Volume 6 Issue 3 Kitchen Drawer Illustrated

Volume 6 Issue 3

Free To A Good Home

GOOD NEWS FOR OUR HOSPITAL. EVEN BETTER NEWS FOR YOU.

American Heart Association

Our 5th year of recog nition with qua lity achievem ent awards f rom the AHA .

Gold Plus Award - Heart failure American Stroke Association

Gold Plus Award - Stroke Spalding Regional is once again recognized for achievement in Get With The Guidelines速-Heart Failure and Stroke programs created by the AHA/ ASA to help hospital teams consistently follow the most up-to-date, evidence-based guidelines for treating heart failure and stroke patients.

The AHA/ASA recognizes this hospital for achieving 85% or higher adherence to all Get with The Guidelines Stroke Performance Achievement indictors for consecutive 12 month intervals and 75% or higher compliance with 5 of 8 Stroke Quality Measures and at least 4 Heart Failure Quality Measures, to improve quality of patient care and outcomes. The AHA/ASA does not accredit or endorse the hospital listed.

TABLE OF CONTENTS QUICK REFERENCE 02

Plug In

32

MAY/JUNE Calendar

05

Staff Picks

41

Sports

06

Entrepreneur Focus

44

Kitchen Table

08

Finding Freedman

52

Movie Review

21, 47 Paparazzi

59

Facebook Reader Poll

23

Outdoors

62

Game Page

27

Biography: The Drs. Kong

65

Kudos!

09

Peaches Don’t Really Come From a Can

13

Stay Safe: Be Ready for the Bad Guys with Self-Defense Training and Krav Maga

MAY/JUNE 2014 35

Artist Profile: Skytree Designs Lee White & Jason Benincosa

49

NEW: Restaurant Review Requested by our

readers: KD Eats their way through Smokin' swine bbq

55

KD SCIENCE: Spot the Station

60

50 Strangers

?

Who will be featured in this issue?

CONTRIBUTORS Can your Kitchen Drawer help save your life?

16

COMING SOON: An Amphitheater Near You...

19

Believing in Your Dreams

Elaine KRugman Tells

Writers PETE CHAGNON LEWIS MCCRARY CATHERINE RITCHIE PARK Photographers HEATHER BEAUCHAMP PETE CHAGNON BRUCE COOK CATHERINE RITCHIE PARK

Her Story of how following her dreams led her to swimming championships w w w.k it chendr aw er.net

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Thank you to local artist Jennifer Schultz for our cover art. To see more from Jen find her on Facebook: One Happy Little Mama

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Cards Against Kitchen Drawer Have you played Cards Against Humanity

ASHLEY

ALLISON

STAFF PICKS

ALLISON: Mental telepathy

NICOLE HEATHER

BRITTANY

BEN

WHAT IS YOUR SECRET POWER?

ASHLEY: Silence BEN: Mario BRITTANY: The ability to nap anytime NICOLE: Anxiety

THANK YOU! Casie Hughes for

EXTENDED FAMILY

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ELAINE

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ENTREPRENEUR

Focus

FEATURING A WIDE RANGE OF TALENTED LOCAL BUSINESS OWNERS, KITCHEN DRAWER’S ENTREPRENEUR FOCUS PUTS YOU UP CLOSE AND PERSONAL WITH THE BUSINESSES AROUND TOWN. LEARN THE STORIES BEHIND THESE BUSINESSES AND THE UNIQUE PRODUCTS AND SERVICES THEY OFFER.

Caldwell & Irvin, Attorneys at Law

If you spend any time on the square in Thomaston, you’ll probably recognize Caldwell & Irvin’s black awof South Center Street and Gordon Street. Mark Irvin graduated from UGA and Mercer and worked as Chief

He opened a private practice in 2002 and was joined in 2010 by Johnnie L. Caldwell, Jr. Johnnie graduated from UGA and the Walter F. George School of Law. He Johnnie is now the State Representative for District 131. Mark and Johnnie practice criminal, civil, family, juvenile, personal injury, and real estate law.

Both Mark and Johnnie were born and raised in Upson County and have raised their families there. Mark and his wife Lauri have two daughters, ages 14 and 16. Johnnie is married to Rita Caldwell and has three grown children—a nurse, an elementary school teacher, and a U.S. Navy pilot. ager since 2002, Sharlene Sanders keeps the business running smoothly. Kim House handles real estate and city court. With the four members of the team working together, Johnnie Caldwell and Mark Irvin have built an

down the Flint River. He also likes woodworking and building furniture. Johnnie has farmed cattle and hay for

Caldwell & Irvin is proud to be part of the Thomaston community. To schedule a consultation about your case, or if you have any questions about Caldwell & Irvin, call Sharlene at 706-646-5100.

201 S. Center Street Thomaston, GA 30286 caldwellandirvinattorneysatlaw.com 6

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YOUR business: STUFF@KITCHENDRAWER.NET Tell us the story of

Niles Murray Valdosta State University with a degree in business administration, and after acquiring his real estate license in 1976, he began working for the Macon realty company Hudson and Marshall. property management and has developed several subdivisions in the area, including Four Oaks, Maplewood, and Maddox Woods.

Murray Company has a team of ten realtors working in commercial and residential property sales and rentals.

Of course, Niles knows the ins and outs of how the market has been changing over the last decade. “From the is up some but not yet close to its former peak. Improvement is happening, though, and everyone—realtors, sell-

kids, George and Olivia, also live locally, and Olivia is currently working on her own real estate license. When

of our community and is excited about the trend of growth we are seeing here. higher costs [in Atlanta]. There’s lots of quality development here. Good things

203 E. Taylor Street Griffin, GA 30223 770-227-8661 murraycompanyrealtors.com w w w.k it chendr aw er.net

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HE’S IN HER E 4 TIMES! When you fin d all 4, email stuff@kitchen drawer.net w ith the details.

We’re really trying to stum p you guys th is time!

Did you find him last time?

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9

T

he blueberry is giving the peach a run for its money, annually generating over $90 million in revenue to growers in Georgia.* That’s triple the revenue of peaches according to 2012 statistics, and it’s projected to rise. But don’t fret; the Georgia peach is still the official state fruit. It begs the question, however: how much do we really know about our state fruit? Let’s take a journey down the historic Georgia Peach Blossom Trail to get a better understanding of this fuzzy and succulent Georgia resident.

We begin our journey in Lamar County on the south side of Barnesville where Highway 41 South morphs into Highway 341 South. Stay on this route for about 20 minutes or so, and pay close attention to the road signs, because if you blink you’ll miss the turn to the quaint little agrarian town in Crawford County known as Musella.

The unincorporated town of Musella is rich in history. Musella pretty much consists of a stop sign, a general store, a post office, a Baptist church, an empty cotton gin, and Dickey Farms—the oldest continuously operated peach packinghouse in Georgia.

According to local residents, Musella first appeared on the map in 1895, about two years before Dickey Farms came into existence.

As is the story with many rural Georgia towns, the railroad once ran through the center of town, and with the railroad came jobs. Musella became the ideal location for a cotton gin and, of course, our main subject—Dickey Farms. It was in 1897 that Robert L. Dickey planted about 30 to 40 acres of peaches and shipped them by rail to northern markets. Over the years, more varieties of peaches were added and the farm grew. In the 1930s, the packinghouse and farm stand were built from locally milled lumber. Eventually, the railroad moved out of town, the cotton gin closed, and people started moving away—but one constant has remained and thrived. Now, 117 years later, Dickey Farms has increased to over 1,000 acres and is run by State Representative Robert Dickey III and his wife Cynde.

It was on a beautiful spring day with the peach blossoms in full bloom that I met Mr. Dickey at his farm

stand. The farm stand and packinghouse were silent.

But in late spring through August, the place comes alive with a frenzy of activity and produce—including their regionally famous homemade peach ice cream.

Georgia lawmakers had just finished their 2014 session, and with the peach trees in blossom, there was a quick window of opportunity for me to sit down with Mr. Dickey and connect with this local peach grower.

I had an appetite to consume every bit of information about exactly how the peach gets from the tree to my table. Let me tell you, it’s a long, hard road!

From 1897 until the late 1950s, the main variety of peach grown and sold at Dickey Farms was the Elberta.

Today, there are 30 varieties available at the farm. Each variety ripens at a different time, which is how they are able to extend the peach packing season into August.

Here are some quick facts about the peach tree.

Peach trees only produce for about 15 years before they need to be cut down and replanted. With over 1,000 acres, you can imagine the challenging task of constantly rotating orchards. When a peach tree blooms, the tree produces far more blossoms than is beneficial.

If all those peach blossoms were allowed to mature, the tree branches could be damaged by the weight. To keep this from happening, the blossoms are pruned by hand.

Imagine pruning hundreds of acres of blooming peach trees by hand! At this point in the conversation, Mr. Dickey invited me to take a quick ride out into one of the fields where he demonstrated the skill and precision it takes to hand prune the trees until only four to five blossoms per branch remain. Talk about labor intensive!

* http://news.yahoo.com/ga-blueberry-knocks-peach-off-153432229.html 10

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So if you’re like me and nothing will satisfy that hunger pang like a juicy GEORGIA PEACH, take a ride down the Peach Blossom Trail to the little town of Musella

Once the peaches are mature, Dickey Farms hires dozens of skilled workers to harvest the fruit. And yes, it does take skill to properly pick a peach without damaging the tree. Once the fruit is picked, the boxes are sent through a chilling station where they are bathed in ice-cold water. This process takes the “field heat” out of the peaches so they won’t ripen too quickly before shipping. From there, they are fed into the sorting machine and hand packed into boxes ready for market. A skilled worker can make between $10 and $12 an hour for three to four months, but the days are long and hot!

Naturally, pests and disease are always a concern with crops, but with peaches there is an added worry—the cold. Too much can be harmful, too little could be disastrous. It really is a love/hate relationship with cold weather.

Each winter, peach trees need about 1,000 chill hours below 45 degrees to properly produce. Of course, this past winter provided plenty of chill hours, but according to Mr. Dickey, one year in the 1930s there was basically no winter in Georgia, and as a result there was no peach crop. In 1955, a late freeze killed all the blossoms; and in 1992, another late freeze killed all the peaches. Another danger is the sudden temperature changes that produce hail with late spring thunderstorms. There is no way for peaches to survive hail damage. In those tough years, crop insurance is a valuable (and expensive) commodity. According to Mr. Dickey, in those years you just pick up the pieces and start over if you are a serious peach grower.

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As for pests and disease, Mr. Dickey assured me that they only spray the peaches if it is absolutely necessary. Once the pesticides do their job, the chemical compounds break down in the hot Georgia sun.

Some sprays are naturally derived. For example, to fight scale disease, growers use a sulfur solution which is not harmful to humans. Mr. Dickey noted that an operation their size is unable to survive by going fully organic, but they take great care to spray only when absolutely necessary.

Yes, growing peaches is a lot of work! For much of the year, most people in Musella work elsewhere, but for the three to four months that the Georgia peach season is in full swing, it’s safe to say Dickey Farms is Musella’s biggest employer (since the cotton gin closed about 15 years ago). Mr. Dickey even employs the youth minister from the Baptist church across the road, which happens to be his home church.

Faith is very important to the Dickeys. When you work that close to the land and are subject to the whims of nature, praying comes naturally.

In the hour I spent at Dickey Farms during the off-season, I gained a greater understanding of this humble little fruit. By the time you read this article, the peach season will be in full swing. The farm stand at Dickey Farms is open from about mid-May to mid-August. They offer everything from freshly picked peaches to jams, jellies, and homemade peach breads to my favorite—pickled peaches, and, of course, their regionally famous homemade peach ice cream.

So if you’re like me and nothing will satisfy that hunger pang like a juicy Georgia peach, take a ride down the Peach Blossom Trail to the little town of Musella. Just be careful not to blink and miss your turn. Once you arrive, get yourself a bowl of that handmade Georgia peach ice cream and enjoy a little time on their front porch…and be sure to thank them for all the hard work it takes to get that fuzzy, succulent Georgia peach to your table!

1-800-PEACH-GA

478-836-4362 www.gapeaches.com

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Be Ready for the f l e S h it w s y u G d a B Defense Training and Krav Maga wer Can your Kitchen Dra help save your life?

By Allison Smyly auchamp Photos by Heather Be

less

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e all hope we never have to use self-defense skills, but they are invaluable if we ever need them. There’s a new opportunity to learn self-

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mom, but at least one who knows how to defend herself better.

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well-equipped studio.

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why you did what you did.”

tion demands it. Therefore, it’s best to be prepared. The -

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Elite Defense Tactics offers evening Self-Defense (Krav Maga) classes Mondays 6:15-7:15, Tuesdays 8-9, Wednesdays 6:15-7:15, and Thursdays 7-8. For more information about self-defense, karate, or off-site

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Our newly remodeled dining space seats up to 70 people. Bring your whole crew to enjoy great award-winning grub in a cool, casual atmosphere.

We are nearing completion of a 48-seat banquet room available for your special events.

COMING SOON ...An Amphitheater Near You

By Rachel Scoggins The Main Street Program, in conjunction with the Griffin Downtown Council, has begun plans to build a new amphitheater and park in downtown Griffin. The proposed site for the project, which is currently being called Solomon Park, is along Solomon Street between 5th and 6th Streets.

The city hall block has been in limbo for around six years, with different ideas proposed about the use of the property, ranging from selling it as commercial development to incorporating the old city hall building into a redevelopment. Recently, the city Board of Commissioners approved a fundraising campaign to raise money to fund an amphitheater project. “The concept of a park and amphitheater in a downtown location has been around for a number of years because Griffin has no real amenity in the historical district,” Commissioner Ryan McLemore said.

This park and amphitheater project is an exciting prospect for downtown Griffin. The aim of building something as significant as an amphitheater downtown is to give new life to the area. “One goal is to create an additional purpose for

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people to go downtown and come together as a community,” McLemore said. It is hoped that having an amenity such as the amphitheater will encourage people to live and shop in the downtown area, bringing support to locally owned businesses and encouraging other businesses to come into downtown Griffin. Not only would the amphitheater and park provide a source of entertainment for the city, but also hopefully bring in revenue for local businesses and help the downtown area continue to grow and prosper.

President of the Downtown Council and downtown business owner Ben Johnson sees the project as an important opportunity for private citizens and businesses that care about the revival of Griffin as a business and cultural center for the region. “The impact of a town center, multiuse park as well as amphitheater in downtown to improve property value, curb appeal, tourism, and to provide a viable venue for nationally recognized artists and regional festivals cannot be underestimated,” said Johnson.

If Griffin does eventually build the amphitheater, they will be following in the footsteps of other cities with performing arts centers, such as Peachtree City, Fayetteville, Carrollton, and

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Marietta. The plan is for the Main Street Program to work alongside the Griffin Downtown Council to provide exciting entertainment and cultural events for the community. Some ideas include summer concert series with music of various genres, comedy shows, dance performances, benefits, and movie nights—any entertainment that brings together a large audience. The plans are to host both free and paid admission events for the community.

always be difficult, so they are planning for a phased-in approach to complete the park if funding proceeds more slowly than expected. “The faster we raise funds, the sooner it gets completed,” McLemore said.

The amphitheater and park will be in part a community effort. Raising funds for the project will be in large part from community support; the Main Street Program, Downtown Council, and the city welcome people who are interested in donating or being part of the fundraising committee. They will also hold an open forum to receive input on the final design of the park and amphitheater and on how to tie the preservation of Griffin’s history into the park. The park is for Griffin, and the citizens of Griffin are encouraged to be part of the process.

The amphitheater offers great opportunity for downtown Griffin and the community. A communal gathering space for

MARIETTA AMPHITHEATER The projected space is approximately 2.7 acres and uses the old city hall building, the historic church, and the old county courthouse as the anchors. The amphitheater will hold over 1,000 people when completed. Suggestions received so far include both open area seating on sloped hills and making the amphitheater visible from any place in the park. Other accents such as benches, landscaping, and a fountain are also planned.

“We want to tie as much of Griffin’s history into the park as we can to create a sense of place,” McLemore stated. Examples of ideas to highlight our area’s history include incorporating the old Sixth Street Bridge trusses, using bricks from the torn down mills in the walking paths, and recognizing notable residents from the past and present in the walkways or in some other manner. “Preserving history is more than maintaining and restoring what currently exists; it is also about creating things that can become historical,” McLemore said.

“The park and amphitheater give us a chance to incorporate current historical elements as well as to create something that can be appreciated many years down the road.”

Since the project is in its infancy, there is no projected date of completion. It is still in the design phase, and a fundraising goal will have to be determined before an estimated completion date can be established. While those planning the project hope that fundraising will go smoothly, obtaining funds can

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The impact of a town center, multiuse park as well as amphitheater in downtown to improve property value, curb appeal, tourism, and to provide a viable venue for nationally recognized artists and regional festivals cannot be underestimated. entertainment and cultural events will provide Griffin residents a way to interact and socialize locally, instead of going out of town for similar events. The events have the potential to attract not only locals but also people from other cities to our town, which helps local business. Said McLemore, “The project gives us the chance to establish a greater identity when it comes to the arts and create something beautiful downtown that hopefully breathes some life into the area.”

Speaking as a lifelong resident of Griffin, a father, and a promoter of events in downtown, Ben Johnson said, “This is a chance for this generation to create something substantial and leave Griffin better than we found it, without having to ask taxpayers to foot the bill.”

ACCORDING TO KENWIN HAYES, EXECUTIVE DIRECTOR OF THE DOWNTOWN DEVELOPMENT AUTHORITY, THE PUBLIC IS INVITED TO PROVIDE INPUT REGARDING THE PROJECT AT A DESIGN CHARRETTE ON MAY 12, 6-8 PM AT THE GRIFFIN WELCOME CENTER.

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770-229-6599 | www.stachestudio.net | 116 S. Sixth Street, Griffin 18

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By Elaine Krugman Photos by Bruce Cook

“…[B]elieving in your dreams can be far more rewarding than living by your limitations.”

It was only the end of a sentence in a movie review of The Little Princess written by Karla Peterson; however, those words jumped off the newspaper page and stuck in my head.

When the review appeared in The San Diego Union-Tribune in 1995, I was experiencing yet another setback from a physical injury, something that happened often to my genetically inferior body. (Thanks, Dad.) Feeling down after each becoming an all too familiar situation for me.

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I soon realized it was time to take Karla Peterson’s words to heart. Why let my limitations bury me?

Why live by my limitations? Instead, it was time to pick myself up my physical roadblocks so I could achieve what I wanted out of life.

“Believing in your dreams can be far more words I wrote on my calendar every month so I would see them whenever I sat down at my desk.

They became the words I lived by.

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At no time were those words more meaningful than when, in 2002, I experienced my worst injury of all—thoracic outlet syndrome, a work-related repetitive stress injury. It was so bad that my arms were practically useless due to the nerves and veins being compressed at the thoracic outlet. My strength was practically gone; I could not even hold my arm up to comb my hair.

Attempts at physical therapy were failures; rehabilitation was no longer possible. I was experiencing nerve damage so severe that it could leave me paralyzed, so I had no choice but to undergo a very serious operation, one that ended up taking 4 ½ hours to complete.

I had asked my surgeon if I would ever be able to swim again, and he said I would, as long as the operation was a success. This became my motivation to make it successfully through the operation and recovery. It was sink or swim time, and I was going to swim.

Upon awakening from anesthesia and seeing Dr. Braun’s smiling face, I could imagine no greater feeling of relief. The surgery was a success, and he squeezed my hand as I thanked him. It was at this very moment I decided never to live by my limitations again.

Believing in my dreams has been so much more rewarding than living by my limitations. Those limitations keep accumulating as I grow older, but I

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What started as a timid and careful return to the pool Masters Swimming competitor, complete with trips to national swim meets from Alabama to Arizona and North Carolina to California. This summer, I’ll even be competing in the FINA World Masters Championships in Montreal.

The rewards for my believing in my dreams have been many. Not only have I won trophies and medals, I have far exceeded every expectation Dr. Braun had for my recovery. When I wrote him a letter of thanks and to tell him about my swimming, he responded in part, “You are swimming 3,000 yards each day? I don’t even walk 3,000 yards. If I want to

I have seen Dr. Braun twice while visiting San Diego.

The second time, he couldn’t wait to show me the Senior Olympics medal I had sent him, now proudly story for the surgery technique he pioneered, and he was my ticket to having the opportunity to believe realistically in my dream.

My body has experienced plenty more injuries since my surgery; however, I never let them get me down for long. I still read Karla Peterson’s words daily for inspiration. Instead of sinking beneath my limitations, I am swimming my way to achieving my dreams.

This article originally appeared on www.swimspire.com.

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Guests getting some grub from the chicken house’s one year anniversary open house

The griffin-spalding county library’s booth in the “healthy children’s conference’ at uga griffin campus

nicole bankston, lee southern and diana ledford demonstrate loving patient care with patsy polk

allison, rhett, scarlett, margaret mitchell and rachel scoggins

Kitchen drawer contest winner jackson labella receiving the grand prize pack at the pike business expo

capri wilbanks, emily bethune, connie laprade, NOAh, lori harrison, rhonda mcclain and anna bethune-zebra dash 5k

chelle wilson and her son sebastian love kitchen drawer!

cooler heads prevail at smoke on the water festival

walking the lambs

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The FishTale family would like to invite you to enjoy our fresh fillets: grouper, snapper, whole checkerboard flounder, wild-caught seafood & the best U.S. farm-raised catfish.

Also featuring fresh hamburger steaks, catfish, prime rib, and crab legs.

Beer and Wine

everything must go!

We aren't taking any existing inventory with us.

All clothing and bikes are heavily discounted, while supplies last.

Sale ends 5/31. New location opens 6/6.

new location will be 627 West Taylor Street 22

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By Ronnie Garrison

A

pril showers bring May flowers, but more important to fishermen and fish are the mayflies that hatch this time of year.

Whe n t he m ay f l ie s st a r t hatching, fish go on a feeding frenzy, and fishermen can catch large numbers of bass and bream around them.

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as they lay their eggs. Bass will eat the mayflies and the bream feeding on the bugs, too.

Mayflies are the adult stage of an insect that lives in the water.

After hatching, the nymph lives

There are around 2,500 species of mayflies in the world, and they live in all kinds of waters, from streams to lakes. In the U.S., the lake species hatch in large numbers at one time. One hatch on Lake Erie was so thick it was actually seen on weather radar.

Bream can be caught on crickets and artificial flies around the

underwater for a year or so, eating and growing. Then when conditions are right, it swims to the surface of the water and the winged adult comes out of the nymph—much like a butterfly comes out of the chrysalis of a caterpillar.

hatch, and bass are attracted to the bream to eat them as a meal.

A topwater popper imitates a bream sucking in a mayfly, and bass will smash them. Most of the action is early in the morning since the flies come out at night or at first light.

When the adult emerges, it flies from the water’s surface and looks for a mate; the female then lays eggs on the surface to start the cycle again. After mating, mayflies usually light on shoreline bushes, trees, and boat docks. Fishermen look for the fluttering mayflies since bream will gather in large numbers to eat the nymphs as they come to the surface and the females

The adults die after mating and laying eggs, living a day or so at most, so they don’t have much of a life. But it is exciting for fishermen to see a cloud of mayflies around bushes right on the edge of the water. You can even throw something into the bush to get the bugs flying and start a fish feeding frenzy. Some fishermen carry a few rocks in the boat to start the movement, 23

flies and bream were thick, but I could not get a bass to bite. A local fisherman told me that for some reason, the bass on that lake just do not respond to the mayfly hatch.

or you can cast a weedless lure, like a plastic worm, into the bush and shake it.

Birds also feed on the mayflies, and you will often see the bushes shaking as they hop from limb to limb, eating their fill. At Lake Oconee I watched a mama duck leading her little ones right along the edge of the water. All were gobbling up mayflies along the bank...and I was catching bass.

Although I have caught a lot of bass around mayfly hatches, they don’t guarantee success. We had a Sunday tournament at Jackson a couple of years ago, and I went to the lake on Friday trying to find something. On one bank on the South River, mayflies were swarming everywhere. Birds were eating them in the bushes and bream were churning up the water feeding on them. I quickly caught a couple of bass and left, saving the place for the Sunday tournament.

First thing the morning of the tournament, I ran to that bank and fished it for two hours but never got a bite. The mayflies were there, the birds were there, the bream were there, but the bass were not.

I still have no idea why the bass were not feeding like crazy.

Dobsonflies go through a similar cycle. Anyone fishing the Flint River knows to look for hellgrammites, the larval stage of the dobsonfly—locally known as “rockworms”— in the moss on the rocks. Shoal bass, bream, and catfish will all eat them when they are used as bait. Trout love them, too. Trout fishermen go to great lengths to imitate rockworms with their flies. They tie a fly to look just like a real larva and use it to catch fish.

Around here, mayflies start hatching in May, and there will be hatches until mid-summer. If you go fishing, watch for these fluttering “fish food bugs” and fish around them. If you don’t see the flying mayflies, look for them on shoreline bushes, trees, and docks, or watch for birds feeding on them in the trees. They usually mean good fishing.

Read more from Ronnie at http:// fishing-about.com.

I had the same experience at Lake Weiss several years ago. I found a pocket up the river where the 24

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r. Stephanie Kong is President and CEO of ZOe Pediatrics, with offices in Thomaston, Barnesville, and Columbus. She has also served in leadership roles with a number of managed care companies, most notably as CEO of Family Plus, the HMO sponsored by Egleston Children’s Hospital. Her husband, Dr. Waine Kong, is a retired psychologist and member of the Georgia Bar who currently serves as business manager for ZOe. According to Dr. Stephanie Kong, “It is not every pediatrician who can have a lawyer as their business manager!” The couple believes strongly in being proactive in health matters and teaching children and families good health habits to lower the risk of sickness. Stephanie and Waine have four successful children and six beautiful grandchildren.

Influences and Inspiration

Stephanie’s father, who was born in Macomb, Mississippi, joined the army during World War II at the age of 15 and served under General MacArthur in Japan, where he met his wife. They had four children. When Stephanie was four years old, the family moved to Milwaukee, Wisconsin, where her father fixed planes for the army.

Stephanie went to the University of Wisconsin for both undergraduate and medical school and received her pediatric training at Milwaukee Children’s Hospital.

Dr. Stephanie remembers a defining moment during her training when she was treating a little girl for croup: “The treatment is as simple as placing a vaporizer next to the child’s bed.

Because the family could not afford to buy one and the hospital could not loan or give the family one, I had to admit the child to a $1,000 bed and place a vaporizer next to her. I decided then and there that this was not a good way to conduct the business of medicine.” With a desire to improve such situations, she applied for and received the Robert Wood Johnson Fellowship

he became a psychologist and, later, a member of the Georgia Bar. He was a college professor at the University of the District of Columbia, vice president of Provident Hospital in Baltimore, executive director of the Urban Cardiology Research Center, and CEO of the Association of Black Cardiologists for 21 years before he retired. He is well known for involving lay people in improving community health, including training over 500 church volunteers to monitor blood pressure in their communities.

He volunteers as a mentor at the local

An Ounce of Prevention

for the business side of medicine and then served in administrative roles for a number of years, including director of medical affairs, CEO, senior vice president, and chief operating officer for several managed care companies. However, she always kept up her clinical skills by working in emergency rooms and substituting for other doctors.

high school and is president-elect for Thomaston Kiwanis. When he is not at the office, you will most likely find him on a golf course.

says Dr. Stephanie. “We are really good at picking up problems and addressing them long before they become obvious. Good doctors treat disease. Really great doctors also prevent disease.”

The Kongs believe that being proactive in health matters can add years to life, enabling us to guide not only our children, but also our grandchildren, to happy, healthy, and productive lives.

As they put it, no matter how good our therapeutic strategies in medicine and surgery may be, they will never be as good as preventing problems in the first place.

Dr. Waine was born in Jamaica and moved to the United States when he was 15 years old. After graduating from Simpson College in Iowa where he attended on an athletic scholarship, w w w.k it chendr aw er.net

ZOe Pediatrics began when Dr. Stephanie was in her car listening to a sermon on the radio. The preacher was talking about “Zoe,” a Greek word meaning “gift from God.” She immediately got the vision to start a practice and feels that God led her to Thomaston. She says, “I am a true believer that if God gives you the vision, he will also give you the provision.”

The pediatric practice adopted the mantra “Don’t wait for sickness.

Children do not have to be sick to get better.” In the old days, parents would only take their child to a doctor when the child was really sick. The Kongs hope that has changed. “We are present when the child is delivered and hopefully we will establish a good partnership with parents to see the children regularly for well-child visits until they graduate from high school,”

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Africa and Art

Although they stay busy with their professional callings, Drs. Stephanie and Waine have made time for travel over the years. They have been to Africa 15 times and have brought back collectibles they couldn’t resist, resulting in a large collection of African art. One item, The Praying Mambilla, is one of the oldest pieces of art in the world, according to Dr. Stephanie: “When man first set down roots and started farming, they were at the mercy of mysterious forces that they attributed to God… they believed that unceasing prayers were needed to keep insects and blights away and to bring rain to nourish their crops. When they couldn’t be present to pray, they left these prayerful figures to continue to pray for a good crop.” Other pieces in their collection include a life-size lion; a Tikar king’s throne with large, delicately carved ivory tusks; several Shona stone carvings; and pieces from the Benin, Bamoun, and Entebelli groups.

Dr. Waine wrote The Lost Soul of Africa, a book highlighting the impact of African art, including the influences of African art on Pablo Picasso’s cubism and making the case that metallurgy began in Africa. The Kongs point out that a major difference between African art and western or eastern art is that African art does not include the signature of a sculptor or artist. African artists believe their art is a product of their tribal group; therefore, individual artists do not even consider taking credit for their work because anything produced is a product of their culture.

Guiding Families

“The greatest gift parents and their pediatricians can give children is good health and good health habits,” says Dr. Stephanie, believing that partnership between medical practitioners and families is necessary to achieve this goal. She remembers that a grandmother once told her that she couldn’t buy her blood pressure pills because her granddaughter needed shoes. Dr. Stephanie reminded the grandmother that in emergencies on airplanes, adults are advised to put the oxygen mask on themselves first before attempting to take care of others. “If you are unable to function, you will not be able to take care of people who depend on you,” she told the grandmother. “If you have scarce resources, buy the pills instead of the shoes.”

When Dr. Stephanie has to give bad news to parents, she asks their permission to pray with them and has never had anyone refuse. “Believe me, it helps us all cope. What a privilege we have bringing everything to God in prayer!” she says. She also tells of studies that show that people who attend church regularly live 7 to 14 years longer than those who do not.

The Kongs are grateful for the growth the practice has experienced in the past two years. Dr. Stephanie gives credit to God; her supportive husband; her partners, Dr. Charlaya Campbell and Theresa Schornack; her dedicated staff; and to the parents who entrust their children to ZOe. According to Dr. Stephanie, ZOe will see “any and all who show up at our door” and take care of having new patients’ records transferred. In addition to holding regular business hours during the week, they also have office hours from 9 a.m. to 1 p.m. on Saturdays to accommodate working parents.

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CARLEY SCAN THIS CODE FOR A COMPLETE LIST OF EVENTS

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BINKIE The dogs featured on this page are adoptable pets from Dolly Goodpuppy

Society, Inc. in Barnesville, GA. If you are interested in providing a home for one of the dogs on this page, please visit dollygoodpuppy.org or contact dolly@dollygoodpuppy.org

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The dogs featured on this page are adoptable pets from CARE, Inc., a foster-based business looking to

SNICKER DOODLE

in providing a home for one of the dogs on this page, please call 706-957-8316. careinc2010@gmail.com

Most dogs are spayed or neutered and up to date on shots.

Make an appointment to meet them. (706) 957-8316 Photos provided by Mary Alice

SCAN THIS CODE FOR A COMPLETE LIST OF EVENTS

st

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By Elaine Krugman with Betsy Harris Photos by Elaine Krugman

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hen they were childhood friends, high school buddies, and even one-time roommates, Jason Benincosa and Lee White had no idea they’d become business partners. It was all quite serendipitous, really, but these two guys have become a creative team with artistic ideas and the skills to turn rusty sheets of tin into very cool signs.

Together, Jason and Lee have founded Skytree Designs (www.skytreedesigns.com), specializing in artistic lighting, business/home dĂŠcor, and sign restoration. A casual glance at the photos on their

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website reveals uncanny talent for repurposing discarded metal and wood. This partnership works.

Neither Jason nor Lee had planned for this when each attended The Art Institute of Atlanta at different times in their lives. Jason studied graphic design and currently has his own graphic design business.

Lee attended the institute to learn about recording music but ended up becoming more interested in video recording. His goal was to pursue movie filming and writing; however, he got sidetracked bartending for fourteen years instead.

Meanwhile, since his teen years, Lee has enjoyed creating

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In addition to the tin, stored at the shop were stacks of old wood from a 100-yearold barn that had been torn down.

Jason and Lee thought they could repurpose it by making furniture and using it with the tin for custom signs. necklaces from old beaded jewelry that he takes apart. What started as a hobby making gifts for family members eventually became a small business in which he sells his creations at festivals, including last year’s Doc Holliday Beer, Wine, and Arts Festival. It was there that Lee and Jason reconnected.

Lee remembers: “Jason walked up and said, ‘I went into my dad’s [electrical business] shop and saw that there were so many things we could use to make [new] things. I

Blu in Hampton has a lit sign from Skytree Designs hanging in their salon. Jason and Lee also created a “Saloon” sign for a woman who wanted a custom sign for her husband’s man cave.

Having worked for 13 years in his father’s electrical business, Jason was proficient with the materials and tools necessary to create signs and furniture. Lee had accompanied his great-grandfather to his job building houses, so he learned how to use the tools through observation and became skilled enough over the years to tackle this new endeavor.

Making these lighted signs is an interesting multi-step process, and I observed the team in action.

After the design was stenciled onto the sheet of tin, Jason drilled holes within the borders of the letters with a drill press to allow for the insertion of an aluminum cutter for doing the rough cut. Tin snips were then used to complete the cutting— not an easy task when the goal is to make accurate cuts in the rusty tin, and prevent your hands from getting cut in the process. (And, yes, they have had their tetanus shots!)

Between the old electrical workshop that was filled floor to

Next, Lee used a grinder to smooth out the rough metal edges

Both Jason and Lee are hopeful of future success, because they clearly enjoy the creative process that takes place in the shop. Between the Pandora radio music playing in the background, and all of the materials surrounding them at their disposal, they are inspired.

want you to come and look at it.’

We got down [to the shop] and went through everything that was in there, and we wanted to make something with the tin. We made signs and then got into making lighted signs and liked them. I ended up quitting my other job (installing security systems) to do this.”

Jason added, “My dad passed away, so [the shop] is my mom’s place. We remodeled the entire outside—new siding, new paint, and a new roof. That’s what triggered the thought that there was all this rusted tin we could do something with.”

ceiling with materials and a huge assortment of tools left behind, Jason and Lee had the means to create just about whatever their minds could imagine. Add to the mix some tools Lee inherited and they were ready to go.

Thus far, they have sold a few custom signs, including one that was ordered by the owners of the seafood restaurant 6th Street Pier.

The tin sign above the transition from the original dining room to the new sushi bar reads “Porthole 6 Bar & Sushi” in red lights. Studio

of the “B” in what was to become a “BAR” sign in a lighted box constructed of wood. Lee laughed, “We kind of fight over who gets to grind the tin.” Jason usually loses that fight, though, as he explained, “I do the cutting, Lee does the grinding, and we both put it [the sign] together. It works out well.”

The construction of the sign continued with stained glass cut and inserted behind the tin, followed by a diffuser, fluorescent light, and finally an aluminum backing to reflect the light back to the glass.

Continued on pg. 39

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Continued from pg. 36

When the sign is complete, the light will be available for purchase.

One of the unlit signs I admired was a large custom sign made for Tin Roof Smokehouse, a new business located on Hill Street. Jason explained how timeconsuming that sign was to make: “We had to get the projector out and project the letters onto the tin and trace it on there. We then had to drill it out and then cut it and grind it. It was labor intensive.”

Jason and Lee made a bartering agreement with the owners of Tin Roof Smokehouse that could prove

to be good business for all involved.

“We’re going to help with the décor at Tin Roof Smokehouse with our sign and furniture,” Lee said, adding that in exchange, they will be permitted to add a tag with their contact information for customers who would like to custom-order their own signs or furniture.

at their disposal, they are inspired.

“I’ll come in here in the morning and walk up and down the aisles and look at all the collectibles here,” says Jason. “It’s crazy to have worked here 13 years, and now I’m doing something totally different in here, but I’m looking at all the same stuff!”

Both Jason and Lee are hopeful of future success, because they clearly enjoy the creative process that takes place in the shop.

Between the Pandora radio music playing in the background, and all of the materials surrounding them

With a grin, Lee concluded, “I would rather do this than get another job. I’d rather do what I like to do, and hopefully we’ll make enough money to raise our families.”

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SPORTS

THE PAIN OF THE PITCHER

BY TAYLOR GANTT

Two Braves starters are lost to injury; what is the overarching issue in MLB pitching?

E

ven though the 2014 baseball season is only in its initial stage, the Atlanta Braves have already received several painful bites from the injury bug. Two of the Braves’ best starting pitchers, Brandon Beachy and Kris Medlen, suffered arm injuries in spring training and underwent season-ending Tommy John surgery, a procedure that replaces a ligament in the elbow.

Unfortunately, this will be the second Tommy John surgery for both of these men, no doubt increasing the frustration of the situation. A second elbow surgery is not an uncommon occurrence, but it is certainly a worrisome sign for the players and the organization. Not only were the Braves forced to (1 year, $14.1 million for free agent pitcher Ervin Santana), but the team must now reevaluate its long-term plan concerning the two talented, injuryplagued pitchers.

We don’t need a pitch count or an innings count to tell us (a pitcher’s) done. If you’re a coach and you can’t read body language or certain types of mechanics, then you shouldn’t be a coach…

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The Braves are far from being the only organization dealing with the worsening arm problems of major league pitchers. A growing number of pitchers league-wide have gone under the knife.

Undoubtedly, Tommy John surgery has saved and prolonged many careers. But as the numbers of surgeries and lost seasons continue to pile up, the question naturally arises: why do these statistics continue to grow?

In prior decades, starting pitchers were accustomed to pitching long into games, routinely topping 100 pitches per appearance. The current consensus among baseball coaches is that in order to preserve pitchers throughout the season, innings and pitch counts should be reduced. However,

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But as the numbers of surgeries and lost seasons continue to pile up, the question naturally arises: why do these statistics continue to grow?

not all of baseball’s best minds agree with this majority mindset. Leo Mazzone, one of baseball’s greatest pitching coaches and a man well known for his work in Atlanta, has his own opinions and thoughts on the cause of increasing medical concerns for pitchers. Said Mazzone in a CBS radio interview: “These theories on pitching are not working. We don’t need a pitch count or an innings count to tell us [a pitcher’s] done.

If you’re a coach and you can’t read body language or certain types of mechanics, then you shouldn’t be a coach…You do everything you can as a pitching coach to keep those guys healthy. There’s not a particular pitch that hurts your arm.

There’s not a number of innings that hurts your arm. It’s how you throw a baseball. Period.”* virates ever in the ‘90s, so his strong reaction to the arm problems facing pitchers should not be ignored. Instead of merely forcing pitchers to throw less, Mazzone places the lion’s share of the blame on coaches who aren’t teaching mechanically sound pitching techniques. If a pitcher overthrows his arm, that is, pitches

harder than his arm and elbow can sustain, the chance of injury rises exponentially. In a league obsessed with hardthrowing pitchers who can reach triple-digit miles per hour with their fastballs, many pitchers leave their comfort zones and try to reach higher speeds, putting added strain on their pitching arms. This opens the door for a host of arm troubles down the road.

According to Mazzone and those of similar mind, the solution is not to throw less, but to throw comfortably. Pitchers like Greg Maddux, whose fastball was never a dominant or intimidating pitch, relied on the precision and movement of his off-speed pitches throughout his Hall of Fame career.

By de-emphasizing the importance of a gaudy fastball and focusing on honing the individual strengths of each pitcher, pitchers and coaches could go a long way toward reducing the growing tide of arm injuries.

Of course, every case is different, and we may never know However, after Medlen and Beachy return from their second Tommy John procedures next season, priority one is to do whatever it takes to avoid a third trip to the operating table.

Even if it takes a longer rehab period or a drastic overhaul of their respective pitching styles, something must be done in The year 2014 will go down as lost in the careers of Kris Medlen and Brandon Beachy. Hopefully, a year away from the game will allow them to return rested and ready for duty.

But unless they take the necessary steps to readjust their current mechanics, they could end up back in the nebulous purgatory of gifted, often-injured athletes. * http://mojo.radio.cbssports.com/2013/03/29/leo-mazzonepitch-counts-and-innings-limits-cant-keep-you-healthy

Photo credit: (top) mlb.si.com (bottom) ajc.com 42

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Robert Shepherd of Olde Courthouse Tavern Photos by Heather Beauchamp The Olde Courthouse Tavern was designed by master craftsmen in the style of an old English pub.

Owner Larry Graves, who had always dreamed of opening and running a pub in his hometown, established the local favorite in 2010. The atmosphere is what you’d imagine, with fantastic food, friendly people, live music, and a full bar of spirits. Because the building is located on Fayetteville’s old Courthouse Square, Larry named it to pay tribute to the area’s rich history.

The executive chef at the Tavern is Robert Shepherd, who learned to cook in what most would agree is

the best way possible—from his grandma. Robert’s grandmother, Jane Keith’s, cookbook, Jane’s Cookin’, is still sold at various locations in the area. Robert has been at Olde Courthouse Tavern since it opened, carefully developing the menu and making sure the food is prepared with the highest quality standards. Robert is happy to share some of his favorite recipes with Kitchen Table and encourages our readers to come visit for great food, drinks, and that undeniable pub atmosphere.

Honey Buttermilk Fried Chicken 4 boneless chicken breasts 2 cups buttermilk 1 cup honey (local if you can get it) Mix buttermilk and honey together and soak chicken in the mixture for six hours in the fridge.

Breading 3 cups self-rising flour 1 Tbsp black pepper 1 Tbsp seasoning salt 2 tsp garlic powder 1 tsp cinnamon

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Remove chicken from buttermilk and honey mixture and pat dry. Mix breading ingredients together; coat chicken. Fry in vegetable oil or shortening at 350° (medium heat) until golden brown.

Steak Rub 1½ cups chili powder 1½ cups brown sugar ¼ cup fresh chopped garlic 1 Tbsp dry oregano 1 cup olive oil 4 ribeye steaks Mix chili powder, brown sugar, garlic, and oregano together in a bowl; pour oil in a separate bowl. Dip steaks in oil, then in spice mixture, coating them evenly. Grill on low-to-medium heat so the brown sugar doesn’t burn.

Filling 2 pints strawberries 3 Tbsp cornstarch 1 cup sugar 2 Tbsp lemon juice 3 oz strawberry Jell-O ½ cup hot water In a saucepan, crush one pint of strawberries. Stir in cornstarch, sugar, and lemon juice. Cook over medium heat, stirring until clear and thick. Dissolve Jell-O in hot water; add to strawberry mixture and cool. Slice the second pint of strawberries and fold into the cool mixture. Pour into pie shell and refrigerate until chilled. Serve with whipped cream.

Strawberry Pie Pie Crust 2 ¼ cups all-purpose flour 1 tsp salt ¼ cup margarine 6 Tbsp ice water 2 Tbsp lemon juice

105-B South Glynn St. Fayetteville, GA 30214 678-489-3888 oldecourthousetavern.com

Mix together all ingredients and form a ball. Roll out extra thin and place in pie plate. (This crust can be made days before and kept in the refrigerator.) Bake at 425° for 10 to 12 minutes; let cool before filling.

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City Hall Clean Up Day! MAY 10, 2014 Volunteers are required to register online for the cleanup at www.downtowngriffinga.com.

The event lasts from 8AM to 12PM, but volunteers can choose two hour shifts either between 8AM-10AM or 10AM-12PM.

' ROOFING

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Bring some clean-up tools.

We all love Downtown Griffin. Let’s make it beautiful!

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Kitchen drawer staff and peter potter, featured artist in volume 6 issue 2

randon shaw, brady bethune and henry aldridge-5/6 tigers ready to play!

barbara owens of griffin discusses her screening results with kamara heard, rn of spalding regional

quality time with the easter bunny!

mallory finds herself in volume 6 issue 2 of kitchen drawer magazine

whos from whoville in studio d’s production of seussical

griffin excel soccer u12/u11 team waiting to play

katie avery coming in 2nd place for her age group in the crescent elementary cougar chase 5k

ribbon cutting for pike depot ace hardware, held april 11th

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Treasure Seekers 110 S. 5th Street | Griffin 770-233-6777 | M-F 9:30-5 | Sat 10-4 Over 6000 square feet and 20 vendor booths filled with treasures – antiques – – collectibles – – furniture – – jewelry – and more!

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Kitchen Drawer

Restaurant Review

By Allison smyly and the KD gang Photos by Heather Beauchamp

A+ + + —Ben “Ridicu-licious” —Heather Readers asked for it, and now you’ve got it—more about local dining options. (We’re glad you asked, because we’re more than happy to scout out restaurants in our area, despite the very real risk that our jeans will become too tight.)

With Smokin’ Swine’s five homemade sauces—South Carolina Mustard, North Carolina Vinegar, Kansas City Sweet, peppery Alabama White, and Georgia Spicy, you’ll take a culinary journey around the nation without leaving their clean, spacious dining room. You will need LOTS of napkins. Perhaps because of her roots in that state, Heather’s favorite was the North Carolina Vinegar.

Her exact words to me were “The North Carolina sauce made me cry. Put that in there.”

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As a starter, try the fried dill pickles. Though they’re served with a tasty ranch dressing, you’ll also want to dip some of them in the Alabama White sauce. The meaty Smoked Wings (Sweet Chili, Buffalo, BBQ, or dry) are another excellent appetizer choice—I tried the Sweet Chili wings, which at first tasted quite sweet but also had a pleasantly spicy kick.

If you’re a meat lover, you’ll want the “Lil’ Bit of Everything”

entrée— ¼ pound of pulled pork, a quarter of a chicken, ¼ pound of smoked sausage, a half rack of ribs, and two sides. Couples often enjoy sharing this plentiful meal.

It’s fun to mix and match the varieties of meat with the different sauces. The ribs and chicken were so tender that the meat fell off the bone.

Another popular item is the BSE Burrito, a tortilla stuffed with pulled pork, BBQ Beans, cheese, and barbecue sauce, then deep

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fried, topped with MORE sauce and cheese, and served with a side.

Though reasonably priced at $9, the BSE Burrito is huge. We agreed that none of us would have been able to eat the whole burrito even if we hadn’t already been well on our way to being full of appetizers like BBQ Potato Skins and Triple Sliders.

The sides were unusually good— crisp, perfectly done fries; chunky, substantial Brunswick stew; flavorful Brisket Chili. Extra touches made the side dishes special—“loaded” potato salad, homemade sauce for the mac and cheese. The sweet tea was just right, and I admit that I’m picky about tea. Another factor I evaluate when dining out is whether the meals are a good value for the money, and Smokin’ Swine passed my test with their very generous portion sizes.

Being fans of local businesses, we like how Smokin’ Swine got started.

Owners Craig McLendon, Rodney Baxley, and David Bartram were buddies who liked to cook barbecue. For some time, they traveled around the country, entering competitions and enjoying quite a bit of success.

Finally, as Craig put it, they decided to jump in with both feet and open a restaurant.

The guys all worked together to renovate the space, which was formerly a furniture store, hardware store, and funeral home—all at the same time. They built the tables, the bar, and even the wooden bathroom sinks using repurposed lumber from an old mill in Griffin. Smokin’ Swine opened its doors in downtown Hampton in November 2013. Looking to the future, Manager Danny Oechsle says, “I’m expecting big, big things.”

on your clothes. Our consensus is that Smokin’ Swine more than lived up to their motto: “The Flavor of Awesome.”

5 East Main St. Hampton, GA 30228 770-897-0203 theflavorofawesome.com

Tues-Thurs 11-9 Fri-Sat 11-10

Suggestion—don’t wear your favorite white shirt to Smokin’ Swine. You’ll want to sample all of the sauces without worrying too much about getting a spot or two

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MR

MOVIE REVIEW

Out of the Furnace

D

irector Scott Cooper made an impressive debut with Crazy Heart, which featured an Oscarwinning performance from Jeff Bridges as a long-forgotten country singer attempting to make a comeback. If that melancholy, equivalent of a classic country song, then Cooper’s sophomore feature Out of the Furnace is the equivalent of every downbeat Bruce Springsteen tune ever written.

Our protagonist is Russell Baze (Christian Bale, Batman Begins), an ordinary fella who works at a steel mill in Pennsylvania.

Gone Baby Gone), a military veteran who’s had life. When Rodney starts to build up some gambling debts, Russell determines to bail his brother out and help him get his life back on track. Alas, Russell’s plan is thwarted by a tragic car accident which lands him in prison. have gotten even worse: his girlfriend (Zoe Saldana, Avatar) has left him for the local police chief (Forest Whitaker, The Last King of Scotland) and Rodney’s gambling debts have gotten so bad that his life may well be Harlan DeGroat (Woody Harrelson, True Detective), whose capacity for violence is matched only by his emotional instability.

BY CLARK DOUGLAS

That may sound like the set-up for a grim thriller (and indeed, that’s exactly how the trailers promoted it), but Out of the Furnace isn’t particularly interested in getting pulses racing. This is a grim, moody, slice-of-life of everyday life for downtrodden workingclass Americans and to consider the neverending cycle of violence in America. Those are ambitious, worthy goals, but Cooper

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undercuts them by leaning too heavily on clichés and piling on entirely too many tragic plot twists. Yes, real life can be extraordinarily

THIS IS A GRIM, M O O D Y, S L I C E - O F -

starts to feel like Murphy’s Law: The Movie.

That’s a shame, because the entire cast is nothing short of superb. Christian Bale delivers an earthy, low-key performance which is entirely convincing, fully inhabiting this nobleyet-troubled character and working at a level which seems considerably subtler than the

LIFE DRAMA WHICH SEEKS TO EXAMINE T H E D I F F I C U LT I E S O F E V E RY D AY L I F E FOR DOWNTRODDEN WORKING-CLASS AMERICANS AND

as Bale’s impetuous, foolish little brother, and Willem Dafoe brings surprising warmth to the role of a small-time bookie. Zoe Saldana strongest scenes as Bale’s understandably

TO CONSIDER THE NEVER-ENDING CYCLE OF VIOLENCE IN AMERICA.

brings his usual gravitas to a small supporting role. The best performance comes from Woody terrifying walking pestilence. Harrelson infuses every scene in which he appears with a sense of danger and unpredictability, occasionally shaking up a movie which seems to unfold with the solemn predictability of a Greek tragedy.

Honestly, Out of the Furnace boasts quite a few virtues—an effectively moody score from Dickon Hinchcliffe, strong production design which fully captures the suffocating atmosphere of the world these characters live in, appropriately naturalistic cinematography, anguished Eddie Vedder songs which open and close the movie, a considerable level of thematic ambition—but in the end, the whole thing feels certainly won’t spoil) feels less like the powerful closing statement it’s clearly attempting to be and more like a desperate stab at profundity. high hopes for Cooper’s future as a director.

Some movies are failures due to the fact that no one involved was willing to take any risks, swung for the fences and missed. This one falls in the latter category. Here’s hoping Cooper’s talents are put to better use next time around.

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By Lewis “Bucky” McCrary

he with t n o i t Sta it.

Space en realized l a n o i ot ev ternat and n the In t i e n e e s can ve se at you u might ha h t w u kno ct, yo Did yo d eye? In fa e unaid w w w.k it chendr aw er.net

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What is the International Space Station?

The ISS is the largest man-made structure ever built in space. If you would extend beyond the boundary lines. It measures about 350 feet long and weighs in at over 100 tons. There are currently six crew

is when to look. Here’s a site I use which allows you to set up email nospotthestation.nasa.gov.

The trick in looking for the ISS is that you can only see it with the naked eye in the morning or in the evening. It’s just too bright to see the station during the height of the station will be in Earth’s shadow.

as many as 13 on board. Construction of the ISS took 12 years; it was completed in 2011 as the space shuttle went into retirement.

The purpose of the space station is multifaceted in that we want to

in space. The effects of microgravity on the human body aren’t entirely sible to conduct zero-gravity experiments on Earth.

person. you need to know where to look.

The website will give you the option for both times of day. When you get

you get the hang of it. The diagram on these pages will help to get you know which direction to look (i.e.

So, where is it? tude of around 350 kilometers (220 miles). The average speed of the

IS fast. Any slower and it would fall right back to Earth!

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catching it in between these two ex-

in pretty good shape.

What are you looking for anyway? The ISS will initially appear as a slow-moving dot and might even look like a plane—this is why you might have seen it without realizing sound and you won’t see any blinking lights.

What’s in it for me?

As much as I’d like to say that you’ll see this massive object with solar panels bulging out and astronauts

yourself there are people inside that dot. They’re passing nearly directly over your head at many times the speed of a bullet. They’re studying everything from material science to medicine to planetary science. but there’s one more thing the station will do if viewed in the evening—it will pass into Earth’s the white dot slowly takes on a yeldeep red before being eclipsed by our home planet. deeper understanding of our place in the universe. The ISS is a sort of beacon of humanity and what we can accomplish when we work toSpace Station is our single outpost in space and will be for some time.

Why not take a few minutes on a warm summer evening and gaze upward? It’s worth your time. I’ll “Wow! There it is!”

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FACEBOOK READER POLL

“Long story short...” It never is. “Between you and me…” It also never is.

Erica Gordon Ro “Basically” before every sentence, then ending it with “you know?”

Ashley Green “To the moon and back.” Bleh.

Heather Beauchamp “You got this.” Ugh, I can’t stand it.

Natasha W. Stansel He/she “threw me under the bus.” “I’m doing good.” (Good is an adjective, folks.)

Nearly any non-governmental acronym makes my list. This includes, but is not limited to, OMG, IMO, LOL, and IDK.

Daniel Searcy

“At the end of the day...” That one has been worn out.

Kay Allen Green “…and all” at the end of every sentence. Yikes!

Shannon M. Herren I secretly hate the apparently unstoppable trend of people beginning ANY sentence with “So.” If you listen to NPR, you frequently hear interviewees answer any kind of question with “So…” The word “so” has a meaning and a purpose, but it’s becoming the new “Umm…” or “I mean” to begin a sentence. The phenomenon is contagious, as it’s spreading rampantly.

SOOOO, I guess I’ll just have to get used to it.

Kelly Carter “It is what it is” because I think usually it can be improved and is just a cop out.

Cathy Howell Can’t stand “Ya hear me?”

Deborah Cmar Gibson “You know what I mean!”

Lynne Johnson

TELL US MORE! JOIN THE CONVERSATION ON FACEBOOK. w w w.k it chendr aw er.net

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50 STRANGERS

BY CATHERINE RITCHIE PARK MYLIFEPHOTO.COM

I

have been reading a great book by Brian Smith titled “Secrets of Great Portrait Photography” and it is so good! In the book he discusses techniques for great portraiture as well as giving the reader assignments

quickly convey something about who they are with very little information and with very little time. It also

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ask them about their lives and interests and tell horribly lame jokes, all while shooting. My personal goal with this project is to learn to connect with people while telling a little of their story

Film is also an important part of this project. All of my strangers

professional work since October

capture. It is real, tangible, like my strangers. Not a bunch of drive. My negatives become positives the way photography was intended in its early days of chemists like Niepce, Herschel, and Daguerre.

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Local Trivia Quiz Find out how much you know about where we live, whether you’re a lifelong resident or a recent transplant to this community. Even if you don’t get all the answers, number your answers and email them to stuff@kitchendrawer.net to be recognized on our website and for the chance to win a year’s subscription to Kitchen Drawer and a cool KD coffee mug. Answers will be posted to our website, www.kitchendrawer.net, on May 31, 2014. Send us your response on or before May 30 to be eligible to win the prize.

1. Which local town hosts a pollen festival?

2. What town in our area has twice been chosen as the site of the Southern Living Idea House?

3.

Locust Grove?

4.

5.

6.

7.

8. Which two towns in our area have a Slices restaurant?

9.

11.

12. south Atlanta dedicated solely to Pinewood Studios?

Acknowledgements: Betsy Harris

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KUDOS! VOLUME 6, ISSUE 2 (MARCH/APRIL 2014)

I LOVE the cover of this issue! When I saw it, I laughed out loud—hard! I remembered seeing Beau’s photo at A Novel Experience; however, it really tickled my funny bone when I saw it on the cover of your magazine. Every time I look at it I start giggling again!

The current issue, by the way, is my favorite yet! I loved Heather’s articles and Clark’s movie review and, well, everything!

I read every word, studied every photo, read each ad, and loved every second on every page. Thank all of you so much for the creativity each contributes!

I thoroughly enjoyed the entire “Kitchen Drawer ” magazine! What a wonderful publication!

Blizzie BY ROSIE COCHRANE

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