Matter | Summer/Fall 2025

PL ATE E X PECTATIONS

S U M M ER / FA L L 20 25

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E V E R Y T H I N G M AT T E R S

As the dog days of summer stretch into the first chill of fall, we’re embracing a season of discovery. We’ve filled these pages with stories we hope will inspire you to try something new — whether it’s finding a new rhythm in your daily routine, testing a new hobby, or exploring a new city.

From a beginner’s guide to pickleball to the storied heat of Nashville’s hot chicken, we explore pursuits that invite both curiosity and connection. If you’re looking to enhance your hosting, “Plate Expectations” lays out a guide to entertaining with ease and intention.

This issue also honors what’s familiar and enduring — celebrating pets from across our communities, reflecting on the origin of your favorite Trapeze coffee, and highlighting one of our home cities in “Destination: Louisville.”

As always, we hope Matter enriches your life in some way.

Here’s to seeing, or doing, or celebrating something new this season. You never know where it might lead.

Welcome to Matter.

Robb Crumpton CEO, LIV Development

LIV Development’s biannual publication, Matter, is exclusively published for the residents of Livano. Livano is a collection of dynamic multifamily communities created by LIV Development that are intentionally designed to help residents live richer, deeper, and fuller lives.

For more information about LIV Development, please visit livdev.com.

PAG E 4

Life at Livano PAG E 6

Meet the Mayors PAG E 10

Brewed to Belong PAG E 14

The Art of the Decoy PAG E 1 8

PHOTOGRAPHY PETER BRAVO WITH STUDIO 754 & JAKE NEQUETTE | Life at Livano KIA & CO. | Plate Expectations

WORDS ROSALIND FOURNIER The Art of the Decoy, Pickleball is Life, Some Like It Hot KATHERINE GLENN | Editor ANNA BOWEN | Art Director

Livano Cats & Dogs PAG E 2 0

Plate Expectations PAG E 28

Destination: Louisville PAG E 3 2

Pickleball is Life PAG E 3 8

Some Like It Hot

LIVANO.COM

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PAG E 1 0

PAG E 2 8

PAG E 3 2

PAG E 1 4

PAG E 2 0

PAG E 3 8

Life at Livano You, our residents, are the heart of Livano. While we shape each community with care and intention, it is your laughter, your friendships, and your energy that transform these beautiful spaces into meaningful places.

Livano Resident Appreciation Day was a celebration of connection and the communities we’ve built together. The leasing teams at each Livano hosted an evening filled with warmth and camaraderie, treating residents to a delicious catered dinner.

This event provided a perfect opportunity for neighbors to connect, share stories, and strengthen the bonds that make our apartment communities special. It was also a moment for us to express our sincere appreciation for each resident. We are honored you’ve chosen to call Livano home.

We look forward to many more moments of connection and appreciation in the future.

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“Resident Appreciation Day was more than successful; it was meaningful. Residents felt the connection, the commitment, and the appreciation we have for them. It was truly a living experience representing our promise to the Livano Lifestyle.”

L I SA V E NA R D, C O M M U N I T Y D I R E CTO R AT L I VA N O NAT U R E C OAS T

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COMMUNITY

If you’ve visited Livano Nature Coast in Spring Hill, Florida, chances are you’ve met Tracey and her sidekick Midge. Midge is a nine-pound powerhouse with a terrible underbite, a closet full of sparkly outfits, and no patience for nonsense. And Tracey? She’s the quiet heart behind it all, lifted by the love of a dog who helped her find her people and foster community at Livano Nature Coast.

Tracey always wanted a dog, but her work hours were not conducive to caring for a pet. About three years ago, fate handed her a new career opportunity — that ultimately introduced her to the dog of her dreams. A coworker and his spouse couldn’t decide between a Yorkie and a Schnauzer… so they got both. One thing led to another, puppies happened, and Midge waltzed into Tracey’s life on March 31, her official Gotcha Day. Midge loves people and lives to socialize. She stands guard on her second-floor balcony while Tracey works outside. Overlooking the pool and mini-golf, Midge is the community’s unofficial welcoming committee.

People can't help but greet her. “Hi Midge!” echoes from balconies, windows, and sidewalks. Around here, the dynamic duo is lovingly referred to as the Mayors of Livano Nature Coast.

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Tracey may describe herself as shy and introverted, but Midge has a way of pulling her out into the world — starting with daily dog park meetups and spontaneous hallway conversations.

Tracey and Midge now love their daily coffee club with friends and Friday night DJ parties at the Clubhouse. Tracey, with Midge’s gentle pushing and pulling, has helped build a little haven of connection, kindness, and laughter in her community.

Many consider them the heart of Livano Nature Coast.

Though tiny and often fancily-dressed, Midge has proven herself a fiercely loyal little protector — especially in recent months. After Tracey’s breast cancer diagnosis in December, Midge stays close, watches Tracey's every move, and makes it clear she won’t be letting anyone — or anything — mess with her mom.

The love that Tracey and Midge have poured into their community has been gladly reciprocated in these recent tough months. Livano staff and neighbors have cared for Midge during doctors appointments and emergency events.

Neighbors check in constantly — Tracey and Midge have found more than just a place to live. They’ve found a village.

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Join us for the Second Annual Livano Serve Day — a feel-good, do-good kind of event you won’t want to miss!

LIVANO SERVE DAY Saturday, July 19, 2025 We’re teaming up with The Leader’s Institute to pack backpacks full of school supplies for local students who need a little extra support. It’s more than just volunteering! We’ll have fun team-building activities, community connection, awesome food trucks, and the chance to make a real difference in your city.

RSVP now to save your spot — and feel free to bring your crew (up to 5 guests per resident, please, so everyone gets a chance to join the fun).

COMMON GROUND

Brewed to Belong

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There’s something uniquely comforting about walking into a coffee shop: the smell of roasted beans, the hiss of the espresso machine, and the familiar smile of the barista. At Trapeze Coffee — Livano’s in-house coffee concept — that experience isn’t just about caffeine. The coffee brewed in Livano communities is grounded in a legacy of connection and community. It started with a curious orthodontist, traveled through global farms, roasted with love in Birmingham, Alabama, and ended up in your cup.

Blake Stevens, owner of O.Henry’s Coffee

FR O M O RTH O D O NTI ST TO R OASTMASTER O.Henry’s Coffee, the roaster behind every Trapeze Coffee cup, began in a most unexpected place: the dental office. Founded in 1993 by Dr. Henry Bright, an orthodontist with a love for great coffee, O.Henry’s grew from a passion project to a full-blown coffee institution. “Bright’s passion for great coffee led him to learn the craft of coffee roasting and open the original O.Henry’s location in downtown Homewood,” says Blake Stevens, Owner of O.Henry’s Coffee.

That first location quickly became a neighborhood staple. With Bright roasting beans right in the front window, the shop became known for its rich aromas and strong sense of place. As the buzz around his beans grew, Bright opened a dedicated roasting facility that now serves six O.Henry’s locations as well as privatelabel coffees like Trapeze.

A TASTE O F TH E WO R LD I N YO U R CU P At Trapeze, every coffee drinker, from the flavored latte lover to the double-shot purist, can find a blend to call their own. And that’s no accident. “Our flavored coffee is made using mediumroast Brazil Cerrado coffee, flavored with Swiss chocolate and caramel. It has a smooth, creamy body and sweet aroma,” Stevens says.

Purchase your own bag of Trapeze Coffee.

Ask your barista for more information.

For those who prefer the bold balance of espresso, “our espresso is a signature blend of Brazilian, Costa Rican, and Sumatran coffees, roasted slowly to a medium-dark profile. It is smooth, stout, and round, with notes of dark chocolate, candied citrus, and earthy spice.”

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O.Henry’s sources their beans from a trusted specialty coffee importer, ensuring each batch is top quality and ethically produced. Each roast is carefully dialed in to highlight the unique flavors of the coffee’s origin — whether that’s a bright Costa Rican farm or a rich, earthy Sumatran plantation.

“Each coffee’s roast profile is tailored to its unique origin flavors, growing conditions, and processing methods,” explains Stevens.

“And our blends are carefully balanced to create dynamic, approachable cups.”

M O R E THAN A C O FFEE S H O P Coffee is great, but the magic of Trapeze goes beyond what’s in your cup. It’s about what happens around it. “People have always enjoyed gathering around something delicious and enjoying each other’s company,” Stevens says. “Coffee shops are common locales for first dates, reconnecting with old friends, club meetups, or business discussions.”

There’s something about a coffee shop that invites people to stay awhile. To talk. To read. To relax. Over time, it becomes more than a hangout spot.

“Regulars keep returning, the baristas know their orders, maybe they host live music from time to time,” Stevens says. “It becomes part of the social fabric of a community… where strangers become neighbors.”

And that’s exactly what Trapeze Coffee aims to be inside every Livano community — a daily ritual, a gathering place, a little slice of comfort.

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How you start your day matters. Trapeze is a vibrant coffee brand exclusive to Livano communities. Residents enjoy handcrafted coffee and espresso drinks served by our Trapeze baristas at no cost. Bags of Trapeze coffee are also available for purchase.

Ask your Livano office team for more information.

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The Art of the

Decoy

In his studio in New Church, Virginia, a stone’s throw from Livano Norfolk, Cameron McIntyre works solo as one of the last full-time makers of hand-carved decoys.

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Not many people know from an early age exactly what they want to do for a living. Not so with Cameron McIntyre, who set out at the age of 20 to carve his niche as a full-time handcrafter of wooden decoys.

He wasn’t driven by hubris, believing he was destined to succeed in this rarified profession. He was motived, he says, by his love of the work but also, in no small part, by his unwillingness to consider an alternative.

McIntyre is drawn to decoys in part because of a lifelong passion for hunting; they are vessels of memories of days spent out in nature, crouching in the marsh, waiting for a flock of ducks to make a landing.

Still, after he set out to make a living out of his passion, “There were lean times for the first five years,” says McIntyre, who, with his wife and kids, lives and works on a piece of land on a peninsula of Virginia’s Eastern Shore, 180 acres of farmland and marsh. “I wasn’t making much money, but I was putting all my effort into trying to improve and get to a place where I could do this. It was sink or swim, so I just kept telling myself that I’ve got to do this. And I did.”

Today, McIntyre spends his days in a studio on his farm, a space to create in peace, with no distractions but the music he plays; the late singer-songwriter Gordon Lightfoot is a favorite. “What makes me tick is going out to my studio, staying there all day, and not talking to anyone,” he says. “I don’t have a phone out there, I don’t have a computer out there. I definitely don’t have a TV. I listen to music all day and work on my ducks. That’s what makes me happy.”

CARVI N G H I S PATH In the early days, McIntyre spent time learning from the old masters of decoy art. He also studied painting and drawing at the University of South Carolina and the Gibbes Museum of Art in Charleston. Later on, he became a sought-after restorationist for antique decoys. “For 15 years or so I did thousands of them,” he says. “I got to learn all about how the old makers did things. I still fix the occasional decoy, but I feel

like that was part of my apprenticeship, and now I’ve taken everything I’ve learned to focus on my own work.”

Free from distraction, McIntyre is attuned to the wellspring of his own creativity. He doesn’t look at pictures of ducks or other decoys.

Instead, “I have a memory bank of everything I’ve been doing over all these years, and now I just draw everything from my own imagination so that it feels fully mine.”

Those who know McIntyre often marvel at his toolkit, both sparse and very, very old. “I’ve figured out over the years that you don’t need a huge arsenal,” he says. “You can make just about anything with very few tools.” The fact that some of the few are around 200 years old speaks to the quality he’s found in these antiques. “The fact that they’re old is a byproduct of they’re having been made so well. One of the tools I rely on is called a spokeshave; it was made in Sheffield, England in about 1842.” He always has his eye out for these treasures, combing through farm sales and flea markets when he gets a chance.

When he makes special finds, he allows himself to ponder the stories they carry. “I wonder all the time what somebody else made with them,” he says. “I’m hoping that my work is living up to their standards.”

LIVI N G TR AD ITI O N S McIntyre is careful to correct an easy assumption to make: that as handcarved works of art — many of which he might spend up to a month working on, taking breaks to set one on a shelf and work on another until he’s ready to take the next step — his decoys are purely decorative. Many buy his decoys not just to admire but for use out in the field, as well. “The way I see it, you can go online and buy a dozen plastic decoys for $50,” he says, “and when they wear out, you throw them away and buy another dozen. Or you can buy handmade decoys that you can use and build memories with, and then you can pass them down to your kids.”

LEF T Drake Pintail R I G HT Hen Blackduck

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It’s this tangible connection to tradition that draws many collectors to McIntyre's work.

Decoys themselves carry a rich sense of history as their use dates back to ancient civilization.

In McIntyre’s work, they love the way he captures that history, conveyed through his deep understanding of their rich history and his own lovingly painstaking process.

“From early on, I’ve felt lucky that people seem to like my work, and I’ve developed a lot of good customers who’ve become repeat customers who’ve been buying birds from me for 35 years. These are people I consider to be not just customers but good friends.”

McIntyre does sometimes feel inspired to sculpt other birds—doves, shorebirds, a handful of herons and songbirds—purely for artistic value. At the moment, he’s carving a conch shell for a show he’s doing in December. McIntyre also paints landscapes, inspired by scenes of winter and early spring.

A C O N N ECTI O N TO TH E L AN D Outside of his art, McIntyre is also a staunch conservationist. “I’ve always been interested in conservation, ever since I was a kid,” he says. “That’s something that’s always been part of me.” Born and raised in Beaufort, S.C., he saw beautiful places where he grew up hunting turned into luxury developments. “I became concerned about saving some of that.”

McIntyre says hunting itself inspires his commitment to preserving natural habitats.

“When you’re spending so much time out there, even on the coldest days, it just becomes part of you,” he says, adding that hunters as a group are major fundraisers for conservation efforts. He, too, has made a tangible investment in conservation by deciding with his wife to protect the farm where they live as a natural jewel for posterity by having it put into a conservation easement, meaning the property can never be subdivided for development.

McIntyre feels lucky. Self described as “one of the worst businesspeople you’ll ever talk to,” he’s grown his customer base organically through decoy shows, commissions, and collectors who come back again and again. He has succeeded solely through his love for the art and belief in his vision.

“Part of the process of being an artist is you have to figure out who you are and what’s going to be the best way for you to say what you’ve got to say with your subject matter,” he says.

“I think I’ve been able to do that pretty well.”

VISIT CAMERONMCINTYRE.COM TO SEE MORE OF MCINTYRE'S WORK.

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“If a sense of timelessness is the one true quality of your work, you can never get left behind.”

C A M E R O N

M c I N T Y R E 17

L I VA N O C A T S & D O G S

FUL L NAME

LIKENESS

Gawain NICKNAMES

Monsieur d’Orange, Mr. Tummy / Dr. Toes At just 10 months old, Gawain, a Livano Oakwood resident, has already assumed many identities. By day, he is “Monsieur d’Orange,” lounging with sun-drenched dignity on the patio. He’s equal parts cuddle and furious zoom and full of kitten energy — but don’t call him “Baby,” or you’ll earn his best adolescent feline glare.

He also answers to “Mr. Tummy,” flopping on his back, demanding admiration and belly rubs. But his humans, Nicole and Nick, have learned that this pose does not guarantee safety. At any moment, Mr. Tummy is liable to turn into “Dr. Toes” — attacker of unsuspecting human digits.

Gawain’s interests are wide-ranging, but water holds a special kind of magic.

He loves lounging in a sink and is particularly captivated by the gurgles and groans the kitchen drain makes when the dishwasher runs. You’ll find him there, head cocked, every bit the curious cat.

His toy box is a curated collection of treasures: springs, a well-loved Torchic Pokémon plushie, and his special bird. Ice cubes from the dispenser are both prey and puzzle — what sorcery causes them to skitter across the floor like that?

With each day, Gawain adds another layer to his legend. Part jester, part philosopher, and occasionally, a menace to toes — he is a cat of complexity. If you’re lucky enough to cross paths with Monsieur d’Orange, do offer a treat… but watch your feet.

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BREED

Orange Tabby AGE

10 months old L IKES

Water, sunshine, and freeze-dried minnows DISL IKES

Being told what to do

O UR L IVAN O C OMMUNITIES AR E DESIGNED WITH P E T OW NE RS I N M I ND Livano Pet Centers offer a haven where your furry friends are not just welcome — they’re celebrated.

Imagine vibrant areas where pets can socialize and play, fostering a sense of camaraderie among owners as they share stories and tips. Our pet-centric events are tailor-made for building connections, and our services and accommodations, including dog daycare, boarding, pet spa, walking, and vet services, make Livano the ultimate destination. Ask your leasing team how you and your four-legged friend can take advantage of everything our pet centers have to offer.

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D E S I G N M AT T E R S

Plate Expectations Whether you’re hosting, celebrating, or planning to make an ordinary meal feel a little more special, follow these simple tips to set a stunning table.

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START WITH THE BASICS

If you’re setting your countertop for company, or using a smaller table, you can skip the table linens.

On a larger table, consider adding a tablecloth or runner. Neutral tones like white, ivory, or soft gray provide a timeless backdrop, while bolder colors or patterns can add personality and flair.

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L AYER YOUR DINNERWARE

• Base: Start with a charger or placemat.

• Plates: Layer the dinner plate and top with a salad or appetizer plate or bowl — think about what you’re serving and adjust as needed.

• Napkins: Cloth napkins instantly elevate the setting. Fold neatly or tuck into a napkin ring for added charm.

• Flatware: Place forks to the left of the plate, knives and spoons to the right.

Knife blades face the plate.

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3 4 5

GL ASSWARE MATTERS

Use the appropriate glasses for your beverages — typically a water glass, and a second glass for other beverages like wine, coffee, or juice. Place them above the knives, slightly to the right.

ADD A CENTERPIECE

A centerpiece ties everything together. Fresh flowers or seasonal items work beautifully. Just keep them low enough for guests to see across the table.

INCLUDE THOUGHTFUL TOUCHES • Include place cards for assigned seating.

• Add small decorative items like sprigs of herbs, lemons and limes, or pinecones for a seasonal feel.

• Use soft lighting from battery-powered candles or string lights for ambiance.

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KEEP IT BAL ANCED Symmetry and proportion are key. Step back and look at the table from different angles to ensure everything feels balanced and inviting.

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F R I E N D LY R E M I N D E R

Don’t stress perfection — aim for a table that feels warm, personal, and welcoming. A beautifully set table is as much about hospitality as it is about aesthetics.

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DOGGY BAG Don't forget to tip your furry sous chef !

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PUT A BOW ON IT

SET THE TONE

SAG E A DV I C E

If you don't have napkin rings, you can achieve the look by tying a bow around your napkin with ribbon or twine.

Prepare a playlist in advance and have it playing as your guests arrive. Bonus points if you collaborate on a playlist with your friends!

Grocery store herbs can do double duty as a centerpiece. Just wrap the plastic pot in kraft paper (or repurpose a paper grocery bag) and tie with a string.

K E E P I T S I M P L E , S I L LY

OPEN SECRET

FIRST THINGS FIRST

Don't overburden yourself by cooking too many dishes. Stick to two or three, then buy or arrange the rest.

Store-bought sides can be dressed up by transferring them to a beautiful plate or bowl. We won’t tell!

Your table setting matters less than the people sitting around your table. Put the emphasis on enjoying the time you have with your people!

WA N T TO G E T T H E LO O K ?

Scan the QR code to find links to items curated by the LIV Creative Group.

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T R AV E L

Destination: Louisville Friday 3:00 pm – CHECK IN WITH STYLE Settle into your home base at the 21c Museum Hotel — part boutique hotel, part contemporary art museum. Snap a selfie with the iconic red penguins before you even unpack.

5:30 pm – HAPPY HOUR WITH A TWIST Ease into the evening at Hell or High Water, a swanky underground speakeasy that feels like stepping into Gatsby’s secret bourbon lair.

Sip on a smoked Old Fashioned and nibble on shareable bites.

7:30 pm – DINNER AT GARAGE BAR Casual, cool, and located in a converted auto service garage, Garage Bar is a local favorite for wood-fired pizzas, country ham, and craft beer. Sit outside under string lights, challenge your travel partner to a game of pingpong, and enjoy the buzz of NuLu at night. It’s relaxed, unpretentious, and effortlessly fun.

9:30 pm – WIND DOWN AT A BOURBON BAR Tucked inside the historic Galt House Hotel, Jockey Silks offers a refined yet relaxed setting to end your first day in Louisville on a smooth note. With more than 100 bourbons behind the bar, it’s a quintessential Louisville stop for Bourbon lovers.

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S P EE D ART MUSEUM

9:00 Am – BREAKFAST AT WILD EGGS Start your day sunny side up with their famous Kalamity Katie’s Border Benedict. Don’t skip the house-made everything muffin.

10:30 Am – CULTURAL KICKOFF AT THE SPEED Explore the Speed Art Museum, where classic and contemporary works live side by side in one of the South’s most impressive art collections.

1:00 pm – LUNCH IN NULU Head back uptown to Feast BBQ in the trendy NuLu (New Louisville) district for finger-licking pulled pork, crispy tots, and a craft beer or bourbon slushie.

F EAST BBQ

2:00 pm – SHOP THE SCENE NuLu is Louisville’s creative playground. Pop into Revelry Boutique Gallery for local art, Red Tree Furniture for dreamy home goods, and Please & Thank You for the best chocolate chip cookie in town (seriously).

4:00 pm – BOURBON TRAIL ADVENTURE Visit Angel’s Envy or Rabbit Hole Distillery for a modern twist on the Kentucky bourbon experience — sleek spaces, stunning tours, and, of course, tastings that awaken the spirit. The tour and tasting options in the Bourbon District are endless. Be sure to book your experiences in advance.

7:30 pm – DINNER AT JACK FRY’S An old-school Louisville legend. Jack Fry’s oozes vintage charm, with live jazz and filet mignon that could make a grown man cry. Dress up a little — it’s worth it.

10:00 pm – LATE NIGHT FUN AT META

RABBIT HOL E DISTIL L ERY

M ETA BAR

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Self-proclaimed “the fanciest dive bar, or diviest fancy bar you’ve ever been to,” this stylish cocktail bar blends downtown cool with a hint of mischief. Try the bartender’s choice — you won’t regret it.

GRAL EHAUS

9:00 am – BRUNCH AT GRALEHAUS Set inside a historic Highlands building, this brunch spot serves up killer biscuits, craft coffee, and a vibe that’s equal parts hip and heartwarming.

Bonus: it’s part beer garden.

11:00 am – STROLL THROUGH CHEROKEE PARK CH EROKEE PAR K

Walk off your weekend indulgence with a breezy loop through Cherokee Park, designed by Frederick Law Olmsted, designer of Central Park.

1:00 pm – FINAL FAREWELL AT LOUISVILLE SLUGGER MUSEUM Swing by this iconic museum for a dose of Americana. Hold a bat, see Babe Ruth’s, and pose with the giant bat out front. It’s the perfect send-off.

2:30 pm – ONE LAST SIP Wrap up your Louisville visit at Quills Coffee, a local favorite known for its expertly roasted beans and inviting atmosphere. A great coffee is the perfect way to bid farewell to the weekend’s adventures.

LO U I SV IL L E SLUGGE R MU SEU M

QU I L LS C OFFEE

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Pickleball is Life Pickleball continues its meteoric rise, bringing together players of all ages and backgrounds.

Venues are popping up everywhere — including some Livano communities — making this the perfect time to connect with the game and one another.

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A few years back, while working on a photo shoot in Kansas City, Mo., Dan Brooks — a creative director, photographer, and brand builder — kept passing a place called Chicken N Pickle. He eventually asked one of the other photographers what it was.

She explained it was a combination restaurant-pickleball venue. But what was pickleball, exactly? “The photographer said, ‘It’s a game played by retirees in Florida.’ I’m thinking, I’ve played every sport under the sun, but that doesn’t sound like much fun,” Brooks says.

“At the end of the project, they decided to have the wrap party at that very restaurant.

“One of the food stylists was a tennis player, so she and I ended up playing for an hour.

The rest of the people were rolling their eyes as we hammered the ball across the net. But it was actually pretty cool.”

Brooks’ initial entrée into pickleball followed a theme many pickleball players will recognize — they hear about it, often dismiss it, and eventually accept an invitation to play. Then they’re hooked, feeding into the sport’s staggering growth: according to the Sports & Fitness Industry Association (SFIA), pickleball has grown by 311 percent over a three-year span, with almost 20 million Americans playing pickleball in 2024.

That makes it the fastest-growing sport in the U.S. today. Stephen Colbert, Ellen DeGeneres, and George Clooney are reported to be big fans. No newcomer to the sport, Bill Gates claims he’s been playing for 50 years.

A GAME FOR ALL AGES Many — most — of the players fueling the surge now are younger people. According to the Association of Pickleball Professionals (APP), the average age of pickleball players is now 34.8 years old. More than 70 percent of “avid” players are between the ages of 18 and 44.

But those who used to consider it a game played by retirees weren’t wrong. The sport was invented in 1965 but remained a little-known pastime until the 2000s, when it gained popularity in retirement communities, particularly in Arizona and Florida.

In 2001, pickleball was included in the Arizona Senior Olympics.

But the more popular it became among seniors, the more seniors started recruiting younger players — making pickleball one of the few sports where older people have become the trendsetters.

Breanna Walther can attest. She grew up in Connecticut, where her grandfather started playing pickleball after moving into a senior living community that boasted its own league. “He loved it so much that whenever we came over, he would have us play with him,” Walther says. “That’s when I figured out I really enjoyed it. He got my aunt into it, my mom, and my sister, so it was a nice way to bond as a family.”

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Walther later moved to West Palm Beach, Fla., and reconnected with her grandfather’s sport. “I found a pickleball community that has kind of a cult following,” she says. “There are a ton of pickleball courts down here, and I don’t think I’ve ever seen one empty.”

When her schedule allows, Walther plays weekly; she has friends who play multiple times a week. She’s taken lessons — which she highly recommends — to better understand the rules and the lingo. More recently, she’s begun to invest in pickleball gear. “Typically, I prefer to wear biker shorts and a tank top, but I have noticed women wearing the really cute athletic skorts or the athletic dresses with visors. I felt like I had to step up my game a little bit,” she laughs.

Audra Krell in Scottsdale, Ariz. came to the game in a similar fashion — through her 82-year-old mother-in-law.

“She said, ‘I’ve been reading about this pickleball…’”

Krell remembers her hinting. “I had no interest. But she asked, ‘Will you just hit balls to me?’ We went out and just had a ball. Literally the next week I got some private lessons, and then I joined a league. It blossomed from there.”

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Krell now plays two to four times a week. She joined an indoor club that offers group instruction. She’s invested in a pair of shoes designed just for pickleball and her own, high-quality paddle.

Between scheduled games and league practice, Krell sometimes goes to the public courts and volunteers to fill in if someone needs a fourth. “I have found the entire community to be so welcoming,” she says. “Out of anything I’ve done in my life, I have never met as many people as I have in pickleball. It’s a great way to be active in your community.”

Krell has even gotten her grandchildren into it. “They absolutely love it,” she says. “Everyone can play, and I love that. We have a place in Coronado, Cal., and we always tell friends to bring their pickleball paddles. We play right on the beach.”

FROM BACKYARD TO BIG LEAGUE Another indication of pickleball’s popularity is the number of businesses now catering to it. The Chicken N Pickle that Dan Brooks visited in Kansas City was its

PICKLEBALL (AND A SPARE)

PADDLE

Things you will

Need

ATHLETIC SHOES

WATER

HAT 35

RULE #1 Each rally begins with a serve.

SERVE MUST LAND HERE

RULE #2 The ball must bounce once on each side before either team can volley.

RULE #3 Each point continues until a fault.

SHOTS HIT OUT OF BOUNDS

SERVE LANDS IN THE KITCHEN SHOT HIT INTO THE NET

RULE #4 You can't volley in the kitchen.

THE KITCHEN (NON-VOLLEY ZONE)

RULE #5 You only win points on your serve.

RULE #6 The correct score must be called before serving.

RULE #7 First team to 11 points wins — but you must win by two.

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original location, but it’s now grown into a chain with multiple locations. Travis Kelce and Patrick Mahomes are among its investors. Several other pickleball-restaurant hybrids have sprung up around the country.

Athletic stores have also gotten into the game. Nearly all the big chains now sell pickleball clothing and gear, while newer, niche stores like jojo+lo Pickleball Wear and Pickleball Bella cater exclusively to the fashion-minded pickleball player. Last June, Glamour published a story on “24 Best Pickleball Outfits to Ace Your On-Court Look.”

While entrepreneurs are finding business opportunities in pickleball’s rising popularity, the sport has also developed a professional competitive scene that's attracting major investment. The PPA Tour holds nationally televised tournaments in cities around the country, while Major League Pickleball (MLP) currently boasts 22 teams; LeBron James, Kevin Durant, Tom Brady, and Drew Brees have all invested in MLP teams. Top pickleball players have sponsorships from sporting equipment, apparel, and shoe companies.

Meanwhile, Dan Brooks, the branding executive who discovered the sport by chance at a Chicken N Pickle, has expanded his own relationship with pickleball to include two creative business ventures. With a partner, he created an app called DiNKR to make it easy for players to schedule games with friends or even find new playing partners.

He also sees DiNKR as a potential dating app — you never know who you might meet across the net.

Bigger yet, he has written a script for a feature film about pickleball, “In a Pickle,” drawing inspiration from the comedy classic “Dodgeball,” with writer David Z. Price and music and film producer Jason Reid. It’s currently in pre-production.

BONDING THROUGH SPORT Still, for all the hype, pickleball remains true to its roots as a friendly game enjoyed among friends, family, and the millions of devotees who comprise the country’s celebrated pickleball community. It’s a sport that brings people together, and that’s what they love about it.

Toren Anderson in Birmingham, Alabama, says he had played pickleball exactly twice before he and his wife Helen decided to include a pickleball court when they built their new house. He says the court has attracted friends, neighbors, and even loose acquaintances who call often asking to play. Their teenage son’s friends are always on the court; their daughter is in college, but her younger friends still at home are regulars as well.

“It’s a great way to hang out with people, because it’s not so strenuous that you can’t talk while you play,” Anderson says. “Sometimes we make up our own rules, so it’s a friendly game, though I definitely have friends who are fiercely competitive.”

For his part, Brooks has gone from picking up his first paddle three years ago to serving as commissioner of the southern division of the Queen City Pickleball League in his adopted home of Charlotte, N.C. “The league is competitive, but it’s not necessarily governed by the competitiveness,” he says. “It’s governed by the social dimension of the sport. From my point of view, if you take it as a way to socialize, have friendly rivalries, and appreciate the diverse range of people you come across, then you’re there for the right reasons.”

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Some Like It

HOT

The best-known origin story for Nashville Hot Chicken goes something like this: One night, a man named Thornton Prince came home after a long night out doing who-knows-what.

His girlfriend decided to show her displeasure with a revenge dish — the spiciest fried chicken she could concoct.

She realized her plan had backfired when Prince didn’t bat an eye; he loved it so much, he opened a restaurant based on her recipe — Prince’s Hot Chicken Shack, the original hot chicken restaurant in Nashville, or anywhere else as far as anyone knows.

That was in 1936, and today hot chicken is a source of pride for Nashville. With heat levels ranging from “mild” to “shut the cluck up!,” it’s a rite of passage, an adventure, and a memorable meal rolled into one. The James Beard Foundation has even recognized Prince’s with an America’s Classics Award.

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Beyond Nashvillians, visitors to the Music City are fueling the hot chicken craze. Rany Burstein, who lives in New York City but has traveled often to Nashville on business as the CEO of Diggz, is a perfect example. “Labor Day weekend in 2022, a friend in New York who’s a foodie recommended Hattie B’s Hot Chicken,” he says. “I saw their location on Broadway with a line around the corner. Then another night I passed by and the line was short, so I figured I’d try it. I was hooked.”

Many fans come from even farther. Saddat Abid, the CEO of Property Saviour in the United Kingdom, travels often to the United States and has spent enough time in Nashville to know his hot chicken. He’s even tried the original, Prince’s, which is still around today and has grown to include multiple locations. “Nothing compares to sitting in a booth at Prince’s Hot Chicken Shack, sweating through a plate of fiery chicken served on white bread with pickles,” he says. “It’s not just food; it’s a tradition that connects people, from locals to tourists.”

Abid says he’s tried without much success to replicate it at home. “It’s never quite the same as the authentic Nashville experience,” he says. “The secret seems to be in the balance—enough spice to make you sweat but not so much that you can’t taste the crispy chicken underneath.”

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W HAT I S ‘ H OT C H I C KEN ’ ?

Recipes vary, hence the many debates around which of Nashville’s many hot-chicken places is the best. The fundamentals start with a balanced spice rub of salt and sugar combined with savory spices like onion and garlic powder, combined with cayenne and maybe even some ghost pepper.

Mackensy Lunsford is the senior dining reporter for the Tennessean, food-and-cultural storyteller for USA TODAY Network’s South region, and editor of Southern Kitchen.

She says anyone can spice up a chicken rub — the real secret is in the frying. “The thing that makes Nashville Hot Chicken Nashville Hot Chicken is the spicy finishing fat,” Lunsford says. “You bloom spices in this hot fat and then finish your already-fried chicken with it.” The other essential ingredients? White bread, which helps to soak up the spicy fat, and pickles. (“Pickles and hot chicken go together like lemons and tea,” Andre Prince Jeffries, who has kept her family’s legendary restaurant alive, once told the Los Angeles Times).

Almost any place that serves hot chicken allows diners to specify how hot they want it.

Aron Solomon, a Pulitzer Prize-nominated journalist and businessman based in

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Quebec, visits Nashville often and has some advice for newbies. “Personally, I love extremely spicy foods, but there’s something about Nashville hot chicken that can just get you,” he says. “Even for me, ‘normal’ hot in Nashville at a truly authentic place is plenty. Don’t be that cowgirl or cowboy who decides to go for the hottest — it’s generally not edible or digestible.”

FO R Y E ARS, A WELL- KEPT S EC R E T While Nashville Hot Chicken is a global phenomenon today, its journey from Prince’s humble origins to international sensation wasn’t a straight path. Lunsford says that for decades, this fiery delicacy remained one of Nashville’s best-kept secrets, thriving in the city’s historically Black neighborhoods while remaining virtually unknown to outsiders.

“You’ll hear a lot of people who have lived in Nashville for a long time say, ‘I don’t remember this being a thing,’” she says. “That’s because while Nashville was the first major Southern city to begin desegregating lunch counters and that sort of thing, we still remained divided in a lot of ways.”

There were a few famous exceptions — performers who played the Ryman Auditorium, home of the Grand Ole Opry from 1943 to 1974, loved to step out and visit Prince’s nearby, defying racial divisions to enjoy what was for them a newfound delicacy.

Lunsford credits Bill Purcell, who became mayor of Nashville and Davidson County in 1999, with helping to finally give hot chicken its due.

“He started championing hot chicken, and it became known to a wider Nashville audience,” Lunsford says. “After that, because of people visiting Nashville, hot chicken spread throughout the South, then throughout the country. Now it’s an international phenomenon. I’ve heard there are even hot chicken restaurants in Asia.”

M O R E THAN H E AT In 2007, Mayor Purcell started the annual Music City Hot Chicken Festival, held every year on the Fourth of July. This year’s festival will mark its 18th anniversary of celebrating hot chicken with a parade of vintage fire trucks, chicken dishes from local restaurants, and the Hot Chicken Festival Amateur Cooking Competition. Attendance has grown from 500 people in 2007 to more than 13,000 in recent years.

Beth Eggleston and Jasmine Alvarado, founders of the Nashville-based spice company Two Hot Mamas, won last year’s amateur cooking competition. Along with marinating their hot chicken with their own proprietary seasoning blends and serving it up with a side of tropical slaw and piña coladas, they say they also tried to infuse a heaping of heritage into their winning version of this storied food favorite.

“We took the time to learn about its rich history, deeply rooted in Black culture, and the resilience of the original business that thrived despite the hardships of segregation in Nashville,” Alvarado says. “That determination…inspired us to approach this dish with care and admiration.”

Saddat Abid, the U.K. businessman who’s become an unlikely hot chicken ambassador, has been to the festival himself. “At the Music City Hot Chicken Festival, you see folks bonding over their shared love of this iconic dish,” he says. “It’s not just about the heat; it’s about the stories and memories that come with it.”

Abid adds: “If you’re ever in Nashville, don’t miss the chance to try it.

Just be ready for a flavor that lingers long after the meal is over.”

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Here are a few more locally-recommended hot chicken joints to try (after you’ve visited Prince’s):

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C O L L E C T I O N

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