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SALAMANDER HARRY BENSON’S Visual Legacy

HALF MOON

A History of Resilience

ELEVATED LIVING

A New View from Middleburg

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313 King St, Charleston, SC 29401 843.722.1776

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CONTENTS

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ARCHIVING HISTORY

6 I S AL AM AND E R

Harry Benson has formed one of the most important visual legacies in modern photography.

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The White House, 1978.

President Jimmy Carter and First Lady Rosalynn with daughter, Amy. Photo by Harry Benson.

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CONTENTS / DEPARTMENTS

84 Q & A: RESIDENCES Residences at Salamander owners Jeremy and Mary Anne Eaton discuss the joys of their second home in Middleburg.

10. WELCOME LETTER

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12. ABOVE THE MIST: RAVENEL BRIDGE Sunrise paints Charleston Harbor in soft hues of peach and blue as a fog bank rolls in like a giant wave.

14. CAPTURING THE MOMENT: WEDDINGS The wedding of Rachel Harhan and Hunter Needham at Middleton Place feels both timeless and deeply personal.

84. POOLSIDE: CHAMPIONS POOL Salamander Middleburg’s spectacular new Champions Pool reimagines the traditional resort pool setting.

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88. EXPERIENCE: SALAMANDER We asked some of Salamander Collection’s most influential guests about their favorite parts of each property.

SALAMANDER HARRY BENSON’S Visual Legacy

HALF MOON A History of Resilience

96. ROOM WITH A VIEW: OWNER’S SUITE, HOTEL BENNETT The personally designed Owner’s Suite reflects the tasteful palate of the Bennett family.

98. THE LAST LOOK: LAND OF THE SETTING SUN At sunset, the Inn at Middleton Place seems to melt into the landscape along Charleston’s Ashley River.

ELEVATED LIVING A New View from Middleburg

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ON THE COVER: Sunrise at the new Champions Pool at Salamander Middleburg, which represents a vibrant new chapter for the iconic triple Forbes Five-Star resort.

PHOTO: MATT DANDY.

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FEATURES

16 A CULINARY LEGACY

Edna Lewis put southern cooking on the world stage.

22. THE SPIRIT OF RENEWAL Hurricane Melissa was another chapter in a long history of resilience in Jamaica, one that once again called the Half Moon community to come together and begin the work of recovery.

When food becomes art.

48. HIDDEN ASPEN

Eight ways to explore the underrated side of this mountain paradise.

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Three keys to improve your shot making and lower your score.

74. THE SWEET LIFE

How bees help PGA National bloom.

78. INTO THE WILD

Foraging hikes with ecologist Clay Morris allow guests at Salamander Middleburg to discover how to nd and prepare edible native plants.

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36. PROFILE: BRAD JOHNSON

68. PLAY HARDER, NOT SMARTER

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FOUNDER’S LETTER

Welcome to the latest issue of

S A L A M A N D E R. Dear Readers, It is with great pride that I welcome you to the latest issue of SALAMANDER. Each edition of this magazine is a reflecti n of what matters most to us as a company: thoughtful hospitality, a deep sense of place, and a genuine commitment to people — our guests, our service professionals, and the communities we are privileged to serve.

Within these pages, you will find sto ies that celebrate resilience, excellence and the natural beauty that surrounds each of our destinations.

From moments of quiet restoration to joyful gatherings that mark life’s most meaningful occasions, these experiences are at the heart of the Salamander philosophy.

As we continue to grow, our purpose remains unchanged — to create environments where authenticity, elegance and warmth come together seamlessly. Thank ou for being part of our journey and for allowing us to share these stories with you.

Welcome home,

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SCOTT SUCHMAN

Sheila Johnson Founder and CEO Salamander Collection

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SALAMANDER EDITORIAL EXECUTIVE PUBLISHER Steve Zepezauer steve@firebrandmediainc.com EDITOR Justine Amodeo justine@firebrandmediainc.com CONTRIBUTING WRITERS Jillian Dara, Brad Johnson, Terence Loose, Laura Redpath, Renee Sklarew, Taryn White

S A L A M A N D E R® COLLECTION

CORPORATE FOUNDER & CEO Sheila Johnson PRESIDENT Prem Devadas CMO Tracey Slavonia VP OF COMMUNICATIONS Matt Owen

CONTRIBUTING PHOTOGRAPHERS Harry Benson, Drew Castelhano, C2 Photography, Matt Dandy, Nicholas Gore, John T. Hill, Brad Johnson, Kyle Macpherson, Scott Suchman, Tamara Susa, Tiffany Yen

Published by Firebrand Media A division of Times Media Group

DESIGN ART DIRECTOR Tracy Powell

CORPORATE

SALES LOCAL SALES Maureen Kappler PRODUCTION PRODUCTION MANAGER Tina Leydecker DIGITAL MEDIA CONTENT WRANGLER Kim Zepezauer

PUBLISHER Steve T. Strickbine VICE PRESIDENT PUBLISHING & OPERATIONS Nadine Johnson ADVERTISING DIRECTOR Nick Oliveri DIRECTOR OF CUSTOM PUBLISHING Steve Zepezauer GROUP EDITOR Justine Amodeo PRODUCTION MANAGER Tina Leydecker

Printed by The Foundry

@Sa la ma nd erH o te l s

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# ByS al a m an de r

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©2026 By FIREBRAND MEDIA LLC. All rights reserved. No part of this periodical may be reproduced in any form or by any means without prior written consent from Salamander | The Magazine. The views expressed herein are those of the authors and advertisers and do not necessarily reflect those of the ownership or management of the magazine or Salamander Collection.

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ABOVE THE MIST

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RAVENEL BRIDGE

Sunrise paints Charleston Harbor in soft hues of peach and blue as a fog bank rolls in like a giant wave, partially obscuring the Ravenel Bridge and leaving its iconic towers rising above the mist. Below, the water rests in quiet reflection. It’s a fitting scene for a city at the heart of America’s story with Charleston playing a pivotal role in the nation’s 250th celebrations, where history, beauty and renewal meet at dawn.

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14 I SA L AM AN D ER 2026

CAPTURING THE MOMENT

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Set beneath sweeping live oaks draped with Spanish moss, the wedding of Rachel Harhan and Hunter Needham at Middleton Place feels both timeless and deeply personal. The landscape unfolds in layers of beauty — still water mirroring the sky, manicured greens blending seamlessly into the Lowcountry’s natural grace, and centuries-old trees creating a natural cathedral.

Every step feels grounded in history and romance, where nature quietly frames the celebration, including a baby alligator that Photographer Nicholas Gore spotted nearby! Gore says it’s by far the most popular photograph he’s ever taken.

NICHOLAS GORE WEDDINGS

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A CULINARY LEGACY

EDNA LEWIS PUT SOUTHERN

COOKING ON THE

WORLD STAGE.

By TARYN WHITE

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of American foodways, championing seasonal Southern cooking as one of the world’s great cuisines. Born in 1916 in Freetown, Virginia, Lewis grew up in an Af rican American f arming community co-f ounded by her emancipated grandf ather af ter the Civil War. Her upbringing shaped her enduring connection to the earth, the seasons, and the traditions of Southern food.

In her highly acclaimed cookbook “The Taste of Country Cooking,” Lewis didn’t just share recipes. She painted vivid portraits of sassaf ras tea, f oraged berries and the sounds of whip-poor-wills at twilight. Her recipes were love letters and stories of land, lineage and liberation. As The New York Times noted last year, the book remains one of the most inf luentia

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COURTESY LADY MARY’S BAKERY

Edna Lewis was more than a chef. She was a trailblazer

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The Aspen Ideas Festival’s picturesque campus

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COURTESY EDNA LEWIS FOUNDATION

JOHN T. HILL

cookbooks of the past century.

Debra Freeman, a Richmond-based podcaster and f ood writer, believes Lewis’ greatest impact lies in her cookbooks, which she regards as prototypes for those being published today: part memoir and part recipe. “Lewis was so f ar ahead of her time in allowing chefs to share more of themselves,” Freeman explains. “The f arm-to-table movement is commonplace and even expected now, thanks to Lewis. And f or women chef s, she left a blueprint for how to keep the focus on the work.” In 2025, Freeman released the Emmy-winning PBS documentary “Finding Edna Lewis,” which f ollows Lewis’ journey f rom the fields of Freetown to the streets of New York and beyond, weaving in insights from contemporary chefs and historians.

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COURTESY EDNA LEWIS FOUNDATION/ JOHN T. HILL

Edna Lewis in the kitchen

The panel, including moderator Cheryl Slocum, with Dr. Jessica Harris, Mashama Bailey and Carla Hall

BUILDING A CHEF’S IDENTITY Lewis f irst rose to prominence in the 1940s as chef and partner at Caf é Nicholson in New York, a groundbreaking achievement at a time when women, especially Black women, were rarely seen in such roles. After three years, she stepped away from the kitchen but remained a business partner, while expanding her career in new directions. She lectured at the American Museum of Natural History, built her reputation as a private caterer, and continued to shape her identity as a chef. Over the years, she moved between the North and South, taking on notable roles that included brief stints as chef at Fearrington House in North Carolina and Middleton Place in South Carolina.

Although Lewis was highly regarded in culinary circles and received accolades such as the James Beard Living Legend Award, the “Grande Dame” of Les Dames d’Escof f i , and even a posthumous U.S. postage stamp, she never became a household name. Freeman perceives this lack of broader recognition as stemming f rom several f actors: her race, her limited access to a broad platform like television, and her soft-spoken demeanor.

commemorating her lif e near the f ormer site of Freetown. At the 2025 Family Reunion at Salamander Middleburg, the panel discussion “Edna Lewis and the Legacy of a Black Woman Chef ” also paid tribute to the legendary chef . Moderated by food journalist Cheryl Slocum, the panel opened with a prologue from Freeman, who introduced her documentary to the audience, and panelists Mashama Bailey, Carla Hall and Dr. Jessica B. Harris, who each shared insights about Lewis’ impact on their professional paths.

Bailey, a two-time James Beard Award winner and the coowner of TheGrey in Savannah, Georgia, and the newly opened L’Arrêt in Paris, credits Lewis as a major influence on her career.

Bailey noted during the panel discussion, “Lewis’ voice continues to guide and inspire young chefs and food professionals who are still finding their wn footing.”

Bailey was one of those chefs. She first learned about Lewis while researching chefs who have inspired her for a college essay during her studies at the Institute of Culinary Education in New York. Lewis quickly became the f ocus of her essay, and more importantly, the chef whose values would continue to shape her own. Bailey even designed her menu at The Grey around Lewis’ third cookbook, “In Pursuit of Flavor,” dividing dishes into four elemental categories: dirt, water, pasture and pantry. Bailey is also the chair of the Edna Lewis Foundation, which supports

PAYING TRIBUTE TO A LEGACY But recent efforts have brought the iconic chef into the spotlight.

In 2023, Orange County, Virginia, launched the Edna Lewis Menu Trail, followed in 2024 by the unveiling of a state historical marker

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LEFT AND RIGHT PHOTOS BY CLAY WILLIAMS

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Carla Hall

Black chefs, farmers and food storytellers while carrying forward Lewis’ farm-to-table philosophy.

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was huge for me,” she says. Hall began to see her own work as part of a larger continuum, stating, “Edna made space for Black women in food to be seen not just as cooks, but as artists, and, more importantly, as cultural keepers. To follow in her footsteps feels like carrying her spirit forward, while also carving out space for the women who will come after me.”

CULINARY DISCOVERIES Like Hall, James Beard Award-winning food writer and editor Slocum also says she didn’t learn about Lewis until later in her career. “I didn’t know of her when I studied and worked in France, when I trained in restaurant kitchens, or even when I ran my first food editorial department and test kitchen, where I was the only Black person among my peers,” she recalls. “Discovering her later, I was moved by how fearless she must have been to have accomplished all that she did, and I hope every Black woman entering this field can know about Ms. Lewis’s accomplishments and bravery and be powered by her story as they embark on their careers.”

Harris, acclaimed food historian, culinary activist, and author of “High on the Hog: A Culinary Journey f rom Af rica to America,” recalls feeling an instant connection to Lewis’ cooking.

“Lewis’ Virginia-based cooking was f amiliar to me,” Harris shares, “because it echoed my mother’s Virginia cooking.”

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FOLLOWING IN LEWIS’ FOOTSTEPS Celebrity chef , television host and author Carla Hall counts herself among those deeply shaped by Lewis’ legacy. In 2024, Hall became only the second Black woman to be named “Grande Dame” of Les Dames d’Escoffi . Remarking on the signifi ance of following in Lewis’ footsteps, Hall shares, “As a Black woman chef , I really do f eel like I’m standing on her shoulders. I’m grateful for her work and the path she carved. It matters so much to see someone who looks like you in the places you want to go, and it makes you believe you should be there, too.”

Hall admits she didn’t discover Lewis until later in her career.

In 2011, she was invited to cook a dinner in Lewis’ honor, a moment that brought her face-to-face with Lewis’ sister, Ruth Lewis Smith. Preparing for that evening, Hall immersed herself in Lewis’ cookbooks and found herself captivated. “Her food felt so simple, confident and elegant,” Hall recalls. “It leaned toward a healthier take on Soul Food.”

For the dinner, Hall chose Lewis’ chicken and dumplings recipe, which she made with an older hen, using the chicken f at f or the dumplings. When Lewis’ sister tasted the dish and offered her approval, Hall felt the weight of the moment. “Tha

Edna Lewis in the garden

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Harris first met Lewis at a food symposium hosted by museum director and archaeologist Daphne Derven at the Calif ornia Academy of Sciences. Years later, as one of the few Black women members of Les Dames d’Escoffie at the time, Harris had the honor of escorting Lewis to the stage when she received the organization’s “Grande Dame” award in 1999. Ref lecting on Lewis’ legacy, Harris notes, “Lewis was not just the first Black woman to champion regional, seasonal f oodways; she was the f irst person to do it. She probably had a wider inf luence than we even know.”

FINDING EDNA LEWIS Freeman echoes these sentiments, and when asked if there was a moment during the filming of her documentary that made her f eel she had truly “f ound” Edna Lewis, Freeman remarks, “At Middleton Place. Walking the same path that Edna once took each day was emotionally heavy, and I f elt her overwhelming presence there.”

From 1985 to 1987, Lewis served as Chef -in-Residence at

the Restaurant at Middleton Place, craf ting dishes rooted in the traditions of Lowcountry cooking. Lewis walked each day between the millhouse, where she lived, and the restaurant, her presence layered over the history of the enslaved people who had labored on that same ground.

When Lewis returned to New York as executive chef at Gage & Tollner in 1988, she brought with her dishes like Lowcountry shrimp and grits and she-crab soup — items she perfected during her time at Middleton Place and that remain on the menu today.

Af ter leaving Gage and Tollner in 1992, Lewis moved to Georgia, where she lived with her f riend and f ellow chef , Scott Peacock. Together, they published her f ourth and f ina cookbook in 2003, “TheGift of Southern Cooking: Recipes and Revelations f rom Two Great American Cooks.” Lewis died a few years later, in 2006, but her work remains as vital as ever.

Th ough her gracef ul prose, she showed us that f ood is not only nourishment but a narrative that binds us to memories, heritage, and the generations who paved the way.

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Salamander Collection, in partnership with Bennett Hospitality, now manages the 55-room Inn at Middleton Place and its historic restaurant, overlooking the Ashley River near Charleston, South Carolina. Providing a brief snapshot into the life of Edna Lewis, the Southern veranda-style restaurant features a large portrait of Lewis and Southern fare like sweet tea-brined pork chops and braised collard greens.

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The

SPIRIT of RENEWAL Hurricane Melissa was another chapter in a long history of resilience in Jamaica, one that once again called the Half Moon community to come together and begin the work of recovery.

By LAURA REDPATH

22 I S AL AM A ND ER

PORTRAITS BY KYLE MACPHERSON

Water poured through the stairwells faster than he could push it back.

He mopped for hours.

Roof drains clogged with leaves and branches f orced the rain inside. It slid beneath doors and through window seals.

Outside, the wind reached a high-pitched scream, rattling zinc sheets and tearing through trees with sudden, violent force.

By the time the zinc sheets began lif ting into the air, Tendulkar Yuan knew this storm was different.

At Half Moon, he is known f or welcoming guests at the Bell Desk, greeting arrivals with quiet ease. In the days before Hurricane Melissa, he was preparing for a far more ominous arrival as the storm drew nearer.

Floodwaters rose and debris tore through the air. He watched the place he called home begin to give way. Furniture was lost. Clothing disappeared. His car was damaged.

Yet when Yuan spoke of the storm, he began not with loss, but with gratitude.

“I am happy I am still here,” he said simply. “I am happy I am alive.”

Storms are never remembered only by wind speeds or satellite images, but by the lives they change. To understand how Jamaicans f elt as Hurricane Melissa approached, one must return to another night.

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HURRICANE GILBERT: September 12, 1988

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hearts suspended somewhere between awe and dread, the eyes of Jamaica lifted toward the violent sheet of white that cloaked the Land of Wood and Water. For a people who look to the Blue Mountains and the deep valleys of Cockpit Country and feel protected, secure in the knowledge of the land’s history and the resilience of its people, this sheet of white was no gentle covering.

It carried instead the suffocating weight of a scared nation.

Scared of the present. Scared of what the future might hold.

The f ear coursed through the island, leaving no time to process, as families rushed to secure what was left of zinc roofs and push water back out through their doors.

Hurricane Gilbert churned across the island in the middle of the night as a Category 3, striking Jamaica with a force that left scars and a collective memory that endures to this day.

In the af termath, Jamaican musician Lloyd Lovindeer captured the experience in a way only Jamaicans could, through humour sharpened by hardship. With pen in hand, he wrote the now legendary lyrics that return to Jamaican lips each hurricane season.

Wa-wa-wa Wild Gilbert Water come inna mi room huh huh Mi sweep out some wid mi broom Di likkle dog laugh to see such fun And di dish run away with the spoon.

KYLE MACPHERSON

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“I am happy I am still here, I am happy I am alive.”

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Tendulkar Yuan prepares to welcome back guests to Eclipse at Half Moon.

The lyrics, speaking of a roof migrating without a visa and a satellite dish lif ting off like a fl ing saucer (it was the 80’s, after all), still bring tears of laughter to many Jamaicans. It is distinctly Jamaican to transform trauma instinctively into humour, and the song does exactly that: a culturally f amiliar retelling of disaster, recounted through waves of side-splitting laughter.

Yet beneath the humor was a reality f ew could forget.

According to the Jamaica Inf ormation Service, 45 people lost their lives because of Hurricane Gilbert. One hundred thousand homes were destroyed, and nearly 800,000 Jamaicans sought shelter as the storm passed over the island. The agricultural sector was among the hardest hit, and the World Bank estimated total damage at between US$800 million and US$1.2 billion, a staggering sum for a country whose gross domestic product stood at approximately US$2.9 billion at the time. Subsequent media reports have placed the cost even higher, in the billions. More than 90 percent of public health f acilities were severely damaged. Recovery was long and painful, and the hardship profound.

For Jamaicans — f rom the Silent Generation to the earliest Millennials — the memory of Gilbert lingers. It was the worst natural disaster to strike the island in 37 years, since Hurricane Charlie (1951).

So, when meteorologist Brian Shields appeared 37 years later to speak of another storm — Melissa — the nation held its breath.

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HURRICANE MELISSA: time and place.

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dragged on as the country waited. Place held its breath. With every weather update came another delay, another shif t in track, another long night bracing for what would become one of the most devastating days in Jamaica’s modern history.

In the time it took for Melissa to pause, shift course, and gather strength, Jamaicans did what they have always done. Th y turned to humour. Memes spread quickly across phones and social feeds.

Content creators f i ed of f hurricane-themed videos that sparked bursts of laughter in the uneasy calm before the storm.

At the same time, preparations were underway. Trees were pruned. Sandbags were dragged in front of doors. At Half Moon, emergency management protocols moved swif tly into place, with morning and evening briefings guiding the team as they secured life and property. Calls were issued for residents in low-lying floo plains to evacuate.

Yet, there were also those who could not leave. Others stayed behind, unwilling to abandon their homes and belongings. Thos who prayed f or divine intervention while watching the trumpet trees closely, dreading the moment when the pale underside of their leaves would turn upward, a quiet signal known f or generations that the storm was coming.

Moesha Brown and her young daughter fled the devastation of Hurricane Melissa.

Today, Today, she is lled with gratitude as Half Moon has reopened.

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As the storm moved northward, its f orce shif ted f rom landscape into lives.

At Half Moon, that reality took shape in the experiences of the people who have long defined the spirit of the 72-year-old resort.

A server who f led her home in the middle of the night with her young daughter. A bellman who stood in floodwater trying to hold his home together. A member of the laundry team whose small farm, built over years of effort, disappeared in a single storm.

Their stories are different, yet they share the same thread.

Quiet resilience.

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When the trumpet tree turn up, hurricane soon come.

As hurricane models contradicted one another, lively debates unf olded among those watching the storm closely. But by October 28, 2025, speculation gave way to certainty as Hurricane Melissa made landf all near New Hope, Westmoreland. The screeching howls of the Category 5 storm as it crossed Jamaica, with sustained winds of 185 miles per hour and gusts exceeding 250 miles per hour, became the soundtrack f or Jamaicans who endured a storm that will be remembered f or generations. The National Hurricane Center later conf i med that the storm’s intensity tied with Hurricane Allen in 1980 f or the strongest winds ever recorded in the Atlantic basin.

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KYLE MACPHERSON

“Half Moon reached out to check on us, and that alone lifted my spirits, I am grateful that the company is supporting us, even when things are so hard for everyone. It shows that we are part of a family.”

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Rebuilding with care and determination

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“I am very grateful, working at Half Moon, I’ve built my house and built the coop and have done whatever I’ve had to do, and I am very grateful.”

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Amalga Gayle-Smith has dedicated 22 years to the Half Moon’s laundry department.

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When she returned home the next day, the reality settled upon her. Most of her possessions were gone. School supplies. Clothing.

Furniture. The veryday items that hold a family together.

“You don’t realize how much you have until you see it all destroyed.”

For the first ew days, uncertainty lingered.

“But Half Moon reached out to check on us, and that alone lifted my spirits,” she said. “I am grateful that the company is supporting us, even when things are so hard for everyone. It shows that we are part of a family.”

The e it was. Her smile.

It is not simply something she wears. It is something she carries from within, a quiet radiance that refuses to dim, even in the face of loss.

Brown’s story belongs to the day the storm arrived. Across Jamaica, however, its aftermath revealed itself in other ways.

Amalga Gayle-Smith sat with her hands clasped and her back straight, speaking quietly about the days after Hurricane Melissa.

For Gayle-Smith, a long-time member of Half Moon’s Laundry Department who also operates a small chicken-farming business she has carefully built over time, the impact was deeply personal.

“I had a 20’ by 30’ coop that raises chickens,” she explained. “It could raise 500 chickens. But at the time I had 75. I lost all of them.

Everything came apart, blown right down.”

Small backyard f arming operations f orm the backbone of many Jamaican households, providing income, stability, and food security. The Ministry of Agriculture reported that more than one million birds within the poultry sector were lost. Hurricane Melissa destroyed coops and disrupted f eed supplies, dealing a painful blow to livelihoods already vulnerable to the pressures of a changing climate.

Across Jamaica, stories like Gayle-Smith’s are common.

Yet even as she described her losses, her expression softened when she spoke about her twenty-two years at Half Moon.

“I am very grateful,” she said. “Working at Half Moon, I’ve built my house and built the coop and have done whatever I’ve had to do, and I am very grateful.”

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KYLE MACPHERSON

has weathered its share of storms. Hurricanes, f i es, and f loods have all tested the resilience of this storied property. Each time, the resort has rebuilt with care and determination, guided by the people who bring it to life every day. Hurricane Melissa was another chapter in that long history of resilience, one that once again called the Half Moon community to come together and begin the work of recovery.

A few days after the storm, Yuan moved across the property with a camera in hand. The Bell Desk had given him a front-row view of arrivals and departures for years. Now he found himself documenting a different kind of journey.

He photographed the hands lif ting debris. The f eet steadying uncertain ground. Thefaces marked by exhaustion and resolve. In the aftermath of Melissa, he became a quiet witness to recovery, capturing the small acts of care that would slowly restore the rhythm of the resort.

Among those returning to the property in the days that followed was Moesha Brown.

“Good day,” she began sof tly. “I am twenty-f i e years old, and I work at Half Moon as a server.”

To speak of a smile that lif ts the corners of your lips to meet the corners of your eyes is to speak of Brown. A f ew days af ter the storm, as the Half Moon leadership team made contact with staf f f or well-being checks, her f amiliar warmth sof tened into something quieter. She sat in the lobby, looking out toward the sloping lawn of Eclipse at Half Moon, the resort’s newest oceanf ront experience, and the sweep of the Caribbean Sea beyond, her expression thoughtful and distant.

As she spoke, her memories moved like the tide, rising, receding, and returning.

“I live in the Rose Hall community with my daughter,” she continued with a slow inhale. “When Hurricane Melissa came, everything happened so fast. The wind started to pull at the roof and water began coming inside. I tried to secure what I could, but the roof eventually lif ted of f and the whole house f looded My daughter was frightened, and we had to leave in the middle of the night because it was not safe to remain there.”

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“Our priority was helping our staff secure their belongings, stabilize their homes, and begin getting back on their feet. That was important to us; it was our mission. Because recovery is rarely defined only by what is lost. It is revealed in what rises again.”

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Half Moon’s Managing Director, Shernette Crichton

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The efforts to rebuild from loss

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Like Gilbert before it, the World Meteorological Organization (WMO) has since retired the name “Melissa.” Across Jamaica, homes are being repaired, livelihoods restored, and communities slowly returning to rhythm. At Half Moon, that spirit of renewal found its most powerful expression in something both simple and profound.

A tree.

But not just any tree.

The guango tree. Known for its wide canopy, generous shade, and deep cultural symbolism, its name traces back to the language of Jamaica’s indigenous Taíno people. Also known as the rain tree, it stands at the centre of Eclipse at Half Moon, a quiet and familiar presence within the landscape.

During Hurricane Melissa, the guango tree was uprooted by the storm. In the days that f ollowed, the landscaping team carefully set it upright and replanted it.

Its canopy was gone, stripped bare by the storm, much like the hillsides of western Jamaica. But slowly, almost quietly, new leaves began to appear.

As the tree began to recover, it became a quiet marker of time alongside the broader recovery at Half Moon. While teams cleared debris, restored spaces, and prepared to welcome guests once again, the guango stood nearby, returning to life in its own way.

A living reminder of what the storm could not take away.

Resilience. Endurance. The quiet ce tainty that life begins again.

As the Jamaican saying goes: Nuh matter how breeze blow, tree haffi an’ fi m.

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KYLE MACPHERSON

45 Jamaicans died as a result of Hurricane Melissa. ThePlanning Institute of Jamaica (PIOJ) estimated that the damage caused

by Hurricane Melissa was four times that of Hurricane Gilbert, totalling approximately US $12.2 billion — an amount equivalent to nearly 56.7 percent of Jamaica’s gross domestic product in 2024. The social sector, encompassing population, education, health, housing, and culture, suffered the greatest impact.

Beyond the statistics, however, lies the loss of places that form part of Jamaica’s cultural and historical fabric. In Black River, St. Elizabeth, one of the island’s earliest modernized towns and the first to receive electricity in 1893, entire sections of the historic district were lef t deeply devastated. Landmarks such as the Beeston Spring Moravian Church, one of Westmoreland’s oldest religious sites, were destroyed alongside century-old buildings that had stood for generations.

Amid the devastation, the Half Moon community (nearly 900 team members and partners) came together with determination to recover and rebuild. With the support of guest and partner donations, the resort raised just over US$500,000 to f und care packages and support home rebuilding efforts for staff.

“We stayed closed and focused on thoughtfully supporting our staff,” said Managing Director, Shernette Crichton. “Our priority was helping them secure their belongings, stabilize their homes, and begin getting back on their feet while the country undertook the wider recovery effort. That was important to us; it was our mission. Because recovery is rarely defined only by what is lost. It is revealed in what rises again.”

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Rising from the Ashes

Half Moon, Jamaica’s highest-rated property, welcomes back guests following post-hurricane restoration

Half Moon, one of the Caribbean’s most storied destinations, reopened its luxury hotel Eclipse, marking a momentous milestone in Jamaica’s tourism recovery following the passage of Hurricane Melissa in October 2025.

The vibrant reopening featured a special and unique ceremony, bringing together government of cials, tourism leaders, community partners, and hundreds of members from the Half Moon team to mark the resort’s return and celebrate the resilience of the island’s hospitality sector.

In lieu of a traditional ribbon cutting,

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artistic performers Ashe created a dance move to signify a phoenix rising from the ashes, while, to conclude, dignitaries flipped convention on its head and applauded the staff and accompanying band into the hotel rst as a sign of respect.

Dignitaries in attendance included Edmund Bartlett, Jamaican Minister of Tourism; Guy Steuart III, Chairman of Half Moon; and Sheila Johnson, Founder and CEO of Salamander Collection.

Throughout the remarks, Half Moon team members were lauded for their resilience and hard work, especially

Resort Managing Director Shernette Crichton, who was promoted the previous day during an emotional allstaff meeting.

“Hurricane Melissa came through Western Jamaica like a thief in broad daylight and took things from us that we never imagined we could lose,” said Crichton. “But look around today — every team member here is proof that Melissa did not get the last word. And now we are fortunate to get the opportunity to do what we do best — deliver authentic Jamaican service with a smile. Half Moon is back!”

PHOTOS: TIFFANY YEN

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Clockwise from top right: Eclipse at Half Moon reopening dignitaries; dancing staff at Half Moon; opening day party guests and band at Half Moon; ceremonial reopening dance troupe.

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A S E T T IN G WO RT HY

of your story

@SALAMANDERHOTELS

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JESS LEIGH PHOTOGRAPHER

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“Look around today – every team member here is proof that Melissa did not get the last word. And now we are fortunate to get the opportunity to do what we do best – deliver authentic Jamaican service with a smile.

Half Moon is back!”

—SHERNETTE CRICHTON

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WELCOME BACK HOME TO HALF MOON OFFER

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To make a reservation, visit HalfMoon.com, e-mail info@halfmoon.com or call +1 (800) 626 0592.

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Half Moon invites guests to linger longer with a complimentary fourth night when reserving three.

Additionally, the package features: • Luxurious accommodations at Eclipse at Half Moon • Daily breakfast at the seaside restaurant, Hayward’s hildren ve and under dine complimentary throughout the entire stay • Offer valid for stays through December 19, 2026, with reservations made by December 14, 2026.

• Blackout dates may apply.

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PROFILE / BRAD JOHNSON

WHEN FOOD BECOMES

ART

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By JUSTINE AMODEO

By winning both the prestigious Travel Photographer of the Year by the Society of American Travel Writers f or 2026 and Travel Photographer of the Year by the North American Travel Journalists Association f or the second year in a row in 2026, Brad A. Johnson, editorial director of Internova Travel Group’s luxury travel and lif estyle magazine OLTRE, is reinventing what travel photography can look like. While previous recipients’ work has been f ocused on southeast Asian sadhus and monks, remote villages, wild animals and stunning scenes of nature, Johnson has focused his lens on what he calls “the emotion of food.”

Johnson’s delectable images set a new standard for how stories are told, capturing not just the emotion, but the culture and connection that define meaningful and luxury travel and cuisine, which he says is still a growing sector.

His previous entries to large photography contests had been overlooked due to their f ood-f ocused theme. “Th judges have always chosen the same types of photos,” he says. “I sent them a letter telling them their winning images for what makes a travel photographer is outdated.

Nobody who shoots luxury or food had ever won before.”

Johnson photographs and writes about everything “from cheap paper plate cuisine to three-star Michelin chefs and restaurants. I see emotion in all of it,” says Johnson. “It’s different every time. Sometimes it’s energy, sometimes it’s melancholy, sometimes its raw beauty and sometimes its unabashed unapologetic luxury. It just depends on the cuisine, the destination, and probably my mood as well.”

Here is what he has to say about some of his awardwinning images.

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Brad Johnson

You can view more of his work at BradAJohnson.com

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iYKYK: This is the now-famous “nostalgia” course at Chicago’s Alinea, a restaurant that forever altered the direction of ne dining in America.

Chef Grant Achatz’s playful dessert consists of a floating, spherical balloon made of green apple-flavored taffy lled with real helium.

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Bartenders are hospitality ambassadors — often a customer’s rst glimpse into a restaurant’s personality. The cocktails at Matsu in Oceanside, CA are every bit as Japanese as the food. This is Rowland Silver, bar director, making a cocktail with Japanese gin and yu u.

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At age 28, chef Massimiliano Alajmo became the youngest chef in the world to earn three Michelin stars, at Le Calandre in Veneto, Italy. Last year, he partnered with Crystal Cruises to launch Osteria d’Ovidio. This is his tuna carpaccio with caviar, a classic from Le Calandre now served at sea.

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t rst glance, this amuse ouche called nigiri at ddison in an iego y illiam Bradley might look like macarons rather than sushi. But this is raw ocean trout on rice crackers with shisho and wasa i. This was the rst restaurant in an iego and the entire outhern alifornia region to earn three Michelin stars.

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This pig roast took place weekly (but sadly no more) at a little restaurant on the outskirts of San José del Cabo, Mexico. It’s hard to fathom a more powerful sense of place: smoldering mesquite charcoal swirling in the ocean breeze, with pork fat.

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A few years back, en route from London to Southern Italy, I took a detour to Florence — for one night, just so I could dine again at Buca Lapi. This old steakhouse has been serving massive slabs of grass-fed Chianina beef since 1880 in this very basement of Palazzo Antinori in the shadow of the duomo. It’s best to reserve a table here before booking your hotel or else risk being turned away at the door.

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Wandering around the sleepy side streets of Roma Norte in Mexico City, I stumbled into Chetito, a wonderful locals-only cocktail bar completely off the radar. Notice the ratio of salsa to chips.

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I can’t imagine visiting Vietnam without stopping to sit on low plastic stools for some street food, endless motorbikes whizzing past. This porridge vendor is a local legend in District 1 of Ho Chi Minh City.

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A little restaurant called Matsu helped put Oceanside, California, on the map. This is koji-fermented duck grilled over binchotan charcoal atop a Japanese konro box. Everything about this dish screams pure Japanese except for the white guy who cooked it (chef William Eick), but don’t tell him that. This is one of the best Japanese restaurants in America.

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Telluride, CO is cowboy country — and this tomahawk ribeye at The Grand chophouse is pure Telluride.

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Once in Rome, a chef overheard me say I was headed to Matera, in Southern Italy.

He leaned in and said, “Ahh, Matera. They make the best bread in all of Italy.” He was not wrong. There’s nothing else like it.

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Elote at midnight on the streets of Condesa in Mexico City

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When in Spain, I could happily eat little more than ham for weeks at a time. I found these — for sale whole or by the slice — hanging in a market in Madrid.

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Blackbird restaurant helped cement Chicago’s standing as one America’s most important food cities.

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This is an aguachile of sardine and jackfruit — incredible — at Quintonil in Mexico City, now one of the world’s most famous restaurants but whose chef, Jorge Vallejo, I had met and written about many years prior, long before anyone outside Mexico knew his name.

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HIDDEN ASPEN

Eight ways to explore the underrated side of this mountain paradise.

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By JILLIAN DARA

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W

h e n m o s t p e o p l e t h i n k o f A s p e n , their minds drif t to the iconic Colorado ski enclave, def ined by its quartet of majestic mountains and impeccably powdered slopes. In the of f season, visions of alpine hiking and rugged mountain biking of ten take their place. Yet beyond this whirl of outdoor pursuits, the town — once a humble silver-mining outpost — has cultivated a reputation f or its exceptional culinary landscape.

Having long established itself as a year-round ref uge f or both adventurers and the social elite, Aspen may seem an unlikely place to harbor hidden gems. Nevertheless, the town still offers a surprising array of under-the-radar experiences.

From cultural highlights to natural wonders, there is no shortage of treasures awaiting discovery off the slopes and out of the dining room.

Paul JAS Center

The Aspen Ideas Festival’s picturesque campus

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RIGHT: COURTESY OF PAUL JAS CENTER; LEFT: C2 PHOTOGRAPHY

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Established in 1991 with a mission to present and preserve jazz and related forms of music through world-class events, performances and education programs, the not-for-pro t a Aspen Snowmass has debuted a new venue to host live jazz, blues and soul performances for up to 175 guests. The center revives the Red Onion, a historic space that once hosted artists like Billie Holiday, Oscar Peterson, Ella Fitzgerald and Duke Ellington while their classical counterparts stole the stage at the Aspen Music Festival. Whether you’re joining a class or attending a live concert, a visit here is more than a chance to see your favorite artist live, it’s an opportunity to feel like a part of the Aspen community and contemporary journey to maintain support for jazz musicians. (jazzaspensnowmass.org)

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Smuggler Mine Tour Only a two-minute drive outside downtown Aspen, visitors can garner a greater appreciation for Aspen’s late 19th century silver mining era that laid the foundation for the region’s contemporary glitz. It’s within this historic mine where the largest silver nugget to ever be discovered was unearthed, which you can learn more about on a tour that includes venturing 1200 feet into the former mine where preserved parts of the original shafts, tunnels and mining equipment are still intact.

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TAMARA SUSA

(elkmtnaspen.com/smuggler-mine-tour)

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The landscaped gardens of this 4.5-acre park, created in memory of the country and folk singer John Denver who spent much of his life in Aspen, is an idyllic spot to appreciate a slower side to Aspen’s natural bounty, whether a leisurely stroll or summer picnic. Don’t miss one of the largest perennial flower gardens open to the pu lic that start looming in late May and The Song Garden where a series of oversized boulders are engraved with Denver’s most evocative lyrics. (johndenversanctuary.com)

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John Denver Sanctuary

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Local favorite hikes

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TAMARA SUSA

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The wine-colored peaks of the 14,000-foot Maroon Bells are a beloved hike for both locals and out-of-towners; while the less than two-mile scenic loop is a worthy starting point for rst timers, return visitors may want to explore less traversed trails around the Roaring Fork Valley. Cathedral Lake trailhead offers impressive views of the Castle Creek Valley; the Ditch Trail on the Capitol Creek trailhead features a six-mile loop that is perfect for a half-dayer and the steep switch acks of the ve-mile American Lake Trail route rewards with a refreshing alpine water dip after working up a sweat. (aspenchamber.org)

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Aspen Center for Environmental Studies

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ASPEN CENTER FOR ENVIRONMENTAL STUDIES

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With such an unparalleled access to nature, Aspen Center for Environmental Studies (ACES) — established in 1968 — ensures visitors can understand the fragility of the ecosystem by offering naturalist guided tours year-round.

In the summer, educational talks on the importance of the tree-carbon relationship take place on hiking trails while winter tours include snowshoe treks that explore winter wildlife and habitats, mountain ecology and avalanches. (aspennature.org)

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COURTESY OF ASPEN CENTER FOR ENVIRONMENTAL STUDIES

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Aspen Literary Festival The Aspen Literary Festival (ALF), produced by Aspen Words, a literary center and program of the Aspen Institute, returns September 25–27, 2026, turning downtown Aspen into a vibrant gathering place for readers and writers alike.

The lineup spans ction and non ction, featuring estselling and award-winning voices including Jennette McCurdy, Ariel Lawhon, Veronica Roth, Richard Russo, Maria Semple, Kwame Alexander, Robert Kolker, Fonda Lee, Tayari Jones, Ben Fountain, Kate Bowler, Robinne Lee, and more.

Aspen Words Executive Director Adrienne Brodeur describes ALF as “part indie bookstore part dinner party — with the best storytellers in the world at the table. Readers mingle with authors, conversations move from the stage into cafés and sidewalks, and for one weekend, the entire town becomes a gathering place for book lovers.”

The festival features free public talks, ticketed main stage events, youth programming, and experiential events that spill into Aspen itself, blending books with the magic of Aspen in the fall.

“Building on the electric energy of our inaugural year,” Brodeur continues, “we’re creating a festival for anyone who’s ever fallen in love with a book. ALF isn’t about being a literary insider — it’s about joy, belonging, and celebrating community.” (aspenliteraryfestival.org)

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Conundrum Hot Springs If you’re an avid hiker but also enjoy a little pampering now and then, this 18mile roundtrip hike to natural, thermal hot springs is for you. While many hikers spread this route out over two days, it can technically be done in one day, but for the most time reaping the ene ts of these therapeutic springs — and the snow-capped peak views from them — the former is probably the best idea. It isn’t a journey for the faint of heart but it’s certainly worth it for wellness and nature buffs to say they’ve soaked in some of the highest hot springs in North America. (fs.usda.gov/r02/whiteriver/recreation/ trails/conundrum-creek-trailhead-1981)

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BOTTOM: KWIKTOR/ 123RF; LEFT: COURTESY OF ANDERSON RANCH ARTS CENTER

Anderson Ranch Arts Center hile spen’s art scene may not fly under-the-radar for culture enthusiasts, for nature and adrenaline junkies, it may get overlooked. ocated in nowmass, nderson anch rts enter offers experiences for oth styles of travelers as a ve-acre campus to hone and to honor seven different disciplines like photography, printmaking, ceramics, painting, furniture design, woodworking and sculpture. or one-off visits, the anch hosts a series of artists-in-residence programs and community events like lectures, auctions and dinners throughout the year and welcome self-guided tours of their rotating outdoor sculpture garden. or a more immersive experience, the anch hosts a variety of workshops and masterclasses designed to encourage oth aspiring and esta lished artists to honor their unique talents. (andersonranch.org )

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ARCHIVING HISTORY Harry Benson has formed one of the most important visual legacies in modern photography.

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By JUSTINE AMODEO / PHOTOGRAPHS By HARRY BENSON

Holder of what is believed to be the largest photographic archive of any photographer, Harry Benson has spent more than seven decades inches f rom power, f ame and upheaval, capturing the moments that define how the world remembers itself.

Born in Glasgow in 1929, Benson published his first photograph at 16 and cut his teeth on London’s brutal Fleet Street.

Everything changed in 1964, when he was assigned to accompany The Beatles on their f irst trip to America. The resulting images didn’t merely document Beatlemania, they helped define it Since then, he has photographed 13 U.S. presidents, from Eisenhower to Trump, along with Winston Churchill, Queen Elizabeth II, Martin Luther King Jr., Andy Warhol, Frank Sinatra, Michael Jackson, The Rolling Stones, and Amy Winehouse. His portraits are unguarded and immediate, revealing not just fame but humanity.

Benson has marched with Dr. King, covered wars in Bosnia, Afghanistan, and the Gulf, documented the rise of the IRA, and stood just feet from Robert F. Kennedy the night he was assassinated.

Honors f ollowed, though Benson wears

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SALAMANDER MIDDLEBURG CELEBRATES PHOTOGRAPHER HARRY BENSON

Located along Salamander Middleburg’s Grand Hallway, these 10 photographs showcase the work of legendary photographer Harry Benson and is kindly on loan from the collection of Ted and Lynn Leonsis to Salamander Middleburg Owner Sheila Johnson. The captions were written

by Benson and his wife, Gigi.

them lightly. In 2009, Queen Elizabeth II appointed him a Commander of the Order of the British Empire. He is a two-time NPPA Magazine Photographer of the Year, a recipient of the Leica Medal of Excellence, and a Li f etime Achievement Award honoree f rom the International Center of Photography. He holds honorary doctorates f rom three institutions, “not bad,” he quips, “for a boy who left school at thirteen.”

A 20-year tenure at Lif e magazine placed Benson at the center of the publication’s golden age. His work has since appeared in Time, Vanity Fair, Vogue, GQ, Esquire, Paris Match and Architectural Digest. His photographs are held in permanent collections including the Smithsonian National Portrait Gallery, the National Portrait Galleries in London and Edinburgh, and the International Photography Hall of Fame. His lif e became the subject of the documentary “Harry Benson: Shoot First,” now streaming on Netflix and Hulu From palace corridors to protest lines, f rom backstage chaos to moments of national trauma, Benson doesn’t photograph history f rom a distance. He steps inside it, presses the shutter, and leaves behind images that will forever define histo y.

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First Lady Jacqueline Kennedy with President John F. Kennedy

LONDON, 1961

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uring their visit all of leet treet waited outside the home of Mrs. ennedy’s sister, rincess ee ad iwill, until the rst lady popped her head out for a photograph. was there with all the other waiting ondon photographers. t that point in my career, never thought that years later Mrs. ennedy would call to ask me to photograph daughter aroline’s wedding.

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he was the toast of ondon and aris when the president and rst lady visited urope in the summer of his rst year in of ce. rowds would shout, ackie, ackie, everywhere they went. They were greeted with such enthusiasm that the president egan to refer to himself as the man who accompanied ackie ennedy to aris. hown here as they leave a church service during their visit to ondon.

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Coretta Scott King and the King children ATLANTA, GEORGIA, 1968

On April 4, 1968, amidst rising racial tension, Dr. Martin Luther King, Jr. was shot while on the balcony of the Lorraine Motel in Memphis, Tennessee. America was shocked, stunned, and again thrown into the nightmare of violent death and public agony, not ve years after President John F. Kennedy’s assassination in Dallas.

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Being on an assignment nearby, I immediately flew to Memphis and then on to Atlanta to cover the funeral.

Arriving in advance of the plane that was carrying the body of the slain civil rights leader, I moved out of the photographer’s allotted area onto the tarmac for a moment and caught one frame of his widow, Coretta Scott King, and their children as they prepared to step down from the plane.

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MLK Funeral Mourners

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The procession from Dr. King’s parish, the Ebenezer Baptist Church in Atlanta, to the cemetery was led by a mule-drawn wooden cart carrying Dr. King’s body. Hundreds and hundreds of mourners followed, including many recognizable faces from the political arena and the entertainment world. Dr. King’s family were joined by Harry Belafonte, Eartha Kitt, Sammy Davis Jr., Rev. Jesse Jackson, Senator Robert F. Kennedy, Jacqueline Kennedy, Hubert Humphrey and future president Richard Nixon to honor the slain leader as Mahalia Jackson sang King’s favorite hymn for the mourners.

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ATLANTA, GEORGIA, 1968

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Grieving Man with Flag

WASHINGTON NATIONAL AIRPORT, 1971

was walking through ashington ational irport on my way to catch a shuttle flight ack to ew ork ity when noticed a man, o viously in pain, sitting with a folded merican flag on his lap. e told me his son had een killed in ietnam and had just een uried in rlington ational emetery. is grief was overwhelming and to me it was the story of the ietnam war.

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President Gerald Ford

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Congressman Ford’s nomination for vice president had just been approved by the Senate when I photographed him at his home outside ashington . . e liked to get up early, efore the rest of his family awoke. e would x reakfast, read the papers in solitude, and then wash his own dishes.

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ALEXANDRIA, VIRGINIA, 1973

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President Jimmy Carter and First Lady Rosalynn with daughter, Amy

THE WHITE HOUSE, 1978

n the private quarters on the second floor of the hite ouse, the president and rst lady prepare for a state dinner while eleven-year-old daughter, my, ready for ed in her pajamas, intently watches.

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First Lady Hillary Clinton

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When I photographed Mrs. Clinton in the Blue Room in 1994, she was proud to hold a lovely tulip named for her by the government of the etherlands. always liked photographing rst ladies in the same room when could. The interesting point in this photograph is the can of hair spray sitting on the gold leaf ta le ehind her. Mrs. linton was annoyed to say the least when she discovered one of her staff had forgotten to remove it efore the photo was snapped. Born in hicago in , illary odham attended ellesley ollege and is a 3 graduate of ale aw chool where she met and married the future president.

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THE WHITE HOUSE BLUE ROOM, 1994

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President Barack Obama

THE WHITE HOUSE, 2009

During my day at the White House in 2009, the president stood outside the White House to shake hands with fans.

Unfortunately, I did not get the chance to photograph First Lady Michelle Obama on this day, hopefully I will get the chance some time.

President Ronald and First Lady Nancy Reagan

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BEL AIR, CALIFORNIA, 1998

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The last time I photographed the Reagans together was on April 16, 1998. Standing side by side, I called out from behind the camera, “Give her a kiss.” Smiling, the president looked at me and said, “I can do that all right,” as he turned and gave Nancy a kiss

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President George W. and First Lady Laura Bush

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On the porch of the Governor’s Mansion in Austin with a before descendant of his mother’s famous dog, Millie, by his side, the president and rst lady elect were preparing their move into the hite ouse for the next eight years. The 3rd president had not an inkling that ultimately 9/11, the search for Osama bin Laden, and wars in Afghanistan and Iraq would e his presidential legacy.

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AUSTIN, TEXAS, 1999

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PLAY SMARTER NOT HARDER THREE KEYS TO IMPROVE YOUR SHOT MAKING AND LOWER YOUR SCORE.

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By TERENCE LOOSE

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Golf is deceptively complicated. The e are hazards and obstacles, of course, but there are also uneven lies, varying ground conditions, wind — not to mention the nuances of your swing. Think too much about keeping your head down, your elbow in and your shoulders rotating too much and, as they say, a day on the links can turn into just another good walk spoiled.

Thekey to turning your round into a wonderful day — with fewer shots fi ed — is to keep it simple, have a plan, and swing with confidenc , says Dawn Mercer, Director of Instruction at Innisbrook Resort, home of the PGA TOUR’s Valspar Championship. As a decades-long PGA Class A member who wrote the “Ef f icien Golf Instruction Manual” and co-authored the book “Putt for Dough,” Mercer has helped golfers of all levels enjoy their “walks” for 35 years.

Her philosophy is to harness the player’s natural instincts, integrate mental strategies and visualize success to achieve peak performance. To that end, she has three keys to help you improve your shots, lower your score and have more fun.

DAWN MERCER, DIRECTOR OF INSTRUCTION AT INNISBROOK RESORT With over 35 years of teaching experience at Innisbrook, Mercer is one of only a handful of female instructors at PGA TOUR venues. Named one of the country’s Top 50 Female Instructors

by Golf for Women magazine, she conducts the highly recognized and successful Innisbrook Golf Institute.

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1 23 APPLY PHYSICS

TRUST AND GO!

Too often, golfers hit the links without rst studying the course and the types of lies, hazards and conditions they may encounter. It’s important to understand the course, how it’s laid out, and how your particular strengths and weaknesses t it or don’t. The point is, you need to both mentally and physically prepare for the speci c course you’re about to play.

This is where you choose the best club selection and set-up for the shot in front of you, while always planning for the shot after that. This takes a solid understanding of the hole, the lie, the conditions, and your abilities. For instance, if the fairways are narrow, the wind is up and you have a tendency to spray your driver, leave your ego and your driver in the bag. Are long irons your weakness? Consider laying up on those long holes.

Better to be short and in the fairway than long and in the woods.

This is the most important part of your plan for a low scoring round. “Once you’ve committed to a shot, let it go!” says Mercer. The fact is, if you’re tentative, or try to guide your shot, your swing disintegrates, your clubhead slows instead of accelerates through the ball, and you get less, not more, accurate. And the worst part? It snowballs, because a bad shot shakes your con dence even further. So, trust in your preparation!

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HAVE A PLAN

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Dawn Mercer, Director of Instruction at Innisbrook Resort, shows how to address an uphill lie (above) and downhill lie (below).

“ONCE YOU’VE COMMITTED TO A SHOT, LET IT GO!” —DAWN MERCER

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Copperhead Course #16 Par 4

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THE PLAN IN ACTION Let’s take a look at applying Mercer’s “play smarter, not harder” approach to two of the more challenging holes at the Innisbrook Resort and Golf Club courses, including how to play different lies and situations.

Island Course #12 Par 4 399 White yardage / 375 Red yardage This dogleg lef t starts uphill, then f inishes downhill to the green. To score well here, says Mercer, the best tee shot is center to right of center in the fairway with a distance that gets you to level ground, around the 150 marker or beyond.

P l a y i n g a n U p h i l l L i e : The e’s a good chance you’ll have an uphill lie f or your second shot on this hole. Here’s how to play it. First, select a longer, less lofted club for overall distance. Make sure your body is parallel to the ground and play the ball towards your higher f oot as that’s where the club will strike the ground.

“Next, make sure to aim right to counter the ball curving left for

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a right-handed golfer, or aim left for a left-handed golfer,” Mercer says. Finally, accelerate your swing through the ball to a high finis to support the stability of your body since gravity will be pulling you back.

P l a y i n g a D o w n h i l l L i e : If you crushed your drive, congratulations, you made it over the hill and now are “rewarded” with a downhill shot to the green. Here’s how to attack this. Grab a shorter, more lof ted club from your bag. Again, keep your body lines parallel to the ground and play the ball towards your higher foot since this is where the club will strike the ground first Aim left to counter the ball curving right for a right-handed golfer or aim right for a lefthanded golfer. “Finally, swing to a low finish to support the stability of the body since gravity will be pulling you down.”

Copperhead Course #16 Par 4 385 White yardage / 340 Red yardage This is a slight dogleg right that has water all along the right with a narrow fairway.

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Island Course #12 Par 4

EVAN SCHILLER

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“The best tee shot is center to left of center with a distance that gives a clear shot to the green, yet avoids the water,” says Mercer. If a driver is too much, it’s best to go shorter off the tee. Thedanger of this hole is the second shot. With average distances off the tee, you can be left with a shot that’s blocked left.

P l a y i n g a B l o c k e d S h o t : On this hole you can easily find yourself in the trees left of the fairway with overhanging branches. To get home, the ball needs to come out low and long. Select a longer, less lofted club so you use a shorter swing but still attain distance.

“Play the ball towards your back foot as we want to hit the ball firs on a downward blow,” advises Mercer. “You want your weight and hands forward, choking down on the grip.” Finally, swing with a decelerated, low finish to keep the ba l low and running.

Most of all, says Mercer, try to remember your real goal is not to score the lowest number possible, it’s to have the most f un.

Because the golfer who’s enjoying their walk the most is the true champion of the day.

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Professional beekeeper Sierra Malnove interacts with guests at PGA National Resort’s Bee Experience

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The Sweet Life How Bees Help PGA National Bloom

By TERENCE LOOSE

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A BEEKEEPING EXPERIENCE FOR GUESTS

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COURTESY OF SALAMANDER COLLECTION

Championship golf , calming vistas and rejuvenating spa treatments might be what PGA National Resort is known f or, but alongside the fairways and fl wering landscapes lives another thriving community: honey bees. And they’re more important than you might think.

Globally, bees, along with other pollinators, are responsible f or pollinating roughly one-third of the f ood we eat. In f act, about 75% of the world’s food crops depend at least in part on pollination. Apples, almonds, blueberries, squash, coffee, cacao, and thousands of other crops rely on bees to transport pollen f rom f l wer to f l wer. Without them, your grocery store’s produce section would be a lot smaller, and a lot less colorful and nutritious. Bees also support biodiversity, strengthen ecosystems and contribute to the stability of entire landscapes.

Unf ortunately, bees f ace a lot of challenges in today’s world.

Habitat loss, pesticides, parasites, climate change and monoculture farming have all contributed to a steady and alarming decline in bee populations.

Tha ’s why sustainability efforts at places like PGA National Resort matter.

f guests aren’t satis ed with merely tasting the honey of the ees’ la or, they can help care for the hives. Through the resort’s Bee xperience, which is hosted y professional eekeeper ierra Malnove, guests don whole- ody eekeeper suits and explore the grounds from a honey ee’s point of view. uest eekeepers learn a out forage diversity along the lake anks and throughout the property, discover the secrets to keeping ees healthy and productive, and enjoy a raw honeycom tasting straight from the hive.

They experience what it’s like to e the eekeeper, Malnove explains. uests are often surprised to learn how much thoughtful, sustaina le work happens ehind the scenes.

The experience is open to adults and children ages six and up, reinforcing the resort’s commitment to kids programming and environmental education. or those who want to extend the immersion, a chef-crafted oney elle Beekeepers unch features dishes infused with honey from hot honey pi a to honey affogato. t’s an experience designed to generate a new appreciation for the delicate nature of ees. lus, it’s fun and delicious.

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A LIVING ECOSYSTEM ON PROPERTY Living in hives tucked within the resort’s lush grounds are thousands of bees, cared f or by prof essional beekeeper Sierra Malnove. Far f rom easy, the colonies take constant care and monitoring and a deep understanding of bee behavior.

“A healthy hive doesn’t happen by accident,” she says. “Every hive is different. Part of the challenge, and the joy, is learning to work with the bees rather than against them.”

Her work f ocuses on the delicate nature of the resort’s European honey bee genetics, the health of the queen, workers and brood, and careful preparation for seasonal honey fl ws. The bees’ success is also a result of their environment.

“PGA National is a literal buffet for pollinators,” Malnove says.

“The beauty that welcomes guests to the resort — the diverse fl wers, trees and native plantings — is exactly what allows our bees to thrive.”

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The result is honey that ref lects its surroundings, and offers a bounty of delicious and diverse benef its f or resort guests.

Seasonal shif ts change the honey’s f la or, color and aroma in subtle ways that are unique to the property. This just-harvested honey is used throughout the resort in culinary delights, unique cocktails and soothing spa treatments — a luxurious expression of sustainability in action.

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COURTESY PGA NATIONAL RESORT

Left: PGA National Resort’s local honey; right: a bartender pours a drink infused with PGA honey

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Sierra Malnove didn’t set out to become a professional beekeeper. A mother homeschooling her three children in Boca Raton, she originally wanted backyard chickens to complement her garden, but local rules prohibited them. Enter bees, which were allowed. She started with a single hive and was soon captivated.

“The minute I opened the hive, I was grounded in space and all of my stresses dissolved,” she says.

Her passion grew into queen rearing and commercial pollination work in California almond orchards and Maine lue erry elds before she found her calling caring for bees that truly “get to live their best lives” at PGA National.

She cherishes her role as beekeeper and advocate for a more sustainable future.

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WHY IT MATTERS Supporting pollinators at a single resort won’t solve global bee declines. But localized habitat stewardship adds up. Diverse plantings, reduced chemical exposure and intelligent hive management create safe havens where hives can thrive.

“Keeping bees healthy and productive is very tricky,” Malnove says. “But when bees get to live among us in a space that supports them, the bounty is incredible.”

Her words echo a broader truth: sustaining bees is inseparable from sustaining ourselves. Every almond, every blueberry, every spoonful of honey is part of a larger ecological partnership. It’s a win-win.

At PGA National, that partnership is visible, tangible and, perhaps most importantly, shared. Guests don’t just taste the honey. Th y witness the system that makes it possible.

In a world increasingly disconnected f rom its f ood sources, that connection may be one of the sweetest outcomes of all.

SIERRA MALNOVE’S JOURNEY TO THE HIVE

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Into the

WILD

Foraging hikes with ecologist Clay Morris allow guests at Salamander Middleburg to discover how to find and prepare edible native plants.

By RENEE SKLAREW

It’s late November in Middleburg, Virginia, and the rustling trees surrounding Salamander Middleburg have changed from verdant green to shades of gold and scarlet. Standing inside the hotel’s gazebo is Restoration Ecologist Clay Morris with a small group of visitors interested in native plants and foodways.

Salamander Middleburg hosts twice-monthly Foraging Hikes f rom April through early-November. Along with ziplining, equestrian activities and archery, these guided hikes provide an immersive outdoor experience within the resort’s 340 acres.

Morris says they spend 90 minutes learning about foraging and then try food he’s prepared for them. He describes Virginia’s three foraging seasons: early into the spring mushrooms arise, along with greens like ramps and dandelions. Summer is the fruit and vegetable phase, including berries, milkweed pods and persimmon. By autumn, look for roots, nuts and tubers, such as sunchokes, hickory nuts and walnuts.

To an untrained eye, it’s dif f icul to imagine this elegant resort yields such a bounty of edible plants.

The Aspen Ideas Festival’s picturesque campus

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COURTESY OF SALAMANDER COLLECTION

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THE ROOTS AND BOUNTY OF FORAGING Food writer Nevin Martell is the author of the f orthcoming book, “How to Eat Foraged Food Without Dying” (Storey Publications). “Foraging is not a passing f ad,” says Martell.

“It is the oldest f orm of gathering sustenance. Humans have relied on hunting and foraging as a way of survival since the beginning of time.”

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Therising interest in foraging was partly fueled by a fascination with unique culinary cultures. “Foraged f oods offer a distinct taste of moment and place, and they can be unpredictable from year to year,” Martell explains. “Wild f oods deliver an intensity and f reshness, making each experience impossible to replicate elsewhere.”

Martell has foraged for mushrooms in Australia and wild fruit in South Carolina. He says while people can research online and in guidebooks, foraging is an oral tradition passed down by generations. “It will always be a skill best learned from another person.”

THE MAGIC OF FORAGED PLANTS At Salamander Middleburg, miles of trails wind through prairie grass and historic woodlands, but the Foraging Hike begins in a wildfl wer meadow. “Often times in restoration ecology, we’re planting for the bugs and bunnies, but if a wild plant pops up, I’m going to encourage it. Themore diverse an ecosystem is, the more stable it is,” Morris says.

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PHOTOS BY RENEE SKLAREW

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KITCHEN CONFIDENTIAL Foraged ingredients blend in so well, diners don’t usually realize they’re eating them. “At Salamander Middleburg, our cooking at Harrimans is shaped by the land, the seasons, and the variety of ingredients found right here in Virginia’s Piedmont,” explains Chef de Cuisine Bin Lu. “Foraging allows us to work with fla ors that ref lect this place in its purest f orm — spring morels and ramps, autumn spicebush, wild berries, and other surprises that only reveal themselves if you know where to look.”

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Restoration Ecologist Clay Morris

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He lifts a spindly plant from its roots and offers a pungent snif f of its heart shaped leaves. “Garlic mustard is very common and invasive, probably one of our worst weeds. I figu ed if you’re pulling it, you might as well try eating it, and suddenly, I discovered, it really tastes good.”

Morris ducks into a springhouse dating back to the 1700’s beside a pond fi led with lilies. A wood frog startles from its perch. He says long before settlers came and planted wheat and corn, Virginia’s Native Peoples passed through to f ish hunt and gather plants for food and medicine.

Crisscrossing a paved pathway, Morris ushers his group

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toward a tangle of shrubs and bushes. Morris points to a tiny male pinecone on a Virginia pine, sharing how he pickles them for a garnish and puts pine needles in vinegar to make salad dressing. He combines sumac berries, sugar and lemon juice to make a tart lemonade. Morris’s recipe for “hunter’s marinade” blends juniper berries, garlic, red wine and savory herbs for an “arboreal, Bambi-running-through-the woods” taste.

Thetour ends at the 100-year-old Stallion Barn with a spread of appetizers craf ted f rom f oraged plants. Slices of French bread are brushed with bright green pesto made from mustard greens and asiago cheese. Crostini is topped with walnut pâté and miniature pinecones, that Morris says, “give a little pop, a little tart, a little brightness.” Cucumber slices become vessels for smoky trout mousse caught in a nearby mountain stream adorned with a sprinkle of elderberry capers.

Despite such unf amiliar ingredients, there is no hesitation among the guests. Th y feast on the foraged treasures, each one bursting with f la or, texture and the terroir of these bucolic surroundings.

Foraged ingredients from the mountains make it to the tables at West End Social at Aspen Meadows Resort.

MOUNTAIN FORAGING AT ASPEN MEADOWS RESORT

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porcini mushrooms, pine tips, choke cherry blooms or berries on the menu. “Thanks to our 40 acres of natural surroundings, we’re able to forage right here at home and highlight those nds in guest experiences, adds illiams.

“Each year brings fresh inspiration, and we look forward to discovering what the mountains have in store.”

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PHOTOS BY RENEE SKLAREW

Besides jaw-dropping views of the Rocky Mountains, West End Social at Aspen Meadows Resort showcases ingredients sourced from farmers and foragers. “Local food is the heart of what we do,” explains General Manager Carrie Williams. “Colorado’s growing season may be rief, ut it’s lled with remarka le ingredients. epending on the season, diners may nd

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POOLSIDE

CHAMPIONS POOL

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Set amid the shaded woodlands across Salamander Middleburg’s rolling terrain, the spectacular new Champions Pool reimagines the traditional resort pool setting as a multi-tiered natural experience designed for connection and a new outdoor dining venue: The Stirrup Cup. It is accessible exclusively to resort guests and Residences at Salamander homeowners. Across the stunning new space, 145,000 gallons of purified water gently flow through a series of heated bodies of water, anchored by a dramatic 40-foot infinity-edge waterfall linking the upper-level family pool to the tranquil adults-only pool below. A retail boutique offers stylish accessories and premium sun protection.

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Q + A

RESIDENCES

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THE EATONS

Jeremy Eaton currently works in the IoT (Internet of Things) field in ntreal.

Mary Anne Eaton is retired from a global HR Executive role. Th y most recently lived in Edina MN and Austin TX. Looking forward to Jeremy’s retirement in the next fi e years, they purchased a condo in Old Town Alexandria in 2023 to enjoy milder weather, a more walkable lifestyle, and ensure easy access to major airports to facilitate their love of travel. The ddition of their new Residences at Salamander home in 2025 allows all this, plus a respite from their busier city lives. Th y have six young adult children who live in the DC area and the Midwest.

SALAMANDER: What initially drew you to Residences at Salamander, and how did you know it was the right fit or your lifestyle?

THE EATONS: With our other residences in more urban areas, we were looking for

a more relaxed home in the countryside for ourselves and to use as a gathering space for our large family. Location was important; we can be here in an hour’s drive and still remain close to a major airport at Dulles. We wanted this home to be in a compelling location, with a variety of things to do. TheTown of Middleburg, and Loudoun County overall, ooze charm and allow access to some great stores and restaurants, as well as outdoor activities.

Being part of the resort and Residences community was important so we don’t have to worry about basic property maintenance and can enjoy our love of travel.

SALAMANDER: How is ownership enhanced by the overall experience at Salamander Middleburg, from all the membership benefit to on-property amenities?

THE EATONS: Our backyard is literally a resort! Its beautiful landscape, fitness an recreational amenities, including miles

PHOTOS: STACY ZARIN GOLDBERG

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Residences at Salamander owners Jeremy and Mary Anne Eaton discuss the joys of their second home in Middleburg.

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SALAMANDER: The esort’s new pool is a

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standout addition to the property. What are you most looking forward to about spending time there, and how do you see it enhancing the overall membership experience?

THE EATONS: Our favorite time of day in the summer is golden hour when the sun starts to get lower in the sky. We can see ourselves relaxing with a book or good conversation poolside, perhaps enjoying a snack or glass of wine from the new Stirrup Cup at the pool.

SALAMANDER: Can you share the vision behind your home’s design and your experience working with builder Middleburg Design and J. Banks Design Group on the interior design to bring that vision to life?

THE EATONS: We originally were going to build a home at the Residences but after walking through our home that had been recently completed as a model, we found ourselves trying to recreate what we already loved about the house and

decided to just buy the model! We both love to cook and the combination of the large kitchen and living space with the vaulted ceilings and extended living space work well whether it’s just the two of us or when our kids are around. It’s truly one-floor living or us with plenty of space for family and friends to stay the night or enjoy the big game on the walkout level. Laura and Sydney from J. Banks really nailed the “safari-chic” design brief we gave them. Lots of earth tones and great fabrics make our spaces elegant, fun, and cozy at the same time.

In contrast to the expansive great room, in our library we wanted to create an intimate, moody space for conversation and relaxing in front of the fi eplace.

The c mbination of fabrics and patterns bring depth and texture to the room. It immediately became our favorite space in the home.

(Info: ResidencesAtSalamander.com)

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of trails, was a huge draw. The equest ian center and the local wildlife add to the sense of serenity. The Residences tea is fantastic: they’re able to help with access to the resort amenities such as dinner reservations, assist with airport transportation requests and arrange car transport locally. Beyond the basics, however, is where the Residences team really shines – from jump-starting a vehicle with a dead battery to delivering an iron at short notice, as well as roll-away beds to our residence when we’ve had overfl w overnight guests, the team is happy to solve any problem. Th resident-only events are special as well, from private holiday receptions at the resort, to seasonal sneak-peek tastings of the new restaurant menus to special events locally such as at the Spring Races.

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EXPERIENCE SALAMANDER @over30momtips

@thatgirlchloe.z

SALAMANDER MIDDLEBURG

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lillyl of cial

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@pn_buffy

Set on 340 acres in Virginia’s horse and wine country, Salamander Middleburg is a triple Forbes Five-Star retreat just outside Washington, D.C. From tree-top ziplining and afternoons at the new Champions Pool to restorative spa experiences and visits to nearby wineries, adventure unfolds in every direction. Surrounded by rolling landscapes and historic charm, the resort offers a warm escape designed for exploration and renewal.

@edgargoldenlife

@cheyenne_ashleigh

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EXPERIENCE SALAMANDER jenniferashleysherman. neart

@nadiacolellaliving

HOTEL BENNETT @maddiliese

lillyl of cial

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@heatherwaliga

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@thebigtriptravelco

Overlooking Charleston’s iconic King Street, Hotel Bennett blends grand European-inspired design with the spirit and charm of the Holy City. Days begin with handmade pastries and coffee and continue with rooftop cocktails, spa rituals, and strolls through the city’s historic streets.

Rich in culture, cuisine, and meaningful experiences, every stay inspires a deeper connection to Charleston.

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EXPERIENCE SALAMANDER @nickcerrato2

@tiffanigolfs

PGA NATIONAL RESORT

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@aamanda.brooke

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@justine_lnlw

At PGA National Resort, championship golf, wellness, and outdoor recreation come together in a vibrant South Florida setting. ome to ve acclaimed golf courses, including an annual PGA TOUR stop, a world-class spa, and premier racquet facilities, the resort invites guests to play, recharge, and explore at their own pace. Spacious accommodations and sunsoaked surroundings create an energizing escape for every kind of traveler.

@thedisneyworldgolfdad

@LaurenSchwec

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EXPERIENCE SALAMANDER @2bad2bemad

@toddlerfriendlytampabay

INNISBROOK RESORT @vanredmon_golf

@madelyn.d.golf

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@afroza_khan

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@mrryanedwards

Set among rolling hills and peaceful lakes, Innisbrook Resort is a sprawling golf retreat along Florida’s Gulf Coast. Home to four championship courses, including Copperhead, a PGA TOUR venue for 25 years, the resort also offers pools, tennis, spa experiences, and activities for every generation.

Whether gathering with friends or seeking time with family outdoors, guests are welcomed into an atmosphere made for connection and adventure.

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EXPERIENCE SALAMANDER @nataliasniderphotog

@mindy_sink

ASPEN MEADOWS RESORT

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@diana_rinatovna

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@meagann.clark

Surrounded by 40 acres of meadows and mountain scenery, Aspen Meadows Resort offers a distinct retreat rooted in Bauhaus design and the legacy of the Aspen Institute.

Spacious suites, outdoor art installations, and natureinspired architecture create a setting that feels both creative and restorative.

Just moments from Aspen’s skiing, hiking, dining, and cultural experiences, the resort is a gateway to yearround adventure.

@emsmit10

@leighvogel

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EXPERIENCE SALAMANDER wheresmikenow

nadiacolellaliving

HALF MOON sammkathryn

justshellingaround

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thetravelmaestro

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marcyfleisher

et across 00 acres with two miles of private eachfront, alf Moon is a serene ari ean retreat where space, nature, and ocean views shape every stay. uests can explore golf, expansive wellness experiences, watersports, and vi rant dining inspired y the spirit of amaica. rom quiet mornings y the sea to days lled with discovery, alf Moon invites travelers to fully settle into island life.

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EXPERIENCE SALAMANDER @mpeacockmedia

@knoxandmagnolia

THE INN AT MIDDLETON PLACE

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@lifeissweeney

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@travelprguy

Overlooking the Ashley River beside the historic gardens of Middleton Place, The Inn at Middleton Place offers a peaceful retreat immersed in Lowcountry history and nature. Designed to blend seamlessly into its surroundings, the Inn invites guests to slow down and reconnect with the landscape. ays are lled with garden walks, riverside views, and easy access to the culture and charm of nearby Charleston.

@travelprguy

@andrewcebulka

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@middletonplacefoundation

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ROOM WITH A VIEW

OWNER’S SUITE, HOTEL BENNETT

If you are interested in booking the Owner’s Suite, exclusive availability can be accessed through the dedicated phone number: 877-855-7643.

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DREW CASTELHANO

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Available exclusively upon request, the personally designed Owner’s Suite reflects the tasteful palate of the Bennett family, the local family which carefully designed and owns the hotel. The most luxurious hotel suite in Charleston, it enjoys spectacular views of historic Marion Square and the city’s famed, churchsteeple skyline, including the adjacent and stunning St. Matthew’s Lutheran Church.

This two-story, 2,380-squarefoot suite features custom furnishings, including a dining area for six, an expansive living room with two sitting areas, butler’s pantry, wine cooler, and a gourmet kitchen. Multiple French doors open onto the extraordinary wrap-around 838-square-foot terrace.

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THE LAST LOOK

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LAND OF THE SETTING SUN

At sunset, the Inn at Middleton Place seems to melt into the landscape along Charleston’s Ashley River, framed by winding marshes and the timeless geometry of the Middleton Place Foundation Gardens beyond. Warm light drapes the treetops and reflects softly across the water, blurring the line between river, garden and sky.

The setting feels both expansive and intimate — a rare harmony of natural beauty and historic design. With several improvements recently made to The Inn, it’s a view that invites stillness, where the Lowcountry reveals its quiet grandeur as day gently gives way to evening.

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