SUMMER'S SHINE

Throughout her 20-year career in the Clarke County School District, Clarke Central High School Assistant Principal Summer Smith has consistently dedicated herself to students as a teacher, coach and administrator.

Smith's passion for education began when she was a high school student at Carrollton High School in Carrollton, Georgia, where she connected with her community through close bonds with teachers and peers. "I loved high school," Smith said. "It was a lot of fun. To give any indication, in my senior superlative I was 'Most Likely To Succeed' and 'Most School Spirited'. I enjoyed being around my friends, and I enjoyed being close with teachers, developing those relationships. I've always known I wanted to be a teacher."

Smith graduated from Samford University in Birmingham, Alabama with a bachelor's degree in Education and a math minor. She earned her master’s degree in Education at the University of Georgia with a concentration in middle grades math. These degrees landed her a position as a long-term substitute at Clarke Middle School, and, later, an eighth grade math teacher. "My first day of teaching, I remember standing at the front and thinking to myself, ‘How am I the teacher? How am I the adult in this room?'" Smith said. "It just felt so weird, but it was great. It was lovely."

Smith’s teaching techniques allowed her students to excel at math, earning her the title of Georgia Master Teacher in 2008. This success caught the attention of former CCSD Instructional Coach Coordinator Glenda Huff, who served as a mentor to Smith throughout her career. "(Smith) wasn't giving (her students) answers. She wasn't giving them procedures. She was truly pulling out what it is that they knew," Huff said. “Her Accelerated kids were able to articulate their understanding of quantities and relationships. They could relate that information in a graph and a table in a scenario, so I was so impressed with the level of conversation from those kids as eighth graders."

As an Instructional Coach Coordinator, Huff gathered evidence-based teaching techniques by working with teachers like Smith and spreading successful approaches across the CCSD. "(Smith’s) passion for mathematics and her

BY NICO WILLMAN passion for wanting all kids to learn mathematics is News Editor something that always stuck out to me, and it was something I wanted to replicate across our district," Huff said. "(Smith) was instrumental in me trying to move our district to another place, and I don't think she even realized that." Smith’s eighth grade Algebra I class was also ranked in Georgia's top five for End of Course Test scores for several years, and earned the highest in-state EOCT scores in the spring of 2007. Smith also was ranked the Ann M. Schindel Chair of Mathematics through the Foundation for Excellence in 2008-2009. "Ms. Huff had raised me up in Clarke County and taught me that the Foundation of Excellence was a really high honor, and it was like a pinnacle for teachers," Smith said. "(Then, coming to) Clarke Central was spurred because I was really ready for a new challenge. Eighth grade math was getting kind of boring, and I also knew that eventually, I wanted to be a leader in some fashion." In 2010, Smith's new position as a math department teacher at CCHS forced her to adjust her teaching style for a different group of students as she faced challenges she had not forseen. "It was an extremely difficult transition from middle school to high school. I had to learn how to adapt who I was as a teacher," Smith said. "That helps me have conversations with teachers now because I know what works for me with these students. I'm not just shooting in the dark. I lived it. I got chewed out by students. I understand."

former CCSD Instructional Coach Coordinator

After 12 years of teaching, Smith was promoted to part-time Math Instructional Coach and part-time scheduler at CCHS in 2014. This promotion shifted her focus from educating students to teachers, but she remained connected to students through the additional role of course scheduler. "I enjoy (scheduling) in some ways, because it's like a puzzle and it's mathematical. But also, it really hurts my brain," Smith said. “I've really tried to bring an analytical mind to the schedule, and serve the school as a whole the best that I can. I've tried to help promote programs, like ODYSSEY or JROTC, band, orchestra, things that I never thought about as a math teacher."

Smith was promoted to an assistant principal in 2019. Her responsibilities include monitoring student safety concerns and seniors’ progress toward graduation, creating the schedule, helping with spring registration and evaluating teachers and counselors. "That first year I was an administrator, on teacher planning days, when you're a teacher, all the teachers got to eat together. Nobody wants to eat with an administrator!" Smith said. "The more you move up the lonelier it gets. But I also have a really great team (of administrators) to lean on."

In addition to her administrative load, Smith is currently studying at UGA, honing her teaching skills to get a doctorate degree in Educational

Leadership. "(My husband Eric Smith) has been super supportive of me going not only (to CCHS) all the time, but to (UGA) for the past three years," Smith said. "I feel the pain of a working mother, and I'm very lucky to have a partner who helps do things that pick up the slack."

Over her 20-year career, Smith’s progression through roles from student to administrator allows her to bring empathy and credibility to conversations with those she works with daily. "I know what it's like to be in the classroom and feel overwhelmed or to be frustrated by student misbehaviors, or to be frustrated with what you perceive is not enough action from the administration," Smith said. “And I don't ever forget it."

Throughout her different roles in CCSD schools, Smith’s work has consistently brought a positive influence to students under her administration.

"Ms. Smith is very warm and bubbly and brings a positive vibe to our administrative teams," CCHS Assistant Principal Latinda Dean said. “It's apparent that she cares about the students, as well as the staff in the building. She knows it's very important to consider teachers and their needs and counselors (as well as students). She does an excellent job of making sure people are thought about and considered before we make decisions."

According to CCHS Associate Principal of Instruction Dr. Linda Boza, Smith is recognized by her colleagues as someone who does not shy away from a difficult situation and is dependable for other administrators. "If there's something big (happening on the CCHS campus), she's a roll up your sleeves and get it done kind of person," Boza said. “When something faces us that's hard, she's a great thought partner for me. We will call each other and go, 'Okay, how do we do this? How do we go about this?'"

CCHS English department teacher Meghan McNeeley has worked with Smith since the beginning of Smith’s career. The two co-led the CMS eighth grade together for seven years before Smith moved to teach at CCHS. "She’s highly motivated (and) dedicated. I don't think she ever sees it as a burden," McNeeley said. “She’s doing two jobs (at CCHS). Scheduler is one and administrator is another. And then she's a mentor. And she's a coach. And she's a mom. And she's an (Doctor of Education) student. It's impressive."

Huff recalls Smith’s CMS days when she began the habit of personally connecting with students, a practice Smith still implements in her work today.

“There were so many kids that she reached out to when nobody else would, and those kids became a vital part of her life," Huff said. “Even now she continues to connect and communicate with (them). And when those kids run up against obstacles, now, she's always ready to reach out and let them know she's there to support them."

Smith’s investment in relationship-building has had lasting impacts on the students she has worked with. For CCHS Class of 2019 valedictorian Andrew Caldwell, Smith was an integral part of his high school experience through mentorship. "She's been able to relate to me on levels that other adults haven’t been able to," Caldwell said. “She has a really strong ability to connect with younger students and understand where they're coming from, what feelings they're having."

According to Caldwell, Smith’s impact on his life has stuck with him even after graduating. "(Smith) has taught me how to live a full life -- one that involves not just hard work, but compassion and love and courage," Caldwell said. “I believe her greatest strength is instilling a strong sense of self-worth in her students by encouraging

CCHS Class of 2019 valedictorian

Featured: SUMMER’S SCHEDULES: Clarke Central High School Assistant Principal Summer Smith sits in her office discussing a student's schedule. Smith began her administrative career in 2019 and also produces the instruction schedule. “I really try to make a schedule that will benefit kids and adults," Smith said. "It's not always easy, and it doesn't always work because you can make things that are imbalanced, you can make adults have to work too hard, and there are situations that are outside of my control where adults are stretched thin," Smith said. Photo by Aza Khan

Above: HALL DUTY: Clarke Central High School Assistant Principal Summer Smith speaks with students during a transition period on hall duty. According to Smith, the problem-solving aspect of her job is challenging. “One of the hardest parts is (that) when the school year starts, anything can happen at any time. You know, the walkie goes off, and you’ve got to go respond, and that's hard. We're about 1,850 kids, so we've grown, and (I have been dealing with) the crazy things that can happen," Smith said. Photo by Aza Khan Right: CO-WORKING COMPANIONS: Former Clarke County School District Instructional Coach Coordinator Glenda Huff (left) and Clarke Central High School Assistant Principal Summer Smith (right) sit next to each other during Huff’s retirement celebration in May 2020. Huff was a mentor to Smith throughout much of her career in CCSD schools. "(For her) to come from a stellar math teacher to a spectacular math coach to a super administrator, and now to be working on that last piece, a doctoral degree, and to also be a great mom and a wonderful wife, I'm just extremely proud of her and proud of what she does in our system," Huff said. “I just wish and hope the best for her. She's really one special lady." Photo courtesy of Summer Smith

CCHS Associate Principal of Instruction

them to be brave with their life. The biggest gift she’s given me is the firm belief that I am worthy and deserving of a good, whole life."

Through the years, Huff has seen Smith grow as a teacher and an administrator and knows that Smith’s priority continues to be the students she hopes to influence. "Part of her character is that she’s been called to action to help every child that's in this district," Huff said. "I think that's ingrained in her -- that's part of her character. That's who she is. She's always going to speak up and speak out in terms of what's right for kids, and I love that about her."

As her 20th year anniversary in the CCSD approaches, Smith’s deep-rooted dedication to the CCHS community remains ever-present. "Being a teacher is who I am on the inside," Smith said. "I can't even pretend that I would be anybody else. It is a job that is important. And it is a job that is satisfying and heartbreaking all at the same time. There are kids that I know I made a difference in their (lives), and that's enough, even for the bad days." O

After the pre-release of incorporated singles such as “MONTERO (Call Me By Your Name)" and "INDUSTRY BABY", anticipation surrounded the Sept. 17 release of rap star Lil Nas X’s debut album of the same name. The album offers an exciting and dynamic blend of assorted musical influences.

“SCOOP (feat. Doja Cat)" places a heavier emphasis on a more traditional rap sound, while “AM I DREAMING (feat. Miley Cyrus)" is more laid back with a style that Cyrus fans will be more familiar with.

These contrasting genres incorporated throughout the album allow for a dynamic listening experience and shows off Lil Nas X’s ability to seamlessly blend pop, trap and rap music into a cohesive listener experience.

With a variety of encapsulating sounds, fans of Lil Nas X will certainly find this album to be an electrifying demonstration of his talents.

-- Natasha Williams, Sports Editor

Taylor Swift’s “Red (Taylor’s Version)," released on Nov. 12, is a re-recorded version of Swift’s original “Red," released in 2012. The 30-track album offers a twist on Swift’s original release that allows listeners to reminisce on the early 2010s.

Although it is the same album, listeners may notice subtle differences between the original and newer version. Swift’s happy and excited vocals radiate throughout the emotive album, allowing listeners to feel nostalgic and joyful along with Swift.

With noticeably deeper and more mature vocals, Swift also offers a level of sophistication to the pop songs that topped the charts in 2012.

Some “From The Vault” never-before-released songs offer more calm moods than original songs in the album, adding touch of the Taylor listeners have gotten to know today through recent albums “Evermore” and “Folklore”.

Beautifully sung, “Red (Taylor’s Version)" is a time machine that will transport listeners, new and old, to the early years in Swift’s career.

-- Jane Ripps, Sports Staffer

Released to most grocery stores by Galerie Candy and Kellogg Company on Oct. 1, Froot Loops gummies clearly resemble their inspiration, Froot Loops cereal, but fall short as a candy.

Sixteen packages of four gummies each are sold for $9.99. The individual packaging makes the gummies inconvenient for snacking for more than four at a time, as well as unfriendly for the environment.

With a fruity flavor and less sugar than most candies, Froot Loops gummies have a decent, though uninspired, taste. But most of all, the artificial, almost sour aftertaste is overpowering and takes away from the eating experience.

Despite their failings, the gummies’ taste is uncannily similar to Froot Loops cereal. This will appeal to fans of the cereal, but those who are looking for flavorful gummies should snack on something else.

Although Froot Loops gummies successfully imitate their cereal counterpart, they fail to compete against other candies because of their off-putting taste.

-- Isabella Westrich, Variety Staffer

Based on the Tony Award-winning Broadway musical, the “Dear Evan HanBY IRELAND MCCAGE Digital Editor-in-Chief sen” movie was released in theaters on Sept. 28. While it keeps true to the heart-wrenching plot of the musical, the movie falls flat due to an ill-fitting cast.

The movie follows Evan Hansen (Ben Platt), a lonely high school senior battling severe anxiety and depression, through his journey to maintain a high-stakes lie after a letter he wrote to himself was mistaken for a fellow student’s suicide note.

Something that will be immediately apparent to viewers is how old Evan looks because it takes away the viewer's focus from the character. Platt, who plays Evan, was 26-years-old at the time of filming. This is immediately apparent to viewers and takes one’s focus away from the character.

Though it is admirable that the movie maintains some of the original actors from the Broadway production, it would have been a much better choice to cast real teenagers instead to provide a much more genuine portrayal.

The singing featured throughout the film is to be incredible and uplifting, though heavily auto-tuned, which detracts from the power of the songs.

Some viewers may be disappointed about the exclusions of certain songs from the musical, but the film’s original tracks, such as “The Anonymous Ones," are consistent with the theme of the original Broadway soundtrack and fit in perfectly.

“Dear Evan Hansen” focuses on many different aspects of mental health struggles, and the film’s realistic depictions could be potentially triggering to those sensitive to that kind of material, so viewers should watch at their own discretion.

Overall, “Dear Evan Hansen” is perfect for those who are fans of the Broadway musical, but if viewers are looking for a movie-musical that will enrapture them, they are better off looking elsewhere. O PHOTO ILLUSTRATION BY MOLLY HARWELL VIiewpoints Editor

With its lineup of seasonal drinks for the 2021 fall season, Dunkin’ Donuts introduced customers to the new Pumpkin Cream Cold Brew, priced at $3.99. This drink is made up of Dunkin’s signature cold brew with a pumpkin flavor swirl, and topped with the new Pumpkin Cream Cold Foam, which includes flavors such as traditional pumpkin spice along with cinnamon, clove and nutmeg.

While this drink embodies the fall season, the flavor is not as subtle as the traditional Pumpkin Spice Latte. It is overpowering, and although the intense flavor of the cold foam may turn some customers away, overall, the taste is excellent as it pairs richer cold brew coffee flavors with the cozy pumpkin spice foam and swirl.

Instead of tasting too similar to the creamy latte version, the Dunkin’ Pumpkin Cream Cold Brew adds bolder flavors that upgrade the traditional fall flavor of pumpkin spice rather than recreating the overrated, traditional Pumpkin Spice Latte.

-- Gretchen Hinger, Editor-at-Large

“Take Me With You When You Go” by popular young adult authors Jennifer Niven and David Levithan, released on Aug. 31, features a dynamic sibling bond that will keep readers rooting for the characters, but a cliché and overdone plot takes away from the overall reading experience.

Told through a series of emails, the novel follows a runaway sister and her brother who stayed behind. While reading multiple perspectives offers intrigue, the plot itself is a litany of young adult tropes -- the long-lost father, forced romance and dramatic family reveals. There are several plot twists, but frequent readers of the genre will see the unsurprising and cliché events coming from the first foreshadowing.

Although it touches on heavy topics, including domestic abuse and runaways, “Take Me With You When You Go” is not a difficult read. If readers don’t set their expectations too high and can tolerate trite tropes, they should have an entertaining time reading “Take Me With You When You Go."

-- Natalie Schliekelman, Digital Managing Editor

Released on Nov. 18, 2011, “The Twilight Saga: Breaking Dawn - Part 1” approaches its 10th anniversary this fall. Although the fourth film of the Twilight series may be a nostalgic watch for viewers now, the movie lacks some important cinematic elements.

The film opens with lovers Bella Swan (Kristen Stewart) and Edward Cullen (Robert Pattinson), a vampire, finally getting married. As their relationship continues, tensions rise between the vampires and werewolves, creating a plot that is so disconnected from reality that viewers may find unintended comedy in the film.

Although the drama-filled movie makes for an entertaining watch, the cast’s mediocre acting skills lead to an unsatisfying viewing experience, which is further hindered by unrealistic scenes featuring lackluster computer-generated special effects.

Overall, viewers who are looking for a quality film may not enjoy this episode of the classic saga, but die-hard fans may be up until twilight watching “The Twilight Saga: Breaking Dawn - Part 1” for a good throwback.

-- Jane Ripps, Sports Staffer

BY ANTONIO STARKS Illustrator

Released weekly from Aug. 11 to Oct. 6 on Disney+, the first season of “What If…?" opens new worlds within Phase Four of the Marvel Cinematic Universe. The animated series "What If…?" deals with different fan-favorite Marvel characters in alternate scenarios in its nine episodes. The series follows a loosely connected narrative, with most episodes having a seemingly random storyline with both popular and more obscure characters. The introduction of alternate scenarios sheds new light on them and builds upon characters in ways that viewers haven’t seen before, possibly due to the show’s flexible animation style. While the animation can look unappealing at times, the vibrant art direction helps the series emulate the art style of comic books such as “Spider-Man: Into the Spider-Verse”. The intense lighting helps portray the mood and tone of the episodes while also giving a solid form to the settings and characters. Though the stories give a variety of plots that appeal to different viewers, the series rushes to fit entire movie-level premises into 30 minutes of screen time. It is also inconsistent in terms of tone and characters, which combines with the flawed plot to make the worlds feel incomplete. Overall, “What If…?" provides a wild ride through the multiverse for viewers. Through the epic storylines and intense visual storytelling, the series shows the amount of passion and detail put into it by the writers, illustrators and animators. Despite the rushed storylines of some episodes, the chaotic nature of alternate scenarios in "What If...?" provides an entertaining and well-rounded experience for viewers. O

Featured: BAKING BISCUITS: Variety Staffer Emily Couch learned how to bake biscuits at Mama’s Boy's on Sept. 13. With the help of an experienced chef and a welcoming environment, Couch participated in making Southern food, an unfamiliar style from the Western cooking she was used to back in California. Photo by Chloe Sears

STORY BY EMILY COUCH Variety Staffer T he smell of sugar and freshly baked treats filled my nose as I walked into Mama’s Boy, getting me excited for the Southern biscuit-making

opportunity that awaited me.

Chefs from the Athens restaurant welcomed me with warm smiles and excitement, comforting me as I became immersed in Southern culture for the first time since I moved from Orange County, California.

When I first arrived in Georgia, I was shocked by the difference in culture, cuisine and more small-town community. Due to my exclusive experience with California's restaurants, I was unaccustomed to typical Southern cuisine. Every restaurant I visited in the South included biscuits as a side option, if they were not incorporated into main courses.

I’ve always had an idea of what Southern cooking tastes like from trips to the South, but this was my first time becoming involved in this type of culture personally.

When I entered the kitchen, I was immediately embraced into a comforting second home for families and friends. Keeping an eye out for the wet floors and focused chefs, I walked into the crowded kitchen. Everywhere I looked, there were employees and staff members collaborating, and tackling multiple machines and ovens at once.

My photographer, ODYSSEY Media Group Managing Editor Chloe Sears, and I made it to our destination -- a slightly raised nook that overlooked the rest of the kitchen and displayed the chefs’ concentration. I introduced myself to the cook I was working with, William Clarke, also known as the Biscuit Messiah in the kitchen, and dove into learning about how to make this restaurant’s Athens-famous biscuits.

We first placed the ingredients into the mixer, and while watching them slowly combine together, I was fondly reminded of watching my mother do the same at home in California. She would always let me lick the mixing utensil afterwards, calling it the reward for our hard work. Alongside the Mama’s Boy chefs in Athens, I returned to the comfort of baking authentic original family recipes with others.

With the ingredients mixed together, the Biscuit Messiah granted me the job of kneading the dough. He was trusting me with a responsibility I had only executed in my own kitchen, and I was excited to take on the challenge.

As we worked, folding the dough back and forth on the wooden table and

waiting for it to become a soft consistency, the chef talked about his experience in the restaurant business and his favorite memories with the other cooks. The consistent chip-ins that the other employees added into his stories, making it more enjoyable and bringing me into the connectedness of the restaurant.

When we began cutting the biscuits into their designated shapes and placing them in the oven, I felt as accomplished as the other Mama’s Boy chefs seemed to be.

I never paid attention to the environment and community of the restaurants I went to in California because they never impacted me like Mama’s Boy did in this experience.

For me, the restaurant experience in California felt like it was more of a process where you order food, sit down, eat and pay once you have finished. There was little emphasis on warm employee-customer interactions, or establishing a welcoming atmosphere. At Mama's Boy, this was the focus of everyone involved

When we finished baking, we took pictures of our success and had fun with the excess flour on the table by making hand prints to signify our baking achievements. I was filled with indescribable joy because I had contributed to the creation of a Southern masterpiece, a completely different cooking style than what I was used to over on the west coast.

Above: WATCH AND LEARN: Variety Staffer Emily Couch watches Chef William Clarke work with biscuit dough. Couch learned how to make the famous Mama's Boy biscuits as she became immersed in an environment of Southern comfort. Photo by Chloe Sears

The environment I was in had as much of a significant impact as the baking did on how I now see Southern cuisine and its cultural impact. I learned that southern cooking tells a story and provides history for a community from the interactions I saw between co-workers and people. It is not just about the taste -- cooking with loved ones offers a chance to connect with one's community. I have tasted large amounts of culturally-influenced foods in my West Coast hometown. Here, I gained a new perspective on baking and Southern cuisine. I was wrapped into a loving community, and I saw how such comfort fuels so many local businesses around me.

I may not be a biscuit-making expert yet, but I do understand the key fundamentals of good ol’ Southern cooking and the origin stories behind these special interactions. O

Featured: PLAYDOUGH: Variety Staffer Emily Couch rolls out the biscuit dough in an attempt to create the perfect consistency that Mama’s Boy biscuits are known for. These new baking skills helped Couch learn and understand the key fundamentals of southern cooking. Photo by Chloe Sears

STORY BY ISABELLA WESTRICH A thens restaurant Rashe’s turn it into something." Variety Staffer Cuisine is renowned in As a teenager inspired by her community, Rashe began teaching LAYOUT BY AUDREY ENGHAUSER town for its delicious others to cook and donated food she made to those who needed Print Editor-in-Chief Jamaican soul food, but that isn’t the it. GRAPHICS BY EVA ORBOCK only thing that sets it apart in town. "It was the nature of how our community worked," Rashe said. Editor-at-Large Owner Rashe Malcolm’s relationship "Everyone had a talent, and everyone lended that talent to help all with her customers and her contribu- of us be able to continue our lives." tions to her community make Rashe’s Cuisine a special place to Rashe transitioned from preparing food for the community into many Athenians. owning and operating her own catering business at 18.

Located less than three miles from Clarke Central High School, "I was already (cooking) in a community setting, and when my Rashe’s Cuisine officially opened in 2013. Previously on Tallassee mom asked me what I was going to do once I got out of school, Road as a dine-in establishment, Rashe’s Cuisine is now nestled in the spirit just told me I was going to have this business," Rashe Triangle Plaza on Vine Street said. "I didn’t really know what and offers carry-out meals. Hungry community members may also find her cuisine at "I wanted to see what was going on. I didn’t that was going to look like, so I essentially just kept doing what I had already been doing, and the Jittery Joes Roaster on Barber Street, where Rashe want to just taste it, I eventually it came together." Although Rashe continued her often serves customers from her food truck. wanted to see how it catering business through the following years, it was not yet a The restaurant is Rashe’s latest endeavor in her journey was made." main source of income. In 2013, however, she hurt her leg and with food and community could no longer continue her -- a journey that started when previous job as an Environmental Rashe was a young girl. "I loved being around my -- Rashe Malcolm, Protection Agency contractor. "I was just like, ‘Okay, that’s mom’s friends. When they owner of Rashe's Cuisine not how this is going to work, I were in the kitchen cooking, still have young kids at home.' that’s where I wanted to be. And so I took my little life savings I wanted to see what was going on. I didn’t want to just taste it, I and we started the restaurant on Tallassee Road," Rashe said. wanted to see how it was made," Rashe said. "A lot of times, I could Inspired by her family and cultural background, Rashe’s just look at something and be able to mimic it. So I knew early on restaurant serves Jamaican soul food, but Rashe works to provide I had a gift." customers with more than just good food, but a rich cultural

Rashe’s passion for food and cooking was fueled by her grand- experience. mother, a role model in her life. "You get a little bit of community, you get a little bit of cultured "She loved my mother, so everything that my mother did, Rashe food, you get a real experience when you deal with us," Rashe would end up doing," Rashe’s mother Denise Brightwell said. "She said. "You really do feel like you’ve known me forever." watched a lot of what my mother was cooking. My mother did a lot Rashe's dishes have contributed to the visibility of Jamaican of Jamaican foods and African foods, and she fell in love with it. It’s food and culture in the Athens community. For example, communot my forte per se, but the way that (Rashe) prepares it, I love it." nity member Csherri Sims believes that her relationship with the

With a mother in the military, Rashe grew up moving all around restaurant has widened her perspective on cultural cusine. the U.S. Her exposure to different areas of the country, along with "Everyone thinks Jamaican food is hot, it’s too spicy. And that’s her Jamaican and Southern cultural backgrounds, heavily influence the impression I had, too, because we only had one other Jamaican her cooking. restaurant here in Athens, and so that’s the only one I could relate "I’ve lived in Jamaica, I have a Jamaican husband and my kids to," Sims said. "(But) when I was introduced to Rashe and her were born in the U.S., (but) we raised them for a time in Jamaica," restaurant, I was like, ‘Okay, this is Jamaican, but it’s not too spicy. Rashe said. "I come from very humble beginnings -- I raised (my I can eat this without fanning my mouth and everything.'" kids) with very humble beginnings. Taking all of that in, it really (in- Rashe educates the community by providing them with a Jamaifluences) how I cook and how I create, because (Rashe’s Cuisine) can experience, although it takes additional effort. started as a culture, period. As Black Americans, as Jamaicans, as a "A lot of Americans know what an empanada is, the Spanish culture, period. We really had to, at a lot of times, take nothing and have done a very great job of introducing their foods and ensuring

Featured: FROM HER FOOD TRUCK: Local restaurant owner Rashe Malcolm serves customers from her food truck at the Jittery Joes Roaster at 425 Barber St. on Oct. 10. The restaurant’s signature Jamaican soul food is an Athens staple, but Rashe believes that the restaurant provides more than just food to its customers. "(Rashe’s Cuisine) really (gives) a cultural experience. You get a little bit of community, you get a little bit of cultured food, you get a real experience when you deal with us. You really do feel like you’ve known me forever," Rashe said. Photo by Lucas Donnelly

people know what they are, but as a Jamaican, I’m still explaining to people what a beef patty is," Rashe said. "When we first started, people were like, ‘What’s that? What’s that?' I spent more time educating people on Jamaican cultural food than I probably did selling it. And now, if I don’t have certain things, they’re like, ‘Where’s my plantains, where’s my dumplings, where’s my this, where’s my that?' So it’s very exciting."

The restaurant’s celebration of culture has helped to give a voice to previously underrepresented communities in Athens. "Rashe’s Cuisine is an opportunity for African Americans to have a voice as far as the culinary side of Athens. People are used to seeing The Varsity and all these big-time restaurants, but they’re not used to having a restaurant that they can relate to, that’s part of their background, that’s a part of their culture," Sims said. "So when you have someone like Rashe who comes in, and she has collard greens and mac n’ cheese, these are things you’re used to eating at home."

The contributions that Rashe’s Cuisine makes to the Athens community extend beyond education and representation. Rashe also donates directly to community members in need. "People call me up, and (say), ‘Hey, we have this kid’s team, and they need support.' Sometimes it's with a check, sometimes it's with food," Rashe said. "(Then) the pandemic happened. Before I got my first grant money, I was feed-

ing people out of my own pocket. It’s just who we are. It’s not anything forced." Her mother notices Rashe providing guidance to her customers, extending her relationships beyond her foods. "We can’t make you do the things that we want you to do, but we can make sure that we cover you so that when we see you going to the right and you’re supposed to be going straight, we "We look at it as, 'What can sort of guide you back that way," Brightwell said. "That’s the way (Rashe) can we do to feed the comgoverns that restaurant, and that’s the way she looks at the community. Rashe’s munity? What to give back?'" can we do mindset is, ‘What can I do for you, to help you get to where you need to be?'" Rashe’s son, Rashe’s Cuisine employee and CCHS Class of 2019 alumnus -- Wayne Malcolm, Wayne Malcolm, believes that these efforts are effective due to the mindset of Rashe's Cuisine employee and CCHS Class of 2019 alumnus the restaurant and its employees. "Most people are going to look at us (like), ‘Oh, they’re a family business.' But we look at it as, ‘What can we do to feed the community? What can we do to give back?' Because people think we have so much, which we really don’t, vut we try our best with what we do have," Wayne said. Rashe’s contributions to the Athens community make her a role model for many. "For a lot of students nowadays, they need representation, especially (from) someone like Rashe, who is active in her community, who’s active with bettering her community. Youth need to see people like Rashe doing great, because

Featured: PRODUCTS OF HER COMMUNITY: Various products such as coffee and chocolate from Rashe's Cuisine are featured at her carry-out restaurant in Triangle Plaza on Vine Street. Owner Rashe Malcom focuses on her connections with customers above all else. “I would say the customers (are my favorite part), and really we call them family members or cousins. And that’s because there’s a variety of people who come through here, good, bad and indifferent," Rashe said. Photo by Lucas Donnelly

Left: FAMILIAL CUSTOMERS: Rashe's Cuisine owner Rashe Malcolm serves customers from her food truck at the Jittery Joes Roasters at 425 Barber St. on Oct. 10. Rashe enjoys teaching customers about Jamaican foods she incorporates into her dishes. “I remember when we first started, we used to do things like yam, and dumpling, and banana, and we would do smoked corn and all of that, and people were like, ‘What’s that? What’s that?' I spent more time educating people on Jamaican cultural foods than I probably did selling it," Rashe said. Right: CRAFTED WITH CARE: An entree from Rashe’s Cuisine containing jerk chicken, rice, peas and mac n' cheese is displayed on Dec. 1. Rashe’s Cuisine’s menu offers a variety of options, including curry chicken, jerk pork, jerk chicken, oxtails and a veggie plate. “People have to understand that you don’t have to go by somebody else’s standard for what you feel is good food," Rashe said. “Food is supposed to be intentionally yours. You have your own taste pallet. It’s not going to be the same as your mother’s or your brother’s or your grandmother’s. Your pallet is intentionally yours, it’s individualized." Rashe said. Photo by Lucas Donnelly and photo illustration by Eva Orbock

they can look at her and say, 'Hey, I can do that, too,'" Sims said.

Rashe’s community-centered approach to running her restaurant and her relationship with customers create a welcoming and comfortable atmosphere at Rashe’s Cuisine. "(Rashe) is one of those people where her personality is just lively. When you go over there you can’t help but be happy and joyus, even though you may not feel like being happy, maybe you’re upset about something, but when you’re around her her personality pretty much rubs off on you," Sims said.

According to Rashe, there is more on the horizon for the Rashe's Cuisine community that will bring more people into the world of Jamaican cooking. "We actually filmed our first episode for my new cooking show. We have a cookbook coming out as part of our merchandise line, we’re really trying to push that right now," Rashe said. "We get so many people saying, 'Oh my

God, I wish I could cook,' and we always try to tell people, ‘It’s really not as hard as you think.'"O