V3 November 2022

Down On

MAIN STREET

Cartersville's Noble & Main has cornered the market when it comes to coffee & conversation in Bartow County.

live playfully

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Publisher's Note

Somehow the holiday season is already upon us in 2022. The sugar highs of October are in the rearview and it’s time for the southern fried, gluttonous, cholesterol-packed dishes of November and December to line the tables.

While calorie-packed, it’s a great time of year even if it requires sweatpants. Outside of the food, I think what I like most about these seasons is that we take the time to slow down a bit and enjoy the people who mean the most to us. Life is busy and only seems to get busier from my perspective, so the opportunity to hit the brakes is always welcome.

Christmas has a little more hustle and bustle to it, especially leading up to the big day so I have to say Thanksgiving has become my favorite of the two power holidays. I mean, you eat, watch football, eat some more, maybe play some football, watch more football, eat again, sneak in a nap, have an uncomfortable conversation with a distant relative, eat again while watching football and call it a day. Not bad right?

Of course, it doesn’t always go that way. I remember one Thanksgiving in particular when my family made its bi-annual trip to the old homestead down in Florida and rain forced us inside my Uncle Randall’s house. Thanksgiving serves as a full-blown family reunion each year at my Uncle’s house and therefore is an outdoor event. The storm front rolling through Central Florida that year was a nasty one, so the guest list had to be shortened last minute and those who had traveled the farthest were forced into the confines of the house…kids and all.

My youngest, a 2-year-old at the time, was on his best behavior for 95% of that day, but after a nap knocked over a glass pepper in the Tabasco-themed man cave, shattering it all over the floor. It was an accident and I had hovered over him all day trying to prevent such a calamity in a house full of breakable keepsakes. He had a blast; I was so stressed I couldn’t finish my plate.

I let my guard down for a split second and down went the pepper. I felt awful but was assured it wasn’t anything too special. We said our goodbyes shortly thereafter and when we made it to the car I relaxed for the first time in hours.

In my college years, I used to trade working Thanksgiving and Black Friday for an extended break to come home for Christmas and New Year’s. We had “Friendsgivings” which were fun, but there was an emptiness on those days not seeing my family that just didn’t feel right. Without those friends, though, I know I would have missed them even more.

So it’s not always perfect, and sometimes they can even give you the blues, but in the end, I always feel thankful for the time the holidays have given and will continue to give me with my family and loved ones. And the food…definitely thankful for that.

Happy Thanksgiving.

OWNER & CEO Ian Griffin

Bear Snacks & Heart Attacks

ITS NAME IS PANDO, and it's located somewhere in the high mountains of central Utah. Each tree is a genetically identical upshoot, a clone of its neighbor. I walk through one such grouping now. The clapping tremors of the leaves quake in the canopy, but my ears strain to hear other sounds in the mountains. My husband, George, and I have returned to Utah for another elk hunt. However, this trip is much different from our previous rifle hunts. This year we must get within ninety feet of these elusive mammoths so George can get a clean shot with his bow. Together with our guide, Jared Grey, we navigate narrow game trails through the high Uinta Mountain range. Cautiously, we comb deep valleys and steep ridges, looking for a herd. Each day we wake in the dark of the morning so we can be on the trail before the sun rises. Hiking at 10,000 feet

has its challenges. Fatigue is a huge obstacle at this altitude. I'm thankful for the periodic pauses to listen for any signs of the large animals: breaking branches, a squeaking calf, or the call that signifies mating season, a bull's bugle.

Day 1: Laces strapped; we walk the first mile in total darkness. I can't see my footing and struggle to hurdle the fallen trees and granite boulders. The sky eases from black to a deep blue as we begin our ascent up the steep mountain face. Forecasts predict it will be hot today, so we plan to stake out a waller next to a spring. George and I nestle behind a screen of pine trees, all eyes and ears, as the lightening sky allows the landscape to take shape and texture around us.

I hear a branch break, and I freeze. Huddled undercover, I can just make out the hulking shape of a bear—a freaking bear. The massive cinnamoncolored animal is walking the path directly toward our ambush. It stops at the spring, and I hear it slurp from the pool. Water drips from its lower lips, and I think its teeth look unnecessarily big. It moves closer. I am terrified. Only a few wispy pine branches and the morning shadows separate us from the largest predator in this area. "George," I hiss, willing him to take up his weapon. A bow may not be ideal in this

situation, but considering I am armed with nothing more than a backpack full of cookies, I will take whatever protection I can get. Seconds stretch into hours as the bear creeps around the pine, looking right at us. A slight breeze catches the branches above and, with it, our scent. The bear bolts, barreling back down the path the way it had come. George's shoulders shake with laughter as he sees the tremors of fear rake through my body. He knows there was one animal I never wanted to meet—and it just happened to be our first close encounter. It got so close we could have touched it. I stare ruefully at my pack of snacks, grateful we didn't have to hurt the bear. He belongs in these mountains. That doesn't mean I am more eager to see him when he returns to our spot again the same afternoon. I try to will images of Anthony Hopkins' "The Edge" out of my head, but the line, "What one man can do, another can do," keeps echoing in my head. I think I better eat the cookies before he becomes a frightful pet.

Day 2: Thirteen miles down, we have yet to see or hear an elk. There is evidence of them, to be sure, but the tracks and skat seem to be days old. Once again, we start out before the first light. Grey is going to take us through the bottoms, a low-lying area

Forty thousand quaking aspens trees make up the largest living organism on the planet.

opened doors

By Tammy Barron

dense with musk thistle and stinging nettle shaded by stands of aspens. We walk through the thistles that reach well above my head. I quickly develop the technique of gently brushing against the noxious spines moving with the sway of the plants along the narrow game trails to avoid the needles puncturing through my clothing and skin. Ever conscious of our sounds and movements, we strive to blend into our environment. Not since middle school have I tried so hard to disappear into the background. It dawns on me humankind evolved to change our environment, altering it to suit our needs, removing obstacles and discomfort. I feel like I'm devolving in a sense. Here my camouflage and behavior are once again becoming part of the landscape. There are primal urges within that reignite when you rejoin the food chain. There is also something primal about the instinctual alarm to the warning rattle of a desert viper. I am instantly reminded with the "Ch-Ch-Ch-Ch-Ch-Ch," that we are not the only animals stalking in this brush.

Day 3: Twenty-one miles in, I learn mule deer make barking sounds, moose are quite humongous and not friendly, and there is no greater insult than calling someone a liberal at a hunting camp.

Day 4: At twenty-six rough, itchy thistle-laden, bear-populated miles, we mark a large herd of Elk. Now comes the hard part. Statistically speaking, only 4% of bow hunters will get close enough for a shot. Of that 4%, only 1% will be able to recover the animal. I can see these high stakes in George's creased brow as he stalks ahead to get to a suitable blind. Two hours fly by in an instant, and we find ourselves surrounded by giant animals. Grey and I slowly creep in closer to the group, calling them as we move. Then it happens. They call back. It's incredible. To my surprise, the males start bugling, which sounds strangely like the trumpeting of an elephant. The bulls thrash the trees in acts of bravado, cracking limbs and flinging branches into the air. I'll be honest; I'm intimidated. Grey and I call the animals again. A return bugle is cut short by the thundering sound of hooves as the herd runs off. George returns, walking out in the open, and my thought of how disappointed he must be is interrupted when I see the missing arrow from his quiver.

We follow the blood trail for two-hundred yards, strolling past the herd now munching just within the tree line, entirely apathetic to our presence. I secretly question if all this prancing and whispering

like ninnies in the forest for a week was just a part of "the experience" and a complete ruse. Seriously, we walk right by thirty head, and they couldn't care less. I hope for the same indifference from the bear once we find the fallen elk and quarter it. Six long hours of hard labor reward us back to the lodge happily members of the 1%.

It was a rare gift to explore Utah's high Uintas. I'll never forget experiencing the sun's rising and setting over this remote landscape. Often on the most demanding climbs, I stopped to soak in my surroundings; with labored breath, I said a silent prayer of thanks for the perfection of the moment. I think my gratitude stemmed from the opportunity to reimagine myself as integral to a natural place, a fundamental agent in a wild space. But maybe my gratitude is rooted in the reverence of being awed by something larger than myself. Some find a similar reverence in a pew, others surrounded by a dedicated community of family and friends. Regardless, it's a gift to remember the grandeur in our lives.

*The views expressed in this column are those of the writer, and do not represent the opinions of V3 Magazine

Be Thankful,

B E B L E S S E D .

Here and Now with Nina Lovel

The Jazz Journals

OK, I’m related to the drummer, but he’s not the only musician in the band; I’m here to honor them all. And anyway, son Jedd will tell you, “I’m not a musician; I’m a drummer. We just hang out with musicians.”

Various Rome, Cartersville and private venues have hosted this live jazz through the years, and I’ve been there for every possible note. My heart leaps with the first downbeat, and I stay until cords come unplugged and the hi-hat cymbal wing nut gets a flip. Every song soaks my soul and I’ll treasure the memories long after I forget what I had for lunch.

There grew a circle of friends, brought together by our love for the music and the guys who play it, it soon became a family of jazz. Together, we’ve mourned the loss of Sam, Cathy, Gene, and relationships that went away. We’ve celebrated weddings, anniversaries, births, and birthdays, and our numbers continue to grow.

In the early years, the crowd sometimes headed home early and I found myself an audience of one. Professionals that they are, the guys kept playing as long as I was there, and when I thanked them, Jedd had a quote for that too: “It’s all good; while rock bands play three chords for thousands of people, a jazz band plays thousands of chords for three.”

I’ve often journaled jazz nights, sometimes sitting in the moment; sometimes after getting home. Here I bring you some excerpts, my love letters to jazz. May they inspire you to come hear the music too.

April 18, 2008

Bistro 239-Broad Street, Rome

It’s so cool that Jedd and John Pollard have reconnected in music. Turns out those countless middle and high school band concerts, football games, fundraisers and Nights of Dreams were fostering future professional jazz artists. After five years, they caught back up, added two more

players and there’s a new quartet in town named Pollard Greens.

This is a lovely restaurant with white tablecloths, fresh flowers, and fancy food. John plays sax and Jedd’s on drums. The bass player, Bill Locklear, can bang it out on that doghouse bass, and Lee Shealy on keyboard is masterful!

The crowd is light. Is it because Wednesdays are for church? No matter; I’ll be here whenever they play. I order some food and a glass of wine to support the venue, and I stay until the music is over. Sometimes new friend Julia joins me to enjoy an evening out.

They play here for a year or so, until the venue changes gears.

April 14, 2010

City Cellar, Cartersville

The City Cellar is an underground space with cozy vibes and good food; they’ve booked Pollard Greens tonight. It’s a haul for the guys to bring down their gear, and it’s a squeeze for the servers

For over fourteen years I’ve enjoyed many weeknights listening to the most talented jazz musicians this side of anywhere.

to get around the band, but the music sounds great and I enjoy. I wish they’d get more gigs in Rome.

August 6, 2010

Old Havana Cigar Co., Cartersville

Bigger than the one in Rome, this Old Havana has an outdoor patio for the band. They sound great, they fill the parking lot with music, and the customers seem to like them. I still wish they’d get more gigs in Rome.

December 7, 2010

333 on Broad, Rome at last!

They have a weekly home in Rome! I love the space: a small cozy bar in the back of the 333 on Broad restaurant with a jazz-club vibe. There are just a few hi-top tables that the jazz fam pulls together to visit. They improvise to no end. I start to recognize some of the songs: Sister Sadie, Mr. P.C., I Remember April... It’s probably tacky to ask the name of a song they just played, but sometimes I do it anyway.

December 28, 2010

333 on Broad, Rome

It’s been a wonderful whole month of Tuesday night jazz, and an amazing thing happened on Christmas Eve: I was selected for the CNN Fit Nation New York City Triathlon team; the race is in August! Since I’ll now be training every day, it’s even better that the guys play in Rome.

March 1, 2011

333 on Broad, Rome

My calendar overflows with work and tri-training, but Tuesday night jazz is a non-negotiable; it stills my mind. I swim, bike, or run every day. On Tuesdays I swim at Berry after work, then shower, dress and get to jazz on time. For months

I come to jazz night smelling like chlorine.

August 7, 2011

Central Park, New York City

Obviously not a jazz night, but the jazz cats are in the park! John and Julia got married in March, and they came to NYC with Lee, Stacy and Jedd, joining Jessica and seven other friends who cheered me over the NYC Triathlon finish line! I mean, what other triathlete has their very own jazz band in town?

While in the city, the cats took in some jazz clubs; Lee still says that of all the bands they heard up there, none were better than Pollard Greens.

July 23, 2013

333 on Broad, Rome

Lee reorganized; we now have Jenny! A new guy is sitting in on guitar tonight: Randy Honea; what a sound! He’s been in Atlanta, playing clubs and touring; I wonder if he’s ready to move back to Rome. I hope he’ll play with the Greens again…

September 11, 2014

The Brewhouse, Rome

Our little back-room jazz club was repurposed; Pollard Greens moved to The Brewhouse in late 2013. Randy has stuck around; we now have a quintet! Because they play in the front window

with their backs to Broad Street, we can watch the band and see outside at the same time…the night of the Christmas Parade was magical!

But once again the venue has changed; this is the last night they’ll play here. Julia brought helium balloons and after the music we walk outside and float them into the dark downtown sky. We don’t know where or when we’ll have jazz nights again.

May 19, 2015

Dark Side of the Moon, Rome

After many quiet months, Pollard Greens now plays at Dark Side. My soul is restored with the strains of Caravan, Watermelon Man and Affirmation, and the folding window/doors in front of the band let the notes flow out onto the sidewalks of Broad Street. Joseph Patrick Moore has come in on bass; he is fabulous. And, Randy is still showing up!

The jazz fam always makes it a point to order food and drink, to support the venue and their investment in the music. It’s a line item in my budget. Julia always writes down her order on a napkin to make sure they get it right.

I’m becoming a better jazz fan. I applaud the solos and love it when they start trading eights.

October 27, 2015

Dark Side of the Moon, Rome

We have vocals! Some nights, Mary Leigh Gibson-Hill comes over from Alabama to sing, and her sweet husband Pat comes along with his keyboard. Mary Leigh has a fabulous presence and voice; I get to know and love scat-singing. Tonight a talented Berry student, Greg Robbins, came and beautifully channeled some Sinatra. He’s shy but he sings so beautifully; this kid is going places! (Note: he certainly did; he’s now living the big-city-star life!)

October 10, 2017

Dark Side of the Moon

Joseph Patrick moved away; Rob Reed is here on bass. Rob also came up through the Rome City School Band with John and Jedd; I’ll never forget watching that eighth grader play Flight of the Bumblebee on bells. A brilliant musician, Rob can play anything!

The good news is, the jazz is bringing people to the bar. The bad news is, some of these people talk a lot, and I’m here for the music. Sometimes I quietly change tables and a couple of times I say, “Don’t hate me, but I’m here for the music and would really like to hear it.” (One hated me; one understood.) I usually have more finesse, but this music is special. Maybe I love it too much; what if it ever went away?

I outlast the loud crowd; they always leave before the third set, and the third set is always the best anyway. The boys are hot and in the groove and often cast about for something different to play. I meet and fall in love with Spain, Equinox, Caravan, All Blues…

February 28, 2019

LaScala’s 300 Block Bar, Rome Dark Side played out and the band regrouped. LaScala wants some jazz, so Jedd, Rob and Randy have formed The Trio and this becomes their weekly home. I now love Footprints, Round Midnight, Wave, Bluesette… Charles drops by often. He’s shy, but he knows jazz and can usually name a song if I can’t remember it.

One night they played a new song called Yellow Jacket. It needed something. I got an egg shaker and practiced, and one night I stood behind Randy and played it. At first Jedd looked terrified; God forbid I embarrass us both. But I watched him and kept the beat. It made Randy smile, and Jedd looked relieved. When I asked how I’d done, my full-grown son said the sweetest words since that first “I love you Mommy”: “You were in the pocket like lint!” Happy day!

When I asked Jedd for a review of my performance for this column; he dodged with, “After all the years you spent listening to me make noise all over the house, the least I can do is let you play a little shaker if you want to.” Not exactly what I was seeking, but I’ll take it.

I still shaker-in sometimes, and they still grin. I love my life; how many grandmothers get to sit in on percussion with a professional jazz band?

March 10, 2020 300 Block Bar

It was the usual Tuesday night Trio jazz and most of the fam was there for all the notes. Three days later my fear of losing the music came to pass. The Coronavirus raged and the music died for months and months. And months.

October 20, 2021

Newby’s Farm + Vineyard Tasting Room, Rome

There’s a new band and they have a new home! Marc Johnson, yet another RHS band grad gifting the local jazz scene, is now on sax and Jedd, Randy, Rob and Lee join him to belt it out at the laid-back and gorgeous Newby’s Farm + Vineyard tasting room twice a month. Their name? The Quintet! The jazz fam is back together and we welcome new fans every week. The eights they trade are over the top, and sometimes a few notes from The Flintstones, Linus and Lucy, or Rhapsody in Blue creep into an improv.

September 7, 2022

This is where musicians come to hear great music in Rome, and how sweet it is to have them join and play!

As Lee was loading out, I thanked him for another great night of music. He said, “Thanks–we all played our butts off tonight!” I couldn’t resist: “For sure; there’s not a self-respecting butt left among the lot of you!”

Newby’s is committed to live music, hosting Live Jazz Wednesdays and many other events. A huge Thank You to Billy for bringing the songs back to the sidewalks of Rome!

You are invited! Come support the newest local business fostering the love of live jazz. And it’s okay if you like to talk; I won’t fuss at you as long as you understand I’m still here for the music. I’ll just keep staying for that third set.

Talent, musical and otherwise, abounds in Rome, as do places to enjoy it: check your favorite venues’ websites for schedules and go support the artists!

Newby’s Farm + Vineyard

Tasting Room

We had company tonight! Dave Schliesmann added his keys to Lee’s Hammond, and Jeff Brewer picked up Rob’s bass for a jammin’ Cissy Strut.

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Broad Street’s Southern Eatery

He is a passionate chef and restaurateur who loves his hometown. As the owner of beloved John Henry's Grill and Melinda's, he aims to reinvent Rome as a premier foodie destination. Together with Executive Chef Andy Miller, they elevate the local culinary scene with high-quality ingredients and a fresh interpretation of old southern dishes. Inspired by family, southern cuisine, and coastal charm, both restaurants speak all things south; just like Mama says, "Welcome home. Are you hungry?"

Having studied at Johnson Wales Culinary school, Tant received the best education from the instructional chefs and the foodie epicenter known as Charleston, South Carolina. By day, he learned technique and kitchen management, but by night Tant fully immersed himself in the diversity of culinary influences in one of the largest ports in the Southeast. Johnson Wales taught him the best of French and Italian techniques. In contrast, Charleston inspired his passion for authentic flavors, fresh seafood, and

Despite his opinion of himself, Eric Tant is more than just a fat boy at heart.

Text: Tammy Barron | Photos: Rob Smith

undeniable homesickness. Tant would return to his roots and family, continuing his culinary apprenticeship at Barnsley Gardens Resort. Under the expert guidance of then-Executive Chef Charles Vosburgh and Executive Sous Chef Clint Shade, he would begin cultivating his dream of building a restaurant of his own.

When in Rome

For years, Tant followed the careers of his favorite chefs: Thomas Keller, Bobby Flay, and Frank Stitts, all world-renowned for their uncompromising demand for quality ingredients, simple compositions, and classic execution. Drawn to the potential of Rome's culinary scene, Tant decided in December 2019 to join the fray. "We are fortunate to have restaurants with a passion for quality food and good flavors. They care about what they are bringing to the community. Harvest Moon, Aventine, and Fuel are just a few highlights of our foodie scene that go beyond your typical turn-and-burn restaurant. They care about the community and what they provide for Rome. It drives me nuts when I hear someone say, 'you have to drive to Atlanta or Chattanooga to have a great dining experience.' We can do the same thing here," says Tant. With John Henry's Grill, he was determined to bring a menu to Broad Street that would impress the chefs he admired.

John Henry's Grill

Tant acknowledges that to be successful in Rome, you may have to reinvent yourself to a degree. Reinvention is precisely what happened when John Henry's grand opening occurred on the heels of a global pandemic. "Our opening was a rollercoaster, mainly because of Covid-19. When I signed the lease for the building in December 2019, I thought,' there's no better time to open a restaurant,' Then March 2020 hit. We were scheduled to open the first week of April, but Covid restrictions made us delay until May. Then we couldn't open at full capacity. There were other headaches because of Covid as well. We couldn't gather in a group, so we had to rethink our training procedures and reassess how we serve and keep people safe," describes Tant. The restaurant would eventually welcome full operation and found success despite its initial hiccups.

Family and home read throughout John Henry's Grill, from the friendly reception to the handmade pine furniture. Tant's hardworking father, John, and unfalteringly patient grandfather, Henry, inspired the restaurant's name. The enduring values of both great men are what inspire its culture. "They would do

anything for anybody. They always stood by me. I respected the way both of them lived by example. My grandfather, Henry, told me, 'Every day try to do good. Every day, treat people like you want to be treated. And if you're going to do something, do it 110% and make sure it's done the right way.' These are the words of advice that built the foundation of the restaurant. I take pride in the team that makes John Henry's what it is today," says Tant.

Southern with a Twist

Ultimately it is the food that brings people into the restaurant. Though characterized as a chop house, customers would likely riot if John Henry's were to change their salad bar. "It has been the keystone of the restaurant since day one," says Tant, "People love it. There's nothing else like it in town." Customers also gravitate toward John Henry's for its quality steaks. Tender filets and juicy Ribeyes grilled to perfection, and the delicate pecan-crusted sea bass reminds customers how great it is to be a carnivore. John Henry's serves old family recipes with a modern twist; heirloom tomato bruschetta, smoked gouda macaroni and cheese, brisket tacos with Cajun aioli, and jasmine corn risotto present unique fresh flavors to homestyle classics. The atmosphere is friendly and hospitable with a large event space upstairs that can host private parties.

Melinda's Coastal Southern Kitchen

Melinda's is more than a sister restaurant to John Henry's; it's a perfect mate. Named after Tant's beloved mother, the restaurant's warmth and charm are an ode to her giving nature and talent in the kitchen. The atmospheric details of

exposed brick and original wood plank floors give a historic ambiance reminiscent of old downtown Charleston. This southern coastal kitchen bestows an intimate dining experience with a simplistic modern space. Blackened shrimp with a chorizo cream sauce served over smoked gouda grits, southern fried Cornish game hen served with corn and honey, and ginger roasted carrots are samples of the dynamic flavor profiles offered on the menu. This restaurant elevates Rome's culinary scene by allowing the ingredients to speak for themselves and serving as a springboard for exploring new flavors and cuisine. "The smaller space lends itself to more flexibility in the kitchen. We can offer slow roasts and delicate braises. We rotate our menu regularly to take advantage of growing seasons and seasonal availability of seafood. This offers our customers the freshest and most optimal flavors," explains Tant.

Explore Something New

Melinda's monthly wine tasting is a must-see. It's gained such momentum that its dining room books up weeks before the event, resigning customers to wait on a list, ever hopeful of gaining access to an unforgettable evening. On the fourth Thursday of each month, Melinda's presents a six-course meal featuring traditional dishes from countries worldwide. Wine and spirits expert Jared Moss from United Distributors Incorporated expertly pairs each course with a complementing vintage from the featured region on the specialized menu. Flavors new and exotic dance on creative plating. Wine tasting is a social event perfect for a night out with friends or a romantic dinner with that someone special.

Rome's culinary landscape is changing. John Henry's Grill and Melinda's Coastal Kitchen join the growing list of restaurants encouraging residents to stay close to home and support local businesses.

In an effort to prevent flu and pneumonia, Harbin Clinic has joined a nationwide campaign to educate the public on the benefits of vaccination. As the chief medical officer and chief medical information officer at Harbin Clinic, Dr. Ed McBride seeks to raise awareness of ways the public and the medical community can work together to improve the health and well-being of the citizens in Northwest Georgia.

He goes on to say, “In the Southern Hemisphere, the data suggests that despite an earlier than normal flu season, the vaccine was very successful; it reduced hospitalization for high-risk individuals by forty-nine percent. That’s a pretty successful outcome.”

Following in the wake of that success, Harbin Clinic’s campaign—Be an Antibody Builder—seeks to reach and educate those who are most vulnerable. Dr. McBride says, “The goal is to get the vaccine out to the public so we can either prevent them from getting sick or, if they do become ill, they won’t get as sick and will not require hospitalization.” He explains that recently there has been a significant rise in cases in the local community. “We hope this number stabilizes and eventually decreases. Our goal is to invest in our community, and we aim to educate and empower people in their healthcare journey. Hopefully, we can encourage high-risk individuals to vaccinate against flu and pneumonia and prevent unnecessary hospitalizations or ER visits.”

DRAFTING A BATTLE PLAN

Each year medical professionals gather information from the Centers for Disease Control and Prevention, as well as such international sources such as the World Health Organization, in order to craft a strategy for combatting the latest strain of influenza. Dr. McBride explains that these national and international health institutions monitor health issues around the world to make sure everyone is on the same page when it comes to battling preventable illnesses and improving health everywhere.

“The composition of the flu vaccine this year appears to be pretty effective based on what we’re seeing in the Northern Hemisphere and, historically, saw in the Southern Hemisphere.”

According to Dr. McBride, those at greatest risk are those chronic diseases such as diabetes, heart disease, or chronic respiratory illnesses, such as asthma or obstructive pulmonary disease. He points out, “Individuals with chronic disease are often at greatest risk for further complications. These individuals would benefit greatly from early vaccination.”

DISARMING OBJECTIONS WITH FACTS

Some people object to getting the flu shot because of possible side effects. Dr. McBride urges people to consider the comparison between the mild side effects of the vaccine and the serious ramifications of contracting the flu. “The vaccination may give you a sore arm or make you feel puny for a day,” he says, “but then you’ll be up and running again. That’s a whole different story from getting seriously ill and having dangerous complications from influenza.”

JUST AS BODYBUILDERS DEVELOP STRONG PHYSIQUES, ANTIBODY BUILDERS CAN BUILD POWERFUL IMMUNE SYSTEMS.

The list of people who should not take the flu shot, according to Dr. McBride, is a short one. As he puts it: “Someone who has a severe allergic reaction that is attributable to that particular vaccine should, of course, not take it.” He also says that if a patient is taking immuno-compromising medication that would hinder their immunity, they should consult their physician before taking any type of vaccination.

Also, Dr. McBride cautions people to beware of medical misinformation, especially what they might come across on unreliable internet sites. He says, “Sometimes Dr. Google is our friend, and sometimes Dr. Google is not our friend.” Dr. McBride suggests that if a patient has concerns about the vaccine, a good place to start is a respectful conversation with a trusted physician.

BREATHING EASIER

Dr. McBride further explains that the Be an Antibody Builder campaign promotes the pneumonia vaccine as well. “There’s a whole group of individuals out there who are at risk of pneumonia. Pneumococcal pneumonia, one of the most common causes of bacterial pneumonia, is a vaccine-preventable illness now. Historically, it’s been the number one cause of pneumonia in adults, from a bacterial perspective.” Dr. McBride recommends that when patients go to get their flu shot, they should consult with their doctor about whether they should also get the pneumonia vaccine, especially if they’re over 65 years old.

Besides vaccines, Harbin Clinic always recommends that people get adequate rest, eat a healthy diet, and exercise regularly to promote overall health and personal well-being. These things also help the body to mount a defense against opportunistic infections. Dr. McBride stresses the “tried-and-true things like washing your hands, covering your coughs, and staying at home when you’re sick.” He adds, “Empowering individuals to be active participants in their own healthcare is something we focus on at Harbin Clinic.”

Leading the Herd

Text: Paul Moses | Photos: Rob Smith

Americans love their steaks and hamburgers.

Here, beef is big business. It’s also a huge opportunity when it comes to education. Few colleges and universities have mastered the marriage of learning and commerce regarding beef like Berry College of Mount Berry, Georgia. Farming was in the DNA of the school right from its earliest days. When Martha Berry founded the Boys Industrial School in 1902 on the 83 acres she had inherited from her father, she provided a way for her students to gain an education and maintain their dignity by earning their tuition through work. Much of that labor was agricultural. Eventually, that school became Berry College, and in the 1950s it began building a herd of Black Angus cattle. “Since then, our programs have grown and grown,” says Eddie Elsberry, director of operations at Berry Beef. “Animal Science is now the largest major at Berry College.” Decades after the introduction of that original herd, its descendants still dot the sweeping pastures of the beautiful campus.

It’s all about the students

“The animals here are for teaching purposes,” says Toby McCormick, beef operations manager. “We have a Black Angus herd and a cross-bred herd. They all exist for our labs and our handson programs. We have about one hundred and five students right now going through our labs, and maybe ten of them are not in animal science degrees.”

Caring for a Black Angus herd is no easy task. It can be time-consuming and exhausting,

and it never stops. McCormick explains that the students manage all the cattle themselves. They feed them and tend to their needs seven days a week. “We have something going on every day,” McCormick says. “Fence work. Pastures. Maintenance. Trucks, equipment. The students do it all.” School breaks are sometimes a challenge for staffing, but Berry Beef always retains several students’ services year-round.

Whether with the care of cattle or the business of selling beef, the focus is always on learning. “If it weren’t for education—for animal science—we wouldn’t have any need for livestock,” Elsberry says. “Of course, we do want to show a profit, but really, at the end of the day, our profit is what the students learn. That’s what matters.”

Not all animal science students arrive on campus for the first time with a background in livestock. Some come from urban areas and have never visited a farm before. McCormick says, “I don’t have any requirements to come work with cattle—they just come to learn.” He adds, “One of the most rewarding parts of my job is when students walk in here on their first day having never even touched a cow, and then I get to see what they can do four years later.” Elsberry agrees: “We’ve had students who have never seen a live cow before they came here; they’ve only seen pictures of cows, but they want to come and work with cattle. We want our students to leave here with the experience that will allow them to be beef or dairy employees if that’s what they want to do. We give them the experience of the whole operation, not just how to run a weed eater or milk a cow.”

However, it would be a mistake to assume that all of Berry’s animal science students have their

sights set on careers in agriculture. “In the Animal Science Department, we have mainly pre-vet students,” McCormick says. About twenty percent of the department’s students go into the industry, that is, farming, poultry, agribusiness, sales, etc. “Our acceptance into veterinarian schools is at about eighty percent,” says McCormick. “That’s twice the national average. And that’s due to the hands-on experience the students get here.”

The business of beef

Through Berry Farms’ Angus Beef Enterprise, students learn the commerce side of cattle. They market and sell them, both as live animals and as cuts of beef. Customers can buy steaks, sides of

Students in the Animal Science Department at Berry College receive an unparalleled education in the care for Black Angus cattle and the business of beef.

Ricky Gilbert

beef, or a live cow to take back to their own farm. McCormick explains, “The Angus Beef Enterprise will have about forty-five to fifty steers at a time that will grow out on grass and grain, and we will process those.” The students periodically hold beef sales on campus. They also supply several local restaurants, and they sell to individuals as well.

“We sell beef year-round,” says Elsberry. “Our big sellers are markets, like Mountain Day here at Berry. But at any time of the year, you can call and say you want to buy some beef. You’ll talk to our student enterprise manager, and he’ll make arrangements for you to come by the Westcott Building and pick up your beef.”

The beef sold at Berry contains no added hormones or steroids and is processed at a USDAinspected facility. Elsberry explains, “For us to sell a retail cut of beef, we have to have a USDA

processor. Our students do not do the cuts.” He goes on to say, “Now, back in the day, Berry had a meat-cutting class, the Butchering Class. That was when this was a more vocational-style school.”

Even in the business of beef, the focus remains on the education of the students, giving them practical real-world experience. However, McCormick says, “this is an enterprise, too. That is for profit. It is a student-run business. They manage the cattle, conduct the sales. And they do very well.”

Why Black Angus?

In the United States, there are more than 70 recognized breeds of cattle. These include Holstein, Charolais, Hereford, Red Angus, Gelbvieh, Simmental, Limousin, and the iconic

Texas Longhorn. But there’s a reason a driver motoring through the country sees so many black cows in the roadside fields. Black Angus is the most common breed of cattle in the nation. It is the breed of choice because it produces a wellmarbled meat. McCormick says, “Marbling is the inner-muscular fat; Black Angus are naturally high-marbling.” This quality is valued by cooks, chefs, and Bar-B-Q pitmasters because it is what contributes so much to the quality of the taste of the beef and keeps it from cooking dry and tough.

“You want a cut of beef with good marbling,” Elsberry says, “because it’s one of the better cuts of beef you can get.” He adds, “For us, it’s also a historical thing. It’s what we hung our hat on back in the fifties. It’s been a very good breed of cattle to be in since then because it’s grown. Angus is a huge marketing tool—just the word itself ‘Angus’ is called ‘The Business Breed.’”

We’ve had students who have never seen a live cow before they came here

Toby McCormick

Eric Harrelson

A breed above

When it comes to making sure the Black Angus herd keeps producing new calves every year, Berry Beef does not simply rely on chance and the regular course of nature. They don’t just mix the males and females in the pastures and hope all goes well; they get science involved. “For breeding, our operation is progressive in that we use artificial insemination, and we also use some embryo transfer,” McCormick says. “The students are involved in that process, but we bring in an embryologist to actually do the implants.” The specialist they use is an outside veterinarian, a board-certified embryologist. Elsberry says, “We want our students to see how it should be done.”

McCormick adds, “And we do teach an artificial insemination course in the spring.”

Elsberry and McCormick are protective of the lineage of their herd, knowing that they are continuing a line that will go on for many decades to come. To that end, they are very selective about what they introduce into the gene pool. To ensure the proper range of genetic diversity and strength, they purchase bull semen from outside sources (“frozen genetics” is the industry term). These companies provide full profiles of the prospective bulls—from photos to all the relevant biological stats—which McCormick uses to match with the appropriate females to produce the optimum result. Elsberry says, “Toby’s operation is geared

toward quality beef, quality genetics. We could do it without artificial insemination, but if you’re going to do it, why not do it right?”

“We haven’t purchased an animal here in thirty years,” says McCormick. The use of the frozen genetics system allows Berry Beef to keep its herd viable while avoiding the health risks that come from exposure to cattle from other farms. “We don’t bring in outside animals because it’s a biosecurity hazard,” McCormick says. “This is a closed herd; no animal comes in from the outside.”

Most of the cattle that provide the meat for Angus Beef Enterprise are steers, not bulls, while the females remain in the herd for reproduction. Explaining the difference between a bull and a steer, Elsberry says, “A steer is castrated. We keep intact males for breeding purposes. We also use the bulls for lab classes, where the students test the semen quality in their reproductive physiology courses. It all goes back to education.” Elsberry says that castration also improves the quality of the beef. “Bulls are tough,” he says, “and testosterone makes a tougher animal with less fat.”

As an aside, Elsberry notes that castrating the bulls is good for the farm’s physical environment, too. He says, “If you have a bunch of bulls running around, you’re going to be fixing fences all the time—they’re always tearing something up.”

Growing and gaining

The animal science program at Berry College moves ahead as the herd continues to flourish. Fall is the season of growth, the time of year when new life is added. “We’re calving right now,” McCormick says. “We’ll have one hundred or so calves here in the next forty-five days. They gestate around two-hundred eighty-three days, or nine months.” As with every other aspect of Berry Beef, the students are fully engaged in the calving process. McCormick says, “When a calf is born, the students will weigh it, tag it, and give it an EID [electronic identification device].”

“Obviously, we want to continue to grow the program here,” Elsberry says. “We want to incorporate new technologies as they advance, to keep up with all the current trends. What we do at Berry is one of the best, top-notch animal science programs in the nation. We have a workexperience program that I don’t think any other college in the United States provides. It’s a true hands-on daily operation. Also, we have a twentyseven-thousand-acre lab here at Berry.”

For more information or to order beef, contact farm manager Hunter Foster at 706-378-2930, email AngusBeef@berry.edu, or visit berry. edu/studententerprises/angusbeef

A

THE AESTHETICS OF A REPURPOSED BUILDING

can turn an ordinary visit to a local business into an experience that must be shared. This is exactly the feeling you get when you walk into Noble & Main Coffee Shop on Main Street in Cartersville, Ga. “Being a 1945 service station, the building has lots of little quirks, and the build-out process presented surprises around every corner,” says Madi Davis who owns the shop with her husband, Justin.

Madi and Justin met while attending Berry College in Rome, Ga. Madi graduated in 2014

with a degree in psychology, family studies, and sociology and Justin received a degree in visual communication. While Justin is from Dacula, Ga, Madi is a local, originally from Acworth but grew up and attended school in Cartersville. “Since we began our dating relationship, one of our favorite things to do was visit different coffee shops together,” says Madi. “We loved seeing the wide array of coffee offerings, spaces, business structures, etc. We made it a goal of ours to open a coffee shop someday.”

In October 2014, Madi and Justin were married and moved to the Bartow/Paulding

County area. The outgoing and enthusiastic couple was naturally charged for success. With Madi’s love for hospitality and baking and Justin’s passion for great coffee, the idea for Noble & Main was born. “The concept of Noble & Main was born from a desire to have a wonderful local coffee shop to welcome people from all walks of life and serve the best coffee we could make,” says Madi. “We read and researched and visited until we felt like we had a good grasp on what we would someday like our coffee shop to be, and what we knew we did not want it to be.”

When deciding on a location, the couple primarily looked at Acworth and Cartersville, but ultimately decided to come home to Cartersville. “There weren’t many commercial properties available in the area we hoped to be in, but we were able to find the space we are currently in through a few small-town contacts and a lot of research,” says Madi. “We purchased the building in the summer of 2017 and began to build it into the space we wanted.” After many long days and nights of work, they were able to open their doors on November 16 of that same year. “We had a

staff of five people (including us), and so many hopes coupled with a healthy dose of fear,” says Madi. “Since opening day, we have been fortunate to grow to a staff of about 15 and have developed the most wonderful customer base. Combined, these things make up the heart and soul of our little coffee shop on the corner.”

Madi and Justin are eternally grateful for the response of the community as well as some very specific help from other like-minded, local business owners. "Mark from Swift and Finch Coffee in Rome and Nick from Rev Coffee in Smyrna were instrumental in helping us reach our goals and be competent business owners," says Madi.

While you can find this couple, and their beautiful two-year-old daughter, Hallie, enjoying some great pastime activities like spending time outdoors, traveling, baking, and reading, it's a mutual passion for wonderful and sustainable coffee that keeps their feet in downtown Cartersville providing high-quality coffee. "We offer a full espresso and coffee menu and are proud to roast all of our coffee in-house," says Madi. But while their coffee is hands-down a local favorite, they offer much more than your favorite espresso. "All of our bakery items are made fresh in our kitchen each morning, and include a variety of muffins, scones, biscuits, cookies, quiche, and a few seasonal treats," says Madi. "We also have snack boxes available for light afternoon eats."

Be sure to stop by and visit with this amazing couple! You can find Madi managing the baking team and baristas and Justin spending time developing the coffee program. They always enjoy finding ways to connect with their community and would love to meet you.

Carrie Bishop, Hillery Sawyer, and Shadae Yancey nd continued success in putting their unique stamp on three different food trucks that exemplify their individual passions, style, and love of being their own boss.

Text: Paul Moses

“Can I get that to go?”

THAT PHRASE USED TO MEAN GOING TO A BRICKAND-MORTAR RESTAURANT, picking up food, and driving away. Increasingly, though, that concept is being turned on its head with the proliferation and popularity of food trucks. Thanks to the cultural phenomenon of these nomadic eateries, the food now follows the customer to venues of all kinds: festivals, corporate events, weddings, bars, concerts, and parking lots in convenient, centralized locations. Social media makes vital connections, keeping hungry people apprised of the whereabouts of their favorite mobile kitchens. In and around Rome, Georgia, three womenowned food trucks—Jamwich, Speakcheesy, and Sugar Baker Dessert Company—are setting an example for other would-be business owners in how to persevere and prosper in uncertain economic times.

Jamwich

Shadae Yancey’s dual loves of jammin’ music and homemade jams and jellies planted the seeds for Jamwich, a food truck that sells jam-garnished sandwiches that are as creative and beautiful as they are delicious.

The kernel of the idea of Jamwich was first inspired by the substitution of a holiday favorite. “My mother made a cranberry-orange jam as an

option for the Thanksgiving table, rather than the canned cranberry relish,” Yancey says. “I took the leftovers home and made what would eventually become the orange-turkey Jamwich, and my boys [then two and four] loved it.”

The idea of that unique sandwich stubbornly refused to go away, so in 2012, sitting on a beach during a family vacation, Yancey began jotting down on paper what would become a business plan for a music-themed restaurant. “I had an idea,” she says. “I could visualize the interior—it being kind of version of a Hard Rock Café, with lots of memorabilia—but I would serve jammy sandwiches.” With the help of investors, that dream came to fruition in 2013 with the opening of Jamwich, a restaurant on Rome’s Broad Street. With its rock-n-roll vibe and eclectic menu, the business grew. Over the years, some of Yancey’s employees inspired new sandwiches, and the creative ideas kept coming.

Shifting gears

In 2021, the retail space that housed Jamwich was sold, and the new owners had other plans for the property. Sadly, Jamwich closed, and Yancey found herself adrift without her beloved restaurant. “It had all been quite an adventure,” Yancey says, “but I couldn’t accept that it was over. So, I decided to open a food truck.” To regroup and gain some perspective on things she took a year off from the food business. While working another job to pay the bills, she built out her food truck. She says, “I’ve been running the Jamwich food truck since June of 2022.”

Transitions, especially in a competitiondriven industry like food service, are always difficult. But the food truck business suits Yancy. She says, “I love this so much; it’s the opposite concept from the brick-and-mortar. Now, instead of creating campaigns to attract customers, I go to them. I’m learning a whole new way of

doing Jamwich.” Yancey has developed a knack for following the needs of the public. “I run the truck according to the demand at the time,” she says. “I’m booking events and doing festivals and public pop-ups.” Yancey keeps her eyes out for businesses to do informal partnerships with; places that can draw hungry customers but can’t serve meals themselves. She says, “I’m building a clientele with local breweries—places that don’t have any food. And I’m looking to expand outside of Floyd County, too.”

Dodging and weaving

In some ways, working in the food truck business is an exercise in improvisation. Tastes change, trends shift, and the entrepreneur must navigate the curves (and obstacles) in the road. “I’ve had to be flexible,” Yancey says. “Obviously, coming from a three-thousand-square-foot space to a sevenby-sixteen-foot food truck has its challenges.” However, she argues that these limitations foster ingenuity. “It keeps our menu fresh, making us rotate our offerings and try new things. This keeps our customers engaged. Before, it was ‘When are you open?’ but now it’s ‘Where can I find you?’ It creates a faithful following.”

Summing it all up, Yancey says, “I took my deep love for jam music and combined it with a long family tradition of canning and preserving fruits, and I created the funkiest, jammiest sandwich that my customers have grown to love and be loyal to.”

For more information, follow Jamwich on Facebook.

Speakcheesy

Celebrating her birthday over an economically self-conscious meal of tomato soup and grilled cheese sandwiches, Hillery Sawyer and her two best friends mused about starting a food truck business that would eventually become Speakcheesy. Sawyer says, “We talked about what people needed after enjoying an evening in our beautiful downtown—a late-night grilled cheese food truck.” As they talked it over, the three young women could visualize the marketing and the branding, but none of them had any knowledge of what it took to create such a business.

That was 2014. Despite their lack of experience, within two weeks they had filed for an LLC, and two months later they set up their first outdoor Speakcheesy pop-up. It was just a set of tables on the sidewalk on Broad Street under an awning. “We set up from ten p.m. till midnight with a limited menu,” Sawyer says, “and each week we would have five different sandwiches.”

Keeping with a Prohibition-era speakeasy theme, they played 1920s music and had a spot where people could have their mugshots made. It wasn’t a food truck yet, but it was all moving in that direction.

After about six months of conducting these pop-ups, Sawyer and her partners hosted Dream Cheesy, a grilled cheese bar above Broad Street’s Old Havana Cigar Bar. “We had a lounge and a bluegrass band,” Sawyer says. “We provided hundreds of toppings and people could submit their own grilled cheese recipes before the end of the night.” Besides raising some funds for furthering their business plans, the Dream Cheesy event gave the partners a good deal of public recognition, and they started building a following.

Moving ahead

Sawyer signed up to provide grilled cheese sandwiches at V3’s very first Taste & Toast event in Rome. For this, she needed a food truck but found shopping for one discouraging, mostly for financial reasons. “Then I found a guy on Craigslist who had a food trailer he was trying to sell quickly,” she says. “It wasn’t set up for what I wanted to do, but I had a grill that I could use.” He rented the trailer to Sawyer for the week, and she did Taste & Toast. “So,” she adds, “I turned around and gave him all the money I had to buy the trailer.” A friend helped by finishing out the water

system and making sure the electrical system was working up to code.

“We’ve really grown in the last three years,” says Sawyer. “The pandemic changed my outlook on things.” Covid’s shelter-in-place period was an eye-opener, proving to her that a virtual restaurant business model could work. During that time Speakcheesy became Rome’s first ghost kitchen, going entirely online. The ghost kitchen was a place where people could drop by and pick up a meal they had ordered, but there was no public seating space; it was just food to go. Leveraging that surprising success, Sawyer has expanded into the Atlanta area, starting a ghost kitchen in the heart of Candler Park. With the indispensable help of her new business partner Benjamin Mitchel, Speakcheesy now travels beyond Rome, into Alabama and Tennessee. And now with a wholesale license, they can sell their cheese blends to market retailers and restaurants.

For more information, visit eatspeakcheesy.com or follow on Facebook.

Given Carrie Bishop’s upbringing, it’s hard to imagine her working in anything but desserts. “I’m a fifth-generation baker,” she says. “My grandmother was known as ‘The Cake Lady’, and I grew up in the kitchen with her and my mother and great-grandmother. At our house, you always knew you weren’t going to have one dessert, you were going to have five.” This family tradition carried over into her adulthood: “I love to cook. I love to feed people. That’s a big deal for me. If I can bring a big smile to their faces through food, then I’m going to do it.” That same enthusiasm still holds true today and has inspired Bishop in creating and running her food truck bakery business, Sugar Baker Dessert Company.

very popular, and they’re what I’m most known for. I’m known for flavor; I don’t do a lot of crazy decorations. We have some amazing bakeries in town for that. I focus more on flavor, and I probably have more flavors than BaskinRobbins.” To the signature cupcakes, Sugar Baker Dessert Company has added cookies, pies, cakes, and brownies.

Of her own dessert tastes, Bishop is quick to say she doesn’t overcomplicate things. “When it comes to my personal favorites, I’m a Simple Suzy,” she says, “so I like my strawberry cream cheese and my happily-ever-after, which is like a vanilla wedding cake with our buttercream frosting.”

As for the customers’ favorites, those vary. Bishop explains, “I would say it’s our strawberry cream cheese; that’s very popular. And lots of people love peanut butter, so our Reece’s Peanut Butter Cup cupcake is a big hit. Also, our buttercream cookies.”

order what you want or show up at the truck.” Many Fridays the food truck can be found in the parking lot of Apria Healthcare at 1709 Martha Berry Highway. Bishop says, “We set up from eleven a.m. till two p.m., or until we sell out.”

Regarding the future of her business, Bishop explains, “I’m playing it by ear. I have some things going on in my head, but they’re going to stay there for now. I’m slow to move sometimes, but when I do—get out of the way!”

For more information, email sugarbakerdessertco@ gmail.com or follow them on Facebook and Instagram.

Bishop launched her food truck bakery in 2012, using a trailer her father and husband built for her. Since then, she bought a new trailer and redesigned it for her own use. “I used to bake everything in the old trailer,” she says, “but now I have a kitchen for that; it’s a home-based kitchen.”

Like many food trucks, Bishop’s business depends on more than one source of customers; she has the kind that come to her and the kind she goes to. “Friday is the only day I set up for the public,” she says, “and the rest of the week I do custom orders, private events, and corporate events.”

All about the flavor

Over the years, Bishop’s offerings have changed and grown in number and variety. She says, “I started out with just cupcakes—those are still

Wearing many hats

Like many owners of small businesses, Bishop does a lot of things herself. “I run the food truck myself,” she says. “I have a good friend who hangs out with me sometimes on Fridays and helps, but mostly I’m a one-man band.

Sugar Baker Dessert Company’s customers find the food truck’s location and current offerings through social media—Facebook and Instagram. Bishop says, “I post a menu every week, and I tell people where I’m going to be. You can pre-

Holiday Gratitude

Where The Heart Is

with Renaissance Marquis

THE STAFF AND RESIDENTS AT RENAISSANCE MARQUIS know they have much to be thankful for. At the top of that long list is a deep appreciation for one another and the abiding friendships they have built. Here are a few brief sketches of some of those relationships.

Resident Joe Cantrell is about to achieve a milestone few can hope to reach: his 100th birthday. He was born in 1922. When Cantrell moved into the Renaissance Marquis, he was apprehensive about mingling with the other residents, but caregiver Kathy Smith had other plans. She says, “When he first came here, he didn’t really want to be involved in a lot of things. So, we had to sort of break him out of his shell, to encourage him to get out of his room and meet new people.” Her friendly persistence finally paid off. “Now he goes to meals and activities. That was a big step for him.”

Some of the residents and staff at Renaissance Marquis help each other through challenging times. For instance, caregiver Taneisha Moore says of resident Allene Ragan, “She’s such a nice, outgoing, caring person. Three years ago, my son [now 14] was diagnosed with leukemia. I would tell Mrs. Regan all about it, and she would reassure me that everything was going to be okay. He just finished his last chemo, and she’s been there every step of the way.”

Ragan shares these feelings of gratitude. Patting Moore’s hand, Ragan says, “This friendship has meant the world to me. When you can’t get out and go, but you have a close relationship like this, it makes it feel like home.”

Living in the memory care unit (The Harbor), Donald Warren talks about what kind of job he would like to have to keep him busy: “I want to do something that has a little bit of work and a whole lot of money.” Chuckling, caregiver Devin Dial says, “Mr.

Text Paul Moses | Photos Rob Smith

Resident – Joe Cantrell Caregiver – Katie Smith

Resident – Allene Ragan Caregiver – Taneisha Moore

Warren is very sweet and likes to make us all laugh. He’s such a happy-go-lucky man. I love him.” Hearing this, Warren responds— almost shouts—from across the room: “I love her too! It’s a match made in heaven!” Dial smiles and says, “Oh, that makes my day.”

Faye Fricks likes to have a good time with her fellow residents. She says, “I live on the second floor, and we’re all friends up there. People call us The Party Floor!” Having worked in food service, Fricks shares a special bond with dietary assistant Tammy Campbell. They talk about cooking and share recipes, especially when it comes to desserts. Campbell says, “Mrs. Fricks is so upbeat and outgoing. And she’s brought me a lot of recipes. My favorite one is her hummingbird cake, with pineapple and oranges. So good! People like her make this feel like home.”

Heather Carnes has worn a lot of hats at Renaissance Marquis over the years. Her present work in housekeeping has allowed her to build a special friendship with resident Phillis Edson. Carnes says, “Phillis is awesome. She’s always so positive. I’ve never met anyone like her in my life. I just love her.”

For Edson, the feeling is mutual. Carnes’ friendship is an important part of her life. Edson says, “I like the Christian values here, and I love meeting new people and listening to their stories.” Part of Edson’s positive attitude comes from staying physically, intellectually, and spiritually active. She says, “While I walk between two and five miles per day, I listen and talk to God.”

One of the great pleasures in life is the discovery and development of a new, unexpected friendship. Many of the staff and residents at Renaissance Marquis have found just such relationships here. They share special bonds that make the holidays truly wonderful, a time of kindness, laughter, and gratitude all around.

Resident – Donald Warren Caregiver – Devin Dial

Resident – Phyllis Edson Receptionist – Heather Carnes

Resident – Faye Fricks

Asst. Dietary Director – Tammy Campbell

www.elzaraperome.com 429 Broad St Rome, GA 30161 706-295-5330

Hours:

www.mellowmushroom.com 28 S Wall St Cartersville, GA 30120 470-227-7049

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Be an ANTIBODY builder!

Let's get pumped to fight the flu and knock out pneumonia! Don't get weighed down by illness. Lift your immunity by: Staying up to date with your essential vaccines: Get your flu shot every year. Ask your doctor if it's time to vaccinate against pneumonia, especially if you're over 65 years old or have underlying health conditions.

Washing your hands for at least 20 seconds. Staying home when sick.

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