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August 2017

Vampin’ Gamer: Get dizzy! Tailgate Tattler: One more time Music Scene: Spotlight on Emma

What’s cookin’: Some of the Boro’s best chefs


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Table of Contents

Editorial for August

mirth & Matter Editor’s letter

Daily Specials��������������������������������������������������������������������� 4 Horoscope������������������������������������������������������������������������� 5 Calendar��������������������������������������������������������������������������� 6 Honey Catering���������������������������������������������������������� 10-11 The Painted Chef��������������������������������������������������������� 12-13 Scratch Made Catering������������������������������������������������ 14-15 The Arts Seen ������������������������������������������������������������������16 Play Slam�������������������������������������������������������������������������18 Vampin’ Gamer����������������������������������������������������������������20 Overthinking It �����������������������������������������������������������������22 Tailgate Tattler ����������������������������������������������������������� 24-25 Day Trippin’ ��������������������������������������������������������������������26 The Music Scene ��������������������������������������������������������������28 Connect Crime ����������������������������������������������������������������29 Classifieds �����������������������������������������������������������������������30

Behind the Scenes People who make it happen

Angye Morrison, EDITOR 912.489.9402 | amorrison@connectstatesboromagazine.com Hunter McCUMBER, ART DIRECTOR 912.489.9491 | hmccumber@statesboromagazine.com Stephanie Childs, MARKETING MANAGER 912.531.0786 | schilds@connectstatesboromagazine.com Pam pollard, classifieds manager 912.489.9420 | ppollard@connectstatesboromagazine.com

Angye Morrison Connect Editor

I did it. I blinked. And summer is just about over. By the time you’re reading this, school is back in session. Wow. That was fast. The summer months were a bit slow for arts activities, but have no fear. The train is leaving the station and the arts are once again gearing up in the Boro. This month features a couple of annual events you’re going to want to be sure to see. The “Wham! Bam! Play Slam!” will be held at Georgia Southern University, and “Broadway in the Boro,” at Statesboro High. Both performance events will be held on August 19, so you’ve got a tough choice to make. But you can’t go wrong with either ticket. Leading up to those two events is the Brooklet Peanut Festival, which starts the day off at 7 a.m. with the Peanut Run. The day will continue with live entertainment, arts and crafts, food and amusement vendors, tractor races and a street dance. This month in Connect, we’re excited to feature some of the Boro’s great chefs. You can read about not only their backgrounds and what they’re doing currently, but also about what they want to do in the future. And whatever that is, well, let’s just say it means some tasty stuff for our community. We enjoyed talking with these humble and talented folks, and you’ll enjoy reading about what they’ve got cookin’. Enjoy this issue. And keep an eye out for kids as they’re headed back to school.

Tim Webb, Multimedia twebb@statesboroherald.com Darrell Elliot, Distribution 912.489.9425 | delliot@statesboroherald.com Jim Healy, Operations manager 912.489.9402 | jhealy@statesboroherald.com Connect Magazine is published monthly (12 issues a year). The cover and contents of Connect Magazine are fully protected by copyright laws of the United States and may not be reproduced, in whole or in part, without the written consent of Connect Magazine. We are not responsible for loss of unsolicited inquiries, manuscripts, photographs, transparencies or other materials. Such materials will not be returned unless accompanied by return postage. Address letters and editorial contributions to Connect Statesboro, Angye Morrison, 1 Proctor Street, Statesboro, GA 30458, amorrison@connectstatesboromagazine.com. Copyright © 2017 by Statesboro Publishing Company, Inc. All rights reserved.

August 2017 • 3


Daily Specials

Happy Mondays: Happy Hour all day! Half off all alcohol and select appetizers Trivia Tuesdays: Trivia at 7 p.m. with cash prizes; $10 buckets of beer, $7.99 shrimp and grits Wicked Wednesdays: Karaoke and live DJ at 9 p.m.; $13 buckets (imports), $8 buckets (domestics), $3 doubles all day Thirsty Thursdays: $10 buckets of beer, $3 doubles, $3 bombs, $3 Newcastle all day Fridays & Saturdays: Live music; $10 buckets of beer Sunday Funday: Happy Hour all day! Karaoke and live DJ at 8 p.m.; 45¢ wings Everyday Lunch Specials: $7 lunches with a drink, 7 days a week!

WE WANT

YOU TO WRITE FOR US!

Monday Pint Night: $2 pints (all draft beers), trivia at 8:30 p.m. Tuesday: $3.99 Titos, $3.99 Jim Beam

INTERESTED WRITERS CONTACT ANGYE MORRISON AT amorrison@connectstatesboromagazine.com

Wine & Whisky Wednesday: $10 off any bottle of wine, $4.99 Crown Thirsty Thursday: $3.99 Titos, $3.99 Jim Beam Friday, Saturday & Sunday: $10 domestic buckets, $15 import buckets

4 • Connect Magazine

THE ARTS, ENTERTAINMENT, & LIFESTYLES MAGAZINE OF STATESBORO


Horoscope ARIES If you’ve been waiting for news about financing for a professional project or to buy a home, you finally receive a positive response. This triggers the start of the process. TAURUS Sometimes, the phone won’t stop ringing; sometimes, it never rings at all. To your dismay, you have to wait a long time before receiving replies to any messages you left.

We’re Social! Get Connected with us!

GEMINI Better eating habits are extremely beneficial to your health. A drastic change in your lifestyle allows you to recover all the energy that you had when you were young. CANCER You develop a new circle of friends with whom you experience some enriching adventures. They may even help you discover a new form of spirituality. You broaden your customer base at work. LEO You experience a sudden increase in your workload, which comes as a surprise and stresses you out. Once the dust settles, rest and relaxation will be in order. VIRGO You have an incredible thirst for knowledge. Your curiosity leads you to shed light on one or more problems. You find solutions to all of them by digging deeper. LIBRA New clothes or a new hairstyle help you feel more comfortable in your work. Refreshing your look increases your value in other people’s eyes as well as your own. SCORPIO You may be subjected to a few changes at work without warning. Some of your colleagues may lose their jobs, but, to your credit, you will be given a promotion.

facebook.com/ConnectMagazineBoro twitter.com/connectboro instagram.com/connectstatesboro

SAGITTARIUS If you’re offered additional work, weigh the pros and cons before accepting. Is it a job that will show you off to advantage and improve your quality of life? CAPRICORN You’re in an excellent position to negotiate something that brings you a lot of prestige. You may even become someone’s hero, even if it’s only because you took the time to listen. AQUARIUS You could adopt a whole new lifestyle, perhaps by becoming a vegetarian. It’s very important for you to adjust your habits for the sake of your health. PISCES You go to places where you interact with lots of people in a professional or personal context. This helps you widen your social circle or network of contacts. August 2017 • 5


Calendar MUSIC

Tuesday, August 1, 8, 15, 22, 29 Open mic night at Locos, 9 pm.

Tuesday, August 1, 8, 15, 22, 29 Karaoke at Applebee’s, 9:30 p.m. Wednesday, August 2, 9, 16, 23, 30 DJ & Karaoke at Gnat’s Landing, 9 p.m. Ongoing Live music at Locos Musical acts to perform each weekend, 9-11:30 p.m. Wednesday, August 2, 9, 16, 23, 30 Open mic night at Eagle Creek Brewing Co.

Thursday, August 3 Scotty Cram at 40 East Grill, 10 p.m. An additional performance is set for Friday, August 4, also at 10. Thursday, August 17 Trae Pierce & the T-Stones at Dingus Magees, 9:30 p.m. Thursday, August 24 Little Stranger at Dingus Magees, 9:30 p.m.

Friday, August 25 The Groove Orient at Dingus Magees, 8 p.m.

THEATER

Friday, August 18 Wham! Bam! Play Slam! Georgia Southern University Center for Art and Theatre, 7 p.m. The event is 24 hours of crazy, creative play development starting on Friday night, and ending with performances on Saturday night at 7:30 p.m.

the performance in the auditorium at 7. This is the eighth year for the annual fundraiser, which benefits the Leukemia and Lymphoma Society, as well as the SHS Fine Arts Department. Tickets can be purchased at the door; $10 for adults, $5 for students and children 12 and under.

Saturday, August 19 Broadway in the Boro Statesboro High School, 5 p.m. Head over to Statesboro High School for a night of Broadway in the Boro. Dessert is served at 6 p.m. in the cafeteria, followed by

Friday, August 25 Georgia Southern University Center for Art and Theatre Tyra Wilson will perform her onewoman show, “Let’s Talk About It.” The curtain goes up at 7:30 p.m.

OTHER

Friday, August 4 F1RST Friday: Downtown Pep Rally, 5:30 to 8 p.m. All of the spirited high schools in the Bulloch County area are coming together to have one huge pep rally to get the community and its students excited for the new school year and football season. Football players, cheerleaders and bands will be on hand to lead the rally.

at GSU.

Friday, August 18 Georgia Southern Planetarium: This program is all about eclipses, from lunar to total solar. The program will run for 25 minutes, and shows will begin at 6, 7, 8 and 9 p.m. General admission tickets will be given out in the Physics Department Office, located in Room 2005 in the Math and Physics Building

Through Jan. 28, 2018 The World’s War is Georgia’s War: 1917-1919 Georgia Southern Museum Commemorate the 100th anniversary of the U.S. involvement in the first World War through the experience of Georgia. Stories of Georgia’s soldiers, civilians, training camps and communities.

6 • Connect Magazine

Saturday, August 19 Brooklet Peanut Festival The day starts off with the Peanut Run at 7 a.m., followed by a parade at 10 a.m. There will be live entertainment, arts and crafts, food and amusement vendors. Tractor races begin at noon, and at 7 p.m., the street dance gets underway.

ART

Putting Us on the Map: Georgia and its Coastal Plain Statesboro Convention and Visitors Bureau A unique collection of maps that tell stories about Georgia, the Coastal Plain and Bulloch County. The exhibit will be on display until April 2018. The CVB is located at 222 South Main Street in Statesboro.

Ongoing Give it a Spin! Workshop, 3rd Sunday each month Averitt Center for the Arts For those 16 years of age and up, from 1-4 p.m., this pottery class for beginners covers the basics. Bring a towel with you; all other materials provided. Cost is $25 ($40 for non-members). Paint-N-Party, 2nd Friday each month Averitt Center for the Arts Come and have fun with your

friends and your favorite drink (21+ to drink). Price includes a 16X20 canvas and art supplies. Call Tony Phillips at (912) 212-2787 to register. Cost is $35 per session. Smith Calloway Banks Collection of Folk Art Averitt Center for the Arts A selection from the Smith Calloway Banks Collection of Folk Art will be on display through September 9. Art Educators’ Exhibition Averitt Center for the Arts The Youth Gallery at the Averitt features the artwork of Bulloch County students each month, but during the month of August, the spotlight is focused on the educators and their artwork. There will be a reception in the third floor gallery on August 4 at 5:30, and the exhibit will be on display throughout the month.


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Honey Catering

By Devin Conway Photography by Scott Bryant

Honey Catering Lazar Brown Oglesby and her sister Mary Beth Brown are the brains behind Honey Catering, an event planning and catering company that specialize in cheesecakes. They have a cafe that offers a few different appetizers and entrees alongside their renowned cheesecakes, while their catering menu consists of almost anything you could imagine. They also maintain a restaurant called Dolan’s BBQ in Millen, Georgia. I recently reached out to Oglesby to discuss her work, and she put me in touch with her sister Mary Beth. Together, they offer insight into their inspirations, creative vision, and their aspirations for the future of Honey.

10 • Connect Magazine

How did you get into the catering business, was this something you always wanted to do, or did you get into it later in life? Lazar Brown Oglesby: I knew I wanted to own a restaurant at a young age. Probably as early as 6 or 7 years old. I earned a degree in culinary arts at Ogeechee Technical College and worked in restaurants in Statesboro for a few years. I decided I wanted a more laid-back atmosphere so I applied for a job as the chef at Beaver Creek Plantation in Twin City. I cooked for the hunters every day and we got into wedding business my first year there. I worked at Beaver Creek for five years

where I learned about Southern style cooking and the ins and outs of wedding catering and event planning. I decided to open my own catering business in 2012. Our business has grown by leaps and bounds in the first five years. We started out in the back of a small flower shop in Millen, and now have a full scale restaurant/catering company, a sister restaurant, Dolan’s BBQ, and will soon have a cheesecake and casserole shop in downtown Statesboro. Mary Beth Brown: My sister and I both come from a family of foodies. We have always loved to cook. I worked in the restaurant business throughout college. I graduated with a hospitality management degree from Georgia Southern and went on to work for the Ritz Carlton on Amelia Island for four years. I wore many hats at the Ritz, mostly involving the hotel side, but still helped out in the food and beverage department. After four years, Lazar called me ready to expand Honey and I was ready to be of any assistance. The rest is history! What are your plans for Honey Catering, would you like to expand your business? LBO: We are constantly thinking of new and fun ways to expand our business. We have such a great following in Millen and surrounding counties. We want to accommodate our fans with more locations to enjoy all of their favorite Honey specialties, especially our cheesecakes! We are working on making our cheesecakes affordable to ship all over the Southeast. MBB: Expansion is something we are always talking about at both businesses. We are working on opening up a storefront in Statesboro, coming in August 2017. We have plans to possibly open Honey the first Friday evening of every month for dinner service. We are constantly working on figuring out how to ship our cheesecakes to make Honey a household name! What do you enjoy the most about cooking for others? LBO: I enjoy making people happy and creating an unforgettable dining experience. I think the best compliment someone can give is to tell me something they ate at Honey tastes just like their mother or grandmother used to cook. MBB: I enjoy the feeling of friendship and happiness that comes with sitting down and enjoying a good meal! Is there anything you’d like us to know about yourself or Honey Catering? LBO: Mostly, we are very appreciative of


the support of our local community and surrounding counties. We work very hard and take pride in everything we prepare and we want our customers to love every part of our business. MBB: I would like everyone to know how thankful and appreciative we are for the support, not only in our hometown, but in surrounding counties. How’d you come up with the name, is there any significance to it? LBO: I wanted a name that represented really delicious food in its purest form. Honey was the obvious choice. We are not all about fussy menu descriptions and pretentious food. Our food is simple and delicious. MBB: Lazar came up with the name on her own, but I absolutely love the reasoning behind it! Where do you see yourself in the next few years? LBO: I hope to put Millen, Georgia on the map as the cheesecake capital of the south! My goal is to wholesale our famous cheesecakes, and in the process, bring jobs and tourists to our community! MBB: In the next few years I hope to have a full service restaurant Honey in Statesboro and possibly a Dolan’s BBQ. I would also like to have online cheesecake ordering/ shipping available to customers around the southeast region. Did you have any struggles before you

fully developed your business? If so, how did those experiences help you grow? LBO: I have struggles daily that come with running a small business but with the help of my team we meet those struggles head on! We have never been afraid to work hard or try something new.

MBB: I struggled a lot with my decision to leave the Ritz Carlton company. It is an excellent company to work for that taught me so much about the hospitality industry. We have daily struggles running a small business, but have a great team that isn’t scared of hard work or a challenge! August 2017 • 11


The Painted Chef

By Angye Morrison Photography by Scott Bryant

The secret may be in the sauce but don’t ask for any

Known throughout the area as The Painted Chef, Travis “Shug” Phillips has taken a passion for cooking done right and turned it into a lucrative business. He’s known for his catering business, and he regularly caters weddings, baby showers, high school reunions, corporate events and much more. Phillips says he can do it all: from prime rib to crab cakes to fried chicken to low country boil. His menu is ever-changing and he caters – pun intended – to his clients’ tastes and needs. While he enjoys catering and knows that it is currently “buttering his bread,” Phillips has also come to love barbecuing. He came to it in an off-beat kind of way. Phillips worked at one time at Sinkhole Customs, a local motorcycle shop. On Sundays, the employees would ride together, and then he would cook for everyone.

12 • Connect Magazine

“At first, there were about 10 of us. Then it got to be about 30 or 40, then 50,” he said. “And then I would get invited to their houses on Friday or Saturday to cook for their friends. I didn’t charge anybody anything, it was just, you buy the food and I’ll cook.” Phillips said that eventually someone said, “You know you could get paid for this, right?” He took the idea to heart and began to charge for his services, and he says the more times he charged, the more phone calls he received. That was several years ago, and those calls have continued to come in. Last year, he was able to retire from his job – he worked with Briggs & Stratton for 20 years – and start cooking full-time. “And that’s at 45 years old,” he said, smiling. Barbecuing runs in Phillips’ family. He has

cousins who compete on the barbecue circuit, and although he was interested, he’d never done that. A few years ago, a friend of his was opening a barbecue restaurant, and he asked for Phillips’ help. The friend purchased all the supplies, and Phillips was to supply the know-how and recipes. The restaurant didn’t quite pan out, but Phillips got paid – with the smoker purchased for the venture. “It sat at my house for about six months, and I just looked at it every day and thought, ‘Let me see if I can do this,’” he said, adding that he felt sure he could add barbecue to his catering menu easily. One of his cousins eventually came for a visit, and gave him an eight-hour crash course on barbecue. The only issue was that he wanted to figure out a way to put the smoker on “autopilot” so he didn’t have to


man it 24 hours a day. That issue was quickly solved, and his smoker now runs digitally, with a control panel, thermocouples, blowers and fans. But rest assured, he says. There’s real wood and real fire. Phillips opened “The Painted Chef” in Register on July 23, 2016 at a site he’s owned for a while. Located at 9020 Kennedy Bridge Road, the facility is in a restaurant that’s adjacent to an abandoned convenience store. It’s a non-descript location for some indescribably good barbecue. The kitchen is also where he cooks up the many items he caters. Phillips said that in high school, he worked at that same convenience store, and his mother ran the restaurant next door. When the time came for him to find a kitchen to cook out of, he knew the location was available, and since it had passed inspection for

so many years, he knew it was good to go. He had originally planned to open a restaurant several days a week. But his catering business has kept him so busy he only has time to open one day a week, and he focuses that day on barbecue. “I can’t stop catering to open this up and maybe 30 or 40 people show up,” he said. “With catering, I’ll feed 50 to 100 people every day almost.” On Saturdays, he says he sticks to the “South Georgia rules of barbecue.” “It’s just barbecue. No French fries, no fried chicken. It’s ribs, pork, brisket and the traditional sides,” he said. Those sides include Brunswick stew, which he said is a South Carolina-style hash, as well as macaroni and cheese, cole slaw and potato salad. And you can’t forget the banana bread pudding.

No one can. The banana bread pudding comes with a whiskey caramel sauce, developed by the painted chef himself. It’s a popular item on the menu, even with the chef himself. Like many of his recipes, the bread pudding came after he experienced a disappointing meal. Phillips went to bike week in Myrtle Beach, and had dinner at a local restaurant. He noticed a sign that stated the restaurant had been serving the best dessert in Myrtle Beach for five years in a row. “Who wouldn’t want that?” he said. To say he was disappointed with the dessert he was served would be an understatement. But it did make him determined to make his own version, and do it better. “I went to the store, bought what I thought would go into it and made my version,” he said, noting that he added the whiskey caramel sauce. “It’s a big hit. I still eat the bread pudding,” he said with a smile. When asked about his barbecue recipes, Phillips smiles, but is tight-lipped. “I just add my flavors to it. I don’t adjust for anybody else’s taste. I cook what I like. I figure if I like it, somebody else will,” he said. He added that the ingredients are simple and available just about anywhere. But the combination of ingredients – mixed with a little “shug” – is what makes the difference. Phillips says ribs are the top seller. But don’t ask him for sauce. “They don’t need sauce. I won’t sell them with sauce. I put a glaze on them. They’re tender, moist, sweet, spicy, savory…they hit all the elements in one bite,” he said. “You don’t need barbecue sauce. They’re just that good, really.” An industrial engineering graduate of Georgia Southern University, Phillips enjoys classic cars and riding motorcycles. He has about 380 hours’ worth of tattoos, which earned him his nickname, The Painted Chef. But if you ask what he likes to do in his spare time, he laughs. “Practice cooking,” he said. The Painted Chef opens on Saturdays in Register at 10:45 a.m., and remains open until sold out. Phillips recommends you get there early – and bring a hearty appetite. For more information on The Painted Chef, go online at www.thepaintedchef.com, or see Phillips’ Facebook page, ww.facebook. com/shug.chef. August 2017 • 13


Scratch Made Catering By Angye Morrison Photography by Scott Bryant

Community ‘warms up’ to chef’s Scratch Made meals

“I’ve always liked to cook,” said Jimmy Melton, chef and owner of Scratch Made Catering in Statesboro. He grew up cooking with his mom, so his love of food and cooking came naturally and came early. The boy who cooked with his mom grew up, and earned a business degree at The Citadel, but wasn’t sure what he wanted to do. Melton says he moved out west for a couple of years, and got into restaurants out there, working at some that were high-end. He came to admire the chefs he observed there. When he came back east, he wanted to work in the kitchen, even though he didn’t really have any experience. He did find work, however, as a bartender and waiter. A friend helped him get a job at an Italian restaurant in Savannah – an entry level spot that he held for about eight months.

14 • Connect Magazine

He went on to work at another restaurant, working in the kitchen as well as the front, and was there when his parents told him about a culinary apprenticeship at Sea Island. Melton applied and was accepted, and spent the next three years in St. Simons, earning his certification. “It’s the same as any other culinary school. You go to class once a week and work fulltime around the resort. The experience was very valuable because it was so hands-on,” he said. Melton described much of what he learned as “old school,” but said there was one chef who had studied all over the world, and was “super advanced.” “That gave me the whole spectrum of cooking,” he said. Once the apprenticeship was done, he

returned to Savannah and worked in a few restaurants. He met and married his wife, Cary, and they moved to her hometown of Statesboro. Melton said he sold produce for a while at Nlaws Produce in Savannah, and bounced around at several restaurants. “I was the chef at Chops for about 2 ½ to 3 years. Then I went to work at 441 until two or three months before he shut down,” he said. It was at this point, Melton said, that his dad talked him into pulling the trigger on a catering business. But his model wasn’t your typical catering business. He was skeptical of catering, and wanted instead to provide freshly-prepared meals that people could pick up, at a reasonable price. He modeled the concept after companies like Blue Apron – the difference was that rather than have the customer do all


the work, he would do it instead, then hand it off to the customer to reheat at home. Melton said they started with about 30 or 40 of their friends, and it just grew from there. “Now we have about 300 on our mailing list,” he said, adding that they also get orders from their Facebook page. Menus are emailed out each week, and posted on Facebook. The meals are prepared, and then taken to Colonial House of Flowers each Tuesday for pickup from 4:30 to 6 p.m. Scratch Made Catering officially began in November 2016, and Melton says they have been busy ever since. “These meals have been a huge success. We have a ton of repeat customers. We are kind of blessed that we can make it work,” he said. Melton does most of the prep work, but his in-laws, Holly and Ricky Cassidy, also help. Cary is the marketing genius behind the brand, and he credits her with a lot of the company’s success. “She’s been great. That’s her thing, marketing. And being from Statesboro, she knows everybody. So that’s helped. Her knack for the social media thing and for organizing, that’s been great. Her network of people that she knows, and putting our name out there, she’s really helped things grow in a huge way. I can make things taste good, but she’s the one who can get it out there to folks and let them taste it,” he said. Right now, Melton is preparing meals at a house on Seaborn-Proctor Road, a property that is a gathering place for his wife’s family. The setup is perfect and the setting is beautiful. But he knows that he will soon outgrow the place, and he is eager to have a storefront. “Eventually, I feel like I’m going to have to leave this place. We’re growing and it’s happening fast. That storefront would be more of a five-day-a-week thing, where we could rotate the menu and have things on the shelf all the time, so people can just come and get it when they need it,” he said. From a chef’s standpoint, that would be a lot easier to manage than what he’s currently doing. He says each week, it’s a challenge to figure out what he wants to do and what he needs to get it done. It’s like starting over every time, whereas in a regular restaurant, there is much more consistency. But the process has helped him to grow as a chef. “As much cooking as I’ve done, it’s rare that you do it from beginning to end. Usually,

you’re somewhere in between. That’s been good practice. I’ve gotten a lot more confident in what I can do,” he said. He also enjoys the pre-prepared aspect of his business. Because of the nature of what he’s doing, he’s able to focus on making the taste the best and quality the highest it can be. “With this, we know exactly what we have to do, and that’s how we can afford to not charge so much for the amount of food you’re getting, because we don’t have the staff and the overhead. We’re just kind of handing it off to (the customer) and they’re finishing it off. I’ve really enjoyed that aspect,” he said. “You know you’re getting a good meal, but without all the work. It’s a win-win.” Melton sees a storefront in their future, and has even toyed with the idea of a food truck. He’s also recently added a second pickup day, on Thursdays, from 5-6 p.m. Items on

that day are geared more toward snacks and “weekend food.” The second pickup has been a hit as well, and he anticipates it will grow in popularity as well. Overall, the business venture has been a great learning experience for Melton. “We’ve had some ups and downs, but for the most part, it’s been a great chance to grow something and create it. I’m honestly excited with how it’s turned out. I did not expect it to be what it is. It’s just really taken off,” he said. But whatever comes in the future for Melton or for Scratch Made, don’t tell him the food tastes good. “Tell me what you didn’t like,” he said. “That’s what I want to hear. I want to know how to make it better.” Find Scratch Made Catering on Facebook at https://www.facebook.com/scratchmadecatering. August 2017 • 15


arts seen The Arts SEEN! Send photos, along with information about the event, as well as the names of those pictured, to amorrison@connectstatesboromagazine.com.

Photos courtesy of Averitt Center for the Arts Local children participated in a series of dragon-filled activities in June during Dragon Daze at the Averitt Center for the Arts. Activities included reading books about dragons and making crafts to create their own dragon art. The campers also worked to create a huge dragon puppet for an end-of-the-week parade. 16 • Connect Magazine


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Play Slam

By Angye Morrison

‘Wham! Bam! Play Slam!’ performances at GSU

The Theatre & Performance program at Georgia Southern University will open its performance season with the fifth annual “Wham! Bam! Play Slam!” – a 24-hour dramatic whirlwind that features original scripts written, rehearsed and performed by students. The performance event is scheduled for 7 p.m. on August 19. According to Lisa Abbott, associate chair of the Department of Communication Arts and associate professor of Theater, students and faculty will get together at 7 on Friday night, August 18, at GSU’s Center for Art and Theatre for some food and a meet-and-greet. Around 9,

after some theater and improvisation games, casts will be chosen, along with directors. Students are allowed to sign up for one of three groups: actor, writer or director. The names are put into a hat, and each of the groups will have one writer, one director and a group of actors. Each group will have 24 hours to write, direct and cast their show. “We usually end up with about six or seven casts with two or three actors each,” Abbott said. “At this point, the professors leave.” Casts are then free to improvise, while playwrights get to work on the scripts, which must be finished by 3 p.m. on Saturday. Abbott says

a core group of students generally stays at the theater all night watching movies and helping the playwrights. At 3 p.m. on Saturday, the casts come together to rehearse. Technical details are worked out and the doors open at 7. The curtain goes up at 7:30 p.m., and the audience in place will see the finished works. Abbott noted that the material is generally for adult audiences. Rising junior and Theatre South president Jessica Dube has been active in the theater program since her freshman year, and is a Theater major. She says the event is a fun way for students to be introduced to the program and get to know other students interested in the arts. She says the plays are generally about 10 minutes long, and students are allowed to bring scripts on stage. Plays can be about anything the students like and have, in the past, ranged from mysteries to adventures to romance to simply funny dialogue. “They’re encouraged to come up with any sort of topic they want to,” Dube said. “It’s just a really fun, get to know people and become active in the program as soon as the semester starts event.” The Wham! Bam! Play Slam! is a free event and is open to the public.

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18 • Connect Magazine

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Broadway in the Boro

Photos courtesy of Statesboro High School Fine Arts Department

“Broadway in the Boro” will once again fill the stage at Statesboro High School with music and drama – and all for a good cause. The annual tradition raises funds for the Leukemia and Lymphoma Society, and this year will be the eighth year for the event, which has raised more than $1,000 each of the years it has been held for LLS. The variety show will feature students singing and dancing their way through famous Broadway numbers. A light dessert will be served with coffee or punch prior to the show at 6 p.m. And at 7, the curtain will go up. Tickets are $10 for adults and $5 for students. Shown here are students featured in the last two previous shows.

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vAMPIN’ gAMER By Tim Webb

Virtual rollercoaster game worth the side effects I thought I’d dust off the PlayStation 4 VR headset I bought on release date and see what type of new video games were offered in the PlayStation Store. I played a demo version of the new Spiderman Homecoming game which was a direct promotion of the movie but then I noticed a rollercoaster game that was only $19.99. My girlfriend was eager to try it out, and although she doesn’t ride real rollercoasters, she convinced me to shell out the $20 and give Rollercoaster Dreams a shot. Rollercoaster Dreams is published and

20 • Connect Magazine

developed by Bimboosoft and offers gamers a chance to visit a virtual amusement park. Players can create their own parks and rides or visit parks created by players all over the world. The game supports the PlayStation VR headset allowing gamers to experience the thrilling rides and attractions as if they were in the video game world. Rollercoaster Dreams also has a management mode which allows players to create their own park choosing staff, advertisements, attractions and more. Players are not limited to choosing premade rides either as the game

allows infinite rollercoaster designs with the in-game editor. Eager to experience the games, attractions and rides in VR mode I could barely contain my joy which was quickly evaporated by how uncomfortable the true VR experience was. Don’t get me wrong the VR experience was true to what I expected and made me feel like I was in the video game world but the dizziness and nausea that followed the experience was no fun at all. It’s not the same feeling you get when enjoying a ride at a real amusement park but it was cool to see the in-game world inside of the VR headset. Also, some of the in-game attractions like throwing darts or a basketball through a hoop to win a prize were a bit buggy and did not respond to my IRL actions the way they should have in-game. With all that said, I would still play the game again. Although the game is buggy and may leave you with a light-headed and nauseating feeling, there is nothing like experience the virtual world it delivers. The rollercoasters and rides are genuinely fun and truly simulate a real experience. My girlfriend, who felt even more nauseated than I did, agreed that she would play it again as well just because of how cool the entire virtual experience is. I do feel like the $19.99 is a bit pricey for the game however. But if you’ve got some extra cash laying around and want a sickening rollercoaster experience via PSVR then Rollercoaster Dreams is the game for you!


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oVERTHINKING IT bY katherine fallon

Photography by, Amanda Hedrick

Lessons from an ‘endlessly kind’ hound

There is a puggle that roams our neighborhood, and spends a great deal of his time on our porch and in our yard. Our dog, Queso, was wary of the puggle’s spastic energy at first, but they became good friends over the years, following each other about in the important work of peeing upon the place where the last one just peed. When Queso got excited, he sprinted around the yard in goofy circles, and slapped his front paws joyously against the grass, muscular hindquarters in the air, asking the puggle to play. One day a couple of years ago, the neighbor’s dog, a wild-nailed bassett hound named Smelly Belly, came over to say hello

22 • Connect Magazine

while her people were outside. We were on our porch with Queso and the puggle, that unlikely pairing of flea and pedigree. As we opened the door to let Queso inside, all three dogs tumbled past us into the cool interior of the house. They ran in circles, staircase as axis, and we stood there, speechless, listening to the frenetic click of three dogs’ toenails slapping and sliding across the floors. After three laps, they rounded the corner back to the front door and Smelly Belly went sailing out with one of Queso’s toys in her mouth. When my wife adopted him, Queso was one and a half and was being fostered in an apartment in Manhattan, along with two

other greyhounds. He had been retired early from racing because he just wasn’t very good at it. He had no interest in chasing other animals and would have performed much better had they set him off in hot pursuit of peanut butter. His racing name was Rum River Rico. Nikki renamed him Queso. He was a strange, ethereal animal, leggy, with the tiniest wasp waist, and a narrow face that seemed too small, sometimes, for his body. His fur had brindle markings that resembled the marbled silt at ocean water’s edge. Most of the time, he was pressed up against us in one way or another. Nearly human size when horizontal, he had very active dreams of running, and we wondered how often he was dreaming about the track. His legs twitched and occasionally punched, as though spring loaded. The mattress shook around us. He loved to sleep on his back, with his legs up like a tipped beetle. At times, in his sleep, he would straighten one paw above his head and then, gradually, allow it to sink back down toward his chest. He did so repeatedly, until, sensing that we were laughing at his expense, he woke up. He somehow always knew. On June 25, after the sudden onset of lameness and subsequent treatments for potential illnesses that didn’t check out, we learned that Queso had bone cancer in his left leg and chest. There was nothing we could do that wouldn’t compromise his quality of life, so we had to make the decision everyone who loves an animal dreads. We drove to the vet with him and came home without him. He ate a can of chicken and more peanut butter than is reasonable in the minutes before he shut his eyes. He left with peace where there had been pain. Since then, days seem very long. We still move to take him out at the designated times, and then sit, staring, upon realizing that our routines have suddenly fallen away. We keep forgetting he is not there, but are swiftly reminded, and the absence of his massive, graceful form has caused a shaking far more persistent and violent than the one we knew in sharing a bed with him. When Smelly Belly ran off with his toy that day, Queso did not go after it, but stood at the threshold, blinking out into the sun, watching his friends cavorting. Would that we were all so excited by one another, and good at sharing. Would that we could all be so endlessly kind, and that those who are could last and last.


Mouth-watering oven-baked BBQ ribs

Raspberry and sweet tea sangria Quench your thirst with this refreshing twist on traditional sangria. For the sweetest flavour, prepare it the day before to give the raspberries enough time to macerate. Ingredients (Makes 8 or more servings) • 6 cups white or green tea (sweetened to taste) • 1 bottle white wine (750 ml) • 2 cups fresh raspberries • Mint leaves

No matter which method you swear by when it comes to cooking ribs — boiling, grilling, smoking — give your oven its chance to shine. You won’t be disappointed by these fall-off-the-bone ribs, which cook for 4 to 6 hours to achieve flavour perfection. You can prepare them ahead of time and reheat them on the grill for a few minutes before serving.

Preparation 1. In a large pitcher, mix the cooled tea with the wine. 2. Carefully add the raspberries. 3. Let the mixture sit in the fridge for at least 8 hours or overnight. 4. Garnish with mint leaves and serve cold with ice cubes. And there you have it — your new summer staple for those days by the pool!

Stuffed BBQ mushrooms

Keep in mind that ribs are traditionally served dripping in BBQ sauce, so don’t be surprised if a guest or two ask you for some. It’s not a crime, but as the chef, it’s up to you to politely insist that everybody taste at least one of your perfectly seasoned ribs before cracking out the bottle.

• 2 celery sticks • 1 garlic clove • Salt and pepper • 300 grams thinly sliced cheese (choose a flavourful variety that melts well like Gruyere, cheddar or Emmenthal)

Ingredients (Makes 8 servings) • 1/3 cup salt • 1/3 cup paprika • 1/3 cup chilli powder Cooked ribs • 2 tbsp. garlic powder can be stored in the • 2 tbsp. onion powder refrigerator for up • 2 tbsp. dried thyme to 3 days. • 2 tbsp. dried oregano • 2 tbsp. dried basil • 2 tbsp. ground pepper • 1 tsp. cumin • 1 tsp. Cayenne pepper • 3 to 4 kg back ribs (about 1/2 rack per serving)

Preparation 1. Carefully cut off the mushroom stems. Heat a small amount of vegetable oil in a skillet and brown the sausage meat. Finely chop the onion, celery, mushroom stems and garlic and cook with the sausage for 5 to 7 minutes, or until the meat is cooked through and the onions are translucent. Season with salt and pepper to taste. 2. Once the mixture has cooled, stuff the mushrooms and cover each one with a slice of cheese. 3. Preheat the barbecue to medium heat. Place the mushrooms on the grill and close the lid (or cover with a large metal bowl). Cook for 6 to 8 minutes until the mushrooms are nice and tender and the cheese has melted. Serve as an appetizer or a side dish.

Preparation 1. The day before, mix all of the dry ingredients together with an electric mixer. Spread the dry rub on the fleshy side of the meat, pressing down firmly to ensure everything sticks. Place the ribs in a resealable plastic bag and refrigerate overnight. 2. Preheat oven to 275 °F (135 ºC). In a large roasting pan, spread the pieces of meat out in a single row. Carefully cover with aluminum foil, making sure the ribs don’t stick to the foil too much. 3. Bake for 4 to 6 hours, or until the meat easily falls off the bone. If you plan on serving the ribs later, cut the rack into individual pieces so that they’re easier to warm up on the grill.

A barbecue with a lid is best for cooking this easy side dish. If yours doesn’t fit the description, you can turn over a large metal bowl and place it on the grill to create a dome over the mushrooms. This recipe is best prepared in advance; the stuffing can last up to 24 hours in the fridge. Ingredients (Makes 16 servings) • 16 medium-large white button mushrooms • Vegetable oil • 300 grams ground sausage meat (Italian or other) • 1 onion


Tailgate Tattler BY Chris Stanley

It’s time to bring it, Coach “Hey ladies, hey fellas, hey gentlemen, one more time for the greatest team in America.” The immortal Erk Russell spoke those words after toppling Arkansas State 48-21 for the program’s second national championship just five years into its revival. It was this early success that helped feed a frenzied fan base long starved for football after sitting out the game nearly 40 years. The phrase “one more time” has carried on to the present day. Fans who came to Paulson Stadium last season heard those immortal words spoken in Russell’s own voice during the pregame intro videos. It’s become a common tradition for the football program, which has enjoyed some of the highest highs a program can experience at any level of football. But for head coach Tyson Summers, “one more time” might ring a little too close to home as a theme for 2017. Summers took over the program in 2016 which is unlike any other in the country due to a unique combination of size and circum-

24 • Connect Magazine

stances. Georgia Southern is by no means a “big” college football program. The money doesn’t funnel into the program like in Athens or Gainesville, and for the longest time the team competed at the FCS level of D-1 football. However, because Russell set the bar so high in the 80s and his predecessor Tim Stowers carried on his tradition – the Georgia Southern community demands success and demands it a certain way. You compete for championships every year and you do it running the option attack on offense. Nowhere in the country will you find a school this small with expectations so great. Perhaps it isn’t fair for the head coaches who come in wet behind the ears, but it’s not as if the literature and history isn’t out there for study. Frank Ellwood and Brian VanGorder are two coaches who are maligned in the annals of GS football history for this very reason. Both followed up playoff seasons with losing records, and both were canned following their one year on the job. By that sequence

of logic, Summers should have been out the door following 2016’s 5-7 campaign. That’s not me interjecting my own personal opinion there. History would have told you the coach who comes to Georgia Southern and has a losing season in his first year following a playoff season gets fired. But Summers escaped such a fate, and gets one more time to prove he’s got what it takes to be a D-1 head football coach. Summers went 5-7 while committing a heinous crime against the unwritten rules of GS football law. If you come to Georgia Southern, you run the option. The option offense is often looked down upon as a dinosaur in the college football world, but since it’s so rare it can be a problem for teams who aren’t used to defending it. The option has defined Georgia Southern football as much as the colors navy and white. Throughout history it’s made the Eagles difficult to prepare for and a general pest to bigger schools who don’t see the option look every week. But being a coach of a defensive background, Summers was never


married to an offensive scheme – rightfully worrying the Georgia Southern fan base. “For those of you wanting to ask, we are going to look (offensively) the way we look now,” he said in 2016. “It’ll be the gun option ... the gun, triple-option. What we’ve got to do is be able to throw the ball.” That was the famous quote made by Summers when asked if he’d keep the option. He certainly paid it lip service, but his coordinator hires reflected a different offensive philosophy than the one he sold upon arrival in Statesboro. David Dean and Rance Gillespie were hired as co-OC’s, but the hiring of Gillespie was the most questionable of the two. Gillespie was in charge of the Eagles offense under Chris Hatcher, who from 2007-09 was unsuccessful in trying to convert GS into a passing offense. Both were let go after a 5-6 season in 2009. But Gillespie and Dean took the reins of the offense and morphed it from a true gunoption attack under Willie Fritz into some form of a hybrid-gun scheme. The results weren’t just bad, they were flat out catastrophic. Georgia Southern’s offense was ranked 40th in the country in 2015, but under the Gillespie-Dean guise it fell to 101st. Even worse, the rushing offense – the staple of Georgia Southern football – dropped from ninth to 117th. All of this regression happened with two starting senior quarterbacks, an All-SBC center and an NFL-caliber running back. It was an inexcusable decline. In fairness to Summers, the schedule didn’t help the Eagles cause. GS only played five home games and had to play Western Michigan, Arkansas State, Georgia Tech, Appalachian State and Ole Miss in order. But the losses to Georgia State and UL-Lafayette are what killed GS, forcing them into their first losing year in seven seasons. Now, not only are some of the mainstay offensive weapons gone but the defense will have to replace seven of their top nine defensive linemen plus the entire linebacking corps. This is going to be a rebuild year for Southern with new players and now new coordinators with the departure of Dean and Gillespie as OC’s. Bryan Cook comes in from Georgia Tech as the new OC, and to the delight of GS fans comes from a true option background. He was in charge of a prolific option attack at Cal Poly from 2009-12 and moved over to learn under Paul Johnson – a former National Championship-winning Georgia Southern

coach – at Tech from 2012-16. Cook does have some clay to work with despite the departure of some huge names. Three offensive linemen return, experienced running backs LA Ramsby and Wesley Fields are back and Seth Shuman did see some playing time at quarterback during 2016’s disaster. It’s not out of the question Cook could glue something together, but the leash for success is going to be skin tight. As for the defense, the secondary looks to be the strong point with plenty of experience coming back. However, whatever production was gained back in the secondary will be lost in the front seven – which only returns two starters in Darius Sapp and Logan Hunt. Having Chris DeLaRosa back from injury will help, but a number of true freshmen will likely have to step up and play in key roles this season. The defense saw its own form of regression last season, but you could tie a majority of it to the offense being so inept. Because the offense saw itself go three-and-out so often and put the defense in bad field position, it took a serious toll on how the defense’s rank fell from 47th in 2015 to 76th in 2016. Even with all of that been said, a bowl is still possible for this team in 2017. Auburn, Appalachian State and Indiana will most likely be losses, while Arkansas State and Troy will be tough outs as well. New Hampshire, New Mexico State, Coastal Carolina and Georgia State all seem like wins, leaving toss up games in UMass, UL-Lafayette and South Alabama. If Southern can manage to win two of three against the latter three opponents, six wins isn’t out of the question. But 6-6 might be the best case scenario for this inexperienced team breaking in a new offense under an elephant’s weight of scrutiny. If Summers can manage a bowl in his second season, it may be enough to keep him around until 2018 to build on the youth he has in stock. But as far as the 37-year-old is concerned, he’s playing 2017 like a one-year contract. It would be one thing if he had capitalized on the talent he had last season. Then he could theoretically have an eight-win season to fall back on when this group may not hit the sixwin threshold, but that’s not the case. Simply put, if 2016 went as planned there would be no pressure to succeed this season. But now there is, with a roster that quite frankly isn’t built for it. So in the good words of Coach Russell, Summers has “one more time for the greatest team in America”… or else.

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August 2017 • 25


Day trippin’ bY Kenley Alligood

Atlanta music festival is back

Over three decades ago, Atlanta concert promoters Alex Cooley and Peter Conlen formed a partnership dedicated to making Atlanta a top destination for musicians. In the 60s and 70s Cooley brought artists such as Janis Joplin and the Sex Pistols to the south for the first time making him Georgia’s most successful music promoter. Together Cooley and Conlen were responsible for bringing a diverse range of musicians to Atlanta venues, including Frank Sinatra and country artist Jimmy Buffett. In 1994 they co-founded a music festival called Music Midtown to bring both popular and up-and-coming artists to Georgia’s capital. That first year brought 60+ musicians including James Brown and Al Green and the festival grew exponentially for a decade, drawing more than 100,000 per day at the height of its popularity. In 2005, tragedy struck the festival with

26 • Connect Magazine

a powerful tropical storm necessitating the temporary closure of the grounds. The lack of attendance meant that major sponsors pulled their support, making 2005 Music Midtown’s final year. In 2011, the festival was back, with Piedmont Park as the venue for headliners Coldplay and The Black Keys. Last year’s festival brought such pop and alternative heavy-hitters as Lucius, Kesha, The Lumineers and James Bay before crowds of more than 100,000 according to the Atlanta Business Chronicle. This year’s lineup is just as impressive with Bruno Mars, Mumford & Sons and Future among the headliners. More than two dozen artists will take the stage at Piedmont Park on September 16 and 17. A general admission ticket providing admission for both days of the festival costs $135 plus fees. This may sound a little steep, but a single ticket to see Bruno Mars

in concert costs nearly $100 on its own, so an opportunity to see so many high-profile performances for so low a price is not to be missed. There is no parking at Piedmont Park during the event and the festival organizers suggest riding MARTA or walking, though many attendees take advantage of ridesharing programs like Uber and Lyft. In past years, two artists perform every hour with more well-known groups filling the evening slots. Dress for the heat, but remember to bring a rain jacket and a Ziplock bag to waterproof your valuables in the event of a pop-up shower. Festival wristbands, your “ticket,” allow festival-goers to leave and re-enter Piedmont Park, however various food options including local fare and gluten-free options are available inside the park. For more information or to purchase tickets visit www.musicmidtown.com


GROW YOUR OWN

VEGGIES

FOR UNMATCHED FRESHNESS When it comes to stocking up on nutrient-packed produce and supporting local business, your neighbourhood farmers’ market is always a smart bet. That being said, for a steady supply of fresh-picked veggies to snack on, nothing beats growing your own!

LEEKS GROUP THESE VARIETIES TOGETHER TO MAXIMIZE YOUR HARVEST AND HELP KEEP PARASITES AT BAY.

BROCCOLI

LETTUCE

TURNIPS

CARROTS ONIONS

SQUASH

SWISS CHARD

BEETS

CORN Some vegetables are a challenge to grow, even for the greenest of thumbs. If you’re just starting out in the garden, take your pick from these ten easy-growing varieties instead.

2

BEETS

6

LEAFY GREENS

CARROTS

7

ONIONS

3

4

COURGETTES

8

SPINACH

9

PEAS

RADISHES

5

GREEN BEANS

10

GREEN BEANS

CABBAGE

PEAS

POTATOES

BRUSSELS SPROUTS

1

RADISHES

CUCUMBERS

KALE TOMATOES

As a general rule, vegetables don’t fare well in the shade. Pick a strategic location for your garden that’s clear of trees, fences and buildings. Lots of sunlight is the key to a bountiful harvest!

Contrary to carrots, peas and other fast growers, certain vegetable varieties — eggplant, tomatoes and peppers, for instance — need quite a bit of time to reach maturity. Instead of trying to grow them from scratch, pick up some healthy-looking seedlings from your local garden centre to transplant in your garden.

SPINACH

Earthworms aerate the ground and help break organic matter down into natural fertilizer for plants. In other words, an abundance of the slimy critters in your garden is a surefire sign that your soil is in good health.

Weeds should be removed from your vegetable patch on a weekly basis, but you can make the task much easier by adding a layer of mulch on top of the soil. For best results, choose a biodegradable variety.

TOMATOES

August 2017 • 27


The music scene By Brandi Harvey

Emma Kelly a trailblazer for local musicians Emma Thompson Kelly was born Emma Thompson in 1918 in Leefield, and was a remarkable talent on the piano from a young age. When Emma was just 3 years old, her mother heard her picking out the melody of “Jesus Loves Me” on the piano and began cultivating the child’s talent. The story goes that Emma’s father was so fond of his daughter’s music that he would excuse her from chores as long as she was playing piano. So, that she did. She played any time she had the chance. “My father said, ‘If anyone asks you to play, you play. Don’t play long, but you play!’” she said. At 18 years old, she married George R. Kelly and began a family, all the while playing piano every chance she had. Emma’s skill on the piano, wonderful personality, and willingness to play frequently gave her a level of local fame that few could match. During World War II, that fame spread regionally and nationally as she began playing with the United Service Organization (USO) at Camp Stewart in Hinesville, Georgia. From there, she began playing at other bases throughout the south and, for the first time, earning a living through her music. Over the next 20 years, Emma became a local legend, not only for her music, but for her family. By 1959, Emma not only had a booming music career that kept her on the go all over the region, she also had become a local legend for a very different reason. If you ask any Statesboro native between the ages of 55 and 85 if they know the Kellys, the answer is probably, “Yes! I went to school with…” In the midst of a non-stop music career, Emma and George were raising a family of 10 children – The Top Ten. “She was a liberated woman before that was even a thing,” says oldest son, Ross Kelly. She was working and raising a family and pursuing a career that she loved, all with the support and encouragement of a loving husband who had his own career as a sign painter. For decades, Emma Kelly made her name for herself and her family from Jacksonville to the Carolinas. Through the USO she had the opportunity to perform for presidents and dignitaries, but her

28 • Connect Magazine

legacy came when she was introduced to Johnny Mercer. Mercer had been told that Emma knew every one of his songs. After some time talking with her he was so astounded by her memory and the number of songs she knew that he dubbed her “The Lady of 6,000 Songs,” a moniker which she carried with her throughout her career. From there, Emma gained even more fame when her regular performances at the house parties of the Savannah elite landed her in the book “Midnight in the Garden of Good and Evil,” which was then made into a feature film directed by Clint Eastwood. Emma was originally not slated to be in the film, but her personality and talent won over the director’s heart and he added her into the party scene portraying herself. This opportunity led to tours and performances all over the country, garnering her fans from across the nation. By the late 1990s she had been performing for over seven decades, bringing more than just music to her fans. She genuinely connected with each person she met. In 1998, that career was honored as she was inducted into the Georgia Music Hall of Fame. Her legacy in Statesboro continues on, as well. Her name is still in lights as the marquee for the Emma Kelly Theatre shines each night in her honor, announcing theater and music performances and bringing the arts to Statesboro. There are still stories of musicians who were encouraged to play or given an opportunity to join her band. Many of us are still connected to the family, and now, generations later, music is still an integral part of the legacy she left not only in her own family, but in our community as a whole. For local musicians, Emma Kelly was a trailblazer. She never gave up. She worked hard to do what had to be done to carry her music to the people. She loved her audiences. She supported other musicians. She raised a family, loved her community, did her job well and, in the end, was recognized for it. I guess all those things make her a role model for all of us musicians.


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GRILLMASTER – A man from Florida, driving an older white school bus, stole several cheap grills from a Dollar General in Lyons. He led police on a merry low-speed chase into Candler County, refusing to stop, crossing the median on the interstate several times before state troopers blew his tires out with well-placed rifle shots. He faces shoplifting, fleeing/eluding charges and a host of other traffic offenses. DOUBLE TROUBLE – A man beat the driver of a car he was in, striking him in the back of the head, angry because the driver refused to take him to Atlanta. The driver wrecked, but the offender continued the attack, hitting him with the handle of a machete and taking his car. After being caught, the offender wasn’t done; he attacked another inmate in the jail. FACEBOOK, AGAIN – A citizen reported receiving weird Facebook messages from someone he doesn’t know personally who claimed to be the account holder’s mother. The alleged mother was currently in the county jail and shouldn’t have been able to be on Facebook. OOH THAT SMELL – An officer who made a traffic stop on the Statesboro bypass reported he “could smell the odor of an alcoholic beverage and green marijuana” emanating from the apparent party vehicle. That made him investigate further, and he found the offending marijuana, leading to the driver’s arrest. TAKE ME TO JAIL, PLEASE – An Old Register Way man asked a deputy to “take me to the county (jail)” to be taken to jail where he could “wait out his court date” because of two men who came to his house regarding a previous incident at a club. When the deputy told him he could not take him to jail because there were no warrants on him, the man repeated it “would be best if he went to the county.” He agreed to stay in his house and call 911 if he felt he was in danger. TEMPTING FATE – A woman with an active probation warrant was arrested when she came to visit an inmate. HE’S MY MAN – Two women at a Highway 80 East location fought after one came to the other’s house to pick up mail and became angry when the complainant talked to the visitor’s “man.” The two started fighting, ending with one woman having scratches and an apparent bite mark. August 2017 • 29


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Connect Magazine August 2017  

Connect Magazine August 2017

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