Good Life Magazine Cullman County Winter 2023-24

CULLMAN COUNTY

Couple finds joy in decorating their “winter wonderland” home for the holidays

Three generations of interior designers share their unique perspectives on the evolving trade WINTER 2023-24 | COMPLIMENTARY

Enter the underworld in this hidden (literally) Alabama adventure getaway

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Using Using the the Art Art of of Cutting Cutting Edge Edge Technology Technology At Dental Arts we have invested in cutting edge dental technology including 3D cone beam x-rays for precise At Dental Arts wescanning have invested in cutting edgecrowns dental technology including 3D cone beam x-rays forand precise implant placement, and milling our own in house allowing for faster case completion, 3D implant placement, scanning and milling our own crowns in house allowing for faster case completion, and 3D printers for night guards and clear aligners. This investment in the latest dental technology and digital workflow printers guards and clear aligners.

This investment the latest dental technology and digital workflow gives usfor thenight ability to provide quicker service to our patients,inwhile not sacrificing the quality you are used to from gives us the ability to provide quicker service to our patients, while not sacrificing the quality you are used to from our office. ourAtoffice.

Dental Arts we are striving daily to help our patients SMILE MORE! At Dental Arts we are striving daily to help our patients SMILE MORE!

Left to right: Dr. Kaitlin Byerly, Dr. Kari Bartlett and Dr. SarahDr. Flanagan Left to right: Kaitlin Byerly, Dr. Kari Bartlett and Dr. Sarah Flanagan

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T

he festivals, markets, and events across Cullman County during the Holidays and throughout the winter months are second to Hudson Shelton none. Cullman’s Christkindlmarkt Publisher German Christmas market evokes scenes from a Hallmark movie, and brings a joy and spirit that are hard to find anywhere else. I was able to truly soak in the glory of the season at this year’s market, topped off with a pint (or

Welcome two) of German-style hefeweizen beer that I was told was a necessity. It really hit the spot.

This edition was another chance to meet new people, eat new food, and get exposure to how people around the county like to live. We checked out Michael Locascio’s new restaurant, The National, in Cullman and it was everything we had heard about and more. We tracked down Wallace State’s very own culinary expert, Aaron Nichols, to share some of his favorite recipes for the season.

Elvis makes an appearance in the pages as well, as Steve Maze recollects an old conversation with Elvis’ step-mom, Dee

Presley. Two librarians land in the Good People section, and hope to see you at your local library branch the next time you have a question!

I recently asked an advertiser if she had any ideas at the top of mind for somebody to feature in the Good People section of the magazine. Ten minutes later, and at least twenty names jotted down on my notepad, she was still coming up with more. Simply put, Cullman County is a special place with special people that continue to show the abundance of hospitality it has to offer.

I hope you enjoy this winter edition of Good Life!

Contributors

Rishon Hanners Rishon is back again with another great catch. Check out her recipes and story on page 24.

David Myers David continues to eat good in our Good Eats section on page 44.

Vol. 10 No. 4

Copyright 2023. Published quarterly

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WINTER 2023-24 | COMPLIMENTARY

Deb Laslie

Deb has so many book reviews piled up that I can’t keep up. Check them out on page 22.

Steve Maze

Steve digs up an old Christmas story of the legendary Elvis Presley on page 47.

Hudson B. Shelton Publisher/editor | 256-345-2968 Hudson.goodlifemagazine@gmail.com Tennessee Valley Media, P.O. Box 190, Guntersville, AL 35976

Liz Smith

Liz’s beautiful photography can be found on the cover of the magazine. I don’t know if I could get that shot…

A Cullman County Landmark . . .

Samuel Tucker

Jim Cheatham

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Inside 10 | Good Fun

A new year calls for new adventures around Cullman County

16 | Good People

Two local librarians have impacts in their home towns far beyond what they could ever imagine

22 | Good Reads

These two novels will make you want to curl up with in front of a fire and forget the cold

24 | Good Cooking

The culinary master of Wallace State shares some of the fancy tricks up his sleeve

34 | Good Getaway

An adventure unlike any other awaits in Marshall County. That is if you are not afraid of the dark!

38 | Good Living

“Did we see that house in that Hallmark movie this weekend?”

One might ask after passing by the Henshaws

44 | Good Eats

One of Cullman’s newest dining options already has people coming back for seconds and thirds

47 | Christmas at Graceland

The King of Rock ‘N’ Roll decked the halls for Christmas. His step-mother Dee Presley was along for the ride

50 | Three Generations of Interior Design

Jackie Walker and her daughter Georgia Jones share a love for design. Next up is the third generation interior designer.

54 | Out and About

Pictures from around the county that I just seem to like. Enjoy!

On the cover | Liz Smith is back on the cover with a beautiful shot of a cardinal perched in her backyard in Joppa This page | I wonder if this horse ever wants to take a break and enjoy a pint. Photo by Hudson Shelton 8

WINTER 2023-24 | COMPLIMENTARY

Christmas Merry Merry Christmas from from from

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Good Fun

CULLMAN COUNTY

s t n e v E

• January 19th

North Alabama Agriplex Lunch and Learn

Join locally famous bread baker, Sally Brown, as she teaches the ins and outs of making sourdough bread. This is a new event for 2024 and registration is required through Recdesk, which can be accessed at agriplex.org. The cost for this event is $10 per person and space is limited. This event includes a light lunch and short program. For more information, please email cullmanag@gmail.com.

• January 26

Community Luncheon with Robert Aderholt

This community luncheon held by the Cullman Chamber, with sponsorship from Alabama Farm credit, will be held at Stonebridge Farms in the Brownstone Centre from 11:30-1 p.m. on January 26th.

Representative Robert Aderholt, 10

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205- 638-PIRC (7472)

Helping navigate the mental health system for teens and children. who serves Alabama’s 4th district in the House of Representatives, will be featured and will discuss local and national issues affecting Cullman County and the surrounding areas.

All residents of Cullman County and Alabama’s 4th district at large are encouraged to attend.

• January-February

North Alabama Agriplex Heritage Series

This unique program is an opportunity to learn necessary skills that have been passed down through the generations before us. All programs are from 6-8 p.m. A $30 adult sewing series for beginners will be held on the January 18, 25 and February 1st. Each class will focus on a different project such as aprons, pillowcases and totes. An event on February 15th will teach lessons in how to cook budgetfriendly meals as quickly and efficiently for you and your family. Tickets for this event are $10. Email cullmanag@ gmail.com for more information regarding these events.

Services are FREE and confidential. Services provided by phone are not medical advice and should not be considered as such.

Services are provided via telephone by licensed mental health professionals who recommend the most appropriate mental health resources.

PIRC is available seven days a week, from 8 a.m. to 11 p.m.

PIRC is NOT a crisis or suicide hotline.

Call for mental health resources.

The PIRC is generously supported by funding from the Anne B. LaRussa Foundation of Hope, United Way of Central Alabama, the Daniel Foundation of Alabama, and the Walker Area Community Foundation.

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• January

Arena Cross BMX Cross Series

Get ready to start your engines because the Alabama Arena Cross Series is headed to Cullman for a round robin of races throughout the month of January at the Cullman county Agricultural Trade Center, at 17645 US-31. Races for all types of off-road vehicles will be taking place throughout the day each Saturday of the month. Riders who are interested still have time to register, but riders must compete in

at least 5 races to qualify for awards.

More information can be found on the Alabama Arena Cross Series - AAX Facebook page.

• January 12 & February 9th Agriplex “Little Farmers” Fridays

Enjoy this fun program for children at the Agriplex sponsored

by Riverwood Farms. The program theme for January is a celebration of our favorite feathered friends accompanied by music, followed by February’s program all about rabbits and our own personal sense of smell.

Two timeslots are available for both days, 8:30-9:30 a.m. and 10-11 a.m., and the price per child is $7, $14 max per family. More information can be found by emailing cullmanag@gmail.com.

• February 15

Broadway Night Cabaret

The Wallace State Performing Arts students will hold their annual Broadway Night in the Burrow Center for the Fine and Performing Arts Recital Hall. This event has been described as a “blast from the past” and “a fun time to be had by all.” The event will take place from 7-9 p.m. and admission is a $10 donation to the performing arts. More information 14

WINTER 2023-24 | COMPLIMENTARY

can be found online at wallacestate. edu/calendar or by calling Tiffany Richter at 256-352-8034.

• April 27

American Cancer Society Relay for Life

This relay, put on annually by the Cullman County American Cancer Society, will be held in Depot Park at 309 1st Ave NE in Cullman from 5-10 p.m. Relay For Life is the world’s largest volunteer-based fundraising event, and this year’s fundraising goal is $150,000. This event highlights survivors around the county and raises cancer awareness for all who participate.

More information can be found at acsevents.org or by calling Helen Allen at 256-709-4019, or by emailing helenma1941@gmail.com.

•

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15

Good People

4questions Story and photos

by Hudson Shelton

L

ocal libraries are a resource oftentimes taken for granted. The astronomical rise of the worldwide web, and the impact of digitization on nearly every aspect of our lives has greatly altered the way we absorb and interact with information. A question that would have typically taken hours to answer in the library skimming resource books before, might now be answered within seconds with a simple Google search. The rows of VHS tapes or DVDs once available to rent in abundance on the shelves of local libraries, can now be streamed in the blink of an eye from the smart TV in your living room.

The famous American industrialist Andrew Carnegie, who made it a philanthropic aim of his to put as many libraries in as many places across the

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LOCAL LIBRARIANS FOCUS ON THE NEXT GENERATION OF READERS nation as he could, once said, “A library outranks any other one thing a community can do to benefit its people. It is a never failing spring in the desert.” When inclement weather recently damaged the structure of the Cullman branch of the Cullman County Public Library System, the importance of libraries took center stage. Although the building itself was compromised, the books and resources inside were still made available for the public to come check out, and come check out they did as they strolled makeshift shelves of books in the front yard and the parking lot for weeks during renovations.

Perhaps more important than the physical libraries themselves, are the people inside them working behind the scenes to do whatever they can to provide a crucial community resource. On recent trips to two separate library branches, I had the privilege of meeting and getting to know two such women who have embraced their roles as librarians and have learned to shift with

the ever-changing times. Drop in and meet librarians Shirley Burden in Hanceville, or Cassandra Purifoy in Colony, and it doesn’t take long to figure out why these two are this edition’s Good People.

SHIRLEY BURDEN – Hanceville Public Library Most everybody in Hanceville knows or has heard of Mrs. Shirley Burden up at the library. That’s because, come January, Shirley will have been an employee there for 18 years. Shirley is a calm, quiet 88-year-old, but after a few minutes with her, her sense of purpose and her sense of humor about it all quickly comes out.

Shirley is the first to tell you that it is all about the kids. She points out paintings of Curious George, Thomas the Train, and Winnie the Pooh on the wall and we laugh as I recall my childhood memories from

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One of my kids thinks I am 100 years old, but I still have plenty of time before then.

2.

What is it about the kids that drives you to keep doing what you are doing?

The fun part for me is the community we have here. Many of the kids come back week after week for story time and to see the friends they don’t always get to see. The kids I was reading to 15 years ago now have kids sitting in this same room listening to the same stories I once read to their parents.

One of my regular kids won the state of Alabama spelling bee this year (Stephen Briscoe), which makes me proud. I claim a piece of the trophy for all of the words I read him!

3.

What is the best day of the year to be at the Hanceville library, and what is your favorite season in the library?

the first time reading each story, and her memories of reading them to her son for the first time.

Shirley has a hand in everything at the library, and knows where just about everything goes. She jokes that she leaves the computer work up to her younger co-workers, but during our conversation a man walked up with a computer question.

Shirley got up, tinkered with the computer, and the problem was resolved within seconds. Maybe she really is a jack of all trades.

1.

I understand that you were retired for a time before you took up your librarian gig here. What led you back into the workforce, and specifically here at the library?

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I retired as a plant manager and supervisor at the Blue Bell Inc. here in Hanceville in the mid 80s. My husband passed away several years later, and I was getting restless and needed something to do. I was born and raised in Hanceville and grew up going to the library and taking my son to the library.

When I found out they were in search of a new librarian, I threw my name in the hat and have been here ever since. I never envisioned being here for as long as I have, but I will continue to be here until I absolutely cannot be anymore.

I was in the hospital a couple months ago, and when they let me out I was back up at the library the next day. I love getting hugs from the kids and the sound of them yelling, “Mrs. Shirley!!”

Every summer in June we have a first responders day where we invite local firemen and policemen to come to the library and explain what it is they do for the community. If we’re lucky, they bring their helicopter and land it in the field behind the library. That is always a special time because the children are fascinated. My favorite season is Christmas season because I get to read my favorite book to the kids “T’Was the Night Before Christmas.” I could recite that entire book line by line.

4.

Are you an avid reader?

What’s your favorite way to pass slow time here at the library?

I love magazines, but when it comes to books, I would say I like fiction, specifically children’s fiction. I would read to my son when he was growing up, and then my two granddaughters after that. Now I try to read to my four great grandchildren every chance I get.

My son, Greg Burden, was a teacher and is now an author writing histories of the area. I cannot stress the importance of having books around as a child.

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CASSANDRA PURIFOY – Colony Library Like Shirley, Cassandra Purifoy of Colony, found herself working in a library later in life following her retirement. Unlike Shirley, Cassandra did not expect to be a librarian until she found herself right in the middle of it a little over a year ago. After several years of caring for her sick mother and tip toeing her way through a global pandemic, Cassandra too found herself needing a place to get away from home a couple hours a day. When former librarian, Brenda Johnson, decided to pass the baton to someone to take her place, Cassandra was the first person she called. Little did Cassandra know, her time at the little library in Colony would be filled with learning, teaching, and loads of free time to pursue her hobbies and discover a few more along the way.

1.

What is your favorite part about being a librarian in Colony, and what are some of your fondest memories from your short time here?

My favorite part about being a librarian is when people come in and are looking for help that I can provide. Older people come in and use our computers to pay bills, and sometimes people ask for books that are out of print that we might have on our shelves.

The times that stick with me most are when young children come in and you can see the excitement on their faces. Their energy is all over the place, and I like to look at it like I am learning at the same time they are.

2.

When downtime occurs at the library and you have some time to catch your breath, how do you like to spend it?

With my old mind, it takes a long time to get interested in a long book. I have always been interested in puzzles, and during the pandemic it became my main way to pass time. I completed probably 30-40 puzzles during that time and still do nearly a puzzle a week. I have several drawers of laminated puzzles around the library, and even have some up on the walls. I showed them to the kids during our summer programs and one of the little girls brought me one as a gift the next time she came up to the library.

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3.

Have you learned anything new? Maybe something you never thought you would before?

Years ago, I took computer lessons at Wallace State just for basic knowledge. None of it stuck, so I was nervous about the technology aspect of the library. It didn’t take long to figure out how to manually enter library card information and log books into the system. I know all the basic things I need to know now. I have also read some books that I would have never picked up before because they are recommended and displayed here on the table. Every day there is something new, but I am here every day for it!

4.

Do you think the library achieves its purpose, and what about

the library in Colony do you think is most important?

We have people of all ages coming into this library to do anything you can imagine. Lines and cables are being installed for internet around here every day, but there are still people who use this library as a place to access computers because they don’t have them at home.

Kids still come here to use encyclopedias for school projects they might not be able to find anywhere else. That is why we are here. I think the library can be used as a place for all ages to share ideas and we have programs set up for that.

Our children’s programs expose them to space, science, world leaders and anything else they might be interested in.

You can find it all at the library.

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Good Reads

O

Harvey Comes Home

by Colleen Nelson

nce in a while, we discover a book that will takes our minds off the everyday stresses of life and reassures us that there is, indeed, goodness all around us. Such a book is Harvey Comes Home by Collene Nelson, beautifully illustrated by Tara Anderson. While this is book might be intended for young readers, the young-at-heart will also enjoy the story within a story. Harvey is a West Highland Terrier who, one day, travels too far from home and his beloved owner Maggie.

Austin, the grandson of “Harvey sighs. He feels the maintenance manager the man pat his head, at Brayside Retirement stroking the space Villa discovers Harvey between his ears. His shivering behind a potted hands fall heavily and plant near the entrance.

Bedraggled, hungry and lack the vigor of a exhausted, Harvey is younger person’s, but welcomed into this new the knobby fingers know world of sounds, scents how to get in the space and fascinating people as just under his ear and Austin “sort-of” searches on the side of his neck, for his true owner.

This is a story of respect just the way someone and learning to listen else used to. The memory (something we all need to bursts into his head for re-learn!). It’s a story of only a second and then old and new love, and has disappears. Without a mystery within the story! smells to connect his You will be charmed by this wonderful read-aloud. And past and his present, the who doesn’t love a great someone flutters away.” dog story!

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“

The Lincoln Highway

by Amor Towles

June, 1954, eighteen-year-old Emmett Watson is driven home to Nebraska by the warden of the juvenile work farm where he has just served fifteen months for involuntary manslaughter.” And so begins our ten-day journey with Emmett and the people in his life, both good and bad. Amor Towles, in his wonderful book The Lincoln Highway has given me some of the best story-telling I’ve had in quite a while. I do not regret the lost sleep, nor the chores left undone “[Emmett] knew in the because I truly couldn’t strongest of terms that put this book down. his whole life was ahead Stories within stories are of him and he knew always fascinating. The that he needed to care character of our country for his brother. He knew at that time comes to life. And what a life! too that he had been Emmett’s plan for he and an agent of misfortune his younger brother Billy rather than its author. to seek out their longBut he didn’t agree that lost mother in California his debt had been paid are shoved aside when in full.” former “juvie” pals Duchess and Woolly arrive. And then there’s Ulysses. “He fought in the war like the Great Ulysses and now must wander for ten years until he’s reunited with his wife and son. But you needn’t worry. We’re not friends yet.

We’re just getting acquainted.” I look forward to re-reading this book, and I rarely re-read. This is a masterful piece of story-telling. Get ready for a great trip on The Lincoln Highway.

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Good Cooking

Coming Full Circle with Chef Aaron Nichols of Wallace State Culinary Arts Program Story and photos

by Rishon Hanners

A

aron grew up living in the Gardendale area but moved with his family throughout his childhood, from Morris to Corner, slowly making their way north to the Cullman area, where his dad’s family is from. He got his first job working in restaurants when he was 15.

“I was a busser. I really enjoyed it and was really good at it. I moved jobs two or three times while in high school and every one of them was in food service. I just really grew a liking for it. Here I am this young kid, it was just this whole new world all of a sudden, my first experience in the real world.”

Aaron did not plan to go to school for restaurant hospitality or culinary.

For him it was just a job, even though it was something he was really good at. He started his college career at Wallace State in the Healthcare field.

“I was going to go the nursing route and I really didn’t like it. My next thought was an x-ray technician. Then I realized every day of my life was going to be moving around someone’s broken arm so they could scream at me. I decided quickly that I was not going to do that. By that time I was on my third route and I’m thinking, ‘what am I going to do?’”

Aaron met with a woman that worked on campus named Christine O’Leary who sat down with him and asked him some very important questions to help him figure out what direction he should go in.

“She sat me down and asked me, ‘What do you do? What have you been doing? What do you like? What are your interests?’. We broke it all down and she said, ‘You know we have a culinary arts program.’ At the time I thought, yea that’s what I’ve always done. I’ll look into it.’”

It was a course in Basic Food Prep, “After the first day I was hooked.”

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Aaron Nichols shows off his culinary skills on the campus of Wallace State in Hanceville, where he is the program chair of the Culinary Arts program.

Aaron started the culinary arts program late into the semester, but it didn’t take him long to catch up and even surpass the students who had been a part of the program since the beginning of the course.

“A friend of mine said, ‘Everything you do works out, why is that?’ Because some things people put together just don’t work out, it happens to me to this day, but

she said that and I realized I was doing something right and it felt nice.”

Aaron was enjoying the moment of finding something, a course that felt right but with the boost of confidence from his peer he realized had found his direction.

“I can see in students now who’s going to be the stronger out of the group

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BRAISED SHORT RIBS

6 Ea Beef short ribs – 2”x3” 2 oz Vegetable oil 5 oz Fresh yellow onion 3 oz Carrot, small dice 3 oz Celery, small dice 16 o z Canned plum tomatoes – med dice 2 ea Bay leaf 4 Sprigs Fresh thyme 12 oz Red wine 6 Cloves Garlic, chopped fine 32 oz Veal stock To taste Salt To taste Ground black pepper 2 oz AP flour 2 oz Clarified butter Procedure: 1. Dry the meat so it will brown more easily. Season with salt and pepper.

2. Heat oil in a heavy skillet until very hot. Brown the ribs well on both 26

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sides. Reserve the browned ribs. Drain off any excess fat from the pan.

3. Add celery, carrot and the onion to the pan and sweat over medium heat until onion is translucent. Add the diced tomatoes, bay leaf, thyme and garlic to the pan and sweat for another 2 minutes. Deglaze with wine, reducing until the wine is nearly gone then add the stock to the pan and bring to a boil. Quickly reduce to a simmer. Return the short ribs to the pan. When the simmer is recovered, cover the pan tightly and place in a 300 degree oven until tender – up to 2 hours. The meat should be almost falling off the bone.

4. Remove the ribs and keep warm.

Degrease the cooking sauce, remove the thyme and bay leaves then thicken with a little roux until nappe.

5. Adjust the seasoning and serve the sauce with the ribs.

right off the bat. When a new student comes in and they’ve been working the program for 3 months and then you have those that are in their 3rd semester, but the one who’s only been here for 3 months is the one that everyone is following around, that’s the one I was.”

Like a lot of college students, Aaron was working at night and going to school during the day. He was offered his first opportunity to take a job that would allow him to move out of his parents home, which is something he greatly wanted to achieve. A friend asked him to come work at a summer camp for the Boy Scouts of America.

“A fellow student asked me to go with him up to Mentone. We stayed in a little

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PEACH AND BOURBON GRILLED CHICKEN BREAST Marinade: 2 oz Dijon mustard 2 oz Brown sugar 1 fl oz Soy sauce 1 fl oz Bourbon whiskey 1 tsp Worcestershire sauce 4 ea Airline chicken breasts Baste: 2 oz Peach preserves 1 fl oz White wine vinegar 2 tsp Worcestershire sauce 2 tsp Dijon mustard 2 tsp Honey ¼ tsp Crushed red pepper Procedure: 1. Combine marinade ingredients and mix thoroughly. Add the chicken 28

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and allow to marinate, turning frequently, for 1-3 hours.

2. Combine the basting sauce ingredients in a small saucepan and simmer for 10 minutes to combine flavors. Strain if desired. Reserve.

3. Remove the chicken from the marinade and pat dry. Place, skin side down on a properly preheated, cleaned and oiled grill. Cook for two minutes to form nice marks. While cooking, brush the top side with the baste. Turn over and begin cooking the second side in the same manner, brushing the skin side with the basting sauce. Continue turning and basting until the chicken reaches 165 0F. 4. May be served with rice or grilled potatoes.

bunk house which was just a shed with an A/C on the back of it. He said, ‘it will be fun, it will get you out of the house, let’s go do this.’ Low and behold, 2 weeks later I was his boss.”

The kitchen management that was in charge of the kitchen facility that summer wasn’t running things up to par, so with an intervention from the staff working and agreement with the camp management they chose Aaron to step up and lead the whole operation.

“I was the one that stepped up, I had to. We were feeding 800 people three times a day. I had seen large volume cooking before but nothing like that.

We were getting up at 3 or 4 o’clock in the morning to prepare biscuits,

to corporate catering for Children’s Hospital. I made more money than I had ever seen before doing that job, but I realized within the last 3 months I was there that I had only had 2 days off the entire time and that’s not the lifestyle I wanted to live.”

Aaron called the Dean at the time at Wallace State and asked about a teaching position, “I said, hey I’m interested in getting back into teaching, I think that’s where I need to be. I like the lifestyle and the schedule better than just constantly being somewhere busy. He said that they would look into it and let me know. He called me back 2 days later.” So Aaron began his teaching career back at his alma mater.

“Students have always come to me whether they need something for class or for life and so I’ve not only been a teacher but a life coach. I found out that it was a big deal to me to be able to help people for their futures. I was able to help them and show them things that they didn’t know or even had the ability to think about because of my experiences.”

After 5 years of teaching, he left Wallace briefly and taught in Jefferson Co. at Hueytown High School to establish their Culinary Arts Program, which before his implantation was a FACS Program, Family Consumer Science.

“I wanted the experience of setting up and running my own program, and it became an incredible culinary arts program. There were over 200 Freshmen that signed up for the program the next year and they had to cancel letting Freshmen in the program. After the first 3 months there I had a 10th grade student who went to the Navigators Cup competition and placed 2nd against all seniors in Jefferson County. I was pretty proud about that. I had only been with her for 3 months and we got her to win that accolade for herself. She worked hard for it but it was a big accomplishment for myself as well.”

Within the year, the new Dean at Wallace State called Aaron and offered him the role as Culinary Program Chair & Executive Chef and he immediately said yes.

“I have always been somebody that wanted more. One of the things that I

say about myself is that I am kind of relentless and that has pros and cons being that person. Sometimes you need to stop and you won’t but other times it allows you to keep going when you otherwise would stop.”

Aaron has taken that relentlessness in his work and applied it fully and completely to his teaching and now as the head of the Culinary program, and is currently the only instructor.

“I never knew starting as that lab assistant that I was going to get to be program chair one day, but everything I learned even in that position, and then being able to focus on my courses throughout the years has helped me build the courses we need to have now. It goes both ways though. I give to the students and they give back to me. It comes with a lot of work but it’s 10 times the reward.”

Plans to have a brand new Culinary facility on the front side of campus open in the next 2 years will bring with it a baking and pastry lab, culinary arts lab, and a live cooking bistro. In addition to the general Culinary Arts degree, there are also 2

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PASTA CARBONARA

1 lb. Fettuccine pasta 1 tsp. Salt 1 lb ½ inch Diced Pancetta or substitute with bacon 4 egg Yolks 2 Whole Eggs 1 1/2 cups Grated Pecorino Romano (Parmesan is fine) Cheese 1/2 tsp. Ground Black Pepper 2 tbsp. Fresh chopped Parsley for garnish 2 cups of warm heavy cream 18 clams Procedure: 1. Bring a large pot of water to a boil and season heavily with salt.

Once the water is boiling, add the pasta and stir constantly for the first 90 seconds. Allow to cook aldente’.

2. In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain all but 2 oz. of the bacon grease. If your pancetta does not create oil in the pan, add two Tbsp. of Olive oil.

3. In a mixing bowl, whisk together egg yolks, eggs, and 1 cup Pecorino Romano cheese.Warm the heavy cream in a small pan on low heat.

4. Simmer the clams for 3 minutes. Drain.

5. Toss the drained pasta in the pan with the cooked bacon. Once the pasta is very hot, while quickly stirring in the pan; pour in the egg and warm cream mixtures.

6. Serve hot topped with remaining cheese, freshly ground pepper, clams, and parsley to garnish. sausage, eggs, gravy, grits, and fruit just for breakfast and working until 11 o’clock at night. That year it was a lot of frozen food, but we were getting it done and knocking it out.”

Before the summer ended the camp management asked Aaron to come back and run the kitchen facility and staff for the next summer.

“At this point I had two other jobs, I was a knife salesman and I worked on a line at a restaurant in 30

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Fultondale, and I had to see if I could get leave for the summer so I could go back and do it.”

Those other jobs said yes and Aaron was able to go back and work at the camp for the second year, but he wanted to implement some changes to improve the system and update what the camp was serving. He started a system with two meal plans, one of which accommodated special dietary needs including low-sodium, vegetarian, vegan, and gluten free meals.

“Every year these moms would bring coolers of food and put them in the walk-in fridge and take up all of the space. We needed to be offering special diet plans for these kids, it doesn’t have to be extravagant, but we can do a simple phone interview and see what kind of things they need and like. That was my first big shift there.”

Even though working the camp was a summer job, the planning started in November. Aaron had to plan meals

and menus around the camp budget, hire staff, and at the beginning of his 3rd year running the camp’s kitchen facility he was able to bring in new equipment, reorganize the layout of the kitchen, and start bringing in fresh, not frozen, foods to cook.

“They really trusted me to do all of that. I started hiring my culinary classmates and we were really able to integrate our training into what we were able to do. Our menu theme that year was ‘Around the World’ in addition to the special diet needs and requests being met. It was a huge change for the BSA, but also a big advertising point for them.”

During this time, Aaron had also started business school at Wallace

which he greatly attributes to the success of being able to run things and implementing the changes that he did with the BSA summer camp culinary program, which he ended up staying on for a total of five seasons. “My ultimate goal originally was to open a restaurant, at some point I think that’s what everyone’s thought process is in culinary school; that they want to own their own place. I learned though that it’s better to go and learn with someone else’s money than putting out your own money to learn, but I gained a lot and learned a lot and was able to apply all that I was learning in business school to what I was doing.”

He was looking for a job that could support him while in business school but would feel a little lighter as far as responsibility.

“Business school was very challenging. I needed something that would allow me to focus on that. A position popped open for Lab Assistant on campus and so I applied and got the job. I did that for 2 1⁄2 years.”

After finishing business school a job opportunity came up as the Director of Catering Executive with Regions Field for Parkview Catering in Birmingham.

He applied and after a number of interviews got the job.

“We did everything from the Bass Masters Classic media days to University of Alabama Sorority parties

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BANANA NUTRIENT DENSE BREAD

1.5 cups coconut flour 1 tsp baking powder ½ teaspoon baking soda 1 tespoon cinnamon ¼ teasoppn nutmeg ¼ teaspoon salt 3 ripe bananas 2 large eggs ¼ cup green kale and apple puree 2 tbsp cashew butter 1/3 cup almond milk 1/8 th tsp monk fruit drops 1 tsp vanilla extract Procedure: 1. Preheat oven to 350F. Grease loaf pan lightly and line with parchment paper.

2. In a large bowl, mash three of the bananas. Add the eggs, olive oil, almond milk, brown sugar, and vanilla to the mashed bananas and whish until combined. In a large bowl, which together the coconut flour, baking podwer, baking soda, salt, cinnamon and nutmeg.

3. Add the banana mixture to the dry ingredients and stiu until combined. Spread the batter into the prepared pan. Bake for 1 hour.

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new degree options to come; Culinary Science and Nutrition Management and Hospitality and Restaurant Management as well as hiring new instructors are all on the horizon.

“We are also in partnership with State Commissioner of Agriculture, Rick Pate, and Alabama Department of Agriculture and Industries and we use our mobile food kitchen to go to different high schools to promote ourselves and the culinary program, but also specialty crops throughout the state at different events. Specialty crops are things in today’s world that people don’t know how to cook anymore. Crops that are locally sourced, Alabama produce.”

Another partnership that the Wallace State Culinary Program has is with the Cullman Area AgriPlex and hosts a yearly event called “Harvest to Home” to help raise money to promote learning and education in agriculture.

“The dinner is farm to table based because everything we use for the entire meal is locally sourced. The AgriPlex is big on community outreach and education on skills in agricultural

practices and our students are involved in every single event we put on.”

As the Culinary Program and the school as a whole continue to grow, so does Aaron. He attributes that to his time in the industry, the connections he has made along the way, and putting his lifestyle and personal health at the forefront of his goals. He wants to continue to show up for his students to the fullest as a leader and a mentor.

“As I’ve watched myself grow and realize I was able to do these things and do them well it just drove me to want more within it. I’ve never not wanted more, I want more now, I will want more when we get to where we are going here. I don’t know what that looks like yet, but I want to be a main contender. Sometimes I look back and see that maybe I wasn’t ready for certain positions, but I realize that all you need to be ready is to take the leap. Take the jump. It’s ok to fail, but if you don’t take the jump you won’t know either way.”

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33

Good Getaways

The supernatural underworld of

Cathedral Caverns

Photos and story

by Hudson Shelton

I

n the age of social media, we oftentimes get caught up fantasizing about being on that cruise your friend is on in the Gulf, or that beach another friend is sipping a cocktail on while vacationing in the panhandle. While we waste away on the couch day dreaming about what could be, fascinating attractions right outside our doorstep await 34

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that, if appreciated, can transcend all imagination and leave a lasting impression on your mind.

For me, Cathedral Caverns State Park, about an hour northeast of Cullman just outside Grant, Alabama, went above and beyond my wildest expectations. As far back as I can remember, I recall seeing the signs for Cathedral Caverns lining highways 72 and 431, but never took the time to investigate what it was all about. I can now check it off my

state parks list, but can guarantee a return trip in the future.

Originally called Bat Cave, Cathedral Caverns was first made accessible to the public by a man named Jacob Gurley in the 1950s. It was bought by the state of Alabama in 1987 and converted into a state park in the year 2000. Upon entering the cave, the first thing you notice is the imposing size of the cave’s entrance itself. Measuring 126 feet wide and 25 feet high, it is believed

Originally called Bat Cave, Cathedral Caverns was first made accessible to the public by a man named Jacob Gurley in the 1950s. It was bought by the state of Alabama in 1987 and converted into a state park in the year 2000. that this cave opening is a record for commercial caves worldwide.

After the property was purchased by the state, extensive archeological digs took place around the opening hoping to find evidence of Native American activity in the cave. An 8-inch long spear tip was uncovered and sent to the Smithsonian in Washington D.C. for exhibition, but little else was found to support evidence of large-scale usage of the cave.

The caverns are only accessible with a tour guide, and once you enter from the mouth of the cave, it becomes obvious why. Our guide for the afternoon was Hailey Jackson of Grant, just 5 miles up the road from the entrance to the state park. Shortly after entering the cave you cross a bridge that spans over a small stream named Mystery River. During times of heavy rain, Mystery River is known to flood the caverns, and even stranded Jacob Gurley for a night in the cave

during one of his early exploratory expeditions. Do not worry about the temperature or conditions outside of the cave, however, as the inside of the cave is 60-65 degrees year round.

With every turn deeper into the cave, something new appears that somehow overshadows the magnificence of the one before it. A ginormous stalagmite called Goliath achieved just that.

Measuring 45 feet tall and 243 feet in circumference, Goliath is one of the largest stalagmites in the world. Its COMPLIMENTARY | WINTER 2023-24

35

size alone baffles the mind, and makes it difficult to comprehend the natural processes that combined to form it over millions of years.

The temperature of the cave is 60 degrees year around, which was a perfect respite from the 95 degree day just a couple hundred feet above. The name Cathedral Caverns originated from Jacob’s wife, who said, “If I go in there you have to take me to the 36

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most beautiful room of the cave. If I like it, you can keep it, if I don’t, you have to sell it,” according to our guide Hailey, who showed us the wedding bell shaped formation on the wall and the stalagmites and stalactites that were reminiscent of organ pipes, giving it its name.

The tour lasts about an hour and a half and winds around about 2 miles of paths throughout the cave. More

experienced cavers can obtain permits allowing access to even deeper parts of the cave, but when we hit the spot where the less experienced cavers stop, that was good enough for me.

As you lean against the railing at the end of the path staring into what looks like an endless expanse of darkness, a sense of smallness creeps in. “Wait for it,” Hailey said with a grin, “three, two, one!” and the lights were cut.

Total darkness for what seemed like an eternity, but was realistically closer to 30 seconds. Naturally, your eyes will then try to adjust to the darkness, but it seems hopeless.

The lights reilluminate the pathway, and the long journey back

out begins. The chatter that seemed to consume the group as we entered the cave was nearly silent on the way out. All eyes were gazing up at the towering limestone ceilings above, hoping to catch one last glimpse of these otherworldly formations. As we approached the exit to the cave, the space around us started to brighten with each step. A misty haze had settled over the entrance to the cave.

Did we just enter and then return from the underworld?

Cathedral Caverns was an experience unlike any other I have had in quite some time. Our tour guide was very knowledgeable, and answered all questions the group had. The

group, I should mention, included a family from Michigan, a couple from Utah, and the other from Kentucky. Access to the cave costs $20 per person, while tours are scheduled throughout the day and can be booked online or in-person when you arrive. Quit day dreaming about that unrealistic vacation, and go adventure in the underworld of one of Alabama’s hidden gems! You will not be disappointed.

Good Life Magazine COMPLIMENTARY | WINTER 2023-24

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Good Living

The Henshaw’s Christmas Wonderland

Story and photos

by Hudson Shelton

T

o say that the Henshaws get excited for the Christmas season would be an understatement. For some, Christmas decorations reemerge from their designated storage spaces the weekend following Thanksgiving, while it’s the start of the month of December for others. For Priscilla and Rob Henshaw, preparations for the holiday begins in early October. After visiting their home, it is not hard to see why.

“We started this year on October 12th in order to get prepared for the Christmas Tour. I can’t say it typically begins that soon for us, but it is always a massive undertaking,” Priscilla says with an excited energy. Her love of Christmas is palpable and radiates as she opens the front door to a winter wonderland of her own creation.

Built by the Buchmann family in 1910, the home at 507 8th Street SE, has been occupied by the Henshaws since 2011. After marrying in 2016, Priscilla and Rob inherited the home from Rob’s mother in 2017 and moved in. Through the years, the two have made it their forever home, adding pieces here and there to remind them of family and happy memories. By design, each room has taken on its own meaning, and serves as a unique place

Rob and Priscilla pose in front of their home during the “off” season”. to show off the pair’s interests, hobbies and keepsakes.

The living room is the first room you enter of the home, and during the Holidays it represents all things faith and family. “This is where we like to hang out in the winter with a fire and everybody piled on top of each other,” Rob mentions, “It is where we open presents and watch football, and are 40

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surrounded by family.” Keeping with the family vibe, the room is filled with several nativity scenes depicting the birth of Jesus, as well as 13 stockings above the fireplace for each current member of their family, Newton the dog included, and another for a new arrival expected in January.

Perhaps a record for its size, the Henshaw’s home has 30 trees

throughout; 12 of which are fully decorated for the season. The tree in the living room is adorned with ornaments made by Rob’s greatgrandmother in the 1940s, as well as dozens of ornaments given to Priscilla by her kindergarteners during her teaching days. Each one has a unique memory associated with it. “Every decoration in this home, down to the smallest ornament, has a story and a reason for being in the place that it is,” Priscilla says.

The stockings and ornaments on the tree in the living room remind the Henshaws of family and faith The master bedroom takes on the aura of “child-like wonder” this time of year. Every inch of the room is filled with pops of color, busts of Santa Claus, and creative arts-&-crafts creations from members of the family.

Everything is handmade, from the tree skirt to the ornaments. “In this room, especially during the tour, people told us that they felt like they were in a

Hallmark movie set and that being in our home made them feel the love for Christmas,” Priscilla says. The bathroom connected to the bedroom was a new project this year following a recent renovation. ‘Bubbles’ were added as an added affect.

Moving to the dining room, you are brought back to more a “timeless, classic” Christmas feel. At the center COMPLIMENTARY | WINTER 2023-24

41

Newton the Dog patiently waits for a nibble of some gingerbread sweets.

The dining room table is the centerpiece of the house, and where the Henshaws spend quality family time. of the room is a large wooden table with room for 10, enough spots for every member of the family and their significant others. Another themed tree towers in the corner in front of windows that look out the front of the house. A set of 12 plates is the pride and joy of the room for the Henshaws because it was a collection started by Rob’s mother, continued by Rob and Priscilla, and will be carried on by their daughters for future generations to enjoy.

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If you have ever made a gingerbread house and wondered what it would be like to be on the inside, being in the Henshaw’s kitchen has to be pretty close. The cupboards and cabinets have each been filled completely with décor reminiscent of what one would put on a gingerbread house. In fact, the family has a table in the kitchen displaying their very own gingerbread houses they construct and enter into an inter-family competition. Newton the dog has many years’ of experience avoiding the

sugary-sweet Christmas temptations, but he has been known to sneak off with a marshmallow or two, or three.

The winter wonderland continues into the backyard of the home. The grill and firepit areas are where the Henshaws spend most of their time when the weather is nice, and of course, they too, have been dressed to the nines in Christmas décor. A beautiful pool house serves as a perfect place to mix a Christmas cocktail or shoot a game of billiards before Christmas Day meal. “All the men wanted to hang out in here following the tour,” Rob says with a grin.

Christmas time obviously evokes fond memories and feelings for Priscilla, but it is the effect her decorations have on those around her that makes her feel even better. “Last year when we were taking all the décor down outside, an elderly lady stopped by and motioned for me to come up to her car… she then thanked me for all we do for Christmas and said her grandchildren call our house ‘The Christmas House’ and beg her to

Above is the first of many nativity scenes that can be found throughout the house.

One thing Priscilla is sure to have plenty of are trees, like the ones below, scattered from room to room. come see it when they are in town,” Priscilla proudly boasts.

You don’t have to have 30 trees to capture the essence of Christmas, but if you’re going to have 30 trees, Priscilla can suggest ways to manage the chaos from experience.

The Henshaw’s winter wonderland might overwhelm a newcomer at first glance, but each piece of décor has a story and a place. Now that the Christmas tour has passed, Rob and Priscilla are enjoying a couple weeks of peace and quiet before the family comes barreling in bringing welcomed mayhem. So how long do the decorations stay up following all of that work? “I enjoy them for as long as I can, and typically leave them out for a couple weeks into January,” Priscilla says, “I think this year I might enjoy them for a little longer!”

COMPLIMENTARY | WINTER 2023-24

43

Good Eats

THE NATIONAL

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Belly up to the bar at The National after a long day of work and ask for one of their specialty cocktails. Of course, there are beer and wine alternatives as well.

Story by David Myers Photos by Jennifer Sherwood Photography

R

ose and I love our forays to Cullman. We particularly love the old downtown, the historic buildings, the quaint shops. I’ve got to admit to anticipation upon the news of a recently created eatery at 216 1st Ave SE. I use the term ‘created’ for good reason. The National is the creation of Chef Michael Locascio. As things go, this establishment is the product of many years of training and many miles of travel. Following our first visit to The National, I can proclaim this to be a must-destination if you’re in the area. Now, let’s get to it!

Here are three aspects on which Rose and I agree in a very positive way: Great atmosphere, great food and great drink.

The cozy ambiance of this eatery was relaxing from the moment we entered. There was a good crowd but the place wasn’t packed. A bar on the left and white tablecloth dining along the wall on the right seemed reminiscent of some of the family or neighborhood establishments

Chef Michael Locascio puts the final touches on dishes that are surely about to put a smile on the eater’s face.

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The National’s hours are as follows; Wednesday and Thursday: dinner only / 4 – 10 p.m.

Friday and Saturday: 11a.m – 10 p.m.

Sunday: 11 a.m. – 2 p.m.

I’d visited in New Orleans. After sitting, we spent some time with chef and proprietor Michael Locascio.

Chef Michael is a Birmingham native who started his culinary voyage at The Highlands, a French bar and grill, before continuing training at Bottega, also in Birmingham.

“That’s where we all started,” Chef Michael said of his time under the tutelage of renowned James Beard award-winning chef Frank Stitt.

With the encouragement of Stitt, Michael began a journey that included culinary school in Portland, Oregon, continued experiences in the western U.S. and eventually Europe. He trained in Europe for two years in several cities including Nice, France and Stockholm, Sweden. He returned to the United States on the day his passport was due to expire. After two years working the New York City culinary scene, he returned home to Alabama.

“I’d been gone long enough.”

The National began serving food, drink and atmosphere early in 2023. We visited on a Saturday afternoon in an attempt to beat the crowd. It didn’t take us long to recognize that we’d found a gem. In browsing the menu, we quickly came to realize that we were tempted by every item listed. Needless to say, our love affair with The National will require many future visits.

We each started with cocktails. The establishment’s on-duty mixologists were Krissy and Kendal. There were two cocktail 46

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lists, ‘Craft’ and ‘Classic.’ I had an Old Fashioned and Rose enjoyed a Paloma.

Both were outstanding. There’s a fine selection of white and red wines as well as draft, bottled and canned beer.

— Tip­ — If you’re with a gang consider a Punch Bowl. Tequila mixes with several choices. It looks like fun!

The menu listing of shareable appetizers, or “smallish” plates, looked fantastic. We tried two: Jalapeno Pimento Cheese surrounded by fried pickles and Conecuh sausage coins; Baked Feta with toasted slices of focaccia bread for dipping. Fabulous! Allow me to mention that while we were devouring, my eye caught a burger on its way to a neighboring table. It looked superb. The menu described it as a blend of short rib and brisket, a 7-ounce patty. That has to be worth a try.

There were excellent choices in the “Main” listing: wonderful pasta dishes, pork chops, steak, shrimp and grits, Italian Sausage, Norwegian Salmon…

As we often do, we went with the specials. One was a perfectly prepared piece of snapper with an Old Bay butter sauce served over a bed of jasmine rice and a side of flash fried cauliflower. The second was maybe the most delicious chicken dish I’ve eaten in many years - a moist leg and thigh of delectable flavor. The chicken was served on a bed of sweet potato mash with a cranberry peach glaze. Unless enticed by future specials, we’ll try to work our way down the menu listings (and cocktail listings) on future visits. I encourage you to do the same.

And the surprises kept coming.

Dessert! Of course, we each had one. My favorite was Duchess Doughnut Bread Pudding. It was bread pudding baked using Duchess donut holes topped with chocolate sauce and whipped cream.

Rose had a Molten Chocolate Brownie Cake. This one was topped with whipped cream, caramel and chocolate sauce.

Both were sensational. Rose liked the chocolate better while I preferred the bread pudding.

Oh, what an experience this was.

Great food, great drink, great company.

Call (256) 735-4656 for information or reservations.

Good Life Magazine

Christmas at Graceland

Story by Steve Maze

C

hristmas is an exciting time of the year steeped in tradition … putting up a tree, exchanging gifts, church plays, Christmas parades, holiday parties, eating dinner with your family, etc. Like most traditions, they rarely change from year to year.

As a child, I often wondered how “rich” people celebrated Christmas. Did they observe the same rituals that us ordinary folks followed, or did their holiday have a lot more glitz and glamour?

Little did I know that I would one day gain insight as to how one of the richest people in the world spent his Christmas holidays.

I was fortunate to get to know Dee Stanley Presley in 2002, when I wrote an article about her for Yesterday’s Memories magazine, and she told me about Christmas with Elvis, and Christmas at Graceland.

Dee married Elvis Presley’s dad, Vernon, after his first wife, Gladys, passed away. The couple chose Huntsville, Alabama, for a quiet and simple marriage ceremony on July 3, 1960.

Not only did Dee’s brother and sisterin-law, Richard and Edith Neely, reside in Huntsville, Dee was familiar with the Rocket City since her first husband had been stationed at Redstone Arsenal years earlier. During that time, she made many new friends by occasionally working as a nurse’s aid at Huntsville Hospital and attending the Lincoln Church of Christ.

After the wedding, the newlyweds and Dee’s three sons from her previous marriage moved into Elvis’s palatial estate in Memphis that he christened Graceland.

The family would spend two Christmases at Graceland until the new house that she and Vernon were building was completed.

Elvis might have given the Henshaws some competition when it comes to Christmas decorations at Graceland.

“Christmas was Elvis’s favorite time of the year,” Dee said. “He would come off the road at Thanksgiving and stay until the first of the year. The decorations would already be up when Elvis arrived at Graceland. Vernon hired a man named Mr. Coleman to put them up each year. He had to start early because it took about a month to get everything done.”

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Elvis pictured with his step-mom Dee, his father Vernon, and his step-brother David Stanley.

While Graceland was considered hallowed ground by Elvis fans and was impressive throughout the year, the home took on its own magical feeling during the holiday season.

The nearly 14-acre estate resembled a winter wonderland when Elvis’s bus drove through the front gates.

The brilliant lights lining the house, pool area, driveway and life-size nativity scene cast a colorful blue aura across the entire estate. Lighting on the many outdoor trees took on the appearance of twinkling stars shimmering in the cool night air. An invisible breath of the Christmas season overtook Elvis’s fans as they gazed through the entrance gates.

The only item not fully decorated was the main Christmas tree in the dining room.

Except for the lights, the Christmas tree was bare. Although there were several beautifully adorned trees throughout the house, the main tree was special and would not be taken down each year until Elvis’s birthday on January 8.

“We decorated it around the first of December,” said Dee. “It was a family thing.

“Elvis’s grandmother, Minnie Mae, lived at Graceland. My boys would bring in Mother Presley’s rocking chair and she would sit with her snuff can near the tree.

“Elvis would only place an ornament or two on the tree when we first moved in, but after Lisa Marie was born, he would add more ornaments. Vernon even dressed up like Santa Claus after Lisa Marie’s arrival.”

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With the tree decorated, the dining room took on a beauty all to itself. The reflection from the flashing tree lights bounced off the large dining room mirror and crystal chandelier to create a multicolored spectrum of Christmas. It was though someone had taken a handful of sparkling gems and tossed them throughout the room.

In addition to decorating the main tree, Elvis also enjoyed doing something else around the first of December. He loved giving to others and his generosity was hardly a secret.

Elvis gave new cars, jewelry and other items to family members and friends, and even folks he didn’t know.

Most people, however, probably do not realize how generous Elvis was to charities.

Elvis would have Vernon, who handled most of his son’s business affairs, send checks to orphanages, nursing homes, the Salvation Army and others.

The Presley Christmas season was celebrated with a series of parties, which began the first week of December when Elvis had a get together for his close friends.

It’s hard to imagine that Elvis Presley would need to hire an entertainer for the event, but that’s exactly what he did.

Musician Tony Barasso, who was very popular in the Memphis area, would mill around the guests while playing Christmas carols on his accordion.

Christmas Eve was designated as the time to exchange gifts at Graceland.

“Elvis handed out the presents,” Dee states. “He especially enjoyed handing out the gifts he had gotten for someone. He loved giving others presents and watching them open them.”

Of course, Elvis was very generous to family members when it came to gift giving.

“He gave me my first fur coat,” Dee said.

“He also gave me a diamond watch and other jewelry.”

Elvis famously loved Cadillacs. He once gave a shiny pink one to his mother, but he ultimately ended up driving it because she never had a legal driver’s license.

A room in Graceland showcases the spirit Elvis’ beloved home took on during the holidays.

Although it was probably difficult for Elvis not to turn Graceland into his daughter’s personalized version of the North Pole, she received many common gifts that were on other little girl’s wish list.

“I remember Lisa Marie getting things like dolls, a dollhouse and all kinds of stuffed animals,” Dee said. “One Christmas he got her a fur coat, but Priscilla put it away because she was so young.”

So what did everyone get the King of Rock ‘n’ Roll for Christmas?

“Vernon and I once gave Elvis a jade ring, which was funny since he had so much jewelry,” Dee laughed. “Naturally, it was hard to get him anything. We usually settled on things like monogrammed satin pajamas or bed sheets.”

Later, on Christmas Eve evening, Elvis would have a party for family members, friends and the fan club president. It was only then that the guests would see Graceland in all its Christmas splendor.

Upon entering the home, they encountered two rows of gorgeous poinsettias lined up and down the staircase.

The abounding red and green colors from the flowers created a beautiful kaleidoscope when mixed with the colorful draperies adorning the walls.

The Presley family ate their Christmas Day meal together and entertained more guests later in the evening. With his fame

and money, you might think that some type of exotic food would be served at Graceland.

“Elvis enjoyed the same type food that most families serve at Christmas,” states Dee. “We had turkey and dressing with all the trimmings. He loved ham as well, so we had that at times.

“Elvis also asked me to say grace before we ate. He told me that he respected my Christian faith, and I know that he was sincere in what he said. If I happened to walk into a room where someone was telling an off color joke, he would tell them to stop.”

So what did ‘The King’ prefer to eat between holiday parties? Most all of us have heard about the famous fried peanut butter and banana sandwiches, but as it turns out, Elvis ate what most Southern folks like to eat.

“He loved fried pork chops, fried crisp bacon, black-eyed peas, hamburgers and things like that,” Dee said. “He did not like seafood. In fact, Priscilla and I could not even eat a tuna sandwich when he was home.”

Elvis employed several cooks over the years to prepare meals at Graceland, the most notable being Alberta, who was there while Elvis’s mother was still alive.

“Of course, all of us cooked some,” Dee explained. “Elvis had one special cook

for the day shift and another for the night shift. When he was home they had to have someone cook around the clock.

“They weren’t cooking just for Elvis, but for his entourage and all the guests that stopped by. Priscilla pretty much put a stop to that when she arrived. Vernon was glad since it seemed that a lot of people thought Graceland was their personal restaurant.”

So what was Dee’s most memorable Christmas at Graceland?

“My first Christmas in 1960 was the most memorable for me,” said Dee. “Graceland was like stepping into a winter wonderland after living on military bases with my ex-husband. I remember one time that Elvis and my three sons built a bonfire and spent the night building a giant snowman and sledding around Graceland.

“Really, every day was Christmas. Elvis bought my boys many gifts, even though he had already bought them several presents when we arrived earlier that year. I was very appreciative of what he did for us, but I didn’t want my boys to have too much and lose their priorities.”

But Dee’s most memorable Christmas wasn’t necessarily the happiest one.

“The happiest Christmas was when Vernon and I and moved into our own home after it was completed in 1962,” Dee says. “My three boys were somewhat confined at Graceland. Other kids couldn’t really come over and play with them, even though we had a few birthday parties there.”

Elvis would come over to Dee and Vernon’s home for Christmas parties and, of course, they still participated in festivities held at Graceland during the holidays.

Decorating a tree, exchanging gifts – though they were more extravagant – and sharing the season with friends through holiday parties were important to Elvis Presley.

But the most important tradition was sharing the Christmas meal with his family.

It seems to me that Elvis Presley enjoyed the same basic Christmas traditions that the rest of us do.

Which leads me to believe that maybe “rich” doesn’t have anything to do with money, but rather the traditions we follow.

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Georgia Jones & Family

share a love for all things interior design

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“Georgia Jones poses in a newly finished project she worked on with a developer on Smith Lake.

Story and photos

by Hudson Shelton

W

hen Jackie Walker opened up the doors of her home to be featured in the summer issue of Good Life magazine, the Pandora’s box of interior design and remodeling world was also opened. When it comes to appreciation of old homes, antiques and remodeling, the apple does not fall far from the tree. Each generation that has followed in Jackie’s footsteps has carried that torch in one way or another.

Growing up with Jackie and Jimmy Walker as parents, it did not take long for Georgia Jones to begin accumulating bits of knowledge on the ins and outs of remodeling and flipping. Born and raised in Cullman, Georgia spent her early years following her mother in and out of antique stores trying to find a bargain here or a treasure there that would pull together whatever room they

were working on at the time. “For as long as I can remember, we shared an antique booth with each other to have a place to sell and swap some of the pieces we had found,” Georgia says, “we were always looking for something that would function, look pretty, and was something we could be proud of.” The pair would travel all over the state on the hunt for new pieces, but discovered that many of the things they were looking for could be found right here in Cullman. “We always wanted to do things the right way and the way we would have wanted it to be done if it was our own house, and not just for resale.”

As Georgia prepared for college, the world of dentistry called her name.

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problems stumping Jackie. As her young family grew older and she began to tire of dentistry, Georgia decided it was time to return to her roots in Cullman to pick back up her love for interior design.

Since hanging up her doctor’s scrubs, Georgia has found a niche in the interior design world. What started out as small design projects during her free time at 52

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neighbors’ homes in Birmingham, has since turned into a full-time gig with projects all over Cullman. After returning to Cullman, Georgia started off with a project on her own home on the lake that she treated as a tear-down. After a full remodel, and time to put her own touch on the place, she says it is the perfect place for her family to call home.

In the years since, Georgia has worked with developers and contractors of new builds all across Smith Lake. Each project is different, but Georgia prefers clients that give her leeway to carry out her vision. “Oftentimes, I completely design the floor plans and choose all the materials, and decorating. I like to figure out the owner’s personality and go from there. I like character. I like lots of styles and fun patterns. I find beauty in a lot of styles, and it is fun to choose a style that I do not have in my own home.”

It is not all about looks for Georgia, as the functionality of furniture and antiques is also very important to her. “Comfort and placement of furniture in a space, it all comes back to function. I do not want sofas and chairs that you cannot use, and I do not want a room that doesn’t flow when you have company. I find worth in quality pieces, but I can also find ways to get a high-end look without spending topdollar. From all the years looking through my mom’s home design magazines, continuing to study materials and products, and from working with builders,

Georgia is a big fan of rooms with stunning views like the one above as well as placing unique pieces in places around the home they would not normally go.

I know where to spend the money, and I know where to save it.”

During a recent project, Georgia found herself in a time crunch with the original designer of the plans. This is where the next generation comes in. Ellie Jones, a sophomore at the University of Alabama studying interior design, had a unique set of skills that Georgia knew could be put

to use in this time of need. “We needed to make adjustments to the plan in a hurry,” Georgia says, “and she had the knowledge of the software needed to update the plan so we could keep moving.”

Like everything else, the next generation of architecture and interior design is taking on more of a digital angle, and many of the skills of the trade have to be adapted to meet changing technologies.

“At UA I have learned the AutoCad and AutoCad Architecture applications to help draw out 2D floor plans,” Ellie explains, “and now I am mastering 3D applications like SketchUp and Enscape, where I can create 3D visuals, renderings, and import furnishings to help the design come to life.” With these applications, interior design methods can be improved and made more efficient for future projects.

For Georgia, it is the relationships she has built doing this work that keeps her excited for the future. “Cullman is filled

with very creative people, and proud people who want to do the job the right way,” she says, “I fill homes with pieces from Southern Accents and Southern Heritage Restoration as often as I possibly can. I also try to work with locals like John and Steve Schwaiger because they like projects with character and do not mind a little extra work to bring it all together.”

You can credit Jackie Walker for planting the love of decorating, antique shopping, and remodeling houses in her daughter Georgia. With that wealth of knowledge and know-how, Georgia has managed to turn a hobby into a business designing and decorating her clients’ homes. Next up? The verdict is still out on what Ellie plans to do with her degree from Alabama in a couple years, but a career in the world of interior design would probably be a safe bet.

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Out and About

After seeing the hulk-sized nutcracker earlier in the evening, I had to get a photo of these less intimidating Iron Bowl themed Christmas decorations at the Henshaw’s. Roll Tide!

And here is the behemoth standing guard in front of the entrance to the Christkindlmarkt. I want to see him put on some skates and go for a spin around the ice rink.

This bird takes advantage of the lack of rain and spends his days fishing.

He caught 3 in the five or so minutes I spied on him.

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Around and around and around we go.

The only thing we were missing this holiday season was a little bit of snow!

Cullman Cosmetic and Family Dentistry had Santa greeting the anxious kids at the door to settle their nerves.

Gunter the cat is not a fan of the reindeer antlers... but he’ll tolerate anything for long enough to get a piece of turkey.

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