Otgv 2018 06 nov dec by Our Town Magazine

FRIENDSGIVING DIY GIFTS FOSTER FLORIDA LOCAL FOOD CHARITIES HEALTHY EATING TIPS

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CONTENTS

N OV EM B ER/ D ECEM B ER 2018

G A I N E S V I L L E | V O L . 0 9 | N O. 0 6

IN THIS ISSUE >> WE OFFER SWEET STORIES AND RECIPES TO CELEBRATE THE SEASON. FROM LOCAL BAKERS RECOUNTING FAVORITE HOLIDAY MEMORIES AND TREATS TO A FOSTER FAMILY’S HEARTWARMING STORY THAT LED TO THE MIRACLE OF ADOPTION — THERE’S SOMETHING FOR EVERYONE WITHIN THESE PAGES. HAPPY HOLIDAYS! COV ER P H OTO G R A P H Y BY ER I C K A W I N T ER R OW D.

FEATURE STORIES 24

THE CONCH Storytelling is a medium that’s been at the center of human existence. Discover Gainesville’s monthly true-storytelling event that leaves a lasting impact on everyone in attendance.

VEGAN SWEET POTATO CUPCAKES Our intern’s go-to recipe just in time for the holidays! It’s perfect for those with dietary restrictions.

WZ EATS Learn the story of Conrad Shelton as he grew from Wing Zone delivery driver to franchise owner. A true Gator Grown story that harkens back to the very beginning – when two fraternity brothers opened Wing Zone in 1993 after first operating out of their frat house kitchen!

PASTRIES AND TRADITIONS Three local bakers serve up sweet memories and treats this holiday season. This story is sure to have you craving good food and conversation with your loved ones! NOVEMBER/DECEMBER 2018

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CONTENTS

N OV EM B ER/ D ECEM B ER 2018

IT’S ALL IN THE DETAILS With dinner parties commencing, what are the dining faux pas and tips for etiquette these days? Spoiler Alert: iPhones down.

FOSTER FLORIDA This organization helps create a local support system between members of the community and foster families.

COLUMNS 48 HEALTHY EDGE by Kendra Siler-Marsiglio

58 NAKED SALSA by Crystal Henry

RECIPE WONDERS It’s not the holidays without some pumpkin pie and a breakfast roll your family will still be talking about even after they open their presents! Learn how to make some classic and irresistible holiday treats that are sure to become staples in your own home.

DIY GIFTS Save money and give thoughtful gifts with these five DIY ideas for family and friends.

42 INCUBATOR FOR OPPORTUNITY A big city concept coming soon to Gainesville will allow local entrepreneurs to grow the eclectic flavor of our community.

52 FOOD FROM THE HEART A highlight of three local charities providing food and love throughout the holidays to those in need.

FOSTERING LOVE A local family opened their doors and their hearts — adopting their daughter after fostering her.

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by Donna Bonnell

98 FARM TALES by Mother Hen

84 FRIENDSGIVING Friends are the family we get to choose! Learn how locals celebrate their own versions of #Friendsgiving during Thanksgiving.

128 FUREVER FRIENDS Spotlight on Rescue Animals

REVIEWS 107 READING CORNER

92 WATCHING SANTA’S WAISTLINE ‘Tis the season to avoid weight gain! UF alum and registered dietitian Leigha Messner has some helpful tips for celebrating a healthy holiday.

120 60

82 EMBRACING LIFE

HOLIDAY CRAFT SHOWS Support local artists as you shop for your loved ones this season! Here are three craft shows you won’t want to miss.

by Terri Schlichenmeyer

118 GATE CRASHING by Brian “Krash” Kruger

INFORMATION 102 Taste of the Town 108 Community Calendar

The articles printed in Our Town do not necessarily reﬂect the opinions of Tower Publications, Inc. or their editorial staff. Our Town Magazine endeavors to accept reliable advertising; however, we can not be held responsible by the public for advertising claims. Our Town Magazine reserves the right to refuse or discontinue any advertisement. All rights reserved. © 2018 Tower Publications, Inc.

Celebrating 60 years of breakthroughs in congenital heart disease. Imagine what weâ&#x20AC;&#x2122;ll accomplish in another 60.

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Visit UFHealth.org/CHC60 to learn more about one of the nationâ&#x20AC;&#x2122;s best congenital heart centers. NOVEMBER/DECEMBER 2018

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PUBLISHER Charlie Delatorre ASSOCIATE PUBLISHER Hank McAfee

Anthony B. Agrios, MD Joseph S. Iobst, MD Jean C. Cook, MD Nicole Scogin, MD Shelley Russell, ARNP, CNM Julie Rischar, ARNP, CNM Kristen Cook, ARNP, CNM

EDITOR-IN-CHIEF Ericka Winterrowd editor@towerpublications.com CONTRIBUTING WRITERS Savannah Austin, Cameron Cobb, Jessica Curbelo, Summer Jarro, Cecilia Lemus, Stephanie Richards, Steph Strickland, Cynthia Winterrowd, Emma Witmer, Hayli Zuccola ADVERTISING ACCOUNT EXECUTIVES Jenni Bennett jenni@towerpublications.com Nancy Short nancy@towerpublications.com INTERN Steph Strickland, Savannah Austin

CALENDAR SUBMISSIONS If you would like us to publicize an event in the greater Gainesville area, send information by the 1st day of the month prior to the next issue. For example, submissions for the March/April issue are due by February 1. All submissions will be reviewed and every effort will be made to run qualified submissions if page space is available.

Take care

of you.

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LETTERS TO THE EDITOR We want to hear from you. Send your letters to the attention of the editor at 4400 NW 36th Avenue, Gainesville, FL 32606 or editor@ towerpublications.com. Letters must be signed and include a phone number in the event we need to contact you. (Your phone number will not be published.)

OUR TOWN MAGAZINE IS PUBLISHED BI-MONTHLY BY TOWER PUBLICATIONS, INC. REPRODUCTION BY ANY MEANS OF THE WHOLE OR PART OF OUR TOWN WITHOUT WRITTEN PERMISSION FROM THE PUBLISHER IS PROHIBITED. VIEWS EXPRESSED IN THE EDITORIAL PAGES DO NOT IMPLY OUR ENDORSEMENT. WE WELCOME YOUR PRODUCT NEWS. INCLUDE PRICES, PHOTOS AND DIGITAL FILES WITH YOUR PRESS RELEASE. PLEASE FORWARD PRODUCT SAMPLES AND MEDIA KITS TO REVIEWS EDITOR, OUR TOWN MAGAZINE, 4400 NW 36TH AVENUE, GAINESVILLE, FL 32606. WE CANNOT BE RESPONSIBLE FOR UNSOLICITED PRODUCT SAMPLES.

A Publication of Tower Publications, Inc. 4400 NW 36th Ave., Gainesville, Florida 32606 phone: 352-372-5468 fax: 352-373-9178

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EDITOR ’ S LET TER N OV EM B ER/ D ECEM B ER 2018

Baking Memories

GREAT CUBAN FOOD WITH A SMILE!

It’s the most wonderful time of the year. As families gather for Thanksgiving we remember what is most important — making precious memories as we spend time together. I’ve always loved Thanksgiving, and not just because of the food. My favorite sound in the whole world is the not-so-distant laughter of my family members in the next room. Of course I’m quick to join in the chuckles with them, but I always like taking a moment to myself beforehand, thanking the Lord for allowing me to spend another Thanksgiving with my loved ones. After Thanksgiving, my all-time favorite holiday arrives — Christmas! The sweet taste of hot cocoa and the smell of cookies baking in the oven are just some of the “sensory memories” embedded in my mind and heart this season. There’s My big sister and me making something really special cookies with Grandma. about the combination of food and family, memories are mixed into recipes and our taste buds transport us back to precious moments. One of my most treasured memories as a small child was making sugar cookies with my grandma. I was only four when she left this world, but what I do remember of her is very vivid and most importantly full of love. In this issue we offer you sweet stories and recipes to celebrate the season. Hear from local bakers as they describe their favorite holiday memories and treats. Speaking of treats, don’t miss the Recipe Wonders sprinkled in this issue — two tasty additions that are sure to round out your holiday menu. And they say friends are the family you get to choose; learn about “Friendsgiving” and how this popular tradition is creating a sense of family even when you’re far from home. Lastly, read the heartfelt story about a foster family that led to the miracle of adoption. These stories and so much more await you within these pages – we hope you’ll join us at the table. Everyone’s family in our town!

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Ericka Winterrowd, Editor-In-Chief

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The nationally recognized Downtown Festival & Art Show transforms downtown Gainesville into a masterful blend of art, music and entertainment, drawing in a crowd of more than 100,000. Presented by the City of Gainesville Department of Parks, Recreation and Cultural Affairs, the festival celebrates its 37th anniversary this year. For two days, visitors can leisurely stroll through historic downtown and marvel at works from 240 of the nation’s most talented artists, who display their original oils and acrylics, vibrant watercolors, captivating sculptures, dazzling jewelry, decorative ceramics and vivid photography. With such a diverse array of unique art displayed for sale and competition, the Downtown Festival & Art Show is a great way to purchase one-of-a-kind art for youself or a friend. Visitors can meet the exhibiting artists, enjoy live music and sample international cuisine. Children can create their own art at the Imagination Station, a free hands-on art activity area including sidewalk-chalk drawing, painting, mask design, puppet creation, clay sculpting and interactive entertainment. Music lovers can look forward to continuous live entertainment on four stages by local bands, solo musicians and dance companies. Since its creation, the Downtown Festival & Art Show has risen dramatically in national rankings. Since 1996, it has ranked among the top festivals in the nation and has steadily climbed in recent years, even claiming the No. 14 spot on Sunshine Artist magazine’s “200 Best” list of top ﬁne arts festivals in the nation. Art, food, and entertainment — what more could one ask for? s

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CONTRIBUTOR S

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N OV EM B ER/ D ECEM B ER 2018

SAVANNAH AUSTIN is a journalism and art student at UF. She is a passionate advocate for the color mustard yellow and can be found making hand-lettered greeting cards, binge-watching Jane the Virgin or incessantly taking photos of friends and family. savannahkaustin@ufl.edu

CAMERON COBB is a 2nd year graduate student at UF, working on her master’s degree in Mass Communication. She’s also an Air Force veteran. Cameron loves traveling, writing and all animals (her favorite being her rescue dog, Maggie). cameronacobb5@gmail.com

JESSICA CURBELO is a junior journalism major at the University of Florida. She also works with the Alligator and Her Campus. In her spare time, she enjoys reading and painting. jcurbelo47@ufl.edu

SUMMER JARRO is a senior journalism student at the University of Florida. Along with writing, she loves Disney, watching old films, going to the beach and traveling to new places. summerjarro@gmail.com

CECILIA LEMUS is a freelance writer and senior journalism major at UF. In her free time she enjoys photographing animals, watching movies and trying different flavors of tea. lemusc26@ufl.edu

STEPHANIE RICHARDS is a freelance writer and a native of suburban Chicago. She was the Story Editor for The Sturbridge Times Magazine before recently moving to Newberry from New England. She loves to exercise, volunteer and spend time with her family. sarichards7@gmail.com

STEPH STRICKLAND is a journalism student within the UF Honors Program and she loves telling stories through writing, photography and digital media. Outside of her studies she enjoys mountain hiking, nature photography and spending quality time with friends and family. stephanieannestrickland@gmail.com

CYNTHIA WONDERS WINTERROWD is an award-winning writer who was raised in Illinois and lives in Gainesville. She is proud to be a “Gator Mom” of three daughters, all UF graduates. Cynthia loves sharing family recipes that have been passed down in her mother’s handwritten cookbooks. recipewonders@gmail.com

EMMA WITMER is a journalism major at the University of Florida and freelance writer. She loves to cook and has a passion for local music and art. emma.witmer2016@gmail.com

CRYSTAL HENRY is a freelance writer and columnist born and raised in West Texas. She received her B.S. in Journalism in 2006 from the University of Florida. She is in love with the Florida landscape. ces03k@gmail.com

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Itâ&#x20AC;&#x2122;s all in the

Details

DINING FAUX PAS AND TIPS WRIT TE N BY CECILI A LEMUS

As the end of the year approaches, so do holiday dinners and celebrations. Time off from work and school is generally treasured as a period to relax and indulge on home cooked meals. But for many, a holiday getaway may just be an opportunity to spend more time glued to a computer screen catching up on NetďŹ&#x201A;ix series or browsing Facebook while simultaneously eating a turkey dinner. Although staying glued to the television or a cell phone during dinner is often considered rude, this brings up the larger concern of proper etiquette.

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NOVEMBER/DECEMBER 2018

RSVP

Before arriving to a dinner or celebration: Upon receiving an invitation, Steele said responding to RSVPs is something to consider. “It puts the hosts in a bad place since he or she doesn’t know how to prepare,” Steele, executive director of the Florida Academy of Etiquette & Protocol, said. As far as time of arrival, Steele suggests arriving promptly since arriving too early may place pressure

of Florida, said to ask the host beforehand what to help with or if there is a dish you can bring. With the best intentions, some guests may bring a dish that may just already be prepared. “You don’t want to upstage your host, even if it’s family. And if you are going to someone’s house or if someone is hosting dinner you always want to bring a little something,” Fowler said. A small token of appreciation, anything from a note card or a simple candle will do.

CELEBRATIONS >> DINING FAUX PAS AND TIPS

hen asked how to decipher between what manners to implement and when, Dannie G. Fowler and Robin Steele, etiquette teachers, break down some rules into three categories: Before, during and after.

During Dinner Tips: One of the top dining faux pas someone can unwittingly commit is to complain during a meal. “If they don’t ask you, you don’t say a word. As far as food goes for children, I would say take a tiny bite and leave it alone on the plate [if they don’t like it],” Fowler said in a recent phone interview. One of the best techniques is to prepare children before visiting someone else’s house by running through with them what is clearly expected in terms of “dos and don’ts.” Students and young adults can also prepare themselves, Fowler said. Usually, older relatives want to catch up and hear about what is happening with the younger people in the room. “They want to know what is going on. Share, don’t be closed off,” Fowler said. She also recommends lending a hand, and asking the host if they can help with any tasks such as setting up chairs. For adults, some unsaid rules which are often overlooked include: not to start eating before the host, not to use toothpicks at the table and keeping conversations upbeat by avoiding touchy topics such as politics.

With the best intentions, some guests may bring a dish that may just already be prepared. “You don’t want to upstage your host, even if it’s family.” on a host in the case they are still preparing. If arriving late, a phone call to let the host know would be considered polite as well. When invited to a celebration or dinner, Fowler, etiquette consultant and owner of The Etiquette School

NOVEMBER/DECEMBER 2018

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CELEBRATIONS >> DINING FAUX PAS AND TIPS

PHOTO BY CECILIA LEMUS

“The thing is, a dinner doesn’t last long and unless it is an emergency, you don’t answer it. At a family gathering there is no need to answer the phone.”

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A tip for conversation is to avoid mentioning events that you were or are invited to since you may not know if others were invited, Steele said. Rather, you can find common ground to keep a conversation going and avoid doing all the talking. “It’s always good to listen and make comments about what has been said… always speak to the people sitting around you,” Steele suggests. During larger gatherings or holiday parties, it’s best to walk around and visit people. Maintaining positive energy and giving nice compliments is a good place to start at, Fowler suggests. Steele said one of the most outdated faux pas during celebrations involves clinking glasses for toasts. Rather than risking cracking stem wear, you can simply say “here, here” and hold up a glass. The glass could even be empty, but you are part of the toast by just raising the glass, Steele said. As for electronics, Fowler said the rule is to leave them off the table. A phone can become another person at a table since your attention is not with the person with you. Fowler said there is a 10-foot rule, that you should never be on the phone talking to someone within 10 feet of people. What you can do is answer the phone and tell the person you will call them back or asking what is a better time. “The thing is, a dinner doesn’t last long and unless it is an emergency, you don’t answer it. At a family gathering there is no need to answer the phone,” Fowler said. The exception would be to excuse yourself beforehand if you are expecting an important phone call or a message from a babysitter. As far as posting photos on social media that were taken during a party or dinner, Fowler suggests asking everyone for permission. People may not want to be seen in a picture or have it posted publicly.

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Departing: Thank everyone, tell them how lovely their home was and compliment the food as well. Later, follow up with a thank you card or a phone call at the very least. Overall, Fowler said details set people apart when gathering together for celebrations. “What etiquette is, is making the other person feel comfortable and at ease,” Steele said. “Everyone wants to feel special and when you are not civil to people it is disrespectful.”

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LIVE STORYTELLING >> THE CONCH

FACT OR FICTION

The Conch A Community of Storytellers Come out of their Shell WRIT TE N BY SUMMER JA RRO

t’s 7 p.m. and Natalie Nix steps onto the small stage in the back corner of Lightnin’ Salvage Enterprises, a toy store, bar, and live music space behind Satchel’s Pizza. She stands facing a crowd of about 50 people all there to share and listen to true stories. Some people in the crowd are already prepared and eager to get up and talk. Others may be more distant, nervous to expose themselves and speak in front of a group of mostly strangers. As host, Nix begins the night by inviting people who have signed up to share. If people are nervous and no one offers to come up, she waits patiently and quietly until the deafening silence is too unbearable for everyone and someone ﬁnally volunteers, Nix said. One by one a brave person steps onto the stage. As the space quiets down and a colorful light shines on the volunteer, they begin telling their story. This is what a typical night looks like at Lightnin’ Salvage when the Conch hosts its monthly storytelling event. Since living in Gainesville for 26 years, Bill Bryson, president of No. 9 Productions, has wanted to create projects that improve the ﬁne arts in his community. “I like to make it the place I want to live,” Bryson said. “I like to do things that are going to enhance my Gainesville and hopefully other people’s Gainesville, too.”

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PHOTOGRAPHY: BRUCE PROCTOR

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LIVE STORYTELLING >> THE CONCH 26 |

In 2012, Bryson and Rick Stepp, one of the board members of No. 9 Productions, created the Conch, a Gainesville true storytelling project, presented by Grow Radio, an internet podcast station, for No. 9 Productions. The Conch is a live open-mic style event where attendees of all ages, even kids, have the opportunity to share true 10-minute stories. The stories told are usually more community focused, Bryson said. “ [The] people telling them are usually centered or connected to Gainesville in some way or another,” Bryson said. The Conch was inspired by the book “Lord of the Flies,” where the main characters can only speak when holding a conch shell, and the Moth storytelling podcast, Bryson said. Bryson believes storytelling is an important medium to share with the community because it has different rewards, he said. “I think it connects people for one thing. It also gives people a platform to express themselves personally,” Bryson said. “Sometimes it’s about working through some things. Sometimes it’s just about sharing an entertaining story. Sometimes there’s life lessons involved. Sometimes it’s about, for the individual telling the story, overcoming their fear of telling stories. …This is a pretty openended platform that lets people take care of those things.” The Conch storytelling event takes place at Lightnin’ Salvage the first Thursday of every month from 7 p.m. to 9 p.m. during the fall and spring. It is free and open to the public. Before the event, attendees can sign up if they want to take part in the storytelling. If the list is not full, other audience members are encouraged to tell stories as the night progresses, Bryson said. Stories told during the event are recorded, and some are then chosen to be put on the Conch podcast online for others to hear, he said. Each month is themed for attendees to tailor their stories around. Some past themes were “When the Lights Go Out” and “What’s That Sound? Stories from OUR TOWN MAGAZINE

NOVEMBER/DECEMBER 2018

Natalie Nix (above) has been host of the Conch storytelling event for six years, shortly after it began in 2012. The event is held at Lightnin’ Salvage Enterprises, which is located behind Satchel’s Pizza at 1800 NE 23rd Ave.

Jordan Borstelmann (top left) has become a regular storyteller at the Conch, sharing a new true story at almost every Conch event each month. Bill Bryson (top right) was one of the creators of the Conch true storytelling project. He was inspired by the Moth podcast.

“I think it’s a fun experience, and it’s really interesting being able to share a little piece of your life with somebody, even strangers.” the Gainesville Music Scene.” Sometimes the Conch will coordinate a theme based on what is happening during that month. “When the Lights Go Out,” which was the theme for September, was based on the recent hurricane season and people losing power during the storms, but attendees didn’t have to share a story only about a hurricane, Nix said. Some people shared a story about having nightmares about the dark or supernatural tales, she explained. “We try and make it so that [the themes] can be interpreted in lots of different ways,” Nix said. The Conch has grown since it started six years ago. The first event had only about 15 storytellers. Over the years, more people have gravitated toward the project with each event causing Lightnin’ Salvage’s seats to be completely filled. Every month continues to bring in regulars and new storytellers, Bryson said. Jacob Borstelmann, a bartender at Lightnin’ Salvage for the past six years, has become a regular storyteller usually signing up to share a story for Conch each month. He started sharing stories in PHOTOGRAPHY: SUMMER JARRO

the beginning of Conch because he was worried there weren’t enough volunteers and wanted to help keep the event moving. Now, it’s something he just enjoys doing. “I think it’s a fun experience, and it’s really interesting being able to share a little piece of your life with somebody, even strangers,” Borstelmann said. “Then when you get off the stage, you find they had similar experiences, and you have more in common with them than you realized.” Borstelmann has shared all kinds of stories including one about a trip he went on with his wife on a houseboat on St. Johns River and one about a recurring nightmare he would have about the dark when he was a child. He has even shared more personal stories to the Conch audience like when he lost a family member. Borstelmann ﬁnds the Conch to be a very special project that allows the community to be interested in storytelling again. “It gives a place for people to tell something about what matters to them,” he said. “Anybody can come up and tell their story.” NOVEMBER/DECEMBER 2018

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RECIPE >> SWEET POTATO CUPCAKES

TASTY CAKES

OUR INTERN’S GO-TO HOLIDAY RECIPE

Vegan Sweet Potato Cupcakes STORY A N D PHOTOGR A PH Y BY STEPH STR ICK L A N D

I went through a brief phase during my freshman year of college where I exclusively watched baking shows. While the rest of my peers were watching dramas in big cities and rom-coms about young lovers, I was watching people make confections with unique combinations of flavor and design. There was something exciting about watching anxious contestants create something beautiful – or something not-so-beautiful – in an hour-long episode. However, an unfortunate byproduct of watching baking shows is an overestimation of your own cooking abilities, especially if you have no real 28 |

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cooking experience outside of your nightly indulgence of ramen. “If they can do it, I can do it,” was perpetually running through my brain, so I had to put it to the test. After numerous failed attempts at recreating this unique holiday treat in a version I could consume, as a vegan, I believe I have ﬁnally found a recipe worth sharing with the family. The cupcake was inspired by a recipe shared on the Food Network and the icing recipe shared by VegWeb; however, many

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RECIPE >> SWEET POTATO CUPCAKES

ingredients can be substituted for vegan options. This recipe has the option to be vegan, gluten free or nut free according to your own preferences and substitutions. Let’s get baking! Vegan Sweet Potato Cupcakes Cupcake ingredients: 1 can of sweet potatoes or one large potato, baked 2 cups of all-purpose ﬂour 2 teaspoons cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon of salt 1 cup of butter substitute (melted) of your choice 1 cup of brown sugar 4 eggs’ worth egg substitute of your choice Coconut Pecan Icing ingredients: 1 ½ cups of shredded coconut 1 cup of pecans ¾ cup sugar ½ cup of butter substitute ½ cup nondairy milk of your choice 1 teaspoon vanilla 30 |

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to my mix, as well as a dash of pumpkin Almond milk tends to work well with this recipe, given the nutty base that coor- spice flavoring ( because it’s perfect for more than just lattes). dinates well with the flavors in the icing 4. Whisk the butter substitute, egg suband cupcakes. stitute, brown sugar and granulated sugar These are the proportions of ingredients together in a large bowl. to include; however, remember to increase 5. Add all the dry ingredients from the the proportions of frosting if there is an medium bowl into the large bowl and increase in batter. Also, be aware of your whisk. preferences, make extra icing if you know 6. Add the sweet potato puree and whisk. you’d like to use it as filling too. It’s just a matter of balancing the By this point your batter should ingredients to get the be a light brown, orange color right taste! Use a toothpick and the consistency may be to check if the cupcakes are slightly different than Cupcake fully cooked, inserting it into other cakes because of instructions: the mold. If it comes out clean, the sweet potato. The 1. Preheat oven then your cupcakes are done. more sweet potato you to 350 degrees. Don’t make the mistake add, the more dense your 2. Puree sweet of undercooked cupcakes will be. potatoes in food cupcakes! processer. Set aside for now. 3. Combine flour, cinnamon, nutmeg, baking soda and salt into a medium bowl.

7. Add the batter into a nonstick cupcake pan (with oil), until the molds are 3/4ths full. This batter works in any size or shape.

As an avid lover of warm, cinnamon ﬂavors, I decided to add additional cinnamon

8. Bake for 20-25 minutes. SOURCE: VEGWEB.COM, FOODNETWORK.COM

Coconut Pecan Icing instructions: 1. Boil all ingredients together in a large saucepan on medium-high heat for 12 minutes. 2. Continuously stir to ensure the mixture doesn’t burn. 3. Once cupcakes are cooled, spoon frosting on top. Helps if frosting is still warm. 4. Allow frosting to set and lightly harden. 5. Add garnishes such as pecans.

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NOTE: This icing can be used as a ﬁlling with the same or different icing used on top. Also, piping bags and other supplies can be used, but the consistency of the icing seems to work best when using a utensil — such as a knife or spoon — along with a careful hand. Now it’s your turn! Use this recipe to prep for a holiday party, get the kids involved in the kitchen or maybe even host a little baking competition of your own. These treats can be enjoyed throughout the fall season and during the holidays as well. Impress your friends, family or coworkers with a recipe straight off of a baking show!

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ENTREPRENEUR >> CONRAD SHELTON

WZ EATS

Just Wing It From Wing Zone Delivery Driver to Franchise Owner S T O R Y A N D P H O T O G R A P H Y B Y S AVA N N A H A U S T I N

n the summer of 1997, in between graduating from high school at P.K. Yonge and heading to play baseball at a junior college out of town, 18-year-old Conrad Shelton worked as a delivery truck driver for Wing Zone on University Ave. Shelton can still hear the phones ringing and can tell you what they sounded like back when he worked three days a week. Twenty-one years later, Shelton, 40, sits in a red-cushioned booth as the franchise owner of not simply the same restaurant he had a summer job at, but the flagship Wing Zone location and now the first franchise to undergo rebranding as WZ Eats. “I’m sitting in the actual store that I used to take food out of the back door to my car so that I could deliver it,” Alachua resident Shelton, said. “That was the first job I’d ever had, was being a delivery driver.” After undergoing $100,000 worth of renovations for a month and a half, Shelton reopened the store on August, 9, 2018, transforming the location that two University of Florida students, Matt Friedman and Adam Scott, started 25 years ago. Friedman, originally from Long Island, New York, and Scott, from the Bahamas, met as fraternity brothers and hit off a great friendship with common interests in business, WZ Eats CEO and co-founder Friedman said. He came up with the concept for Wing Zone in 1991, and the two finance majors decided to take advantage of the kitchen at their fraternity house and start operating their business from there.

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Conrad Shelton, 40, said the company looks for ways to get involved within the community. To market the product and serve food to locals, he periodically does food drops where he delivers food to unsuspecting businesses and organizations in town, including a local fire station.

“That was the ﬁrst job I’d ever had, was being a delivery driver.”

“I asked Adam, ‘Well if we’re going to start this business, how much money do you have to invest?’ And he said ‘Well, I don’t have any money,’ and I said, ‘Well, good, I don’t have any money either so this is the perfect partnership,’” Friedman recalled. They published their phone number and for four months the men tested new sauces and recipes in the kitchen and delivered wing orders to students on campus and surrounding apartments, Friedman said. The two balanced full-time classes and their fledgling business at the same time, receiving guidance from their finance professors. However, shortly after, university representatives informed the friends that they couldn’t continue to operate there, so they found a closed restaurant on University Avenue, retrofitted it for their needs and opened for business in Sept. 1993. “We had very humble beginnings. There was no master plan of major growth until we proved the first one,” Friedman said. “It was really just about that single restaurant. It was about that one particular restaurant business... really just surviving, and then from surviving it went to profitable and successful, and from there it was the next step of expansion.”

Wing Zone grew from seven regional restaurants and then Friedman and Scott started franchising the company in 2000. Now, the two oversee nearly 100 locations across the U.S. as well as restaurants in Panama, Saudi Arabia, Malaysia, Malabo, Singapore and Guatemala. In addition to the University Avenue location, there is also an Orange and Brew Wing Zone open in the Reitz Student Union on the University of Florida campus. However, for the past several years, the founders have been working to rethink the company they started in their fraternity house, and one by one, Wing Zone will transition to WZ Eats to make a fresh start with a new menu, brand and name. “I think every business must rebrand and refocus. Although Wing Zone is a great company and a great concept, the consumers are demanding more right now,” Friedman said. “We’ve taken all of our history and knowledge and [we’re] excited to kind of grow this new concept along with Wing Zone, but this is really our future, and we thought that Gainesville was the perfect space [and] place to do it.” NOVEMBER/DECEMBER 2018

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ENTREPRENEUR >> CONRAD SHELTON

HISTORIC PHOTOS COURTESY OF WING ZONE

Friedman explained that the two fraternity brothers had no formal restaurant experience when they started the business. “I was someone who understood the market and the demand of students… when the Wing Zone concept was created, it was really almost more for personal use and satisfaction,” he said.

To Friedman, it just made sense to return to their roots and bring WZ Eats to the original restaurant and to include Shelton to spearhead the transition. “We were very, very fortunate to have known [Shelton] for a long time. We really, really love local ownership. It’s really the premise of business, especially in markets like Gainesville,” the co-founder said. “We want that local owner to be tied into the community and have a history there.” For Shelton, after keeping in touch with Friedman and working in ﬁnance and then sales for the last ﬁfteen years, when he saw that this was a possibility, he thought it over and then went to Atlanta to interview for the position. When he received the call from Friedman that he got the job and would be getting to own the franchise, he said he remembers he was happy and relieved. “It’s not something you expect is going to happen, but Matt and Adam, they’re both great people. It’s something I’m glad happened, but did not expect to happen,” Shelton said. “It’s that whole full-circle thing,” Shelton now manages nine employees and has been in the store every day since it opened working wherever he is needed 34 |

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in addition to strategizing how to market the restaurant. “It’s pretty exciting actually that we get to be the guinea pig and figure out what works and what doesn’t,” Shelton said. The new WZ Eats menu has been receiving positive feedback as customers enjoy having different options and the restaurant offers new items like quesadillas, wraps, desserts such as funnel cake fries and even healthier items like black bean burgers, Shelton said. To Shelton, it makes it easier to work for not only a company whose product he believes in and eats himself, but one that he knows is run by people who understand Gainesville and its demographics (as well as a corporate office that might be about 80 percent Gator fans, he added). “We really do focus and want to be a part of the local community,” Friedman said. “Our business is not just students and UF, probably a good 50 percent of our business comes from local residents – people that are there twelve months a year and not there for four or five years.” When Friedman returned back to the University Avenue location in August to help train the staff and greet customers, he was proud to see the changes. “That place has a special place in our heart and in our history because it’s where it all started,” the CEO said. “Twenty-five years in the same location, in the same market, is something that many people can never say. I think what we’ve done is we’ve solidified us for the future.” As far as that future, Friedman said he believes Shelton will be able to carry the torch for WZ Eats. “I respect [Shelton] greatly for taking a leap of faith and investing in this and believing in us,” Friedman said. “I think that everybody always knows where we started – that we are Gators, we started in Gainesville, and the success story that we’ve had, just growing and doing the right thing. I think that hopefully we’ll look back many years from now and say, that was the spark of WZ Eats. As we’ve expanded that model, it’s great to say that the first one was in Gainesville.”

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RECIPE SERIES >> HOLIDAY FAVORITES

BAKING MEMORIES

Cynthia Wonders Winterrowd ’s

RECIPE WONDERS FOOD ST Y LING & PHOTOGR A PH Y BY ERICK A WINTER ROWD

HOLI

DAY FAVORITE S

ard to believe, but it’s time to start thinking about our holiday menus for November and December. If you are like me I’m sure you are wondering where this year went! Seems like it was just springtime, and I can hardly remember summer. Nevertheless, I always look forward to the holidays — a time for families to gather together, reminisce and share good food. I’m sure most of you have recipes passed down from your family, and those recipes bring back memories of your childhood. It’s impossible to take a bite of those special dishes without a flashback to a loved one or special event from the past. The recipes I am sharing with you in this issue do just that for our family. My mother, Ronelva, was known for her pies. Naturally, when Thanksgiving came around, she was baking pumpkin pies non-stop. She baked them for our family’s gatherings, but also to share with neighbors and friends in appreciation of their kindness during the year. It may have been someone who helped my father with the farming, a neighbor who mended a fence bordering their properties or an elderly lady who lived nearby and was an old family friend. Nothing says “you are special” like

a fresh, warm pie from the oven. The next recipe I am sharing with you is a surprisingly easy pull-apart caramel bread roll. This yeast bread recipe uses pre-made frozen bread loaves or frozen dinner rolls from your grocery store. My mother adapted it from the original recipe to replicate a delicious caramel pecan roll she and my father came across on their honeymoon back in 1940. So in our family they are called “Honeymoon Rolls.” Simply take the frozen dough from the freezer the night before and allow it to thaw in the refrigerator overnight. The next morning prepare the caramel topping, then form the dough into bite-size rolls and place in your loaf pan. After you allow them to rise about two hours, bake and eat warm. They are also delicious later at room temperature, but when they are warm you won’t believe what a decadent treat this bread is. This recipe makes a great breakfast bread for Christmas morning, but I’m sure your guests at Thanksgiving would enjoy it as well. I hope these recipes will inspire you to try a new addition to your holiday table. Just don’t leave out your own family’s favorites, as I am sure they will be looking forward to the tastes and memories they love so much. Happy holidays from my kitchen to yours!

CYNTHIA WONDERS WINTERROWD IS AN AWARD-WINNING WRITER WHO WAS RAISED IN ILLINOIS AND LIVES IN GAINESVILLE. SHE IS PROUD TO BE A “GATOR MOM” OF THREE DAUGHTERS, ALL UF GRADUATES. CYNTHIA LOVES SHARING FAMILY RECIPES THAT HAVE BEEN PASSED DOWN IN HER MOTHER’S HANDWRITTEN COOKBOOKS. recipewonders@gmail.com

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RECIPE SERIES >> HOLIDAY FAVORITES

RONELVA’S PUMPKIN PIE TIP: To “scald” milk, you cook it in a saucepan on your stove at medium heat. Just before it comes to a boil you will notice a skim forming at the top. At this point, remove from the heat and add to the recipe’s ingredients. Do not allow the milk to come to a full boil. INGREDIENTS:

2 cups milk (scalded) 2 cups solid pack canned pumpkin (not pumpkin pie mix) 2 eggs (beaten) 3/4 white sugar 1 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon ginger 1/4 teaspoon nutmeg dash of salt METHOD:

Preheat oven to 450 degrees. In a bowl, put the pumpkin and beaten eggs. Mix. Into another bowl, put the white sugar, spices and salt. Mix. Combine the dry ingredients with the wet ingredients, and mix well. Pour the above pie filling into your prepared and waiting unbaked pie crust. (If you feel your ingredients are more than your pie dish can hold, you can easily make a small “scrap pie” using left over pie crust scraps.) Now put your pie into the preheated 450 degree oven for about 15 minutes. This will “set” the crust. Then turn the oven heat to 400 degrees. When the crust edge is brown, and the center of pie puffs up, test for doneness with a table knife inserted into the center of pie. If it comes out clean, it is finished. If knife comes out with pie mixture sticking to it, leave the pie in at 350 degrees until it firms up. Test again in 10 minute increments. If you are short on time for holiday preparations, there are pre-made pie crusts located in your grocer’s refrigerated biscuits and cookie dough section. They are very good, and make pie preparation a breeze! If you are a traditionalist, try the following recipe for Flakey Pastry, made from scratch. 38 |

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FLAKEY PASTRY INGREDIENTS:

2 cups all-purpose flour 1 teaspoon salt 1/2 cup shortening (Crisco) 6 tablespoons (approx.) icy cold water METHOD:

First stir the flour and salt in the mixing bowl. Measure the shortening and “cut” it into the flour mixture, until it resembles small pea-sized lumps. When “cutting” the shortening into the mixture, you can use a pastry blender which is a tool made especially for this task. If you don’t have one, you can use two table knives (one in each hand) and slice through the mixture until you achieve the coarse crumbs. Remember not to handle the pastry mixture during the process. This will make it turn out “tough” instead of light and flakey. Next you sprinkle in about six tablespoons of icy cold water, mixing after each addition. You may add more water if necessary to achieve the right consistency in the dough. You want to achieve dough that is flexible and moist, but not sticky. Weather and humidity does affect pastry, and the more you practice at it the better you will become at achieving the desired result. When it is the right consistency, you can briefly use your hands to shape it into a ball and put it in the refrigerator in a zip-lock bag while you prepare the pie filling. After the filling is prepared and waiting, remove the dough from the refrigerator and divide in half. Form this into a ball with your hands and put onto a floured surface. Dust the top with flour and also coat your rolling pin with flour. Work the rolling pin from the center of the dough outwards until you have a circular form slightly larger than your pie dish. Fold half of the rolled out pastry back over the rolling pin and lift gently to the pie dish. Gently form the dough into the dish and crimp the edges for a pretty look. Fill the pastry with your pie filling, and bake according to the recipe’s directions. Makes two single-crust pie crusts.

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RECIPE SERIES >> HOLIDAY FAVORITES 40 |

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HONEYMOON ROLLS INGREDIENTS:

1 loaf frozen bread dough (or 1/2 bag frozen bread rolls) thawed overnight in refrigerator 1/4 cup butter 1/2 cup brown sugar 1 small (3 1⁄2 oz) package Jell-O vanilla pudding mix (not instant) 1 cup pecan nut pieces. 1 tablespoon milk METHOD:

Butter your loaf pan, and melt butter in a saucepan on your stove. When melted, add the brown sugar and the dry vanilla pudding mix and milk. Allow to boil gently for three to five minutes. Next tear the bread dough and form into “half golf ball” size rounds, set aside. Once the caramel is ready spoon half across the bottom of baking pan. Scatter some nuts across the caramel on bottom of pan, then place a single layer of the rounded bread dough on top of this. Let the dough rounds touch each other, filling in the area as closely as possible. Now drizzle the rest of the caramel on top of the bread dough and scatter more nuts. Cover lightly with plastic wrap, and set in a warm place (a sunny window, perhaps) for about two hours. The dough should be doubled in size. Bake in a 350 degree oven for 20-25 minutes. Remove from oven and allow to cool for a few minutes. Use a knife to loosen edges of loaf pan, then carefully invert over a serving platter. Any remaining caramel in the loaf

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INNOVATION >> CHEF BERT GILL

INDEPENDENT KITCHEN

A rendering shows what the incubator-style food hall will look like once completed in Butler Plaza off of Archer Road.

BRINGING NEW FLAVORS TO THE CITY OF GAINESVILLE

Incubator for Opportunity W R ITTEN BY EMM A W ITMER | PHOTOGR A PH Y COU RTESY OF BUTLER ENTER PR ISES

Local chef and restaurant owner Bert Gill dices up the cut-throat reputation of the culinary industry and throws it on the stove to simmer. The product? A deliciously diverse hub for food entrepreneurs to get their start. “It’s very expensive to build a restaurant out, and it’s also really expensive to fail,” Gill said. It can be extremely difﬁcult to get a new restaurant off the ground, Gill explained, no matter how good the food is. That is why Gill has taken his expertise in the industry to partner with Butler Enterprises and create an incubator-style food hall in Butler Plaza off Archer Road. The food incubator concept allows multiple vendors to operate independent kitchens out of the same space. Each restaurant will have its own menu and staff, but the basic amenities and 42 |

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burdens of ownership, such as bathroom cleaning and trash takeout, won’t fall as heavily on the vendors. This, Gill explained, allows vendors the chance to develop their consumer base without the risky investment of going into the market alone. “It gives you a little bit of a lower entry point,” Gill said. “By limiting the scope of the responsibility of each vendor, it creates a venue where they can focus solely on what they are doing within their unit.” Gill has been a professional chef for 25 years. His lifelong passion for food led Gill from the New England Culinary Institute,

to fast-paced Boston kitchens and eventually back to Gainesville. Gill says of his time in the culinary industry, “At my age, it’s been a lifetime.” In Gainesville, Gill currently owns three restaurants: Mildred’s Big City Food, opened in 1999; New Deal Café, opened in 2003; and Blue Gill Quality Foods, opened 2011. Each holds a focus on local-sourced and fresh ingredients. In addition to these restaurants, Gill founded the North Florida Food Partnership, a farm-to-table organization, in 2003, volunteered with the Eastside High School Culinary Team and had his book, “Pickled, Fried and Fresh,” published in 2015. With these accomplishments under his belt, some might expect Gill to start slowing down, but he said that’s just not his way. When asked when enough is enough, Gill responded amused, “Well I have three kids too! You know, it’s just part of life,” he said. “You move through life and you have challenges, and why stop? You gain experience, and things that may have been difﬁcult 20 years ago, aren’t as hard today. You get to use this experience to move forward personally, but also to move forward with the people that surround you.” This idea of moving forward with those around you is a frequent theme for Gill. When discussing his successes in the culinary business and his view of the future, Gill almost exclusively uses the word, “we,” not “I.” Gill believes that success comes from surrounding oneself with the best, and giving those people what they need to succeed, whether through hands on mentorship or by offering higher wages to his staff. Gill says, this holistic approach to business has served him well. “You get to work with a higher quality labor pool,” Gill said simply. “We have a staff that’s really talented. They like working with us because its unique, its creative, there’s lots of energy, its disciplined. Being able to pay people to do this kind of work really counts. We are always looking to have the best co-workers.” Gill and Deborah Butler, President of Butler Enterprises, are extending this mentoring mindset to newcomers in the industry through their partnership. The NOVEMBER/DECEMBER 2018

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INNOVATION >> CHEF BERT GILL

“It will be a destination environment. It will be on a plaza with palms and fountains… lots of outdoor dining.” food hall, which is set to open in 2020, is a major project that takes time and hard work to bring into fruition, Gill explained. From Butler’s designing of the space, to nailing down the nuts and bolts of management and choosing vendors, the project has to be carefully considered at each step. “There’s a lot of interest from people to be a vendor,” Gill said. “We could book the thing multiple times over.” While the interest is high, Gill said there is still much work to be done before the project is up and running. “The process has drawn out a little bit, but that’s okay,” Gill said. “[taking the time to get it right is] really the vision Ms. Butler has. She isn’t in a hurry to do something foolish, so as she builds it out, it will be excellent.” The design theme of the hall will be centered around the origin of the site where it will be built, a long-since closed airﬁeld. Stengel Field, as it was once known, was opened in 1941 and after changing ownership in the ‘50s, eventually closed in 1971. Still, those who know the history of the space can still reminisce on the early days of air travel and Gainesville’s contribution what was once considered the miracle of ﬂight. Even those who may not have known before will have the opportunity to feel that magic again at the Butler Center with a dining experience centered around the local history of aviation. “It will be frankly the most unique dining experience in North

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Central Florida,” Gill said excitedly. “First and foremost, it will be classy. Deborah does an amazing job building these spaces out. It will be a destination environment. It will be on a plaza with palms and fountains… lots of outdoor dining; basically, an entertainment venue.” As for Gill’s place in all of this, he will have his own space in the facility alongside the other Gill will have his own space in the vendors. In addition to taking his incubator facility place on the hall’s management called L’avion, which team, Gill will be opening his will focus on fresh fourth Gainesville restaurant, dishes with high L’avion, French for airplane. quality ingredients, but with a French Like his previous endeavors, twist. Gill said L’avion will focus on fresh dishes with high quality ingredients, but with a French twist. “To me,” Gill said, “the romance of ﬂight in the early days, the idea of getting dressed to get on an airplane, [reminds me of ] an updated classic French.” Gill knows that the culinary industry is trying, especially to newcomers. With an already fruitful career under his belt, this project is giving new life to the mentorship that Gill wants to offer. “To be honest, I love my industry. I can work tremendous hours sometimes, but who cares? It’s part of life. We love what we do,” he said. “The mentoring part is really one of the most key components... Creating a venue where your goal is to help others be successful matters and that’s the beauty of the project for me.”

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Taxes and Accounting for You and Your Business that’s Just Right WHETHER YOU ARE A SMALL OR MEDIUM SIZE BUSINESS, YOU NEED AN ACCOUNTING FIRM THAT IS BIG ENOUGH TO OFFER THE STAFF AND SERVICES YOU NEED, BUT STILL KNOWS YOU PERSONALLY BY NAME. At ProActive Tax & Accounting, we treat your business with the same care and planning as our own. We don’t want to just record your history for tax season, we want to help you write it. We offer a full array of advisory services that respond to your business needs, such as monthly review of financial statements, ways to improve performance, and answering ongoing questions. ProActive can show you how tax rule changes (such as the Tax Cuts and Jobs Act of 2017) might result in savings throughout the year. Our CPA firm is licensed directly by the IRS, so we can also represent clients from any state on any issues. Our services are available to both businesses and individuals. ProActive Tax & Accounting is also a QuickBooks Certified Pro Advisor for both online and desktop versions. “One of the cornerstones of our firm is working with QuickBooks and we can help you make the most of your system, from setting up your books to managing your payroll to compiling quarterly and annual statements,” says Tom Porter, Partner at ProActive. “We can clean up files and show you how to use QuickBooks properly for improved efficiency. We also offer personalized training for you or your employees, whether it is a one-on-one or refresher session.” Sometimes you need a firm to manage your monthly accounting and ProActive Tax & Accounting can meet that need too. “For some, hiring us to update and manage the QuickBooks files makes the most sense,” Porter said. “We can provide accurate financial data about business performance in real time, so you can focus on what you do best…growing your business.” 46 |

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ith the New Year comes a feeling that we have a clean slate— we’re free to make big lifestyle improvements. We can be our best selves… moving forward. Yet, only one in ﬁve of us succeed in keeping our resolution for up to two years. Whomp whomp. According to a University of Scranton study, resolutions become a faded memory after three months of “trying” for four out of ﬁve of us. But, there’s a bright side: the same study found that those who make resolutions are 10 times more likely to make a positive change after six months compared to people who want to change but do not make New Year’s resolutions. So, why do some of us fail where others succeed? Interestingly, age, gender, and the type of resolution we make have no effect. So, it seems that we don’t have an inherent head-start over our kids or the opposite sex when it comes to resolution-keeping.

Build your self-efﬁcacy.

Steer away from temptations.

The University of Scranton study showed that self-efﬁcacy is THE most important determinant in whether you will keep your New Year’s resolution for at least two years. Self-efficacy is a psychology term that refers to how much you believe in your abilities to achieve goals. Appropriately high self-efficacy gives you the boost you need to cope with challenges and persevere as you face off obstacles.

We are creatures of habit. If you are trying to avoid alcohol or cigarettes, steer clear of reminders—whether the “reminders” are places, people, or circumstances. Remove anything from your house that reminds you of doing the very thing you’re trying to avoid.

Be ready with a plan. HOW are you going to achieve your goal? Give yourself milestones each month. Set S.M.A.R.T. goals. S.M.A.R.T. goals are speciﬁc, measurable, achievable, results-focused, and time-bound. To learn more about setting S.M.A.R.T. goals, check out the article on S.M.A.R.T. objectives and the S.M.A.R.T. worksheet at the Wayne University website: https://hr.wayne.edu/ leads/phase1/smart-objectives.

Incorporate milestone rewards in your plan. The scientiﬁc secret sauce for keeping New Year’s promises are: 1) 2) 3) 4) 5)

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Self-efﬁcacy A plan Rewards Temptation avoidance Perseverance

NOVEMBER/DECEMBER 2018

Trying to get ﬁt? When you hit certain milestones—for example, losing two inches around your waist—give yourself a reward, such as: • Buying a new workout outﬁt. • Buying a high-tech slow-cooker. • Getting a massage. • Taking a vacation. • Going to a concert.

Don’t stop… even if you stumble. In addition to rewarding yourself, you can keep your resolution for the long haul if you are gentle with yourself when you slip. Would you believe that the most successful among us are the ones who slip in January and recommit themselves to the resolution after a slip? The study shows that a whopping 71% participants who ultimately succeeded had slipped at some point. Instead of giving up, many of those participants doubled their efforts after a slip. Now, that’s some grit! Fred Schebesta, cofounder of the financial decision website finder.com, has mastered keeping his New Year’s resolution. He’s made the same resolution the past 10 years. He makes one improvement each day, such as listening to audio books or doing small things to improve his efﬁciency. “I ﬁgured that if you improve by 1% every day, you will improve by 365% over a year,” says Schebesta. So, make 2019 your best year so far. With a good plan and some grit, go for that audacious goal to keep your healthy edge!

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SUNSTATE FEDERAL CREDIT UNION’S

Community Connection Sunstate Federal Credit Union has been serving our community for over 60 years. Since the beginning, we’ve always found ways to support some of the area’s most amazing charitable organizations. Check out our Facebook page for more information and get involved.

3D Printing takes applied learning to a new level at Einstein School Developing 3D props for living biographies and plays. Creating 3D manipulatives to understand geometry, fractions and improve multiplication skills. These are just a few examples of how students at The Einstein School are using cuttingedge technology to take learning to a whole new dimension using a 3D printer, made possible through a donation by the SunState Community Foundation, a partner non-profit organization of SunState Federal Credit Union. Founded in 1999, The Einstein School serves Alachua County students with language or speech impairments, dyslexia or other language-based reading difficulties. Founded by Dr. Tim Conway and Zack Osbrach, The Einstein School is a tuition free charter school designed for students in grades 2-8 who struggle academically due to these difficulties. After hearing the school’s mission, Janalyn Peppel saw an opportunity that a 3D Printer could make in the classroom now and in the future. Peppel is Program Coordinator for New Technology Made Simple Now, a local non-profit whose goal is to introduce 3D Technologies to veterans, seniors, disabled citizens and underserved youth by bringing people together to improve their lives through technology. She approached SunState Federal Credit Union about 50 |

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making a donation and they saw the value of investing in advanced technologies for students at the school. “It is important for kids, even at the elementary school level, to understand ever-progressing technology,” Peppel said. “Technology engages the visual learner and exposes them to new areas of augmented reality, coding, computer-aided design, and 3D scanning. A 3D printer is just one of the many tools we use to spark imagination that will lead to unlimited potential in a child’s future.” Through small, hour-long demonstrations and printing 3D models, Peppel introduced teachers and students to the 3D printing system. Teachers have been integrating its use into their lesson plans and the impact in the classroom has already been far-reaching. “Students must use critical thinking skills in order to design the virtual item in a way that the printer can successfully create the physical item,” said Christine Aurelio, Principal at The Einstein School. “There are numerous ways 3D printing can enhance core curriculum,” Peppel said. “It takes applied learning to a new level. For example, students can create a physical model of a telescope. They create the model by using 3D design software to arrange basic geometric shapes. The software allows them to view models from different angles to develop skills in understanding ratios and measurements, as well as, visualizing forms. It is a way to tie everything together in practical applications,” she said. “The reality is most students will be using advanced technologies in some form by the time they graduate. Exposing them to it now prepares them for higher paying careers.” Teachers and students at The Einstein School continue to discover the endless possibilities of how the 3D printer can spur creativity and enhance learning. “We are very excited to have students using their imaginations to determine how to incorporate the printer into our curriculum in ways we have not even recognized or considered yet,” Aurelio said. “For instance, our eighth graders printed personalized tokens with words of wisdom for the fifth graders entering middle school this year.” Aurelio said the SunState Foundation’s donation exemplifies a community partnership that impacts education. “This partnership gives our teachers the ability to develop Einstein students’ job-related skills, providing them with exposure to unique opportunities for creative problem-solving,” Aurelio said. “Since all of our students face academic challenges, especially in reading and language, it is exciting to expose them to the realm of 21st century skills and give them tools to be successful contributors to society. The access to an emerging technology, such as 3D printing, is immeasurable and we are extremely grateful to SunState Federal Credit Union and the SunState Foundation.” As a locally-based community credit union, SunState Federal Credit Union and its charitable foundation have always been dedicated to funding projects that make a difference right here in North Central Florida. From its Charity of the Month program to projects like the one Peppel recently developed, SSFCU believes investing in local programs that improve the community is just the right thing to do. SunState’s investment in this initiative is just a small step forward for our youth, and the credit union encourages other local businesses to jump on the band wagon. By working together with a strong vision, we can make our futures, and the futures of our kids, so much brighter! For more information on how you can help sponsor a similar program, contact Janalyn Peppel at Programs@NewTechNow.org or call 857.331.5018.

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CHARITIES >> COMMUNITY FOOD

GIVING

Food Heart from the

In the spirit of holiday feasts and gift-giving, here are a few local charities that provide food for children and students, as well as the community all-year round. S T O R Y A N D P H O T O G R A P H Y B Y S AVA N N A H A U S T I N

Food4Kids Backpack Program On a Monday morning in January 2010, Jennifer Moore took in pizza, juice and cupcakes to her daughter’s third grade class at Terwilliger Elementary School to celebrate her daughter’s birthday. When she arrived, she saw several third graders who were very hungry, with two standing out in particular. “They are really hungry today,” she said to her daughter’s teacher, who explained 52 |

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that for some of the children this was the ﬁrst full meal they might have had since Friday. “I just left that day feeling like I had no idea,” Moore said. “I was born and raised in the city, and I wasn’t exposed to childhood hunger.” She went home to research and learned that one out of four children in North Florida live in food-unstable homes. That’s when Moore, a full-time nurse at UF Health Shands hospital and a mom of four, decided to take action

and start the Food4Kids Backpack Program. She shadowed a church that was performing backpack services, and piloted a program at her daughter’s school that allowed students to take home backpacks full of food to provide meals for a week for the children in the household. The program grew to other schools in Alachua County and now includes Levy County. The process works through internal referral systems, by parents calling to participate or teachers and other leaders identifying students and families in need.

Each school has a pantry designated for Food4Kids resources as well as its own set of volunteers who bring supplies from the main warehouse back to restock their pantries. Approximately 350 backpacks are distributed every weekend and last year 850 students relied on the program, Moore said. “These kids are in an academic setting all day long,” Moore said. “Food is fuel for the brain. Without food you can’t think.” The reality is that these families have real struggles, and these children don’t know if they’re going to have food at night, Moore NOVEMBER/DECEMBER 2018

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CHARITIES >> COMMUNITY FOOD

explained. “I didn’t realize we had childhood hunger here until I witnessed it ﬁrsthand. It’s not their fault, they’re just living in a sequence of unfortunate circumstances,” she said. During holidays and breaks, schools identify who would beneﬁt from receiving boxes of food and are sent home with enough to last. Along with Alachua County Public Schools Foundation, the organization helped over 900 families last Christmas break. Over the summer, transportation to get boxes is an issue, so Food4Kids partners with local businesses around town who act as pick-up sites for monthly distribution, Moore said. The warehouse that helps restock each school pantry gathers resources from donations and food drives from community partners. It is run entirely by volunteers, including Rozeanne Smith, the coordinator for the warehouse who has been working with the program for six years and Robert Jenkins, a volunteer for over two years. Groups, organizations and individuals can sponsor food drives or volunteer to sort food and donations in the warehouse, Smith said. “There’s a lot of need and our community is very generous,” she said. “I really think it’s humbling to see the community come together for the same mission.”

Alan and Kathy Hitchcock Field and Fork Pantry About four years ago, a survey was sent out to University of Florida students in which 10 percent of respondents expressed some level of food insecurity and this past spring another survey revealed 31 percent of respondents expressed food insecurity, said Ambre Hobson, assistant director for student success. Food insecurity has four different aspects, which Hobson said can be summed up by the phrase “I cannot afford to buy enough healthy food for myself consistently.” The pantry was born out of a collaboration between different entities, including the Field and Fork Program and the UF Dean of Students Ofﬁce to help address the problem of food insecurity on campus, Hobson said. The pantry opened in August of 2015 and is open to students and staff and requires no proof of need, just a UF ID. The facility is designed to feel welcoming and warm like a normal market with signage and shopping baskets as there can be a stigma associated with helping services, Hobson added. “We do our absolute best to remove obstacles between students and success and we believe 54 |

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“I have one of the best jobs in the world,” said Ambre Hobson, Assistant Director for Student Success in the UF Dean of Students Office. “I get to witness or help in the bringing of food and supplies into the pantry, and then I get to witness people putting in their baskets and actually taking it out of the pantry. So the actual direct connection between my action and helping a person is so evident in this work. It’s really incredible.”

that one of those obstacles is food insecurity,” the assistant director said. “I can imagine that trying to study for a physics exam on an empty stomach is really difficult. Studying for a physics exam at any time is difficult, let alone when you’re hungry.” The pantry offers nonperishable foods throughout the year as well as fresh produce grown in the Field and Fork gardens near Lake Alice during growing season from November to mid-June, said Anna Prizzia, program director and campus food systems coordinator. “The pantry provides us an opportunity for that educational piece specifically on food insecurity and food access, but also serves as a client for our production farm and gardens

on campus,” Prizzia said. “All the food that is grown on the farm is given to the Field and Fork Alan and Kathy Hitchcock Pantry and also given to local area soup kitchens and food banks. To stock the shelves of the food bank with nonperishable items, the pantry relies on donation boxes at 17 residence halls, monetary and food donations, and support from the Hitchcock family as well as local Publix Supermarkets which host food drives and provide bulk items comprising half of all donations received, Hobson said. “We cannot operate without incredible generosity from people all across our campus and community,” Hobson said. “The pantry is a huge team effort… it takes all of NOVEMBER/DECEMBER 2018

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CHARITIES >> COMMUNITY FOOD

campus and all of the community to be our teammates in order to make sure that we are helping people to the best of our ability.” The pantry is used by 79% students and 21% staff, with over 27,878 total number of visits and 185,184 total pounds distributed, according to Hobson. “Battling with something like food insecurity inhibits all of that growth and all of that success that can be achieved during college years,” she said. “I believe that every person has a right to be able to focus on their studies and be able to make friends and socialize and be involved and be connected and to give back.”

Gainesville Community Ministry Almost 48 years ago, four local pastors from First Presbyterian Church, First Baptist Church, Holy Trinity and First United Methodist got together for lunch and discussed the needs of the community and what they had observed. The three decided to organize together into Gainesville Community Ministry (GCM) to give hope and help to people who are in crisis, said Michael Wright, GCM Executive Director. The nonproﬁt started as a food bank,

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CHARITIES >> COMMUNITY FOOD

the holidays as enjoyable as we can for them,” Wright said. then offered clothing through a thrift shop no longer active, then In addition to feeding the community, GCM’s dental clinic began to provide utility and housing assistance and now dental helps provide oral care for low fees, like $3 for an evaluation assistance for the last 15 years, Wright said. GCM also offers GED programs and job soft skills training that helps community and a $1 for any tooth extractions, up to $20, Wright said. The clinic partners with UF members get and keep jobs. dental students who help GCM has assisted over assist on Tuesday nights and 22,000 people a year, 8,000 Saturdays. The rewarding of which are children, Wright part of all of the programs added. The food bank has offered is when people who two food programs, one were assisted come back and that allows families to come give back, Wright said. once a month to get two days Although the organizaworth of food for each memtion is faith-based and is now ber of the household and then supported by 52 churches, it offers USDA food twice a including the original four month, which brings 150 to founding churches, Wright 200 people each time to the said they don’t require that pantry. During the holidays, of GCM clients. “We don’t it can be heartbreaking to see Michael Wright has been involved with GCM for almost 18 years. “The rewarding part for all of us is that we run across people out in the push that on people, we the situation of community community… [who] are now working and taking care of themselves, and believe that we live out our members, Wright said, as they came to us when they were down and out and had nothing,” he said. faith here. We provide Bibles you know what you might be upon request and we pray doing with your own family. GCM partners with many organizations during the high-dona- with people upon request,” Wright said. “It’s available but it’s tion season and Trinity United Methodist Church hands out boxes not a requirement. We just feel that’s what we’re called to do of food. “We try to help as much as possible in terms of making and we do that from the heart.”

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COLUMN

CRYSTAL HENRY’S

Naked Salsa YOU ARE WHAT YOU EAT

CRYSTAL HENRY IS A FREELANCE WRITER AND COLUMNIST BORN AND RAISED IN WEST TEXAS. SHE RECEIVED HER B.S. IN JOURNALISM IN 2006 FROM THE UNIVERSITY OF FLORIDA. SHE IS IN LOVE WITH THE FLORIDA LANDSCAPE. ces03k@gmail.com

I’VE ALWAYS HAD A LOVE/LOVE RELATIONSHIP WITH FOOD.

I rolled up to the picnic with my grocery sacks full of processed goods, and immediately got daggers from a high and mighty queen mother on the playground. Amy’s children — it turns out — had never even seen food out of a bag. All of their plan all my vacations around it. I plan my day meals were carefully curated by hand using only the finest around it. I plan my life around it. I definitely of organic ingredients and garnished with tears of a virgin don’t eat to live. I live to eat. mermaid. But what I put in my body isn’t always a well-cultivated Since she informed me that they didn’t even know what nutritious meal. I don’t have a discriminating palate for fine bagged food was, I found it interesting when her little dye-free, cuisine. I claim to be a pizza snob because I went to Italy, but I gluten-free, nut-free, dairy-free, imprisoned-but-free, cherubs have never been known to actually turn down a Hot ‘N Ready. came running up begging for the pork rinds I brought. And I’ve never been successful at fad diets, because being skinny I wasn’t trying to pump anyone’s kids full of arsenic and in a world without Arby’s is the saddest existence I can imagine. cocaine. I just needed something technically edible Unfortunately my children also picked up my to keep my kid’s mouth busy until I could get love of comfort foods and carbs. Although they her home and nuke some chicken nuggets got the exclusively breast fed gold standard It’s been jarring like a decent mother. But Amy wasn’t of baby nutrition for the first two years having it. of their lives, it wasn’t long before they to realize how many times She launched into why I was basiwere chomping down on chicken nugI stopped to grab food on the cally poisoning my child by pumping gets and Pringles on the regular. way home just to check a box her body full of empty calories, food As my kids grew and our lives got dyes, MSG and GMOs. She “educated” busier, it was easier to pick up a few that I’d fed my kids for the day. me on what the long-lasting effects tacos, burgers or a $6 pizza on the way Technically they were fed, would be, but I had no time for Amy’s home from gymnastics practice than it crap. Her little monsters were still begwas to cook a meal. The kids preferred to but their bodies were ging for store brand Oreos, so I quickly eat in the school cafeteria, and although starving. dismissed her judgemental lecture. But it I’d witnessed the greasy cheese blobs masstuck in my craw. How dare she judge me? querading as enchiladas, I rationalized that the That same year, my youngest was dealing government was really adamant about kids eating with some pretty severe anxiety. I didn’t have time to cut gluten healthy. The ceramic tile sized brownies they served for a free cucumber sandwiches into butterflies garnished with “snack,” had to be nutritionally sound in some way. Right? strawberry slices. We had real problems to deal with. We’d been living our fast-food-loving life for a while when I My once happy little baby had become this demon from hell was first confronted with some snotty judgemental mom shame. who flew into rages and clung to my leg refusing to even walk I’d heard last minute that there would be a lunch picnic at my to the bathroom alone. I spent so much of my time bouncing youngest daughter’s preschool, and I had about 10 minutes to from doctor to doctor trying to find answers as to why this throw together a sack lunch. switch flipped in my child. The closest food source was a Dollar Tree, so I ran in like a After two years of searching for answers, her doctors came tornado snatching up every box and bag of semi-edible snacks to the conclusion that she had severe anxiety, and she needed I could find. I rationalized that pretzel sticks and bean dip were Lexapro. Now I’m not opposed to anti-depressants or anti-anxbasically like a protein sandwich. And the cookies had flour, iety meds. Those modern medicine miracles have literally which probably had niacin, which sounded like a vitamin.

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saved so many people who I love dearly. But putting my 5-year-old on them gave me pause. Finally, at the end of my rope, I found a functional medicine doctor who seemed to ask all the right questions. I felt in my soul that my kid’s anxiety was somehow linked to her belly pain, and the belly pain was linked to her rage behavior. But I didn’t know how to connect the dots. I just knew I needed to tear down to the root of the problem rather than jumping right to the Lexapro bandaid. After thousands of dollars in bloodwork, exams and bodily fluid samples that weren’t covered by insurance, the doc was ready to explain what was going on. During our three-hour appointment, her physician walked me through the fact that her gut was broken, and it was not only affecting her brain, but ruining the rest of her body. Stupid Amy was right. Turns out the human gut is a symphonic rainforest of bacteria life, and without proper nutrition, that rainforest was eviscerated. I had essentially clear cut her healthy flora with all the garbage I let her consume. At first I didn’t believe that could be the reason my sweet girl had disappeared. But after only two weeks of a radically clean diet, I saw irrefutable evidence. My sweet little girl gradually started to come back, and the more healthy foods she put in her body, the more she flourished. I had accidentally injured my child with nuggets, and it was enough to make me lose my lunch. It’s been jarring to realize how many times I stopped to grab food on the way home just to check a box that I’d fed my kids for the day. Technically they were fed, but their bodies were starving. Stupid Amy has been a wealth of information about healing their bodies, and we’re still trying to re-establish our relationship with food. But I have to admit that taking the time to be mindful when preparing and consuming our meals has been pretty close to spiritual. I feel much more connected to the things I’m putting in my body because ultimately they literally become a part of who I am. And although a rainforest of Beef ‘N Cheddars sounds amazing, it’s not a sustainable environment for anyone to thrive.

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Jeff and Erin Boyd with their children, Arleigh Jane (AJ) and Parker (right). The couple adopted AJ through the foster care system.

Fostering The Boyd Family Opens Their Home and Hearts W RIT TE N BY S TE PH A NIE RICH A R DS

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PHOTOGRAPHY: STEPHANIE RICHARDS

ADOPTION

Love

NOVEMBER/DECEMBER 2018

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FAMILY >> FOSTER CHILDREN

hen you ask three-yearold Arleigh Jane (AJ) Boyd what she likes most about her family, she smiles and says, “Kissing and hiking. I love mommy... and daddy and grandma too.” Her six-year-old brother Parker echoes her response, saying he is happy to have a big family, and for Gus — the family’s beagle mix. Jeff and Erin Boyd didn’t think they would have kids of their own when they got married 11 years ago. The couple had taught youth at Anthem Church, so kids were already a part of their marriage. In addition, Erin had been on church mission trips to Haiti, including one in 2012 where she visited an orphanage in Port-auPrince right after the earthquake. “There were some special needs children there who couldn’t be cared for by their families any longer after damage from the earthquake. There were also many newly orphaned children because of the disaster,” she said. “This deﬁnitely impacted me as a new mom [Parker just turned one-year-old], and probably played a role in my thinking more seriously about adoption.” After Erin’s sister got married and had her ﬁrst child, the Boyds reconsidered having their own biological children. They experienced some fertility difficulties, but Erin got pregnant and gave birth to Parker. “We tried for a second pregnancy and it was not happening,” said Erin, who is a Physician’s Assistant in the UF College of Medicine’s Hematology Oncology Bone Marrow Transplant program. “There was a lot of emotional heartache that went with that and we decided to look at private adoption. It was extremely expensive, and we were still paying college loans.” The couple started looking into foster care as a possibility. They knew a youth pastor and his wife who were licensed for foster care and eventually adopted two sons. As a former City of Alachua Police Officer, Jeff had experience removing children from their parent’s care and saw a number of fatherless homes. “I knew a strong family unit could make a difference in a child’s life,” he

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FAMILY >> FOSTER CHILDREN 62 |

said. “Four years ago, we decided to pursue foster care and took classes to be licensed. I remember looking online at photos of all the kids in foster care thinking this is not how it should be.” Their first experience was doing a week of respite care for a family with two boys. “It was a good first experience and the boys were great,” said Jeff, who is an Exemption Compliance Investigator for the Alachua County Property Appraiser’s Office. “A few months later, we got a call for a baby girl at Shands.” Parker was three at the time AJ came into their family. A year later, the Boyds stood in a courtroom surrounded by 50 family members and friends as AJ’s adoption became official. “This really was our support community,” Jeff said. “Even our daycare owner came to be with us.” There is a certain mindset you need to have going into foster care, Erin emphasized. “The culture in foster care is to have the ability to care for the child and form a relationship with the parent to build them up. You are helping them to figure out how to parent,” she said. “You have to remember it is not about you, but about the best thing for the child. The child may go back to the parent and it is something you must accept. I am heartbroken for AJ’s biological parents… they don’t know what they are missing. It’s hard to understand how anything could be more important than loving a beautiful, precious child.” Coming to grips with that reality was a process for Jeff. “I wasn’t totally sold on the idea of foster care because I struggled with loving a child who might be taken away at some point. But, you come to the realization that whether you have that child for a few days or several months, your love is always something they can hold onto,” he said. There are lots of reasons people can think of not to do foster care, but Jeff says now is the right time. “You have to just jump in and do it. Fostering is a way to help,” he said. “What got us into doing foster care was wanting to have another child. That desire quickly changed to serving and loving AJ and meeting her needs. I love both my kids the same; there is no difference.” One drawback was the extensive paperwork, homesite licensing and legal OUR TOWN MAGAZINE

NOVEMBER/DECEMBER 2018

“You have to remember it is not about you, but about the best thing for the child.” PHOTOGRAPHY: STEPHANIE RICHARDS

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FAMILY >> FOSTER CHILDREN

process. “There are so many hoops to go through. It was about a 9-month process to get certified initially,” Jeff said. “When we decided to adopt, we needed to redo all the paper work again. It was frustrating when all you want to do is love and provide for a child.” When considering foster care, the couple said a support system is essential. “My parents were retired, and Jeff’s mom and [her] husband helped out a lot, especially with child care for things like family visits. We also had a supportive church family,” Erin said. “There is a great community in Gainesville of foster parents and you see how much strength there is in these families.” AJ came to the Boyd’s with a diaper bag and blanket. Jeff said making meals, providing clothes or diapers, or babysitting other children for therapy or court dates are examples of how 64 |

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others can support foster families. “There are organizations, like Foster Florida, that are impacting foster families by providing a supportive network; not everyone has one,” Jeff said. “They are connecting families with people in the community who can help in tangible ways.” For now, the couple has put fostering on hold due to Erin’s dad having cancer. However, she said they are not done with foster care yet. “God transforms your thought process. Just like with your biological child, there are so many things not in your control with a foster child,” she said. “But God calls you to love them and understand that He has a plan for their life. You just move forward and trust God in it.” Jeff added, “Everyone says AJ is blessed, but we are the ones who are blessed.” PHOTOGRAPHY: COURTESY OF THE BOYD FAMILY

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COMMUNITY PROGRAM >> FOSTER FLORIDA

SUPPORT SYSTEM

Foster Florida equips and connects people to assist foster families in tangible ways, including providing meals, childcare, and supplies as well as prayer support.

CONNECTING THE COMMUNITY WITH FOSTER FAMILIES

Foster Florida STORY A N D PHOTOGR A PH Y BY STEPH A NIE R ICH A R DS

Three years ago, Lacy Basford and Kristy Sutton set up a table in the lobby of Family Church on Orphan Sunday. Organized by the Christian Alliance for Orphans, the day is scheduled each November to raise awareness of “God’s call to care for orphans,” and encourage personal involvement. The two friends had a uniﬁed message as they talked with people: Everyone can do something to make a tangible impact on children and foster families in Gainesville. As frontliners in foster care who have also adopted children, they knew ﬁrst-hand the need to educate people and connect them to get involved. 66 |

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Two weeks later, the Gainesville residents held a meeting with interested people and Foster Florida was born. Foster Florida exists “to mobilize and equip the village to empower families on the frontlines of foster care. By recruiting people to serve with their God-given gifts, we retain quality foster homes, ultimately growing more connected communities and healthier families” The non-proﬁt has been growing exponentially this year and was formally incorporated in August. Basford said the website (fosterﬂorida.org) and Facebook page have also connected people outside the area too, and inquiries have led to a soft launch of three chapters in Brevard, Jacksonville and Pinellas. Basford was removed from her birth parents and eventually adopted by her grandparents. Her initial involvement in foster care was from the sidelines, doing things like making meals for friends who were involved. That role dramatically changed in 2014. “My husband and I had two children and felt God was

the frontlines.” To further assist families, the non-profit has partnered with area businesses to create a Foster Family Discount Card. Twinkle Toes Nanny Agency provides free child care for things like court dates and therapy sessions. In addition, Cilantro Taco gives families a 30 percent discount. Patticakes is also a partner. “We’d like to expand this program and are looking for other businesses or services to partner with us,” Basford said. The non-profit is currently revamping its operation to move to a digital platform to better serve families. “We held a two-day social media push and raised $7,300 to fully fund our digital platform project. The project will be our online portal to funnel wrap around care to families as well as other things. It will also allow us to pursue our God-given vision to build new ‘Villages’ across the state and better connect the community to support foster families,” Sutton said. “Our attorney recently asked if Foster America might be a name change in the future. We have already had inquiries from five other states about replicating the program.” In the future, the two say they hope to have an operations manager to oversee things as well as the ability to provide grants to foster families. Grants would cover things like counseling for family members and biological kids, home expansion or purchasing a larger vehicle. Sutton said the needs in foster families are great as the home front is a battlefield. “Lots of the time, it is a very lonely place to be. It can be isolating as you can’t just meet for coffee, go to church, etc. Support is critical to sustain foster families and that is why we need to equip others to wrap around them …that’s what Foster Florida is all about,” she said. “We need to love the fatherless and care for the marginalized. We can’t depend on the government to do the job.” For more information, email: fosterflorida@gmail.com or visit their Facebook page: facebook.com/Fosterflorida/. NOVEMBER/DECEMBER 2018

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COMMUNITY PROGRAM >> FOSTER FLORIDA

calling us to go on the frontline, so we took the classes to do foster care,” said the 34-year-old. “We have had 14 foster children, from infant to six years old. We adopted three of them.” For Sutton, the seed to do foster care and adopt was planted on her heart early. “My dad was in the military and growing up we spent three years in Southeast Asia. It was there that God gave me the desire to adopt,” the 37-year old said. “We have four biological kids. We became licensed six years ago and have cared for about 50 foster kids. We adopted one and currently have two foster children. My friend gave me a plaque, ‘Sutton, Party of ?’ It speaks to the uncertainty of daily life for a foster family… it is a long haul.” The perception of what foster care would be like and the reality are often two different things, Sutton said. “You go through the training, but you don’t really absorb all of it. Then you actually do it. A child shows up on your front porch with a trash bag… you need clothes, shoes, and help w i t h d ay c a r e ,” she said. “There are small pockets of resources, but it is usually Friends Lacy Basford (left) and frontline families Kristy Sutton started Foster supporting frontFlorida to equip and connect the line families. Our community with foster families. desire is to equip, recruit and retain families and that comes through connecting them with their own supportive community.” Interested individuals can go to the Foster Florida website and ﬁll out a volunteer form. Once submitted, they attend a “Villager” training meeting with coordinators for prayer, meals, childcare and supplies. After, they are plugged in with a foster family. “It is about equipping people who have a heart to help, but don’t know how. We mobilize a community, educating and connecting them. Child care plays an important role as it is needed for court dates and therapy sessions and to keep marriages strong.” Basford said. “There is such a need in Florida with approximately 20,000 kids in foster care waiting for a family to love them. In the North Central Florida Region, there are just 120 foster homes in 13 counties. We need to help the existing homes not just thrive but survive and encourage others to join

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DIY IDEAS >> CRAFTY HOLIDAY PRESENTS

MADE WITH LOVE

DIY Gifts Crafty Ideas that Save Money this Holiday Season S TORY A N D PHOTOG R A PHY BY S TE PH S TRICKL A N D

y mom and I have always had a passion for eating popcorn. Growing up in the Corn Belt, we found ourselves eating kettle corn out of five-foot long bags and going to the movies just to enjoy the buttery deliciousness of a bucket – or two. So, one Christmas, when I ran downstairs to find that Santa had brought me my very own old-style (kid-sized) movie theatre popcorn machine, I was ecstatic. It was one of my greatest memories as a child on Christmas. Some of the best gifts I have received over the years, haven’t been the biggest or most expensive ones; the gifts I remember the most are the ones that may require time and thought. While fighting through crowds lined up on Black Friday may be one tactic for saving money during the holidays, creating your own gifts with a personalized flair can make your friends and family happy and your bank account even happier. Whether these gifts are for your parents, grandparents, partner, sibling or mailman, each one can be personalized to the recipient and could even be adapted for other holidays any time of year.

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DIY IDEAS >> CRAFTY HOLIDAY PRESENTS

1. RECIPES IN A JAR There is a reason that this DIY went viral on Pinterest and other social media sites. This is a low-effort and low-cost gift that can be catered to the recipient’s favorite snacks. The most common recipe jars are cookie and brownie mixes, or even some hot cocoa with marshmallows. However, this portion of the DIY is where you can get really creative and cater the present to friends and family. Considering dietary restrictions, personal preferences and even healthy alternatives to classic recipes, you can make this gift something that will excite those taste buds. These jars can be used for drinks, pies, cakes, breads and more. Taking time to decorate each of the jars is also a great way to put a personal touch and holiday ﬂair onto the present. Usually under $10, the price may vary depending on the jar chosen, the recipe you pick and the number of decorations. The best part is that this gift allows the reciever to partake in a fun activity like baking!

2. PERSONALIZED ARTWORK Painting, graphic design, photography or sketching can be a great way to share a memory with someone and provide them a piece they can display in their homes as decoration. Applying skills you already have to make something for others is a great way to utilize tools and supplies that you likely already have while creating something new and unique for someone you care about. If drawing isn’t your thing but you know how to take photos, offer your services as a photographer! A family portrait session is a great idea and a service that is usually quite pricey. Another option is to check out your local art studios, such as Do Art in Gainesville, where you can create a mosaic or paint your own masterpiece like a fun cermaic ﬁgurine. Just decide what you’d like to make, paint it and let the experts bake your masterpiece. All you have to do is pick it up, wrap it and place it under the Christmas tree! 70 |

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DIY PROJECT >> CRAFTY HOLIDAY PRESENTS

3. RECREATE YOUR FAVORITE FAMILY PHOTOS This one is perfect for those of you with a more humorous approach to gift-giving. Taking an awkward, funny or iconic family/ sibling photo and recreating it years after the original was taken can be a fun gift that shows some creative thinking. This present is especially great for parents or grandparents, and with little cost associated with it (outside of printing and framing the two photos) it’s a winner! Helpful Tip: Plan ahead to make sure your family members have time to help recreate the photo magic.

4. HOMEMADE SPA NIGHT A spa kit is a great choice for a friend or partner that may be especially stressed, or just enjoys a relaxing night in. Creating a homemade sugar scrub by combining sugar, scents and essential oils of your choosing is an easy way to spruce up this kit that is sure to be a hit. You may also consider creating an essential oils candle to set the mood for 72 |

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this spa kit. These candles can be made by simply combining beeswax pellets with your favorite essential oils and putting the mixture into a glass container with a wick. These DIYs have also gone viral on crafty websites such as Pinterest, where there are plenty of tutorials and step by step guides to keep you busy for days. Adding in a few extra treats or relaxation items, like an eye mask, into your kit can make this gift irresistible to anyone looking for a little more R&R in their life.

5. MUGS Tired of plain old mugs for your hot cocoa? Well, this crafty gift is about to change your holiday beverage game. These painted mugs require little to no artistic ability, but can be personalized to spruce up your next holiday toast! By simply dotting letters and designs onto a plain mug, then baking it in the oven, you have a unique and personalized gift that looks meticulously made and thoughtfully presented. Just ﬁnd a design that you think would ﬁt the recipient of the mug, even if it is something as simple as the

ﬁrst letter of their name, and begin dotting it out by using paint pens from your local craft store. Check out this in-depth tutorial on how to ﬁnd the right pens and what temperature to bake your mug at: www. blessthismessplease.com/painted-sharpie-mugs-that-wont-wash-off/.

6. TRAVEL MAP Finally, the travel map — a classic DIY that can capture the heart of any adventurer. This project can be made very personal and will remind the recipient of all the adventures you have embarked on together. Photos are usually the best way to personalize this gift but using pins or string to outline all of the places you have been to, or would like to go, is a great way to combine all of your traveling memories into one place. This DIY can be done with just a map of one country or with an entire world map, and the stylistic elements you choose to include can vary according to the décor preferences of the recipient.

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BAKERIES >> PASTRIES AND TREATS

SCRUMPTIOUS

Oven Lovin’ Three Local Bakers Serve Up Pastries, Traditions, Holiday Memories and Treats with a Twist! S TORY A N D PHOTOG R A PHY BY CECILI A LEMUS

s overdo summers part North central Florida, seasonal changes make their debut. Cooler weather alongside end of the year holidays generally stir up thoughts of warm ﬁreplaces and aromas of pumpkin and nutmeg. The start of a new harvest season also arrives and with that, shops roll out seasonal baked goods. Pumpkin Pies and gingerbread cookies are the typical desserts that come to mind when speaking about the holidays, but a few local bakeries put their own twist on the baked goods they prepare in house and for their own family. Ben Guzick, Owner and Former Baker at Uppercrust Bakery, said the top crowd pleaser during Thanksgiving with his family is a classic pecan pie. The combination of the thickened sweet brown sugar with the pecans bake into a combination of light bitterness and sweetness. The brown sugar and the bitterness of the pecans really play off each other in a special way that no extra spices are necessary, Guzick said in a recent interview at the bakery. The same pecan pie will also be featured among the arrangement of freshly baked tartes, pain au chocolates and other pastries in the front of the shop. Coming from a broad culinary background, Guzick began working at Uppercrust over ﬁve years ago. He said that his skill set translated well in the beginning for food preparation, so 74 |

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BAKERIES >> PASTRIES AND TREATS

he started off with tasks including cutting parsley and tomatoes and then moved on to preparing cookies and making croissant dough. After some time away from the shop, he returned and was rotating between stations to get a sense of the functions of the shop. Behind the scenes, bakers are preparing batches of dough, shaping croissants and testing recipes among some of the tasks. Guzick, who makes rounds throughout the shop greeting guests and signing deliveries for ingredients and coffee, talks about his transition from baker to recently owning the shop. “Pressures run high when you are cooking food for people 76 |

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and there are deadlines. Uppercrust, since I’ve been here has always seemed to be above that.” Throughout the day guests walk in the quaint French themed shop and browse through the daily arrangement of patisserie goods. The transition to fall and winter seasonal also means turning the corner from cherries, peaches and plums into apples, pears and cranberries. Guzick said some of the other seasonal baked goods include a cranberry galette, a free form tarte with a poached cranberry and orange ﬂavor in the center, and apple cinnamon scones. “We’re providing meaningful products, brightening people’s day’s in meaningful ways,” Guzick said.

Sharon Tugman, head baker and owner of Secret Garden Bakery in High Springs said that her early memories of baking always involved baking goods for family but especially her co-workers. The hobby turned into her full-time job over eight years ago, Tugman said in an interview at her bakery. She says an aspect of her shop is getting to know her customers and regulars. Her busiest time of the year is Thanksgiving and she has orders from her regulars already memorized. Alongside her son, Tugman spends anywhere from eight to 10 hours a day baking specialties, including cheesecake and brownie bars. A customer favorite is a caramel and pecan cheesecake with

a graham cracker crust, named â&#x20AC;&#x153;ooey gooey.â&#x20AC;? Her personal favorites include carrot cake, coconut cream cake and chocolate cheesecake bars. Yenni Monroy, baker at Bearkery in Gainesville, said that Thanksgiving has always been a special time for her family. That time of year brings her family from Colombia and U.S. together to share traditional plates and desserts like Dulce de Leche. This year she will be spending her holiday in Gainesville eagerly waiting for her own bun in the oven to be born on the expected date of Thanksgiving. Coming from a background of microbiology, Monroy said NOVEMBER/DECEMBER 2018

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that the science behind baking is an advantage to this day for her. Although she never expected ending up owning her own bakery she said that learning about food biology helped her peek interest into baking. Now, Monroy works alongside her mom, dad and husband baking artisanal breads and catering orders. “I never thought I would be in full production… but hey, life presented me the opportunity and I was going to take it.” Her earliest memories include decorating cakes alongside her grandpa in Colombia. “Out of all the cousins, I was always the one decorating and eating the batter with grandpa,” she said. 78 |

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She eventually ventured into making desserts, and from there on she held the role of providing the desserts for her family and cutting cakes during gatherings. “Every time you are setting up a cake you want to make it a perfect item that is going to be a memory for someone,” she said. Monroy treasures her memories of gathering around the kitchen with her cousins making whipped cream and creating desserts for others to enjoy. “It’s a good job, it’s joyful and once people taste it, they get a smile that is priceless for us.”

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BAKERIES >> PASTRIES AND TREATS

She describes Colombian desserts as a mixture of Latin and European. The fresh ingredients that go into making the creams and the fruits tend to be incorporated into some of the staple dishes. A must dish during Christmas is a custard called Natilla, paired with papaya. “The ﬂavor itself of the Natilla is plain, but you’ll add some spices,” she said. She said the dish is usually served when families gather together for a traditional celebration nine days before Christmas called Novena. Monroy said it’s a cherished time where warm and earthy desserts are served during the cold weather. Another popular dish among her family and customers is called Tres Leches. The dessert takes on a pumpkin twist at the bakery during the fall, but is traditionally made up of a base of sponge caked soaked in three different milks. Monroy said the methodology behind the combination of condensed milk, evaporated milk and heavy cream are essential to achieving the best taste. At the bakery, some twists on the classic cakes offered include, eggnog tartelettes and eggnog cookies. “We take these seasonal ﬂavors and make the most out of it,” she said. “In December, we go to town with cookies. I call them American but when you look at the background of these cookies they come from all over the world.” Happy Holidays!

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COLUMN

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Embracing Life TANGLED TREE LIGHTS

DONNA BONNELL BECAME THE AUTHOR OF HER COLUMN, EMBRACING LIFE, MORE THAN A DECADE AGO. SHE SHARES HER PERSONAL CHALLENGES AND VICTORIES WITH THE GOAL OF INSPIRING HER READERS TO ANALYZE WHY THINGS HAPPEN IN THEIR OWN LIVES. bonneldj@gmail.com

MAYA ANGELOU SAID, “I’VE LEARNED THAT YOU CAN TELL A LOT ABOUT A PERSON BY THE WAY (S)HE HANDLES THESE THREE THINGS: A RAINY DAY, LOST LUGGAGE AND TANGLED CHRISTMAS TREE LIGHTS.”

ngelou’s wise words usually appear in my columns referencing how we embrace life. Typically, I would use this quote to analyze how humans react to adverse non-life-threatening situations. This time my reaction was different. It triggered tree trimming tales from long ago and prepared me for Christmas 2018. My merriest memories from youth involve decorating the tree, which was a week-long event. Trees were bigger, more abundant and less expensive. We were not the picture-perfect Ozzie and Harriet family, but there was something special about our annual ritual. I do not recall how my father transported our huge hand-picked fir or pine home every year. Once he did, however, the tree was required to rest in a tub of water. It needed time to recover from shock, become acclimated to its new surroundings and rehydrate. The next step was to pull out the dreaded box of tangled, partially burned out Christmas tree lights. Untangling the massive mess, testing and tightening loose light bulbs and replacing the broken ones was an entire evening family affair. Dad’s next assignment included weaving the refurbished strings from top to bottom and from tree trunk to outer limbs. The ceremonious tree lighting followed. After a final check and tweaking, my father’s tree duties were done. He happily relinquished the decorating directorship to Mom and retreated to enjoy his spiked eggnog. Day four was dedicated to the artful arrangement of ornaments. Two of a kind could not be nestled near each other. One side was never graced with more than the other. Our decorations were not valuable in terms of money, but in sentiment. Mom insisted they have their own distinct setting. She would secretly rearrange them when no one was looking. Which explains why the grand finale could not take place immediately. On the fifth day of festivities silver garland was strategically draped around the masterpiece. Its purpose was to camouflage 82 |

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imperfect spots, but not hide precious ornaments. Last, but certainly not least, was the painstaking chore of putting hundreds of strands of tinsel on the very tips of tree branches – one at a time. No clumps allowed! Life in my hometown of Miami (before air conditioning) meant that windows were wide open, even in the winter. Welcomed winds would blow those silly strips off the tree and were a nuisance to constantly pick up. That is one tradition I did not continue! Mom deviated from her predicable protocol when artificial snow became available in aerosol cans. Mom was fascinated because she had never seen trees adorned with real snow. That year, after Dad hung the lights, she sprayed the beautiful real fir with fake frozen snowflakes. It created a mess, looked ridiculous in hot south Florida and made placement of the imitation icicles even more irritating. Thankfully, it was a once-in-a-lifetime anomaly from the norm. Another (short-lived) practice took place in the mid-1960s. That year, I spent the holidays with my beloved Aunt Rusie. She was a busy business owner who never had children. Aunt Rusie loved bright colors and the latest fads. Her white aluminum tree was adorned with round glass baubles and accentuated with a rotating color wheel. When other lights were off, it felt like a discotheque. As an adolescent, I believed it was absolutely rad! Today, I am happy it is considered retro. After that, trees got smaller. The infamous Charlie Brown tree may partially be the reason. “A Charlie Brown Christmas” debuted in 1965. The movie sanctified a pitiful tree as far superior to anything plastic. The natural tree made a comeback. Fast forward several decades and artificial trees look more authentic. Still, many families prefer the real thing. Admittedly, I have been on both sides. Trees come and go, but I still have one strand of those tangled antique tree lights. Until now, I questioned why I felt the need to repack the tattered string each year. Angelou’s quote led me on a mental journey to discover the answer. Christmas 2018 will be the first in 30 years for my parents to be reunited and celebrate together. The intent for those lights became crystal clear. It is time to resurrect and hang the nearly forgotten tangled strand. Mom and Dad will see their beautiful beloved lights while jitterbugging in the clouds. They will know all is well on Earth. s

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CELEBRATION >> FRIENDSGIVING

THANKFUL

A few attendees gather to take a photo at the Thanksgiving Banquet held by International Friendship.

CELEBRATING THANKSGIVING WITH FRIENDSHIPS AND LOVE

Friendsgiving WRITTEN BY JESSICA CUR BELO

Sometimes people start thinking of their Halloween costumes early. They’ll do their Christmas shopping six months in advance or make reservations for Valentine’s Day to beat the last-minute rush. On rarer occasions, they’ll start planning Thanksgiving in August. Or maybe that’s just 24-year-old Ampara “Ampi” Bacallao. The University of Florida public relations major started throwing her annual Thanksgiving get-together four years before she came to UF, joining the ranks of a growing number of people who have hosted a “friendsgiving.” After graduating high school in Miami, Bacallao hosted the ﬁrst friendsgiving of what became a six-year tradition. Many of her friends didn’t go to the same school at the time and rarely saw each other, she said. 84 |

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“I wanted to do something with my childhood friends where we could all get together and celebrate a holiday,” Bacallao said. “They’re like family.” Although the origin of “friendsgiving” is unknown, the purpose and practice are very much down to earth. Friends share a Thanksgiving dinner — usually potluck-style — and take the time to celebrate the American holiday with people who are practically family. In some cases, people can’t go home at all to celebrate with their own families or don’t have any family, PHOTOGRAPHY: LARK KELSEY

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CELEBRATION >> FRIENDSGIVING

Ampara “Ampi” Bacallao poses with a dessert at her annual friendsgiving event. The 24-year-old UF students loves decorating and planning for the party. A photo of the food (top right) shows the Snapchat filter Bacallao designed for her friendsgiving event. The guest’s view when walking into Bacallao’s home (right) for the friendsgiving event. Photos of her friends are clipped to the lights strung on the wall.

but friendsgiving is about sharing experiences with others and making sure that no one has to celebrate alone. For Bacallao, friendsgiving is not only about appreciating each other but also about the planning. It started out as a picnic in Miami and evolved into a sit-down dinner in Gainesville complete with its own Snapchat ﬁlter and seating arrangement. “I like to entertain people,” Bacallao said. “When I host something, I feel like I show a part of me.” Bacallao starts going to craft stores and Dollar Tree long before November arrives, keeping an eye out for decorations that she can improve on a budget. One year, she bought fake leaves from the dollar store and spray-painted them gold, writing people’s names on them with a pen and creating place cards for the table. To this day, she’ll walk into a friend’s room and see a golden leaf hanging among photographs and memories. “My mom taught me that little details go a long way,” she said. Pictures of friends line the walls for people to reminisce 86 |

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as they walk in. Handmade pom-poms hang from the ceiling. The food is set on the table just so with Bacallao’s turkey at the center. People talk and mingle before sitting down to eat, and Baccallao said you can feel the love and happiness in the room. Last year, eighteen people sat around her table. As Bacallao insists on doing every year, each person took a moment to share what they felt thankful for that year. It helps people get comfortable with each other, she said. Bacallao likes to play friend matchmaker when making the seating arrangements. She’ll ﬁgure out which of her friends don’t know each other but have common interests and sit them side by side, hoping to bring people together. A couple friends who met through her even ended up living together. This year, Bacallao is planning for a special friendsgiving — her last one in Gainesville since she’ll soon be graduating. The color scheme — white, gold and a little bit of pink — has been chosen. Her Pinterest board grows every day. Invitations are PHOTOGRAPHY: AMPARA BACALLAO

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An attendee performs with an instrument from her culture. The Thanksgiving Banquet has performers each year who are either international students or community members.

only waiting for the date to be decided. Bacallao thinks it’ll be on November 11th this year, but she wants to make sure that all of her friends can make it. She already knows she’ll have a memory jar for people to write their favorite memories with her. Once her time in Gainesville is up, Bacallao will take the memory jar and the tradition of friendsgiving with her wherever she goes. “I hope when someone sees our friendsgiving, they start doing their own friendsgiving and start sharing traditions with other people,” she said. “You open another door to people to show them who you are.” The tradition doesn’t have to remain an American one. Bacallao enjoys inviting her international friends to the dinner. They’re always excited to learn and share the culture with everyone, she said. The idea of sharing American culture is what led to the annual Thanksgiving Banquet held by International Friendship, a non-proﬁt organization whose purpose is to help international 88 |

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Each year, the Thanksgiving Banquet is held in the Worship Center of Creekside Community Church. Flags hang around the venue, welcoming international students. Slices of pumpkin pie (above) for the guests. International Friendship provided the meal, but community members also brought sides and home-cooked food.

students and their families transition to American life. Lark Kelsey, social media coordinator for the organization, said the hope is to make international students feel welcomed and at home. “There’s thousands of international students who are coming to our city from their native lands, and they’re looking for community,” Kelsey said. On top of holding weekly English classes, International Friendship also hosts events throughout the year. The Thanksgiving Banquet is one of the biggest of the year with about 500 people attending, she said. When the event first started about 30 to 40 years ago, no one could’ve imagined that it would’ve grown from being held in someone’s living room to ﬁlling up the Worship Center of Creekside Community Church. International students are invited to attend and have dinner while learning the history and meaning of Thanksgiving from guest speakers. Last year, UF President Kent Fuchs gave the PHOTOGRAPHY: LARK KELSEY

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CELEBRATION >> FRIENDSGIVING

“When we think about the things we are grateful for, it keeps us more focused on the positive instead of on the negative things in life.” lecture at the banquet. There’s also a live performance for attendees to enjoy. Sometimes the performer will be someone from the community, but sometimes it’ll be one of the international students themselves, playing a traditional instrument from their home country or singing, Kelsey said. Immanuel Samuel, a recent UF graduate, attended his ﬁrst Thanksgiving Banquet last year. Samuel arrived in the states in August 2012, leaving his family behind in India. Although he found a big Indian community and a welcoming church, Samuel said the move was a big change. His community grew a bit bigger when a Chinese friend was invited to the banquet and decided to invite Samuel as well. They sat together at a table with other international students and American people from the community, exchanging culture and talking about the festivities that each country partakes in. “The banquet is not a replacement for our country’s festivals because it’s completely different, but the spirit of celebration is still the same,” Samuel said. “Regardless of where you are, the reasons for the festivals are different, but the thanksgiving part is the same.”

Since Samuel just ﬁnished his doctorate in biomedicine, he’s not sure if he’ll still be in Gainesville when this year’s Thanksgiving Banquet is held on November 17th. If he is, Samuel said he’ll deﬁnitely go again. Kelsey, who started volunteering with International Friendship over seven years ago, said international students tend to enjoy the banquet, saying that it looks “just like on TV.” Students will go back every year and even use video to show the banquet to their families back home. “We hope that they’ll come to understand and appreciate that the holiday was meant to thank and appreciate,” she said. “When we think about the things we are grateful for, it keeps us more focused on the positive instead of on the negative things in life.” Over a hundred people work together to make the event happen, including Kelsey’s own children who have been attending the banquet almost since they were born. “It would not be Thanksgiving time without time to stop and invest in the people around us to make them feel welcome, to introduce them to things we enjoy,” Kelsey said. “I think that’s what friendship is all about.” s

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oday America thrives in overabundance, especially during the holiday season, and century-old habits are difficult to break. Gift-giving of food and small items around the winter holiday season appear to have its origins in the late 1700s, and the practice has developed significantly alongside commercialization of the holiday in the 19th and 20th centuries, according to the Atlantic. As the holiday season has grown from its humble beginnings among the peasants in Europe, many Americans have grown accustomed to large, expensive gifts coupled with feasts to celebrate. These habits have proven to be problematic, as Americans gain an average of 1.3 pounds within the first 10 days after Christmas, according to the Huffington Post. While 1.3 pounds may sound like a small number, when this is applied over the entire American population, it is a significant deviation from the norm. However, even in the face of these trends and growing commercialization of the holiday season, Leigha Messner, a registered dietitian, believes that it is attainable for Americans to avoid overabundance during the holidays — especially overabundance of food. Messner found her passion for nutrition during her years at the University of Florida, when she found that she enjoyed the dichotomy that exists between

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PHOTOGRAPHY: ERICKA WINTERROWD

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HOLIDAY FOOD >> HEALTHY EATING

45 percent of Americans have a New Year’s Resolution of losing weight or getting in shape. However, ending a relationship with unhealthy food after months of enjoying it is really difﬁcult to do.

journalism and health. When her grandfather suffered a stroke in 2006, due to, in-part, what Messner believed were resolvable dietary issues, that solidified Messner’s desire to work in this field. Messner currently works in Clinical Nutrition Outreach at Lee Health, located in Fort Meyers, where she works to educate the community regarding health topics. With her vast experience in the field of nutrition and dietetics, Messner shares her tips on how to avoid gaining weight this holiday season. 94 |

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1. START YOUR NEW YEAR’S RESOLUTION EARLY Instead of packing in all of the sweets and treats you can during the holiday season to prepare for a resolution that is unlikely to stick, try beginning your resolution months ahead and phasing your way into it by the new year. According to statistics gathered at the beginning of this year, 45 percent of Americans have a New Year’s Resolution of losing weight or getting in shape. However, ending a relationship with unhealthy food after months of enjoying it is really difficult to do, which is why success rates of these types of resolutions continue to fall. Messner argues that starting small in October and building your way up to your goals by January, while enjoying a few treats along the way, is a more effective way to attain those resolutions. “It forces you to start slow,” she said, “it won’t make a dent in your goals.”

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HOLIDAY FOOD >> HEALTHY EATING

2. SURVIVING HOLIDAY PARTIES Messner talked about numerous tips for combating the classic holiday party. First, she said to be sure that you don’t deny yourself everything because this may lead to overindulging at a later time. During the holidays the pressure to consume classic holiday dishes reaches its peak, as people assume the scarcity of these dishes throughout the rest of the calendar year. However, enjoying a few of your favorite foods, in moderation, will make you happier throughout the season and less likely to overeat. Second, Messner said that eating a small snack prior to going to a holiday party could alleviate the temptation to pile food into a mini Mount Everest on your plate. Eating a bit beforehand ensures that once you get to the party you don’t feel tempted to overeat. Finally, if you’re feeling concerned about the healthy options that may be available at the festivities, bring your own. Messner said there are countless festive and delicious holiday recipes to choose from which will give you, and surely many others at the party, peace of mind. “A lot of times we focus more on the food than we should, but this can help us focus on the people,” Messner said.

3. PORTION CONTROL Portion control is a valid concept no matter what time of year it is, but it is especially important when Americans are being bombarded with opportunities to eat unhealthy foods. Messner said it is vital to practice mindful eating. By being aware of why people eat, whether it is to Leigha Messner is a Gator grad satiate hunger, for the flavor or and a Registered Dietitian. just eating for the sake of eating, tracking these trends can make people more socially aware of their consumption. She also said that people shouldn’t feel guilty about enjoying their favorite dessert during the holidays, especially if they were able to balance what they were eating with something healthier. “It’s really all about composition of foods,” Messner said. Ensuring that proper vitamins, coupled with fruits, vegetables and whole grains are consumed is more important than cutting out a few bites of a delicious holiday dessert. Getting through the holiday season without gaining weight and maintaining a healthy lifestyle is doable and ﬁnding the willpower to maintain a healthy holiday season may create permanent habits with the ability to alter a lifestyle. When Messner was studying in Gainesville, she said she always knew the type of lifestyle she wanted to lead, even when she didn’t know the career she was seeking. “No one really asks you what you want your lifestyle to be, they ask you who you want to be,” she said. Today, Messner’s lifestyle is as much about maintaining her own health as it is helping the community around her. Happy, healthy, holidays! 96 |

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COLUMN

FARM TALES

From Mother Hen SNITCHING COOKIE DOUGH

MOTHER HEN IS PROUD TO BE A “BABY BOOMER” RAISED ON A FARM POPULATED BY DOGS, CATS, CHICKENS, DUCKS, GEESE, HORSES AND COWS. THE WISDOM SHE GAINED WHILE GROWING UP IN THE COUNTRY CAN’T BE FOUND IN BOOKS. YOU CAN CONTACT MOTHER HEN AT motherhenfarmtales@gmail.com.

IT HAS BEEN SAID THE MOST POWERFUL OF OUR FIVE SENSES FOR RECALLING MEMORIES IS OUR SENSE OF SMELL.

ur olfactory nerves are located right near our brain, so maybe that proximity has something to do with it. Is it any wonder, then, that the aroma of a treasured family recipe as it bakes in the oven or cooks on the stove can instantly bring a special memory from the past to life? Since I grew up before fast food drive-ins and casual family restaurants dotted the landscape in our rural area, most all of the food consumed by us was homemade by my mother. My father was a meat and potatoes kind of guy, but my mother still found a way for her culinary creativity to shine. There was always an amazing aroma wafting from her kitchen. Baking was her favorite. Cakes, cookies and pies were always in abundance in our home. However, many main dish recipes such as Swiss steak, roast beef, pork loin and chicken were also part of our weekly menu. Once in awhile she would slip in a gourmet casserole that would combine ﬂavors in a delectable way. She would meticulously taste and adjust the seasonings to her high standards, and proudly bring it to the table. While not openly turning his nose up at the casserole, my dad would douse the serving on his plate with ketchup—crushing my mother as it would any chef, and after that they were rarely served on our table. Fall and winter were the seasons for soup. During this frigid time of year, there is nothing more comforting than entering the front door and smelling a big pot of soup simmering on the stove. Bean soup was a standard for the winter months, as

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was vegetable beef stew. When I was home sick from school my mother would make the old standby, chicken noodle soup. I would feel better just smelling it as it cooked on the stove. Holidays bring to mind special tables ﬁlled with once-ayear treats. My father’s side of the family was English, and my grandmother shared her recipe for suet pudding and dip with my mother. It was a favorite of my dad’s, so my mom would make it every Christmas for him. I think this old recipe actually

was a variation of the “figgy pudding” that is mentioned in a familiar Christmas carol. We also would have a roast goose or duck for Christmas with a special stuffing recipe from my mother’s German side of the family. After the feast we would treat ourselves to homemade fudge—creamy chocolate, rocky road, or blonde fudge with candied cherries. Just the thought of these holiday recipes brings back crystal clear memories of my childhood. When I was a little girl, my mother shared her love of baking with me. We made cookie dough together (I had my own bowl for mixing) and she showed me how to roll out the dough to make cut-out cookies. I’m sure I made a huge mess with flour

all over the kitchen, but the memories of that time together are as fresh as yesterday. That experience passed on a love for cooking of my own. And when I make cookies today I still snitch a little of the un-baked dough, just like when I was a kid. My grandmother always had a welcoming kitchen as well. When we visited her home, we usually left with a sack of something she had just baked. She always made her own bread, starting very early in the morning so that the dough had time to rise and bake before breakfast. Her recipe made several loaves, so she always had extra to share. Another favorite recipe of hers was a yeast dough coffee cake. When I smell these recipes of my grandma’s baking in the oven, it takes me right back there to her kitchen. When I married and had my “chicks” my mother would often come to visit for several weeks at our home in another state. One of the ﬁrst things she would do with the girls was make a big batch of cookies. Oh how they loved baking with grandma! It was such a happy “love-fest”

in the kitchen as grandmother and granddaughters worked together on a favorite cut-out cookie recipe. That memory is also a treasure that comes back to me whenever I bake these cookies and smell them in the oven. It seems that every holiday or special event in my life centers on my family and the food we have made in the past. When I open the recipe books handed down to me from my mother and grandmother, I see their handwriting on the yellowed pages. Their voices and my memories speak to me as I prepare the food for my own family. I now have a little granddaughter of my own, and I can’t wait to teach her how to make cookie dough and cut-out cookies, too. That’s how family and food passes on through the generations. Hopefully one day, when my granddaughter grows up and smells these cookies baking in the oven, she will remember her happy childhood—and I hope she’ll snitch a bite of the dough, too, when no one is looking!

Making Bagels & Friends. Pick up a bag of your favorite Rembrandt coffee today and know that you are making a difference with each sip. Several flavors to choose from. Hours: Mon-Fri 6:30am - 4:00pm Sat - Sun 7:00am - 4:00pm 4113 NW 16th Blvd. Gainesville, FL Millhopper Shopping Plaza M

bagelbakerygainesville.com

352-384-9110

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We feel the best way to find and recognize local charities in our communities is by asking you! The SunState Community Foundation is a 501 (c)(3) nonproﬁt organization that serves the communities in and around North Central Florida by promoting and facilitating philanthropy. The Foundation was established to promote and provide charitable assistance that contributes towards the development, education and well-being of the communities, areas and residents of Alachua, Columbia, Dixie, Gilchrist, and Levy Counties in Florida. The foundation’s initial goal is to administer and fully fund the award winning Facebook Charity-of-the-Month program. SunState Federal Credit Union started the program in 2013, but has turned over administration of the program to the foundation, with SunState Federal Credit Union acting only as a sponsor. This has been done in the belief that this path will ensure the program remains a strong and expanding community resource long into the future. The SunState Community Foundation, Inc., provides donors/members opportunities to participate in the furtherance of the foundation’s goals in multiple ways. First, and foremost, the donors/members are providing funds to support the foundation’s charitable initiatives. Donors/members can also nominate groups for the Charity of the Month program, and then vote for the group of their choice. Donors/members are encouraged to participate and vote in the Charity of the Month program. Ultimately, the voters choose where foundation donations go as part of the infrastructure of the program.

SunState Community Foundation, Inc.

SPONSORSHIP L EVEL S AVAIL ABL E $

1,000 CHARITY OF THE MONTH SPONSOR

•

Recognized on all 4 Entercom Communication stations, 30 times (120 total); KTK, SKY, WRUF and ESPN.

•

Recognized on the Charity of the Month Facebook Contest page, KTK’s Facebook page and Our Town’s Facebook page.

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Mentioned in the Charity of the Month page in Our Town Magazine.

•

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500 RANDOM CHARITY SPONSOR Recognized on 2 of Entercom Communications stations, 30 times (60 total); WRUF and ESPN Recognized on the Charity of the Month Facebook Contest page, KTK’s Facebook page and Our Town’s Facebook page. Mentioned in the Charity of the Month page in Our Town Magazine.

300 NOMINATOR SPONSOR

•

Recognized on the Charity of the Month Facebook Contest page, KTK’s Facebook page and Our Town’s Facebook page.

•

Mentioned in the Charity of the Month page in Our Town Magazine.

100 RANDOM VOTER SPONSOR

•

Recognized on the Charity of the Month Facebook Contest page.

•

Mentioned in the Charity of the Month page in Our Town Magazine

MOST RECENT WINNING ORGANIZATIONS TO NOMINATE A CHARITY OF YOUR CHOICE OR TO VOTE FOR YOUR FAVORITE NOMINEES, VISIT:

www.facebook.com/SunStateFCU and click on “Charity of the Month”

AUGUST WINNER

SEPTEMBER WINNER

University of Florida Dream Team

High Springs Community School PTSA

The August charity of the month and winners of $1,000 toward their cause is Dream Team, a student run, non-proﬁt organization that is dedicated to brightening the lives of the children in the Pediatric Cardiac Intensive Care Unit and Pediatric Intensive Care Unit at UF Health Shands Children’s Hospital. Victor Sanchez will win $300 for nominating Dream Team. The random charity of the month is Footprints and this organization will receive $500 toward their cause. Lastly, Crystal Whitmer will get $100 for being selected as the random voter.

The High Springs Community School offers a continuous and high-quality education program to grades Pre-K thru 8th Grade and has maintained the highest levels of academic excellence. HSCS has been an “A” school since the merger and has received recognition for being in the top 50 combination schools in the state of Florida. The school’s PTSA is a large part of the success of this educational institution and they will receive $1,000. Julie Resendes-Macklin will win $300 for nominating them. The random charity is Basketball Cop and they will receive $500. Lastly, the random voter, Jenn Laemmel, will win $100.

COMMUNITY PARTNERS >> CHARITY OF THE MONTH

CH A RIT Y OF THE MONTH WINNER S

A project of the SunState Community Foundation, Inc. Presented by SunState Federal Credit Union, Our Town Family of Magazines and Entercom Communications

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SPECIAL RESTAURANT ADVERTISING SECTION. CALL

352-372-5468

FOR RATES AND INFORMATION.

Great Southern Biscuit Co. 23352 US Hwy 27, #50 • High Springs, Florida Monday-Thursday 7:00am – 9:00pm, Friday 7:00am – 10:00pm Saturday 8:00am – 10:00pm, Sunday 8:00am – 3:00pm

386-454-7153 Gourmet Southern Comfort — After a successful ﬁve years in our Mayo location, we decided to spread the love to High Springs. We are a from-scratch kitchen with popular menu items including: Shrimp and Grits (fresh from the Gulf ), Biscuit French Toast, Fried Green Tomato BLT, and Fish and Chips (fresh mahi mahi). We are open seven days a week and serve breakfast all day with free mimosas on Sundays. Here at GSBC we are committed to the highest standards of quality, but mostly, we are dedicated to you.

Dave’s New York Deli Two Locations - Open 7 Days Tioga Town Center 12921 SW 1st Road, Newberry, FL Haile Plantation Area – 5750 SW 75th Court, Gainesville, FL

352-333-0291 Tioga 352-363-6061 Pk Ln DavesNYDeli.com North East Flavors — Dave’s NY Deli has been delivering the ﬂavors of New York, New Jersey and Philadelphia to the Gainesville area since 2009. Owner Dave Anders says “We are very excited about the addition of our new location in Park Lane Plaza near Haile Plantation. Now it’s even easier for you to enjoy our authentic Philly Cheesesteaks, NY Style Pastrami and Corned Beef, Nathan’s Hot Dogs, NY Kettle Boiled Bagels, Nova Salmon, Paninis, Wraps, Cubans, Hot & Cold Subs, Kids Menu and much more.” Come see us soon for Breakfast, Lunch or Dinner at either of our two locations. Open 7 Days a week.

Copper Monkey West 14209 W Newberry Road, Jonesville, FL 32669 Across from the Steeplechase Publix Sunday-Thursday 11:00am - 11:00pm Friday-Saturday 11:00am - 12:00am

352-363-6338 mycoppermonkey.com Restaurant & Pub — Now serving Breakfast on Saturdays & Sundays 8:30am - 10:45am. We are located in the heart of Jonesville, this All-American dining is convenient to all neighborhoods in Gainesville, Alachua, Newberry, High Springs and beyond. Our family-friendly dining features great food at a great price. Whether you come in for the “best burger in town” or try any one of our freshly made salads, pastas or sandwiches, you will not leave disappointed. Our USDA choice steaks, served with 2 sides, offer a great alternative for the perfect celebratory meal. We also feature a full-service bar with signature drinks. Visit our NEW Gainesville Location in the Creekside Mall Plaza! 3501 SW 2nd Avenue, Gainesville.

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Bev’s Burger Café 315 NE Santa Fe Blvd. • High Springs Monday - Saturday 7am-9pm

386-454-9434 Casual — If you’re looking for fresh, homemade food in High Springs, look no further than Bev’s Burger Cafe. Known for the best burgers in town and fast, friendly service you’re sure to leave satisﬁed. You may also want to try one of their BBQ dinner favorites such as sliced pork, smoked turkey, BBQ chicken, baby back ribs, and more. Stop on by with the kids on Monday nights for some magic & balloon animals with Magic Mike. Every Tuesday pork sandwiches are $3.00 all day. Also, on Wednesday nights starting at 5pm sodas and their famous tea are only $1.00, and bottled beer only $1.50. Don’t forget Bev’s is open for breakfast, also, served from 7am to 10:45am. Come check out our newly renovated kitchen & dining room, and our new menu items including fried chicken!

Bangkok Square Two Gainesville Locations: 6500 SW Archer Road & 8181 NW 38th Lane Lunch: Monday-Friday 11:00am-3:00pm • Saturday-Sunday 12:00pm-3:00pm Dinner: Sunday-Thursday 5:00pm-9:30pm • Friday-Saturday 5:00pm-10:00pm

352-375-4488 Archer 352-672-6969 39th Ave. bangkoksquarefl.com Authentic Thai Cuisine — Thai cuisine, blending the best elements of the freshest foods. Thai herbs; garlic, basil, ginger, lemongrass, kaffir lime leaves, galangal root, chili and more, prepared with the finest blending of fish sauce, shrimp paste, and coconut milk. All of our meals are made to order and prepared on site. We specialize in vegetarian, vegan and gluten free orders. All of our foods can be prepared to your satisfaction with mild, medium, hot, or Thai hot, balanced to the four tastes: sweet, sour, salty, and slightly bitter. Meals can be prepared for take out and we cater to any event. We also have gift cards available. Save 10% off your next dining experience when a gift card is purchased.

Brown’s Country Buffet 14423 NW US Hwy 441, Alachua, FL 32616 Monday-Friday 7:00am - 8:00pm Saturday 7:00am - 2:00pm Sunday 8:00am - 3:00pm

386-462-3000 brownscountrybuffet.net Casual — Country-style cooking at its finest, just like Grandma’s house! A buffet style restaurant, Brown’s Country Buffet is open seven days a week! Foods like fried chicken, grilled pork chops, real mashed potatoes, steamed cabbage, banana pudding and coconut pie, just to name a few, are served in a laid-back, relaxing environment. We offer AYCE fried shrimp on Friday nights from 4-8 along with whole catfish & ribs. In addition to their buffet, Brown’s also offers a full menu to choose from. Serving lunch and dinner daily and a breakfast buffet Friday-Sunday until 10:30am, you’re sure to leave satisfied, no matter when you go. So, when you’re in the mood for some good home cooking, Grandma’s style, visit Brown’s Country Buffet.

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352-372-5468

FOR RATES AND INFORMATION.

Gator BTW Two Gainesville Locations! 1402 W University Ave. & 8181 NW 39th Ave. UNIVERSITY AVE: Sunday-Thursday 11:00am-12:00am, Friday/Saturday 11:00am-3:00am 39 AVE: Sunday-Thursday 11:00am-10:00pm, Friday/Saturday 11:00am-12:00am TH

352-727-4222 Univ. Ave. 352-240-6564 39th Ave. gatorbtw.com Burgers, Tacos, Wings — Gator BTW is Gainesville’s hottest new fastcasual dining experience. Specializing in the best burgers, tacos, and wings in town, they also serve up mouthwatering tenders, fresh salads, and delicious milkshakes. And don’t forget our amazing specials, including $3 Burger Mondays, $3 Taco Tuesdays, and kids eat free all weekend long! BTW regulars are obsessed with our huge sauce bar, allowing you to fully customize your meal for that perfect explosion of ﬂavor! Whether you’re just passing through and need a quick bite, or if you’re looking for a place to grab an ice cold beer and watch the big game, BTW is the spot for you. And now with a new location on 39th Ave, get ready to Fuel Your Flavor!

Flying Biscuit Café 4150 NW 16th Blvd., Gainesville, FL 32605 Located in the Fresh Market Center Monday-Friday 7:00am – 3:00pm • Saturday-Sunday 7:00am – 4:00pm

352-373-9500 www.flyingbiscuit.com Breakfast — The Flying Biscuit is out to reinvent breakfast in Gainesville! Maybe you’ve tried their soon-to-be-famous creamy, dreamy grits or their “moon dusted” breakfast potatoes, but did you know you can have them at anytime? With a unique open menu, all the items that appear are available throughout the day. With a variety of healthy and hearty dishes, The Flying Biscuit caters to a variety of tastes. With options ranging from the Smoked Salmon Scramble, the Bacon Cheddar Chicken Sandwich or the Tofu and Tater Salad, there’s something for everyone. Call us up to an hour before your expected arrival time to add your name to our call ahead seating list.

Gator’s Dockside 3842 W Newberry Rd #1A, Gainesville, FL 32607 Mon - Sun 11am - Midnight

352-338-4445 gatorsdockside.com Family-friendly — Gator’s Dockside is a sports-themed restaurant that offers a fun atmosphere for the entire family! We’re known for our big screen TVs, great food, and friendly service. Our signature wings are ﬂavored with our tasty wing sauces that have made us famous, especially our award-winning Scooter sauce. We use only the freshest, highest quality ingredients in all our menu selections, including burgers, hearty sandwiches, made-from-scratch ribs, entree salads, and desserts. We also have some of the best meal deals in town, like all-you-can-eat wings on Mondays from 5:00-11:00pm and 2-for-1 on select house wine and liquors all day, everyday. We can’t wait to see you at Gator’s!

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Mi Apá Latin Café Gainesville – 114 SW 34th Street (352-376-7020) Alachua – 15634 US Highway 441 (386-418-0838) Both locations open every day 7:00am - 10:00pm

MiApaLatinCafe.com Cuban — “When it comes to authentic Cuban cooking, you cannot go wrong with Mi Apá Latin Cafe,” said Trekbible in their article, Top 8: Best Restaurants in Gainesville, FL. Mi Apá was also selected Business of the Year in Alachua, yet another accolade. Featuring authentic ingredients and classic recipes, such as Pollo Asado, Vaca Frita, Medianoche sandwiches, and the local favorite, Cafe con Leche, we bring the tastes of Cuba to Gainesville and Alachua. Whether you’re dining in on our sunny patio or picking up your online order, your food will always be hot, fresh, and full of Latin ﬂavor! And our Gainesville location even has a drive-thru! And don’t forget kids eat free every Wednesday from 4:00-9:00pm!

World of Beer 140 SW 128th Street Tioga Town Center, Jonesville 32669 Open at 11am Everyday

352-727-4714 worldofbeer.com TAVERN FARE — At World of Beer, we have 40 craft beers on tap, over 500 in the cooler and now we have added a tasty tavern fare that’s crafted to go perfectly with any beer. Our menu offers a wide variety of choices including a giant pretzel with beer cheese dip, artisan sausage boards, ﬂat breads, innovative sandwiches and burgers, soups, salads and so much more! Visit our web site for a full menu and event schedule. Whether you’re a beer master or just beer curious, our insanely knowledgeable staff is here to guide you through every last pint, pour, and pairing. So c’mon. Let’s go. Because there’s no better place to go around the world, one sip at a time.

Adam’s Rib Co. 2109 NW 13th Street, Gainesville, Florida 32609 1515 SW 13th Street Gainesville, Florida 32608 Monday-Saturday 7:00am – 9:00pm Closed Sunday

352-373-8882 NW 352-727-4005 SW AdamsRibCo.com BBQ — Celebrating our 10 year Anniversary. Looking for the best BBQ in Gainesville? Then look no further than Adam’s Rib Co. Adam’s is North Florida’s Premier Barbecue restaurant, serving North Florida’s ﬁnest bbq spare ribs, pulled pork, beef brisket, slow smoked chicken and turkey. Choose from over 20 sauces – from honey sweet to habanero hot – and everything in between. Don’t forget dessert, like our scrumptious banana pudding and famous peach cobbler. Serving breakfast, lunch and dinner, Adam’s can cater any event locally. Give Adam a call for your next tailgate party 352-514-8692!

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SPECIAL RESTAURANT ADVERTISING SECTION. CALL

352-372-5468

FOR RATES AND INFORMATION.

El Toro 15202 NW 147 Drive, Suite 1100, Alachua (Rolling Oaks Plaza) Monday – Thursday 11:00am – 9:00pm Friday & Sat 11:00am – 10:00pm Sunday Noon – 8:00pm

386-418-1039 www.eltorogainesville.com Get Full At The Bull — Bienvenido! Welcome! We are a family owned and family friendly business. We have been serving our guests high quality fresh food for over 28 years. We welcome our guests with our Award Winning Salsa and warm homemade chips, add some fresh guacamole and our homemade white queso and you have a great start to a great meal! Try our Fish Tacos, Shrimp Tacos, Fajitas, Aaron’s Overstuffed Burrito, Nachos Supreme or one of our Daily Specials, we have something everyone will enjoy! We serve Lunch 7 days a week till 4 P.M. and our Kids Meals come with a drink and dessert. Check out our menu on our website. Our outdoor patio is perfect for “Para Cenar Afuera”. So, won’t you please come join us and Get Full At The Bull! See you there!

The Social at Midtown 1728 W. University Avenue, Gainesville, FL Monday-Sunday 11:00am – 2:00am

352-373-7383 www.thesocialgnv.com Upscale restaurant and rooftop bar — Hidden among the college bars of the midtown area, The Social at Midtown provides an unique, upscale, and affordable dining and late-night experience for the diverse and ever evolving population of Gainesville. Whether you are in search of high end spirits and craft cocktails or one of the 37 beers on tap the Social at Midtown will undoubtedly bring you back for the next big game with its fantastic menu and over 60 Large LED TVs. Check out our web page to see our weekly specials and plan your next Happy Hour with $4 Local Craft Pints!

Napolatanos 606 NW 75th Street Gainesville, FL Tuesday - Thursday & Sunday 4:00pm-10:00pm Friday 4:00pm-1:00am • Saturday 4:00pm-11:00pm

352-332-6671 www.napolatanos.com ITALIAN — Napolatanos is the longest original owner operated restaurant in Gainesville. Nappys, the name the locals have given Napolatanos has the most extensive menu. Whether you choose pizza, calzones, salad, burgers, sandwiches, pasta, seafood, steak dinners or the best chicken wings in town, Nappy’s uses only the freshest ingredients. Visit on Tuesday for half price appetizers. Burgers & Brew Night on Wednesday and live music inside. Thursday is Pub night with Better than England’s Fish & Chips $7. Outside dining with live music, on the patio, on Sunday evenings. GRAB & GO family dinners feeds 4-6 adults, starting at $25.95. Choose from Ziti, Lasagna, Chicken Alfredo, Chicken Marsala and more!

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BOOK REVIEW

TERRI SCHLICHENMEYER’S

Reading Corner A HEALING JUSTICE written by Kristin Von Kreisler C.2018, KENSINGTON BOOKS, $15.95 / $17.95 CANADA, 256 PAGES

TERRI SCHLICHENMEYER HAS BEEN READING SINCE SHE WAS 3 YEARS OLD AND SHE NEVER GOES ANYWHERE WITHOUT A BOOK. SHE LIVES WITH HER TWO DOGS AND 11,000 BOOKS. HER BOOK REVIEWS ARE PUBLISHED IN MORE THAN 200 NEWSPAPERS AND 50 MAGAZINES THROUGHOUT THE U.S. AND CANADA. bookwormsez@yahoo.com

YOUR PUP IS A PRETTY RESPECTABLE WATCH DOG.

f anyone merely considers walking by your house, it doesn’t go unnoticed. And if someone actually dares knock on your door, well, the ensuing noise pains your ears. Yes, your doggo is protector of hearth and home and, in the new book “A Healing Justice” by Kristin Von Kreisler, he may be protector of the heart. It happened so fast that Andrea Brady barely had time to think. There she was, just home after an overtime shift with the San Julian, Washington, Police Department and ready for some sofa-time with her K9 partner and best bud, Justice, when Justice ran into the woods behind their house. One minute, he was snarling, then he’d been stabbed and was shrieking in pain and a man with a knife was racing toward Andie, who had seconds to react. Pulling her weapon, she shot the man dead, but the “man” was a mere boy – Christopher, a teenager who lived just down the lane. To m Wo l s k i p r o b a b l y should’ve excused himself. He knew that the minute he was asked to run the investigation into the Brady case. He also knew that not doing so would be a great way for him to set himself apart within the Nisqually County Sheriff’s Department. Determining what happened would show Top Brass that Tom was ready for bigger things and better money. The problem was that, ever since a disastrous blind date

that never actually happened, Tom didn’t think much of Officer Andrea Brady. He didn’t think much of the dead boy’s parents, either. According to them, Christopher was a good kid who never gave them a minutes’ trouble. Maybe, they insinuated, Andrea seduced their son and shot him in a lovers’ quarrel. Tom strongly doubted all that, but clues to why Andrea shot Christopher weren’t adding up. In the meantime, Andrea struggled: nightmares colored her sleep and flashbacks lit her days. Her dog was on the mend, but she was not. How could she even think of doing her job anymore? How could she rid herself of the cloud of guilt she felt? Ripped from the headlines and twisted into a bit of romantic mystery with a dog, “A Healing Justice” is a delightful novel, the kind that you can share with pretty much anyone who loves a tale on the lighter side. Indeed, the action in this book is tame enough for anyone who hates needless violence, and it doesn’t linger in blood and guts. The character cast is short and sweet. The language isn’t even offensive; though there are a tiny handful of rough words, they fit, and aren’t gratuitously placed. Reading this book, if you will, is like wearing your favorite sweatshirt at the end of the summer: comfortable, warm, pleasantly familiar, and not at all complicated. Best of all: a dog. For lovers of novels with a heart-pound or two, romance fans, and those who read about pooches, “A Healing Justice” should be on your bookshelf. It’s a book you’ll love. Just watch. NOVEMBER/DECEMBER 2018

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COMMU NIT Y C A LENDA R

N OV EM B ER/ D ECEM B ER 2018

37th Downtown Festival & Art Show

December 1 & 2 from 10am - 5pm Explore a stunning collection of artwork by 240 artists and marvel at world-class paintings, vivid photography, unique sculpture, dazzling jewelry and so much more.

THE CAPITOL STEPS

JESSICA LANG DANCE

WOOFSTOCK

Monday, November 5, 2018 7:30pm Phillips Center, 3201 Hull Rd.

Wednesday, November 7 at 7:30pm Phillips Center, 3201 Hull Rd.

Thursday, November 8 from 6 - 10pm The Barn at Rembert Farms

GAINESVILLE - A UF Performing Arts tradition, The Capitol Steps will return to the Phillips Center the night before the mid-term election. What started as a group of Senate staffers setting out to lampoon the very people and places who employed them, has grown into a national treasure of farcical proportions. No matter who or what is in the headlines, you can be sure this group will tackle all sides of the political spectrum. performingarts.ufl.edu

GAINESVILLE - Committed to artistic collaboration and always defying categorical definition, Jessica Lang Dance has performed at premier venues and festivals worldwide, thrilling audiences with a signature brand of inventive stage design and diverse movement styles. Modern and eclectic, Lang’s artistry is not only in dance, but in the excitement of the senses, and a bold vision that, while demanding admiration, doesn’t shy away from being playful. performingarts.ufl.edu

ALACHUA - Get groovy with live music, delicious food and drinks, and a live and silent auction all to benefit the Alachua County Humane Society’s mission to end the needless euthanasia of companion animals in our community. This year’s signature celebration event will include their biggest announcement yet. woofstock2018.com

DRINK WITH THE EXTINCT Wednesday, November 7 from 7 - 9pm Florida Museum, 3215 Hull Rd.

GAINESVILLE - Enjoy beer from area breweries in the shadow of the mammoth, sample local fare beside the mastodon and enjoy live music during this popular after-hours event. Proceeds benefit the Florida Museum’s Butterfly Garden program at area schools. Participants must be 21 or older. floridamuseum.ufl.edu or 352-273-2047

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2 ND ANNUAL FUNDRAISER & KIRTAN DANCE PARTY Wednesday, November 7 at 7pm Heartwood Soundstage, 619 S. Main St.

GAINESVILLE - Bhaktiland invites you to an evening of devotional music and dance featuring special guest artists C.C. White, The Mayapuris and Sita’s Fire Trilogy. heartwoodsoundstage.com

PANTS ON FIRE: 3 TRUTHS AND A LIE Thursday, November 8 from 7 - 9pm The Wooly, 20 N Main St.

GAINESVILLE - Guts & Glory GNV’s “Pants on Fire” series is back! – The audience listens to all four storytellers and then questions them afterward to see who the “liar, liar, pants on fire” is! This is a wildly fun, high energy event that will likely sell out, so get your tickets now! thewoolygainesville.com

COMEDIAN KYLE KINANE Thursday, November 8 at 9pm High Dive, 210 SW 2nd Ave.

GAINESVILLE - Kyle Kinane is an internationally touring comedian who is featured in Season 2 of Netflix’s “The Standups” and has appeared on “Drunk History,” “The Tonight Show with Jimmy Fallon,” “Conan,” “Workaholics” and more! highdivegainesville.com

VETERAN’S DAY CONCERT Friday, November 9 from 7 - 9pm Phillips Center, 3201 Hull Rd

GAINESVILLE - Members of the public are invited to donate a canned good or other non-perishable food items for local food banks. Includes performances by the Buchholz High School Band and the Buchholz High School Chorus. performingarts.ufl.edu

The Mercury Program

THE THREETLES

The Wooly, 20 N Main Street

Friday, November 9 from 7 - 10:30pm Hippodrome Theatre, 25 SE 2nd Pl.

GAINESVILLE - They’re an unlikely bunch — a chemistry professor, a student and a drum instructor. But together, they form the closest band we’ve got to The Beatles. Get ready to twist and shout, and come on down to the Hipp to rock out to your favorite Beatles tribute band, THE THREETLES, keeping the beat alive. thehipp.org

THE CURRYS Friday, November 9 from 8 - 11pm Heartwood Soundstage, 619 S. Main St.

GAINESVILLE - Brought together by family ties and a shared appreciation for folk, pop-rock, and roots music, The Currys are an Americana trio. They’re relatives — two brothers and one cousin, to be exact — and like many family groups, their songs are anchored by the sort of elastic, entwined harmonies that only seem to exist among kin. heartwoodsoundstage.com

POKER CHIP HORSEBACK RIDE Saturday, November 10 at 9:30am 373 SW US Hwy. 27

HIGH SPRINGS - Poker chips instead of cards. Each color chip has secret point value. Winners are announced at awards ceremony! First riders out: 9:30 a.m. - last riders out: 11:30 a.m. Awards approx. 2:00 p.m. CASH Prizes & Local vendor Prizes. Food available for purchase. Fun for all ages. (501c3) Fund raiser for O’leno State Park. cathyfalconer@me.com or 407-325-8581

Saturday, November 10 at 9pm GAINESVILLE - Gainesville’s own instrumental powerhouse returns for a special perfomance — two full sets — the first set consists primarily of material from Chez Viking (2009) and New Myths (2016), followed by a second set featuring a complete performance of A Data Learn the Language (2002) in its entirety. Special guest Serpentlightprism will open the show. thewoolygainesville.com

SWALLOWTAIL FARM FALL FESTIVAL Saturday, November 10 from 11am - 9pm 17603 NW 276th Ln.

ALACHUA - A celebration of the fall harvest and everything green and good on the farm, our brilliant local community, and beyond! A sustainable farm & homestead revival that will affirm, empower and uplift! Enjoy the best in local eats, drink, music, homesteading and gardening skills, arts and farming, all in one lovely day on the farm hillside! swallowtailcsa.com

AN EVENING OF JAZZ Thursday, November 15 at 7:30pm Santa Fe College Fine Arts Hall

GAINESVILLE - The Santa Fe Big Band, Jazz Combo, and Rhythm & Blues Band, directed by Professor Steve Bingham, perform traditional jazz arrangements. sfcollege.edu

ALL OF US ARE NOW BOOK RELEASE W/ SUBROSA (REUNION) Friday, November 16 at 8pm High Dive, 210 SW 2nd Ave.

GAINESVILLE - Local music legends SUBROSA will reunite for their first show in almost 20 years! Special performances by Crustaceans, Perfect

Strangers and Jack Mason. It’s to celebrate the release of a photo book of shots from the Covered Dish! highdivegainesville.com

HANSEL AND GRETEL November 16 & 17 at 7:30pm Phillips Center, 3201 Hull Rd

GAINESVILLE - The famous fairytale by the Brothers Grimm is a holiday favorite and a treat for the whole family, young and old. This lavish production features talented singers from the UF Opera Theatre, the 80-piece UF Symphony Orchestra, stunning sets and costumes, and all the moments you adore — rambunctious children, fretful parents, a beautiful, candy-sprinkled gingerbread house, and of course… the Witch! Discover opera in a delightful way and create family memories that will last a lifetime. performingarts.ufl.edu

12TH ANNUAL NEWBERRY FALL FESTIVAL Saturday, November 17 from 9am - 4pm Seaboard/Keene Drive

NEWBERRY - Organized by Newberry Main Street Organization, the annual Newberry Fall Festival will have Arts, Crafts, Music, Dancers, FREE Bounce House for the Kids, Face Painting, Pony Rides / Petting Zoo. newberrymainstreet.com

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Agbedidi Nov. 30 & Dec. 1 at 7:30pm, Dec. 2 at 2pm Constans Theatre, 687 McCarty Drive GAINESVILLE - Agbedidi celebrates the interactive continuum of West African dance and music along with modern dance. Agbedidi connects our local and global communities as it advances cultural diversity in education, outreach, and performance. arts.ufl.edu

CRITTER TRAIL 5K WALK/RUN Saturday, November 17 at 9:30am 5656 East Silver Springs Blvd

SILVER SPRINGS - The 5th Annual Critter Trail 5K Walk/Run race will begin at the Silver Springs Boardwalk and run through trails within the park. Marked trails will guide you through the race which you may choose to run, walk or stroll. All monies stay local and will be used to aid the Silver Springs State Park in it’s mission to conserve, protect and enhance this pristine park and its diverse habitats. www.TheFriendsofSilverSprings.org

MORNINGBELL Saturday, November 17 from 8 - 11pm Heartwood Soundstage, 619 S. Main St.

GAINESVILLE - Morningbell is Gainesville Florida’s own melodic, multi-layered, psychedelic rock quartet. The band has been critically acclaimed and featured in Bonnaroo, MTV’s The Real World Sydney, Blender Magazine, Pitchforkmedia.com, The Washington Post, and Americana UK. heartwoodsoundstage.com

RODGERS & HAMMERSTEIN’S THE KING AND I Monday, November 19 at 7:30pm Phillips Center, 3201 Hull Rd

GAINESVILLE - Two worlds collide in this “breathtaking and exquisite” (The New York Times)

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musical, based on the 2015 Tony Award®winning Lincoln Center Theater production. One of Rodgers & Hammerstein’s finest works, THE KING AND I boasts a score that features such beloved classics as Getting To Know You, I Whistle a Happy Tune, Hello Young Lovers, Shall We Dance and Something Wonderful. performingarts.ufl.edu

HOLIDAY GARDEN DESIGN WORKSHOP Thursday, November 29 at 9am Gainesville Garden Club, 1350 NW 75th St.

GAINESVILLE - Join us for breakfast, followed by a workshop at 10am presented by Ann Marie Rainer, VP Amaryllis & Caladium Bulb Co. and designer Bruce Cavey, Gardener Extraordinaire – fee includes a take-home bulb. 352-331-0426 ggcfl.org

CRAFT FESTIVAL Saturday, November 24 from 10am - 5pm O’Connell Center, 250 Gale Lemerand Dr.

AMARYLLIS BULB SALE Thursday, November 29 from 12 - 2pm Gainesville Garden Club, 1350 NW 75th St.

GAINESVILLE - Shop for cool and unique items made by local crafters and artisans at hundreds of different vendors. Come find something special for yourself or that hard to shop for person in your life. oconnellcenter.ufl.edu

GAINESVILLE - Sale will also occur on Saturday, December 1st from 9am - 11am or while supplies last. 352-331-0426 ggcfl.org

PEARL & THE OYSTERS ALBUM RELEASE PARTY

Thursday, November 29 from 8 - 11pm Heartwood Soundstage, 619 S. Main St.

Saturday, November 24 at 8pm The Wooly, 20 N. Main St.

GAINESVILLE - Nashville based Folk-PopAmericana-Soul duo that’s too energetic to classify into one musical genre. heartwoodsoundstage.com

FREDDY & FRANCINE

GAINESVILLE - Pearl & The Oysters gathered their favorite bands for a trip to Planet Neptune by way of Jupiter to celebrate the release of their sophomore album: Canned Music. Y’all are cordially invited. No dress code BUT aquatic/ sci-fi costumes are encouraged! Special musical guests are Edmonsons, Ami Dang (Baltimore) and Dirtbike. Don’t miss this fantastic event! thewoolygainesville.com

THE SH*TTY BEATLES LIVE! Friday, November 30 at 9pm The Wooly, 20 N. Main St.

GAINESVILLE - Come celebrate 50 years of the White Album with the Sh*tty Beatles. Another sold-out show is expected, so grab tickets while you can! thewoolygainesville.com

Fine, Farkash & Parlapiano presents TH E TH I RD AN N U AL BE N E F I T E VE N T FOR TH E ALACH U A COU N T Y H U M AN E SO C I E T Y AN D TH E I R COM MU N I T Y PART N E RS

THANK YOU TO ALL OF OUR SPONSORS FOR YOUR GENE ROUS SUPPORT!! Hendrix Sponsors

Joplin Sponsors

Santana Sponsors

Creedence Sponsors

| CHER ERISHEED ME M MO ORI R ES PET CREMATION | COMSYS YS | COUN UNTRYS SID IDE AN NI MALL HOSPI PITAL DA A RR SC C HACKO KOW IN N SURANC N E | EV EVER RYM YMAN AN S OU O ND COMPA A NY | FE FEDEX X O FFICE CE | FIVE VE STAR R PIZZ ZA GAIN NESVILL LLE HEAL ALTH & FITNES SS | GA GAINESVI VILL L E PA APE P R CO OMP MPANY | HO HOME ME TOW OWN N LA LAW, W, P.A. A | MA MAR RKETIN NG MUD D | MICH CHEELLE L. FARK KAS, ATTTORNEY EY AT LA AW MINT GAI A NESV VIL I LE | MOXI XIEE COLLLAR A S | DA D NA & LEM PUR URCE C LL | REPUBLIC NATIONAL DIST STRI RIBUTING G COMPA PANY | SEXTON ON & SCH CHNOLLL, CPAS S SINC SI N EREL ELY Y GONE NE PHOTO OGR G APHY HY | RYAN & AMB MBER ER SUL ULLI LIVA VAN N | SUNSTA ATE FEDERAL AL CREDI DITT UNIO ON URBA UR B N HA ANS NSON WEA ALT LTH H MA MANA N GEMENTT OF RA RAY YMOND JA AMES BUSBY Crosby Sponsors JACKK & DEBBBIE BU

For sponsorship information for Woofstock 2019, please call Margot DeConna at 352-415-2460 | humanesocietyncfl.org NOVEMBER/DECEMBER 2018

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FLIPTURN

HOLIDAY AT SANTA FE!

CANDLELIGHT HOMESTEAD

Friday, November 30 from 8 - 11pm Heartwood Soundstage, 619 S. Main St.

Saturday, December 1 from 2 - 6pm Santa Fe College Fine Arts Hall

Friday, December 7 form 6 - 9pm 8500 SW Archer Rd.

GAINESVILLE - In late 2015, a group of high school friends started playing music in a Fernandina Beach, Florida garage. It did not take long for the five to realize their mutual ambition for playing music on the national stage. With a fun, feel-good sound that takes influence from artists such as Hippo Campus, Alvvays and Coast Modern, flipturn seamlessly blends elements of surf rock, garage, new wave, and pop. heartwoodsoundstage.com

GAINESVILLE - There will be kid-friendly crafts and refreshments in the lobby, a great Holiday musical performance in the Theatre, and a chance to meet Santa Claus after a bit of Winter Wonderland Magic! A Holiday tradition for the whole family! sfcollege.edu

GAINESVILLE - Don’t miss this rare opportunity to see the Historic Haile Homestead at night all year! Decked out for the holidays and aglow with candlelight and soft lights – docents in costume top off the stunning beauty of the 1856 plantation home and its Talking Walls! Live music! Refreshments! 352-336-9096 www.hailehomestead.org

TRASHFORMATIONS Friday, November 30 from 6 - 8pm Florida Museum, 3215 Hull Rd.

GAINESVILLE - The 20th annual ‘Trashformations’ event! See how Alachua County middle school, high school and college students transform “waste” into creative works of art. Winning entries will be on display at the museum through Monday, Dec. 10. The application deadline is Nov. 23 by 5 p.m. For more information or to complete the online application, visit www. floridamuseum.ufl.edu/event/trashformations or call 352-273-2061.

37 TH DOWNTOWN FESTIVAL & ART SHOW December 1 & 2 from 10am - 5pm Downtown Gainesville

GAINESVILLE - Come celebrate the arts with a creative blend of art, music and culture. Explore a stunning collection of artwork by 240 artists and marvel at world-class paintings, vivid photography, unique sculpture, dazzling jewelry and so much more. Enjoy continuous entertainment on four stages all weekend, including a Downtown Blues Concert on Friday evening. Bring the kids for free art activities at the Children’s Imagination Station. gainesvilledowntownartfest.org

PEARL & THE OYSTERS

Saturday, December 1 from 5 - 7pm Holy Trinity Episcopal Church, 100 NE 1st St.

Saturday, December 8 from 8 - 11pm Heartwood Soundstage, 619 S. Main St.

GAINESVILLE - Celebrate the holidays with the Gainesville Youth Chorus at their Annual Holiday Concert. It is an evening filled with beautiful music by an amazing group of children. Concert is free and open to the public. gainesvilleyouthchorus.com

GAINESVILLE - Originally from Paris, Juliette Davis and Joachim Polack met as teenagers and studied musicology at university together, where they fell in love with the bossa nova music of Brazil in the 1960s. Pearl & The Oysters is a charming and carefree collection which brings to mind the brightest sides of Stereolab and Broadcast. heartwoodsoundstage.com

HOMESTEAD HOLIDAYS Sunday, December 2 from 12 - 4pm 8500 SW Archer Rd.

GAINESVILLE - FREE Admission! Stroll through the Historic Haile Homestead – an 1856 plantation home decked out in an array of traditional greenery and Victorian finery. Docents in Victorian costume! See the Homestead’s famous “Talking Walls” and enjoy live holiday music. Free horse & carriage rides! Sip some hot cider as you browse a selection of homebaked goodies, and special holiday ornaments. 352-336-9096 www.hailehomestead.org

HOLIDRAMA Monday, December 3 at 7pm The Wooly, 20 N. Main St.

BORN RUFFIANS w/LITTLE JUINIOR

GAINESVILLE - Guts & Glory GNV is back to bring you a night of the holiday spirit from uhhh, maybe a different angle. We’ve all got those strange holiday stories that involve gifts gone wrong, the black sheep of the family, or maybe the turkey that burned in the oven. Enjoy a celebration of those tinseled tales! thewoolygainesville.com

Saturday, December 1 at 9pm The Wooly, 20 N. Main St.

SONGS FOR THE SEASON

GAINESVILLE - Delivering a playful variety of indie rock that weaves shifting guitar patterns though spare, hooky melodies and sweet but snarky vocals. The trio earned a reputation on the Toronto club circuit for their witty songs and lively stage show, and their first demo helped them land a record deal with the British electronic label Warp Records. thewoolygainesville.com

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Thursday, December 6 from 7:30pm - 9:30pm Santa Fe College Fine Arts Hall

GAINESVILLE - Under the direction of Lynn Sandefur, the Santa Fe Singers create an evening of memorable holiday music certain to be a delight for audience members of all ages. This concert also features a variety of percussion sounds and rhythms and is sure to be a family holiday tradition. sfcollege.edu

HOLIDAY HARMONIES VI: SEASON OF JOY Saturday, December 8 from 1:30 - 3pm Unitarian Universalist Fellowship Of Gainesville

GAINESVILLE - “Season of Joy” a holiday musical event presented by The Gainesville Harmony Show Chorus and The Gainesville Barbergators Chorus. This is a holiday tradition, not to be missed. gainesvillechorus.com

27 TH ANNUAL CHRISTMAS LESSONS AND CAROLS Sunday December 9 at 11am & 7pm United Church of Gville, 1624 NW 5th Ave.

GAINESVILLE - The traditional Christmas Story is celebrated with chorale and instrumental music in this richly choreographed event. Performances by the United Church of Gainesville’s adult, youth and children’s choirs are interspersed with readings and joined with congregational singing of traditional carols. Free and open to the public. 352-378-3500

VOCTAVE Monday, December 10 at 7:30pm Phillips Center, 3201 Hull Rd.

GAINESVILLE - This 11-member a cappella group with a dynamic vocal range of nearly five octaves will ring in the holidays with a festive repertoire that will put you in the spirit of the season. From gospel to musical theater, contemporary Christian to barbershop, pop to choral specialists, Voctave voices have covered it all, both in and out of the a cappella realm. performingarts.ufl.edu

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Camellia Show January 5 & 6 Kanapaha Botanical Gardens GAINESVILLE - This two day event features prize-winning camellias of all sizes, shapes, and colors. There will be judged exhibits of japonicas, reticulatas, hybrids, and species. This show is geared toward educating the public about the care, culture, and appreciation of camellias, both in the greenhouse and in the landscape. www.kanapaha.org.

SETH WALKER Thursday, December 13 from 8 - 11pm Heartwood Soundstage, 619 S. Main St.

GAINESVILLE - His stellar new album, Gotta Get Back, is as remarkable as the story behind it, which stretches from Walker’s childhood living on a commune in North Carolina to stints in Austin, Nashville, New York and New Orleans. heartwoodsoundstage.com

DANCE ALIVE NATIONAL BALLET: THE NUTCRACKER December 14, 15 and 16 Phillips Center, 3201 Hull Rd.

GAINESVILLE - Celebrate the Holiday Season with “The Nutcracker.” The all-time family favorite with beautiful dancing, sets and costumes. Sheer magic! performingarts.ufl.edu

CIRQUE MUSICA HOLIDAY PRESENTS WONDERLAND Monday, December 17 at 7pm O’Connell Center, 250 Gale Lemerand Dr.

GAINESVILLE - This is the perfect opportunity for the entire family to experience great holiday music, LIVE, while enjoying spectacular costumes, production, and an edge of your seat circus experience. Go on a journey into a world of “Wonderland” with unforgettable visuals and

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amazing acrobats, aerialists, hilarious hijinks and holiday cheer together with your favorite holiday songs performed by a live symphony orchestra. oconnellcenter.ufl.edu

FLORIDA MUSEUM 40TH COLLECTORS DAY Saturday, January 12 from 10am - 3pm Florida Museum, 3215 Hull Rd.

GAINESVILLE - This free event attracts collectors from across the region. Enjoy a variety of personal collections and learn the history and context of these treasures. Discover how collecting isn’t just for scientists! 352-273-2061 or floridamuseum.ufl.edu.

RECURRING EVENTS CONTRA DANCE First Sundays & Third Saturdays Thelma A. Boltin Center, 516 NE 2nd Ave

GAINESVILLE - Contra dancing is energetic, social dancing that’s fun for everyone (all ages are welcome) and no partner is necessary. The music is live. Dances are taught, walked through, and called. No experience or special dress is required. Wear casual attire and comfortable shoes. godsdance.org

GAINESVILLE MUSIC ASSOCIATION PUBLIC SYMPOSIUM & WORKSHOP First Mondays from 6:30 – 7:30pm Aurora Downtown, 109 SE 4th Ave

GAINESVILLE - Join your music community for a workshop on a carefully developed aspect of different areas of the music business. These events begin with a presentation and workshop on a thoughtfully researched topic that our organization thinks will genuinely help our music community. gainesvillemusicassociation.com

ADULT COLORING PROGRAM Third Mondays from 1pm – 3pm Senior Recreation Center, 5701 NW 34th Blvd.

GAINESVILLE - Get together for a fun hour of coloring! Coloring lifts your spirits, enhances creativity and brings out the child in you. No artistic expertise is required, and supplies will be provided, though you are welcome to bring your own. For more information, contact Linda Dean: ldean@aclib.us

ENGLISH COUNTRY DANCE Mondays 6:45 – 9:30pm 1624 NW 5th Avenue

GAINESVILLE - This is the kind of dancing which began in the 16th century and is still

19 0 -2 18 0 2 R A L U C A T C E SP CELEBRATE AN INTERNATIONAL ARTS EXPERIENCE AT

HOME!

SEASON

LAND OF LA CHUA March 1

THE R NUTCRACKER

Photography by: Johnston Photography, Monica Sue Nielsen, Ani Collier

December 12-16

WONDERMENT Oct. 24 &25 Set to Mozart’s ‘Requiem Mass’ and Bernstein’s ‘Mass for the Common Man’, WONDERMENT explores belief and skepticism with beauty and grace.

Celebrate the Holiday Season with ‘The Nutcracker’. The all-time family favorite with beautiful dancing, sets and costumes. Sheer magic!

TANGO MUCHO MADNESS! February 2 Dark, exciting, and ﬁlled with passion! Tango rhythms are made to be danced to and the DANB dancers do it right. You will be carried along on a wave of searing beauty. It’s hot!!!!!

Celebrate Gainesville’s Birthday! Indian life, the beautiful springs, our town through the ages. It’s all there, with contributions from the Matheson Museum, artist Margaret Tolbert, poet Lola Haskins, composer Stella Sung, Will McLean’s ‘Black Hat Troubadour’ songs, and much more.

All performances at Curtis M. Phillips Center for the Performing Arts Tickets: 352-392-ARTS www.performingarts.uﬂ.edu For information: 352-371-2986 dalive@bellsouth.net NOVEMBER/DECEMBER 2018

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being written and danced today around the world. All dances are taught, walked through and called. No partner, experience, or special dress required. If you are new please come to the beginner lesson each evening at 6:45. Dance to jigs, reels, and beautiful waltz music by Hoggetowne Fancy. Everyone is welcome. This is easier than ballroom because there are no partner holds and the caller does the leading. Visit our Facebook page to see videos. bit.ly/EnglishCountry

TIOGA MONDAY FARMERS MARKET Mondays from 4pm – 7pm Tioga Town Center (under the trees)

GAINESVILLE - At this market you will find a variety of produce (Fruits & Vegetables) from several local organic, hydroponic and conventional farms. Fruits and vegetables offered are seasonal and change throughout the year. Also available are artisan food vendors; jams & jellies, baked goods, confections and more. facebook.com/ TiogaMondayMarket

HEALTH AGING SERIES 2018 Second Tuesdays from 3:30 - 4:30pm The Village at Gainesville (Tower Club Ballroom)

ALACHUA COUNTY FARMERS MARKET

Wednesdays from 4pm – 7pm Bo Diddley Plaza

Saturdays from 8:30am – 12pm 5920 NW 13th Street

GAINESVILLE - Bring a bag and pick up some locally-grown and produced vegetables, meat and dairy to take home for your kitchen. Browse local vendors offering a variety of hand-crafted items from jewelry to kombucha. There’s also food trucks and live entertainment — all in a family-friendly atmosphere. Enjoy downtown and support local producers, musicians and artisans while sharing some quality time with your neighbors. unionstreetfarmersmkt.com

GAINESVILLE - Don’t forget to bring shopping bags, your grocery list, and plenty of small bills. The market prides itself on being a grower’s only market – meaning the vendors selling produce, plants, and other products must have grown the items themselves. The event space is located in an open air pavilion with additional outdoor booths protected by shade cloth. 441market.com

THIRD THURSDAY ON MAIN Third Thursdays from 5 – 9pm Downtown Main Street

ALACHUA - This is the perfect event to get your “pre-weekend” on! Alachua’s Downtown area comes alive with the sound of music, unique dining, shopping, craft vendors, and so much more! This event is sponsored by the City of Alachua Community Redevelopment Agency. cityofalachua.com

HIGH SPRINGS FARMERS MARKET Thursdays from 12 noon – 4pm First Saturday each month from 9am – 1pm 115 NE Railroad Avenue

GAINESVILLE - Weekly presentations by respected doctors and healthcare professionals on a variety of topics like Cardiology, Vision, Alzheimer’s and more. Offered by North Florida Regional Medical Center. Details at www.thevillageonline.com/events/

HIGH SPRINGS - Florida grown fruit, vegetables, dairy & meats as well as honey, handmade treats and more. The Farmers Market is produced by The City of High Springs. farmersmarket.highsprings.com

FUN WITH FLOWERS

HIGH SPRINGS FIRST FRIDAY NIGHT

Third Tuesdays from 9:30am - noon Gainesville Garden Club, 1350 NW 75th St

GAINESVILLE - Hands-on floral design program includes lecture, demonstration and materials. Coffee social at 9:30 am. RSVP requested rsvp.ggcfl@gmail.com or www.ggcfl.org

GOOD MORNING GAINESVILLE First Wednesdays from 7:30am - 9am 4650 NW 39th Place

GAINESVILLE - Join Jennifer Webb at St. Leo University on the first Wednesday of each month for a free, compassionate networking event. You’ll introduce your company, make great connections, and engage in a lively discussion on a topic that is designed to improve the community. For more information email Jennifer@magiccomm.com

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First Fridays from 5pm - 8pm Downtown

HIGH SPRINGS - Join the fun in lovely downtown High Springs. Local merchants will offer special sales, a raffle and more. Family fun for all ages. facebook.com/HighSpringsDowntownMerchants

ARTWALK GAINESVILLE

HAILE FARMERS MARKET Saturdays from 8:30am – 12pm Haile Plantation Village

GAINESVILLE - Take a stroll down the treelined streets of the Haile Village Center to browse for groceries, prepared food, and handmade gifts, then continue on for more shopping or brunching at the Village Center’s locally-owned shops and restaurants. hailefarmersmarket.com

JAZZ ON THE GREEN Second Saturdays from 6 - 8pm Celebration Pointe

GAINESVILLE - Celebrating wonderful music at Celebration Pointe! Join your neighbors for live jazz, lawn games & more! Spread a blanket under the setting sun and catch hazy ballads and intense bebop while the kids play games on the lawn. Free and open to all. celebrationpointe.com

Last Fridays from 7pm - 10pm Downtown

GAINESVILLE - Artwalk Gainesville is a free self-guided tour that combines exciting visual art, live performance, and events in downtown Gainesville with many local galleries, eateries and businesses participating. Artwalk is an exciting, fun way to experience the amazing wealth of creativity the Gainesville community has to offer. Free and open to the public. artwalkgainesville.com

SEND CALENDAR SUBMISSIONS TO: 4 4 00 N W 3 6 T H A V E ., G A I N E S V I L L E , F L 32 606 or E V E N T S @ T O W E R P U B L I C A T I O N S . C O M Submissions will be published based on space available in the magazine. Recurring monthly/bi-monthly events must be free & open to the public. Paid events must be open to the public. Unique events that occur regularly such as classes, seminars and networking events will be published at our discretion. Religious organizations may post events only if the event promotes the arts, or is a fundraiser where 100% of the proceeds go to another, non-religious, non-profit organization. Events that are political in nature may not be approved.

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JUST 10 MILES SOUTH OF HISTORIC ST. AUGUSTINE

Defense • Hitting • Live Games

6970 A1A, St. Augustine

www .beacherslodge. com

1-800-527-8849

NOVEMBER & DECEMBER

Membership Drive Networking with a cause We are a Christian based networking group that is truly built on a foundation of generosity. We’re not just sharing referrals here, we’re giving back to our community!

Meet & Greet Luncheon Noon on December 11th at Napolatanos

LIKE US ON FACEBOOK TO LEARN MORE ABOUT THE GROUP AND TO RSVP TO THE MEET & GREET LUNCHEON.

Meetings every Tues. @ Noon at Westside Baptist Church: 10000 W. Newberry Rd. Room #206 2nd Floor

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BAND B BA ND REVIEW

BRIAN “KRASH” KRUGER’S

Gate Crashing ON DECK FOR REVIEW: CROSS-EYED CAT, BLUES JAM

BRIAN KRUGER IS A WRITER, MUSICIAN AND A GRADUATE OF THE UF COLLEGE OF LAW. HE HAS PLAYED IN SOME 17 OR SO LOCAL BANDS, PLAYING MOST EVERY GAINESVILLE VENUE FRIENDLY TO ORIGINAL MUSIC (AND SOME NOT SO FRIENDLY). bkrashpad@yahoo.com

DATE: FRIDAY, SEPTEMBER 21, 2018 VENUE: FIRST MAGNITUDE BREWING CO.

reetings, live music aficionados! This installment finds us just south of downtown Gainesville, at First Magnitude Brewing Company. If you’re familiar with downtown Gainesville, First Magnitude Brewing Company is located at 1220 Southeast Veitch Street, a block or so east of South Main Street. If you need some cultural landmarks to envision the location, think of First Magnitude as being south of the recently opened Cade Museum at Depot Park on Depot Avenue, and a block north of the space that had previously been The Doris Bardon Community Cultural Center at 1315 South Main (previous to the Doris, the Backstage Lounge/Eddie C’s). First Magnitude has become something of a fixture in Gainesville since it opened a little over four years ago, particularly as a host for benefits for local causes and groups, with attendant musical entertainment. The first time I visited First Magnitude a couple years back was for just such an occasion, this visit was as well (more about that aspect in a bit), and (full disclosure) by the time you read this (although not yet at the time of this writing), I will have played a benefit there myself, in a side band. Of course, First Magnitude is a brewing company, so its raison d’être is actually beer, not music. The company has a wide selection of ales. I cannot speak to their pale ales, but can say that the darker “Drift” mild ale, which I had on this visit, is excellent. I mentioned the “musical benefit” aspect of the event we were attending earlier, and the particular group/cause on this occasion was called “WE Gave” (Warrior Entertainment Group American Veteran Experience), whose webpage address (as you might expect) is www.wegave.org. A $10 donation to the charity also got me a wrist band that got 50 cents off each beer. WE Gave is a veterans support group focusing on the healing power of music, and is based here in Gainesville. Their webpage lists numerous laudable music-related goals for vets: learn an

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instrument, own an instrument, join a band and perform, participate in battle of the bands style competitions, and booking music gigs. They also host a weekly “Open Mic Jam” Thursdays from 9 p.m.-midnight, sponsored by 6th Street North, at 4401 NW 6th Street here in Gainesville. They supply a “plug and play” backline, and you bring your instrument and cord. Sign up for these events starts at 8:15 p.m., and a prize rafﬂe is held at 11:30.

Cross-Eyed Cat

Four bands were scheduled for the event, which was to last ﬁve hours, beginning at 5 p.m. We arrived around 6 p.m. and thus missed the opener, local area band Exotic Breed, which plays classic rock and blues and would have gibed with what we heard during our two hour visit. We arrived during the break before the second band, CrossEyed Cat, came on. They are a duo from St. Augustine playing both traditional blues songs and original compositions, and noted that they had been playing for over 20 years. Fred Reeves played blues harp (more commonly known outside the genre as harmonica) and Paco played guitar and sang. According to their facebook page, the duo also sometimes appears with a rhythm section of drums and bass, as a quartet. They played a set of about eight songs or so, which appeared to include some originals along with traditionals just as advertised. The songs included some classic blues tropes, with references to jealous husbands and humorous double entendres for adult activities

Blues Jam

(regarding the latter, I have to admit that I found use of “particular grind,” ostensibly about coffee, particularly inventive). For the last couple songs — longstanding local premier guitarist Tom Holtz, who has been in numerous classic rock and indie rock originals bands, guested on electric guitar, playing slide. (Full disclosure: Tom’s bands and my bands often gigged together back in the day, and we were even bandmates for a while at one point.) After a break, our stay at the event concluded with a blues jam also featuring Holtz on guitar, a rhythm section, a saxophonist (who also did backing vocals), and the event’s

MC singing lead and playing guitar. I am pretty sure I recognized George Covington III on drums (like Holtz, a veteran of many local bands in both the classic rock and alternative originals genres). Songs we heard included Clapton’s “Further Down the Road,” John Meyer’s “I Don’t Trust Myself,” the Albert King classic “Crosscut Saw,” and Three Dog Night’s “Never Been To Spain,” all with stellar performances, particularly in light of the fact that the set was being “called” or made up on the spot. Tunes, beer, and support for veterans. No downside there. Now, go see some bands.

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SHOPPING >> HOLIDAY CRAFT SHOWS

HOLIDAY SHOPPING

‘TIS THE SEASON TO SUPPORT LOCAL ARTISTS

Holiday Craft Shows W R I T T E N B Y S AVA N N A H A U S T I N

Every holiday season, local artisans around town carefully line their handcrafted items out for the public to browse, admire and take home to wrap up and share with friends and family (or treat themselves). Gainesville is home to three notable craft shows that feature local artisans, including the Craft Festival at the Stephen C. O’Connell Center, GLAM craft show and the Downtown Festival & Arts Show.

Craft Festival at the Stephen C. O’Connell Center The 25th annual Craft Festival at the Stephen C. O’Connell Center, 2132 Stadium Road, is on Saturday, Nov. 24 and Sunday, Nov. 25 from 10 A.M. to 5 P.M. With over 50 years of existence and 24 years at the O’Connell Center, the Craft Festival is “the 120 |

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one-stop shop to find gifts for that hard-to-shop-for person,” said Tiffany Griffith, event support coordinator for the show. The show has a little bit of everything and a wide variety of crafters coming, Griffith said, with over 200 vendors selling handmade items ranging from custom pet portraits to jewelry made from bullets. “[In] almost every category we kind of have some people who are unique in the way that they are creatively displaying their art,” Griffith said. “It’s really crazy to see the amount of talent people have.”

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SHOPPING >> HOLIDAY CRAFT SHOWS

About 95 percent of the vendors are crafters that call North Central Florida home, she said, and everything that’s sold in the show is made by the people that patrons are meeting. “These are the people that you’re going to the store with and going to school with and going to church with, and they’re friends and family and people that you know. To be able to support their livelihood I think is really important,” she said. The show averages over 7,000 attenders, the event coordinator said, and this year the goal is to bring over 8,000 people into the doors of the facility to promote the local artists. “There’s something to be said for being able to actually meet 122 |

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and speak to the person who has made the item,” Grifﬁth said. “I think it adds a little bit more meaning into what you’re purchasing,” The price to attend on the days of the event is $5 for the general public, $4 for UF students and free for children under 13. Tickets purchased in advance are a dollar off, and during the last two hours on Sunday admission is free. “You’re really supporting local artisans and crafters and putting your money back into the community, so for me,” Grifﬁth said, “The most important piece is celebrating and getting to admire the work that these folks do and getting to take a little piece of it home with you – and at an affordable price.”

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Downtown Festival & Art Show On Saturday, Dec. 1 and Sunday, Dec. 2 from 10 A.M. to 5 P.M., over 80,000 people are expected to stroll along First Street for the 37th annual Downtown Festival & Art Show. From Gainesville City Hall to the Hippodrome Theatre, 240 local and national artists will be lined up for visitors to browse and buy handmade works, Sunshine “Sunny” Andrei, event coordinator, said. The show will feature work ranging from crocheted art and acrylic and watercolor paintings to glass-made jewelry, sculptures, prints and various styles in photography, Andrei said. The festival has two different sections, one for noncompetitive participants and another for competitive artists contending for 24 awards totaling $20,000. Prizes will be announced on Saturday afternoon starting at 4 P.M. with the “prize patrol” going from winning booth to booth presenting awards. Top awards include awards for excellence and best in show for 2D and 3D work. There are a good number of local artists who participate in this show and we want to give those artists support so they can continue making art, Andrei added. The free event also invests in the artists of the future by 124 |

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designating a space in front of City Hall for selected young artists from ages 7 to 18 to learn how to sell and promote their art, the event coordinator said. There will also be the “Imagination Station” where children can create their own puppets, sculptures, chalk art and more with the help of University of Florida art education students. In addition to the art show, the festival will bring almost 20 food vendors to the streets with staple festival foods, stir fry, crab cakes, ﬁsh tacos, Greek gyros, apple dumplings, hot chocolate and more, Andrei said. Live music and entertainment will be performing on the Bo Diddley Plaza stage, starting with a Downtown Blues Concert presented by the North Central Florida Blues Society at 7 P.M. on Friday before the festival begins on Saturday, according to the website. It will be a wonderful weekend full of art and entertainment, the event coordinator said, as well as a reunion for local artists and friends who come to visit the art show and festival year after year. “It brings people together, as corny as that sounds,” Andrei added. “Art can create a dialogue between two people who might not have had anything else to talk about.”

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“We really strive to have the items that are offered there be at an accessible price point so that they are good and giftable… the majority of the items you can purchase for less than $100, if not less than $50.” GLAM Craft Show The tenth annual GLAM craft show will be at First Magnitude Brewery Company, 1220 SE Veitch St., on Sunday, Dec. 2 from 10 A.M. to 5 P.M. “This event happens just once a year, and it was originally envisioned to provide a marketplace for people in our community and also throughout Florida who make unique items,” said GLAM founder, Kim Kruse. The craft show will feature around 70 vendors, with 75 percent from the greater Gainesville area, Kruse said. “GLAM is an event that brings together talented artists and makers with people who appreciate that sort of work and like to buy local,” the craft show founder said. “I think for a lot of people they value that their hard-earned dollars stay in the community to support other people.” 126 |

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The free event is expected to garner as many as 2,000 people as this year has an extra hour of shopping. It also coincides with the Downtown Festival and Art show, so organizers will be offering shuttles from a central location downtown so patrons can travel between shows, Kruse added. GLAM stands apart from other shows, Kruse said, because “we really strive to have the items that are offered there be at an accessible price point so that they are good and giftable… the majority of the items you can purchase for less than $100, if not less than $50.” The goal of GLAM is to connect makers with people who value handmade items so that they both win, Kruse said. “It’s really so much more than just a purchase or a transaction,” she said. “A lot of people like to buy handmade items because they appreciate the stories behind the items and

pesn! O w o N gh Spring in Hi

learning more about the people who made the items, and so offering an in-person event, it’s just so much easier for those connections to happen. I used to call it basically Etsy in person.” In addition to the artisans and makers, there will be three to four food trucks and beer and First Magnitude will sell beer and

other beverages. “It’s kind of a fun thing because you can’t normally go shopping and enjoy a beer at the same time,” Kruse added. “It is a really fun event with a great community feel to it, almost like a neighborhood block party.” Who knew holiday shopping could be so fun?

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SPOTLIGHT

RESCUE ANIMAL ADOPTIONS

Furever Friends MURDOCK & FAITH

FUREVER FRIENDS IS A RECURRING PROFILE THAT FEATURES A LOCAL RESCUE ANIMAL AND THEIR OWNER, WRITTEN FROM THE ADOPTED PET’S “POINT OF VIEW.” NOMINATE YOURSELF OR SOMEONE YOU KNOW FOR OUR NEXT RESCUED PET PROFILE! CONTACT: EDITOR@TOWERPUBLICATIONS.COM.

So, you want to know my story? It’s pretty simple, really. My name is Murdock. I’m an old, blind cat and one day I got adopted. Yup, that’s pretty much it. What do you mean you want more detail? That’s going to be kind of tough, you know, my schedule is pretty booked. I have to nap for at least 23 hours a day so I’m not sure how much time I have to share more information with you. Huh? Fine, I guess I can move some things around. Ok, alright here it goes. My name is Murdock, a name meaning protector of the sea, which is kind of amusing because cats like myself don’t typically like water. If you need your pond guarded you better call Poseidon because I’m not going anywhere near that devil liquid, well, unless I’m feeling a bit parched. I’m 10 years old and because of my – advanced – age I’ll admit I can be a bit grumpy and don’t really warm up to just anyone. Sure the shelter was ﬁlled with people, but no one that I felt a connection with, you know? There were also a lot of kittens, which tended to warm the hearts of visitors, but I found them to be quite annoying for my no-nonsense attitude. I dreamed of one day having a place I could call my own, which I eventually found. It was a typical day at the shelter, but all of a sudden I felt a special presence in the room. Her name was Faith Stewart. Though I couldn’t see her or really hear her – did I mention I’m also a little hard of hearing – I could sense that I belonged with her and that she would give me my forever home. Because Faith is a full-time college student as an art education major and works on campus at the disability center, she didn’t have time to handle the responsibilities of a kitten, but she still wanted someone to keep her company, which is why she chose me. Well, if you want to get technical I kind of sat on her and made her choose me, but close enough. Faith once told me that she believes that all animals, even if 128 |

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they are old or have certain medical issues, are still deserving of love. When she first took me home I was a bit nervous because it was hard for me to navigate my new surroundings, so to keep safe I just stayed in Faith’s room – I’ve even figured out a way to climb up on the bed. My days are pretty simple now. I love to sleep and eat but most of all I love being brushed. My silky, black fur is deserving of extra attention which I have trained Faith to be aware of. Although I have my grumpy moments and my extra needy moments, I’m still so happy that I’ve finally found

my forever home and can live out my golden years with my new mom. If you are interested in adopting a new friend, consider an older cat! After all, we are much wiser and low maintenance. And we still offer both love and companionship. You can ﬁnd out more information on animals that are up for adoption at alachuahumane.org.

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