Maury County Living September/October 2023 Issue

A letter from the Publisher

KATHY FOX PUBLISHER | EDITOR IN CHIEF

I'm thrilled to present our annual foodie edition and hope you delight in exploring its contents. Spanning from Nashville to Columbia, you will discover an array of features and recipes that will tantalize your taste buds and share the joy in eating.

In this issue, the cover story spotlights McCreary’s Irish Pub, where owner Natasha Hendrix beautifully captures the essence of an Emerald Isle pub experience in downtown Columbia. Our restaurant feature showcases a diverse range of cuisines highlighting everything from a Michelin-starred chef restaurant in Nashville to an array of delectable fares en route to Columbia.

Dive into the pages to learn about the new Butcher Shop in Columbia, savor the details about scrumptious vegan ice cream, and view the recipe for a crustless farmhouse quiche. For Elvis fans we have included his favorite peanut butter and banana sandwich recipe and Chef Brandie graciously shares her recipe for breakfast tacos, complete with all the fixings.

This edition also showcases barkitecture for the fur babies, kitchens for the foodie, and how to keep that pantry stocked. Delve into the facility improvement plan at Maury Regional Health, gather inspiration for a trip to Northern Alabama, and read about Spring Hill resident Krystal King in the “Musical Notes” feature.

As we observe Breast Cancer Awareness Month in October, remember to prioritize your health by scheduling a mammogram a step that could potentially save your life. In closing, please know that the local businesses and restaurants featured in this issue extend their heartfelt gratitude for your patronage.

Bon appétit and many blessings,

CONNECT WITH US @maurycountyliving

“So whether you eat or drink or whatever you do, do it all for the glory of God.” (1 Corinthians 10:31 NIV)

ISSUE 17

SEPTEMBER | OCTOBER 2023

PUBLISHER

EDITOR IN CHIEF

Kathy Fox

CREATIVE | ART DIRECTOR

Shelly Wells

DIGITAL DIRECTOR

Homer Alexis Olindo

CONTRIBUTING WRITERS

Katie Baker

Josh Belcher

Lydia Fowler

Kathy Fox

Elisabeth Jones

Brandie Lamb

Amy Montgomery

Elizabeth Shane

Becky Smith

PHOTOGRAPHERS

Dominic Cassone

Digital Love Commercial Photography

Kathy Fox

Ross Jaynes Visual Media Co.

Chelsea Erica Smith

Christopher Stark

ONLINE

maurycountyliving.com

SOCIAL MEDIA @maurycountyliving

ADVERTISING OPPORTUNITIES

musiccitypublications@gmail.com

Maury County Living (ISSN 2770-7474) is a bimonthly magazine published by Music City Publications, Inc., and distributed via the United States Postal Service to some of Maury County’s most affluent homes including a portion of Spring Hill located in Williamson County. Under the Fair Housing Act of 1968 and the Tennessee Human Rights Act, it is unlawful to discriminate in housing transactions based on race, color, national origin, religion, sex, disability, or family status. The entire contents of Maury County Living are copyrighted and may not be reproduced without express written consent. Articles and content of Maury County Living do not necessarily reflect the opinions of Music City Publications, Inc. nor does Music City Publications, Inc., assume responsibility for writers’ opinions and content or the products and services advertised herein.

By Kathy Fox

McCreary's Irish Pub & Eatery, situated just a half block south of Columbia's historic square in Downtown Columbia, beckons with the promise of delightful Irish and American fare for patrons of all ages. The moment you step through its doors, you are transported to Ireland. The Irish-themed décor, a wide selection of Irish drinks and food, and warm hospitality instantly make you feel at home, and is the perfect spot to enjoy a pint of beer with friends.

February 2023 marked the opening of McCreary's Irish Pub & Eatery in Columbia, making it the second location for owner Natasha Hendrix, with the first in Franklin. With the pub in Columbia now in full swing, open seven days a week, patrons are enjoying lunch and dinner. The menu boasts a range of delectable dishes, with popular dishes like Dublin Style Fish and Chips, Reuben Sandwich, and McCreary's original recipe Cottage Pie. Notably, the homemade Irish soda bread accompanying some of the entrées adds an authentic touch to the dining experience.

On Saturdays and Sundays, the Pub also serves breakfast from 9 a.m. to noon. Columbia locals and visitors can enjoy a hearty and flavorful Irish breakfast, which further enhances the pub's authentic Irish experience. Bread Pudding French Toast, an Irish Omelette, Bangers and Taters, or the Ulster Fry, which is a traditional Northern Ireland fare, are sure to delight any foodie’s taste palate. Included on the menu are many American breakfast favorites as well guaranteed to please even the pickiest eaters.

The dedication to crafting all homemade desserts at McCreary's deserves special mention. Guests can indulge in treats like their favorite Bread Pudding with cinnamon raisin bread topped with Merry’s Irish Crème and a scoop of vanilla ice cream, Guinness Chocolate Cake, Brownies with Ice Cream, and a delightful Merry’s Irish Crème Cheesecake. Each offers a sweet ending to a delicious meal.

One of the remarkable aspects of McCreary's Irish Pub & Eatery is that it remains a familyowned and operated business. Hendrix's sister, Ashley Farmer, serves as the general manager, while her brother-in-law, Alex Farmer, takes charge of the kitchen where more than 80% of the food is homemade. This collaborative family effort permeates every aspect of running the establishment, from creating newly inspired dishes to crafting inventive cocktails.

In true Irish spirit, McCreary's boasts an impressive selection of Irish beers and whiskeys. From the famous dark stouts to refreshing ales, the beer list leaves no stone unturned, providing patrons with a truly immersive Irish drinking experience. The pub offers the best happy hours in town, featuring 20-ounce imperial pints rather than the standard 16-ounce pints, and appetizer specials. Live music is a staple attraction

Thursday – Saturday from 7 p.m. to 9 p.m., with performances showcasing different local bands and genres. Furthermore, every Tuesday, guests can test their wits at trivia night, adding an extra layer of fun and entertainment.

HAPPY HOUR

Monday – Saturday: 3 p.m. – 6 p.m.

Sunday: Noon – 3 p.m.

LATE NIGHT HAPPY HOUR

Monday – Thursday: 8 p.m. – Close

WITH ONE BAR ON EACH LEVEL, GUESTS CAN CHOOSE FROM 8 BEERS ON TAP, MORE THAN 30 BOTTLES AND CANS OF BEER, AND A LARGE VARIETY OF WHISKEYS, OF COURSE!

McCreary’s in Columbia is larger than its Franklin counterpart, with a more expansive space with two floors and a large back patio offering plenty of space to host private parties. And its two full bars foster a sense of community among patrons. With one bar on each level, guests can choose from 8 beers on tap, more than 30 bottles and cans of beer, and a large variety of whiskeys, of course!

With its warm and inviting atmosphere, McCreary's Irish Pub & Eatery in Columbia is a hidden gem worth discovering. The rustic interior and the charm of Ireland infused into the pub, make McCreary's a must-visit destination. Whether you're a local or a curious traveler, a visit to McCreary's will transport you to a lively pub atmosphere akin to those found in Ireland.

For more information or to explore their mouthwatering menu, visit mccrearyspub.com, and follow them on social media @mccrearysirishpub_columbia. And don’t forget to order a Dirty Irishman’s Coffee! n

RESTAURANT

B y Elizabeth Shane

FromNashville to Spring Hill, Middle Tennessee’s culinary landscape is continuously evolving as new restaurants emerge and the eateries that have stood the test of time continue to thrive. Whether it is a Michelin Starred Chef’s upscale restaurant or a meat and three, the foodie will find a plethora of dining options to satisfy any cravings. From Southern comfort food to barbecue or international cuisines and farm-to-table experiences, we wanted to share a taste of the flavor explosion right in your backyard!

CULINARY EXCELLENCE MEETS SOUTHERN SOUL

Sitting high above the bustling streets and lively honky-tonks is a gem that has been captivating locals and visitors alike Bourbon Steak by Michelin Starred Chef Michael Mina. With a 360-degree view from the 34th floor of the JW Marriott Nashville, Bourbon Steak creates a blend of culinary expertise, top-quality ingredients, and an unapologetic focus on the bold flavors of the South emerging as a culinary destination like no other.

Within the heart of downtown Nashville, Bourbon Steak opened its doors in 2018 quickly transforming the dining scene with its sophisticated yet inviting ambiance. Chef Dmitriy Kakuschke, a culinary maestro, has been leaving an indelible mark on the city's dining scene, elevating the restaurant's offerings to new heights, and enchanting patrons with his innovative approach to classic Southern cuisine.

| BOURBON STEAK BY MICHAEL MINA

PHOTO BY DIGITAL LOVE

PHOTO BY DIGITAL LOVE

Every plate at Bourbon Steak is a work of art. From the perfectly seared bone-in ribeye to the tender filet mignon, each cut is thoughtfully paired with an array of farm-to-table sides that showcase the bounty of Tennessee's agriculture. Heirloom vegetables, locally sourced cheeses, and inventive spins on traditional Southern favorites like creamed corn with jalapeño cilantro and chili lime popcorn or macaroni and cheese with black truffles, a Chef Michael Mina Signature dish, delight the palate. From the finest cuts of beef to a wide selection of seasonal shellfish, Bourbon Steak also boasts an award-winning wine program featuring more than 900 exceptional wines from around the world.

True to its name, Bourbon Steak boasts an impressive collection of over 150 premium bourbons, carefully curated to satisfy both the connoisseur and the curious alike. Bourbon flights, guided by knowledgeable staff, offer patrons a chance to explore the nuanced world of this revered American spirit.

Guests at Bourbon Steak should most certainly indulge in dessert to complete their dining experience with a sweet and satisfying finale. Just as the main courses showcase Kakuschke's ingenuity and passion for Southern cuisine, the dessert menu reflects his creative flair in crafting sweet delights. From an array of delectable options like ‘Old Fashioned’ Crème Brûlée to the dazzling Smoked Valrhona Chocolate S’mores, there's something for everyone including a recommended pairing with each dessert you won’t want to miss.

Beyond the delectable food and extensive bourbon selection, Bourbon Steak offers an unforgettable dining experience. The dining room, with its elegant décor and dimmed lighting, exudes an air of refined intimacy, making it an ideal choice for romantic evenings or special celebrations. For after-dinner cocktails, the Bourbon Sky Rooftop Bar is only steps away. The cocktail lounge and outdoor terrace, encased by glass walls, provide stunning panoramic views of the Nashville skyline along with specialty cocktails artfully crafted by master mixologists. You will feel like you are floating on air as you lounge on the terrace that extends past the building’s edge!

Bourbon Steak has rightfully earned its place as a culinary masterpiece that pays homage to Nashville’s cultural heritage while elevating the dining experience to unparalleled heights. Whether you're a die-hard food enthusiast, a bourbon aficionado, or someone looking to indulge in a memorable gastronomic adventure, Bourbon Steak stands as a beacon of fine dining and hospitality at the top of the Nashville skyline.

PHOTO BY DIGITAL LOVE

PHOTO BY DIGITAL LOVE

PHOTO BY KATHY FOX

DECADENCE MEETS TRADITION

As part of A. Marshall Hospitality, Puckett’s journey traces back to the 1950s when a humble grocery store in the quaint village of Leiper's Fork, Tennessee, marked the beginning of their story. Ever since those early days, their focus has remained unwavering, to provide both new and long-time friends with exceptional food and genuine Southern hospitality. Today, with seven thriving restaurants, and an eighth opening in early 2024 in Hendersonville, they continue to uphold that commitment.

At the heart of Puckett's lies a passion for hosting live, local musical performances, creating an inviting atmosphere that celebrates the vibrant spirit of the South. The menu is a testament to their roots, featuring authentic comfort food classics such as the beloved meat and three specials. The renowned cherry wood slow-smoked BBQ, or other mouth-watering items like the chicken n’ dumplings, fried chicken, and chopped steak and gravy are all top-notch! Its legendary line of signature sauces, rubs, spices, and marinades, and its Deep Fried Brownie Sundae has garnered a devoted following as well.

This past July, Goo Goo Cluster, well-known for its iconic candy brand, and Puckett's Restaurant partnered together to bring a harmonious fusion of flavors and traditions that are captivating the hearts and palates of locals and visitors alike. The Puckett's Premium Goo Goo boasts a delectable blend of brownie, salted caramel, pecans, and spiced shortbread, all luxuriously enveloped in dark chocolate. What sets this creation apart is the incorporation of Puckett's signature BBQ Rub, infusing the candy with a unique savory yet sweet taste that is sure to tantalize taste buds.

This limited-time collaboration is evidence of the culinary innovation and creativity that defines the spirit of Nashville. Don't miss the chance to indulge in this extraordinary sweet and savory experience as the collaboration will run through the end of September, while supplies last. The Puckett's Premium Goo Goo is also available for purchase online at googoo.com, at the Goo Goo Chocolate Co. in downtown Nashville, and in all Puckett's Restaurants. And the recipe for the brownie sundae is included, so enjoy!

The A. Marshall Hospitality family-owned and operated restaurants extend a warm invitation for you to come and experience the true essence of Puckett's. So, gather your loved ones and let Puckett’s treat you to an unforgettable taste of Southern charm. They can't wait to welcome you soon!

PUCKETT'S PREMIUM GOO GOO BROWNIE SUNDAE

SERVINGS:

Ingredients:

Your favorite brownie mix

Vanilla ice cream

12 slices of thick-cut bacon

1/2 cup brown sugar

2 tablespoons Puckett's BBQ Rub

Chocolate syrup

Caramel syrup

1 Puckett's Premium Goo Goo Cluster, chopped Whipped cream

Instructions:

n Prepare brownies as denoted in the recipe you choose.

For BBQ Candied Bacon:

n Preheat oven to 375°

n Line baking sheet with parchment paper or foil

n Place bacon on baking sheet

n Brush each piece to lightly coat with maple syrup

n Mix together brown sugar and Puckett's BBQ Rub

n Sprinkle mixture over each piece of bacon, making sure to fully coat

n Pat mixture onto bacon with your hands

n Bake for 30-40 minutes until crispy and brown

n Once cooled, chop or break into pieces

Time to Build Your Sundae!

n Place brownie in bowl

n Top with a scoop of ice cream

n Throw on candied bacon,chopped Puckett's Premium GooGoo's, whipped cream, chocolate and caramel syrups. Enjoy!

Notes:

Feel like making it even more like the original deepfried brownie sundae that inspired our Puckett's Premium Goo Goo?

Whip up your preferred pancake batter, dip your brownie square in it, and fry at 350° for 2 to 2.5 minutes until golden! From there build your sundae following the recipe.

PHOTO BY PHILLIP FRYMAN

What truly sets Salvo's Family Pizza apart is its unwavering commitment to freshness and authenticity. Salvo's takes pride in making everything from scratch. From the dough to the sauce, and even the cheeses which they shred themselves. Each element of their pizzas is lovingly crafted in-store daily. The result is a perfect harmony of flavors that transports diners straight to the streets of New York.

AUTHENTIC TUSCANY FLAVOR

The newest Salvo’s Family Pizza location opened in April 2022 in Spring Hill, however, this culinary gem has been serving up mouthwatering pizzas and authentic Italian flavors for years. Salvo's Family Pizza, with four convenient Nashville area locations, has firmly established itself as the go-to spot for pizza lovers of all ages. Stepping into Salvo's is like stepping into a little slice of Italy, where the warmth of family and the passion for quality ingredients come together to create an unforgettable dining experience.

Salvo's Family Pizza was founded by Salvatore Oliveri, a Sicilian immigrant who brought with him the treasured recipes and traditions of the old country. From the very beginning, Sal's commitment to using high-quality, fresh ingredients and preparing authentic Italian food with love and dedication set the standard for what was to come. Over the years, Salvo's has remained true to these principles, never compromising on the quality that made it a favorite among locals and visitors alike.

The torch has now been passed to the current owners Bob, Roma, and Garry — who have been faithfully carrying on the legacy of Salvo's. Having worked alongside Salvatore himself for a decade, they learned the business from the ground up along with his passion and expertise, ensuring the traditions and flavors of Salvo's Family Pizza would continue to thrive. With an immigrant background themselves, the current owners understand the significance of preserving heritage and delivering a taste that resonates with customers.

PHOTOS PROVIDED BY DWELL BOUTIQUE

Other items on the menu sure to make the tastebuds dance are the calzones, strombolis, and pasta dishes, like the Ziti Florentine or Lasagna and the homemade marinara sauce is absolutely delicious! Don’t forget the appetizers. The wings, jalapeño poppers, and mozzarella sticks are fan favorites. Make it a point to visit Salvo's and experience the Best Pizza in Town™ for yourself. Let the tantalizing aromas and delicious flavors transport you to the streets of Italy. Ciao!

PHOTO BY KATHY FOX

PHOTO BY DOMINIC CASSONE

PHOTO BY DOMINIC CASSONE

WHERE AUTHENTICITY MEETS FLAVOR

In a world where time is of the essence and the demands of daily life can become overwhelming, finding a place that offers respite, exceptional food, and impeccable service is a true gem. Look no further, as Aha Indian Grill invites you to experience the true essence of Indian cuisine.

At Aha Indian Grill, authenticity is not just a catchphrase; it is the very foundation on which they built their establishment. The commitment to crafting genuine Indian dishes using the freshest ingredients sets them apart. Sourcing produce from local vendors to ensure each dish bursts with flavor and goodness, their dedication to using spices directly imported from India guarantees an authentic taste that transports your palate to the vibrant streets of the subcontinent.

Drawing inspiration from the diverse regions of India, the menu boasts a remarkable selection that caters to all taste buds. Whether you're a seasoned connoisseur or a firsttime explorer of Indian cuisine, Aha caters to every palate. Their chefs pour passion and expertise into each dish, serving up tried-and-true recipes like the Chicken Tikka Masala or the Butter Chicken with tandoori-grilled chicken. When you dine at Aha, expect an explosion of delightful flavors that leave a lasting impression.

From the moment you step through our doors, you'll be greeted by a warm and attentive staff eager to guide you through the menu, recommend dishes, and ensure that every need is met. With every bite, the rich aromas, tantalizing spices, and delightful tastes combine to offer an extraordinary experience. To add to the dining experience, make sure to have a glass of wine, have their mixologist make an amazing cocktail like the Smokey Old Fashion, or try the popular Mango Lassi.

Stop by and join Aha on a culinary journey. They promise you an experience that will exceed your expectations and leave you saying, "Aha, this is Indian food done right!"

PHOTO BY DOMINIC CASSONE

PHOTO BY DOMINIC CASSONE

PHOTO BY KATHY FOX

THE SOUL OF FOOD

Omega's Market & Diner exudes warmth and nostalgia, drawing locals and visitors alike with its mouthwatering Southern cuisine. But behind this culinary haven was a tale of courage, determination, and faith that started years ago.

Omega Caruthers, the visionary behind the diner, spent 17 years of her life working as a correction officer at the local jail. Yet, amidst her professional obligations, she never lost her passion for cooking and in 2012, a life-changing decision was brewing in Caruthers's heart. She realized her true calling was in the culinary arts, and she wanted to share her talent and love for cooking with the world.

With unwavering faith in herself and the gift bestowed upon her by God, Caruthers took a leap of faith. She walked away from her stable job, determined to turn her dream into reality. At first, her children were concerned. As Caruthers laughed she said, “They asked if I had lost my mind and didn’t want me to quit my job.” But she stood firm in her belief in herself and the vision she had for Omega's Market & Diner. Her faith in God and trust in her abilities became the foundation of her journey.

In 2013, the doors of Omega's Market & Diner opened and quickly became a cherished spot in the community. It wasn't just about the delicious food; it was about the love and passion Caruthers poured into every dish she prepared. Each day, the menu changes, offering authentic Southern comfort food to her loyal patrons like chicken and dumplings, catfish, fried chicken or pork chop, and sides like mac & cheese, fried okra, and green beans. The hot water bread is pure comfort and her sweet treats like pecan or chess pie, and banana pudding will put a smile on your face for sure!

Caruthers is dedicated to using fresh ingredients in her cooking. From the dressings to the dumplings, everything is homemade with care and love. Even though Caruthers declared Saturdays as her off day and the diner is closed, she rarely stays away from her beloved kitchen entirely and often preps for Sunday’s meal on what is supposed to be her day off.

Throughout the years, her family has become an integral part of the business. Her children, who were once skeptical, now shared her passion and help manage the diner. It has become a true family affair, with each member contributing their love and support to make Caruthers's dream a thriving success and a true symbol of resilience, courage, and the power of faith. A true testament to the power of believing in oneself and the blessings that unfold when one follows their dreams.

PHOTO BY KATHY FOX

PHOTO BY DOMINIC CASSONE

IMPRESSIVE FLAVORFUL SOUTHEAST ASIAN CUISINE

Seven years ago in Nashville, Tennessee, Chef Nokie Bayluangrath's passion ignited the creation of Laovin It food truck. The Laovin It food truck not only introduced Laotian cuisine to Nashville but also bridged the gap between the familiar and the unexplored. Chef Nokie's journey to share exceptional Southeast Asian cuisine with Middle Tennessee was marked by long hours, hard work, and a relentless pursuit of culinary excellence. Fast forward to March 2023, and the journey had a new chapter when she and her husband Eddie opened South Ahan, a brick-and-mortar restaurant, in Columbia serving its flavorful Southeast Asian cuisine.

Laos is a country landlocked by Cambodia, Thailand, and Vietnam, thus Thai and Lao cuisines, while sharing some similarities due to their geographical proximity, have distinct characteristics that set them apart. Thai cuisine is known for its balance of flavors – sweet, salty, sour, bitter, and spicy whereas Lao cuisine is often characterized by bolder, more intense flavors. It tends to emphasize more sour and earthy elements, using ingredients like fermented fish and fermented soybean paste to create unique and robust tastes. Thai food is famous for its spiciness and many Thai dishes incorporate chili peppers, and the heat level can vary from mildly spicy to extremely hot. Lao food can also be spicy, but it often uses milder chilies compared to Thai cuisine. Laotian food’s focus is more on the overall complexity of flavors rather than extreme spiciness and has also retained more of its original, indigenous flavors, which are deeply rooted in Lao culture and traditions.

The restaurant’s name, South Ahan, is a reflection of the couple's journey and identity as both were born in Laos but came to the Southern States when they were three years old. South Ahan perfectly encapsulates their essence a harmonious blend of their Southern roots living in the South all their lives and Southeast Asian heritage as Ahan means food in Laotian. It's a name that carries layers of meaning, much like the deliciously complex flavors they serve.

South Ahan's menu is a symphony of flavors and continues to offer everything from the food truck menu. Dishes like the Fresh Green Papaya Salad, Shrimp Summer Rolls, Chicken Basil Fried Rice, or Kaow-Boon aka King Noodle Soup to mention a few mouth-watering dishes. Transitioning from the food truck to the restaurant has given Chef the opportunity to expand the menu with dishes such as Drunken Noodles, Pad Thai, Lao Fried Chicken Wings with a side of their Jeow Bong, a spicy paste, and bone broth; and the Laotian Baby Back Ribs and Jeow Bong with beef bone broth, and sticky rice on the side. Patrons will also find several authentic Laotian dishes available like Sai Oua, Laotian sausages, and Chicken and Beef Laab that rotate on the menu.

South Ahan is not just a restaurant; it's an experience. With an open kitchen that offers a visual feast of the culinary process, customers witness the dedication and craftsmanship that goes into every dish. It's a testament to Chef Nokie's commitment to serving not just food, but a story, a culture, and a heartfelt connection. Although food truck operations are on hold until the restaurant is more established, be sure to stop by South Ahan today to embark on a voyage of flavors. You won’t be disappointed! n

PHOTO BY DOMINIC CASSONE

PHOTO BY DOMINIC CASSONE

BUTCHER SHOP

BOXING GYM

By Kathy Fox

Whenyou hear the words Butcher Shop, you most likely think of a big fat juicy steak. However, at Butcher Shop Boxing, you will not find any steaks just a lot of grit and determinedness. One might ponder how the gym got the name Butcher Shop Boxing and the explanation is quite simple. Jon Boucher, owner and founder of the gym, is an avid boxer and currently holds three National Championship Belts in USA Masters Boxing’s light heavyweight division. In French, his last name translates to butcher. So there you have it, Butcher Shop Boxing. Voilà!

Boucher originally opened the gym in Spring Hill, Tennessee, in 2020. With a focus on providing a good cardio experience while teaching the art of boxing to adults and children, they quickly outgrew that location and in May 2021, moved to a new location in Columbia. Their passionate community is driven by a love for footwork, body movement, and punching techniques prioritizing these over mundane treadmills and weightlifting. By engaging in training sessions, individuals not only enhance their physical fitness but also acquire the necessary skills to defend themselves in challenging situations. Whether you are a novice, a seasoned fighter preparing for your next bout, or simply seeking an exceptional cardio workout, Butcher Shop Boxing has a class for you!

As a USA certified coach, Boucher is also SafeSport certified and currently holds three National Championship Belts in USA Masters Boxing’s light heavyweight division. Boucher recently started the Butcher Shop Boxing Project, a 501(c) nonprofit organization, with the mission to foster confidence, physical well-being, and mental health through coaching, mentorship, and competitive involvement. By embracing the sport of boxing and the strong bonds it cultivates, Boucher and the coaches, Jerome Coffee and Elijah Jewson, provide a positive alternative to unproductive lifestyles that often lead to delinquency, substance abuse, and alcohol misuse. This is where everyone who wants to prepare and seize this transformative opportunity and learn boxing is welcome.

With unwavering dedication, the Butcher Shop Boxing Project’s open gym aims to make a significant positive impact in the community. “We have been doing this for three years now, but the cost of running a gym is higher than what we could charge people,” explained Boucher. “We didn't want to turn anyone away and there were kids who simply couldn’t afford it, but offered to clean the bags, mop the floors, or something so they could participate. Finally, this year with the help of my wife and Coaches Coffee and Jewson we established a nonprofit. This allows us to include anyone who wants to join, train, and compete to do just that. When we go to travel events, we pay the entry fees and get on a bus so there is nothing that is going to stop these kids from participating in a competition.”

WHEN YOU CAN STAND IN FRONT OF A CROWD OF 300 AND 400 PEOPLE LIKE ANDREW ASCENCIO AND DECLAN OWENS HAVE DONE, WHEN YOU ARE 10, 11, 12 YEARS OLD, AND YOU CAN GO OUT THERE AND PUNCH AND GET PUNCHED THAT TAKES GUTS! THEY WORK OUT HARD AND THIS IS A PLACE WHERE THEY GET TO COMPETE.

Boxing can play a significant role in the transition from adolescence to adulthood in a very positive manner. Boucher stated, “When you can stand in front of a crowd of 300 and 400 people like Andrew Ascencio and Declan Owens have done, when you are 10, 11, 12 years old, and you can go out there and punch and get punched that takes guts! They work out hard and this is a place where they get to compete.” The young men and women at the gym train rigorously and the competitive aspect of boxing not only builds character but also serves as a valuable experience for personal growth.

In today's world, life can be challenging for everyone, but it becomes particularly distressing for children and young adults who experience bullying. Without a proper outlet for their emotions or energy, these individuals may become susceptible to negative influences or engage in mischievous behavior. “We have a lot of kids that have been getting bullied, and we also get a lot of kids that are not in any other activities. They are not into football, band, or activities unrelated to school, so they come here and this becomes a home for them,” Boucher explained. “For us, it is the after-school alternative for not getting into trouble with drugs or alcohol or just sitting there playing video games. We are a positive alternative and that is what we want to be.”

Upon entering the gym, the activity level is intense and filled with electrifying energy. The walls adorned with photographs and the proudly displayed championship belts catch your attention letting you know there are champions in the building. That is a huge confidence builder and that aura is very contagious. “This becomes a place where the kids can find themselves in the camaraderie we have amongst ourselves. In the first month, they are not sure what is going on, but after Coach Coffee gets ahold of them the transformation is amazing. After the first thirty days, they understand what they are doing, you see the kids begin to understand competing, and their confidence builds. It’s about making them feel good about themselves,” Boucher said.

Coach Coffee is the resident Pro and for those seeking a coach who can elevate their skills to the next level, look no further. With an impressive amateur career that encompasses 205 fights, he boasts an extraordinary record of 193 wins. Coffee's accomplishments include being crowned the 1977 National AAU Flyweight Champion, clinching the National PAL Flyweight Champion title in 1978 and 1979, and earning a bronze medal at the 1979 Pan American Games. Additionally, he secured the coveted title of National Golden Gloves Flyweight Champion in 1979 and was ranked the number three Flyweight amateur boxer in the world by the AIBA.

Transitioning to the professional arena in 1980, Coffee engaged in a total of 49 fights, achieving 35 victories, 19 of which came by knockout. His incredible winning streak saw him triumph in his first 26 bouts consecutively, and he even contended for the IBF Bantamweight World title. Coffee ultimately retired from professional boxing in 1994, leaving behind an impressive legacy. “If you come and do one class with Coffee, you are hooked,” exclaimed Boucher.

Boucher tapped Jewson as the general manager to keep the gym running smoothly on day one. Jewson is also the beginner’s coach assisting all aspiring boxers with an introduction to skills and techniques needed for boxing. He too is a registered USA Boxing coach with a SafeSport certification.

The gym is open to males and females ages eight and older and the staff encourages those who are interested to try it out for a week. During the free trial, all the gear is provided, and each hour-long workout is intense. “Some people like to play chess, some people get hit in the face. It's just different. There are boys and girls, men and women, as well as younger and older guys at the gym. There's something for everybody at Butcher Shop Boxing and there is nothing I’d rather be doing with my life,” Boucher concluded.

For class information or to donate to help provide a safe and positive place to train, visit butchershopboxing.com and follow them on social media a @butchershopboxing. Who knows, you might just be helping the next United States Olympian compete! n

Jon Boucher displaying his championship belts.

DESIGNING FOR THE

FOODIE

By Becky Smith

Vintage recipes and nostalgic foods are rising in popularity, and so is the traditional kitchen. While design trends are continuously evolving, the traditional kitchen has that timeless quality many people find appealing. The warm, classic elements and materials, such as raw and stained wood cabinets along with hardwood, and small details like ornate faucets, crown moldings, or retro-inspired appliances, all help to create a lasting appeal.

Pale oak or blonde walnut mixed with warm earth tones work for almost any kitchen design now. A hardwood floor in a warm tone will add character to the kitchen, while stone or tile provides durability for a classic look. The traditional kitchen may also incorporate the glass-fronted cabinets, in a pine, walnut, or maple finish, to showcase Grandmother’s china or vintage pottery, creating an inviting and relaxing atmosphere instantly. The perfect place for sharing all your family recipes.

Displaying these family heirlooms, collectibles, or other decorative items has also become part of the kitchen design as well as prioritizing functionality. More and more, new kitchens are abandoning their upper cabinets in favor of open shelving or light airy glass display cabinets. This allows for easy access to cookbooks and fresh herbs which is a huge plus for the home chef. Additionally, decorative items like furniture-style toe kicks, a freestanding hutch, or an antique-inspired island add details to help contribute to the overall traditional aesthetic.

DISPLAYING THESE FAMILY HEIRLOOMS, COLLECTIBLES, OR OTHER DECORATIVE ITEMS HAS ALSO BECOME PART OF THE KITCHEN DESIGN AS WELL AS PRIORITIZING FUNCTIONALITY.

Natural elements paired with luxe accents are where it is for the foodie who wants to create the at-home restaurant experience. Black or a variation of black, such as Benjamin Moore’s Onyx or Sherwin William’s Tricorn Black, is the color of choice to create a well-appointed kitchen. Whether it is used on the walls, cabinetry, or countertops, black can invoke the luxurious grounding for wood accents, French ovens, and all manner of finishes for hardware and fixtures that will create sophistication.

Establishing the perfect ambiance for enjoyable cooking is also important. Well-planned lighting in the traditional kitchen enhances the setting and a mix of task lighting, such as pendant lights above the island or under the cabinets, along with decorative fixtures like chandeliers or traditional style sconces work well. The countertops should also complement the cabinetry and overall color scheme. Natural material or a butcher block work well. These small details speak volumes when entering the room.

Since the kitchen is the heart of the home, and for those whose hobbies revolve around food, it is the disposition and character of the home as well. But beyond esthetics, the foodie kitchen should also provide convenience and ease of cooking. One kitchen design trend that everyone can appreciate is the solid surface backsplash. Not only does it contribute to the high-end design of the kitchen, but it is also very practical. Gone is the grout, which contributes to most of the kitchen’s stuck-on stains and grease build-up. With a solid surface backsplash, you can easily wipe away any spills and stains, just as you would your countertops.

For the cooking enthusiast, who is creating masterpieces in their kitchen, ample prepping space is a must-have. Easy vegetable cleaning, cutting, and clean-up fall into this category no matter what sized kitchen you have. As much as we all love a beautiful farm sink or a deep single bowl, there are some extremely functional sinks on the market now, and they are hard to pass up. For under $500, you can find large kitchen sinks that have all-in-one features including a drain board, cutting board, water purification faucet, cup washer, and an angled bowl. Talk about a workstation!

YOU CAN FIND LARGE KITCHEN SINKS THAT HAVE ALL-IN-ONE FEATURES INCLUDING A DRAIN BOARD, CUTTING BOARD, WATER PURIFICATION FAUCET, CUP WASHER, AND AN ANGLED BOWL.

If you are remodeling or have a new build, kitchen gadgets are almost endless. Double dishwashers and steam ovens are musthaves for the kitchen that includes the extras. Remember when designing your kitchen, consider your own taste and lifestyle to help create an overall aesthetic that fits your personality. You won’t regret investing in either for years and years of enjoyment. n

BECKY SMITH is the owner of The Linen Duck in downtown Columbia, Tennessee, and has created unique and innovative interiors for homeowners, residential home builders, and commercial clients for more than 20 years. Smith’s husband, Tye, is a master builder and together they provide a full-service team for home renovations and new home builds. Visit thelinenduck.com and follow them on social media at @thelinenduck

THE PANTRY IS FULLY STOCKED

By Amy Montgomery

PHOTOS BY DOMINIC CASSONE

September is here, school is open, and fall entertaining is just getting started. Home-cooked meals for your family after a busy school day or with friends are made a bit easier after a visit to Amy Montgomery Home. The shop has a fully stocked pantry with meal starters, restaurant-quality risotto, gourmet aiolis, mustards, a delicious selection of dessert sauces, and everything needed for a weekend breakfast or brunch loaded with flavor.

Appetizers are made easy with Lemon Herb Aioli that can elevate deviled eggs to the top, Asiago Cheddar Sticks that pair perfectly with cheese and Black Raspberry Jam. Love fig jam? Try the organic fig jam paired with strawberry or the extra delicious White Fig Spread. Need to dress the perfect salad? Honey Orange Balsamic, Maple Bacon Balsamic, or classic Balsamic Fig are all dressings that will delight the taste buds.

BRUSCHETTA CHICKEN

FOUR SERVINGS

Preheat oven to 350 degrees

Ingredients:

4 boneless skinless chicken breasts

2 6.5 ounces of garlic and herb soft spreadable cheeses, room temperature

2 jars Tomato Herb Bruschetta Spread from Amy Montgomery Home Pantry

½ cup grated fresh Parmesan cheese

Garlic, salt, and pepper

Pasta for four

TIP: Alouette and Boursin spreadable cheeses both work well.

Directions:

Place four chicken breasts in a baking dish and sprinkle with garlic salt and pepper to taste. Spread the room-temp spreadable cheese over both pieces of chicken. Top with a jar of Tomato Herb Bruschetta and fresh Parmesan cheese. Bake at 350 degrees for 45 minutes to one hour. Serve over hot buttered pasta, scooping up all the extra sauce and layering over chicken. Add a green salad and you're done. Bon Appétit!

Keep a meal simple with a great protein and fresh green salad. I have enjoyed trying all our sauces and have found that the Smoky Peach Whiskey Sauce is perfect to brush onto chicken while grilling. Heat up a little on the side for dipping and if you're grilling a burger, you'll want to try the Maple Bacon Onion Jam. Slid into a toasted brioche bun, this will be the best burger to come off your grill, yet. Want to slow-cook a pork tenderloin? The Maple Bacon Jam or the Peach Sauce work beautifully. Chicken tenders from the grocery deli are a year-round favorite with Raspberry Honey Mustard Dipping Sauce (we think this sauce can do double duty on pork, too). Need the basics? Our classic Peach Salsa has been our top seller since February. Chunks of peaches with just the right level of tingly heat is the perfect match to your favorite tortilla chip. I have found that heating up a jar of the Peach Salsa and serving it warm over grilled chicken or pork tenderloin will get you many compliments from dinner guests. Paired with mushroom risotto they'll always RSVP yes to your dinner invitation.

We have you covered for Saturday morning breakfast too. Buttermilk Pancake Mix paired with authentic Maine Maple Syrup is a favorite. Serving biscuits and jam is top-notch with Maine Wild Blueberry Jam. It is literally a jar full of blueberries. Hot biscuits with melted butter can only be made better with Strawberry Champagne Jam, Raspberry Jam, or Apricot Jam. A personal favorite that I grew up with is country ham. My dad would cure hams in a little barn outside our home. I have found some country ham locally that is almost as good as his and the saltiness of it sings with a dollop of our Blood Orange Marmalade.

You know Amy Montgomery Home can help you set a beautiful table, and help you select the perfect gift, but we can also send you out the door of the shop with some top-quality pantry items that can make entertaining or preparing a weeknight dinner so much easier!

Now that you are hungry, I have put together a recipe (above) that has recently become a once-a-week staple at my home. Toss a green salad, drizzle with Honey Orange Balsamic Dressing and this bruschetta chicken over pasta will get you over hump day every time! n

AMY MONTGOMERY has 25 years of design experience and owns Amy Montgomery Home in Columbia, Tennessee. She is a lifestylist focused on home and flowers and delights in offering her customers an elevated customer service experience. Visit amymontgomeryhome.com for additional information and follow her on social media at @amymontgomeryhome

imagine ...

More than sixty years ago, the building hummed of sewing machines and production at one of the largest shirt factories in southern Tennessee.

Now fast forward to find this incredible 71,000 square foot industrial facility converted to its present-day grandeur with the original steel windows and doors, an outside deck for music and entertainment, food, gifts, specialty tea, a boutique resale shop, and so much more. There is ample parking, and you can expect the unexpected from music on Saturdays, to rare antiques and treasures of all kinds every day of the week. Plan your day at the Factory at Columbia and experience all these wonderful retail and dining establishments under one roof.

101 NORTH JAMES M. CAMPBELL BOULEVARD | COLUMBIA, TN

factoryatcolumbia

AN ARTISAN BAKERY AND CAFÉ

(931) 922-8195 | bsaltyandsweet.com

NASHVILLE TEA HOUSE, CAFÉ, & TEA BAR (931) 982-6083 | nashvilletea.com

HOME, GIFTS, & APPAREL

(931) 698-5678 | thebluehydrangeashop.com

UPSCALE RE-SALE

(931) 922-7519 | wearitwellboutique.com

QUINTESSENTIAL SOUTHERN COASTAL SANDALS

(615) 377-4644 | southernpolished.com

AUTHENTIC YOGA STUDIO (Also in Spring Hill)

(931) 505-4100 | lotusrisingtn.com

FARM STORE

Field Trip

By Elisabeth Jones

There is so much to love when shopping at the local farm stores and markets. There are connections made, learning about various facts pertaining to local agriculture, and of course, engaging with the farmers who are passionate about food. Maybe you have cruised the country roads to the local farm stores or perhaps you have yet to experience that side of the community. Regardless, whether you call Maury County home or soak it all in during a short visit, you would be remiss to not visit some of the awesome farm stores and markets scattered around the community.

PHOTOS BY ELISABETH JONES

THE FRUITFUL NEIGHBORS AND THEIR DEDICATION PROVIDE AMAZING FOOD FOR OUR COMMUNITY.

Maury County abounds in fresh farm-to-table foods and the local markets make it accessible to everyone and an enjoyable adventure at that. I am always happy to share the journey so let's head out on a farm store field trip and see what we can find!

Early on a Saturday morning with your favorite coffee in hand, head over to the pavilion at Riverwalk Park in the heart of Columbia, Tennessee, to experience a rainbow of foods locally grown by farmers and growers. You will be met by friendly faces and your eyes will be drawn to the vibrant array of fresh vegetables while venturing through the many booths visiting and getting to know the people behind your food. You will undoubtedly meet Cliff with Pig and Leaf Farm and a quick chat with him will let you know that man knows a thing or two about growing fresh food. If he has carrots that day, you will be in for a real treat. Be sure to visit JT of Forest Spore Mushrooms and let him help you pick out the perfect pack of mushrooms. Check out the Oyster or Lion’s Mane mushrooms, you won’t be disappointed.

Whether you are looking for fresh-made pasta and baked goods, ripe summer peaches, local honey, or pasture-raised beef, chicken, or pork, these are all bountifully available thanks to the hard work of our growing community. The fruitful neighbors and their dedication provide amazing food for our community. When you leave the Columbia Farmer’s Fresh Market with your locally sourced food, you might have made a new friend, but will certainly have a deeper connection to the foods you feed your family.

Kindred Farm in Santa Fe is the next stop on our field trip. Down a winding country road, you will find this sweet regenerative farm nestled in the hills so iconic to middle Tennessee. You will meet Chef Steven and Christine Bailey and see right away that their hearts and souls are in their farm and the proof is in the pudding, so to speak. Through a variety of artisan jams, baked goods, pickled veggies, sustainably grown produce, and so much more you’ll be lulled into a connection with your food you never realized mattered but, it does. And you’ll feel it here. Deepening that connection, Kindred Farm hosts farm-to-table dinners that draw a crowd and are worth the trip. In the cooler weather, you will be welcomed by a roaring fire circled in chairs so kick up your feet and stay a while.

Farmhouse

QUICHE

CRUSTLESS | GLUTEN-FREE

Our charming community is steeped in rich history and is incredibly evident the moment you arrive at The Old Stone Creamery, a century farm that has provided locally grown foods for the community since 1872. Here you will meet Susan and Laura and tell them I said hi! Local milk, honey, beans, BBQ sauce, and the most amazing pasture-raised meats fill their farm store with plenty of local flavor and a lot of history. Be sure to ask about the stone building with the creek running through that you likely noticed out front.

Ingredients:

8 fresh eggs

3/4 cup heavy cream

3/4 cup whole milk

1 ½ cups shredded Swiss cheese

2 medium tomatoes, sliced thin

1 small onion, diced

Instructions:

1. Preheat oven to 350 degrees

2 cloves garlic, minced

½ container Forest Spore Oyster

Mushrooms, sliced

1 ½ cups fresh spinach, chopped

Salt, pepper, and red pepper flakes to taste

Optional garnish: fresh dill, chives, cilantro

2. Sauté onion, garlic, mushrooms, spinach

3. Whisk together eggs, cream, milk, salt & pepper, red pepper flakes

4. Fold together egg mixture, sautéed vegetables, and shredded cheese then pour into a buttered pie plate

5. Top decoratively with tomato slices

6. Bake for 40-45 minutes or until inserted knife comes out clean

7. Let cool. Top with fresh garnish (optional)

Now that you have collected a bounty of fresh foods it is time to enjoy the best part. Connecting the adventure of gathering your food with the art of creating a delicious meal. Savor the opportunity to enjoy the fruits of your labor and reflect on the connections you made along the way. And then venture out again next weekend to support local agriculture and sustainable living. As I always say, “I love this town and I love good food and there’s a lot of good food in our sweet little town!” n

ELISABETH JONES is a local foodie and mom to three who loves sourcing local ingredients to feed her family while supporting local farms and shops along the way! You can follow her journey on social media at @muletownkitchen

This Farmhouse Quiche is rich in flavor and abounds in the best ingredients our community of farmers and growers has to offer. Enjoy!

PHOTO BY ASHLEY BREWER

Cream!

The first time B’s Salty & Sweet’s resident sweet tooth, David Boran, made ice cream, was in 2015 during his pastry school curriculum. He was hooked and has been making it ever since. It was a menu staple at Canela Antigua, his bakery in Antigua, Guatemala, with five to six flavors available at any time either by the scoop or sandwiched between two of the bakery’s cookies.

Fast forward to 2020 and the launch of B’s Salty & Sweet in Columbia, Tennessee. The ice cream had always been on the list of things to add to the menu, and in the spring of 2022, it debuted at the first communal dinner B’s hosted. During that summer, B’s tried to make custom ice cream cookie sandwiches a Sunday special, but there were logistical barriers to the expansion of this treat.

In the spring of 2023, Boran and his wife Bethany, who oversees all the savory or salty elements at B’s, were brainstorming new ideas for the bakery, and ice cream came up again. Thinking of the prior logistical issues, they came up with the perfect solution to have everything prepped ahead of time. Scoops in preportioned cups and sandwich combos sealed up in sleeves.

Instead of offering both dairy ice cream and vegan options like before, the decision was made to pursue the vegan option. Not only did that fit with their ethos and complement most of the offerings at B’s, but it also meant more flavors could be offered because the workload for each flavor would be cut in half.

B’s then decided they would make it in-house and recipe testing began on a new vegan ice cream base with three goals in mind. First, it had to be delicious. Second, like all their other products, it needed to be made from scratch. Finally, it had to be as close to real ice cream in appearance and texture so that it would appeal to all.

After rounds of trial and error, the winning formula emerged, and ice cream production began. The couple decided to make a small batch of ice cream, in a few different flavors, and announced it in their weekly email to customers. They even ordered old-fashioned wooden spoons for people to use!

Christine, barista at

The first batch disappeared quicker than expected, so the team expanded quickly. Some of the flavors included were mint chip, using fresh mint leaves and house-made thin chocolate flakes, vanilla bean, steeped with vanilla bean pods and seeds, chocolate, using a base made with dark chocolate and cocoa powder with a touch of brewed coffee, and coffee, using B’s beloved De la Gente Guatemalan coffee which is roasted locally by Franklin’s Narrow Gate.

As the flavor list continued to expand it didn’t take long for B’s to turn their house-made graham crackers into the perfect vehicle for ice cream sandwiches. Top flavors include mint chip on chocolate grahams and key lime on graham. The sandwich lineup now includes specially made versions of chocolate chip, rainbow sprinkle, and peanut butter cookies. A gluten-free option is available, with B’s gluten-free chocolate chip cookies filled with either chocolate or vanilla bean ice creams.

There are usually 12-15 flavors and sandwich combos available at any time and with customers raving, B’s plans to offer the ice cream cups and sandwiches year-round. “We’ve had people enjoy an ice cream cup for breakfast, take a dozen to a work party, and stock up their freezers,” said David. “And they don’t stop suggesting new flavors for us. We have a list going on one of our whiteboards!” Unless noted on the B’s menu, all ice creams are also gluten-free and nut-free.

B’s Salty & Sweet is located inside Factory at Columbia at 101 N James Campbell Boulevard, in Columbia. Open Tuesday to Saturday, breakfast and lunch are served daily, along with a full coffee and espresso bar. Patrons can always find a wide array of pastries and bread, all made inhouse, including sourdough bread, croissants, cookies, sweet rolls, pop tarts, as well as a full line of granolas and crackers. It's all so good!

Follow B’s social media at @bsaltyandsweet or head to bsaltyandsweet.com for information on new product launches, like their soft pretzels, communal dinners, and so many other tasty items. n

BREAKFAST with the Chef

By Chef Brandie Lamb

Formost of my life, I was told, “Don’t make your hobby your job.” I was passionate about becoming a veterinarian and that was my dream from a very young age. I started working at the local animal hospital in my small Georgia town, cleaning kennels and walking dogs. I worked my way up to becoming a veterinary technician and did everything in high school including president of Future Farmers of America, and four years of the poultry judging team - yes, you read that correctly and was awarded college scholarships for small animal proficiency.

While I was an undergrad at the University of Georgia, I was a biology major and worked as an intensive care unit nurse at UGA’s College of Veterinary Medicine to gain experience. Little did I realize, biochemistry is a very tough course. After one attempt at vet school, I switched majors, graduated, and moved to Florida to manage a nonprofit animal hospital. A year later made the move to St. Louis, Missouri, and lived there for nine years. During this time, I found myself constantly wanting to cook for others, so I turned my hobby into my job. I attended culinary school, started a catering business, and worked as much as I could, doing what I love.

My catering specialty was small boutique events as well as larger shows and catering for companies such as Purina, AKC, and Monsanto located in St. Louis. When I catered for the grand opening of the Sub-Zero and Wolf luxury appliance showroom in 2018, I was offered the position of full-time Executive Chef. Although it was difficult to leave behind the business that I had worked so hard to establish, it was a good fit and at the right time.

PHOTO BY DOMINIC CASSONE

As time passed, my desire to be back in the South near friends and family grew. In 2020, I moved to Leiper’s Fork, Tennessee, and took the position of a private chef for a family. The opportunity presented to work for Subzero Wolf distributor, Tisdel, where I travel to five and a half states within the territory to train builders, designers, architects, and customers on the versatility of uses of the ranges, ovens, and refrigeration through cooking events. I also film cooking and product videos for the company’s YouTube channel allowing me to be creative, change my work environment, and spend weekends working on my dream property in Columbia, Tennessee.

For as long as I can remember, and before it was even that popular, I have wanted to host farm dinners and cooking classes with annual cooking retreats. I am in the process of creating that experience to share with the Columbia community I have fallen in love with. Soon guests will be able to sit in the garden where produce is grown, enjoy additional ingredients from local farmers, and even have a chicken or rabbit running around their feet. Attendees could even go home with some salted caramels from the other business I have had since 2015.

I had been teaching cooking classes at Lime and Loaf, now rebranded as Gather Kitchen Mercantile, located at 23 Public Square in Columbia. I love the opportunity to show guests tips and tricks in the kitchen that I have learned along the way. My goal in teaching is to show the home cook they can create something out of what they already have. When we think of a dish, we want to hit all the tasting notes; sweet, salty, acidic, herbaceous, fatty, etc. By doing this, you can start creating marinades, sauces, dressings, and spice blends to amp up your proteins and vegetables. Keeping it simple is key.

The most frequent question I am asked as a chef is, “What is your favorite thing to cook?” Except for intricate baking, I leave that to the true baking and pastry chefs, I do a little of everything. I never have a great answer, however, I've included the recipe for my go-to breakfast tacos. I’m always inspired to make these, using eggs from my chickens and whatever ripe tomatoes and herbs I have in the garden. They come together quickly, and components can be made ahead so the hardest part is cracking the egg. Enjoy!

PHOTO BY DOMINIC CASSONE

FOR AS LONG AS I CAN REMEMBER, AND BEFORE IT WAS EVEN THAT POPULAR, I HAVE WANTED TO HOST FARM DINNERS AND COOKING CLASSES WITH ANNUAL COOKING RETREATS.

Breakfast Tacos MAKES 8 SERVINGS — 2 PER PERSON

n 16 eggs, soft scrambled with butter

n Pickled red onion (recipe below)

n Tortillas (recipe on next page)

n 6 ounces Mexican-style chorizo, crumbled and sauteed in a skillet

n 4 ounces goat cheese (purchase log and crumble)

n Charred scallion salsa (recipe on next page)

n Lime wedges for garnish

n Cilantro or fresh oregano and basil

TIP: Can substitute sausage, bacon, or roasted veggies for the chorizo

Build your taco. Starting with your homemade tortilla, fill it with scrambled eggs, chorizo, pickled red onions, crumbled cheese, and top with salsa. Garnish with a lime wedge and cilantro and take a bite!

Quick Pickled Red Onion

n 1 large red onion, peeled and sliced thin

n 3/4 cup apple cider or rice wine vinegar

n 1/4 cup water

n 1 teaspoon kosher salt

n 1-2 tablespoons sugar (depending on desired sweetness)

n 1-2 thyme sprigs (optional)

n 1-2 garlic cloves (optional)

Place vinegar, water, salt, and sugar in a mason jar or non-reactive container. Add optional seasonings if using. Shake well to combine. Place sliced onion in a sieve or strainer. Boil a small pot of water and pour over the onions while over the sink. You want to blanch them because they will absorb liquids better while staying crisp. Place onions in the container. Pack down, put the lid on, and shake gently. Place in fridge until ready to use. Ready to go in a few hours and keeps for up to a month.

Homemade Flour Tortilla MAKES 16

n 1 teaspoon baking powder

n 1 teaspoon salt

n 3 cups all-purpose flour

n 1/3 cup neutral oil such as canola, grapeseed, or vegetable

n 1 cup warm water

TIP: For a gluten-free option, substitute corn masa for the all-purpose flour.

Combine dry ingredients in a bowl. Make a well and pour in water and oil. Fold in until combined and a shaggy ball of dough is formed. Turn onto a floured work surface and knead until it comes together. Separate into 16 even-sized dough balls. Gently coat in flour and press the center with the palm of your hand. Cover with a kitchen towel and allow to rest for 15 minutes. Heat a skillet over medium heat. Roll each ball flat between two sheets of parchment into the desired size. Heat through in skillet, about 1 minute per side. Tortillas can be stored between layers of parchment in the fridge for up to one week or frozen.

Charred Scallion Salsa MAKES 1/2 CUP

n 1 bunch scallions, roots trimmed and half of whites thinly sliced and set aside

n 3 cornichons, finely diced

n 1 tablespoon capers, chopped

n 1 tablespoon sherry vinegar

n 2 tablespoons extra virgin olive oil

n 2 teaspoons brown sugar

n 1 tablespoon whole-grain mustard

n 2 cloves garlic, preferably roasted, finely diced

n 1/4 cup tomatoes of choice (red or green, roast/char then remove seeds and chop)

n 1 tablespoon Fresno chiles, remove seeds and finely diced (optional)

Turn the grill to high or use the broiler in the oven. Char scallions and tomatoes on all sides, about 3-4 minutes per side. If done in the oven, line the baking sheet with foil. Char scallions and tomatoes under the broiler. With either method, there should be a little char, but not covered. Chop grilled scallions and tomatoes. Combine cornichon, capers, sherry vinegar, oil, brown sugar, whole grain mustard, garlic, and Fresno chiles, if using.

CHEF BRANDIE LAMB is a resident of Columbia, Tennessee. She is the Executive Chef for Sub-Zero, Wolf, and Cove by Tisdel, an entrepreneur, and passionate about sharing her love for cooking. Follow her on Instagram at @brandieslamb, view her at youtube.com/ tisdeldistributing, and order her delicious handcrafted caramels at saltedcaramels.com

THE JOY IN EATING

BY LYDIA FOWLER

Asa registered dietitian, I struggle with having the word diet in my title as I don't believe in the diet mentality. What I do believe in is the opposite finding an abundance of joy in eating! Can you imagine if you felt something other than stressed or sluggish or fill in the blank when eating? You may be thinking I am a bit crazy, but joy in eating can be found!

How much thought do you put into what you eat? Take it a step further and ask the why, what, when, and how of eating. Why do you choose the foods you choose? What do you eat? When do you eat? How do you eat and how does that food you eat make you feel? I find such a fullness of joy when I can pick the food, especially that which I have grown, prepare it, take in the sights and smells of it, plate it, enjoy each taste, and then feel all the energy and goodness it provides my body. If you are still with me, let’s explore this idea further.

Where do we get our eating practices from? At birth, babies look to feed within the first couple of hours and it is all about nourishment. This is also a beautiful time for creating a secure, emotional bond with your parents or caregiver. That eating practice changes once toddlers start expressing their independence. This starts at a different time for each child but happens without fail. Likes and dislikes begin to form as tastes develop.

Now consider the home and family dynamics or past experiences that influence what is provided in the home. Each family creates its own food culture that is unique and can evolve over time. It is not something parents typically talk about with their kids as they are growing up and introduced to more food cultures outside of the home, but differences are noticed. At some point early on we hope to get an education on what food is and why it is important - so imperative we make a big deal to eat one, two, three, or even six times a day.

FOOD IS FOR OUR BODY, MIND, AND SPIRIT. FOOD GIVES THE BODY ENERGY AND HELPS THE BODY FUNCTION AND REPAIR ITSELF — FEEDING THE BODY.

Food is not just for staying alive. Food is for our body, mind, and spirit. Food gives the body energy and helps the body function and repair itself feeding the body. Food can feed the mind, stimulate the senses, and provide the opportunity for thought and reflection — feeding the mind. Food offers an opportunity to be aware, to be grateful, and to fill the heart with appreciation feeding the spirit. I don't see the word diet in these descriptions of the role of food. I see the words energy, function, repair, stimulation, reflection, awareness, gratefulness, and appreciation. If that doesn't give you the feelings of abundance and joy around the food, I don't know what will.

As someone who grew up in a household that always sat down to eat breakfast and dinner together as a family, I can tell you I don't remember ever talking about what foods were important for my body or why I needed to finish the broccoli on my plate instead of feeding it to my dog under the table. It also never dawned on me that Mellow Yellow and Cheez-Its were not a healthy lunch option every day at school. Looking back, however, I see where I learned that mealtimes were a time to slow down and enjoy the food and company around the table. That practice has been something I crave for not only my household but also for my friends and the community around me.

What roles of food are important to you and your family? It can be easy to get caught up in what society says to be right or wrong ways of eating. Often, we focus on challenges and frustrations with food and eating practices because of the feeling that we have to get it right. This can put more stress on what isn't working around our eating and therefore can create a loss of enjoyment. Try a more mindful approach to eating with your family. Open the conversation around food by asking the why, what, when, and how or other questions that allow you and your children to discover or even create your own food culture. Each day should bring joy in eating for both adults and kids alike! n

LYDIA FOWLER, MS, RD, LDN, is a registered dietitian and personal trainer at Climb Performance Therapies. She is actively involved with A Worthy Cause, Inc, a local 501c3 nonprofit created to provide a positive space for kids and the community to learn about nutrition, movement, and mindfulness. For additional information visit aworthycause.info and follow on social media at @aworthycause.tn or @climb.ptnutrition.

THE LEGENDARY HOME OF

By Josh Belcher

Embarking on a journey from Maury County to the iconic Graceland in Memphis is like traversing a lyrical pilgrimage through time. With the harmonious symphony of country tunes in Middle Tennessee, it only makes sense to embrace the essence of Tennessee's rich musical heritage and travel west to the legendary home of the King of Rock and Roll, Elvis Presley.

On a Saturday adventure, my family and I traveled to Memphis to explore the King’s home, Graceland, for the first time. Our group was a mix of generations and we set off to discover the private sanctuary on 14 acres where one of the most recognized human beings in the world had lived. Since his untimely death on August 16, 1977, more than 23 million people have visited Graceland. It was declared a National Historic Landmark in 2016, and Elvis's Graceland is second only to the White House in Washington D.C. as the most visited house in the world.

Arriving in Memphis, the air brims with electric energy. Graceland stands proud, a majestic testament to the eternal reign of rock and roll. Exploring the opulent mansion, adorned with Presley's treasures, one can almost hear the echo of his timeless hits reverberating within its walls. Elvis purchased Graceland when he was only 22 years in 1957 paying $102,500 for the property which already came with its famous moniker. Purchased from Dr. Thomas Moore and his wife Ruth, who named the estate after Grace Toof, Ruth's aunt who gifted them the land to build the mansion on that had been part of the 500-acre Toof family farm. Graceland was originally built in 1939, and before Elvis and his parents moved in he put his mark on the property and had three custom music gates installed.

MORE THAN 23 MILLION PEOPLE HAVE VISITED GRACELAND. IT WAS DECLARED A NATIONAL HISTORIC LANDMARK IN 2016, AND IS SECOND ONLY TO THE WHITE HOUSE IN WASHINGTON D.C. AS THE MOST VISITED HOUSE IN THE WORLD.

With the 2022 release of the biographical movie Elvis, which earned over $288 million worldwide at the box office, there has been a resurgence of interest in the life and times of Elvis Presley. During the tour at Graceland, I noticed young and old alike genuinely enjoying the impact Elvis had on the world during his 42 years on this Earth. Individuals were conversing in various languages and the younger generation walked around without cell phones in hand as they stared in wonder at Graceland. I couldn't help but marvel at this sight.

Although Elvis had passed away long before I was born, there I was with my wife Annie and our closest friends visiting Graceland. Joining us were Sam and Cammi Madewell, and their two young children, Bailey (8) and Mason (7), our honorary niece and nephew. So I asked them all a few questions about their Graceland experience:

What did you think about Graceland?

“I liked going down in the basement and seeing all the mirrors and the yellow and blue room,” said Mason. The TV Room is decorated in yellow and blue with a TCB Lightning Bolt displayed on the wall behind the couch. The three televisions, side by side, were inspired by President Lyndon Johnson's similar setup in the White House. Bailey chimed in, “I liked his personality; I liked the pool and would like to go swimming there!”

How do you think Elvis became so popular worldwide when he never performed outside the United States and is still popular today 46 years after his passing?

Sam explained, “I believe it to be because his music was one of the first to incorporate blues, soul, and country and he broke the international race barrier to bring a lot of people together. Modern music today branched from those three and [Elvis] was one of the curators. It’s his influence on modern music to this day.”

“Elvis is the true definition of a legend,” Cammi said, “and he left an amazing legacy not just for his family but for the world. You could tell by his essence he loved his family and for him, his dream was always to give a great life to his parents. That was evident in Graceland as he bought Graceland for his parents to live in. It wasn't about him it was for them. I think that's amazing!”

Mary Jenkins prepared this original Graceland recipe for Elvis regularly. Jenkins was his personal chef for 14 years and even after Elvis died, she stayed on to cook for the family for 12 more years.

Ingredients

• 3 tablespoons unsalted butter

• 2 slices white bread, toasted

• 2 tablespoons peanut butter

• 1/2 large ripe banana, sliced

Directions

1. Preheat a grill pan or griddle over medium heat and let the butter melt.

2. Toast the bread then spread peanut butter on each slice of bread. Place banana slices on top of one side of the spread peanut butter. Top with the remaining slice of bread.

3. Place the sandwich on the grill pan. Cook for approximately 2 to 3 minutes on each side to warm the peanut butter. Remove to cutting board, slice in half, and serve immediately.

ELVIS PRESLEY'S FAVORITE PEANUT BUTTER & BANANA SANDWICH

What was your favorite part of Graceland?

“My favorite part was the house itself,” said Sam. “You could tell he loved to have people over and was very hospitable. The Jungle Room is really neat with the carved chairs and the Hawaiian [items]. I liked the fact he was Pro Second Amendment with that bluehandled 1911 on display was pretty!” Cammi added, “My favorite part was seeing all his jumpsuits, the way they have them displayed is eye-catching! I also appreciated his military service.”

My wife Annie stated, “His music is timeless; it connects people from the middle-aged to the teenagers to the elderly! I loved seeing all his outfits.”

Another interesting fact about Elvis was he was nominated for 14 Grammy Awards, winning all three in the Gospel Category. In 1967, he won the Best Sacred Performance with "How Great Thou Art." He took home the Best Inspirational Performance category in 1972 for "He Touched Me" and two years later he won that category again for a live version of "How Great Thou Art." As a man of Christian Faith, I find it fascinating that God utilized Elvis — the most famous human being on Earth at the time to spread his word to the masses.

Elvis Presley's Graceland is well worth the 3-hour trip from Columbia, Tennessee. The journey forever etches the soul of Tennessee into music history. Elvis sadly had a very short life, most of it was not his own. He was a person for the people. I truly believed he utilized every talent here on Earth he was blessed with giving everything he had on and off the stage. n

JOSH BELCHER resides in Columbia, Tennessee, and is a Tennessee native. He is a musician, music lover, and historian. As an admirer of the human condition, he lives life to the fullest. Follow him at @instabelcher

BARKITECTURE

WHERE ARCHITECTURE MEETS THE CANINE WORLD

By Katie Baker

As the saying goes, "A dog is a man's best friend." Furry companions provide loyalty, love, and an unmatched sense of joy to their humans. In return, pet owners provide food, toys, and shelter in the form of fences, crates, and kennels. But in the real estate world, a new trend in shelters is emerging called Barkitecture. Barkitecture was crafted from the blend of bark, referring to a dog's bark, and architecture. It's a creative movement that is all about designing and constructing elaborate, luxurious, and stylish living spaces exclusively for dogs.

Barkitecture is no longer just about basic kennels or doghouses. Architects are now designing luxury kennels and spa showers in everyday homes. Backyard dog houses are being turned into mini replicas of the owner's home with added amenities. Barkitecture has even embraced sustainable and eco-friendly designs as well, with many dog houses using recycled materials and green roofs to promote environmental consciousness.

A RECENT REALTOR.COM SURVEY FOUND THAT THREE-QUARTERS OF PROSPECTIVE PET OWNERS WOULD FORGO BUYING THEIR DREAM HOME IF IT DIDN’T ACCOMMODATE THEIR PETS.

One of the main goals of Barkitecture is to spoil our furry friends like never before. Some Barkitecture dog houses have climate control features, ensuring that our canine friends stay warm during the winter and cool in the scorching summer heat. Other ways to pamper your pooch are to add running water and built-in feeding stations to a home’s kitchen island or in-home potty stations so your pets rarely have to step outside. Even the indoor doggy spa for bath time is a practical way for owners to give their pets some luxury at home.

Barkitecture has redefined the traditional concept of pet care, elevating it to a whole new level of design, luxury, and comfort. It's more than just an architectural fad; it exemplifies the lengths to which people will go to ensure their pets' happiness and well-being. Whether it's an elaborate mansion or a cozy cottage, Barkitecture brings joy not only to the dogs but also to their owners. n

KATIE BAKER is a local Realtor and owner of the Katie Baker Group with RE/MAX Encore in downtown Columbia. Katie and her team of professional agents work to elevate the real estate experience while overseeing every aspect of a sale.

PHOTO COURTESY OF KATIE BAKER.

INTERIOR DESIGN BY DINA BANDMAN. PHOTOGRAPHY BY CHRISTOPHER STARK.

Musical NOTES

FEATURING KRYSTAL KING

PHOTOS BY CHELSEA ERICA SMITH

Excitement fills the air as music enthusiasts eagerly anticipate the release of Krystal King's first full-length studio album, Pretty Poison, after she recently dropped the first single from the album “Red Wine & White Lies.” This track stands out as an upbeat driving song that artfully portrays the narrative of a crumbling relationship. But first, let's get to know the artist behind the song.

Originally from Hickory, North Carolina, King is now based out of Spring Hill, Tennessee, where she lives with her husband and dog, Bo Berry Biscuit. King is your next-door redneck bringing you relatable songwriting with vivid imagery, humorous lyrics, and a blended sound of 90s country laced with blues, rock, and folk. Like her alter ego, Loretta Lynn, she's not afraid to say what she is thinking whether that's diving into heartfelt emotions or picking on her husband in songs like "You're the Reason That I Drink."

King’s musical journey started as a three-year-old who became obsessed with country music. Early influences included Alan Jackson, Willie Nelson, Dixie Chicks, Shania Twain, Lee Ann Womack, and more. She began taking guitar lessons and wrote her first song in high school with the help of her teacher, Tony Eltora, who founded the Hickory Music Factory, a nonprofit organization bringing music education to the community and youth of Hickory.

Continuing on her musical journey, King studied Music Therapy at Appalachian State University, notable alumni include Eric Church and Luke Combs, and moved to Nashville soon after. Along with her music career, she continues to work as a part-time music therapist at a psychiatric hospital utilizing music to give back to the community and promote positive mental health.

Over the past three years, King has been at work writing, producing, and recording her debut album Pretty Poison which features all original music co-written with fellow female artists in the area. This album is a concept album, exploring the complexities of love relationships and includes cheating, leaving, murder, drinking, and heartbreak songs. King shares, “This album is my favorite and most authentic music yet. I really feel like I found my unique sound through this process.”

The first single from her debut album, “Red Wine and White Lies,” is a high-energy cheating song with a catchy slide guitar intro. King shows off her sassy side and her twang cuts straight to the heart of country music. Released into the digital world on August 25, this song was a huge milestone for her and plans on releasing a follow-up single from the album Pretty Poison in early 2024.

To help promote the single, King has partnered with local winery Grinder’s Switch, with locations in Columbia, Nashville, and Centerville, Tennessee, which is known for its southern charm and sophisticated taste. The winery features a seven-acre vineyard that they describe as a hobby gone out of control. This partnership includes multiple giveaways for Krystal King followers, live performances at the Columbia location, and a series of wine cover songs performed on YouTube.

In addition to playing local shows on iconic stages such as the Listening Room Cafe and Tootsies Orchid Lounge in Nashville, King tours nationally including festivals with headliners including Walker Hayes, Craig Morgan, and Beth Neilson Chapman (Faith Hill’s “This Kiss”). As an artist, she has released seven original songs but has also had success as a songwriter with cuts from artists Thomas Kavanagh, Kirstie Kraus, Laura Rabell, Zach McCabe, and most recently Taylor Hughes. Co-write, "Who Am I Gonna Love," released by Thomas Kavanagh and Kirstie Kraus, has been featured on The Ty Bentli show and internationally at stations in the UK including BBC Radio. n

Check out Krystal King

To view King's tour schedule or to purchase her CD, visit krystalkingmusic.com

Fans can also listen to her music via social media and streaming platforms: @krystalkingmusic

Maury Regional Health

FACILITY IMPROVEMENT PLAN

Maury

Regional Health is launching an extensive $115 million facility improvement plan to enhance patient care and experience, according to CEO Martin Chaney, MD.

“This will be the first major construction project at Maury Regional Medical Center in approximately 20 years to enhance the patient experience and expand access to care,” said Dr. Chaney. “As more patients continue to choose Maury Regional Health for their care, we are recruiting physicians to support growing service lines, offering additional services, and expanding our facilities to meet the changing needs of our community.”

Two new floors added to the patient tower, with the seventh floor being completed for high-acuity patient care and the eighth shelled for future expansion

The Emergency Department will be fully renovated and expanded, including 10 additional treatment areas for a total of 48

Renovations in the main inpatient surgical unit and the addition of at least four new outpatient surgical suites in the Pavilion along with a new central sterile processing department

Expansions on the childbirth floor to accommodate a growing number of births

Full renovations of the cafeteria on the ground floor and café on the first floor

Exterior upgrades to modernize the façade and create a new drive-through lane separating traffic from the drop-off area at the main entrance to enhance safety

Expansions in the Heart Center, which recently upgraded two cardiac catheterization labs, to include expanded procedural areas following the relocation of cardiac rehabilitation to a more accessible area on campus

New color palettes and finishes utilized throughout the project timeline

The facility improvement plan for Maury Regional Medical Center in Columbia will include:

As a part of the improvement plan, Maury Regional Health will also establish a health park in Lawrenceburg to provide primary care and a physician specialist clinic.

“On December 16, 1953, Maury Regional Health opened its doors and admitted our first patient.” Dr. Chaney said. “For the past 70 years, we have welcomed generations of newborns and provided life-saving care to patients. As we embark on this renovation and expansion plan, we strengthen our commitment to provide clinical excellence and compassionate care to our region for decades to come.”

Maury Regional Health has selected Wold Architects & Engineers as the design firm. Wold is a full-service design firm focused on sustainable architecture and engineering for education, government, health care, and senior living communities.

To view additional artist renderings or to learn more about the multi-million-dollar project changing the health care landscape in southern Middle Tennessee, visit MauryRegional.com/BigPlans

About Maury Regional Health:

Maury Regional Health is a not-for-profit regional health system serving southern Middle Tennessee through its hospitals, clinics, surgery centers, outpatient facilities and physician practice group. A six-time member of IBM Watson Health’s 15 Top Health Systems list, Maury Regional Health is the largest health care provider between Nashville, Tennessee and Huntsville, Alabama. Maury Regional Medical Center in Columbia offers a wide range of advanced services including an accredited heart program, neonatal intensive care and cancer center. Maury Regional Health includes Marshall Medical Center in Lewisburg, Wayne Medical Center in Waynesboro, Lewis Health Center in Hohenwald, Maury Regional Medical Group physician practices, as well as additional facilities across southern Middle Tennessee. For more information, visit MauryRegional.com n

AS WE EMBARK ON THIS RENOVATION AND EXPANSION PLAN, WE STRENGTHEN OUR COMMITMENT TO PROVIDE CLINICAL EXCELLENCE AND COMPASSIONATE CARE TO OUR REGION FOR DECADES TO COME.

The Hidden Gems of the Shoals

By Kathy Fox

Nestled along the scenic banks of the Tennessee River, The Shoals region in Alabama exudes an undeniable charm that beckons travelers seeking an immersive cultural experience. Amidst this tranquil landscape, history, architecture, and art converge harmoniously, inviting visitors to embark on a journey of discovery. Today, we invite you to explore the cultural marvels of The Shoals, including the iconic Ivy Green, the Frank Lloyd Wright Rosenbaum House, the W.C. Handy Home and Museum, and the Kennedy Douglass Center for the Arts.

Ivy Green, also known as the Helen Keller Birthplace, is located in Tuscumbia, Alabama, and stands as a testament to the indomitable spirit of one of America's most inspiring figures. Keller, aka America’s First Lady of Courage, during her childhood lived in this modest home, enveloped by lush gardens. This was where Keller, renowned for her deaf-blindness, overcame incredible odds to become a renowned author, activist, and lecturer. Visiting Ivy Green offers a profound glimpse into Keller's early life, providing a deep understanding of her triumph over adversity and her enduring legacy as an advocate for the disabled. Visitors can explore the home filled with the Keller family’s original furnishings, mementos, gifts, and books from a lifetime of travels. The Ivy Green experience is as educational as it is moving, reminding us all that determination and courage can transcend any obstacle.

PHOTOS COURTESY OF THE FLORENCE LAUDERDALE CVB

Venturing further into architectural splendor, the Frank Lloyd Wright Rosenbaum House located in Florence, Alabama, beckons enthusiasts of design and history. This exquisite Usonian gem, crafted by the legendary architect Frank Lloyd Wright is the only Wright building in Alabama and showcases the perfect harmony between nature and structure. Wright's mastery of organic architecture is evident throughout the single-family residence, with its low, horizontal lines and connection to the surrounding landscape. Stepping inside the Rosenbaum House feels like stepping back in time, as every detail preserves the brilliance of Wright's vision. Visitors will appreciate the house as it is a true celebration of design and innovation and will leave inspired by the timeless elegance and functionality of this architectural marvel.

Art enthusiasts can immerse themselves in a world of creativity at the Kennedy Douglass Center for the Arts, which is situated across the street from Wilson Park in downtown Florence. The three-building complex serves as a hub for artists and art enthusiasts alike, offering a diverse array of exhibitions, workshops, and cultural events including a ceramic studio and an outdoor sculptor garden. As visitors wander through its galleries, they will encounter a rich tapestry of artistic expression, from traditional paintings to contemporary sculptures. The Kennedy Douglass Center for the Arts is a testament to The Shoals' commitment to fostering and preserving its artistic heritage.

Music aficionados can take a quick pilgrimage to the W.C. Handy Home and Museum. Often hailed as the "Father of the Blues," William Christopher Handy revolutionized American music with his pioneering compositions and distinct style. The museum, housed within Handy's former residence, offers an intimate glimpse into the life of this musical genius. Visitors can explore memorabilia, exhibits, and interactive displays that illuminate Handy's significant impact on the world of music. Guests can even see hand-written sheets of his music originals from many of his tunes. The Shoals' musical heritage extends beyond Handy, with its deep roots in blues, soul, and rock 'n' roll, but a visit to this museum is an ode to the incredible musical heritage of The Shoals.

As you wander through the cultural riches of The Shoals, enjoy the captivating and profound sense of pride and history that permeates this region. Ivy Green, the Frank Lloyd Wright Rosenbaum House, the W.C. Handy Home and Museum, and the Kennedy Douglass Center for the Arts stand as symbols of the indelible mark left by visionary individuals who have shaped the cultural landscape of Alabama and the nation. So, the next time you plan a journey, consider making The Shoals your destination and embrace the allure and celebrate its rich cultural heritage—a hidden gem awaiting your discovery.

For additional information on planning a getaway to the Hit Capital of the World, visit TheShoalsAL.com and follow them on social media at @visittheshoalsal. The FlorenceLauderdale Visitors Center is located at 200 Jim Spain Drive in Florence where you can find maps, brochures, and your singing river swag at The Shoals Shop. n