries to respect his customers’ wallets. On average, a full meal costs about $10, but The Jerk Shack offers smaller portions as well as express portions, ringing up at lower prices but still loaded with flavor. “Most people around here, I mean, man, they make like $10 an hour. To ask them to spend that one hour worth of pay on lunch, that’s asking a lot,” he says. “I want to make sure everyone who wants to eat here can. I want to make sure my customers can afford it and can feel good about coming back.” His idea is working. The Jerk Shack always has a handful of customers inside no matter the time of day. His success has also led him to a new location, where his second business, Island Jerk, recently opened inside Glynn Place Mall. He has also extended his services to offer a catering business which can handle up to 100 people. He says he’d eventually like to open a third location on one of the islands that would fit into the whole beach-living ideal. But for now, he’s holding steady with the operation as is. “I’ve got my hands full,” he says. “I’ve been blessed that I’ve had the support I’ve had, both with the Shack and in my life in general. Going from being a poor kid in Jamaica to being a chef in fine kitchens, to then being my own boss, having this successful business and a blessed career, not everybody gets to have that. I love what I do every day. I love who works with me, supports me. I love the people I get to see. I love the food I get to cook. I love when people taste it for the first time, then come back the next day for me. It’s all good, man. All good.”

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A Mouthful of Mentions La Salsa 5701 Altama Connector, Brunswick 912-466-9343; Facebook.com/LaSalsaBrunswick This hole-in-the-wall Mexican joint may not be much to look at, but don’t let that stop you. Yes, the two large flat-screen TVs play the expected Telenovelas and Hispanic Sports Center stations, but the menu offers much more than Combo No. 1. Try the beef tongue soft tacos. Try the menudo, the caldo de res, and/or the mojarra fish. And by all means, try the cilantro sauce on everything.

Tuptim Thai 5448 New Jesup Highway, Brunswick 912-267-7230 111 Long View Plaza, St. Simons 912-434-9072 Tuptimthaius.com or Tuptimthairestaurants.com Now with two Golden Isles locations to serve you – one in Brunswick and one on St. Simons – this authentic Thai spot is just as delicious as you’d hope. The Pho is a stand out, as are the traditional Thai soups and curries. Open the menu, point and order. It’s hard to go wrong here.

The Bavarian 298 West Orange Street, Jesup 912-427-6721; Facebook.com/Bavarians Yes, there is a German restaurant in (well, near) the Golden Isles. This little gem offers the real deal German goods: sauerkraut, sausage, pickled beet and red cabbage, and even the beloved beer stein. Their meal and dessert specials change often, so be sure to keep an eye on their Facebook page for announcements.

Sal’s Neighborhood Pizzeria 3415 Frederica Road, St. Simons Salsneighborhoodpizzeria.com; 912-268-2328 This Italian pizza hotspot has become well-known with Golden Islanders, and with good reason: it’s great. The sauce, the dough, the atmosphere, even Sal himself, are all distinctly Italian. Be warned: you may have to wait. It gets crowded. There is a reason. The wait is worth it.

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Chile Peppers 301 Longview Drive, St. Simons 912.268.4635 Authentic Mexican food served with authentic flair – and the most genuine margarita you’ll ever waste away with – Chile Peppers is our favorite lunch spot. The chips and salsa are to die for, not like any chain restaurant you’ve ever visited, and the fish or shrimp tacos will have you doing the hat dance of joy. Open 11 a.m. until 8 p.m. every day but Sunday. Like them on Facebook to see the latest specials. G

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Oh Honey!

The Allure of Keeping Bees BY A n n a F e r g u s o n H a ll | P h o t o g r a p h y B y N i c k N i c h o l s

Jim Gertis has been stung. Not by his own bees (though that has happened), but by his own passion. He has come to love beekeeping in the same way a parent tends to love a child. The creation, the hive, is a living, breathing organism which thrives with him and thrives without him. He, simply, is the mediator between nature and neighbors, helping shuffle along the process of creating honey and caring for the world around him.

then the hive can flourish. Watching these bees work, all day, every day, with such consistency, it’s amazing to see firsthand.”

For more than a decade, Jim has acted as the king bee of Jekyll Island, growing his hive collection from two to five in recent years. In the last 15 or so years, he has come to master the sport of the honey bee, understanding the intricate details that help a hive thrive and help a bee society survive.

interest in beekeeping. Curious, Jim investigated the idea a bit more deeply, and before he knew it, he had joined the beekeeping club.

“The more I know about bees, the more addicted I become to this whole process,” Jim says. “I just can’t get enough.” To the untrained hand, it may seem like a simple task. Bees, after all, aren’t like traditional pets. There isn’t a need to take them for daily walks or to vaccinate them like one would for a dog or cat. In truth, however, maintaining a healthly hive is a constant battle against Mother Nature, against fluctuating temperatures and against the bees themselves. These are fickle creatures, which live by a strict sense of order and a total type-A code of conduct. “Bees are very much like humans and form societies, where if they don’t like a queen, they will overthrow her and the hive dies,” he says. “But it can go the other way. If the society accepts the queen,

Jim entered the bee world rather haphazardly, after retiring from a career as an engineer and draftsman. He has always had a fascination with the natural world, keeping gardens and even dabbling in woodworking. While living in Charlotte, N.C., he found himself hearing regularly from neighbors and friends who were taking up a growing

Relocating to Jekyll Island in 2004, Jim took on the title as the island’s resident bee master, providing his honey to lucky family members, friends and neighbors as gifts. “I don’t really sell it,” he laughs. “I didn’t get in this for the money. I prefer to just give the goods away.” His honey skills have also been put to good use, helping the Georgia Sea Turtle Center. The turtle recovery and educational facility taps the comb from Jim’s sticky sweet honey and the bees’ wax from from his hives to help heal turtle wounds. “Research has found that honey comb and wax heals wounds more effectively and more naturally than medication. It can be thought of as one of the original natural healers,” Jim says. “It works for humans too. Putting honey comb on a wound will reduce visible scaring. There’s just nothing a little bit of honey can’t fix. Well, almost.” G

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Olive Love Goes Coastal BY A n n a F e r g u s o n H a ll | P h o t o g r a p h y B y N i c k N i c h o l s

A c t 1 : G o ld e n I s l e s Ol i v e O i l Barbara Ivie strolls the sleek space of the Golden Isles Olive Oil showroom, pointing out flavors and products, expertly detailing the ins and outs of delicate olive oils and infused vinegars. What had once merely been toppings for a salad or ingredients for a marinade have magically transformed in her view. After several months of studying the products and working as the manager at the olive oil company, which her daughter Paige Funkhouser owns, Ivie has come to understand the intricate nature of olive oils and vinegars in detail that few individuals ever acquire. “Before you are introduced to these specialty ingredients, you don’t really put a lot of thought into them,” Barbara says. “Olive oil is olive oil, vinegar is vinegar, right? But that just is not so. There are so many options out there for using these two simple ingredients in so many different ways.” Throughout the Golden Isles Olive Oil storefront, located in Redfern Village, a wide variety of infused, premium olive oils and vinegars, as well as accoutrements, gourmet condiments and stylish kitchen accents, are offered. Blood orange olive oil. Espresso vinegar. White pomegranate balsamic. Cayenne chili oil. The infused variety of oils and vinegars is, at first, a bit overwhelming, perhaps even daunting to amateur chefs of the Isles. Where does a shopper start? Where else, Barbara says, but at the beginning. To say the least, this is not a shop for those in a hurry. Instead, a trip through the company is like a vacation to Tuscany or the Mediterranean. It is meant to be taken in slow motion, with samples of everything available, as well as tiny tastes of jams, dips, spices and even honey comb. “Honey is hot right now,” Barbara says. “This local product comes from the area, so we always know it’s fresh. Along with the other ingredients we offer, like our herbs, spices and spread, you can really amplify the daily dining experience.” Whether it’s a first visit to the island store, or the umpteenth trip, always be sure to call upon the store’s clerks like Barbara or assistant Courtney Bowman. New products arrive often, with a new season bringing new options. Along with the rotating product line, new ideas about how to utilize the goodies in the kitchen are always in the works. Recently, the Golden Isles Olive Oil team crafted a new recipe for roasted sweet potatoes, tapping the cinnamon-pear balsamic as a key ingredient. (You can find it and more on their Facebook page.) Customers, too, have gotten on

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board with the oil and vinegar recipe exchange, with variations ranging from baked goods (tangerine balsamic and blood orange dark chocolate brownies, anyone?) to marinades, glazes (hint: try the pomegranate balsamic glaze for rib-eyes) soup (did someone say red pepper and tomato soup with Tuscany herb olive oil?) and more. “There is no limit to what you can do with all these flavors, pairings and combinations,” Barbara says. “Using one or two different oils or vinegars, combining them for new flavor combinations and experimenting with new ingredient options, that all can change your entire kitchen set up.” Straying from the oils and vinegars, the company, too, utilizes other select store products to whip up snacks and treats. On a recent afternoon, Courtney pulled together the Savannah Bee Company honeycomb snack, sticking the warm gooey goodness on a slice of green apple with a bit of sharp cheddar cheese. “You’ll want to wake up to that for breakfast everyday for the rest of your life,” Courtney says of the honey-apple taste. “It’s amazing.” One of the store’s top side sellers is from local vendor Olive Affairs, which stocks the store with its olive tapenades. Headquartered in Brunswick, Olive Affairs owners Vickie Forton and Larry Eisenberg have been active in spreading their olive love through the community, selling their famous tapenade, as well as tomatoe bisque, hummus and baba ganoush dips, to storefronts and at farmer’s markets for years. (See more about Olive Affairs in Act 2.) Golden Isles Olive Oil is aiming to provide more than just a sample-heavy, recipe-stocked shopping experience. They also want guests to, for lack of a better word, party. Recently, the store held its first tasting event with a group of women coming in to sample a variety of products, try new recipes and learn about the delicate process that goes into making the store’s variety of products. In coming months, Barbara says she and the team hope to see even more of that and will continue to open their store for group events, lectures and exhibits. “Specialty olive oils and infused vinegars are becoming very popular, and more and more of our customers are educating themselves to the great ways you can utilize these ingredients in everyday cooking,” Barbara says. “We’re thrilled to receive such a warm embrace from the community since opening late last year. The response has been amazing and we can’t wait to continue to grow and thrive in the Golden Isles.” For more information about Golden Isles Olive Oil, visit goldenislesoliveoil.com.

A c t 2 : Ol i v e Aff a i r s “Do you want the story?” Larry Eisenberg asks, raising his eyebrows in anticipation when asked how Olive Affairs came into existence.

“We thought, ‘Hey, we might really be on to something’,” Vicki says.

Beside him, partner Vicki Forton nods, ready to again hear the tale of how the two came into the tapenade business some 14 years ago.

They thought right.

“We were in New Orleans, and I was playing at a jazz convention. It was Sunday and I had the day off, so I’m walking around town and I go to get a sandwich,” Larry explains of that fateful day in 2000. Admittedly, it seems like an odd way to begin a story of how an olive tapenade business began. But Larry continues, piecing the whole picture together. He walked into a famous deli called Central Grocery in the city’s French Quarter, he continues, and orders their claim-tofame sandwich, the muffaletta. “They say it’s the best sandwich you’ll ever eat, and that it can never be duplicated,” Larry says, shrugging. “I like a challenge. I figured, it’s a sandwich. I bet I can duplicate it.” While diving into the meal, Larry took note of what made up this socalled can’t-be-copied famous meat-and-bread meal. He tasted ham, provolone cheese, some salami, and then, something foreign. Opening the bread slices, he saw an olive relish spread along the slices. This newfound food baffled, and ignited, his creative side. “Without that spread, it would have just been any other sandwich,” he says. Grabbing a napkin at his table, Larry wrote down what he tasted, guessing at the olive spread’s ingredients, then went home and worked to duplicate the lifechanging muffaletta miracle. After a few rounds of tweaks and personal tastings, he tested his recipe on his family and friends, all of whom agreed Larry’s re-creation was the best sandwich they’d ever had. All the while, Larry and Vicki were struggling with a suddenly botched business following the economic scare after the Sept. 11 terrorist attacks. Instead of continuing the fight against the business world, the two armed themselves with Larry’s new olive sandwich spread, bottled hundreds of jars of the specialty food, and headed out to farmers’ markets and festivals, selling more spread than they ever thought possible.

Fast forward a decade, after the couple relocates from Orlando to the Golden Isles, where their tapenade is an instant hit with boutique storefronts both regionally and locally. Last year, they took a giant leap in their business and opened a central Olive Affairs location in Brunswick, across from the Federal Law Enforcement Training Center. Along with their famous homemade olive tapenade blend, they also now offer jars of homemade hummus, tomato bisque and baba ganoush, specialty olives, as well as grab-and-go sandwiches, including the house specialty (you guessed it): the muffaletta. “We also sell a sweet olive ice cream,” Larry says. “I’m not joking. People hear that and get nervous, but it doesn’t taste at all like what you think it will. It’s really pretty great. We can hardly keep it in stock.” In coming months, Vicki and Larry plan to keep churning out the more than three dozen cases of homemade tapenade they make each week, and are in talks with a major food distributor about having their product in stores nationwide. (“We don’t want to jinx anything by talking about it too early,” Larry says.) They, too, will continue to develop diverse dips and spreads, attempting to make their hummus and baba ganoush also household names. But more than anything, they said, they will continue to do what they have always done: work hard to build their business and build a relationship with their community. “We were like a phoenix rising with this business. It was us, coming out of the ashes to create this great new life,” Vicki says. “It took a lot of work, a lot of support from our neighbors. But just like in our tapenade, there is no secret ingredient. It just takes a whole lot of energy and a whole lot of love.” For more information about Olive Affairs, visit oliveaffairs.com. G

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153 Limeburn Village

north island condo living at it’s best! this 2BR/2.5BA with elevator and garage is located inside gated Hampton Plantation, and is a golfers delight! Additionally, Hampton Point marina is just around the corner. Call Gerry.

139 Harrison Pointe Dr.

Gorgeous 3br/2.5ba Colonial with finished suite over garage in Harrison Pointe. $381,600. Call Cristi.

Visit www.islandpropertyco.com for more information on these homes or any property.

MAkInG YouR ReAl eStAte DReAMS A ReAlItY. Helping buyers and sellers since 1995. Residential and Commercial Sales, Rentals, and Management. Island Property Company 223 B Redfern Village St. Simons Island GA 31522

Gerry Peck, Broker

Cristi Kavanaugh

912-223-5508 • 912-638-2930 912-996-7304 gp@gprealtyco.com cristi@stsimonsislandrealty.com

912-634-2880 islandpropertyco.com

Marsh Point • Bubba Garcias • The Vine • LilyMac Spa

Paddle & Putt • Golden Isles Olive Oil • Midnight

Blue

Picket Fence Properties • The Back Porch Blackwater Grill • Tibi • Gogo • Chiropractic Palms The Aiken Company • Coastal Eye Care

Willow •

World One Computers • Wake Up Coffee

Posh • Two Friends Wild & Personal • Viola’s • McRobin’s

Lyman Gallery • Elite Landscaping •

JOhn Shackelford P.C. • Gnats Landing Island Property Company

• Shear Magic Salon

Flowers By Edward • The Queen Bee • Wallin Gallery For the most unique shopping experience on St. Simons, come experience Redfern Village. We look forward to seeing you! For leasing info. contact Gerry Peck at Island Property Co. 638-2930.

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cold feet.

No worries. We’ve seen pretty feet and ugly feet, hammer toes and yellow nails, big bunions and little piggys, flat feet and sporty feet, old calluses and new corns, hurting heels and happy feet, ingrown toenails and achilles aches. We’ve seen it all. So, there isn’t any reason why you should have cold feet. Please call us today to schedule your personal appointment or consultation.

park w ood

p od i a t r y as s ociates

Dr. Brett Bodamer, DPM, FACFAS • Dr. Matthew C.D. Eller, DPM, FACFAS 2500 Starling Street, Suite 301 Brunswick, GA 31520 912.265.4766

600 East Oglethorpe Highway Hinesville, GA 31313 912.368.3036

ParkwoodPodiatryAssociates.com

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Noise Mak er s

Pace Conner BY S h a n n o n L e w i s | P h o t o g r a p h y B y J o e L o e h l e

hen enjoying a nice dinner out few of us notice our evening entertainment, let alone consider that the performer might have held audience with presidents, ambassadors, and even royalty, but if Pace Conner were your entertainment tonight – and it’s likely that he may be – it would all be true. Born and raised in Lubbock, Texas, where greats like Stevie Ray Vaughn, Junior Brown, and Eric Johnson often performed in small local dives – Pace’s uncle actually delivered Buddy Holly’s body back to Texas after his untimely death – it’s no surprise music came naturally to Pace. What is a surprise is that Pace ended up here in the Golden Isles, by way of much of the rest of the world.

While teaching private lessons and working at Portman’s Music, Pace began booking gigs on Sea Island and quickly became known as “the music guy,” hired as the music director for the resort, scheduling and managing 17 musicians full-time. Using that momentum, he formed Tone Productions and continues to book for and entertain at many of the local resorts to this day, having been honored to play for the participants of the G8 Summit, former U.S. Secretary of State Condoleezza Rice, and former President George H.W. Bush on occasion.

Though more interested in the banjo, he first picked up his sister’s guitar at 17, and was playing paid gigs at local clubs immediately out of high school. “I had just had my wisdom teeth out, and was sitting at home bored when I found my sister’s guitar and her ‘How to play Guitar’ record. I learned how to tune it, and was trying to play along to simple Eagles songs by days end.”

If performing solo and booking other artists is his full-time job, then playing with local roots band Marshgrass with Jack Evans, Brad Holcomb, and Mike Evers is his favorite hobby. “I look forward to every gig with Marshgrass. There are absolutely no egos there.”

Having played all of the ski resorts in Colorado and even some in California, Pace graduated from the University of Colorado in 1987 with his BA in Business, and garnered a position as a lead guitarist for Up With People – a intercontinental tour bringing diverse nations together through music and drama. Pace travelled the world performing with world-class musicians. “I will never forget playing the Palace in Paris, France. I had to learn a popular French song. As the spotlight rose and I began the place went crazy; every lighter in the room was lit and every person on their feet. It was such a thrill.” While on that tour, he performed for the Queen of Lichtenstein, the Queen of the Netherlands, and the Chancellor of Germany. “We played in Berlin before the Wall had come down, so our bus was stopped by men with large machine guns, who checked all of our passports.” Befriending a keyboardist from Yugoslavia with friendly ties to a family on St. Simons Island, Pace was invited to summer on the island

with two of his fellow musicians. “We painted their home and worked the property as rent,” he recalls. Almost immediately, he formed a jazz trio with his housemates. “I remember playing at Chelsea’s back in the Summer of ’89. I immediately liked it here and decided to stay.”

“A lot of what I do is more atmosphere than entertainment,” Pace explains. “I can’t be too intrusive.” Something of a steward of popular music through the years, it’s his goal to gauge a group’s age and taste, and take aim. “I was once told that if you can figure out what years someone was in high school and college and play songs that were popular then, that’s where the memories are, and most of the time it’s true. “I’ve been doing music for 30 something years now, since my first gig back in 1982. I’ve been fortunate, too, and have met and played with a lot of good musicians. I’ve been blessed to be able to make a career out of something I love.” G

Shannon Lewis is the Director of Youth and Contemporary Worship at First United Methodist Church of Brunswick, and an ardent music consumer and creator. You can visit Shannon at www.SaintLewisMusic.com where he regular shares thoughts on spirituality and the latest releases in equal measure.

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By Ha nd

Jim Jinkins BY C y l e L e w i s | P h o t o g r a p h y B y J o e L o e h l e

t was late in high school before animator Jim Jinkins had any idea where he was headed. “I never thought of myself as an artist. It was just doodling to me,” he explains. “I remember a key moment in high school. A new show came on that was very different, and I remember pointing to that show and saying, ‘That’s what I want to do!’ ” The show was Sesame Street. It was Jim’s defining moment. “It helped me get on a path.” Though you may not realize it, you likely already know Jim. If you’ve ever watched the cartoon Doug then you know his alter-ego; yet Jim is not only a successful American animator, but your neighbor and an active member of the Golden Isles community. Born and raised in Richmond, Va., Jim earned an undergraduate degree in communications and art from Lipscomb University. He tried his hand at youth ministry for a short time. “I loved puppetry and being a goofball, but it really didn’t quite fit.” Returning to school, he received his master’s degree in photography and cinematography from Ohio State. Like many young professionals, Jim landed in New York City, accepting a position as a graphics director of the Children’s Television Workshop’s PBS program, One Square Television. “I didn’t keep a traditional journal but I would draw nightly, these one panel cartoons. Out of that came this character that kept popping up,” Jim says. “It became clear that he was me, my alter ego.” Jim showed this new character to his good friend, David Campbell, who convinced him to make a children’s book. This was the beginning of Doug. Jim had met David at a local church and therefore shared a common vision and values. “Around forty of us young professionals – models, actors, producers – all met in young adults’ groups at church. It’s where I met my wife, Lisa, who had come to Manhattan as a dancer.” Establishing Jumbo Pictures with David, together they produced the award-winning show Doug for Nickelodeon. Jumbo Pictures was then purchased by Disney, which led to the release of Doug’s First Movie, more Doug episodes, the PB&J Otter series, as well as 101 Dalmatians for ABC. His work has garnered enough awards and accolades to makes shelves bow under their weight, yet Jim can be found regularly volunteering

his time with the local Venture Scouts, or picking up trash downtown while walking his dog. Much like his character Doug, Jim is a regular guy. “I had no idea heading into it that Doug would be the success that it is,” he confesses. “To this day, we often receive emails saying, ‘Doug taught me how to live my life.’” Due in part to family ties – Lisa’s sister, Heather Heath, is executive director of Golden Isles Arts and Humanities – Jim and Lisa bought and restored a historic home in Old Town Brunswick. In 2010, opting for a slower pace of life, Jim and his family transplanted to the Golden Isles. Committed to both family and a deep enjoyment of nature, it only seemed natural to move here. Now established as Cartoon Pizza, Jim and David went to New York in February to pitch Jim’s latest creation, Marshmallow Island. Partnering with the Georgia Department of Natural Resources, in the person of Paul Medders, the characters from Marshmallow Island made their public debut at the Marshmallow Gumbo installation at Coastfest 2012, and now in Catch the Excitement, a wonderfully illustrated and informational DNR activity book. “The theme is to get people to stop, look and see,” Jim says. “Our world is moving faster and faster, and we need to remember that nature isn’t just ‘nice,’ it’s essential. When nature goes, we go.” What’s more, these characters all grew directly out of the Jinkins’ setting down roots in the Golden Isles. “As far as my relationship to the Golden Isles, we live in a paradise. We’ve been given a garden, and we need to take care of it. Any endeavor to teach people to persevere in caring for this is worthwhile. “I want to be a storyteller,” Jim says, “and the Golden Isles is part of our story.” Inspiring laughs, Jim’s stories reshape our children, but also the child in us. “At it’s core, I’m trying to inspire kids. Everything I do has a strong moral center, and I hope it’s funny.” Jim and his family’s creative projects can be seen at the newly opened Jumbo South, located at 1215 Newcastle St. in Brunswick, or visit Cartoon Pizza online at www.CartoonPizza.com. G Living a patchwork life, Cyle Lewis is a blogger at www.CyleAugusta.com, where she tells stories of songwriting, making music with her husband, family life, thrifting, photography, crafting, loving kiddos and spreading hope.

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Wort h Knowing

Peggy Everett BY Am y C a r t e r | P h o t o g r a p h y B y J o e L o e h l e

eggy Everett has a lot on her plate. It’s plain white and round, of course, with fluted edges, the old-fashioned variety paper plate that’s useless at a picnic but does a stout job of holding Peggy’s elegantly scribbled notes. Surrounded by several very large and beautiful paintings of coastal marsh plains and mountain-ringed valleys, it’s obvious that Peggy loves the outdoors. Hence her choice of notepaper, which is nothing if not wise stewardship of the resources in her immediate environment. Peggy goes her own way, and that’s seldom in the direction that conformity leads. She left Atlanta for Colorado, where she bought a ranch. She rode the fence lines, overturned her tractor and “hurt all the time,” she says. She remembers doctoring the split and cracked skin on her hands with super glue and tape. It was important to Peggy to be able to say she had done it, though. “I was getting old and thought I wanted to be a cowgirl. I thought I’d better go if I was going,” she says. She claims she fared no better with fly-fishing, a hobby that inspired several other paintings large and small. “I was never any good at that but I looked good in the outfit. That was my color,” she says, pointing to a forest green fedora with a rakish little feather tucked in the band. The hat is perched at the peak of an easel that holds a painting of a hunting dog on point in a field of winter grass. Prone to quiet spells that bear all the hallmarks of deep introspection, Peggy actually claims the shallows as her milieu. “People will ask me what I’m thinking about and I’ll say, ‘Oh, the way the shade is falling on that tree. Or what’s for lunch.’ ” Lithe and blonde, elegant in skinny jeans and button-down flannel, she holds court these days in a whitewashed fishing shack with a rusty tin roof that overlooks the Julienton River at Contentment Bluff in McIntosh County. A while ago, Peggy packed up the contents of her 3,000-squarefoot house in Hamilton Plantation on St. Simons Island, deposited most of that stuff in storage units – it took four to house it all – and headed north. Peggy is “artist in residence” at Contentment Bluff, billed as Georgia’s oldest saltwater fishing camp. It’s gated, and those granted admission are admonished to take the dirt drive “Slow,” then “Slow (Very)” and finally in “Granny Gear” by a series of median signs planted beneath a sturdy line of live oaks leading to the river.

It’s an artistic kind of place, but then so is every place that Peggy lands. Peggy made her name as a generous painter of elegant, old-world-style landscapes, wildlife scenes, dogs, and children playing on the beach, most of them auctioned for charity in venues like The Cloister on Sea Island. The cause of children – and old folks and dogs and nature – is a favorite for this former juvenile court officer. While still living in Fulton County she founded a horseback riding ring for disabled children long before it became a common endeavor. And then there’s the “girls’ weekend” Peggy and friends Stacia Hendricks, naturalist on Little St. Simons Island, and Gogo Ferguson, jewelry maker and Carnegie heir to Cumberland Island, host for the highest bidder at Weekend for Wildlife, an annual Sea Island fundraiser sponsored by the Georgia Department of Natural Resources. For the sake of saving nongame endangered wildlife, celebrities like Georgia Gov. Nathan Deal will “sell” themselves for outdoor excursions like quail hunting or walleye fishing. Peggy and her pals offer themselves as guides for a three-day stay on Cumberland. A few years back, they fetched $27,000 at auction. “We sold for more than the governor,” Peggy giggles. By the time she was 14 years old, Peggy had lived in 14 places. She’s a gypsy soul with a will to wander, but never simply for the sake of wandering. In May she’ll take a three-week trip back to Tblisi, Georgia, where she teaches art. While the coast comes as close to home as anywhere she’s ever lived, home is not a word that Peggy uses in conversation. She refers to the sprawling ranch-style house she’s renovating in Valona as her “8th living place,” and she won’t call it or anyplace else she’s lived “home” no matter how hard one pushes the point. Days after a leisurely afternoon interview, she emails her thoughts on the subject. “I have to tell you that a question you asked me has kept me thinking ... why I didn’t use the word home when describing where I lived,” she writes, “and it just hit me this morning that everywhere I land is home ... loving the outside world where ever it is ... some books, paints, animals (wild or domestic), friends old or new, and keeping up with family. Home I guess is in your heart.” G

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She had a secret. And, as in many secrets, some knew. Others didn’t. It was her secret. There are many reasons why someone gets a tattoo. But, life moves on. Time brings change. Now, tattoos no longer need to be permanent. Now, you have the freedom to change. With state-of-the-art laser removal techniques, you can remove tattoos more comfortably, quickly and safely than ever before. If you would like to know more about the latest laser tattoo removal procedure, please call our office today to arrange a personal, confidential consultation.

StephenKitchen M.D.FACS Laser Tattoo Removal & Vein Treatment 3226-B Hampton Avenue • Brunswick, Georgia 31520 912.265.0492 • StephenKitchenMD.com

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The Solo Guitarist

Wedding Ceremonies • Small Receptions • Cocktail Hours Rehearsal Dinners and more! Wedding Packages Available Customize Your Own Package Beach & Remote Site Weddings Complete Sound Systems

Wireless & Lapel Microphones Complete 400 Watt Battery Operated Sound System *Licensed & Insured

Bottom Photos By Brooke Roberts Photography

Coastal Georgia Historical Society’s facilities and grounds are one of St. Simons Island’s premier oceanfront venue choices for wedding ceremonies, receptions, rehearsal dinners, photography sessions, meetings and corporate events. For pricing and information about using our facilities please contact us at events@saintsimonslighthouse.org or call 912-634-7092.

EVENT GUITARIST

www.thesologuitarist.com • 904-778-9500

Call 912-267-7151 or 877-574-5445

Visit the Caribbean aruba - DominiCan republiC st. luCia - antigua to name a few! ContaCt us toDay!

Premier Resources Travel

*leisure, luxury and romance travel specialists* your local Vacation specialists!

Valerie gossett

912-267-7151 • 877-574-5445 travel@journeywithus.info • www.journeywithus.info

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J ust Mar ry

e celebrated the 10th anniversary of our annual bridal show with a new name and a new venue, making Much Ado Over I Do in the Morgan Center at the Jekyll Island Club Hotel Jan. 19. Thirty of the Golden Islesâ&#x20AC;&#x2122; most knowledgeable wedding experts shared their expertise with hundreds of brides-to-be and related guests while a talented chamber ensemble of the Coastal Youth Symphony filled the airy sunlit room with beautiful wedding music. (Photographed by Luke Smith/Lone Pine Photography)

D a v i d L o w e , C h r i s T r i p l e tt , E d w a r d A r m s t r o n g

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J ust Mar ry

F a y e C h u , St e p h e n i e P o w e l l , C a t C h u , B r o o k e H a r r i s , Emm i e L a n d f o r d , D e o n d r e M cN e i l

Lisa Grimes, George Ingram

Chantel Angelino, Paige Williams

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J ust Mar ry

L i n d a St e w a r t

Michelle PineLl

Jena L0ng, Sydney Jokinen

Rod Gajeske

Brian Justice, Michael Williams, Erica Taylor

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B i l l R i cc i

J ust Mar ry

M a r t i n â&#x20AC;&#x2122; s V i n t a g e M o d e l A , H i l l a r y B r a d y , B r a n d i H i o tt

Jerry Kozuch

Chris Busby

Keenan Carter

D.A. Martin, Sandi Dobbs

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The Golden Isles’ Best Kept Secret for Catering & Special Events good food, good golf, good times

Photo By Anna Klapp

Social and Full Golf Membership Opportunities For Membership Information, Contact Dan Hogan at 912-264-4377 x5 or danhogan@brunswickcountryclub.com WWW.BRUNSWICKCOUNTRYCLUB.COM

Sanctuary Formal Wear & more

Wedding Gowns • Tuxedo Rental Prom Dresses • Alterations Jewelry & Shoes Catalog Selections & Overnight Orders Available Milano • Karishma • Karen Miller • Cassandra Stone • Jasc Couture Night Moves • Tony Bowls • Blush • Party Time • Knight Collection Tuxedo Man • After Six

Premier Caterer & Private Chef Services for St. Simons Island, Sea Island, Jekyll Island and Southeast Georgia Hand Crafted Hors D’oeuvres, Custom Wedding Cakes, Elegant Plated Dinners And Bountiful Buffets Tasteful Temptations takes pride in creating a menu perfect for your special day

(912) 265-2383 • 374 Mall Blvd. Spc a3 Glynn Place Mall • Brunswick, Ga 31525

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Contact us get your customized Wedding Proposal St. Simons Island Office: 912-638-3640 Email: contact@tasteful-temptations.com Website: www.tasteful-temptations.com

The wedding bowl

The H. Shadron Wedding Bowl customized for the Perfect Wedding Gift, at The Tabby House.

The Tabby House Accents • Gifts • Linens • Wedding Registry

1550 Frederica Road, St Simons Island, GA 31522 • At the Roundabout 912-638-2257 • Open Mon - Sat - 9:00am - 5:30 pm

Your Wedding Reception & Ziggy’s

A Perfect Marriage

Island atmosphere Chef & Catering Available Large or small receptions Live Entertainment & DJ Available Stage, lighting & dance floor provided Centrally located, excellent parking 206 Retreat Village • 912-222-8627 ziggymahoneys.com

935 Beachview Dr • SSI • 912-291-4300 • www.oceanlodgessi.com

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Coastal Seen

Pam Shierling a n d Ja n et Sh i r ley

S a n d y R i c e a n d E l i z a b e th E rn st

Fro n t to b a c k c o u n te rcl o ckwis e: Co nno r Fl e i sc h m a n , L e xi e F l eis chman, L y n n N a z z a ro , B ri g e tte Adams , Beth S mith

Kick-Off Coffee

Ly nn & Ed Tu r n er

The Christ Church Tour of Homes Kick-Off Coffee was held in the Spanish Lounge of The Cloister Feb. 5. The church is preparing to host its 61st annual tour March 15. Benefitting charities and organizations for disadvantaged women and children, the tour is a community effort worked by hundreds of volunteers.

Jeannie Wade, De n a Da v i s , Sh a r o n F lores, Theresa Spa n gler, Bet t e Hu ggi n s

Bonnie Chan d l e r, Ca t h y F o s t e r, Christine Pra n k , N a n c y B u t l e r, Co urtney Cu m m i n gs

10 0

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A l i c e J o h n s o n , N a n c y D ovitte, Mary S h o rtm a n , Pa u l a Pu rd y, R ena S imps o n

K i m Wo rth l e y a n d Zaida Harris

S u s a n Im h o f f , J o y c e Pa p p a s , S a n d y S to ri n o

B a c k r o w : N a t a s h a W i l l iams, S issy D ixon, Ga y l e B r a d y. F r o n t r o w : Tracy Wagner, L o r e n a Ha r r i s , D a n a Parker, Georgia K e l l o g g , Ol y m p i a Po u l akis , Tamara P erez

Do n Herrman a n d M a t t Her r m a n

L u c y B ry s o n a n d B e a tri c e S o l e r

G a rd i Wo o d a n d R ay Co l gl azier

Have a Heart for Manna House Lord of Life Lutheran Church hosted its 8th annual Have a Heart for Manna House Dinner and Dance Feb. 8 at Sea Palms. The evening was dedicated to Don Herrman, former president of the board of Manna House, who has retired after 25 years. Ray Colglazier was named Volunteer of the Year. (Photos by Amy H. Carter) Marguerite Mc K e n z i e -So u t h a r d , J imm y & Ba r ba r a O r r

“FLY FAST” Mik e & K a t h y Hi d ek

Enjoy Life Slowly LLC Memberships Available Gruber Aviation, Inc. 70 Gruber Lane • St. Simons Island, GA 31522 912-634-2600 Office • 912-230-7300 Cell

Angela & Nels on M a d er a

www.gruberaviation.com Ma rch/Apr i l 2 0 1 4

101

Coastal Cuisine OLE TIMES COUNTRY BUFFET

4th of May Cafe 321 Mallery Street

Zachry’ s S ea food and Ste ak

665 Scranton Road

St. Simons Island

415 Palisade Drive (near Exit 29 at I-95)

Brunswick

912-638-5444

Brunswick

912-264-1693

Since 1994, Flo and her son, Tommy, have been serving the best Southern-style cuisine at The 4th of May Cafe in the Pier Village. Daily specials include freshly made entrees, overstuffed sandwiches, delicious seafood fare, BBQ, scrumptious salads, bread baked daily, a huge variety of home cooked vegetables and the best desserts in Coastal Georgia.

912-265-9080

The R ooftop at Oce an Lodge

The Courtyard at Crane

935 Beachview Drive

Jekyll Island

St. Simons Island

912-635-5200

Ole Times Country Buffet is “Home Cookin’ the Way Mama Does It!” Voted #1 in Southern Cooking and Best Country Buffet in South Georgia and North Florida for the last eight years running.

Sonny’s Real Pit Bar-B-Q 5328 New Jesup Hwy Brunswick 912-264-9184

Offering the very best authentic southern Bar-B-Q and fast, friendly service every time you visit. Sonny’s is the biggest name in Bar-B-Q and operates in nine states. Success is great, but after 40 years, it’s still about “Feel Good Bar-B-Q.” www.sonnysbbq.com

DRIFTWOOD BISTRO 1175 N Beachview Dr. Jekyll Island 912-635-3588

The Driftwood Bistro, serving Low Country Cuisine, offers specialties such as meatloaf, stuffed flounder, herb crusted pork tenderloin and fried, grilled or blackened Wild Georgia Shrimp. Great selection of vegetables, specialty sandwiches and salads.

COASTAL KITCHEN 102 Marina Drive St. Simons Island 912-638-7790

The closest table to the water without getting wet! From house-made lobster ravioli, crab-stuffed flounder, wild Georgia shrimp and grits and house-made ice cream to the best fried oysters you have ever put in your mouth.

912-291-4300

The Rooftop at Ocean Lodge, St. Simons Island’s only oceanview rooftop restaurant. Whether you choose to dine on our spectacular outdoor oceanview terrace or in our enclosed premium lounge, there is no other St. Simons Island restaurant that compares to The Rooftop. www.therooftopssi.com.

The J ekyll I sla nd Club Grand Dining Room

Grandy’s 3451 Cypress Mill Rd.

912-635-5155

Brunswick

The Jekyll Island Club Grand Dining Room, the hotel’s full service restaurant, offers breakfast, lunch, dinner and famous Sunday Brunch. The á-la carte menu features continental cuisine specializing in seafood, gourmet specials and authentic Southern fare. Victorian tea is offered daily from 4-5pm. The Club pianist complements evening dining and Sunday Brunch.

912-246-3700

100 Cary Street

912-275-7700

Brunswick

Matt Zangla and his family have operated dining establishments locally for 26 years. Open for lunch and dinner, Zangla’s offers moderately priced, made from scratch, absolutely delicious authentic Italian pizzas, pastas, calzones, sandwiches on homemade rolls, appetizers and crisp fresh salads in a casual atmosphere.

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Grandy’s began with the understanding that there’s something about that Country Fried Steak your grandma used to make that makes each bite taste like home. We strive to make sure that feeling comes through with each meal we serve. Delicious, lickyour-fingers, homestyle goodness for people who love real, no-nonsense comfort food. It’s just plain good for your soul.

Zangla’s Trattoria

701 Glynn Isles

102

The Courtyard at Crane, the Jekyll Island Club Hotel’s casual fine dining option, is located in the center courtyard and loggia of the historic Crane Cottage. The chef’s unique menu is complemented by an outstanding wine list. Guests are offered the option of dining inside or outside. Come savor exquisite al fresco ambiance and world-class cuisine in a beautiful and historic atmosphere.

Jekyll Island

Brunswick

We offer fresh sushi, genuine Japanese fare and Hibachi-style cuisine. Every dish is prepared using the freshest ingredients and the most flavorful seasonings. We also offer a childrens’ menu and desserts. www.seasonsofjapan.com

371 Riverview Dr.

SEASONS OF JAPAN

912-264-5280

Brunswick’s best locally owned restaurant, Zachry’s Seafood & Steak features wild Georgia shrimp, oysters on the half shell, fresh seafood delivered daily, certified Angus beef, and much more. Daily lunch and dinner specials available, plus we offer a full service bar with happy hour Monday through Friday.

Coastal Cuisine NG GUIDE ORGIA DINI COASTAL GE

Ch e ck yo u r n ews s t a n d s fo r Coastal Cuisine fo r c o m p l e t e r e s t a u ra n t m e nu s ! Winter 2014 Menus

ISLAND - DARIEN - BRUNSW ICK - JEKYLL ST. SIMON S ISLAND Cuisine Page 1 Coastal

Angela Mussara Associate Broker 912-258-1304

Hannah Melton Associate Broker 912-269-7512

Tracey Gonzalez 912-266-5350

Angela Golden 912-571-1736

Julie Shields 904-386-8881

Kay Robinson 912-266-6274

LeAnn Duckworth Broker, President

The Reserve at Demere These newly designed 3 bedroom 2.5 bath townhomes feature over 1740 square foot with a one car garage, patio and oversized master suite. Each unit features hardwood flooring, granite counter tops, ALL stainless steel appliances, tumbled travertine backsplashes, blinds and wiring for an alarm system. Lake and pool views are still available, not to mention custom upgrades! BRAND NEW, Starting at $215,900!

Southern Oaks Plantation Brand new custom homes starting at only $319,900! SOP features a number of exquisite, open floor plans and custom, front elevations designed to give each property a uniqueness in the community. Not only does SOP have more square footage for the value, but it is located in an X flood zone. One can choose their plan, lot and custom upgrades. Oen can expect a turn key from beginning to end in only 120 days.

Carriage Gate Plantation Carriage gate features lake front, European Country, Craftsman style homes constructed by a Southern Living builder. Both The Berkeley Heights and Magnolia Springs floor plans are split plans, featuring over 3,000 square feet with 4 bedrooms, 3.5 baths and bonus rooms. The spacious kitchen offers a huge pantry and plenty of counter space and will feature granite countertops and cultured marble. But that’s not all! An island with a sink and a serving bar overlooks the family room and breakfast nook.The master suite occupies an entire wing of the home, boasting a gorgeous tray ceiling, which is enhanced by a wide bay window, and the most luxurious private bath, including a garden tub, a separate shower and a huge walk-in closet. Head upstairs to the recreation room, which offers tons of fun! Starting in the $350’s.

www.duckworthproperties.com 3441 Cypress Mill Road, Suite 203 • Brunswick, GA 31520 • 1.877.385.9784 | 912-262-0366 O. / 912-266-7675 C.

il 2014 These properties may no longer be available. Please call or check our website for the most upMa to rch/Apr date information.

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IT’S ALL ABOUT YOU. at Dan Vaden Chevrolet-Cadillac of Brunswick

Don Kitchens General Manager

See the award-winning line-up at Dan Vaden Chevrolet-Cadillac of Brunswick: 2014 Chevrolet Silverado

2014 Cadillac CTS

2014 Chevrolet Impala

Award for Trucks, Autoweek

Award, Motor Trend

Award, Consumer Reports

“Best of the Best” “Car of the Year” “Top Pick”

CALL US TODAY

912.265.3540 121 ALTAMA CONNECTOR, BRUNSWICK, GA 31525 DanVadenBrunswick.com 10 4

g o l d e nisle smagazine . c o m

2014 Corvette Stingray

“Best of the Best” Award for Cars, Autoweek

Ma rch/Apr i l 2 0 1 4

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da Vinci

A Masterpiece of Surgical Innovation Minimally invasive da Vinci robotic surgery procedures result in less pain, shorter hospital stays and faster recovery times. Our board-certified physicians, nurses and technicians are specially trained in the use of da Vinci for many gynecological surgical conditions. To learn more about robotic-assisted surgery, please call 1-855-ASK-SGHS (1-855-275-7447) or visit sghs.org/davinci.

Mitchell V. Brock, M.D.

Marie O. Easterlin, M.D. Margaret H. Goodman, M.D. James F. Gowen, M.D.

Jason M. Joseph, M.D.

Tina Mitchell, M.D.

Darrin A. Strickland, M.D. Shirley D. Wilson, M.D.

Southeast Georgia Health System is a tobacco-free organization.

1/2014