We Are Henry - The Summer Issue 2024

8

PROFILES

PUBLISHER & PHOTOGRAPHER

Michie Turpin

EDITORIAL DIRECTOR

Michelle Nunnally

EDITOR

Monroe Roark

GRAPHIC DESIGNER

Scott Tredeau

CONTRIBUTING WRITERS

Michael Boylan

Ron Castillo

Michelle Floyd

Lori Harris

Kemble Hildreth

Emily Jones

Delaney T. Kirby

Erin Lopez

Daran Paden

Arolue Flemmen Prater

Monroe Roark

Chandler Turpin

We Are Henry Magazine is published quarterly. All contents are copyrighted by We Are Henry, LLC. Reproduction, in whole or part, without permission is prohibited. We Are Henry, LLC. reserves liability in error to a printed correction. We want to hear from you—call or click today. 678-770-0731, michieturpin@gmail.com facebook.com/wearehenry instagram.com/wearehenry

ON THE COVER

As summer reaches its peak, clear skies and warm weather help bring the local community together. While exploring McDonough with friends and family, enjoy this lovely view of our nation’s flag and stunning flowers in front of the Henry County courthouse. Learn more about some businesses that can be found on the McDonough square, such as Axe Country and Kirby G’s, in this issue.

HOSPITAL’S FRONT DOOR

Improvements to emergency department make a positive difference.

by MICHAEL BOYLAN

The emergency department at a hospital is typically not where anyone hopes to spend their day or evening. However, when you or a loved one are having a medical emergency, you are glad it is there and it is staffed by a caring and compassionate team. Most patients of Piedmont Henry Hospital start their medical journey in the emergency department, which is why some refer to the department as the hospital’s front door. It can be a stressful place, especially when one considers that everyone in the waiting room is not having an ideal day either. Piedmont Henry has consistently been working on improving the experience for patients and visitors and the results are noticeable.

“For our patients who won’t need to be admitted to the hospital, we’ve been able to shave an average of 100 minutes off of their length of stay in the department,” said Katie Lunsford, Director of Emergency Services at Piedmont Henry.

Piedmont Henry’s emergency department is one of the busiest emergency departments in the Piedmont system. The department sees an average of 260 patients a day and their Level III Trauma Bay, which now consists of three beds, sees over 200 patients a month. Physicians and nurses see patients with numerous types of ailments, everything from illnesses and injuries to strokes, heart attacks, and trauma. It is imperative that patients are seen quickly to establish the acuity level of their emergency and address critical issues first.

“We have a fantastic relationship with local EMS providers and often know what is coming in and when,” said Lunsford. “That way we can prepare for situations that need to be addressed immediately.”

One such case is that of Dale Rice, a retired fire captain with City of Atlanta Fire Department, who recognized symptoms of a heart attack while driving on I-75. He exited the interstate and stopped at the closest fire station for assistance.

KATIE LUNSFORD

“From the time I got in the ambulance to the time I was on the table in the cath lab at Piedmont Henry, was 35 minutes,” said Rice, addressing dozens of nurses and leaders at the hospital’s annual nursing awards in May. “Everyone did a fantastic job and, without a doubt, you all saved my life.”

Even when the emergency department isn’t notified ahead of time, they quickly assess the situation. Another change coming to the department soon will be a “Nurse First” model.

“Our patients will talk to an RN first so that a clinical person lays eyes on everyone that comes through our door,” said Lunsford. “This helps us assess what the best course of action is and makes sure all of our patients feel seen and heard.”

Other recent changes in the department include a department wide refresh of the décor, the addition of a fourth CT scanner, and the opening of a 16-bay observation unit at the end of January.

In April of 2022, leaders from the Henry County Board of Commissioners and Piedmont Henry discussed potential projects that could use $3.5 Million from the American Rescue Plan Act that would make a significant impact for the hospital and county residents. It was decided that the creation of the observation unit would provide relief to the emergency department, helping provide better outcomes for patients who were not quite ready to be discharged from the department, while also reducing wait times for patients hoping to be seen.

“The observation unit has been a big help,” said Lunsford. “Patients that may need to have an additional test or two, but may not need to be admitted, now have this space, which allows the emergency department to see other patients with less of a wait time.”

Lunsford and other hospital leaders understand that some people are reluctant to visit the emergency department out of OBSERVATION UNIT: JULIE CHURCHMAN, RN, ANDREA SANTALOCI, R, AND PCT LISA JACKSON

YAKIRA HAMILTON, RN, GREETS A PATIENT IN THE EMERGENCY DEPARTMENT.

“Everyone did a fantastic job and, without a doubt, you all saved my life.”

Dale Rice

fear of a long wait, but in many cases, time is of the essence. Health issues that should be treated immediately include chest pain, stroke symptoms (numbness on one side of the body, face, arm or leg; trouble walking, speaking and seeing in one or both eyes), excessive, uncontrolled bleeding and difficulty breathing. Severe stomach pain that is accompanied by other symptoms such as coughing up or vomiting blood, dizziness or fainting and vision changes should also be treated immediately.

“If you are experiencing any of those symptoms, come to the emergency department immediately,” said Lunsford. “Those symptoms need to be dealt with swiftly.”

Anything from sprained ankles and fractures to sore throats and ear infections, cuts and falls can be treated at an emergency department, but may be handled faster at an urgent care or walk-in clinic, which are often open later than family doctors’ offices.

“Our emergency department is open to all who need treatment,” said Lunsford. “If you’re unsure if it’s an emergency, we can provide a medical screening exam and stabilizing treatment.”

For more information on emergency services at Piedmont Henry, visit piedmont.org.

GET YOUR LEGS SUMMER READY SIMPLE PROCEDURES AVAILABLE

Varicose veins can be easily treated with minimally invasive procedures.

Varicose veins can be painful, unsightly, and decrease your quality of life. They occur because of damage to valves and veins called venous reflux, making it hard for blood to circulate out of the legs. Varicose veins tend to develop because of risk factors such as genetics, weight gain, and pregnancy. They can cause the legs to feel swollen or “heavy” and may result in skin discoloration, skin thickening, and hair loss.

“Varicose veins can be easily treated with minimally invasive [office based] procedures that remove varicose veins and stop them from recurring,” said David Allison, M.D., a vascular interventionalist at South Atlanta Vascular Institute. “Most patients return to work the next day, with minimal pain, and begin to see results right away. They will see even more improvement over the next few weeks and months.”

The physicians at South Atlanta Vascular Institute use three basic types of procedures: heat-based techniques, medicalgrade adhesive techniques, and foam-based techniques. Heat-based treatment uses lasers or radiofrequency devices to close off veins. Another treatment option is VenaSeal™, which uses medical-grade adhesives to close off veins. The last method is sclerotherapy, which uses medical-grade pharmaceuticals to close off smaller veins. These procedures are simple within the hands of South Atlanta Vascular Institute, and will have patients returning to normal function within a short time.

“One of the differences between the two procedures is that the heat-based procedures require numbing of the legs,” said vascular interventionalist David Penn, M.D. “Both procedures are quick, and can be done in the office, typically in 30 minutes or less.”

South Atlanta Vascular Institute performs procedures throughout the year, but appointments can fill up with the summer weather approaching. The physicians at South Atlanta Vascular Institute find that many patients want to get their legs “summer ready.” “Varicose veins won’t go away on their own,” said vascular surgeon Paul Jones, M.D. “But relief is only an office visit away.”

To schedule an appointment or find additional information, visit southatlantavascular.com or call 770-919-5238.

A TRADITION OF QUALITY AND COMMUNITY

Locally raised beef here in Henry County, Georgia

by KEMBLE HILDRETH

Nestled in the heart of Henry County lies a hidden gem of agricultural excellence and community spirit: Family Roots Farm. Owned and operated by Marisa and Scott Craig, this local cattle farm is a testament to the Craig family’s dedication to sustainable farming, quality products, and the joys of working together as a family. Specializing in Belted Galloways, a distinctive breed known for its striking appearance and superior beef quality, Family Roots Farm offers a range of beef products that have earned them a loyal customer base in the community.

The Craigs:

A Family United by Farming and Veterinary Care

Marisa Craig, a seasoned veterinarian, owns a local veterinary clinic (Lake Dow Animal Hospital), bringing her expert knowledge and compassionate care to the animals on the farm. Her connection to each cow is personal and profound, as evidenced by the fact that every cow has a name and Marisa knows each one by heart. Scott Craig, on the other hand, splits his time between working at Southern Belle Farm and managing the farm operations at home. Scott’s passion for farming is

evident in his meticulous care for the land and his enthusiasm for operating the farm equipment, lovingly referred to as his “big toys.”

Their two children also play an integral role in the day-to-day operations, learning valuable lessons about responsibility, teamwork, and the importance of sustainable farming practices. Together, the Craig family epitomizes the values of hard work, community, and a commitment to providing high-quality, locally-sourced food.

The Belted Galloways: A Breed Apart

The Belted Galloways, often affectionately called “Belties,” are a breed that stands out not only for their distinctive white belt but also for their exceptional beef quality. Known for their marbled meat, Belted Galloways produce beef that is tender, flavorful, and highly sought after by connoisseurs and everyday consumers alike. At Family Roots Farm, these cattle are raised with the utmost care, ensuring they are farm-raised, antibiotic and steroid-free, and processed at a USDA-inspected facility.

An Unforgettable Farm Visit

In the spring of 2023, our family had the pleasure of purchasing a half cow from Family Roots Farm, and the experience was fantastic. Visiting the farm on a lovely fall afternoon, we were greeted by the sight of contented Belted Galloways grazing peacefully in the pastures. Marisa took the time to introduce us to several of the cows by name, sharing stories about each one and their unique personalities. The beef we received was top-notch. Boxed beef packages from Family Roots Farm include a variety of cuts, such as ribeyes, T-bones, ground beef, stew meat, and more. Each cut was packaged well, showcasing the rich, natural flavors that are the hallmark of the Belted Galloway breed. Knowing that the beef was sourced locally and raised with such care added an extra layer of satisfaction to every meal we prepared for us and our kiddos.

Supporting Local Food and Family Farming

The Craig family firmly believes in the benefits of local food and the enriching experience of working together as a family. Their dedication to sustainable farming practices and community engagement makes them a vital part of Henry County’s agricultural

landscape. By choosing to purchase beef from Family Roots Farm, customers are not only getting top-quality products but also supporting a family that is deeply committed to the well-being of their animals, the land, and their community.

For those interested in experiencing the exceptional quality of Belted Galloway beef, Family Roots Farm offers boxed beef packages that include a variety of cuts, as well as custom-cut packages available for pre-order. To learn more or place an order, you can email the Craig family at familyrootsfarmga@gmail.com.

In an age where the origins of our food can often be a mystery, Family Roots Farm provides a refreshing reminder of the value of knowing and trusting the people who produce our food. The Craig family’s passion, expertise, and commitment to excellence ensure that every product from their farm is a true reflection of the love and care that goes into its creation.

Family Roots Farm

770-351-7986

familyrootsfarmga.com familyrootsfarmga@gmail.com

“All steers are farm-raised, antibiotic and steroid free, and processed at a USDA inspected facility!”

Family Roots Farm

My visit to Berry College with the Atlanta School of Photography

by PETO FALLAS

During the week I’m an eye doctor, dedicating my days to helping patients with ocular health. It’s a rewarding profession, allowing me to make a significant impact on people’s lives by improving their sight and, consequently, their quality of life. However, come the weekend, I switch roles and immerse myself in the art of photography. This passion for capturing moments and scenes provides a creative outlet that contrasts with my structured weekday responsibilities. With a camera in hand, I explore diverse subjects, from stunning landscapes to intricate details in everyday objects. Photography allows me to express myself artistically and see the world from different perspectives.

Balancing these two distinct roles enriches my life. Both pursuits, though different, complement each other. My work in eye care enhances my ability to notice fine details, which is crucial in photography, and my photography sharpens my observational skills, benefiting my medical practice.

In May I decided to tag along with ASOP (Atlanta School of Photography) to visit Berry College located in Mount Berry, Georgia. Berry College is a place of stunning natural beauty and peaceful charm. The campus is one of the largest in the world, covering over 27,000 acres. This vast space is filled with forests, fields, streams, and lakes, making it a haven for nature lovers. It’s gothic, and colonial architecture was a delight for my dominant left eye.

The campus is also home to extensive wildlife. Seeing these animals roam freely adds to the serene and magical feeling of Berry College.

Berry College also has beautiful gardens and open spaces where students can relax and enjoy the outdoors. The combination of historical buildings, vast natural areas, and abundant wildlife makes Berry College a truly special and beautiful place. It’s a place where you can connect with nature and find peace and inspiration every day.

PHOTOGRAPHY BY: PETO FALLAS

“They were one of the first people who came in our place and they’ve now become family.”

Christina Garza, owner of Axe Country

AXE THROWING

Friendly, but fierce competition for local couple.

by MICHELLE FLOYD

By day, you can find Caleb and Erin Flood working or spending time together and with their three dogs. At night they may be spotted swinging axes heavy in competition.

“Anytime we go, I say we’re not married, we’re not together,” explains Erin Flood.

“We love bullying each other when we’re in deep competition,” adds husband Caleb Flood.

Axe Country, an axe throwing recreation facility off the McDonough Square, hosts the Floods through some of their fiercest competitions - against each other.

“They are the most seriously competitive people I’ve ever seen in everything they do,” notices Axe Country owner Christina Garza. “And they are so in tune with each other.”

Erin Flood recalls they first visited Axe Country about two years ago - nearly after they first opened.

“I knew it was a thing,” she says about axe throwing. “I wanted to think of a cool date night idea.”

About three years ago, the two had started a knife making business, called Set It All on Fire LLC - which sells handmade kitchen knives, everyday carry knives, specialty ones and, eventually, swords and axes - and she thought axe throwing would go hand in hand in celebrating its inception.

“I picked up on it fast. I beat him the first time,” exclaims Erin Flood, who also is a welder fabricator for the last decade.

“He wins all the time now, but I got the first victory.”

Caleb Flood says they don’t keep score as much now.

“She was better than me at first for a little while, but then I won 10 times in a row,” says Caleb Flood, who also is a paramedic working in the Emergency Department at Piedmont Fayette Hospital.

Garza says that any skill level is welcome at Axe Country, which hosts players 12 years old and older, but notices that the Floods have what it takes to look like professionals. “They know where to stand and where it needs to be and the rotation,”

explains Garza, whose facility boasts projected targets and electronic scoring.

Erin Flood says at one point they were going axe throwing every weekend and sometimes twice a week.

“We went one time, and since then, we go all the time,” she recalls of Axe Country where customers can rent a lane for 30 minutes to 120 minutes at a variety of price levels and lanes can be reserved through the Axe Country website.

Garza notes that the Floods have both strength and precision to be successful throwers.

“You can’t just lightly toss it,” explains Erin Flood, who has only thrown axes in the McDonough facility. “You have to find your spot and you have to really throw it.”

She adds that people will find their own way to play and possess their own skills and tricks to make the perfect shot, noting that “Caleb just chucks it and I have to take a couple of steps.”

When they are competing, Garza says that other customers often take note of their skills.

“People like their energy and personality and vibe they give off,” she explains. “They will even give out tips since they are so good.”

Erin Flood says that sometimes they bring friends with them to play, but most of the time it’s just the two of them.

“A lot of times it’s just a last minute ‘let’s go,’” she says.

The couple, who also enjoy visiting nearby Story on the Square bookstore on dates, have even been in so much that they have met a few fellow customers there and keep in touch.

“They are just two amazing people,” describes Garza. “They were one of the first people who came to our place and they’ve now become family - they are no longer just customers.”

Whatever the situation, the Floods know they will be welcomed by Garza and her staff on each visit.

“They are just customer service all the way - the atmosphere and just how fun it is,” Erin Flood says. “It’s nice being a regular somewhere someone knows your name.”

TASTE of HENRY

The annual fundraiser held for A Friend’s House.

by MONROE ROARK

After a quarter-century, A Friend’s House is still a mainstay on the front lines in the battle to protect children at risk in Henry County and throughout Georgia.

“A Friend’s House is here to provide a home or an emergency shelter placement for kids that have been neglected, abused or who are homeless,” said development director Brandie Craig. “We try to handle everything with the youth — physical, emotional, educational — we have it all here, in-house.”

Since opening its doors in 1998, the facility has welcomed more than 3,000 children for short-term or long-term care. Now it houses 24 young people, with equal-sized wings for boys and girls, who are 11 years of age and up.

None of those beds remain empty for long. According to Craig, when someone transitions out, it is usually just a couple of days before someone else transitions in.

In addition to expanding in recent years to have room for more children, A Friend’s House has improved upon its services year after year. Craig said it is one of the few foster homes in the state with a full-time nurse and a full-time educator on staff. While it is often a temporary destination for children in emergency situations, some young people with no family stay there for a few years. The facility becomes their home, and they attend local schools and try to acclimate themselves to a normal life as much as possible.

A Friend’s House was originally built to serve Henry County and the immediate area. Now it serves children from all over Georgia. “If you think about it, especially with kids coming out of domestic violence situations and want to get away from that, you don’t always want to house them in the same county they are from,” said Craig.

“A Friend’s House is here to provide a home or an emergency shelter situation for kids that have been neglected, abused or who are homeless.”

Brandie Craig

(L TO R) AMBER DAVIS, JULISSA FORBES, ELIZABELL HALL, DONALD MACLEAN, LAUREN ASENCIO, TRACIE MCCULLOUGH, BRANDIE CRAIG, KARA COLLEY, MICHELLE DELESHAW, JOYCE WHITE, MELISSA BURROWBRIDGE, LLOYD MUSA

Residents typically age out of the program at 18, although some who are going to college or seeking a full-time job can stay longer until they are successfully transitioned. Officials would like to add services to help those who age out.

About 60 percent of the facility’s $2.6 million budget comes from Henry County government, with grants and fundraising used to provide the rest. The largest annual fundraiser for A Friend’s House is still the very popular Taste of Henry, which now is hosted at Southern Belle Farm after outgrowing previous sites. This year it is scheduled for Friday, September 13.

Dozens of local restaurants bring samples of their best offerings to Taste of Henry for would-be diners, usually a few thousand, to have a bite. “We’ve been very blessed with the amount of people who support our mission by signing up for that,” said Craig. “We know we are asking a lot when we ask a restaurant to come and give out free food.”

In May, A Friend’s House was the subject of the monthly “Toasting for Charity” at Georgian Gallery, with some of the young people providing their own artwork for sale at the event.

For more information on what A Friend’s House does or how you can help, phone 678-432-1630 or visit afriendshouse.org.

“Irresistible Love”

Cathy Ray’s inspiring story.

by DELANEY T. KIRBY

Cathy Ray grew up in the small town of Fulton, Kentucky. She was the baby of 11 children in a blended family. Her Dad was a mechanic who never finished school. Her mom was a faithful woman. She loved her parents greatly!

Cathy grew up very poor and was determined to get her education and get out of their small town, not realizing in those moments that God could get her out.

While she was in college, she started dating her now husband, Monty. It was also at this time that her mother died in a car crash. This event would help facilitate her realizing that even in tragedy, God’s “Irresistible Love” can be found in all circumstances.

“God is good all the time; no matter our heart’s state, he still loves us. Even when we are at our lowest points in our lives, we can still walk in God’s love,” says Cathy in her book “Irresistible Love.”

While in her twenties, Cathy and her husband joined Hope Harbor Church. This is where the Bible “was brought to life” for her by the pastor, Art Heinz, to whom she dedicates her book.

“I began to see myself as God sees me. I saw myself as the victor, not victim; free, not bound,” Cathy writes in her book’s introduction. In 2007, Monty’s job took the family across the world to the Czech Republic where Cathy would begin writing her book.

The family – including their two children, Montana and London - then moved to China, where Cathy continued to write and also began substitute teaching, “I knew I was supposed to teach the word, but had no idea I would teach academics.”

When the Rays landed back in the states, it was here in McDonough.

She began teaching full-time, eventually finding her way to Strong Rock Christian School in 2017. She would put her writing on hold for a few years.

Five years later, in 2022, she made finishing her book a focus. She would sit down, pray, listen to what the Holy Spirit would tell her, and write, for an hour a day. In 2023 her book was published!

Over the years, Cathy has witnessed the marriage of her two children: Montana to Marissa, who have a son, Knox, and London to Seth. Being a grandmother is her greatest joy.

“God’s hand has been in my life always,” says Cathy.

She clearly wrote this book to be a witness to God’s Love. This is her ministry to others who need to know or be reminded of God’s love.

“It’s a gift and gifts are free, especially from God,” Cathy writes in her book.

She has a close relationship with God and goes to him first in prayer for anything. She has had her share of trials in life and sought God first in all these situations. In her book, she wants others to realize this as well, writing “I want to help you live a life in such a manner that God’s love shines through you in everything you say, do, and think.”

You can find her during the school year in her classroom teaching seventh-grade math at Strong Rock, where she was recently named Teacher of the Year for the second time and is now up for Georgia Independent School Association Teacher of the Year!

Cathy also keeps busy as a member of Turning Point Church’s Prayer Team. She and her husband are hoping to take a trip this summer to celebrate their 30th anniversary.

This book is a great read to remind us of God’s love and purpose for our life. I would recommend this book to anyone seeking God’s word and affirmations for life’s highs and lows. It is a great reference and companion to the Bible.

Cathy Ray is an easy person to talk to and listen to. She has a warm and loving spirit that comes through in her demeanor and lovely southern accent. God put us together for this article and we became fast friends.

“I began to see myself as God sees me, I saw myself as the victor not victim, free, not bound.”

Cathy Ray, author of “Irresistible Love”

“It sounds like it could be a super crazymaking experience – wrangling a bunch of novice painters in slinging paint on a 9'tall by 29' long wall.”

Steph Calvert

A Mural

Painted gardens at the Nolan House.

by AROLUE FLEMMEN PRATER

Visitors who come to Heritage Park and visit the Nolan House, Woodland and Historic Gardens will see a very colorful mural painted on the back wall of the bathroom facility. This beautiful and vibrant artwork at The Gardens at Nolan House has been a dream for those master gardeners who diligently work in the various gardens surrounding the Nolan House, and it was quite an addition to the statewide Open Garden Days Event held in the month of June. This event, celebrating the 45th Anniversary of the Georgia Master Gardener Extension Volunteer Program, highlighted 12 statewide counties’ demonstration gardens with guided tours, speakers, and workshops. Henry County was one of the counties that participated in this endeavor.

Interest in having a mural painted in The Gardens at Nolan House area was sparked after a master gardener picked up a Visit Henry County Magazine in a Georgia rest stop while returning home from a trip in Florida. After reading an article about Henry County local artist Steph Calvert and her work, the idea of allowing this illustrator to work on a mural project on a park building was presented to the Henry County Parks and Recreation for approval. It is to be noted that Parks and Recreation not only approved the task, but they also graciously consented to finance the cost of the project!

With this approval, Calvert was then contacted for her interest in drawing a mural on the back wall of the bathroom facility in the Nolan House gardens. She began designing the 9' x 29' mural and chalked the drawing on the textured concrete wall. With her guidance and helpfulness, various Henry County Master Gardeners worked with the illustrator to fill in the drawing. Through frugal use of only nine quarts of different color paints, the mural was completed in March, an amazing three days of work, making this artwork the first public art in Heritage Park.

Living in Henry County with her husband and two children, Steph Calvert is quite a recognized illustrator. In her 24 years of experience as a creative professional, she has designed cards for Trader Joe’s, illustrated children’s books for Capstone Publishing along with illustrating paint with water kits for the Californiabased art supply company Ooly. She has also created fabric repeat

patterns and apparel graphics for the classic kid’s clothing company OshKosh B’Gosh. She is currently querying her first picture book titles as an author/illustrator with literary agents and recently completed painting traffic boxes in Stockbridge. Bi-monthly newsletters are emailed to Facebook and Instagram clients and Calvert can be accessed through StephCalvertArt.com. It is hoped that this mural adds aesthetic appeal to The Gardens at Nolan House and will entice visitors to stroll through the garden pathways and learn about the floral plantings via the designated signage. Through the serenity of the surrounding sounds and sights of nature this “green space” provides, it is also hoped that visitors experience relaxation and beneficial alleviation from stress and anxiety. Gratitude is expressed to Steph Calvert for her graciousness and generosity in sharing her talent and also to those who had a part in helping to make this sparked interest become a reality; the community and The Gardens at Nolan House are the better for this endeavor.

SHORTY'S BBQ AND MORE

Get authentic Georgia barbecue to-go or catered.

by MONROE ROARK

Some food connoisseurs in Henry County and surrounding areas feel there is a lack of authentic Georgia barbecue. One local restaurant in Locust Grove is doing everything it can to fill that void.

Shorty’s BBQ and More had its grand opening and ribbon cutting, with the help of the Henry County Chamber of Commerce, the first week of March in 2020. If that date rings a bell, it is because the entire restaurant industry shut down later that month due to the COVID-19 pandemic.

“We had a great ribbon cutting,” said Sharon Dewberry, who operates the establishment with her husband John. “But the next week changed the trajectory.”

Interestingly, the new eatery was designed precisely to allow optimal business during the shutdown, although they had no idea when they were preparing to open.

“We were already set up for to-go orders only,” said Sharon. “It was actually good for us as a beta-testing of our product. Without knowing, we had already designed the restaurant to fit the pandemic.”

That basic setup has not changed. Shorty’s provides walk-up counter service for customers who can either take their orders with them or sit down on one of the outdoor tables and have their food brought to them.

The restaurant is in a stand-alone building with its own parking, on the west side of Highway 42 in the downtown district of Locust Grove just north of Indian Creek Road.

“There is not a whole lot of authentic Georgia BBQ in the area. You’ve got commercial BBQ but not mom-and-pop authentic BBQ.”

Sharon Dewberry

“We have benches with umbrellas for people to sit and eat,” said Sharon. “There is a park right behind us where the kids can play, and you can take your food over there if you want to.”

The restaurant operation is seasonal, open from the beginning of March until the end of October. November and December are reserved solely for catering, and everything shuts down the other two winter months so they can prepare for the next season.

Catering is actually available 10 months out of the year, either for barbecue or other food choices depending on the client.

Shorty’s has provided food for a number of office catering jobs, according to Sharon, but they would really like to make an impact in the local warehouses by providing meals for some of the hundreds of employees who work there every day.

The Dewberrys had never run their own restaurant before opening Shorty’s. They saw the need for their kind of barbecue during a series of holiday fundraisers they hosted on behalf of their church to help needy children.

“The consensus was that there is not a whole lot of authentic Georgia BBQ in the area,” said Sharon. “You’ve got commercial BBQ but not mom-and-pop authentic BBQ.”

John Dewberry experimented at home for a few years to come up with the process he uses now. He spent about four years, off and on, getting the building ready to house the restaurant. Both Dewberrys also sought out advice and counsel regarding the business side of operating a restaurant, which Sharon acknowledged is much different than just cooking at home.

The eatery is named after John’s father, who was a truck driver and got his nickname because he stands four feet, 11 inches tall (John is six-feet-one).

Customers come regularly from 10–15 miles away, Sharon said, and some also make the trip from Forsyth and Macon, as well as Coweta and Spalding counties. How did they find it?

“Google has been a good friend of ours,” she said with a laugh.

Shorty’s BBQ and More is located at 3904 Hwy 42 in downtown Locust Grove. For more information, phone 770-286-7785 or visit shortysbbqandmore.com.

(L TO R) WALTER DEWBERRY “SHORTY’S BROTHER”, JOHN “SHORTY” DEWBERRY, SR, JOHN DEWBERRY, JR OWNER, SHARON DEWBERRY OWNER, SHARON GIPSON, COURTLAND HARDEN EMPLOYEES NOT PRESENT LUANNE LATSON

“Taste matters, appearance matters, what you make it out of matters.”

Neil Daniell, owner of Kirby G’s Diner

THE PERFECT BURGER IT MATTERS

Kirby G’s offers new burger class.

by EMILY JONES

Want to impress your friends and family with the perfect burger at your next backyard cookout? If so, Kirby G’s, an iconic diner on the square of McDonough, has started a new burger class that will teach you everything you need to know about crafting a burger sure to please everyone!

My fiancé and I recently had the opportunity to try out the new class. We had such a fun experience and learned so much! The class was taught by Neil Daniell, owner of Kirby G’s and 2018 World Burger Champion. You may think you already know how to make a decent burger, but as Daniell says, “Taste matters, appearance matters, what you make it out of matters.” Not only was I surprised by how much I had to learn, but the way I think about burgers has forever changed!

Daniell was inspired to start a burger class due to his passion for both teaching and cooking, and his constant questioning of “What can I do next?”. He is a patient educator and models how to do each step so all students understand the task at hand. During the class he went into detail about burger patty dos and don’ts, seasoning techniques, styles of burgers, the perfect burger consistency, cooking to temperature, matching the burger to the best bun, and so much more. He even shared with us the key secret to crafting the perfect burger: incorporating as many of the five senses of taste - sweet, salty, sour, bitter, and savoryinto each bite as possible. The class was very hands-on as Daniell

let us try out everything he taught us as we competed against our classmates to make the best-looking burger. After we made our burgers, Daniell judged who had the best presentation, and then we got to do the best part, EAT!

I had no idea I could make a burger that tasted so good!

If you are interested in trying out this interactive class you can come into the diner, call, or visit the Kirby G’s website to sign up. Classes will be available on select Saturday mornings and Sunday afternoons, lasting about two to three hours. The class is appropriate for all skill levels and is such a great option for a unique date or an exciting family outing.

If you can’t make it in for a class, come by the diner and enjoy one of their famous burgers.

The Future Looks Bright

Graduate overcomes obstacles to EXCEL.

by ERIN LOPEZ

Former Henry County Schools student Bryce Mullins graduated in May from Locust Grove High School.

Mullins shared that it was a day he did not believe he would ever get to experience due to multiple roadblocks along his educational journey.

Mullins was a freshman attending Locust Grove High School when the COVID-19 pandemic hit and students transitioned to remote learning. Due to the drastic change in his learning environment, he experienced a significant setback and was not able to keep up with his classes from home.

“I wasn’t motivated to learn,” said Mullins. “I needed to be in a classroom. If I’m not in a learning environment, am I going to learn?”

When he returned to in-person learning at Locust Grove High School following COVID, he was already behind on the credits needed to remain on track with his graduating class. Then, he hit another roadblock.

Mullins stated that, due to a “mistake” he made resulting in disciplinary action, he was moved to EXCEL Academy, a program where students are placed when they are “removed from their traditional school for disciplinary reasons,” according to the Henry County Schools website.

When Mullins arrived at EXCEL Academy, he recalled he was “distraught” and discouraged, facing the reality that he might not meet the same milestones as his classmates to allow him to graduate on time.

Mullins said Velma Thompson, graduation coach at EXCEL Academy, provided the support and guidance he needed to motivate him to succeed despite his circumstances.

“Trouble doesn’t last always. Nothing is impossible.”

Bryce Mullins

“She said, ‘We’re going to do what we have to do to get you where you need to be,’ and I believed it,” said Mullins.

With the encouragement of his teacher, he found the motivation to make the best of his circumstances.

“I’ll never forget Ms. Thompson. She wasn’t just a teacher, she was a person you could come talk to,” said Mullins. “She was like a friend but she put in that divider to let you know, ‘I’m still your teacher but you can come talk to me.’ It was a challenge but I wouldn’t have made it if I didn’t have Ms. Thompson.”

Despite the challenges he faced along the way, Mullins believes his experiences shaped him into the person he is today.

“I don’t want to do it again, but I’m glad I went to EXCEL. It made me a stronger person,” said Mullins. “Trouble doesn’t last always. Nothing is impossible. You can really do anything you put your mind to. Support is a big part but even if you have

the support, you won’t be able to take advantage of that support if you don’t believe in yourself first.”

Thompson stated that Mullins’ story is one of inspiration and resilience, proving that if you set your mind to a task, you will ultimately succeed.

“He came to us and did not have enough credits to graduate on time, but he left on track to graduate,” said Thompson. “He was a good student and had a really good spirit.”

Thompson said that Mullins and his story is one she will cherish for a lifetime, “You always have that one student that leaves an everlasting impression.”

Mullins plans to attend college and pursue a degree in criminal justice and a career in law enforcement. He hopes to be an encouraging and motivating voice for those who may be going through challenging times.

“I really think I have a bright future ahead of me,” said Mullins.

“Ending hunger in America is a goal that is literally within our grasp.”

Jeff Bridges

IT TAKES AN ARMY OF ANGELS

United Food Force working to end hunger.

by LORI HARRIS

“No man, woman or child should go without basic human needs. It takes an Army of Angels to meet the greater need,” says Rhonda Miller. Born in Alabama, raised by a single mother in a house with seven siblings, Miller experienced all too well the pangs of hunger. One of her most impactful childhood memories was when local high school students came to her house to deliver “bag after bag of groceries” right before Thanksgiving. Miller was 10, but she understood that the community had come together to help them. This event, years later, would inspire Miller to open a food bank for the community in McDonough - United Food Force, Inc., and add the tag line, “Uniting Forces to Combat Hunger.”

In March 2013, she filed for 501c3 for United Food Force and signed a lease for the 13,000-square-foot distribution center. Unexpectedly, Miller was diagnosed with Stage 3 endometrial uterine carcinoma, and not given much hope for survival. God had different plans. In November of the same year, after winning an eight-month battle with cancer, Miller launched United Food Force.

That year, United Food Force started a weekly food program that served 72 families. Today, they serve over 2,000 families in need every week, serve non-profit partners like Haven House, A Friend’s House, Operation Lunchbox, Connecting Henry, and Our World at H.O.P.E. Park, and continue to supply emergency food boxes for those who find themselves in sudden need.

With 1 out of every 5 households being food insecure, Miller’s vision is to open community food banks across the

United States. Following that vision, Miller opened a second food bank in Odessa, Florida in October 2017, Florida Food Force, serving 3,000 families per week, and was anticipating a third opening in Daytona Beach, Florida in the fall of 2022. This last plan is currently unrealized, as a diagnosis of Stage 4 liver, small intestine, colon, gall bladder and stomach cancer entered the picture for Miller. She was given no hope for survival. But it appears, nearly two years later, that God has different plans once again.

Miller will tell you that she will be done fighting against hunger when God decides to take her home, and not a second before that.

Throughout the years, Miller and her team at United Food Force have depended on the “army of Angels” to which Miller refers often. Those angels are the generous donors, the wonderful volunteers, the amazing community partners, the board of directors, and the staff at United Food Force. Some people say it takes a village; Miller will tell you it takes an army of Angels. To those Angels, she will always be grateful!

Emergency food boxes are available Monday through Wednesday from 9 a.m. to 3 p.m. with photo identification at United Food Force, 1463 Highway 20 W in McDonough. Ask about the weekly food program while you are there. There are no income or geographical restrictions.

Digital edition

Delicious Local Mexican Cuisine

The extra steps and care in preparation and presentation ensures an excellent dining experience.

by DARAN PADEN

As the diversity of the United States has grown, the growth of cultural and ethnic cuisine has also grown. Likewise, as Henry County’s population has exploded, the number of restaurants has grown with us. Look in any shopping district around the county and you can find a restaurant catering to just about any taste: Mexican, Italian, Chinese, Indian, Thai, and Cuban. I am sure there are some I have missed.

Far and above the Mexican food scene exceeds all others. A person can find authentic Mexican to Tex-Mex. Gabino’s Mexican Grill in Locust Grove is a local restaurant that bridges the gap of the various Mexican styles with upscale and eclectic Mexican entrées. Occupying a brand-new, well-appointed building at 800 Market Place Boulevard (accessed off Market Place Boulevard behind the car wash), the atmosphere is truly festive and pleasing while the food is delicious. (In full disclosure, I, the author, have been a weekly - sometimes biweekly – diner, depending on the wife’s kitchen motivation for the week).

Gabino’s has many of the same physical features found in other Mexican restaurants but elevates them to the next level

with upscale art, a long bar suitable for a Western movie, a huge nicely appointed patio and a large fenced artificial turf area for games and gathering.

Many of the dishes carry the same names found on menus in other restaurants like Monterrey Chicken, Pollo Loco, Pollo Ranchero, Tres Amigos, and of course sizzling Fajitas (chicken, steak, shrimp or combinations thereof) but with a seasoning twist only found at Gabino’s. The menu carries a page fully devoted to twenty combination dinners and the opportunity to create your own. The signature dish is a combination of shrimp, steak and chicken called “Gabino’s House Special” but the best seller is the Tacos De Birria; a three-beef taco meal with special seasoning. The difference at Gabino’s is the freshness of the ingredients with employees making two trips weekly to the farmer’s market. All meat is marinated 24 hours before cooking. The extra steps and care in preparation and presentation ensures an excellent dining experience. The extras make Gabino’s stand out from most other Mexican establishments. All meals are moderately priced and cooked to perfection. While waiting for your meal,

you can enjoy a cup of delicious Chicken Tortilla Soup, chunky Guacamole, a generous sized Margarita made from a choice of twenty tequilas or a cocktail of your choice from a huge variety of spirits from the well stocked bar.

Any mid-day you will see quite a few local workers enjoying a meal from the lunch menu. Customers will also include casually dressed families and business attired individuals. The author has conversed with several snowbirds traveling to Florida or back north that make Gabino’s a regular stop on their trips. Even the family member who does not care for Mexican food can find many meals that are satisfactory for the more conventional palate.

You can also enjoy a great Gabino’s dinner in Stockbridge at 1745 Rock Quarry Road and in Jackson at 789 Highway 36 East, Suite B. You will be patronizing a locally owned business that generously supports the community, local schools, and sports associations.

“The difference at Gabino’s is the freshness of the ingredients with employees making two trips weekly to the farmer’s market.”

THE SUMMER OF THE SMASHBURGER

by CHANDLER TURPIN

‘Tis the summer of the smashburger. All I have to say is I hope you enjoy this smashburger recipe as much as my family and friends. I have been cooking this recipe for a few years now, and would most definitely suggest adding it to your summer cookout go-to recipes. It is as simple as following the 13 steps I have listed below, yet is a complex combination of incredible flavors like you’ve never had before in a burger.

Smashburger Burger Ingredients

• Pack of sesame seed brioche buns

• 2 pounds 80/20 ground beef (or meat of choice)

• sweet onions

• American cheese

• Dill Pickles

• thick cut peppered bacon

• vegetable oil

• 1 stick unsalted butter

• salt

• pepper

• Burger Sauce (Recipe to follow)

Burger Sauce Recipe

• ½ cup mayonnaise

• ¼ cup ketchup

• 1 teaspoon black pepper

• ½ teaspoon garlic powder

• ¼ teaspoon Worcestershire sauce

• Directions: Combine all ingredients and mix in a bowl. Allow to sit for at least 2 hours, if possible, before topping your burger.

Directions

1. Begin by slicing your sweet onions as thinly as possible. A mandoline helps to speed along this process and achieve a thinner slice.

2. Open your pack of brioche buns, and spread a small amount of melted unsalted butter on both sides, and save for later.

3. Weigh out 3 oz. balls of ground beef using a scale. If you do not have a scale, divide your 2 lbs. of ground beef into 10 portions that are as equal as possible, and set to the side. This recipe makes 5 double patty burgers or 10 single patty Burgers.

4. Heat up your cooking surface to a medium heat level. As seen in the photos, a cast iron flat top was used, although a cast iron skillet, electric skillet, or fry pan will work as well.

5. Now it’s time to cook. I prefer to start with the bacon, as it adds great flavor and seasoning to your cooking surface. Cook the bacon to your desired level of doneness. The bacon seen above was cooked to an extra-crispy finish, as it adds a great contrast of texture to the soft brioche bun. Once the bacon is done, set it to the side.

6. Next is the onions. Drizzle some oil onto the grill, and lay down a few slices of onion directly on top of the grease. After about 2 minutes, flip your onions and let them continue to cook until they are used later on. These onions will caramelize, and add a slightly sweet flavor to your burger.

7. In a separate area of your cooking surface, put down a thin slice of your butter. Once melted, take your pre-portioned ground beef, or meat of choice, and set it directly on top of the butter. Let it sit for roughly 1 minute.

8. On the other open area of your cooking surface, lay down your buttered side of the brioche buns. These will need to toast for roughly 1 minute, or until they are golden brown. This helps to create a barrier between the patty and the inside of the bun, preventing the buns from becoming soggy and losing their structure. Set the buns to the side once done.

9. After roughly a minute of your burger cooking, it is time to smash the burger. Using two spatulas, push straight down on the middle of the ball of meat. This will result in a very thin patty. Make sure to push harder around the edges of the patty, as the thin edges will become slightly crispy and result in an incredible texture. Add your desired amount of salt and pepper. After about 3 minutes, your burger is ready to flip.

10. Once you flip your burger, it’s time to add your toppings. I like to add the onions first, followed by the American cheese. I prefer this order, as the melted cheese becomes the glue that holds everything together.

11. About 2 minutes after adding the cheese and onions, the burger is done. As seen in the picture, I decided to make a double smashburger. Stack one patty on top of the other, and transfer to the bottom of your toasted bun that is on your plate.

12. Next, add your slices of bacon, pickles, and burger sauce, followed by the top bun.

13. Now your burger is complete! Enjoy and pass along your newly found smashburger knowledge to someone you know!

A New, Old Experience

Serafino’s promises a night on the town.

by MIKE BOYLAN

Serafino’s Italian Bistro has been pleasing the palates of customers throughout metro Atlanta for over 30 years, first in Morrow for 15 years and then in Stockbridge for the last 17 years. The restaurant has been owned by Gad Woodall since April of 2017 and recently underwent a massive expansion and renovation.

“We’ve gone from 1,200 square feet to 2,400 square feet,” said Woodall. “The major addition was back behind the building where we have our walk-in cooler, our freezer, and dry storage. That really gave us a lot more usable space within the footprint.”

Inside, the décor has been fully renovated with Woodall’s wife, Lynn, decorating the interior to give Serafino’s the feel of a traditional Italian restaurant.

“We completely renovated, floor to ceiling, wall to wall, front to back,” said Woodall. “Everything is new, the kitchen, the bathrooms. Nothing here was in the old restaurant. It’s a new experience.”

While the look may be new, customers can expect to get the same great food and service they always have. Among the more popular dishes at Serafino’s are the Fettucine Alfredo, the Tour of Italy - which features Fettucine Alfredo, Chicken Parmesan, and Lasagna - and the Salmon Felicia, which is salmon stuffed with spinach, shrimp, crab, scallop, and cheese, served with angel hair pasta and mixed vegetables.

Woodall had been in the hospitality business prior to owning Serafino’s, operating Atlanta Beach Sports and Entertainment Park, which served as the volleyball venue during the 1996 Olympic Games in Atlanta. He was a regular guest at Serafino’s, and when he heard the restaurant may close back in 2017, he made an offer and became the owner.

“Everything is new, the kitchen, the bathrooms. It’s a new experience.”

Gad Woodall

“We ate there about once a week and knew the owner,” said Woodall. “When a sale didn’t go through, I couldn’t let Serafino’s get shut down. The business had been built for almost 25 years at that point.”

Woodall and his team have learned a lot since 2017, especially as they weathered the COVID-19 pandemic.

“Things have come back some, but we’re still trying to grow the catering side of the business to what it was prior to the pandemic,” said Woodall. “We can do almost any size of event, whether it is lunch for an office or a catered event.”

Serafino’s keeps refining things as well. The restaurant now has a full bar, and an outside patio that can seat up to 32 people may open soon as well.

“We have an incredible selection of wines, one I think stacks up against almost any restaurant in Atlanta,” said Woodall. “Ultimately, we want people to come in, have a meal, and realize they can have an elevated dining experience without having to drive to Atlanta and back. You can have a great night on the town close to home.”

Serafino’s Italian Bistro is located at 909 Eagle’s Landing Parkway, Suite 120. Visit serafinositalianrestaurant.com or call 770-961-4410 for more information.

TIPS FOR

Tips to keep child athletes safe while playing in record high temperatures

Given the warm temperatures this summer, it is important for parents to know the signs of heat-related illnesses and what to look for when their athletes are exercising or playing in the sun. Dehydration, heat cramps, heat exhaustion and heat stroke are the heat-related illnesses that may occur in a growing athlete if they are not prepared for playing outdoor sports in hot weather. Some of the early signs of these heat-related illnesses to look out for include:

• Thirst

• Fatigue

• Dizziness

• Light-headedness

• Muscle cramps

• Loss of energy

Heat-related illnesses can be avoided if a growing athlete stays hydrated. Practice the following to stay safe when it’s hot outside:

• Pre-hydrate 30 minutes before any sports activity. Kids should drink water until they are no longer thirsty and then drink another 8 ounces.

• Make sure your child has the right amount of water to drink for his weight during his practice or game:

• 5 ounces of water for every 20 minutes of activity for kids and teens weighing less than 90 pounds

• 8 ounces of water for every 20 minutes of activity for kids and teens weighing more than 90 pounds

• Make sure your child drinks water during an activity instead of pouring it on his head or face.

“The importance of remaining hydrated is extremely important,” said Sports Medicine Primary Care Physician Dr. Ashley Brouillette.

“Making sure your child slowly progresses into an activity and doesn’t jump into a practice or game when they haven’t properly warmed up or stretched is also imperative.”

To learn more, visit choa.org/parent-resources/ sports-medicine/heat-related-illness.

Insight above provided by Dr. Ashley Brouillette, Pediatric Sports Medicine Primary Care Physician at Children’s Healthcare of Atlanta.

Disclaimer: This content is general information and is not specific medical advice. Always consult with a doctor or healthcare provider if you have any questions or concerns about the health of a child. In case of an urgent concern or emergency, call 911.

GRACE & TRUTH

Freedom.

Nothing in this world sets you free, but the Word of God.

by RON CASTILLO

As we turn into summer, for many the most awaited time of the year, many seek and try to find what society cherishes the most, Freedom. Freedom is a topic of priority today, and has been for millennia. Men and women alike treasure freedom as a treasure in their lives. We celebrate the 4th of July as a token of freedom for all as a nation, and yet many do not realize that being free is but a mirage.

The human soul hopes to find freedom from what causes us deep anguish in our life. In essence, we seek freedom from the bondage of this world, bondage of sin, of guilt, of judgment, of fear, and of death. Although we don’t pinpoint the cause of the absence of freedom, we suffice it by seeking a kind of temporary freedom. Free people think freedom comes from being free to do whatever you want to do, to hear whatever you want to hear and only what you want to hear, and to have no one impose on you anything that you don’t want. And so, we hear people demand freedom to say what they want, freedom to think what they want, freedom to do what they want, freedom to disagree, freedom to dissent, freedom from authority, freedom from ethics that are imposed on them – freedom.

And yet people are not free - at least the freedom the soul wants and needs does not come from any of these areas of our life.

Nothing in this world sets you free, but the Word of God. Religion is not capable of giving us freedom, as it ultimately

imposes certain rules. Personal freedom from any laws is incapable of it either, as it only brings frustration and guilt. Others intend self-reliance as a provider of freedom, but that only frustrates us even more as it keeps us isolated from God and those around us.

The word of God is the only one that sets us free from every bondage known to man. We have been given Grace, and Grace in abundance. It is the Grace provided on the Cross; the only freedom necessary to the human soul is the freedom found in Jesus Christ.

Galatians Chapter 5, verse 1, tells us that “It was for freedom that Christ set us free.” It is the only source of that feeling of freedom that can sustain our lives. All of creation, according to Scripture, is enslaved by sin. Enslaved by sin in a world of darkness and despair. But our hope remains in the power given to us by the sacrifice of Jesus on the cross. Grace alone from Christ is sufficient for our enslaved soul. When a soul comes to Christ, the prison door of sin is open and Grace abounds and breaks the chains of the power, the penalties, and one day the presence of sin.

Grace that only comes from Him who defeated sin, is the only source of freedom for the troubled, enslaved soul. It is His Grace and power that free us from the bondage in our lives. It is His Grace and power that will set us free for eternity.

“It was for freedom that Christ set us free.”

(Galatians 5:1)