V3 July 2014 by V3 Magazine

NWGA'S PREMIER FEATURE MAGAZINE / JULY 2014

CHEF ADAM HAYES ,

Introducing

and how his new-era methods are bringing flare to old-world cooking techniques.

s â&#x20AC;&#x2122; y e l s n r Ba

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JULY2014 opinions 14 The Core of the Matter J. Bryant Steele throws some punches in the Common Core gang fight, and a few rubber toys to soften the blow.

19 A Parachute Perspective Holly Lynch uses a soldier’s story to help us remeber to thank those who keep us from falling.

features 22 Licence to Mill The site once used for milling weapons now feeds the community in more ways than one, and the ownership is aiming to expand their reach globally with an “employee-first” philosophy.

28 Cooking on the Edge Meet the new Executive Chef of Barnsely Resort, and dig into his earthy approach to fine dining.

36 Let the Children Play A young African-American teacher found value in her roots, while playing her part in the early Jim Crow South.

40 Kindred Spirits Chad Lovett, CEO of Kindred Hospital Rome, explains why his group of trained professionals is the go-to medical team in the clutch.

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ack in November of 2013, on the 12th day of that month to be exact, my wife and I purchased our first home. We waited patiently until we were ready, had a few houses fall through, and landed on the right house in the end. Have there been issues? Sure there have. That’s part of the deal, and we have rolled with those punches and enjoyed our new home more than we have resented the needed investments. We had a laundry list of needs in a home. A basement (as my wife is terrified of storms), room to grow our family, privacy and the list goes ever on. This house delivered on all those fronts and also had one feature we didn’t plan for – a swimming pool. All we knew upon purchasing the house was that the light and the pump were functional, so we decided to wait until things warmed up to see the can of worms beneath the cover. Upon moving in, it was far more important to focus on the house itself. By the month of May, I was ready to dive in to my new role as pool dad, so I did a little research. And with the help and advice of V3 Chief of Sales Chris Forino and my friendly, pool-owning neighbor, Jeff Harris, I was ready to get started.

OWNER + CEO Ian Griffin MAG ART & DESIGN ELLIE BORROMEO EDITORIAL MANAGER OLIVER ROBBINS CONTRIBUTING EDITOR Tannika Wester

Ian Griffin

I peeled back the cover to reveal one OWNER+CEO of the murkiest cesspools I’d ever laid eyes on. Three years sitting full of stagnant water made me wonder if it was going to be worth the trouble, but I began draining and cleaning nonetheless. By the time the deed was done, I felt I could sympathize with Andy Dufresne from the classic movie “Shawshank Redemption.” To be fair, wading through 26,000 gallons of frog poo isn’t anywhere near as bad as crawling through a narrow pipe filled with the human variety, but just like Andy, my pool and I came out clean on the other side.

Publisher’s Note With a little help from my friends and family, we had a functional, frigid and beautifully clear pool in about two weeks. And much like the required home improvements we made after first moving in, the results have been well worth the financial, physical and mental investment. In one month, the quality time spent with my family has easily tripled. I’m pretty sure if I put up a hammock by the pool, my son would only come inside for snacks and bathroom breaks. Our 13-year-old daughter even forgets that she is too cool to splash around with her parents for a little while each day.

Even cleaning the pool has become therapeutic now that I have a month of maintenance under my belt. If you had told me a month ago that scooping up bugs in a net would be a sufficient source of “me time,” I would have laughed it off, but with an iPod in my pocket and a cold one in my hand, a much-needed calmness is precisely what it provides. It’s funny to me that what once seemed like another chore on my list has yielded so many different forms of happiness with my loved ones. Here’s to coming out clean on the other side and an enjoyable summer for all.

Ian Griffin, Owner

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WRITERS J. Bryant Steele, Holly Lynch, Oliver Robbins, Erin deMesquita, Matt Pulford, Dan Tompkins PHOTOGRAPHY Derek Bell, MFA 706.936.0407 AD SALES + CLIENT RELATIONS Shadae Yancey-Warren, Chris Forino, Arion Bass AD DESIGN + MARKETING CONCEPTS Ellie Borromeo, Christian Turner PUBLISHER V3 Publications, LLC CONTACT One West Fourth Avenue Rome, Ga. 30161 Office Phone 706.235.0748 Email>v3publications @gmail.com CO-FOUNDER Neal Howard

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The Core of the Matter

If I ran for office the way some candidates do, I wouldn’t vote for myself.

ere’s the thing to love about election runoffs: In case you didn’t the gist of a candidate’s simplistic, holy-grail, one-trick campaign theme the first time around, you get to hear it again, ad nauseam. In-between the primaries and the general election, we will have crowned champions in basketball and hockey, played the College World Series, the major-league All-Star game and the entire World Cup. These are pretty democratic organisms, and the stories the victors – and the vanquished – tell are vastly more truthful and erudite than what flushes out of the campaign commode. I don’t really mind a candidate’s tilting at windmills, even when it’s on my (and your) dime, because we know that’s how things work. We know that one person isn’t really able to repeal Obamacare alone, to cite one promise that keeps surfacing. But when it comes to a candidate’s overall leanings and how that might play out on a specific issue, education for instance, then it’s time to wake up the bulldog. That’s why I expect Common Core, much debated earlier this year but kind of on the back burner lately, to come to the fore again as we get closer to November. Common Core is a

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multi-state effort to establish uniform, nationwide education standards in math and English for K-12 public school students. Georgia is among the states that bought into the initiative. Now some on the fringe want Georgia out of Common Core. So expect to hear the word “choice” used out of context in coming weeks. Everybody likes choice, of course. And making

eavesdrop on a sidewalk café conversation. The bane of democracy is that it serves both the enlightened and the ignorant. Common Core is not about taking away choice. It’s about providing better education for our students. Is it all it’s cracked up to be? We don’t know. Are its opponents offering superior alternatives? The answer, resoundingly, is no.

Cents& Sensibilty with J.Bryant Steele

people afraid that some undefined bogeyman is going to take away choice is a proven way to win votes, facts be damned. The zealots have also taken to calling Common Core “ObamaCore,” a distortion so blatant you wonder who would fall for it. Then you

Here’s an irony that’s not lost on those who look through the glass clearly. A hole card the right likes to play is its allegiance to business. And just what is the biggest proponent of Common Core, you may ask? The Georgia Chamber of Commerce, which recognizes that

improving education, is vital to the state’s business growth. I’ll side with the chamber over a politician any day.

Biz Bits

John Bennett has retired after 30 years as Rome’s city manager. It would be hard to overstate the importance of his service to the city. Some people acquire listening skills. For John, listening seemed natural. He also could see a city for what it is – a shifting mosaic charged by new influences, resurrected ideas, competing agendas and uncertain resources. He knew that a dream is built with nuts and bolts, occasionally gifted with manna. Managing, done right, requires a master mixologist. John was that. Georgia Gov. Nathan Deal likes to trumpet that the state is ranked first in business climate by a niche publication called Site Selection. That’s a nice feather in the cap. But the governor has yet to mention that Forbes, which is king of business journals, has bestowed the distinction on the state of Virginia. I love milestones, especially the way we get overwrought about them. It’s disappointing then that no one has made a bigger deal out of the 50th anniversary of that dehumanizing workplace contraption, the office cubicle. So to get things rolling, here’s my favorite cubicle story: Only once in my career have I had to work in a cubicle. Next to me was a modestly talented but overly earnest young woman named Rosemary. There was a fabric “wall” between us, but no ceiling. It became my pastime and my passion to keep Rosemary rooted in the importance of not being so serious all the time. So I bought a box of toy grenades at a novelty store. When I would hear Rosemary on

the phone, in conversational corporate tones, I would lob a grenade over the wall into her cubicle. It would land with a noisy burst such as a cap gun would make. This would break Rosemary’s concentration, to say the least. After she screamed, I could hear her say into the phone, “Can I call you back in a minute?” Rosemary would then walk into my cubicle, hand the grenade back to me and say, “You scared the (blank) out of me.” This continued until Rosemary stopped returning the grenades (I’d only bought three.) So I went back to the novelty store and bought a bag of rubber critters – snakes, spiders, etc. These lacked the noise but had the same effect if they landed on her desk or – better yet – in her hair. Rosemary never returned even one rubber critter, but that was okay. I’d bought a jumbo bag. One day our boss walked into my cube and asked if these new working arrangements – cubicles – were affecting my work. I said, “No, but I do think it’s affecting Rosemary’s productivity.” She heard me over the wall and burst out laughing. I do have to say, she was a good sport about it. And whenever she found herself in a dilemma, I would help her out. I owed her that much. After several months, I got a real office with a view. It was much nicer, but kind of lonely by comparison. Imagine a scene where citizens wishing to protest a government action are not allowed to speak and are led away by police. You’re envisioning Beijing or Cairo or Moscow, right? Think instead of that cradle of free speech down the road, Marietta. When the Cobb County Commission scheduled a “public” hearing on its deal

done in secret to build a stadium for the Atlanta Braves, it ensured that those who would praise the wisdom of the commissioners or the virtues of traffic congestion would get to speak, and those who might ask about hidden costs or inadequate road infrastructure, or why there’s not money for enough teachers or firefighters, would not get to speak. When they tried, they were led out by police. Finally, this: You’ve heard all the stories about China’s booming economy and its rising influence on the global economy, and its building boom. Here’s an interesting factoid: In the last three years, China has poured more cement (6.6 gigatons) than the U.S. used in the entire 20th Century (4.5 gigatons). That’s OK. We’ll catch up whenever we build the 411 Connector.

J. Bryant Steele is an award-winning journalist and feature writer based in Rome, Georgia.

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A Parachute Perspective

apt. Charles Plumb is a Vietnam war veteran and a former prisoner of war. He was a captain in the U.S. Navy with five days left to his tour when his plane was shot down over enemy territory. He parachuted from his plane and landed safely on the ground, where he was captured, questioned, tortured and held prisoner for the next 2,103 days – nearly six years. He was released in 1973. Many years later, long after his return home, he inadvertently met the sailor who had packed his parachute. Of all the missions Plumb had flown, of all the times he’d walked the deck of the carrier, he hadn’t really spent much time considering the kid in the bottom of the ship whose job it was to pack the pilots’ parachutes. But in prison, Plumb had a lot of time to consider that young man. So, when the opportunity came meet him, Plumb heartily shook his hand and offered a long-overdue thank you. About 15 years ago, I had the opportunity to meet Plumb. I heard his story and then shook his hand, thanking him for his service as I do with any veteran (and so should you, but that’s

another column). Plumb had a few really big points to his story. How much time do you consider those who have packed your parachute? Have you thanked them? What are you doing to pack someone else’s parachute? Are you part of their safety net or part of their fall? This is some heavy stuff. The parachute is an obvious metaphor, but when you consider it in the context of a life or death moment, the “cheesiness” is lessened. To put this all into a “Trends and Traditions” perspective, I challenge all of us to consider the primary people in our world – the people we see and interact with on a daily basis. Consider the skills and lessons you’ve learned from them. People invest into you every day with a kind word, a smile, a pep talk or a prayer. When I stop to really think about the people who invest in me each day, I am overwhelmed with humble

gratitude. There are so many people who have given me a chance, or taught me a skill, that I must at least acknowledge their contribution to

Trends& Traditions with Holly Lynch

who and where I am today. Parachute packing begins at a young age. Your parents teach you to walk and then to ride a bike. First grade leads to second. I believe the lesson from Plumb is not about the obvious teachers and lessons. I believe he (and by extraction, this column) challenges us to look for those we would normally overlook.

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I consider the two businessmen with whom I share office space, and remember the times their wise counsel and listening ears have put me on a better professional path. I am grateful to them. Just last week, a friend and colleague spent more than an hour chatting with me about our businesses and current challenges. I came away from that conversation with a clearer head and renewed energy. We have created in this community a network for wedding professionals. I’m so glad that those of us in this industry could put aside any sense of competition to meet for the purpose of working together. As I began my business, I was so grateful to those who helped teach me. The network is a way to rely on each other for advice and help as it relates to the wedding industry. Looking for folks who have helped you out or taught you something is not hard once you start doing it. Then, as step two, make sure to reach out to those people and let them know what their efforts mean to you. Send a note. Publicly praise them. Shake their hand. Say thank you. I think the hardest part of this lesson is trying to pack someone else’s parachute. I don’t often think of myself as a person who performs activities that literally prepare someone for a leap. I’m not a teacher or a doctor. I suppose I do

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help couples get started on their marriage with a special wedding day and yummy meal, but could there be something trivial and mundane that’s actually making a difference for someone? I sure hope so. I thought about the daily lives of most people – wake up, feed the dogs, drink coffee, go to work, go home, eat dinner, watch TV, go to sleep, repeat. I’m willing to bet, however, that most of us encounter people every day along that agenda who could use a kind word or a helping hand. It’s time to take notice of them. I’ve thought of a few ways to start packing some parachutes. Be kind to strangers. I’ve decided this can be as simple as reaching a high shelf for a shorter person or offering half of my umbrella space during one of our infamous summer showers. But take notice, every day, of at least one activity you can do to help someone, especially if you don’t know them. Sometimes all anyone needs is someone to ask how he or she is doing and actually stick around for the answer. In the grocery store recently, I passed a woman in the canned goods aisle who looked pretty glum. Maybe she was sad or maybe it was just her grocery store face. But when I passed her again in baking supplies, I looked her in the eye and smiled. She might’ve thought I was crazy or

had mistaken her for someone I actually knew. But I wanted to smile at her in case she was having a bad day so that at least she could have a grin at my expense. By the time I saw her again in frozen food, she was whistling. I can’t guarantee that the smile from me did anything to help, but at least I didn’t contribute to a sadder mood. Be loyal. There are friends and colleagues who have helped you get to where you are – whether it was an introduction that helped you secure your best client, a strategic partnership that launched your company’s growth, or simply a friend who encouraged you to have that third baby that truly completed your family – those folks deserve your loyalty. They’ve earned it. Be the person others can count on. To quote an old Texan expression, “Dance with the one who brung ya.” Lastly, do what you say you will do even when you don’t want to do it. I’m willing to bet that sailor who packed Plumb’s chute was bored out of his skull most days down in the bottom of that carrier. But he took pride in his work, and when he finally met the veteran years later, he asked him if the chute was right. He wasn’t concerned that Plumb may have never acknowledged him during those days onboard ship; he was concerned that he had done his job correctly so as to spare the pilot any more distress than he’d already suffered. That type of contentiousness is hard to come by. In other words, do your best work all the time, at every task. To those readers who stop me at the store or take time to send me a message about this column, thank you for reading. Thank you for packing my parachute.

Holly Lynch is owner of/head planner for The Season Special Events Planning, located at 250 Broad Street in Rome.

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LiceNCe

TO Mill

The seemingly mile-high, white holding containers that tower above Broad Streetâ&#x20AC;&#x2122;s southern end are a constant reminder of the tasty elements housed in Southeastern Mills. However, the site has not always been reserved for creating elements of the savory variety.

text Dan Tompkins photos Derek Bell, * vini vidi vici / v3 magazine 23

ocated in downtown Rome at the foot of Myrtle Hill Cemetery is the first, and most recognizable, home to Southeastern Mills (100 East First Ave.) A fixture in Rome since the 1950s, this food industry giant has become a national leader in food manufacturing and production. The site was originally occupied by The Noble Foundry, a manufacturing plant built by James R. Noble Sr. in the 1850s that specialized in producing engines used in mining and milling. However, a quarrel between the States would later require Noble’s business to play a key role in the Civil War as one of the few places in the South that could manufacture artillery. During the fall of Rome in 1864, the foundry was destroyed by Sherman’s troops, with only one lathe surviving. This lathe, and a Corliss steam engine used to operate this lathe, is currently on display at the Rome-Floyd Visitor Center, along with replicas of the cannons once machined by its more-than-a-century-old gears and pulleys. As years passed, the function of the property changed with the newly reestablished nation. A number of entrepreneurs would find the site

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“ Because we believe that our people are the biggest asset, when you pick something that says Southeastern Mills off the shelf, you know that someone really cared about that product...” a perfect place to use for food production and Vernon and Gaynelle became owners of Southeastern Mills in 1972. With their investment, they have grown a professionally managed value-added food manufacturing facility. The mill’s reach now extends far beyond Northwest Georgia, servicing companies from coast to coast, and even partnering with some international customers. Vernon and Gaynelle’s children and grandchildren are still very involved with the business and have continued to build the excellence associated with the brand. Linda Owens, President, along with Parrish Owens, Davis Grizzard, Drew Kilpatrick, Mary Ethridge and Ty Ethridge currently work for the company. Also Vernon Grizzard Jr. and Bob Grizzard serve

as the Chairman Emertius and Chairman of the Board. All of them feel that Rome is the ideal community for raising a family and running a company. And this idea of community has certainly guided the business philosophies that have been instrumental to Southeastern Mills’ success. “Our core value is that we value people,” says Mrs. Owens, “and our community involvement has been primarily through education.” The company has endowed scholarships to Darlington, Berry, Shorter, Saint Mary’s, Georgia Highlands and other schools. “We have three levels of education available to our employees [including options for their children and grandchildren],” explains Mrs. Owens. “We want to

be a good business so we can provide stable jobs for our people in the community. We try to provide a good work-life balance and a great workplace culture.” Perhaps one of the most remarkable things this profoundly aware company has done is develop a unique program they’ve coined High Performance Work Place (or HPWP). Also referred to as SEM’s “Eight Elements,” these guiding principles serve as a blueprint for workplace best practices. The program was originally implemented in 1994 with seven elements, but an eighth was later added to form today’s tenets – trust, positive assumptions, eliminating negatives, training and development, open twoway communication, employee involvement, competitive wages and benefits, and performance improvement. Most companies have guiding principles or ideals which they uphold, but SEM strives to be more than just your average run-of-the-mill business. Each team member spends one week on the job in a training program that focuses on the Eight Elements. Employees are not simply exposed to them; rather, they are trained in the theory behind them – the ultimate goal being their application both inside and in the world outside of SEM. In staying with the company’s belief that the hard-working people at SEM are the heart and soul of its business model, a group of employees drive the discussion about the business, providing a great example of the trust

Top left: Jeff Waters, Josh Trammell, Chance McClinic, Brian Strickland

Bottom left: Terita Floyd, Dianne Tallent, Kelly Hill

Southeastern Mills executives have put in their workforce. A good sampling of team members gather around the table at the company’s corporate office (333 Old Lindale Rd.) to share their experiences at SEM. Diane Tallent, Brian Strickland, Kelly Hill, Chantz McClinic, Josh Trammell, Terita Floyd and Jeff Waters take time from their day to share stories about their professional experiences at Southeastern Mills. From process team leader to manufacturing analyst, the group represents a wide range of responsibilities; however, they are unanimous in their belief that management not only cares about them as employees, but values them as part of a community. For example, Tallent’s two children attended Darlington on scholarships endowed by SEM, Trammell is working on his undergrad and Hill is working toward her MBA at Berry – all thanks to the company’s education initiatives and the support of its leadership. The group speaks at length about how Southeastern Mills is a different type of company for which to work. “The company gives me the opportunity to be in charge of what I do,” Strickland says. Hill talks about the culture of HPWP. “It’s how we live here, not just a list of Eight Elements,” she says. “It’s how we interact with others … it doesn’t just stay at work. It marinates throughout our home lives, and then moves into our communities. When you come here, from day one you are trusted; everyone’s opinions are taken into account.” Focusing on their employees, valuing their input and treating them with a high degree of respect are what set SEM apart, according to the group. “Our company not only wants us to be successful inside the company; they want us to be successful when we go home also,” McClinic says. Trammell echoes the sentiment. “Because we believe that our people are the biggest asset, when you pick something that says Southeastern Mills off the shelf, you know that someone really cared about that product,” he says. “It’s cool that I get

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to be the biggest asset to our company, and I think that is what separates us. The company is investing in me.” Having worked for a non-profit before joining SEM, McClinic adds, “This place is a for-profit company with a non-profit environment … I feel like I am at home. The company’s investment in me makes me want to succeed even more.” Strickland has been with the company for 13 years and shares a story which exemplifies how leadership embraces new talent. “When I was hired I was given a key to the building, a key of trust,” he explains. “It has HPWP on one side and trust engraved on the other. A tradition that was given to me has been passed down to new employees as they came in.

It’s something that you don’t get from other companies.” With three locations in Rome, Ga., and one facility in California, Southeastern Mills employs over 350 people in our region alone who are hard at work bringing superior quality products to industrial customers, top restaurant chains and to the table of your home. Chances are good that if you’ve had a home-cooked meal or have eaten out recently, SEM’s products were a part of your repast. Their mixes, sauces, breading, batters, seasoning blends and soups are widely available at leading retailers all over the United States. Here in Rome, we are part of a community that knows our neighbors. And we are proud to have a business neighbor that is not only a successful economic stimulator, but one that values its employees as people and helps them be active participants at work, at home, and in their community. VVV

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ooking on the edge BARNSLEY RESORT would like to introduce their new executive chef, and he is dedicated to breathing new life into fine dining at the reborn southern retreat. ` text Erin deMesquita photos Derek Bell

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moke from a slow-rotating spit swirls and billows into the blue of the Northwest Georgia sky. Standing at the stone-shielded pyre, beneath a roasting goat, North Carolina native Adam Hayes seems comfortably clad in a white chef coat and 10-gallon hat. Right now, he is completely in his element – an element warmly welcomed by our very own Barnsley Resort in Adairsville, Ga. Hayes has been chosen as Barnsley’s new executive chef and, frankly, there’s nowhere else he’d rather be. Hayes’ new life chapter, amongst the pages of our own English-style storybook scene, be-

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gan on April 11 of 2014, and his work has been what he describes as “full on” ever since. Being that he is the culinary captain of all three dining concepts (The Woodlands Grill, the Rice House and the Beer Garden), it’s no wonder he’s been running since he hit Barnsley Resort’s pristine grounds. Days begin early and end late, as Hayes learns of the history of the site and the love story upon which its foundation was built. Godfrey Barnsley started the build of Woodland Manor and the surrounding gardens in the 1840s, planning to create a southern paradise for his wife, Julia. Unfortunately, she would never see

his elaborate gift completed, as she left this world in 1845. Barnsley, still inspired by Julia in his dreams, finished the project under the direction of architect Andrew Jackson Downing in 1848. A romantic tragedy indeed, Woodland Manor was ravaged during the Civil War and lost its roof during a tornado in 1906. Some 80 years later, after the property continued to fall into deplorable condition, Prince Hubertus Fugger of Bavaria bought the sprawling property and expansive gardens in 1988, hoping to return it to its full glory. After an extensive overhaul of the grounds and the manor, Barnsley Gardens was reborn in the splendor

of its past. Now, people from Northwest Georgia and beyond descend on the resort to enjoy a world-class golf course, the 19th Century Downing-inspired village and, of course, fine dining delights. The burning love Barnsley had for his wife resonates with Hayes, a husband and father of two children named Vivian and Jackson. Much like his love for his family, he brings his zeal for cooking to work with him daily, and his kitchen and service staff follows his lead with the same fervor. Hayes’ passion for the heat of the kitchen blazed first on the line, a term chefs use for the

“ There’s a different respect for food if you’re out there pulling weeds around the garden and you actually harvest those vegetables...” area of the kitchen where the food is prepared for service. Based on his love for cooking out with friends, he sought out a line cook position in a family-friendly restaurant called “Ham’s Restaurant” in High Point, N.C. There, Hayes found his ideal atmosphere – tickets rolling in quickly, moving with that incessant sense of urgency, and music (usually classic rock) playing in the background. Fortuitous it seems that Hayes met his wife, Ashley, around the same time he discovered his new-found passion. Upon her recommen-

dation and with her support, he completed the culinary program at Guilford Technical Community College in Jamestown, N.C. in 2002 and wasted no time progressively moving from sandwich shop, to steakhouse, to high-end casual and, finally, to fine dining. “It’s been a rollercoaster,” he says of his 16-year career. The concept of fine dining completely changed his mind about food in terms of presentation, preparation and respect. From the field, to the kitchen, to the table, Hayes’ respect

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for the food is one of his most emphasized attributes. He has done what he calls “farm tours” with his cooks and servers so that they can experience the importance, the process and the passion for the harvest. “There’s a different respect for food if you’re out there pulling weeds around the garden and you actually harvest those vegetables,” he explains, cradling an invisible tomato as he speaks. That excitement level found in the harvest is something Hayes strives to simulate in his kitchen. And what a perfect fit for Hayes that Barnsley Resort has already begun its own harvest. Just outside the brick-floored sun porch of The Rice House restaurant is the quaintest cottage-like garden. The pale hedge of picket fencing embraces several plots of fresh herbs and vegetables – a narrow path running through its earthen heart. Like the season’s harvest, the menu at the Rice House changes to yield the freshest of ingredients. Hayes feels that Barnsley Resort’s 3,300 acres of rolling green is the perfect blank canvas for creative culinary growth. In fact, he describes the resort in his envisioned future as a culinary Mecca. In a place so full of rich history, romanticism, relaxation, natural beauty and outdoor activity, implementing uniqueness and ex-

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cellence from fork to mouth can only complete the resort’s panoramic paradise.

He is laid back, likes to have fun, and sometimes he’ll catch himself back on the line with the cooks, joking and slinging food. “[When] I got here, these guys didn’t know what to think,” he smiles. If you’re in the kitchen at the right time, you might even catch a little Mick Jagger leg shakin,’ some wailin’ Zeppelin tunes or, sometimes, even some Vanilla Ice. Even the most modest of folks would be tempted to dance and sing along. Hayes has no problem going against the grain because he doesn’t claim a style; while staying ever aware of trends, he strays from the limits of what’s “in.” “It’s walking a line between weird and comfortable, and trying to… sort of teeter,” he explains. He thrives in a rustic, outdoor cooking environment; hence the spit mentioned earlier that was installed specifically for him. It’s the process of long cooking methods that he loves most. “Barbaric freedom,” he calls it. He also thrives in the face of challenge. A contestant in several dining competitions, his most memorable was winning “Fire on the Rock,” Final Fire, last year. He says he had a blast with his confident, relaxed team. Imagine the look on the faces of the judges when they observed his squad using liquid nitrogen to create dishes. It must have been something to behold.

“ I think I’m allergic to grass, so all grass can go away, for all I care, and just be all vegetables everywhere you look...” Like all great ideas, there must be a starting point. This culinary Mecca begins with the menu. Hayes has already recreated The Woodlands Grill’s bill of fare, challenging patrons to a game of blackjack with the Double-Down BLT (fried green tomatoes, bacon jam, smoked bacon, arugula and Texas Pete on grilled sourdough). And for dinner, he entices taste buds with gifts from the sea, in the form of Gulf Coast Grouper with six grain “risotto” and an herb pistou. Self-proclaimed relentless innovator and big thinker, Hayes is definitely painting his canvas with rich ideas and colorful palettes – honey bees surrounded by blueberries in the Lower Gardens, fresh eggs from his own chickens and even more varieties of vegetables. “I think I’m allergic to grass, so all grass can go away, for all I care, and just be all vegetables everywhere you look,” Hayes says with wide eyes and sweeping gestures.

However, his most honorable experience was being invited to the historic James Beard House in New York’s Greenwich Village to prepare dinner. The James Beard Foundation is one of the most prestigious culinary organizations in the world, and Hayes hopes for the chance to go back. “A James Beard nomination wouldn’t be so bad [for Barnsley Resort], would it?” he grins. So, aside from passion, talent and relentless innovation, what else could a chef possibly need? Obviously, a six-shooter holster for his custom-made kitchen knife rounds out the package – “The Real Deal,” he calls it. Carved into the black leather pouch are reminders of Hayes’ home, including etchings of mountains, trees and the state of North Carolina. He proudly displays his kitchen blade – a reclaimed 1900s saw blade with a mustard-patina finish – created especially for him by Bloodroot

Blades of Athens. Hayes runs his finger along the handle as he describes the strip of copper and leather straps leading into the Spalted Maple, reclaimed from Black Mountain in N.C. The grip of the knife is a stag horn from Texas, and completing the custom piece is an engraved “H” at the end of the handle. “It’s a fantastic knife for general use and … it’s pretty flashy, manly flashy,” he adds before fastening the buckle and securing the leg strap around his thigh in a fashion show of sorts – which wouldn’t be complete without the simulated chopping into the air and accompanying sound effects, “Tsss, tsss, tsss, tsss.” It’s simply priceless. Barnsley Resort, which prides itself on being a world utterly apart, definitely found a chef who is utterly unique. And as long as barbaric freedom is allotted, you might find Chef Hayes out in the Beer Garden at 6 a.m., slow roasting on the spit. “This is where I wanted to be,” Hayes says. “This is the type of environment I wanted to find myself in … good owners with good hearts and good ideas.” VVV

FOR DINNER RESERVATIONS AND A FULL LIST

VISIT WWW.BARNSLEYRESORT.COM

OF AMENITIES,

vini vidi vici / v3 magazine 33

vini vidi vici / v3 magazine

DID YOU KNOW?

Gum Disease may lead to other problems, including: Heart Attack Low Pre-term Birth Weight Osteoporosis Alzheimerâ&#x20AC;&#x2122;s

Stroke Respiratory & Digestive Diseases Rheumatoid Arthritis Diabetes

We specialize in the prevention, diagnosis, and treatment of periodontal (gum) disease along with the placement and maintenance of dental implants. Tell your dentist, you choose Northwest Georgia Periodontics or contact our office today for an exam! Rome & Cartersville Locations | Dr. R. Lee Fletcher III, D.M.D., M.S. | 706-234-5353 | www.nwgaperio.com vini vidi vici / v3 magazine 35

Let the

Children

PLAY

vini vidi vici / v3 magazine

A young African-American teacher found value in her roots, while playing her part in the early Jim Crow South. text Matt Pulford photos Derek Bell

or Willie Mae Samuel, it’s all about a good story. While she might not be one to boast, her life experiences are undoubtedly fit for the stage. With a welcoming smile, she sits to tell the tale of how her passion for education and theater developed over the years. A vibrant 72-year-old with the energy of a much younger woman and barely a strand of gray hair, Samuel spent 30 years teaching English in Rome City Schools. She began her career in 1965 and was one of the first African-Americans to work in the racially integrated school system. Her knack for reaching students would eventually lead her to become the first black English department chairperson. Now retired, Samuel has sharpened her skills as a playwright. Her original production, “The Kings and Queens of the Nile Today,” which debuted June 22 at Rome City Auditorium, was her 43rd theatrical offering. Her experience as a black woman, who once taught students who were considered second-class in the Jim Crow South, drives and colors the history portrayed in her plays. Growing up in rural 1940s South Carolina, Samuel was inspired by the tales told to her by family –particularly by her father, railroad worker Stephen Davis, who would entertain his six

children with wondrous stories in the evenings. These included a wide range of lore, from devilish tales to Uncle Remus’ Brer Rabbit classics. Neither her mother nor her father had received an education past the third grade, so the written word was rarely used to record these fantastic fables. Everything was passed from one generation to the next by word of mouth. Samuel eventually left Martin-Millett, S.C., to attend Paine College in Augusta, Ga., a historically black college with Methodist roots. There, she studied English and history after her brief

“Stories about people, their changes and their interaction with each other, whether good or bad, broaden the humanity of people,” she says. After receiving her college degree in 1965, Samuel and her friends obtained an address book and sent their resumes to schools across Georgia. Within a few weeks, she received a call to interview in Rome. She smiles as she recalls the excitement that welled up in her after being hired to teach here. The enthusiastic new teacher was full of drive, and felt as if she could tackle any obstacle that came her way.

“ Stories about people, their changes and their interaction with each other, whether good or bad, broaden the humanity of people...” concentration on less artistic subjects. (She had originally planned to study mathematics, but she found trigonometry and proofs to be arduous and far from enjoyable.) Samuel soon found pleasure in the lessons derived from literature and the liberal arts. She believes the arts allow people to expand and become more insightful, helping us to become better human beings.

The public school system in the ’60s and ’70s, however, would prove to be a stressful adversary, oftentimes testing the limits of Samuel’s perseverance. Her first assignment was teaching ninthgrade English at Main High, a school then reserved for the black children in Rome City Schools. On occasion, all the public school vini vidi vici / v3 magazine 37

tion. Co-worker interaction was strained and taunting, as was the cultural norm. “My experience was that there were teachers who were anti-black,” she explains. “[Though] I was treated well and accepted in the English department, there were other departments who didn’t want to sit next to black teachers. The silent tension in staff meetings was remarkable.” Samuel smiles as she thinks back to a few white colleagues, friends of hers, who reached across the unspoken divide. One educator in particular, Lynn Mitchel, would insist that Samuel sit with other teachers in the “white section” at staff meetings. As she tells this part of the story, it is evident that she is thankful for friends like Mitchel, even 40 years later. Locals who went to East Rome still remember Samuel. Her style was different. Plays and acting were an integral part of her teaching style. She would draw from her storytelling past, relating important concepts to high school freshmen by using characters and dialogue in her lessons. Samuel remembers one lesson, in particular, when she was teaching parts of speech. To teachers in Rome would meet and their separate worlds would come crashing together. The tension, Samuel says, was palpable; white educators would often sit separately, begrudgingly sharing the space with the African-Americans. Few would intermingle; however, some were forward thinking and crossed the racial boundary, meshing their different cultures to become friends. “While this was a welcomed change, educators at Main still found disparity between themselves and their white counterparts,” Samuel says. Books, beakers, and leftover learning materials from East and West Rome high schools were given, second hand, to the students at Main. The textbooks would arrive worn and tattered with a long list of previous owners inscribed on the back cover. “The most shocking incongruence was the difference in pay among black and white teachers, determined not by qualification or experience, but by skin pigmentation,” she recalls. In reaction to the gross unfairness in compensation, educators from Main, East and West Rome banded together to usher in fair wages for all teachers, regardless of race. As progress continued, Main High would gradually close. And after long legal battles and the hard work of many who fought for equality, public schools were integrated. “Some older African-American teachers retired when the deed was made official,” Samuel says. The year was 1968, and she walked the once-forbidden halls of East Rome High School as an educator, expelling a nearly century-old 38

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Willie Mae Samuel

paradigm. With strength and courage, she carried the torch handed off by those who had fought the fight and were now weary in their advanced age. Was she nervous the day before that first day of school? Surprisingly, she says no. “I was just getting my [start] in teaching and I didn’t have time to think in terms of the color of skin,” Samuel explains. “Now, of course after getting there, yes, but it didn’t shatter me.” Though she recalls little from her first days that year, she will never forget the inhospitable environment during the hotly contested transi-

her, as well as many of her students, the study of grammar was boring and factitious. So, she would enlist students to write plays to liven the task. She chuckles as she remembers the short, student-led play about Mr. Noun and Ms. Pronoun. The students loved it and, more importantly, they learned from it. It didn’t take long to realize that this means of teaching was more effective with students. Some, even those who struggled with reading, would clamor for the chance to act out parts in literature sometimes difficult to comprehend, such as “Romeo and Juliet” and “Antigone.” All the while, Samuel felt that the youngsters she taught were missing out on something profoundly important. During the 1972 school year, she noticed that many of her black students were unfamiliar with their heritage; their present and future were not illuminating their past. So, she started writing plays as a medium to share these often-overlooked stories with her students. “Plays are a means to teach and share the history – the positives, negatives and the laughter of the black experience,” she says. Samuel continued to inspire young people in the classroom for many years until she retired from Rome High School in 1995 – handing the baton to a new breed of teachers who focused on students, not color.

Even in her retirement, though, Samuel’s love of stories and teaching have guided her creative efforts. She recognized that black history taught in school started with their American heritage and ended with Martin Luther King Jr. neglecting the empires, dynasties, and richness found in African antiquity. So, she began to weave historic truth with good storytelling to create a compelling narrative. “I pull things that are factual along with fiction. I gather and arrange the information for good flow,” she says. “It’s all about a good story – something that moves and informs.” Her latest production, “The Kings and Queens of the Nile Today,” did exactly that – sharing the glories of ancient Africa through entertaining dance and a compelling narrative about historically great rulers of the past, all told by child actors. “I hope this year’s pageantry inspired, encouraged, motivated, enlightened, enriched, but most of all, empowered and entertained as it took us all to the not so dark past,” Samuel says. The fervor is evident in her voice – this is her passion. Nearly 100 children, decked out in full glamour, took the stage in the production. The drums and costumes wrapped the audience in a forgotten past, creating an evening that was nothing short of unforgettable. The 100 Black

Men of Northwest Georgia and The Martin Luther King Commission partnered with Samuel’s performance company of eight years, the African-American Connection for the Performing Arts, to make the production possible. Samuel’s experiences as a black, female educator, who explored the once-uncharted future of Jim Crow Georgia, shape and mold the writing of her plays. But she hopes people from all backgrounds will come to her shows so they can learn about a buried history and walk away with a new respect for the wonderful country we all share today. And while Samuel’s story mirrors that of many African-Americans once living in these trying times, we all can all relate to how she bravely spun hay into gold. VVV TO LEARN ABOUT

THE AFRICAN-AMERICAN CONNECTION FOR THE PERFORMING ARTS OR FOR

INFORMATION ABOUT THE SCHEDULED PRODUCTIONS, CONTACT WILLIE MAE SAMUEL AT 706-512-5656 OR 706-622-7919.

RIVER REVELRY Saturday, Aug. 23, 2014 6-11:00 p.m. At Heritage Park on the Coosa River in Downtown Rome

vini vidi vici / v3 magazine 39

KINDRED

PIR S

There is a place sharing the halls of F found on each patientâ&#x20AC;&#x2122;s chart and 40

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RITS

Floyd Medical Center where hope is d quality care exists on every floor.

text Oliver Robbins photos Derek Bell vini vidi vici / v3 magazine 41

ife sometimes throws a mean curveball, so it helps to have someone dependable behind the plate. Sure, oftentimes the wild pitch gets away and bounces against the backstop, but getting the ball back in play is what matters. Kindred Hospital Rome (304 Turner McCall Blvd.) specializes in helping people put the pieces back together after traumatic events and serious illnesses. Much like a steadfast catcher, Kindred’s dedicated staff focuses on getting a patient out of a dangerous inning and back at home plate, swinging for the fences. Just a few paces away from the main entrance of Floyd Medical Center is a place where patients who need extra care during healing can be wrapped in all the services required for their best chances of recovery. Chad Lovett, CEO of Kindred Hospital Rome (KHR) and Ohio native, sat down with V3 to explain some of the cutting-edge medical treatment offered at his facility. Roughly two years ago, Kindred Healthcare acquired the companies who occupied the space formerly known as the Specialty Hospital, and implemented their treatment standards. Since then, it has become the largest provider of transitional or post-acute care in the United States. Fortune magazine has given the organization a Most Admired Company nod for six years now, and KHR is currently taking measures to secure a seventh. “We are a transitional care hospital,” explains Lovett, a 24-year veteran of the healthcare field with a biology degree from the University of Texas at Arlington and an LPN license. “We are the middle ground between acute hospitals inpatient rehab hospitals/skilled nursing facilities. We are actually an acute-care hospital that allows longer lengths of stay for patients.” Acute-care patients qualify for this type of facility because of their need for intense medi-

P h y s i c a l T h e r a p y Te a m

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cal attention after suffering a serious traumatic injury or other health issues requiring hospitalization. KHR partners with hospitals in Northwest Georgia and surrounding areas to provide a step-down program, giving these patients and their families the level of care needed to ensure a professionally monitored recovery. Since Lovett’s recruitment by Kindred from Oklahoma City to Rome, he and his team of professionals have put together a program that addresses all the needs of a patient moving through the recovery process. With two floors dedicated to different levels of care, patients can not only feel their improvement physically, but they can see it as well by moving down a

have a high acuity or intensive care step-down unit,” Lovett notes. “It is called our high-observation unit. There, we can take care of ventilator patients or patients who are on dialysis.” He details some of the measures KHR has taken to ensure the comfort of patients while assisting the staff in seamlessly picking up where ICU leaves off. Bariatric beds and rooms are available, providing patient comfort as well as staff access to critical areas in the room during treatment. Toilets are reinforced for comfort and safety. Negative air pressure rooms mean that patients with tuberculosis can be safely treated in the hospital. Additionally, patients with renal failure can comfortably receive bedside dialysis

“ If we try 10 things to help a patient and none of those things work, we ask what’s next. What is No. 11?”

floor as they progress. More importantly, the 45-bed facility allows for personalized care and the one-on-one attention critical-condition patients need. The top floor is reserved for patients who require close attention, with glass walls permitting the watchful eyes of KHR nurses and staff to see the room and respond to any change in the patient’s status. “We

thanks to an on-site unit that provides access to the latest technology. “Kindred also has a step-down unit where we have complex tracheotomy patients who require very high oxygen levels that you can’t provide at home,” says Lovett. “There, we also provide very comprehensive wound care and standard medical surgical provisions. These are our medically complex patients who require about zero to an hour’s worth of therapy. When the patient gets closer to the three-hour mark, they are ready to go home or go to an acute rehab facility.” KHR patients have access to a full physical, occupational and speech therapy department as well. “We do some really specialized speech therapy programs here that are unique to this

Kindred CEO, Chad Lovett

Je a n H u c ka by, Re c e pt i o n i s t

type of hospital because we focus on long-term recovery,” explains Lovett. “We want to make sure that when we take the trache out, the patient is able to speak.” Each room in KHR has a private bathroom, complete with roll-in showers to prevent injury resulting from falls. Underneath these two floors are the pharmacy and the dialysis center, making treatment plans easy to follow since every need can be met in one place.

Lovett credits the hospital’s success to teamwork. KHR’s staff is comprised of a team of nurses – which includes RNs (many of whom are critical care certified), LPNs, CNAs and two wound care specialists – a respiratory team, the aforementioned therapy department, infection control practitioners, as well as housekeeping and food services. “The entire team meets weekly about every single patient here,” Lovett says. “We discuss what their plan of care is, where there might be barriers, and how to get the patient past those barriers so they get better faster.” And by working closely with local physicians, the Rome location has maintained a return-toacute-care (i.e. return to ICU) rate of less than one percent. “I attribute our return-to-acute rate to our partnerships with local physicians Dr. Singh and Dr. McCoy, who are our private attendings, as well as to our partnership with the Harbin Clinic and their subspecialists, who help us keep that rate low,” Lovett explains. “Our patients don’t lose their level of care when they come here because we use the same group of doctors who know the patient.” Kindred Rome also works with many of the vini vidi vici / v3 magazine 43

the

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physicians at Floyd and Redmond, providing the seamless line of care for patients with special medical needs associated with long-term acute care. “We are Joint Commission accredited. We accomplished that at the beginning of this year,” Lovett says. “We are constantly monitoring data and outcomes with the goal of continually improving our care. We monitor everything from environment of care and nursing services, to medication management and infection control practices.” He adds that he and his team meet daily to discuss ways to produce better results for the patients at KHR. Patients are even surveyed throughout their stay, to obtain real-time data and make immediate adjustments in the interest of the patient. “Here at Kindred, we understand that patients and families who come to us are tired,” he explains. “They have been through a long process, so when they come through our doors we do our best to have the loving arms open as best as possible. We want to let them know we care about them and their family member. If we try 10 things to help a patient and none of those things work, we ask what’s next. What is No. 11?” Families who feel that Kindred Hospital Rome would be helpful to a loved one can speak to a hospital case worker about making a referral. After reviewing the patient, KHR will make a decision as to whether he or she would benefit from the hospital’s services and, if so, come up with a plan of action for recovery. “We would like to see families in our community become more aware of us. We feel it is important for patients and families to have a choice and options,” says Lovett. “The patient still must meet the criteria, but we would like for people to start to ask about Kindred.” KHR accepts most insurance providers, and the requirements to receive services are very similar to Kindred’s admission requirements. They also accept patients who are covered by Medicaid and Medicare. “Kindred has a really aggressive model outlining what the future of healthcare will look like,” Lovett says. “We are building a transitional care model. We call it the Continue the Care Model. We want to be the bridge between a facility and getting a patient home.” Thanks to the all folks at Kindred for helping our ill round third base and waving them home. VVV

Coosa Valley Home Health Care, an Amedisys company, is in the business of helping our patients maintain and improve their quality of life-at home. Home is the place where family, friends and familiar surroundings make patients feel most comfortable - and recover faster. With more than two decades of experience in the health care industry, we understand the importance of delivering high-quality services to patients in their homes. Choose Coosa Valley for all your home care needs.

FOR MORE INFORMATION ABOUT KINDRED HOSPITAL ROME AND THEIR LIST OF SERVICES,

VISIT WWW.KINDREDROME.COM OR FIND THEM ON FACEBOOK AT FACEBOOK.COM/KINDREDROME. vini vidi vici / v3 magazine 45

Knightâ&#x20AC;&#x2122;s Jewelers since 1983

come see us at our

new location! 46

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1601 Turner McCall Blvd Rome, GA 30161 706.295.9157 theknightsjewelers.com

Mon - Fri 10am-6pm Sat 10am-5pm

The Dish 100 Covered Bridge Road Euharlee, GA

PH: 700-383-3383 www.johnnymitchells.com Open everyday from 11am-9pm Johnny Mitchell’s has hand-cut steaks, fesh seafood selections and authentic barbecue slow-smoked over cherry and hickory wood. Come experience the fusion of Southern hospitality and fine dining.

Whatever you are in the mood for, you’ll find a homemade meal at our Smokehouse that will bring you back again!

www.wowcafe.com/rome

2817 Martha Berry Highway Rome, GA 30165

PH: 706.291.8969

Hours: Mon -Thu: 11:00am- 10:00pm Fri - Sat: 11:00am-11:00pm Sun: 11:00am-9:00pm

WOW strives to serve the highest quality of food with the freshest ingredients. You will leave saying “WOW! What a Place!” Famous for: Wings and over 17 signature sauces to choose from!

www.schroedersnewdeli.com 406 Broad Street Rome, GA 30161

300 Broad Street Rome, GA 30161

PH: 706-234-4613

PH: 706-235-0030 www.partridgerestaurant.com

Hours: Mon-Thur: 11:00am-10:00pm

Hours: Mon-Sat: 11:00am-8:30pm

Fri-Sat: 11:00am-10:00pm

Sun: 11:00am-4:30pm

It’s the best in town... Ain’t nothin’

The Partridge Restaurant is like stepping back in time when families gathered at the table with real plates and silverware. Each group of patrons are seated at their individual table and served family-style.

mellow about it! (Draft and Bottled

With our variety of meats and

Beers also offered) Famous for:

vegetables, you are bound to find a delicious dining experience with every visit!

Schroeder’s menu includes sandwiches, calzones, soups, salads, potato skins, nachos, wings, and more. And don’t forget our pizza!

Their Roast Beef Relief!

www.getjamwiched.com 510 Broad Street Rome, GA 30161

PH: 706-314-9544

Like us on FACEBOOK Mon-Fri 11:00am-3:00pm

Jamwich - Serving distinctive sandwiches, salads, and soups. Sandwiches built with the finest ingredients: Boar’s Head meats and cheeses, Zelma’s Blue Ribbon Jams and Jellies, fresh sourdough bread, premium Boars Head thick cut bacon and farm-to-table produce.

595 Riverside Parkway Rome, GA 30161

PH: 706-233-9960 Hours: Sun -Thu: 11:00am-9:00pm

Fri - Sat: 11:00am-10:00pm

Fuddruckers catering can help you feed just about any size group, anytime, anywhere. Our menu will please the most discerning tastes and meet the high standards you require. We know how to make your event spectacular with the WORLD’S GREATEST CATERING.

www.lascalaromega.com 413 Broad Street Rome, GA 30161

PH: 706-238-9000 Hours: Mon - Sat: 6:00pm-10:00pm 400 Block Bar & Lounge: 4:00pm-1:30am Live music each weekend.

La Scala offers both first-rate service and terrific Italian Cuisine in an upscale casual atmosphere. 50% off cafe menu from 4:00-6:00 p.m.

3401 Martha Berry Hwy Rome, GA 30165

PH: 706-291-1881 Hours: Sun -Thu: 11:00am-10:00pm

Fri - Sat: 11:00am-11:00pm Dine in, Take out, or delivery... Authentic Italian is what we do! We have enjoyed great success by providing our guests with a casual, friendly atmosphere and excellent service. In addition to the healthy portions of our food, you will see our entrees range from homemade sandwiches, pizzas and calzones to pastas, chicken, veal and seafood dishes. www.romamiagrill.com

Make it a meal worth remembering. Where to eat in Northwest Georgia. vini vidi vici / v3 magazine 47

66th Annual

COOSA VALLEY

FAIR September 30 â&#x20AC;&#x201C; October 4, 2014

Share the Fun

win fRee admission and armbands for 4 with our

PHOTO CONTEST STARTING IN AUGUST w w w.C o o s aVa l l e y F a i r .c o m

Watch our website for photo contest details and for when discounted armbands will be available in September. Information to enter livestock, flowers, art, photography, homemaking-arts & crafts, and community show at the fair will also be available on our website. New events, entertainment and more this year! SPONSORED BY THE EXCHANGE CLUB OF ROME.

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