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A WORLD TO EXPLORE,

a vibrant community to come home to. A lifestyle that embraces true independence, friendships, culinary celebrations, and the safety of community. It’s time to enjoy retirement the way it’s meant to be.

Best wishes to all students, fans, players, coaches + families state-wide rting our

holiday catering event specialists

We are pleased to continue to provide catering services for your upcoming get-together. Our team is committed to delivering an exceptional homestyle culinary experience. We look forward to working with you to make your holiday party a success!

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Best wishes to all students, fans, players, coaches + families stateSupporting our G

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The Future of Wellness in Brunswick: Spa29 Brings EXOMIND to the Community

In Brunswick, Georgia, a quiet revolution in wellness is underway. For years, Spa29 has been known as a sanctuary for relaxation and rejuvenation, offering treatments that help clients feel their best. But this fall, the spa has taken a bold step forward, introducing an advanced technology that is changing the way locals think about health and healing. Its name is EXOMIND.

A New Era of Wellness

EXOMIND looks simple from the outside, but what it delivers goes far beyond traditional spa treatments. This groundbreaking device is designed to restore balance in the body and mind, reduce stress, and spark the body’s own natural healing processes. Unlike many therapies that address only one aspect of well-being, EXOMIND approaches health as a whole—treating both the physical and the mental together.

Dr. Diana Cicchiello, Co-Owner of Spa29, says the results speak for themselves.

“What I love about EXOMIND is that it

doesn’t just help people relax. It helps them feel clearer, more focused, and more energized in their daily lives. Our clients walk away feeling like the best version of themselves, inside and out.”

Beyond Relaxation

EXOMIND has already drawn international attention for its ability to improve energy levels, sharpen focus, and encourage deep relaxation. But at Spa29, the potential goes even further. The device has shown promise in helping people manage symptoms of depression, major depressive disorder, anxiety, sleep disturbances, menopausal fog, and even lingering cognitive challenges brought on by COVID-19.

For residents of Brunswick, this means they no longer have to travel to larger cities to access cutting-edge technology. It is available right here at their neighborhood spa.

Why Spa29 Chose EXOMIND

Spa29 has always had a reputation for embracing new ideas and staying

ahead of wellness trends. Bringing EXOMIND to Brunswick is a reflection of that forward-thinking approach. Clients today are looking for more than temporary relief. They want solutions that can improve both how they feel in the moment and how they function long term.

“When I first saw what EXOMIND could do, I knew it was exactly what our clients were looking for,” Dr. Cicchiello explains. “People want something that helps them right away but also provides lasting benefits. That’s what this device delivers.”

What Clients Can Expect

The range of benefits from EXOMIND is broad. Regular sessions may help to:

• Reduce stress and calm the nervous system

• Improve mental clarity and focus

• Boost natural energy and ease fatigue

• Support the body’s own healing and recovery

• Restore balance between body and mind

• Address symptoms linked to depression, anxiety, sleep disorders,

menopausal brain fog, and post-COVID fog

“The great thing about EXOMIND is that it adapts beautifully,” says Cicchiello. “Some people come in looking to relax, others are focused on boosting energy or improving concentration. And then there are those searching for help with mood or sleep. It’s versatile enough to meet each of those needs.”

More Than Just Technology

Of course, EXOMIND is only one part of the story. What makes Spa29 truly unique is the way it combines advanced tools with a personal, human touch. The spa’s team of highly trained professionals understands that wellness is never one-size-fits-all. Every treatment is tailored, ensuring that clients feel supported and cared for from the moment they arrive.

The setting itself plays a vital role as well. With a calm and welcoming atmosphere, Spa29 offers an environment where people can let go of stress and focus on their own well-being. It is not just a spa, but a retreat for mind and body.

A Redefinition of Local Wellness

For the Brunswick community, the arrival of EXOMIND marks an exciting shift. Spa29 is not just adding another service—it is redefining what wellness care looks like in the region.

“I’m so proud that we can bring something this advanced to Brunswick,” says Cicchiello. “People don’t have to travel to Atlanta or Jacksonville to find the best in wellness technology. It’s right here at Spa29, and it’s changing lives every day.”

An Invitation to Experience It

The best way to understand EXOMIND is to experience it firsthand. Spa29 invites the Brunswick community to discover how this innovative treatment can transform health, mood, and overall well-being. Whether the goal is stress relief, better focus, improved sleep, or support with depression and anxiety, EXOMIND offers a promising new path forward.

At Spa29, innovation and expertise are paired with genuine care, creating an experience unlike any other. With EXOMIND now available, the future of wellness in Brunswick has already arrived.

TABLE OF CONTENTS

SEPTEMBER / OCTOBER 2025

50 COOKIES THAT SLEIGH:

Holiday treats take front and center as we talk with local bakers Haley Meredith of Ruby Lu’s; Monica Rowell of Simply By the Dozen; and Hilliary Heard of Skip Dinner, Eat Dessert, who share variations on classic Christmas cookies.

61 DYNAMIC + DRIVEN: Dave Snyder, chef and entrepreneur, has spent 20 years building a local restaurant empire which now includes Halyard’s, Tramici, La Plancha, and Agio. He shares how he faced challenges and how the power of pivoting made all the difference.

69 WINTER WONDERLAND: David Lowe and Chris Triplett, florists and owners of Edward on Saint Simons Island, share how they transform their popular boutique into the epitome of the holly jolly spirit.

77 PORCH PARTY: PorchFest, held the first Sunday of November, features dozens of porches, bands, and other performers that showcase their talents at the homes of historic downtown Brunswick. It’s become a beloved celebration of music and community.

83 WHIPPING UP WASSAIL: The spicy cider has a remarkably long history and it’s something the Jekyll Island Club Hotel is embracing this season, serving up a version of this beloved cocktail throughout the holidays.

Check out our one of a kind Custom Designs, St. Simons Island Charms and Loose Gemstones.

We are the only jewelry store on SSI with an on-site jeweler and do repairs on premises.

10am

3pm

3011 Altama Ave, Brunswick GA 31520

Publisher Buff Leavy

Editor Lindsey Adkison

Proofer

Account Executives

Heather Murray

Jenn Good

David Colvin

Kasey Rowell

Contributing Writers

Contributing Photographers

Taylor Cooper

Derrick Davis

Anna Ferguson

Michael Farris Jr.

Sam Ghioto

Michael Hall

Ronda Rich

Timothy Wilson

Derrick Davis

Terry Dickson

Amy Dey

Michael Hall

Michelle Holton

Annaliese Kondo

Kyle Morgan

Aric Sparmann

Contributing Designers

Stacey Nichols

Donte Nunnally

Terry Wilson

Golden Isles Magazine is published six times per year by Brunswick News Publishing Company

To subscribe online to Golden Isles Magazine, go to goldenislesmagazine.com/subscribe

About the Cover: These adorable Christmas macarons were baked up by Haley Meredith of Ruby Lu’s Sweets. It was photographed and styled by Amy Dey.

Our catering venue on beautiful Jekyll Island will delight your holiday party guests this season.

Tribuzio’s Grille is your family-friendly dining, entertainment, and catering destination located in the heart of Jekyll Island. Family owned and operated, Tribuzio’s restaurant is proud to offer breakfast, lunch, and dinner. Whether you’re headed out on the golf course, making the turn after nine, looking for a lunch spot with the gals, ready for a great evening dining experience, or hosting a special event, we’re ready to serve!

Jekyll Island’s Premiere Seafood Establishment

Arriving Thanksgiving Week! Christmas!

Fresh Christmas Trees, Christmas Cactus & Poinsettias.

Everything you need to decorate indoors or out during the holiday season!

Bring Your camera for a Family Holiday Photo Op In our sleigh scene!

3011 Altama Ave, Brunswick GA 31520

Submissions

Golden Isles Magazine is in need of talented contributors. Unsolicited queries and submissions of art and stories are welcome.

Please include an email address and telephone number. Submit by email to the editor, Lindsey Adkison: ladkison@goldenislesmagazine.com or by mail to 3011 Altama Ave, Brunswick. Only work accompanied by a self-addressed stamped envelope will be returned.

Advertising

Information regarding advertising and rates is available by contacting Jenn Good at 912-265-8320, ext. 356 or by email at jgood@thebrunswicknews. com; Kasey Rowell at 912-265-8320 ext. 334 or by email at krowell@thebrunswicknews.com; or David Colvin at 912-265-8320 ext. 304 or by email at dcolvin@thebrunswicknews.com

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All content is copyright of Golden Isles Magazine, a publication of Brunswick News Publishing Company. All rights reserved. No part of this publication may be reproduced in any form without express written permission from the publisher. We have sought to ensure accuracy and completeness of the content herein, but neither Golden Isles Magazine nor the publisher assumes responsibility for any errors, inaccuracies, omissions, or other inconsistencies, including those related to quotations. We reserve the right to refuse advertising. All advertisements appearing herein are accepted and published on the representation that the advertiser is properly authorized to publish the entire contents and subject matter thereof. All ads are paid advertisements and/or gifts given as part of a contractual agreement regarding Brunswick News Publishing Company. Neither Golden Isles Magazine nor the publisher is responsible for any statements, claims, or representations made by contributing writers, columnists, or photographers. Golden Isles Magazine and the publisher are also not responsible for anyone’s reliance on the content included in the publication. All projects described in this publication are for private, noncommercial use only. No right for commercial use or exploitation is given or implied.

CHRISTMAS

+ FABULOUS FLAVORS COOKIES

It was a day in what we’ve come to know as “fake fall.” You know, that big tease of cooler temperatures that sweeps in during late August only to tick right back up in September.

That was the situation when our fabulous photographer, Michelle, and I visited the lovely (and incredibly talented) Hilliary Heard, the brilliant baker behind Skip Dinner, Eat Dessert. She’d whipped up batches of cookies for our holiday feature, Cookies that Sleigh. In fact, she’d created a smorgasbord of sweets from all over the world — Springerle from Germany; Linzer cookies from Austria; and Mont Blanc, a dessert named after the snow-capped Alps .

As we were leaving, with our own plate of cookies to take home, the smell of gingerbread danced through my car. And the scent took me back to Christmas parties at my grandmother’s house. She was quite the cook and baked up all kinds of treats (including gingerbread, I’m sure). But the one I remember most are the ever-popular Danish Wedding Cookies. The powdered sugary treat is a true classic. And while I don’t think she made those herself, it’s something I always associate with her.

There are so many flavors that are like that, especially when it comes to Christmas goodies. And that’s what we’re taking a look at in our cookie feature. Along with Hilliary, we talk with Haley Meredith of Ruby Lu’s Sweets,, who reated a beautiful selection of macarons. We also chatted with Monica Rowell of Simply By the Dozen, who shares her scrumptious sugar cookie recipe. All of them offer a sense of Christmas nostalgia.

Speaking of nostalgia, the Jekyll Island Club Resort is filled with it. In our Whipping Up a Wassail feature, we stop by the historic hotel to learn about a special holiday beverage that date back to its early days. It packs quite the punch.

Like the Jekyll Island Club Resort, delivering satisfying food and drinks that create long-

If you haven’t been (or even if you have), definitely make plans to go see them during the holiday season.

lasting memories is something Dave Snyder knows very well. The restaurateur, who owns Halyard’s, Tramici, La Plancha, and Agio, has spent more than 20 years offering the Isles a variety of menus. In our Dynamic Dave feature, we sit down with the entrepreneur to hear about how he has brought various visions to life.

Last but certainly not least, we stopped in to talk with our dear friends David Lowe and Chris Triplett. The brilliant owners of Edward on Saint Simons certanily know about how to bring Christmas dreams to life. And I’ve always wanted to pick their brains about how they create their winter wonderland in their storefront (hint: It takes a whole bunch of work). They also offer some tips on creating that magic in your own homes.

There’s a lot of other holiday magic in this issue too. From events to recipes, these stories are sure to get you into the spirit.

We hope that you and your loved ones have the best holiday season yet.

Happy Thanksgiving and Merry Christmas — Lindsey

Photo by Kyle Morgan

We made a visit to the fabulous Webster Christmas Tree Farm in Darien for this editor’s note photo.

YOUR HOLIDAY WISHES, BACKED BY LOCAL LENDERS

This season, we’re reminded that the best gifts aren’t wrapped under a tree. They’re found in the relationships we build every day. At PrimeSouth Bank, our Glynn County team are more than bankers; they’re neighbors who know you, your family, and your goals.

From holiday wishes to real financial needs, we’re here to deliver the kind of support only local lenders can give.

From all of us at PrimeSouth, we wish you joy, peace, and prosperity this holiday season.

above: Danny Maddox, Senior Loan Officer, SVP, NMLS# 794417; Joe Riccio, Senior Loan Officer, SVP, NMLS# 787366; Michelle Jackson, Branch Manager/AVP, NMLS# 2433611; Curtis Tumlin, Market President, NMLS# 1089035; Marla Thomas, Assistant Branch Manager/Banking Officer, NMLS# 811188; Cecilia Jordan, Branch Manager, AVP; Angie Ferra, Glynn Area Manager, VP, NMLS# 787367; Robin Pearson, Branch Manager, AVP, NMLS #1314522; and Charles Woodroof, Senior Loan Officer, SVP, NMLS# 782748

Pictured

Cover

Stephanie Conti: Amazing! Beautiful, Ed!

Carol Ann Eages: Absolutely LOVE the cover!!

Amanda Kuhn: Oh, I NEED this one! Great job to all

Elizabeth LeSeur: Fabulous!

Aspen Ruiz: This one is really cool!

Susan Fyfe Molnar: Wonderful! Love it!

Patrice Belford Allgood: Beautiful color. Fantastic artist!

@norwegian_daughter: Ed has knocked it out of the park once again!! What talent.

@psych4thought: Wow. This cover is spectacular.

The Whimsical World of ED Hose @situsrealestate: So talented!

@norwegian_daughter: A truly gifted woman

Word On The Street

Your reactions sent to us by emails, posts, & tweets

TIME TO GET SOCIAL

instagram.com/goldenislesmag facebook.com/goldenislesmag twitter.com/goldenislesmag

If you prefer to send us your comments by email, contact Editor Lindsey Adkison at ladkison@goldenislesmagazine.com. Anything posted to our social media accounts or emailed directly to the editor will be considered for publication. Comments may be edited for clarity or grammar.

Noisemakers: Jeff Allyn Szwast @caleb.john.smith: The one and only

Freedom and Fluidity

Emily Taylor Fending Art: This makes my heart so happy. Congrats Deborah. You are throwing your joy on the canvas and sharing it out!

Linda Woodall: Congratulations, Deborah!

Susan Ryles: Go Deborah!

Don Farrell

@joepaintedthat: So good! That career arc is common as many young talents are encouraged young to morph their inner artist into a business fit. Very satisfying to see a rebirth occur later in life.

FRIDAY DEC. 12TH 7:00PM

SAT. DEC. 13TH 2:00PM & 6:00PM

SUN. DEC. 14TH 2:00PM

BRUNSWICK HIGH SCHOOL AUDITORIUM

GENERAL ADMISSION $20 AGES 3 AND UNDER FREE

AN INFORMATIVE LINEUP OF THINGS TO KNOW ABOUT THE GOLDEN ISLES

WORDS BY LINDSEY ADKISON | PHOTOS BY MICHAEL HALL AND PROVIDED

Stories + Study:

Walking the path with faith and hope

Like many professionals, Al Brown’s office is awash in mementos. Framed family photos dot his shelves and personal touches — his first set of handmade drumsticks — offer a peek at the man behind the Realtor.

But there’s one element that summarizes his story perfectly — a small cross tucked into the crux of the wall.

Al Brown is a lifelong Christian, and his faith informs everything he does. Growing up in idyllic Elberton, Georgia, going to church on Sundays was simply a part of life.

“I grew up in the country on 100-something acres. It was perfect for a boy who liked to roam the woods, fish, and hunt. My grandfather owned several hundred acres just down the road. He was a sheep farmer,” he says.

“We belonged to the First Baptist Church in Elberton and went every Sunday. Something else that we would do every Sunday was go to my mother’s parents, and we had fried chicken and cathead biscuits. I was pretty sure there was an 11th commandment in the Bible that, ‘thou shalt eat fried chicken on Sunday.’”

Of course, as he grew up, he longed for a sense of independence. He started school at Gainesville College, in Gainesville, Georgia, and later transferred to the University of Georgia in Athens. He planned to celebrate his newly-found liberation while at school.

“My first thought was ‘freedom,’ I don’t have to go to church anymore,” he says.

He skipped the first Sunday. But the following week, Brown found himself back in the pew. This was the true beginning of his own faith journey. And it made him realize that to connect with God truly, he needed to discover the Lord on his own.

“I read this passage, John 14:23. Jesus said, ‘If anyone loves me, he will keep my Word and my Father will love him.’ And we will come to him and make our abode with him. At first, I just found it comforting … warm and fuzzy, you know?” he says.

“Then, after thinking about it for a while, I realized I didn’t really know God’s Word. I’d kinda been trucking along on Mama and Daddy’s faith.”

This revelation inspired Brown to dive deep into scriptural study — spending hours reading and contemplating the Gospel.

After finishing his studies at UGA and marrying his bride, Gayle, the couple moved to St. Simons Island in 1972 where Brown started work with Sea Island.

The Browns had two daughters, Anna and Jordan, and life flowed along. Regardless of the ups and down, Brown’s deep faith was always the undercurrent that carried him along.

He taught Sunday school at First Baptist of St. Simons and was always eager to offer to pray for friends … or strangers.

As his girls grew up and left home, Brown started a project. He planned to transcribe the notes from his Bible so his girls could better understand his spiritual journey.

“This particular Bible of mine … Gayle gave to me on September 29, 1984. This is the Bible I started making notes in,” he explains.

He wanted to create a guide of sorts for Anna and Jordan. There was just one problem.

“… I started doing it and I realized that just the notes on their own didn’t mean a whole lot,” he says with a laugh.

So he decided to add in anecdotes and experiences from his life in his own casual, engaging manner. Some stories are humorous, some bizarre, and some downright unbelievable. But they were all threaded together by the words bound in the pages of his Bible.

That’s how Notes from My Father’s Bible was born.

“I loved reading my own notes because it would bring back things that I needed to remember,” he says.

The book started as a personal endeavor, a way of sharing his spiritual wisdom and practical experience with his children. Over time, however, it became so much more.

Since officially publishing the book, it’s found its way into the hands of friends and fellow congregants. And now that it’s available both locally — at Righton Books and GJ Ford — as well as nationally on Amazon and Walmart Books, Brown’s sincere effort has touched the heart of many a believer. It’s also moved plenty of non-Christians.

That, he says, is incredibly rewarding.

“I hope that people can have a good, close relationship with God. I hope it helps them not be intimidated by the Bible, which can be intimidating. But I learn something every time I read it,” he says with a smile. “I’d love to see them reading it daily. I’d love for them to have the influence of Jesus.”

It’s easy going from

Salvation Army grows with annual Angel Tree holiday spirit

WORDS BY LINDSEY ADKISON AND ANNA FERGUSON PHOTOS BY MICHAEL HALL AND PROVIDED

For 18 years, Capt. Jim Dillingham’s fall calendar has been a busy one. Beginning in late October, Dillingham, the local leader of the Salvation Army, rallies volunteers and donors throughout Brunswick and the Golden Isles for the annual Angel Tree program.

The iniative assists local families by providing gifts to underprivileged children, up to 12 years old, in the community. Without fail, Dillingham witnesses the community embrace the idea and take part in the project.

“The response we get from our community every year is amazing,” he says. “Some of the stories we hear, those stories can’t be compared to anything else. I love that I get to do this every year. I love that it is all from a place of love.”

“This is 100 percent completely donor-driven. When I tell people that, they say ‘that can’t be done.’ But it can, and we do it right here. We live in a great, loving community. When people are asked to show up and help, they do — year after year. And to be able to serve like that, that is the best gift. It is a blessing,” he says.

It’s something that Audrey Easterling has known for many years.

As the chief caseworker of the Salvation Army in Brunswick, Easterling and her team work to make Christmas dreams possible for so many local children.

“Last year, we served more than 1,500 children,” she notes.

For more than 45 years, the annual Angel Tree has been a hallmark exhibit of the Salvation Army’s international ministry to showcase universal love as outlined by the Gospel.

Whether as individuals, within a community organization, another nonprofit, or a business, anonymous donors adopt “angels,” which are children from families facing hardships that can limit or eliminate holiday gifts.

Through the seasonal shopping and sharing program, new clothes and toys are presented to more than a million children across the United States and to hundreds of local families.

Though Salvation Army team members and volunteers are active in providing aid to those in need year-round, the sight of the nonprofit’s ubiquitous red logo pops into the picture more frequently in November and December.

Every year, Easterling says, the holiday spirit proves alive and well in the Golden Isles, as an enthusiastic assemblage of

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“The response we get from our community every year is amazing,” he says. “Some of the stories we hear, those stories can’t be compared to anything else. I love that I get to do this every year. I love that it is all from a place of love.”

St. Simons

Steve Bullington, Owner with Bu11y and Rosie, Store Mascots

Angel Tree volunteers step up, ready to serve and share.

This year, the trees will start appearing in anchor locations around Nov. 14. Those include Glynn Place Mall, Bealls, Super Walmart, and Sam’s Club, all in Brunswick. Other smaller trees often adorn the offices of area businesses throughout the holiday season.

Children’s ages and Christmas lists are written on tags that hang on the trees. The public can select as many children as they like and buy their items. Then, they return the gifts by Dec. 15th. Easterling prefers that the items be brought directly to the Salvation Army, located at 1624 Reynolds St., Brunswick. The gifts will be given to the families to prepare for Christmas on Dec. 19th.

The items are distributed from the Exchange Club Fairgrounds, where volunteers assemble an intricate grid on the concrete floor, to create a map of where

gifts will go and to which family.

Notably, Easterling said, student volunteers from Heritage Christian Academy have “been coming to help in the (Exchange Club fairgrounds) warehouse for the past 10 years.”

While the bulk of the holiday hands-on work happens during the season, planning for the program begins in September, with the first two weeks in October ushering in the application process.

“We do have businesses and churches that do a toy drive. Some people will donate cash to purchase toys. And our community provides us with great volunteers,” Easterling says.

In conjunction with the Salvation Army Angel Tree program, the holiday season also ushers in the nonprofit organization’s Red Kettle Campaign. With a bell in hand and

donning the signature Salvation Army red apron, volunteer ringers stand outside local businesses to assist with its fundraising efforts.

These bell ringers do just that: ring a bell, while manning a literal red kettle, into which donors can leave monetary donations. The funds collected inside the kettles are then used throughout the year to support local programs, including food pantries, emergency shelters, disaster relief, and other social services.

And every year, Easterling is always overwhelmed by the love and support of the community.

“The community comes through for us every time, and I thank God for it,” she says.

• For more information about the Salvation Army Angel Tree and Red Kettle programs, call the Brunswick headquarters at 912-2659381 or visit salvationarmyusa.org.

WORDS BY LINDSEY ADKISON PROVIDED PHOTOS

SilentDiscoParty celebrates the holiday season

Mike Hall knows how to keep a party hopping. As the director of operations at iSound, it’s part of his job description.

The company specializes in providing entertainment in the form of DJ services for weddings, parties, and corporate events.

“I’ve been with the company since 2019 … and the company itself was started by Justin Henshaw in 2008,” he says.

“We primarily do DJ services for weddings, but we do offer other professional AV (audio/visual) services, speakers, microphones, and stage setups. We also offer lighting enhancement options.”

With his experience, Hall has seen all sorts of events and good times. And one format that seems to be ever-growing in popularity — the silent disco.

The concept is pretty basic. Head-

phones are given to participants who can listen to a variety of pre-set channels.

But once the headphones are removed — silence.

“You usually have two to three different options (for music) depending on the type of event. They color-code the headphones for different channels that they are able to tap into. So, you basically have your three different parties,” he says.

“One person could be listening to the 70s, another the 80s, and then the 90s. There’s a really cool aspect to the experience. You get to dial into the music and have fun with friends. You can take off the headphones and have a conversation in the mostly silent party. The party is really taking place between your ears.”

Hall says the silent disco format grew exponentially during the COVID days.

“It was huge, obviously, because you’re able to do it socially distanced. At events, people could be in their own areas,” he says. “Its popularity originally came from private events that were shared on social media, then music festivals like Bonnaroo and the Live Oak Music Fest. People started thinking, ‘how can I bring this to my event?’”

15 veggies every day, 3 made-from-scratch soups, hand-breaded seafood, and so much more

Get your Christmas party hopping with this playlist, courtesy of Mike Hall from iSound

“Santa’s Got A Sweet Tooth” — The Dip

“Sweet Gingerbread Man” — Sammy Davis Jr.

“Christmas in LA” — Vulfpeck

“Merry Christmas, Mary Jane” — Katie Pruitt

“THE PRESENT” — Forrest Frank

“Jingle Fire” — Jungle Fire

“Christmas Time Is Here” — Khruangbin

“I Believe in Santa Claus” — Dr. Dog

“Funky Little Drummer Boy” - Sharon Jones and The Dap-Kings

“Father Christmas” - The Kinks

Couples thought the same, and silent discos started to be incorporated into wedding planning, mostly into the after parties, which are also becoming big hits these days.

“They are often utilized as after parties because sound ordinances at venues say that you have to shut down at 10 p.m.,” he says. “This way, we don’t have to stop the party. We just go to another room and hand out the headphones. We’ve done that a lot.”

Another thing they’ve done quite a few times is host their own shindigs that are open to the public.

“For the longest time, we’ve wanted to do other events. In February 2024, we did an adult prom with an ‘80s theme,” he said.

And, then of course, there is iSounds Silent Night, a festive disco with a Christmas vibe.

“I think we started Silent Night, our silent disco, in 2021. We do 9 p.m. to midnight in the Study at Reid’s Apothecary,” Hall says.

“There’s a cost for entry, but we have drink specials. It’s a lot of fun. We’ve done ugly sweater competitions in years past, and yes, everyone tends to get pretty festive.”

Naturally, the music mix also keeps the crowd rocking around the Christmas tree.

“We do a mix of both Christmas and regular music. Some cool mixes and mash-ups, etc. We always end the night with ‘All I Want For Christmas Is You,’” Hall says.

This year, iSound’s Silent Night will return from 9 p.m. to midnight December 6 at Reid’s Apothecary in downtown Brunswick. Doors will open at 8:30 p.m. prior to the event. For details, follow @isounddjs on Instagram.

Around the Town

november

November 6

QThe Boys & Girls Club of Southeast Georgia will host Taste of the Wild from 5 to 8:30 p.m. at Emma’s Driftwood Farm in McIntosh County. A variety of of wild game dishes will be served. Tickets are $125, which includes two drink tickets. For details, visit bgcsega.com/events.

November 7

The Brunswick Downtown Development Authority will host First Friday, a monthly block party in downtown Brunswick. It will be held from 5 to 8 p.m. along Newcastle and surrounding streets. Shops, galleries, and restaurants will stay open later, host entertainment, and offer specials.

The Humane Society of South Coastal Georgia will host its annual Blue Jean Ball at the home of Robin and Davis Love on St. Simons Island. Individual tickets are $175 per person. For more information, visit hsscg.org.

November 8

Fairways for Freedom and VFW SSI 4092 will host a Veterans’ Day 5K Beach Race and 1-Mile Walk beginning at 8 a.m. at Massengale Beach, 1350 Ocean Blvd., St. Simons Island. To register, visit runsignup.com and search for Veterans Day 5K.

November 9

Brunswick PorchFest will be held from noon to 6 p.m. along the streets of the historic district in downtown Brunswick. Musicians will perform on the porches of homes. The theme is Gnome on the Range. Food trucks and beverage stations will also be available. The event will be held rain or shine. Admission is free. For details, visit porchfestbwk.com

November 10

The Coastal Symphony of Georgia will host a concert at 7:30 p.m. at Brunswick High School’s auditorium. The theme will be Heavenly Joy. The program will include

works by Gustav Mahler. Tickets are $50 per person. To purchase those, visit coastalsymphonyofgeorgia.org.

November 14

The American Cancer Society’s Victory Board will host its annual Gala, Moonlight Masquerade, from 7 to 10 p.m. at Frederica Golf Club on St. Simons Island. The dress is black-tie. Tickets are $200 per person. For details, visit acsvictoryboard.org.

November 16

The Jolly Makers Market will be held from 9 a.m. to 3 p.m. at 325 Old Jesup Road, Brunswick (at the old Ballard School). There will be crafters, food trucks and a kids’ zone. It is sponsored by the UGA Extension, the 4-H Club, and local artisans. Admission is free.

November 17 to 24

CenterPoint Church, 573 Palisade Drive, Brunswick, will serve as a drop-off location for Operation Christmas Child. Participants can bring shoeboxes with toys and other approved items from 10 a.m. to 2 p.m. Monday to Saturday; and from 2 to 5 p.m. Sunday. It will be open from 9 a.m. to noon from 5 to 7 p.m. November 24. Volunteers will also be welcome. For additional information, call 912-638-4673. To learn more about Operation Christmas Child and shoebox contents, visit samaritanpurse.org.

November 17 to 25

PGA Tour pro Davis Love III will host the annual RSM Golf Tournament from November 13 to 19 at Sea Island’s Seaside Golf Club on St. Simons Island. For ticket prices and package options, visit rsmclassic.com.

November 21

Golden Isles Live! will host the Waddington Brothers, a fourpiece bluegrass and Western band, for a concert at 7:30 p.m. at the Ritz Theatre in downtown Brunswick. Adult tickets are $35. Tickets are $10 for students. For details or to purchase tickets, visit goldenisleslive.org.

November 22

The Moxie Holiday Craft Fest will hold its Holiday Market from 10 a.m. to 5 p.m. at Old City Hall in downtown Brunswick. Makers from across the region will be on hand to share their wares. For details, visit Moxie Craft Fest’s page on Facebook or Instagram.

November 28

The Jekyll Island Authority will begin its annual Holly Jolly Jekyll activities. It will feature self-guided and trolley tours through the decorated historic district with light displays, holiday drive-in movies, fireworks, and more. It will be available for viewing through January 4, 2026. For details and a complete listing of events, visit jekyllisland.com/signature-events/ holly-jolly-jekyll.

The Jekyll Island Arts Association will host its Merry Artists Market from 10 a.m. to 5 p.m. at Goodyear Cottage in the Jekyll

Island historic district. The sale, which features work by local painters, potters, and other artisans, will begin Nov. 28 and continue through the holidays. It will be open from noon to 4 p.m. on weekends and from 10 a.m. to 4 p.m. on weekdays. The market closes Dec. 31. For details, visit jekyllartists.com.

The Brunswick Downtown Development Authority will hold its annual Christmas Tree Lighting at 5:30 p.m. in Queen’s Square in Brunswick. It is free and open to the public. For details, visit discoverbrunswick.com.

November 29

The Jekyll Island Authority will host its Cold Plunge Challenge at 9:30 a.m. at the Beach Village beach access point. For details, visit jekyllisland.com.

December

December 4

Hope 1312 Collective will host the Festival of Trees from 7 to 10 p.m. at Queen and Grant, 1315 Grant St., Brunswick. A number of Christmas trees will be decorated and auctioned off. Funds help support children in the local welfare system. Tickets are $50 per person and are available at hope1312co.org.

December 4 and 5

The Georgia Elvis Festival will be held at Epworth By the Sea’s Strickland Auditorium, 100 Arthur J. Moore Dr., St. Simons Island. There will be six performances by multiple Elvis Tribute Artists. For details, visit georgiaelvisfest.com.

December 5

The Brunswick Downtown Development Authority will host First Friday, a monthly block party in downtown Brunswick. It will be held from 5 to 8 p.m. along Newcastle and surrounding streets. Shops, galleries, and restaurants will stay open later, host entertainment, and offer specials.

The Boys & Girls Club of Southeast Georgia will host its Merry Mixer fundraiser from 5:30 to 9:30 p.m. at neighboring restaurants Halyards, 55 Cinema Lane, and Tramici, 75 Cinema Lane, on St. Simons Island. Food and drinks will be served. Entertainment will be provided. For more information, visit eventbrite.com.

December 6

Golden Isles Live! will host Lauren Jelencovich for a Christmas concert at 7:30 p.m. at Wesley Church Frederica, 6520 Frederica Road, St. Simons Island. Adult tickets are $35. Tickets are $10 for students. For details or to purchase tickets, visit goldenisleslive.org.

The Jekyll Island Authority will host its Winter Carnival and Big Truck Roundup from noon to 4 p.m. at the Beach Village. For details, visit jekyllisland.com.

Lord of Life Lutheran Church, 2801 Frederica Road, St.

Simons Island will hold its annual Holiday Market Craft Fair from 9 a.m. to 3 p.m. at the church. More than 30 vendors will sell quality handmade items including art, pottery, jewelry, ornaments, and many other gift items. For additional information, call 912-638-4673.

December 6 and 7

Glynn Visual Arts will host its Mistletoe Market from 10 a.m. to 5 p.m. Saturday at Postell Park and from 10 a.m. to 4 p.m. Sunday. Artists from across the region will offer wares for sale. For details, visit glynnvisualarts.org.

December 12 to 14

Jill Stanford’s Dance Center will stage The Grinch at 7 p.m. December 12; 2 and 6 p.m. December 13; and at 2 p.m. December 14. All performances will be held at the Brunswick High School auditorium. Tickets are $20. Children under age three will be admitted for free. For details, visit jillstandforddancecenter.com.

December 13

The annual Brunswick Christmas parade will be held from 5:30 to 7:30 p.m. It will begin at Howard Coffin Park and proceed to Mary Ross Waterfront Park in downtown Brunswick. There will be floats, trailers, bands, and Santa Claus. For details, visit discoverbrunswick.com.

The Cassina Garden Club will host its annual Christmas Bake Sale from 9 a.m. to 3 p.m. at the historic Tabby Cabins and Gardens at Gascoigne, 1195 Arthur Moore Dr., St. Simons Island. A variety of homemade cakes, pies, bread, cookies, and other items will be available for purchase. For details, visit cassinagardenclub.org.

December 18 to 21

Golden Isles Arts and Humanities will stage its annual production of “A Christmas Carol” at 7:30 p.m. Thursday to Saturday. Performances are at 3 p.m. Sunday. All shows will be held at the Ritz Theatre in downtown Brunswick. For details and tickets, visit goldenislesarts.org.

December 20

The Jekyll Island Authority will host its Holly Jolly Light Parade at 7 p.m. It will proceed down the beachside of the island. For details and a complete listing of events, visit jekyllisland.com.

December 22 and 29

The Jekyll Island Authority will host its Holly Jolly Jekyll Fireworks display at 7 p.m. at the Beach Village beach access point. For details and a complete listing of events, visit jekyllisland.com.

December 31

The Brunswick Downtown Development Authority will hold its annual New Year’s Eve Shrimp Drop from 6 to 8 p.m. at Mary Ross Waterfront Park in downtown Brunswick. It is free and open to the public. For more information, visit discoverbrunswick.com.

1,744

Santa Claus, based on the historical figure St. Nicholas, is estimated to be around 1,744 years old.

Santa Claus

St. Nicholas. The Jolly Old Elf. Kris Kringle.

There may be many names but there’s truly only one Santa Claus. The big guy is undoubtedly busy at the moment prepping for his Christmas Eve trek around the globe.

8

For this incarnation of Just the Facts, we gathered some interesting tidbits about Father Christmas himself. Grab some milk and cookies, and read on:

822

To deliver all those toys on Christmas Eve, Santa must visit about 822 homes per second, traveling at 2.3 million miles per hour. Thankfully, he’s got some marvelous magic on his side.

1.7 MILLION

He receives the most letters from France, with around 1.7 million annually, followed by Canada and the United States.

360,000

To carry the weight of all the presents, more than 360,000 run-of-the-mill reindeer would be needed

Santa has eight reindeer — Dasher, Dancer, Prancer, Vixen, Comet, Cupid, Donner and Blitzen.

1

Y’all know … there’s only one Rudolph.

1.6 MILLION

It’s estimated that Santa needs 1.6 million miles of wrapping paper.

DUE SOUTH

The Christmas Tree House

WWhen I was a little girl, I dreamed of having a “Christmas Tree House” all year long rather than for just two weeks. Once, when I made a scene, weeping over our tree coming down, Mama said, “Hush. Maybe next year we’ll leave it up.” My tears stopped. That was the closest we came to a civilized agreement.

Then a drastic thought hit me, “That’s twelve months away.”

“That’ll give you more time to anticipate things,” Mama said.

I came within an ant’s eyelash of sticking out my tongue — but then remembered I wanted to live so that I could play with my new Barbie doll and her zippy, little red Corvette. My Mama didn’t compromise or negotiate. And at nine, I was smart enough not to talk back.

Every year, as we took the tree down, sorrow swept over me. “It’ll be Christmas before you know it,” was the constant refrain.

Well, a lot of good that did me. The first year, on my own, living in Washington, D.C., was the worst: no tree, no sparkling lights, no happy angel. In my small studio apartment, there wasn’t even room for Christmas lights. Now, that was misery. And worse than that, being the new kid in the sports department, I had to work Christmas day — as if an im-

portant football game might suddenly break out and I’d need to cover it.

“Cheer up,” Mama said over the phone. “I bought a brand new Christmas tree for when you come home. You’ll love it.”

My excitement built as I bought Christmas presents, sang Christmas carols, watched the lighting of the National Tree at the White House, and visited the Kennedy Center to see two movies – Christmas in Connecticut and White Christmas. Despite the setback, there was joy to be had with these wonderful, old Christmas movies in a historic place and the lighting of that enormous tree.

Then, late on Christmas day, I flew home. Mama, along with my brother and sister, waited at the airport gate. Daddy, no doubt, was staying home to watch a special edition of wrestling, but I knew he’d still be happy to see his “Little ‘Un.”

On the drive home, I talked of our old tree, which had not been at all splendid. It was green plastic. (Only once did we have a live, heavenly-smelling tree that my cousin Lynn spent all day searching for in the Appalachian woods. That was a beauty.)

Even before the car had stopped, I, with delight, ran into the house saying a rather quick “Hello” to my Daddy, at the same time giving him a kiss on top of his bald head.

“Hey, Little ‘Un, you forgot to close the door,” he said, grinning, knowing exactly where I was heading, his green eyes shimmering with light. “I want to see the tree you bought. I’ll be right back.” I stopped just shy of the room

WORDS BY RONDA RICH

where I would finally see the Christmas tree of which I had long dreamed. Then, I held my breath and whirled around, opening my eyes.

It was akin to running into a wall at full tilt. But then, after a few moments, I was able to gather myself when Mama and Daddy came happily into the room, proud of what they could do to brighten Christmas for their little girl.

“How do you like it?” Mama asked, confident the tree was perfect. “Have you ever seen anything prettier?”

I was fairly certain I had never seen anything like it. So, I swallowed, “It’s lovely,” I managed to say. But then, back in those foolish days when I said things I really shouldn’t’ve — and should’ve known better — I spoke up.

“Oh, Mama!” I exclaimed. “A white, foil tree — without lights?”

Instead, the tree had a spotlight which shone through a spinning disc with “pizza slice-sized” portions of colors: red, green, blue, and yellow. Yes, it had a certain charm about it. And yes, if you squinted really hard, it did seem to shimmer and glitter. And no, it didn’t drop pine needles on the floor like a live tree (though, as I said, we only had a live tree once).

But, oh, Mama.

I’m older now. Wiser about what I say.

And while I look back thankfully, even sentimentally, on the trees we had growing up, since that day to this, I have the pleasure of buying and decorating our trees personally, and I love it. In fact, we are blessed to have four Christmas trees – one in our bedroom, one in the kitchen, one in the living room, and one in the foyer.

And guess what? We never take them down. All year long, we leave them up. On a rainy summer’s day or a “nothing” day in March, we are cheered by those beautiful trees. You should try it. It’s truly a delight.

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NATURE CONNECTION

Traversing Trembling Earth

Part II

WORDS AND PHOTOS BY SAM GHIOTO

O• Editor’s note: This column is the second part of a column Sam began in September/October’s issue of Golden Isles Magazine.

On the second day of traversing the Okefenokee, I saw more alligators on this day than I probably had seen collectively in my entire life. That morning, I awoke to the sound of barking sandhill cranes as they flew over the Maul Hammock platform. I lay there in wonder, sprawled across my sleeping pad. Shortly, I rose out of my tent to make some coffee, and I saw Willy casting on the cool, misty water.

I remembered the dream I had overnight. A loud noise erupted suddenly, and the platform began sinking. The wood that held us up spread apart. I fell into the cold waters and was shocked, gasping for air. Scrambling, I reached everywhere to let myself out of my tent. My heart was racing as I flailed my arms in search of the exit, but I couldn’t find the zipper. Somehow, I slid my finger along the mesh fabric, locked onto the string attached to the zipper, and made my way out of the tent and safely into the kayak. The platform was gone.

Thankfully, though, this was only a dream.

Mike and Barb left first for Kingfisher Landing. Cindy, Willy, Megan, and I remained. Cindy and I loaded into the kayak and pushed off the dock. Willy and Megan took off behind us and came around to lead us most of the day in their canoe to our next platform – Big Water. Not too far into the paddle along the maintained waterways, the ecosystem was seemingly infinitely more

interesting than the day before.

Floating down the creek, Cindy and I were in unison. She controlled the rudder. I helped set the relaxed pacing on the smooth water — an array of exposed islands of hard-packed peat featured on the left side of the narrowing waterway. A red-shouldered hawk cried nearby.

“We’re about to see some alligators,” I said as I unclipped and unrolled my ten-liter dry bag and reached for my 1980 35mm Minolta film camera.

“I’ll steer the boat when you need to take the shot,” Cindy said. As we slickly steered around a corner, a thick, mature gator basking in the sunlight emerged into sight. I snapped a photo. Whenever I see a gator up close and personal, a sharpness surges through my body. Perhaps it’s an archaic survival reflex. This one wanted nothing to do with us and remained frozen as we passed by.

The roaring echo of a plane buzzed above.

“No matter how far you’re in nature, you can’t seem to get away from planes even,” Cindy seemed annoyed as we rounded a sharp corner that opened up to a grassy section on the right. The grass rustled intensely, and a startled yellowish-brown figure flew off.

“Bittern,” Cindy called.

“That’s the first bittern I’ve ever seen!” I shouted gleefully. “I wish my camera were ready to go.”

“Should have been ready,” Cindy poked.

“I can see how they blend in so easily.”

“Yeah, they have stripes down their neck and that helps camouflage them in the tall grass.”

“I wonder how many we might have passed already…”

The grassy expanse of the prairies began to thicken with trees.

We caught up with Willy and Megan and stopped for lunch in a densely packed wooded section of the creek. We were approaching the headwaters of the Suwannee River in the middle of the swamp.

“I want to see a black bear,” I said.

“We can’t be this loud to see one,” Willy said matter-of-factly.

A loud trudging through the trees and water startled us.

“Must be a hog or deer,” Willy said.

“Shhh. Listen.” Cindy paused. Nothing was heard again.

When we continued onward down into what Willy’s map designated as the headwaters of the Suwanee River, there was a slight current notably pulling the water southward.

“I like this current,” I said.

“I know. Me, too,” Cindy agreed.

The waterway opened up again, and there were countless alligators everywhere. I’m talking dozens upon dozens. These swamp puppies came in all sizes. Skinny, fat, long, small, and straight up massive. They were on logs, peat bogs, and trawling through the water. Sometimes they darted in front of us. Other times, they lay dead still.

“You guys want to go swimming with the swamp puppies?” I asked.

“After you hop in first,” Willy said.

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Gifting art for Christmas

WORDS BY LINDSEY ADKISON | PHOTOS BY TERRY DICKSON

TThe holidays are filled with happy times and family fun. And while it is the “most wonderful time of the year,” there’s also a heaping helping of pressure to find that perfect gift to present to loved ones. There’s no shortage of choices. You have your standard ties and shirts, books, and jewelry. All of those are good options.

But, in Dawn Newbern’s opinion, art is the way to go. That’s not just because she’s an artist and gallery owner herself. It’s because original pieces offer some-

thing few items can.

“For me, and I hear other people say this too, if you get an original piece of art … it’s something that no one else in the world has,” Newbern says.

“They may be repeated, but it’s still one-of-a-kind. People really like that. It’s something that’s not mass produced.”

Her own space, Julep Gallery in Redfern Village on St. Simons Island, is filled with those very things. She has many of her own pieces there, but she’s not alone.

“We have 35 artists. Some are local, most are from Georgia. But we also have artists from New Orleans, Alabama, Maryland, and Tennessee,” Newbern says. “They’re all painters … we don’t have any sculptors. Most do acrylic or mixed media, but we have four oil painters.”

A few of the represented artists have prints of their work available for order.

“There are four of us who offer prints, and they can be great as gifts,” she says.

Of course, many love to come to Julep to shop for friends and family. Newbern is always glad to help clients find something just right.

“Of course, if you want to buy a larger piece … you need to really know the person and their style pretty well,” she said.

If the relationship is more causal, Newbern suggests smaller items, but those that are thoughtful all the same. One good choice is a series of angels by Susan Walker.

“She resides in Birmingham, Alabama. The pieces we have of hers are made from dried paint,” Newbern says.

“This is the message she puts on the back of them: ‘From Trash to Treasure, From Broken to Beautiful.’ We think these are popular because of the unique way they are created from dried paint and meticulously formed into beautiful, oneof-a-kind pieces.”

Another bonus is their size, she adds.

“These are also nice because you can either hang them on a wall or have them displayed on a table. They are versatile,” Newbern says.

Like the angels, a series of oyster shell pieces are also a frequent favorite of patrons.

“These are by Kim Crawford; she is one of our local artists. These are popular because people feel like it is a creative way to bring coastal life into their homes,” she says.

Taking a moment to reflect on a friend’s interests and hobbies is a ideal place to begin when brainstorming gifts. Julep has countless themes in paintings, so there’s something for everyone. A series of cocktails by Eddie Powell are always

a good selection for fellas, as are other masculine-lean ing subjects.

“Golf and fish are popular too. The fish paintings are also by Eddie Powell, who lives in Fairhope, Alabama,” she says. “The golf paintings are by Leslie Cannon; she lives in Atlanta.”

For the ladies, there are plenty of options. Oftentimes, locals like to gift pieces of area scenery, especially to those who don’t live nearby.

“Most of the landmark pieces are created by our local artists, Sandy Metzger, Chelsea Smith, and Cindy Paxton. Each of these artists create a lot of coastal-themed works including marsh and ocean scenes, wildlife, and nature,” she said.

“Metzger also does a lot of fun local renditions of favor ite restaurant and bars, such as Beachcomber, Doro thy’s, and Jekyll Island landmarks. Tourists love taking a slice of our paradise back home from their visit.”

Regardless of the piece selected, Newbern feels that they will bring a lot of joy and hold a special place in the hearts of the recipients.

“I know when I look at the pieces of original art that I have at home, I am reminded of the artist or the person who gave it to me,” she says.

• Julep Gallery is located at 269 Redfern Village, St. Simons Island. It is open from 10 a.m. to 5 p.m. Monday to Friday. It’s open from 10 a.m. to 3 p.m. Saturday. It’s closed on Sunday. Their website is julepgallery.com.

Wellness: A leap beyond “not sick” or “OK”

PROVIDED CONTENT

HHealth, wellness, and ultimately what we call “beauty” have their origins on the inside, as well as what we expose ourselves to on the outside.

Dr. Diane Bowen, board-certified plastic surgeon with Golden Isles Center for Plastic Surgery, has been in practice for over 30 years. Her treatment philosophy focuses on collaborating with patients to enhance their natural beauty, both inside and out.

Wellness is not just the state of your physical health but also your mental and spiritual attitude. Wellness allows you to encounter challenges and manage them with balance and confidence.

Bowen founded Centered on Wellness to help people achieve optimum nutrition and hormonal balance. The practice has emerged as a place where Bowen can provide an integrative approach to wellness, prevention, and care, focusing on each patient as a “whole person, well person” and not just an organ or illness that needs treatment.

The following areas are points of focus for Bowen and her staff. And it’s important for everyone to consider the these elements:

Number one: Are you adequately

hydrated? You should be drinking water, not Merlot. To optimize hydration, you should be drinking half of your body weight in ounces of water. Did you know that chronic dehydration leads to obesity? You were designed such that if you’re chronically dehydrated, you put on extra fat, much like a camel, to sustain your basic body functions with the water. Drinking half your weight in ounces of water is a bare minimum, and if you are engaging in strenuous activity and sweating, you may need to be drinking your full weight in ounces of water. While you’re at it … make your water work for you. Add electrolytes, fiber, flavor, collagen, and herbal teas. One suggestion that seems to help patients stay accountable is to mix their daily water each evening and then drink it throughout the next day.

Number two: Let’s talk about number

two: What are your bowel habits? Are you having constipation issues? Understand that food is supposed to pass from your mouth out through its natural exit within less than 24 hours. Those of you who have a delayed transit time or have to work at it in the restroom are dealing with constipation. While there are prescription drugs that can address this, consider some basics first. This includes adequate hydration, some fiber, and a lovely herb called Triphala, which can keep you moving regularly.

Number three: Quality sleep. Did you realize that a sleep-deprived person is more impaired than someone who is intoxicated? It is essential to get six to eight hours of sleep each night for most people. To improve your sleeping environment, adopt some sound sleep habits, which means turning off all electronic devices in your bedroom. Place your phone in airplane mode, do not expose your eyes to blue light (electronics) for at least an hour or two before you go to bed. Again, make sure you’re well-hydrated throughout the day.

Number four: Lifestyle issues, including the foods that you choose to eat and exercise, will contribute to strong bones and healthy muscles. Healthy muscles lead to healthier brains, less memory issues as you age. When it comes to minerals and nutrients, it is key to understand that a person can be well fed but undernourished. When it comes to your nutrient status, there are many options to determine if you have optimal levels.

At Centered on Wellness, Dr. Bowen and her staff work with strategic affiliates to help optimize your health. These affiliates can help integrate our nutritional assessment and wellness strategies with their motivational and hands-on approach and interventions, allowing us to determine if past trauma or anxieties are interfering with your physical health.

Modern medicine treats humans as isolated organ systems. In the existing system, you’re either a walking heart, lungs, eyes, or orthopedic injury.

At Centered on Wellness, we see you as a whole person to help you become a well person. Alongside our strategic partners, we will work with you at both the physical, mental, and spiritual levels that play a role in you becoming the best version of yourself.

• Dr. Diane Bowen’s office is located at 2485 Demere Road, Suite 103A, St. Simons Island. For more information, visit drdianebowen.com, centeredonwellness.net, or call 912-634-1993.

AAs the calendar turns, the financial choices you make now can echo well into the next year. Year-end is more than closing the books; it’s about securing tomorrow.

As December winds down, households and businesses alike face a pivotal checkpoint. The final quarter isn’t just about holiday cheer; it’s a season for serious financial reflection. Taxes, cash flow, retirement savings, and long-term

planning all come into sharper focus in the weeks before the year closes. Those who plan ahead reap the rewards; those who don’t often face surprises in the spring.

Taxes: The First Line of Defense

Nothing shapes the year-end financial conversation more than taxes. Individuals should review their income and deductions, looking for opportunities to shift expenses or income across tax years. A well-timed charitable gift or retirement contribution can still make a difference before December 31.

For businesses, year-end choices often define the tax bill. Section 179 deductions for equipment, bonuses, and retirement plan contributions can reduce liability. Owners of S-Corporations and Partnerships should also verify that

shareholder distributions are in order — errors here can be costly.

Cash Flow: The Lifeline

Taxes aside, liquidity drives stability. Businesses frequently feel the pinch of holiday payrolls and delayed receivables. This is the moment to chase down outstanding invoices and, if needed, offer discounts for early payment. Families must juggle holiday spending with property taxes, insurance premiums, and other year-end obligations.

An emergency reserve (three to six months of expenses) isn’t optional anymore. In today’s unpredictable economy, it’s a necessity. For seasonal businesses, a healthy cash buffer can mean the difference between stability and struggle in the slower months ahead.

Retirement and Savings: The Clock is Ticking

December 31 marks the deadline for maximizing most retirement contributions. For 401(k) participants, the 2025 deferral limit is $23,500, with an extra $7,500 for those 50 and older. IRA contributions remain open until April, but funding them now puts compounding to work sooner.

Small business owners should not overlook retirement plan funding. Options like SEP IRAs and solo 401(k)s not only trim the tax bill but also lay the groundwork for long-term security, for themselves and their employees.

Investment Review: Prune and Rebalance

Portfolios deserve year-end attention,

WILSON | PROVIDED PHOTO

too. Rebalancing ensures alignment with risk tolerance and future goals. Tax-loss harvesting and selling underperforming assets to offset gains can ease the sting of capital gains taxes. But investors must tread carefully to avoid “wash sale” rules.

For families with appreciated assets, gifting is a powerful tool. In 2025, up to $19,000 per recipient ($38,000 for couples) can be gifted tax-free. Such gestures reduce estate values while strengthening family ties.

Businesses: Beyond the Numbers

Year-end isn’t just about taxes and cash; it’s also about strategy. Reviewing profit margins, labor costs, and vendor contracts now sets clearer benchmarks for the coming year. Insurance policies should also be revisited; many discover they are either underinsured or overpaying.

Succession planning should not be left unaddressed. Even thriving businesses need contingency plans. A year-end board meeting is the perfect forum for this forward-looking discussion.

Families: The Personal Ledger

On the home front, year-end is the time to face the big picture. Credit card balances from holiday spending can linger far into the new year if not tackled quickly. Reviewing life, health, and property insurance keeps coverage aligned with evolving needs. Wills, trusts, and beneficiary designations also deserve a fresh look, ensuring peace of mind for loved ones.

Looking Forward

The end of the year should not be defined by financial stress, but by preparation. Those who pause to review, adjust, and act now will enter the new year on a firmer footing, ready not just to endure, but to grow.

As Benjamin Franklin put it, “By failing to prepare, you are preparing to fail.” This season, preparation may be the greatest gift you give yourself and those who depend on you.

• Timothy Wilson is the CEO and partner at Strategic Partners. The accounting and financial firm is located at 255 Scranton Connector, Brunswick. For more information, visit myspga.com.

Located in the Village between Parker s + The Village Inn & Pub

GAME CHANGERS

Emmie Chance

WORDS

AND PHOTOS BY

DERRICK DAVIS

EEmmie Chance very much knows the triumphs and defeats, the epic highs and desperate lows of high school softball. She’s already experienced the full gamut of emotions over her prep career.

After suffering through a bleak freshman campaign, Chance has become a centerpiece of one of the top teams in the

region as a senior at Glynn Academy in the program’s first season under head coach John Welborn.

Already with double-digit wins in early September, the Lady Terrors are off to their best start in more than a decade, and no one appreciates the moment more than Chance, who saw the other side of the coin across town.

It was the toughest season of Chance’s softball career at any level.

Glynn Academy also failed to qualify for the postseason that year, but at 11-16, the Lady Terrors were a little closer to contention, and the team was just a year removed from tallying a 16-12 record en route to an appearance in the second round of the state playoffs under former head coach Dawn Ketcham.

Although Glynn narrowly missed out on the postseason again at 13-15 in Chance’s first year with the program, she could feel a palpable change in the commitment level from those around her.

“The team bonding there was good, but I felt like we never really got put together as a team in general,” Chance said. “I feel like as soon as I stepped over here, a bunch of the girls played together a little bit more, and they all kind of were on the same page. Once I just got used to that, because I’ve grown up playing with most of them on the same travel team, it was just like a click, and we all just started going with whatever we needed to do.”

The situation around an athlete can play a crucial role in their development. Chance had been starting at the most important defensive position on the field for her teams since she stepped foot onto the diamond, but there was still plenty of untapped potential.

Chance began her career at Brunswick High School, where the program was still trying to find its footing. Immediately inserted into the starting lineup as a freshman, Chance manned shortstop and even pitched for the Lady Pirates, but the team scuffled to a 5-19 record that included a 2-15 mark in region play.

Having the chance to play for something bigger brought out the best in the young shortstop.

“I was very happy when I realized that this team can go a long way, and I felt like the coaching staff and the players on this team definitely have pushed me harder on my own to be able to help in the winning aspect,” Chance said. “I mean, losing a lot isn’t that fun, but when you realize your position and your spot on the team and being able to help others, knowing that they’re there to help you too, and being able to push you towards those goals to win, it does help a lot with your mentality and all of that.”

With everyone moving toward a common goal, Chance was empowered to make her junior season her best one yet. Not only did she experience individual success — hitting .349 with a .570 slugging percentage while producing 19 RBI, 17 runs, and a team-high 75 total putouts — Chance received her

first taste of postseason softball when Glynn Academy hosted South Paulding in the first round of the Class 5A playoffs.

Now, she is doing everything in her power to make sure it is not her last.

The head baseball coach at Glynn since 2021, Welborn took over as the softball coach this season. It was the first coaching change for the program in eight years, but it was Chance’s third in four years, and that past experience helped her transition to the new regime.

Not to say there wasn’t a learning curve, but Chance has been able to help guide her teammates through the adjustment while becoming an extension of the new coaching staff on the field.

“I’ve tried to be as helpful as I can with all the younger girls, letting them know that not only is it a new year for them coming in as freshmen, but it is also a new year for some of us older girls dealing with a new coach, so we’re learning things as we go too,” Chance said. “Then, with girls my age, I just try to help them. If there’s been stuff said to me that has helped me in the past, then I’ve tried to relay that message to them and help them understand that anybody can help out; they need to be open-minded.”

There’s no arguing with the results thus far.

The Lady Terrors are barreling toward their second consecutive playoff appearance, and this one may come along with a regional championship.

Zachary Powell, DMD

Restaurateur shares fall favorite

TAYLOR COOPER

AAs the leaves turn shades of amber and gold, the quintessential American fall vibe comes alive. It’s a season filled with cozy moments — wrapping up in flannel, sipping hot drinks, and watching the world transform. The cool breeze carries the scent of woodsmoke and fallen leaves, while pumpkins and hay bales fill the gaps in yards, on porches, and storefronts. It brings a sense of nostalgia and warmth. The leaves are changing, the weather is cooling, and it’s time to break out the sweaters.

That’s what Judah Lynch, owner of Indigo Coastal Shanty in Brunswick and Mullet Bay on St. Simons Island, would like to say. But, in South Georgia, the sweaters don’t come out until December some winters, if at all. Not that he’s

complaining. Lynch loves living near the beach and enjoys visiting the mountains in the fall before returning to the warm and balmy southeast coast.

But it’s still nice to get some of those fall flavors that are associated with the onset of the season in the cooler climes further north.

“You’re bringing that real fall feel down here to us, where you don’t have as much of that stereotypical fall-type stuff,” he says.

Lynch is a big fan of the traditional American fall, and for this edition of The Dish, he’s prepared an original recipe that will likely appear on the specials menu this fall. It draws inspiration from an old-school spread — poultry, mashed potatoes, gravy, and apples.

It’s called the apple cider-braised chicken thigh.

“This is kind of a simple and satisfying dish, I feel like,” he says.

A lot is going on with the flavor. It’s sweet and a little tart, thanks to the apple cider and the apples, but Lynch took great pains to balance that out with plenty of savory aspects. He used

Granny Smith apples to take advantage of their tartness.

He loves apples, which dovetails nicely with his love of the mountains. Lynch and his family — his wife and two children — regularly visit the mountains of North Georgia on vacation. They like Clay County for its beautiful mountain vistas, fall colors, and hiking. It’s near Ellijay, which is among the top apple-producing areas in the state.

“The mountains are my happy place vacation spot. I think that’s why the fall speaks to me. Even though there’s not really much of a season down here,” he laughed.

It pales next to the New England apple harvest, but Ellijay boasts some impressive stats. Gilmer County, in which Ellijay is situated, claims the title of Apple Capital of Georgia. In Gilmer County alone, orchards produce 22 types of apples.

Georgia’s output doesn’t match that of states more traditionally associated with apples, like New York and Washington state, but it boasts a respectably large output. As of 2021, Georgia growers produced 1.5 million bushels of apples, according to the state Department of Agriculture.

“To me, pumpkins are a big fall thing, but it’s about apples. There are such good apples grown here in Georgia. They grow good pumpkins too, but the apples, I feel like, vary so much,” he said.

He prefers using Granny Smiths for this dish, though, because they hold together well under heat. Pairing any apple with onions — and make note of this, it’s one of Lynch’s tips for preparing the dish — means cooking them less. Onions take a little longer to cook, and if you add the apples into the pan at the same time as the onions, they’re going to get soft and likely fall apart.

“You just want to saute the onions and let them cook down a little bit before you add the apples, because you want the apples to still have a little texture to them,” he says. “... Only cook them for half the time as the onions, probably.”

Butter and thyme add a comfort-food element to the dish, which leans into the warmth and coziness of fall.

Some creamy mashed potatoes and

WORDS AND PHOTOS BY

gravy round out the dish, and they contrast well with the crisp skin of the seared chicken and the slight crunch that’s left over in the apple skins.

He was careful in his selection of a chicken thigh over something with more meat, like a breast.

“I know not everybody agrees on that, but to me, chicken thighs have so much flavor, and the skin gets nice and crispy, and they’re juicy. Especially for a braise like this, because when you simmer them for this long, they get kind of tender, and you don’t have to worry about overcooking them, because they

stay juicy. It’s nice and comforting, but has that great fall flavor too,” Lynch says.

Ultimately, the dish is all about comfort.

Comfortable weather, comfort food, however you want to interpret that.

“I love all foods, but I just really love comfort food. A lot of times it’s what I really gravitate toward. Especially in the fall, when it starts getting crisp and cool outside, comfort food, I’m all over it. Mashed potatoes and gravy, chicken, and everything else. This is like an elevated version of something like that,” he said.

Apple CIDER-BRAISED Chicken (Serves 4)

Ingredients

4 boneless skin-on chicken thighs

2 Tbsp olive oil

2 onions, thinly sliced

2 apples (Granny Smith or Honey Crisp), sliced

3 garlic cloves, minced

1 cup apple cider (not vinegar)

½ cup chicken stock

2 tsp Dijon mustard

1 tsp fresh thyme leaves + sprigs

1 bay leaf

1 Tbsp butter

Salt & pepper

Directions

Season chicken with salt/pepper. Sear in olive oil until golden (6–8 minutes skin-side, 4 minutes other side). Remove. Add onions and cook 10 minutes until caramelized. Add apples and garlic, cook 2–3 minutes. Pour in cider, scrape up bits. Add stock, mustard, thyme, and bay leaf. Stir. Return chicken, skin-side up. Cover loosely, simmer low about 15 minutes. Remove chicken briefly. Stir in butter to the sauce. Return chicken, spoon sauce over. Garnish with thyme. Lynch likes to serve it over buttery mashed potatoes, roasted acorn squash, or sweet potato mash. Additionally, a kale salad topped with blue cheese, candied pecans, and pomegranate would be great.

Sleigh Cookies that

As a child, Haley Meredith was scolded for playing with her food. Now, it’s become her career.

The owner of Ruby Lu’s Sweets is renowned locally for creating a variety of goodies, including elaborate wedding and birthday cakes.

It was a passion Haley first embraced growing up in the kitchen with her grandmother, Ruby.

“She would make chocolate chip and oatmeal lace cookies, 16-layer chocolate cake, and German chocolate cake. She would make divinity as a special treat, too,” she said.

“I really always wanted to be able to make pretty cakes. I enjoy being able to turn basic ingredients into something special. I am pretty obsessed with baking. When I have a day off from baking, I will bake. I just love it.”

And there’s no better time to bake

than the holidays. Haley sees dozens of specialty orders as Christmas approaches.

“… French macarons and yule logs are my most popular Christmas items.  ‘Happy Birthday, Jesus’ cakes are also pretty high on the list, too,” she says.

“I love holiday baking because it is the perfect time to gift baked goods.  Most people don’t ‘want’ for anything, but if you can give them a gift they can’t or don’t want to make, then it is special.”

Cookies are key for Haley — personally, as well as professionally.

“For the last eight years, my girlfriends and I have been baking Christmas cookies together in Atlanta,” she says.

“We have a Pinterest board that we add to all year. We finally have it down to a science.”

One of those recipes is Haley’s famous macarons (as seen on our cover). She shares her recipe below:

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Browse local, farm-raised goods at the Georgia Grown Signature Shoppe, sample treats at Jekyll Island Sweets, or gear up for adventure at Pier Road Outfitters. Discover island-inspired lifestyle gifts at 31•81, capture a gilded-age keepsake at J.P. & Co., and unwind and dine at Founder’s Social. From year-round Christmas cheer at North Pole South to morning favorites at Wake Up Coffee, The District Shops make for a day of discovery where every path leads to something new.

Haley Meredith, owner of Ruby Lu’s Sweets

French Macarons

INGREDIENTS

105g Egg whites, room temp

40g Sugar

125g Almond flour

225g Powdered sugar

Gel food coloring

FILLING

Buttercream, ganache, and/or jam

DIRECTIONS

Line baking sheet with parchment paper or use a silicone baking sheet.

Secure the paper with pan spray. Set aside

Sift the powdered sugar and almond flour into a bowl.

Add the room-temperature egg whites to a very clean bowl.

Using an electric mixer, whisk egg whites. Once they begin to foam, very slowly add the granulated sugar.

Add the food coloring (if desired) and continue to beat until stiff peaks form. Remove from mixer.

Begin folding in ½ of the dry ingredients.

Be careful to add the remaining dry ingredients and fold gently.

The final mixture should look like flowing lava and be able to fall into a figure eight without breaking. Gently place in a piping bag with a medium round piping tip.

Pipe one-inch rounds onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter or pan spray). Tap on the counter several times to release air bubbles.

Preheat oven to 300F. Allow to sit for about 30-40 minutes before placing in oven.

Bake at 300F for 15-20 minutes. Rotate tray after 12 minutes. Allow to cool completely before removing from the baking sheet.

Once cool, match shells based on size and fill with your choice of buttercream, jam, and/or ganache.

For the vanilla buttercream

INGREDIENTS

8 oz Unsalted butter, softened

8 oz Powdered sugar

1 tsp Vanilla extract

1/8 tsp Fine sea salt

1 Tbsp Heavy cream

DIRECTIONS

Place butter in the bowl of a stand mixer with a paddle attachment or beat with a hand mixer until light.

Mix in powdered sugar and salt until forming a paste  Increase the speed to medium and add the cream and vanilla.

Scrape the bowl and mix until light and fluffy.   Other extracts or citrus zest may be added to flavor the buttercream.

Like Haley, Monica Rowell also has fond memories made in the kitchen during the Christmas season.

“I always remember during the holidays my mom and I would make all kinds of sweets and cookies for friends and family,” she says. “I enjoyed the little wedding cookies with the powdered sugar and fruit cake cookies.”

During the pandemic, Monica decided that she’d use her love of baking to start a business. The result is Simply By the Dozen. Her company focuses on creative and intricately designed sugar cookies.

“I used to help family decorate cookies sometimes and thought to myself,  ‘This doesn’t seem that hard,’” she says with a laugh. “So, I got on Pinterest and started looking up recipes to try out. It was a way to pass the time and a way to express my artistic side.”

During the holidays, Simply By the Dozen sells a lot of its Cookies for Santa set.

“They’re so cute and delicious. It’s also nice to have the people who order year after year,” she said.

Simple Sugar Cookie recipe

INGREDIENTS

3/4 cup All-purpose flour, plus extra for rolling

1/2 tsp Baking powder

Pinch of salt

1/4 cup Unsalted butter, softened

1/4 cup Sugar

1 Egg yolk

1/2 tsp Vanilla extract

1/4 tsp Almond extract, optional

DIRECTIONS

Combine the dry ingredients (flour, baking powder, and salt) in a medium bowl.

Cream the softened butter and sugar in a large bowl, then beat in egg yolk and extracts.

Mix the dry and wet ingredients until combined.

Chill the dough in the refrigerator for at least an hour to make it easier to work with and shape.

Pre-heat the oven to 350 degrees. Roll out the chilled dough on a floured surface. Cut out the desired shapes with cookie cutters. Bake for 8-10 minutes.

Let cool before transferring them to a wire rack to cool completely.

Decorate when completely cool.

Monica Rowell, Simply By the Dozen

When Hilliary Heard thinks about the Christmases of her childhood, she has sweet memories — literally.

“My father was a surgeon, and during the holidays, patients would bring him the most wonderful gifts: tins of homemade cookies, fluffy Southern divinity, and even big bins of flavored popcorn,” she says.

“I especially loved the shortbread and gingerbread tucked inside those classic cookie tins. They felt like pure Christmas magic.”

As an adult, Hilliary founded a baking business, Skip Dinner, Eat Dessert, that serves up all kinds of goodies year-round. But she especially enjoys spreading some holiday sparkle.

“At Christmas, gingerbread is one of my specialties. I make both regular and gluten-free gingerbread kits, complete with all the little accoutrements for decorating, which families and friends adore,” she says.

“I also create decadent cakes like eggnog spiced layer cake, cranberry orange cupcakes with mascarpone buttercream, pecan pies, and pavlovas topped with winter fruits. Each dessert is infused with the flavors of the season — warm spices, bright citrus, peppermint, and festive touches that bring both nostalgia and a sense of celebration to the table.

Recently, Hilliary has rebranded her company to expand her offerings.

“We are excited to share some exciting news about the future of our company. Our brand Skip Dinner Eat Dessert is now transitioning into Fête of Flavor – Redefining Gluten Free,” she said.

“This change allows us expand our offerings creating a dedicated gluten-free line of premium baked goods that taste every bit as indulgent as the classics.”

Celebration Like No Other

Jekyll

Island

Club Resort

Holiday Celebration Like No Other

A Holiday Celebration Like No Other

Awaits at Jekyll Island Club Resort

Awaits at Jekyll Island Club Resort

A Holiday Celebration Like No Other Awaits at Jekyll Island Club Resort

season at Jekyll Island Club Resort! From joyous fall festivities to our there’s something for everyone. Enjoy special holiday events, festive dinner and celebration. Create cherished traditions with a range of stay today and make Jekyll Island Club Resort your premier holiday through January! scan to learn more

Experience the magic of the season at Jekyll Island Club Resort! From joyous fall festivities to our breathtaking holiday displays, there’s something for everyone. Enjoy special holiday events, festive and our New Year’s Eve dinner and celebration. Create cherished traditions with a range of activities for all ages. Book your stay today and make Jekyll Island Club Resort your premier holiday destination from November through January! Jekyll Island Club Resort! From joyous fall festivities to our something for everyone. Enjoy special holiday events, festive parties, celebration. Create cherished traditions with a range of activities for all Jekyll Island Club Resort your premier holiday destination from No Other Awaits at Jekyll Island Club Resort JEKYLL ISLAND, GA

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Experience the magic of the season at Jekyll Island Club Resort! From joyous fall festivities to our breathtaking holiday displays, there’s something for everyone. Enjoy special holiday events, festive parties, and our New Year’s Eve dinner and celebration. Create cherished traditions with a range of activities for all ages. Book your stay today and make Jekyll Island Club Resort your premier holiday destination from November through January! magic of the season at Jekyll Island Club Resort! From joyous fall festivities to our holiday displays, there's something for everyone. Enjoy special holiday events, festive parties, Year's Eve dinner and celebration. Create cherished traditions with a range of activities for all stay today and make Jekyll Island Club Resort your premier holiday destination from through January! Celebration Like No Other Awaits at Jekyll Island Club Resort JEKYLLCLUB.COM |

Holiday Celebration Like No Other Awaits at Jekyll Island Club Resort

A Holiday Celebration Like No Other Awaits at Jekyll Island Club Resort JEKYLLCLUB.COM | 912.319.4349 | JEKYLL

Experience the magic of the season at Jekyll Island Club Resort! From joyous fall festivities to our breathtaking holiday displays, there’s something for everyone. Enjoy special holiday events, festive parties, and our New Year’s Eve dinner and celebration. Create cherished traditions with a range of activities for all ages. Book your stay today and make Jekyll Island Club Resort your premier holiday destination from November through January! xperience the magic of the season at Jekyll Island Club Resort! From joyous fall festivities to our breathtaking holiday displays, there's something for everyone. Enjoy special holiday events, festive parties, and our New Year's Eve dinner and celebration. Create cherished traditions with a range of activities for all ages. Book your stay today and make Jekyll Island Club Resort your premier holiday destination from November through January!

Experience the magic of the season at Jekyll Island Club Resort! From joyous fall festivities to our breathtaking holiday displays, there's something for everyone. Enjoy special holiday events, festive parties, and our New Year's Eve dinner and celebration. Create cherished traditions with a range of activities for all ages. Book your stay today and make Jekyll Island Club Resort your premier holiday destination from November through January!

Gingerbread Men Cookies

INGREDIENTS (COOKIES):

- 1/2 cup (113 g) Unsalted butter, softened

- 1/2 cup (100 g) Light or dark brown sugar, tightly packed (see note)

- 1/2 cup (120 ml) Unsulphured molasses (avoid blackstrap)

- 1 Large egg

- 2 tsp Vanilla extract

- 1/4 tsp Maple extract

- 2 3/4 cups (345 g) All-purpose flour

- 3/4 tsp Baking soda

- 1/2 tsp Salt

- 1 1/2 tsp Ground ginger

- 1 1/2 tsp Ground cinnamon

- 1/4 tsp Ground cloves

- 1/4 tsp Ground nutmeg

INGREDIENTS (ICING):

- 1 1/2 cups (180 g) Powdered sugar, sifted

- 2 Tbsp (30 ml) Warm water

- 1/2 Tbsp (10 g) Light corn syrup

- 1/2 tsp Vanilla or almond extract

DIRECTIONS (COOKIES):

Combine butter, sugar, and molasses. Beat until creamy. Stir in egg, vanilla extract, and maple extract. In another bowl, whisk together flour, baking soda, salt, and spices. Gradually add dry mixture to wet ingredients until smooth. Divide dough into two parts, wrap, and refrigerate 3 hours or overnight.

Rolling and Cutting: Preheat oven to 375°F (190°C). Line baking sheets with parchment. Generously flour surface and dough. Roll to 1/2 inch thickness, cut shapes, place on baking sheet. Bake 8 to 10 minutes. Cool completely before decorating.

DIRECTIONS (ICING):

Place powdered sugar in a medium bowl. In a small bowl, stir warm water, corn syrup, and extract. Add to powdered sugar and stir until combined. Icing should drip and disappear into bowl within 12 seconds. Adjust with water (if too thick) or sugar (if too thin).

Use immediately or cover tightly up to 1 day, stirring before use.

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Hilliary Heard, Fête of Flavor

WORDS BY LINDSEY ADKISON | PHOTOS BY ARIC SPARMANN

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Dynamic Driven

The entrepreneurial spirit of Dave Snyder

The tinkle of glass and cutlery dances through the dining room of Halyard’s. Fresh flowers in chilled vases appear on tables, and glasses are polished.

In these darkened hours before the restaurant springs to life, the magic that makes this island establishment the beloved institution it has become is unleashed.

And the man behind it all sits in the corner — cool, calm, and casual.

Dave Snyder never intended to become one of the area’s most prolific entrepreneurs. In fact, none of the four restaurants he now owns was initially envisioned to become what they became.

But if the Michigan native has learned anything in his 20-plus years in the Isles, it’s one simple thing … give the people what they want.

“… you really can’t be so set on what you want the business to be that you’re not willing to change,” he says, seated at one of the tables in Halyard’s, the first restaurant he opened.

It’s been one of the most valuable lessons he’s learned and one that continues to inform his business model. It’s worked, too.

It helped him lay the groundwork with Halyard’s in 2000, followed by Tramici next door. Later, came La Plancha off Frederica Road, and most recently, Agio, situated within the new Double Tree hotel off Exit 38 in Brunswick.

Of course, he’s also built a thriving catering business that brings various dishes to everything from family celebrations and weddings to charity galas and corporate events.

But back before any of it unfolded, Dave was like so many other would-be entrepreneurs. He was just a kid with a paper route.

“The paper had to be delivered by 7 a.m., and when I’d come home in the cold fall and winter months, my mother would

“… you really can’t be so set on what you want the business to be that you’re not willing to change.”

have breakfast waiting for me in the oven. It was kind of her version of an Egg McMuffin,” he recalls.

“But one day, she slept in, and that was the first time I ever tried cooking anything on my own … I was about 10 or 11 at the time … and I made a huge mess.”

Even so, something was sparked that day. Dave started to make more appearances in his mother’s kitchen and often helped her prepare for various soirées.

“Mom was famous for her parties … especially her Christmas party, so I grew up in the kitchen with her,” he says.

“Then, the day after I got my license at 16, I started washing dishes in a kitchen. [Restaurant life] … is literally all I know.”

Initially, he didn’t plan on pursuing it as a career. But while attending the University of Georgia, it became clear that this was the path he needed to take.

“I was not doing well in school, and then I realized that culinary school was where I needed to be. So, as a junior in Athens, I decided to go to the New England Culinary Institute, which is no longer around. They didn’t survive the pandemic,” he says with a shrug.

After wrapping up his formal program, he found a daunting way to test his mettle — by heading to the Big Apple.

“… the school of hard knocks, New York City,” he says with a chuckle. “Then, I did a one-year stop in Atlanta after New York at a restaurant called Azalea in Buckhead.”

email: hello@raelaneinteriors@gmail.com

912.580.9134 | raelaneinteriors.com

It was there, in 1996, that he made his first lasting connection with the Georgia Coast.

“That’s where Mac found me. Well, he found a headhunter who found me,” he said.

The Mac in question was J. Mac Mason. At the time, he was the owner of the popular (and appropriately named)

J. Mac’s. Dave became a fixture behind the menu of the posh eatery. Before long, he decided to open a restaurant of his own.

“I worked at J. Mac’s for three and a half years and decided to open Halyard’s,” he said. “I wanted to bring something different to the north end of the island.”

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That was 25 years ago, with the first location opening its doors at the Shops at Sea Island in 2000. Seven years later, he decided to build the present-day Halyards and its Italian sister, Tramici, at 55 and 75 Cinema Lane, respectively.

“It was originally where J. McLaughlin’s is now,” he explains. “Then, the opportunity came up with our landlords, Terri and Bill, to come here. This was just a gravel strip at the time.”

At the time, his vision was to keep things simple — and modestly priced.

er-priced ingredients,” he said. “Granted, that was 20-something years ago, but the most expensive thing on the menu was $19 and was a small portion of New York Strip.”

Tramici took a similar turn.

“Tramici opened in February of 2007, and it was our answer to the lack of Italian food on the north end. You had Mamas and Papas, which is where La Plancha’s is now,” he says.

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(912) 530-6652

“Halyard’s was supposed to be a mid-priced restaurant, but the market within the first couple of weeks wanted high-

“But other than Domino’s Pizza … that was the only Italian on the north end. And much like Halyard’s, it wasn’t what we envisioned; we thought we’d be a pizza and beer joint.”

It became clear that diners wanted more high-end options rather than pizza, though that remains a popular menu item even today.

“We started out doing 100 pizzas a night, but now it’s more like 40,” he says. “Most people wanted the entrée items rather than pizza.”

While Halyard’s and Tramici thrived, the opportunity to open his third island restaurant presented itself in 2020, just before the pandemic. La Plancha, he believed, would be an authentic Colombian eatery. This would be a more personal venture.

“… nobody believes me, but my mom is Colombian. It was going to be an ode to my mother with Latin food … with Colombian and Cuban dishes. We opened with no wine glasses and no

American beer,” he said. “Very quickly, the market said, ‘Dave, we don’t like this.’”

Ever the master of redirection, La Plancha changed course.

“I fought it the first three years … but we closed all three restaurants down in March of 2020 (due to the pandemic shutdown), then reopened in May,” he says. “We reopened La Plancha with tacos, burritos, quesadillas, guacamole, and cheese dip … all things that travel well because we didn’t know what the restaurant industry was going to do — was going to completely collapse or what?”

Turns out, that was a fortuitous twist for La Plancha.

“It was the best thing that could ever happen to us because that was what the market wanted. It wanted a taco bar,” he says with a shrug.

Dave’s latest, and only Brunswick venture, is the newest kid on the block. Agio opened within the DoubleTree after a complete renovation and rebrand.

“Bruce Dixon, got to give a shout out to Bruce, he sold the hotel to the Patels … a father and two sons. They gutted the hotel and reopened it as the DoubleTree,” he says. “They wanted to elevate the food, so they asked us.”

The restaurant opened with menus that primarily feature steak and pasta. The move taps into an entirely new customer base. In addition to serving hotel guests, it also sees visits from Brunswick families who don’t frequent the island eateries as often.

“It’s the families on Hwy. 99 and Harry Driggers, the kids coming off the soccer fields from the soccer and softball complex. Shoot, we want the families off Exit 29,” he says.

The new move will undoubtedly bring new lessons. But Agio, like its island-based brethren, will develop and grow based on one common thread — connection. And that, he says, is the key to all of his success.

“The coolest part is knowing these people for decades. This past year, I’ve cooked for two of my friends’ daughters’ weddings. I’m cooking for another friend’s daughter’s wedding in December,” he says. “I’ve watched these three young ladies grow up. You get to have these connections, and that’s the best part.”

But it’s not just his customers that he’s built bonds with — it’s also his loyal staff, many of whom have been with him for many years.

“I always tell people, staff comes first. We’ve put kids through college. We’ve built homes in other countries for families. We’ve had people go through recovery while working here. It’s very special,” he says. “It really is a family.”

Wonderland WINTER

The holly jolly spirit of Edward on Saint Simons

While unboxing any holiday decor can be exciting, there’s nothing like unpacking the magic of Christmas. The ornaments, lights … the wreaths, ribbons, and bows often usher in a flood of precious memories.

It’s certainly that way for David Lowe and Chris Triplett. The couple, who own Edward on St. Simons Flowers and Gifts, have vivid memories of the Christmases of their youth.

“I grew up in a Colonial town, Edenton, North Carolina, which is just south of Williamsburg. So there was a lot of that Colonial influence … using fresh fruits, for instance, which is actually Italian,” says Lowe.

It was a tradition made famous by the della Robbia family. The Renaissance artists were known for tin-glazing terracotta and created a lasting artistic influence in Florence during the 15th century.

They’re also responsible for popularizing a particular style of holiday decor, especially when it comes to wreaths.

For Lowe, whose brother lives in Italy today, it’s always been a special connection.

“One Christmas highlight was being in Florence and seeing all the fresh della Robbia around the doorways, shops, and across the Ponte

912.638.9100 halyardsrestaurant.com

go-to for tacos, burritos, and quesadillas. Bold Latin flavors and specialty ‘ritas. 912.434.6100 laplancharestaurant.com

Vecchio Bridge,” he says. “And, it really spelled it out to me that it’s originally Italian and not from Williamsburg, Virginia.”

Triplett can also recall many a happy holiday, growing up in the mountains near Boone, North Carolina.

“For several years, we’d cut a small cedar down in the forest. We make string popcorn, and have those paper chains made with construction paper,” he says with a laugh. “It’s all about making memories.”

Since purchasing, revitalizing, and expanding the floral and gift boutique in 2012, they’ve helped countless families do just that.

Visiting Edward on Saint Simons at Christmas time is not just a shopping session — it is an experience. A variety of themed, decorated trees glisten with ornaments. Wreaths dot the walls, and gingerbread houses are situated atop well-appointed holiday tables.

Of course, hand-styling and decorating multiple rooms within their Redfern shop takes a lot of time.

“Eight days,” Lowe says. “And it does take the full eight. We tried our best to cut it, but it really takes eight. And, it takes eight people.”

It’s such a colossal undertaking that the store closes its doors to the public during that time.

“Of course, our fresh flower business does not stop,” Lowe clarifies.

This all happens in early October, then they unveil their winter wonderland in the middle of the month.

“Before COVID, we would have an open house where we served food and drinks … the pandemic killed that,” Lowe says.

Triplett says that now, they plan their autumn showcase, then move on to the biggest reveal of the year.

“We have to have fall up by Labor Day weekend. So, we debut fall, and have fall for a few weeks, then we roll out Christmas. We put collections together based on what we buy at market,” Triplett says. “But one thing that we have learned is that we have to put out Christmas before Georgia-Florida.”

This year, they opened their doors on Monday, October 20. And, as per usual, eager shoppers were lining the sidewalk, waiting to enter.

“We have to control the number of people coming in,” Triplett says.

“We have to have a doorman,” Lowe adds.

Of course, creating this exquisite holiday vision takes tons of planning, even before the designing begins on site. It really starts nearly

December 11, 2025

a year in advance, when they visit market in Atlanta.

“In January, we go to the big market in Atlanta. It’s three big high-rise buildings. Every floor is the size of a football field, and there could be 25 to 75 vendors on each floor,” Lowe explains.

“You walk through those showrooms … literally going through ordering grocery store style — 12 of this; 24 of that; two of this; 150 of that. You don’t waste time, and you don’t backtrack. You don’t have time. It’s one of the most exhausting things you do.”

Triplett says the multiple days of ordering can really wear one down.

“It takes a lot to keep going — physically and mentally going. We have to look at 10 million things to handpick the 3,000 things that are in our store,” Triplett says.

“You’d better wear comfortable shoes,” Lowe adds with a laugh.

While the two have perfected their ordering process, the economic climate can always present curveballs. Since all of their high-quality items are made internationally, they have to pay special attention to global developments.

“It’s becoming harder to find the things we want … first, it was due to the COVID repercussions, and then the tariffs. It’s changing the industry,” Triplett says. “We lost four suppliers that we’d already ordered from. And there can be a delay of up to 45 days.”

But the relationships the two have built with their vendors over the years have helped keep their business running smoothly in turbulent times.

“Even though faced with the tariffs and markups, we have established this business with our vendors so well that they accommodate us and get the products to us … one way or another,” Lowe said.

This year, they will have plenty of fabulous holiday items ready for shoppers. It will range from the ever-popular Chinoiserie bowls brimming with flowers to specialty ornaments.

“We always have an SSI ornament,” Lowe says. “Then, we always have the della Robbia flair. Now, in addition to our blue-and-white, which we sell extensively, there’s also a big trend toward green-andwhite and pink-and-white.”

For Christmas 2025, Edward on Saint Simons is gearing up like it never has before, offering fresh compilations and floor designs that will be new to shoppers.

“We’re going to have a great Christmas, it’s going to be unlike any other,” Lowe says. “And, we’re really looking forward to 2026.”

Both Lowe and Triplett are almost always on hand to help Christmas shoppers find decor that’s perfect for their homes. But, for those looking for general tips, the two master florists have a few suggestions.

“Start with the basics — good-quality, realistic faux pine, magnolias, and berries. That never fails,” Triplett says.

“Then, you play off of the base and add flavors that complement your decor,” Lowe adds.

Like the Christmases of their childhoods, they always advocate tapping into nature’s splendor.

“Pulling from nature — whether it’s faux or real — will never go out of style. The goal is to embellish it,” Lowe says.

“We do a lot of white Phalaenopsis, orchids dressed for Christmas, and Amaryllis. But there is so much in nature here that you can pull from,” Triplett says.

Regardless of what decor one uses, there is something even more important than finding and using pieces that speak to you.

“The biggest thing is to focus on making those memories. That’s what we want to do. We want to offer customers items they’ll be able to attach meaning to for generations to come,” Triplett says.

WORDS

BY MICHAEL HALL

PHOTOS BY PIXEL POP AND PROVIDED

DPorchFest celebrates Brunswick’s eclectic historic district Porch Party

akota Allyn is no stranger to playing music on a porch. But last November, the crowd watching her and her band Hot Banana Coffee from the lawn of Brunswick Manor and Halifax Square in downtown Brunswick was a little different.

“We didn’t really know how many people were there until we saw pictures and videos afterward,” she says. “It blew our mind.”

The band was headlining PorchFest Brunswick, and the experience did not disappoint.

“We looked at those and said ‘oh my gosh, we played to so many people,’” Allyn says.

That is because Porchfest has grown from an idea two Old Town Brunswick residents and friends pursued into one of the largest and most-anticipated annual events in the Golden Isles.

The idea wasn’t a new one. Other places, like neighborhoods in Jacksonville and Atlanta, already had organized similar events.

Those friends, Susan Bates and Angie Young, had seen the 2016 videos of a porchfest in Ithaca, New York, that had been circulating on social media.

“Theirs was a raging success,” Bates says. “Angie came to me and said, ‘We should do something like this.’”

The pair circulated the idea among other friends in Brunswick’s Old Town and South End neighborhoods and soon felt the time was right.

“We decided we could make a go at it in 2018,” Bates says.

The idea is simple: a few folks from the neighborhood open their porches to musical acts one day out of the year and invite the community to come and enjoy a good time. Musicians play for free. Admission is free. It’s all a grassroots path to fellowship and friendship.

In the beginning, the goals were small. Bates says the original committee of about eight to 10 people hoped to have 12 bands on 12 porches in the first year.

“We ended up with 30 bands on 30 porches,” she says. “We did it all by the seat of our pants without knowing anything about anything.”

PorchFest headquarters was, and still is, at Halifax Square at the corner of Prince and Egmont streets in Old Town. The first year featured a few food trucks, a bar set up outside Brunswick Manor, and a few portable toilets to accommodate the crowd.

Then, it rained. But that did not deter a few thousand people from showing up, by Bates’ estimate.

“We knew it was going to get bigger and we knew we had to do it again,” Bates says.

And bigger it became. The 2024 PorchFest Brunswick attracted 74 bands that played on 59 porches between noon and 6 p.m. on the second Sunday of November, the event’s standing date. More precise people-counting technology put the number of attendees at more than 10,000.

With size comes the need for better organization, which, Bates says, PorchFest committee chairman and Old Town resident Jason Umfress has been a huge benefit.

Umfress now chairs a committee with multiple subcommittees, each responsible for things like public safety, trash and portable toilets, food trucks, bands, porches, and more. All of the members are from the neighborhood or work with the city in areas that can assist with tasks such as crowd control and public safety.

“It’s grown a lot,” Umfress says. “But what hasn’t changed is the root of the event, which is a true celebration of community and celebration of what makes Brunswick, Brunswick.”

The distinctive beauty of the historic district and its moss-draped live oaks is always on full display. The quirkiness and creativity of its residents permeate the event, and the sense of community is undeniable, Umfress says.

Planning the event has become a nearly year-round endeavor. The committee ensures that, aside from some funds needed to cover expenses such as porta-potties and insurance, the event remains a grassroots, community-led effort.

“From August to November especially, it’s a ton of work,” Umfress says. “But it’s a ton of fun. It’s become a passion project for a group of neighborhood do-gooders who like to see it all come together.”

They have learned a few things over the years, too. This year, for example, there will be golf-cart-free zones, where golf carts are not allowed due to the heavy pedestrian traffic.

The

THE WEDDING BOWL

bowl

This year’s theme is Gnome on the Range, again featuring PorchFest Brunswick’s gnome mascot. The event will return from noon to 6 p.m. Nov. 10, in Brunswick’s Old Town neighborhood. The headlining band this year will be South of Athens.

“I think this might be my favorite theme we’ve done,” Umfress says.

Attendees can dress up to match the theme, and are always encouraged to tip the bands well, because all of them play for free.

One of his favorite things about the event is seeing people who have never been to downtown Brunswick fall in love with it.

“I love to see the families who maybe haven’t been to Brunswick see the town and really discover it,” Umfress says.

Bates says seeing the event grow into what it has become is exciting.

“I’m really proud of the event,” she says. “I’m proud so many people claim it and to know that it has hit the map as the largest Brunswick event of the year and one of the largest in the Golden Isles during the year.”

• For more information about the event, go to PorchfestBWK. com or download the mobile app by searching on your mobile device’s app store for PorchFest Brunswick.

WORDS BY LINDSEY ADKISON

PHOTOS BY MICHELLE HOLTON AND PROVIDED

Whipping up Wassail

Here we come a-wassailing

Among the leaves so green;

Here we come a-wand’ring

So fair to be seen.

Love and joy come to you,

And to you, your wassail too;

And God bless you and send you

A happy New Year.

The scent of cinnamon and clove rises from the piping hot glass as Justin Rowland gingerly sets the cocktail on the bar of the Jekyll Island Club hotel.

“It smells like Christmas,” Rowland, the resort’s food and beverage manager, says with a laugh.

This steaming holiday beverage is known as wassail, and it’s got quite the story.

A long story, in fact. It even makes an appearance in the epic poem, “Beowulf,” which was written between the 8th and 11th centuries.

Wassail traditions began in Scandinavia. The term itself is derived from Old Norse “ves heill,” which translates to “be well.” Then, it was typically used as a greeting.

Over time, it migrated to present-day England, appearing as early as the 5th century. Eventually, the toast morphed into the Anglo-Saxon phrase

“wæs hael,” which holds the same meaning — “be of good health.”

“Was heil” became “wassail” and was used as a toast during communal bouts of drinking and singing. It also appeared before battles.

In one historic account before the Battle of Hastings in 1066, an anonymous Anglo-Saxon poet wrote:

Rejoice and wassail

Pass the bottle and drink healthy

Drink backwards and drink to me Drink half and drink empty.

By the 12th century, the idea of wassailing came to be associated with the custom of going door-to-door to wish good fortune while singing (likely propelled by a hefty helping of the drink).

The tradition of wassailing continued into Tudor times, gaining popularity among both the court and middle class alike, especially during the Yuletide season. The celebrations included parties where the drink was shared from a large bowl and served like modern-day punch.

Wassailing made its way to America with the Puritans. With its arrival in the New World,

the raucous carousing of yore was replaced by the more dignified caroling. That was particularly true during Victorian times and into the Gilded Age, the era was marked by many millionaires who were members of the Jekyll Island Club.

Prominent figures like J.P. Morgan and William K. Vanderbilt, along with their families and staff, took up residence at the club during the winter months. And while they didn’t enjoy wassail per se (it had fallen out of favor with the social elite), they did serve up similar punches, cocktails, and of course, Champagne during their holiday soirées.

Wassail’s rich history inspired present-day resort managers to incorporate it into this year’s holiday menu.

“It will be part of our 12 cocktails of Christmas,” Rowland says.

“Our wassail has fresh-squeezed orange juice, apple cider, spiced rum, ginger beer, grated nutmeg with cinnamon sticks, star anise, and orange slices for the garnish.”

The Jekyll Island Club Resort will be whipping up its wassail as a cocktail option during tea services in the grand dining room of the hotel.

“We’re going to offer 16 holiday tea services in the grand dining room from 2 to 4 p.m. The cocktail will be featured with those,”

Rowland says. “We will also have Tea with Santa and breakfast with the Grinch.”

But that’s just the start of their December programming. The resort, along with the whole of the historic district, will be transformed into a holiday haven, all aglow with more than one million Christmas lights. And there will be plenty of cheer to go around.

“We have dinners on Christmas Eve and New Year’s Eve in the grand dining room. We also have the Christmas Eve and New Year’s Eve brunch,” he says.

“Then, we will have our bagpipers on the porch along with our Champagne sabering and toast. There’s a lot programmed in December. It’s our busiest month.”

Hot Mulled Wine Wassail

INGREDIENTS

• 4 oz white wine

• 2.5 oz fresh apple cider

• 2 Thin slices fresh ginger

• 1 Cinnamon stick

• 2 Oranges and 2 apples, sliced

• Cinnamon stick for garnish

INSTRUCTIONS

In a large pot, combine the fresh apple cider, brown sugar,  sliced oranges, sliced apples, and cinnamon stick. Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar is dissolved.

Reduce the heat to low and let it simmer for at least 30 minutes, or up to 3 hours, to allow the flavors to meld. Do not let it come to a full boil again.

Remove the pot from the heat and stir in the bottle of white wine. Gently stir to incorporate, as you do not want to cook off the alcohol.

to breathe naturally, as they were originally designed.

Strain the liquid through a fine-mesh sieve to remove the spices and fruit, then return it to the pot to keep warm on low heat until serving. Alternatively, leave the spices and fruit in the pot for a more rustic presentation.

Serve the hot wassail in mugs and garnish each with a fresh orange slice and a cinnamon stick.

Chilled Wassail Sangria

INGREDIENTS

• 4 oz White wine

• 2 oz Apple cider

• 2 Thin slices fresh ginger

• 1 Cinnamon stick

• 3 Apples cored and sliced

• 3 Oranges, sliced

• 1.5 oz cup brandy

• Ginger beer (to top)

• Ginger for garnish

INSTRUCTIONS

In a large pot, combine the fresh apple cider, brown sugar, sliced orange, sliced apple, and cinnamon sticks.

Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar is dissolved.

Reduce the heat to low and let it simmer for at least 30 minutes, or up to 3 hours, to allow the flavors to meld. Do not let it come to a full boil again.

Remove the pot from the heat and stir in the bottle of white wine. Gently stir to incorporate, as you do not want to cook off the alcohol.

Strain the liquid through a fine-mesh sieve to remove the spices and fruit, then return it to the pot to keep warm on low heat until serving. Alternatively, leave the spices and fruit in the pot for a more rustic presentation.

Serve the hot wassail in mugs and garnish each with a fresh orange slice and a cinnamon stick.

BIBLIOGRAPHY

• Doraes, Robert. “Colonial Williamsburg.” Colonial Willamsburg.org. research.colonialwilliamsburg.org.

GEORGIASEA TURTLECENTER

TAKE THE PLUNGE!

NOVEMBER 29 • JEKYLL ISLAND

Take a cold-stunned plunge into the chilly Atlantic in support of sea turtles on the Georgia coast! This is the newest fun, and a little frigid, fundraising event for the Georgia Sea Turtle Center on Jekyll Island. During the winter months, sea turtles can get caught in hypothermic water temps. Take the plunge and raise some funds to support their rehabilitation and recovery.

Scan to Register:

WORDS BY MICHAEL FARRIS JR.

PHOTO BY MICHAEL HALL

THE MAPLE STREET BAND

IIn the heart of St. Simons Island, on an out-of-the-way street lined with single-family homes, sits a pleasant domicile emanating waves of get-up-and-dance funk music. The converted garage of the house now serves as a music room and recording space for the aptly named Maple Street Band, decked out with musical equipment, a whiteboard for brainstorming setlists, and enough “Dad’s garage” memorabilia to maintain the original spirit of the room.

The band is comprised of Will Theiler on bass, Jack Dow on drums, Scott Akins on vocals, and Fisher Medders on guitar and vocals. They’re just sitting down for one of their twice-weekly practices, after ripping through one of their original tunes.

“What are we practicing next?” Scott asks. Without saying a word, Fisher begins to strum the lick to a groovy number called “Satilla.” The band instantly reads the situation and hops in with their parts.

This home-grown blend of talent is almost too good to be true. Starting in June 2023, Will, Jack, and Fisher began playing together, simply jamming and letting the flow of the music take them where it was meant to go. The jam sessions led to improv performances at Palm Coast’s Monday night Open Mic event, which led to songwriting sessions and a lightbulb moment,

where they realized they could actually write good music together.

“If you imagine our musical tastes as a Venn diagram, we’re very skinny slivers together, but we’re very creative when we get together on those little things we share,” Fisher observed. “And even then, it’s push and pull. It’s not our forte individually, but it’s our band. There’s a little bit of give and take, but we’re all on the same wavelength.”

Scott joined in 2024 — going so far as to entirely write lyrics to an original song within a week of joining — and the band’s momentum has only been on the rise since then. Drawing inspiration from bands like The Beatles, The Shins, Stevie Wonder, and, of course, King Gizzard & the Lizard Wizard, Maple Street likes to get down with jam band fusions that would bring a tear to the eye of any Allman Brothers aficionado.

“We like to think of ourselves as a band that plays original music, and we also happen to have covers,” Will noted.

Whether it’s covers or workshopping a new song during a live gig, Maple Street keeps it fluid, learning how to read each other’s body language and knowing when to speed up a song or throw in a genre-bending mishmash. The chemistry also permeates the songwriting process, with Will or Jack throwing a phone into the middle of the

room, allowing the moment to take them, and then picking out the best parts from their recording to craft a new song. As of this writing, this has already produced one song on Spotify called “Curtains,” with more on the way.

Many of the band members come from a musical pedigree. Scott’s parents, Tim and Annie, have been fulltime musicians his whole life, and he grew up singing songs with his mom in the car and serving as a roadie to their former band. Will’s father was a member of the local band Konichiwa, which recorded a live album in Rafters many years ago. Jack’s parents met in college when his dad needed a singer and found his mom.

“Then he got greedy and said, ‘I need a drummer. I’m just going to make one,’” Jack joked.

And while Fisher’s parents weren’t necessarily musical, he said they encouraged him to pursue it from a young age.

“One thing that ties us all together is not really how long we’ve been doing music in our own individual lives, but all of us eat, live, and breathe music,” added Scott. “Playing it, listening to it, discovering it — that is what ties us together. We’re all just music freaks.”

The band’s schedule is full thanks to manager Landon “Don” Strehle, stretching from Savannah to Boone, North Carolina, and most places in between. Band members hope to make this a full-time career, saying they’re “hungry,” with dreams of playing venues like the Tabernacle and Red Rocks. And as of now, it’s hard to imagine anything getting in the way of that dream.

“I really hope the tagline for this article is, ‘Maple Street: The band that can’t sit still,’” Fisher said.

Let’s hope they never do.

SILVER BLUFF BREWING CO. HOSTS OKTOBERFEST

Silver Bluff Brewing Co. recently hosted its annual Oktoberfest in downtown Brunswick. Food trucks and entertainment were available. Many attendees donned traditonal attire, including dirndls and lederhosen. For details about the brewery and its events, visit silverbluff.com.

1. Andy Strother, left, and Hesper Lingel || 2 . Brandon Mann, left, and Jazzmin Crews | 3 . Kim Digrem, from left, and Tasha and Jon Terland | 4 . Delaney and Ethan Dutton, from left, and Debbie Britt | 5 . Sierra Billhumer, left, and Jerem Vega 6 . Perri Rothemich, left, and Janice Horst | 7 . Jackie Rowachik, from left, and Margaret and Fabian Rosero

FAITHWORKS FUNDRAISER

FaithWorks, an umbrella charity organization based in Brunswick, recently held its 30 year celebration, Blooming in Faith. The event, which included a dinner and silent auction, was held at Sea Palms Resort on St. Simons Island. The funds raised help support the many programs of the nonprofit’s outreach efforts. For more information, visit faithworksministry.org.

1. Mitchell Davenport, from left, and Matt and Christa Thompson | 2 . Jamie and Debbie Slotten | 3 . Christy Jones, left, and Ruby Turner 4 . Cathy Erickson, left, and Deirdre Byers | 5 . Julie Sellars, from left, Becky Farrow, and Joy Riley | 6. Bryant Culpepper and the Rev. Wright Culpepper | 7. Christina Hartman, from left, Sabra Slade, and Steven Hartman | 8. Becky and Lawrence Bridges, from left, and Ken and Linda Dunham

7.

GOLDEN ISLES LIVE! PRESENTS THE BRONX WANDERERS

Golden Isles Live! recently hosted the Bronx Wanderers in concert at the Strickland Auditorium at Epworth By the Sea on St. Simons Island. The performances began in 1938 when the organization was called the Brunswick Concert Association. Today, the nonprofit offers multiple shows per year. The next concert will be the Wadding Brothers, a four-piece bluegrass and Western band, on Nov. 21, followed by Lauren Jelencovich on Dec. 12. For tickets or more information, visit goldenisleslive.org.

1. Rose Marie Dougherty, from left, Janice Barnett, and Natalie Shellnutt | 2 . Angie Votsis, left, and Noni Davis Simmons

3 . Chris and Pat Heran | 4 . Terri and Chuck Wynn | 5 . Virgil and Barb Brazle | 6. Marci de Sart, left, Michelle Lane

7. Carolyn Harper, left, and Jean DeRosa

7.

F.L.O.W. DRAWS MANY KAYAKERS, PADDLEBOARDERS

F.L.O.W. (For the Love of Water) is an annual paddle event at Village Creek Landing on St. Simons Island. After taking to the water, the participants returned to enjoy food, drinks, raffles, and entertainment. F.L.O.W. is held to commemorate the lives lost in local waters. For more information, follow @flowssi on Instagram.

1. Bobby and Chelsea Pfieffer | 2 . Brandi and Jeff Montaigne | 3 . Lauren Prince, left, and Becca McWaters | 4 . Sean Clark, from left, Nick Solomon, and Connor Griffin | 5 . John Krivec and Tara Holden | 6. Kaitlyn Cenicola, from left, and Caroline and Zak Parmley | 7. Cristi Kavanaugh, from left, Marshall Kent and the Rev. Alan Akridge | 8. Marie and Bradley Easterling and Sallie Williams | 9. Stephan and Stephanie Froelich

BOURBON, BITES AND BLUES FOR HOSPICE OF THE GOLDEN ISLES

The Hospice of the Golden Isles Auxiliary recently hosted a new fundraiser Bourbon, Bites and Blues at Village Creek Landing on St. Simons Island. There was a silent auction, bourbon tastings, and entertainment. The funds raised go to support Hospice of the Golden Isles in Brunswick. To learn more about the nonprofit hospice, visit hospice.me.

1.

2.

4.

7.

Andrea Pearson, from left, Elizabeth Presley, Tracy Saussy, Melinda Dickinson, Glenn Ferrell, and Sabrenia McKenzie

Greer Anderson, from left, Sally Stevenson, Deedee Anthony, and Jen Fussell | 3. Audrey Gibbons, left, and Adele Tyson

Daniel and Carrie Verhoff | 5. Fiona and Grady Floyd | 6. Jodi and Mason Waters, from left, and Victor and Whitney Long

Maci Moore, from left, Gracee Kennedy, and Briley Goodman | 8. Sarah Blackstock, left, and John Turner | 9. Matt Rallsten, from left, and Andy and Amy Broderick

Making Life’s Moments Possible

With so much to see and do in the Golden Isles, it’s important to maintain a healthy, active lifestyle. Southeast Georgia Health System has served residents and visitors of the Golden Isles since 1888. Along with our Southeast Georgia Physician Associates providers, we offer the same leading-edge health care services and technologies found in major cities, right here in our coastal community. And, as an employer, we empower our team members to live full, balanced lives so they can enjoy everything the Golden Isles has to offer.

Innovative Technology + Exceptional Health Care + Fulfilling Careers