V3 November 2020

NWGA'S PREMIER FEATURE MAGAZINE / NOVEMBER 2020

Southern Hospitality

With three delightful locations to choose from, Barnsley Resort offers an award-winning culinary experience to suit every taste

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NOVEMBER2020 COLUMNS 10

It’s not surprising that nearly a year of chaos and uncertainty has many wanting a fresh start. Indulging that desire has Tammy Bar ron exploring a renewed sense of purpose, new obsessions, and the power of butt jokes.

FEATURES 16 4

Bar nsley Resor t is garnering local and national attention alike, having just been named the top resort in Georgia and number four in the South in Conde Nast Traveler’s Readers’ Choice Awards.

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FEATURES 30

Nestled in the small town of Resaca, Chitw ood Far ms and Conasauga Outfitters are aiming to bring a time-honored Southern tradition to visitors

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Holly Lynch gives a glimpse into the ever-changing reality of the food service industry during a pandemic in this year's homage to Taste and Toast

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Wellstar Health Sy stem’s Acw or th Health Park has many of the healthcare services patients need, all in one convenient location.

In partnership with Rome-Floyd Parks and Recreation and the Floyd County Sheriff’s Department

Santa Seniors for

Our goal is to ensure every senior adult who has no family around them receives a Christmas bag.

Requested donations include:

New blankets, baby dolls, candy (sugar and sugar free)

Donations can be dropped off at any Henderson and Sons Funeral Home location If you know of a senior adult who may not receive a gift this year, please contact Tammy Bryant at 706-252-6427 or Shirlene McLimore at 706-234-5302 for a nomination form.

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Publisher's Note Since 2013, V3 Magazine’s November issue has been designated to covering and celebrating the food and beverage industry through our Taste & Toast Awards. What started as a small gathering for winning restaurants grew into a tasting event that featured restaurants from all over the region. It is a month we look forward to every year and a project of passion for us, but the familiar theme of 2020 led us to the decision to cancel the event this year and hope we can resume the celebration in 2021.

When the world got quiet back O W N E R & C E O Ian Griffin in March, there weren’t too many industries hit harder than those in the event/food and beverage industry. Weddings, reunions, birthday parties and just about any public event were canceled or postponed, and curbside service or delivery was the only option to keep revenue coming in for those that were able to pivot and make that happen.

For those fortunate enough to survive, reopening was no walk in the park either.

Capacity was and still is limited, but slowly people have become more comfortable with the requirements necessary to return to some form of normalcy and seem to be venturing out in bigger numbers lately. If you talk to most people about what the hardest part of this pandemic has been, it’s a common response for them to mention the inability to make plans.

So, something as simple as making a reservation to enjoy a meal with friends or family has been food for the belly and for our souls.

Whether curbside or table side, that wouldn’t be possible without the masked and gloved food service professionals that have to be considered front line workers due to their up-close and personal contact with people on a daily basis. I worked in restaurants from the time I was old enough to get a job into my early twenties. It’s hard work and was unappreciated by most before masks, gloves and endless sanitation were required to achieve it. Now they have to show up in front of a table of strangers ready for surgery or cook over an open flame with a mask over their face.

It complicates the job, and on my few ventures out, I’ve seen people who are sympathetic to that and those that seem to greet it with irritation and impatience. That second state of mind is hard for me to understand. In most states, masks are required when inside an establishment. Obviously, you can’t wear one while you eat, so all that restaurants are asking is that it’s worn when you aren’t at your table. The servers have to wear them at all times, but I was recently in an establishment listening to a customer berate their waitress because she was wearing one.

Why go out to eat knowing this is the case unless you are just looking for an excuse to be a jerk?

After being shut in our homes for two months, I don’t think it’s too much to ask that we respect those requirements and maybe even practice a little more patience when dining out. Nobody enjoys wearing a face covering, but if it allows us to support local restaurants along with an opportunity to get out for an evening, I don’t think it’s too much to ask.

While many of you are already doing this, I implore you all to celebrate food service professionals by practicing patience and generosity as we creep back to the way things used to be. Hopefully next year we can all come together and raise our glasses properly.

READV3.COM ReadV3.com: Where you can find all the print content from this issue, our archives and exclusive ReadV3 digital features.

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OWNER & CEO Ian Griffin MANAGING PARTNER Chris Forino MAG DESIGN Elizabeth Childers WRITERS Jim Alred, Tammy Barron, DeMarcus Daniel, Ian Griffin, Cassie LaJeunesse, Nina Lovel PHOTOGRAPHERS Andy Calvert AD DESIGN Elizabeth Childers PUBLISHER V3 Publications, LLC CONTACT 417 Broad Street Rome Ga, 30161 Office Phone 706.235.0748 v3publications@gmail.com CREATOR Neal Howard V3MAGAZINE.COM

Independent Living | Personal Care | Memory Care 706.295.0014 • 3126 Cedartown Hwy SW, Rome, GA 30161-4314 • www.RenaissanceMarquis.com READV3.COM | NOVEMBER 2020 V3 MAGAZINE

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A New Normal (with butt jokes) opened doors

By Tammy Barron

In a world that leaves me burning, I yearn for reminders of that previous life before everything turned upside down.

I SEARCH FOR GLIMPSES OF HOPE TO DOUSE THE MOUNTING FEAR THAT TURNS ME TO ASH. The virus, politics, and news cycles unwavering in their negativity threaten to consume any morsel left of our humanity. Often catching myself on autopilot, I navigate through the days in a self-prescribed numbness in order to survive. Surviving – that’s all I feel I’m doing. I want to live again. Truth is I’m not sure I know how to start. Renewed purpose, new 10

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obsessions, and the will to laugh again ushers me into the new normal.

Renewed Purpose

He goes to work each day, George, to face the challenges unique to an economy still reeling within the pandemic. As husband, father, employer, every day George carries the weight of providing not only for our family, but also providing stable employment for the loyal people who work so hard for him. Sometimes, I watch in awe at his ability to shoulder such responsibility in stride. There is nothing I can do to lighten this burden for him, but I seek ways to show my support, thinking to myself that this alone may be my contribution. The alarm buzzes at 4:45 a.m. and I sluggishly swing my feet from the bed and tug on my robe. Today it’s cinnamon rolls, from scratch. I started the routine of an early breakfast send-off to his day replacing his typical run to Starbucks. Gooey homemade cinnamon

rolls, blueberry strudels, and Nutella crepes with bananas definitely serve the man’s sweet tooth; moreover the gesture gives me a renewed sense of purpose. I can’t ease his stress at work, but I sure can make him feel like he has an arsenal of support at home. It’s more than breakfast; it’s me saying, “I see you and I am your partner in this. What you do for us is amazing. I love you.” Sometimes I think that expressing appreciation is the best way to remove myself as the centerpiece of the relationship. Honoring the other people in my life helps me forget about my own stress or worries.

Finding new ways to say “I love you” is the fun part. Hiding a silly joke or sketch in a pocket or calling an old friend out of the blue has helped me reconnect with those around me again.

New Obsessions

Putting my baking skills aside, this last month has introduced many new mini obsessions to my life: mountain biking, piano, tennis, reggaeton,

gardening, new authors, and scotch… lots of scotch. To list it all, it appears I may be overcompensating in an effort to cover up the restlessness of waiting for the other shoe to drop.

I guess I hope to avoid indulging all the pent-up anxieties about what the holidays and year end will bring. I venture to say I am not the only one clamoring to discover new passions. “Bicycle sales over the last several months saw their biggest spike in the U.S. since the oil crisis of the 1970’s,” according to the Associated Press. Bikes are nowhere to be found these days – regardless of adult or child models, waitlists are everywhere.

Trail systems are busier than restaurants and campgrounds are booked out for weeks. Six months of quarantine have finally gotten America off the couch and aching for activity.

I’ve been nearly manic in finding something else to look forward to, something to plan, something new to discover, something that will take my mind off of all the things going wrong that are

out of my control. Still completely in the dark as to what shape our holiday traditions will take, I patiently wait for my new bike to arrive.

Celebrate With Laughter

Falling cats and anything to do with butts will send my son, Broc, over the edge of hysteria.

He has the most infectious belly laugh and small day-to-day humiliations lead to the most contagious side-bursting giggles. I treasure the levity. Everything is so serious, all the time.

I’m desperate for a break. Recently my escapes have been one-on-one outings with the kids.

Removing the stress of their bickering and perpetual power struggles over one another, I get to shut out all the noise of the world around us. George may take a kid fishing while I take the other rock climbing. Whether it’s a night jumping on the beds in a hotel or the day spent riding a trail, these little vacations spent apart have made me feel closer to everyone in my

family. Without so many people’s agenda to appease, I am able to slow down the moments and focus on the individual. Conversations run deeper and the laughter lasts longer. I understand more about the complexity of my kids’ perceptions of the world as we squeal, giggle, and tease. Pizza picnics and shadow plays remind me the importance of laughing at ourselves and absurdities of this life; butts aside, it’s an incredible feeling.

As I come to terms with being completely burned out, I realize that in the chaos that surrounds, everything I need is here within my grasp. As cliched as the phrase “count your blessings” may be, it really does help put in perspective my stress and worries; finding new ways to celebrate life and my relationships most assuredly will sustain me. *The views expressed in this column are those of the writer, and do not represent the opinions of V3 Magazine

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Southern Reimagin A Culinary Delight

The newly renovated Woodlands Grill, historic treasure Rice House, and the cheerful Beer Garden comprise the unique culinary program that is launching Barnsley Resort into the headlines.

Text: Tammy Barron | Photos: Andy Calvert

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A

FEW SHORT MINUTES DOWN A LAZY WINDING ROAD is Atlanta’s popular countryside vacation; where visitors and locals alike are clamoring to reacquaint themselves with an old favorite getaway. Barnsley Resort is garnering national attention as well, having just been named the top resort in Georgia and number four in the South in Conde Nast Traveler’s Readers’ Choice Awards. The newly renovated Woodlands Grill, historic treasure Rice House, and the cheerful Beer Garden comprise the unique culinary program that is launching Barnsley Resort into the headlines.

Chef Lebas Executive Chef Nicolas Lebas’ passion is the central focus of the culinary programs at the beautiful Barnsley Resort. In masterfully designing and executing three unique and inspiring menus for the highly acclaimed resort and its three restaurants, Woodlands Grill, Rice House, and Beer Garden, along with extensive catering menus, Chef Lebas allows his nearly 20 years of experience to shine. Chef Lebas was born in Marseilles in the south of France. His roots are deeply seeped in traditional French cooking, blended with the rich, fresh flavors of the Mediterranean. Childhood memories of being in the kitchen with his grandmother – the aroma of her baking breads and sweets – are just the beginning for a lifetime journey in the culinary arts. “My work and experiences around the world have culminated to bring me here. I began my culinary career in France, which then took me to Mexico, Florida, Texas, Colorado, and Georgia; all of these experiences have led me to where I am,” Lebas explains. Having made a name for himself in the chef-driven experiences of the Kimpton Hotel Group and the luxury, five-diamond Waldorf Astoria, Lebas prides himself on not only being a passionate and hands-on executive chef, but also a leader and mentor who is results-driven. When asked about his creative style, Lebas says, “I mix what I have learned from all the countries and regions in which I’ve worked and from the people I’ve worked with. Then I research the cooking styles and history of where I am. I combine my knowledge with these findings and my French techniques to create dishes that are not only appealing to the eye, but exceptional to the palate.” Before moving to Georgia, he was largely unfamiliar with southern cuisine. Research, incredible fresh local ingredients, and unequaled execution have led to a culinary program that elevates and reinvents what southern food can be.

Woodlands Grill At the newly renovated Woodlands Grill, comfort awaits. The signature restaurant has an appealing open feel, with stunning views of the Fazio-designed golf course that grace both the indoor and outdoor seating. Guests catch glimpses of the rising morning mist on the green at breakfast and get front row seats to watch golfers playing through during lunch and dinner service. The tasteful English manor décor speaks a casual ease and day-to-day comfort that reflects the menu’s creative southern delights created by Executive Chef Lebas and the restaurant’s Chef de Cuisine John Paul Burns. Pimiento cheese beignets and the in-house cut steaks are favorites amongst the regulars. This is the perfect gathering place for friends and family between activities on the resort. The wine library offers a private elegant space for intimate parties up to twelve guests.

Rice House Dining at the Rice House is a treasured experience that breaks the boundary between the old and the new. The Rice House, itself a marker of history, was once a 19th-century farmhouse in Rome, Georgia. The house was disassembled and moved to where it stands today, bestowing an elegant setting in which traditional southern classic dishes are reinvented and delivered with a modern interpretation. The menu highlights the culinary program’s dedication to freshness, as all produce is grown on site or delivered from local sources, reflecting the garden-to-table commitment and the culinary prowess of Executive Chef Lebas. Chef Lebas shares his passion for the restaurant, saying, “The Rice 18

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House is my baby. It is here that I am able to take advantage of the amazing produce and resources of this area and let them shine. Here, we follow a true garden-to-table philosophy for our menu. We manage a kitchen garden on site with fresh vegetables and herbs that are featured in our dishes, and we cut our meat and fish here to ensure the best quality. Additionally, we have developed relationships with local growers to be able to supply the freshest and healthiest ingredients to our guests. Tucker Farms in Rome, Georgia, and Bella Vita in Adairsville, Georgia, are just a couple of the dedicated farms that supply us with the seasonal varieties,” Lebas says. It is often these seasonal ingredients that inspire him the most. “I will see what is growing and use that as the first spark of inspiration for our menu conception. We are constantly perfecting what we create in the kitchen, making it better with each service. This is why the menu will change every few weeks, keeping it fresh and exciting.” If there is one thing that Lebas wishes to convey in his work, it’s that Barnsley is the best resort experience in the world.

It was not long ago the Rice House closed its doors along with the rest of the resort at the beginning of the COVID-19 crisis. “We were devastated, really,” Lebas says. “It was March and the restaurant had a great momentum and a strong team. Then everything stopped and all we could do is wait. Slowly the resort opened up. When we got word that the Rice House would reopen in October, there were a lot of emotions. Happiness for the reopening, of course, and excitement. But also, I was anxious to see if I would be able to get my talented team members back.” A majority of the culinary team did return, as did the international student program, allowing Chef Lebas once again to use his passionate and hands-on approach to teach, mentor, and lead the best culinary team in North Georgia.

For years, Barnsley Resort has been a family favorite for the holidays. This year, the resort will continue with its tradition of offering a Thanksgiving Feast exclusively for resort guests and members. Seating is available at both the Rice House and Woodlands Grill. The menus are expertly crafted to include three- and four-course meal options, which feature delicious entrees such as crispy rabbit loin, pink peppercorn coffee-dusted veal, and sweet tea sous-vide turkey breast,among other options. Space is limited and early reservations are encouraged.

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Beer Garden Centrally located in the village green is the casual outdoor Beer Garden. It is the perfect spot to taste regional craft beer and celebrate the barbecue tradition.

Smoked wings and pulled pork sandwiches will delight any southern food purist.

The Beer Garden is open for breakfast biscuits on Saturdays and Sundays, as well as lunch and dinner on Fridays and Saturdays. Guests can enjoy eating at the outdoor tables and play a game of bocce in the wonderful weather, or choose to get their meal to-go on their way to their next activity on the resort.

“Our aim at Barnsley Resort is to offer guests a variety of unique comforts and experiences, sending everyone home with special memories of their time spent here, building traditions that have people wanting to come back again and again,” says Director of Marketing Shelby Taylor Kolb, CHDM. The special events calendar aims to do just that. Special cooking demonstrations, beer and wine tastings, and social events all promise to bring a unique glimpse of this southern gem. The culinary program at Barnsley Resort is unrivaled in its originality and authenticity. Southern flavors combine with Chef Lebas’ elegant execution to bring North Georgia a true world-class experience. While some events may be limited to resort guests and members while the resort continues to manage through COVID-19, many of the ticketed culinary events have space to accommodate local visitors. Please check the calendar for details.

Due to reduced resort capacities, off-property dining may be limited on some dates, especially weekends and holidays. With an all reservations model required for Woodlands Grill and the Rice House at the present time, it is always recommended to call in advance to inquire about availability on the date you wish to dine.

For reservations to Barnsley Resort, contact 770-773-7480 or visit www.barnsleyresort.com

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AT HARBIN CLINIC EYE CENTER,

patients are enjoying the view. Imagine starting your day without the hassle of glasses and contacts; waking up and being able to see your coffee. With over 21 years of experience at Harbin Clinic, Ophthalmologist Dr. Paul Harton speaks about technological innovation in the field, why to consider permanent vision correction surgery, and his commitment to delivering comprehensive patient care.

Most people have heard of LASIK vision correction surgery, but did you know there are many other options for vision correction? Advanced technology and innovation at the Eye Center make Harbin Clinic the only facility in north Georgia to offer PRK, ICL, RLE, as well as LASIK surgeries to help patients see their very best. “As the technology leader in the area, we are able to provide our patients with options. Our expertise gives patients amazing results, however it’s our empathetic approach that matters most,” says Dr. Harton.

WHAT IS PRK?

Photorefractive Keratectomy laser eye surgery is a type of laser corrective surgery that reshapes the cornea. What makes this different from LASIK is how the cornea is prepared. During a PRK procedure, a thin layer of the epithelium is removed to expose the cornea to be reshaped by the laser. Afterward, a contact lens is placed over the eye and acts as a bandage while the epithelial heals. PRK is commonly recommended for patients who lack corneal thickness and are not good candidates for LASIK.

WHAT IS ICL?

Implantable Collamer Lens is a safe, effective way to permanently correct a

patient’s vision. The procedure takes about fifteen minutes and involves placing a collamer lens between a person’s iris and natural lens without damaging the corneal tissue. “This procedure is a Godsend. We have treated hundreds of patients who were not eligible for LASIK. Here at the Harbin Clinic Eye Center we are able to discuss the risks, benefits and alternatives to all our patients,” explains Dr. Harton. The collamer lens is the best optic material on the market. The implant is used to treat myopia (nearsightedness) and astigmatism. It is a great option for patients with thin corneas or chronic dry eye. The lenses have potentially a lower risk of side effects and may offer better long-term vision correction. For many, ICL is preferable because it is removable.

WHAT IS RLE?

Refractive lens exchange is a procedure wherein your eye’s natural lens is replaced with an artificial intraocular lens. This simple procedure is an excellent option for older patients who struggle with their distance vision without glasses. “The beauty of RLE is that it is a viable option for vision correction for just about anyone. It takes about 15-20 minutes to make a big improvement in a person’s life,” says Dr. Harton.

IS CORRECTIVE SURGERY RIGHT FOR YOU? There is no need to drive to Atlanta or Chattanooga to learn about your vision options. “Here at our practice, we consult with our patients the risks and benefits of all our treatments including LASIK. Patients who currently are wearing correction lenses for distance, come here and know that they have options, at a competitive price,”

explains Dr. Harton. “ICL and RLE are good products that help people. Just like LASIK, they have proven lasting results, with no long-term maintenance required. In some cases, a combination of treatments can be done. For example, patients who have ICL or RLE surgery may be candidates to have subsequent LASIK or PRK treatment to fine tune their results.”

COMPREHENSIVE CARE

What sets the Harbin Clinic Eye Center apart is their commitment to patient care.

Dr. Harton explains, “For example, patients referred to us from family practice or internal medicine for routine examinations related to diabetes or rheumatologic disease, will find the best staff eager to help our mutual patients. The Harbin Clinic Eye Center works hard to provide comprehensive care, and outstanding results.”

For more information, visit HarbinClinic.com. See better.

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HANK, 17, HAD ONLY BEEN A RESIDENT AT THE FLOWERING BRANCH CHILDREN’S SHELTER FOR 10 DAYS, BUT HE WAS LOVED ALREADY BY THE OTHER RESIDENTS AND DIRECT CARE STAFF. Respectful, caring, and bright, it was hard not to like him immediately. Sadly, Hank was in the shelter for the same reason as many others: he had been abused and needed support.

After an incident with their alcoholic grandfather, his family became homeless.

Because of stress and financial struggles, Hank’s mother “fell off the wagon,” and his situation became abusive. Child Protective Services placed Hank with his biological father, but when his father abandoned him, Hank decided to set off on his own.

Hank couch surfed and stayed in hotels on his own for a while, but after the emergency housing funding ran out, his social worker reached out to the Flowering Branch Children’s Shelter. When Hank first arrived at the shelter, he was behind on 148 school assignments. “Being on my own in hotels was great at first, but after a while talking to the walls just didn’t cut it anymore. I had plenty of time to do my schoolwork, but I fell into a deep depression.” After only four days and with the help of the shelter’s education director, Hank completed 107 assignments.

Since becoming a resident, Hank has been connected to mental health services, learned how to create a resume and budget, and cooked a meal for the shelter residents. He said that one of the best things about being at the shelter was going from eating one meal a day to eating a hearty three meals a day. Hank is turning 18 soon, and will have to leave the shelter, but his positivity has never wavered. His case manager, Tracey, has connected him with the Georgia Hope Program, and Hank’s own goals are to graduate high school so that he can join the Navy.

When asked about how he feels about leaving the shelter and the path that he has before him, Hank said, “Before, my pride got in the way, but living here allowed me to put my pride aside and admit that I need help—and also taught me to find that help!”

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Advocates for Children is a non-profit organization that is committed to the prevention and treatment of child abuse and neglect. Founded as a children’s shelter in 1983, Advocates for Children has since expanded and now includes eight different programs across eleven counties. The mission of the organization is “To strengthen our community of families by offering safety, comfort and hope to children and preventing child abuse in all its forms.” If you would like to learn more about Advocates for Children or how to get involved in these upcoming events, contact Renee Shields, Development Director, at renee@advochild.org.

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Following in a long tradition of harmony with nature, Chitwood Farms and Conasauga Outfitters are working to offer a wide range of hunting experiences to their clients Text: Steven Smith | Photos: Andy Calvert

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Call

THE

Wild

OF THE

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IN THE NORTHERN HALF OF GORDON COUNTY, Georgia, near the slow winding bends of the Conasauga River, lies the small southern hamlet of Resaca. Echoes of the past are scattered around this hallowed ground. The Battle of Resaca claimed over six thousand Union and Confederate lives during one of the bloodiest three-day skirmishes of the Civil War. But, if you look closer, if you take the time to talk to folks that live here, you will find an abundance of life and heritage that is not uniquely linked to that painful time in history. The future of this place is that of tradition, and it’s teeming with potential and harmony with the natural world.

Jesse Tennant and his family have owned much of the site of the old battlefield since his grandfather, Thurman F. Chitwood, purchased the land back in 1936 for a very specific purpose:

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the time-honored Southern tradition of quail hunting. It has been Jesse’s pursuit and passion to restore and preserve this sacred place for more than just a historic landmark in the middle of the North Georgia foothills. Chitwood Farms and Conasauga Outfitters are hoping to offer a bit of everything to their clients, providing guided quail, dove, pheasant, wild pig and falconry hunts.

As we loaded up our gear for an afternoon hunt on a warmer than usual fall afternoon, Jesse introduced me to his fellow guide and former college roommate, John Ellis, and his boykin spaniel, Dale. After a short ATV ride with hunting dogs in tow, we meet up with Jesse’s partner and CFO of Conasauga Outfitters Jackson Lance and other friends and family for a twilight hunt. With the sun beginning to dip in the sky, the dogs located and pointed our first set of birds. Wild Bill, the young but aggressive blue belton setter, was frozen with his tail at the 12 o’clock and his nose firmly fixed on the quarry we would soon assist in harvesting. With one command, John sent Dale in to drive the birds up and out and, with one well-placed round

from a .20 gauge over-and-under shot gun, the first of many rounds of this game quickly came to an end. Walk, search, point, flush, shoot.

Repeat as necessary. An old quail hunter once told me that if a covey rise over an expert dog doesn’t stop his heart for a moment, he would gladly retire from this avocation, but I have yet to meet a quail enthusiast that has reached that destination. A quail exploding from terra firma in a well-executed flush is a hook that sinks in the deepest for any avid wing shooter.

“Our main goal right now is to restore this land to a preserve for manageable quail habitat.

We hope to start booking private guided quail, dove, pig and falconry hunts with a new spin on an old tradition,” Tennant said as we rode along in his ATV. In that regard, Jesse has worked tirelessly to create a welcoming and vibrant atmosphere at Chitwood Farms.

“The biggest threat to our wild quail population isn’t hunting or even predators like bobcats, hawks or coyotes, but rather the land (or the loss of it) to development and the invasive plant species that were introduced to the area via farming or other reasons. The Bobwhite Quail need very specific habitat and natural cover to survive and thrive,” he says. In this endeavor, Jesse has enlisted the help of wildlife biologists and conservationists from the United States Department of Agriculture, The Bobwhite Quail Initiative Program, and the National Bobwhite Conservation Initiative to aid in making Chitwood Farms a viable quail habitat.

“Right now, preserve hunting for released birds is what we can offer to our clients, but we would like to see more wild coveys and sustained growth here in the future. It’s very hard work, but it’s has been my passion and vision for a long time.”

Since the early 1960s, the number of reported quail hunters in the state of Georgia has seen a rapid decline with an annual revenue loss estimated at $45 million, according to a recent study from the Georgia Department of Natural Resources GA Bobwhite Quail Initiative from 2013-2023. This loss in revenue means a lack of funds for research and preservation of wild quail habitat.

It may seem counterintuitive that hunters are the largest group of conservationists in the United States, but it’s true. The Federal Wildlife and Restoration Act of 1937, more commonly known as the Pittman-Robertson Act, is proof of this. An excise tax on hunting gear, along with state and federal hunting licenses, allocates funds for wildlife research and go to securing habitats for a number of wild game species that were at the brink of extinction towards the middle of the 1900s. Organizations like Ducks Unlimited, The Rocky Mountain Elk Foundation and the Theodore Roosevelt Conservation Partnership have contributed billions of dollars to protecting public and private land. The aforementioned BQI has the same goal for quail habitat in the state of Georgia.

We spent the rest of the afternoon picking up small groups of quail. Long open fields planted in rows of Egyptian wheat gave way to thinned

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out pine and hardwood forests that made for challenging shots for even the most seasoned bird hunter. With the dogs happy but exhausted from their relentless searching and the sun starting its final decent, we decided to call it a day and met up around a campfire where Jesse and his family and friends had a pot of homemade chili and cold beverages for the tired but happy hunters.

Jule Medders and his brother, Bret Medders, demonstrated their love for falconry with their large and small birds of prey. Both members of the Georgia Gamehawkers Association, they also plan on providing this experience at Chitwood Farms through Conasauga Outfitters. They have birds ranging from the very large and intimidating redtailed hawk to one of the smallest raptor species, the merlin.

“Falconry has been a sport of human beings for nearly five thousand years. It is amazing to see what these animals are capable of when they are let loose from our gloves. Pure instinct takes over and you can understand why they are apex predators,” Jule Medder says.

Some of my fondest memories of quail hunting are the great dog work, expert marksmanship with a double-barreled shotgun, and trying to

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find that lone single that keeps flying just out of reach into nearly impenetrable briars and brush. But more than that, it’s the camaraderie and fellowship that I experienced after the hunt.

The tales, as we recall them, and the jokes and taunting of that one hunter that just couldn’t hit anything that day are the cherished afterthoughts of an afternoon well spent. That one young setter that just couldn’t stop chasing field mice instead of quail and that mysterious covey of wild birds that tends to reside in the same location. The hang, as hunters often refer to it, is a huge part of the hunt.

Having that celebratory cold drink and cleaning quail for the frying pan or the crock pot are some of the warmest and fondest memories of a simple but hard-earned venture. I hope that the Tennant family, Chitwood Farms, the guides, clients and anyone else curious enough to venture to Resaca, Georgia can share in this ageless Southern pastime.

For more information on booking a hunt at Chitwood Farms through Conasauga Outfitters, visit www.consaugaoutfitters.com or on Facebook or Instagram @ConasaugaOuttfitters.

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Flattening THE CURB

In a year full of changes and requiring constant adaption, Holly Lynch gives insight into the unending resilience of the food service industry Text: Holly Lynch | Photos: Andy Calvert

What a year to toast the food service industry!

WE ARE CERTAINLY DESERVING OF SOME KIND OF MEDAL FOR SURVIVING THIS YEAR. I believe 2020 is a year destined to become the punchline to future jokes. The phrase ‘back in 2020’ will preface any and all horror stories of tragedies and perils when we tell these stories to the next generation. This year has tried us, broken us, built us, and pushed us.

As we approach the final days of this year’s odyssey, I’m fortunate to have some sturdier legs to stand on than I did earlier this year. The fourth quarter almost feels like a typical season, but not quite – normal has not been completely redefined yet. The chips are still falling.

The changes of the past nine months are still unfolding. Those of us in the hospitality, event, and restaurant industry were literally flattened by the nationwide shut down in early 2020, right in the first quarter as we all headed into a normally busy spring season. When your mission statement includes the phrase ‘bring people together’ (like ours does at The Season Events) and the governor wants you to keep away from each other, you cry. Trust me on this one, I shed a lot of tears. Like most business owners, my company is my baby. In a matter of one week, we counseled sobbing brides, scared customers, and cautious non-profit agencies. Everyone had a different event that had to be postponed, canceled, or otherwise reorganized to meet new guidelines for health and safety.

For those first few weeks, every time we answered the phone, we took another gut punch.

For several weeks, and still today when customers continue to decide to cancel or postpone (sometimes for the second time), we are convincing our customers that whatever decision they make, it’s the right one.

I can’t say I was my best self during those early days. I was scared, frustrated, and constantly thinking and overthinking. It was hard to turn my mind off. I spent plenty of time figuring out worst case scenario strategies, because while we were optimistic we could have events by summer, we really didn’t know anything.

I know I’m not alone in this. I frequently had text messages to (and from) my friends who own small businesses and restaurants. Venue owners were calling us to find out what we could do to salvage events, to take care of our customers. But for at least six weeks, we could only cancel and navigate the confusing waters of contracts and force majeure, the balancing act of “doing the right thing” and staying in business.

Meanwhile, in the midst of literally re-planning or canceling events, my entrepreneur friends and I were also navigating completely new experiences with government and business resources. I know I spent HOURS reading the CARES act, listening to the governor, contacting the local UGA Small Business Development Center, talking to my banker and the Chamber of Commerce, and joining Facebook groups to share information among other similar businesses.

I learned more about the unemployment system than I EVER wanted to know, but I wanted to help my employees as much as possible. As a business owner who genuinely cares about my employees’ personal lives, I spent many sleepless nights those first couple of weeks considering as many options for the future as possible.

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Having a future meant finding new ways to stay open. How can the making of food for a wedding or party translate to a weekly (or daily?) meals program?

What makes sense for both profitability, staffing, and logistics? Many times in those early days of the shutdown, supplier issues caused challenges for planned meal choices. Those of us with a to-go meals program already in existence ramped up our marketing of the program. That also meant we had existing relationships with suppliers. The public probably doesn’t realize there was a shortage of togo containers and large to-go bags for a while, and only if you had ordered the product in the past could you get the limited supply available.

As usual among a group of clever entrepreneurs in a small town, our small business community rapidly created new business models to meet the needs of customers who still wanted delicious meals but couldn’t eat out or sit inside restaurants. Buildings without drive-through operations had to devise ‘park and

As a business owner who genuinely cares about my employees’ personal lives, I spent many sleepless nights those first couple of weeks considering as many options for the future as possible.

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text’ parking spaces. In downtown Rome, many restaurants were allowed to designate a curbside parking space for to-go meals with the help of cute signage from the Downtown Development Authority. Delivery services became a new job opportunity as many people had more time on their hands and could work as a Door-Dash or Uber Eats driver. We contracted with a small courier service to help deliver our meals to our satellite location in Cartersville. Just like Zoom transformed traditional business meetings, food delivery became a cornerstone for traditional restaurants. Businesses with a history and proven track record had a few more resources, or at least more reserves, to pivot.

My friend and colleague Tonya Davis, who helps run things at both Honeymoon Bakery and Aventine restaurant, shared part of their small business “staying alive” story. “We often say we're in the business of selling happiness.

With people spending more time at home together, it was important that we provide fun, creative ways for them to bond (and break the monotony!). We began offering Cookie Decorating Kits and Take & Bake Cookie Dough through Door-Dash, and the customer response was wonderful! Our management team evaluated the products we sell and made tough decisions about which items to cut and which to keep. We began to streamline our processes, take a harder look at our day-to-day procedures. Learning to work within COVID-19 guidelines for celebrations forced us to rethink our business model. Though these changes

seemed daunting and overwhelming at the time, they were necessary for us, our employees, and our customers. The path may look different, but the goal remains the same: to be around for many more years, selling happiness one sweet bite at a time.”

Being around for many more years is exactly what most of us were looking toward. Because Honeymoon Bakery (like my business) had been in business for over a decade before the pandemic began, we felt we had some history to rely on (particularly, the recession of 2008, right after both of our businesses opened). While we were still scared about this unfamiliar pot hole we had just hit, we had relationships we could count on with suppliers and customers. For a new business, the concerns were scarier.

Aventine, a new restaurant in town, had to suddenly take the energy of a new popular restaurant and translate it into a completely new way of doing business. Tonya says, “we were open less than 4 months before the COVID-19 restrictions began. We had a choice: fight or flight. We weren't allowed to open for dine-in service, and we weren't previously getting many takeout orders. But we weren't going to let either of those facts stop us from trying. We adjusted our hours and switched our business model to Takeout & No-Contact Curbside Pickup. Figuring out what our customers now needed and wanted was important.

The ability to get creative and be adaptable was extremely important, as no one knew how long the restrictions would last.”

For us, the weekly meal option helped us stay relevant, continue working (albeit with significantly reduced staff and hours) and stay connected to our customers who enjoy many of our family favorites. By keeping costs tight, we can offer a meal for 4 that is delicious and fresh. If we sell 30 or 40 meals, then we are still following a catering model of cooking a small number of menu options for a large number of people (each meal feeds 4, so we’re cooking for 120-150 people for each week). That stability in our business model meant we could continue to offer Meals to Go as events started to take place again.

Initially, drive-through events became THE THING with pre-packaged food choices as part of the experience. I must admit, I cried when one of the kids in my neighborhood had a drive-by party. Every car that drove by and honked the horn and waved balloons broke my heart but lifted my spirits at the same time.

Americans are scrappy. We find ways to continue celebrating life’s big moments.

If there are COVID-19 silver linings (and I believe there are), one would be the support small businesses in related industries were giving each other (and continue to give). I know we promoted Honeymoon Bakery’s sweet treats knowing they had lost as much wedding business as we had. We worked hard to make offerings our restaurant friends did not necessarily have on their menus, while trying to meet our customer’s requests as well. We shared bags and takeout boxes, commiserated about unemployment issues for our teammates, and generally checked in on each other. A text from another caterer asking ‘how are y’all’ came from genuine concern. There was no sense of competition. I remember many late-night texts between myself and Tonya, among others.

She was a safe space for me to share concerns but also to share hope. While we weren’t necessarily in the same boat, we were navigating the same storm.

Ironically, when the hits of 2020 were continuing into late October with a hurricane and power outage on our Meals to Go day, we were able to ‘borrow’ some fridge space from Honeymoon Bakery to save our cooked product so as not to lose even more this year. I’m forever grateful for these relationships. Forever.

As the fourth quarter of the year unfolds, we are starting to see in our community a return to some events, to regular Saturday morning breakfasts and Friday night supper clubs. There are safety protocols in place, like hand sanitizing stations, the elimination of self-serve buffets, and scattered seating.

But gathering together, whether at a small event or for sharing a pastry at the bakery or a meal at Aventine, can still go on. We’ve adapted. We’re surviving.

Because of loyal customers and because we supported each other. So, I raise my glass to this community. Look how far we’ve come!

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ONE STOP SHOP

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With primary care, a variety of specialty services, and a new outpatient surgery center, Wellstar strives to anticipate and fulfill every patient’s needs.

Text: Cassie LaJeunesse | Photos: Andy Calvert

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SI NCE OPENI NG I N 2012, Wellstar Acworth Health Park has operated with the intention of making healthcare accessible and convenient for the community it serves. According to Guillermo Sanabia, executive director of health parks at Wellstar, the health park is accessible to a wider community than people might think. Located at the intersection of U.S. 41 and Cedarcrest Road in Acworth, the health park is only about 10-15 minutes from downtown Cartersville. In Sanabia’s mind, this makes it an incredible resource for Bartow County residents.

“To have a facility like the Acworth Health Park ten minutes away from your home is remarkable,” he says. “It should be considered part of the community – that’s how close it is.”

What is a Health Park?

The health park’s proximity to the community is only the beginning, though. A revolutionary medical concept, the health park format serves as a one-stop shop for patients.

The idea is that patients can access all of the health services that they need in one location. “We bring those services out into the communities we serve, and we do a very good job at it,” says Sanabia. The Wellstar Acworth Health Park features family medicine, pediatrics and OB/GYN primary care practices, as well

as specialty services such as cardiovascular medicine; ear, nose, and throat; lab and imaging services; a surgery center; an on-site pharmacy and more. It also includes an urgent care that is open seven days a week from 7 a.m. until 10 p.m. Sanabia says that they have grown the urgent care recently to increase efficiency, decreasing the average time a patient spends in the facility by 15 to 18 minutes per visit.

Comfort is Key According to Sanabia, healthcare experts from across the country have visited the Acworth park and deemed it one of the best of its kind. “The design and the atmosphere doesn’t feel like a hospital,” Sanabia says.

“We have incorporated water features, lighting plants, and things like that, that help us decrease the patients’ anxiety while they are there to receive services.”

This attention to patient comfort and experience has informed the park’s approach to certain services as well. Even before the ongoing COVID-19 pandemic, they offered telemedicine, a service that Sanabia says has exploded since the beginning of the pandemic.

According to Sanabia, telemedicine allows Wellstar to accommodate every patient and their level of comfort.

“Our physicians wanted to make sure that their patients were getting the services they needed when they needed them,” he says. “The most important thing is to make sure that no one goes without that needed appointment.”

The park has also added self-check-in kiosks in the waiting area so that visitors can expedite their check-in process and get to their appointments more efficiently. It is small details and improvements like this one that Sanabia says improve the overall patient experience and keep patients coming back. “Patient experience to me is one of our primary goals,” he says. “Patients expect quality care. We’ve done a good job growing a little faster internally to help us stay ahead of the curve and satisfy our patients.”

State-of-the-Art Surgery Center

They recently opened a 25,000-square-foot outpatient surgery center, complete with three operating rooms, 15 pre- and post-op rooms, and state-of-the-art technology. For Wellstar hand surgeon Dr. Daniel Holtz, this newest addition is a gamechanger. “It’s everything I need in an operating room. The overall convenience of the center being right here has completely shifted the paradigm of my practice,” he says. “As a provider, I’ll do whatever is in the best interest of the patient, and that means providing them with the best available resources and facilities. Wellstar has helped establish, develop, and promote all of those things.”

The surgery center came about because of recent healthcare trends toward more outpatient surgeries, and it expands even further on the convenience that the health park offers. “With our surgery center here, it’s made things even more convenient,” Holtz says. “We can do all the imaging here, it’s the same building where patients have their primary care, they can get lab work here, and then we can schedule procedures down at the surgery center that’s right here as well.” The on-site pharmacy also allows patients to leave from surgery with their prescriptions already filled.

Expanding Community Having all of these services in one place ultimately makes everything much more streamlined for patients and physicians alike. “With other health parks opening up, Wellstar has established the idea that all of these resources can be available in one area,” Holtz says. “I think it can’t be overstated how important it is to have these facilities in communities that are closer to people, rather than having people drive into larger areas for healthcare. Overall, it promotes overall better healthcare when you have this type of convenience.”

In order to better serve a larger community, Wellstar has added a primary care office in Cartersville. The hope is that patients of this practice can then access the Acworth Health Park for any specialty needs. “The high-quality services and equipment that we have available in the facility are second to none,” Sanabia says. “They’re something that our Bartow patients deserve and get with our Acworth Health Park.”

Acworth Health Park is expanding beyond small improvements, however.

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