May/June 2015

‘Southern Grown’ celebrates best in food, drink, and music • • • • •

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T C C C S

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The

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FOOD, DRINK W MUSIC FESTIVAL

Top Southern Chefs

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To learn more and buy tickets, go to SouthernGrown.com 6

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contents May June 2015

65 columns & departments 12 15 42 44 46 48 50 52 54

79

56 58 60 62

Editor’s Note Coastal Queue Just the Facts Living Well Nature Connection Dirt Road Detours by design The Dish Digressions Of A Dilettante Par for the Course Money Talks Mother’s Day Gifts Father’s Day Gifts

NoiseMakers 98 Michael Hulett

BY HAND 100 Ed hose

89

Worth Knowing 102 Megan Desrosiers and Alice Keyes 104 Coastal Seen 119 Coastal Cuisine M ay /j u n e 2 0 1 5

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A b o u t t h e C o v e r The Avett Brothers, who will headline the Southern Grown concert this June, are one of many talents featured in this “Minted in the South” edition.

credits Publisher: C. H. Leavy IV Editor: Bethany Leggett Art Director: Stacey Nichols Contributing Photographers: Brooke Roberts, Tamara Gibson, Joe Loehle Contributing Writers: Jennifer Broadus, Larry Hobbs, Shannon Lewis, Cyle Lewis, Dana Moody, Lydia Thompson, Amanda Kirkland, Bud Hearn, Joel Bickmore, Mark Anderson M a r k e t i n g Director: Becky Derrick Advertising Director: Heath Slapikas Circulation Director: Rene’ Griffis

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

SUBSCRI P TIONS For information on subscribing to Golden Isles Magazine, email subscribe@goldenislesmagazine.com

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

the yellow canary (912) 638-4061

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Please include an email address and telephone number. Submit by email to the editor, Bethany Leggett: bleggett@goldenislesmagazine.com or by mail to the St. Simons Island address above. Only work accompanied by a self-addressed stamped envelope will be returned.

Advertising Information regarding advertising and rates is available by contacting Becky Derrick by phone at 912.634.8408 or email at bderrick@goldenislesmagazine.com

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E d i t o r ’ s N o t e

S

ummers in the South are a lot like oil and vinegar. The combination is a delectable pairing, but it requires a bit of effort to mix well.

The season’s heat index can reach unbearable heights and bugs grow to the size of watermelons, but garden parties, outdoor barbecues, and the beach beckon us outdoors.

This issue puts the stamp, “Minted in the South,” on the many elements, from food to fashion, that helps us celebrate our Southern oasis in style this summer.

In June, we have a festival, Southern Grown, coming to town that will be the perfect chance to enjoy the best the South has to offer in food, drinks, and music in outdoor venues across the islands. The three-day affair, organized and hosted by Sea Island, will offer attendees the chance to unwind by day and rock out at night.

The Avett Brothers, the North Carolina

band who grace the cover of this edition, have steadily risen to fame in the Americana and folk genres. The seven-member group will headline the concert for Southern Grown that promises to bring in thousands to the grounds of The Lodge.

Creativity and imagination aren’t reserved for festivals alone. For this issue, I’ve met artists who have forged their passions into pieces that showcases our natural elements along the coast. From woodworking, mosaics, and photography to painted palm fronds, these artists see the South through eyes that know no limits.

Finally, it’s not summertime without finding the perfect hat to keep you shaded during those outdoor festivities. From Derby Day to the beach, take a look at our fashion choices that fit the modern Southern woman.

Just make sure that at the end of the day, you find a cozy corner of your (hopefully screenedin) front porch to rest in because this lively season is starting to heat up.

Bethany Leggett Editor

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Coastal Queue An i nf o r m a t i v e l i ne u p o f t h i n g s t o k n o w a b o u t t h e G o l d en I s l e s

Finding Nermoe P h o t o g r a p h e r Ann F o r d N e r m o e c a p t u r e s t h e b e a u t y o f t h e c o a s t w i t h ‘ Im a g e s o f a G o l d en I s l e — S t . S i m o n s I s l a n d ’

BY Jennifer Broadus

A

nn Ford Nermoe had no idea a trip to visit relatives on Sea Island in 1980 would lead the Atlanta native away from the city to a life and career along the Georgia coastline. Fast forward three decades later, the retired stock broker and financial advisor is as in love with her surroundings as she was when she first came across them.

Photo by Jennifer Broadus

Residence: St. Simons Island since 1980

Family: Peter, husband; daughter, Allison, age 26

Education: University of Georgia

Hobbies: Guitar, piano, singing, and tennis

Camera: Canon 5D Mark III and Panasonic FZ 200 with a 24x zoom lens

Nermoe has combined her long love affair with the area with another passion — photography — with the release of her first book, “Images of a Golden Isle — Saint Simons Island” (imagesofagoldenisle.com, $40).

Dividing the island into four regions, the book reveals hidden gems and out-of-the-way images along with popular viewing spots and landmarks that make St. Simons an iconic location for any photographer. Inside the pages, the book includes a custom map so readers can follow in Nermoe’s footsteps when exploring the island, and a special collector’s edition ($100) will include a signed print of one of the photos that can be framed.

Golden Isles Magazine met with Nermoe to see the beauty of na-

ture through her eyes as she described her journey from framing a shot to publishing her works in printed form.

GIM: What led you to the field of photography?

AN: I have always been a highly visual person. I can’t draw or paint, but I think my love of music goes hand in hand with my love for the visual arts. So when digital photography debuted about 15 years ago, I was quick to buy a first generation digital camera and start shooting. I guess you could say I was on the first wave of the digital photo age.

GIM: How has photography changed since you first started?

AN: Digital technology changed photography. Now photographers can enhance an image with Photoshop or Lightroom and make an image better than ever before. It’s not magic, but almost! Early on, I started teaching classes on digital techniques to novice photographers at Glynn Art on St. Simons and on Jekyll Island. Teaching helped me become a better photographer.

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“When I am out shooting, I am the happiest I can be. It is such a rush to be surrounded by nature capturing images of all the beautiful places that surround us on St. Simons Island and in the Golden Isles. Photography has helped me realize how special this place truly is.”

GIM: Do you have a philosophy about what makes a really great photograph?

AN: Light! It’s all about light…the magical moment when the light is just right makes for a more spectacular photographic image. Also, creating a great composition with special focus on the most interesting elements in the foreground, mid-ground and background. Lastly, capturing an image of something special, that others might not see. I find myself doing that all the time as I drive around the island on my daily errands. Suddenly, I see something I’ve not noticed before…hit the brake, quickly pull over, and get the shot. That’s what I love about St. Simons. It changes all the time!

GIM: What inspired you to create this photo book?

AN: I have been shooting professionally for some time. My work, which portrays the beauty of the Golden Isles, has been displayed at Merrill Lynch offices around the island for many years. I’ve also had a line of signed prints and notecards over the years. But, I had never done a book. About five years ago, I realized that a new coffeetable quality, photography book about St. Simons Island had not been published since 1990. The island has changed a great deal in 25 years. I began about four years ago before I retired from Merrill Lynch. This new book displays 218 images and 192 pages of present day St. Simons Island at its best.

GIM: Do you have a favorite image in the book?

AN: They are all like my children, but I must admit, I have some favorites. The cover shot, which features the beach, Neptune Park, and the lighthouse, is a favorite, of course. My image of the Sidney Lanier Bridge which is a two-page spread, shows the expanse from an entirely different angle not often viewed – from the Morningstar Marina.

GIM: There have been many books written about St. Simons Island.

How did you approach this experience in order to create something unique?

AN: To my knowledge, this is the first photographic book published since 1990 dedicated solely to St. Simons Island. In our research, we’ve learned that over 50 books have been written about St. Simons.

This book is unique because it is all about photography revealing the extreme beauty and diversity of the island.

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Parisa’s Manufacturing Kitchen Opens on St. Simons Island The Parisa Family, known for their award winning Parisa Sauce line, is excited to announce the opening of their new manufacturing kitchen on St. Simons Island.

Parisa’s Manufacturing Kitchen is a top of the line, FDA approved, food manufacturing plant, and they recently held a grand opening and ribbon cutting at their location at 406 Business Center Drive, off of Skylane Road, St. Simons Island.

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Originally from New York, Deborah and Michael Parisa live on St. Simons Island with their three kids. For more information, please contact Natasha Williams at Soca Communications LLC at 912-222-8921 or natasha@ soca-pr.com.

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Georgia Sea Island Festival continues this June For more than 30 years, the Georgia Sea Island Festival on St. Simons Island has celebrated the African-American musical traditions, crafts, and food of the coastal barrier islands and the Gullah-Geechee culture. The weekend of activities, sponsored by the St. Simons African American Heritage Coalition, includes booths and live entertainment.

Many of the songs performed by the Georgia Sea Island Singers were handed down through generations. Work songs sung in the fields, on the docks in Brunswick, or in rowboats on the sound bring the past to life. Spirituals and hymns sung in African-American churches and hummed by domestics working on the island formed the background tunes recalled by both blacks and whites who grew up on the island.

This year’s festival will be from 11 a.m. to 6 p.m. June 6 and from noon to 6 p.m. June 7 under the live oaks at Gascoigne Bluff Park, 100 Arthur J. Moore Drive, next to Epworth By The Sea, St. Simons Island.

Donations taken during the Georgia Sea Island Festival will go toward the restoration of the historic Harrington schoolhouse, which was built in the 1920s and used until school desegregation in the 1960s.

Once restored, the Harrington School will serve as a museum to the island’s African-American heritage.

The Georgia Sea Island Singers have been a highlight of the weekend since the festival on St. Simons Island was first organized in 1977 by original members of the group, Mabel Hillary and Bessie Jones.

For more information about the Annual Georgia Sea Island Festival, go online to www.ssiheritagecoalition.org or call the St. Simons African American Heritage Coalition at 912-634-0330.

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Attendees fill their plates with food during Supper on the Farm.

Photo provided by Chris Moncus

Beth Keen, from left, John Keen, Dave Snyder, and Matthew Raiford are part of the team that organized the Supper on the Farm, benefitting the Remedy Project.

Dick and Carole Lefeber, volunteers with Supper on the Farm

‘Supper on the Farm’ lends support to Remedy Project As dusk descended on the crowd of 200 late in February, the murmur of conversation between the tables shifted from discussing the delicious food piled high on china plates to the ways the community can help those in need.

The Supper on the Farm fundraiser, held at Gilliard Farms on February 22, brought together residents and companies from across the Golden Isles to enjoy local food grown by local farmers and cooked by local chefs to benefit The Remedy Project, a nonprofit counseling service for those suffering with addiction.

There were about 20 to 30 volunteers from the Remedy Project on hand, helping serve platters of vegetables, roasted meats, fresh garden salads, and cobbler. Chefarmer Matthew Raiford opened his family’s property, Gilliard Farms, to host the night that included live music from Florida State Bluegrass Band.

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With the help of fellow culinary master Chef Dave Snyder, owner of Halyards Restaurant Group, the fundraiser was a tasty introduction for many to what Remedy Project does in downtown Brunswick. The nonprofit offers free counseling services and helps addicts get treatment.

John Keen, executive director of the Remedy Project, says the fundraiser was a chance to offer a unique experience for people who had never heard of the nonprofit before.

“I would say about 80 percent of the people who attended didn’t know about the Remedy Project before. And that was the point, to broaden our base and raise awareness about what we do while enjoying a meal that was grown and cooked by our local community. It’s farm to table for a cause,” Keen says.

The organization offers help to addicts and their families on Norwich Street, “a critical location,” says Keen. But lately, the

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nonprofit has expanded to hosting weekly meetings at St. Simons Community Church for family and friends of addicts. In those meetings, loved ones receive education about how addiction affects the body and ways to help those in recovery remain sober. “Addiction affects every member of the family, which is why this support meeting has become a powerful time to share with others in the addiction community,� Keen says.

For Supper on the Farm, St. Marys United Methodist Church pledged a matching grant up to $35,000, a milestone Remedy Project achieved during the night. The money will be used for

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daily operations that allow the nonprofit to continue to offer free services.

“There’s cost associated with everything we do, from the treatment plans to keeping the lights running. So everything we raised will go right back into the community,” Keen says.

In addition to Raiford’s family farm, other local growers who participated in the Supper on the Farm experience included Baker Farms, Georgia Coastal Gourmet Farms, Canewater Farms, and Blackwater Bees Honey. Chef Jeff Brzezinski of Georgia Sea Grill also had a hand in the evening’s preparations.

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“Everybody coming together, that is what really the night was all about. You have this great family atmosphere where you sit down next to people you’ve never met before and break bread together. You can’t beat that,” says Snyder.

Keen says the Remedy Project is already working on ways to grow the fundraiser next year.

Chef Dave Snyder puts marinated vegetables on trays to serve at Supper on the Farm.

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Pine Haven Stables and Riding Academy Garners Top Honors Pine Haven Stables and Riding Academy began the 2015 Show Season in March with national and regional awards for riders and owner/trainers.

Christy Parker, owner of Pine Haven Stables, was awarded the 2014 U.S. Professional Horseman’s Association Chapter 17 National Horse Person of the Year award, having previously won the same recognition in 2009. Parker has trained and produced two World Cup Team members for the U.S. Equestrian Federation World Cup International Competition Team in the past four years.

“When you have a staff with true passion for what we do, focusing on building strong, confident riders and most of all having fun, it can’t help but shine through during the competitions,” Parker says.

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Ashley Brandies, a student from Jesup at College of Coastal Georgia, was named to the 2015 U.S. Young Riders Team and will represent the United States in the U.S. Equestrian Federation World Cup International Competition from June 25 to 27, 2015, in New Orleans.

Brandies also won year-end state, regional, and national titles and the People’s Choice Award from the National Horsemen and Horse World for the 2014 Show Season. She was awarded two college scholarships.

Six additional Pine Haven riders were honored at the American Saddlebred Horse Association of Georgia’s Award Banquet at the State Botanical Gardens of Georgia in Athens on February 21.

Bunny Braun won Southeast Region Highpoint Champion, Region 10 Champion and National Top 10 in Saddle Seat Equitation; Grace Murrow won ASHAG Southeast Regional Highpoint Champion; Brook Zell won the ASHAG State and Ashley Brandies Southeast Regional Highpoint Champion; Lindsay Dasher won the ASHA Region 10 Champion riding Glider Supreme; Diane Dorsey won the Southeast Region Champion riding CH Reggie’s Indigo; and Jim Allyson Bass won the Southeast Regional Champion riding Best Day Ever.

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Chamber hosts annual May fundraiser The Brunswick-Golden Isles Chamber of Commerce will host the 21st Annual Chamber Experience from 5:30 to 8:30 p.m. May 27 at Sea Palms Resort and Conference Center, 5445 Frederica Road, St. Simons Island.

This annual fundraising event provides financial support for many of the chamber’s activities.

a little taste of what to expect.

The evening of fun will include food and both silent and live auctions. Live music will be performed by Michael Hulett. There will also be a raffle and wine toss.

Past items for the auctions have included a trip to The Masters, an all-inclusive two-day trip to Atlanta (including a visit to the Georgia Aquarium and an Atlanta Braves baseball game), fishing and hunting excursions, golf outings, home improvement packages, and more.

The Brunswick-Golden Isles Chamber of Commerce hosts a variety of events throughout the year providing many opportunities to sponsor, network, learn, and get to know other chamber members. The chamber is a private, nonprofit, membership-driven organization composed of business enterprises, professional firms, educational institutions, and individuals who are committed to the continued economic growth and prosperity of Brunswick and the Golden Isles. The chamber includes more than 1,300 businesses, 80 percent of which are small businesses with 10 employees or less.

Tickets for the 21st Annual Chamber Experience are $25 in advance or $30 at the door. For more information about the event or about the Brunswick-Golden Isles Chamber of Commerce, go online to brunswickgoldenisleschamber.com or call 912-265-0620.

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Golden Isles Arts and Humanities packs summertime with artistic, musical opportunities G

olden Isles Arts and Humanities offers a variety of events for all ages throughout the summer. From weekly summer camps to summertime concerts and radio theatre performances, cultural opportunities abound for residents to enjoy.

To find out more information or to purchase tickets for any performance or camp, go online to www.goldenislesarts.org or call 912-262-6934.

SOUNDS BY THE SEA

able through May 24. Passes are available at the Historic Ritz Theatre, 1530 Newcastle St., Brunswick.

Musical offerings will fill Neptune Park on St. Simons Island from May to September for the concert series, Sounds by the Sea. The concerts take place from 7 to 9 p.m. and guests are encouraged to bring a picnic supper and a lawn chair or blanket.

RITZ RADIO THEATRE

The Phil Morrison-Ken Trimmins Jazz Collective will kick things off May 24. Rock band Pier Pressure will headline the June 28 concert.

Sam Rodriguez and his band will bring great R&B and Motown hits to the stage on July 12. Brunswick country musician Justen Harden will perform on August 30. Finally, Michael Hulett will star in the final concert of the season on September 13.

Gate admission is $10 for adults, $5 for kids ages 6 to 12. A season pass ($35 for adult, $15 for ages 6 to 12) for Sounds by the Sea will be avail

‘The Wizard of Oz’ is coming to town, just as it would have been done in the 1940s as a live radio drama — in front of a live audience with period costume, sound effects, and commercials.

Performances will be May 8 to 10 and May 15 to 17 at the Historic Ritz Theatre, 1530 Newcastle St., Brunswick. Friday and Saturday shows are at 8 p.m. Sunday shows are at 3 p.m.

Advance ticket prices are $15 for adult members, $10 for senior members, $20 for nonmember adults, $15 nonmember seniors.

Ticket prices increase by $5 each the day of the performance. Students with ID are $5.

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SUMMER CAMPS The 2015 summer camps, for ages 6 to 18 at the Historic Ritz Theatre, are designed to teach essential creative skills in a fun atmosphere.

For ages 6 to 7: Campers explore popular books through dramatic play and art. The week culminates with a presentation sharing the campers’ adventure on Friday at 3:30 p.m.

Shrek, 9 a.m. to 4 p.m., June 15 to 19, Instructor: Lucy Lynn Bryson, Tuition: $175.

Olivia The Pig, 9 a.m. to 4 p.m., July 20 to 24, Instructor: Lucy Lynn Bryson, Tuition: $175 For ages 8 to 11: Young performers mount their own production while learning theatre skills. The class performances are held on Friday at 4:30 p.m.

Junie B. Jones, 9 a.m. to 4 p.m., July 6 to 10, Instructor: Lucy Lynn Bryson, Tuition: $175 Charlotte’s Web, 9 a.m. to 4 p.m., July 27 to 31, Instructor: Lucy Lynn Bryson, Tuition: $175 For ages 12 to 15: Powered by campers’ creative writings, acting, visual art, and more, this week is sure to inspire, challenge, and excite. The week culminates with a presentation on Friday at 4:30 p.m.

Camp Create, 9 a.m. to 4 p.m., July 13 to 17, Instructor: Lucy Lynn Bryson, Tuition: $175 For ages 14 to 18: This high-energy experience allows both budding and experienced filmmakers to create their own videos.

Music Video Making, June 8 to 12, 11 a.m. to 6 p.m., Instructor: Anthony Stubelek, Tuition: $200

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Filmmaking, June 22 to 26, 11 a.m. to 6 p.m., Instructor: Anthony Stubelek, Tuition: $200. This rigorous camp is perfect for both potential and experienced filmmakers to create their own film from start to finish.

Film Actor Workshop (application required), 11 a.m. to 6 p.m., June 22 to 24, Instructor: Heather Heath, Tuition: $100. This acting intensive three-day camp focuses on acting in the films created in the filmmaking camp.

Tuition for the 2015 summer camps increases by $25 after June 1.

There is a $25 off total discount if students register for more than one camp. Classes are subject to cancellation if minimum enrollment is not met. Lunch is not provided, but campers ages 14 and up may purchase lunch in the downtown area with a guardian’s permission.

Let Lisa Introduce You to Island Life

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Celebrating 32 years in the Golden Isles!

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‘A Little Light’ Concert Series Returns to Isles The Coastal Georgia Historical Society has lined up seasoned, charttopping bands to get you out of your seat and dancing at this year’s Little Light Music Concert Series. The Tams kick off the season on May 3 reminding us to “Be Young, Be Foolish and Be Happy.” Power-house blues singer Victor Wainwright will perform for the first time on June 14. Local favorites Mason Waters and the Groove Allstars are back on July 5 to close out your holiday weekend. Island Garage Band will play all the classic rock hits on August 9. And, the much-loved Sounds of Motown will deliver the finale on September 6.

The Little Light Music Concert Series is a long-standing island tradition, bringing the local community and visitors together for fun-filled Sunday evenings on the grounds of the St. Simons Lighthouse.

Tickets are $12 for adults; children under 12 and Keepers of the Light are admitted free of charge. Tickets may be purchased in advance at the Museum Store or at the gate on the evening of the concert. Concerts begin at 7 p.m. Call 912-634-7090 for more information.

Concert Schedule:

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The Tams, May 3: The Tams have been entertaining and thrilling audiences for more than 50 years. They have had four No. 1 songs, and their style of music has been referred to as beach music, but it’s also a mixture of smooth soul, Motown, and R&B. Victor Wainwright and the WildRoots, June 14: High-octane boogie piano and big soul sounds of blues man Victor Wainwright is backed by one of the tightest smokin’ bands on the scene — the WildRoots.

Mason Waters and the Groove Allstars, July 5: From funk, dance music and ’70s disco to beach music, Mason Waters and the Groove Allstars play it all.

Opening Memorial Day Weekend!

206 B Redfern Village • St. Simons Island, GA 31522 11am-7pm Daily • 912.268.2911

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Island Garage Band, August 9: Island Garage Band is back and better than ever. Four of the original band members — Doug Thomas (vocals), Bill Grove (guitar), Chris Jordan (keyboard), and Gordon Strother (bass) — are now joined by Ron Lewis on drums. True to the original recordings, the band will take you “back in time” with some of your favorite classic rock hits.

Sensational Sounds of Motown, September 6: The Sensational Sounds of Motown have been entertaining audiences throughout the Southeast for nearly 20 years. Lead vocalist Henry “Mr. Motown” Sanders provides a classic soul sound that’s impossible to distinguish from the original artists’ recordings.

– Leigh Ann Stroud

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Health system camp offers students chance to learn athletic training skills

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This summer, Southeast Georgia Health System’s sports medicine certified athletic trainers will provide valuable hands-on training for rising ninth- to 12th-grade students during a student athletic trainer camp.

The camp will be held from 8:30 a.m. to 1 p.m. June 22 to 24 at the Brunswick High School Gymnasium Athletic Facilities, 3885 Altama Ave., Brunswick.

This three-day comprehensive sports medicine camp is designed to introduce high school students to the field of sports medicine and athletic training and the many associated career opportunities. No previous experience is necessary.

Training will include injury treatment techniques, athletic taping and bracing techniques, CPR and AED training, and first aid.

Students will have a chance to learn and practice their newly acquired skills so that they can return to their high school feeling confident in assisting their certified athletic trainer.

Explore our new Cabinet Design Center on St. Simons Island. With top of the line cabinets from Wellborn, you’re sure to find something that will excite you.

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Space is limited, and the camp is expected to fill up quickly. Registration is required and must be submitted by June 11. Cost for the three-day camp is $85 and includes materials, camp shirt, lunch, and snacks.

For more information or to obtain a registration form, contact Becky Knor at 912466-5745 or rknor@sghs.org or visit sghs. org/sportsmedicine.

– Laura Young

As Rhythmic As The Tides Is The Continuity Of The Return Of Spring. Welcome Back To Our Shoreline!

The New England Seaweed necklace and seaweed cuff are inspired by Gogo’s many years of walking the beaches of Marthas Vineyard. The twisted beauty inherent in these designs captures the delicate balance between symmetry and chaos seen in the seaweed draping the New England shoreline. The seaweed is available in Mexican silver, Mexican bronze as shown, or oxidized Mexican silver.

A spiny conch cuff, a bold and fabulous design handcrafted

by Gogo’s metalsmith in San Miguel de Allende, Mx., where she spends time working with these incredible artesans.

Each piece is carefully articulated to represent the beauty of these shells. This design is available as seen in Mexican bronze as shown, Mexican silver or oxidized Mexican silver.

Celebrate Spring With Gogo Jewelry!

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Our team just got stronger.

Our Private Wealth Management team delivers knowledge and expertise gained from vast and varied financial backgrounds. Together, these experienced professionals stand ready to develop and execute comprehensive solutions focused on helping you achieve your financial priorities. Call 912-634-4500.

New Private Wealth Management team member Mary Jenrette with (L-R) Dave Wilkins, Steve Holt (Synovus Mortgage Corp. NMLS#695824), Joel Bickmore and Tommy Neely.

SERVING YOU LOC ALLY A S

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Banking products are provided by Synovus Bank, Member FDIC. Divisions of Synovus Bank operate under multiple trade names across the Southeast.

Synovus Mortgage Corp. is a subsidiary of Synovus Bank.

Investment products and services provided by Synovus are offered through Synovus Securities, Inc. Synovus Trust Company, N.A. GLOBALT Investments, a separately identifiable division of STC and Creative Financial Group. The registered broker-dealer offering brokerage products for Synovus is Synovus Securities, Inc. member FINRA/SIPC. Synovus Securities, Inc. is a subsidiary of Synovus Financial Corp and an affiliate of Synovus Bank. Synovus Trust Company, N.A. is a subsidiary of Synovus Bank.

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Is your banking relationship in need of repair?

“It is just like ‘Hometown Banking’! With the care and concern of the bank’s employees, they make banking so easy. Switch to St. Simons Bank & Trust...you won’t regret it!” ~Steve Pello, owner of Pello Body Shop For over two decades, Pello Body Shop has been our community’s premier auto body repair shop. Like Steve, we share a commitment to quality through efficient and reliable service. Come see how easy banking can be!

100 Island Professional Park • St. Simons Island, GA 31522 912.638.1190 • stsimonsbank.com

College of Coastal Georgia

Interested in learning more?

High School students call Shane at 912-279-5776 Adults and Veterans call Kimberly at 912-279-5770

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Music comes to Wesley this May

BUSY. BUSY. BUSY. BUSY. BUSY.

On May 5, the Glynn Academy Wind Ensemble, under the direction of Christopher Duke, will present a concert of works for the community in the sanctuary at Wesley United Methodist Church at Frederica, 6520 Frederica Road, St. Simons Island.

The group, made up of Glynn Academy students, will play a variety of selections including “Dancing in the Air,” “Bayou Breakdown,” and “Arabesque.” The percussion ensemble will also perform several selections, including an arrangement of Beethoven’s “Moonlight Sonata.”

Then, on May 10, the church will present an organ and piano concert by Cameron Cody that will focus on classical genre and hymn-tune settings. Selections for the piano include works by Frederick Chopin, Claude Debussy, and Sergei Rachmaninoff. Selections for organ include composition by Samuel Barber, Edward Elgar, David German, Dan Miller, and others.

There is no admission for either performance, and both are open to the public. A love offering will be taken at each to assist music at Wesley.

– Christopher Goodson

Butch Paxton, Agent 3136 Cypress Mill Road Brunswick, GA 31525 Bus: 912-265-4393 butch@butchpaxton.com

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Members of the Girls on the Run chapter at Oglethorpe Point Elementary School prepare to take a lap around the school.

Sprinting to success: Girls on the Run promotes positivity ahead of 5K w o r d s a n d P h o t o BY L a r r y h o bb s When 8-year-old Mischa Jahn saw Breanna Young all alone and looking sad, she came running.

The fourth-grader left her friends behind and sprinted the distance of the gymnasium at Oglethorpe Point Elementary School, her blond locks flowing, to reach Young at the other end. When she got there, Mischa went straight to an envelope laying on the floor next to Young. She carried a slip of paper in her hand, which she placed in the envelope before dashing back to her friends.

“That’s right. ‘Sad’ is an uncomfortable feeling,” says Young, a teacher at Oglethorpe.

Next, 10-year-old Lexi Alberson took off running. Lexi’s slip of paper had “happy” written on it, and she placed it in the envelope at Young’s right.

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“Yes, that’s a comfortable feeling,” Young says.

This exercise in emotions was yet another example of how the Girls on the Run program delivers valuable life lessons to young ladies at a brisk pace. Providing girls with a healthy outlet for developing positive attitudes about their emotional, mental, and physical wellbeing is the mission of Girls on the Run. The nationwide nonprofit organization has reached out to 700,000 girls in schools across the country. Locally, Girls on the Run has programs at Oglethorpe and St. Simons elementary schools.

Girls from third- through fifth-grade meet twice weekly in afterschool sessions at both schools. The program runs 10-week sessions with up to 15 girls per session. Young, a prekindergarten teacher and a marathon runner, jumped at the chance to organize a Girls on the Run program at Oglethorpe last year. They had 12 girls

participate in the first session last spring.

There are 13 in the current session.

St. Simons Elementary formed its Girls on the Run program in 2013; the school runs both a fall and spring session.

Girls at both schools will conclude their race with the inaugural Girls on the Run Celebration 5K Run. The race is open to all runners and takes place May 9 at Blythe Island Regional Park. Registration is $20 in advance, $25 after May 2, and can be completed online at gotrgoldenisles.org/5k/

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“It’s so much fun to see the girls take on this challenge and develop their life skills in the process,” Young said. “And then to see them finish a 5K is just such a wonderful experience. They get a great feeling about themselves.”

Oh, and the girls have a really good time, too.

“I like it a lot,” says Mischa, happily catching her breath after a brisk run on their outdoor course. “It’s just fun to run with your friends. It’s exciting and you’re learning something at the same time.”

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On this particular day, Young mixed the girls’ running games with a lesson about the importance of understanding and dealing with emotions, both good and bad.

After a snack and before the first run, the girls sat in a circle with all eyes on Young.

She asked them to express how they felt when they woke up that morning.

They all giggled when one girl said she was annoyed because her kid brother “kept poking me.” Another girl was nervous.

“We had a big Social Studies test today,” she says. A third said she was worried because she couldn’t find her homework.

Young then acted out a host of emotions for the girls to recognize – happiness, fear, calm, excitement, surprise, anger, sadness, shame, and compassion. These are not good or bad feelings, she explained.

“So shouldn’t we think of these emotions as comfortable and uncomfortable, rather than as good or bad?” she asked the girls.

“Is it bad to feel a certain way? No, it’s OK to be that way. We all feel all of these emotions at times.”

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For Mother’s Day For Wedding Day For Everyday

As they ran warm-up laps around the gym after the group chat, she asked them to think about specific emotions as she called them out. Next, the girls got a slip of paper with an emotion written on it to use during the relay game. When Young expressed a certain feeling, the girl with the matching emotion ran up the court to put it in the proper envelope – comfortable or uncomfortable.

“I want you to think about how you can deal with your problems in a good, Girlson-the-Run manner,” Young says to them.

Emotions are one of many topics the girls will deal with in the weeks leading up to their 5K run.

“We cover everything from dealing with bullying to positive self-esteem and establishing confidence,” Young says.

It’s a lesson that hit home for Lexi.

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“We get to run and learn how to deal with our feelings,” she says. “And you get to, like, hang out with your friends and have a good time.”

Tracy Quintanar, who founded Girls on the Run of the Golden Isles, said she would like to see more schools join St. Simons and Oglethorpe in the future. The cost is $150 per child per session, but scholarships may be available to help defray costs, she said.

“It’s our hope to see this expand locally,” Quintanar says. “It’s a really unique program.”

For more information call Quintanar at 912-506-1041, or go to gotrgoldenisles.org.

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Just the facts

DixielandDelight Whoever said sweet tea was the signature drink of the South never tasted our moonshine. Fill your mason jar with a local brew or sweet muscadine wine because it’s BYOB as you read up on the saucier side of the South.

BY D a n a M o o d y

120,000

Mint Juleps consumed annually at the Kentucky Derby

150,000

Visitors who attend the Kentucky Derby each year

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HC-21147 Ad for Golden Isles Mag (Nov-Dec):Layout 1

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Approximate number of wineries, breweries, and distilleries in Georgia

400

Million dollars made by the Georgia wine industry

740

Pounds of grapes found in one barrel of wine

1935

Year Georgia’s statewide prohibition ended (the national prohibition ended in 1933)

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Percentage of crime in 1876 in the Georgia mountains that involved illegal alcohol issues

Full Royal Membership at the Hampton Club grant members the best of all worlds: Golf at the King and Prince Golf Course and the oceanfront pleasures of the King and Prince Resort.

To learn more, contact Charmaine Mattox at 912.634.0255 Daily play always welcomed.

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Cities in the U.S. in which streetdrinking is legal. Bonus: Savannah made the list!

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Living WELL

Developmental Milestones: What’s Normal and When can rehabilitative services help your child?

P r e p a r e d BY W o l f s o n C h i l d r e n ’ s At S o u t h e a s t G e o r g i a H e a lt h S y s t e m

S

ome jokingly say that a parent’s job is to worry, even when there’s nothing to worry about. However, most parents come equipped with instincts that usually win out when there really is a cause for concern. From first-time parents to those with multiple kids, all find themselves keeping an eye on their child’s developmental milestones during the first few years, watching how they move, behave, play, and communicate.

Kelly Hidalgo

the pediatric rehabilitation team at Wolfson Children’s at Southeast Georgia Health System. “Often children are sent to us for therapy because of something a parent pointed out to the pediatrician. My biggest message is if you feel like something isn’t right, speak up. It never hurts to get an evaluation.”

Pediatricians and primary care providers play an important role during this time by keeping tabs on the child’s progress with charts and questions at each visit, and also providing a voice of reason when a parent has doubts. But because every child develops at his or her own unique pace, there is a wide range of normal, which sometimes makes it hard to pinpoint a problem right away. Standard developmental milestones are a reference for what is typical at a given age and are good at giving a general idea of what to expect, but experts agree that when in doubt, it’s always best to get it checked out.

Most of Hidalgo’s patients are newborns to 18 years old. Some have congenital conditions, such as Cerebral palsy, Down syndrome, or fall somewhere on the autism spectrum, while others don’t have a diagnosed reason for their delay. Hidalgo says some children develop normally until dynamics change dramatically – such as going from sitting to standing – and the adjustment just takes extra time. Making sure babies get plenty of floor and tummy time out of the bouncy seat or swing helps allow for proper sensory experience, movement, and muscle development. Skills learned during floor time lay the foundation for movements to come, such as head control (4 months), rolling (4-6 months), sitting (6-8 months), crawling (9-10 months), and eventually pulling themselves up into a standing position and walking (12-16 months).

“I’m a big believer in if a parent sees something and it doesn’t feel right, it’s usually not,” says Kelly Hidalgo, a physical therapist with

Fine motor skill development includes grasping objects (3-4 months), transferring objects between hands (6-9 months), and

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using a pincher grasp (9-12 months). Babies should start communicating by babbling and cooing between 4-6 months and saying words from 12-18 months.

And the progression of feeding skills should move from good latching on and sucking to managing pureed food (4-6 months) and chunkier solids (6-9 months). But even if they don’t fall right within these ranges, Hidalgo says it doesn’t necessarily mean that anything is wrong.

“I usually give a three-month window,” she says. “As a physical therapist, I look for red flags like not rolling over or sitting alone by 9 months or not even trying to walk by 18 months.”

Speech therapy helps children with feeding and speech delays; physical therapy with gross motor skills, such as using large muscle groups for purposeful movement; and occupational therapy with organizing every day sensory experiences and developing fine motor skills such as reaching and object manipulation.

“Sometimes all it takes is showing parents how to play with their baby in a way that promotes the next stage of development,” Hidalgo says. “Either way, our team is here to help.”

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For more information on standard developmental milestones, you can visit www.cdc. gov/ncbddd/actearly/milestones for a complete list, from birth to 5 years. G

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Nature

Connection

Lifelong Passion: Wilson’s Plovers

BY Ly d i a T h o m p s o n

I

’ve had a love affair with Wilson’s Plovers long before I talked about them in my first column 16 years ago.

In the early 1980s, I was coming to Jekyll on a monthly basis to figure out what to do with my life. One June, I sat on the beach at the edge of a Least Tern colony. Throughout the day, a Wilson’s Plover would come close and look at me. From what I know now about this species, I was probably close to its nest. This bird was endearing as it checked me out, and I became hooked like many others who are fascinated by these adorable birds.

Wilson’s Plover, a medium-sized shorebird, is light brown on the back, white on the belly, and has a wide brown band across its breast. The bills are short and stout, and they have large brown eyes that can see extremely well. Those eyes help them hunt for their favorite foods: fiddler crabs, small insects, and spiders.

Around this time of year, families of Wilson’s Plovers cover the beach. The adults take their job as parents seriously. They watch over the eggs and chicks with zeal. They run, call, chase, and watch their young. Their nests are nothing more than a scrape in the sand, but they can hide them very well.

Abby Sterling knows a lot about Wilson’s Plovers, their nests, and how well they hide them. Sterling has watched these birds for a while now, studying Wilson’s Plovers for her doctorate degree while working on Little St. Simons Island. She has also worked on Little Cumberland Island.

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“Basically, I am looking at nesting sites and landscape characteristics to see if there are any features that best explain where birds nest and where they are most successful. Ultimately, I hope to look at the risks to these birds and see if we can predict the best places for these nesting shorebirds, so we can help guide management in Georgia and maybe elsewhere,” she says.

Abby’s work includes “finding nests, banding chicks and then seeing what nests produce fledglings and linking that all back to the landscape.”

Wilson’s Plover chicks hatch precocial, a fancy word that means these chicks are born ready to go with a downy feather and their eyes open. The chicks can run soon after hatching.

In order to follow these hatchlings, Abby puts unique color bands on their legs, but timing is everything. It has to be done right after the chicks hatch before they take off running around. Let me tell you these chicks can run. They are so adorable.

Abby uses a yellow/red split band to help other researchers identify her birds. Her banded Wilson’s Plovers have been spotted on Jekyll, Cumberland, and Amelia islands as adults, showing us just how far the birds travel.

When you are on the beach, take your time and look for these Wilson’s Plover families. See if you can find one of the Wilson’s Plovers that Abby has banded. I guarantee you will fall in love with them, too. G

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Dirt Road Detours

Amanda’s daughter walks down the National Mall in Washington, D.C.

On The Hunt:

our own National Treasure Adventure in d.c.

BY Am a n d a K i r kl a n d

O

ur nation’s capital may never be the same. Last summer, my oldest son, Jonathon, was invited to attend a conference in Washington, D.C. The conference lasted a week, and we would need to drop him off and pick him up there.

My husband and I pored over all of our options. The best we could come up with was for the other four kids and me to make a trip of it and see all of the sites while Jonathon attended the conference. We packed the car with luggage, kids, snacks, and everything but the kitchen sink for the 12-hour drive to the city our government calls home.

On the first day, we dropped off Jonathon at his conference. The rest of the kids and I decided to say goodbye to the car and park it

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in the hotel’s garage for the rest of the trip. Yes, the four kids and I were going to experience the underground public transportation system known as the Metro, all on our own.

When we got to the entrance of the Metro, I realized I was in over my head. I stood there looking at the board for what felt like ages but must have only been 5 or 10 minutes. However long it was, it was just enough time for the attendant to realize I needed help and come over to save the day. He was extremely courteous and explained to me which stops I should take to see the sites.

Once we got into the city, I let the kids know that we didn’t need to waste one red cent on a map because there would be plenty of street signs that would show us where we needed to go. For the

record, if anyone is going to D.C. in the near future and would like to borrow my nice laminated map that I bought the last day of the trip, please don’t be shy.

We walked for miles all around the city. I would find a sign that had a map and realize we had walked the wrong direction.

Thankfully, there are enough things to see that even if you are planning to see the Jefferson Memorial and you take a wrong turn, you might end up at the Albert Einstein Memorial.

Lily ob/gyn Tina Mitchell MD, FACOG

We ran into Jonathon’s group completely coincidentally at the Lincoln Memorial on the second day of the trip.

He tried painfully to ignore us as we all stood at Lincoln’s feet and waved. Then, in a flash his group was gone through a backdoor.

I realized early on in the trip that I was going to have to get creative when it came to eating. We found a few really good dining establishments, but the ones that included vegetables seemed to be a little fancier than a woman walking around with four kids would be interested in. Thankfully, there was a Whole Foods store near the hotel that had the most amazing hot bar I’ve ever seen. We ate like kings at that hot bar.

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As I said, I’m not sure if the nation’s capital will be the same since our visit, but I know that we came back changed. We stood in the same room as the Declaration of Independence. We visited the Ford Theatre, where America lost a man that had changed it forever.

I didn’t know that you could climb the Washington Monument, so we lay outside on the grass and watched clouds. I didn’t know that you could do a running tour with a park ranger at the National Mall, so we did our own races across the lawn. I didn’t know that you could arrange to tour the White House, so we stood outside and imagined ourselves inside in overalls, shucking corn.

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BY D E SI G N

Always In Style:

Pierce and Parker celebrates 35-year legacy

BY B e t h a n y L e gg e t t | P h o t o s B y J o e L o e h l e

A

t least four times a year, Fran Pierce is on the hunt for the latest trends in furniture and interior design at markets in Atlanta and High Point, N.C.

“Many of our clients have second homes here, and their primary residence is a classic, traditional style.

Down here, they want a more relaxed setting with more casual finishes, fabrics, and lighter color schemes,” Pierce says.

Fran and her husband, Jack, own Pierce and Parker Interiors, a furniture store and interior design firm that has served clients at its St. Simons location since 1980. When she’s at the store, Pierce stays busy displaying new merchandise on the showroom floor. When she’s on the road, she keeps her eyes open for styles and trends that work for coastal locations.

“Just because a trend works for New York or California, doesn’t mean it will be accepted by our clientele,” she says.

Neutrals, particularly in shades of taupe and gray, remain strong with accents of soft blues, corals, and greens providing splashes of color for accessories. From her recent trips to the market, Pierce also is noticing fuchsia, orange, lime, and yellow in accessories for the home.

Fran & Jack Pierce

In recent years, Pierce has seen home furnishings shift from darker, more traditional styles to distressed and painted finishes, reclaimed woods, and industrial styles, reflective of a more casual lifestyle.

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Specializing in upscale, classic design with a sophisticated coastal influence, Pierce and Parker serves a dual purpose for clients. The 17,000-square-foot showroom at 3413 Frederica Road, St. Simons Island, is filled with indoor and outdoor furniture, rugs, lighting, and accessories. Displays of room settings offer a designer’s vision with coordinated furnishings, and catalogs are available for customizing purchases. Additionally, Pierce

and Parker offers design services for residential and small commercial jobs.

Lori Harden, whose first job out of college in the 1980s was with Pierce and Parker, returned from Macon to St. Simons Island five years ago and picked up right where she left off as a staff designer with the firm.

Nikki Hull, a native of St. Simons Island, worked in Atlanta after college before returning home and has been a designer with Pierce and Parker for 12 years.

Both designers, like Pierce, have seen a shift toward subtle, casual interiors, and their job often includes working with items the client already has to create a look that reflects a more casual lifestyle.

“No one wants to throw everything out and start over, especially if family pieces have been handed down. My job is to update their furnishings while maintaining their personality. They come to me to make their house a home,” Harden says.

Hull agrees, saying a designer’s challenge lies with incorporating “existing furnishing to come up with a fresh new look that makes the client happy, but is also a project I am proud of.”

Repeat business has been a major factor in Pierce and Parker’s 35-year success, so it is important to Pierce, Harden and Hull that they make their clients happy.

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The Dish

Enjoying the Summer Breeze on Blackwater’s Back Porch b y B e t h a n y L e gg e t t

W

hen temperatures start to get hot this summer, Daniel Veal and Trinity Veal invite patrons at Blackwater Grill to enjoy the shade and breeze that flows across the back porch at the Redfern restaurant.

“I think sitting on the porch and watching the sun go down is one of my favorite parts of summertime,” says Daniel Veal.

The wooded natural landscape provides the backdrop for the covered area with a bar and television to keep the outdoors entertaining for guests no matter where they choose to sit. And in the fall, those TVs will come in handy for football fans, a fact not lost on Daniel.

“I think a lot of football fans will come here,” he says.

The restaurant has filled the appetites of St. Simons residents since it opened its doors in 2000. In 2012, Daniel and Trinity took over the St. Simons establishment from John and Rhonda Howton. Daniel had previously worked at Blackwater as kitchen manager, and Trinity as restaurant manager.

On any given day, you will find either Daniel or Trinity on hand

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with a staff of about 20 ready to serve up plates of shrimp and grits, Low Country boil, gumbo, and more.

The menu has remained much of the same through the years, with some minor variations, while also introducing a few new seasonal dishes.

And as the temperatures spike, so does the heat in the dishes.

Blackwater Grill’s spiciest entrees, jambalaya and crawfish étouffée, are popular items for summer diners.

“We get a lot of requests for the dishes like shrimp creole or the étouffée,” Daniel says.

For land lovers, the restaurant also offers plenty of meat dishes, including a filet, ribeye, and Daniel’s favorite menu item — a grilled pork chop with apple glaze that blends the sweetness of the fruit with the tart flavors of the worcestershire marinade.

Happy hour kicks off each day from 4 to 6 p.m. Dinner continues to 9 p.m. Sunday through Thursday and 10 p.m. Friday and Saturday nights. They also serve lighter fare for lunch from 11 a.m. to 2 p.m. Friday, Saturday, and Sunday.

Crawfish Étouffée Yields 10 quarts

Ingredients 6 cups tasso ham diced 1/2 cup chopped garlic 9 cups diced celery 7 cups diced mixed peppers 9 cups diced onions 10 bay leaves 5 bunches green onions chopped 1 10 oz. can plum tomatoes, drained and crushed 2 cups parsley chopped 2 cups worcestershire 1/2 cup hot sauce 1 cup lemon juice 5 tbsp chili powder 5 tbsp granulated onion 5 tbsp paprika 5 tbsp mixed herbs 5 tbsp creole seasoning 2 gallons water 3/4 cup fish stock 3/4 cup shrimp stock rice, cooked prior 5 lbs. crawfish tail meat, cooked In a large rondeu. render tasso ham in a little oil.

Add everything else except the water, bases, and crawfish. Cook until vegetables are tender, stirring often. Add water and bases, bring to a boil. Once boiling, reduce the heat to simmer and add crawfish. Reduce by a third and thicken with cornstarch solution (if desired). Serve over cooked rice.

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Digressions Of A Dilettante

Survival Mode: Family Vacation

BY B u d H e A r n

O

ne of the great afflictions visited upon Americans, especially men, is the advent of the family vacation. It’s now that time of year. The torture chambers are heating up.

A genius coined the cliché, “Nothing’s fun for the whole family.” The clue came from Clark Griswold, “This is no longer a vacation. It’s a quest, a quest for fun. I’m gonna have fun and you’re gonna have fun.” Fun is a mandate!

Remember last summer’s family vacation? The time you left La-Z-Boy comfort to endure a pilgrimage to the beach, or mountains, or, heaven forbid, a Disney cruise. How’d that work out for you? Still tortured by the nightmare? You’re not alone.

Past pain has no recall. Face it; leaving home is tough, especially for men. They toil late into the night preparing for the trip, praying for divine intercession. Asking for anything to cancel the agony of a grueling road trip.

But here you are, planning another one. You plead, “But honey, we can’t afford to be gone a week.” It’s a weak lament, but you give it a shot.

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Your wife snaps, “Really? Then you decide. It’s divorce or murder. These children are driving me insane. I’m not putting up with them another minute. You stay home with them. I’ll go to the beach.”

That’s pretty much how it goes. So you book the trip, send the deposit, clock out at work. The office staff offers condolences.

You hear whispers in the background, “Poor man, he might not survive this one.”

You’re running late, as usual. A last-minute gym workout. A short jog. The last pull from the ATM. You finally get home. You look at the foot-high grass, remember the homeowner’s association citation. You curse it. Gotta mow it now. The mower won’t start.

You leave it in disgust, an appetizer for the kudzu.

Inside your home, you hear shouts. Glass breaks. Doors slam.

Your skin crawls. Luggage is piled at the back door. You haul it out, cram it into the SUV, strap bikes to the roof and shove the dog inside. The family watches your manic efforts. Nobody speaks. It begins to rain.

Like a family of itinerant gypsies you speed to the interstate. You

know the rule: arrive after dark at posh resorts. Maybe nobody will remember your band of urban misfits.

The interstate is a parking lot. Nothing moves. You squeeze into a slot in the slow lane. The AC quits. An hour to get two miles. Your wife complains. Back-seat voices whine, “How much longer? We’re hungry.” Minutes crawl by like hours.

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the Designer consignor

An eternity passes in agonizing traffic.

Ahead in the darkness, the Yellow Arch appears. They see it. “Drive thru, drive thru.” Their shrill voices split your ears.

You queue up with other vacationers. The takeaway line stretches for miles.

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Hours drag by. Lamentations wail from the back seats, “Are we there yet? I need to use the bathroom.” You try to Zen out as you drive through the darkness. You remove the crumpled picture of the vacation nirvana you clipped from the brochure, toss it out the window.

Blue lights appear in the rear view. They summon you over. The officer drags a crumpled bike to your door. You beg forgiveness; promise a better tie job next time. Your wife is writing something. You glimpse the words, “Last will and...”

You finally arrive after what seems like a week inside the insufferably stuffy car.

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Some teenagers straggle by. They help unload. Their efforts cost a crisp Ben Franklin. Somehow you find a bed, collapse into a coma for three straight days. You finally wake up. You forget the misery, grab your golf sticks, find a course. Things start looking up.

The vacation passes quickly. Your budget is blown. So what? Everyone had fun. Wife got a tan, children made friends, weather was perfect. You played golf. Life is good.

Time to go home while you’re ahead.

Such are the rituals of family vacations.

Somehow we survive, refreshed from the short respite. Home looks good again. We promise ourselves to never again endure such trauma. Utter nonsense.

Family vacations… buy the ticket, take the ride, and make some memories. G

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55

Par For The

COURSE

Practice with the clubs that will lower your score

BY M a r k A n d e r s o n

F

or any new student attending a golf lesson, I always like to ask them what they think are the most important clubs in their bag. Most usually get it right when they say the driver, putter, and wedges. These three are the most used clubs, and it’s important to learn how to handle each to better your game.

Make a good impression.

The driver sets up the hole. Depending on your shot, you’re either in a position to play the hole well or behind position and scrambling to make par.

Putting is an obvious choice because you can’t score if you can’t putt.

Wedges are the least likely answer by most students. You show me a really good wedge player, and, most likely, that player can score, assuming they can putt. Pros practice with wedges constantly, but amateurs not so much. I go through three or four 56 degree sand wedges a year. I simply wear them out from practice. If you play regularly, you should replace your wedges at least once a year because the club is less effective when the grooves get worn.

When I watch average players practice, most will hit wedges to warm up but soon are hitting with longer clubs — 7s, 5s, and drivers. When I watch really good players practice, they spend most of the time practicing shots under 120 yards. They also practice putting all the time.

Get your feet in perfect shape for summer.

Additionally, the wedge swing is very similar to the full swing but is less taxing on the body. Results are easier to see, and scores improve quicker.

If you want a single digit handicap, work on your full swing with mostly wedges. If you want to be a scratch golfer, work on shots under 100 yards, trying to get them inside 15 feet of your target. If you want to be better than scratch, get the 100-yard shots inside 10 feet.

For more practice tips and ways to improve your game, swing by the Brunswick Country Club or call or text 678-895-8506 to schedule a lesson. G

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m o ne y talks

Bull Market

MAY BE GETTING A BIT

Long In The Tooth W r i t t e n b y J o e l B i ckm o r e | C e r t i f i e d F i n a n c i a l Pl a n n e r S y n o v u s S e c u r i t i e s , I n c . at T h e C o a s t a l B a n k o f G e o r g i a

C

urrent headlines have been stating that the U.S. economy is booming. In February, the Washington Post titled an article, “The Economic Boom is Here to Stay.” Similarly, Reuters titled an article in December 2014, “Boom: U.S. Economy Takes Off in the 3rd Quarter.”

Market historians will appreciate that strong economic headlines are not always positive indicators for the stock market; they can actually signal a peak. Too much positive news can actually create a market “euphoria,” where investors will chase returns for the fear of being left behind. Market optimism is always at its peak prior to major declines.

Earlier this year, 30-year treasury bonds hit a new 60-year low. These low rates are forcing bond investors to look elsewhere for yield and return. At the same time, consumer confidence and consumer sentiment indices hit seven- and 11-year highs, respectively. Without a major catalyst for continued growth, the markets could soon become overvalued and primed for a decline.

History tells us that the average duration of a bull market is 5.4 years. During that time, the S&P sees on average a 177 percent increase from the prior bottom. The current bull market has lasted for about six years and has already returned over 200 percent since the March 2009 lows. Simply comparing these figures to the averages would tell us that a correction (10 percent or greater decline) or possibly a bear market (20 percent or greater decline) is already overdue.

But you can’t simply go by the averages. From December 1987 to March 2000, the market flourished and returned 582 percent with

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only one major correction. If we think back to the “good ‘ole days,” we can remember that there was a major innovation in technology during that expansion: the internet. When I survey the current economic landscape, I can’t clearly see a revolutionary development like the internet of the early ’90s.

Joel Bickmore

This market could be getting a bit “long in the tooth.” One very good indicator of a coming market peak is a peak in margin debt. Margin debt is very close to the all-time highs seen during the credit crisis and the tech bubble, so any major decline in margin debt would be a strong signal that a bear market is approaching.

If you are a long-term investor with a reasonable risk tolerance, the possibility of corrections and bear markets should not alarm you. But, if you are trying to avoid another major correction, then it may be a good time to be alert. You should always evaluate your risk tolerance before a major downturn. And, you need to assess your portfolio’s strategy in the context of what you are trying to achieve.

This will help you make decisions in a more rational (and less emotional) manner. If you have never defined a goal for your investments, I encourage you to consider a financial plan. After a six-year bull market, it’s only prudent to try to plan for what could be next. G – Joel Bickmore is a Certified Financial Planner professional, Registered Representative, and Financial Consultant with Synovus Securities, Inc. at The Coastal Bank of Georgia. This article is meant for informational purposes, and nothing contained within it constitutes a solicitation for any security nor is it meant to be investment advice.

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Mother’s Day

{ Spec i a l a d v e r t i s i n g s ec t i o n }

Sunday, May 10th

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Thoughtful Gift Picks That She’ll Love Perfect for posh mommies and grandmas to keep children close to their hearts! Sterling silver engraved charms can include children’s names, birth dates, and birthstones. $118 each.

Chadwick’s Jewelers 205 Redfern Village, St. Simons Island 912.638.2236

Island Style at its best! This coral tunic is simple, chic, comfortable cotton and classic all in one. With 3/4 sleeves & side slits, this top will flatter any mom. Available in a variety of styles, colors & prints.

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A Paint & Play Gift Certificate is a perfect Girls’ night out. Local Artist Cathie Parmelee provides step-by-step instruction and Mom leaves with an original painting.

You do not have to be an artist. It is fun and easy. All supplies are included. Bring yourself or get a group together. $45 per person.

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Every Islander needs one! This Tommy Bahama Beach Chair Back Pack even has a built-in cooler—perfect for biking or walking to the beach.

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The must-have accessory for coastal style! This beautiful handmade boho beach necklace features octopus & chevron pendants with canvas & leather accents. The perfect piece to wear for a night by the pier!

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Father’s Day Sunday, June 21st

Time to show Dad how much you love him! Vintage 1930 Swiss-made Minerva pocket watch—handwound mechanical movement with hour, minute, second & rare stopwatch functions. $650

Cool Gift Picks For Any Dad

Chadwick’s Jewelers 205 Redfern Village, St. Simons Island 912.638.2236

Ask Dad if he’s feeling lucky & challenge him to a good oldfashioned game of horseshoes. This set features a solid wood farrier’s box that locks horseshoes & stakes securely in place. All it takes is a little luck & practice to become a “ringer” in no time!

Indigo & Cotton Shops at Sea Island 600 Sea Island Rd #10, St. Simons Island indigossi.com 912.634.8884

Perfect for Dad! Vintage Ship Wall Clocks—Original Seiko maritime clocks made in Japan, retrofitted with batterypowered mechanisms for easy installation and operation. $159 Ballast Pointe Trading Co 100 S Lee St., Kingsland ballastpointetrading.com 912.882.1100

For the stylish Dad at the beach, BBQ or brunch!

Mountain Khakis Poplin Shorts—our poplin shorts have a super-crisp feel & wash without so much as a wrinkle. Flat front with triple-stitched seams & five hand pockets. Relaxed fit with mid-rise. Available in Oatmeal & Khaki.

Kennedy Outfitters 10 Airport Plaza #101, St. Simons Island kennedyoutfitters.com 912.634.3474

The most exclusive way to prove your love of the game…or the player! “Fairway” Divot Tools—William Henry creates bold works of functional art; exquisite golf tools, knives & pens that combine beauty & brawn in equal measure. Each piece is meticulously handcrafted in the USA from the most exotic & storied material in the world.

Joseph Jewelers Shops at Sea Island #16, St. Simons Island josephjewelers.com 912.634.9060

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2440 Parkwood Drive Brunswick, GA

912-265-5990 • 912-638-8828 www.brunswickflowerbasket.net

W O R D S B Y B e t h a n y L e gg e t t

Festival packs best Southern talent into three-day celebration

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t’s hard not to fall in love with summers in the South when good music is playing, drinks are flowing, and food is being passing around. And this June, groups of friends and families will get to celebrate those moments together when the best Southern musicians, chefs, and craftsmen come to the Golden Isles for the three-day Southern Grown festival. Awardwinning talent fills the schedule of events for the affair, hosted by Sea Island who partnered with The Local Palate.

A “Big Fish” Fry on June 19 at Rainbow Island will offer something for everyone. Daniel Wallace, author of “Big Fish,” will mingle with guests before a showing of the 2003 film version of his popular novel. Visiting chefs will offer a variety of tasty delights, and Charleston band Sol Driven Train will entertain guests underneath the stars.

The June 20 Southern Grown concert promises to be a night to remember when the Avett Brothers take the stage for the outdoor show as the sun sets across the Atlantic ocean behind The Lodge at Sea Island.

For those who purchase a pass holder package, a variety of opportunities exist throughout the festival to get to know one-of-a-kind craftsmen and artisans in addition to attending the fish fry and the concert.

Casey Lavin, vice president of operations at Sea Island, sees the weekend becoming an annual tradition that entices people from across the region to the shores of the Golden Isles.

Ticket Info Southern Grown, a celebration of all things Southern, will take place from June 19 to 21, 2015, at various locations across St. Simons and Sea islands.

Tickets are $135 for the “Big Fish” Fry dinner at Rainbow Island on June 19. Price includes dinner, drinks, and live music.

Tickets for the Southern Grown Concert held oceanside at The Lodge at Sea Island on June 20 are $65 for general admission or $125 for VIP, which includes two drink tickets and stagefront access.

“We want to put the Golden Isles on the map as a place to come each year to find the best food, the best music, and the best talent available for Southern audiences,” he says.

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SCHEDULE OF EVENTS FRIDAY, JUNE 19 Southern Food Gallery

, 5 to 7 p.m., The Cloister Colonial Lounge, All Access pass holders only The Southern Food Gallery will showcase Southern cuisine staples and what they look like from the dirt to the plate. Cocktails and hors d’oeuvres will be served. Guest chefs participating include Scott Crawford, Justin Devillier, Linton Hopkins, and Vivian Howard.

The “Big Fish” Fry, 7 to 10 p.m., Rainbow Island

Late Night Speakeasy, starting at 9:30 p.m., at The Cloister, All Access and Taste of Southern Grown pass holders only For pass holders, the night doesn’t end after the final credits of “Big Fish.” Those with the password will be taken through The Cloister’s back rooms to celebrate in true Speakeasy fashion. Time will roll back to the Prohibition Era, when booze was illegal and saloons were underground. Cocktails, late night snacks, and ragtime music promise to liven things up until late in the night.

SATURDAY, JUNE 20 Southern Grown classes and lectures,

The “Big Fish” Fry, an outdoor party at Rainbow Island, promises to be a night to remember. Charleston band Sol Driven Train will entertain guests as they pile their plates with dishes by guest chefs Brandon Carter, John Currence, Mike Lata, Rob McDaniel, and Ryan Prewitt. Spirits, wine, and craft beer will be on hand to keep the mood light.

11 a.m. to 3 p.m., All Access and Taste of Southern Grown pass holders only

Author Daniel Wallace, who wrote the novel “Big Fish,” will be on hand to mingle with guests before the crowd turns their attention to the big screen on the lawn to watch the 2003 film directed by Tim Burton.

7:45 p.m., The Lodge at Sea Island, All Access Pass Holders only

A variety of classes will be offered for pass holders to spend a few hours learning a trade or craft on Saturday morning.

Pass holders Dinner on the Lawn, 6 to Before the concert, All Access pass holders will get a chance to feast on a dinner made by guest chefs Scott

Crawford, Justin Devillier, Linton Hopkins, Vivian Howard, and Philip Krajeck. The private location has gated access to the VIP concert area, as well as the interior of The Lodge.

Southern Grown Concert

, 8 to 10 p.m. with gates opening at 6 p.m., oceanfront at The Lodge at Sea Island The main event of the day, the Southern Grown Concert, offers the chance to listen to one of the South’s premier bands right next to the ocean. The Avett Brothers will take the stage after an opening act and play under the stars for thousands expected to gather on grounds of The Lodge.

SUNDAY, JUNE 21 Sunday Kitchen Brunch

, 11a.m., at The Cloister at Sea Island, All Access pass holders only The weekend finale could only be served with some of the best Southern brunch options available. Guest chef Brandon Carter will prepare biscuits and gravy, house made hash browns, bacon, amongst many other delicious staples for the Sunday Kitchen Brunch.

TICKETS & PRICING “All Access” Pass $800 (1 person); $1,450 (2 people)

VIP PASS ADMIT ONE

Package includes access to weekend hospitality suite; Southern Food Gallery; “Big Fish” Fry Dinner on Rainbow Island and Speakeasy following the fish fry on June 19; choice of two classes on June 20; Pass Holders Dinner on the Lawn at The Lodge before the concert and VIP ticket for the concert on June 20; and Kitchen Brunch on June 21.

“Taste of Southern Grown” Pass $435 (1 person); $800 (2 people)

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Package includes access to weekend hospitality suite; “Big Fish” Fry Dinner on Rainbow Island and Speakeasy after on June 19; choice of one class on June 20; and VIP ticket for the concert on June 20.

“Big Fish” Fry individual ticket at Rainbow Island $135 per person. Ticket includes dinner, drinks, and live music

Southern Grown individual concert ticket $65 for general admission VIP for $125, which includes two drinks and stage-front access, for those 21 or older

Schedule

classes

(for All Access or Taste of Southern Grown pass holders only)

O

Hob-Bee Honey, 12:30 to 1:45 p.m.

Culinary Gardening, 11 a.m. to 12:15 p.m.

Up in Smoke, 12:30 to 1:45 p.m.

pportunities to learn a trade that highlights Southern culture will abound for those who purchase one of two package options. Small gatherings will give each attendee a personalized experience throughout the morning and early afternoon on June 20.

You will taste and learn how to create your own garden of culinary varieties under the guidance of Sea Island’s Evan James, overseer of Broadfield Gardens, which grows many of the vegetables used by Sea Island’s restaurants. Sun hats and wellies are optional attire.

Carl Alexander, director of Sea Island Security, enjoys the popular Southern pastime of beekeeping. Learn the basics of backyard beekeeping and honey collection as he brings the hobby buzzing to life.

You can’t talk about Southern food without bringing up barbeque. Southern Soul pitmasters, Harrison Sapp and Griffin Bufkin, will offer smoked meats and sides as attendees get to “smoke” over the spit.

Improve Your Game, 11 a.m. to 12:15 p.m.; Preparation and Preservation of the Hunt, 12:30 to 1:45 p.m.

Still Art, 12:30 to 1:45 p.m.

At his estate in southwest Georgia, Erik Vonk grows sugar cane to produce award-winning Richland Rum. Using only two ingredients – pure cane syrup and water from the Georgia Aquifer –Vonk brings a new meaning to the “Made in Georgia” label. During the class at Sea Island, Vonk will discuss Richland Distilling Company’s methods, including syrup making, fermentation, and copper pot distilling.

Huntsmen of all skill levels will get a chance to explore the grounds of Broadfield during this two-part course. Former World Champion shooter and Sea Island’s Director of Outdoor Pursuits, Jon Kent, will help attendees polish their gun skills.

Then, guest chef Rob McDaniel will demonstrate the proper ways of dressing, preparing, and preserving game.

Sip & Stroke, 11 a.m. to 12:15 p.m.

Budding artists will have the helpful guidance of local painter Alexandra Nicole of St. Simons Island. An environmentalist and marine biologist as well, Alexandra will teach about sea life, from turtles to seahorses, crabs, and more, as the class paints.

Cutting Edge, 2 to 3:15 p.m.

Come ready to hammer some steel as master bladesmith Quintin Middleton of Saint Stephen, S.C., brings his expertise in custom kitchen knife making to those in attendance.

The Gulf and The Atlantic – Southern Bi-Coastal, 11 a.m. to 12:15 p.m.

The 2009 James Beard Award class for Best Chef South and Best Chef Southeast, John Currence and Mike Lata, will put the pole to plate philosophy to the test on the dock of The Cloister. The 75-minute cooking course will highlight products pulled from southern waters of the Atlantic and the Gulf.

SongWriter Studio, 11 a.m. to 12:15 p.m.

Singer songwriters will help the inner musicians in each attendee emerge as they discuss lyrics, melody, and the inspiration of past songs and experiences.

Craft and home brews continue to be a popular hobby for beer connoisseurs. Local brewmasters will be on hand to discuss the art of brewing, equipment, flavor profiles, and selections of grain, hops, and yeast strains.

Rolling with Rolf, 11 a.m. to 12:15 p.m.

Knead Dough? 2 to 3:15 p.m.

Chef Philip Krajeck will draw on his extensive European training to enlighten pasta lovers on the versatile ways to handmake the delicious pasta using fresh, local ingredients.

Making the perfect loaf is more than just mixing the right flour, water, and yeast together. For any aspiring bakers, this course, led by Sea Island’s Head Baker, Matt Hogan, will pull out the intricacies of one of the most challenging and appreciated culinary arts.

Curds and Whey – The Southern Way, 12:30 to 1:45 p.m.

Cheeselovers will be unable to resist this course taught by Jessica and Jeremy Little of Sweet Grass Dairy in Thomasville, Ga. The pair of cheesemongers, who use the milk of cows and goats raised by Jessica and her parents to make their artisan cheeses, will take a hands-on approach during this class.

Fermentation Experimentation, 2 to 3:15 p.m.

Heart of the story, 2 to 3:15 p.m.

Daniel Wallace will give a peek into the publishing industry and what it takes to craft a good story during this writing class.

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Heating Things up in the kitchen

S

outhern Grown has invited chefs from across the region to participate in a variety of events throughout the festival. From the streets of Nashville to the rolling farmland of North Carolina, award-winning culinary talents will showcase their best twists on Southern cuisine during the “Big Fish” Fry at Rainbow Island on June 19, Pass Holders Dinner on the Lawn at The Lodge on June 20, and Sunday Kitchen Brunch at The Cloister on June 21.

On June 20, foodies will also get a chance to meet and learn from some of the best in the industry during educational courses offered for pass holders. Chef Rob McDaniel will demonstrate the best ways to preserve game after a hunt. Chef Philip Krajeck will teach the art of handmade pasta. And a culinary Southern Bi-Coastal class will stack Chef John Currence’s spin on Gulf Coast cuisine against the tasty dishes from Chef Mike Lata’s Atlantic repertoire.

Whether it’s in a small-group setting or cooking for the masses, the lineup of talent coming for Southern Grown promises to satisfy any craving attendees have during the festival.

Brandon Carter,

Palmetto Bluff

S

ocial media lovers, beware! Chef Brandon Carter’s Instagram account is full of mouthwatering dishes that may cause excessive drooling. When he isn’t photographing delicious eats, Carter wears many hats as the executive chef for Palmetto Bluff, a Low Country resort community in South Carolina. He plans the menu for River House Restaurant and oversees the other three restaurants in the resort as well as the catering operations. A graduate of the Culinary Institute of America in Hyde Park, N.Y., Carter has worked in Atlanta and previously served as chef de cuisine at The Ritz-Carlton Naples in South Florida before moving to South Carolina. palmettobluff.com Instagram: @chefbcarter

Bret Edlund, B

Standard Foods

ret Edlund, a Charleston, S.C., native, has traveled across the nation, learning the best ways to cook in kitchens from South Carolina to Chicago. Edlund got his start in bakeries before transitioning into the restaurant industry. He sharpened his skills through an externship with Sea Island Resort in 2007, and under the guidance of Chef Scott Crawford, continued on the Georgian Room team before moving to Chicago, where he became sous chef at Blackbird. But the South was calling him home, and Edlund has returned to the Carolinas, where he will be chef de cuisine when Crawford’s new venture Standard Foods, a standard-foods.com speciality restaurant and grocery, opens this year in Raleigh, N.C. Twitter: @bretedlund

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Food Linton Hopkins,

Restaurant Eugene and More

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ames Beard award winning Chef Linton Hopkins is a busy man. The fromscratch food connoisseur, a graduate of Emory University and the Culinary Institute of America, is the founder of Restaurant Eugene, which he opened with his wife, Gina, in Atlanta in 2004. In 2008, he opened the doors to Holeman & Finch Public House and H&F Bread Co., followed by the H&F Bottle Shop in 2011.

Hopkins has lent his name and expertise to The Café at Linton’s in the Garden, part of the Atlanta Botanical Gardens, and plans to open a full-service restaurant, Linton’s in the Garden, later this year. And if you crave a burger while watching the Braves, make sure to drop by one of three H&F Burger locations inside Turner Field for a bite to eat. restauranteugene.com Twitter: @chefhopkins

John Currence,

City Grocery Restaurant Group

J

ohn Currence’s fascination with food began on the waters of the Gulf Coast, when the New Orleans youngster learned the trade aboard a tugboat the summer of his high school senior year. “Cooking for deckhands is about as scared as I have ever been in the kitchen” says the chef, who immersed himself within the food industry and made his way up the ranks. Currence has achieved a list of accolades, including a James Beard medal for Best Chef South in 2009. He’s opened almost a dozen restaurants in Oxford, Miss., and his cookbook, “Pickles, Pigs and Whiskey” was nominated for Best American Cookbook by the James Beard Foundation in 2014. chefjohncurrence.com Twitter: @bigbadchef

Justin Devillier,

La Petite Grocery

J

ustin Devillier may have grown up in a small beach town in Orange County in California, but the executive chef and owner of La Petite Grocery in New Orleans knows a thing or two about French cuisine and its love of seafood. He spent summers fishing for tuna and diving for lobsters, and after moving to the Gulf of Mexico in 2003, Devillier joined the team at La Petite Grocery. When Hurricane Katrina hit, he helped rebuild the restaurant and train the new line cooks.

With his wife, Mia, he bought La Petite Grocery in 2010. Recently, the Top Chef contestant and James Beard nominee opened Balise, a 19th Century lapetitegrocery.com Twitter: @JustinDevillier townhouse-turned-restaurant that focuses on Louisiana cuisine.

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Vivian Howard,

Chef & The Farmer, “A Chef’s Life,” and Boiler Room Oyster Bar

F

arm to table eating is nothing new to Vivian Howard. The chef’s parents were tobacco and hog farmers in eastern North Carolina. Howard left the small town of Deep Run for the Big Apple, not knowing her detour to New York City would bring her into the kitchens of talented chefs. Returning home to start her own restaurant, Howard opened Chef & The Farmer with her husband, Ben Knight, in 2005. Also owners of Boiler Room Oyster Bar, Howard and Knight’s life shifts like the seasons in their PBS documentary series, “A Chef’s Life,” that has been nominated for two daytime Emmys. chefandthefarmer.com Twitter: @chefandthef

Mike Lata,

FIG and The Ordinary

W

hether Charleston diners are eating at FIG or The Ordinary, Mike Lata’s two restaurants with business partner Adam Nemirow, the chef promises to pack a punch of delicious flavors in each bite. Lata, originally from New England, studied in kitchens across the globe from Boston to France, before settling into the coastal Low Country of Charleston in the late ’90s. He approaches food in an uncomplicated manner, promoting local and sustainable options at every turn. Featured on The Food Network and winner of the James Beard Award for Best Chef Southeast in 2009, Lata continues to be a leading crusader for the flourishing culinary scene in Charleston. eatatfig.com Twitter: @MikeLata

Rob McDaniel, S

SpringHouse and Kowaliga

outhern cooking is a passion for Rob McDaniel, general manager at Kowaliga and executive chef and general manager at SpringHouse at Russell Crossroads on Lake Martin in Alabama. His love for his grandmother’s cooking and drive for preserving Southern recipes in a modern way have led the chef from Alabama to Vermont and back. McDaniel, a graduate from Auburn University and the New England Culinary Institute, has made an effort to support local and organic farmers and sustainable cooking practices while manning the culinary operations at the Lake Martin establishments. Food is a story worth sharing Springhouseatcrossroads.com with others, he says.

Twitter @robcmcdaniel

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Food Scott Crawford,

Standard Foods and Nash Tavern

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cott Crawford is coming back to some familiar stomping grounds when he returns to Sea Island for Southern Grown. The three-time semifinalist for the James Beard Award for Best Chef Southeast previously led the team at The Georgian Room at The Cloister at Sea Island, which earned the restaurant the prestigious five-star status from Forbes. He also led the team at Herons in The Umstead Hotel in Cary, N.C., to a five-star ranking. This year marks the beginning of another milestone for the chef, who is opening two restaurants in Raleigh – Standard Foods, a neighborhood grocery and restaurant; and Nash Tavern, where modern cooking gets the tavern treatment.

Standard-foods.com Twitter: @chefcrawford

Philip Krajeck,

Rolf and Daughters

T

he world is quite literally Philip Krajeck’s oyster. As a child, he moved with his family to Belgium and spent much of his formative years in Europe studying at a culinary and hotel school in Switzerland. The European influences of rustic family-style dining appealed to the chef, who has been nominated for multiple James Beard awards. After working in Florida and Atlanta, Krajeck moved to Nashville in 2012 when the restauranteur opened the doors to Rolf and Daughters, named as a nod to his two daughters and his Norwegian heritage. The menu blends northern Italian and Mediterranean flair with Southern influences that includes using seasonal produce from nearby farms.

rolfanddaughters.com Instagram: @ rolfanddaughters

Ryan Prewitt,

Peche Seafood Grill

R

yan Prewitt has a lot to celebrate with double awards granted from the James Beard Foundation last year – one as Best Chef South, and the other for best new restaurant for the New Orleans seafood grill, Peche, where he is chef and partner. What began as a fascination with food that started in San Francisco has blossomed for Prewitt into a passion for serving coastal cuisine while making an impact with others. He is part of The Fatback Collective, a group of Southern chefs and restauranteurs that build alliances and support farmers…that is when he isn’t busy snapping photos of tasty dishes for his enviable Instapecherestaurant.com Instagram: @pechenola gram account that will make mouths water.

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Anthony Lamas, Seviche

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nthony Lamas isn’t shy about spicing up traditional Southern foods on the menu at Seviche, his Louisville, Ky., restaurant. Lamas, whose heritage is Mexican and Puerto Rican, infuses his Latin roots into Southern cooking, a style he refers to as “spicing up the South.” His Nuevo Latino cuisine is enhanced by his advocacy for sustainable seafood practices, eco-friendly sourcing, and supporting local producers. In addition to running Seviche, Lamas participated in the James Beard Foundation’s fifth Chefs Boot Camp for Policy and Change last year. His first cookbook, “Southern Heat,” will be published this fall.

sevicherestaurant.com Twitter: @anthony_lamas

Steven Satterfield,

Miller Union

A

uthenticity and creativity are culinary tenets Chef Steven Satterfield likes to incorporate into every dish. The James Beard nominee, who co-owns the Atlanta restaurant Miller Union with Neal McCarthy, approaches Southern food by pairing classics in a updated method and focusing on produce grown and harvested in the South. Satterfield compiled 175 recipes into his cookbook, “Root to Leaf,” released in March that features extensive, helpful methods for cooking vegetables of all shapes and sizes. He also serves on the board of Slow Food Atlanta, started the Atlanta network of Chefs Collaborative, and is a member of Georgia Organics and the Southern Foodways Alliance. millerunion.com Twitter: @MillerUnionChef

Griffin Bufkin & Harrison Sapp, W

southernsoulbbq.com Instagram: @southernsoulbbq

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Southern Soul

hen the smoker at Southern Soul Barbeque is going, mouth-watering aromas float through the area surrounding the popular St. Simons spot, and the crowds start forming to get their slice of pig heaven. Co-owners Griffin Bufkin, a third generation St. Simons Island resident, and Harrison Sapp, who has worked in countless island establishments through the years, know good Southern cooking isn’t something that can be rushed.

Whether it’s the Brunswick stew, fried green beans, or smoked meats, the menu available at the refurbished gas station location has satisfied thousands of tastebuds and introduced the gospel of Southern cuisine to St. Simons visitors and locals alike.

Jonathan Jerusalmy and the Sea Island team

S

pend just a few moments with Sea Island Culinary Director Jonathan Jerusalmy and you discover how enthusiastic he is for the resort team to host the three-day celebration for Southern Grown attendees. The magnitude of planning a regional food festival that brings talent from across the South and featuring James Beard winners and nominees does nothing to dampen his anticipation for the June weekend.

in the past and blow it up on a much larger scale,” says Carrier, referencing the smaller members-only celebration Sea Island has held in years past.

Ryanne Carrier, David’s wife, is the director of wine and spirits at Sea Island, and it was her vision to reimagine the internal celebration as a larger festival to attract people from across the region to the Golden Isles.

What started as a way to feature a Southern winemaker or distiller has blossomed into a partnership with talent coming from all over, she says, including Erik Vonk, founder and owner of one of the South’s only artisan rum distilleries, the Richland Distilling Company, in Richland, Ga. Vonk will be on hand during the festival, teaching a session for pass holders on rum using sugar cane grown on his Georgia farm.

“Some of the guys are like 100 miles away or 1,000 miles away from here, and how the collaboration happens, it’s exciting. By the time they get here, it’s like a seamless event. But this is going to be a pretty intense three days,” he says with a smile.

Jerusalmy, who hails from France and is one of only 350 Master French Chefs in the world, says the weekend promises to elevate people’s notions of what food tastes like in this region. Visiting chefs will pick their own menus, with a team of Sea Island’s culinary staff coming up with their own creations to complement menu items.

As the festival approaches, David Carrier, executive chef for The Cloister and The Beach Club, has found time to laugh and enjoy the ride with his fellow team members.

“It’s a phenomenal way to put what Sea Island has brought together on the stage for everyone to enjoy. There are a lot of people involved with this, and it’s a lot of fun to take what we’ve done

“A lot of these chefs and distributors have heard of Sea Island, but many of them have never had a chance to visit before now.

So it will be a great way to open up the doors of The Cloister and Sea Island and allow people from the outside to experience all the work and creativity and effort that we have put together,” she says.

Looking over the Plantation golf course next to the ocean at The Lodge at Sea Island, where the June 20 concert will take place, she says she can’t wait for June to arrive.

“You’ll blink and it will be here, and we will be sharing this small slice of paradise with people from across the South,” she says.

Ryanne Carrier

David Carrier

J o h n Hel f r i c h

J a s o n R u s s ell

D a n i el Z e a l

Matt Hogan

Director of wine and

Executive chef for The

Executive chef for The

Executive chef for Sea

Chef de cuisine for

Head baker at Sea

spirits at Sea Island

Cloister and Beach Club

Lodge and Retreat

Island Events

The Georgian Room

Island

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Conversation with Daniel Wallace W O R D S B Y B e t h a n y L e gg e t t

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aniel Wallace sees the world through eyes that reveal fantasy in the everyday. The author of “Big Fish: A Novel of Mythic Proportions,” Wallace never lets the truth get in the way of a good story, because some lessons are best told in a framework of mythological hyperbole that’s a world unto its own.

Daniel Wallace

“I want the reader to think about what happens next. So that is where all my energy is going… most writers do this.

They let it happen and then let it go, and after that, they have no control over it,” Wallace says.

Born in Birmingham, Ala., Wallace has lived most of his life in the South, going to college first at Emory University in Atlanta and then the University of North Carolina at Chapel Hill. Staying on at UNC, he’s worked full time on the faculty of the English Department since 2008, teaching creative writing to undergraduates.

Although not one to call himself a Southern writer — “I don’t think of myself as a Southern writer or as any particular kind of thing,” he says — Wallace says living in the South has influenced his life as a storyteller of tall tales.

“There’s never been another place that I wanted to live or thought about living…

I’m used to being with the people here and used to living in these mid-sized towns, which I love. It’s kind of like asking a fish why he likes the water. He just knows,” he says.

Imagery is key to the storytelling process, and Wallace blends the visual into his own work with illustrations.

Sometimes the words and images happen simultaneously, although he’s working on a book where he draws first and then constructs a narrative around the image.

“In my fiction and my storytelling, I strive to make it a visual type of storytelling because I feel that readers, when they read words on the page, are at the same time making their own, private movie in their head,” he says.

In fact, his 1998 novel was turned into the 2003 film “Big Fish,” directed by Tim Burton and starring Ewan McGregor in the role of Edward Bloom. Those who attend the “Big Fish” Fry during Southern Grown on June 19 will get a chance to meet Wallace and watch the film version of his Southern fable.

He will also teach a writing class on June 20.

“People like to talk about the book.

Many of them have relatives whom the book reminds them of or the movie reminds them of. There’s a kind of melding that’s happened over the years where the book and the movie have become one thing,” he says.

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Tickets for the “Big Fish” Fry on June 19 at Rainbow Island are $135 per person and include dinner, drinks, and live entertainment. Go online for more information or to purchase tickets at southerngrown.com

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w o ’re r ds they , a n d as soon as spo

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harleston band Sol Driven Train will entertain crowds during the “Big Fish” Fry at Rainbow Island. With a style that’s easy to listen to, the six-member band mixes elements of bluegrass, roots rock, folk, and a touch of playful New Orleans jazz.

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it…You’re just sup to believe p os e d t o sed believe po i n i t .

I n t h e u l and of the d ying, sentences go M ay/j u n e 2 0 1 5

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Sol Driven Train

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The

Avett

The Ballad of

Brothers

W O R D S B Y B e t h a n y L e gg e t t

The Grammy nominated band’s roots grow from a love of family, devotion to honest songwriting, and a drive to live in the moment Joe Kwon

Bob Crawford

Scott Avett

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Seth Avett

MUSIC

“Obviously, there is a very rich history and tradition of storytelling in the South… if you are talking about literature or about music, there’s definitely a rich oral tradition of storytelling. A lot of the old-time songs that I’m so in love with, a lot of that comes from oral tradition,” says Crawford, who plays bass and sings for the Avett Brothers.

And after he’s had some time to think about it, Crawford concedes the band might sound more similar to the singing wordsmiths of old than he first thought.

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The traveling family unit has grown through the years. In addition to Crawford, Scott and Seth Avett, Joe Kwon joined in 2006, and Paul Defiglia, Tania Elizabeth, and Mike Marsh join the quartet on tour.

Although Crawford wasn’t born in the South like some of his bandmates – Scott and Seth Avett hail from Concord, N.C., Paul Defiglia is from Greensboro, N.C., and Mike Marsh comes from Miami – the New Jersey native has a lot of love for his adopted hometown of Charlotte.

“The South, when I came in, was in a blooming period. It was a very exciting time, this Southern Renaissance. You could say the South has been coming into its own in the past 20 years.”- Bob Crawford

“When we are in the action and motion of doing the thing and creating the thing and playing the thing, there’s not much time to reflect on what that ‘thing’ is.

I think it’s a good place to be, an honest place. You can honestly and purely do what you need to do — whether that’s write the song or play the song or travel,” he says. “So, we haven’t really thought of ourselves as traveling storytellers, however, I think we probably are traveling storytellers.”

Like one of those old songs, the bassist’s route into the band is a winding road that started when he packed up his beat-up station wagon in 1996 and headed South to find a job. After a career in television and film production, he met Scott and Seth Avett in 2001 and, as they say, the rest is history for the trio.

The North Carolina band has risen to fame steadily since their humble beginnings making their way across the smaller venues to soldout shows on national tours. The band has played in 49 states – Hawaii being the exception.

Their songs blend folk, bluegrass, roots rock, and a dash of punk with clever songwriting that reveal both heartbreaking and celebratory tales of love, life, and loss.

The music industry has taken notice, nominating their 2012 album “The Carpenter,” for a Grammy Award. After releasing “Magpie and the Dandelion” in 2013, they have been touring and working on their next record.

Crawford describes the band as a family, where “everybody takes a step back at some point to let everybody else shine.”

“We are always looking out for one another. We are always trying to serve and take care of the others in the group. If something is wrong with someone in the group, everyone is trying to help them feel better and take care of them and pray for them.

We celebrate each other’s successes, we mourn each other’s losses, and we try to keep everyone else’s best interests at heart,” he says.

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O

n the surface, Bob Crawford doesn’t think of himself or his Avett Brothers bandmates as traveling storytellers, but once you learn their story, the narrative sounds like a ballad of old that’s been passed around the hills of North Carolina before beginning a journey that’s since crossed the nation.

“The South to me… I see the quality of life. Where I came from, it was a great place to be born and a great place to grow up in southern New Jersey… but I didn’t realize until I began to go back to visit, after moving here, how people are stacked up on top of people. And even though it’s talked about all the time, there’s a richness and beauty of the landscape down here,” he says.

Additionally, Crawford has noticed a wide range of opportunities exist for musicians who are able to travel around the South.

“One of the things about playing music I found out immediately – that was an advantage when I moved to Charlotte – was the support of local and original music. There’s an immediate, stronger support for original music than there was where I grew up,” he says.

As the band prepares for their headline performance at the Southern Grown Concert on June 20, Crawford says he is looking forward to visiting part of the Georgia coastline he hasn’t seen before.

“It’s great to go somewhere in a state we’ve been to many, many, many times. Georgia’s probably one of the top four states we’ve ever played in, yet to find another region of that state that we haven’t been to is really exciting,” he says. G M ay/j u n e 2 0 1 5

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Celebrating 33 Years of Sales and Service

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Dr. AJ Tucker (Right) Dr. Tom Holmes (Left)

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Main Office • 1500 Newcastle Street Brunswick, GA • 912.264.8887 St. Simons Office • 60 Midway Square St. Simons Island, GA • 912.638.2229

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S O U T H C O A S T B A N K A N D T R U S T. C O M

Summer

{ Hat} titude

T

hese shaded accessories evoke Southern elegance and will make a statement at any garden party, Derby event, or afternoon gathering.

PHOTOS BY Brooke Roberts H a i r B y El i z a b e t h M e r r i m a n at th e b a ck p o r c h s a l o n a n d s p a S ty l e d by B e t h a n y L e gg e t t a n d S ta c e y N i c h o l s

Sunni Riggs on the balcony at Ocean Inn and Suites Hat and dress by Belk Necklace from Tabby House Spa Bracelet by Poetic Culture Makeup by Sunni Riggs

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Wendi Williams at Cottage Flowers Hat from Hats on Main Dress from Yellow Canary Jewelry from Tabby House Spa Makeup by Sheila Martin at Tabby House Spa using Lily Mac Tender Luminous foundation, Satin Glow bronzer, Whisper Rose blush, Tornado Eyeliner, Peach quartz eyeshadow and Precious Coral lipstick

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Sunni at Cottage Flowers Hat from Hats on Main Dress from Yellow Canary Necklace and ring from Cloister Collection Bracelet from Poetic Culture Flowers from Cottage Flowers

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Sunni at Village Inn and Pub Hat from Hats on Main Dress from Tibi Jewelry from Lisa Kerns

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Wendi at the Pier on St. Simons Hat from Tabby House Spa Dress from Lady Outfitters Jewelry from Lisa Kerns Makeup by Tabby House Spa using Pink Truffle (lips) from LilyMac

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Wendi at the St. Simons Lighthouse Keeper’s Dwelling Hat and scarf from Belk Dress from Butler’s Stash Makeup by Tabby House Spa using Whisper Rose (lips) from LilyMac

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Sunni at A.W. Jones Heritage Center Hat and dress from Cloister Collection Bracelet from Poetic Culture Necklace from Lisa Kerns

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Wendi on the balcony at Ocean Inn and Suites Hat from Hats on Main Dress from Tibi Bracelet from Poetic Culture

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Offering homes and homesites in the Sea Island and St. Simons communities.

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Comprehensive Cardiac Care We Are Proud To Announce The Accreditation Of Our echo & nuclear laboratories.

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Our ServiceS include: Consultations Cardiac & Vascular Ultrasound Cardiac Catheterization Pacemaker Implantation & Follow-Up Analysis Exercise & Chemical Stress Testing Nuclear Imaging Hypertension &Watkins, Cholesterol Management Dr. Lana Skelton, MD, FACC Dr. Mark MD, FACC Dr. Michael Butler, MD, FACC Dr. James Heery, MD, FACC Cardiac Stenting WeAppointments are proudbyto announce the referral ACCREDITATION Most appointments can betoaccommodated We are proud announce the within a 24-hour period ACCREDITATION of our Echo and Nuclear laboratories.

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Whatthis this means forpatients: our patients: What means for our Confidence that you areare receiving the highest level of level of Confidence that you receiving the highest diagnostic cardiac care. diagnostic cardiac care.

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A Coastal

Art W O R D S A n d P H O T O S B Y B e t h a n y L e gg e t t

A fence post, a mannequin, a palm frond – Everyday objects transformed into beautiful, unique masterpieces under the artistic visions of Coastal Georgians.

These artists have elevated their hobbies of decoupage, mosaics, carpentry, and painting to create one-of-a-kind statements.

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Donna

MacPherson D o nn a M a c P h e r s o n Photography

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f a picture is worth a 1,000 words, then the full-sized mannequins covered in dozens of Donna MacPherson’s photographs should fill volumes.

MacPherson, who operates Donna MacPherson Photography out of her home near the lighthouse on St. Simons Island, has launched from the 2-D field of printed and framed work to take on the third dimension as a decoupage artist.

“You can recreate a piece of art that can tell a new story. Out of thousands of my photos, I choose which ones to put side by side to create a feeling or tell a story that shifts from the bottom of the sculpture to the top,” she says.

The sculptures are visually striking. Bright, vivid colors flow across the different forms, from handheld objects to standing pieces. Mannequins, both full-sized and disconnected pieces, become a canvas for the images encapsulating them. Her most ambitious project so far has been to cover an Adirondack chair, which took weeks to complete.

MacPherson first got into decoupage after her daughter, who makes jewelry using MacPherson’s photography, approached her about making a statement piece to display items at a show.

“I came across an old mannequin hand and wanted to make something more personal and eye catching, so I decoupaged the hand for her.

She loved it, and it started me thinking about all the other ways I could rework my photography,” MacPherson says.

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Photographer Donna MacPherson sits at her kitchen table with a collection of her decoupage items, including a mask and mannequin foot and body.

The process of decoupage is created from ripping or tearing photographs and layering them on top of each other over a 3-D object and then sealing it with a glue substance.

MacPherson uses her own photos and glues them onto artifacts using Mod Podge, a liquid cement found at most craft stores.

by Mac Phe

rson

The act of repurposing her photos to create a new form to tell a visual story has been therapeutic for MacPherson.

Provided photo by MacPherson

Oftentimes, MacPherson will find a unique item at Goodwill or thrift stores around town. In March, she taught decoupage classes at Glynn Visual Arts for children to make Easter eggs. No matter the age of the artist, there is just something fun about ripping things up and creating something new, she says with a smile.

“People can’t stop looking at the mannequins, and the kids love to touch them. It’s a recreation that they’ve never seen before,” she says.

Getting her professional start in food photography years ago, MacPherson has continued to photograph a variety of subjects – animate and inanimate – throughout her career. And since moving from Atlanta to St. Simons Island with Buddie Daniel almost four years ago, her photos often highlight the beauty of Coastal Georgia. Shrimp boats, waves, marshes, and shorebirds are captured through her camera’s lens.

“Decoupage seemed to be a naturally suited form to make an item personal. Whether it’s a foot or a hand or a chair, whatever it is, it can become something completely different through art,” she says.

Provided

photo

“I’ve always had a traveling perspective, never fully settling into one thing in my career, but now that has changed in some ways,” says MacPherson, who hails from Nova Scotia, Canada, and lived in Southern California before moving to Georgia.

A transient nature can be good for an artist, she continues, but there does come a point where one needs to be still and reflective.

“It took me a while to learn to be still and really focus. But once I learned to be still, this incredible world opened up to me creatively and spiritually. I began focusing those small moments in the morning with God and that settles you spiritually and creatively for the day. I wish I would have know that comfort sooner, how much more would I have created if I had?” she says.

Whether it is furniture or a jewelry stand, MacPherson is enjoying the new venture so much that she has no desire to stop anytime soon.

“It’s a lot of fun and to keep doing what I love in a town that offers so many great opportunities, especially for artists, it’s fantastic,” she says. G

“I let the inspiration come to me. By the time I get the piece, I already know what I want to do with it.”

Contact Donna MacPherson at donnamacpherson.com

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M ee t T h e A r t i s t

Mosaic artist Cindy Sbrissa likes to incorporate coastal scenes in her glass and fabric art.

S

Cindy

Sbrissa Mystic Mosaics Studios

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A

t just the right time in the morning, sunlight catches the glass hanging on the walls of Cindy Sbrissa’s studio and a sea of rich colors floods across the floor in her home on St. Simons Island.

The artist, who specializes in mosaics, finds inspiration in the unlikeliest of places. Words, lyrics, or phrases will stick out to her and then she converts that feeling into an image form. As a result, shoes, insects, feathers, shells, and driftwood have found new meaning in Sbrissa’s creations.

“Inspiration can come from absolutely anything,” she says.

Sbrissa and her husband, Ryan, who works for the federal government, moved to St. Simons Island about three years ago, having previously lived in various places including towns in Florida such as St. Petersburg, Tallahassee, and outside Orlando.

“Anytime I’m near a beach, I’m a happy camper,” she says, and it shows through her artwork. Many of her mosaics and art objects take their themes from the sea. On a bookshelf in her studio, a snail made from felt has a sandcastle with shells on its back. A mosaic picture frame shows tentacles of an octopus curling around the photo. Driftwood pieces collected from the beach become the canvas for blended mosaics of shell and glass.

A sand gnat made of felt

Sbrissa feels drawn towards the tactile nature of mosaics. “It’s the one art form where you are encouraged to touch, feel, and imagine. The artist wants you to feel the art in your hands,” she says.

Additionally, she enjoys the cathartic process of cutting and breaking materials to make something become beautiful, a lesson we can all learn from, she says.

In an ode to her favorite artist Jackson Pollock, Sbrissa likes to use drapery glass, which is formed when liquid glass puddles together and creates wave-like folds adding dimension and unpredictable patterns. Drapery glass can be found in Tiffany windows, and some of the glass Sbrissa uses comes from a stockpile retrieved from an artist who specialized in Tiffany designs.

“I had been using ceramics first because I was scared to use glass. How do you touch it or break it and still use it? But I was encouraged by a mentor, and after collecting all the glass I could, I cut a small piece and it was just like cutting butter.

I haven’t really gone back to ceramics since,” she says.

Sbrissa didn’t start pursuing her artistic talents professionally until later in life, having worked previously in banking and legal offices. But she never lost her desire to express her creativity, she says.

A glass-covered shoe with peacock feather and jewel accoutrement

“Art is in my blood, from the time I was drawing on my closet door, I knew I wanted to be a professional artist,” Sbrissa says.

“I’ve worked in other areas, but art has always been this undercurrent through everything.”

In addition to glasswork, Sbrissa has been branching out, working with felt and fabric art and often adding cloth to her glass work to create mixed-medium pieces. She primarily sells items to individual clients, including one project where she recreated Cinderella’s Castle from the Magic Kingdom in the floor of a couple’s apartment in Orlando.

“It’s always amazes me to see the creativity of other artists and that pushes me to think bigger,” she says.

Art education is important to Sbrissa, who finished teaching two mosaics classes at Goodyear Cottage on Jekyll Island in February. She encourages anyone with an inclination toward mosaics to do some research and then try their hand at it.

“To transform something ordinary into something extraordinary is what art is all about.”

Follow Cindy Sbrissa at facebook. com/MysticMosaicsStudios or www.mystic-mosaics.com

“You don’t have to be a professional artist to create your own masterpiece. I always have one person in each class who has never drawn before and believes that they can’t do it. But when they leave with their piece of art at the end, they are so proud of what they have accomplished,” she says. G

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M ee t T h e A r t i s t

W

Eddie Wildsmith Wildsmith Wood Works

E

ddie Wildsmith enjoys taking his work home with him. The owner of Wildsmith Construction is always tinkering with new designs, looking for spare pieces of lumber, or building wooden objects for his side project, Wildsmith Wood Works.

“It’s fun to create something. I’ll be driving down the road and ‘Bam!,’ a new idea hits me.

The moment I get home, I draw it out and get started,” Wildsmith says.

The Brunswick native spends most of his spare time in his garage-turned-woodworking shop at his home on Oak Grove Island.

He turned his hobby into a side business about three years ago, and he’s sold hundreds of items. The jobs come in all sizes, from small night stands to a king-size bed frame. Mirrors, furniture, picture frames — whatever can become a decorative element in a home — interests him.

When he’s not on a job site with his construction company, Eddie Wildsmith can be found in his garage workshop, where he creates furniture and accessories.

Photo provided by Wildsmith

He’s made lamp stands out of tree trunks, wooden wall mirrors with coat hangers attached, and picture frames with shotgun brass casings. Old auto parts, water spigots, and rusted iron scraps find a new life as ornaments for Wildsmith’s works.

“I don’t throw anything away, and you always have to keep an open mind. The sky’s the limit

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Some of Wildsmith’s items include a hanging mirror and a coat rack with live edge wood features (left) and a wooden bowl made from spalted pecan on a lathe.

when ideas are concerned. You can look at the simplest item like a door knob or truck part and change the thing to look totally different than what it was created to do. It’s a lot of fun,” Wildsmith says.

Some of the most popular items requested by buyers are Wildsmith’s trunk benches, which he started making after his wife, Amy, brought him a picture she found of an outdoor bench with a truck tailgate on Pinterest.

It’s not just private individuals that have caught the trunk bench fever. A few of Wildsmith’s creations sit outside Tipsy McSway’s in downtown Brunswick. He’s also working on two for a restaurant in Athens.

Reworking the design to adjust for comfort, he began to get order after order for more benches.

While the general contractor may be best known for his trunk benches, anything with wood is fair game. Lately, he specializes in live edge pieces that incorporate the natural cut of the timber into the design, creating a rough, rustic look. He also likes to use spalted pieces of pecan that produce a marble appearance from wood that is collected just before it starts to rot.

“The trunk benches are my forte, really. I’ve probably sold over a hundred of those,” he says.

“The live edge and natural pieces with rougher exteriors are becoming a lot more popular,” he says.

Wildsmith builds each frame then starts the scouting process to find the perfect tailgate for the client. Some people request specific colors or brands of truck – after all, you can’t sell a Chevy bench to a Ford trucker. And sometimes, it can take a while to pull together.

Materials come from old fence posts, wooden planks sold online, or metal bits from junkyards. He continues to find inspiration off Pinterest. When he is ready to sell a piece, he posts it to Facebook/WildsmithWoodWorks.

“She said, ‘You could build this.’ So I did and made it just like the picture,” he says.

“I’ve cleaned out all the junkyards in South Georgia. There’s just no place that has what I need nearby because I’ve already found what could work,” he says

laughing. “I’ll be behind a truck at a light and think, ‘that would make a good bench.’”

“Working with creative people inspires me.

Their ideas help me create my own ideas.”

Contact Eddie Wildsmith at facebook.com/WildsmithWoodWorks.

All in all, Wildsmith says he’s happy with how his hobby has taken off.

“This is so much fun. I’m at peace when I’m back here in my workshop,” he says. G

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Cathy

Graham Freaky Fronds

F

rom the moment one steps through the doors of Cathy Graham’s custom-built home in north McIntosh County, it becomes clear how nature influences her life.

“I wanted a tree house, originally, but I couldn’t find a tree big enough to support the house,” she says laughing.

The home, covered in unpainted timber, sits on the edge of Harris Neck National Wildlife Refuge. Accents of driftwood and stone bring the outdoors inside, and if you look around, you’ll notice some unique art on the walls.

Graham has spent the last decade perfecting painted palm fronds for her hobby, Freaky Fronds.

“Anytime someone sees the palm fronds for the first time, they just stare at them and ask ‘What are they?’” she says.

Graham, who is a firearms instructor with the Federal Law Enforcement Training Center, originated her palm frond art in the unlikeliest of places: the middle of hurricane season in 2004. A record-setting number of storms hit the Atlantic coastline that year, including four major storm systems – Charley, Frances, Ivan, and Jeanne – that blasted the Florida coastline in a six-week period.

In St. Marys, the high winds and rain pounded Graham’s front yard throughout the summer.

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Cathy Graham spends her creativity on decorating palm fronds in a variety of shapes and themes at her home overlooking Harris Neck National Wildlife Refuge.

A collection of Santa palm fronds

A spotted eel palm frond

During one particularly strong storm, the power went out, and she found herself in the unusual situation of being unable to do anything for a few hours.

She’s had her work on display in shows and festivals from Savannah to Florida.

“The storms were coming through fast and furious. It was terrible. We had a bunch of trees in the yard that were going back and forth in the wind, and we had no idea what was going to happen or how much storm damage there would be. Then, without power, you can’t distract yourself with TV or even read a book because the lights are out,” she says.

The fronds come in various sizes from handheld pieces to wall art that measures more than five feet tall. Animal prints include zebras, raccoons, spotted eels, and dragonflies. She has a collection of Christmas fronds featuring the Grinch and St. Nick. A patriotic series includes the American flag, and she’s made custom pieces for clients’ favorite sports teams. She also paints sago palm seeds and mounts them on driftwood pieces as larger-than-life “peas in a pod.”

When there was a break in the storm, she went into the yard to collect fallen palm fronds that littered the ground. That’s when she decided to pick up a spare paintbrush and the few acrylic paints she had in the house and paint the fronds, “just to keep my hands busy and give me something to do,” she says.

She sat on a tabletop cross-legged and “started throwing paint on them.” Next thing she realizes, she’s found a therapeutic hobby to keep her busy that not only carried her through the storm season but through the ups and downs for the past last decade.

“It never occurred to me that someone would want to buy them. I was making them for myself at first, but then this thing just took off,” she says.

The next frond she makes will mark her 500th piece, and she keeps a book with each one photographed for posterity.

But no matter what colors are used or the size of the frond, one element links everything together. Graham paints large, animated eyes on every piece she creates.

“The eyes are the soul. They make the frond come to life. Looking back at my earlier work, I can see when I turned that corner and started painting the eyes with more animation. They can be pensive or happy. They have an expression.

Sometimes, when I finish, I will look at the frond and think, ‘Where did this emotion come from?’ because I must have been working through some things that I didn’t realize until I’m finished,” she says. G

“Sometimes when I’m painting, everything else disappears, just like when you are reading a good book.”

Contact Cathy Graham at catgraham521@gmail.com

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NM

NOISEMAKERS

Michael Hulett W o r d s b y S h a n n o n L ew i s | P h o t o b y T a m a r a G i b s o n

M

ichael Hulett looks more like a professional football player than the area’s prize saxophonist, but the inner musician quickly emerges as soon as he starts playing.

And though many locals may know the Brunswick native by name or have seen him perform around town, few are likely aware of his impressive touring footprint or the size and commitment of his fan base.

For more information about upcoming tours and performances, go online to www.MichaelHulett.com, email MichaelHulett@comcast.net, or call 912-966-0364.

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Hometown rockstar Hulett has pursued his music from Boston to Fort Lauderdale, playing in successful bands and accompanying world-class artists. But, Brunswick always draws him home.

“Mom sang in the church choir, my sister played clarinet in high school, two brothers were in the chorus, and one also played tuba. Another brother had a garage band growing up, but I’m the only one pursuing music as a career,” Hulett begins, detailing the role music played in his and his siblings’ childhood growing up in Brunswick.

Taking in a boarder who played trumpet furthered his early musical growth.

“He taught me to play trumpet. We would listen to funk records and learn all of the horn licks — that’s how I started playing by ear,” Hulett says.

“

I have a strong yearning to express myself. I just want to make people feel something.

Music is like a gift to humanity and a powerful one. It has a supernatural power that greatly affects the human spirit.

“

- Michael Hulett

It was the quiet pace offered in the Golden Isles that further encouraged his devotion to his craft.

“When I was younger, Brunswick was like a little vacuum where nothing was really going on, but this provided the perfect atmosphere to dive completely into my music — I sacrificed my early social life to hone my craft,” he says.

repertoire of soul Around the Hulett home, there was a variety of music playing, from ’60s and ’70s soul and jazz to rock, pop, and classical.

“It was Junior Walker (and the Allstars)’s ‘What Does It Take’ when I was about four that helped me find my identity — my voice. There was just

Michael Hulett’s album choices if he were stranded on a desert island: • ‘Kind of Blue’ by Miles Davis

something about the sound of the saxophone that I connected with,” Hulett explains.

He picked up the necessary music reading skills by learning piano, then jumped into creating vocal harmonies with his brothers. Learning to play brass was a natural progression that began to open doors.

“That got me into Drum and Bugle Corp, which taught me to really perform in front of 40,000 people in sometimes adverse circumstances,” Hulett says.

No matter the venue, he enjoys giving listeners a passionate performance and finds inspiration comes from a variety of sources.

“Though my writing tends to favor the classics — Marvin Gaye, John Coltrane, and Charlie Parker — I can’t deny when I hear something new and powerful. I love Foo Fighters, Coldplay, Kendrick Lamar, Lady Gaga, and as much as he can really annoy people, it’s hard to deny the passion and quality of his music — Kanye West,” he says.

Road less taken The vast musical gifts and professional skills led to a number of close calls with major labels, but none with the desired results. Hulett explains, “After being close to record deals with two bands that broke up right on the cusp of major success, I realized that I had to put myself up front and hone my skills as a solo artist.

This meant giving more of myself which made me a better entertainer.”

Hulett’s musical ambitions are flowing into some big next steps. In addition to touring and performing around the Golden Isles, he’s also writing songs for an album of original tunes.

“I feel like I’ve finally developed a cohesive, identifiable sound, and these songs are catchy by design. It’s a culmination of time, effort, and experience over the past eight years. I’m excited to take them to the studio and share them with the world,” he says. G

•‘Dark Side of the Moon’ by Pink Floyd • ‘Aja’ by Steeley Dan

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bh

By Hand

ED Hose W o r d s b y C y le L ew i s Photo by Tamara Gibson

E

D Hose is not easily described. There aren’t the right words to express her unique style, personality, and sensibilities. Even her name, which she legally changed as an adult, is an expression of her creativity, and yes — both the “E” and the “D” are capitalized.

A graduate of Tyler School of Art outside of Philadelphia, her key takeaway from the whole experience was “Embrace who you are, the style that you have, and enjoy it.”

She’s tried to live that way ever since.

Find out more about ED Hose at www.EDHose.com, visit her at ED Hose Illustration Studio, 135 Pier Market Village, St. Simons Island, or contact 912-399-4533. Her coloring books are also available through Amazon.com

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Expressive commitment ED’s work — be it her graphic art or the written word available via her blog — is quirky and unconventional, with an eye for the humorous and ironic. Her near iconic style has become an immediately recognizable part of the Golden Isles — particularly downtown Brunswick’s culture.

Through public murals, various logos, business cards, children’s books, and even menus, ED’s work is seemingly ubiquitous.

Her words encourage one’s inner creativity.

“It’s not about how talented or brilliant you are. It was about a commitment I made to myself, to do it no matter what. It’s a commitment that has been costly at times, but one I stuck with,” she says.

Looking over her drawings that date back to the fifth grade, her style was already evident.

I’m just it. I just do it. I do it all the time.

I did it as soon as I could hold a pencil, and I never stopped.

- ED Hose

“

“

“Part of my style is specifics. Most find it easier to gain a broad appeal by being general, but the specific details are my favorite — to add in little elements that are particular to someone, not the most talented, it’s an organization, or business,” she says. that I never stopped doing C oloring outside the lines

ED has just released her first coloring book, appropriately called “The ED Hose Totally Off the Wall Coloring Book: Seriously Right Off The Wall.” It is a collection of her outlined drawings with no real sequence or set — a true coloring experience for the participant of any age. In many ways, this project is the most “ED” of anything she’s had the opportunity to bring to life.

“I’ve spent years doing other people’s stuff. Carving out the time to do this project that was all mine was the biggest challenge. At times, I felt guilty like I should be working, but I kept reminding myself: this IS my work, and it’s worth putting time into,” she says.

In addition to her book, ED offers illustration services, including: • One of a Kind Maps • Murals

“Coloring is very creative,” she explains, “I think the way people color now is changing. It used to be that coloring was all about rules, coloring inside lines and depicting realistic scenes.

People are now stretching their brains and running with imaginative color choices and designs. These coloring sheets give people a beautiful and unexpected opportunity to create.”

The book is full of opportunities for the coloring enthusiast to interpret as they wish.

“Some pages were left unfinished purposely.

There is so much room to do what you want — everybody does it differently,” she adds.

‘Fan’fare Fellow local artist Mandy Thompson commented on the surprising importance of ED’s work.

“Sadly, our culture has pulled away from active, healthy ‘play’ towards a more passive, entertainment-oriented style of leisure. I think ED is saying something very important about lifestyle by making creative play accessible to everyone... and we would be wise to listen to her,” Thompson says.

Ultimately, however, this project naturally flowed from ED simply being ED. “This is nothing short of a commitment to myself. In a lot of ways straying from this commitment and playing grown-up could have been easier, but I want my boys to see that following your dream while staying on your path is possible. The most important thing is to not give up,” ED says.

Her two sons have their own thoughts on the matter. Ogden, age 9, says matter-of-factly, “It’s what she wants to do, and that’s all that matters!

But the book, it’s just GREAT! It has 64 pages! It’s real entertaining!”

Kosmo, age 7, adds, “I like it because it has a lot of drawings, and they are really nice. I like the unicorn!”

It sounds as though she’s having the impact she desires. G

• Invitations & Event Branding • Logos & Marketing • On-Site Drawing

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WK

Worth Knowing

Alice Keyes

Megan Desrosiers

Megan Desrosiers and Alice Keyes O n e H u n d r ed M i le s

W

W o r d s a n d P h o t o s B y Be t h a n y legge t t

hen Megan Desrosiers and Alice Keyes look across the vast marshes spreading out to the horizon at Cannon’s Point Preserve at the north end of St. Simons Island, the women understand the fragile beauty of the Georgia coastline.

“What we have here has been handed down to us as a legacy. Our coast is pristine compared to other areas along the Atlantic because of the work of people who came before us and have fought to protect our coastline,” says Keyes.

The women carry that legacy forward through their work with One Hundred Miles.

Aptly named after the 100 miles of coastline in Georgia, the nonprofit acts as a nongovernmental agency for coastal conservation.

After years of planning, the board of directors of One Hundred Miles found a home base in Brunswick in 2013 and brought Desrosiers to lead as executive director and Keyes as associate director. The duo operates with five other staff members who devote their time to preserving, conserving, and educating the community about the environment.

To find out more about One Hundred Miles, go online to www.onehundredmiles.org or call 912-264-4111.

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Positive advocates One Hundred Miles’ approach is twofold: work within the community to promote conservation, as well as meet with lawmakers to preserve ecosystems through legislation.

“The success we have had in the community is a response to the the tactics we use. We want people to think about conservation as a way of preserving the community as much as it’s about preserving the environment,” Desrosiers says.

Desrosiers, who worked for a similar coastal conservation group in South Carolina before moving to Glynn County, wants to change mindsets as much as she wants to change legislation. Conservation isn’t just a label for extreme advocacy, she says.

“

“When you ask people if they care about the environment, they might say ‘yes’ or ‘no,’ but when you ask people if they care about keeping the lake or river in Most people may not call their backyard clean, themselves environmentalists, they care about that,” she says. but they garden, recycle, or

build bird feeders. Our job is to take the affinity people have for the coast and show them how they can help preserve it.

“

- Megan Desrosiers

Working for One Hundred Miles has put Keyes, who has a background in water planning and policy, at the delta where policy flows into action.

“It’s so rewarding to protect a place that you love,” says Keyes.

I nheritance worth protecting The Georgia coastline has a rich history of caretakers conserving its ecosystems. Eugene Odum

Earth Day may have passed in April, but conservation occurs year round.

Here are a few tips to keep Georgia’s waters pristine this summer.

• Volunteer to monitor an area through the Adopt-a-River program

— the “father of modern ecology” whom the Odum School of Ecology at the University of Georgia is named after — was one of the pioneers who stopped the state’s marshlands from being mined for phosphates decades ago. As a result, Georgia’s coast contains a third of all remaining salt marshes along the East Coast — a heritage One Hundred Miles is keen to protect.

For instance, the nonprofit, in unison with other conservation groups, advocated for a state bill that establishes a 25-foot buffer around salt marshes. The legislation passed the Georgia Senate and House of Representatives in March.

Now, the nonprofit is challenging the government’s proposal to open up the Atlantic shoreline for offshore drilling of oil and gas across Georgia, South Carolina, North Carolina, and Virginia. On January 27, the U.S. Bureau of Ocean Energy Management released a draft of legislation that would allow companies to conduct seismic surveying and eventually drill along federal waters starting in 2017 and continuing for five years.

Using a dual approach, Desrosiers has been making weekly trips to Atlanta to meet with legislators while Keyes remains on the coast, encouraging citizens to advocate against the oil proposal during the public comment period that will extend to next year.

“This proposal would add jobs, yes, but to risk some event such as an oil spill or industrialize our waters would negatively impact our fisheries, tourism industry, and ecosystems,” Desrosiers says.

“We really want others to join in with our chorus of support for coastal conservation because the drilling isn’t a done deal,” Keyes adds. G

• Organize a trash cleanup on the beach or river • Plant a rain garden to reduce storm water runoff • Avoid harsh pesticides in your garden

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Coastal Seen

For the 15th year, A Taste of Glynn offered a delightful selection of dishes from chefs and caterers around the Golden Isles.

The annual fundraiser for Glynn Community Crisis Center brought crowds to the King and Prince Beach & Golf Resort on March 29.

In addition to the food, a silent auction offered a variety of items to bid on and live music by Triage entertained guests.

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Coastal Seen

For the second year in a row, Golden Isles residents gathered together to support Hospice of the Golden Isles at Wine, Women and Shoes. The February afternoon included a lunch, live auction, silent auction, fashion show, and a chance to mingle with vendors selling jewelry, clothing, shoes, and more. Close to 400 women attended the fundraiser held at The Cloister at Sea Island, and about 40 men from the community participated as ‘shoe guys,’ delivering wine and catering to each table of guests. Money raised during the event will go towards the hospice facility, which spent more than $600,000 in 2014 for those unable to afford hospice care in the area.

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Coastal Seen More than 170 residents from across the Golden Isles gathered together Feb. 21 for the ninth annual Have a Heart for Manna House fundraiser. Held for the first time at the King and Prince Beach & Golf Resort, the evening included a dinner

program, silent auction, and entertainment provided by Mason Waters and the Groove Allstars. Since it began nine years ago, the fundraiser has raised more than $30,000 for the ecumenical food ministry on Martin Luther King Jr. Boulevard in Brunswick. The daily food program fed approximately 53,000 meals in 2014 alone.

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Coastal Seen The Red Hot Rotary Chili Cook Off was a day of spicy fun for the entire family. Rotary of the Golden Isles’ annual fundraising event brought out crowds of chili lovers to Neptune Park on March 2. Copper Pig BBQ was crowned as the judge’s top choice for the afternoon. People’s Choice was granted to The A/C Guys, and best booth theme went to Catch 228.

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ISC Volunteers are ambassadors to the world

Coastal Seen

“Meeting the seafarers and helping them to feel welcome in a foreign land is one of the most rewarding things I do. I have a much better understanding of the importance of the Port in our community and have realized we are such a small part of a great big world.”

- Gail Cowan, ISC Volunteer

A un iq ue ch il i d r e s s b o o t h d e co r a t i o n .

Call (912) 267-0631 or visit our website www.seafarerscenter.org for more information on how you can get involved!

The ISC is a proud partner of the beautiful Golden Isles community in Glynn County since 1982.

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Dr. Linert has lived and worked in the Golden Isles for 15 years with his wife and two daughters. He has developed his practice, Advanced Hearing & Balance Center, using the Patient Centered Approach – concentrating on improving quality of life for his patients with training, cutting edge technology, and a little common sense.

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P l antation

Photos By BoBBi Brinkman PhotograPhy

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Coastal Seen

The PerfecT Place for Weddings and hisToric evenTs

The seventh annual bridge and luncheon to benefit

the Auxiliary of Hospice and sponsored by Marsh’s Edge on St. Simons Island was held recently to a sold-out crowd of bridge and canasta players. The culinary staff at Marsh’s Edge prepared a luncheon, and merchants donated door prizes in support of the day and the 50/50 raffle.

In June, the Auxiliary presents a check to Hospice of the Golden Isles, which will reflect all fundraising monies including the popular Open Homes Open Hearts parties and Wine, Women and Shoes.

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11 Locations nationwide Georgia 701 Glynn Isles Pkwy, Brunswick 50 Berwick Blvd, Ste. 110, Savannah 455 Pooler Pkwy, Pooler 7400 Abercorn St, Ste. 521, Savannah 715 North Side Dr, Statesboro Florida 4413 Town Center Pkwy, Jacksonville

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Illinois 700 N. Milwauke Ave, Ste. 132, Vernon Hills

Dine-in, Take-out

California 3831-C Alton Pkwy, Irvine, CA 2122 Shattuck Ave, Berkeley, CA South Carolina 1525 Old Trolley Rd, Summerville 7620 Rivers Ave, North Charleston

Mon thru Thurs: 11am - 9pm • Fri & Sat: 11am - 9:30pm • Sun: 11:00am - 8:30pm

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Coastal Cuisine

C h e c k y o u r n e w s s ta n d s f o r C o a s ta l C u i s i n e f o r c o m p l e t e r e s ta u r a n t m e n u s !

Sonny’s Real Pit Bar-B-Q

COASTAL KITCHEN

5328 New Jesup Hwy. Brunswick 912-264-9184

102 Marina Dr. St. Simons Island 912-638-7790

Offering the very best authentic southern BarB-Q and fast, friendly service every time you visit. Sonny’s is the biggest name in Bar-B-Q and operates in nine states. Success is great, but after 40 years, it’s still about “Feel Good Bar-B-Q.” www.sonnysbbq.com

The closest table to the water without getting wet! From house-made lobster ravioli, crab-stuffed flounder, wild Georgia shrimp and grits, and house-made ice cream to the best fried oysters you have ever put in your mouth.

DRIFTWOOD BISTRO 1175 N Beachview Dr. Jekyll Island 912-635-3588 The Driftwood Bistro, serving Low Country Cuisine, offers specialties such as meatloaf, stuffed flounder, herb-crusted pork tenderloin, and fried, grilled or blackened Wild Georgia Shrimp.

Great selection of vegetables, specialty sandwiches and salads.

The Courtyard at Crane 371 Riverview Dr. Jekyll Island 912-635-5200 The Courtyard at Crane, the Jekyll Island Club Hotel’s casual fine dining option, is located in the center courtyard and loggia of the historic Crane Cottage. The chef ’s unique menu is complemented by an outstanding wine list. Guests are offered the option of dining inside or outside. Come savor exquisite al fresco ambiance and world-class cuisine in a beautiful and historic atmosphere.

The Rooftop at Ocean Lodge 935 Beachview Dr. St. Simons Island 912-291-4300 The Rooftop at Ocean Lodge is St. Simons Island’s only oceanview rooftop restaurant.

Whether you choose to dine on our spectacular outdoor oceanview terrace or in our enclosed premium lounge, there is no other St. Simons Island restaurant that compares to The Rooftop. www.therooftopssi.com.

The Jekyll Island Club Grand Dining Room 371 Riverview Dr. Jekyll Island 912-635-5155 The Jekyll Island Club Grand Dining Room, the hotel’s full service restaurant, offers breakfast, lunch, dinner, and famous Sunday Brunch. The á-la carte menu features continental cuisine specializing in seafood, gourmet specials, and authentic Southern fare. Victorian tea is offered daily from 4-5pm. The Club pianist complements evening dining and Sunday Brunch.

SEASONS OF JAPAN 701 Glynn Isles Brunswick 912-264-5280 Conveniently located in the Target shopping center, we offer fresh sushi, genuine Japanese fare and Hibachi-style cuisine.

Every dish is prepared using the freshest ingredients and the most flavorful seasonings.

We also offer a children’s menu and desserts. Online ordering is available at www. seasonsofjapan.com

The Copper Pig BBQ & Meat Market 704 Mall Blvd.

Brunswick 912-289-9880 The only place in Brunswick where you can eat great BBQ, buy local produce, feed live alligators, ride the electronic hog, drink some ‘shine and have a great time! Enjoy our $1.99 Happy Hour, all day every day and live music every Friday night! www.thecopperpigbbq.com

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Bringing world-class outpatient pediatric specialty care from Wolfson Children’s Hospital to the children of south Georgia.

Outpatient Pediatric Specialties Pediatric Cardiology Provided by pediatric physicians on the faculty of the University of Florida College of Medicine—Jacksonville

Robert F. English, MD Pediatric Cardiologist & Interventionalist

José A. Ettedgui, MD Pediatric Cardiologist & Interventionalist

Pediatric Hematology/ Oncology Provided by a pediatric physician with Nemours Children’s Specialty Care, Jacksonville

Brandon E. Kuebler, MD Pediatric & Adult Congenital Cardiologist

Thomas J. Moon, Jr., MD Daniela L. Neagu, MD Pediatric Cardiologist Pediatric Cardiologist & Pediatric Cardiac Imaging

Pediatric Urology Provided by a pediatric physician with Nemours Children’s Specialty Care, Jacksonville Erica S. Mercer, MD

Eric S. Sandler, MD

Pediatric Rehabilitation Services Provided by pediatric therapists with Southeast Georgia Health System • Physical, occupational & speech therapies • Sports & orthopedic rehabilitation

Wolfson Children’s at Southeast Georgia Health System Medical Plaza 3025 Shrine Road, 3rd Floor Brunswick, Georgia 31520 912.466.7230 • 912.466.7233 (fax)

SGHS.org/wolfsonchildrens

Wolfson Children’s Hospital 800 Prudential Drive Jacksonville, Florida 32207 904.202.8000 Wolfson Transfer Center 904.202.KIDS or 1.877.240.KIDS Sabrie Arnold Edmondston, MHA, Manager – Regional Outreach & Satellite Centers 904.202.5302

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CyberKnife. ®

Another ray of hope.

A cancer treatment so advanced it can cut tumor treatment down to just five days.

Other types of cancer treatment can take up to a month or more. CyberKnife takes only a fraction of that time because it is non-invasive, painless and targets tumors with pinpoint accuracy. With CyberKnife, our specially trained team can get you back to your normal activities quickly.

To find out whether CyberKnife treatment is right for you, call 1-855-ASK-SGHS (1-855-275-7447) or visit us at sghs.org /cyberknife.

Our radiation oncologists: Timothy A. Jamieson, M.D., Ph.D., Kenyon M. Meadows, M.D., Bruce G. Tripp, M.D.

2500 Starling Street • Brunswick, GA 31520

Southeast Georgia Health System is a tobacco-free organization.

facebook.com/sghscyberknife

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