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Independent News | July 11, 2013 | Volume 14 | Number 29 |

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publisher & editor Rick Outzen production manager Joani Delezen art director Samantha Crooke staff writers Jessica Forbes Sarah McCartan Jeremy Morrison

contributing writers Joani Delezen, Hana Frenette, Brett Hutchins, Jason Leger, Chuck Shepherd intern Amanda Nelson Brandy Volovecky contact us 438.8115

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winners & losers Pamela Long Wiggins

winners FOOTPRINTS IN THE SAND ECO TRAIL The Santa Rosa Island Authority is nearing completion of this trail. Supported by a Promotional Tourism Grant awarded by BP, the Eco Trail’s purpose is to establish Pensacola Beach as a premier ecotourism destination, in addition to making learning about local plant and animal life easier and more fun than ever. It will utilize educational signs posted at 29 key locations across the beach, each exploring a different ecological topic.

GREG MARCILLE The chief assistant state

attorney worked three months investigating the public record issues at the City of Pensacola. The investigation led to City Administrator Bill Reynolds and the Mayor’s Press Secretary Derek Cosson being charged. Marcille’s final report read like the script for a Lifetime movie with Reynolds covertly delivering confidential city documents to the mayor’s political rival at a downtown bar.

MARY ELLEN O’HARE The information specialist for the Perdido Key Area Chamber of Commerce has received the Better Business Bureau Foundation of Northwest Florida’s 2013 Customer Service Excellence Award for Escambia and Santa Rosa counties. O’Hare is responsible for carrying out the chamber’s day-to-day administrative services, as well as for providing visitor information services at the Perdido Key Visitor Center. The award recognizes individuals who go above and beyond in their customer service activities.

losers PAMELA LONG WIGGINS State Attor-

ney Bill Eddins announced on July 1 the First District Court of Appeals affirmed her conviction and sentence for her role in the murders of Byrd and Melanie Billings. Wiggins was charged with two counts of Accessory After the Fact, and was found guilty by an Escambia County Jury on July 28, 2011. On Sept. 2, 2011, Wiggins was adjudicated guilty and sentenced by Judge Nicholas Geeker to serve a term of 28 years in state prison.

CITY CODE OF ETHICS The Pensacola City Council should just scrape its ethics policies. First, the city PIO blasts on the web council members using a series of fake identities. Then he creates the email to pressure Mayor Ashton Hayward to force his chief of staff out and leaks confidential documents to the mayor’s political enemies. The city administrator even delivers other confidential documents at a downtown bar. We also have a CMPA board member fighting leases at the maritime park, but then presenting one for his client. Who can the public trust at city hall? ESCAMBIA COUNTY COMMISSION

Their interim county administrator is boxing them in on the Escambia County Jail. Promised weekly reports were not delivered last week. At some point, George Touart has to deliver a transfer plan. It won’t be pretty.

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CAN’T MAKE THIS UP My friends in other parts of the country often write about this paper’s reporting. They wonder how could such a small place have so many weird political characters and antics that seem more like characters in an Elmore Leonard novel than real people. My reply is we can’t make this stuff up. The city administrator, a Harvard graduate, lawyer and retired Marine lieutenant colonel, hands off an envelope with confidential city documents concerning a complaint against his enemy, the former chief of staff, to former City Councilwoman Maren Deweese. Reportedly the envelope was addressed to me and delivered to her while she was celebrating her birthday at World of Beer. It gets goofier. The complaint was printed from the city administrator’s office computer and had his name at the top. Though he later denied he had anything to do with the confidential document being released, having his name on the header clearly pointed him out as the culprit. Meanwhile, the mayor’s public information officer apparently released to several of the mayor’s critics a Feb. 4 memo regarding an employee’s transfer and alleged dating relationship between the chief of staff and another employee. He appears to have gotten the records using a fake identity—

We found through a public records request on the morning of the state attorney’s office’s report that one of the IP addresses used by matched the same address that the PIO had used with other fake identities to earlier bash the chief of staff and city council. We learned that the PIO was on yahoo. com when sent one of her emails to the city. Adding to the bizarre nature of all of this, Councilman Larry Johnson’s girlfriend is Heather Coleman. It appears the PIO used her name to cover up his misdeeds. Then we have the strange case of Rachel Terry, who often criticized on various community blogs and websites Councilwoman Sherri Myers and other female community leaders, such as Diane Mack, Lara McKnight, Georgia Blackmon and Barbara Mayall. According to her Facebook page, she was active, had a large family and even enjoyed dining at Jackson’s Steakhouse. We checked her IP address. Rachel Terry is Sam Hall, former city council president. The photos were from a hiking magazine. Remarkably the only council member that Rachel Terry ever praised was Sam Hall. No, I can’t make this up. Maybe Walker Holmes, our fictional reporter, needs to take a look into this. The only problem is the truth is much stranger than any fiction. {in}

The only problem is the truth is much stranger than any fiction.








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Mary Ellen O’Hare

Perdido Bay Chamber of Commerce Customer Service Excellence

Honorable Mention- Doodlebuggers Service Network The Torch Award for Marketplace Ethics program was created to publicly recognize business and charities that insist on exceptionally high standards of behavior. BBB’s Customer Service Excellence Award was added to the Torch Award program four years ago to recognize individuals who go above and beyond in their customer service activities. For more information on the Torch Award for Marketplace Ethics, visit

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4-H AND THE FUTURE The task force, made up of members with ties to the 4-H community, recently sent its findings to Gainesville, Fla. The options now before the dean—both land and non-land varieties—represent differing philosophies, and differing versions of 4-H’s future in Escambia. “What is 4-H,” Dean Place explained, “and what kind of programs are they going to be doing up there.” The final report details various options, ranging from purchasing Sen. Greg Evers meets with 4-H youth at Langley Bell in land to using existing properties and April. / photo courtesy D.B. Waltrip facilities. There are nine proposals outlined. Place made a handful of trips to Escambia to get a handle on the options. “Which was really good,” the dean said, “because that gave me a firsthand look.” The task force’s work was meant to be objective, rather than subjective. “It was a fact-finding committee only,” said Pam Allen, director at the Escambia Extension Office. “They were not to rank order, they were not to give opinions.” Allen did say the task force members— The Escambia County 4-H organization is like the wider 4-H community—had struggled no stranger to big decisions. A monster was with the central divide concerning land and wrestled last year, and another now looms in the function of 4-H. the heat of summer.

Local Club Awaits Decision from Gainesville by Jeremy Morrison

In 2012, local 4-H youth voted to sell the organization’s 240-acre Langley Bell property to the neighboring Navy Federal Credit Union. It was a big decision with plenty of community involvement. The sale allows Navy Federal to follow through on expansion plans and facilitates the resulting job boon. Escambia’s 4-H was paid $3.6 million for the property. Two million dollars was placed in an endowment, while $1.6 million is reserved for the possible purchase of another piece of property. How to best use the $1.6 million will be determined by Dr. Nick Place, dean of the University of Florida/IFAS Extension, which oversees 4-H statewide. In order to aid in that determination, the dean assembled a local task force in November 2012.



• BAYER CROP SCIENCE FACILITY This 250-acre site runs between $1.3 and $1.5 million. The property has three main buildings, three storage barns, three irrigation ponds, greenhouses and a weather station. • COTTAGE HILL STATE FOREST With a total of 31.25 acres, this property could be deeded to the county by the state. • ESCAMBIA COUNTY EQUESTRIAN CENTER The

“I guess that’s been a topic of spirited debate over the last couple of months,” the director said. But Allen said that the local 4-H no longer facilitates the raising of livestock off-site, thus the need for land may not be what it once was. She stressed that the organization now serves a more varied audience and that its mission has changed. “That has evolved over the years,” Allen said. “We’re rural, we’re urban, we’re city, you know, it’s far reaching. You know, 4-H has changed.” This varied audience of rural and urban is what Dean Place will be taking into consideration when making his decision. “We need to make sure the program we have is reflective of both of these audiences,” Place said. Back in April, Florida Sen. Greg Evers made a trip out to the livestock show at the Langley Bell 4-H Center. He corralled a group of kids into the barn for a chat. The senator wanted to know how the kids felt about the issues surrounding the sale of Langley Bell. He wanted to know how they felt about the future of 4-H in Escambia County. Sen. Evers said. “I spoke to each kid to find out what their interest was, what they were doing in 4-H. Just to get a feel of what everybody was doing.”

151-acre, county-owned site is currently used for horse shows, dog shows and 5k runs. With the exception of horses, the facility cannot currently accommodate livestock. Use of the site would require a use agreement with the county. • PENSACOLA INTERSTATE FAIRGROUNDS The owner of the fairgrounds is “willing to allow 4-H to raise hogs.” The site features less than an acre available for development. After the cost of building structures, the only cost would be that of

Escambia County Commissioner Steven Barry was in the barn, too. He explained how the kids—voting members of the 4-H Council—pointed outside the barn and told the senator they expected to be purchasing a piece of property that would afford them the same opportunities as Langley Bell. “The takeaway?” Barry said. “They kept motioning, ‘Something like what we have here.’” Senator Evers would like to see the local Escambia 4-H youth have more of a say in this issue. “I want these kids to have the ability to help make a decision in lieu of adults making that determination of what the kids need,” Evers said. “I think that when the kids make a decision, of what they want to do, it should weigh heavy in Gainesville.” Commissioner Barry said he’s looking for the 4-H youth to receive something “fair and equitable.” He’s not “married to the Bayer property”—a proposal championed by some in the 4-H community—but does expect the organization to purchase property with the proceeds from the Navy Fed deal. “I will be disappointed if there’s not acquisition of property somewhere,” Barry said. “I will be surprised and disappointed.” {in} Note: A fuller version of this story is available on

manure disposal. • HIGHWAY 196 UNIMPROVED RAW LAND Spanning four separate parcels, this option provides for a total of 235.76 acres. The land would require extensive clearing and cost $2,800 per acre. • SPRING LAKE/BECK’S LAKE This property, owned by International Paper and Emerald Coast Utilities Authority, is of unknown acreage and cost. It offers flat building sites. • NON-LAND OPTION — ANIMAL RAISING The task

force found there is potential to lease property to address the needs associated with raising animals. • NON-LAND OPTION — NATIONAL, STATE AND LOCAL PARK SYSTEMS There are opportunities to use publicly-owned land to satisfy various 4-H needs. • ROY HYATT ENVIRONMENTAL CENTER Owned by the Escambia County School District, this 20-acre site could possibly meet 4-H’s animal and agricultural science needs.


all the political news and gossip fit to print


Mayor Ashton Hayward terminated on July 9 Bill Reynolds as his city administrator, days after State Attorney Bill Eddins released a report that Reynolds had leaked a confidential employee complaint (Independent News, “The Upside of Corruption,” July 4). “The wellbeing of the City’s hardworking employees is one of my top priorities,” Mayor Hayward said in a statement released to the media. “Mr. Reynolds’s actions violated this sacred responsibility. This is unacceptable to me.” Mayor Hayward then proceeded to write about the complaint alluding that it was against his former Chief of Staff, John Asmar, who was in the process of stepping down from his position. “While Mr. Asmar was not asked to leave service over these allegations,” said the mayor, “my plans to end Mr. Asmar’s role with my administration were affirmed and accelerated.” The problem with this scenario regarding Asmar’s resignation is the dates don’t quite work. According to the state attorney’s office, the employee complaint was

received late the night of Sunday, March 3. Reynolds handed it off to Maren Deweese, the mayor’s political rival, at World of Beer on March 5. John Asmar stepped down as chief of staff on Friday, Feb. 22, nine days before the complaint was received. We asked Hayward’s communications director, Tamara Fountain, to explain the apparent discrepancy and how the March 3 complaint could have expedited Asmar’s resignation. No reply was received before the paper’s publication deadline.

of me has come to realize it is not what’s best for me and my family at this time in our lives. So I have decided I will no longer be a candidate for State Senate.” He didn’t rule out a future run for public office. “I am not stepping away from community service, and I have not ruled out a future run for public office,” he said. “For now I have decided this is not the right time to run, and I’m looking forward to finishing strong during my last year in the Florida House of Representatives.”

PATH CLEARS FOR MATT GAETZ The state representative’s path to replace his dad, Florida Senate President Don Gaetz, just got a little easier. Matt Gaetz’s chief rival for the Florida Senate seat was considered to be Jimmy Patronis from Panama City, whose term expires in 2014. Patronis has dropped out of the race. In an email to area Republicans, he wrote that the timing wasn’t right. “I have a strong desire to continue to serve the people of Northwest Florida another eight years in the State Senate,” Patronis said. “However, an overwhelming part


Committee of the Whole meeting on July 2, the Escambia County Commission discussed giving local contractors a preference in the bidding process. Claudia Simmons, Escambia County purchasing manager, led a presentation about the purchasing procedures. She described the county’s solicitation methods and the process by which vendors can make formal bids for available jobs. “Ordinance calls for the award of the bid to go to the lowest, most responsive and responsible bidder,” Simmons said.

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Commissioner Steve Barry said he would favor giving local contractors the opportunity to match the price of a lower bid if that lower bid did not also come from a local contractor. Valentino said he strongly supports “a preference-ranking measurement that favors local contractors first.” Simmons also talked about the practice of the county “piggybacking” off of statewide contracts. Barry said he would like to see Escambia County give local vendors the opportunity to beat or match prices available by piggybacking state contracts. “Sixty to 90 days prior to making the purchase of a piggyback, I would see those prices as the absolute worst-case scenario,” he said. “Piggyback prices are always there. Those contracts are in place. We could get those prices at any point in time.” Barry said the county could post capital purchases it is planning on making in the next quarter online along with the “contract price that we could piggyback on and give the local firms an opportunity to fill that [order] potentially at that price.” {in} ▶ For the whole story everyday check out











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Plate by IRON at Marcus Pointe / photo by Samantha Crooke

Celebrating foods grown and raised within a 200 mile radius of Pensacola and the restaurants, chefs and local businesses who use and sell them July 11, 2013


Eating Out, Eating Local The Chefs and Restaurants Plating Pensacola's Local Fare by Jessica Forbes

can grow. “I’m constantly changing the menu, we’re constantly running specials,” putting Knight in an ideal position to integrate what’s seasonally available. “Luckily we have two meals a week that the menu changes for every week—the Sunday Brunch and Thursday Dinner—and I can do that with some oddball vegetables that we have.” Knight also does catering and personal chef work, which are also locally sourced and/or organic. “We don’t even advertise it anymore, that it’s local … at this point, it’s second nature to us.” End of the Line is also a hub for local music, artists, non-profits and community groups. Knight says she even gives kitchen scraps to a local community gardener who composts them, “We’re keeping our dirt local, too.” In August, Knight is offering a cooking class—a regular event that always utilizes seasonal produce—that she’s calling a "local vegan challenge," showing customers how to cook vegan dishes with exclusively locally-sourced ingredients, and challenging them to put together one meal a month using all local ingredients. “My class is going to show how easy [cooking local and vegan] is actually—once you put your mind to it and know the resources to look for, where to go—that it’s actually kind of fun and not as hard as you think.”


Jen Knight / photo by Samantha Crooke It probably goes without saying that chefs love food—and some more specifically love food prepared using fresh, local ingredients. We set out to identify and speak with local chefs who use locally grown, caught, or produced food and food items in their restaurants, and discovered that "local" has become a quietly huge movement in Pensacola’s culinary community. A number of local chefs are well aware of the bounty harvested only miles from their restaurants and are thrilled to utilize the products. Many have even built collaborative business relationships with the farmers who are supplying increasing varieties and quantities of items. Whether sourced locally or states away, these chefs are dedicated to knowing exactly where from their fresh ingredients come, but all we spoke with share a passion for using local, seasonally available ingredients and do so at every possible turn. From vegan cuisine to local fine dining institutions, the following Pensacola-based 010 1

restaurants are committed to strengthening the area’s growing network of farmers, food artisans, and chefs that are keeping many of us eating literally local—whether we’ve been aware of it or not.


From the local art on the walls to the local vegetables in the dishes, End of the Line Café is as serious about supporting the local community at large as they are providing healthy, healthful meals. Committed to using local ingredients since opening End of the Line Café 11 years ago, Owner Jen Knight used to ride her bike—trailer attached—to Bailey’s Farmer’s Market at its former Fairfield Avenue location to load up on local produce. “It seemed to make more sense. If it’s here, if it’s available, why aren’t we using it? Why aren’t we supporting our local community?” Since Bailey’s moved, Knight still buys local whenever possible, from farmer’s markets to farmers themselves.

“I tell everybody that we’re 100 percent vegan, about 85 percent organic, and as local as we can get.” Knight has a specific source for shitake mushrooms in Beulah, bread from Pensacola, coffee roasted in Santa Rosa Beach, and the organic produce the restaurant buys is regional. “If I have to get something from a distributor, I ask where it’s from.” Farmers from Palafox Market often stop by the restaurant on Saturday afternoons to sell their remaining product. Knight talks to farmers when buying, asks what else they have, and what else they

It’s fair to say that IRON at Marcus Pointe is distinct among Pensacola restaurants. From the open kitchen itself to the garden located 20 yards from the restaurant’s back door, every aspect of IRON is committed to providing a transparent and informed, yet still relaxed fine dining experience. “Cooking in New Orleans definitely got me interested in local stuff because their entire restaurant community thrives on it,” said Executive Chef Alex McPhail, who, postKatrina, helped rebuild and then rose to rank of Sous Chef at Commander’s Palace, and later worked at Restaurant August and The Roosevelt before returning to his native Pensacola.

“There’s an awareness now amongst chefs and the community about locally sourced ingredients—finally people care about where their food is coming from.”

Arugula Pesto

from IRON at Marcus Pointe Sous Chef Charlie Meyers; shared with IN by their Veggie Gardner Nik McCue You must first have these ingredients gathered and prepped: Toasted pistachios (better if you toasted them) Grated parmesan (better if you grated it) Fresh arugula (better if you grew it) Fresh chopped garlic/shallowed (better if you chopped it) Garlic confit (well... really it's just olive oil used to braise garlic cloves) In a mixing bowl...  Add a couple fists full of blanched arugula Half a shot glass of garlic/shallot mix Crumble in a left hand full of parmesan Toss in a right hand full of toasted pistachios Pour on a bottle cap of salt Sew in a thimble of black pepper Add to a VitaPrep (or other high speed mixer of your choice), turn on, drizzle garlic confit to your taste/ texture preference, and enjoy.

When conceiving IRON at Marcus Pointe in early 2012, McPhail reconnected with former Pensacola acquaintance Nik McCue, a computer tech turned gardener, after seeing photos of McCue’s homegrown produce on Instagram. “We decided to take it one step further,” said McPhail. “We had this beautiful piece of property and a lot of talented people on our team.” McPhail cites John Besh’s La Provence outside of New Orleans as an inspiration for setting up a kitchen garden for the restaurant. “We never anticipated it being what it is now … we were just winging it at that time,” McPhail remembers of their initial crop. “We focus on show ingredients, the inspirational and main ingredients,” said McCue of the IRON garden’s staple items, which include heirloom tomatoes, greens, carrots, herbs, and edible flowers among others. McCue plants on a carefully planned schedule so harvesting can be staggered based on the kitchen’s supply needs and what’s seasonally possible. “We do experiment a little bit, and that’s how we get things that are unique in this area,” McCue says of the crops, some of which are so unique—like purple carrots—they would be cost-prohibitive to obtain elsewhere. “It becomes impossible to offer some of those cool things unless you do it yourself.” The restaurant’s successful first year has shown that customers are excited by the flavorful produce and being able to literally see from their tables where much of what is on their plates was harvested. July 11, 2013

McPhail estimates that 80 percent of the produce used is local or grown on property and 50 percent of meats are local, including seafood. Though not all items are supplied from their garden, “We’re constantly talking to providers about where the produce, goods come from,” said McPhail. Through IRON, McPhail hopes to increase awareness of seasonal and fresh eating and eventually reverse the decadeslong trend of reliance on grocery stores and corporate chain restaurants. “What Besh did for New Orleans is what I want to do for Pensacola. Just supply Pensacola with the best local food, flavor, recipe, technique that we can possibly do.” Now in its second year, the restaurant itself recently expanded and will soon be up to 70 seats. IRON remains dynamic, and according to McCue, “It’s tough to do something new, it takes a little bit of extra work, but it’s been incredibly worth it thus far.”


You’ve probably never heard someone use the word “celebrate” with as much earnest resolution as when you hear Chef Irv Miller describe how he utilizes the products of local farmers and fishermen at Jackson’s Steakhouse. As the restaurant’s founding executive chef, Miller made a conscious decision to utilize whatever local ingredients were available to him when he opened Jackson’s in 1999. “When we talk about locally sourced or locally farmed ingredients, it’s fair to say that I’ve been doing that since I’ve

Miller. “I think it’s here to stay. I’ve watched been on the coast, so that would go back it come and go too many times, but this to three decades ago,” said Miller. time it feels like all the young chefs are Having lived and worked in the Destin trying to create names for themselves, and area since the early 1980s, Miller was fathey’re trying to be at the forefront of their miliar with the seafood and produce availgame by supporting and using local ingrediable on the Gulf Coast, but was initially ents, which I think is wonderful.” challenged in sourcing enough produce for Jackson’s. “Produce has taken off in the last decade or so,” says Miller who is now able to Chef Frank Taylor has been in business feature dishes built entirely around locally for almost 10 years on Palafox Street. In available vegetables. “The Seasonal Gulf that span of time, Global Grill has become Coast Farmland Salad is a celebration of a fine dining favorite and source of local everything that’s in season from Creole foodie pride. tomatoes and field peas, zucchini and The breadth of offerings—Global squash, to Craine Creek greens.” remains one of the only restaurants in town Miller even has a salad named for Tomawith an actual tapas menu—and rotation of to Joe, the farmer who provides tomatoes to specials reflect Taylor’s mission to connect his restaurant and to the Fish House. with as many food producers as possible Though not a complete farm-toand create dishes that represent what is table restaurant, Miller maintains strong possible when farmer and chef or farmer relationships with a number of farmers, and fisherman are communicating regularly. communicating with them about what’s About four years ago, Taylor says he possible for them to grow and for him to began increasing the amount of produce use. “I’m of the school that says, ‘You tell he purchased from local farmers. “At first me what you’ve got and I’ll make sure I it was kind of hard going getting enough use it on my menu.’” farmers to grow enough for the restaurant, The staff meet regularly to discuss but we’ve got about four or five now that ingredients and, according to Miller, to produce enough where we can say we’re have “conversations about things that we almost sustainable with local stuff.” use. It’s an ongoing effort to educate the customer as much as possible without intimidation about food and where it’s from.” “There’s an awareness now amongst chefs and the community about locally sourced ingredients— finally people care about where their food is coming from,” said Miller, who is a board member of the newly launched Slow Food Gulf Coast chapter. “I’m so proud to be amongst everything that’s going on here.” All of Jackson’s seafood is local except for salmon, and much of it is purchased from Maria’s Seafood where Miller can get information about sourcing if a fish was not caught in the Gulf. Some of the restaurant’s chickens are raised in Molino, as well as some lamb, pork and eggs. Miller, like other chefs, does have to go out of area for some items—such as berries—when they are out of season. “We try to do our part in the sustainable Global Grill's Heirloom Tomato Salad / courtesy photo food movement,” said



200 miles of the city. “We’re a little behind; we’re not New York, we’re not California, but we’re definitely getting there.”


MariCarmen Josephs at Coldwater Gardens / courtesy photo About three times a year, the farmers Taylor works with the most come to discuss what they can possibly grow and what he’d like to try in the restaurant. “They want to see what grows around here, too and I want to see if I can use it. That’s the fun thing about working with farmers,” said Taylor. Last winter, they tried fava beans, one of several types of beans Taylor also experiments with in his home garden. “When Coldwater Gardens first came to me they had a handful of stuff, now they have enough they can produce for other restaurants, too,” Taylor said of one of his primary produce suppliers. Global still obtains all of its lettuces and herbs from Coldwater during the winter. During the summer, Taylor estimates 50 percent of his produce—namely zucchini, eggplant, herbs, heirloom tomatoes, Elderberry flowers, herbs and shitake mushrooms—come from Coldwater Gardens. The rest come from smaller farms from which Taylor regularly sources as well as growers who come to the restaurant to connect with the chef, such as one farmer who regularly drops off chanterelle 212 1

mushrooms. Taylor is also able to obtain quail eggs, duck and pig, some rabbits from regional specialty farms. “Now we’re getting enough variety and enough volume that we can actually write our whole menu around it mostly,” said Taylor, who says the restaurant’s supply varies from between 50 and 75 percent locally produced. “We do the best we can with the volume.” As for seafood, Taylor—an avid fisherman himself said, “We’re on the Gulf Coast, so fish is not a problem. That’s the easy part.” Aware of what fish are running, Taylor communicates with seafood purveyors as he does with farmers. “I have about two commercial fishermen that fish directly for me and then I use Maria’s a lot.” Even though he has set relationships for food sourcing, Taylor says he still likes to check out the farmers markets to see what varieties people are producing. “You’ll find a couple farmers out there that really have some cool stuff growing.” Like other chefs, Taylor strives to be as close to farm to table as he can, but notes it’s difficult to source everything he needs for every service exclusively from within

Carmen’s Lunch Bar chef and owner MariCarmen Josephs is as enthusiastic about her ingredients as any foodie could probably be. Josephs made a pledge when she opened Carmen’s eight months ago that she would shop the Palafox Market every Saturday; in the ensuing months, she says she has only missed one Saturday. “It’s gotten so fun and exciting that I have to allow about two hours,” Josephs said of her weekly shopping trip, “because I really have a lot of conversations with the farmers.” Josephs creates specials—soups, salads, and desserts—often for the whole week based on what she gets at the market, “Basically, they show me what they have and I create a dish around it.” “One of the most exciting things is seeing how excited the farmers are when they’re able to grow something that’s put to good use,” said Josephs, who even photographs dishes and takes her camera to show individual farmers what she makes with the items they sold to her. Josephs also uses Facebook to present her dishes and ingredients, and tags farmers when possible. Initially skeptical that she would be able to source so much locally, Josephs said that buying seasonal, locally produced ingredients, “Really makes it exciting for me, too, because it keeps me inspired.” Josephs also works with Flora Bama Farms for some items, and directly with others like Coldwater Gardens and Stewart Farms. “I never pretend to say that everything in here is local and that we buy only local produce, I just buy what I can,” said Josephs. “Why create a special around an ingredient that isn’t fresh, seasonal, or local?” Carmen’s Spanish Lump Crab MeltOpen Face is a customer favorite, and Josephs said the staff at Joe Patti’s knows when they see her coming to start bagging up whatever Alabama crab they have, “I, whenever possible, buy the Alabama crab, it’s absolutely by far the best.” In addition to produce and seafood, Josephs also uses local honey suppliers as well as C&D Grits.

One unique aspect of Carmen’s is the range of gluten free option the restaurant offers. Gluten-free for eight years herself, Josephs is able to use local produce in many gluten free dishes such as a local blueberry gluten-free tart dessert special. In the cases Josephs can’t use all of a farmer’s offerings, she is happy to recommend them to other chefs. “Our community is really all about helping each other out … a real cooperative environment.” Most recently, she referred a blackberry farmer with an overabundance of berries to Flora Bama, and also to Jaco’s; as a customer of theirs, she knew they have a blackberry mojito on special. By maintaining a collaborative spirit, Josephs hopes to perpetuate the growing farm-to-table movement in Pensacola, “The more you build these relationships with the farmers, the more they’re able to grow things to suit our needs.”


Al Fresco, Pensacola’s food truck haven, has opened in stages over the past several months. Despite the summer heat—and probably due to the umbrellas and mister system that cools things down a bit—the open-air eatery is usually full of diners. A few of the trucks are already interested in revamping and localizing their menus and have turned to local chef Amber Solnick Rushing for guidance. Solnick recently opened Gourmand Pro Consulting, a business in which she offers restaurants restructuring, training, pricing, sourcing, and menu development solutions. Having put together menus for weekly Lee House dinners and special events, Solnick is versed in buying local and seasonal for this region. Greenhouse at Al Fresco is already implementing local sourcing practices, buying ingredients from Wendt Family Farms and the market outside of Joe Patti’s Seafood. “All of our olive oil and vinegars to make our vinaigrettes come from Bodacious Olive,” said Solnick, adding, “We’re trying to transition to getting hopefully all of our produce that we don’t already get from the farmers from Flora Bama. We’re working on that right now.” Gouda Stuff will be the next truck to receive menu-revamping guidance from Gourmand. “I’m definitely going to be working to try and get more and more local stuff on the menu,” said Solnick.

“Basically, food that’s grown around you is healthier for you because you’re in the same environment. You’re inhaling the same pollen as the food that you’re eating, so your body is already hardwired [to accept it].”

Drinking Local

“Nobody seems to mind so far. I think they like it.” It’s that kind of customer experience and satisfaction Solnick hopes to duplicate at Al Fresco, and anywhere else that summons up Gourmand’s services.

“There is nothing like having fresh cobia grilled up to perfection, and knowing that it just came out of the water that day—nothing like it.”


Patrick Bolster / photo by Matthew Coughlin Approaching its third anniversary in August, Vinyl Music Hall’s 5 ½ Bar quickly made a name for itself as the go-to place for high quality, old school inspired cocktails. Part of the bar’s methodology is its attention to ingredients. Aside from high quality liqueurs and mixers—where else in town do you order a drink that has bitters in it—bartender Patrick Bolster also uses fresh herbs and produce from local farmers. Flavor and visual interest are the main benefits of fresh ingredients, Bolster believes. “There is a big difference when it’s fresh, I call it the fajita affect,” said Bolster, referencing the way people turn their heads when a sizzling plate of food goes by. “When people see a drink, they say, ‘What’s that?’ when they see a fresh garnish.” Bolster writes the cocktail menu based on what seasonal ingredients are available. Each week, the bar goes Already looking a few seasons ahead, Solnick is also working with Greenhouse to conceive new ways to utilize their fresh juice press. “When citrus season happens this winter, we’re going to have freshly pressed juice.” Currently for summer, Solnick is retooling the truck’s fresh lemonade, “That’s what we’re going to be working on this week, adding a ginger lemonade, a lavender lemonade, and a non-alcoholic mojito to the menu.” As a working chef, Solnick tries to go to Palafox Market every week, “I do try to go and chat with people, and go out to farms, too.” The health benefits of eating local, seasonal produce is an important aspect of keeping food fresh for Solnick, who studied macrobiotics and learned, “Basically, food that’s grown around you is healthier for you because you’re in the same environment. You’re inhaling the same pollen as the food that you’re eating, so your body is already hardwired [to accept it].” July 11, 2013

through pounds of lemon, limes, cucumbers, berries, basil, mint, “As far as food, it’s been going on for years, but it seems like the public is more conscious of it now, using less commercially produced ingredients, less industrialized product.” Bolster keeps the menu as fresh and local as possible, buying from Bailey’s and, more recently, from Flora Bama Farms, and encourages customers to ask about what ingredients are new. “If I were coming into 5 ½, I would definitely ask what’s fresh, what’s local,” said Bolster. “We’re always happy to whip something up.”

5 1/2 BAR

5 E. Garden St. 607-6758

As far as Pensacola eateries go, the Fish House is a go-to location to impress out of town guests and/or or to enjoy a meal right on the bay. Maria Goldberg, director of marketing for the Great Southern Restaurant Group, says that using local ingredients has been part of the Fish House’s operations for quite some time. “First and foremost, we’re a local restaurant. We’re firm believers in supporting our local community be it our local farmers or local nonprofits,” Goldberg points out, adding one of every diner’s favorite aspects of buying local: “Plus, it tastes wonderful to boot.”

Aside from providing a unique backdrop for dining, the docks and marina at the Fish House serve an important purpose for ingredient sourcing as well. The Fish House has a license to purchase seafood from boats at their docks enabling the restaurant is to obtain and prepare fresh seafood from the Gulf only hours after it is caught. “It’s a great thing to offer, because it’s right here in our back yard,” said Goldberg. “There is nothing like having fresh cobia grilled up to perfection, and knowing that it just came out of the water that day—nothing like it.” When demand surpasses supply from their docks, the restaurant does turn to popular local seafood purveyors Maria’s and Joe Patti’s to supplement their offerings.

Grouper Piccata from The Grand Marlin

INGREDIENTS: Parmesan crust 2/3 cup panko breadcrumbs 1/4 cup grated parmesan 1 teaspoon Italian parsley, chopped 1/2 teaspoon granulated garlic 1/2 teaspoon Kosher salt 1/4 teaspoon ground black pepper

As for the Lee House dinners, Grouper Filets Solnick practices 4 6-8 ounce grouper filets the principles she Salt and freshly ground black pepper implements 1 cup all purpose flour through Gour2 eggs lightly beaten mand. The menus 2 cups Parmesan crust (see above) change weekly, 4 tablespoons finely chopped parsley “but we still try to 4 tablespoons fresh butter get as many things 2 tablespoons fresh lemon juice as we can from the farmer’s market. 2 tablespoons drained brined capers, minced We’ll even go out to Lemon slices, for garnish Bien Dong [Oriental Market]. They’ve got really cool things out there, things you’d never see at the farmer’s market because nobody knows what it is.” Through her work at the Lee House, Solnick has seen that most customers are excited about eating local and when slight changes to advertised menus occur due to what products are freshest,

DIRECTIONS: In a bowl combine all the ingredients to make the parmesan crust. Season both sides of the grouper with salt and black pepper. Place flour in a stainless steel bowl. Place eggs in a separate stainless steel bowl. Place the parmesan crust in a stainless steel bowl. Dip the grouper filets first in flour, then in the egg and then into the parmesan crust mixture. Over medium heat, heat about 1/3 cup of oil in a non stick skillet, add the breaded grouper filets to the pan and cook about 4 minutes on the first side (until golden brown) then carefully turn to the other side and cook for another 4 minutes. If the grouper is very thick, you can have them butterflied to flatten them out for more even cooking or place them in a 350 degree oven to finish. Cook until the fish is cooked to about 135 degrees, they will be just cooked with a moist translucent texture. Do not overcook as it will be dry and tasteless. Remove the grouper from the pan, add in the butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice chopped parsley and capers. Pour sauce over fish and serve. Garnish with lemon slices. Serves 4


In addition to fresh local seafood, the Fish House has also has a long-standing relationship with Renfroe Pecans, whose crop the restaurant utilizes for pecancrusted fish dishes, on salads, and in sauces. The Fish House also uses C&D Grits, as does sister restaurant Jackson’s, and sell the grits—the centerpiece of Grits a Ya Ya, one of the restaurant’s signature dishes—at the Fish House Gift Store. “They fly off the shelves,” said Goldberg. “There is a man known as Tomato Joe who handpicks tomatoes and brings them to us. We use those for salads, entrees,” said Goldberg of a figure who is almost legendary within the Great Southern Restaurant Group. “It’s a wonderful thing to have.” For other produce, the Fish House utilizes Flora Bama Farms, whose owner Sandy Veilleux is also the restaurant’s assistant pastry chef. Across the board, the Fish House and its chefs believe in the virtue of buying fresh and local and will continue to do so, according to Goldberg, “Anytime we can use what our community brings to us, we will put in on the table.”

fet for Evenings in Olde Seville Square on Thursdays as well as working on banquet and special event menus. The chef says he currently uses Joe Patti’s seafood almost exclusively and Green Acres Farms for pigs and beef, which he will continue, along with locally grown produce sourcing. “I’ll keep using it as much as I can, if not more, especially with the changing menu. As produce, new stuff is available every week and coming into season, it works out perfectly,” said Rushing. “I’ve always read that items from within 100 miles are better for you,” Rushing says of his reasoning for buying local. “The more local stuff you can eat the better.” “If it’s something special and local, we definitely put the name of the farm, where it’s from [on the menu] for sure,” said Rushing of both regular dinners and special event menus. Rushing has learned that customers at Lee House respond well to seeing local items listed on menus, and dinners put together using exclusively locally sourced ingredients typically sell out. “People really liked it,” he said. “They all want to know where it’s from.” As a food enthusiast himself, Rushing agrees with his customers’ feelings about eating local: “It’s so much nicer. It just tastes better.”

“I’ve always read that items from within 100 miles are better for you. The more local stuff you can eat the better.”


When asked what his signature dish is, Chef Blake Rushing gives an answer that is telling of an almost compulsive urge to create new ingredient medleys, “I think that my signature dish is ‘Everything is always different.’ I don’t like cooking the same thing over and over.” At the end of July, Rushing will open Type by Chef Blake Rushing at Duh. “Basically, we’re going to have five signature dishes that are always on the menu and the rest of the menu is going to change every week,” said Rushing. “So three starters, three mains, and three desserts that all change every week with the seasons and using as much local produce, fish, meats, and poultry as possible.” The name “Type” is a play on Rushing’s aim to feature a different type of menu every week that shows off his self-identified New American/Modern American, Asian, and French influences. “It will be my style of cuisine with all different flavors,” said Rushing. “I think that is my favorite thing: Super fresh, simple flavors.” Type will be open Monday through Friday for dinner. Rushing has a split lease for the space inside of Duh with Norma’s, which will serve lunch during the day. Rushing explained, “We’re joking we should call it ‘Norma by Day, Blake by Night.” Rushing currently works at Lee House, putting together the weekly Gourmet Buf414 1


The Leisure Club (TLC) has possibly one of the most self-descriptive restaurant names in Pensacola. The ambiance aside, however, the management and new chef are anything but leisurely about sourcing fresh, local, and craft food items for the restaurant’s food and beverage menus. Matt Barnhill, manager and barista at TLC, listed numerous ingredients the restaurant sources locally and some just barely outside of the 200-mile local cutoff. “All of our produce comes from Flora Bama Farms as well as Ocheesee Creamery milk, yogurt, and butter, which comes from Blountstown,” said Barnhill. The Ocheesee milk goes into not only the coffee bar’s numerous drink offerings, but into the pastries made in house as well. The restaurant buys cheese from Sweet Grass Dairy in Thomasville, Ga. and also purchases its small-batch, craft ice cream from a creamery in Atlanta. To supplement produce purchases, Barnhill said—referring to new Chef Lindy Howell –“Our chef Lindy sometimes brings stuff from her garden. It’s not exclusively, but sometimes she uses basil or tomatoes she’s grown.” In the future, Barnhill plans to add more locally sourced ingredients and

Alex McPhail / courtesy photo regional beers. “We’re definitely pushing local, trying to get more and more, I was just thinking about it yesterday,” he said. Upcoming changes to the menu are also in order. According to Barnhill, “Soon we’re going to be adding more salads, fresh items.” With a new chef and an existing dedication to quality ingredients, it will be worth continued visits to TLC over the summer to see what changes are in store.


Situated on Ninth Avenue, the East Hill Market is a hybrid of sorts. A combination restaurant and market, Owner Susan Countryman has operated out of the building, a renovated auto garage turned bike shop turned foodie haven, for two years and eight months. “I buy for the market and use it in the kitchen or vice versa. Not to sound cheesy, but I cook what needs cooking,” said Countryman. The café offers a wide variety of soups, salads, sandwiches and heartier entrees—like the meatballs one customer

was raving about on a recent Saturday afternoon—in an eclectic and warm setting. Countryman likes the challenge of adapting the menu based on what is in season. “It helps me to rotate,” she said. “I cook seasonally and usually I change the menu based on what’s available.” As the head of the family run operation, Countryman says she buys some produce from Flora Bama Farms, but also gets a lot of items from farmers who walk in, “I’m so busy here all day, every day that unless they come through my door I can’t, as of yet, venture out to get things.” A dedication to regional ingredients and products is evident when browsing the market’s offerings; it is also evident when Countryman begins listing off where from she sources her various ingredients: Watermelon from Tallahassee, corn from Alabama, peaches from Chilton County, local berries, and seafood from Maria’s and Joe Patti’s. “I use Shore Acres Plant Farm for Poinsettias—they’re near Bellingrath Gardens—and some fresh herbs and flowers,” offerings that Countryman would like to expand in the future.

Countryman also sells multiple products available at Palafox Market, including Keen’s Beans Coffee and Farm Girl’s raw milk, cream, and kefir, jams. Other locally produced items include Yummy Cheese Straws made on the beach, Ladybird’s Hot Sauce and Kitrell’s Honey. For a meal or a stop to pick up something you forgot to get at the market on Saturday, remember East Hill Market, a locals’ spot providing local goods.


Executive Chef Tricia Horton has been creating dishes at Jaco’s Bayfront Bar & Grille for the past three years. Known for its excellent views of the bay, Horton aims to create dishes at Jaco’s that are as colorful as the sunsets that diners take in at its South Palafox location. “We use produce daily, and usually use up what we order that day,” said Horton who lists tomatoes, berries, corn and chanterelle mushrooms as the most common ingredients sourced during the spring and early summer months. Of the produce used at Jaco’s, Horton estimates between 75 and 80 percent is locally grown. The restaurant buys from a combination of Flora Bama Farms, Joe Patti’s, Maria’s and individual growers. “We have farmers who come in,” said Horton. “We often buy product and find a way to use it in the menu.” “Depending on what the farmers have in season affects what our special is going to be that month,” said Horton, who also enjoys the changes in cooking technique that accompany seasonal ingredient preparation. “More fall and winter dishes involve more braising and stewing, long cooking processes where the summer is kind of a quick grill or sauté; real light, fresh flavors. You want your produce to stand out more because it’s not being cooked.” “In summer, you don’t want to use heavy cooking techniques. You really rely on fresh, tasty ingredients to brighten up dishes,” said Horton, whose menu of salads, flatbreads, starter courses, and entrees utilizes a number of ingredients that are grown locally each season. Like other chefs, if a particular ingredient is not in season locally, Horton buys from the freshest source possible. Horton avoids buying produce or items that travel great distances from farm to restaurant, as experience has taught her, “You definitely lose flavor, essence. There’s nothing like something that’s coming right off the farm. There’s definitely more flavor there.”


As one of the Grand Marlin’s operating partners, Chef Gregg McCarthy has been with the Pensacola Beach restaurant— which opened in March 2010—since its inception. With a style McCarthy identifies as “Local Gulf Coast Seafood with a New Orleans-meets-the-Caribbean theme,” Grand Marlin serves a variety of fresh seafood, the origins of which are clearly identified on the menu. “I really concentrate my efforts on the freshest seafood available,” said the chef. “I try to change a lot of the menu with the seasons. It’s very important to only have on your menu what’s in season, because then it’s fresh,” explained McCarthy. Though some of the seafood is sourced from New England or the Carolinas, much of it comes from the Gulf Coast. “I kind of encompass the whole Gulf region as being local,” he said of seafood. He uses purveyors from Alabama to Apalachicola, and some in Louisiana to supply the restaurant. Working with local produce companies, he noted, “I actually have a farmer that grows produce for us directly, he only deals with us—that’s all organic produce.” McCarthy also buys from Flora Bama Farms, and the restaurant’s menu currently features a Gulf Breeze Gardens Farmhouse Salad. “For a general sense of community, I think it’s very important to buy local as much as possible,” said McCarthy. “This is our area, we need to keep it surviving and thriving. For the fishermen, I want to do my part to keep these guys in business.” McCarthy has found that the Grand Marlin’s customers recognize and appreciate the quality of his ingredients. “People really enjoy knowing that its fresh seafood, people keep saying, ‘Don’t change,’” he said. “Finally, we have a place they can come and although we offer some fried food, they can get fresh grilled or pan seared seafood, we’ve had a great response to that.”

“All of our produce comes from Flora Bama Farms as well as Ocheesee Creamery milk, yogurt, and butter, which comes from Blountstown.” Matt Barnhill

July 11, 2013


As one of the most spatially unique dining venues in Pensacola, the East Hill Yard is also striving to be as fresh through the ingredients it uses as it is in its dining approach. The laid back atmosphere allows diners to choose a table from large indoor and outdoor seating areas; outdoor seats

availability,” said Norris, who has previously worked at the Fish House and East Hill Market. Norris is currently utilizing zucchini, tomatoes, avocados, and lettuce among other items that come fresh via Flora Bama Farms. The ingredients find a home in regular menu items such as tamales and fresh salsa, and in dishes that cater from vegans to meat and cheese enthusiasts. The seasonal ingredients Norris has access to inspire changes to specials. “Right now, we have a summer vegetable soup, and I try to keep fresh fruits in all of the desserts,” said Norris, who recently had a very tasty Strawberry Shortcake on special using the season’s last strawberries. Diners can probably anticipate some blueberry special desserts in the coming months, and fresh takes on whatever else the local produce purveyors can provide. {in}

often come with the added benefit of live music on the restaurant’s outdoor stage. Diners are also free to wander in to the drink room at their leisure, where they

“For a general sense of community, I think it’s very important to buy local as much as possible. This is our area, we need to keep it surviving and thriving.” can place an order from the Yard’s South American-inspired menu. Executive Chef Jason Norris began using Flora Bama Farms to supply produce for the restaurant not long after he came on board at the Yard in early 2013. “The regular menu stays the same, but special items change depending on seasonal

Dining Directory jacksons.


27 S. Palafox St. 469-9966


THE LEISURE CLUB 126 S. Palafox 912-4229

EAST HILL MARKET 1216 N. Ninth Ave. 469-1432

CARMEN’S LUNCH BAR JACO’S BAYFRONT 407 S. Palafox BAR & GRILLE St., Ste. B END OF THE LINE CAFÉ 610 E. Wright St. 429-0336


2500 Oak Pointe Drive 476-7776 iron


400 S. Palafox St. 469-9898


997 S. Palafox St. 432-5226 jacosbayfrontbarandgrille. com




5 1/2 BAR



501 S. Palafox St. 438-1999

600 S. Barracks St. 470-0003

501 N. Ninth Ave.

400 Pensacola Beach Blvd. 677-9153

5 E. Garden St. 607-6758

1010 N. 12th Ave. 696-2663 15

How Does Your Garden Grow? by Jessica Forbes

“It’s not easy, but you can learn how to do it, particularly if you have someone that shows you how to do it.” Tom Garner and Renee Perry in their backyard garden / photos by Samantha Crooke For aspiring gardeners, the ever-expanding backyard set up of Tom Garner and Renee Perry is an emulation-worthy example of what a local kitchen garden can be. A combination of square beds full of veggies, compost stations, a sprouting zone, homemade sprinkler systems, a portable chicken coop, and fruit tree dotted perimeter fill the standard-sized East Hill backyard. Having purchased their home a little over two years ago, Garner and Perry developed their garden gradually based on a combination of experience, research, and inspiration from a number of permaculture methods.

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Garner says even before he and Perry began repairing the interior of the home, a short sale in need of some TLC, they began by prepping the backyard for food production. “The first thing we did when we bought the house—when we closed, within the next couple of days—we started putting the garden in. It’s pretty important to us.” Garner has gardened for 14 years, Perry off and on for 25 years—but consistently since the late 1990s—growing food at their past rental houses before finding their current home. “We bought this house specifically because it was perfectly

situated for the garden that we wanted,” recalled Perry, siting the quarter acre lot with trees on the north side as one of the major selling points. The couple estimates that currently about 50 percent of their food comes from the garden in which dozens of species grow. “I haven’t counted in a while,” said Perry, who in the small yard of a garage apartment was able to grow 69 species, much to her land lord’s surprise. While the couple grows traditional crops such as tomatoes, eggplant, squash, cucumbers, corn, and okra, discovering species from similar climate zones from

around the world is an interest of Garner’s, as well as Perry, who frequently sprouts roots from Asian produce she finds in Asian markets (ginger root, turmeric, and water chestnuts among the first she tried), and tries out those and various African crops in their garden. “This garden is for growing food, but it’s also for experimenting,” said Garner. “I know that there’s a bunch of stuff that’s being grown in South America, Africa, Asia that we don’t know about yet that will do well here.” This is the third summer the couple have had the garden, to which they’ve added

beds each season. Earlier this year they planted fruit trees around the perimeter of the garden comprising 12 eight by eight foot stations. To help fertilize the soil and also from Chef Tricia Horton at Jaco’s provide additional Bayfront Bar & Grille food, the couple constructed a 4 cups watermelon (small dice) portable chicken 2 cups avocado (small dice) coop—Garner 1 cup cucumber (small dice) was active in 1/2 cup scallions (chopped) lobbying the city 1 lemon ( juiced) last year for an salt & pepper (to taste) updated chicken ordinance—which Combine ingredients in a large bowl. moves from station to station, an Chef's note: This pairs great with a seafood inspiration taken from omelet or blue lump crab cakes. permaculture practices. Garner and Perry recommend herbs as a good crop to try for beginners, and say basil, rosemary, sage, thyme, and oregano will all do well in this climate. They also suggest increasing soil life; the soil holds water keeping those crops near the house, to better.” If you’re container gardening, they encourage their use and to make watering recommend using straight mushroom comeasier. post from a local nursery as potting soil, as The couple is also proponents of plantit is full of nutrients. ing in the existing soil and don’t believe While accomplished growers themraised beds are necessary unless soil is too selves, Garner and Perry are clear they conwet, saying soil here is naturally sandy, and tinue to learn, utilizing the internet and inter will pull water from raised bed anyway. They library loan to gather information. Eventudo recommend adding compost and other ally, they would like to compile their and organic matter into the soil in all cases. “If other local gardeners’ knowledge to develop you don’t mulch, the soil just dries out and educational programming. “Gardening is it’s tough to keep things going,” said Garner. not necessarily easy—it’s like driving a car,” “We mulch heavily. No bare soil,” said Garner explained, “It’s not easy, but you can Perry, who names mushroom compost as learn how to do it, particularly if you have one of the best soil amenders she’s found. someone that shows you how to do it.” {in} “When you add organic matter you are

Watermelon & Avocado Salad

Creative Organic Vegan Cuisine Coffee & Catering

Bodacious Cooking Pensacola Cooks is currently hosting a series of Learning Lunches at Bodacious Olive. Ninety percent of Pensacola Cooks’ classes, including their lunch, dinner and children’s classes utilize local ingredients. Demonstration Cooking Classes are held Mondays for $20. Hands-on FUN-Da-mentals Classes are held Wednesdays for $25. Class times run from 12 p.m. – 1 p.m. This month’s demonstration class lineup includes a “Farmers’ Market Lunch” on July 29, featuring squash and zucchini ribbon salad, along with Bodacious bread and pimento cheese. If you are looking to be more hands-on this month, sign up for "Techniques Incorporating Fresh Herbs" on July 31. To learn more and view the current class lineup, visit bodaciousolive. com {in} July 11, 2013

Vegan Cooking Classes twice a month Sunday Brunch with champagne specials Thursday 3 Course Gourmet Dinner Menu changes weekly Plus Daily Specials

610 E. Wright St. | 429-0336 | 17

Foodie Field Trips by Sarah McCartan

Peanuts available at Flora Bama Farms / photo by Samantha Crooke Everybody loves a good field trip—especially one that in some way, shape or form, revolves around food. With the growing concern for knowing where your food comes from, who is handling it, and how it’s being handled, an increased number of farmers are opening their doors, and their fields, allowing the public to see firsthand how the food they are eating to fuel their bodies and satisfy their taste buds is actually being grown, raised, harvested and handled. Many farmers are going beyond the food itself, offering tours, onsite markets, workshops, volunteer opportunities and more. Depending on where your taste buds are leading you and what you are in the mood or market for, prepare yourself to have a foodie field day at any, or all, of the following nearby locations.


Fidler Farms

15705 Harris Lane Silverhill, Ala. (251) 945- 5687 Visit Fidler Farms and go home with nuts galore. Nearly 85 percent of peanuts from Fidler Farms are sold within a 40-mile radius of the farm to local individuals and local produce stands. Fidler Farms’ raw peanuts are freshly roasted, while their green peanuts are dug to fill orders, meaning typically they are less than a day old. Raw and roasted peanuts are available year-round. If you can’t make it to the farm, you can pick up a bag at Flora Bama Farms.


Meme’s Poultry and Quail 21985 Koier Road 818 1

Robertsdale, Ala. (251) 716-1460 Now that you’re allowed to have chickens in the city—bird is officially the word. And Meme’s Poultry and Quail is your go-to bird dealer. Meme’s mission is to provide healthy, quality chicks and other poultry to local and national poultry lovers. If you aren’t in the market for live poultry to take home, visit Meme’s to enjoy holding some baby chicks, and take home some quail, turkey or chicken eggs. Meme’s eggs are also available at Flora Bama Farms. Visit Meme’s Facebook page at facebook. com/memespoultryandquailsales to peep the current lineup of cute chicks.


2055 Homer Holland Road Milton, Fla. (850) 675 - 6876 While Holland Farms is known for their “nuttiness” as well as their fall pumpkin patch and hayride, the farm is a year-round affair. Holland Farms currently has melons, tomatoes, peas and butterbeans for purchase and this season’s peanuts will be available by the end of July. Holland Farms grows and sells directly from their farm to the public.

A DAY IN THE LIFE Cambridge Farms

3230 Deloach Lane Milton, Fla. (850) 855-6420 Cambridge Farms invites you to experience life on the farm and offers tours, volun-

teer days, as well as classes and workshops on sustainable farming. They also have fruit for the picking and seasonal produce available for the purchasing. As an alternative to farms that sell larger orders to business and restaurants, like Holland Farms, Cambridge Farms sells directly from their farm to the public.


Sweet Home Farm 27107 Schoen Road Elberta, Ala. (251) 986 -5663

Blueberry Almond Pound Cake

from Beulah Berries; can be found on INGREDIENTS: Pound Cake: 3/4 cup butter, softened 6 ounces cream cheese 2 ounces almond paste 2 cups sugar 4 eggs 1 1/2 cups all purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 1 3/4 cups thawed or fresh blueberries 1/2 cup slivered almonds, lightly toasted Lemon Flavored Glaze: 2 cups confectioners sugar 2 tablespoons lemon juice 2 tablespoons milk

DIRECTIONS: To prepare the cake: Preheat oven to 350 degrees. Combine butter, cream cheese, almond paste and sugar; cream until fluffy. Add eggs one at a time. In a small bowl, combine flour, baking powder and salt. Add flour mixture to wet ingredients and mix on low speed. Stir in blueberries. Spoon into well-greased bundt pan. Bake for 45 minutes or until golden brown. Makes 8-10 servings. To prepare lemon flavored glaze: Combine all ingredients in a bowl. Stir until smooth. Drizzle over pound cake then sprinkle with slivered almonds as desired.

You may have unknowingly tasted their cheese at the Fish House, if not, you are in for a cheesy sweet treat with a visit to Sweet Home Farm family dairy. Sweet Home serves up several varieties of cheese that are available for purchase at the farm from 10 a.m.- 5 p.m. on Fridays and Saturdays. Cheese availability includes a core lineup, with rotating specialties featuring an extra-aged seasonal, and their delectable cheese fudge. The Guernsey cows at Sweet Home are grass fed and live a life of leisure in the fields for the majority of the day.

To Market, To Market by Jessica Forbes & Sarah McCartan

DAILY PERMANENT MARKETS Bailey’s Produce & Nursery

4301 N. Davis Hwy.   Mon. – Sat., 7 a.m. – 7 p.m. 332-5959 A Pensacola tradition, Bailey’s Produce & Nursery consistently offers a wide variety of fresh fruits and vegetables as well as local honey, yard eggs and other specialty items. They also bring in seasonal produce from across the Southeast, such as Florida citrus from the Indian River region, Chilton County Alabama peaches or Carolina apples.


July may be National Blueberry Month, but hurry, hurry—the berries are going, going and nearly gone! As blueberry season winds down, this weekend may be your last chance to fill your buckets. Here are a few “U-pick” berry farms that anticipate having berries through mid-July due to favorable conditions. It’s always best to call first to check on the status of berries. And remember, it’s best to pick first thing in the morning to beat the heat.

Beulah Berries, LLC. 6658 Suwanee Road Pensacola 453-2383

Broom Bush Farm 15780 Lille Lane Summerdale, Ala. (251) 988-1700

Hillcrest Farm

30497 Hixson Road Elberta, Ala. (251) 962-2500 If you can’t make it in time for blueberries at Hillcrest, check out their seasonal produce available for sale on-site.

LA Berry Farms

12562 Mary Ann Beach Road Fairhope, Ala. (251) 421-2073


27618 Hwy. 98 E. Elberta, Ala. (251) 986-5391 Although known as the go-to area strawberry picking farm when in season, B.J.’s is currently offering other picking opportunities for the public. Their current “U-Pick” lineup includes tomatoes, cucumbers, squash, corn, melons and more—a perfect opportunity to go home with some fresh produce, while staking it out so you know exactly where to turn for strawberry goodness. {in} For more seasonal pickin’ opportunities, visit July 11, 2013

Burris Farm Market Bailey’s Produce & Nursery / photo by Samantha Crooke Whether you are looking for a weekly, entirely open-air outdoor market that’s an event in itself, or a permanent structure you can turn to daily to satisfy your food desires, the Florida-Alabama border area has got you covered. Although each market has distinguishing factors of its own, be it size, location, variety of spread, or all of the above, one thing is for sure—all consistently host fresh, seasonal produce options. Here are a few area markets to check out—some familiar, some not. For a full listing of markets and all of your harvest needs, visit


Downtown Pensacola Saturdays, 8 a.m. – 2 p.m. Weekly, year-round unless otherwise noted If you haven’t visited the bustling year-round Palafox Market by now, you are missing out. Rain or shine, Saturday after Saturday you can find vendors lining up and down Palafox Street from Wright to Chase streets. Sip on a cup of Keen’s Beans coffee while you browse arts and fill your bags full of local produce from a variety of farmers. The market also features canned food items, baked goods, plants, treats for your pets, jewelry and more.

a.m. to 1 p.m. A self-supporting ministry, this seasonal open air market at Saint Monica’s Episcopal Church features fresh produce, fruits, vegetables and other consumables from area farms and back yard gardens, in addition to arts and crafts.

Habitat for Humanity ReStore Craft & Farm Market

6606 Elva St. Milton Wednesdays, 10 a.m. -2 p.m. 981-0009 The recent lineup includes fresh corn, squash, zucchini, tomatoes, potatoes, fresh from scratch Chinese buns, local honey, jams, jelly, potted plants like hibiscus, trumpet plants, herbs, and more.

3100 Hwy. 59 (corner of Hwy. 59 and Hwy. 64) Mon – Sun, 8 a.m. – 6 p.m. Loxley, Ala. A family destination for 25 years, Burris Farm Market will meet all of your vegetable and bakery product needs. The market offers produce, breads, sandwiches, salads and a large variety of famous sweet breads, cobblers, pies, Strawberry Shortcake and more.

Flora Bama Farms

6404 Mobile Hwy. Mon. – Sat., 9 a.m. – 6 p.m. Sunday, 11 a.m. – 5 p.m. With an emphasis on quality, sustainable food produced by local farmers, Flora Bama Farms offers a variety of local seasonal produce, honey, cheeses and more. Flora Bama Farms is constantly and consistently bringing in a great variety of items to share with the community.

The Market at Saint Monica’s

699 S. Hwy. 95A (Old Palafox Hwy.) Cantonment First and third Saturdays, May - Oct., 8 19

Connecting the Dots by Sarah McCartan

Local produce at Flora Bama Farms / photo by Samantha Crooke Let’s play a little game of “connect the dots.” Let’s connect the dots from the scrumptious entrees boasting local flavors that are prepared in area restaurant kitchens and then beautifully plated and served on their restaurant tables, back to the source. While some area chefs work directly with farmers, for others, there is a common denominator when it comes to gathering local grub, an individual by the name of Sandy Veilleux. As a part of her current operations at Flora Bama Farms, Veilleux acts as a pairing agent of sorts—pairing local farmers with area chefs. Veilleux eagerly shares her zest for and “love affair” with food—food that is fresh, traceable, and when at all possible, local. “Maybe I over romanticize food, but the food tastes better when you know more about it,” she said. “And sometimes you just want to share it.” Although Veilleux has been involved in the area food community as both chef and healthy food enthusiast for a substantial length of time, her relationship with Flora Bama Farms has been shorter lived, but no less prosperous. In just a year’s time, not only has she strengthened her own ties with area farmers whose food she stocks in her market located on Mobile Hwy., she has assisted in forging new relationships between farmers, chefs and fellow foodies. Although Flora Bama Farms’ operations began close to home, within the confines of a 200-mile radius, Veilleux’s range has

expanded. Above all, she fervently seeks out freshness, and the food that is brought in is done so with a confidence of quality. “There are certain things we’re attached to as foodies,” she explained. Still, for these items Veilleux seeks to use connections she has made, ones that she trusts. Just as I stepped onto the premises of Flora Bama Farms, a truck from Quincy, Fla. was delivering boxes upon boxes of mushrooms. Veilleux quickly guided me over to the unloading zone, where she pulled back a cardboard box lid to reveal the most voluptuous mushrooms I have ever laid eyes upon—mushrooms that had been picked just a few hours before. For every farm they bring in food from that isn’t local, Veilleux seeks to balance it out with one that is. Veilleux walked me through the market, stopping at each area of food, lighting up and bursting at the seams with information about the individual local farmers she features and interacts with on a regular basis, not only in regard to what and how much they are growing—how much heart and soul they are putting into it. From trading with farmers operating small-scale gardens with modest yields, to purchasing in bulk from others that span acres beyond acres, Veilleux has made a commitment to do a walk-through with buyers and is very clear to communicate with farmers to understand the levels of care taken and if at all, at what point any unnatural chemical touched the soil, or the

“Maybe I over romanticize food, but the food tastes better when you know more about it.”

020 2

Sandy Veilleux / photo by Samantha Crooke crop. In turn, she communicates this inforAlthough Craine Creek Farm has only mation with those purchasing her products. been in operation for eight months, accordVeilleux is quick to admit that “Just being to Micah Craine, they are able to produce cause somebody says something is organic, 2200 heads of lettuce a week. They have difdoesn’t mean it is.” ferent varieties depending on the season, and “A lot of my farmers are conspiracy have plans to expand to grow other produce theorists—growing more responsibly than such as heirloom tomatoes. ‘organic,’” she said. Although the bulk of this lettuce is She went onto explain that many of the bought by a grocery company and Gulf farmers have seen the negative side effect Shores area restaurants their lettuce has of chemicals on both their crops and their made its way into markets including Flora families in working with chemicals in years Bama Farms, and has also been featured at past, and therefore go above and beyond Jackson’s Steakhouse. They have also sold what is considered to be “certified organic” to almost every grocery store in the area by technical federal label standards. since their existence. For some, technology has lent a hand in fostering sustainable environments. “The concept of creating a sustainable environment changes everything,” said Veilleux. “When I visited Craine Creek Farm, I put on a different pair of shoes and the world stopped.” Craine Creek Farm of Loxley, Ala. utilizes hydroponic technology in its greenhouse where they are able to grow lettuce year round. Craine Creek Farm was born out of a parents’ wish, thanks to a son’s commitment to bringing this desire into fruition. After scouring other successful hydroponic greenhouse setups in the Southeast, Micah Craine returned home to the area to help turn his family’s dream into a Craine family at Craine Creek Farm / courtesy photo reality.

Although working with an entirely different setup—another name Veilleux utters repeatedly is Jeta Farms. In nearby Elberta, Ala. Ed Frank of Jeta Farms has been farming for about 45 years. In addition to servicing restaurants in Baldwin County with his produce, you can find Ed at Palafox Market most every weekend, where his ingredients have been picked up by local chefs, and found their way to dishes at restaurants, including Carmen’s Lunch Bar. Jeta Farms also offers community-supported agriculture (CSA) boxes, a growing appeal for those who are looking to ensure a steady supply of fresh, local produce grown for their household, without the personal labor. Community-supported agriculture is yet another food production and distribution system that directly connects farmers and consumers. In the fourth year of CSA boxes, Ed indicates receiving quite a positive response from the community.

Garden Delights by Sarah McCartan

work with restaurants. We work directly with the chefs and grow seasonal produce for the dishes they plan. This approach allows the chefs to get the very best fresh local produce and the quality really comes through in their dishes. This approach takes planning from both the chef and the farm but we’ve become used to planning and staying ahead three months of the planting curve. Quality control is a high priority to us and we make sure we deliver only the best produce. All produce is picked and delivered within one day directly to the client.

GIVING BACK IN THE BACKYARD Veilleux doesn’t simply operate from farm to her market or farm to chefs’ tables, or merely orchestrate between farmers. She operates and orchestrates from farm to anywhere—anywhere that opens their arms to fresh food. “Everything we’ve worked so hard to do is flourishing,” she said. “We want it to translate into so many things.” And it already has. In May, Veilleux worked with farmers to supply food to Hangout Fest, serving fresh food to acts including Stevie Wonder. She is also part of the expanding national Slow Food Movement, whose Gulf Coast Chapter just hosted an “eat and greet” connecting chefs and farmers, further promoting the regional food economy. She has assisted with ventures such as taking 1,000 lbs. of broccoli off a farmer’s hands and in turn, meeting a need at Manna Food Bank. She describes these acts as “giving back in your backyard.” Ultimately, Veilleux encourages individuals to shop fresh and make a move to eat healthy, and to choose local, as much as possible. “I love when people shop here [at Flora Bama Farms] but I love it even more when people are healthy no matter where they are. I don’t care where you do it—just do it.” So long as Veilleux is helping to inspire and further a food movement—she and the area farmers—will keep moving to fulfill it. {in}


6404 Mobile Hwy. Mon. – Sat., 9 a.m. – 6 p.m. Sunday, 11 a.m. – 5 p.m.

July 11, 2013

Coldwater Gardens / courtesy photos Inspired by “Agritourism” retreats they visited while traveling around the world, Michael and Natalia Ritter arrived at the idea of developing their own retreat—Coldwater Gardens. The search for the right spot began in 2005 and in 2007 they found what is their current location in Milton, Fla. In addition to working to develop their retreat and growing a plethora of produce and herbs, you can find the Coldwater Gardens crew at the Palafox Market most weekends. Coldwater Gardens also supplies fresh ingredients to area restaurants. They deliver weekly produce to Global Grill and regularly work with Pensacola Country Club, Jackson’s, Carmen’s Lunch Bar and Nancy’s Haute Affairs. Depending on seasons and needs, they also occasionally work with End of the Line Café and The Leisure Club.

summer. We grow culinary and medicinal herbs all year. We sell honey in the summer, and shiitake mushrooms for as much of the year as possible, with fall and spring being our best seasons for these.

IN: How long has Coldwater Gardens been in operation? CG: Our Gardens began very small in 2008 when we started infrastructure and building good soil. In the past three years the garden has started to take off and we’ve started selling produce to restaurants. We’ve been working on this project in some capacity since roughly 2007, but things are now starting to come to a point where we can soon have guests stay on the farm. 

IN: Is everything grown organically? CG: We are Certified Naturally Grown, which is basically the same as Certified Organic. We pride ourselves in the fact that what we do here is more sustainable and better for the environment than either certification. We make all of our soil onsite with a well-developed composting system. We never add in purchased chemical fertilizers because although they may meet the organic standards they are often harvested from unsustainable sources. We only use Certified Organic pesticides when absolutely necessary such as BT [Bacillus thuringiensis], and only in small amounts on targeted pests. In our opinion, this farm is really as organic as it gets, and getting better every day. We are also proud of our recycling of organic material from restaurants that feeds our worms and adds fantastic compounds to our compost. By reusing organic material from the restaurants we are saving thousands of pounds of natural composting material from making its way to the landfill. We welcome the public to visit our farm and meet their farmer to see how the food is grown. 

IN: What’s growing in your gardens? CG: In general, because our main focus is sustainability, we grow with the seasons. Salad greens and root crops in the fall, winter and spring. Beans, squash, cucumbers, eggplant, peppers and of course our delicious heirloom tomatoes in the

IN: How did you foster relationships with area restaurants? CG: The first chef to come on board was Frank Taylor of Global Grill. Our relationship with Global for the past three years has been an incredible experience and has guided us in the way we prefer to

IN: Is the long-term goal for Coldwater Gardens to become a garden, adventure land of sorts? CG: We have a large property that we are trying to bring back to native habitat and this is a long-term vision that we are hoping will be enjoyed and supported by visitors. We have many great ideas and hope to reach the critical mass when we open our doors that will allow us to invest more into the project. We'll promote sustainable living and natural outdoor activities at Coldwater Gardens. As far as activities, the sky is the limit for anything that can be done outdoors. We have not finalized our initial activities list as of yet but we do plan to work with local artisans in all crafts to host workshops and activities onsite. {in} Although the tourism side of Coldwater Gardens remains in development, they currently welcome the public for garden tours. To schedule a tour or learn more, email or visit


Late Summer/Fall Harvest Calendar Don’t enjoy just any produce. Enjoy biting into the very best, and the very brightest produce by eating seasonal. Eating local produce that’s in season means eating produce that’s fresher, riper and above all, richer in flavor. It means consuming produce that’s maxing out its nutritional value. Not to mention, it encourages you to mix up your diet and try something new, maybe a vegetable you've never even heard of. Plus it puts you in sync with the earth and its bountiful harvest. These monthly lists indicate when each crop typically ripens; but be sure to call local farms, as it is just an approximation. Harvest dates can vary dramatically in different seasons and even in different parts of the state. For harvesting information for the rest of the seasons, go to {in}










unique & affordable

Join us for Wine Tastings Thursdays 5-7 p.m. 27 S. 9th Ave.

433-WINE or 433-9463 222 2





I first heard public radio as a teenager on a trip to the East Coast. I didn’t know what it was, but I knew it wasn’t like anything I had heard before, and I liked it. When WUWF went on the air, I liked it, too. Looking for something to ‘like’ in the Facebook era? Try public radio.

WUWF 88.1 is My Public Radio and I Make it Possible. Durden Farms Kale with Honey-White Balsamic Dressing, Local Blackberries & Toasted Almonds

“Where good friends meet great food.” Carl Wernicke

Listener, Member and Local Commentator

407-B S. Palafox * Downtown Pensacola * 850-542-4334 * Monday-Saturday 11-8



Fresh off the dock seafood. Spectacular waterfront view. Live entertainment and our legendary Southern hospitality. Year after year, the Fish House is rated one of the top restaurants in Pensacola. Chart a course to our house and see why. WWW.GOODGRITS.COM

FISH HOUSE: OPEN DAILY AT 11 A.M. · (850) 470-0003 · 600 S. BARRACKS ST.

July 11, 2013


Grow Up by Jessica Forbes

“When you’re container SARAH BOSSA The Local gardening, you have a lot Member, Motive and ComGardening more control of how long munity Pro your resources last you.” Suggested crops

best way to do it, that’s how I have my vegetables.” Derrick stresses to make sure the container in which you are planting allows for water to drain (at least one hole in the bottom) through the soil to avoid root rot. Suggested further reading: “Vegetable Gardening in Florida,” by James Stephens Words of wisdom: “A garden is always a work in progress.”

TINA O’DANIEL Rosemary at Floral Tree Gardens / photos by Samantha Crooke In many ways, Northwest Florida is a great place for food growers. Almost year round growing seasons allow for a variety of edible crops to flourish here. There is a bevy of farmers markets, nurseries, and home and/or community gardeners with whom to consult. If you’re thinking about trying your hand at food growing, many folks who’ve already made the plunge say not to worry, just get to it. You don’t need a farm or even acreage at all to grow things you can snack on. Containers or a few square feet of your yard can yield produce and herbs that will allow you to cook up homegrown goods every season. So while the heat of summer is not the best time to plant, it is a great time to read up a little, decide what you want to

Extend Yourself by Jessica Forbes

For anyone with questions about gardening in Northwest Florida, the University of Florida’s (UF) Institute of Food and Agricultural Sciences (IFAS) Extension Service is a good place to begin. “Extension takes research-based knowledge that’s coming out of the University of Florida and gets it out to farmers, landscapers, home owners, and the general public,” explained Mary Derrick, residential horticulture agent in the Santa Rosa County Extension. 424 2

grow, talk to some nurseries or community gardeners, and, if you want, try your hand at planting this September, the next good planting season. Below is a list of advice for beginners from several local gardening pros. From soil and beginner-friendly crops to containers and raised beds, the following are recommendations to consider when dreaming up your foodscape, however big or small you decide to go.


Residential Horticulture Agent, Santa Rosa County Extension Suggested crops for beginners: Green peppers, eggplant, broccoli, salad greens On container gardening: “That’s the

Every one of Florida’s 67 counties has an extension office. Funding is a cooperative arrangement through federal sources, UF, and each county. The public can e-mail, call, or stop by their local extension, where no question is too elementary or complex. Beth Bolles, extension agent for horticulture and natural resources with the Escambia County Extension, says their office receives many inquiries from people just beginning gardening or people who have gardened elsewhere and aren’t experienced growing in Northwest Florida’s climate. “If someone comes in and hasn’t gardened before, we go through the basic steps—how you prepare either the soil or container, the timing to plant, and successful things to start with.” Both local extension offices offer courses on a range of gardening-related topics. Course listings are available on their

Floral Tree Gardens Suggested crops for beginners: Herbs Know the Basics: “Compost you usually mix into your soil. Fertilizer is used as a topical.” On container gardening: “When you’re planting in the ground, you deal with that never-ending bottom. When you’re container gardening, you have a lot more control of how long your resources last you.” You can enrich your soil using less compost, worm castings, etc. which are available at most nurseries Preferred containers: Whiskey barrels, which are large enough to accommodate a few smaller plants and/or herbs, are popular Benefits of local nurseries: “It’s important when people start growing things they’re going to eat that they come to a reliable local garden center that sells product for this area.” Suggested further reading: Container Gardening Magazine

respective websites. From growing herbs and vegetables to setting up rain barrel and aquaponics systems, the courses are usually a combination lecture and hands-on format. The extension agents and Master Gardeners—who train and volunteer at the extensions—also give presentations to public groups, tailored to the audience. Escambia Extension’s 24,000 square foot demonstration garden has a number of stations, including raised beds and a therapeutic sensory garden that is raised for wheel chair accessibility. Likewise, Santa Rosa’s Demonstration Garden features various types of garden beds and trellises, showing off what vegetables, herbs, and flowers for natural pest control it’s possible to grow locally. For those who are planting in their own soil, the extensions also offer soil testing for a

for beginners: Bok choy, beans and peas Why she loves bok choy: “I think bok choy is actually one of the easiest things to grow. You can eat it raw, sautee it, put it in stir frys and soups.” Why she gardens: “My first real garden was in pots, a lot of lettuces. That was the hook for me—how great it was to be able to go out back and get some fresh lettuce and herbs and throw something together.” Point of focus: “For me the biggest thing about gardening is focusing on the soil.” Bossa recommends adding organic materials such as wood chips and leaves to soil, in addition to compost occasionally


Fruit Tree Enthusiast and Home Gardener Suggested crops for beginners: Satsuma and fig trees Principles of Permaculture: Read up on how large trees and their root systems will get. Plant where the tree will provide shade as it grows. Fig trees like being planted near buildings, as the roots find refuge beneath the house to avoid nematodes. As the tree grows, its shade will help to keep your home cool. Mulch right: Keep mulch under the tree to keep weeds away, but be sure to keep it away from the trunk of the tree, especially with citrus trees Caffeinated compost: If you start your fee of $7, which measures pH and the level of nutrients in the soil, and comes with fertilizer and/or liming recommendations. Nematode (microscopic worm) testing is available, too. In addition to on-site education at the county Extensions, numerous free guides such as the “Florida Vegetable Gardening Guide,” are available through IFAS Extension’s Electronic Data Information Services ( IFAS Extension offers free e-mail subscriptions as well, through which they spread new research-based information. “We don’t provide products or services, just advice,” said Derrick, assuring that there are no sales or advertising, through the system, “It’s strictly getting information from UF experts.” {in} For additional information, visit escambia. and

Retooling Community Gardens by Jessica Forbes

Cruising around Pensacola, it’s typically not difficult to spot at least one community garden. Sarah Bossa estimates there are at least 65 community gardens in Pensacola, about half of which are in schools, and several churches maintain gardens as well. Bossa sits on the Board of the American Community Gardening Association and on the Advisory Council for UF IFAS Sustainable Agriculture Research and Education (SARE) additional questions Committee. Having previously worked for Manna Food Gardens, Bossa is also now serving as part of the newly formed “The Local Motive” a group focused on, Veggie Gardener at IRON at as Bossa puts it, “looking at Marcus Pointe the big picture of food Planting, to the systems.” point: “Just get it Part of the started. You’re big picture that gonna make Bossa and mistakes, others are but you from Patrick Bolster at 5 1/2 Bar seeing, is learn. that for And ask 2 ounces Cathead Honeysuckle Vodka those around, 1 ounce fresh & local blueberry puree commuthere are 1/2 ounce fresh lemon juice nity garpeople 1/2 ounce simple syrup dens not doing it 6-8 basil leaves associthat love ated with to share.” Start with the basil in a mixing glass then muddle a church Words of well. Next, add remaining ingredients and shake or school, wisdom: with ice. Strain into a cocktail glass and coordinators Don’t plant a garnish with more blueberries/basil. are finding that whole package Cheers! the traditional of seeds at once model needs some if you’re just growretooling to suit Pening for your household, sacola. you’ll wind up with way One garden that has remore food than you can handle, “A tooled over time is the GROW Community couple of plants goes a long way.” {in} Garden at 209 N. Martin Luther King, Jr

Drive. Rick Kindle developed the garden almost eight years ago in collaboration with Manna Food Pantry. “Initially there was a lot of interest,” Kindle remembers, but in his experience, “It has been a challenge to sustainably get people over a long length of time to participate.” Over the years, Kindle says many people have come, learned gardening techniques, and taken that knowledge back home to develop a garden of their own. “I look at it more as a teaching garden now, because we’re not in an urban area where no one has any property to grow food; people have yards in Pensacola,” said Kindle. The availability of yard space has others considering remaking local gardens into teaching facilities. Indeed, those involved with the gardens are learning a great deal themselves. “We’ve seen community gardens go up, some have succeeded, some have not, but they’re all important stepping stones because they’re all helping us learn what works, what doesn’t and how we can improve in the future,” said Bossa, who believes looking at the culture and infrastructure of a city is important when planning a community garden. “A community garden really requires some level of self-organization and leadership and management. We may need to think about those things before just building community gardens.” Kindle, an early adopter of what could be the new model for local community gardens, is happy to share his knowledge with those interested every Saturday and weekday evening in the garden, and still sees education as a part of the cooperative foundation of community gardening: “We all work together, we all get food.” {in}

“We all work together, we all get food.”

own compost pile, add used coffee grounds to heat up the process On keeping it simple: “Money and complication are obstacles to gardening. You want to keep it as simple as you can.”


GROW Community Garden Coordinator and Owner of Grow Your Garden Suggested crops for beginners: Okra. Kindle says okra loves the heat, and at the end of last August, one 15 by 15 bed was yielding 30 pounds of okra a week, which he donated to Manna Food Pantries Suggested study tips: “Do a little bit of research, see what you want to grow,” and also consult those you know who have attempted gardening before, “It’s usually best to talk to somebody who grows.” Words of wisdom: “It’s all about the dirt.” Kindle is a believer in using raised beds, also. Thoughts on foodscaping: “Why grow a lawn and just cut it when you can grow food and eat it?” If you find you need professional help: Kindle owns a garden consulting business, “Grow Your Garden.” He’ll build your bed, remediate the soil before every planting season, and consult with you if you have

Friends of The IN Here are a few more local restaurants we are loyal to and no, it's not just because they are loyal to us—which they are and we greatly appreciate them for. We just consider ourselves lucky to have advertisers who also happen to make some of the best pizzas, french fries, sushi and chicken wings in town. It makes picking a lunch spot much easier for us.

July 11, 2013



10 S. Palafox 497-6073 204 E. Nine Mile Road 912-6181 Hopjacks features specialty pizzas, pita folds, salads and snacks such as creamy brie, bacon and artichoke dip, sun-dried tomato hummus and Belgian fries. You can also build your own pizza with pretty much as many options as there are beers on tap, which is a lot.

T he Blueberry Smash


5555 N. Davis Hwy. 494-2227 Ichiban is a Japanese restaurant with an extensive sushi menu featuring inventive rolls such as the BMW roll, which includes grilled chicken, seaweed salad, crab stick and spicy sauce. Ichiban also has authentic Japanese cuisine.

NEW YORK NICK’S 11 S. Palafox Pl. 469-1984 New York Nick’s serves bar food favorites such as cheesy fries, onion rings and nachos, but also offers a full menu from appetizers to hand-cut steaks. Almost everything on the menu hails from a longstanding recipe. And with 40 high definition flat screen televisions, no game goes unnoticed.


130 E. Government St. 434-6211 Whether you need a cup of coffee

and an order of beignets in the morning at Palace Café or need catering for your wedding reception in the Heritage Hall, Seville Quarter has it all within its seven rooms of entertainment.


5912 N. Davis Hwy., Ste. C 912-8669 Shark Fin serves affordable, yet high quality Chinese cuisine. From sushi to stir fry, you can enjoy your favorite Chinese dishes in upscale ambience. 25

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It’s election time again... time for you intelligent, discerning and beautiful people to vote for all of your favorite things. Forget cheap imitations. There’s only one BEST OF list you need to know: This one. So, find a pen that actually works and fill this baby out.

▶rules • Vote only once. Please include your name and address (for verification only) or your ballot will not be counted. Only one ballot per envelope. • No photocopies or faxes will be accepted. • Vote in at least 25 categories. Ballots with fewer than 25 entries will not be counted. • Ballot stuffing will be disqualified. (We can so tell when you try.) • Voting ends August 15, 2013. • Ballots must be postmarked by August 15th to be counted.


Vote Online **

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services Best Hair Salon Best Hair Stylist Best Massage Best Pedicure Best Nail Salon Best Facial Best Skin Care Overall Best Day Spa Best Salon for Waxing Best Tanning Salon Best Gym Overall Best Yoga Best Pilates Best Fitness Classes Best Running Club Best Fitness Trend Best Non-Gym Workout Best Outdoor Bootcamp Best Weight Loss Program Best Hospital Best Bank Best Credit Union Best Residential Real Estate Agency Best Commercial Real Estate Agency Best Real Estate Agent Best Boutique or Independent Hotel or Inn Best Hotel–Pensacola Beach Best Hotel–not Pensacola Beach Best Bed and Breakfast Best Pool & Spa Company

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July 11, 2013

Best Unique Jewelry Best Surf/Skate Shop Best Nursery Best Green Business Best Pet Store Best Hardware Store Best Music Gear Best Cigar Shop Best Liquor Store Best Wine Shop Best Wine Tastings Best Independent Market Best Gourmet/Specialty Food Best Gone-But-Not Forgotten Retail Store

weddings Best Place to get Married Best Reception Venue Best Bridal Store Best Place to Rent a Tux Best Bridal Make-up Artist Best Wedding Hair Salon Best Wedding Hair Stylist Best Wedding Planner Best Wedding Photography Best Wedding Videography Best Wedding Band Best Wedding DJ Best Wedding Caterer Best Wedding Cake Designer Best Wedding Florist Best Place to Buy a Wedding Gift Best Place to Buy Wedding Invitations Best Travel Agent Best Honeymoon Destination

kids Best Place to Buy Children’s Gifts Best Toys Best Haircut Best Birthday Party Best Kids’ Activity That Doesn’t Bore Mom and Dad Best Kids-Get-In-Free Deal Best Kid-Friendly Restaurant Best Restaurant Kids’ Night Best Daycare Best After-School Activity Best Summer Camp Best Sports/Rec Program Best Playground

restaurants Best Restaurant–Downtown Pensacola Best Restaurant–Cordova Area Best Restaurant–North Pensacola/Nine Mile/UWF Best Restaurant–West Pensacola/Perdido Key Best Restaurant–East Pensacola/Scenic Highway Best Restaurant–Gulf Breeze Best Restaurant–Pensacola Beach Best Restaurant–Pace/Milton Best New Restaurant–Escambia County Best New Restaurant–Santa Rosa County Best Restaurant Overall Best Greek Cuisine Best Mexican Cuisine Best Italian Cuisine Best Chinese Cuisine Best Japanese Cuisine Best Hibachi Best Thai Cuisine Best Indian Cuisine

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foods (List the specific menu item if applicable. Example: Best Sandwich – Reuben from New Yorker Deli) Best Doughnuts Best Bagel Best Specialty & Iced Coffee Drinks Best Cup of Coffee Best Pizza Best Pizza by the Slice Best Steak Best Burrito Best Taco Best Gumbo Best Soup Best Deli Best Bread Best Po-Boy Best Fish Sandwich Best Sandwich Best Subs Best Cheeseburger Best Way to Get “Cheese-y” Best French Fries Best Fried Foods Best Soul Food Best Fried Chicken Best Chicken Fingers Best Wings Best BBQ Best Sushi Best Salad

Best Salad Bar Best Vegetarian/Vegan Dish Best Place to Buy Local Produce Best Ice Cream Best Frozen Yogurt Best Desserts Best Original Menu Item Best Uniquely Pensacola Dish

bars, drinks & nightlife Best Bar Overall Best Night Club Best Bar–Downtown Pensacola Best Bar–Cordova Area Best Bar–North Pensacola/Nine Mile Road/UWF Best Bar–West Pensacola/Perdido Key ∆Best Bar–Gulf Breeze Best Bar–Pensacola Beach Best Bar–Milton/Pace Best New Bar Escambia County Best New Bar Santa Rosa County Best Place to Meet Friends After Work Best After-Hours Spot Best Happy Hour Best Drink Specials Best Ladies Night Best Cover Charge Worth Paying Best Place to Eavesdrop Best Bar to People Watch Best Bar to Drink Alone Best Bar Where it Pays to be a Regular Best Day Drinking Best Daiquiri Best Bushwacker Best Martini Best Margarita Best Shot Best Signature Drink Best Selection of Beer on Tap Best Selection of Bottled Beer Best Bartender Best Bar Personality Best Bang for Your Buck–Heaviest Pour Best Bar for Getting Flat-Out Drunk Best Place to Shake Your Stuff Best Bar to Hook Up Best Dark Corner for PDA Best Place You Can’t Take Your Parents Best Selection of Wine by the Glass Best Selection of Wine by the Bottle Best Sports Bar Best Sports Team Club Headquarters Best Neighborhood Bar Best Jazz Bar Best Hotel Bar Best Bar With a View Best Bar Ambiance Best College Hangout Best Place for Bar Games Best Bar for Poker Best Bar for Bingo Best Bar for Trivia Best Pet-Friendly Bar Best Karaoke Night Best Karaoke DJ Best Club DJ Best Bar for Live Music Best Jukebox Best Bar Menu Best Original Drink Menu

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happenings THURSDAY 7.11

Ears & Fingers by Jason Leger


“It’s easier to think you’re dumb.” Last week, I was locked in a great conversation, when something escaped, first from my brain, then from my mouth, which I didn’t expect. Out of nowhere, I said, “Youth really is wasted on the young.” Almost immediately, two things passed through my mind: I just made a blanket statement, which I normally get fired up about when other people do, and I had in that moment become my grandpa. The fact that I made this statement came to mind again over the past few days as I have been perusing Smith Westerns’ new album, “Soft Will.” The band was formed in 2007, while the members were still in high school, and with the release of “Soft Will,” they have now released three albums in six years. Being able to turn heads early on, Smith Westerns have already found themselves fortunate enough to tour the US and Europe a few times, supporting the likes of MGMT, Passion Pit and indie rock royalty Belle & Sebastian. I was lucky enough to catch them supporting Wilco a while back

in Mobile, and they more than lived up to any hype they had received. I say all of this to make the point that these guys are making me eat my words. Youth is not being wasted on these young men. They are making necessary, controlled, mature music, and capturing the attention of whoever is willing to give them the time of day. “Soft Will” is only going to further Smith Westerns’ already impressive track record by building on where they have already come from. Dreamy, introspective, and covered in more of a gloss than previous efforts, “Soft Will” plays out as a documented maturation that still, almost magically, fully maintains youth and playfulness. Album highlights are opener “3am Spiritual,” jangly ode “Best Friend,” and album closer and lead single “Varsity.” One surefire way to not waste something is to share it, we should be grateful that Smith Westerns are willing to share their youth with all of us. “Soft Will” is out now via Mom & Pop Records/Warner Bros.


If one were to take one part Deftones, one part Team Sleep, one part †††, and three parts Isis, and throw this mixture together, the result would without a doubt be a hazy, dissonant, long winded blend of controlled chaos and slow burning wonder. Enter Palms. Chino Moreno from Deftones, Team Sleep, and ††† has a very recognizable voice and singing style. On a whim, he can fl y from a hissed whisper to a cringe inducing scream to a high range belt, with seemingly effortless ease. He is also quite the chameleon, being able to fi t into a bevy of musical styles and writing songs, which seem to remain on the cusp of relevance. Isis was

a well-loved post-metal act who decided to call it quits in 2010. Three of the members affi rmed that they wanted to keep writing music together. Moreno, who always seems to have an eye out for projects, proclaimed his love for the dearly departed Isis, and partnered with the three. Thus, Palms was born. Obviously, when the band initially formed in 2011, Chino had other obligations that came about, fi rst to Deftones, and then to †††, which put Palms on the backburner for a while. However, Palms have now fi nally released their debut LP, “Palms,” and after just one listen, I can safely proclaim that the wait has been worthwhile. Though only six songs long, this album checks in at nearly 47 minutes, which is something to be expected with three-fi fths of Isis churning out compositions. Every song on the album is innately visceral, taking the listener on a hazy, lush journey through what could be miles of nothing. If there ever was an album to walk through the desert to, this is it. I highly recommend this album for fans of Isis, Deftones, post-rock, and staring at the ceiling for extended periods of time. “Palms” is out now via Ipecac Records. {in}

HISTORIC PENSACOLA TROLLEY TOUR 10 a.m. & 2 p.m. Pensacola Visitor Center, 1401 E. Gregory St. 941-2976 or MESS HALL 10 a.m. The Pensacola MESS Hall (Math, Engineering, Science & Stuff) offers hands-on opportunities for children and young people to have a summer of science. Weekly themes, special activities and workshops will captivate curious minds of all ages and inspire a lifetime of discovery. Mess Hall, 116 N. Tarragona St. (behind Caldwell Associates Architects). 1-877-YES-MESS (1-877-937-6377) or QUAYSIDE ART GALLERY 10 a.m. through July 15 ‘Together At Last’ brings together two longtime friends, Darlene Homrighausen and Jerry Lewis. Quayside Art Gallery, 17 E. Zaragoza St, 438-2363 or BLUE MORNING GALLERY 10 a.m. From June 30 through July 31, the Blue Morning Gallery Spotlight on Art focuses on a new group show, “Birds of a Feather.” Participating artists are Valerie Aune, oil; Susan Mayer, found art/mixed media; and Laura Wolfersperger, mixed media/ encaustics. The artists, each in her own medium, portray birds with realism and whimsy. 21 Palafox Place. 429-9100 or DRAGONFLY GALLERY 10 a.m. The gallery’s feature room is a favorite site for artists from throughout Santa Rosa County. Dragonfly Gallery, 5188 Escambia St., Milton. 981-1100 or ARTEL GALLERY 10 a.m. Artel Gallery presents "Time.”Works in this exhibit were selected by juror Nicholas Croghan. Artel Gallery, 223 Palafox, Old County Courthouse. 432-3080 or LANDSCAPES BY WILLIAM LEE GOLDEN 10 a.m. In celebration of the arts and in commemoration of Viva Florida 500, the Pensacola Museum of Art will unveil an exhibit of works by The Oak Ridge Boys’ William Lee Golden. The exhibit will be on display from July 2 to August 31, in the Kugelman Family and Mary Janice Henderson Thornton galleries. Pensacola Museum of Art, 407 S. Jefferson St. 432-6247 or GUINNESS WORLD RECORD HOLDER 2 p.m. The Pensacola MESS Hall will host Guinness World Record holder Ken Blackburn for a special presentation on paper airplanes. In 2008, Blackburn, an aeronautical engineer, created a paper airplane that flew for 27.6 seconds, thus earning him the title of Guinness World Record Holder for time aloft for paper airplanes. Mess Hall, 116

11 East Romana Street w w w. a t t o r n e y g e n e m i t c h e l l . c o m


July 11, 2013

happenings N. Tarragona Street (behind Caldwell Associates Architects). 1-877-YES-MESS (1-877-937-6377) or PLAY HAPPY HOUR 4 p.m. Play, 16 S. Palafox, Suite 100 466-3080 or WINE TASTING AT AWM 5 p.m. Aragon Wine Market, 27 S. Ninth Ave. 433-9463 or ‘VIVE LA FRANCE’ 5 p.m. July 14 is the French national holiday, la Fte du 14 juillet, also known as Bastille Day. It commemorates the storming of the Bastille prison in 1789, an act that led to the conclusion of the French Revolution and the beginning of French independence. As the holiday falls on a Sunday this year, we are presenting the event the Thursday prior. Seating is limited; reservations required. Jackson's Steakhouse, 400 South Palafox St. $75 per person plus tax and gratuity. 469-9898 or WINE & GLIDE SEGWAY TOUR 5:30-7:30 p.m. This one-hour Segway tour is followed by a stop at the East Hill Yard for a wine tasting. Emerald Coast Tours, 701 S. Palafox. $45. 417-9292 or EVENINGS IN OLDE SEVILLE 7 p.m. This long-running summer concert series features this week The Heritage Band. Seville Square, downtown Pensacola. FILM: BLOQUEO: LOOKING AT THE U.S. EMBARGO AGAINST CUBA 7 p.m. Two young filmmakers travel to Cuba for the first time to discover the story behind the U.S. blockade. They join the Pastors for Peace Caravan – an annual journey that calls attention to this controversial policy by defying U.S. law and traveling to the island. Open Books, 1040 N. Guillemard St. 453-6774 or

live music

KEN LAMBERT 1 p.m., Bo Roberts, Mark Sherrill & Rhonda Hart 5 p.m., Jensen Holt Duo 5 p.m., Dave & Joe Show 6 p.m., Wes Loper & Thomas Jenkins 9 p.m. Grayson Capps & Lost Cause Minstrels 10 p.m., Wayne Mills & Kyle Wilson 10 p.m., Cornbred 10:30 p.m Flora-Bama Lounge, 17401 Perdido Key Dr. 492-3407 or TIM SPENCER 1 p.m. Peg Leg Pete's Oyster Bar, 1010 Ft. Pickens Rd. Pensacola Beach. 932-4139 or THE DAVENPORTS 6 p.m. The Leisure Club, 126 S. Palafox. 912-4229 or LUCAS CRUTCHFIELD 6 p.m. The Deck at The Fish House, 600 S. Barracks St. 470-0003 or AL MARTIN 6 p.m. Quality Inn & Suites every Friday and Saturday night in the Cliffhanger Lounge, Quality Inn & Suites, 7601 Scenic Hwy. 477-7155. THE UPSTARTS 6 p.m. Paradise Bar & Grill, 21 Via de Luna, Pensacola Beach. 916-5087 or BUCK NASTY 7 p.m. Sandshaker, 713 Pensacola Beach Blvd. Pensacola Beach, 932-2211 or JAMES & FRIENDS 7 p.m. Hub Stacey's Downtown, 312 E. Government St. 469-1001 or LISA ZANGHI 7 p.m. Peg Leg Pete's Oyster Bar, 1010 Ft. Pickens Rd. Pensacola Beach. 932-4139 or BRAD BARNES OPEN COLLEGE JAM 7:30 p.m. Goat Lips Beer Garden, 2811 Copter Rd. 474-1919. KARAOKE WITH BECKY 7:30 p.m. Sabine Sandbar, 715 Pensacola Beach Blvd., Pensacola Beach. 934-4141 or DJ JOHNBOI 8 p.m. Chan's Nightclub,610 E. Nine Mile Rd. 477-9961 or COLLEGE DANCE NIGHT: DJ MR. LAO C 9 p.m.

Phinease Phogg’s at Seville Quarter, 130 E. Government St. 434-6211 or BLACKWATER 9:30 p.m. Chan's Nightclub, 610 E. Nine Mile Rd. 477-9961 or EXTREME KARAOKE WITH G.C.P.C 10 p.m. Play, 16 S. Palafox, Suite 100. 466-3080 or DJ NEURON 11 p.m. Bedlam, 15 E. Intendencia St. 549-6855.


TAI CHI AT FLORIDA BLUE 8:30 a.m. Free. Florida Blue, 1680 Airport Blvd. For information, call 202-4188. MESS HALL 10 a.m. The Pensacola MESS Hall (Math, Engineering, Science & Stuff) offers hands-on opportunities for children and young people to have a summer of science. Weekly themes, special activities and workshops will captivate curious minds of all ages and inspire a lifetime of discovery. Mess Hall, 116 N. Tarragona St. (behind Caldwell Associates Architects). 1-877-937-6377 or QUAYSIDE ART GALLERY 10 a.m. through July 15 ‘Together At Last.’ brings together two longtime friends, Darlene Homrighausen and Jerry Lewis. Quayside Art Gallery, 17 E. Zaragoza St, 438-2363 or BLUE MORNING GALLERY 10 a.m. From June 30 through July 31, the Blue Morning Gallery Spotlight on Art focuses on a new group show, “Birds of a Feather.” Participating artists are Valerie Aune, oil; Susan Mayer, found art/mixed media; and Laura Wolfersperger, mixed media/ encaustics. The artists, each in her own medium, portray birds with realism and whimsy. 21 Palafox Place. 429-9100 or DRAGONFLY GALLERY 10 a.m. The gallery’s feature room is a favorite site for artists from throughout Santa Rosa County. Dragonfly Gallery, 5188 Escambia St., Milton. 981-1100 or ARTEL GALLERY 10 a.m. Artel Gallery presents "Time,” Works in this exhibit were selected by juror Nicholas Croghan.. Artel Gallery, 223 Palafox, Old County Courthouse. 432-3080 or LANDSCAPES BY WILLIAM LEE GOLDEN 10 a.m. In celebration of the arts and in commemoration of Viva Florida 500, the Pensacola Museum of Art will unveil an exhibit of works by The Oak Ridge Boys’ William Lee Golden. The exhibit will be on display from July 2 to August 31, in the Kugelman Family and Mary Janice Henderson Thornton galleries. Pensacola Museum of Art, 407 S. Jefferson St. 432-6247 or COLONIAL COOKING & TRADES 10 a.m.-4 p.m. Learn early 19th century cooking techniques and trade-skills from costumed living history interpreters. $6 for adults; $5 for AAA members, military and ages 65 and older; $3 for children ages 4 to 16; free for UWF students with student ID. Historic Pensacola Village, 205 E. Zaragoza St. BMG 2013 ART SHOW & FESTIVAL 12 p.m. Pensacola Improv Event Center at the Belmont Landing will be transformed into an outdoor, indoor art gallery debuts. Festival patrons can expect to see bold vibrant paintings, contemporary and whimsical art, life-size sculptures, photography, handcrafted jewelry and much much more. We will have the hottest food vendors in the gulf coast lined up so you can fuel up your taste buds. Pensacola Improv Event Center, 375 North Pace Blvd/Corner of W. Belmont St. Free. 454-5501 or PLAY HAPPY HOUR 4 p.m. Play, 16 S. Palafox,

Suite 100. 466-3080 or WINE TASTING AT SEVILLE QUARTER 5 p.m. Palace Café at Seville Quarter, 130 E. Government St. 434-6211 or DRIVE IN MOVIE SERIES 5 p.m. The ultimate nostalgic movie-going experience updated for the 21st Century. Enjoy great concessions and confections, check out some awesome automobiles on display from Hill-Kelly, and kick back to watch a new release family movie. Families planning to park and watch from their vehicles need to arrive at least an hour before the movie begins. Movies begin at 8 p.m. after sunset. Space is limited. When the grass field is full, families will be invited to parking in the parking lot and enjoy the movie seated on the grass. If you choose to park and view the movie from your vehicle, please be aware of all parking attendants and police officers and follow their instruction for your safety and theirs. Bring chairs, blankets, and coolers but food and beverages will be for sale at each event. Community Maritime Park, 200 W Main St. 436-5670 or AUTO RACING 5 p.m. Modifieds with Super Stock, Sportsmen, Bombers. Five Flags Speedway,7451 Pine Forest Rd. 944-8400 or WINE TASTING AT CITY GROCERY 5:15 p.m. City Grocery, 2050 N. 12th Ave. 469-8100. WINE TASTING AT EAST HILL MARKET 5:30 p.m. 1216 N. Ninth Ave. HANK WILLIAMS JR. AND GREGG ALLMAN 8 p.m. Pensacola Bay Center, 201 East Gregory St. $69-$48. 432-0800 or GHOST HUNT 8 p.m. Bring your own equipment or share ours (some items available for purchase in the Gift Shop before tours commence.) Tours are two hours in duration. This tour does include a trip to the top of the Lighthouse for a look across Pensacola Bay, weather permitting. Per Coast Guard Safety Regulations backless/open toed shoes are not permitted to climb the tower stairs. We recommend this tour for children 12 and over only. Pensacola Lighthouse and Museum, 2081 Radford Blvd. 393-1561 or 3 GAME SPECIAL 8:30 p.m. $12, includes shoes. DeLuna Lanes, 590 E. 9 Mile Road. 478-9522 or ‘STAND UP COMEDY SHOW’ 9:30 p.m. Big Easy Tavern, 710 N. Palafox. or 208-5976. COSMIC BOWLING 11 p.m. DeLuna Lanes, 590 E. 9 Mile Road. 478-9522 or

Look for a different homestyle chicken dish on the line every day.

live music

STEVE FLOYD 1 p.m. Peg Leg Pete's Oyster Bar, 1010 Ft. Pickens Rd. Pensacola Beach. 932-4139 or LUCAS CRUTCHFIELD 5 p.m. The Deck at The Fish House, 600 S. Barracks St. 470-0003 or PAULY SHORE 6 p.m. Vinyl Music Hall, 2 S. Palafox. $18-$25. 435-9849 or THE SUN DOGS 6 p.m. Paradise Bar & Grill, 21 Via de Luna, Pensacola Beach, 916-5087 or AL MARTIN 6 p.m. Quality Inn & Suites every Friday and Saturday night in the Cliffhanger Lounge, Quality Inn & Suites, 7601 Scenic Hwy. 477-7155. BUBBA AND THEM 6 p.m. The Original Point Restaurant, 14340 Innerarity Point Rd. 492-3577 or DOWNTOWN BIG BAND 6:30 p.m. Gregory Street Assembly Hall, 501 E. Gregory St. 307-8633. JAMES AND SOME NAMES 7 p.m. Peg Leg Pete's Oyster Bar, 1010 Ft. Pickens Rd. 932-4139 or

Visit us at the following location: Town & Country Plaza 3300 Pace Blvd. (850) 438-5691

PICC13-39L Pens_INW_Chicken_2.312x11.56_BW_v1.indd6/28/13 1 4:21 PM

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happenings KARAOKE WITH BECKY 7:30 p.m. Sabine Sandbar, 715 Pensacola Beach Blvd. Pensacola Beach. 934-3141 or SCOTT KOEHN 8 p.m. The Grand Marlin, 400 Pensacola Beach Blvd., Pensacola Beach. 6779153 or DUELLING PIANOS 8 p.m. Rosie O’ Grady’s at Seville Quarter, 130 E. Government St. 434-6211 or KRAZY GEORGE’S KARAOKE 8 p.m. Lili Marlene’s at Seville Quarter, 130 E. Government St. 434-6211 or THE GILLS 8 p.m. The Handlebar, 319 N. Tarragona St. 434-9060 or PETTY CASH 8 p.m. HopJacks Nine Mile, 204 East Nine Mile Rd. 497-6076 or THE BLENDERS 7 p.m. Hub Stacey's Downtown, 312 E. Government St. 469-1001 or DAMIEN LOUVIERE 8:30 p.m. The Tin Cow, 102 South Palafox, 466-2103 or TRUNK MONKEY 9 p.m. Sandshaker, 713 Pensacola Beach Blvd. Pensacola Beach, 932-2211 or RUMOR MILL 9 p.m. The Deck at The Fish House, 600 S. Barracks St. 470-0003 or DJ MR. LAO 9 p.m. Phineas Phogg’s at Seville Quarter, 130 E. Government St. 434-6211 or PAULY SHORE 9 p.m. Vinyl Music Hall, 2 S. Palafox. $18-$25. 435-9849 or GRANT THEFT AUDIO 9 p.m. Lili Marlene’s at Seville Quarter, Free. Seville Quarter, 130 East Government ST. 434-6211 or SCHOFIELD 9 p.m. Flounder's Chowder House, 800 Quietwater Beach Road, Pensacola Beach,

Pensacola Beach. 932-2003 or BLACKWATER & HIGH HORSE 9 p.m. Chan's Nightclub, 610 E. Nine Mile Rd. 477-9961 or LIVIN THE DREAM 9:30 p.m. HopJacks, 10 South Palafox. 497-6076 or


PALAFOX MARKET 8 a.m.-2 p.m. Martin Luther King Jr. Plaza, N. Palafox St. COLONIAL COOKING & TRADES 10 a.m.-4 p.m. Learn early 19th century cooking techniques and trade-skills from costumed living history interpreters. $6 for adults; $5 for AAA members, military and ages 65 and older; $3 for children ages 4 to 16; free for UWF students with student ID. Historic Pensacola Village, 205 E. Zaragoza St. MESS HALL 10 a.m. The Pensacola MESS Hall (Math, Engineering, Science & Stuff) offers hands-on opportunities for children and young people to have a summer of science. Weekly themes, special activities and workshops will captivate curious minds of all ages and inspire a lifetime of discovery. Mess Hall, 116 N. Tarragona St. (behind Caldwell Associates Architects). For information visit call 1-877-YES-MESS or QUAYSIDE ART GALLERY 10 a.m. ‘Together At Last’ brings together two long-time friends, Darlene Homrighausen and Jerry Lewis. Quayside Art Gallery, 17 E. Zaragoza St, 438-2363 or BLUE MORNING GALLERY 10 a.m. From June

30 through July 31, the Blue Morning Gallery Spotlight on Art focuses on a new group show, “Birds of a Feather.” Participating artists are Valerie Aune, oil; Susan Mayer, found art/mixed media; and Laura Wolfersperger, mixed media/ encaustics. The artists, each in her own medium, portray birds with realism and whimsy. 21 Palafox Place. 429-9100 or DRAGONFLY GALLERY 10 a.m. The gallery’s feature room is a favorite site for artists from throughout Santa Rosa County. 5188 Escambia St., Milton. 981-1100 or LANDSCAPES BY WILLIAM LEE GOLDEN 10 a.m. In celebration of the arts and in commemoration of Viva Florida 500, the Pensacola Museum of Art will unveil an exhibit of works by The Oak Ridge Boys’ William Lee Golden. The exhibit will be on display from July 2 to August 31, in the Kugelman Family and Mary Janice Henderson Thornton galleries. Pensacola Museum of Art, 407 S. Jefferson St. 432-6247 or ARTEL GALLERY 10 a.m. Artel Gallery, 223 Palafox, Old County Courthouse. 432-3080 or BMG 2013 ART SHOW & FESTIVAL 10 a.m. Pensacola Improv Event Center at the Belmont Landing will be transformed into an outdoor, indoor art gallery debuts. Festival patrons can expect to see bold vibrant paintings, contemporary and whimsical art, life-size sculptures, photography, handcrafted jewelry and much much more. We will have the hottest food vendors in the gulf coast lined up so you can fuel up your taste buds. Pensacola Improv Event Center,375 North Pace Blvd/Corner of W. Belmont St. Free.

454-5501 or MR. TOAD’S MAD ADVENTURE 10 a.m. & 2:30 p.m. Classic fairy tales are brought to life by PLT’s popular Acorn Children’s Theatre.. Here is a delightful new version of Kenneth Grahame’s always popular The Wind in the Willows. Toad of Toad Hall is an eccentric but likable chap given to "crazes." His latest craze involves motorcars. Unfortunately, he smashes them up as fast as he gets them. He even steals one for a wild ride over the countryside. Naturally, this gets him into a great deal of trouble. This enchanting adaptation has been written specifically for simple production, with an extremely flexible cast and many wonderful, small roles. Once you meet mad Mr. Toad, you and your audience will never forget him. Pensacola Little Theatre, 400 S. Jefferson St.$12-$6. 432.2042 or PET ADOPTIONS noon-4 p.m. The Junior Humane Society conducts a pet adoption featuring dogs, puppies, cats and kittens. PetSmart, 6251 N. Davis Hwy. DELUNA LANES OPEN TOURNAMENT Team Bowling 12 p.m.- 4 p.m. Doubles & Singles - 11 a.m.; 3 p.m.; or 7 p.m. Guaranteed $2500 first prize. Deluna Lanes,590 E. Nine Mile Rd. $30 per person per event. 4789522 or PENSACOLA BEACH AIR SHOW 1 p.m. The civilian air show will feature 24 planes and a Saturday night concert. The shows will feature jets along with OTTO, the performing helicopter. Red Star and the Dragon, two warbird jets perform a good and evil dogfight show. Others acts will include: Skip Stewart flying aerobatics in a

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Securities offered through Raymond James Financial Services, Inc. Member FINRA/SIPC, and are: Not deposits; Not insured by NCUA or any other governmental agency; Not guaranteed by Gulf Winds Federal Credit Union; Subject to risk, may lose value. Gulf Winds Federal Credit Union is Independent of RJFS.




July 11, 2013

happenings bi-plane; Kevin Coleman performing in a oneof-a-kind Extra 300SHP considered one of the highest performance airplanes in the world; Gary Ward performing in a high energy monoplane; and Lima Lima, a six-aircraft, civilian formation aerobatic team. Atlanta-based R&B group, the Tams, will perform a Bands on the Beach-like concert at 7 p.m. in the Gulfside Pavilion on Casino Beach. 735 Pensacola Beach Blvd. 932-1500 or PLAY HAPPY HOUR 4 p.m. Play, 16 S. Palafox, Suite 100. 466-3080 or SUNSET TOAST AT THE TOP TOUR 6;30 p.m. Our most romantic tour to share with that someone special. This is a couples only tour. Each reservation is for two and includes ambient music, sparkling non-alcoholic wine served in keepsake champagne flutes, and light hors d'oeuvres. Tour times begin roughly a half hour before sunset. Please note the exact tour start time on your reservation. We ask that you arrive no more than 15 minutes before the start of your tour. Space is extremely limited! Book your reservations now. This tour DOES include a trip to the top of the Lighthouse for a look across Pensacola Bay, weather permitting. Per Coast Guard Safety Regulations backless/open toed shoes, high heels, etc. are not permitted to climb the tower stairs. We recommend this tour for children 12 and over only. Pensacola Lighthouse, 2081 Radford Blvd, NAS. 393-1561 or BAYOU TEXAR TORCHLIGHT TOUR 7 p.m. Pensacola Paddle Sport Rentals offers an evening of exploring the waters of Bayou Texar guided by torch, under the light of the moon. Tour leaves from the beach next to the fishing pier at Bayview Park, 2001 E. Lloyd St. $10 for

single kayaks, $15 for tandem kayaks. 255-5423 or MOVIE: SOME LIKE IT HOT 7 p.m. When two musicians witness a mob hit, they flee the state in an all female band disguised as women, but further complications set in. Saenger Theatre, 118 S. Palafox $5. 595-3880 or GHOST HUNT 8 p.m. Bring your own equipment or share ours (some items available for purchase in the Gift Shop before tours commence.) Tours are two hours in duration. This tour does include a trip to the top of the Lighthouse for a look across Pensacola Bay, weather permitting. Per Coast Guard Safety Regulations backless/open toed shoes are not permitted to climb the tower stairs. We recommend this tour for children 12 and over only. Pensacola Lighthouse and Museum, 2081 Radford Blvd. 393-1561 or

live music

WB SEARCY 1 p.m. Peg Leg Pete's Oyster Bar, 1010 Ft. Pickens Rd. Pensacola Beach. 932-4139 or THE SUN DOGS 6 p.m. Paradise Bar & Grill, 21 Via de Luna, Pensacola Beach, 916-5087 or AL MARTIN 6 p.m. Quality Inn & Suites every Friday and Saturday night in the Cliffhanger Lounge, Quality Inn & Suites, 7601 Scenic Hwy. 477-7155. DAVE AND JOE SHOW 7 p.m. Peg Leg Pete's Oyster Bar, 1010 Ft. Pickens Rd. Pensacola Beach. 932-4139 or DAVE POSEY & FRIENDS 8 p.m. The Grand Marlin, 400 Pensacola Beach Blvd., Pensacola Beach. 677-9153 or

CURT BOL BAND 8 p.m. Five Sisters Blues Café, 421 Belmont St. 912-4856 DUELLING PIANOS 8 p.m. Rosie O’ Grady’s at Seville Quarter, 130 E. Government St. 434-6211 or KRAZY GEORGE KARAOKE 8 p.m. Lili Marlene’s at Seville Quarter, 130 E. Government St. 434-6211 or JAMES ADKINS 8 p.m. HopJacks Nine Mile, 204 East Nine Mile Rd. 497-6076 or CADILLAC ATTACK DUO 8:30 p.m. The Tin Cow, 102 South Palafox, 466-2103 or TRUNK MONKEY 9 p.m. Sandshaker, 713 Pensacola Beach Blvd. Pensacola Beach, 932-2211 or KRAZY GEORGE KARAOKE 9 p.m. Hub Stacey’s Downtown, 312 E. Government St. 4691001 or DJ MR. LAO 9 p.m. Phineas Phogg’s at Seville Quarter, 130 E. Government St. 434-6211 or RUMOR MILL 9 p.m. The Deck at The Fish House, 600 S. Barracks St. 470-0003 or GRANT THEFT AUDIO 9 p.m. Lili Marlene’s at Seville Quarter, Free. Seville Quarter, 130 East Government ST. 434-6211 or BLACKWATER & BUZZ CUT 9 p.m. Chan's Nightclub, 610 E. Nine Mile Rd. 477-9961 or REDDOG AND FRIENDS 9:30 p.m. HopJacks, 10 South Palafox. 497-6076 or HONEY GUM 10 p.m. 65 Via De Luna Drive, Pensacola Beach. 932-0864.


BUBBLES & BRUNCH 9 a.m. Enjoy Gourmet Brunch Trios for $ pick the three delicious items to build your perfect brunch. Bottomless Champagne & Mimosas for $5. The Leisure Club, 126 S. Palafox. 912-4229 or THE FISH HOUSE BRUNCH 10:30 a.m. Delicious Sunday brunch on the Pensacola Bay. The Fish House, 600 S. Barracks St. 470-0003 or SEVILLE QUARTER SUNDAY BRUNCH 11 a.m. Whether it’s a special occasion, an opportunity for friends to catch up, or a pleasant start to a lazy Sunday, brunch at Seville Quarter’s is a great way to treat your family every Sunday. Executive Chef Brandon Melton invites you to enjoy an a la carte brunch menu, including traditional brunch favorites and fabulous weekly Brunch Specials, or New Orleans style Beignets. Seville Quarter, 130 E. Government St. 434-6211 or BMG 2013 ART SHOW & FESTIVAL 12 p.m. Pensacola Improv Event Center at the Belmont Landing will be transformed into an outdoor, indoor art gallery debuts. Festival patrons can expect to see bold vibrant paintings, contemporary and whimsical art, life-size sculptures, photography, handcrafted jewelry and much more. We will have the hottest food vendors in the gulf coast lined up so you can fuel up your taste buds. Pensacola Improv Event Center,375 North Pace Blvd/Corner of W. Belmont St. Free.

for more listings visit

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July 11, 2013


by Sarah McCartan

The Gills Set Up Camp The Gills have embarked on a tour of nomadic proportions. In gypsy fashion, the band is setting up camp at most of the stops along the course of their Gypsy Camp Tour, which features a different city, every single day of this July tour. Although based upon the “sell your stuff and hit the road” gypsy mentality—it’s not quite the case, but close. The Gills have teamed up with fellow Nashvillebased bands who are also friends—Blackfoot Gypsies, the JAG and Swayze—and hit the highway together. They’ve even made Gypsy Camp T-shirts for the occasion. The tour is unique in that the bands are inviting friends, both old friends and new ones they meet along the way, to come out to not only their shows, but to their campsites. Friday, July 12 after performing at the Handlebar the bands are setting up camp—more than likely on the sands of the beach—and they are inviting Pensacola to join them. The gypsies’ journey began in Tulsa, Okla. with a Fourth of July Block Party. From here the path has taken this “band of bands” through St. Louis, Chicago, and several stops in Kentucky, before bringing them back through their Tennessee state stomping grounds, and then down South for the Southern leg of the tour. The idea of doing a tour that was a little bit different than what is considered to be the norm came out of a group conversation between the acts. “It was a collective idea. We want to make as many friends as we can, and kick it by the campfire,” said Jesse Wheeler of the Gills. The show venues were booked using tour contacts from all the bands involved. “The idea is sharing our crowds and our fan base with each other. And sharing the music with everyone we know,” he said. This is the first tour of the sort the Gills have embarked on, and something

that if all goes as anticipated, Wheeler hopes will be a recurring event once or twice a year. Perhaps next time playing

ing released. The band has also expanded their lineup, which now includes both a keyboardist as well as a new bassist, both from Nashville. The show is also a chance for Pensacolians to get to know and listen to the other bands on the Gypsy Camp lineup. The “retro southern” band the JAG originally hails from the heart of Mississippi and recently supported Grace Potter and the Nocturnals on several of their tour dates. This spring they were highlighted in a piece by Paste Magazine as one of “12 Mississippi Bands You Should Listen to Now” as part of the 50 States Project. Then there’s Billy Swayze whose soulful sound Wheeler describes as “Creedence Clearwater Revival meets Al Green.” Still, the tour would not be complete without Blackfoot Gypsies, who describe their live show to be much like “Little Richard filtered through moonshine still.” Accordingly to Blackfoot Gypsies, “Our live show is a rowdy dance off so come out to get on the good foot and shake your ass. Nobody will be turned down or off. Simply put, it’s the best way to spend your dollar without having to strip naked [but ya can if ya wanna].” So there you have it. Come “get on the good foot” at the Handlebar Saturday night. Just be sure to bring your sleeping bag if you plan on joining the camp party afterward. {in}

“It was a collective idea. We want to make as many friends as we can, and kick it by the campfire.” Jesse Wheeler outdoor venues—in the fall or spring when the weather is a bit milder and more welcoming. The Handlebar show not only provides a chance to see the Gills back on their home turf, it also serves as an opportunity to be introduced to new music they’ve been writing, music that Wheeler suggests is moving in expanded directions. They have been working diligently on demos and currently have a single in the process of be-


WHEN: 9 p.m. Friday, July 12 WHERE: The Handlebar, 319 N. Tarragona St. COST: $8; $10 under 21 DETAILS: 434-9060 or




850-346-7865 EAST HILL

434 3

Good Works Partnerships Inc. Requests Support Good Works Partnerships Inc. is a new non-profit in Pensacola, whose primary mission is to provide the resources necessary for individuals and neighborhoods to reinvent themselves. We provide the tools and supplies needed for able-bodied people to maintain or rehabilitate their residential properties, and have volunteers available to assist those with physical or age related challenges. However, one of the most important roles we are playing in Pensacola is that of a partnership builder, working with other organizations and agencies to create the required blend of materials, manpower and resources required to implement organized and focused neighborhood rehabilitation campaigns. Our organization came into existence in October 2012, but did not actually start providing services until late December. Since December, we have already accomplished the following; 1,135 volunteer hours equaling $22,700 in hourly value based on a nationally -accepted value of $20 an hour. Good Works Partnerships has had a direct impact on more than 500 properties throughout the greater Pensacola area. We most recently partnered with Habitat for Humanity on a “Rebuild Pensacola” campaign that stabilized an entire 12 square block area of one of the oldest neighborhoods in Pensacola. Good Works Partnerships recently provided Catholic Charities with the tools and resource to begin a community garden at their SixthStreet property.It also lent tools and supplies to Pensacola Young Professionals for a community clean up event, as well as providing painting gear for a multiple house painting project. Many of these partnerships include working alongside our Clean and Green, Keep Pensacola Beautiful partners and developing an ongoing partnership with Pathways for Change, who provide our most consistent source of volunteers on a weekly basis. We also are working with the Mission Avenue neighborhood and “The Top of The Bottom Church” to rehabilitate a home and yard to be used as a safe recreation center for summer and after school activities, where they will provide adult supervised recreational activities and nourishing food. We also are playing a role in Code Enforcement, in that when a property owner finds themself in violation of various property maintenance codes, but do not have the tools and equipment needed to comply, Good Works Partnerships will lend them what they need to achieve compliance. For those who are physically unable to accomplish what is required, we provide volunteers to assist. This of course prevents a property owner from receiving citations and fines. As you can see, we are quickly becoming the “Neighborhood Tool Box” for Pensacola, as well as a partnership builder, but we need you financial support to keep this worthwhile organization going. Rather than staging fundraising events that many cannot or would rather not attend, we hope that at least 150 individuals and/or companies will contribute $1,000 a year. Of course we hope you will contribute more, and we will be pleased to accept donations of any amount. We also gladly accept donations of equipment and supplies. Our commitment to our contributors is to use any amount that we collect above and beyond our annual budget and a prudent reserve, to support other neighborhood driven rehabilitation and stabilization efforts. To donate, please either go to and use the Pay Pal button, or mail to: Good Works Partnerships Inc. 201 S A Street Pensacola FL, 32502

Sponsored by Quint and Rishy Studer


July 11, 2013

news of the weird COMMUNITY ACTIVISM Despite Chicago's recent crisis of gang-related street murders, the Roseland Community Hospital in a tough south-side neighborhood is on the verge of closing because of finances, and community groups have been energetically campaigning to keep it open. Joining civic leaders in the quest is the Black Disciples street gang, whose co-founder Don Acklin begged in June for the hospital to remain open, explaining, "It's bad enough we're out here harming each other." Besides wounded gang members needing emergency care, said Acklin, closing would amount to "genocide" because of all the innocent people exposed to crossfire. GOVERNMENT IN ACTION Suspicions Confirmed: A warehouse in Landover, Md., maintained by a company working on contract for the U.S. Environmental Protection Agency, contained "secret rooms" of furniture and equipment described as "man caves" for company employees. The EPA inspector general announced the discovery in May, and the government confiscated TVs, refrigerators, couches, personal photos, pin-ups, magazines and videos that the contractor's personnel brought in while ostensibly "working" on agency business. POLICE REPORT Rewarding the Breast Disguises: (1) An April crime report in San Francisco, noting that a female driver had rammed another car in a parking-space dispute, noted that the victim gave officers little help. The man could not tell officers the model car that hit him, and certainly not a license plate number, but he "was able to give a detailed description of the suspect's cleavage." No arrest was reported. (2) Colombian prisoner Giovanni Rebolledo was serving a 60-year sentence (as a member of the "Los Topos" gang charged with extortion, kidnapping and torture) when he escaped and decided on an extreme identity change in order to move about in the country. He became "Rosalinda," complete with, according to Colombia Reports news service, "impressive" breast implants, but nonetheless was identified in May in a routine traffic stop and arrested.

by Chuck Shepherd

LEAST COMPETENT CRIMINALS Shaun Paneral was questioned by police in Carlsbad, N.M., in May, on a loud-music complaint and, concerned that he already had an outstanding arrest warrant, gave his name as "Shaun Paul." Paneral thus became the most recent perp to choose his alias badly. "Shaun Paul," whoever he is, is also wanted by police in New Mexico, and Paneral was arrested for the false ID. IT'S GOOD TO BE A DOG IN THE FIRST WORLD The British company Paw Seasons has created a holiday for dogs (surely to appeal to guilt-ridden owners who leave them behind on their own holidays) priced at the equivalent of $73,000, consisting of a private suite for two weeks, with dog-friendly Hollywood movies, trips to the beach, surfing "lessons," spa and grooming treatment (including pedicure) by Harrod's, outfits from Louis Vuitton, Bottega Veneta, and Mulberry, and the piece de resistance—a personal dog house created in the image of the owner's own house. THE JESUS AND MARY WORLD TOUR (ALL-NEW!) Recent Public Appearances: Norwalk, Conn., in May (Jesus in an ink smear on a page of the newspaper The Hour). Saugus, Mass., March (Jesus on a drop cloth in a home). Bradenton, Fla., February (Jesus in profile on a carton of Corona beer). Halifax, Nova Scotia, March (Jesus in a knot of wood on furniture in a store). San Antonio, December (Jesus on a tortilla shell—an item on which he has appeared previously at other sites). Herne Bay, England, October (Jesus on a patch of mold behind a refrigerator). Phoenix, June (Jesus in a smudge on the floor at Sky Harbor International Airport). Northumberland, England, March (Jesus in the condensation on a windshield). Brooklyn, Ohio, February (Jesus in bird droppings on a windshield). {in}

From Universal Press Syndicate Chuck Shepherd’s News Of The Weird © 2013 Chuck Shepherd

Send your weird news to Chuck Shepherd, P.O. Box 18737, Tampa, Fla., 33679 or, or go to

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Independent News | July 11, 2013 |

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