TM Winter 2020

Page 1

Winter 2020 $3.95


JUST LIKE HOME How two beloved immigrant families chose Thomasville for their popular restaurants

9 Holiday Recipes

they’ll never forget

Make this

Holiday Magical

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^ Christmas Sweets



PAGE 18, 42, 78

A yummy collection of recipes for treats to enjoy and gift this holiday season.

Planting the Future The Live Oak Society focuses on a healthy future for Thomasville’s oaks.




Just Like Home How two beloved immigrant families chose Thomasville for their popular restaurants.


Editor’s Letter

34 Downtown Guide

History to Sing About! Thomasville shines brightly in the rich legacy of Sing Oil Company.

80 Friends & Neighbors



In the Kitchen Chef Theodore Sinnott wows with his pop-up dinners and shares holiday recipes.

Dunwoody for Christmas Take a drive and enjoy all this area has to offer during the holidays and year-round.




Annie B. Jones of The Bookshelf shares her list of best books to gift this season.

Decking the halls with a live tree? Tips for using it in the garden after the holidays.





Celebrating the Season Holiday events for the family to enjoy in and around Thomasville. 5



EDITORIAL INFORMATION Thomasville Magazine is published four times each year. Subscription rates are $15 for one year.

Full of Cheer! As we count down these final days of 2020, wouldn’t it be amazing if everything switched back to normal as the clock strikes midnight on New Year’s Eve? While that is not going to happen, I’ve come to terms with focusing on what I can do this holiday season rather than what I can’t. And so has the newly formed Downtown Merchants Alliance! We’re so excited about The Show Must Go On and the accompanying events planned throughout the month, including some of your favorite Thomasville holiday traditions. When it looked like

SUBSCRIPTIONS Checks may be mailed to: Thomasville Magazine 15125 US Hwy 19 S Box #375 Thomasville, GA 31792 Be sure to specify your delivery address when submitting a check.

Victorian Christmas would be a no-go this year, these hard-working, fun-loving, local business owners stepped up and created a new event everyone can enjoy. We’ve shared all the details on page 38. In addition, there are lots of other activities to participate in this month. And while they don’t all look the same this time around, we’re thankful for the dedication and creativity of people in and around Thomasville, who were determined to salvage as much of the holiday season as possible. Please make plans to attend as many as possible, whether safely in person or virtually. While some of these are offered through the generosity of the hosts, others are crucial to the income of our small businesses that need community support now more than ever. We hope to see you out there! Merry Christmas and Happy New Year from your Thomasville Magazine team! Warm wishes,




DIGITAL EDITION & SOCIAL You can follow us online on our social media accounts @ThomasvilleMagazine.


Thank you to Marie’s Kakes & Custom Confections for helping us celebrate our special region at Christmas through these beautiful custom designed cookies!


Below: Sophia and Louie Mathes; next page, top left: Connie, Sophie, Chrissie, Mary, Ely & George; right: George, Louie & Ely



Success By Sarah D. Shearer


homasville is known for many wonderful things...its effortless charm, cobblestone streets, friendly citizens, vast culinary options. Chief among the popular dining establishments are Mom and Dad’s Italian Restaurant and George and Louie’s Restaurant. Both are beloved favorites to locals and travelers alike, and each boasts a rich history and

an inspiring story to go with their authentic fare. So, what is the secret to these two international enterprises? It turns out there are two ingredients that supersede all other components: hard work and the love and devotion that only family can provide.


perennial favorite in the Red Hills region, George & Louie’s is known for its Greek salads, fresh seafood, gyros, and juicy burgers, and offers the perfect mix of Greek

coastal flair and Southern hospitality. But who exactly are George and Louie? George Mathes, current owner and the “George” of the title, relays the history of the restaurant and the rich heritage he shared with his father, Louie. The story begins with young Louie Mathes, who emigrated at 19 to the United States from Klavsi, Greece in 1933. He met his wife Sophia in North Carolina, and they were married before he was drafted, only 10 months before Pearl Harbor. Louie ultimately went to fight in the European theater and served for the duration. He also fought in the notable Battle of the Bulge in Belgium. Before his departure to Europe, he traveled to several different bases in the United States, which is how he came to be in Thomasville, at the Thomasville Air Base. Louie’s wife, Sophia, accompanied him to Thomasville, and their first child, a daughter, was born at the army hospital in town. After the war was over, they moved to West Palm Beach, FL, where their son George was born in 1946. They later returned to Thomasville, and Louie purchased The Plaza Restaurant in 1947 from a friend, who ultimately became George’s godfather. Later, after George returned from The University of Georgia in 1969, his father Louie, the consummate businessman, had a proposition for him. Louie had purchased a service station and


Left: George & Louie

wanted to make it into a little restaurant on West Jackson Street. He invited George to run it. Louie agreed to be the “silent partner,” which George jokes about now. “I quickly realized there was no such thing as a silent partner, especially for a Greek father.’’ George named the new restaurant Louie’s Salad Bowl after his father in 1970 and in 1981 started at their current location. George eats, sleeps, and breathes George & Louie’s. Almost every day of the week finds him managing his staff, doing all the behind the scenes work, and engaging with his patrons, visiting table to table to be sure his customers are enjoying their meal.


MOM & DAD’S ome say that success is spelled w-o-r-k. This certainly holds true for the Pistelli family, owners of Mom & Dad’s. When current owner Danilo emigrated from Ancona, Italy, to

Tallahassee with his mother, father, and brother in 1973, he could not have imagined that one day he would be continuing his family’s legacy of determination, integrity, and incredible Italian food right here in The Rose City. In fact, when the Pistellis arrived on American soil, circumstances did not appear very bright or promising. Danilo’s father, Osvaldo,

Today, George, his wife, Connie, and their four children have

was an incredibly hard-working, loyal man who wanted better

all been an integral part of George & Louie’s legacy. Like George

opportunities for his family. Although he deeply loved his homeland,

watched his own father, Ely has watched George and confesses he

it was becoming increasingly difficult to adequately provide for his

has never met a more hardworking man. George’s daughter Sophie

family, so he made the decision to come to the United States and

Mathes Garland reflects on her heritage, saying “I think that our

connect with family members already here. With $74 in his bank

family’s Greek roots are linked to the restaurant in the pleasure that

account and ten thousand dollars in debt, they set off in search of

we have serving people. “Having Greek dances and baptisms growing up, we all learned to relax and enjoy fresh air and each other’s company. The wonderful food also made it really easy to have lots of fun.” These vital components of family devotion and tireless work seem to be tried and true methods for building something that lasts. With excitement, George looks toward the future. After a challenging year, they are committed to coming out stronger than ever. At seventy-four, George happily says, “We are just getting started.” Louie would be proud.


Top: Tita, Danilo, Anthony, Daniella, Anna & Osvaldo; bottom: Danilo & Massimo (standing), Tita & Osvaldo (seated)




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the American dream. As it turns out, the American dream began with washing dishes at the Mom & Dad’s Italian Restaurant in Tallahassee. Neither Osvaldo, his wife, Tita, or sons Danilo and Massimo spoke English, but as the years passed, they all worked hard to assimilate and learn the language. Eventually, Osvaldo was able to realize his dream of owning his own Mom & Dad’s restaurant, and they leased property in Thomasville where Singletary’s Flowers is now located. As business grew, they built a solid foundation, and in 1980 were able to purchase their current building. The restaurant has always been a complete family affair. The menu is the careful and diligent creation of Danilo’s mother, the long term success is largely due to the tenacity of Danilo’s father, and today, the restaurant is lovingly operated by Danilo, his wife Anna, and their two grown children, who of their own accord decided to stay in Thomasville and help run the family business. Fairytale visions of Italian families sitting around tables clad in red gingham cloths piled high with pastas, bread, and wine come to life inside this small, homey establishment. Danilo runs the day to day operations, his son, Anthony, assists him in getting the restaurant ready for customers each day, and Anna and their daughter, Daniella, are the masterminds behind Mom & Dad’s Bakery. While tireless commitment to excellence and the help of family members are paramount to their ongoing success, being stationed in a wonderful town is an added perk. Many people have enjoyed dining at Mom & Dad’s for 40 years now and have become more like friends than customers. These relationships proved themselves in 2020, as local restaurants were forced to pivot and do business differently due to the pandemic. The generosity of Thomasville natives helped keep Mom & Dad’s open, and Danilo is proud to report they were able to keep every one of their staff members. It is obvious

they see each person who works in the restaurant as family, and Danilo’s commitment to their well-being is strong. He gives credit to his amazing parents for any success he has incurred, and their legacy lives on in every aspect of Mom & Dad’s. “If I become half the person my parents were, I’ll have hit a grand slam,” Danilo says.


n a culture that prizes big cities and fancy chain restaurants, it’s easy to overlook the stories found within the walls of local businesses. Often, the dish brought before a hungry

patron is not just a Greek salad or a bowl of pasta. Instead, it may be the result of decades of determination, long voyages across the Atlantic, countless family discussions, pennies scraped together, and dreams built with the key ingredients of love and hard work. Thomasville indeed counts itself fortunate to be home for so many of these places. SGL


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Top: Danilo Pistelli; bottom: Anthony Pistelli


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round sugar eative twist on cr a h it w as Christm ly Reindeer Have fun this owmen and Sil n S g n ti el M cookies—

Sugar Cookies MAKES 60


1 cup salted butter softened 1 cup granulated sugar 2 tsp vanilla extract 2 large eggs, room temperature 2 ½ to 2¾ cups all-purpose flour* ¾ tsp baking powder ½ tsp salt

1 6 12 24

Cream together butter and sugar in the bowl of a standing mixer. Add vanilla and eggs and beat until combined. Add flour, baking powder, and salt. Beat until combined. Divide dough into two equal portions. Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or overnight. Preheat oven to 350°F. Line two to four large baking sheets with parchment paper and set aside. Remove one sugar cookie dough disc from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. Place sugar cookie dough on a floured surface and roll to ½” or ¼” thickness (thicker = softer cookies). Use your favorite cookie cutter shapes (simple round cookies are used to make the cookies pictured here) and cut out the dough, placing them 1” apart on the prepared cookie sheets. Repeat until all the dough is used. You can gather and re-roll the dough scraps two additional times (3 times total). Bake in the preheated oven for 9-10 minutes or until cookies are puffed and just set around the edges. Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with second disc of dough.

dozen baked sugar cookies marshmallows, halved at an angle orange jimmies, for noses mini M&M’s, for buttons

Chocolate sprinkles, for arms White cookie icing, for decorating Black cookie icing or melted chocolate, for decorating Spread white cookie icing on sugar cookies to create melted blobs. Decorate marshmallows with black cookie icing to make dots for eyes and a smile (or smirk). Insert an orange jimmy into the marshmallow for a nose. Place marshmallow on cookie icing and add more cookie icing around the neck to secure it. Use mini M&M’s on cookie icing for buttons and add chocolate sprinkles for arms.

SILLY REINDEER 1 dozen baked sugar cookies Brown icing Red M&M’s Pipe antlers, eyes and mouth with brown icing and add a red M&M nose.


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hen Chef Theodore Sinnott thinks about food, the first thing—or person, in this case—that comes to mind is his mother. “My mother is an amazing cook, even better than most chefs I have worked for,” Sinnott proudly shares. And while Christmas is a time to gather with loved ones and celebrate with delicious meals and treats, he also admits that Thanksgiving has always been his favorite holiday. “The best holiday of all is Thanksgiving. … Thanksgiving at my mother’s house in southwest Pennsylvania was a feast worthy of the greatest company.” Sinnott’s mother, Stephanie Phillips, would stay up all night preparing a smorgasbord of Thanksgiving dishes that he says would blow just about anyone away. She would make multiple versions of holiday favorites, just to appease everyone’s tastes. But for Chef Theodore, who’s never met a dish he doesn’t really like, it was like a food nirvana. “She made the classic stuffings and dressings for the purists, another version with fruits and nuts with her own spin, and yet another with sausage in it.” To this day, watching his mom’s presentation of a fantastic Thanksgiving feast is just one of the many reasons Sinnott has fallen in love with the craft of cooking and enjoys whipping up so many of his festive, authentic, award-winning dishes. WHERE IT ALL BEGAN At just 30 years old, Sinnott is making his culinary mark on the Southeast. But it started long before that. For about 10 years of his childhood, he lived in the mountains of West Virginia. “I grew up


“I GREW UP EATING SQUIRRELS, RABBITS, AND SNAPPING TURTLES. I EVEN LEARNED HOW TO COOK DEER BRAINS FROM MY STEPDAD’S GRANDMA.” eating squirrels, rabbits, and snapping turtles,” he says, “and I even learned how to cook deer brains from my stepdad’s grandma.” He then moved to Valdosta, where he graduated from Lowndes High School and later attended Valdosta State University. He originally enrolled at VSU to earn a pre-med degree and study medical informatics and analytics, hoping to follow in his late father’s footsteps and work in healthcare. “I went to VSU for almost three full years, but I had two kids during that time, and I was working in restaurants all the time,” shares Sinnott. “I really didn’t have time or money to go to college, so I decided to start working full-time in the restaurant and hospitality business.” He originally focused on bartending and serving, but about six years ago re-entered the kitchen. “That’s when I fell back in love with cooking and 25 THOMASVILLEMAGAZINE.COM | WINTER 2020


He took time to learn how to apply various cooking techniques, studied Southern chefs, and introduced himself to grains native to the South to incorporate into his dishes. While working at Southern Soul Barbecue on St. Simons Island the past four years, Sinnott had a chance to put his learned skills on display. The restaurant, which was voted the No. 1 barbecue joint in the South three years in a row by Southern Living magazine, allowed him to come up with his own specials. During that time, he also entered a Southern Living cooking competition, placing third with his shrimp and grits recipe.




“I’m so ready to cook barbecue my way. I’ve really gotten into using Asian ingredients, so I cannot wait to be able to do that full time.”

realized it was what I really should be doing,” he adds. Sinnott jumped in with both feet. He took the path less traveled and didn’t attend culinary school, but he did everything he could to learn how to perfect the craft. “I read the whole Culinary Institute of America cookbook, from cover to cover, in one of my first jobs,” he says. “And I was doing things I learned in the cookbook in the kitchen, such as making waffle fries out of beets.” He took time to learn how to apply various cooking techniques, studied Southern chefs, and introduced himself to grains native to the South to incorporate into his dishes. While working at Southern Soul Barbecue on St. Simons Island the past four years, Sinnott had a chance to put his learned skills on display. The restaurant, which was voted the No. 1 barbecue joint in the South three years in a row by Southern Living magazine, allowed him to come up with his own specials. “I made all types of ice creams like pecan pie from scratch,” he says. “Working there taught me how to manage restaurants, in addition to plating foods, things other owners hadn’t let me do before.” During that time, he also entered a Southern Living cooking competition, placing third with his shrimp and grits recipe.


“Besides a smoker, it’s a really good knife or cast-iron pan. My cast iron pan, which was actually my dad’s, goes with me everywhere.” THREE TOM’S TAVERN AND THE 9 Shortly after moving back to Southwest Georgia to help care for his then ailing father in early 2020, Sinnott was asked to cook for pop-up dinners across the area. That’s when he had a chance to display his unique eats and was introduced to the owners of what will soon be the reopened Three Tom’s Tavern—a former popular establishment in Thomasville. Sinnott’s plans are for the restaurant to have a smaller base menu, which will allow him to create more specials for appetizers, salads, entrees, and desserts each night. “I just don’t want to overload people with options,” he says. “And keeping the menu simpler will allow us to




make everything from scratch.” Three Tom’s Tavern is scheduled to open in early 2021 in Downtown Thomasville, and Sinnott is really looking forward to working with the new owners. He’s even more excited to have a kitchen with a smoker. “I love working with fire,” he adds. “I’m so ready to cook barbecue my way. I’ve really gotten into using Asian ingredients, so I cannot wait to be able to do that full time.” In the meantime, Sinnott’s culinary skills have been put to work at Tired Creek Golf Course in Cairo, where he helped a friend open and create the menu for another new restaurant, The 9, which opened in mid-October. Some of the popular items include Sinnott’s collard greens, made with an eight-hour pork stock, as well as his pimento

cheese grits, and his specially made chicken wings. “It means the world to me to be able to do what I love,” Sinnott says. “It’s one of those things that still doesn’t seem real. It wasn’t but two and a half years ago that I was on St. Simons Island working 80 hours a week at two different restaurants, trying to make ends meet, and to the point that I actually ended up living in my car for a month.” In less than six months, however, so many of Sinnott’s dreams are coming true, and he now has a mini following of people who are showing up at the pop-up dinners, filling their bellies at The 9, and looking forward to his menu reveal at Three Tom’s Tavern. “All of the hours I’ve spent in kitchens—sweating and feeling like I am dying and couldn’t work another hour—are finally coming full circle,” he concludes. “Coming up the way I did and not through culinary school, learning firsthand from chefs how to do all this stuff, it’s finally paying off. It’ll bring me to tears sometimes when I stop to think about it.” SGL

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Bourbon Chocolate Pecan Pie 3 eggs 1 cup granulated cane sugar 1 cup Karo Syrup 1 ½ cups pecans (a little more is always better) 1 ½ cups semi-sweet chocolate chips 2 tbsp melted butter ¼ cup of good bourbon (something you would drink) Store bought deep dish pie crust Preheat oven to 350°F. Mix eggs, corn syrup, sugar, melted butter, vanilla, and bourbon. Add pecans and chocolate chips and stir to combine. Pour into pie crust and bake approximately 90 minutes (ovens vary), checking for doneness starting at about 60 minutes. Watch the edges, and if they become brown too quickly, cover the edges well with aluminum foil.

“This is my mother’s bourbon chocolate pecan pie recipe that is always loved by guests and customers.”


Chef Theodore’s Winning Gravy SERVES 8 2 cans of whole peeled tomatoes, drained, and crushed by hand 1 onion, diced 4 cloves of garlic, minced 1 cup of good strong coffee 2 tbsp of cane syrup or honey 2 ½ tbsp of your favorite hot sauce (Crystal is my go-to) 1 cup of good (preferably homemade) pork stock 8oz salted pork or cured bacon, diced (the good country store type, and the stronger the flavor, the better) Salt Coarse ground pepper Heat pan on medium to low with a small amount of oil. Add pork and render until crispy. Add onions and cook 6-8 minutes, until they start to brown. Add garlic until fragrant. Turn pan to medium high heat. Deglaze with about ½ the coffee. Allow coffee to reduce for 3 minutes. Add tomatoes and allow to cook for 8 minutes, stirring frequently until tomatoes begin to cook down. Add pork stock to mixture in pan until tomatoes are slightly covered. Add hot sauce and cane syrup. Allow to continue to reduce for 10 minutes. Taste before adding any salt and pepper—lots of strong flavors involved, so it doesn’t need much. Add salt and pepper according to your taste. I do about 2 teaspoons coarse salt and 1 good pinch of coarse pepper.

“This is another go-to favorite recipe of mine that can be used for anything that requires an amazing gravy, be it shrimp and grits, smothered pork chops etc. This is the gravy I used when I placed third in the state for my shrimp and grits in the Southern Living competition.”



COVID-19 has tested us – mind, body and soul. We have experienced pain, tragedy and sorrow. But, our deep commitment to care for those we serve has brought us through the darkest days. We celebrate triumph with those who battled the disease and won. We remember those we’ve lost, with memories of them propelling us forward. Today, we rise to the challenge as champions – better equipped and more determined than ever to fight for the health, safety and peace of mind of our residents and their families.

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Victorian Christmas is reimagined this year in a special presentation of holiday magic from Thomasville’s downtown merchants!


s twinkle lights and wreaths are hung along downtown Thomasville’s streets, anticipation for the holidays mounts. Usually, the pinnacle of the local yuletide celebration takes place in December with the popular Victorian Christmas nights. However, in light of the events of 2020, this year is going to look a little bit different. But fear not, the newly formed Downtown Merchant’s Alliance brings tidings of great joy! When the decision was made to cancel the 34th Annual Victorian Christmas, merchants decided this was a prime opportunity to unite and reimagine the event, and hopefully help return it to its original roots. Victorian Christmas was originally created to help local businesses thrive during the holiday season. Capturing the historic charm of Thomasville has

been the perfect way to usher in the holiday spirit, and the festival has grown exponentially in popularity. Since this holiday season will look a little different, business owners are harnessing their efforts to make this about celebrating the warmth of a picture postcard hometown and helping neighbors thrive at the tail end of a difficult year, all while celebrating the season together. Renee Moss, co-owner of Farmer’s Daughter Vineyards, Rhonda Foster, co-owner of Liam’s Restaurant and Cheese Lounge, and Heather Abbott, co-owner of Southlife Supply Co., helped spearhead the formation of the alliance, which has aided in the organization of this year’s festival. “We know the important impact that holiday shopping and dining brings to our town,” says Rhonda. “Our goal is to create and nurture goodwill and merriment during the holidays while providing shopping and dining for our locals and visiting guests alike. “We will be dressing for the holidays, showcasing special events that are socially distanced, visiting Santa at the Imagination Emporium, enjoying the Thomasville Drama Troupe carolers singing throughout downtown, and offering complimentary gift wrapping

as well as food and drink specials. We are prepared and eagerly awaiting a magical season for our downtown merchants and guests.” To that end, instead of the traditional second Thursday and Friday in December, festivities will be safely spread throughout the month of December, and more than 40 participating businesses will host events and offer specials. “People need this heartwarming event,” says Renee who, along with many other merchants, is pulling out all the stops to create a “Southern Winter Wonderland.” The Show Must Go On is planned for December 5, December 10-12, and December 19. Visitors can expect a variety of curated activities, reminding us that the heart of Christmas is, after all, celebrating community, family, and being together through whatever life brings. SGL


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Thomasville is famous for its magnificent “Big Oak.” But this town is also fortunate to have many of its streets lined with fine old, middle-aged, and young live oaks. These trees have had stewards over the years who treasured, protected, and planted them. Here is a little of their history, written by one of those live oak stewards.


n 1988 the Live Oak Society of Landmarks (LOS) was founded to fortify the town’s oak stronghold, which originally was undertaken by William Miller near the end of the 19th century. The Live Oak Society’s inaugural plantings took place at the then newly created Maury Tice Flowers Park on Old Monticello Road. Jerger Elementary School students performed The Giving Tree on a little stage in the middle of the barren field. Following the production, we grade schoolers planted tiny oaks that we couldn’t possibly imagine becoming the grand moss-laden canopies that today define our landscape. Founding members of the LOS included Maury Shields, Maury Flowers, Kathryn Read, Mercer

Watt, Mayor Tom Faircloth, Richard Mooney, Mayor Len Powell, Nancy Tinker, and city officials and committee leaders. Read signed all the documents ‘Sort of a Secretary,’ and decades later, I adopted this signature as I took over city planting details and Mary Lawrence Lang spearheaded the resurrection of the LOS. In a few autumns, we planted 200 trees, replacing ones that had died along streets and at churches, schools, and parks.

 Planting a live oak does not provide immediate gratification for the person who is planting it; it isn’t an act that rewards one in this lifetime. Even when it’s full blown silver and green, and raining acorns on sidewalks, it really isn’t for anyone. It’s a tree. It exists for itself, as does everything in the natural world. Trees are cut down for strange reasons these days. I’m shocked when I hear that someone prefers a patch of grass to the shade and history of an old tree, as trucks full of beautiful chopped up pines and oaks pull out of their driveways. A blade of grass, which takes a matter of days to flourish, at the expense of a tree that has been here long before us and would have been long after. Sometimes during my tenure as “sort of a secretary” we receive a

” “BIG OAK ford St. of N. Craw n o ti ec rs te Location: In nroe St. and E. Mo , GA Thomasville 27’ mference = Trunk circu ) = 103.5” height – (dbh st ea br at er Diamet West = 166’ ad = East to re sp e lin p ri D uth = 141’ North to So ary 2, 2017

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The Live Oak Society of Landmarks (LOS) was founded in 1988. In recent years, LOS has planted 200 trees, replacing ones that had died along streets and at churches, schools, and parks. call to beautify the town even more by planting already half-grown oaks, oaks that spent a chunk of their history in a pot at a tree nursery instead of on our streets where we could patiently watch them grow with us, like the little saplings we children planted in Flowers Park. These brutally transplanted trees struggle to take root and their suffering makes itself known in the sparse-leafed branches that suggest the tree is hanging on to its new home for dear life. There’s an urgency to these requests that is not conducive to the nature of a tree.

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Part of the beauty of our oaks is that generations of a bygone era planted saplings for us, and our little plantings should be a gift to future generations. Herein lies the sacredness of the oak. They carry the weight of our history in their heavy gray stretch of branches, and they will define the horizon long after we are gone, some of them a gesture from us to our posterity. This makes the oaks part of our trans-generational consciousness. We have a sort of accountability to the oaks regarding our conduct and ideals. But this is just my opinion about the order of nature and the nature of gifts, and it seems I have moved in quite the opposite direction from my original statement that a tree exists for itself. I suppose I can’t help but ascribe my own feelings to the oaks that define the place that defines who I am. In Gilead by Marilynne Robinson, narrator-diarist John Ames describes the presence of the grand old oak canopy in his town at night when they are unseen and only can be heard dropping acorns “like a storm, like travail,” indicating the perpetuation of our existence on earth, of hoped-for fecundity and the collective future of all living things. I really liked the passages about the unseen oaks and the importance of the communal landscape: “It was just that kind the place was meant to encourage, that a harmless life could be lived here unmolested …To play catch of an evening, to smell the river, to hear the train pass. These little towns were once the bold ramparts meant to shelter such peace …I love this town.” Thank you to the generous LOS donors over the decades. If you would like to donate, please contact Thomasville Landmarks at 229-226-6016. SGL

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Gingerbread 3 1/4 cups all-purpose flour 1 tbsp ground cinnamon 1 tbsp ground ginger 3/4 tsp baking soda 3/4 tsp ground cloves 1/2 tsp ground nutmeg 1/2 tsp salt 3/4 cup unsalted butter, softened to room temperature 1/2 cup packed brown sugar 1 large egg 1/2 cup unsulfured molasses 1 1/2 tsp vanilla extract zest of one small orange (optional) optional decorations: simple icing (see below), red hots, sprinkles, edible glitter, ribbon for hanging ornaments or tying stacks to gift.


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*Simple Icing 2 cups powdered sugar 2–3 tbsp milk 1/4 tsp vanilla extract In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg. Set aside. In an electric stand mixer fitted with the paddle attachment (or alternately, you can use a hand mixer and a large mixing bowl), beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add eggs, molasses, and vanilla, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined. Divide the dough into two equal portions and form them each into a ball. Use your hands to gently flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight. Once the dough is thoroughly chilled and you’re ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper. Unwrap the dough and place it on a large, lightly floured, hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Use chosen cookie cutters to cut desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets. Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.


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Once the cookies are room temperature, decorate as desired with the icing (see below) plus any extra sprinkles or candies. Serve and enjoy immediately, or store in a sealed container for up to 4 days. *For the Icing Whisk all ingredients together in a bowl until smooth. If your icing is too thin, add in a little more powdered sugar. If too thick, add in a tiny bit of milk. Using a piping bag, a Ziplock with the corner snipped off, or a plastic squeeze bottle, pipe the icing onto the cookies.

A Holiday Classic

This cut-out gingerbread cookie recipe is easy to make, perfect for decorating, and always so delicious. Choose cookie cutters and decorations according to which cookies you want to make, whether gingerbread men, reindeer, ornaments, stacked Christmas trees, or other shapes.




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A History to


With a rich history, Sing Oil Company has left an indelible mark on Thomasville 54 THOMASVILLEMAGAZINE.COM | WINTER 2020

Sing Oil Co. provided full service and a smile across the Southeastern U.S. for more than 50 years. Above: Vienna, GA


his past spring, Richard Singletary passed away,

own and $1,000 borrowed from a local attorney. Singletary, who

leaving behind a rich legacy in this region. Dick, as

had only completed a middle school education, had previously

he was known to the community, was the second

managed the oil department at the Hand Trading Company. He

and final president of Sing Oil Company, a regional

ran an ad in The Pelham Journal for his new business, advertising

gasoline distributor and convenience store chain based in

the Singletary Service Station on East Railroad Street; however,

Thomasville. Additionally, October 30 marked 30 years since the

the circulated ad would promote the “Sing Service Station.� This

Amoco-Sing merger closed.

misprint would not only label a Pelham fuel merchant but also a

Sing Oil Company traces its origin back to 1935, amidst the Great Depression, when Lewis Hall Singletary opened his own

multi-million-dollar convenience store chain that operated in eight states across the Southeast.

service station in downtown Pelham, Georgia with $400 of his


Early on, Sing focused on running dealer stations throughout rural Georgia, including Meigs, Newton, and Camilla, and the Carolinas to offer gasoline and auto service where larger companies did not see a need. Many of the stations served by Sing were located in the heart of the downtown commercial districts, including Thomasville. The town’s first station, known as Sing-Wilkes, was located at the corner of Remington Avenue and Crawford Street in the current

Fun Sing Fact

Sing operated a tugboat, “Mildred K,” during the late ‘30s and early ‘40s, hauling gasoline from New Orleans to Panama City to then be shipped up the Apalachicola River to Bainbridge and delivered to surrounding communities.

parking lot for the Municipal Auditorium. The new location for Thomasville #1, later operated by Fox Morris, was built across Crawford Street where Ag-Pro Fuel is currently. This building was one of the first to use Sing’s standardized ranch design found across South Georgia in the ‘50s and ‘60s. Thomasville #2 on West Jackson also uses this design and was built in the 1960s to replace Alpha and Sally Chaney’s original station next door. Both stations served Thomasville under the Sing bird for over 40 years, in addition to Roscoe Griffin’s dealer station on East Jackson, where


Sharon D.M.D. Sharon K. K. Patrick Patrick D.M.D. Laura Ridley Francisco GarciaD.M.D. D.M.D. Sharon K. Patrick D.M.D.

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the Thomasville High School tennis courts stand today. According to the 1963 article, Sing owned, leased, or sold to

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M, W, Th, F: 8 AM - 5 PM Tuesday: 1 PM - 8 PM

125 stations in the Southeast, ranging from DeLand, Florida to Wilmington, North Carolina. At this time, the company faced a business partner, fell ill, forcing him to give control of the company to his son, Dick Singletary. As an Air Force captain in his early 30s, Dick and his many valuable employees brought a lot of change to the company in a market that was changing around them. The company moved from Pelham to Thomasville and became the second firm to locate in the Rose City Industrial District off of West Jackson. With this, Sing also opened its own oil cannery onsite, shipping bulk oil by rail from Texas and Pennsylvania to gain a better cost position for its distribution network and help consumers “Save with Sing Quality Fuels.” Additionally, Sing adopted a new logo consisting of a blue circle with “Sing” written in italic red letters over a blue flying bird.


big change as Mildred Sasser Singletary, Lewis Hall’s wife and

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Above: Young Dick Singletary Below: Mildred and Dick Singletary

This new logo would carry Sing through prosperous times, along with the introduction of Stop ‘n Shop convenience stores on a corporate managed model. This departure from the dealer model proved pivotal for the company as America was moving to the fast-paced convenience revolution of the 1970s. The idea of combining food staples, drinks, and gasoline in one location was revolutionary for the time and was key to Sing’s model and image, as the company wanted to build a bigger store with more inventory. Sing’s first new Stop ‘n Shop stores would open in 1965 in Tallahassee, Columbus, and LaGrange and prove immensely successful. All three stores remain open to this day under different brandings. Sing would open its first convenience store in Thomasville in 1971, on the site of the Piney Woods Cottages between Broad Street and Gordon Avenue, currently home to an Exxon station. In Tallahassee, Sing owned 12 stations by 1989 and was the highest-volume operator in the metro. Florida’s capitol was an important testing ground for Sing’s new ideas, including integrating shopping centers, food courts, hardware stores, and delis into stores which were “More than Convenient.” The secret to Sing’s success, nevertheless, was its employees. According to Perry, “We had good people, and that was the

Congratulations to our students, teachers & parents

main thing; we had good managers, good supervisors.” This

#1 in SAT & ACT scores in Southwest Georgia

strong corporate identity led Amoco to approach Sing with a merger deal that closed in October of 1990. Thirty years later, the impact of Sing remains visible. Lewis Hall Singletary sought to spread “the joy of giving” by founding the Lewis Hall and Mildred Sasser Singletary foundation, which donates to charitable causes throughout the Southeast. Dick Singletary continued this legacy throughout his life and made sure to help those whom he thought were in the most need. He had a strong sense of the impact that one person could have on his community and made every effort leave a positive impact on the people he met, all while attempting to avoid recognition.

The SAT achievement alone puts the school district in the top 11% academically of all school districts statewide, and is a direct result of the expectations for academic excellence by our teachers, students and parents.

History William Hamil is a fourth-year electrical engineering major at Georgia Tech, and a Thomasville native. He is the grandson of Richard “Dick” Singletary (below) and the great-grandson of L.H. Singletary, and has long been fascinated by history, especially with regards to his family’s former business.

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229.236.1522 Venice Causey Your Local Agent 107 N CRAWFORD ST THOMASVILLE, GA 31792 VCAUSEY@FARMERSAGENT.COM Advertisement produced on behalf of the following specific insurers and seeking to obtain business for insurance underwritten by Farmers Insurance Exchange, Fire Insurance Exchange, Truck Insurance Exchange, Mid-Century Insurance Company, Civic Property and Casualty Company, Exact Property and Casualty Company, Neighborhood Property and Casualty Company, and their a liates. In Texas, insurance is underwritten by Farmers Insurance Exchange, Fire Insurance Exchange, Truck Insurance Exchange, Mid-Century Insurance Company, Texas County Mutual Insurance Company, Mid-Century Insurance Company of Texas, and Texas Farmers Insurance Company. In New York, insurance is underwritten by Farmers Insurance Exchange, Truck Insurance Exchange, Mid-Century Insurance Company, and Farmers New Century Insurance Company, home o ce Los Angeles, California. Life insurance is issued by Farmers New World Life Insurance Company, 3120 139th Ave. SE, Ste. 300, Bellevue, WA 98005. Each insurer has sole fi nancial responsibility for its own insurance products. Visit for a complete list of companies. Not all insurers are authorized to provide insurance in all states. Not all products, coverages, and discounts are available in every state. Restrictions, exclusions, limits, and conditions apply. *In 2011, The University of Farmers® was recognized as the No. 1 training organization in the world by Training magazine’s Training Top 125.


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or many, there’s no place like home when it comes

person events, providing ways to enjoy less hustle and more spirit

to enjoying the holidays, especially when “home” is

this holiday season.

Thomasville. But realistically, many of us will end up doing

Dunwoody truly rolls out the welcome mat for everyone, making

some traveling during the holidays, though maybe not as much as

it an ideal destination. A point of pride is the Equality Lives Here

usual. If you find yourself headed to the Atlanta area to visit family

campaign created by Billy Kramer, owner of NFA Burger, named

or do a little extra shopping, consider discovering Dunwoody.

the 2020 Best Burger by the Atlanta Journal-Constitution. “Ideally,

While it’s a great place to visit year round - especially when

my goal is for every restaurant or business in the world to have

the Braves are playing at home and fans are allowed to attend

one of these stickers in their window,” says Kramer, of the Equality

- Discover Dunwoody offers a special line-up of events and

Lives Here decals.

activities this year that allows locals and visitors to safely celebrate the most wonderful time of the year.

For those that are looking to celebrate with in-person activities this year, Dunwoody will offer several options that capture the

A premier hub for holiday shopping and dining just 10 miles

magic of the season, including shopping for unique gifts at the

north of Atlanta, the town in December will become “Your Holiday

27th Annual Spruill Gallery Holiday Artists Market. Open now

Haven,” featuring a variety of virtual and socially distanced in-

through December 23, the gallery is transformed into a winter

The short trip to Dunwoody, Georgia is the perfect getaway for your holiday cheer.

wonderland featuring handmade gifts from 100 local artists,

shoot, families can browse more than 150 different retailers

including ceramics, jewelry, photography, and home dĂŠcor.

and check everyone off their holiday shopping list.

Families can reserve a spot to get their annual picture

For a full listing of all the events happening in Dunwoody

with Santa through December 24 at Perimeter Mall,

this holiday season, visit For general

which has implemented numerous safety precautions and

info, visit

requirements, including face coverings. After their photo

If You Go: EXPLORE Holiday Artists Market at Spruill Gallery Brook Run Park & Zipline Dunwoody Farmers Market Dunwoody Nature Center

ESCAPE Crown Plaza Atlanta Perimeter at Ravinia


EAT Alon’s Bakery E. 48th Street Market Porter Brew & Que Crema Village Burger Novo Cucina


Holiday of Words Annie’s Holiday Picks



cannot fully put into words what it has been like

how to make this shopping season easy and fun in a year that

to own and operate a business in 2020, but I will

hasn’t really been either of those things, so every book listed

tell you this: We’re still here. The Bookshelf has

here is available for purchase both on our store website and

embodied the spirit of the Little Blue Engine, and we have

in-store in Downtown Thomasville. We’re still offering free

put one metaphorical foot in front of the other. We have

delivery to our customers in Thomasville and Tallahassee,

pivoted until we are dizzy, but we are here.

and we’ve got curbside pickup. Plus, our holiday gift wrap is

And as with every year past, we’ve got a highly curated selection of books and gifts perfect for every person on your holiday shopping list. We’ve thought long and hard about

free and adorable. If you’re looking for the perfect book for a loved one on your list, here are some titles we think could work.

FOR THE ANXIOUS HEART Look, it’s been a hard year for a lot of people, and sometimes you just want something to make you feel good. Enter poetry. What Kind of Woman, a new paperback poetry collection by debut author Kate Baer, is gorgeous inside and out, accessible even and especially for readers like me who aren’t drawn to poetry. I truly want to give this collection to every woman I know, particularly those who are young marrieds or new moms. Our beloved Barbara Kingsolver also has a collection of poetry out called How to Fly, perfect for fans of Mary Oliver or Wendell Berry. And if you’re still not convinced poetry’s the answer, our staffer Lucy highly recommends Perestroika in Paris, a feel-good novel by Jane Smiley, featuring a young horse exploring the City of Lights for the first time.

FOR THE HISTORY BUFF Our history and politics section is heavily

FOR THE HOME CHEF I’d wager people are spending more time in the kitchen than ever before, and I think a beautiful new cookbook paired with a dishtowel or kitchen utensil (maybe one from our friends at Relish!) would make a great gift this holiday season. I personally love Cookish by Christopher Kimball of Milk Street fame. This new book has nearly 200 recipes all designed to take less than an hour, start to finish, plus it’s got gorgeous pictures. Ina

trafficked during the holiday season, we suspect by those we affectionately refer to as the “dad shoppers,” those picking out a title for their dad/granddad/brother/ uncle/etc. Men, of course, aren’t the only nonfiction readers. Our own staffer Lucy is drawn to the genre, and this year, she’s recommending The Zealot and the Emancipator by historian H.W.

Brands. The book compares John Brown and Abraham Lincoln and their different

Garten’s new Modern Comfort has already been

approaches to the horrors and history of

Good by Vivian Howard is good for home chefs

of my own favorite nonfiction writers, and

a bestseller for us, and This Will Make It Taste

slavery in America. Jon Meacham is one

with a Southern sensibility.

his new book about John Lewis, His Truth Is Marching On, would make a great gift

this holiday season. For a fun surprise, try


Give Me Liberty and Give Me a Drink!, a mash-up history/cocktail book.

Our manager Olivia helps carefully craft our children’s book offerings, and she chooses what to stock in our store based on the actual advice and tastes of kids in our community. This season, she’s been recommending Loretta Little Looks Back by Andrea Davis Pinkney. Narrated by three members of the fictional Little family, Loretta Little Looks Back is an illustrated novel for that tricky middle grade reader. The book is a mixture of poetry and prose and follows the Little family though groundbreaking moments in our country’s history. Seeking something with a sillier side? Try two picture books Olivia loves: Bedtime for Superheroes and The

Truth about Dragons.


THE BOOKSHELF FOR THE AVID READER Our favorite gift for the bibliophile this year is Ex Libris, a gorgeous giftable title (it’s illustrated!) filled with essays by former New York Times book critic Michiko Kakutani on a variety of literary favorites. Ex Libris functions as both a great resource for expanding your reading list and a beautiful keepsake to have on your coffee table.

Local Health



t’s that time of year again: the holidays. If 2020 has taught us anything, it’s that we need to cherish these days with our families because we never know what tomorrow may bring. We have also learned that maintaining a healthy lifestyle and eating well is more important now than ever. Exercise, fresh air, lowering stress levels, and eating clean with minimal processed foods and sugar are keys to a healthy immune system. The holidays can make eating healthy a bit challenging at times. The pies, cakes, casseroles, breads, alcohol, and side dishes all pile up to one huge mess on your immune system. In a research study done by Loma Linda University, participants were fed different forms of sugar. They found that the effectiveness of white blood cells (our immune cells which fight infection) decreased up to 50 percent after 1-2 hours of eating sugar, and the decrease lasted up to five hours! This holiday season and into the new year, we need to be doing everything we can to boost our immune system. So instead of pounding into your head what you shouldn’t eat this holiday season, how about some tried and true recipes of some classics that are actually good for you. The following recipes are all gluten, dairy, and refined sugar free. They are not processed and are packed full of nutrients.

Grain Free Pumpkin Bars FROM DETOXINISTA

1/2 cup pumpkin puree 1/2 cup almond butter 1/3 cup honey 2 eggs

2 tsp pumpkin pie spice* 1 tsp vanilla extract 1/4 tsp sea salt

1/2 tsp baking soda Preheat oven to 350°F and grease an 8” x 8” pan generously with coconut oil or butter. Combine all of the ingredients in a medium bowl and mix well until a smooth batter forms. Transfer the batter to the greased pan, and bake for about 30 minutes, until the edges are golden brown and the center is firm. Allow to cool completely in the pan, then cut and serve covered with maple pecan glaze (recipe below).

Maple Pecan Glaze 3/4 cup pecans

1/4 cup pure maple syrup 2 tbsp coconut oil 1/4 cup water

1 tsp vanilla extract Pinch of sea salt

Combine all ingredients in a high-speed blender, and blend until smooth and creamy. The glaze may be used immediately but will thicken up when chilled. Store any leftovers in the fridge for up to 4 days.

FFL Smoked Salmon Dip FROM STEPHANIE RICE, FIT FAB LIFE 4 oz smoked wild-caught salmon, finely chopped 8 oz Kite Hill Chive Almond cream cheese 1 small shallot, finely minced 2 tbsp fresh dill, chopped or 1 tbsp dry Add all the ingredients to a medium size bowl and mix well to combine. Refrigerate until ready to serve. Serve with cucumber slices and gluten free crackers (Simple Mills Almond Flour are my favorite.)

FFL Shepherd’s Pie FROM STEPHANIE RICE, FIT FAB LIFE 1 head cauliflower, chopped into florets* 2 tbsp coconut oil 2 tbsp ghee

1 small onion, diced 2 celery ribs, diced 2 carrots, diced

2 cloves garlic, minced

1 lb ground beef or lamb

2 tbsp chopped parsley or 1 tbsp dry parsley salt and pepper to taste

Preheat the oven to 400°F. Grease a 2-3 quart casserole dish and set aside.

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In a large pot with a steamer basket, bring about one inch of water to a bowl. Add cauliflower and steam until tender, about 15 minutes. While cauliflower is steaming, heat 2 tablespoons of coconut oil in a large skillet or saucepan over medium high heat. Add onion, celery, carrots, and garlic and cook until beginning to soften, around 5 minutes. Add the ground meat to the pan and cook until browned. Add parsley and season with salt and pepper. Let simmer while you prepare the cauliflower topping. To make the topping, drain the cooked cauliflower. Mash or puree with a stick blender until smooth. Add 2 tablespoons of ghee and season with salt and pepper. To assemble, spread the meat mixture on the bottom of the dish. Top with the cauliflower mixture and smooth with a spoon. Bake for 30 minutes or until the top is brown and bubbly. Serve warm.

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*You can skip this step all together and get frozen cauliflower florets. Follow defrosting instructions then add your ghee, salt, pepper, and blend. Fresh cauliflower tastes better.


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Peppermint Meringue Kisses FOR MERINGUES

4 large egg whites, room temperature 1/2 tsp cream of tartar 1/8 tsp salt 1 cup granulated sugar 1/2 tsp vanilla extract ¼ tsp peppermint extract Red food dye


1 cup dark chocolate melting wafers ½ cup crushed candy cane pieces

PREPARATION Preheat oven to 225°F and line a large cookie sheet (or two regular-sized cookie sheets that will fit in your oven together) with parchment paper. Set aside. Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl. Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy. Increase speed to high. Gradually add sugar, about 1 tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition). Beat until mixture is thick, shiny, and

has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved. Stir in vanilla extract and peppermint extract. Fit a large disposable piping bag with a large tip (I used Ateco 846, but any large star tip will work, or you can just snip the edge of the piping bag for a “kiss” formation) and use a clean paintbrush to paint the inside of the piping bag with stripes of red food dye (running the length of the piping bag). Transfer meringue to prepared piping bag and pipe onto prepared cookie sheet. The meringue cookies can be close as they won’t spread. You will want to bake all of the cookies at the same time, so keeping them close together will ensure that you have enough space.

Bake for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven door. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing. Once cookies have cooled, melt dark chocolate melting wafers according to package instructions. Dip the bottoms of the meringues in the dark chocolate and sprinkle with peppermint pieces. Place meringues on their side on a piece of wax paper and allow chocolate to harden before enjoying.





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D A E R B T SHOR ul with a delightf ed ll fi is ” h ic w and This holiday “s treat! ry Christmas er M y rr be a r filling fo raspberry jam


Shortbread Sandwhich Cookies 1 cup butter, softened 1/2 cup confectioners’ sugar 1/2 tsp vanilla extract 2 cups all-purpose flour 1/4 tsp baking powder seedless raspberry jam 6 oz dark chocolate

Place ungreased baking sheets in the refrigerator. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Using a cookie press fitted with a thick ribbon disk, or a pastry bag with a thick ribbon tip, press dough into 2-1/2-inch-long ribbons on chilled baking sheets. Bake at 375° until edges are lightly browned, 6-8 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely. Spread 1 teaspoon of jam on the bottom of one cookie; top with another cookie to form a sandwich. Repeat with remaining cookies. Place half of the chocolate in a heatproof bowl, then place the bowl over a saucepan of simmering water. Stir occasionally until melted. Add remaining chocolate and remove bowl from heat. Stir occasionally until smooth and glossy. Dip ½ of each cookie in the chocolate and place on a baking sheet lined with parchment paper. Place cookies in the refrigerator for a few minutes until chocolate hardens.





t is a sad sight in the promising early days of the new year to see all the forlorn old Christmas trees thrown out in the gutter. But those old trees can have a second life. Here are some ideas for recycling your 2020 Christmas tree. Using a pair of loppers or a saw, cut off all the limbs of the tree about a foot from the trunk. You’ll be left with a stubby skeleton of a tree that can have many uses. BIRD FEEDER PERCH Install the tree skeleton near a bird feeder for birds to perch on. SUPPORT A VINE In the spring it can become support for an annual vine like morning glory or moonflower to climb. MAKE A BOTTLE TREE You can put colorful bottles on the stub limbs and have a “bottle tree.” SUPPORT CITRUS If you have a satsuma or lemon tree whose limbs need support when the fruit gets too heavy, you can use Christmas tree skeletons to prop up the drooping limbs. PINE SCENT Fraser Fir trees keep their balsam like fragrance even when they become dry and brown. Snip off the little branch tips and save them to scent your house throughout the year. Pile them up in a basket or use them to stuff a pillow. It won’t be the most comfortable pillow, but stacked with a soft pillow on top, it will serve as a fragrant bolster and release its scent when it is mashed or handled. BRING ONE FOR THE CHIPPER The City of Thomasville has a creative program for tree recycling, Bring One for the Chipper. Take your old tree to the recycling center and exchange it for a little tree seedling you can plant. The Christmas trees are ground up and the chips are used for playgrounds and local government beautification projects. Chips are also available for people to use to mulch their flower beds.



Christmas Events Get out and enjoy these “can’t miss” events! Georgia’s favorite family tradition— The Nutcracker. South Georgia Ballet is accompanied by a live orchestra to present this holiday tradition that continues to delight audiences young and old and helps herald the start of the Christmas season. $15-$25. Thomasville Municipal Auditorium, 144 E. Jackson St. 229-288-9420;

December 5, 10-12 & 19 The Show Must Go On Enjoy a variety of uniquely curated activities during the Downtown Merchants Alliance’s The Show Must Go On. More than 40 participating businesses will host events and offer specials as organizers create a Southern Winter Wonderland. The special events will allow participants to socially distance, whether visiting Santa at the Imagination Emporium, enjoying the Thomasville Drama

Troupe carolers singing throughout downtown, or taking advantage of complimentary gift wrapping and food and drink specials. Search Facebook events for The Show Must Go On for more details. December 10-13 The Nutcracker - Immersive Event South Georgia Ballet invites you to celebrate the holiday season with Clara and her prince as they journey to the Land of Sweets in South

Through December 24 Merry, Bright And Magical LeMoyne Arts in Tallahassee hosts its 57th annual holiday show, Merry, Bright and Magical. Visitors will find beautifully decorated gardens and galleries showcasing over 5,000 one-of-a-kind gifts and ornaments created by nearly 100 artists. Original items include jewelry, holiday décor, stained glass, handcrafted furniture, clothing, and ceramics. For info, visit Through December 31 Flowers Light Extravaganza A true Thomasville holiday tradition for many, Flowers Foods’ Christmas in Lights is an annual holiday gift to


The Flowers Baking Company Christmas lights display is always a family favorite the community, lighting up the night sky with twinkling yuletide displays for the public to enjoy throughout the holiday season, this being the 25th year for the light display. Christmas in Lights features more than 20 holiday vignettes and 25,000 energy-efficient LED lights. Free to the public, the display will be open 6-10pm every evening through New Year’s Eve. Enter Flowers’ home office grounds through the gates on U.S. 19 South, near the intersection with Old Monticello Road. Visitors are asked to turn off their headlights, observe the 5-mph speed limit, and remain in their vehicles at all times. Through December 31 Pebble Hill Christmas Display Celebrate the season with Pebble Hill Plantation as the entire estate is transformed into an old-fashioned Christmas wonderland, a magical holiday experience for the whole family. The main house will be open for tours Tuesday through Saturday. Tours will be offered at 10:30am, 12:00pm, and 1:30pm each day and on Saturdays there will also be a 3:00pm tour. Each tour is limited to a maximum of six people. Reservation are strongly recommended as reserved tours will take precedence over walk-ins. Pebble Hill grounds are

open for self-guided tours Tuesday through Saturday, 10am-5pm and Sunday, 12-5pm. Closed Christmas Eve and Christmas Day. Through December 31 Tree of Lights While there won’t be an in-person Tree of Lights tree lighting ceremony this year, Archbold Memorial Hospital will have a tree on the grounds and will share some tree lighting videos on their website. Donors, families, and the community are encouraged to celebrate the month-long annual Tree of Lights, heralding the beginning of the holiday season and offering a celebration of life and remembrance for attendees. For more information or to make a donation, call 229-2282924 or visit Donations will be given to Hospice of Southwest Georgia.

Kyle• J.D. T. Swan · J.D. Sears Kyle T. Swan Sears • Kenneth M. Turnipseed Garner • John M. Carlton, Jr. KennethJ. Hamilton M. Turnipseed · J. Hamilton Garner John M. Carlton, Jr. MOULTRIE 229-985-1590

THOMASVILLE 229-228-4333


Through December 31 The Nutcracker - Virtual Tallahassee Ballet’s annual holiday performance, The Nutcracker will be held virtually this year. Viewers can take a virtual journey to the Kingdom of Sweets from the comfort of their home and enjoy a repeat performance of the December 2019 Nutcracker performed with a live orchestra at Ruby Diamond Concert Hall.

Through December 31 Dorothy B. Oven Light Display Tallahassee’s Dorothy B. Oven Park features a 1930s manor house with antique furniture and landscaped gardens decked out in a light display with over 250,000 lights and holiday music playing throughout the six acres of lush gardens. Guests will enjoy the glittery show from a distance this year with drive thru viewing only.



A Wild Event Thomasville Center for the Arts celebrated their 25th Wildlife Arts Festival, presented by Synovus, in a wildly different way. Local and regional artists created murals and painted lamppost wraps and Thomasville Garden Clubs adorned merchant windows in Downtown Thomasville with beautiful floral installations for the whole community to enjoy throughout November as part of Walk on the Wild Side public art experience. A ribbon cutting at the UnVacant Lot, located on 217 W. Jackson St, kicked the festival off and also opened Scouts Artisan Market Pop-Up Shop that will have artisan works for sale through December, located at 209 W. Jackson Street. Thomasville Center for the Arts Migration Exhibition, featuring the work of 18 past featured festival artists, remains onsite at 600 E. Washington Street and remains on sale through January 10. For more information visit,


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Live Like Levi Annual Tournament Young baseball players from the tri-state area convened in Thomasville in late summer to compete in the Live Like Levi Tournament, honoring Levi Knop, a Grady County teen who lost his life in a car accident last year. Levi loved baseball and the outdoors, and his family organizes these annual tournaments to benefit the Levi Knop Memorial Scholarship Fund.

Joy and Lakin Knop

Levi Knop

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