LIVE Lee Magazine Dec 2023 - Issue 22

LIVELee ISSUE NO. 22 — NOVEMBER | DECEMBER 2023

Wild Flour Bakery PAGE 8

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CONTRIBUTORS Trey Gafford Kendyl Hollingsworth Natalie Salvatore Ginny Young

DESIGN / LAYOUT Michelle Key Hannah Goldfinger

MARKETING Woody Ross

STAFF BIOS Michelle Key, Publisher Originally from Albertville, Alabama, Michelle Key and her family moved to the Opelika-Auburn area in 2011 after her husband’s retirement from the U.S. Navy. She is a graduate of Troy University, and she joined the Observer in 2014 as an office administrator before assuming ownership of the newspaper in January 2018.

Hannah Goldfinger, LIVE Lee Editor Hannah Goldfinger is an Auburn University 2019 journalism graduate who started with The Observer in July 2020 as the associate editor for the LIVE Lee Magazine. She was named editor of LIVE Lee in July 2021. She was previously published as Hannah Lester.

Rena Smith

PHOTOGRAPHY Hannah Goldfinger Robert Noles

Anita Stiefel, Key Media LLC Managing Editor Anita Stiefel joined Key Media in 2023. A native of Fort Payne, she earned bachelor’s and master’s degrees from AU and completed doctoral studies at the University of Southern Mississippi. She has decades of experience working as a journalist and college educator.

CONTACT US Key Media, LLC 223 S. 8th St., Opelika Phone: 334-749-8003 www.LiveLeeMagazine.com

Robert Noles, Photographer Robert Noles is an award-winning photojournalist who has been with The Observer for more than 10 years.

Originally from Tallassee, he is a graduate of Alabama Christian College and Auburn University.

editor@opelikaobserver.com.

LIVELee is a publication created by Key Media, LLC.

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Letter From The Editor Hello again! It’s the end of the year, wow! How did 2023 go by so quickly? 2024 will be here within a month.

This is a great time to reflect on the past year and look toward the next. Yes, everyone makes resolutions. And sets goals for themselves. But, maybe, you should also show yourself some grace. Rembember all the wonderful things that happened over the last year, the ways in which you grew and changed. Remember the new people who came into your life and the relationships that grew.

Lee County has grown and changed too. New businesses opened, new residents moved here and decisions were made to improve life in the county.

And over the next year, I’m sure many people will have resolutions that will greatly impact our area! How exciting to think about.

This issue we focsued on, as always, the people, places and businesses that make our area so special.

We featured Wildflower Bakery (check out that cover! See page 8, too).

On page 38, we featured a local performer, Skylar Saufley.

In case you were looking for something to do, we have a community event feature on the Polar Plunge on page 53, We have all sorts of good stuff in this issue and we hope you enjoy. If you ever have content you want to share with us, email us at editor@opelikaobserver.com

r e g n i f d l o G nah

Han

Table Of Contents

Going Wild For Wild Flour .................................. 8 Taking The Plunge For A Good Cause ............ 50 Christmas Cheer, Tasty Treats ...................... 14

All Pets Deserve Good Vets.............................. 57

Embrace The Cool Weather At Cool Scoops .... 24

Breaking Down Advertising Strategies ............ 62

Untangling Productivity .................................. 30 Tannehill ........................................................... 68 Finding The Soul............................................... 35 Carving Out The Best ..................................... 75 Sean Of The South ........................................... 42

Advertiser’s Index ................................................ 82

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Going Wild For Wild Flour Story By Audrey Kent Photos Contributed By Wildflower

I

n Lee County, about 14 miles from Opelika, is the small town of Waverly, where a tight-knit community calls home.

Waverly has a population of 152 people, and the town is not even three miles long.

In the heart of Waverly, located on the main drag of Patrick Street, lies The Standard Deluxe.

The Standard Deluxe is a screen-printing business best known for its music venue, food and bars. The citizens of Waverly and those of the surrounding areas of Lee County flock to The Standard Deluxe to enjoy local musicians and the company of others.

However, April 4, 2023, a new business became part of The Standard Deluxe and a beloved part of Waverly’s community.

That business is Wild Flour Bakery and Cafe, located at 1015

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Mayberry Ave, owned by Sarah and Howard Jones, who moved to Auburn six years ago from Washington State.

Wild Flour Bakery is a welcoming and friendly environment with a southern feel and walls covered with quirky road signs. As soon as you step inside, you can feel the personality of the bakery and those who own it.

“Our bakery is peaceful,” Sarah said. “I think there’s just a lot of joy and love in the space, and the customers feel that when they walk in the door, which is why they come back because they feel cared about and important, you know?”

Sarah had never owned a bakery before Wild Flour but has always had a passion for baking, especially when baking for others.

Two years ago, Sarah was baking muffins for her neighbor. She

DECEMBER 2023

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took to Facebook to sell the rest when she ended up with extras.

When she found that people were interested in buying even more baked goods from her, she was inspired to take her love of baking to the next level.

Sarah started by selling muffins from the back of her car at a local school every Thursday and Friday afternoon and teaching herself to make sourdough bread during the coronavirus pandemic.

Later, Sarah met the owner of Grove Station in Tallassee, Corrie Sid, who was searching for a baker to fill the part of her business that needed a bakery.

Thus, Wild Flour Bakery was born April 4, 2022, and remained in Grove Station until April 4, 2023, when the bakery was

relocated to The Standard Deluxe in Waverly.

“Exactly one year to the day we opened in Waverly, and in that time, the business really gained some direction,” Sarah said.

“We were seeing what people wanted. They wanted naturally fermented sourdough. They wanted things they knew they couldn’t get anywhere else. You know, that really speaks to me and what I desire out of baking. When we arrived in Waverly, we quickly gained momentum; we were met with just tremendous support, like from the day that we opened. We had no idea what to expect; I mean, we opened a bakery practically in the middle of the woods, so it was incredible that we were met with such wonderful support.

Not only has that support continued, but it has grown, so it’s been

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DECEMBER 2023

a really exciting adventure for sure.”

Sarah and Howard said they are both thankful they were welcomed with open arms, not only by The Standard Deluxe but into Waverly and Lee County as a whole.

Sarah also contributed the strength of her bakery to her family and her faith.

“The pulse behind our business, the heartbeat behind it, is to magnify Christ and to love people,” Sarah said. “I think that the opportunity to do that has been so wonderful. Especially to serve alongside my family. My husband, my children and my niece work with us. I mean, just to be together has been so incredibly fulfilling.”

Wild Flour Bakery always offers new treats, but customers enjoy staples such as strawberry and cherry cheesecake and sourdough bread.

Customers also enjoy the outdoor seating area.

“We’re seeing a lot of college students coming in and just studying and enjoying the covered spaces,” Sarah said. “Even

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as it’s raining, people are enjoying the covered front and back porches, and you know, the opportunity to be out of the house and out of the city, but not be too overwhelmed.”

Although Wild Flour Bakery is a cherished part of Waverly, Sarah said she encourages everyone to enjoy everything Waverly offers.

“I would tell people to stop by not only the bakery but the shops nearby,” she said. “Waverly is a small town, but there’s a lot of unique and interesting things to see. There are vintage shops and a lot of great people to meet. I mean, you’re seeing a bit of a tourist destination. You know, people are coming to the bakery and getting dessert and coffee, then they’re walking over to the shops to look at them. Then they’re maybe staying. Sometimes, they’ll come in the afternoon and catch the first of the dinner reservations over at The Local, and so I think it’s not just the bakery; it’s the whole experience of being in Waverly. We’ve seen that people love it here. So, you know, come for dessert, go shopping, stay for dinner and make a day out of it.”

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Wild flour Bakery is a wonderful addition to Waverly, perfect for college students, locals and residents of the area and beyond. It serves coffee, pastries, posters and tshirts.

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DECEMBER 2023

CHRISTMAS CHEER

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TASTY TREATS

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DECEMBER 2023

Story By Ann Cipperly

A

s dawn breaks on Christmas morning, little children scamper down the stairs with wide opened eyes. After the shrills of joy and laughter as children open gifts, thoughts turn to a holiday festive breakfast or brunch to

celebrate.

Plan a make-ahead menu, and bake the dishes while gifts are being opened. Serve hot chocolate with a candy cane, peppermint stick or whipped cream to children, and assemble a quick mocha cappuccino for adults to savor as new toys are being admired.

The Conecuh Sausage Wreath can be baked and served as an appetizer while other dishes are cooking. The sausage can be cooked the day before and rolled in the pastry. The next morning, shape as a wreath on a baking sheet. Garnish the baked wreath with parsley and cherry tomatoes for a festive presentation.

Select a hearty main dish, such as Breakfast Casserole with Bacon and Sausage. It is a holiday staple for Joy and Bobby Samford.

Assemble it the night before and bake on Christmas morning. You can use turkey bacon and sausage or just use one meat instead of two.

Prepare Laura McKay’s Sausage Stroganoff the day ahead, but wait until reheating to add the sour cream. You can use frozen biscuits, such as tea biscuits from the freezer section at the grocery store. You simply place them in the oven to bake while the stroganoff is being reheated.

Kay Harris’ Sausage Balls and Rice in a Creamy Sauce makes a tasty brunch dish. Instead of making sausage balls, you can brown the sausage and crumble it. The dish can be prepared a day ahead and stored in the refrigerator until you are ready to bake it. It can also be

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frozen ahead. Thaw it overnight in the refrigerator for quick baking the following morning. It looks attractive garnished with toasted almonds, fresh parsley and slices of candied apples you can find in a jar or canned.

The Oven Baked Eggs Benedict from Connie Wood is not prepared ahead, but it goes together quickly. It can be served as is, or eggs can be placed on English muffin halves and topped with hollandaise sauce for an elegant dish.

Helen Whatley’s Ambrosia and Margaret Tatum’s Date Nut Bread with Orange Cream Cheese Filling are recipes to honor two gracious ladies who lived in Opelika and were wonderful cooks. Preparing others’ recipes is a good way to remember them.

Christmas morning calls for a yummy, sweet treat, such as French toast or a special coffee cake. Easy Traditional Overnight French Toast is simple for young children. The other two French toast recipes have rich flavors, one with a brown sugar sauce on bottom and the other filled with cream cheese and topped with bananas and caramel sauce.

Another option is Dawn Smith’s recipe for Grandmother’s Coconut Pecan Coffee Cake. The cake can be baked ahead and will be ready to slice and enjoy. The sour cream coffee cake has a delectable crumb topping with pecans and coconut.

Look over the recipes and assemble a menu of scrumptious dishes your family will enjoy.

Set the table the night before with your good dishes. Linger at the table being thankful for the reason of gift giving and celebrating, as you create happy memories of Christmas with your family.

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Hot Chocolate Prepare Hot Chocolate and serve with candy canes, peppermint sticks, mini marshmallows or whipped cream. ½ cup sugar ¼ cup cocoa (Hershey’s) Pinch of salt, optional 1/3 cup hot water 4 cups milk

Mocha Cappuccino 8 cups hot, strong coffee, divided ½ cup sugar ¼ cup cocoa 1 tsp. cinnamon 1 Tbsp. vanilla 4 cups half and half Whisk together 1 cup coffee and next 4 ingredients in a saucepan; heat while whisking about 5 minutes. Gradually add

Festive Conecuh Sausage Wreath Holly Muncie Brown sausage ahead of time and wrap in pastry. On Christmas morning, place sausage on a cookie sheet in a wreath shape to bake.

2 packs Conecuh sausage 2 cans crescent rolls 1 egg Grill or cook sausage on low heat on stove top. Cut sausage in to bite size 1-inch pieces; drain on paper towels and cool completely.

On a large cutting board, cut

1 tsp. vanilla In a saucepan, mix sugar, cocoa and salt (if using); stir in water. Bring to a boil over medium heat, stirring constantly and boil for two minutes.

Stir in milk and heat until hot, but do not boil. Remove from heat and stir in vanilla.

half and half; continue to whisk five minutes longer. Do not boil. Pour half of mixture into a blender; mix until frothy; repeat with remaining mixture.

Pour remaining coffee into serving container. Top with frothy cream mixture. Makes about 12 cups. Can half recipe.

Refrigerator leftovers.

crescent rolls down the middle making two long, skinny triangles out of each. Put sausage on larger end and roll up. Place on baking sheet lined with parchment paper. Don’t worry about wreath shape yet.

Continue until all crescent rolls are used.

Refrigerate rolls for 15-30 minutes or overnight.

Whisk egg in a small bowl.

Arrange sausage on baking sheet in wreath shape so they are basically touching and pointing the same direction.

Brush egg over top and sides so they will get glossy and golden.

Bake according to directions on crescent roll until golden.

Slide off parchment paper onto serving dish.

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DECEMBER 2023

Breakfast Casserole with Bacon and Sausage Bobby Samford This is a staple around our house during the holidays. Making this the night before allows the egg and milk mixture to soak into the bread. Turkey bacon and sausage would be easy substitute.

10 pieces white bread (broken into pieces), divided 10 eggs (beaten) 1 quart milk 3 cups shredded/grated sharp cheddar cheese, divided 1 lb. bacon (cooked and crumbled) 1 lb. sausage (cooked, drained) 2 tsp. yellow (or stone-ground)

Sausage Balls and Rice in Creamy Sauce Kay Harris Can prepare ahead and store in refrigerator or freezer. Instead of making sausage balls, can crumble sausage and brown.

1 lb. sausage made into small meatballs 1 medium onion, chopped 6 oz. pkg. Uncle Ben’s long grain and wild rice, cooked as directed 2 small cans mushrooms or fresh mushrooms, sauteed ¼ cup flour 14 oz. can chicken broth ½ cup whipping cream Salt and pepper to taste Garnish, toasted slivered almonds, fresh parsley and

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mustard 1 tsp. salt 1 tsp. pepper 1 Tbsp. Worcestershire sauce 2 tsp. dry mustard Coat a 9 x 13 casserole dish with nonstick spray (foil/disposable is easier). Break up 5 pieces of bread in bottom of the dish.

Spread 1½ cup of cheddar cheese, bacon and sausage to the top of bread.

Beat eggs, milk, mustard, Worcestershire and salt/pepper and pour half of mixture over bread, cheese and meat. Add remaining bread and cheese.

Pour remaining egg mixture on top.

Cover and refrigerate overnight, if possible. Bake uncovered at 325 degrees for 50-60 minutes or until browned.

candied apples slices, optional Brown sausage balls in skillet and drain. Cook onions in drippings.

Prepare rice according to instructions (do not overcook) and set aside.

Combine sausage balls, onions, cooked rice and mushrooms in a large bowl.

In saucepan, combine flour and whipping cream until smooth.

Add chicken broth and cook until thickens. Add salt and pepper to taste and combine with sausage and rice.

Pour in greased casserole dish.

Bake uncovered for 30 minutes at 350 degrees.

Serves 8-10. Easily doubles.

May be prepared ahead and refrigerated or frozen. Thaw frozen casserole in refrigerator the night before baking.

Garnish if desired.

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Oven Baked Eggs Benedict

optional English muffins, optional Hollandaise sauce, optional

Connie Wood

Place Canadian bacon in single layer in a lightly greased 9 x 13inch or larger pan; sprinkle Swiss cheese on top, creating small nests for eggs. Can cover and chill until ready to bake.

Break eggs over cheese. Pour whipping cream over eggs; sprinkle with salt and pepper.

Bake at 425 degrees for 10 minutes. Sprinkle with Parmesan and paprika. Bake 5 or more minutes until desired doneness.

Let sit 10 minutes before serving.

Sprinkle with parsley, if desired.

Can serve as is or cut into 12 portions and serve on English muffins with hollandaise sauce.

Can use packaged hollandaise sauce to save time.

While this dish is not prepared ahead, it can be assembled quickly. Be sure eggs are completely cooked for children or anyone with health issues.

Dish can be served as baked without the English muffins or hollandaise sauce. It is also good served with grits.

12 thin slices Canadian bacon 12 oz. shredded Swiss cheese 12 eggs 1 cup whipping cream ½ tsp. salt ½ tsp. pepper ½ cup Parmesan cheese 1 tsp. paprika ¼ cup chopped fresh parsley,

Sausage Stroganoff over Biscuits for Christmas Morning Laura McKay Can prepare a day ahead and reheat Christmas morning. If making ahead, wait to add the sour cream just before serving.

Can use frozen biscuits. Can also serve over grits.

1 clove garlic, minced 2 lbs. sausage 3 Tbsp. flour 2 cups milk 2 large onions, chopped 1 pack fresh mushrooms 2 Tbsp. butter 2 tsp. soy sauce 2 Tbsp. Worcestershire Salt and pepper to taste 1 pint sour cream

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Brown sausage well with garlic. Drain sausage well and dredge with flour. Pour off grease in pan. Return sausage and milk to pan and simmer until slightly thickened. Set aside.

Sauté onions and mushrooms in butter. Add soy sauce and Worcestershire, onions, mushrooms and seasonings to the sausage cream mixture.

When mixture bubbles, add sour cream.

I make the mixture the day before and reheat. Once the mixture bubbles I then add the sour cream. Serve over biscuits or grits.

DECEMBER 2023

Southern Creamy Grits For cheese grits, stir in 1 to 2 cups grated Gouda or cheddar cheese to cooked grits. Recipe is easy to double, and can be prepared ahead and refrigerated or frozen.

2 cups chicken stock or water 2 cups milk 1 cup stone ground grits

Margaret Tatum’s Date Nut Bread with Orange Cream Cheese Filling Can be baked ahead and frozen 8 oz. chopped dates 1 ½ cup boiling water Pour water over dates and let sit for 15 minutes.

1 stick butter, softened 1 cup sugar 2 eggs 2 ¾ cups plain flour 2 tsp. soda 1 tsp. salt 1 tsp. vanilla ¾ cup chopped pecans Orange Cream Cheese Filling: 8 oz. pkg. cream cheese, softened ½ to 1 tsp. grated orange rind (dried or fresh) 1 Tbsp. orange juice 1 Tbsp. confectioner’s sugar

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1 tsp. salt 4 Tbsp. butter ¼ cup heavy cream to taste, optional Combine first four ingredients and bring to a boil. Simmer about 20 minutes or until thick, stirring constantly. Remove from heat; add butter and cream. Can cover and keep warm in oven until ready to serve.

To make bread, cream butter and sugar until creamy. Add beaten eggs and remaining bread ingredients until smooth. Add chopped pecans and stir well.

Grease loaf pans and line with wax paper. Bake at 325 for 1 hour or until done.

Remove from pans.

Combine ingredients for Orange Cream Cheese Filling. Slice bread in half; spread with filling. Wrap with wax paper and store in refrigerator until needed.

Bread may be baked ahead of time and frozen. A few days before needed, slice in half and add cream cheese filling. Rewrap with wax paper and store in refrigerator.

Makes one 9 x 5 x 3-inch loaf pan or three 7 x 3 x 2-nch loaf pans.

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Crème Brulee French Toast Assemble the night before and bake the next morning.

1 stick butter 1 cup packed brown sugar 2 Tbsp. corn syrup French bread 5 eggs 1 ½ cups half and half 1 tsp. vanilla ¼ tsp. salt In a small saucepan, melt butter with brown sugar and corn syrup over medium heat, stirring until

Banana Foster French Toast with Caramel Sauce Prepare night before.

Adapted from Two Meeting Street Inn, Charleston, S.C. 1 loaf French bread 2 ripe bananas 8 oz cream cheese, softened 2 Tbsp. brown sugar 1 cup whipping cream, divided 6 eggs, beaten 1¼ cups milk Dash of nutmeg ½ tsp. vanilla ½ cup pecan pieces, chopped Cinnamon Brown sugar Sliced bananas Grease 9 by 13-inch baking dish.

Slice bread ½ inch thick. Layer bottom of dish with half of the bread. Fill in empty spaces with sections of bread.

Beat cream cheese in food processor or mixer; add

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smooth. Pour into a 13 by 9-inch baking dish. Slice center part of bread into 1-inch slices. Arrange bread slices in one layer over brown sugar mixture.

Whisk eggs, half and half, vanilla and salt until blended.

Pour over bread. Cover and chill overnight.

Bake uncovered in a 350 degree oven for 35 to 40 minutes or until puffy and lightly brown.

Invert onto a serving tray with caramel topping, drizzling over sides or cut into squares and invert onto a plate. Can be prepared in two small pans or served without inverting.

bananas and brown sugar; beat again. Add ¾ cup cream while blending. Spread filling over bread.

Beat eggs, remaining ¼ cup whipping cream, milk, vanilla and nutmeg.

Place another layer of bread; then pour egg mixture over dish.

Sprinkle with pecans pieces, cinnamon and brown sugar.

Refrigerate overnight.

Bake at 350 degrees for 25-35 minutes or until set. Serve with Caramel Sauce.

Caramel Sauce: 1 stick butter 1¾ cups brown sugar Pinch of salt 1 cup heavy cream Combine ingredients in saucepan and bring to rolling boil, stirring constantly about 1½ to 2 minutes until thickened. If sauce becomes too thick when cool, warm a few seconds in the microwave to thin.

Top French toast with sliced bananas and Caramel Sauce.

DECEMBER 2023

Grandmother’s Coconut Pecan Coffee Cake Dawn Smith 1 cup sugar 1 stick butter, room temperature 2 eggs 8 oz. sour cream 1 tsp. vanilla Cream sugar and butter; add remaining ingredients. Then add the following:

Traditional Overnight French Toast 1 loaf French bread or regular sliced bread 8 eggs 2 cups milk 1 cup half and half 1 ½ Tbsp. sugar ¾ tsp. salt 2 Tbsp. vanilla Cinnamon 2 Tbsp. butter, softened

2 cups sifted flour 1 tsp. soda 1 tsp. baking powder 1/2 tsp. salt Crumb Topping 1/2 cup sugar 1 cup flaked coconut 1/2 cup chopped pecans Combine ingredients.

Put half of dough mixture in a greased tube pan. Add half of crumb mixture and add remaining dough. Top with rest of crumb topping mix.

Bake at 350 degrees for 25 to 30 minutes or until tests done.

Confectioner’s sugar or syrup for serving Slice French bread and place in a greased 9 by 13 inch pan.

Mix eggs, milk, cream, sugar, salt, vanilla and two dashes of cinnamon. Pour over bread; cover and refrigerate overnight.

When ready to bake, spread softened butter over top. Bake at 350 degrees for 45 minutes. Dust top with confectioner’s sugar or serve with syrup.

Helen Whatley’s Ambrosia 20 navel oranges, peeled and sectioned 2 cups shredded coconut 1 ½ cup fresh pineapple chunks 3 oz. Maraschino cherries with juice 1 cup sugar or to taste Combine and serve in crystal bowl.

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Embrace the Cool Weather at Cool Scoops

Story By Livi Welch Photos Contributed By Cool Scoops

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A

bit off of Highway 280 in Smiths Station, Alabama, a small candy store waits with its doors open to anyone who might wander in.

The store, which calls 9063 Mullin Road home, is run by Michael and Tasha Rathel. The couple’s son and his girlfriend are the only other employees, but they’ve managed to take the area by storm in only a year.

“It used to be a loaded tea shop,” Michael said. “We bought it from a couple that had to shut it down. Immediately, we revamped everything. [We] turned it into an ice cream store

[and we] have candy by the pound. It’s been great.”

As Michael said, Cool Scoops has a lot of sweet treats to choose from. Visitors can grab a scoop of ice cream, grab a big bag of candy or even get a custom loaded tea. In October, they had the “Monster Mash” loaded tea that ombre-d from pink to purple to blue to green.

Cool Scoops even serves iced coffee — popular among older members of the community.

“If you want it, we most likely have it. There is something for everyone,” Michael said.

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DECEMBER 2023

Though the Rathels opened the store just last year, it has already made an impact on the Lee County community. Not only do they provide sugary-sweet treats, Michael and his family have made it a priority to leave their doors open — free of charge.

“Every Monday night, [my wife] and I have a Bible and prayer study for anyone who wants to come,” Michael said. “Anyone, men or women. We stop selling at 7 p.m. for it.”

The official time the Bible study closes is 8:30 p.m., but, as Michael cheekily said, it rarely ends that early.

“We’re supposed to close at 8:30, but we always have folks hanging around until 9, 10,” he said.

Michael and his family pride themselves at being a welcoming place for locals and travelers to grab a cool drink or snack. Profit or no profit, they want people to feel at ease when they step foot in their door.

“We cut the open sign off and just have a fellowship,” Michael said. “Make yourself at home. Don’t feel like you [should] feel all tense.

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“I’ve had people come into the store and say, ‘Man, this place just feels so inviting. Y’all treat everyone like family.’ And we do. We really do.”

But Cool Scoops isn’t just a shop, or a Bible study — it is a safe space to gather in dark times. In October, it became a part of the memorial for Logan Marshall Dunman, a student at Smiths Station High School.

Dunman passed away Oct. 1, 2023, when he was just sixteen years old. According to the memorial note, Dunman played in the high school’s marching band and was a member of both the school’s JROTC and the Boy Scouts. Additionally, he loved to play video games, listen to music, draw and was an “avid animal lover,” choosing to raise rabbits in his free time.

On Oct. 6, a memorial service was held at noon, but Cool Scoops opened their doors at 7:30 p.m. that night to create a haven for the mourning community.

“It felt good to be able to provide a safe place,” Michael said.

“I wanted to show people it [was] alright to cry. Come to us no

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matter what — if you’re being bullied or you have an issue at home. Come to us and our establishment.”

The couple originally planned to keep business as usual, meaning customers would pay for their refreshments. After praying and talking with one another, Michael and Tasha decided to make refreshments free.

“When we were talking about selling, we thought about the kinds ... of people coming,” Michael said. “We just kept thinking, ‘It might not be about the money. Let’s just keep it open. Whether or not we make $50 or $500. There’s no telling what we could be doing for someone.’

The night was a success — in terms of

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DECEMBER 2023

people, not profit. We had about 100 people come. It was a great turnout.”

And Cool Scoops isn’t going to stop anytime soon. As the South ramps up for winter, Cool Scoops isn’t planning on going anywhere.

“Last year, we had Santa every weekend,” Michael said. “Every Saturday and Sunday, it was free for families to come take pictures.

We’re going to do something like that again this year, even if it may be only once a week. He’ll be here from 4 to 8:30 p.m. if we keep the same time.

“We’ll probably also have a vendor event; have a lot of food and shops out [in] front [of the store.] We’ve had a good amount of people come in the past, and we’re hoping for a bigger group this year.”

For more information about Cool Scoops visit its Facebook page.

Cool Scoops is located at 9063 Mullin Road, Suite 1 in Smiths Station.

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DECEMBER 2023

UNTANGLING PRODUCTIVITY Column By Virginia Young, ALC

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Y

ou’re on a hamster wheel. … You’re running, forward moving, striving and don’t know how to just not.

The day is winding down. The sun is setting. Nightly routines have begun, but your mind and body are not cooperating, still buzzing along at a harried pace. Logically, you understand that it’s time to slow down, but physically, there is a tug of frustration and annoyance that keeps that wheel turning. And even on very FULL days with little margin for joy or rest, it feels like that everyday-kind-of-busyness doesn’t seem to “count.” So, we are left with a sense that we didn’t get a thing done, a sense that is always accompanied by nagging restlessness and anxiety. Just like that, you don’t have permission to be done. Your internal drive continues until it is satisfied. After all, it seems your rest has to be earned.

Personally, it’s easy for me to blame this sense of internal, motorlike drive, on my ADHD, but if I’m honest, being comfortable with rest is an area of weakness for me.

Sure, there are reasons I idle at this level of intensity, and I can justify all of those reasons, but also, busyness kind of works for me socially and culturally. People around me state,“How do you do it?”

“I don’t know how you do it?” “I’m not like you,” comments that certainly reflect our American cultural ideals of doing it all, and all by yourself. In fact, on the website USAHello, there is a whole article that points out that individually performed hard work is considered a reason “for praise … being busy with work and activities is something to be proud of,” (2023). These ideals stem from concepts like the “American Dream” where the unlikely “pull themselves up by their bootstraps,” and concepts like “America, the Land of Opportunity,” something we dare not waste; our hard work stacking on the backs of the hard workers before us.

Let’s be real, it is obvious that industrialization after WWII threw America into an obsession with efficiency and productivity. Doing more and getting more, for less … less time, more work. Less

workers, more productivity. Less resources, more output. As Dorcas Cheng-tozun states (2016), “busyness, once seen as the curse of the disadvantaged, has become equated with status and importance.”

In fact, “hustle” and “boss” culture” are direct examples of this.

Regardless of the fact that all of our machines and advances in technology were likely intended to make our lives easier, they can also fuel this insatiable drive by allowing the individual to accomplish three times as much with just the push of a few buttons. Without an intentional shift in thinking and doing, these modern conveniences can simply make it all the more possible for us to push the limits of productivity to new heights and perpetuate the myth that productivity is the same as purpose.

The drive for more can bleed into everything. Practically speaking,

it’s easy to see how it shows up at work with constant connection to email, text, apps, etc., alongside non-stop marketing and streams of information coming at us from every direction. This always-on reality has shifted productivity expectations ever higher as anyone can now “work” anytime from anywhere, and it has become increasingly expected that you will.

But productivity and efficiency are not just limited to career, but find their way into nearly every other life space. Social media is full of cleaning videos, work outs, eating and nutrition, minimalism, parenting, fashion, etc., Endless advice on endless subjects. And while, certainly, this advice can be helpful and hacks can solve real struggles, indirectly or otherwise, these tips and tricks can be received as messages or expectations.

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DECEMBER 2023

— Insert Sarcasm — What? Why can’t you just … keep everything clean, home-make every meal with actually organic, from scratch ingredients; labels which you have meticulously scanned with a fine toothed comb, or better yet, grown yourself … in your spare time, not forgetting, of course, to post about it with curated videos and advice on how “you, too” can do this.

Prepare yourself, reader. I’m going to state the obvious, and I’m going to state the obvious with a quote because clearly this line of thinking is not strictly mine. “Humans are not machines,” (Staff, 2023). We are not meant to be. AND this is good. We have far more parameters and intentional limitations than we like to think. Our finitude is quite individual. Our limits and humanness, though full of overlap and similarity, are also unique. And this is as it should be (Kapic, 2022). Diversity is a concept woven through all natural elements. But to take it further, the quote above goes on to say, “[humans are not machines,] and attempting to maintain constant productivity is a recipe for burnout,” (Staff, 2023).

Please note, it is this warning that I came here to make. As an industrialized people, we are both intentionally and unintentionally programmed that our worth is directly tied to our productivity. It is a message woven into culture through what and how we praise on social and other media. This message threads through our jobs, to our children through their schooling and extra-curricular responsibilities.

Truthfully, this message can appear to be a nod to valuing the community over the individual, like we are sacrificing our peace for the whole, but this is artificial. On the outside, the neglect of self looks like selflessness and martyrdom, maybe even some level of

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heroism … but in reality, it often comes from a self-centric desire to be recognized as exceptional. The always-on life is unhealthy but is many times used as an acceptable means of avoiding the discomfort of change. And I’m with you, kin. The discomfort and uncertainty of stepping out of the stream of culture with its constant striving seems risky in a lot of ways. How does one even do that when everything around us is designed with this expectation and pull? In my research for this article, I looked into info on the slow living movement, a movement that reflects the pandemic-accelerated shift of many away from productivity as their purpose, and to intentionally cultivating a life of meaning, worth living.

Slow living is described as “a mindset whereby you curate a more meaningful and conscious lifestyle that’s in line with what you value most in life … living better, not faster,” (Crane, 2023).

In a thousand ways this is as ancient as it is “new”. Meditation, prayer, yoga, mindfulness, even the making and taking of tea, are all practices that have come and gone and come again in their popularity as mainstream “health and wellness” practices.

Like nearly everything in history, the wisdom of slowing down, rest and pause continues to reappear as a necessary counter-response to culture. The need to regulate demands and output is timeless, but with the increase in cultural pace, our awareness of and attendance to our own needs is grossly minimized leaving us feeling desperate.

It is time to shift our paradigm on productivity. The purpose of human existence is not simply to produce until we are used up and then die. Human worth and value is not dependent on what we can produce and how efficiently. Our purpose will be individual in the way of diversity. Your skills, talents and values align in a way that makes

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you pricelessly unique and distinctly necessary. Without plowing through a bookful of thoughts on intrinsic value, I will let you in on the secret to escaping the hamster wheel.

When you learn your values and then live them authentically and unashamed, you will find peace (unconditional rest) and joy. But if you, like me for so many years, are stuck in that spinning state, maybe it would help to note that even machines need care, maintenance and rest. Overused machines breakdown, overheat, trip safety mechanisms that force quit. In much the same way, overtaxed humans can end up with a a great number of problems including depression, substance abuse, shortened lifespans, a great number of illnesses, isolation and disconnection at the social and emotional levels, breakdown and more.

It is time, my friends. Time to schedule that rest. Yes, put it in the calendar. If we wrote prescriptions as counselors, I’d write you an Rx for self care. Echoing these sentiments, Rabbi Michael Barclay writes, “We must pause. We must disconnect from the issues of the physical world for one to two hours per day… Take an hour or two a day and give yourself permission to disconnect from your phone, computer, television and news source. Go outside and appreciate the beauty of life. Listen to your favorite music, work out, play a silly video game or board game with a friend, share a cigar or glass of wine with a loved one or do whatever you need to in order to emotionally and spiritually disconnect from the … all news. And don’t feel guilty about it, but rather recognize that this pause is important,” (2023).

You see, rest is not something to be earned. We don’t need to justify it. It is a part of who and how we are made. “Rest is an end in itself,” (Koessler, 2016). Sometimes being intentionally unproductive is the most productive thing you can do.

Virginia Young, ALC works under the supervision of Dr. Misty Smith. She has a bachelor’s degree in music — voice performance, a master’s degree in arts in worship ministries and a Master of Science degree in clinical mental health counseling. She will be featured as a regular columnist in LIVE Lee non-themed issues from here on out.

Resources: Barclay, Rabbi Michael. (October, 2023). The Importance of Pausing.

PJMedia. www.pjmedia.com/columns/rabbi-michael-barclay/2023/10/19/theimportance-of-pausing-n1736378?fbcl id=IwAR3t5ICUkLhRo0zTrkva3d6BsRJuA86AmP4jrowGXzCF06S3iNm-HqF-KU Chang-tozun, Dorcas. (February, 2016). You Were Never Meant to be ‘Productive’. Christianity Today. www.christianitytoday.com/ct/2016/march/you-were-never-made-tobe-productive.html Crane, Beth. (August, 2023). What is Slow Living: Meaning of Slow Living. Slow Living LDN. www.slowlivingldn.com/what-is-slow-living/ Koessler, John. (2016). The Radical Pursuit of Rest: Escaping the Productivity Trap. InterVarsity Press.

Staff. (2023). What is Productivity?. Psychology Today. www.psychologytoday.com/us/basics/productivity#is-it-ever-okay-tobe-unproductive Staff. (2023). What are the most Important American Values?

USAHello. www.usahello.org/life-in-usa/culture/american-values

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FINDING THE SOUL

Story By Hannah Goldfinger Photos Contributed By Skylar Saufley

E

lvis might have died in the 70’s, but he’s still serving as musical inspiration today. Skyler Saufley decided to become a musician after hearing Elvis’ music as a 12-year-old.

“So, I think I was 12 when I started playing,” he said. “You know, my folks, they weren’t really into music. … I was

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just never really into music growing up. But then a buddy of mine, he showed me Elvis, and so I thought that was like a new thing. You know, a 12-year-old kid seeing that, it’s like, I saw that and was like ‘I want to get a guitar, I want to learn how to play.’”

For a while, that was what Saufley did, he learned how to

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play Elvis songs. But soon after, that same friend introduced Saufley to Muddy Waters.

“I knew that that’s what I wanted to do,” he said.

Saufley said he’s always taken his music seriously, maybe too seriously.

“I think that I’ve always been like that, but as far as my

show, I’ve really been working on, organizing and figuring out my thing” he said, The performer was 15 to 16 when he had his first paid show.

“It was in this little dive bar, it’s in Columbus, but they had to sneak me in because I wasn’t old enough to get in there,”

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DECEMBER 2023

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LEE COUNTY LIVING

he said.

At the time, Saufley’s band consisted of friends. But as time went on, he cultivated the musicians that fit well with his style. Now, Saufley has a revolving band.

“Now I just kind of pick up people, like if I’m playing closer to Montgomery or Auburn, I’ve got people in the area I’ll use and then if I’m playing toward Atlanta, I’ve got people up there that I’ll use,” he said.

Saufley said his music is upbeat and energetic.

“I’m all about goofy tricks on stage and everybody dressing sharp, anything you can do to get people to quit looking at their phone and look up at you,” he said. “…

When people are up, and dancing, and having fun and paying attention, you play better.”

He said he’s really learned to embrace his style, as well, not worrying about what people think. Perform how he wants, wear what he wants, look how he wants.

“You get too caught up in worrying what other people think,” he said. “One, you don’t really do what you want to do and then the other thing is, people kind of dig you more for it, doing your thing.”

The local-based musician has played all over, he said. And he’s met a lot of people doing that.

“I do think this is cool,” he said. “I don’t have any recordings out or anything to really help me get the gigs. So all of the gigs that I’ve gotten have just been word of mouth, which is kind of a good thing.

“I’ve been able to play up in Philly, and Delaware, and all over Florida, Mississippi, and all over Georgia, and Alabama and just all over this part of the country. It’s all just been people telling other people, ‘Hey, he’s good.’”

This past April, Saufley was inducted into the Alabama Blues Hall of Fame.

“I appreciated that people thought highly enough of me

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DECEMBER 2023

“When people are up, and dancing, and having fun and paying attention, you play better.”

to want to do something like that for me, but the other end of it is, I don’t feel like I’m old enough to deserve that,” he said.

“I’m 28 years old and I feel like I know more people, like a drummer buddy I play with, he’s in his sixties and he’s been playing this music longer than I’ve been alive, and he’s not in there. So, I feel like a lot of people have done more to deserve it.”

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He did say he was proud of the accomplishment, however.

For the future?

“I really just want to play for as many people as I can,” he said. “Right now, I’m able to make a living doing it, and I’d like to keep doing that and maybe do a little better.”

Find Saufley’s profile here: www.facebook.com/ SkylerSaufleyMusic/ for more on his shows.

Skyler Saufley

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opelika, Alabama

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DECEMBER 2023

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Story By Hannah Goldfinger Photos Contributed By Sean Dietrich

S

ean Dietrich is many things — writer, author, comedian, musician and award winner.

He actually goes by another name, too — Sean of the South.

Dietrich has actually written so many books at this point that he said he’s lost track — 15 or 16, he said.

His most recent book, Kinfolk, released on Nov. 14.

It’s described as: “Kinfolk by Sean Dietrich, AKA Sean of the South, takes readers on a heartwarming journey back to 1970s Southern Alabama. Here, readers will meet sixty-two-year-old Jeremiah Lewis Taylor, affectionately known as “Nub,” a man who has never been given much credit in life. However, when he forms an unexpected bond with fifteen-year-old Minnie, a Waffle House waitress facing her fair share of struggles, Nub discovers a newfound sense of purpose and goodness within himself.

This lyrical tale weaves together themes of found family, second chances, country music and the transformative power of love and forgiveness.”

Dietrich came up for the idea of this book while sitting on his porch — as any good country man would do.

“I was sitting on the porch one day and I needed to start a book,” he said. “It was Birmingham and so it was kind of a chilly day and I thought, ‘what if we took this underprivileged kid? And we, we sort of put them through a school of hard knocks and then help them find their way at the end … Another of the ideas was, let’s take this kid and make them go to the Grand Ole Opry. So that was the idea.

So, that was the nugget of the book and that’s where I started writing.”

All of this is interesting on its own — but even more so is that a year later, as Dietrich is writing, he gets a call from the Grand Ole Opry — one of the settings in his book.

“They invited me to perform … which was, you know it was like synchronicity, like I’ve never experienced in my life ever,” he said. “I’ve never experienced that kind of a weird happenings. So, here comes this book out and, you know, in a few days I’m going to make my third appearance on the Grand Ole Opry.”

And that’s just what Dietrich did in November — took the stage at the Grand

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Ole Opry again.

“It’s crazy,” he said. “It’s hard to believe … sorta me putting myself in [my characters position] because I grew up pretty tough too.”

That porch swing where Dietrich came up with the idea for Kinfolk is also where he does a lot of his musical work, too.

“I would say when I’m home I spend, you know, 8 to 10 hours out there on that porch doing my work and doing my writing and practicing whatever music I need to practice,” he said. “It’s kind of connected to my office so I can walk right back and forth in my office and out to the porch. But I spend very little time in my office. And. then my whole day on that little porch.”

Dietrich described his music as a “little one man train wreck.”

But the people at the Grand Ole Opry don’t agree.

“I’m numb,” he said. “It just doesn’t even make sense that they, I mean, you gotta worry about their standards. I don’t even understand how it’s happened or why and I certainly don’t belong there and I know, I know, I don’t belong there.

And I’ve played with enough good musicians over the years, working as a musician myself, to know real talent when I see it. And I see it in other people all the time and you can point to those people and say, now that’s the guy who deserves [it].”

Despite the self-depreciation, Dietrich explained he’s cherished the experiences and made cool memories.

He’s already working on his next book, too.

“I have been working on that one for several, actually, several weeks now,” he said. “And that’ll change about 100 million times before it [publishes.]”

Dietrich had a good support system in place — namely his wife, Jamie.

“Well, she pretty much does everything I do except write the book,” he said. “I mean, she does everything that we need done except actually writing a book and actually performing. She does all of the planning, all of the booking, she does all of the travel plans, she does all of the dealing with the venue, all of the dealing with the agents. She talks to my publishers. I don’t even talk to my publishers. She talks to my publishers

DECEMBER 2023

Sean and Jamie on their wedding day.

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because I do bad under pressure.

I’m just really, really, really bad under pressure.”

His wife doesn’t even share the deadlines with him because he’s likely to get it done faster than if he knew the deadline.

“She supports me that way with that and she just takes care of everything,” Dietrich said.

“She feeds me. I mean, she keeps our house in order. She does everything … So I always say that Jamie is Sean of the South and I am just, you know, I can be eye candy.”

Dietrich credits everything to his wife — saying none of it would be possible without her.

The most rewarding part of all he does, Dietrich said, is the people he gets to meet.

“I meet people at shows and stuff,” he said. “It makes you wanna keep doing what you do, even if it does get, you know, to a point where you’re overwhelmed, I get to meet a lot of very special people.

“And that right there, touches me on a deep level and I identify with every one of them and sometimes when you live the life of a reclusive writer and — this is where I’m lucky as opposed to maybe some other writers — I’m very grateful for this but being kind of out in the public doing performances, I get to meet those kinds of people. Whereas maybe some writers get pigeonholed behind their laptop, and they don’t ever really get to

get out and see the world and their friends because if someone is reading you, you know, they’re your friend.”

Dietrich has a lot of friends then, spanning across his 15 — or 16, he said — books. Find Dietrich here at seanofthesouth.com.

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DECEMBER 2023

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Taking The Plunge For A Good Cause

Story By Kendyl Hollingsworth Photos By Robert Noles

A

fter one of the hottest summers on record, Alabamians rejoiced when temperatures finally began to descend in early October. The sun shone brightly in clear blue skies as leaves began to fall, the wind gusting them in circles across roads and sidewalks. We traded our beach towels for fuzzy fleece blankets, and we packed away our shorts and swimsuits to make room for cozy sweaters and heavy winter coats.

It’ll be a little while before the warm temperatures return, but that won’t stop hordes of Lee County citizens from taking the plunge into icy waters this January. It’s a brief sacrifice of comfort that many are willing to make for local Special Olympics athletes.

Jan. 20, 2024, will mark the 12th annual Polar Plunge in the city of Auburn to raise money for the Lee County Special Olympics program.

“It’s very chilly, but it’s such a great cause, and everyone there has such great energy that it makes it really fun,” said Elizabeth Kaufman, director of Lee County Special Olympics and therapeutic programs coordinator for the city of Auburn.

What started as a small backyard fundraiser about 12 years ago

has grown exponentially over the years, eventually becoming what it is today: one of the largest annual fundraisers for Lee County Special Olympics, according to Kaufman. The event regularly raises over $10,000 to benefit the program.

“This event is one of our two large fundraisers of the year and supports us in purchasing uniforms, equipment and travel for events,” she said.

Auburn Parks and Recreation partners with Lee County Special Olympics each year to put on the big event. Even the COVID-19 pandemic couldn’t stop the support; the event went on, albeit with a few tweaks — like masking outside the pool, limiting spectators and having participants take the plunge in 30-minute waves.

As director of Lee County Special Olympics, Kaufman is wellacquainted with the daring dive into Auburn’s Samford Pool. Aside from participating, she also helps host the plunge, so she gets a firsthand look at all the action.

“I co-host every year alongside one of my fabulous coworkers, and it’s a really fun time,” she said. “Everyone is excited, pumped up and we have a blast.”

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LOVE ALABAMA

Samford Pool, located at 465 Wrights Mill Road

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DECEMBER 2023

Part of the fun is that the Polar Plunge boasts a different theme each year — anything from silver (the 2022 theme) to superheroes (2023). The theme for this upcoming Polar Plunge will be “2023 Trends,” and participants are encouraged to come to the pool donning a costume or outfit that reflects that. There are prizes for best costume, as well as most money raised.

“We try to keep the theme fun and different every year, and so much happened in 2023 that we thought giving people a really broad costume base might be something fun and different for this year’s plunge,” Kaufman said.

The event draws in people of all ages, whether to take the plunge

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or watch others do so. You may even catch Auburn Mayor Ron Anders braving the frigid waters in support of the cause.

Anyone 5 years old and up is invited to participate in the 12th annual Polar Plunge, though registration is required prior to the event.

The way it works is this: Find the event under “Therapeutics” on MyRec (www.auburnal.myrec.com/info/activities/program_details. aspx?ProgramID=30180) and follow the instructions to register.

According to the registration page, participants will also pick up a donation form to gather and record donations from friends and family leading up to the event.

“We just ask that people fundraise, try to get sponsors from local businesses, get donations from friends and family and … just kind of keep track of that, and whatever they raise they bring with them the day of the event,” Kaufman told The Observer ahead of the 2021 Polar Plunge. “[Participants] can raise any amount; we don’t have a minimum or maximum, so whatever you are able to raise we are super grateful for.”

Registration for the 12th annual Polar Plunge opens Dec. 4, 2023, and it is free to register.

Everyone who signs up before Wednesday, Jan. 3, 2024, will be guaranteed a free Polar Plunge

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T-shirt as well.

The Polar Plunge will take place at 9 a.m. on Saturday, Jan. 20, 2024, at Samford Pool, located at 465 Wrights Mill Road in Auburn. The pool is situated behind East Samford School and can be accessed from Wrights Mill Road. The parking lot also exits onto Samford Avenue.

For more information about the Polar Plunge, visit www.

auburnalabama.org/parks/ programs/polar-plunge/, or reach out to Kaufman by phone at 334-501-2939 or by email ekaufman@auburnalabama.org.

“Be there,” Kaufman said.

“You’re helping support over 300 local athletes right here in Lee and the surrounding counties, and they appreciate the community gathering around them and supporting them in all of their sports.”

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DECEMBER 2023

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All Pets Deserve Great Vets Story By Kendyl Hollingsworth Photos Contributed to LIVE Lee

SUSCC ‘s Valley Campus is located at 321 Fob James Drive, Valley

I

t has been said that all pets deserve great vets. But providing quality care for our furry, feathered, scaly and slimy friends doesn’t just benefit them — it benefits all of us.

It’s no secret that east Alabama is home to one of the nation’s best schools of veterinary medicine at Auburn University, but there’s a new vet tech program in town that is set to bolster that reputation even higher.

“Our goal has always been to produce quality health care professionals who will make a significant, positive impact on their communities,” said Rhonda Davis, dean of Health Sciences at Southern Union State Community College (SUSCC). “This program will open a different career path for students that have a desire to care for animals. … SUSCC is excited to bring this incredible new program to the Valley campus, and we are looking for students that are ready to take their next steps towards a rewarding career.”

Hayley Pritchard, director of the new Veterinary Technology Program at SUSCC, has hit the ground running since her appointment to the position in April 2023. Though relatively young, Pritchard’s long-spanning and wide-ranging veterinary career has given her plenty of ideas to build a state-of-the-art program from the ground up.

“It’s definitely still a program in development,” she said. “We will be working with multiple clinical sites across the area. The students will come to campus for their lecture, and we’ll have a clinical skills laboratory on campus as well so they can do different skills and techniques … in a laboratory setting, and start learning some of those essential skills that they need to be a veterinary technician. And then they’ll be placed throughout their different semesters in real-world practice.”

Both Pritchard and Davis said there is a great need for veterinary technicians not only in the area, but across the United States. In fact, the U.S. Bureau of Labor Statistics reported

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DECEMBER 2023

Davis was tasked with the program proposal and application to the Alabama Community College System (ACCS), the Alabama Commission on Higher Education (ACHE) and finally the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC). Then came securing resources and funding, as well as hiring the program’s first director.

Pritchard was a standout candidate, according to Davis. She not only had the career experience, but she is also involved in several national and state veterinary organizations. Currently, Pritchard is set to begin serving as president of the Alabama Veterinary Technician Association in January 2024.

“Hayley’s expertise as a licensed veterinary technician with over 15 years of clinical experience and her educational background made her an excellent choice to lead this program,” Davis said. “She has the initiative and drive to take on this challenge, and has already developed key partnerships with a variety of clinical sites for the students.”

Pritchard’s passion for helping animals stretches back before her college days. As a teenager, she worked as a veterinary assistant in Jacksonville, Florida, and went on to earn a bachelor’s degree in animal sciences at Auburn University. Later, she worked at a couple of veterinary hospitals in Opelika while Hayley Pritchard, Director of the working toward an associate degree Veterinary Technology Program at SUSCC in veterinary technology. Then, after becoming licensed, Pritchard worked for several years at Auburn University. that employment for veterinary technicians and technologists Now, Pritchard can say she is the first veterinary technician is projected to grow 21% from 2022 to 2032 — translating to to hold a permanent, full-time directorial position for a vet tech about 14,800 job openings each year during that timeframe. program in the state of Alabama.

That’s much faster than the average growth for all occupations.

“That’s really exciting because veterinary technician program In addition, the Alabama State Board of Veterinary Medical director positions in Alabama have only ever been held by Examiners reported in 2023 that there were 1,859 veterinarians veterinarians,” she said. “Now, two of the three Alabama program registered in the state, yet only 478 veterinary technicians. director roles are held by technicians.”

“As a community college, it is important that we are SUSCC’s program is also the first on-campus, in-person vet responsive to the business and industry needs of our service area, tech program in Alabama in several years, joining two other and this program has been a need for several years,” Davis said. online programs currently active in the state.

“Offering the vet tech program will help meet local employers’ Pritchard is already in close communication with her colleague demands in a variety of settings. SUSCC is well known for the directors at Jefferson State and Coastal Alabama community success of the various Health Sciences programs we offer, and colleges. All three directors are working toward the same goals. this program will meet the high standards that our graduates and “We bounce ideas off of each other,” she said. “We are in employers expect.” multiple organizations and things like that together. … [The The team at SUSCC needed to make several preparations Coastal Alabama director] is a veterinarian, and so we — all before the program could begin accepting students. At the top three of us — as program directors now in the state kind of of the list was accreditation, securing funding and finding a tophave a running discussion happening, and hopefully we’ll all notch director. kind of work together to help the profession across the state

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in general because there’s definitely a need for veterinary technicians, and honestly, more importantly for the education behind it.”

SUSCC’s goal is to welcome the vet tech program’s first class at the Valley campus in 2024. It will be a competitive two-year program, capping at 24 students to begin with — though Pritchard said there’s a possibility to accept larger classes in the future.

Accreditation standards require certain teacher-to-student ratios, which factored into the decision.

According to Pritchard, SUSCC President Todd Shackett and the rest of the faculty have already shown great support for the new vet tech program, trusting Pritchard to take the reins and helping bring her ideas to fruition.

“I’ve been at Auburn most of my career, but Southern Union — for not having any kind of veterinary program, they have really been supportive and encouraging to me,” Pritchard said. “… Everybody has been very supportive about this program and excited about this program. They’ve really trusted me and allowed me to be the subject matter expert, and build it the way that I feel it should be done, and to the best of my ability.”

Part of those efforts include planning and coordinating with local clinical sites, as well as scouting out potential clinical partners and lining up everything for the program’s SACSCOC and American Veterinary Medical Association (AVMA) accreditation. The program earned the SACSCOC accreditation

in June 2023. Now, the team is actively pursuing the AVMA Committee on Veterinary Technician Education and Activities (CVTEA) accreditation.

Pritchard has also been building the curriculum and outfitting the program’s facilities, which include newly renovated classrooms and a clinical skills laboratory. She has taken care to include not just the fundamental veterinary tools and equipment, but also the newer, state-of-the-art technology students will be expected to use in their future careers.

“Veterinary Technology may be new to the Health Sciences Division, but we have a strong foundation that will contribute to the program’s success,” Davis added. “As the dean, I am committed to the program’s establishment and ongoing growth within our college. … Our graduates will be well prepared for their licensure exams and will gain the skills to be qualified, competent veterinary technicians.”

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DECEMBER 2023

Licensed veterinary technicians are a crucial part of the veterinary team, Pritchard noted. They can be compared to registered nurses in the world of human health care.

“A veterinary technician employed in a veterinary clinic or hospital handles many of the same responsibilities that nurses and other professionals perform for physicians,” according to AVMA. In fact, the title of veterinary technician carries special legal protections under the Alabama Veterinary Practice Act — in effect since 1986, but amended recently — so anyone operating falsely under that title could face criminal penalties.

And, like veterinary doctors, veterinary technicians are trained to care for a wide variety of species in a wide variety of environments — not just our domestic canine and feline friends.

They might care for large livestock animals like cows and horses, as well as smaller critters like mice, fish and chickens.

While she was serving as the veterinary technician for Auburn University’s attending veterinarian, Pritchard was involved in the veterinary oversight of caring for all animals owned by the university, including the eagles that soar above Jordan-Hare Stadium at football games and other special events. Before she accepted her current position at SUSCC, Pritchard also served as the animal care unit manager for Auburn University’s Harrison College of Pharmacy.

“When people think of veterinary medicine, they usually think cats and dogs, but there are so many career opportunities that are outside of that,” Pritchard said. “There’s humane societies and shelters and rescues. There’s laboratory and research. There’s drug discovery and development for human medicine. A lot of times, there’s a lot of veterinary professionals that collaborate on things like that with different research projects. Anywhere there are animals, there is veterinary medicine, and a place for veterinary technicians.”

Research and understanding is especially important for

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zoonotic diseases like rabies, Pritchard said, which can easily be transmitted back and forth from humans to animals.

“And then, of course, there’s the general practice, and then the specialty practices and academic practices and things like that,” she added. “So there are just so many different avenues, and Lee County’s got a real need.”

Davis and Pritchard said they hope to partner with several veterinary schools and clinics in the area to prepare students to effectively fill those empty shoes. With the new equipment and facilities on campus, they are confident their students will have bright futures in the veterinary world.

After all, Pritchard has been there. She can pinpoint what these students need to succeed in this ever-expanding field.

“I’m really excited to use my background to help the next generation of vet techs, and I’m really passionate about it,” she said. “… I hope that the students will find a lifelong, fulfilling career in veterinary medicine and realize that there are so many aspects of veterinary medicine.

“Veterinary medicine is a tough career. It can be mentally, physically, emotionally exhausting, and it’s also extremely rewarding, and so I hope our students feel equipped to take the knowledge that they learn in school, and the experiences and opportunities that they’re exposed to, and go out and have a fulfilling career.”

To learn more about SUSCC’s Veterinary Technology Program and its requirements, visit www.suscc.edu/programs/programoverview.

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DECEMBER 2023

Breaking Down Two Advertising Strategies Column By Trey Gafford

W

hen first attempting to navigate through the myriad of choices available to you in regards to adverting it’s first best to understand what you’re trying to achieve. Is it “brand awareness” or “direct sales”?

Maybe both if your budget allows. Let me see if I can shine some light on these two strategies.

A brand awareness strategy seeks to make your audience aware of your existence. This is called a passive engagement. It wasn’t requested or searched for but rather is displayed where you happen to be. Think social media, billboards, television, radio, video gas pumps, shopping carts, mail or any other method that seeks to grab your attention. Now, you might be thinking, “I really don’t like those ads!”

But, what if your roof isn’t leaking yet. You don’t have an immediate need for a roofing company but, when your roof does leak you may recall an ad you saw and contact that company. That’s what passive engagement is all about. Planting the brand in your mind in an attempt for you to recall it at your time of need. Another objective of this type of advertising is communicating to audiences that the brand is “good”.

This works for companies that have multiple brands under their

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umbrella. Like General Electric. They own multiple brands and place the GE logo on them. You may not know the world of things they provide but you know “We bring good things to life.” So GE is trying to communicate you can trust a product with their brand on it. As times moved on, in an effort to stay fresh, GE announced a new slogan “good things, for life”.

Notice how the subtle change becomes more personal and the products better made. You could almost read it as, “good things, for MY life.” Passive engagements, at their best, are well crafted messages that provide a true benefit to the customer. “Long lasting, well built appliance that make my life better” is what GE is saying.

GE is only one example but, it works for many companies and can work for yours too.

For instance, you own a hair salon, gym, coffee shop, boutique or any other business for that matter. If you employ a brand awareness strategy you will need to be clever enough to create messaging that resonates with your audience. Let’s take the hair salon. Are you a brand name shop or a place that cuts hair? Whichever you are, own it. The first salon would position themselves as a spa type operation

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where the best products and skilled stylists are put to use. The second is get a haircut and get back to your life shop. The first example elicits “an experience of relaxation and high quality results that leave you feeling your best.” The second experience is “you can check that haircut off your to-do list.” Each business provides a similar service but would have completely different customers. Crafting your message for YOUR customer, or when searching for new customers,

is the key takeaway in any awareness strategy. One important thing to remember, typically these sources price themselves as monthly fees but, can be run on a custom schedule. At any rate, you buy these ad spaces on a fixed price whether you sell anything immediately or not.

So expecting an overwhelming result right away is asking too much.

Awareness strategies work over time. But, if you have crafted the right message they will come.

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DECEMBER 2023

Moving right along let’s take a look at the direct sales strategy.

These are also known as active engagements or to put it under one term “search engine marketing”. Which means someone’s roof is actively leaking and they need a roofing company NOW. Back then, it was the Yellow Pages. Now it can’t be argued that Google is THE source for active engagements.

Keep in mind, you can also use YouTube to target searches for “how to patch a ceiling” or “best paint for mildew”. Anything that sounds like someone may have a leak. If the awareness strategy is about the message then direct selling is all about “keywords”. And, keywords are bought on a bid system run by Google. You put in competitive bids and they charge only if someone clicks your result.

In this case you can better control your budget but also be outbid and your result never shows. You can see how it all takes place in your ads account and analytics dashboard provided by Google.

From there you can optimize your bid strategy and produce better outcomes. Another tactic is to buy your competitors business name as a keyword. This allows you to piggy-back on their search equity. In just a few sentences you might begin to see that active engagements

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require more effort on the day-to-day side whereas awareness engagements, to a degree, allow you to do the heavy lifting upfront.

Active engagements require some prowess in data analysis too.

Studying analytics three to four times a week and then using those insights to adjust the plan is essential. Don’t be too alarmed though.

All of this can be learned through Google’s certifications platforms.

They’re informative and walk you along the path to becoming successful in bids and optimization.

Parting thought … It’s taken me 25 years in the industry to grasp the simplicity of these two strategies. My sincere hope is my message leaves you with a little more clarity on two different types of advertising methods. Understand these two and the offshoots are much easier to digest.

Stay Awesome, Trey Gafford Founder & President | Baker Street Digital Media Founded 1998 Located in the loveliest town, Opelika

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Home for the holidays For nearly 50 years, Annie and Henry lived in a mobile home on their property, with the intention to build their dream home there once they retired.

With an unwavering commitment to their goal and a little help from AuburnBank, they moved into their new home this year.

w/Celeste at our new

It was an honor for AuburnBank to assist Annie and Henry in fulfilling their dream.

home

Mortgage lender, Celeste Smith Norris stated, “They reminded me why I love this job.”

We’d love to talk with you about your plans for purchasing a home. Call us at 334-887-4608 to make an appointment.

Member FDIC | AuburnBank.com

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DECEMBER 2023

Explore Alabama

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TANNEHILL: A Place For Nature and Learning

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Story By Natalie Salvatore Photos Contributed By Tannehill Ironworks Historical Site

T

annehill State Park should be next travel bucket list.

Beautiful sights, lots of hiking and camping and a gorgeous park — located in Bibb County.

“Daniel Hillman, a Pennsylvania furnaceman, first built a bloomery forge on the banks of Roupes Creek in 1830, where he had found the richest deposits of brown ore in his experience,” the website said. “He wrote his son: ‘I believe, George, that my prospects for making a handsome property are better than they ever were.’ Hillman died two years later, the family’s fortune unmade. Ninian Tannehill later took up the forge as a sideline to his farming operation.

“Between 1859 and 1863, slaves cut sandstone rocks, transported them by skids and stacked them to form three tall furnaces. Tannehill No. 1 was built by the noted Southern ironmaster, Moses Stroup, who later built the Oxmoor Furnance, the first in Jefferson County. William L. Sanders purchased the operation in 1862 and set about expanding the ironworks.”

Tannehill was a full force working center, employing the

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area.

“Like the wheels and gears of a huge machine, the industrial center at Tannehill kept up a fierce momentum,” the website said. “Trees on the hillsides were felled to be made into charcoal that fed the huge blast furnaces. Roupes Creek and a mighty steam engine powered the blowing machines to heat the fires that melted ore to be formed into ‘pigs’ of iron which, in turn, formed the tools of war for the Confederacy. At the height of production, Tannehill could turn out 22 tons of iron a day.

The iron was cast into ordnance, skillets, pots and ovens for the Southern army.

“On March 31, 1865, it ended in fire and destruction. Three companies of the Eighth Iowa Cavalry swept through the area as a part of Union General James H. Wilson’s raid on Alabama war industry sites. Smoke rose from the charred remains of the ironworks and cabins that housed several workers. At day’s end the furnaces were no longer operational, and the foundry, tannery, gristmill and tax-in-kind warehouse were in ruins.”

Now Tannehill serves as the perfect place for all outdoor

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activities.

There’s RV and tent camping and cabin rentals.

There’s a miniature railway, lots of crafts, fishing, woodcarving, hiking, an ice cream shop and the iron and steel museum.

“The Tannehill Woodcarvers Club was chartered in 1985 for the purpose of promoting the art of wood carving, acquainting the general public with sculpturing in wood and bringing back and preserving the almost lost art of woodcarving,” the website said. “Tannehill Woodcarvers meets at the Tannehill State Park in the Cane Creek School on the second Saturday of each month.”

There are summer activities, halloween activities and Christmas activities.

“It is difficult to take in all of Tannehill in one visit,” the website said. “Come again and come often to enjoy the special appeal of each season.”

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DECEMBER 2023

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DECEMBER 2023

Merry Christmas and Happy New Year to All LIVELee

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Carving Out The Best

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DECEMBER 2023

Story By Hannah Goldfinger Photos Contributed By Orr Park

W

hile a forest full of faces might sound creepy, Tinglewood Forest is anything but. Tinglewood Forest is the creative project and art of Tim Tingle.

Tinglewood Forest has a more official name — Orr Park — and it is located in Montevallo, Alabama.

What’s unique about the park? It is full of faces on the trees — carved into the dead wood of cedar trees.

“It’s land donated by Dr. Orr to the city and it had a lot of huge cedar trees on it, some of them probably 300 years old,” Tingle said. “It’s my art gallery, I guess you could say, because the city has given me permission to carve anything at any time.”

Orr Park was full of live, beautiful cedar trees before a fire devastated the park, leaving dead wood.

Tingle said that he decided to carve something new into the dead wood — and the project began.

“Back in ’93, I was a laid-off coal miner and they had an ice storm that broke off a lot of the cedar trees so I went over there to see if I could help clean it up and maybe get a few of the logs to carve on but the workers there were reluctant to let me do that because they said that Dr. Orr had specified that no one was to cut down the cedar trees. Which, these weren’t cut down, these were messed up by the storm.

“They told me to go to the city. Well, I didn’t go to the city. I just waited until

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they left and I came back in with my tools and I carved a horse head on a stump and just left it there.”

When there was no response, Tingle said that he went back to the park and chose an upright tree that had a dead portion and carved a face into it.

“And again I didn’t get

caught, so I did a third one, and then a fourth one, after I did the sixth one, however, I got caught,” he said.

But, the city wasn’t angry, and they didn’t arrest Tingle, like he said he was worried about.

“Finally, the city of Montevallo called and said, ‘Mr. Tingle, you realize,

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of course, you didn’t have permission to hack on our cedar trees,’” he said. “‘The city council has stated … they said you can continue as long as you don’t do anything obscene or cut on the live wood.’”

The city thought the project was a cool thing, said Courtney Bennett, executive

director of Montevallo Main Street. They saw the tourism opportunities, too.

So, Tingle continued carving.

“He does so now in a public and celebrated way, he doesn’t have to do it in the middle of the night anymore,” Bennett said.

Two years later, there

were 17 carvings in the park, and that’s when it became popular online, Tingle said.

“There were people from all over the United States, if they were passing through Alabama, they would stop off in Montevallo to see Orr Park,” Tingle said. “So it was greatly improving the park because people were

coming there in droves.

And so the city had to really clean it up and make a nice park out of it.”

After this, the city decided to name part of the park after Tingle — Tinglewood Park.

“I’ve done 62 carvings down there over the years,” he said. “Some of them have been destroyed by storms, so

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there’s 53 down there right now.”

He’s still carving — it’s an active project. Tingle said he aims for two or three a year.

“I just look at the tree and if anything speaks to me, I go with it,” he said. “Or sometimes I’ll start carving one thing and then halfway through I’ll say, ‘woah, that looks like something other than what I intended so I just go that way.”

Tingle and his wife spend the rest of their time participating in art shows, about 30 a year.

The city also now hosts its own art show in Orr Park, too.

“To me, Orr Park is a beautiful, natural oasis right beside our downtown and I just personally think it’s a really magical place,” Bennett said. “Not only because of its natural beauty and Shoal Creek running through it — which is a great place to splash around and cool off a little bit — but mostly because of the 53 carved trees that Tim Tingle has carved throughout the park.”

Tinglewood Festival was held in September and there will be the Montevallo Arts Fest in the spring.

“Tingelwood Festival is an all-wood-working event and this [was] the fifth year that we’ve hosted it,” Bennett said. “We invite woodworking artist vendors from around the region to set up booths and in addition to that we have chainsaw carvers, and we [had] five different chainsaw carvers from throughout the Southeast create pieces that people can purchase at the events.”

Tingle participates too, with miniatures of the carved trees.

DECEMBER 2023

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“There are miniature tree carvings, just like the ones in the park, only about 8 to 10 inches tall,” he said.

During the festival, Tingle also hosts a whittling contest, Bennett said.

The next show will be the Montevallo Arts Fest on the third Saturday in April.

Find more information on Orr Park or Tingelwood Forest www. cityofmontevallo. com/OrrPark.aspx.

Call now for your free in-home consultation!

334-569-6459

BudgetBlinds.com/Auburn Blinds • Shutters • Shades • Drapes • Home Automation ©2018 Budget Blinds, LLC. All Rights Reserved. Budget Blinds is a trademark of Budget Blinds, LLC and a Home Franchise Concepts Brand. Each franchise independently owned and operated.

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DECEMBER 2023

ADVERTISERS INDEX Allen Asphalt, 74 AuburnBank, 65 Auburn Preservation League, 81 Ballard Pest Management, 55 Beauregard Drugs, 55 Budget Blinds, 81 City of Opelika, 41 Closet’s By Design, 3 Edward Jones, 29 Frederick Dean Funeral Home, 82 Glynn Smith Chevrolet-Buick-GMC, 84 Goree’s Furniture Express, 7 Harvest Thrift, 54 Hilyer & Associates, CPAs, 23 Jay & Susie Gouge Performing Arts, 34 Jeffcoat Trant Funeral Home, 23 Lee County Sheriff, 61 Market St. Paint Shop, 54 Meals Chiropractic, 82 Noles Photography, 4 Oline Price, Lee Co. Revenue Commissioner, 48 Opelika Sportsplex, 56 Orthopedic Clinic, 2 Perception Therapy, 6 Price Small Engine, 83 Shamrock Automotive, 6 Southern Union State Community College, 29 Stitch Therapy, 55 Summer Village, 6 The Bridge Church, 60 Tripp Walton Law, 55 Whitt’s Auto, 55

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