GIM November/December 2020

Wishing You A Wonderful

Holiday Season

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Contents

NOVEMBER/DECEMBER 2020

features

VISIONS OF SUGAR PLUMS:

50 59 69 79 4

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Two creative ladies teamed up to bring their vision to life through St. Simons Sweets. During the Christmas season, their Pier Village location becomes its own version of Santa’s workshop, turning out thousands of items for sale locally and beyond.

PECAN PIE — A SOUTHERN STAPLE: Georgia Sea Grill’s Executive Chef Tim Lensch shares his highly acclaimed holiday recipe. Whether it’s rolled out for Thanksgiving or Christmas, it’s a crowd-pleaser.

MANOR MAGIC: The Downing House, also known as Brunswick Manor, is inviting any time of the year, but when Christmas arrives, the historic home really shines.

CHRISTMAS CRANBERRIES: This versatile little fruit can really go the distance. Sea Palms Chef Johnny Carino shares multiple ways to incorporate them into your holiday spread.

SENSATIONAL SCONES: Chef John Belechak at Palmer’s Village Cafe shares a breakfast recipe that is sure to please all the tummies around the table.

A Community of Life and Living!

MANOR SENIOR LIVING

Magnolia Manor of St. Simons 100 Heritage Drive • St. Simons Island, GA 31522

(912) 266-8848 • www.magnoliamanor.com Independent Living • Catered Living • Assisted Living • Nursing Center Visit our website for more information.

Q

THE

Surf & Sun

available at:

COLLECTION 2020

www.indigossi.com 600 Sea Island Road | Shops at Sea Island | St. Simons Island, Georgia | (912) 634-8884

12

EDITOR’S NOTE

14

WORD ON THE STREET

17

COASTAL QUEUE

36

DUE SOUTH

39

LIVING WELL

40

BY DESIGN

43

NATURE CONNECTION

45

MONEY TALKS

Bring your camera and family for a

46

GAME CHANGERS

PHOTO OP

48

THE DISH

This

Christmas! at

Fresh Fir Trees, Christmas Cactus, Greens, Rosemary Topiaries & Poinsettias.

Holiday in our Sleigh Scene

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

2807 Demere Road | St. Simons Island 634-0523 | 8am - 5:30pm Mon-Fri 8am -5pm Sat | 12-4pm Sun 6

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COLUMNS & DEPARTMENTS

107 NOISEMAKERS MONIQUE COTHREN 108 COASTAL SEEN

Any time I needed something or had questions, you were there.

–Shannon B. Customer since 2018

Can I protect my money from fraud? Is there a better way to keep track of my finances?

Where do I start with a savings plan?

Whether you have questions about personal or business banking, we’re ready to help.

Get in touch with us at ucbi.com ST. SIMONS 2461 Demere Road | 912-638-7118 BRUNSWICK 109 Scranton Connector | 912-262-0936 2001 South Commercial Drive | 912-262-1500

Member FDIC. © 2020 United Community Bank | ucbi.com

3011 Altama Ave, Brunswick GA 31520

The Holidays are Coming...

Are You Ready?

Publisher Buff Leavy Editor Lindsey Adkison Director of Advertising Jenn Agnew and Marketing Marketing Director Assistant Editor

Becky Derrick Lauren McDonald

Brunswick Sales Manager

Bill Cranford Commercial Printing — Pre-printed Inserts

Contributing Writers

Rabbi Rachael Bregman The Rev. Wright Culpepper Matt Dart Derrick Davis Emily Ellison Carson Jones Ronda Rich Lydia Thompson

Contributing Photographers

Raven Allen Miller Dart Tamara Gibson Bobby Haven Nancy Reynolds-Haven Annaliese Kondo Peacock Photo and Video Elliot VanOtteren Brooke Roberts Sue Tuttle

Contributing Designers

Stacey Nichols Donte Nunnally Terry Wilson

2463 Demere Road, Suite 104 | St. Simons Island, GA 31522 912-268-4819 | shoptamarys.com

GOLDEN ISLES DENTAL ASSOCIATES C. Scott Morrison, DMD McDonald S. Morrison, DMD

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

Practicing family and cosmetic dentistry in the Golden Isles for 27 years 25 Coral Park Way, Brunswick GA | 912.265.0750 www.goldenislesdental.com

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To subscribe online to Golden Isles Magazine, go to goldenislesmagazine.com/subscribe About the Cover: This happy photo of St. Simons Sweets’ treats was styled and snapped by Brooke Roberts. After such an unusual year, we’re thrilled to offer a light-hearted vibe as a bit of a pick-me-up.

G.J.Ford

Bookshop

Happy Holidays!

Come in and browse our beautiful card selection and choose the perfect books for holiday gifts!

3011 Altama Ave, Brunswick GA 31520

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

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

Advertising

We Ship We Wrap

Shops at Sea Island, St Simons Island 912.634.6168 | Mon-Sat 10am-6pm | www.gjfordbookshop.com

220 Redfern Village, St Simons Island | 912.268.4005 Mon-Sat • 11:30-5:30 | Sun 12:30 - 5:30 | lilliebtween.com 10

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Information regarding advertising and rates is available by contacting Becky Derrick by phone at 912.634.8408 or by email at bderrick@goldenislesmagazine.com; Bill Cranford at 912-265-8320, ext. 329 or by email at bcranford@thebrunswicknews.com; or Jenn Agnew at 912-265-8320, ext. 356 or by email at jagnew@thebrunswicknews.com.

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

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Tis the Season...

Editor’s Note

Focus on those precious points in time Artistically hand carved, casted and created here in The Golden Isles, we offer unique keepsakes that you’ll love to give or receive. No matter the size of your wrist, silver or gold, or a bit of both, we’ll make you something special and lasting.

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215 Mallery Street | St. Simons Island, GA 912.638.3636 | www.gibcobracelets.com gibcobracelets@gmail.com 12

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Well, guys, here we are — we have, mercifully, come to the end of 2020. Who could have imagined the path we would take? When I was writing this note last year, we were looking ahead to Gatsbythemed New Year’s Eve celebrations and a new decade of flying high, a carefree reboot of the roaring 20s.

It did not work out that way. We have, collectively, experienced some of the lowest points in recent memory, a global pandemic with colossal loss of life. Every day has quite literally been an exercise in perseverance. This, coupled with the political divisiveness along with the push for justice and racial equality, has proven to be a long road. It’s one made all the more difficult considering the enthusiasm on which we embarked upon it.

I suppose, if anything, it has reinforced the fact that we never know what lies ahead. And that has helped me appreciate the simple things — however ordinary — with the people I love.

As we move into the holiday season, I think it will be a time for us to focus on those precious points in time. In the past, it could be easy to become overwhelmed with obligations — trimming the tree, wrapping the gifts, baking the treats. Hopefully, those won’t be as burdensome this year. Instead, I hope there will be a sense of gratitude rather than stress. After all, there are so many families who will have empty seats at the table, and who’s to say if we’ll occupy ours next year.

I sincerely hope we will all experience a

flood of appreciation this year, as we settle in and fill our plates. It may seem a small thing after the intensity of the year, but I think it’s more important than ever before to embrace these small comforts. Food can prove healing and powerful, especially when surrounded by the love of family.

In this edition, we will take a look at some ways to sprinkle some sweetness into your season. From handmade candy courtesy of St. Simons Sweets to crafting a perfect pecan pie, we hope these bright stories enhance your holiday season. So sit back, grab a mug of hot chocolate — or perhaps your favorite glass of red — and sit back and enjoy our super-sweet holiday issue.

From our table to yours, Lindsey

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shares story and tradition

Word On The Street

Local craftsman

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The Cover @amybssi: Beautiful cover!

@h2ocg: Very nice! @Honnashaven: Can’t wait to see it! Gorgeous cover!! @gjfordbookshop: Looking forward to the issue!

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

TIME TO GET SOCIAL

Yvonne Grovner @h20cg: Love this!

facebook.com/goldenislesmag

@dulce.dough: Love this feature!

instagram.com/goldenislesmag

@lwarr204: Great artisan

twitter.com/goldenislesmag

@forrestlanet:

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

Peggy Everett @thearthousega: 14

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Surfer @kona.ice.of.brunswick:

Coastal Symphony of Georgia Susan Garrett: Proud indeed ‌ and looking forward to the day we can all return to the concert hall to enjoy our fabulous orchestra under her baton!

a few of my favorite things custom designs

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Holiday Traditions

at ECHO and The King and Prince Resort

THANKSGIVING DAY BUFFET Thursday, November 26 11 am – 3:30 pm

The magic of the season unfolds at The King and Prince.

Cherish more quality time with family and friends this season, while enjoying traditional holiday favorites and celebrations.

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VISIT OUR WEBSITE FOR MORE HOLIDAY EVENTS!

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t

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AN INFORMATIVE LINEUP OF THINGS TO KNOW ABOUT THE GOLDEN ISLES

Holiday breads

prove perfect accompaniment to Thanksgiving, Christmas meals

he coronavirus pandemic spawned many things — the wearing of masks, the obsessive washing of hands, and the standing apart. But it also ushered in an unexpected trend — the baking of bread.

Across social media channels, aspiring bakers have shared their work, filling up feeds seemingly overnight. Baking bread has come to be one of the lasting quarantine observances as families sheltered-in-place.

It’s something that professional baker, Drew Gahagan also noticed. In fact, the owner of the Village Oven in downtown Brunswick says that customers approached him to help with their endeavors.

WORDS BY LINDSEY ADKISON | PHOTOS BY TAMARA GIBSON

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“In the beginning, bread became scarce at the stores because people were stockpiling it. Then, all of a sudden, shelves were empty … and the yeast and flour were gone too,” he says. “People actually came to us and asked if we’d sell our yeast and flour.”

Gahagan, always the friendly neighbor, did what he could to get them going. But inevitably, many found out what he already knew — baking bread is tough.

“I don’t think that a lot of them stuck with it, but I’m sure some did.

It’s not easy, especially when you’re doing things like sourdough … and it’s messy,” he says with a laugh, gesturing to his flour-coated chef’s jacket.

Gahagan himself came to baking after a career as a chemical engineer, a history that’s compatible with following recipes. He opened the downtown bakery at 1407 Union Street two years ago after retiring from his day job. Since then, he’s become an expert at churning out cookies, pies, and pastries, along with a daily selection of lunchtime sandwiches and sides. And, of course, he also creates many types of breads, even partnering with community groups to provide specialty items.

“We’ve done a lot of things for the synagogue here — the challah bread and the little cakes for Purim.

We love doing things like that,” he says.

That’s not the only time that Gahagan has explored other cultures.

Prior to opening the bakery, he was tasked with creating a classic German bread known as stollen. Dating back to the 1400s, the modern incarnation is similar to a fruit cake, but in bread form. It’s made with yeast, water, and flour with zest often added to the dough. Candied orange peels, raisins, almonds, and spices like cinnamon are also part of the mix.

“I had never heard of it, but when we were living back in Albany about eight years ago, we met an elderly couple. The lady was German and she would talk about stollen and how she used to eat it as 18

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a little girl,” he recalls. “Her mother would make the dough then take it to the town’s bakery and they’d bake it for them.”

Still employed as an engineer, Gahagan figured he could give the fancy bread a try. He started researching recipes and got to baking. The first few tries, though, were no-gos.

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“She was very direct and told me that they weren’t any good,” he says with a laugh.

But, as with all things, practice indeed makes perfect, and his final loaf was a winner.

“She told me, ‘This is as good as the ones my mama and I would make.’ And she had no reason to hand out compliments to me,” he says.

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She’s not the only one to laud Gahagan for his authentic stollen. It’s become a holiday hit locally, with many folks of German descent clamoring to procure it for their holiday tables.

“We make two versions — one with and one without the marzipan log in it. It has rum in it and it’s dusted with powdered sugar before it’s served. It’s over-the-top rich. They usually cut it in thin slices, but it’s delicious. It’s very Bavarian,” he says.

Whether it’s a taste of one’s homeland or just a delectable sourdough loaf for leftover turkey sandwiches, handmade breads offer a sense of comfort that’s much needed after a difficult year.

“I think that just that little bit of relief is much needed. A little comfort food can help,” he says.

KITCHEN

TAILS

& COCK

Join us for our New Years Eve Dinner & Party!

Thursday December 31, 2020 Details are available on our website: www.reidsapothecary.com

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Community partnership

ensures rare maritime forest at gateway to the island

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WORDS BY THE ST. SIMONS LAND TRUST | PHOTO BY SUE TUT TLE

Even longtime island residents, who have traveled over the rivers and through the marshes in thousands of crossings, say they experience a quick heart-stop every time they drive over the causeway and head back onto St. Simons. It is not only those who have been gone for a spell. For many, it’s a daily homecoming described with words such as “spiritual” and “a little like being in love.”

They claim an unparalleled sense of place created by the ever-changing colors of the marsh: the green, gold, and brown waves of spartina grass, the now-placid/now-roiling ribbons of water underneath the bridges. The marina, with its rocking masts and clanging halyards, the first glimpses of Gascoigne Bluff, and the park at Epworth by the Sea. It’s seeing again that triangular

patch of green, the streaming flags, and sign welcoming you back to St. Simons as soon as you’re back on terra firma.

Such a modest, simple gateway to this treasured island. But its very simplicity is a reason that merely driving onto St. Simons evokes strong emotions, why so many people feel they’ve left at least some of their 21st century burdens on the back side of the causeway and are returning to something calmer and quieter, where there is still more green than concrete, more oaks than offices.

Thanks to a partnership between the St. Simons Land Trust and homeowners in the Kings Point neighborhood, that deep SSI inhale now can be extended beyond the welcome sign and past a wooded stretch along Kings Way headed toward the Vil-

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lage.

In late August, the Land Trust purchased three acres of almost pristine maritime forest that fronts nearly 500 feet of Kings Way. The Kings Point subdivision is to the east, and the property’s southwest boundary extends roughly 900 feet along hundreds of acres of protected salt marsh that expands out to the Frederica River and the St. Simons Sound.

“There are so few significant-sized tracts of land left to conserve on the south end of the island, This parcel contains the only protected upland acreage anywhere near Kings Way.” - Emily ellison

The tract also has proximity to historic Retreat Plantation, a 2,000-acre plantation once owned by William Page in the early 1800s when the cash crop was sea island cotton. A century later it was purchased by Howard Coffin, the developer and original owner of Sea Island. Coffin turned the property into a golf course, which it remains today.

According to a recent appraisal, the three-acre tract purchased by the Land Trust had a conceptual development plan for at least four residential lots. But thanks to a generous donor who provided restricted funds to acquire the property, and because of the collaboration with Kings Point, it was purchased at a “bargain sale” price and the land will be protected in perpetuity.

“There are so few significant-sized tracts of land left to conserve on the south-end of the island,” Emily Ellison, executive director of the Land Trust, cites as the primary motivation for acquiring the property. “This parcel contains the only protected upland acreage anywhere near Kings Way.” Its maritime live oak hammock is ranked as “G2-Globally Imperiled,” indicating that rare habitats have been greatly reduced over the past years. According to an agreement between the Land Trust and the Kings Point Property Owners Association, the property will remain a protected green space with no public access. “Our shared conservation goals,” added Ellison, “are to protect the marsh buffer and wildlife corridor by leaving the property in its natural state.”

In addition to the forest of live oak, water oak, cabbage palm, sweet gum, red bay, yaupon holly, and other trees indigenous to coastal Georgia, there is a dense thicket of saw palmetto. A recent site visit revealed an active game trail created by white-tailed deer that follows along the marsh and is a hunting avenue for small mammals and reptiles. The ecosystem also provides safe nesting for painted buntings, wood storks, bald eagles, the diamondback terrapin, and migrating butterflies.

Now, that habitat will be protected forever, so will the sensation of returning to a greener, quieter, safer world. “The first time my husband Jonee and I drove across the causeway was coming to St. Simons to celebrate our honeymoon 40 years ago,” says award-winning novelist and screenwriter Tina McElroy Ansa. “On that first trip over the old drawbridge, I heard a voice say, ‘This is where you belong.’ I still get that feeling every time I cross the bridge coming to St. Simons Island. Home.”

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Q

ago. I want to share with you what I have learned as I invite you to join me in dedicating yourself to having, sharing, and being hope. During the holy days, I had a list of seven. Seven is a number of wholeness, completion, and perfection, like the days of creation. But at Hanukkah, we have eight — there are eight days of the holiday and eight is a sideways infinity symbol. So here are eight ideas of how hope can be cultivated in your life: 1. Name the hard truths: It can be easy to pretend that it is easier than it is. But this form of self-deception paralyzes us. Without naming what it is, we gaslight ourselves and one another. Life is really hard right now and that is okay. It is probably going to be hard for a while. In fact, life is actually a really hard and long journey. Everyone is at least a bit of a mess and no one has it together. Certainly, no one has it easy.

2. You have the power to make change: We are each so strong and amazing. Look at what you’ve already done today. You woke up. There is a new day before you and you can do anything with it.

3. Be hopeful: The Buddhists teach that pain is mandatory, but suffering is optional. What if we focused on what is strong and we try to grow it? Right now, what are you hopeful about? Where in your body do you feel that feeling? Good! It is always there. That is where hope lives and you can have it at any time.

4. Express gratitude: Feeling hopeful and being positive brings with it the tug at our sleeves reminding us to be and express gratitude. Offer gratitude generously to others, to the universe or God or whatever it is that’s out there and most importantly, to yourself.

Hanukkah: Finding Light in the Darkness

BY RABBI RACHAEL BREGMAN PHOTO BY NANCY REYNOLDS-HAVEN

W

hen I was a kid, I learned that it didn’t matter how you spelled the word Hanukkah, as long as it had eight letters for each of the nights, it was kosher. The Hebrew root for the word Hanukkah has a shared meaning of both “education” and “rededication.” As the Festival of Lights, as Hanukkah is also known, it is, of course, a holiday about hope.

This year more than most, I am thinking about hope.

It was the central idea we very intentionally wove through the Jewish high holy days just a few months

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5. Practice “giving living”: A famous Chassidic rabbi was known for his wisdom. When travelers would visit from far and wide, he would listen to their stories of the good they were doing. And he would say, “do a little more.” Remember we are God’s hands in this world. Whatever needs changing, it is on each one of us to bring the Sacred into the world through our actions.

6. Love your neighbor and yourself: We, people, like to get together with people who are like us. Similar religion, race, sexual orientation, household economics. There is a place for that. But not all places. Humanity is made in the image of God. And if you want to know God, if you want to touch the Sacred, you have to know a diversity of people. Being in relationships with a rich tapestry of humanity builds hope. It brings us closer to divinity — and it changes the world. Love everyone, please. Most especially the people who are not your people, because we are all human. Find someone who is not like you and make a new friend. Read books about other lives. The political divide will kill us before the pandemic does. Please, look at one another and say: I believe, with perfect faith, that person who sees the world so differently than I do loves their family, wants what is best for the world and is trying their hardest to make it through. Bless them. Bless yourself.

Love truly will conquer all.

7. Deepen your sense of humor: Humor builds hope if for no other reason than it chases out despair. Surround yourself with loving companions that can laugh with and gently at you so we can laugh at ourselves.

8. Protect and care for your body: If ever there has been a time where we are mindful of our health and well-being it is now. It can be tempting during the pandemic for those who shelter in place to sit still. But a healthy body is the cornerstone of a healthy mind and a healthy life. Sheltering in place is a reason to take extra good care of the portable sanctuary of being we lug around from place to place each day. You know the rules, junk food in moderation, go easy on the meat and heavy on the vegetables and move, move, move!

I am writing this in advance of its publication, and I cannot foresee what the world will be like when you read this. What progress will we have made in liberating our community from the racist system which allowed Ahmaud Arbery to be killed in our streets? Will we even know when the trial will be held? What ways have we come closer together or, God forbid, further apart as a community in the wake of the deeply divisive political climate we are enduring? Will we have a Covid vaccine? Will we have a clear plan on how we, as a global society, will conquer this pandemic?

We have before us always the opportunity to do better. Psalm 150 says, “Let every breath praise God.” This reminds us that with every breath we have a new chance to do things differently. Each. And. Every.

Breath. What gives me hope in the darkness of winter, in the darkness of challenge — is you. Whoever you are reading this, I believe in you. And I hope you believe in me. I will do my best to be in all of this mess with you and I want you to be in it with me. Because I need you. And you need me. And we are responsible to and for each other.

The blessings we say when we light the Hanukkah candles goes something like this: Blessed are you, Who holds Mastery of this Universe, who made miracles happen then and also makes miracles happen now. We are God’s hands in the world. The miracle is us and the time is now.

THAN KSGIVING BU FFET We are hosting a Thanksgiving Buffet, to celebrate the newly reimagined Sago at Sea Palms. The menu will feature classic brunch and Thanksgiving fare with all of your southern inspired favorites.

We invite you to come enjoy our chef’s new culinary creations in our brand new dining room.

Th u rsday, Novem ber 26 10 : 30 a.m.-3 : 30 p.m.

Reservations are required. Please email us at reservations@dineatsago.com 912.434.5340 NOVEMB ER/D E CE M BE R

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Christmas

offers hope in darkness

T

WORDS BY REV. WRIGHT CULPEPPER PHOTOS BY NANCY REYNOLDS-HAVEN

he Hebrew people have a snake. The Christian people have the cross. Both proclaim good news.

The Old Testament book of Numbers tells of a weary and grumbling people. Traveling in the desert wilderness along the Red Sea, they ate the same manna day after day. While hot, thirsty, and tired, they encountered serpents that killed many of them. God instructed Moses to craft a bronze snake to place upon the top of his staff. Supposedly, when a person gazed upon Moses’ snake, God would heal him or her.

Later when the weary people fell into despair, Moses would lift his staff high into the air to remind the people of God’s deliverance.

Jesus referred to Moses’ staff in John 3: 14,15 when he said, “And as Moses lifted up the serpent in the wilderness, even so must the Son of man be lifted up.” Challenging the rulers of Rome and defying the religious leaders who sold their souls to Rome for power and prestige, Jesus, like other insurrectionists found himself nailed to a tree. Throughout these past 2,000 years, the Church has placed the cross on top of steeples, altars, and almost every piece of furniture and fabric for viewers to remember what God did through Christ. We are made whole through the brokenness of Christ on the cross.

Grumbling, weariness, brokenness are the themes of 2020. We are weary of COVID, racism, isolation, protests, divisiveness, politics, scandal, and more. We wander in the wilderness of it all. We gripe. We complain. We cry out, “God save us.”

Perhaps it will help to hear other parts of these stories. For Moses, there was a burning bush out of which God spoke, “I have surely seen the oppression of My people who are in Egypt, and have heard their cry because of their taskmasters, for I know their sorrows … Come now, therefore, and I will send you to Pharaoh that you may bring My people, the children of Israel, out of Egypt.” For Jesus, there was the announcement of the angel saying, “Do not be afraid. I bring you good news that will cause great joy for all the people.

Today in the town of David a Savior has been born to you; he is the Messiah, the Lord. And then a multitude of angels singing ‘Glory to God in the highest heaven, and on earth peace to those on whom his favor rests.’”

There are a number of Theophanies in the Old and New Testaments. These stories of God’s physical presence always addressed a problem. As the weary people grumbled, God appeared in the cloud, in fire, in a tempest, in a still small voice, and even in the form of humans and a donkey. Throughout the darkest of times, God revealed the light of love and glory.

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When the world grows crazy with fires, hurricanes, floods, protests, bitter elections, pandemics, faltering economy, injustice, divisiveness, brutality, and a host of other acts, it seems as if God is punishing us.

Like the slow erosion of sunlight where the days grow shorter and night expands, we plunge into the darkness of the long night of the soul. We are overwhelmed. As we enter into the final two months of the year, we don’t feel particularly thankful. It does not seem like Christmas. We cry. We complain.

We grumble. We grieve.

Tommy Sweeney’s background in insurance started in 2004 as a new-to-the-industry agent with the GA Farm Bureau. Over the years, as his role changed from agent to agency manager, Tommy was able to help many families and local businesses secure their insurance needs and financial futures.

June 1, 2020, Tommy was blessed with the opportunity to open his own agency as a COUNTRY Financial representative in Historic Downtown Brunswick, GA. In this new role, his agency will provide a wide range of insurance solutions and excellent customer service to retiring rep Keith Kicklighter’s COUNTRY Financial clientele, as well as, new clients in the Golden Isles and surrounding areas.

However, a snake and a cross tell us that God hears, calls, and sends us.

As these two symbols are uplifted, our eyes are cast heavenward. We look above and beyond the cares and concerns of this world and behold the glory of the universe.

We are reminded of the infinite love which God has for us. Love which sustains us. Love which reveals the truth that God does not punish us.

Rather, God restores us. Perhaps if we look up long enough, we will see the same angel who told the shepherds, “Do not be afraid, I have good news for you which will bring joy to all people.”

Tommy and his wife, Pam, have been married for 20 years. They are blessed with a daughter, Kaitlyn, and son-in-law, Trey Hickox. Tommy and Pam are looking forward to this opportunity to build new relationships and serve the local community.

Tommy Sweeney 506 Gloucester St. 912.602.6220 • Like us on tommysweeney@countryfinancial.com

Lift up your eyes and your hearts. Be not consumed by the brokenness of this day, but trust that, in love, God is redeeming all creation.

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Q

Creating Christmas cheer WORDS BY LINDSEY ADKISON PHOTOS BY TAMARA GIBSON

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G O L D E N I S LES

TAKE A LOAD OFF

W

ith more than 40 years of working as a florist, David Lowe is a pro at making magic happen.

And at no time is that more apparent than at Christmas. Lowe, who owns Edward on St. Simons with his partner Chris Triplett, has always embraced the holiday season with open arms.

Each year he looks forward to creating the elegant floral arrangements for historic Christ Church Frederica, where he is a member.

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“I love doing it every year, “Lowe says, standing in his Redfern shop. “It’s my gift to the community.”

While he relishes blanketing the sanctuary in fresh cut flora, he is also enthusiastic about doing the same in his own home. But, Lowe is a bit of a traditionalist when it comes to holiday arrangements.

“I really love using red ... some people don’t, but I do,” he says. “I also like decorating right before Christmas — right at the 12 days of Christmas mark, then it stays up until Epiphany, January 6.”

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Trusted Professionals For Total Pool Care As a master of design, Lowe enjoys blending coastal elements and found pieces into his creations. Working with fruits — real or quality faux, offered in his shop — as well as incorporating driftwood and fresh cut greenery offers a blend of texture and color that attracts the eye.

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ST. SIMONS ISLAND- 912.268.4337 SAVANNAH- 912.268.4337 STSIMONSGAPOOLSERVICE.COM 30

G O L D E N I S LES

Luckily, Lowe shared a few of his secrets for creating a fabulous holiday arrangement at home. He used the following pieces in his work, but similar substitutions can be made where necessary: Little Jim Magnolia, pine, cedar, sago palm, holly fern, pittosporum, smilax, rosemary, and variegated green ivy.

He also incorporated Dusty Miller, brunia berries, seeded eucalyptus, China berries, St. John’s Wart (hypericum berries of red, green, and ivory), pine cones, pomegranates, oranges studded with cloves, red and green apples, red ilex berries, and bare branches with lichen. His florals were red roses and shamrock hydrangeas.

Tips for a creative Christmas arrangement: • Consider placement beforehand: Lowe crafted a large arrangement to be placed on a sideboard. Designs should be suited to their location and not so tall as to interrupt conversation if placed in the center of a table.

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St. Simons Island

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• Build a base: A Chinese foot bath proved a perfect receptacle for his work. It added a bit of variety of color and theme for the arrangement. Lowe stocks plenty at his shop, where they are incredibly popular. He also used an oasis to keep the arrangement hydrated.

• Start with large greenery: Lowe placed large items in the four corners of the oasis. Holly fern and variegated ivy are ideal choices, as are Little Jim Magnolia leaves, pine and cedar clippings. Mixing up the greens helps to keep the design interesting. Lowe specifically likes to add rosemary as it is fragrant and representative of the Virgin Mary.

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• Add in focal points: Once the greenery base is laid, continue to build by adding in larger pieces like faux (or fresh) fruits, shamrock hydrangeas, and bare branches collected from one’s yard.

• Fill in any holes: As the arrangement takes shape, inevitably there will be a few blank spots.

Use the smaller pieces — roses, berries, and small pine cones to plug in to those spots.

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November 27 The Downtown Development Authority will host a Christmas tree lighting ceremony at 5:30 p.m. in Jekyll Square on Newcastle Street, Brunswick. The event will include Christmas carols, carriage rides, and a visit from Santa.

For more information, visit discoverbrunswick.com.

Around the Town

November 27 The Jekyll Island Arts Association will host its Merry Artists Market from noon to 4 p.m. on weekdays at Goodyear Cottage in the historic district. Items will be available for purchase through Dec. 28. For details, visit jekyllartists.com.

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November

November 28 Crafts Along Newcastle will be held from 11 a.m. to 3 p.m. in downtown Brunswick. Vendors will sell a number of handmade wares including jewelry, pottery, baskets, woodworking, and more. It is free to attend. For details, email upthecreekmolnar@att.net.

Editor’s note: At print time, these events were still slated to be held. However, as has been seen with the coronavirus, cancelations are always a possibility. Please check with individual organizations to ensure activities are progressing as planned.

November 6 The Downtown Development Authority will host its monthly First Friday event from 5 to 8 p.m. along Newcastle and surrounding streets in Brunswick. Shops and restaurants will stay open later while offering specials. It is free. For more information, visit discoverbrunswick.com.

december

November 22 Everyday People: Glynn County 2020, an exhibit of original portraits by Nancy Schlossbach, will be displayed from 3 to 5 p.m. in the parish hall of St. Mark’s Episcopal Church, 900 Gloucester St., Brunswick. The paintings depict the silent doers and providers who have continued their work during the pandemic. Participants can vote for the paintings with dollars and all of the funds will benefit Grace House, a women’s sober living home, in Brunswick. For more information, email nancysbach@gmail.com.

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December 4 and 5 The 40th Annual Hofwyl Plantation Christmas will be held from 6 to 9 p.m. Dec. 4 and 5 at the site, 5556 U.S. Hwy. N., Brunswick. The location will be decked out in holiday decor and refreshments will be served. Re-enactors from the 26th Georgia Volunteer Infantry will perform a pre-Civil War muster of the Glynn County Guards and Brunswick Rifles militia units along with cannon firing. Santa will also be on hand for photos with children. Tickets are $10 per person. For more information, call 912-264-7333.

December 31 Hofwyl-Broadfield Plantation, 5556 U.S. Hwy 17 N., Brunswick, will hold its New Year’s Eve rendition of “Ghosts and Legends of Hofwyl-Broadfield Plantation” from 10 p.m. to 12:30 a.m. at the site. A guided tour will be given. For more information, call 912-264-7333.

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rs u o T t h g i L y l l Holly Jo lf o G i n i M d n a l l Is l y k e J t a d n a Pe p p e r m i n t L Fi rew o rks a nta S h it w t s a f k Brea e d a r a P l l y k e J Holly Jolly es D r iv e - i n M o v i up d n u o R k c u r T Holid ay Bi g

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At the close of another year, we gratefully pause to

wish you a warm and happy Holiday Season.

Cheers, Alyson & Whitney

Store hours are 10:30-7 Monday-Saturday | www.thegypsycloset.com 903 Glynn Isle Brunswick, GA 31525 | Target Shopping Center

boutique

Facts

J U ST T H E

Jekyll Island’s

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WORDS BY LINDSEY ADKISON PHOTOS BY THE JEKYLL ISLAND AUTHORITY

Christmas

alm trees and sandy shores aren’t typically associated with Christmas — but that’s certainly what locals and guests embrace while visiting Jekyll Island during the holidays. But for those looking for traditional Yuletide cheer, the island also delivers.

Twinkling lights and bright greenery cover the historic district and a nearby (synthetic) ice skating rink sets the tone for

the season.

And between Thanksgiving and New Year’s Day, there’s plenty of excitement during the Holly Jolly Jekyll celebration.

For a complete listing of events, visit jekyllisland. com/holiday. In the meantime, enjoy this fun breakdown of the historic district’s festive decorations.

290

There are more than 400 bows affixed to the cottages and surrounding areas

290 wreaths can be found in the area

30,000 More than 30,000 lights alone decorate the great tree in the historic district

2

2 fireworks shows held

400

40

40 life-size candies at Peppermint Land (Jekyll Island Mini Golf)

1

15 Santa sightings take place over the season

15

50,000 2 More than 500,000 lights twinkle adorning ancient live oaks.

1 “Mailbox on Main” — a Santa-secure express mail delivery to the north pole

2 drive-in movies are offered on Jekyll Island over the holidays

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DUE SOUTH years old) stood the glowing face of Frankie Strother, probably the most beloved person on any of the Golden Isles but, most especially, Sea Island.

I called Nancy and Frankie three days earlier and asked, “Could we pull a wedding together by Thursday?”

Tink was shooting a series in Los Angeles and had four days off so we picked an otherwise odd date of Thursday, March 29.

Hot Chocolate, Kisses, and Memories

O

WORDS BY RONDA RICH | PHOTO BY ELIOT VANOT TEREN

On the day that I married John Tinker at the Cloister’s charming Chapel on Sea Island, the plan was to invite no one for the ceremony but then, afterwards, to dine with close friends in the back room of Nazzaro’s.

Everyone knows how wedding guest lists go: One person’s invitation leads to another person who can’t be left out and that person then leads to someone who has an out-of-town guest who can’t stay home alone and, before you know, a complete stranger shows up on that most intimate of days. Somewhere, over the years, I believe I may have been that stranger, once or twice, at a wedding.

In fact, I know that I was a stranger who attended a wedding in Nashville.

That was our plan. No guests. Yet, on that

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perfect late March day, two of our most beloved friends on the Golden Isles, by happenstance, were witnesses to this near historic (to us) event. The beautiful, always smiling, Nancy Reynolds and her beloved Bobby Haven came to take the photos. Recently, Nancy mailed me a flash drive of the wedding photos because I wanted to enlarge a few and decorate with them.

As I studied the gorgeous photos and recalled who was there, it was all so — pardon the pun — picture perfect.

My college friend, Bess Seiler Thompson, had stopped by to check my wedding dress — a simple linen shift with a feather flounce for drama — and to see if I needed earrings.

“Come to the chapel with us,” we both urged. Bess is impeccably well-mannered so she hesitated but since she was dying to attend, she gave in and happily tagged along.

Waiting for us on the steps of the fairy tale chapel, with its stone façade, handmade stained glass windows, and heavy Tudor doors amidst the most amazing trees I have ever seen (this includes London which has trees that are hundreds of

“Yes!,” they promised. Frankie scattered to the four winds, like the hurricane she is, arranging the chapel, my gorgeous bouquet (which I had dried and preserved and now sits in our kitchen) and a little reception afterward at the Beach Club.

Knowing that four of the nicest people I’ve ever adored and are still privileged to love, were witness to what “no man shall put asunder” (the preacher read from my daddy’s little “marrying” book. Many a couple came together through that little black book) still shivers my heart with pure delight. Tink says, from time to time, “Wasn’t that the most perfect wedding? I wouldn’t change a thing.”

Our honeymoon was spent at The Cloister which was how Tink became acquainted with Sea Island Signature Hot Chocolate, served every afternoon in the lobby, along with warm chocolate chip and oatmeal cookies.

Without exception, every time we stayed at Sea Island, Tink has said with the enthusiasm of a little boy leaping up to lick the batter bowl, “Baby! It’s almost four! Time for hot chocolate and cookies.”

At The Lodge, a butler brings milk and cookies at nine and that is a treat but, trust me on this, nothing is more spectacular than the homemade hot chocolate at The Cloister.

I have connections — Frankie. So, I wrote and asked, “Is it possible y’all would share that recipe?”

Frankie has the connections so she scoot-

ed to work in typical Frankie speed.

Sea Island’s chef, Jonathan Jerusalmy, sent me an email explaining that he was asking “our rock star pastry chefs” Ashley Cardona and Natasha Zeal for the recipe.

“They keep it in a vault which only they have the code for,” he joshed. Though he was teasing, he wasn’t too far off the mark. Ashley explained that the Sea Island Signature recipes — and the hot chocolate is definitely one of those — are closely guarded.

“They are kept in a secure location that only our head chefs, here at Sea Island, have access to.”

This is Sea Island’s Christmas gift to you.

Merry Christmas to y’all.

Sea Island Hot Chocolate

@ r e s to r at i o n i m p o r t s . w w w. r e s to r at i o n i m p o r t s . c o m

@ r e s to r at i o n i m p o r t s . w w w. r e s to r at i o n i m p o r t s . c o m

INGREDIENTS 8 cups 2 percent milk 8 oz powdered sugar 6 oz dark chocolate, 65 percent 2 oz milk chocolate 2 /3 cup cocoa powder DIRECTIONS In a large bowl, combine chocolates and cocoa powder and set aside. In a large sauce pot, combine milk and powdered sugar. Heat until steaming, do not boil. Remove from heat and pour over chocolates. Allow to sit for two to three minutes. Use a whisk to stir together chocolate and milk. Serve immediately — or chill and keep in refrigerator to enjoy later.

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LIVING WELL berries and blueberries are great and kids love them,” says Dr. Peterlin.

Control What Comes in the House.

“Keeping unhealthy food out of your kitchen is the easiest way to improve health. Shop the outside perimeter of the store and always shop on a full stomach,” Dr. Peterlin says. Instead of bringing home a gallon of ice cream, “Save treats for special occasions. Get an ice cream cone once a week. Make it a family excursion,” she says.

Navigating Holiday Meals for Health and Happiness

A

P ROVIDED CONTENT

A pediatrician shares tips to help families eat well through the holidays and beyond.

The holidays are upon us and the turmoil of 2020 may take our comfort food cravings to a whole new level. What’s not to love about pumpkin pie or macaroni and cheese? However, maybe you find yourself carrying the “quarantine 15” or your children look a little chubby after months of limited activity. How can you eat healthier during the holidays and in 2021? Consider some advice from board-certified pediatrician Melinda Peterlin, M.D., with Southeast Georgia Physician Associates–Pediatrics.

Indulge for One Day. “You want a memorable holiday, so indulge all you want for that day. After dinner, send guests home with leftovers, or freeze leftovers for later,” says Dr. Peterlin. When baking Christmas cookies with your kids, she recommends baking from scratch versus processed dough. Keep a dozen for your family and give the rest away.

From Halloween through New Year’s, we consume an overload of sugar and carbohydrates. No wonder we wake up January 1st with a food hangover.

Stick to Simple Ingredients. “Choose natural over processed. If it fits on a salad — except for croutons or tortilla strips — it’s probably healthy.”

Get the Facts on Fat. Everyone needs natural, “good” fat in their diet. “Replace trans-fatty acids from Crisco, margarine, and tub butters with real butter, olive or avocado oil.” Adults should practice portion control; children need fat to fuel their growing bodies. “It is also necessary for healthy brain development,” says Dr. Peterlin.

Offer Variety. When children get daily protein, healthy fat, and vegetables, variety is not a problem. Dr. Peterlin suggests feeding babies and children adult foods rather than processed “kid foods.” Puree a food you serve for dinner instead of buying baby food. When your baby is ready for solid food, introduce one food at a time over a few days to see how it is tolerated. “Pediatricians see more food allergies when parents delay exposure to eggs, peanut butter, and shellfish,” explains Dr. Peterlin.

Provide Protein. Growing kids need protein. Dr. Peterlin recommends eggs, cheese, meats, fish, poultry, and nuts. If your child tolerates nuts, peanut butter made only from nuts and oil is another option.

Curb the Carbs. “Many of us are addicted to carbohydrates, especially as winter approaches and there’s less sunlight. Carbs produce sugar in the body, which provides a ‘sugar high,’ followed by a crash. Eliminating carbohydrates helps control insulin,” she says. America’s obesity and diabetes epidemics are reason enough to cut carbs. “Skip the sandwich bread and make pinwheels of rolled up deli meat and cheese or serve celery stuffed with peanut butter.

For family cookouts, roll a burger into a lettuce leaf and avoid the bun.”

Drink Up, Wisely. “Water is the only drink which does not rot or stain teeth. After your baby reaches one year, water is the best beverage. Milk, juice, and soda have a high sugar content,” Dr. Peterlin says. Cheese, yogurt, and unsweetened nut milks are good sources of calcium and protein. Rethinking your family’s food choices is easier than it sounds. Dr. Peterlin’s ideas will help you navigate holiday meals and improve your family’s health all year long.

Dr. Peterlin is accepting new patients. To make an appointment, call 912-466-5840.

Build a Better Breakfast. Even busy parents can substitute healthy options for cereal or school breakfasts. Serve hard boiled eggs or plain yogurt with nuts, berries, and a touch of honey. Last night’s leftovers or meat and cheese also work. When it comes to fruit, varieties like bananas, mangos, and dried fruit have more sugar than berries. “Straw-

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BY DESIGN

Crafting a cozy outdoor respite

comes to outdoor décor, primarily be-

WORDS BY CARSON JONES AND MATT DART | PHOTO BY MILLER DART

fortable and inviting hangout. Comfort

cause it’s what makes the area a comis paramount in casual spaces, and the best way to assess comfort is to come take a seat before you make any decisions. When it comes to the design aspect, there are so many new materials that look great and stand up to our salt air climate. We have started getting in fully upholstered and slipcovered sofas and club chairs from Lee Industries and Century Furniture. These upholstery pieces sit and look like indoor upholstery, but are fully weather-proof.

In fact, Lee has a demonstration video featuring a sofa placed on the bottom of a lake for a month. Then, they pulled it out, pressure washed it, and it looked like new.

We are also seeing all of our vendors do more with mixing materials. Brown Jordan has a new collection of teak and weather-proof rope furniture, and Lloyd Flanders features teak and woven loom pieces. Another innovation is Lloyd Flanders’ All Season pieces, where the cushioning is built into the loom seats, negating the need for a separate cushion. Summer Classics has released several collections of ultra-durable

C

Cooler weather is finally arriving on the Georgia Coast, and with it comes a chance to really take advantage of the

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G O L D E N I S LES

woven resin that is indistinguishable from the natural rattan that it mimics. Seaside Casual sells the industry’s highest quality resin-based Adirondacks and other chat pieces in dozens of mix-and-match finishes. And we have beautiful porches and patios that are

just opened with Kingsley Bates, whose

predominant in our community. And

furniture feature a number of materials

outdoor entertaining has never been

including teak and sling dining chairs.

more appreciated or more necessary than in the age of Covid. Pierce &

Once the bones of your space are set

Parker Outdoor is excited to help our

with your outdoor furniture, the real fun

customers meet those needs, provid-

of personalizing begins. We are buying

ing the means to truly bring an indoor

more and more unique and interesting

decorating experience to your outdoor

occasional tables (cocktail tables, con-

space.

soles, end tables, and drink tables) that you can use to make a more distinct

Furniture is the place to start when it

statement. We have a huge selection

OUR

of tables made from concrete, woven, teak, aluminum, rope, ceramics, and more — in fact, we recently received a large shipment of occasional tables from Made Goods, a design-forward interior furniture manufacturer that has expanded into outdoor furniture.

Similarly, outdoor pillows and rugs provide a chance to personalize with a pop of color and the selection of color-fast fabrics

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keeps expanding. It can be fun to switch things up for autumn by incorporating pillows in earth tones and seasonal patterns, like gingham. And outdoor rugs are improving in leaps and bounds — some of the newer designs by Wendy Jane, Dash & Albert, and Surya approximate the texture of wool while continuing to be completely stain- and fade-resistant.

One of the keys to making your outdoor space warm and inviting is to have the appropriate lighting, especially as the sun starts to go down earlier. Outdoor lighting has expanded well beyond bronze lanterns — there are now all sorts of outdoor pendants and chandeliers in every sort of finish. We recently got in several dramatic chandeliers from Summer Classics, and we’re expecting in more shortly from Palecek and Jeffan. And we’ve even

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found a few options for outdoor table lamps. On the flip side, shade is equally important when the sun is beating down. It’s important to have an easily tilted umbrella — we have lots of color options at different price points from Treasure Garden and

Call our team Monday through Saturday, from 7am-9pm. Or text us! With Text Concierge you can send us a message to chat with a team member.

Bank on your terms, when, where, and how it’s convenient for you.

Frankford.

Outdoor living is more than just arranging patio furniture. It’s about incorporating items with both functional and decorative appeal that allow you to fully enjoy relaxing, dining, and socializing. There are plenty of things that you can add to enhance your outdoor experience and Piece & Parker Outdoor has everything you need

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Photo by Eliot VanOtteren

ST. SIMONS STRONG You’ve dealt with sheltering-in-place, social-distancing, wearing masks, home-schooling your children, and forgoing travel, weddings, graduation ceremonies, and family reunions. You’ve become experts at taking temperatures, ordering take-out, sprinting through grocery stores, and shopping online.

You’ve delivered food to the needy, watched out for neighbors, and kept it local by supporting our island businesses while preparing for the holidays.

It has been one heck of a year, but you’ve stayed generous, optimistic, community-focused, and strong.

THANK YOU, ST. SIMONS! 912.638.9109 • WWW.SSLT.ORG

N AT U R E C O N N E CT I O N

Offering Nature Sweet Treats WORDS BY LYDIA THOMPSON

S

“Sweet treats are made of these” — these are the words I think about when setting up a bird feeding station.

Watching birds at a feeder is fun, especially this year as we’ve been stuck at home. It provides a much welcome respite from staring at the computer screen for hours on end.

So, when you need a break from that Zoom meeting, reports, or the next call, take a moment to look out of the window.

feet away, there are “baffles,” items designed to foil these unwelcome visitors. It can be as simple as a piece of plexiglass between the feeder and the tree. This needs to be loose on the wire, so when the squirrel grabs it, it spins, and the squirrel goes flying. I evaluated them year after year when I worked at Wild Birds Unlimited. One is the Sky Café Baffle. It looks like a witch’s hat.

The feature that makes it work — it’s longer than the squirrel. When the pesky beast does that single toe-hold trick, he still has to let go. Then, you can watch him go flying off. Don’t worry.

Squirrels are tree creatures — they get used to falling. Fighting squirrels is just part of the fun of bird feeding, trust me.

They will try your patience. Just remember you are smarter than they — really!

You can put up a feeder and voila, you are set up for hours of wild bird watching.

You may see a cardinal munching away at black oil sunflower seeds. You can spend a minute or two listening to chickadees chatting away to all their buddies.

It takes a little planning to get just the right feeder for the right birds. First, take a look at your yard. Where are the trees, the fences, the windows, and where you will be when you watch your birds? Place the feeders where you can see them.

Some squirrels will claim your feeders. If you don’t mind these animals, don’t worry about where the feeders are. But if you really just want to watch birds — here are a few tricks. Place your feeders eight feet away from the fence and trees. If there are trees all around your yard and you can not get it eight

The Sky Café baffle comes as a feeder, as well. My favorite feeder is the Squirrel Buster by Brom. It is longer than the squirrel and will close if the squirrel reaches up to it.

Here is another tip: Make sure your feeder is five feet or higher off the ground.

I like to add some sweet treats like suet to my station. Here in the Golden Isles, we do not need pure suet. I like suet dough, which is a combination of suet, cornmeal, and nuts. You can make it yourself. In fact, if you want to have a little fun this holiday season, make a sweet treat for the birds. It is simple: Get a pinecone, some peanut butter, and birdseed.

First, mix the birdseed and peanut butter. Then, spoon it on the pinecone.

Tie a string around the pinecone and place it near the feeder or in a tree, you can see from your window. Then, you will have sweet treats made for your squirrels — oh, I mean your birds.

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G O L D E N I S LES

1692 Glynco Pkwy, Brunswick, GA 31525

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M O N E Y TA L K S When using credit cards for your holiday spending, be sure to use your new PrimeSouth Bank credit card which offers rewards and a cash back program for qualifying purchases. We recently launched a ScoreCard Rewards Cash Back Program which allows our customers to score cash back every time they swipe or order online.

We also offer a secure, convenient way to send and receive money to your family and friends. Access Zelle through your PrimeSouth mobile app. The transaction is quick and secure. Safety tip: If you cannot verify the sender information, delete or ignore the transfer request.

PROVIDED CONTENT

PrimeSouth Bank Wishes You A Joyous And Safe Holiday Season

A

As you prepare to celebrate the holidays with family and friends, we at PrimeSouth Bank want to maximize your shopping convenience while offering peace of mind. We have the latest digital tools to let you shop with ease and safety tips to protect you from fraudulent activity.

Enroll in our latest digital banking tools — cash back rewards, ability to send and receive funds, and an easy online loan application.

If you need a personal loan this holiday season, PrimeSouth Bank has made it simple and easy. We recently released Originate Anywhere, a comprehensive online loan application which is mobile friendly and secure. Our application gives you the ability to apply for a loan, check your loan status, and upload documents anytime, anywhere.

Stay Secure There are a few simple tips to keep in mind to make your online shopping experience safe and secure. Always use a different username and password for your online bank account from your other online accounts. Never use public computers or public Wi-Fi when making purchases online. Keep your contact information up-to-date with your bank so you can be contacted quickly if fraudulent activity is suspected.

Keep Money Local by Shopping Local Modern technology makes it possible to purchase goods conveniently from around the globe. However, that does not mean buying from locally-owned businesses has become obsolete. As a local community bank, we understand the importance of shopping local and the positive impact it has on our neighbors within our communities. When shopping this holiday season, remember your local vendors and consider buying holiday gifts and gift cards from your local boutiques, downtown stores, and local restaurants.

Just like community banks, small businesses typically serve fewer customers, and can provide an exceptional customer experience to each person who walks through their doors.

This Season, Find Your Prime With Your Local Community Bank When you bank at a local community bank, you are also supporting your local community. Unlike larger banks that will use your deposits to lend outside the local area, local banks use their resources to support the community where they reside. When money going in and out of the bank stays in your area, you see a benefit on local businesses, schools, and the economy. Not to mention, many bank employees get involved in their community and take an interest in groups and organizations that need support. When you walk in the doors of a community bank, the employees value you as an individual.

They will likely greet you by name and ask about your family or business because they care.

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At PrimeSouth Bank, we strive to offer the best in community banking with all the products and services offered by the mega banks. At the forefront of community banking, we are influencing the way it works. Proud pioneers for 125 years, we are continuously adapting and integrating modern technologies that equip our customers with tools for achieving their financial goals with confidence and efficiency.

It has been an unprecedented 2020 and as we move into 2021, we are committed to our customers and our communities to be better today than we were yesterday.

Walk into any PrimeSouth Bank and you will know you are home. From our local market presidents to every team member you will meet, know you are like family to us. That is what the holiday season is all about. We invite you to stop by your local PrimeSouth branch or visit us at PrimeSouth.com.

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GAME CHANGERS

Suddenly, one of the most exciting times of the year for sports fans was snatched away and replaced with a crippling uncertainty that transcended the world of sports.

If the NCAA felt compelled to shut down March Madness in fear of the unknown virus, how could other businesses and organizations feel safe resuming operation? Thus began an unprecedented quarantine period in which the entire country locked the doors and shuttered the windows

reflections on sports in 2020

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WORDS BY DERRICK DAVIS, SPORTS EDITOR/THE BRUNSWICK NEWS

Every now and then, a date of significance is seared into our collective brain.

March 12, 2020, was added to that shortlist when nearly every major athletic league in the country battened down the hatches in the path of an approaching storm dubbed COVID-19.

A few hours earlier, the coronavirus was but a vague possibility in the minds of most Americans, despite news of the toll it had taken on Italy in the preceding weeks. As of noon on March 11, the U.S. Centers of Disease Control and Prevention was reporting just over 1,200 confirmed coronavirus cases nationwide.

That all changed with a single tweet from The Athletic writer Shams Chara-

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nia: “Utah Jazz All-Star Rudy Gobert has tested positive for coronavirus …”

The news came moments before the 9:30 p.m. scheduled tip-off between the Jazz and Thunder in Oklahoma City.

The game was promptly canceled, and minutes later, the entire NBA season was suspended indefinitely.

Everyone else fell in line the next day.

The International Basketball Federation (FIBA) and La Liga had postponed competition before most Americans finished their morning cup of coffee. The Association of Tennis Professionals (ATP), International Tennis Federation (ITF) and Major League Soccer (MLS) suspended play by lunchtime.

Then came the big blows. With the NCAA already resigned to hold March Madness without fans, every major conference canceled its respective basketball tournaments.

The rest of the dominoes continued to fall: the NHL suspended its season, the NFL canceled its annual league meetings, MLB terminated spring training. Before the end of the workday, the NCAA Tournament was officially canceled, as was every other winter and spring championship.

But with more people at home than at any other time in modern history, the absence of athletics was glaring.

YouTube videos featuring marble races flooded the internet. ESPN aired the sign-spinning championship on “The Ocho.” The NBA held a HORSE challenge that made human history as the first event recorded on potatoes.

And, we watched all of it.

Of course, we’re a competitive nation.

We love to see the best in their craft rewarded for their performance on the highest level. It was a temporary fix but perhaps an important one.

Once the silence from the major sporting leagues wasn’t quite so deafening, the real growth began. Sports is a distraction, but that’s not always a good thing.

We live in divisive times, but many Americans banded together in a way that’s generally been reserved for historic wartime efforts. Support for frontline responders rose once more, this time down to the cashier working the register in a picked over and frenzied supermarket.

We’ve also seen a renewed focus toward correcting racial injustices — one of which occurred right in our own backyard.

Ahmaud Arbery was murdered Feb.

23 in a now-infamous shooting in Satilla Shores. The case generated little news in the weeks that followed while it was passed on to different district attorneys.

COSMETIC & FAMILY DENTISTRY

It wasn’t until May 5, in the midst of quarantine, that a copy of the video was released and subsequently went viral, sparking national outrage at the gross miscarriage of justice. Not only did Arbery’s cousin Tracy Walker and other former Brunswick High football players Darius Slay and Justin Coleman sound off about their fellow former alumnus’ killing, prominent athletes from all over the country demanded action.

Superstars such as LeBron James, Chris Paul, and Steph Curry, were just a few of the athletes to take to social media to voice support for Arbery. Tom Brady and Cam Jordan were among the members of the Players Coalition that signed a letter sent to Attorney General William Barr requesting a federal investigation into Arbery’s death.

Then there’s the local activism: peaceful protests to racial injustice, the football team Arbery once suited up for held a unity march to announce its commitment to trying to make changes for the better in the community. Brunswick High football players locked arms and marched the length of the field to signify togetherness.

Numerous athletes have donated meals and supplies to frontline workers. Namoi Osaka wore the name of a different victim of racial violence during each round of her run to her U.S. Open title. NBA players refused to compete in playoff games in protest of another police killing.

The important thing to remember here is this: nothing has to change now that most leagues have returned in one form or another. Instead, sports can be a platform to promote the changes we want to see to a wider audience.

We’ve learned from our hiatus, and we can continue to use that knowledge to truly change the game.

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THE DISH food and views the island has to offer.

The expansive tiki deck, billed as the largest between Maine and Florida, is dotted with colorful chairs and ambiance lighting that offer plenty of space to safely enjoy a perfectly crafted margarita while taking-in live music or a match on the gridiron. The outdoor, oceanside seating is also pet-friendly, allowing our four-legged friends to get in on the good times too.

During the week, daily happy hours — from 3 to 6 p.m. Monday through Friday — keep the good times rolling as patrons sample frozen cocktails or sip on one of 25 premium-quality tequilas including Tortuga’s exclusive Barrel Select Patron.

tortuga jacks now adding breakfast to the mix on jekyll island

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WORDS BY ROY AKINS AND LINDSEY ADKISON PHOTO BY NANCY REYNOLDS-HAVEN

The salty breezes drifted through the world-famous BIG TIKI as a ray of morning sunshine was cast against a panorama of blue sky and water. What grandeur meets the eye.

It was another picturesque start of the day with a glorious breakfast at Tortuga

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Jack’s on Jekyll Island, one of the most treasured places on the coast.

Well-known as “Georgia’s jewel,” the state-owned island has played host to millionaires like J.P. Morgan and John D. Rockefeller, who erected winter cottages in the area now known as the island’s historic district.

It offered these American giants a respite from the hustle and bustle of daily life. It’s easy to see the allure, and today, the natural beauty and intriguing history proves the same draw for locals and guests alike.

And there’s no better way to begin or end a day of exploring than settling in at Tortuga Jack’s to enjoy some of the best

Throughout the fall, there are also lively trivia matches or daily Keno with Thursday night hosting Keno specials. In addition to the entertainment and expansive list of libations, the menu, too, proves a major draw. Serving-up flavorful Baja Mexican dishes, Tortuga Jack’s features a variety of coastal fare.

Beloved favorites like shrimp and grits mingle with Baja fish tacos, offering an array of flavor. Tortuga Jack’s also serves up surf and turf with an eight ounce tender sirloin grilled to perfection and blackened over a bed of rice, topped with a shrimp diablo. The restaurant’s house-made seafood lobster sauce is also a “go-to” and speaks to the varied skills of their experienced chefs.

Naturally, classic fajitas and enchiladas round out the mix, all of which can be paired with Mexican street corn or sweet plantains to really embrace the island vibe.

Breakfast in Paradise But while Tortuga Jack’s has long been a hotspot for lunch and dinner, it recently added breakfast options to its running list of hits. Some of the offerings include traditional Southern cheese grits topped with sautéed onions and green bell peppers, plus a plethora of omelettes that can be customized for each guest.

Since rolling out the new menu in the spring, the Mexican omelette has become a popular selection. It features three eggs stuffed with fresh onions, peppers, jalapeños, cheese, shredded chicken, ground beef (or chorizo sausage), and topped with salsa ranchera. Of course, any of the dishes pair perfectly with bottomless mimosas which can be enjoyed daily.

From hearty breakfasts to festive evenings, Tortuga Jack’s truly offers something for everyone. Its reputation for fun in the sun has also led to the location becoming a favorite setting for life’s celebrations. From weddings to birthdays, the Ocean Club at Tortuga Jack’s can accommodate up to 150 guests. These large or small scale events are tended by a seasoned banquet staff whose goal is to create a memorable experience.

Tortuga Jacks is located at 201 North Beachview Dr., Jekyll Island. It is open for breakfast at 8 a.m. and lunch following at 11 a.m. daily. For more information, call 912-342-2600 or visit TortugaJacks.com.

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Visions of Sugar Plums Christmas candy offers holiday inspiration

I

WORDS BY LINDSEY ADKISON | PHOTOS/STYLING BY BROOKE ROBERTS

t’s a long way from the North Pole, but at the elves at St. Simons Sweets have been busy for quite a while.

The shop, located at 229 Mallery Street in the Pier Village, has a bustling storefront where glass cases offer eager customers a peek at a cascade of treats straight from a holiday dreamland.

There are trays filled with pecan pralines and chocolate fudge, which are always a hit, as is the freezer bubbling with an array of ice cream.

But, when the holidays arrive, St. Simons Sweets’ creative Christmas characters move front and center. Hand-crafted chocolate reindeer and Santas mingle with marshmal-

low snowmen, each one delicately created right on the property.

It is truly a production scale nearly on par with Kris Kringle’s workshop. Taking the stairs to the second level, one finds many makers designing the creations, churning out literally tens of thousands of pieces for the store, orders for companies across the country, and even a HSN Line.

It was a far cry from owner Sharon Clark’s previous professional experience, but one that proved to be a serendipitous decision.

“I’m from Wayne County and I worked for the railroad for 10 years. We moved here 16 years ago, so it was a few years after 9/11, and buildings were becoming available in the Pier Village,” Clark recalls.

“Any time something like that happens, spaces open because it scares businesses

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STORE

CLOSING

30 % 40 % 50 %

OCTOBER

NOVEMBER

+

DECEMBER

CLOSING 12/31

s d i K l oasta

C

1522 pm d, Ga 3 ns Islan on.-Sat.9am-6 o im S t. |S |M .

2 d 6 lv 1 B 4.6 ean 912.43 548 Oc

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away. We saw this spot while driving through and just thought that something was missing.”

Turns out, that was a little bit of sugar and spice.

Clark connected with Don and Libby Hogan, who formerly operated an ice cream parlor in the area. They provided her with key advice on how to get a sweet shop up and running.

But Clark also wanted to gain perspective on what the outside world was offering. So, she journeyed from coast to coast in a grand search for inspiration.

“I travelled all over the U.S. to look at shops. I remember thinking, ‘I wouldn’t do that’ or ‘I like this,’” she says with a laugh.

Despite her best efforts, Clark could never quite pin down the precise look she wanted, so she decided to create it.

“I knew this girl named Rae (Tyre), her mother was my husband’s secretary. She was incredibly talented at making treats, so I asked her if she would help me,” she says.

The result was a sweet (literally) partnership.

Together, they founded a brand called Rae Lou,

a combination of their first and middle names. The line features adorable edible art that is made locally, then shared with retailers across the nation.

Tyre came up with the original designs and the St. Simons Sweets team re-creates each piece at the shop. Along the way, the Jesup resident also founded a separate company called Chelsea Rae Sweets that specializes in custom cakes.

the

yellow canary (912) (912) 638-4061 638-4061

“She’s a perfectionist,” Clark says of Tyre with a chuckle.

“But she does the most beautiful work. She can make a cake that looks just like you. Rae is so visually talented — it is just incredible.”

Their shared brand took off, not only at the Pier Village location but also around the country. As an extension of their Rae Lou company, they offered Rae Lou Barn, where we make little farm animals — pigs, chickens and cows — that have been carried by major retailers like Target and Cracker Barrel picked it up.

“We did 52,000 marshmallow monsters for Target for Halloween once,” Clark says.

That hasn’t been their only brush with national exposure. The ladies’ brand can also be found in 500 coastal towns from California to Maine.

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Ocean Club at Tortuga Jack’s on Jekyll Island Book your Christmas party now!

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Weddings, Catering & Special Events Private seating for 150 guests • Oceanfront views Any type cuisine to fit most any budget “Sea World has also carried our treats,” Clark notes.

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One reason for the popularity — despite being downright precious — is that they’re made just prior to distribution.

And they are crafted by warm human hands rather than steely machinery.

“That makes a huge difference. We don’t use machinery, I think that depletes the value. There’s something to be said for small-batch,” she says.

Of course, as with most things, the pandemic has impacted their operation.

But they have forged ahead with a skeleton crew and the utmost in safety protocol. And that’s important as the large-scale orders keep rolling in.

Clark says that their crew is always busy, looking ahead to the next big event. In fact, they shifted their focus to holiday creations in the heat of summer.

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“We are always ahead. We start on Christmas in August, then we’re making bunny ears for Easter in December,” she says.

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And, of course, they keep a steady stream of current pieces for locals and tourists who frequent their shop.

“People love to buy them as souvenirs.

All of our Rae Lou things sell really well — the sea turtles and the flamingos. We have some other things that are very cute that say ‘St. Simons Island.’ I think people like to take those back with them to give out instead of a t-shirt or salt and pepper shaker,” she says.

sparkle Add some

to 2020!

The joy the treats bring — whether given as a gift or enjoyed as a bit of self care during a difficult time — is the most rewarding part for Clark and Tyre.

When visitors step through the doors of their shop, they’re able to escape from the harshness of the outside world and reconnect with the sweetness of life.

“Everybody is happy when they’re eating something sweet. It’s a little bit of comfort to them … and we make as much of that as we can,” Clark says.

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We Don’t Brag.

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Whether you’re looking for assisted living or memory care, we strive to build long-lasting relationships with each resident to provide support for their activities of daily living (ADLs). In addition, all of our team members are certified by the National Institute for Dementia Education (NIDE), ensuring top quality memory care.

Contact us to schedule a hosted virtual tour.

Thrive at Frederica 3615 Frederica Road St. Simons Island, GA 31522 912.295.4699 | ThriveSL.com/Frederica

A

Southern STAPLE

THE PECAN PIE

WORDS BY LINDSEY ADKISON | PHOTOS/STYLING BY TAMARA GIBSON

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E

xecutive Chef Tim Lensch stepped into the airy dining room of the Georgia Sea Grill. Gingerly, he placed the pie tin on a crisp white table cloth.

“Here it is,” he says with a laugh. “Pecan pie … tried-and-true. It’s a Southern staple, if you’re having a holiday dinner, you’re most likely going to be getting it in one form or another.”

Throughout the South, the dish will undoubtedly be making many appearances over the course of the Thanksgiving and Christmas seasons. But for Lensch and his team, it doesn’t take a special occasion — pecan pie is always on the menu.

“It’s by far the favorite at the restaurant. Our guests just love it,” he says. “We also have a buttermilk pie and a chocolate chip pie. I, personally, like the sugar or butter pies, more of a custard, but they’re all good.”

For Lensch’s version of pecan pie, he applies various tips and tricks that he has picked up from his long culinary career. It has allowed him to incorporate new and bold flavors while cutting down on the mountain of sugar found in traditional recipes.

“I use a lot of the things I found coming up through other restaurants and my Sea Island days. I worked under a lot of chefs and I took my favorite parts of their recipes,” he says.

One of the elements that sets his recipe apart — bourbon. It adds a little bit of a kick to a classic dessert.

“We use Old Crow Bourbon. It has the same notes and tones as many of the other ingredients, like the vanilla tones and the caramel tones. It also gives it a little spiciness that works really well,” Lensch says.

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Another piece that sets his pecan pie apart is incorporating local honey into the mix. Not only does it cut down on the syrup and sugar, it adds a lot to the flavor profile.

“I started adding honey and backed off a bit on the sugar and dark syrup. It really sticks out and you can taste the difference,” he says. “We get our honey from Pottlikker Farms, which is where we source a lot of the things we use here at the restaurant.”

Located on Blythe Island in Glynn County, the farm is the brainchild of the Georgia Sea Grill’s owner Zack Gowen.

It developed as a way to ensure a steady stream of fresh produce and herbs for the restaurant’s plates.

“The idea was to create something for the restaurant that we could put on the shelves and chef could use in the dishes,” Gowen explains.

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“Holiday food is comfort food and I think we’re all looking forward to some of that.”

- Chef Tim Lensch

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What they don’t grow themselves, he and Lensch procure from family-owned farms in other areas of the state. The pecans for the pie, for instance, are purchased from different Georgia vendors.

Connecting with regional farmers is another way of championing freshness and flavor. That proves invaluable when creating a dish, and the same concept applies to the crust.

That’s why Lensch recommends that would-be chefs make their own dough rather than opting for store-bought. It can a bit daunting for novices but he is confident that it will pay off.

“We make our pie dough here every day. It’s about that freshness and not picking up a product that has been sitting on a shelf for who knows how long. Also, it allows you to customize and

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make it the way you want. You could choose a substitute for butter. You could use Crisco or lard. You might want a little more salt or sugar in it. Making it yourself, you can do whatever you want with it,” he says.

“Also there’s a sense of gratitude and pride that comes from making everything from scratch.”

As the holidays approach, that concept of gratitude is one that will likely be a reoccurring theme. After such a difficult year, many are looking forward to spending time with friends and family, while digging into some good ol’ fashioned comfort food.

Both Lensch and Gowen can understand that.

“Holiday food is comfort food and I think we’re all looking forward to some of that,” Lensch says.

Gowen nods.

“I think so too,” Gowen says. “And everyone has been so great to us and really understanding about everything, which we really appreciate. We’re looking forward to seeing everyone over the holidays.”

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Pecan Pie INGREDIENTS FOR PIE FILLING /2 cup sugar /2 cup local honey 1 cup dark corn syrup 1 /2 tsp kosher salt 3 whole eggs 1 1/2 tsp vanilla 2 Tbsp bourbon 1 1/2 Tbsp melted butter 1 3/4 cups toasted pecans 1 1/2 Tbsp all-purpose flour 1 1

PREPARATION: Combine all ingredients and place into a pie crust. Bake at 350 degrees for 50 minutes or until pie is set in the center.

INGREDIENTS FOR CRUST 5 3/4 cups all-purpose flour 2 tsp salt 1 lb unsalted butter 3 /4 cup ice water

LET US CATER YOUR HOLIDAY DINNER. CALL FOR DETAILS. TASTE OF GLYNN 5 TIME WINNER Conch - Jerk Chicken - Curry Chix- Oxtail - Jerk Pork Boozy Cakes Full Gluten Free, Vegetarian and Vegan Menu.

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PREPARATION: Place flour and salt into a food processor and mix well. Slowly add butter and mix until incorporated.

Add 1/2 cup of ice water and mix. Add remainder of water if needed. Take out of coupe and knead dough. Split dough in half and form into a disc.

Wrap both pieces separately and refrigerate.

Holiday Cakes

Traditional or boozy.

Red velvet and pumpkin roll.

We also have our other speciality cakes like Pina Colada, Rum Cake and others.

1519 NEWCASTLE ST., BWK GA, 31520 | 912.267.4742 New Temporary Hours Mon.-Sat. 10 am -7 pm

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Sand DollarShores Properties Inc.

165 Follins Lane • SSI, GA • 31522 Broker, 912.258.1152 Associate Broker, 912.230.4176

Renae Kirk Ariel Lawless

S A L E S & P R O P E RT Y M A N A G E M E N T sanddollarshoresproperties.com | 912.638.4603

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Only minutes from the ocean, parks and pier village shops and restaurants, the unit is tucked at the back of the property amongst beautiful Spanish moss-draped oak trees. The bright and spacious living room is open to the dining area with lots of natural light from the double sliding patio doors leading to a front balcony. There is a stackable washer/dryer inside the unit. The BA has been updated with tiled tub/shower and floor. The BR features a walk-in closet. There is laminate flooring throughout the unit — no carpet! Priced at $175,000.

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Allen Phillips Financial Consultant

912-258-2266

Logan de Bruijn Administrative Assistant

www.phillipswealthmgt.com 912-342-7373 Independent Investment Management & Financial Planning Services

777 Gloucester Street, Suite 301 Brunswick, GA 31520

Securities and advisory services offered through LPL Financial, a registered investment advisor. Member FINRA/SIPC. 68

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Magic Manor at the

A Brunswick Christmas

WORDS BY LINDSEY ADKISON PHOTOS BY ANNALIESE KONDO/STUDIO P IXEL POP

T

here’s never a “bad” time to peruse the historic homes of downtown Brunswick — but the holiday season could arguably be the “best.”

Draped in twinkling lights and enveloped in fresh greenery, it is the time of year that well-kept Victorians and retro ranch houses really spring to life. Driving beneath the moss-laden oaks, the festive home decorations set the tone for a holly jolly Christmas, but there is one property that undoubtedly stands out — Brunswick Manor.

Located at 825 Egmont Street, the expansive Queen Anne design features an exterior of Stratton red brick, towering chimneys, and arched windows. It has stood as a witness to the steady march of time for more than 130 years. Known interchangeably as the Downing House and Brunswick Manor, the home was originally

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Thanks to our customers for voting us GIVE T OF THE GIF ARY RDIN EXTRAO H A GIFT IT TASTE W ICATE. T R E C IF

BEST OF FOR CRAB CAKES VEGETABLE PLATE SELECTIONS, BREAD AND ROLLS, SWEET TEA, AND SOUTHERN COOKING.

BULK ORDERS FOR HOLIDAYS + SPECIAL EVENTS

Award-Winning, Southern Cooking that’ll keep you coming back

15 VEGGIES EVERY DAY, 3 MADE-FROM-SCRATCH SOUPS, HAND-BREADED SEAFOOD, AND SO MUCH MORE. From 11 am daily • 214 Mallery St. • SSI • 912.634.6500 www.barbarajeans.com • In “The Village” under the big sign

Giving thanks.

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

State Farm Bloomington, IL

1708160.1

70

I’m so very thankful for my family, my customers and my amazing community.

Happy Thanksgiving to you and yours!

Like a good neighbor, State Farm is there.®

G O L D E N I S LES

Bring your mask and come see us! constructed in 1886 by a former Union soldier named Columbia Downing. Employed by Standard Oil, Downing lived in the home with his wife, Mary, and two daughters.

St. Simons’ Most Unique & Walkable Outdoor Dining + Shopping Destination.

After the Downings, the house changed hands four times before coming to the fifth and current owner, Stacy Bass.

Your quintessential Southern gentlemen, Bass is also the owner of Straton Hall Events, which offers premier planning services for all manner of celebrations — from intimate business gatherings to the most elaborate of weddings and swinging soirées.

The manor, too, is the setting for many of these stylish affairs, as well as plenty of themed parties.

“We host such events as Murder Mystery dinners and Titanic parties,” Bass says.

“The menu expanded to include weddings and receptions, luncheons, memorial services, and now we’re a proud host of the SoGlo PorchFest.”

Be Our Guest this Holiday Season RedfeRn Village Contact Gerry Peck for leasing information | 912.634.2880 | gerrypeck@gmail.com | islandpropertyco.com

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The Gallery with the Orange Door See us on Facebook & Instagram

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“My tree is actually a combination of three different trees together to make one big tree.

I add branches and extend them so that the ornaments can hang out prettier.�

- Stacy Bass

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SHOP FU RN ITU RE + HOM E + LIFEST YLE

COLOR-INSPIRED COASTAL DECOR C RE ATE YOU R OWN HAPPIN ESS

D U TC H M A N S D ES I G N S .CO M | I N - H O M E D ES I G N S ERV I C ES |

HIGHLANDS, NC | ST. SIMONS ISLAND, GA | CORNELIUS, NC | CHAMBLEE, GA | NEW! ATHENS, GA

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Daily, it serves as an incredibly popular bed and breakfast, one that has collected a number of impressive accolades.

Rather, they’re more than 2,000 colored Christopher Radko designer pieces, making the manor’s collection one of the largest in the world.

“The manor itself has been a yearly Certificate of Excellence Award Winner via TripAdvisor, and was recently awarded the coveted Travelers’ Choice Winner for 2020,” Bass says with pride.

Radko himself has taken notice, even featuring the tree on his site and via his social media accounts.

“It’s only given to the top 10 percent of hotels worldwide after judges comb through reviews, ratings, and saves.”

The property is truly a showpiece at any time of the year, but Christmas allows it to really shine. An avid fan of all things Yuletide, Bass and his team of elves hold nothing back when it comes to celebrating the season.

Large wooden soldiers flank the front porch doors.

Garlands, glitter, and sugar plums tastefully blanket the manor’s many rooms.

Then, there’s the tree. Featured on Good Morning America and TLC’s Extreme Trees, Brunswick Manor’s 15 foot tannenbaum truly takes the cake.

“My tree is actually a combination of three different trees together to make one big tree. I add branches and extend them so that the ornaments can hang out prettier,” Bass says.

And those are no run-of-the-mill adornments either.

While the ornaments are a showstopper, another special touch helps to take the tree to the next level.

“I never put the lights around the tree. I start at the base of the branch, go into the tree and wrap the lights around each branch. I go up the entire tree like that,” he says.

The tree certainly serves as a focal point for guests and visitors who attend holiday events onsite, including the annual “A Downing Christmas.”

The evening, which is filled with food and fun, is Bass’ favorite. “We celebrate the Downing family each year with a specialty dinner that is open to the public by reservation only,” he says. “This feast served in the main dining room has a family inspired menu with live music and a cocktail hour prior to dinner service.” Bass’ holiday party proves to be a rousing success each year. And, he’s willing to share a few tips and tricks for those looking to up their entertainment game.

“When choosing your menu, make sure that the menu items are things that you as the host can

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prepare in advance, allowing you to be the perfectly pleasant host,” Bass says. “And remember holiday entertaining is about the experience, not specific facets of the evening.

No details are too small and always focus on the flow of the evening.”

Diplomas Photography Works of Art Memorabilia Gift Certificates Available

“The addition of votives to the centerpiece will heat the greenery or herbs and enhance the fragrance.” While preparing arrangements and hanging stockings may seem like a frivolous effort after the weight and pain doled out by 2020, Bass feels like that is the very reason to get into the spirit this year.

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As far as details go, decor — as evidenced by the expansive tree — is a biggie. But you don’t have to go full-on Peppermint Land to pull off a festive evening. Instead, Bass suggests focusing on small touches like centerpieces to help create that “wow factor.” “For design or centerpiece décor, one idea would be focus on containers of your favorite ornaments or holiday items with fresh herbs and holiday greenery to add fragrance to your table,” he says.

E S TA B L I S H E D 1 9 8 7

“During COVID, continue to safely entertain. Staying positive during the pandemic is very important and the best way to keep stress at bay is spending time with people that bring out your brightest smile,” he says.

“Having parties makes people happy and you should be happy, not because everything is good but because you can see the good in everything.”

Peacock Photo and Video

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WE GOT THE GOODS Home Furnishings Design Services Accessories Giftables

912-574-5493 www.wildharewares.com 1604 Newcastle Street Brunswick, GA. @WildHareWares

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Improve your

space With OUR Drapery + Upholstery Services

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C U S T O M U P H O L S T E RY

Re-Cover Furniture | Slipcovers Custom Built Furniture & Headboards

Huge On-Site Fabric Library “You Design It, We’ll Make it!”

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dukesfloors.com 912•466•9773 | 223 Rose Dr. Brunswick, GA

Been at home a while?

Let’s improve the view.

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Cranberry Creations

WORD BY LINDSEY ADKISON | PHOTOS/STYLING BY TAMARA GIBSON

J

ohnny Carino’s eyes danced across the plated dish, scanning for anything amiss. Delicately, he used a gloved hand to adjust the pieces so they were perfect.

It’s this attention to detail that catapulted his culinary career, which resulted in a restaurant chain that bears his name. But these days, he’s grateful to be settled at his new home — Sago at Sea Palms on St. Simons Island — where he

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You don’t have to risk your physical health to take care of your mental health. We have secured online therapy sessions available.

Emerald Isle Counseling A Place to Achieve Balance

Counselors serving Children, Teens, Adults, Couples and Families Offices on St. Simons Island, and in Brunswick and Kingsland We accept most health insurance plans and offer services at cash rates

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THEwedding WEDDING BOWL The bowl The H. Shadron Wedding Bowl customized for the Perfect Wedding Gift, at The Tabby House.

The H. Shadron Wedding Bowl customized for the Perfect Wedding Gift, at The Tabby House.

FROM OUR HOUSE TO YOUR HOUSE

The Tabby House Jewelry | Bath & Body | Ornaments | Tablecloths

Accents Gifts • Linens Wedding Registry Placemats & •Napkins | Home• Decor | and much more

1550 Frederica Road, St Simons Island, GA 31522 • At the Roundabout 1550 Frederica Rd. | SSI | Mon.-Sat. 9:00 am - 5:30 pm | 912.638.2257 912-638-2257 • Open Mon - Sat - 9:00am - 5:30 pm

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“I’ve simplified the menu with a lot of fresh, local ingredients.

Everything is made by hand. The flavors are not pretentious, but they have different levels … it’s complex, but it’s an easy execution.” - Chef Johnny Carino

Holiday Treats

Boat Tour

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Grab your cookies & hot chocolate in the Dolphin Store before your 90-minute boat tour with an expert local guide.

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•

912.635.3152

•

366 Riverview Drive, Jekyll Island

has recently took on the title of Chief Culinary Officer. Since joining the storied golf and beach resort, Carino has been tasked with revamping the restaurant’s menu, putting his own unique stamp on the rebranded establishment.

“The members want what they want. We are open to the public, of course, but we are a members’ club. I’ve worked in a lot of private clubs and one thing that I’ve always learned and told my staff that it’s not about what the chef wants, it’s about what the members want,” he says, standing in the remodeled dining space.

“I’ve simplified the menu with a lot of fresh, local ingredients. Everything is made by hand. The flavors are not pretentious, but they have different levels … it’s complex, but it’s an easy execution.”

His new items for Sea Palms include Southern staples like Johnny’s Famous Fried Chicken, complete with a maple butter biscuit, and a country fried steak dish with his handmade gravy.

Carino’s concept of recipe creation began in his childhood. His mother passed

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“I think the cranberry gets a bad rap. You can do a lot more with it than just dumping it out of the can.� - Chef Johnny Carino

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away when he was 12 and he spent many hours with his father, a New York City firefighter, whipping up meals at the Brooklyn fire station. His grandparents, too, were involved in his upbringing, sharing their traditional Italian recipes with their grandson.

“The pizza recipe here is actually my great-grandmother’s and no one makes pizza like this anymore,” Carino says with a smile.

He brings all of that experience into the mix all year — but it’s front and center during the holiday season. And one of his favorite ingredients in the Sea Palms kitchen is also a traditional staple of many a holiday ­­meal — cranberries. From desserts to sauces, the fruit is often found on plates around the country. Carino, too, loves to incorporate them into his dishes — but does it with his own uncommon flare.

“I think the cranberry gets a bad rap. You can do a lot more with it than just dumping it out of the can.

Here, I have a turkey scaloppini with roasted vegetables and a cranberry-mango chutney in a brown gravy. Then, I have a cranberry-orange purée for a mimosa,” he says. “The last one is a roasted acorn squash, yellow and green cranberries.”

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berries, apples onions, celery, and butter.”

The titles seem to imply one would need a culinary degree to pull them off, but Carino insists that is not the case.

“They’re simple and easy to make at home. There’s not one thing on a plate that has more than six ingredients, but they’re elegant and could be more formal for a Thanksgiving. I’ve tried not to lose the tradition with the cranberries, but do more than just the usual cranberry sauce that people do. It’s so easy to give it a little twist,” he says.

As Carino knows, the ingredients make all the difference.

At Sea Palms, he orders dried cranberries to bring complexity.

As the coronavirus spreads and concerns about public health grow, many state governors are mandating that non-essential businesses close to help reduce the spread of the virus.

Based on information from the CDC (Center for Disease Control) and WHO (World Health Organization), it is believed that professional drycleaning and laundry operations can help contain the spread of the virus because the heat and chemistry of the professional cleaning process is known to kill germs.

LET US SANITIZE FOR YOU Professional Dry Cleaning & Laundry • Sheets & Linens Sanitizing • Alterations • Leather & Fur Cleaning Wedding Dress Cleaning, Pressing & Preservation

The CDC has stated that the seasonal flu is killed at temperatures over 167 degrees. According to the CDC, the antimicrobial action of the laundering process results from a combination of mechanical, thermal, and chemical factors.

Dilution and agitation in water remove substantial quantities of microorganisms. Hot water provides an effective means of destroying microorganisms.

A temperature of at least 160°F for a minimum of 25 minutes is commonly recommended for hot-water washing. Regardless of whether hot or cold water is used for washing, the temperatures reached in drying and ESPECIALLY DURING IRONING provide additional significant microbiocidal action. Dryer temperatures and cycle times are dictated by the materials in the fabrics.

So, at Cannon’s, our response to COVID-19 is HEAT! Our dryers are set at 169 degrees and our steaming/ironing/hot head process is much hotter than that.

Dry cleaning IS recommended by the CDC to properly clean and disinfect your garments. It is a proven and safe choice.

912.264.2007 • 3420 4th St, BWK 912.638.2151 • 126 Retreat Village, SSI 912.466.9447 • 5446 New Jesup Hwy, BWK

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Let us provide you peace of mind & touchless drive-thru service at any of our three locations!

“They’re like crasins and go well with the flavors. For the squash, you have that woody taste and the apples that are sour and tart.

Then, you add these dried cranberries in and you get this pop of flavor and complexity,” he says.

Finding innovative ways to serve-up old favorites is one of Carino’s top tips for holiday meal planning. That, he says, will keep the family coming back for seconds and thirds.

“You know, the holidays are all about eating, then napping then eating again,” he says with a laugh.

“Maybe you watch some football in between, but you slave over a hot stove so why not give them something special that’s also really easy to create.”

Carrying all of the elements for your fall wardrobe.

600 Sea Island Rd. • St. Simons Island, GA • 912.634.1521 | Look for us on Instagram!

Check out our new and improved website at GentlemensAndLadyOutfitters.net | Gentlemens_Lady_Outfitters

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Mango Cranberry Chutney INGREDIENTS

Turkey scaloppini (the chutney may be poured over any type of cooked turkey) 1 cup mango, diced ½ cup sugar ½ cup rice vinegar 1 cup cranberries 2 Tbsp red pepper, diced 1 cup pineapple juice

DIRECTIONS Prepare all ingredients, add to hot sauté pan, and simmer until reduced. Pour over turkey topped with brown gravy and serve.

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CU

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Sand Blasted Swamp Ash Body • Tequila Sunrise Finish • Bubinga Neck Standard Thin Profile • Bubinga Fretboard • 6105 Stainless Steel Frets • Hipshot Black Staggered Locking Tuners • 1 11/16” NuBone Nut • Semour Duncan Pearly Gates (B) 5/2 (N&M) Bakelit Guard • Wilkinson Two Post Tremelo • Vintage Solid Core Push Back Wire • Bournes Low Friction Pots • Mallory Caps • Pure Tone Jack • Schaller Strap Locks • Elixir Optiweb 10’s • Gator Deluxe Bag

502 Gloucester St. | Suite 102 | 912.275.8686 Monday - Friday 10am -7pm | Saturday 10am - 5pm

No scalpel.

No pain.

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Offering a No Scalpel/ No Needle Vasectomy We provide state-of-the-art medical and surgical treatments of all urologic conditions, serving patients in Glynn County since 1996.

Your trusted local professionals for a pain-free and worry-free vasectomy, and any other urologic conditions.

Testosterone Therapy Prostate and Impotence Issues Urologic Cancer Diagnosis and Treatment No-Scalpel Vasectomies & Reversals Joseph Lanzone, MD Female Incontinence Board Certified Urologist Kidney Stone Treatment

James Muse, MD Board Certified Urologist

2500 Starling Street, Suite 406 | Brunswick, GA 31520

912.261.0447 | Toll Free 1.866.734.8272

SoutheastGeorgiaUrology.com

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Cranberry Orange

Mimosa

INGREDIENTS 2 cups cranberry 3 cups orange juice 2 Tbsp lemon juice

3 bottles of Champagne/sparkling wine Mint leaves

DIRECTIONS Combine cranberry and orange juice. Mix in a blender. Add lemon juice and pour 1/3 of the mixture into glasses. Top with ž cup of champagne. Garnish the glasses with mint and orange slice.

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INGREDIENTS 2 medium acorn squash ¼ cup celery, minced 2 Tbsp onion, minced 2 Tbsp sweet cream butter 1 apple (tart) ½ tsp lemon juice Salt and pepper to taste 1 cup of dried cranberries

Acorn Squash

with Cranberry Stuffing

½ cup sugar 2 Tbsp water

DIRECTIONS Cut squash in half and slice off the round bottoms so they stay flat. Sauté celery and onion in butter until tender. Add apple and lemon juice. Stir in cranberries and sugar. Cook and reduce until it turns into a syrupy consistency. Fill squash and bake 45 minutes at 375 degrees.

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Breakfast bliss: Scones offer fruit, fullness WORDS BY LAUREN MCDONALD PHOTOS BY RAVEN ALLEN OF TAMARA GIBSON PHOTOGRAPHY

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A Add something sweet to the menu this holiday season with the classic scone, a recipe that is both easy to follow and sure to delight.

Chef John Belechak, head chef at

Palmer’s Village Cafe on St. Simons, recommends trying out recipes for orange and blueberry white chocolate scones, which he promised are simple and delicious.

“Most people have all the equipment needed,” Belechak says. “It doesn’t ask for exquisite ingredients. Basically, the most exquisite ingredient is the white chocolate chips. It’s very, very user friendly.”

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Wishing you and your family a wonderful holiday season and a healthy, happy and peaceful New Year.

From our family to yours, Happy Holidays!

FirstLightÂŽ Home Care of Southeast Georgia Backgammon buddies | Tour guides | Personal chefs Good friends | Caregivers.

(912) 275-7133

Eric W. Friedrich II President

SoutheastGA.FirstLightHomeCare.com efriedrich@firstlighthomecare.com Schedule a free consultation today.

Wishing you the

sweetest holiday season

Comfortable Root Canals We are in network with many insurances and accept emergency patients at our three locations!

Richmond Hill | 9 1 2 . 3 0 8 . 9 8 4 1 | Hinesville | 9 1 2 . 4 6 3 . 4 4 0 5 St. Simons Island | 9 1 2 . 2 6 8 . 2 8 0 0

www.coastalendo.net

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Scones can embellish a breakfast table or serve as a tasty treat later in the day. And to add to the tasting experience, Belechak recommends serving the scones with sour cream.

“The scone is sweet enough that the acidity in the sour cream will help it spread it throughout your palette,” he says.

When choosing what kind of fruit to use, any kind of citrus will work well, he says.

“I chose navel oranges just because they have a larger surface area, so you get more zest out

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Nestled beneath the ancient live Oaks of St. Simons Island, Village Inn & Pub offers something for everyone.

Located in the heart of the historic Village and Lighthouse District, the best of St. Simons Island is at your doorstep.

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Luxury + Consignment

912.434.9600 | 3415 Frederica Rd. | St. Simons Island | (Located next to Delaney’s + Sal’s) | Monday- Saturday 10 am - 6 pm | Sunday 11 am - 5 pm THANK YOU FOR VOTING US BEST CLOTHING + CONSIGNMENT! 96 G O L D E N I S LES

of them,” he says. “Plus they looked the best in the store.

There’s a large variety of citrus that you can use.”

Cooked cranberries can be a fun addition during the holidays too, Belechak says. Frozen blueberries, thawed out, will also taste great.

“It’s just like making a biscuit,” Belechak says. “And the wonderful thing about scones is that

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you can work the flour. With biscuits you want them light and fluffy … scones are supposed to be kind of dense and worked.”

The density of the scone hearkens back to its origins, Belechak says, although there’s some dispute about what country the scone originated in.

“They pulled the word from the Hungarians, but the Irish have claim to them because the English popularized them for the specific tea time that they started to use at four o’clock every day,” he says.

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In northern Ireland, heavier minerals in the soil lend to a different kind of pastry texture.

“Typically in the South, we use White Lily Flour which is a nice lighter flour,” Belechak says. “That’s why our biscuits are much better than Northern biscuits because our flour is (manufactured) in different areas.”

No matter the place of origin, though, a scone will be an instant favorite this holiday season.

“They’re good all day long, and you can basically stick that in the microwave for like 10 seconds and it’s refreshed,” Belechak says.

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One-of-a-kind Anatolian rugs hand sourced from various regions in Turkey.

Our studio believes that within each warp and weft, there is a handknotted story defined by a unique design named from the specific region of Turkey in which our rug was made.

Our process is focused on preserving these stories both old and new!

Wether its a old piece we repair/ rewash, or one of our own designs in production, our studio is thrilled to share this uniqully Turkish handi-craft with our clients.

We look forward to working with you!

-Jess Been Designer + Owner Wiredcollaborative.com Jess@wiredcollaborative.com 912.434.9293 136 Retreat Plaza St. Simons Isl., GA 31522

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“Typically in the South, we use white lily flour which is a nice lighter flour, That’s why our biscuits are much better than Northern biscuits because our flour is manufactured in different areas.”

- Chef John belechak

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GREAT FUTURES START HERE. Our mission is to enable all young people, especially those who need us most, to reach their full potential as productive, caring , responsible citizens.

We aim to assure success is within reach of every young person who enters out doors, with all members on track to graduate from high school with a plan for the future, demonstrating good character and citizenship, and living a healthy lifestyle.

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3413 FREDERICA RD • ST SIMONS ISLAND • 638-3641 www.pierceandparkerinteriors.com

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PierceandParkerInteriors

Yields: 15-20 scones depending on size

ING R E D I ENTS 5 cups all-purpose flour ½ cup granulated sugar 1 ½ tsp kosher salt 1 tsp baking soda 2 ½ Tbsp baking powder 10 oz. unsalted butter – cubed and cold 2 heaping cups of fresh blueberries 2 ½ large eggs 1 ½ cups white chocolate chips 2 each navel oranges — zested or micro plained 1 ½ cups of buttermilk 1 1/4 tsps vanilla extract

Orange and Blueberry White Chocolate

Scones

2 ½ Tbsp Sugar In The Raw for sprinkling

D I R E CT I O NS Pre-heat oven to 425 degrees for conventional or 400 degrees for convection.

In a food processor, combine flour, sugar, salt, baking powder, baking soda, and orange zest. Process briefly. Add in cubed cold butter.

Process with pulse until the butter is about pea sized bits. In a medium mixing bowl, put processed flour mixture, add white chocolate chips, and toss.

In a separate mixing bowl, combine eggs, buttermilk, and vanilla together. Add blueberries to flour and incorporate thoroughly. Try to keep some blueberries intact.

Add wet mix to flour/blueberry mix using a spatula. Dough should be slightly thick, like a biscuit consistency. Use a portion scoop or large spoon to portion out. Place on sprayed parchment paper on sheet pan; sprinkle tops with Sugar In The Raw or coarse sugar. Place in preheated oven and bake for 20 minutes. Check with a toothpick — it should come out clean, like checking a cake.

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Happy Holidays from the island ’s oldest full - service

paint store

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(Across from the fire station on Frederica Rd.) w w w. a d e l a i d e s p a i n t . c o m

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NOISEMAKERS

THE SONG BIRD

RE-LEARNS TO SING

MONIQUE COTHERN

M WORDS BY LINDSEY ADKISON PHOTO BY BOBBY HAVEN

Monique Cothern’s journey has been one of song and one of faith. For the St. Simons Island resident, the two have always been intertwined.

A native of Jesup, Cothern grew up in a musical family that was active singing in their church. She started singing and taking piano lessons when she was young and continued throughout her life.

“Both my mom and dad sang ... all my family really sang in the church, so I was brought up singing. I did praise and worship for over 25 years,” she says.

Cothern’s gospel music was always front and center. She even released two albums in the early 1990s.

From those spiritual roots, her repertoire expanded and grew to include secular tunes. And she found that audiences enjoyed hearing her interpretations of those as well.

“I love all and any form of music — from the classics to pop to blues,and, of course, gospel. There’s no music that I don’t love,” she says.

After sharing that music for several years, Cothern received some news that she did not expect. She was diagnosed with a benign parotid (salivary) gland tumor. While it was not a cancerous growth, it did have to be removed and the result ended in partial face paralysis.

“My seventh nerve was severed which rendered me partially paralyzed on the right side of my face from underneath my eye to underneath my chin,” she says.

“Dr. Azizzadeh did my facial reconstruction and nerve graft. The nerve graft was unsuccessful, but the facial reconstruction helped my face not to droop. I still have seizures as a result but I’ve come such a long way.”

Of course, that ordeal impacted her ability to sing. Cothern had to start all over. She had to relearn how to speak — and eventually how to sing. It was a gradual process but one she was committed to moving through.

encouragement from her circle, Cothern reluctantly agreed. But that night made a dramatic impact on her life and led to more frequent visits to the microphone.

“Rees (Carroll) at Mullet Bay heard me singing and asked if I would be game to sing there on Thursday nights,” she recalls.

The trip to Mullet Bay was the foundation for Cothern’s musical rebirth.

“It was quite a journey back. I did not think I would ever sing again. But I had great doctors and great speech therapists. Part of my therapy was to take one line of a song and just start there,” she says.

“If I hadn’t been given that chance, I probably wouldn’t be doing this again.

It gave me the opportunity to learn music that I would never have learned and to meet people I would never have met,” she says.

That was a beginning, though, and Cothern kept at it. Slowly, she was able to build songs again, eventually regaining her voice and her self-esteem.

While the pandemic limited her shows, Cothern is still incredibly grateful to be a part of the vibrant Isles musical community. She has slowly started making appearances at her usual spots, reconnecting with audiences that have become friends.

“When I first moved here, I was so selfconscious of my face,” she says.

While she was grateful to be able to speak and sing, she never expected to perform in front of crowds again. But that changed when she was asked to sing for a friend’s birthday.

“I didn’t know if I could do it. I was so nervous and I didn’t know many songs.

I had to have the computer up there so I could see the words. I would often reverse the words. I was just focused on recovering and healing. I was just learning to live this new life as a new person,” she says.

After receiving strong support and

She also does her part to support other musicians when she’s not behind the microphone.

“I really enjoy going to hear all of the musicians here when I’m not working.

I’m a fan of all the bands here and there are so many good ones — Michael Hulett and Backbeat Boulevard,” she says.

“There’s really such a sense of camaraderie that makes this island a treasure.

I think that’s why when people come here, they don’t want to leave.”

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COASTAL SEEN

Downtown Brunswick Christmas Tree Lighting

Friday, November 27th at 5:30 PM on Newcastle Street in Downtown Brunswick

learn more at discoverbrunswick.com

Celebrate with us at Saturday

The KGIB Clean and Green Golf Tournament first place winners were Brian Ginn, from left, Josh Ferguson, Ty McGinty, and Caleb Powell with Brunswick Country Club’s Michael Reeves.

THE 12TH ANNUAL KEEP GOLDEN ISLES BEAUTIFUL CLEAN AND GREEN GOLF TOURNAMENT Keep Golden Isles annual fundraiser was held at the Brunswick Country Club. The funds raised will go to support its many eco-friendly initiatives.

Starts at 5:30pm along Gloucester St. In Downtown Brunswick

Shrimp Drop

The New Year’s Eve

The second place team members were Trey Godley, from left, John Nelson, Daniel McGahee, Corey Bessent, with Michael Reeves

The fourth place team members were Branon Dennard, from left, Mark Landon, Gene Chow, Robert Smith, with Michael Reeves.

Thursday December 31st 6PM - 8PM at Mary Ross Park

With live music from Squirt Gun and Salt Water Gypseas 108

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The Closest to the Hole winner was Robbie Ross, left, with Michael Reeves.

COASTAL SEEN

Leigh Truett, left, and Maria Barr

Jennifer and Mike Hatcher

Lea King-Badyna, left, and Gary Vaughn

TRASH DASH PLOGGING

Keep Brunswick Golden Isles inaugural Trash Dash Plogging event included 35 volunteers who removed around 260 pounds of trash from parks, neighborhoods, parking lots, sidewalks, and the beach. The effort was a part of Keep America Beautiful’s nationwide plogging events.

Monica del Cid, from left, Fredo Battey, Tanya Erwin, Chris Connolly, Tina Mandrioli, and Stehly Patton

Billy Porter, from left, Leonard, and Rhodora and Barry Tuten

Sandy Jones

Craig and Kathryn Ross

Martin Smith, from left, Billy Porter, Linda Olsen, and Rhonda Kenyon NOVEMB ER/DEC EMBE R 2020

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COASTAL SEEN

Jay Thompson

Jennifer Krouse

Gail Smith

MAKERS ON THE MARSH

The inaugural Makers on the Marsh event featured local artists and creatives who shared their wares at Village Creek Landing on St. Simons Island. Attendees were able to view everything from fine art paintings to Turkish rugs to local photography.

LABOR DAY FESTIVAL

Photo assistance by James Laurens The Brunswick Downtown Development Authority hosted a Labor Day Festival in Mary Ross Waterfront Park. Area vendors sold wares, and entertainment was provided by Micah Bonn. Fireworks, held over from July Fourth, completed the evening.

Jessica Been Kaylie Hunter

James Laurens, from left, Sandra McLeod, Jonathan Coleman, Tanya Coleman, Angie Aimar, James Bell, and Noella Bell

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Lea King-Badyna, from left, Jonathan Bennett, and Kimberly Fennell

Jon Phillip Spiers

COASTAL SEEN

Linda Taylor

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COASTAL SEEN

Denise O’Neil

Doug Garbowski

Erin Mugge

CRAFTS ALONG NEWCASTLE

Various vendors turned out for Crafts Along Newcastle, a monthly event that connects makers to the public while buoying downtown merchants. This recent line-up included jewelry makers, painters, woodworkers, and seamstresses who shared their work with attendees. Nonprofits like Faithful Love, a mission that aids victims of sex trafficking, were also on hand.

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Judi Riccio

Scottia Hutchins

Sharon Cacas

Sharon Danley

A DESTINATION EXPERIENCE WITHOUT THE TRAVEL

Only across the causeway and feel as though you are truly away.

Vac at ion s. Meet i n gs. Event s. D i n i n g. westinjekyllisland.com | 912.635.4545

This year had the world turned upside down... we hope your holidays turn it back around!

To learn about hospital services or to find a health care provider, visit sghs.org or call 855-ASK-SGHS (855-275-7447).