@more Summer 2020

@MORE life in our hometown Summer 2020

ROASTING ART SUMMER FASHION TRENDS VEGGIE VENDOR SUMMER EATS

One-day subscription sale!

to THE ATMORE ADVANCE half off for a year’s subscription for

12

$

74

This sale only applies on July 1.

Call 251-368-2123 to subscribe.

@MORE A magazine celebrating the beauty of our community.

Editor Andrew Garner

Advertising Sales Kaitlin Holley

Photography Lacey McMath Donnamy Steele

@MORE magazine is published four times per year by Atmore Newspapers Inc. 301 S. Main St. Atmore, AL 36502 251.368.2123 Advertising rates and information are available upon request.

Subscriptions are $16 annually in-state, $25 annually out-of-state, and $26 annually out-of-county.

Please make checks payable to Atmore Newspapers Inc., P.O. Box 28, Atmore, AL 36504

4

Atmore coffee house roasting own beans

@COFFEE

@FOOD

@FASHION

Pgs. 11-12

Page 6-7

All material copyright Atmore Newspapers Inc.

@LAST Page 15

ROASTING ART

The Coffee House LLC brews its coffee from its sister roasting company, Alabama Roasters LLC STORY, PHOTOS • ANDREW GARNER Roasting coffee beans is a mixture of art and science.

Kerra Mascaro, owner of The Coffee House LLC on Ridgeley Street, is practicing the roasting arts in her new company, Alabama Roasters LLC. The new coffee bean roasting company began production in late March, and is located across the street from The Coffee House, next to The Publican.

Mascaro said she was taught to roast coffee beans by Joel Lambert, who used to own a former bean roasting company in Atmore.

The story of how Alabama

4 @MORE SUMMER 2020

Roasters goes with the story of the local coffee eatery.

Mascaro said she always bought her coffee beans from a former roaster (Lambert) in town for several years.

“I essentially wanted my own business, and I love coffee,” she said. “I just kept bugging him (Lambert) about reopening as he used to have a shop. At that time, the one on Main Street had closed. He definitely wasn’t interested in opening anything.

“Finally, he said, ‘why don’t you do it?’ I had been thinking See next page

what type of business to open, from an ice cream shop to a hotdog store, or anything like that,” she said.

Lambert owns several buildings on Ridgeley Street.

Mascaro said Lambert said he could train her (on roasting) and rent a space and roast for her.

“Basically, I put some numbers together of figuring our different costs,” she said. “I had a number in my mind of what I could afford as far as rent, and I said if that’s the rent he can give me, then I’ll give it a try. It was the exact number.”

Numbers aren’t anything strange for Mascaro as she has a bachelor’s and master’s degree in accounting.

“I worked in that for five years, and really didn’t like it too much,” Mascaro said about accounting. “There were aspects of it that I liked. I like the school aspect of it, studying and being a student. It certainly has been helpful for me for my own business. I do a lot of my accounting stuff myself.”

Mascaro said she opened The Coffee House in May 2012.

“At the time, I don’t know if you would say it was a great time to open, but I was homeschooling four of my babies at the time,” she said. “So, they all helped me pretty much run and start the business.”

Mascaro said one employee who is still working at the eatery began her tenure five months

after The Coffee House opened.

At present, The Coffee House sells coffee, pastries, fruit, sandwiches and breakfast items on an extended menu.

“We have a pretty good size lunch menu,” Mascaro said. “We do breakfast, but it’s not like a sit down with grits, just bagels and egg sandwiches and muffins.”

Mascaro said after four years of being in the building, she bought it.

“And then last fall (2019), Joel and I, we just started talking,” she said. “I just started training with him, just roasting with him.”

Mascaro said she would train every week with Lambert, roasting coffee that was needed at The Coffee House.

“I did that all last fall and through March of this year,” she said. “At the end of March, we moved the machine in there and I started roasting.”

Mascaro said roasting coffee is both art and science.

“There are certain things you need to look for and follow,” she said. “That’s more of the science of it. The art is kind of knowing the degree you want to go to, and adjusting the gas for flavors.

That aspect of it I’m still learning, and discovering a lot of it on my own.”

Mascaro said the roasting process, to her, is a simple and quick process.

“In my mind, I thought this is going to take forever to roast

these beans,” she said. “I roast in 5-pound batches, and each from start to finish takes between 1820 minutes.”

Mascaro said she keeps track of the “cracks” during the process. The cracks sound similar to popping corn.

“The first and second crack,” she said. “So you’re measuring the time those cracks occur and the temperature.”

At present, her San Franciscan roaster operates on propane gas, but it will be switched to natural

gas, she said.

“Some beans are a super dark roast, and when I open the gates, it’s a good smell, but it’s really really smoking,” she said.

To this day, Mascaro said she’s amazed when the roasting process ends.

“Most are a nice medium dark roast,” she said. “I’m amazed every time. They look beautiful.

I’m not trying to over simplify it, but it was more simple to me. It goes by pretty quickly.”

SUMMER TRENDS STORY, PHOTOS • DONNAMY STEELE

If you are in need of summer outfit inspiration, look no further than your local boutiques.

From animal print to classy neutrals, there is a style for everyone. Here are five fashion prints and trends to try this summer.

6 @MORE SUMMER 2020

Classy neutrals This style is chic and perfect for a summer night out with friends, and it can be dressed up with the right accessories. Pair a flowy beige tank top with white skinny jeans. Tuck the top in and throw on a pair of animal print earrings to add some

flare to your look. Complete the look with a pair of beige heels and you’re ready to go.

time. Pair a bright top with white denim to complete your look.

Pop of color If neutrals are too basic for you, try adding a pop of color to your look. Bright colors like blue, yellow and pink are popular during the summer

Animal print Animal print is a fad that always finds its way back to the frontlines. From snakeSee next page

skin to leopard, animal print is in and this trend doesn’t seem to be going anywhere anytime soon. Pick one or try them all this summer. Incorporating animal print through accessories is a great way to ease into the trend. Try out a pair of earrings or a belt with the print of your choice or go all in with a printed top or dress.

Tie Dye The tie-dye trend is back and has taken the social media world by storm. When the term tie-dye comes to mind, most people think of neon colors, but that doesn’t have to be the case. Whether you want to rock bright colors or mellow neutrals, there’s a tie-dye style for you. This romper from Hawt Mess Boutique is full of flare.

The tones are deep and can be dressed up or down depending on the occasion. Want comfort while staying stylish? Pair this fun romper with a pair of sandals.

Floral Floral prints are a fun and versatile addition to your wardrobe. This summer sundress from Hawt Mess Boutique is subtle yet stylish. The earthy tones are fit for any occasion.

Wear it with simple accessories to let the floral pattern shine alone.

908 East Nashville Ave. Atmore, Alabama (251) 368-3173 www.davisbellamerson.com dbacpa@davisbellamerson.com @MORE SUMMER 2020

7

8 @MORE SUMMER 2020

@MORE SUMMER 2020

9

SUMMER CORN | PHOTO BY ANDREW GARNER

10 @MORE SUMMER 2020

TURK’S VEGGIES

James Turk only has four rows of tomatoes in his garden this year, but those rows are 800 feet long.

Six acres of produce take up most of his backyard on Jack Springs Road, and he spends the majority of his time in the spring and early summer planting, caring for and harvesting vegetables to sell.

A military man for 26 years (after joining at the age of 18), James and his wife, Carol, returned to Atmore in 1992.

They moved into the home James’s mother lived in for years and purchased additional acreage behind the home.

After the military, he worked as a truck driver for a period of time, but then it was time to retire.

“He said when I retire, I’m going to do what I want to do. And I thought we were going to be traveling and doing other fun things, but it didn’t turn out like that. This is what he wanted to do,” Carol laughs, gesturing at the large sign hanging behind her that reads “Turk’s Produce.”

Brightly colored zucchini, onions and cucum-

STORY, PHOTOS • LACEY MCMATH spring the produce is ready to bers are piled high on a table pick. in front of a small building But Carol’s dreams of beside their home, waiting traveling aren’t completely for customers to fill bags with lost. The couple, who has been fresh produce. married for 53 years, loves Raised on a farm in Monroe Southern Gospel music and ofCounty, James has always ten goes to hear various groups loved growing things. Back perform, near and far. Every then, he helped raise cotton, year they attend the National corn, peanuts and hogs. Now, Quartet Convention in Pigeon every spring he plants a huge Forge. garden with a variety of vegCarol’s favorite thing about etables. He has a few people that he hires every year to help the garden is that she gets to him with the workload. Thanks meet a variety of people to a tool called a transplanter, from different places. they can plant 1,200 tomato “I just sell the stuff,” she says. “I told James plants in a few hours. A drip when we got married that irrigation system allows him he didn’t marry a farm to keep things watered withgirl. I don’t know anyout having to spend most of thing about the garden, his day in the heat. By early

but I help sell it.”

She greets customers, weighing vegetables and keeping waiting lists for the people who want produce that isn’t ready yet.

“Some of our peas have gone up north to Michigan and New York,” she says.

“People come down for family reunions or other events, buy

See next page

@MORE SUMMER 2020

11

a bunch of produce and take it back north.”

James’s favorite thing about the whole process is watching things grow. He takes soil samples to make sure he is giving his plants exactly what they need, and the challenge of making sure they have the right fertilizer to thrive is something he enjoys doing. In the past he has grown tomatoes that weighed more than two pounds.

Peas and butterbeans can be staggered, making it possible to stretch their production out over the course of the summer, into September. After that, it is time to start planting mustard, turnips, rutabagas, collards, cabbage and other winter crops. At that time of year, James also starts driving a cotton module truck for a nearby gin, working through January.

“We actually work harder in retirement then we ever did before,” Carol said. “The difference is that we get to do what we want to do.”

“Gardening is just a hobby, it gets me out of the house and we can make a little money, but it is hard work,” James says. “Anybody knows that, if you’ve ever grown peas or butter beans or tomatoes, it’s hard work.”

Tomatoes are especially challenging in the heat.

“A pain to grow here in the south” is the way James puts it.

“You have to run string on them to keep them up, because the plants themselves can’t even hold up the tomatoes,” James said.

12 @MORE SUMMER 2020

Tomatoes are in high demand, though, so they are willing to put in the work. This year they have approximately 1200 tomato plants. They only produce for two to three weeks, beginning the second week of June, so “tomato season” is fast and furious.

A handful of beehives the Turks maintain along the perimeter of their garden keep things pollinated and growing, something James invested in before even planting his first garden.

The Turks are approved to be a part of the Alabama Senior Farmers Market Program. Individuals over 60 years of age who meet certain household income criteria are eligible for vouchers that they can use at farmers markets throughout the state, including Turk’s Produce.

“I thank the Lord all the time for what He’s done for us here and what we’ve been able to do for other people through this business,” Carol said. “I want to show other people every day that I love the Lord and I’m blessed by Him.” Turk’s Produce is located at 2355 Jack Springs Road in Atmore.

They are open from 8 a.m. until 6 p.m. Monday-Friday, and from 8 a.m. until 2 p.m. on Saturdays.

If you have any questions or would like to be notified when certain vegetables are ready, give them a call at 251-2940056.

Carol will be ready to answer any questions you have.

SUMMER FEASTING

Some of my favorite memories growing up during summers at home are ones around the table.

A typical summer meal for us would include fresh cut tomatoes, peas, beans, cornbread, and of course, silver queen corn (when you can get it).

For this edition of @MORE, I decided to cook up some recipes that are simple and delicious, and would go well on a warm summer night.

Enjoy!

TOMATO SANDWICH Ingredients: • 1 large tomato • Tablespoon of mayonnaise (more if you’re like me) • 2 slices of bread Toast the bread under a broiler or in a countertop toaster. Let cool on the rack so the bread can get extra crunchy. Wash tomato and then slice about a quarter of an inch thick. You can slice the tomato however thick you want. Spread the mayo on both sides of the bread and add however many slices of tomato you want on the toast. Sprinkle with salt and pepper.

EASY CORN SALAD Ingredients: • 6 ears of corn • 1 small purple onion • 1 green pepper • Salt • Pepper • Juice from one lemon Cut the corn from each cob into bowl.

Dice the onions and peppers and add to the bowl of corn. Sprinkle some salt and pepper, and then squeeze some lemon juice to add a little bit of flavor. Enjoy right away or let it sit in the fridge for a while.

@MORE SUMMER 2020

13

STUFFED GREEN PEPPER Ingredients: • 1 pound of ground beef, cooked • Paprika, curry powder, chili powder, granulated (powder) garlic and ground cumin. I put different amounts of each spice in a bowl and mixed together.

• 4 green bell peppers Brown the ground beef in a frying pan, and drain the grease. Add a little bit of water and the spice mixture.

Simmer for about 3-5 minutes. Cut the green pepper tops off and discard the seeds inside. Stuff the green peppers with the beef and place in a 350-degree oven for about 10-15 minutes, depending on how much you want your peppers to cook. I added grated cheese at the end.

PAN-COOKED SQUASH Ingredients: • 6 yellow squash • salt • pepper

14 @MORE SUMMER 2020

• granulated garlic • swig of beer Cut the squash into little discs about half-of-an-inch

thick. Put a dab of butter in a pan and cook the squash while added the spices and beer. Cook the squash about

10-15 minutes or until done.

You don’t want to overcook the squash, just a little bit.

the

@ LAST

SUMMER SUNSET | PHOTO BY ANDREW GARNER

@MORE SUMMER 2020

15