Thomasville Magazine Winter 2022

Root to Fruit

How one South Georgia couple is bringing citrus-growing back to the Peach State.

Lights

of Love

A new downtown business is lighting the way with handmade candles. 44

Cold Nights, Warm Suppers

A couple of belly-warming meals to fill these cold winter nights. 46

Natural Talent

A Thomasville-area native brings his artistic talents to the UnVacant Lot.

Savory Gifts

Food

FROM

The days are quickly winding down and 2022 will soon be behind us. Between now and then there is so much to do. From parties and shopping to traveling and socializing – this is how most of us spend the holidays. When planning your special occasions this season, consider all that Thomasville has to offer in the way of retail, dining, and entertainment.

Shopping with locally owned businesses and local artists just makes good sense, and a number of them are featured in articles throughout this issue. We encourage you to browse the ads of our loyal advertisers for gift giving ideas and for making plans for the most wonderful time of the year.

Our team at Thomasville Magazine wishes everyone a safe and joyous holiday season!

Peace, Karen (KK) Snyder EDITOR-IN-CHIEF

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“Peace on earth will come to stay, when we live Christmas every day.”

- Helen Steiner Rice

RISE CHAMPIONS

229-439-0240

Cordele, Moultrie, Valdosta

ROOT TO FRUIT FROM

BY LINDSAY FIELD PENTICUFF PHOTOS BY EMILY TUCKER

FOLLOWING CAREERS IN LAW ENFORCEMENT AND BANKING, THE SAVELLES ARE BRINGING CITRUS PRODUCTION BACK TO SOUTH GEORGIA.

From orange, navel and lemon trees to lime, quat and grapefruit trees, there’s an abundant assortment of citrus that visitors can clip, sip and enjoy at Georgia Grown Citrus on the 100-acre grove known as JoNina Farm in Ochlocknee.

But the acreage wasn’t always used to grow citrus. In fact, it’s only been a citrus farm since 2015. Before that, it was the boyhood home of Thomas County native Perry Savelle and was originally owned and operated by his parents, Joe and Nina Savelle.

“Perry grew up right here on this farm,” says Lindy Savelle, who now runs Georgia Grown Citrus with her husband, Perry. “They used to make sugar cane syrup back in the 1940s and 1950s, but when we decided to go into the citrus business, we came back here to JoNina Farm.”

Perry and Lindy weren’t always citrus farmers, though. He was a banker who also raised cattle, and she was a federal law enforcement agent for 34 years. Lindy began her career as a special agent with the Federal Bureau of Investigation and throughout her career worked all around the world.

During the years leading up to Lindy’s retirement in 2019, the couple kept trying to figure out what they were going to do next. That’s when they landed on citrus.

“It’s something you can grow on a small amount of acreage and produce a lot per acre. And you don’t have to have a lot of equipment,” Lindy says. “There’s not the high-end capital costs like with peanuts or cotton, and we already had the land. It was just a matter of planting the citrus and putting in our irrigation. It seemed like a great fit for us.”

They also saw that other small farms were doing the same thing and finding success, especially in South Georgia.

“We started the nursery in 2018, but it was around 2015 when we really started building into where we are now,” Lindy says. “We brought everything to this farm in 2021 from the Mitchell County farm location.

We are just trying to centralize everything.”

The farm in Mitchell County is where Lindy was born and raised. Today, it’s where the Savelles grow mainly timber.

THE LEARNING CURVE

“What’s funny is that when I was 17 years old and went off to college, I said I was never going to be on a farm again,” Lindy shares. “But we had these two small farms, so we wanted to move back and see what we could do.”

And while Perry and Lindy grew up on farms, she admits there was still a huge learning curve when it came to starting a citrus farm.

“We knew nothing about growing fruit and certainly nothing about citrus because it hadn’t been grown here,” Lindy says. “Just the whole concept of freeze-protecting these trees and using water blew me away. We have to spray every single tree with water in the grove to keep them from being killed by a freeze.

Continued, p.19

GROWING THE INDUSTRY

“We have helped push the industry, and when I say push, I mean that I’m traveling all across the state doing talks and presentations, setting up booths, and working with the University of Georgia and the Georgia Department of Agriculture to help develop the industry.”–Lindy Savelle, owner, Georgia Grown Citrus

“They can clip that bag full and eat all they want while they’re in the grove,” Lindy says. “We encourage guests to try different trees.”–Lindy Savelle, owner, Georgia Grown Citrus

CLIP-N-SIP

From orange, navel and lemon trees to lime, quat and grapefruit trees, there’s an abundant assortment of citrus that visitors can clip, sip and enjoy at Georgia Grown Citrus on the 100acre grove known as JoNina Farm in Ochlocknee. Find Clip-n-Sip dates on their Facebook page.

“It sounds so counterintuitive, but the making of ice creates biothermal units that heat up around a tree.”

They have tens of thousands of trees that are certified by the U.S. Department of Agriculture, and they grow from root to fruit, starting trees in their onsite nursery.

“There’s 100-plus varieties of citrus trees in our nursery,” Lindy says. “We snip trees and sell to the public in the nursery, and right now it’s just citrus. The needs of (the nursery) are totally different than in the field.”

In the grove, they grow primarily satsumas, but as they pivot their business model to become more of an agritourism hotspot, Lindy says they are learning that guests would like to try more than just satsumas, so they are adding varieties of citrus into the mix.

“We want to give people a full experience, so we have everything from limes and lemons to grapefruit,” she adds. “It’s pretty exciting!”

They are also starting to host events like a Clip-n-Sip each fall, during which they open up the grove to the public. Guests are given a 35-pound JoNina Farm fruit bag, hop on a wagon pulled by one of the tractors and are taken into the grove.

“They can clip that bag full and eat all they want while they’re in the grove,” Lindy says. “We encourage guests to try different trees.”

Then, guests ride the tractor-pulled wagon back down and participate in a juice tasting.

As a farmer’s market certified by the Georgia Farm Bureau, Georgia Grown Citrus is also open each spring to the public. Lindy says this is when they focus on selling their trees and educating the public about how to care for them.

They also ship citrus all over the country, including creating corporate gift boxes during the holiday season, in addition to selling wholesale bins to anyone who runs a produce stand in the area.

Family Farm

The 100-acre grove known as JoNina Farm in Ochlocknee wasn’t always used to grow citrus. Before that, it was the boyhood home of Thomas County native Perry Savelle (left) and originally was owned and operated by his parents, Joe and Nina Savelle.

INTRODUCING CITRUS TO GEORGIA

Starting Georgia Grown Citrus wasn’t just about finding something to do after retirement. Lindy is also interested in helping introduce citrus to Georgia.

“When we first started looking at citrus, it seemed like there were all these different farmers in different locations and all spread out,” she recalls. “I suggested to the county extension agent that we needed an organized group or membership.”

She ultimately helped form the Georgia Citrus Association in October 2016. What began with just 27 members has grown to 150. Lindy is currently president of the organization.

“We have helped push the industry, and when I say push, I mean that I’m traveling all across the state, doing talks and presentations, setting up booths, and working with the University of Georgia and the Georgia Department of Agriculture to help develop the industry,” says Lindy.

She’s even gone as far as California to speak to growers there about Georgia’s citrus industry.

“We also work with North Florida as they have an association as well,” Lindy says. “It took me years to get the University of Georgia and the Georgia Department of Agriculture to recognize this new commodity because you have to get enough people who are investing in it for it to become a reality.”

Lindy also serves as a director on the Georgia Fruit & Vegetable Growers Association board, president of the Advancing Georgia’s Leadership in Agriculture alumni group, and adviser to the dean of the UGA College of Agricultural and Environmental Sciences, which now has positions for PhDs in citrus breeding and citrus research.

“Sometimes I think, ‘Wow! If they could see me now.’ … We’re just here to have a good time, and we do. It’s hard work and some days we think, ‘What are we doing?’

Pretty Rebellious boutique

prettyrebelliousboutique.com

ARTISTRY & VISION

One Thomasville mother created a small business at home during the pandemic so she could be home with her son.

fromLIGHT comesLOVE

STORY BY LEILA S. CASE PHOTOS BY EMILY TUCKER

Cannada went from melting wax on her stove to a commercial size warmer.

Jennifer Cannada of Thomasville is a busy person. She is a wife, mother of three-year-old Harrison and a newborn, and the owner of a thriving and growing business. Now 30, she owns and operates Blake Candle Company, a business she began in 2020, during the midst of the pandemic, when she found herself with a lot of time on her hands.

“I was looking for something I could do that didn’t take me away from home because I didn’t want to leave my little boy, who was a one-year-old at the time,” says Cannada. “I didn’t want a nine-to-five job, and I wanted a business of my own.”

After some research, she decided candle making fit her needs. Naming the company was simple and the name she chose is deeply meaningful to her. Blake is the middle name of both her husband and their son. The name comes from a dear friend of her father-in-law who passed away.

Cannada initially began by making the candles in her kitchen, melting wax in pots and pans on the kitchen stove. She and her

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

ARTISTRY & VISION

husband worked nights to create the candles. As the business grew, they found it necessary to expand the production space, so they quickly converted their garage into a candle making shop.

“I began by making 60 candles with the Fraser fir fragrance and I listed them on Facebook. I sold them all in one day. People shared my Facebook post and as a result I received many orders so I bought more supplies. The next thing I knew, I had a full-blown business,” she says, and expanded it from Facebook to a brick and mortar store in downtown Thomasville.

Today, she uses a large wax warmer that accommodates 150 pounds of candle wax. She uses 100 percent soy wax and hand crafts all the essential oil-infused fragrances. She’s assisted by three employees at the shop, including team members Jordan Barrett and Jadyn Hester, who melt and pour the candles, as well as Sidney Sullivan, who works in the downtown shop with customers while Cannada manages the business side of the operation.

“The first year I was in business, we sold the candles at festivals, the farmer’s market and at popup sales,” she says. “Since then, we’ve increased our product line to include a multitude of fragrances. The most popular are Thomasville Oak, Fraser Fir, Through the Pines, and Christmas Morning, which has clover, cinnamon, and pine undertones in it.”

In addition, they make diffusers, dough bowl candles, hand soap, spray freshener for cars, and linen spray. Their overall mission for the company is to create a positive change.

The Fraser Fir scented candle is popular during the holidays.

Blake Candle Company

116 South Broad St. Thomasville (919) 879-7841 blakecandle.com

Hours of operation: Wednesday through Saturday 10am to 5pm

BLAKE CANDLE PRODUCTS ARE AVAILABLE AT THE DOWNTOWN

LOCATION AS WELL AS ON THEIR WEBSITE.

“We donate 10 percent of the proceeds from candle sales to varied children’s charities because we believe in giving back to the community and supporting those in need. People like to know that the products they’re buying are making a difference in the lives of children. We think it’s important to help those less fortunate than we are and that it is not all about us.”

Cannada says the growth of the company wouldn’t have been possible without the support of their family, friends, and customers.

“None of this would have happened if I hadn’t taken a leap of faith and willingness to try my hand at something new. I’m also very thankful for my husband, Tyler, who has encouraged me every step of the way.”

“The Blake Candle Company story continues to be written as each candle wick is lit and you live out the precious moments with us inside your home,” she says. “As our signature scents fill your rooms, we hope that your heart is filled to the brim with a sense of warmth that only home can bring.”

In addition to the downtown shop, Blake Candles are also available on their website at blakecandle.com. TM

Escape to an elegant waterside retreat.

Just minutes from downtown Thomasville and perfect for your getaway, overflow guests or special occasion Rental includes a double deck, grill, fire pit and beautifully appointed interior, all located on a private pond

Celebrate Downtown

December 2

First Friday Sip & Shop

Enjoy the monthly sip and shop activities along with The Ritz Amphitheater Tree Lighting.

Extended shopping & dining hours throughout downtown Thomasville, live entertainment, free concert. 6-10pm

December 3, 10, 16-17

Holiday Sip & Shop

Enjoy extended shopping & dining hours throughout downtown Thomasville as music fills the air. 6-10pm

December 8 & 9

Victorian Christmas Journey into the past as Thomasville’s turn-of-the-century downtown ushers you into the spirit of Christmas long ago with the 36th Annual Victorian Christmas. Stroll the bricks and be entertained by performers, carolers, and musicians. Shop, dine, and welcome the holiday season in downtown Thomasville! Victorian Christmas is a two-night event, and both nights will feature: live reindeer, carriage rides, a live nativity presented by First Baptist Church, visits with St. Nick, marshmallow toasting, chestnut roasting, live entertainment on The Ritz Amphitheater stage, delicious food vendors of all types ...and more! Unless noted, all activities and attractions are free. Shop, dine and welcome the holiday season. 6-9pm. 229-228-7977; visit@thomasville.org

December 17

Sip & Shop and Holiday Movie

Enjoy the monthly sip and shop activities along with holiday movie The Santa Clause (rated PG) starting at 6:30pm at The Ritz Amphitheater. Extended shopping & dining hours throughout downtown Thomasville, live entertainment, free concert. 6-10pm

102 W. Jackson St. 229-228-9244 bigoakruggallery.com

124 South Broad Street 229-226-6301 ~ aldixons.com

The Largest Selection of Suits and Sport Coats in South Georgia and North Florida

Spicy Vegan Lentil Soup

1/4 cup extra virgin olive oil

1 medium yellow or white onion, chopped

2 carrots, peeled and chopped

4 garlic cloves, pressed or minced

2 tsp ground cumin

1 tsp curry powder

1/2 tsp dried thyme

1 28 oz can diced tomatoes, lightly drained

1 cup brown or green lentils, picked over and rinsed

4 cups vegetable broth

2 cups water

1 tsp salt, more to taste

Pinch of red pepper flakes (adjust level of spiciness to your taste)

Freshly ground black pepper, to taste

1 cup chopped fresh collard greens or kale, tough ribs removed

1 to 2 tbsp lemon juice, to taste

Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.

Pour in the lentils, broth, and water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or use an immersion blender to blend a portion of the soup.)

Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing.

Serve while hot. Leftovers will keep well for about 4 days in the refrigerator or can be frozen for several months.

Swedish Meatballs

For the meatballs:

2 slices white sandwich bread, crusts removed, chopped into small cubes 1 small onion 10 oz ground beef 10 oz ground pork 1 egg 1/4 tsp ground nutmeg, preferably freshly grated 1/4 tsp allspice powder 1/4 tsp black pepper 3/4 tsp salt 1 tbsp oil

For the gravy: 3 tbsp butter, unsalted 3 tbsp flour 2 cups beef broth/stock (salt reduced) 1/2 cup heavy cream

Forming

Grate onion using a standard box grater and scrape onion and juices into bowl. Add bread and mix well. (The onion juice should make bread soggy. If not, add a tiny splash of milk). Set aside to soak for 1 minute. Add remaining meatball ingredients EXCEPT oil. Mix well. Measure out a heaping tablespoon and drop onto work surface. Repeat with remaining mixture, creating 25-30 meatballs. Then roll into shape.

Cooking Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over - they’ll still be raw inside - about 3 minutes. Move onto plate, then brown the remaining batch. If too much oil builds up, pour off excess and discard. Lower heat to medium.

Skillet Shepherd’s Pie

For the potato topping:

2 lb. medium russet potatoes, peeled and quartered

1/4 cup unsalted butter

1/3 cup milk

1/2 cup cheddar cheese, shredded

1/2 tsp garlic powder

1/2 tsp salt (or to taste)

1/4 tsp ground black pepper (or to taste)

For the beef mixture:

2 tbsp olive oil

1 large yellow onion, diced

3 medium carrots, diced

1 lb ground lamb (or ground venison or beef)

1 tbsp garlic, minced

1 tbsp Worcestershire sauce (or tomato paste)

1 tsp Italian seasoning

1 tsp paprika

1/2 tsp salt (or to taste)

1/2 tsp ground black pepper (or to taste)

2 tbsp all-purpose flour

1 cup peas, frozen

1 cup beef broth or water

Swedish Meatballs, continued

Gravy

Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute. While mixing, add about 1/4 of the beef broth - it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.

When the liquid is simmering, add meatballs and juices pooled on plate. Turn up heat slightly to keep it at a rapid simmer. Cook for 8-10 minutes or until the liquid thickens into a thin gravy, stirring occasionally. Add cream, simmer for another 2 minutes, then remove from stove. Serve over mashed potatoes. For a truly authentic experience, add a dollop of lingonberry jam on the side!

Preheat oven to 400F.

To prepare the topping, add the potatoes to a large pot of salted water. Bring it to a boil over medium-high heat and cook until fork tender, about 10-15 minutes. If you can easily insert a fork into the potatoes, then they are ready. Drain the water and mash the potatoes using a potato masher or a fork. Add butter, milk, cheddar cheese, garlic powder, salt, and pepper. Stir well until evenly mixed and set aside.

To prepare the meat mixture, while potatoes are boiling, heat olive oil in a castiron skillet (or other ovenproof skillet) for 2 minutes over medium-high heat until the hot oil sizzles. Add onion and carrots, and sauté until fragrant and tender, about 2-3 minutes.

Add ground meat of choice and stir well to cook evenly until browned, about 5-7 minutes. Use a spatula to break up the meat into small pieces to help with even browning and cooking.

Stir in garlic, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper and stir together until well combined. Add flour and stir well until fully combined with the beef mixture. No dry flour should be visible. Add peas and beef broth. Stir occasionally and bring the mixture to a simmer, about 2 minutes. Reduce the heat to medium and let it simmer for another 2 minutes until thickened to a desired consistency, stirring occasionally.

To assemble and bake, use a spatula to spread the meat mixture into an even layer in the same skillet. Carefully add spoons of mashed potatoes on top and spread it evenly using a fork. Bake for 25-30 minutes until the top turns golden brown. Let cool for 15 minutes before serving.

JOE CO

A NATURAL ARTIST

STORY BY KATHY NOLAN PHOTOS BY EMILY TUCKER

WDREY

Visitors to the UnVacant Lot will enjoy the new ground mural by Cowdrey.

We somehow lose sight of the fact that the forest is a community. All species are interdependent, reliant upon each other for growth and, ultimately, survival. When a forest is destroyed, the damage is irreparable. We can never replace that original habitat, even after hundreds of years, says Tallahassee artist Joe Cowdrey.

In 2020, Cowdrey set the scene for his first mural, Morning in the Tall Pines, showcasing in The UnVacant Lot the longleaf pine forest in all its grandeur. In October, to promote the natural waters of the region, and to honor local wildlife and land, Cowdrey created Morning at the Fresh Spring at the same downtown Thomasville lot. This ground mural is designed to inspire visitors to conserve critical resources, and to remind viewers that the forest’s uncommon natural beauty provides a welcoming respite and retreat.

Clutching his childhood sketchbook, Cowdrey moved to Tallahassee at age 15 from South Florida. Accustomed to drawing crashing waves and exploring expansive beaches, Cowdrey was initially reluctant to embrace the sparse forest scattered with gangly-limbed longleaf pines and burnt-bottom floors. Fortunately, after camping and hiking with his parents and five siblings, he learned to appreciate the bubbling freshwater springs, natural swimming holes, and impressive cypress canopies. Cowdrey soon became a natural enthusiast,

introducing friends, planning adventures, and sketching Southern landscapes, fueling his creative curiosity.

Cowdrey began professionally exhibiting work in his 20s, participating in shows with the Thomasville Collective. Cowdrey’s popularity grew, and he was invited to create Morning in the Tall Pines at the UnVacant Lot in 2020. After accepting the first mural assignment, Cowdrey created his initial sketches on paper before painting the original work in acrylics. The artist conceived an imaginary world inspired by the diverse landscape characterized by tall pine trees, a mysterious swamp, dense oak canopies, burnt forest floors, and freshwater springs. The new mural installation continues to explore the influence of these sturdy subjects. Cowdrey’s newest work in Thomasville depicts the ground floor of the forest, an extension of the original mural project.

Choosing vibrant blues and greens, contrasted with dark tones, Cowdrey creates an immersive environment that transports visitors to a fantastic, wooded wonderland brimming with vivid imagery and indigenous natural features. In October, Cowdrey engaged with local audiences as he painted the ground mural,

first sketching familiar features and characteristics of the local region. Drawing inspiration from the iconic attributes of the Red Hills Region, Cowdrey portrays freshwater springs and distinctive forest floors.

Cowdrey is, by training, first and foremost a studio artist. When working on mural-scale projects, he makes a concerted effort to stay true to his studio practice of painting.

“What this means is that with these largescale projects, even though I may have a fairly set destination in mind for the finished piece, and a loose trail map of how to get there, I purposefully leave much of the process open and uncertain, not completely sure which path I’ll take to get there,” says Cowdrey.

The flexible process invites a certain level of improvisation and allows the environment to influence the artist. By going with the flow, the creative installation is enhanced by absorbing the local energy. The work feels symbiotic with the environment in which the piece resides.

“This process is both slightly terrifying due to its unplanned nature, but also incredibly rewarding, and has yielded work that really feels like it is part of the landscape.”

When asked why he concentrates his creative endeavors on

The project is directed by Darlene Crosby Taylor & the arts center.

PUBLIC ART

the natural world, Cowdrey answered, “The forest is a sacred place, similar to a church. My work comes from a spiritual place. I think it is important to protect these sanctuaries. It is sad because some land must be used to build homes. People need a place to live, but they also need a place to escape. State and national parks are filled with folks who just want to experience the peace and beauty of nature.”

LAND · WATER · SKY Exhibition

The UnVacant Lot 217 W. Jackson St., Thomasville

Open through February 28

Florida State University’s Studio D Summer Institute collaborated with wildlife and wildland conservation partners along with 31 professional interior designers, artists, and architects to create three original pieces for a new temporary exhibit in the UnVacant Lot. Custom patterns for three layered wood and acrylic pieces reflect the unique characteristics of area habitats. The new installations, representing land, water, and sky, were informed and inspired by images and characteristics unique to local land, water, and sky vistas and terrain. This project was designed to promote the importance of conscious conservation, habitat management, and invasive species control.

The 31-year-old tree-hugging artist is inspired by Claude Monet and Georgia O’Keefe. Cowdrey currently resides in New Jersey and continues to create paintings and murals that depict his new landscape. However, when he feels nostalgic in the dead of winter, Cowdrey uses his vivid imagination to create new works reminiscent of his Southern roots, filled with lush green woods and bright blue skies. One day he hopes to return, but for now Georgia is always on his mind.

The Thomasville Center for the Arts in 2014 began curating experiences in The UnVacant Lot, located in the heart of The Bottom. Thomasville’s Wildlife Arts Festival recently opened the 27th annual worldrenowned celebration with the unveiling of two public art installations that honor local wildlife and wild waters: Joe Cowdrey’s newest permanent mural, Morning at the Fresh Spring, and LAND · WATER · SKY, a temporary exhibit. TM

Simple Ginger Snaps

2 cups flour

1 1/2 tbsp ginger

2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1/2 cup shortening

1/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup molasses

Sift together the flour, ginger, baking soda, cinnamon and salt and set aside. Cream together the shortening, butter, sugars and molasses until light and fluffy. Fold in the dry ingredient mixture until a soft dough forms. Refrigerate for a couple of hours until the dough is chilled thoroughly.

Preheat oven to 350F. Roll dough out to about 1/8 of an inch or a little thicker. Use cookie cutters to cut out the cookies and transfer to a parchment paper-lined baking sheet. Bake for 15-18 minutes depending upon the size of your cookies. Don’t underbake them or they will not be crispy. Store in airtight containers or freeze until ready to package for gifts.

Pickled Shrimp

2 lbs medium shrimp, peeled and deveined

3/4 cup white wine vinegar

1 cup extra virgin olive oil

1 tbsp pickling spice

2 tsp salt

2 tsp sugar

1 large onion, thinly sliced (red onion makes it festive)

1 red bell pepper, diced medium

1 tbsp whole peppercorns

5-6 bay leaves

1 jar capers

3 lemons, thinly sliced

Boil shrimp 3-4 minutes in pickling spice until pink and cooked through. Cool shrimp in bowl of ice water, rinsing off pickling spice pieces. In another bowl, whisk together vinegar, oil, salt and sugar. Stir in bay leaves. Place shrimp in a shallow bowl or container and add bell pepper, capers, peppercorns and lemons. Pour in dressing mixture and stir. Cover and refrigerate overnight.

This recipe can be divided into canning jars and dressed up with holiday ribbon and bows. They’re great to have on hand for unexpected gift exchanges!

Layer ingredients in jar in order listed and secure lid. Use ribbon to attach gift tag with directions: Mix entire contents of jar in a bowl. For each mug of cocoa, add 1/3 cup of mix to the mug and stir in one cup of boiling water.

Invest in

BY STEPHANIE RICE

Health & Wellness

There are so many ways to invest. Whether it be in a person, a product, a company, the stock market, or even crypto currency, investing should be a top priority for people. It ensures something to fall back on when times get tough, something for a rainy day, and something for your future. But have you ever stopped to think about what is the most important investment you can make?

Ralph Waldo Emerson once said, “Health is wealth.” According to the World Health Organization, health is “a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.” Wellness is “an active process of becoming aware of, and making choices towards, a healthy and fulfilling life. It is a dynamic process of growth and change.” To invest is to devote one’s time, effort, or energy to a particular undertaking with the expectation of a worthwhile result.”

Investing in your personal health and wellness isn’t something to ignore, and it affects every aspect of your life. Health not only refers to your physical well-being, but your mental, spiritual, and financial stability, too.

I know you’ve heard the story. The CEO of a major company, who killed himself working day in and day out to become financially stable, finally retires and immediately gets sick and can’t enjoy the wealth he built because he never invested in his wellness.

Truth be told, if he would have taken the time to invest in health and wellness, it would have actually made him more productive and potentially a higher money maker. He would have been able to retire and enjoy the money he worked hard to make because he had invested in his health.

If you’re not investing in your health and wellness, whether it be time and/or money, then you may end up paying for it down the road. You are also more likely to maintain a healthy lifestyle if you see the value in your investment early on.

Time is money, energy is money, money is energy. There is a certain exchange of all of these when it comes to your health. It is up to each person to decide what they want to invest and how they want to invest.

I understand not everyone has the means to spend hundreds of dollars every month on their health and wellness. So, it is up to the individual to decide what motivates them. If spending $15 per month on a gym membership gets your body moving, then by all means spend that money and put in the time and energy to reap all the benefits. But if you are one of those people who needs accountability and motivation, it might be time to rethink your budget and see how you can afford to invest more money in your own health and wellness.

We have a client who skips getting her nails done every other month just so she can make her budget flexible enough to take classes. This is how you invest in health and wellness to make it a top priority.

There is value to investing in your health and wellness far beyond what you see on a daily basis. This is one of the reasons why people have such a

Health & Wellness

hard time spending money in this area because there is no automatic, instant gratification or fast results.

Investing in your health and wellness can have benefits that show up right now, but you have to be on the lookout for them. Just the other day, after a good ol’ Pilates session on the reformer and trap table, a very tired client sat down to put his shoes on. He stopped midway and said to me, “Wow, it is so much easier to get my shoes on now.” This is a perfect example of how spending time and money on your health and wellness can offer the smallest rewards and reap the biggest benefits. Other benefits can show up years down the road. Here are some benefits to investing in your health and wellness:

• Lower healthcare costs with fewer trips to the doctor

• Better energy allows for more productivity

• More time doing the things you love, less time being sick

• Saves you money

• Improves quality of life

• Allows you to live up to your full potential

• Fights disease

• Improves relationships

Luckily we live in an amazing area that really cares about your health and wellness. There are so many businesses here that have spent years perfecting their specialties to make sure they bring you the best of what you are looking for. Investing locally is always a great idea because the accountability factor is almost automatic and it makes it a lot harder to not show up.

Barre Bootcamp Counseling Church Dance Life Coach Health Coach Martial Arts/Jiu Jitsu Massage Nutritional Therapy Personal Training Pilates Physical Therapy Sauna Yoga Zumba

What are all the different ways you can invest?

Remember, health and wellness are all these things: physical, mental, and spiritual.

A t A C E o f T h o m a s v i l l e , w e o f f e r c u r b s i d e p i c k u p , d e l i v e r y a n d a s s e m b l y . A n d , w h e n y o u c o m e t o o u r s t o r e , y o u c a n e x p e c t t o f i n d t e a m m e m b e r s w h o a r e k n o w l e d g e a b l e , h e l p f u l a n d c a n h e l p y o u f i n d e x a c t l y w h a t y o u n e e d . W e p r i d e o u r s e l v e s o n b e i n g t h e h e l p f u l h a r d w a r e f o l k s !

O R D E R O N L I N E , P I C K U P I N S T O R E !

N e e d s o m e t h i n g u n i q u e ? O r d e r f r o m y o u r h o m e w i t h t h e c o n v e n i e n c e o f o n l i n e s h o p p i n g , a n d p i c k i t u p f r o m o u r s t o r e . Y o u c a n a l s o r e t u r n i t e m s f r o m o n l i n e i n - s t o r e . O r , c o m e i n a n d w e c a n p l a c e a n o r d e r f o r y o u !

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& OTHER OUTDOOR MISADVENTURES

Taste of Thomasville

There are a variety of options for tours, including private and group tours as well as daytime and nighttime, and tours that coincide with Victorian Christmas.

by Emily Tucker Story by Katie Murray Alt

After 38 years in the classroom, Debra Smith was ready to enjoy her hard-earned retirement at the age of 51. That is, until she realized her friends weren’t retiring with her. “I retired in December and by September I was bored,” she says. “I’d cleaned every drawer in the house and there was nothing left to do.”

FOODIE DREAMS

With a plethora of time on her hands, Debra reminisced about a food tour she’d taken in Charleston the previous year with her husband. “It kind of popped in my head. Why can’t a food tour work in Thomasville?” she says. With the rich history, architecture, culture, and food the town had to offer, she knew it could work. She packed her bags to travel to Chicago, with her good friend Debbie Godbehere, to learn how to set up a food tour.

That was in 2012, and Debra thought her new company, Taste of Thomasville, might offer food tours on a myriad of weekends throughout the year. Fast forward a decade and her food tours are booked almost every weekend with folks from all across the country, many from Tallahassee and Central Florida.

“People are looking for something to do,” says Debra. “They’re ready to get out of the city.” With four weekend food tour options to choose from, she gives them just that.

The Taste of Thomasville Food Tour begins at 10:45am on Fridays and Saturdays with the first stop at Jonah’s, so they can be the first folks in the door when it opens. From there, it’s on to Sweet Grass, George & Louie’s, and then down to the Big Oak. The return route includes a stop at Grassroots and concludes at The Bookshelf with a Georgia-shaped cookie from Marie Taylor. “It’s fun to watch people

Photos

who’ve never eaten grits eat Jonah’s shrimp and grits for the first time,” says Debra. “I always tell them ‘Unfortunately, you’re eating the best of the best and you’ll never have grits this good again’.”

The After Hours tour commences at 5:30pm on Saturdays. It’s limited to those 18 or older because it includes spirits along the way. Over the course of three hours, the tour meanders through Liam’s, Moonspin, Hubs & Hops, The Plaza, and Farmer’s Daughter, with several anecdotes from the Victorian era shared in between stops.

For those with a sweet tooth, the after-lunch Victorian Sweets Tour is served up in December alongside the town’s Victorian Christmas event. The destinations are different businesses in town with desserts brought in from local restaurants. Cucumber sandwiches from Sass, gingerbread cookies, truffles, and sponge cake are all on the menu and feature some aspect from the Victorian era. While at The Hare & The Hart, guests gather around the crackling fire sipping hot apple cider sourced from England while munching on delectable pralines and pecan logs from Collins Pecans.

With no more than 12 patrons on a tour at a time, each individual gets personalized attention and the group is able to maneuver downtown comfortably.

SOMETHING FOR EVERYONE

Locals who think they’ve tasted all Thomasville has to offer may be surprised when they join the tour. “People say, ‘I’ve lived here all my life. I’ve eaten at all the restaurants’,” says Debra. “But when they come, we tell such great stories and expose them to different experiences and they often say, ‘We had no idea’.”

With a background in education, Debra enjoyed gleaning most of her stories from Tom Hill at the Thomasville History Center. Additional narratives have been gathered from others over the years as well as from books. Each guide tells the tale a little differently too. “With Debbie, everything is the best kept secret in Thomasville,” says Debra. “Mike is very matter-of-fact, Hope likes to put a fun twist on things, Betsy is a drama teacher so of course she makes everything dramatic, and then Aleigh only does night tours, and she always gets rave reviews.”

Apart from stories of famous people who have graced Thomasville with their presence over the

The tours also share Thomasville history and landmarks, such as the Big Oak (right).

years, another detail Debra notices most locals aren’t aware of is the “quail hunt” throughout the downtown area. Eighteen bronze quail statues are hidden in plain sight throughout downtown, and anyone can play the game to find them all. A few get pointed out on the tour, much to the surprise of Thomasville residents.

There are also a few food items on the tour locals may not find on the menu. Moonspin has an off-menu pizza created specifically for the tour. The After Hours tour stop at The Plaza usually features a new cocktail creation, and the cheese offered at Liam’s is always a novelty. “I never know which cheese from around the world will be served that night,” says Debra.

FOR THE LOVE OF PEOPLE

As a self-proclaimed “people person,” it is no surprise this is what Debra loves most about her business. “We’ve had people from all seven continents,” she says, including a scientist from Antarctica who just stumbled onto Thomasville.

“It’s fun that people who have never heard of Thomasville come here and realize how rich the history is,” says Debra. “A lot of historical things that happened in the country happened right here in Thomasville. After a weekend spent exploring what the town has to offer and hearing the stories on the food tour, participants often fall in love with The Rose City.

“Thomasville is one of those little towns that shouldn’t work,” she reflects. With no interstate, body of water, or major attraction nearby, “This town shouldn’t work, but we are thriving.” Taste of Thomasville adds to the flourishing economy here, with narratives of the past, mouth-watering cuisine, and a desire to share the beauty of Thomasville with all who wander onto its brick-paved streets. TM

A Lucky New Year

While Southerners have very specific dishes thought to bring good luck when celebrating a New Year, cultures around the world have lucky food traditions as well. Here is a mix of cultural favorites from near and far, most of which can be prepared in advance so as to get you out of the kitchen and into the festivities.

Hoppin’ John

¼ lb thick-cut bacon, chopped

2 andouille sausage links, halved and sliced thin

1 small, sweet onion, peeled and chopped

2 celery stalks, chopped

1 bell pepper, seeded and chopped (any color)

1 jalapeno or serrano pepper, seeded and diced

2-3 cloves garlic, minced

1 ½ – 2 lbs frozen black-eyed peas, or field peas

32 oz chicken stock

1 tbsp fresh thyme leaves

1 tbsp Cajun seasoning

½ cup chopped green onions

2 cups long grain rice, rinsed well (or Carolina Gold rice)

Set a medium sauce pot over high heat. Add the rice and 3 ½ cups water. Cover and bring to a boil. Then lower the heat and cook for 15-20 minutes, until light and fluffy.

Set a large sauté pan over medium heat. Add the bacon. Cook and stir for 3 minutes, then add in the sliced sausage. Brown until the sausage looks crispy around the edges. Stir regularly. Push the bacon and sausage to the sides of the pan and add in the onions, celery, bell pepper, jalapeno, and garlic. Sauté for 3-5 minutes to soften the vegetables.

Pour in the black-eyed peas, chicken stock, thyme, and Cajun seasoning. Cover with a tight lid and simmer for 30-40 minutes, or until the black-eyed peas are soft and tender. (If the broth absorbs before the black-eyed peas are soft, add a little water to finish them off.) Taste, then season with salt and pepper if needed. Serve warm over rice with a sprinkling of green onions, and hot sauce on the side.

Cornbread for the Gold

2 cups flour

1 cup cornmeal

1 cup sugar

1 ½ tbsp baking powder

1 tsp salt

½ cup (8 tbsp) butter, melted

½ cup oil

1 ¼ cups milk

3 large eggs

Optional: honey and extra butter for serving (If you like to spice it up, use one of the new hot honey products on the market.)

Preheat oven to 350F and grease a 9x13 inch pan. In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt. In a medium bowl mix together butter, oil, milk, and eggs. Add wet ingredients to dry ingredients and mix until combined. Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).

Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.

Bring on the Greens

1 tbsp olive oil

3 slices bacon

1 large onion, chopped

2 cloves garlic, minced

1 lb fresh collard greens, cut into 2-inch pieces

3 cups chicken broth

1 tsp salt

1 tsp pepper

1 pinch red pepper flakes

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp, 5 to 7 minutes. Remove bacon from pan, crumble, and return to the pan. Add onion to the pan and cook until tender, about 5 minutes. Add garlic and cook until just fragrant. Add collard greens and fry until they start to wilt. Pour in chicken broth and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer until greens are tender, about 45 minutes.

Brazilian Champagne Cocktail

2 tbsp red currant syrup

8 oz fresh orange juice

4 oz brut champagne (use sparkling cider for a non-alcoholic version)

Optional: Garnish with pomegranate seeds, orange slices, rosemary, mint, etc.

Pour 1 tablespoon of the red currant syrup into each cocktail flute and swirl around. Then, mix both the orange juice and champagne and fill the flutes. Garnish each champagne cocktail. Cheers!

Prosecco Grapes

In Spain and Mexico, eating 12 grapes as quickly as possible when the clock strikes midnight will bring good luck for the 12 months ahead.

2 lbs green grapes

1 750-ml bottle prosecco

4 oz vodka

1/2 cup sugar

In a large bowl, pour prosecco and vodka over grapes. Let soak in fridge at least 1 hour.

Drain grapes in a colander and pat dry, then transfer to a small baking sheet and pour sugar on top. Shake pan back and forth until grapes are fully coated in sugar. Serve in a bowl.

Spicy Longlife Noodles

Chinese New Year Celebrations include eating super-long noodles (up to two feet long!) thought to bring long life, especially if you can eat them without breaking them in half.

For chili oil:

1/2 cup vegetable oil

1 tbsp Sichuan peppercorns

2 tbsp crushed red pepper flakes

1 tbsp sesame seeds

1/2 tsp Chinese five-spice powder

For pork:

1 tbsp vegetable oil

3/4 lb ground pork

1 tbsp hoisin sauce

1 tbsp Chinese black vinegar

2 tsp soy sauce

For sauce:

1/3 cup tahini

3 tbsp water

3 cloves garlic, minced

2 tbsp soy sauce

2 tbsp freshly grated ginger

2 tbsp prepared chili oil

1 tbsp honey

1 tbsp toasted sesame oil

1 tbsp Chinese black vinegar

For serving:

1 lb ramen noodles or thick egg noodles

1/4 cup toasted peanuts, roughly chopped

2 green onions, thinly sliced

Make chili oil: Fit a small saucepan with a candy thermometer. Add vegetable oil and Sichuan peppercorns and heat to 325F. Turn off heat and add red pepper flakes, sesame seeds, and five-spice powder. Let oil cool completely.

Make pork: In a large skillet over medium-high heat, heat vegetable oil. Add pork, breaking up the meat with a wooden spoon. Cook until meat is deeply golden and crispy, then add hoisin sauce, vinegar, and soy sauce. Cook until all liquid has evaporated.

Make sauce: In a large bowl, whisk to combine all ingredients.

Cook noodles according to package instructions and add to bowl with the sauce, tossing to coat noodles in the sauce. Divide noodles between serving dishes and top each with pork. Garnish with toasted peanuts, and green onions, and drizzle with more chili oil, if desired.

203 East Washington Street

Thomasville, Georgia 31792 229-228-4333 26 2nd Avenue SW Moultrie, Georgia 31768 229-985-1590

The Gift of Reading

BOOK RECOMMENDATIONS FROM THE BOOKSHELF

It’s that time again! Every holiday season, The Bookshelf staff compiles a list of our favorite titles for giftgiving. We know it can be intimidating to buy books for other people because book tastes are often subjective and hard to predict. If you have a hard-to-shop-for relative or a reluctant reader in your midst, buying a book as a gift can feel like a challenge.

While it would be easier to just buy a gift card, there’s something special about a book chosen with just the right person in mind. We’re here to make that mission attainable and easy!

Turn the page for the titles we think you’ll love gifting this holiday season!

FOR THE HOME CHEF

We see peak cookbook sales during the Christmas shopping season, and it’s easy to see why. They’re works of art, filled with colorful photographs and the occasional thoughtful essay. This year, I love Homage by Chris Scott, a gorgeous cookbook that’s part narrative nonfiction, too, a reflection of Scott’s ancestors’ enslavement and his own upbringing in Amish country. For college grads or new home chefs, I love I Dream of Dinner by Ali Slagle, filled with accessible recipes and photos. Of course, Ina Garten’s Go-To Dinners and Deb Perelman’s Smitten Kitchen Keepers are both new classics of the genre (we sell out of Garten’s latest every year), and Feed These People by Jen Hatmaker is great for home cooks with hospitality on the mind.

FOR THE NONFICTION FAN

Even if we don’t know our recipient’s reading tastes, we probably know something they’re interested in, some topic or another that holds their attention. Nonfiction, then, is a great solution for holiday gifting, and it’s been a good year for the genre. River of the Gods, by Candice Millard, is a well-researched but easy-to-read nonfiction examination of the exploration of the Nile River, while Rogues, by Patrick Radden Keefe, is filled with concise, surprising essays about the criminals and con artists among us. Frank Bruni’s The Beauty of Dusk is a personal examination of the writer’s struggle with blindness, while Ann Hood’s Fly Girl depicts her years as an airline stewardess (even my mother, who’s never flown in her life, loved it). John Grisham fans can step outside the box by trying Wastelands by Corban Addison, which looks at the true story of a North Carolina town’s fight against large-scale farming.

THE YOUNG READER

Bookshelf manager, Olivia, is our children’s book buyer, and she regularly meets with young readers in our community to find out what they really like to read. This season, she’s recommending A Rover’s Story, by Jasmine Warga, perfect for early readers obsessed with space and adventure. Also highly recommended by Olivia this season are Three Strike Summer, by Skyler Schrempp, and The Door of No Return, by Kwame Alexander. Younger readers will enjoy read-alouds Odder, by Katherine Applegate, and A Dragon Used to Live Here, by Annette LeBlanc. For young mystery fans, try Chester Keene Cracks the Code, by Kekla Magoon.

FOR YOUR MOTHER-IN-LAW (OR SOMEONE LIKE HER)

Shopping for a mother-in-law can be sticky business. Maybe you want to be mindful of language or violence, or perhaps you’re trying to avoid future awkward conversations brought on by an open-door romance (whoops!). Try instead Mary Laura Philpott’s Bomb Shelter, a beautiful tribute to motherhood and parenting, worry and growing up. Nora Goes Off Script by Annabel Monaghan is a fun, thoughtful romp of a romance that’s pretty PG, perfect for fans of Nancy Meyers’ movies. The Tobacco Wives by Adele Myers is under-the-radar historical Southern fiction, and the Shady Hollow books, by Juneau Black, are perfect cozy mysteries for the season.

FOR

Thomasville Antiques Show Dedication

The 34th Annual Thomasville Antiques Show will be dedicated to Thomasville –the community of businesses and individuals that support our town, children, and show, even during a pandemic. Our City of Roses recognized that the show, even in its COVIDaltered capacity, was an opportunity to sustain a decades-long tradition that would raise funds and ensure continued support for some of the most vulnerable in the community.

In the last 33 years, the Thomasville Antiques Show Foundation (TASF) has raised over $3 million to support local non-profit organizations that provide children’s programs in the area. Despite the challenges of hosting a show during the pandemic, the 2022 event still raised $170,000. The 2023 show promises to be even more successful.

The TASF board attributes the continued success of the show to Thomasville and its host of steadfast businesses and residents who remained committed to the antiques show during the pandemic. Historically, past shows were dedicated to individuals in recognition of their service to the foundation and community.

“This year, however, we want to recognize

Speakers will include (far left) Thomas Lloyd, grandson of Bunny Mellon, and designer Brian Huffman (left).

the efforts of an entire community that championed the Thomasville Antiques Show so it could proceed in particularly challenging circumstances,” says current TASF President Caroline Flowers. Providing for social distancing, reticent vendors, and attendees required even more creative collaboration from our volunteers and supporters. Pulling off two successful shows in this environment was truly a collective effort by individuals and businesses who rolled up their sleeves and made it happen.

The next show will be held February 23-26 at the Biscuit Company in downtown Thomasville, with a speaker lineup that is replete with talent. On Friday morning, interior decorator Alex Papachristidis will bring the influences of his extensive travel and design experience to Thomasville. Lauded for his talent of fusing modern and traditional elements, Papachristidis will describe his approach to design and discuss his book, The Age of Elegance: Interiors by Alex Papachristidis

On Saturday morning, designer Sarah Bartholomew will discuss her practical approach to design, finding a path to bring both beauty and function to everyday living spaces. Attendees can “Shop the Show” with Sarah on Saturday night to hear what pieces caught her eye and why. Lastly, for Bunny Mellon devotees, the highlight of their weekend will be Saturday afternoon’s lecture and book signing with Bunny’s grandson, Thomas Lloyd, and her long-time friend, designer Bryan Huffman. Reservations are required for all lectures, and

book copies will be available for purchase.

Bringing back long-held traditions like the seated, black-tie Preview Party and introducing new events like the Antiques and Aperitifs Cocktail Party, the 34th Annual Thomasville Antiques Show promises to be a memorable weekend. Between designer lectures, a floral workshop, endless shopping opportunities and social events, show-goers will have no end of entertainment and can easily extend into shopping and dining downtown as well.

“We are excited to return to some of our favorite events that had to be altered in the past two years,” says Flowers. Vendors are eager to return. Attendees are already expressing excitement on social media. With this year’s new downtown location in the community that has supported us so faithfully, TASF is thrilled with the anticipation building for the 2023 show.

“It’s only appropriate that this year’s show be dedicated to the city we love.” TM

Article courtesy of TASF. For more information, visit thomasvilleantiquesshow.com.

Above & at left: Alex Papachristidis & Sarah Bartholomew are also starring in the event.

The Land•Water•Sky project is designed to promote how conscious conservation, habitat management, control of invasive species, and sustainability efforts result in healthy and unique habitats and vistas in the Red Hills region. This project, powered by Hurst Boiler, was developed by Thomasville Center for the Arts and Florida State University’s Studio D 2022 Summer Institute. The institute, which aims to connect the design profession with the community, worked with 27 professional interior designers, artists, and architects to create patterns for layered wood and acrylic artworks reflecting the unique characteristics of our area habitats. Three project partners with expertise in wildlife and wildland conservation—Aucilla + Wacissa River Group, Tall Timbers, and Birdsong Nature Center—provided the exhibiting artists with habitat features and images unique to the Red Hills to inform and inspire their work. FSU’s Studio D Lab, a program of the Department of Interior Architecture & Design, then fabricated the artists’ patterns using a computer-aided drafting program, CNC routers, and CO2 laser cutters, before creating custom frames for each unique artwork.

The works are on view through February 28 in The UnVacant Lot at 217 W. Jackson St., Thomasville

It isn’t often that one can tour an art exhibit located out-of-doors 24/7.

Work of Reneé King

Work of Marlo Ransdell

Work of Ginny Walker

Pebble Hill Plantation’s Yuletide Season celebration promises to wrap you in the warmth of the season with nostalgia, beauty, and holiday cheer. Offered this year are special after-hours evening tours, giving the public the rare opportunity to see the house in the fading light of day and early evening. Every room of the main house will be decorated. These extra special evening tours are offered 4-6pm on December 8-9.

Yuletide Season floral design workshops for both adults and youth are a surefire way to ignite your holiday spirit. The workshops will be led by Pebble Hill’s horticulturist and floral designer, Laura Strickland. Strickland has 30 years’ experience with both Pebble Hill Plantation and The Sea Island Company. The adult workshop is 6pm on December 1 at Uno Hill Barn and features wreath-making from greenery and natural accents gathered from the grounds and woods at Pebble Hill. Light holiday treats and beverages will be served. Participants must be 21 years of age or older for the adult workshop.

The youth workshop (ages 8 years and up) is 10-11:30am on December 3 at Pebble Hill’s Learning Center. Under Strickland’s guidance, the students will create simple holiday arrangements and a nature-themed Christmas ornament. All materials for both workshops will be provided, but participants are asked to bring their own clippers and work gloves.

Also planned is an exclusive Yuletide Season main house tour and luncheon 10am-1pm on December 9. This will be a small, intimate group tour with Executive Director Whitney White and Curator Lori Curtis. Cherished family heirloom decorations and toys will be featured in holiday displays throughout the main house. Glittering trees, miles of greenery, garland, poinsettias, yards upon yards of red velvet ribbon, and festive arrangements grace each room of the house. The tour will culminate in a luncheon on the porch of the main house overlooking the beautiful front lawn.

The main house will be decorated from November 14 through December 29. For more information on Pebble Hill Plantation’s Yuletide Season, visit pebblehill.com.

Visitors will delight in seeing the grand Pebble Hill Plantation decked out in its traditional holiday décor.

Christmas in Lights will once again light up the night sky with twinkling yuletide displays for the public to enjoy throughout the holiday season. Flowers Foods’ annual holiday gift to the community, the light show features more than 20 holiday vignettes and 25,000 multi-colored lights throughout the grounds of the company’s home office in Thomasville.

Christmas in Lights made its debut in 1995 and was inspired by W.H. Flowers, Jr., longtime company chairman and CEO, who had a special fondness for Christmas.

The entrance is through the gates on northbound U.S. 19 South, near the intersection with Old Monticello Road. Visitors are asked to turn off their headlights when entering the display, observe the 5-mph speed limit, and always remain in their vehicles. Free to the public, the drive-through display will be open every evening 6-10pm through New Year’s Eve.

The light show is a perfect activity for families.

Enjoy large Christmas photo props and late shopping hours throughout December, only in downtown Thomasville.

’Tisthe Season

November 26-27

The Nutcracker

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 Georgia’s favorite family tradition—The Nutcracker. 7:30pm Nov. 27 and 2:30pm Nov. 27 at Thomasville Municipal Auditorium, 144 E. Jackson St.; 229-288-9420; southgeorgiaballet.org

December 2

First Friday Sip & Shop

Enjoy the monthly sip and shop activities along with The Ritz Amphitheater Tree Lighting. Extended shopping & dining hours throughout downtown Thomasville, live entertainment, free concert. 6-10pm

December 3

Red Nose Run 5K

The annual 5K Run/Walk and Kids Fun Run, benefiting Thomasville Junior Service League’s mission to

meet the economic, recreational, cultural, and medical needs of children in our community. 5K starts at 8am, followed by the Fun Run at 9am. Thomas University, 1501 Millpond Road. For more information, call 229-200-5452 or email tjslpresident@gmail.com.

December 3, 10, 16-17

Holiday Sip & Shop

Enjoy extended shopping & dining hours throughout downtown Thomasville as music fills the air. 6-10pm

December

5

Downtown Christmas Parade

The Annual Thomasville Downtown Christmas Parade is hosted by Thomasville YMCA and ThomasvilleThomas County Recreation Department. Parade begins at 6:30pm.

December 6

Tree of Lights

Donors, families and the community are invited to the lighting of the living tree—a ceremony that heralds the beginning of the holiday season

and offers a celebration of life and remembrance for attendees. 6pm - front lawn of Archbold Memorial Hospital on Gordon Avenue. 229-228-2924; archboldfoundation.org.

December 8 & 9

Victorian Christmas Journey into the past as Thomasville’s turn-of-the-century downtown ushers you into the spirit of Christmas long ago with the 36th Annual Victorian Christmas. Stroll the bricks and be entertained by performers, carolers, and musicians. Shop, dine, and welcome the holiday season in downtown Thomasville! Victorian Christmas is a two-night event, and both nights will feature: live reindeer, carriage rides, a live nativity presented by First Baptist Church, visits with St. Nick, marshmallow toasting, chestnut roasting, live entertainment on The Ritz Amphitheater stage, delicious food vendors of all types ...and more! Unless noted, all activities and attractions are free. Shop, dine and welcome the holiday season. 6-9pm. 229-228-7977; visit@thomasville.org

6

December 10-11

& 16-18

TOSAC Christmas Performance

Thomasville on Stage and Company presents The Best Christmas Pageant Ever. In this hilarious Christmas classic, a couple struggling to put on a church Christmas pageant is faced with casting the Herdman kids, the most inventively awful kids in history. You won’t believe the mayhem—and the fun—when the Herdmans collide with the Christmas story head on. Fun for the whole family. Shows are at 7pm on Dec 10 and 16-17 and at 2pm on Dec 10-11 and 17-18. Adults $15/students $12. Purchase tickets online at tosac.com/tickets or call 229-226-0863 to leave a reservation message and pay at the door.

December 17

Sip & Shop and Holiday Movie

Enjoy the monthly sip and shop activities along with holiday movie

The Santa Clause (rated PG) starting at 6:30pm at The Ritz Amphitheater. Extended shopping & dining hours throughout downtown Thomasville, live entertainment, free concert. 6-10pm

Join Archbold Memorial Hospital for the Tree of Lights ceremony, December

SOCIAL SCENES

Dinner on the Bricks

THE VASHTI CENTER FOR CHILDREN AND FAMILIES

Another successful Dinner on the Bricks is in the books. The ultimate dinner party was held at the Thomasville amphitheater in support of the Vashti Center, a faith-based nonprofit that provides mental and behavioral health services to children and youth. Photos by Bri Whigham

SOCIAL SCENES

Wildlife Arts Festival at Empire Bagel

THOMASVILLE CENTER FOR THE ARTS

Torrential rains couldn’t dampen the spirits of the organizers, artists, participants, and supporters of the Land Water Sky exhibit and its opening reception that moved indoors.

Sending you the promise of good things to come, during this special season and throughout the new year.

Synovus Bank, Member FDIC.