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February 5, 2014
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New in Newnan: The Leaf and Bean By Bradley Hartsell bradley@newnan.com
After a tough few weeks, downtown Newnan has its coffee shop back. T he L ea f a nd Bea n , for merly Espresso Lane, reopened Monday under new ownership, and based on the crowd early Wednesday, people are certainly eager to have their coffee hangout back. One group in particular was a Bible study group, comprised of several ladies who had made meeting at the coffee shop a tradition. Now that it’s back, they couldn’t be happier. “We like coming up here because it’s very convenient. We really are thrilled that they’ve reopened. I shuddered to think it wasn’t going to be a coffee shop anymore,” said Connie Posey. The ladies, after their Bible study, debated and ultimately decided the new Meryl Streep movie, “August: Osage County,” isn’t very good. It’s a simple and lighthearted conversation, but it’s one they couldn’t have otherwise, as no other place in town gives them the same comfort to “hang out.” “We didn’t have anywhere to go when it was closed,” said Carolyn Schuett. “It’s a great place to meet. You never know who you’ll run into here.” On Dec. 21, Espresso Lane closed its doors without much ado. Many in the community thought the coffee shop
Photos by Bradley Hartsell
Cher McWilliams, new owner of The Leaf and Bean, is excited to give downtown Newnan a coffee shop again.
The Leaf and Bean recreates the “hang out” atmosphere of Espresso Lane, which pleases large groups like this bible study group. Carolyn Schuett, second from left, says of The Leaf of Bean, “It’s a great place to meet. You never know who you’ll run into here.”
was just shutting down for the holidays, but it became apparent more was going on. The change in ownership brought in Cher McWilliams, and almost immediately, she and her team began revamping the shop. McWilliams says she’d have a handful of people a day pop in during the renovation and asking when they were reopening. It was important for
McWilliams to stay visible in the time the shop was closed. “We definitely saw people were interested in what we were doing,” said McWilliams. “I left the door open for people who came in while we were working. We were definitely working our hardest to get it back [up and running]. “If only half the people come in who
came while we were painting, we’ll be good,” she joked. McWilliams has 20 years experience in the health field, currently working in health coaching at Piedmont Fayette Hospital. She loved the idea of the downtown coffee shop, but with a healthier twist, given her expertise in the field. “I love being around people, serving
people and just providing a service,” she said. “I wanted to bring a healthier spin to what’s been going on in the space.” As the name suggests, The Leaf and Bean will offer more tea options than Espresso Lane. Opening with a soft launch, the shop will introduce
New, page 3
Serve a satisfying soup Nothing warms like a steaming bowl of home made soup i n s i de
Two warm ing and flavorful soup recip es ➤
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Ryan Kennedy, left, works on the set of his movie, “The Projectionist,” set to release on the movie’s website.
Welcome to Hollywood
24-year-old East Coweta graduate becomes filmmaker By Bradley Hartsell bradley@newnan.com
Most 21-year-olds are stuck t r y i ng to decide bet ween majors. Most don’t direct movies. Ryan Kennedy, a member of East Coweta’s Class of 2007, however, left Newnan for New York after graduating with the single-minded pursuit of making movies. Fast-forward to 2014, and Kennedy, now 24, is releasing “The Projectionist” at the end of the month, a movie he wrote and ultimately directed more than three years ago. The film tells the story of a veteran battling PTSD, getting a job as a projectionist at a movie theater, and struggling to adapt to civilian life. Kennedy grew up in Camden County before moving with his parents to Newnan at age 14. Kennedy says he went back and forth between Newnan and Camden County, but he spent his last two years of high school at East Coweta. While there, Kennedy was a student at the Central Educational Center, where he studied video production. Even as a boy, Ken nedy knew he wanted to make films.
His grandfather was a projectionist and shared with him a great knowledge of film, and he began saving early in an effort to one day film his own movie. While Kennedy was attendi ng E a st Cowet a , Cowet a County began exploding as a Hollywood haven. Though Kennedy always loved film, watching the explosion happen in his own backyard kept the self-doubt from creeping in too much. “I wasn’t’ sure if I should even try [to make movies]. I thought maybe I should just get a regular job. I thought, ‘Regular people like me don’t rea lly brea k into the f ilm industry,’” recalled Kennedy. “But then being in Newnan [at 14 years old], I was able to meet people in the movie industry and was able to see that this world did exist outside of Los Angeles. With Hollywood now surrounding him and Kevin Pullen, who ran the video production class at CEC, telling his students Newnan was about to explode as a film hub, Kennedy felt the surge of inspiration he needed.
“That confidence I received led me to believe I could direct a feature film,” he said. A r med w it h con f idence and a ton of ideas, Kennedy headed to New York where a family member had an apartment where he could live. Still, he had to work, in restaurants primarily, to survive in a cutthroat city. He’d work his day job then work on “The Projectionist” script, all at just 20 years of age. “He’s always been quite the go-getter, ever since he was young,” said his father, Danny Kennedy. “He’d be quoting lines from movies. And just the fact he went to school [and went to New York], he’s always been very independent. He’s not afraid of any challenges.” With a $30,000 budget of his own money, an extremely small amount for a film, Kennedy was prepared to make “The Projectionist” all on his own. It’d be expensive, lowbudget and less than ideal quality, but it’d be the movie he wanted to make. T hen , a producer ca me along who liked Kennedy’s
Kennedy, page 3
Pork Chop Noodle Soup
(Family Features) “If I wasn’t a BBQ expert, I’d be cooking soups like this one all day long,” said Chef Ray Lampe, BBQ expert and author of the just-released cookbook, “Pork Chop.” He’s referring to his modern interpretation of a classic comfort food dish, Pork Chop Noodle Soup - a dish he says is “a better cure for the common cold,” filled with chunks of juicy, perfectly seasoned pork as well as carrots, celery, a blend of savory herbs and tender rotini pasta.
Flavors that take you back Like many feel-good foods have the tendency to do, Chef Lampe’s pork chop soup recipe takes him back to his youth, when “soup day” was an extra-special time for his family. “Anytime my mom took
the big pot out of the cabinet and got all the different ingredients ready, we knew it was going to be a good day,” he said. “Today, when I get a craving for my mom’s cooking, I often add something that makes it all-around heartier and tastier - like bone-in ribeye pork chops. The hardest part is not eating the chops before the soup is ready.”
Warm, comforting dishes After simmering all day on the stove, a bowl of Chef La mpe’s soot h i ng, hea r twarming, pork-f illed soup is the perfect complement to a grilled Swiss cheese sandwich or a fresh salad whether you’re feeling under the weather or just craving a little pick-me-up. Remember, for juicy and tender chops as an ingredi-
ent or center-of-the-plate star, cook to an internal temperature between 145°F (medium rare), followed by a three-minute rest and 160∞F (medium), using a digital thermometer to ensure accuracy. For more inspiration on giving comfort food favorites past and present a fresh twist with pork, download the National Pork Board’s f ree “Cook i ng For Comfort” eCookbook at www. PorkBeinspired.com/ cookingforcomfort.
Short on time? Ita l i a n-St yle Green s & Bea ns Soup is a shortcut that you will turn to again and again. This hearty, rustic bean soup with homemade from-scratch flavor can be on the table in about 20 minutes. This quick, but satisfying soup recipe can be found with Pork Chop Noodle Soup on page 3.