SPT OKI Spring 2026 Edition

THEIRSea Legs

Cape Fear Youth

teaches local kids more than how to catch the wind and steer a boat — it gives them confidence and a lifelong love for the water.

Sailing

LIVE WITH THE RHYTHM OF THE COAST

WELCOME TO WATERWAY: A WALKABLE COASTAL COMMUNITY ON THE NC COAST

Moments from the beach in the charming city of Southport, North Carolina, Waterway is a remarkable place designed for how you want to live at every stage of life: active, connected, and balanced. Whether you prefer a waterfront condo, a townhome, or to build on a custom site with one of our local builders, at Waterway, you’ll find a community that’s rooted in nature and surrounded by historic charm. Here, elegance feels effortless, and each day brings new opportunities—with everything you need just a short walk or golf cart ride away.

POOL | MARINA | POCKET PARKS | WALKING TRAILS

LAUNCH

FEATURES

38

BREWING A COFFEE DREAM

For Steve and Pam Lewis, a ferry ride sparked the small-batch coffee brand and Boiling Spring Lakes cafe known as Bald Head Coffee.

DEPARTMENTS

33 A NIMALS

At River Road Animal Hospital, three devoted vets and their pack of pups make every day a tail-wagging adventure in veterinary care.

45 NONPROFIT

Oak Island resident Tripp Roakes turned the gift of pickleball into a bountiful Christmas toy drive.

51 FOOD & DRINK

A major renovation, expanded seating and chef-driven coastal cuisine make Salt64 one of Oak Island’s favorite dinner destinations.

56 FINDING THEIR SEA LEGS

Cape Fear Youth Sailing teaches local kids more than how to catch the wind and steer a boat — it gives them confidence and a lifelong love for the water.

63 COMMUNITY

Brunswick Civil War Round Table celebrates 15 years of educating and enlightening the community on America’s painful internal conflict.

69

BEHIND THE BUSINESS

After their son’s health diagnosis, the Langley family found healing in the handson art of sourdough and built a thriving bakery that feeds Southport in more ways than one.

PHOTO

Spring 2026 Issue — Volume 3, Issue 3

CEO/PUBLISHER: Justin Williams

CHIEF FINANCIAL OFFICER: Sandi Grigg

COPY EDITOR: Molly Harrison

CONTRIBUTING GRAPHICS:

Teresa Kramer S amantha Lowe

SENIOR ACCOUNT EXECUTIVE: Brian Wilner

ACCOUNT EXECUTIVE: Bill Markowitz

CONTRIBUTING PHOTOGRAPHERS:

L aura Cockfield Megan Deitz

E mily Flax H ilary Halliwell

K atie D Photography Jo Ann Mathews

M att McGraw Bill Ritenour

Z eb Starnes James Stefiuk

The Photo District Brenda Torrey Casey Lauren Townsend

CONTRIBUTING WRITERS:

E llen Acconcia K athy Blake

Sandi Grigg Dana Jordan

B eth A. Klahre David Putnam

C ameron Rhinehardt R andi Jo Rooks

SALES & MARKETING INTERNS: Isla Murphy C aroline Thomas Sydney Yoch

PUBLISHED BY: CAROLINA MARKETING COMPANY, INC.

PO Box 1361, Leland, NC 28451 (910) 207-0156 • info@lifeinbrunswickcounty.com

Reproduction or use of the contents in this magazine is prohibited.

©2026 Carolina Marketing Company, Inc.

Carolina Marketing Company, Inc. strives to bring correct, accurate information that is published in the magazine. However, Carolina Marketing Company, Inc. cannot be held responsible for any consequences resulting from errors or absences. Carolina Marketing Company, Inc. also cannot be held responsible for the services provided by any and all advertisers in our publications. All material in this magazine is property of Carolina Marketing Company, Inc. and may not be reproduced without authorization from the publisher. SPT OKI — A Carolina Marketing Company, Inc. publication is published four times per year and is distributed to residents and businesses in the Southport Oak Island area, to subscribers and to select areas of Brunswick and New Hanover counties. Interested in back issues, subscriptions or advertising? Contact us at (910) 207-0156 or info@lifeinbrunswickcounty.com.

About the cover:

Photographer Brenda Torrey captured our cover image of kids participating in the Cape Fear Youth Sailing program, a joint partnership between Cape Fear Yacht Club and Oak Island Parks and Recreation. See our story about the program starting on page 56.

Sharing Stories

HHere at Carolina Marketing Company, we love our jobs of producing local lifestyle magazines for the southeastern North Carolina region. We are having fun, hitting milestones and telling great stories along the way. Our work is not always easy, but it is rewarding and exciting, and the time is certainly flying by. It feels unreal that we have been at this for more than 20 years now!

We all agree that the best part of our jobs is meeting and interacting with the people in the communities we cover. From advertisers who have supported us for 20+ years to the new ones advertising their business with us for the first time, we appreciate every one of the business owners who have trusted us to get the word out about their products and services.

And, of course, we love telling the stories of the people in this community — because every story we tell is about people in some way. We love sourcing stories (and getting your suggestions!). Our writers and photographers love telling and showing those stories, and our designers love packaging it all up to best catch your eye. And we all love the old-school feeling of getting the print magazines in hand, turning the pages to see these stories unfold, and getting them out for everyone to see. In this spring edition, you’ll meet entrepreneurs who weave their skills and passions into businesses, like the three veterinarians at River Road Animal Hospital and the people who make our lives tastier at Salt64, Bald Head Coffee and Southport Sourdough. We tell you about the people keeping history alive through the Brunswick Civil War Round Table

(the largest such organization in the country!), the people teaching kids to catch the wind and build a lifelong love for being on the water, and a man who turned his love of pickleball into a way to bring joy to local kids.

Do you have a story suggestion or feedback? Would you like to place an ad in our magazine, which is directmailed to 14,000 homes in addition to our grocery store distribution? Please contact me at the details below.

I am very appreciative of this community and the opportunity to produce this magazine for our area. Thank you for reading and be sure to support our advertisers!

Justin Williams Owner/Publisher

Don’t miss a single thing in SPT OKI

The Southport Oak Island area has so much to see and do all year round, and if you’re like me, it’s hard to keep track of it all. That’s why we created Southport Oak Island Lifestyle — an e-Newsletter full of local events, places to see and people to meet.

Choosing to subscribe is probably the easiest thing you’ll do all day. Scanning the code below with your phone may be the second:

SCAN ME

to subscribe to the enewsletter or have SPT OKI Magazine delivered to your door quarterly. Or visit Lifeinbrunswick county.com/subscribe

PHOTO BY MEGAN DEITZ

Sandi Grigg – Southern Sandi

CHIEF FINANCIAL OFFICER / FOOD EDITOR

I’m a small-town North Carolina girl with big goals and a bigger drive. From UNC Charlotte to my career at Carolina Marketing Company (CMC), I’ve chased opportunities that match my values — tenacity, loyalty and the rush of building something with a team that’s all-in. I’ve spent the last decade watching CMC grow, and I’m fired up by our team’s bold, innovative leadership — it makes the work feel like an adventure, not a routine. Off the clock, life is loud and fun with my spouse (a public school teacher) and our high-energy 5-year-old son — on the water, at live music, knee-deep in DIY projects or cheering on our teams. And when we’re home, I’m usually in the kitchen testing bold flavors, especially when I can use something fresh from the garden.

Cameron Rhinehardt

CONTRIBUTING

WRITER

A North Carolina native, I have lived all around the state from the mountains to the sea, finally landing in Raleigh at N.C. State University. After graduating in May 2023, I decided to remain in the City of Oaks while working in various creative roles, from digital media to journalism. I found my passion for journalistic writing through working at N.C. State’s student newspaper as a news and culture writer. From there, my love for it continued to skyrocket! I adore all things North Carolina, but I have a special place in my heart for the coast after spending six months living in Holden Beach (and becoming a regular at Provision Co). In my free time, I check out local breweries, travel all over the state, scope out live music or chill out with my two cats.

Brenda Torrey

CONTRIBUTING

PHOTOGRAPHER

I am a professional photographer with more than 30 years of experience. My photos have been on billboards, magazine and book covers, a National Park Service challenge coin and throughout a United States Navy ship. For many years I dreamed of living in a town where I could walk to the beach stores and restaurants. I'm now living that dream on Oak Island!

Working with our Intracoastal Realty agent was truly a wonderful experience from start to finish. She was knowledgeable, professional, and genuinely cared about her clients. She took the time to understand exactly what we were looking for and made the entire process smooth and stress-free. She was always available to answer questions, offer advice, and guide us through every step with confidence and patience. If you’re looking for someone who is reliable, kind, and incredibly good at what she does, we highly recommend her. We couldn’t have asked for a better realtor!

THANK YOU!!!!

~ A. Graham

PHOTO

More to Explore

2026 SOUTHPORT PLEIN AIR FESTIVAL

Southport becomes an outdoor art studio when the Southport Plein Air Festival returns from May 7 to 9. Visitors can watch artists paint outdoors, enjoy Franklin Square Park and shop the Wet Paint Sale.

Hosted by Up Your Arts in partnership with the City of Southport, this three-day celebration invites artists to paint on location throughout town, capturing the charm of the Cape Fear coast in real time.

2026 RED, WHITE & BLUE SHRIMPAROO

Enjoy great seafood and live music at the Red, White & Blue Shrimparoo on April 12 from 4 to 7 pm at American Fish Company in Southport.

The N.C. Fourth of July Festival hosts the Shrimparoo fundraiser to benefit free events at the 2026 N.C. Fourth of July Festival., which will be held from June 26 to July 4. Now in its 231st year, the N.C. Fourth of July Festival will feature a firefighter’s competition, nightly live entertainment, children’s games, arts and crafts, a freedom flotilla, a parade, the Naturalization Ceremony, great food, Oak Island Beach Day and so much more.

DISCOVER EFFORTLESS LIVING AT OAK HARBOR VILLAGE

Oak Harbor Village's brand-new rental homes offer modern living, premium amenities and a welcoming community.

Nestled on 23 scenic acres in Bolivia, Oak Harbor Village is redefining what it means to feel truly at home. Developed and managed by Stark Enterprises, this Stark Living residential community blends the laid-back charm of the coast with modern comfort, offering a lifestyle that’s as easy as it is enriching. As a thoughtfully planned rental home community, Oak Harbor Village offers residents the flexibility of leasing with all the benefits of a vibrant neighborhood. | CONTINUE READING ONLINE |

MASTER GARDENERS OFFER EDUCATIONAL AWARDS

Brunswick County high school seniors can apply for three $2,000 educational awards from Extension Master Gardener Volunteers for horticulture-related college programs.

The Extension Master Gardener SM Volunteer Association of Brunswick County has opened its 2026 Educational Award Program, offering three $2,000 educational awards to graduating seniors from Brunswick County’s public high schools who plan to study horticulture or a related field.

| CONTINUE READING ONLINE |

MARGARET RUDD & ASSOCIATES NAMES CHANCE HARRISON DIRECTOR OF SALES

Margaret Rudd & Associates, Inc., REALTORS® announced that Chance Harrison has joined the firm as director of sales and broker in charge of the Oak Island office, bringing proven leadership experience.

Harrison's leadership role focuses on strengthening agent support, sharpening sales performance and guiding long-term growth. He will lead and support the company’s real estate sales operations and will also serve as broker in charge of the Oak Island office.

| CONTINUE READING ONLINE

In Case You Missed It

In Memory of Larry Hershoff

The Carolina Marketing Company team is heartbroken to share the passing of Larry Hershoff, a cherished member of our team. A resident of Sea Trail in Sunset Beach, Larry was a generous contributor to the community and a frequent golfer on the local courses. We are deeply grateful for Larry’s contributions and honored to have known him. Our hearts are with his wife, Eleanor, and with all of Larry’s family and loved ones.

The Clubs at St. James Hosts Chopped Event

On November 20 The Clubs at St. James, in partnership with Troon, sponsored and hosted students from COAST (Center of Applied Sciences and Technology) in Bolivia for the third annual St. James Chopped Event. The hands-on competition gave students a chance to showcase their culinary skills and connect with the St. James community while working under the guidance of Executive Chef Peter Holderied. This year’s event featured eight COAST students competing in the A Taste of COAST Challenge, creating original dishes for attending members to sample. Guests tasted each team’s entries and voted to select the champion. Aaron McLaughlin and Ethan Warren won the competition with their Brisket Mac N Cheese Sundaes. The event also highlighted COAST’s Culinary Program, which provides training in a professional kitchen environment and focuses on skills such as sanitation, menu planning, knife techniques, costing and production, along with teamwork, problem solving and communication. Partnerships with hospitality organizations continue to help COAST connect students with internships and future employment opportunities.

BCC President Receives Award for Excellence in Community Service

Southport-Oak Island Kiwanis Club recently presented Brunswick Community College (BCC) President Dr. Gene Smith with the Award for Excellence in Community Service. The award recognizes President Smith’s visionary leadership in higher education and his ongoing commitment to expanding educational access and student success in Brunswick County and beyond. Members of the BCC Trustees, senior leadership and family attended the presentation. The award highlights President Smith’s dedication to building strong community partnerships, developing new academic pathways and cultivating a campus culture grounded in service, respect, excellence, opportunity and integrity.

Dosher Celebrates Grand Opening of New Emergency Department

On December 11 Dosher Memorial Hospital held a ribboncutting ceremony and open house to mark the opening of its new Emergency Department, a milestone supported by township tax revenue and hospital staff. The new 8,000-square-foot Dosher Emergency Department opened in early December. It doubles the size of the previous ED, increases patient capacity and streamlines provider workflow to enhance patient care. Plans for the new Emergency

Department were first announced in April 2023 as part of Phase 1 of the Dosher Master Facility Plan, alongside other hospital and clinic expansion and renovation projects. The new Emergency Department is at the corner of North Howe and East 9th streets in Southport.

St. James Resident Leads The Way for Honor Flight Fundraising

Dave Roche, 20-year resident of Saint James, was truly inspired when he was a participant in the Honor Flight, which brought him to Washington, D.C., along with approximately 80 other veterans, 80 guardians, a 10-person medical team and Honor Flight Staff. All expenses were paid through fundraising for this oneday journey to the nation’s capital with visits to all the memorials, food and bus transportation around D.C. Roche, a Vietnam veteran, was so appreciative to have this experience that he volunteered to participate in fundraising for Honor Flight of the Cape Fear Area. To date he has raised almost $20,000, which will be used for 2026 Honor Flight on April 18.

Southport-Oak Island Area Chamber of Commerce Holds Coastal Home & Lifestyle Showcase

On February 12 Coastal Home & Lifestyle Showcase attendees connected with local businesses focused on home maintenance, outdoor living and healthy, active lifestyles. Traditionally held in the spring, the event was moved to the fall to better align with planning home updates and gearing up for an active lifestyle after the holidays. The showcase featured 32 local businesses and included live music from Trilogy throughout the event. David Burchette III of Oak Island won the chamber’s $200 drawing. The Coastal Home & Lifestyle Showcase is an event of the Southport-Oak Island Area Chamber of Commerce and was sponsored by Southport Magazine, The State Port Pilot and SPT-OKI Magazine.

Brian Williams, CPA, PLLC Opens in Southport

On November 3 Southport-Oak Island Chamber of Commerce assisted with a ribbon-cutting ceremony for Brian Williams, CPA, PLLC. With an office at 3960 Executive Park Boulevard, Suite 1 in Southport, Williams brings more than 20 years of experience in public accounting, financial services and national defense. His background includes work with Big 4 firms, brokerage management and financial management consulting for multiple U.S. Department of Defense component agencies, including the Army, Navy and Air Force, before serving as a civilian employee with the Defense Intelligence Agency. Brian Williams, CPA, PLLC provides personalized accounting, tax and advisory services for small business owners and individuals seeking trusted guidance, strategic insight and responsive support.

Endless Summer Bonfire Beach Bash Held at The Lazy Turtle

On October 23 The Southport-Oak Island Area Chamber of Commerce wrapped up the summer season with an evening of networking and celebration at the Endless Summer Bonfire Beach Bash, held oceanfront at The Lazy Turtle Oceanfront Bar & Grille on Oak Island. Members enjoyed a coastal night of conversation, bonfires and entertainment, with music provided by DJ Rodney throughout the event. The chamber thanked The Lazy Turtle Oceanfront Bar & Grille for hosting and recognized Bonfire Committee members Gina Disabato of Island Treasure Hunt and Jackie Del Prete of Dunes Mercantile Gifts & Guitars for helping bring the event together.

Back Home Butcher Opens in Southport

On November 6

Southport-Oak Island Area Chamber of Commerce assisted with a ribbon-cutting ceremony for Back Home Butcher at 4956 Long Beach Road, Suite 1 in Southport. Back Home Butcher offers inhouse butchery, a NY-style deli, grab-and-go meals, specialty groceries and artisanal cheeses along with premium wine and coastal craft beers. The shop also has shareable menu items and is the only licensed Certified Angus Beef vendor in the area.

Brunswick County Habitat for Humanity Hosts Landscaping Day at the Carias Family Home

In the fall of 2025, ahead of the Carias family’s home dedication, Brunswick County Habitat for Humanity volunteers and community partners gathered for a hands-on landscaping day to help bring the yard to life. The team planted a fall herb garden for the family to enjoy in their new space, adding fresh scents and flavors right outside the front door.

Volunteers also planted an oak tree donated by Tree Peace OKI, offering a lasting symbol of strength and new beginnings. Organizers thanked everyone who contributed, noting the impact of neighbors coming together to support a family one plant, one tree and one home at a time.

FOCUS Broadband Opens Customer Care Center in Southport

FOCUS Broadband has opened a new Customer Care Center in Southport, expanding its local presence and making inperson support more convenient for customers in Southport, Boiling Spring Lakes, St. James, Oak Island and surrounding communities. The new site underscores the company’s focus on accessible, community-centered service across Brunswick County. It is at 4891 Long Beach Road SE, Suite 2, in the Food Lion shopping center. Customers can explore available services, pay bills, return or pick up equipment and get help directly from staff. The office is open Monday through Friday from 8 am to 5 pm.

Chamber Presents Fall 2025 Golden Pineapple Awards

Southport-Oak Island Area Chamber of Commerce awarded 22 local businesses a Golden Pineapple Award for the fall season. Golden Pineapple Awards are given quarterly to those businesses nominated by their customers for providing consistent and exceptional customer service.

FALL 2025 GOLDEN PINEAPPLE AWARD WINNERS ARE:

Accommodations: The Beach House Motel & Suites and Margaret Rudd & Associates, Inc., REALTORS (rentals)

Activities, Attractions & Entertainment: Cruise Planners Lina DiCola, Cycle-Logical Tours, Premier Fitness Studio & Wellness Center, Travel with Chy, LLC and Yoga Unlimited

Food & Drinks: Bald Head Coffee & Tea House and Lil Bitty Donut Co Southport

Professional: Dosher Memorial Hospital, FinPoint Insurance, Hamilton Realty Group eXp Realty and The Landings of Oak Island and Margaret Rudd & Associates, Inc., REALTORS (sales)

Service: Atlantic Printing, Coastal Painting & Improvements, MNB Fencing, Mow & Blow Oak Island, Pelican Prowash, St. James Remodeling and Take 5 Car Wash Southport

Retail: Doodles Oak Island and River Run Pack & Ship.

Sacred Heart Catholic Church Ladies Guild Holds December Celebration

Burrito Shak Opens in Southport

On November 18 Southport-Oak Island Area Chamber of Commerce held a ribbon-cutting ceremony to mark the grand opening of Burrito Shak in Southport. Owner Doug Kereszturi and his team welcomed chamber members and guests to the new location at 5130 Southport-Supply Road, Suite 104 (Unit 104), in Southport. Burrito Shak offers Bajastyle fresh-Mex in a relaxed, beachy setting with a focus on family and community. The menu features high-quality ingredients, sourced locally when possible, along with housemade salsas and handmade corn tortillas prepared fresh daily.

Bella Basile Hospitality Group Acquires Bella Cucina

The Ladies Guild of the Sacred Heart Catholic Church in Southport held a brief December meeting followed by a fabulous Christmas luncheon. Honored guests included Rev. Thanh N. Nguyen, pastor of Sacred Heart Church, and the blessing was offered by Rev. Mr. Ken Motylinski. Special thanks were given to the food preparation staff headed by Mary Ann Rackowski, Maureen Hilker and Jillie Wiater. The Secret Sisters, chaired by Lynn Dallachie, held their reveal meeting and gifts were exchanged.

On December 1 Southport-Oak Island Area Chamber of Commerce held a ribbon-cutting ceremony to celebrate Bella Basile Hospitality Group’s acquisition of Bella Cucina, a family-friendly Italian restaurant at 4177 Southport-Supply Road, Unit A, in Southport. Bella Cucina offers a range of Italian dishes, from fine dining to hand-tossed pizzas, using fresh ingredients sourced locally when possible. Bella Basile Hospitality Group is led by Maria Basile Moore, a restaurateur with more than 10 years of experience and a background as a chief marketing officer. Under the new ownership, the restaurant will continue the legacy established by the DeMeo family, including recipes passed down through generations and favorites associated with Grandma Fanny (Felicia). Chef John Turner, Bella Cucina’s executive chef since 2018, will remain with the restaurant. The new management team plans to preserve the restaurant’s traditions while adding new dishes and experiences for the growing Brunswick County community, supported by expanded marketing efforts across social media, events and digital advertising.

Duke Energy Celebrates 50 Years

Duke Energy’s Brunswick Nuclear Plant celebrated 50 years of commercial power generation on November 3. Through continuous improvement programs and upgrades, the plant makes more electricity today, is more reliable and has more safety features than when originally designed. In recognition of this milestone, Duke Energy officials hosted a Southport-Oak Island Area Chamber of Commerce Business Networking After Hours on November 6 at the Brunswick Energy & Education Center in Southport to offer appreciation to local business leaders for their support over the past five decades.

Dosher was one of six hospitals in North Carolina to receive the honor. The award is compiled by The Chartis Center for Rural Health and is based on results from The Chartis Rural Hospital Performance INDEX®, which benchmarks rural hospital performance in areas including quality, outcomes and patient perspective. National Rural Health Day is observed annually on the third Thursday in November.

Dosher Welcomes New Providers to Dosher Medical Plaza on Long Beach Road

John Krakuszeski, site vice president of the Brunswick Nuclear Plant, updated chamber members on the plant’s operations and its positive economic impact on the county, while expressing appreciation for the business community’s continued support. Chamber officials thanked Krakuszeski for hosting the meeting and applauded the many contributions the Brunswick Nuclear Plant has made to the community and the families it supports.

Brooke Rudd Is Appointed President-Elect of NC Realtors

Margaret Rudd & Associates, Inc., Realtors® is pleased to announce that Vice President Brooke Rudd, broker, Realtor®, GRI and 2020 past president of the Brunswick County Association of Realtors® was recently installed as the 2026 President-Elect of the North Carolina Association of Realtors® (NC Realtors®). Rudd will serve in this role while continuing her efforts as a top performing real estate broker with the firm. NC Realtors® is the largest trade organization in the state and the fifth largest Realtor® association nationally. The organization serves its membership through advocacy, professional development and community engagement and plays a pivotal role in regulatory affairs as they pertain to the industry and protecting the rights of property owners.

The Chartis Center for Rural Health Recognizes Dosher Memorial Hospital

Dosher Memorial Hospital earned a 2025 Performance Leadership Award for excellence in patient satisfaction, recognizing top-quartile performance among rural hospitals.

Internal Medicine

Physician Bruce Thompson, MD and Family Nurse

Practitioner Tracey Allen, FNP-C have joined Dosher’s primary care clinic on Long Beach Road. Thompson is a Boardcertified Internist with more than 30 years of comprehensive experience in internal, urgent and emergency care across hospital and outpatient settings. At the heart of his experience is his success in managing complex and chronic medical conditions and improving patient outcomes. Thompson is dedicated to advancing healthcare delivery through compassionate patient education and continuous professional development. Allen began her career as a critical care and Cardiovascular ICU nurse prior to practicing as a family nurse practitioner, where she provides primary care to diverse patient populations. Allen has practiced in a broad spectrum of patient settings including palliative care, corrections, case management, and behavioral and addiction health.

Uncorked by the Sea Hosts Chamber January After Hours

Uncorked by the Sea Wine Shop & Gallery hosted the January Business Networking After Hours, welcoming Southport-Oak Island Area Chamber members for an evening of connection and conversation. Attendees enjoyed networking while learning about the shop’s offerings, including wine pairing dinners, a wine-centric travel program, wine club opportunities and special events featuring music and wine. Uncorked by the Sea is located at 602 N. Howe Street in Southport.

Southport Coffee Co. Opens in Bolivia

Southport Coffee Co. continues its growth with the opening of a Bolivia location at 4309 Business 17 E. On January 13 SouthportOak Island Area Chamber of Commerce assisted with a ribboncutting ceremony to celebrate the expansion, with Town of Bolivia Mayor Nancy B. Cook joining owners Andrew Laing and Bridget Reichhart and staff members Grace Bufano, Kegan Dubar, Emalyn Fishel and Bolivia lead Kathlyn McLaurine. Known as a top coffee destination in Southport, Southport Coffee Co. serves house-roasted coffee and espresso and has a strong local following. The Bolivia location joins the company’s other area shops, including the Southport Drive-Thru at 5503 Rob Gandy Boulevard and Southport Coffee Co. & Kitchen at 130 E. Moore Street in downtown Southport

Dosher Holiday Food Drop Brings in 500+ Pounds of Donations

Dosher Memorial Hospital’s drive-through food donation event in December collected more than 500 pounds of food through combined staff and community donations. Dosher staff coordinated distribution to the Southport Oak Island Interchurch Fellowship (SOIICF) food pantry in Boiling Spring Lakes, which provides food assistance and emergency financial help to 400 to 500 local families each month. 

Mark Your Calendar

Brunswick Newcomers Club Meetings

April 21 & May 19

Brunswick Newcomers Club is a nonprofit social club of more than 300 adults who live in southeastern Brunswick County including the Boiling Spring Lakes, Bolivia, Leland, Oak Island, St. James, Shallotte, Southport and Supply areas. Meetings are held the third Tuesday morning of the month (no meetings in December, June, July or August) at 9:30 am in Murrow Hall at Trinity United Methodist Church, 209 E. Nash Street in Downtown Southport. The club connects southeast Brunswick County residents to community, people resources and travel.

Information: brunswicknewcomers.com

North Carolina Azalea Festival

April 8 to 12

A Wilmington tradition since 1948, Azalea Festival celebrates the region’s vibrant springtime beauty with a variety of events and activities, including the popular Street Fair, concerts (this year featuring Lil Jon on April 9 and Dustin Lynch on April 10), parades, fashion shows, art shows, garden tours, the Queens’ Dance Party, the Airlie Luncheon and so many more. The festival attracts thousands of visitors each year and is known for its beautiful azalea blooms, community spirit and family-friendly entertainment. Some events require tickets, while others are free and open to the public. More details and ticket information are available on the website.

Information: ncazaleafestival.org

Brunswick County Gator Senior Games & SilverArts

April 8 to May 15

Brunswick County Gator Senior Games & SilverArts is a fun, local, friendly sports and arts competition promoting mental and physical wellness for adults ages 50 and older. Participants can choose categories like bowling, basketball, disc golf, swimming, softball, pickleball, tennis, billiards, bocce, heritage arts, literary arts, performing arts, visual arts and many more. Local competitors have opportunities to qualify for the NC Senior Games.

Information: (910) 253-2670; ncseniorgames.org/brunswick

Wings & Wheels

April 11

Experimental Aircraft Association Chapter 939 presents Wings & Wheels at Cape Fear Regional Jetport, 4015 Airport Road in Southport. The day starts with the Pancake Breakfast ($8) and registration ($20) from 8:30 to 11 am. The show is open to all cars and trucks, and awards will be presented in a ceremony at 2 pm. Hot dogs, hamburgers, snacks and drinks will be for sale throughout the day. All proceeds are used to promote EAA Chapter 939’s youth aviation activities.

Information: (301) 801-3725; chapters.eaa.org/eaa939

Brunswick County Gator Senior Games & SilverArts

Wings & Wheels

North Carolina Azalea Festival

Red, White & Blue Shrimparoo

April 12

The N.C. Fourth of July Festival invites the community to support this year’s celebration by attending the Red, White & Blue Shrimparoo, a festive fundraiser from 4 to 7 pm on Sunday, April 12 at American Fish Company in Southport. All proceeds from the Shrimparoo will benefit the 2026 N.C. Fourth of July Festival, scheduled for June 26 through July 4 in Southport and Oak Island. There will be a cash bar and live music by Salty Dawgs. Tickets, which include a shrimp boil, fried shrimp, shrimp ‘n grits, chicken, BBQ and more, cost $55 per person in advance or $450 for a bulk purchase of ten tickets.

Information: nc4thjuly.com/events

Southport Springfest

April 18

Southport Springfest returns on Saturday, April 18 from 10 am to 4 pm in Downtown Southport. The free, family-friendly festival features live music, handmade arts & crafts, kids’ activities and food vendors. Everyone is invited to come celebrate spring with the community.

Information: townofsouthportnc.com/southport-springfest/

Oak Island Seafood Festival

May 2

The Town of Oak Island invites the public to Middleton Park Complex at 4610 E. Dolphin Drive for the 2nd Annual Oak Island Seafood Festival. From noon to 5 pm you can enjoy cooking demonstrations, educational events, food trucks, a craft market, a peel-&-eat shrimp competition and live music by the Lockwood River Band.

Information: oakislandnc.gov/events

Southport Plein Air Festival

May 7 to 9

Southport turns into an open-air art studio when the Southport Plein Air Festival returns from Thursday, May 7 to Saturday, May 9. Hosted by Up Your Arts in partnership with the City of Southport, the three-day event invites the public to watch artists paint on location around town, capturing Southport’s coastal scenery in real time. Artists will be painting all day on Thursday and Friday, and visitors are invited to watch and chat with the painters. Saturday features live music, art demonstrations, kids’ activities, awards presentations and the popular Wet Paint Sale in Franklin Square Park. The deadline to enter as an artist is May 1.

Information: upyourarts.org/ projects-programs

Red, White & Blue Shrimparoo

Coffee, But Make It a Cocktail

Cold brew, spiced rum and coconut milk blend into an easy spring cocktail.

BY SANDI GRIGG

Spring is that in-between season when mornings still feel a little cozy, but afternoons beg for something cold, bright and refreshing. This Coconut Rum Milkshake hits that sweet spot. Part iced coffee treat, part tropical cocktail, it is fully designed for sipping when the sun starts sticking around longer.

Spiced rum is an excellent pairing for coffee during spring because it adds notes of vanilla, cinnamon and caramel that bridge the gap between cozy winter flavors and warm-weather refreshments. In this drink, those warm spice notes play perfectly with the roasted edge of cold brew, while coconut milk smooths everything into a creamy, dessert-like finish.

This cocktail started as a happy accident. A day-old fancy iced coffee had melted in the fridge overnight — still delicious, but too watered down to enjoy as-is. Rather than toss it, the melted toasted coconut coffee became the base for an experiment. A splash of spiced rum turned it into something instantly more interesting, and coconut milk brought back the richness the ice had stolen. One quick blend later, it tasted like a beach vacation with a caffeine kick.

Want variations? This drink can also be built over ice for a lighter, more sippable option. Creamier additions like coconut milk, Irish cream or a drizzle of agave can add a bright, seasonal profile. You can even top it with cold foam instead of whipped cream for a cleaner, coffee-forward finish.

There is also a real tropical spring vibe here. Coconut instantly signals warm weather, and the whipped cream plus toasted coconut topping makes it feel like a café-style indulgence, without needing a complicated syrup lineup. It’s the kind of drink that works for a sunny brunch, an afternoon porch hang or a “why not?” nightcap that still feels light.

COCONUT RUM MILKSHAKE

Makes 1 drink

INGREDIENTS

¾ cup cold brew

1½ oz. spiced rum

1 cup coconut milk

Whipped cream

Toasted coconut

1 cup of ice

METHOD

Use a blender to blend the cold brew, rum, coconut milk and cup of ice.

Pour into a glass, add a dollop of whipped cream and sprinkle with toasted coconut.

A Pick-Me-Up You Can Hold On To

A fun detour from tradition, this baked, poke-style tiramisu captures the spirit of the Italian classic in a coffee cup.

BY SANDI GRIGG PHOTOGRAPHY

BY

JAMES STEFIUK

Q southern_sandi

Tiramisu, the classic Italian dessert, literally means “pick me up.” It’s the kind of dessert name that promises something sweet, energizing and indulgent. And it’s hard not to smile at the connection: When someone needs a pick-me-up, they often pick up a coffee cup first. This Coffee-Cup Tiramisu leans into that idea on purpose, serving the dessert in the very thing that usually delivers the boost.

Coffee not only wakes people up, but also cheers them up. The aroma alone can flip the mood from sluggish to hopeful. Tiramisu does the same in dessert form: creamy mascarpone, cocoa and a whisper of coffee-and-liqueur flavor that makes every bite feel like a treat. Put them together and you get a double lift of caffeine vibes plus comfort-food nostalgia.

Traditionally, tiramisu is a no-bake classic. Ladyfingers soak up coffee (often spiked), then get layered with mascarpone cream and finished with a dusting of cocoa. It’s elegant, old-school and all about texture.

This version takes a fun detour, borrowing the poke cake concept and involving baking. The spirit is still there, though. Like the traditional recipe, it relies on a mascarpone cream, a spike of liqueur and a dusting of cocoa.

Personally, this recipe taps into a memory that has been stuck with me since childhood. My mother was part of a cooking club when I was younger, and one month she was assigned to make tiramisu, while everyone else got the “easy” stuff like salad, bread, spaghetti and tea. My mother is an excellent cook, and I will never forget how unbelievably good that tiramisu was. This coffee-cup version is not the same dessert, but the variation and flavors are still seared on my brain in the best way.

This Tiramisu Coffee Cup Dessert is proof that a pick-meup can be as simple as picking up a cup and digging in.

TIRAMISU COFFEE CUP DESSERT

Makes 12 servings You will need 12 coffee cups.

INGREDIENTS

For the cake:

1 box white cake mix

1¼ cups 2% milk

2 eggs

1/ 3 cup vegetable oil

For the coffee sauce:

14 ounces sweetened condensed milk

1/ 3 cup Kahlua coffee liqueur

1 tablespoon unsweetened cocoa powder

1 tablespoon instant espresso powder

¼ teaspoon sea salt

For the icing:

½ cup granulated sugar

8 ounces mascarpone

3 tablespoons Kahlua coffee liqueur

1 cup heavy whipping cream

Garnish:

1 teaspoon unsweetened cocoa powder

Coffee beans (optional)

METHOD

For the cake:

Preheat the oven to 350 degrees F and grease a 9x13 baking dish with cooking spray.

In a large mixing bowl, beat the cake mix, milk, eggs and oil with a hand mixer until well blended.

Pour the batter into the prepared dish and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

Set aside to cool to room temperature.

Whisk the condensed milk, Kahlua, cocoa powder, espresso powder and salt in a bowl.

Assemble the cups:

Use each coffee cup as cookie cutter and press each one into the cake to get a perfectly round-fitted cake inside each coffee cup.

Using a large fork, poke holes in the cake inside the cups. Drizzle a bit of the coffee sauce over each cake evenly so that it soaks into the cakes.

Loosely cover and refrigerate the cakes for 2 hours so they have time to soak up the sauce.

Beat the sugar, mascarpone and Kahlua well with a hand mixer.

Add the heavy whipping cream and beat until stiff peaks form.

Garnish:

Add a plop of icing into each cup and use a spoon to even it out.

Dust each cup with coca powder and drop a coffee bean or two on top (optional).

Refrigerate until serving.

Who Let the Dogs In?

At River Road Animal Hospital, three devoted vets and their pack of pups make every day a tail-wagging adventure in veterinary care.

BY BETH A. KLAHRE | PHOTOGRAPHY

On most days, Shrimp, Grits, Cheddar Biscuit and Jelly lead the way into River Road Animal Hospital in Southport. Tethered to each of them are dog owner/veterinarians Dr. Ali Travis, Dr. Calley Steelman and Dr. Jennifer Derby. Where else but at River Road Animal Hospital do dogs take their owners so happily to work?

The veterinarian practice, which handles mostly dogs and cats, provides a range of services: well visits and vaccinations; acupuncture; mobility and pain treatments; dermatology; dentistry; digital X-rays; surgeries likes spays and neuters; mass removals; limb amputations; specialty laser treatments; and diagnostic ultrasound.

BY BRENDA TORREY

Dr. Jennifer Derby with Cheddar the Doberman at River Road Animal Hospital; below, Shrimp the Chihuahua

“There is no such thing as a typical day,” says Travis, owner of the practice. “Some days, we see exactly what is on our schedules. Some days, there are lots of cancellations. Other days, there are many emergencies, and we are running around with our hair on fire. We never know what’s coming, but that’s what makes it great.”

Dogs and cats are not the only animals hanging out at River Road Animal Hospital. The doctors have treated a variety of exotic animals and have managed unusual cases working with local wildlife rehabilitators. Like a sheep with a broken horn, a diabetic prairie dog, a pregnant goat with dystocia, birds and ferrets requiring hormone therapy, injured bald eagles and snapping turtles, fawns, macaws and parrots, and beavers with salt toxicity. A 160-pound African sulcata tortoise, rescued from the side of the road, lives at the clinic.

River Road Animal Hospital goes beyond the usual standards for pet care. Pet appointments are typically 30 minutes, twice as long as the industry average. The doctors attend ten times the amount of continuing education required by the state of North Carolina. And they work as a team.

“We collaborate constantly, looking at each other’s patients’ x-rays and lab results,” Travis says, with Steelman adding: “We bounce ideas about challenging cases off each other and ask for second opinions on x-rays.”

And Derby chimes in, “Every patient is lucky to have the input of each doctor creating the best possible course of action.”

Travis purchased the clinic in 2006.

“I wanted to own a practice at the beach,” she says. Born and raised in New Jersey, Travis’s degree from vet school at North Carolina State University and certification in Veterinary Medical Acupuncture was preceded by degrees in computer science and Russian at the University of Colorado and a master’s degree in language arts in English at Oklahoma City University. She spent 13 years in the United States Air Force as a programmer, software engineer, executive officer and public affairs officer.

She has also worked as a dolphin and sea lion trainer at the Oklahoma City Zoo, a figure skating

Top, Dr. Derby with Cheddar, Dr. Steelman holding Shrimp and Dr. Travis with Jelly the Mastiff; bottom, an African sulcata tortoise named Neith after Eqyptian mythology, grazing in the back yard.

coach, an English teacher, an aerobics and yoga instructor, a member of a landscaping crew and a vet assistant at Animal Urgent Care in Fayetteville, North Carolina.

“Everyone always came to me for advice on their pets or animals they found,” Travis says. “Eventually a family friend said maybe I should be a vet.”

In 2014 Travis hired Steelman, a Southport native.

“I was one of those kids who loved animals,” Steelman says. “When I was little, I knew that veterinarians took care of animals, so I wanted to be a veterinarian. I never grew out of that.”

Steelman had the support of her parents, who paid for horseback riding lessons, allowed her to adopt stray kittens with ringworm and did not scream when she brought snakes she caught in the yard into the house. She worked as a

assistant as a teen

and volunteered at Paws Place and the North Carolina Aquarium at Fort Fisher.

“Nothing I saw ever changed my mind,” she says.

Steelman studied biology at Meredith College in Raleigh, followed by attending North Carolina State University College of Veterinary Medicine. Her first job after vet school was teaching study-abroad courses in Costa Rica with a focus on vet

kennel

Clockwise from top left, Dr. Steelman with a client; Vet Assistant Tay Grey assisting Dr. Travis with an ultrasound; Dr. Derby and Cheddar; Dr. Travis petting Waffles and Jelly, Autumn Conrad holding Shrimp and Dr. Steelman working.

medicine for high school and college students. She holds a certificate in Fear Free and Low Stress Handling and focuses on practicing true cradle-tograve medicine.

“My own little dogs have made me extra good at helping care for challenging tiny dogs,” she adds.

Derby attended North Carolina State University and Ross University School of Veterinary Medicine.

“I was running the horse-breeding program, teaching undergrads and working as a large animal tech at NC State,” Derby says. “The more I got to do, the more I wanted to learn. I always knew I wanted to do something with animals, and the medicine was so interesting to me. I was lucky to work with some amazing doctors who pushed me in the right direction.”

Derby worked as a vet for 14 years in Raleigh and at All Animals Vet Hospital in Sanford, North Carolina. She joined River Road in 2017 and is especially interested in joint injections, platelet rich plasma and pain management. She is currently working on her certification as a canine

rehabilitation therapist.

River Road Animal Hospital employs Autumn Conrad as the practice manager and Morgan Dillard as the office manager plus 24 others who are care coordinators, vet assistants, customer service representatives and kennel attendants.

are a huge part of what makes the job special.

“The support and friendship extends beyond the walls and into everyday lives,” she says. “My associates are incredibly talented, but more importantly they are always human.”

Beyond the medicine, the doctors socialize, attend continuing education classes and vacation together. They take care of each other’s pets — nine dogs, one cat and one skink in total.

River Road

Animal Hospital

9 8593 River Road SE, Southport m (910) 454-8910

K rrvet.com

“I am proud of the kind of medicine we practice and how much we love our community,” Travis says. “The two other doctors are fantastic. I couldn’t ask for better colleagues.”

Steelman adds, “We offer some really cool therapies that aren’t available at many clinics and take cases that many veterinarians would refer to a specialist.”

On the flip side, she says, “There are some days this job is really hard. Saying goodbye to a pet is often saying goodbye to a best friend and part of the family.”

Derby says that Travis and Steelman

In their free time the veterinarians work with Sea Biscuit Wildlife Shelter and Bolduc’s Wildlife Rescue. Travis is a member of the Southport Oak Island Chamber of Commerce and a North Carolina 4th of July Festival volunteer. She enjoys gardening, aerial arts, pottery and spinning yarn. Steelman is a licensed boat captain who loves saltwater fishing, surfing and reading in the hammock with a chihuahua in her lap. Derby enjoys kayaking, horseback riding and spending time with family.

“We have a list of core values,” Travis says. “In fact, they hang on banners in the lobby. What they all say is that we treat your pets as we do our own. We work hard to find the answers to help every patient we see.”

The veterinarian practice broke ground in September 2025 for a new facility adjacent to the existing clinic to bring physical therapy, CT scanning and new advancements in veterinary care into the practice. The new clinic is expected to open in 2026.  SIT. STAY. HEAL.

Brewing

Dream A COFFEE

For Steve and Pam Lewis, a ferry ride sparked the small-batch coffee brand and Boiling Spring Lakes cafe known as Bald Head Coffee.

BY DANA JORDAN

PHOTOGRAPHY BY MATT

MCGRAW

When Steve and Pam Lewis ferried their way from Southport to Bald Head Island in 2017, they did not just admire the sandy dunes and sea breeze — they found inspiration for a business venture.

That ferry ride sparked the creation of Bald Head Coffee, a concept wrapped up in the island’s relaxed, coastal vibe with a wink to Steve’s receding hairline. The tagline came soon after: “Coffee as smooth as a Bald Head.”

From that moment, their vision for what would become Bald Head Coffee & Tea House took shape. The couple longed for a place where locals and visitors could gather, sip something special and enjoy a bit of the coast in every cup. With Steve’s prior experience in the coffee industry and a

shared love for the region, they began online in spring 2020, selling beans and cold brew while plotting their live space in the heart of Brunswick County.

Their first in-person steps were at farmers markets. In October 2020 the Lewises set up at the Oak Island

Farmers Market, and by 2021 their presence at Southport and Sunset Beach markets followed. Locals began recognizing them; vacationers discovered their blends, took a bag home then decided they wanted more.

“By 2021 our customers began ordering online after leaving the region

from their vacations in the Southport, Oak Island and Bald Head Island area,” Steve says. “Today our coffee and tea are shipped to all 48 contiguous states!”

Their motto says it best: “Freshest coffee beans delivered direct to your home or business….Coffee as smooth as a Bald Head.” Blends like Old Baldy (Pam’s favorite, a medium roast with caramel and toffee flavor) or Sea Salt Caramel Mocha (Steve’s pick) reflect the fun, coastal-friendly direction. Their

Far left: Owner Steve Lewis at the bar; this page, baristas at work and fresh coffee, tea and pastry selections

signature Coastal Blend is a popular choice with its smooth medium roast and medium body.

The branding may be playful, but the mission is grounded. They roast 100 percent Arabica beans in small batches right in the Carolinas. Blends originate from Kenya, Costa Rica, Peru and Honduras — and the Lewises pick them with one aim: smoothness.

“Our beans are sourced from all over the world,” Steve says. “Every flavor and blend are chosen with purpose. We want every cup to be smooth, balanced and roasted to perfection.”

In time, the momentum pushed Bald Head Coffee beyond local markets and online, culminating in the opening of Bald Head Coffee & Tea House in

Boiling Spring Lakes in October of 2023. The cafe features a drive thru, a coffee bar and a pet-friendly patio plus more than 150 coffees and teas, extensive breakfast and lunch menus, catering and meeting space for community groups such as book clubs.

The move to a full cafe was a leap inspired by community.

“The most rewarding part of this journey has been the people,” Steve says. “We love getting to know our local customers and the vacationers who discover us while passing through. Our team truly enjoys making those real connections.”

Still, the road has not been entirely smooth. Among the challenges: steeply rising prices.

“Coffee beans, food and paper costs have gone up considerably especially in the last 12 months,” Steve says.

Add local road construction and competition into the mix, and you get a picture of a business that’s thriving but also hustling.

What sets Bald Head Coffee & Tea House apart from other coffee houses and cafes? Steve says it is not just about the flavor, it’s about how guests feel.

“We strive to give every guest a five-star experience,” he says.

That means a smile-filled greeting at the counter, a drive-thru that impresses and a patio where pup cups of freshmade whipped cream are part of the menu. Their retail arm is robust too, with bags of beans, single-serve pods,

Scenes from a busy day at Bald Head Coffee & Tea House; at right, owners and founders Steve and Pam Lewis

teas, cold brew pitcher packs and gift sets lining the shelves.

Looking ahead, the Lewises have plans to expand their reach. They are growing online sales through their website, baldheadcoffee.com, and they are already in several retail stores along the East Coast. A new partnership with Blue Moon Gift Shops in Wilmington includes a presence of 14 feet of retail space for coffee, tea and gifts. And, of course, they continue to watch for new wholesale opportunities and flavors to bring to their growing audience.

For Brunswick County’s locals and visitors, Bald Head Coffee & Tea House offers more than just a cup of joe — it’s a place to soak up the coastal vibe only Bald Head offers, whether by picking up a morning Americano at the drive-thru, relaxing on the patio with an iced latte or bringing home a bag of beans to stash in the pantry and enjoy later.

“When someone takes that first sip of a Bald Head Coffee brew, they’re sure to experience the taste of the coast, the warmth of a smile, and the smooth flair of a Bald Head,” Steve says.

And as that hairline might suggest — sometimes the best things come with a little love, a lot of smoothness and just the right blend. 

Joseph’s Italian Bistro

intracoastal waterway at South Harbour Village. Joseph’s offers delicious Italian Cuisine and a comprehensive array of premier wine and spirits.

Bouncing Back

Oak Island resident Tripp Roakes turned the gift of pickleball into a bountiful Christmas toy drive.

BY KATHY BLAKE | PHOTOGRAPHY BY BRENDA TORREY

IIt’s mid-November and cooler than usual on Oak Island, but Tripp Roakes isn’t feeling it. He’s been playing a 10-hour pickleball marathon on the town’s courts since 9 am, and he won’t stop until after the sun disappears over the ocean, a block away.

The Santa Slam-A-Thon behind Oak Island Town Hall was his idea, with the initial goal to raise enough money to purchase at least 500 toys for Brunswick County children. So he plays, opponent after opponent, a 10-minute break after every fifth game.

He wants to make the marathon an annual event.

“I didn’t want to get too big on this first one,” Roakes says. “I will double the size of it next year. A lot of people have brought ideas who want to help me. It’s not an attendancetype event. We aren’t playing for a championship.”

Roakes, 59, is new to pickleball, and the island.

For 31 years he lived in Charlotte, where he’s wellknown in youth sports.

“I own over 30 youth sports camps and 12 large scale youth sports events in Charlotte and across North Carolina,” Roakes says. “I still run all of that but I only have to go to Charlotte about 50 nights a year.”

Roakes playing pickleball with Patrick Craven; bottom right, some of the toys purchased with funds from the Santa Slam-A-Thon.

He oversees high school and middle school baseball and softball camps, cheerleading camps, events for football, lacrosse, track and field, baseball showcases, recognition events for student-athletes, even sports photography services.

Left, Tripp Roakes on the court at Oak Island's Middleton Park; top right,

be

She wanted me to

here and live again and be the best person I could be. “

But pickleball?

“It has changed my life,” he says, “and truly put me back in a good spot.”

Roakes’ world changed in 2021 when his wife of 21 years, Grace, was diagnosed with brain cancer, a glioblastoma tumor.

“The worst kind you can have,” he says. “She made it 21 months. Before she passed away, we came down here and bought a house because we were checking off some bucket list items, and she made it very clear to me that when she died, she wanted me to live at the beach and enjoy life.”

Through an acquaintance, a former NASCAR employee who works in local real estate, the couple found their island home.

“He made it quick and seamless, and he and his wife were the only

people we knew who lived on the island,” Roakes says.

Grace Roakes, 57, passed away in March 2023.

“Part of my journey that brought me here is that this is where she wanted me to be,” Roakes says. “She was a planner, and she planned a lot of things. She wanted me to be here and live again and be the best person I could be. The very few months we had here, before her last three months, the time we had here was from September to December and we were able to go to the beach and not have everyone else there. I love walking the beach this time of year, with nobody out there. Going out there was part of my recovery. I found a lot of peace from that beach after she passed.”

Roakes moved into the couple’s new

Oak Island house in August 2024 and began to further explore the area.

He had heard about Bald Head Island and met someone who took him to see it. That’s where he saw pickleball courts, like the ones behind Oak Island Town Hall on 46th street.

The game intrigued him: Tiny courts only 22-feet wide and 44-feet long, not 36-by-78 like tennis. Paddles, not rackets. No fuzzy, rubber tennis balls; players had smaller ones, made of perforated plastic.

Roakes made the move to Oak Island full time in August 2024 and began to explore all the island had to offer.

“I can’t stress enough how my life changed when I discovered pickleball. I began meeting friends. I began fitting into my community,” Roakes says. “Everything became better

A few of the more than 70 players in the Santa Slam-A-Thon: Kim Winfrey, Katie Wilson, Leslie Saralino, Michelle Choate, Tripp Roakes, Paula Pittman, Doc McCray, Patrick Craven and Joe Craven

We

had over 70 people

play an hour with me during the 10-hour marathon ... I played 57 games of pickleball with 54 different partners. Took over 47,000 steps on the courts! “

because of walking onto these courts.”

The Santa Slam-A-Thon was Roakes’ second event to benefit area children. For Christmas 2024, he purchased about 100 toys and worked through school system social workers and guidance counselors, who distributed his gifts. For the Santa Slam-A-Thon in 2025, Roakes connected with the Oak Island Police Department to match up families.

“Together we hosted a distribution event a few days before Christmas,” Roakes says. “I also distributed a large amount of toys to a couple of domestic

violence organizations and helped a few families that I knew needed to have their Christmas brightened up.”

He tried to include a wide geographic area and all ages.

“We’re talking about Winnabow, Boiling Spring Lakes, it’s a big county. And it’s not just the younger kids. A lot of times, middle schoolers and high schoolers get left out of these kinds of things, but it’s Christmas for older kids as well.”

Roakes is quick to credit Kim Winfrey for her help with the event.

“Without her help, the entire event would have never gone as well as it did,” he says. “Kim provided me so much support and encouragement throughout the event and she helped

me during the 10-hour marathon,” he says. “I won 87 percent of the games I played on the day! I played 57 games of pickleball with 54 different partners. Took over 47,000 steps on the courts!”

His final game at 7 pm included his and Grace’s son, Tyler, who drove down from East Carolina University for the event.

Next year’s goal? Raise enough for 1,000 toys, work with area charities and hand-deliver Christmas gifts to some families, with help from the local police department.

“I am eternally grateful for how this community has welcomed me into the area in just over 15 months,” Roakes says. ‘To see so many players and

in every way possible to make the event a big success.” By the conclusion of November’s Slam-A-Thon, Roakes had raised enough for 650 toys to be distributed in Brunswick County.

The next day, he did the math: “We had over 70 people play an hour with

others come out to the courts was very heartwarming and allowed me to understand how special living in a small town can be. I feel like I have found my place here, and I am proud to be a Brunswick County resident and to do my part in helping others.” 

Oak Island Flavor with a Fresh New Look

A major renovation, expanded seating and chef-driven coastal cuisine make Salt64 one of Oak Island’s favorite dinner destinations.

BY DAVID PUTNAM

PHOTOGRAPHY BY KATIE D PHOTOGRAPHY

AAfter a long day on sunny Oak Island, the question becomes where to go for dinner. For many locals and visitors, the answer is Salt64.

With its relaxed coastal vibe, craft cocktails and chefdriven menu, Salt64 blends upscale cuisine with the easygoing atmosphere that defines Oak Island. Newly expanded and freshly renovated, the restaurant continues to build on the popularity it enjoyed almost immediately after opening in 2022.

Salt64’s casual, laid-back style perfectly reflects Oak Island’s relaxed coastal lifestyle. Serving ever-popular daily specials and a diverse menu featuring items such as seared scallops, fresh fish and filet medallions, Salt64 blends elevated dining with a casual, family-friendly atmosphere.

Executive Chef Jon Spencer and partners Erika Angel and Louie and Lynn Dean purchased the former home of Jones’s Seafood House in February of 2022, and after some renovation, opened Salt64 in August of the same year. The

Erika Angel and Jon Spencer at Salt64

name 64 represents both the address (6404) and 1964, the year the Jones family originally purchased the building. Salt, an important seasoning, also alludes to the restaurant’s proximity to the sea. Spencer and Angel, who are life and business partners, have connections to the Jones family, and a portion of their original sign is prominently displayed inside the restaurant.

The popularity of Salt64 exploded almost immediately after opening. Space for seating was at a premium, and reservations were practically a requirement. To make room for more guests, the owners closed a portion of the restaurant and a rarely used patio last year for major renovations. When they opened on Valentine’s weekend 2026, there were 110 seats to their previous 78, shortening wait times and relaxing the necessity for reservations.

Salt64 now features a new and beautiful bar, a conditioned wine cellar that can store up to 1,500 bottles, updated restrooms and a new HVAC system. Customers also appreciate Angel’s creative touches and original artwork.

A talented chef and businessman, Spencer sees himself in the context of a larger professional community. Since Salt64 remains open year-round, Spencer tries to support the restaurants that do not by hiring their employees during the off-season. Additionally, he attempts to source from local farms or businesses, even if what he needs is not a local product. For example, while some of his dishes may include non-native seafood, he relies upon local vendors to procure it whenever possible.

Everything that Spencer serves must be, in his words, “flavorful and appealing and of the highest quality.” All breadings and various spice blends are made from scratch daily, ensuring that they are fresh and at the peak of flavor. Spencer is selective about his ingredients and prefers high quality, fresh herbs that he frequently sources from local farms. He serves only the finest seafood and 35-day aged or grass-fed beef, and while both are his specialties, seafood dishes are probably the most popular. Despite the pride he takes in his restaurant, Spencer is a quiet, humble man who is quick

to add that Salt64 is “not shooting to be the best, just everyone’s favorite.”

Although open only for dinner, the entire day at Salt64 is devoted to preparing for that one meal. Work begins early every morning and continues throughout the afternoon. While some staff busy themselves procuring the day’s fresh, never frozen proteins and determining daily specials, others are busy prepping food and creating spice blends, fresh breading, sauces and dressings. Salt64’s diverse menu features staggered price points, creating

options for everyone. Spencer prioritizes culinary creativity and enjoys pursuing interesting flavor combinations that produce consistently and amazingly delicious dishes.

Angel’s favorite is the O.G. Grille, an appetizer made from fresh mozzarella wrapped in prosciutto and wilted romaine then grilled and served with a tomato-basil concasse and balsamic reduction.

Spencer says he doesn’t really have a favorite.

“I like everything we prepare,” he

says, especially pastries, and Angel describes him as “an excellent pastry chef.” Spencer also creates vegan dishes that are beautiful, colorful and delicious works of art. Although vegan dishes are not listed on the menu, if asked, he will gladly create one from whatever is fresh and available on any given day.

Communicating Spencer’s unique culinary creations to

customers is achieved through a knowledgeable wait staff who have completed a rigorous training program touching every aspect of the menu. Trainees sample each dish. They learn how it is prepared, how long it takes and which wines are available to pair well with it. Trainees must commit to Spencer’s high expectations for professional guest interaction and demonstrate proficiency before they are

allowed to wait tables.

Spencer and Angel both grew up locally, and the restaurant business has almost always been part of their lives. After leaving Southport in the 1980s, Spencer gained extensive experience in Charlotte where he took classes at Central Piedmont Community College and worked at the Adams Mark Hotel. Later, he accepted a full-time position as a sous chef at Charlotte Country Club. At the age of 23, was promoted to chef in 1989, a position he credits with teaching him the business side of operating a restaurant. In 1994 Spencer completed the Americal Culinary Certification Program and was certified as an executive chef, and his uniform now bears the title C.E.C. (Certified Executive Chef).

After 10 years at Charlotte Country Club, Spencer became the executive chef at the Riviera Country Club in Coral Gables,

Florida, before returning to North Carolina in 2001. He worked until 2005 as the executive chef at The Point in Mooresville (now Trump National Golf Club) and then opened Soiree, a restaurant in downtown Mooresville that became Epic Steakhouse in 2010. Spencer remained there until moving back to Oak Island in 2022 and opening Salt64.

Spencer wants Salt64 to be a “beautiful spot … for a great meal and great service in a comfortable environment where everyone feels welcome.”

“It’s not formal,” he adds. “It is always about the food and service rather than the pomp and circumstance that often goes with formal establishments.”

Salt64 never disappoints. If you plan to go, reservations might be advised for peak times but are not required. It is the perfect spot to top off a great day at the beach. 

FINDING THEIRSea Legs

BY



CAPE FEAR YOUTH SAILING TEACHES LOCAL KIDS

MORE THAN HOW TO CATCH THE WIND AND STEER A BOAT — IT GIVES THEM CONFIDENCE AND A LIFELONG love for the water.

CAMERON RHINEHARDT

PHOTOGRAPHY BY BRENDA TORREY

Sailing may start with learning which way the wind blows, but at Cape Fear Youth Sailing, it quickly becomes something deeper. Kids emerge from the program braver, more capable and more connected to the coastal waters that shape life in Brunswick County.

Cape Fear Youth Sailing, the only on-the-water youth sailing club in Brunswick County, is coming into its 30th year of teaching local kids to sail. Oak Island-based Cape Fear Yacht Club hosts the camps in partnership with Oak Island Parks and Recreation.

The mission, according to the camp’s website: “to introduce and teach water safety, sailing instruction, recreational sailing and all allied activities, including racing for young people, with the guidance and support of the U.S. Sailing

Association instructional programs and curriculums.”

Of course it is a fun learning opportunity for the community’s younger demographic, but it is much more than that. Students leave with a greater confidence in the water — something essential for coastal living.

The camp supplies young sailors with pivotal sailing and maritime knowledge. They will learn about wind, tides and currents, environmental awareness and boating etiquette, and overall develop a connection to the community and local areas.

“Over 50 percent of our kids are local,” says John Hall, chairman of Youth Sailing. “Sailors become more aware of the environment and grow a respect for the local boating community. All of these

factors contribute to building a maritime spirit and a deeper connection to Southport and Oak Island.”

The camp is structured into one-week sessions, offering time for beginners and more advanced students. The first half of the camp is dedicated to beginners, called Optis, who learn closer to shore. The second half of the camp is for more advanced students, called 420s. These students can expect to hop onto larger two-person boats, venture into Intracoastal Waterway and potentially out to Swabbie Island.

A passion for being on the water is something the program’s alumni carry with them.

Sail Away

Cape Fear Yacht Club Youth Sailing Program

4791 Fish Factory Road, Oak Island

capefearyachtclub.com/ youth-sailing

To fund the program, the Yacht Club puts on a golf tournament fundraiser in October to collect donations and essential funds for the camp.

“The annual Cape Fear Youth Sailing Golf Tournament has quietly become the backbone of the program,” Kowal says.

“Held each year on Columbus Day, it serves as the primary funding source for the Cape Fear Yacht Club’s nonprofit youth sailing program.”

The fundraiser includes

Arlee Potter, now a sophomore at South Brunswick High School, was a camper himself and is now a first-year Instructor.

“I just love being on the water,” Potter says. “This program taught me how to sail. This is my first year as an instructor, and it’s the best job I could have.”

Andy Kowal, the vice commodore of Youth Sailing, says that it takes more than wind and good will to run a program like this.

“What many don’t see from the shoreline is how CFYS stays afloat,” he says.

play on the stunning course at Oak Island Country Club and a prime rib dinner. Golfers from all over the region join to support the camp’s community.

The camp is a great way to engage children not only in fun hands-on learning, but also in important life lessons of safety and comfort on the coast.

“Volunteers, instructors and donors all play a part in keeping CFYS going strong,” Kowal says. “As the summer sun rises higher and the boats tack and jibe across the waterway, one thing is clear: Cape Fear Youth Sailing isn’t just teaching kids to sail, it’s helping them find direction, independence and a lifelong love of the water.” 

An Investment in History

Brunswick Civil War Round Table celebrates 15 years of educating and enlightening the community on America’s painful internal conflict.

BY ELLEN ACCONCIA PHOTOGRAPHY BY LAURA COCKFIELD

“The world will little note, nor long remember what we say here, but it can never forget what they did here.”

~ Abraham Lincoln

IIt has been 160 years since the surrender of General Robert E. Lee’s Army in 1865, yet fascination with the tragic drama of the Civil War continues. The National Park Service’s Civil War history website notes that the issues at the war’s heart — equality for all Americans, the appropriate reach of the federal government and the reconciliation of differing cultural values under a single national flag — remain relevant today.

A great many Brunswick County residents are fascinated by Civil War history, some of which happened right here on the Carolina coast. As evidence, the Brunswick Civil War Roundtable (BCWRT), founded 15 years ago, is the largest Civil War Round Table organization in the country.

Thanks to a winning combination of exceptional speakers, effective communications, a committed board and a strong and growing volunteer corps, BCWRT continues to reel in audiences for its monthly speakers’ programs, costumed interpreters and Ladies’ Forum. Its

Top, Historian and award-winning author David A. Powell at the February 3, 2026, BCWRT meeting at Hatch Auditorium; middle and bottom, the Sutler's Table offers Civil War history books along with BCWRT merchandise for sale.

growth in quality programming and record attendance shows no evidence of slowing down.

“With our membership sitting at well over 1,100, this anniversary celebration takes on a very special meaning,” says BCWRT President John Butler. “Our vice president of programs and our amazing group of volunteers go above and beyond to make each meeting unique and enjoyable. We invite all members of the community to join us.”

In 2009 Civil War buffs Tom O’Donnell and Wally Rueckel used their past business skills to organize a Civil War Roundtable (CWRT) for Brunswick County. They sought the advice of local professionals and made it their mission to reach folks without any real knowledge of the Civil War to educate and communicate to the community an unbiased history of the war.

BCWRT’s first meeting was held on Tuesday, May 4, 2010, in Morrow Hall at Trinity United Methodist Church in Southport. By December 2015, continued growth necessitated the group’s move to Hatch Auditorium on the grounds of the North Carolina Baptist Assembly and the site of Fort Caswell.

“The whole notion that it took place right in our own backyard is so vital to preserving this history,” says Chuck Roedema, a BCWRT director, about the importance of the organization’s vision and the ongoing appeal of Civil War history.

“We’ve had speakers talk about nearby battles and the individuals who played a role in them, and we’ve explored the irony faced by families experiencing the heartbreak of brother fighting against brother.”

Clockwise from top left, Speaker David Powell with his book The Altanta Campaign; BCWRT Board of Directors, left to right, Vice President Jim Dunn, Treasurer Tom Kehoe, Vice President of Programs Ann Birdsall, Director of Membership Bruce Jordan and Director of Communications Chuck Roedema. Not present are President John Butler and Secretary Jennifer Chapman; donated works for sale; and the Sutler's Table.

Once referred to as “the largest Civil War roundtable in the country” by The Civil War News, a national publication targeted toward Civil War enthusiasts, BCWRT has continued this legacy of expansion.

“By March 2020 we had over 1,300 members,” says Roedema.

Even in 2020, during the COVID-19 pandemic, when many Civil War roundtables were unable to attract or support memberships and had to fold, the BCWRT stood fast.

“We made it through the pandemic by utilizing Zoom to continue with our monthly meetings,” Roedema says.

“

BCWRT continues to offer its programs via Zoom for those who are unable to attend in person.

Roedema, a former marketing and communications professional, also serves as the group’s communications chairman. He says they are proud of their commitment to the community

They sought the advice of local professionals and made it their mission to reach folks without any real knowledge of the Civil War to educate and communicate to the community an unbiased history of the war.

JOIN THE CONVERSATION

Brunswick Civil War Round Table

K brunswickcivilwarroundtable.com

E BrunswickCivilWarRoundTable

On the website, subscribe to BCWRT’s monthly “Call To Arms” newsletter, which includes The President’s Corner, Speaker Synopses, news about Road Trips and Tours and more.

Monthly Meetings

Regular meetings are held on the first Tuesday of the month at Hatch Auditorium, NC Baptist Assembly at Fort Caswell on Oak Island. Registration begins at 6:30 pm.

BCWRT Spring Schedule

March 3: Dean Calbreath

“The Incredible Odyssey of Nicholas Said: From Central Africa through Czarist Russia to the Frontlines of the Civil War”

April 7: Angela Zombeck

“Competing Visions of the Post-war World: Military Reconstruction & Southern Resistance in North”

May 5: Hampton Newsom

“The Fight for the Old North State: The Civil War in North Carolina Jan-May 1864”

and notes that from September 2024 through June 2025, the group added approximately 200 members.

Much of the group’s growth is due to its focus on topics that are unique, diverse and go well beyond discussions of battles or tactics and reflect points-of-view from both the North and the South.

To keep meetings captivating and entertaining, the programming focuses on presentations from speakers like renowned Civil War historian Ed Bearss, local historian and educator Chris Fonvielle and Brunswick Town/Fort Anderson State Historic Site’s Jim McKee. Costumed interpreters portraying notables such as Harriet Tubman, Abraham Lincoln, Generals A.P. Hill, William Tecumseh Sherman and Ulysses S. Grant are also hits with attendees.

The Civil War Ladies’ Forum, which began in 2013, soon became an annual event.

“The Ladies’ Forum events normally attract 80 to 100 attendees,” Roedema says. “That’s more than many other CWRTs welcome to their regular meetings!”

Since 2019 BCWRT, in

conjunction with the University of North Carolina Wilmington, has awarded an annual $1,000 scholarship, named in honor of a BCWRT significant contributor for that year, to a deserving University of North Carolina Wilmington graduate student of history. The scholarship for 2025–26 is in honor of Charen Fink, founder of the Ladies’ Forum. The 2024–25 BCWRT scholarship, awarded in honor of Wally Rueckel, co-founder and BCWRT past-president, went to Nicholas D. Shelley, an MA student at UNCW, who said it was critical in making his pursuit of an MA in History possible.

The organization also continues to donate funds to nonprofits that support local and regional Civil War historical preservation and education.

“As one of the founding members of the Brunswick Civil War Roundtable, I am thrilled and fascinated by how successful we have been these past 15 years,” Roedema says. “This success comes from a winning formula that ensures when you attend one of our meetings, you will not only learn, but also be entertained.” 

Charlene Cole

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Julie Popichak Realtor/Broker in Charge

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Emily Capelli

The Rise of Southport Sourdough

After their son’s health diagnosis, the Langley family found healing in the hands-on art of sourdough and built a thriving bakery that feeds Southport in more ways than one.

BY RANDI JO ROOKS PHOTOGRAPHY BY CASEY LAUREN TOWNSAND

YYou never know when something hard might lead you somewhere beautiful. For the Langley family, that adventure began with a diagnosis. When Jamie and Jon Langley’s son Peyton was diagnosed with Type 1 Diabetes, their world shifted, and life would never be the same, in unexpected ways.

Determined to find comfort foods that were nourishing and delicious for Peyton, Jamie dove into research and discovered that sourdough bread could be a healthy alternative for him.

“I read that sourdough had a lower glycemic index and was easier to digest,” she says. “I wanted something Peyton could enjoy without a huge sugar spike, so I started baking!”

Sourdough bread, the oldest form of leavened bread (dating back to Ancient Egypt), offers a slower, more gradual impact on blood sugar thanks to its natural fermentation process. The process also reduces gluten and breaks down phytates and lectins, which can block

Sweet Facts ABOUT Sourdough

IT’S ANCIENT

Sourdough dates back more than 5,000 years to ancient Egypt, making it one of the oldest forms of leavened bread.

WILD BY NATURE

Sourdough rises using wild yeast and beneficial bacteria naturally present in flour and the environment.

FLAVOR TELLS A STORY

No two sourdough starters are exactly alike. Climate, flour and even the baker’s kitchen create distinct regional flavors.

NATURALLY TANGY

That signature sour flavor comes from lactic and acetic acids produced during fermentation.

EASIER TO DIGEST

The long fermentation process reduces compounds that cause digestive discomfort, bloat and sensitivity in many people.

IT’S ALIVE

A sourdough starter is a living culture that can last for generations when properly fed and maintained.

mineral absorption. So, it is rich in nutrients, easy to digest and gut friendly.

When Peyton tolerated her sourdough well, Jamie was thrilled. Inspired by other women across the country using sourdough to provide extra income for their families, she started making loaves to sell at the Oak Island Farmers Market in June 2024.

She brought 30 loaves to her first market. She sold out in 25 minutes.

The next week, she doubled the loaves and sold out in an hour. Soon, Jamie was hand-mixing 130 loaves a week and baking it all from regular residential ovens!

Looking back, it is incredible what the Langleys accomplished. Sourdough baking is a laborious art, especially without the proper equipment for producing at a large scale, but they did it. Each time they upgraded equipment, it came with a great sigh of relief and hearts full of gratitude.

“I am proud of how we started and what we grew from,” Jamie says. “It has taught us a lot, and all the hard work made each improvement to the

The Langley family: Justin Langley (Jon's brother) at back right, Jon and Jamie Langley at center, Peyton and Landon (Jon and Jamie's sons) and Thea (Justin's daugher)

business that much sweeter and valuable.”

It did not take long for customers to ask repeatedly, “Where can we get the bread this winter?”

By the end of that summer, Southport Sourdough was no longer a hobby. The Langleys moved to their current storefront at 706 N. Howe Street in October 2024 and are now thriving and well-loved in the community.

For those who know Jamie, Jon and Jon’s brother, Justin, who works in the business, it is no surprise that success came from their hands. Bread making may be the current chapter they are in right now, but working with their hands is not.

Both sides of their family encourage learning skills and working with your hands. Jamie, a woodworker at heart, has always been drawn to building, creating and fixing, and she or her mom built

much of the furniture in their home. Jamie says her parents taught her that when you need something fixed or want something, just do it. Learn how to make it happen. That same mindset now fuels the bakery.

“There is something about creating and building something with your own two hands and having a beautiful, quality product that you created,” Jamie says. “It is so fulfilling. I think that’s why I enjoy making bread so much.”

Even though they are now baking more than a thousand loaves a week, every morning when the Langleys slide the bread into the oven they are still in awe. Jamie watches the balls of dough — kneaded, shaped and intricately cared for over days — rise and transform. She is filled with wonder at all God has done and looks forward to the crispy, golden loaves of bread that will emerge from the heat and find their way to a family’s dinner table that very night, ready to be enjoyed, shared, savored.

“Who knew water, flour and salt could

create such a masterpiece?” she asks. Southport Sourdough is a true family business. Jamie does the scoring, baking and shaping. Jon mixes the dough each morning, works the register and handles some of the behind-the-scenes work. Justin is the #1 bread slicer (an inside joke at the shop), the Muffin Man and so much more behind the scenes. Every muffin sold in the store is his creation — and they are delicious! (Be sure to try the cookie dough muffins). His ever-changing flavors keep customers coming back to see what’s next!

From the very

beginning, the Langley kids — Peyton, Landon and Thea — have been by their parents’ side in the kitchen, and now they are helping in the shop. The family legacy of learning skills and trades is clearly being passed on.

The sourdough bread-making process is long, methodical and meticulous. Each batch takes three

Jamie at work in the kitchen – preshaping and weighing dough and letting it rest – to create deliciously crusty loaves like these fresh-from-theoven large rosemary garlic loaves.

days from start to finish, requiring precision and patience. It is exhausting and rewarding, hard and beautiful, much like the Langley family’s story.

Jamie and Jon, who homeschool their two boys, have taken something painful and turned it into something so beautiful. Through grit, sacrifice, persistence and grace, they have transformed a diagnosis into a calling — proof that with love, even the hardest things can rise into something nourishing.

And the bakery? It’s still rising.

The Langleys have found their rhythm and outfitted the store with proper artisan ovens and essential tools. The original sourdough will always be a best-seller, but the jalapeño cheddar and rye (perfect for homemade Reubens) are also house favorites. The sourdough chocolate chip cookies are a runaway hit. And Southport Sourdough has now expanded into a fresh market as well, selling locally sourced produce, dairy, meat and eggs.

FRESH BREAD, THIS WAY

Southport Sourdough and Fresh Market

9 706 N. Howe Street, Southport E Southport Sourdough and Fresh Market

Jamie is always listening and learning from the community.

“There’s such a diverse group of people here, and we’ve found ourselves wanting everyone to get a little taste of home even if it’s just for a moment,” she says.

One early customer still stands out to Jamie: “It was one of my first days at the Oak Island Market. A woman came and bought four or five loaves. That was a huge order at the time. I’ll never forget it. And every time she walks into the shop now, it still brightens my day.”

Southport Sourdough is more than a bakery. It’s a story of family, resilience and hands that create to bless others.

“We want to feed our community with real, clean, healthy, local food. That’s our heart,” Jamie says.

“We believe in getting back to our roots,” Jamie says. “And we’re so grateful to help feed our community, one beautiful, crusty loaf at a time.” 

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13th Annual Heart to Heart

February 5 at the Homer E. Wright Event Center

PHOTOGRAPHY BY ZEB STARNES

[01] Joyce John, Tish Hatem [02] Trisha Howarth, Jwantana Gardner-Frink, Tish Hatem, Lynda Stanley [03] Barbara Boland [04] Trisha Howarth, Morgan Harper, Ginger Harper [05] Sarah Howard, Ashlyn Mintz [06] Melanie Roberts, Caitlin Lokey, Porsha Ward [07] Angela Dover, owner of Jazzercise Southport (left) [08] Erik Bocook, Dr. Jessica Bocook, DO [09] Randy Jones, Trisha Howarth, Antonette (Toni) McAndrews

 Dosher Memorial Hospital Foundation held its 13th annual Heart to Heart event on February 5 at the Homer E. Wright Event Center at St. James from 5 to 7 pm. Held during American Heart Month, the fundraiser featured heart health education, food and wine, raffles, a 50/50 drawing and a limited live auction, while also supporting the Foundation’s mission to fund hospital equipment, programs, services and facility improvements for the community.

4th Annual Oak Island Lantern Parade

4th Annual Oak Island Lantern Parade

 Oak Island welcomed 2026 with the 4th unofficial Oak Island Lantern Parade, a dusk community gathering featuring decorative paper lanterns lit with batteryoperated lights (no open flames). Participants met and organized at the Oak Island Pier at 5 pm on January 1, then walked east together from the pier to just past the McGlamery Street beach access and back.

January 1 at the Oak Island Pier

January 1 at the Oak Island Pier

PHOTOGRAPHY BY BRENDA TORREY

PHOTOGRAPHY BY BRENDA TORREY

BEMC and ECE Fund $5K Lineworker Scholarships

 Brunswick Electric Membership Corporation (BEMC) and ECE invested $5,000 in regional community college lineworker programs to support the local energy workforce. The donation provided scholarship funding for students at Brunswick Community College (BCC) and Southeastern Community College (SCC) as they trained for careers in the electric utility industry.

The contribution was split evenly, with $2,500 awarded to BCC and $2,500 to SCC. The scholarship funds helped offset costs associated with tuition, required gear and training for entry into the electrical utility field.

The lineworker programs at BCC and SCC provide hands-on instruction that prepare students to safely maintain power lines that support North Carolina’s electric grid.

Bald Head Island’s marshes, and maritime forest engaging programs, animal island wildlife by conservation initiatives

this special place for , or BALD HEAD today.

EXPLORE PROGRAMS LEARN MORE

Shop at Turtle Central where all purchases fund BHI conservation

Brunswick Bands Holiday Extravaganza

December 13 and 14 at Hatch Auditorium

PHOTOGRAPHY BY ZEB STARNES

 The Brunswick Bands Holiday Extravaganza took place on December 13 and 14 at Hatch Auditorium of the North Carolina Baptist Assembly at Fort Caswell.

This event featured the Brunswick Winds, the Brunswick Big Band, the Brunswick Saxes and the Brunswick Brass. Admission was free, and a canned food drive was held at both

concerts to support local food banks. This program was made possible in part by funding from the NC Arts Council and Brunswick Arts Council.

Sea Notes Choral Society Christmas Concert

December 6 and 7 at Odell Williamson Auditorium

PHOTOGRAPHY BY ZEB STARNES

 The Sea Notes Choral Society Society presented its Christmas concert, We Wish You the Merriest , December 6 and 7 at Odell Williamson Auditorium at Brunswick Community College. Directed by Robert Marks and accompanied by Margaret Smicklas, the program blended sacred and secular selections, mixing traditional favorites with newer pieces, including “The Very Best Time of Year” and the Hebrew song “Bashana Haba’ah.” Tickets were free but required, and the nonprofit group welcomed donations and sponsorships.

Shop With A Cop Benefit Concert

December 8 at Franklin Square Park

PHOTOGRAPHY BY ZEB STARNES

 The City of Southport hosted its 3rd annual Shop With A Cop Concert at Franklin Square Park on December 8. Music was provided by The Back Porch Rockers. Proceeds and participation helped support the Shop With A Cop program, which brings joy to local families each holiday season. The best decorated golf cart contest winners were:

1st – Winter Wonderland

2nd – Grinch Ride

3rd – Gingerbread Man

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