V3 March 2022

NWGA'S PREMIER FEATURE MAGAZINE / MARCH 2022

Natural Born Leader

RPD Police Chief Denise Downer-McKinney takes a holistic approach to training the officers who keep our community safe.

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MARCH2022 COLUMNS 10

Tammy Barron examines how perspectives influence success. When events out of our control affect our lives, it is our attitude and focus that determine our fate.

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Nina Lovel provides an update on the progress of a family cookbook, including an unconventional chapter sample and two yummy recipes.

FEATURES 22 4

Restaurateur Allie Bearden and Executive Chef Christian Farrar of Table 20 have created a dining experience that seeks to educate their customers in good food and wine while surprising them with new twists on old favorites.

V3 MAGAZINE MARCH 2022 | READV3.COM

FEATURES 28

Rome City Chief of Police, Denise Downer-McKinney discusses leadership and issues facing police work.

Her approach to holistic training and support is vital to keeping officers safe and well in the field.

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Mark Price Pickleball offers pro-level coaching in a sport that is fast-paced, competitive, highly addictive, and best of all, loads of fun.

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Publisher's Note Growing up I played just about every sport my parents were willing to sign me up for, but basketball was always my favorite. I was probably better at tennis and soccer, but for a while, my NBA aspirations seemed realistic. The harsh realization that a YMCA All-Star career was the highest level I’d ever achieve hit me after my bench-warming seasons at Rome Middle School and on the O W N E R & C E O Ian Griffin freshman team at Rome High, but I certainly enjoyed playing the game.

Fast-forwarding to parenthood, I took my first foray into coaching with my oldest son on the soccer pitch. All in all, I coached 12 combined seasons over six years of recreational soccer at the YMCA. It was a good experience overall and a lot of quality time spent with my son. I was able to keep a lot of the same kids during that time and watching them develop into better players or just become more engaged was rewarding.

When my son reached middle school age that was the end of that era and though covid delayed my youngest son's first team sport experience, I wondered which he would choose. At the 11th hour, he begged me to sign him up for basketball. We were late and the waiting list was the only option so I did what any desperate dad would do and volunteered to coach. The six and under division happened to be coed so I talked my good friend over at CMP Training, Corey Pitts, into coaching with me so his daughter could be on the same team.

At that age having two coaches is imperative. One to instruct the players during that game, and the other to control the little wild ones on the bench. So we walked into the unknown of coaching basketball together not really knowing what to expect.

It’s a heck of a commitment. Essentially you pay for your kid to play, then have to find a gym to hold practices, fundraise to pay for uniforms, and commit 2-5 days a week to practice and games.

Not really a light load, but we soldiered on. The kids were the fun part. None of them had played organized basketball so we had to start with the basics and build them up from there.

When the first game rolled around we thought we had them prepared, but it was a learning experience for both coaches and players. The definition of deer in headlights was happening before our eyes and while they don’t keep score for the beginners every adult in the building is keeping count. We settled in, but lost our first of ten games. But we knew what to expect going forward and adjusted how we practiced.

The difference was amazing and our leaders started to emerge. We got better practice after practice and game after game. Our natural scorers put up a lot of points, but as the season went on their willingness to listen to Corey and me and pass the ball was really fun to watch unfold. They took pride in getting their teammates that couldn’t necessarily create their own shot opportunities to score and every player on the team at least got a few shots up with most of them scoring a basket in a game.

While the scoreboards read all zero’s, all season, we went on to score more buckets than the other team for the last nine games of our season. I don’t know how many of our players will keep playing basketball, my son included, but if this ends up being my only journey as a basketball coach, I can say with confidence they all got better at the game and had a good time doing it. And from a dad’s perspective, it was a priceless time with my youngest child that I’ll treasure forever. Go Hawks!

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V3 MAGAZINE MARCH 2022 | READV3.COM

OWNER & CEO Ian Griffin MANAGING PARTNER Chris Forino CREATIVE DIRECTOR Elizabeth Childers WRITERS Tammy Barron, DeMarcus Daniel, Ian Griffin, Nina Lovel, Paul Moses PHOTOGRAPHER Rob Smith AD DESIGN Elizabeth Childers PUBLISHER V3 Publications, LLC CONTACT 417 Broad Street Rome Ga, 30161 Office Phone 706.235.0748 hello@v3collective.com CREATOR Neal Howard

READV3.COM ReadV3.com: Where you can find all the print content from this issue, our archives and exclusive ReadV3 digital features.

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Opened Doors

By Tammy Barron

Another rejection letter in my inbox begins like all the others that came before, “WE ARE NOT TAKING UNSOLICITED SUBMISSIONS AT THIS TIME.” I feel a bit numb but try to stay optimistic that eventually I will get my essays in front of the right people, and the right opportunity will present itself. I immediately call a friend for a distraction from the creeping eddy of self-pity, or at the very least, company as I drown in self-doubt. My dearest friend who is a deep well of proverbs and inspirational quotes delivers.

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“When one door closes another one opens,” she says encouragingly. I will myself to listen to her inspiring words with an open heart, but my mind lingers on the insipid wait for this fabled “next door.”

I’ve heard this advice many times before.

“When one door closes another one opens,” is often misquoted to inspire optimism by some, and faith by others, depending on who you are talking to. Optimistically speaking, it suggests—as my friend so kindly was saying—there are always other opportunities around the corner, we only must acknowledge that our current misfortune is temporary. As a herald for faith, the phrase is the perfect allusion to “God will provide,” and we only need to believe the Divine Will to present Itself in time. There is implied impotence with both interpretations, as they paint us as mere bystanders in the equation of our successes.

In truth, the entirety of the quote by Alexander Graham Bell reads, “When one door closes, another door opens, but we so often look so long and regretfully upon the closed door, that we do not see the ones which opens for us.” Bell, the famed inventor of the telephone was a scientist/ engineer as well as an accomplished author and popular lecturer. He traveled the world inspiring scientists and entrepreneurs to continue their work searching for answers to the questions that plagued the field of biological and theoretical physics. Urging scientists, young and old, to not allow themselves to be blinded by their hypothesis if other solutions present themselves.

In the anecdotal world, this means our success lies within our ability to resolve our personal assumptions and disappointments. This immediately brings to mind many of my past relationships that struggled and eventually ended. The fresh wounds of a breakup

always inspired me to glorify what the relationship or other person had been like. Suddenly, in my tearblurred vision I saw them as not so bad, or the time spent together not so miserable. Maybe if I had been more attentive, or they had been more understanding; confronting change makes me sentimental and at times downright delusional. With the mercy of the passage of time, however, I can see very clearly how wrong we had been for each other, and that closed door was a blessing for us both.

There are benefits to reflection in one’s life, but if we spend all our time looking back and longing for what might have been, we short ourselves of the lessons learned and the opportunity to heal our broken hearts and move forward. I remember the first time I lost a job. Devastation doesn’t begin to describe how upset and lost I felt. I was embarrassed and angry, with a growing resentment that soured many relationships I had built for years with this

company. I was so disappointed how things ended that I couldn’t see what a tremendous gift had landed in my lap. For months I had been working too hard and burning the candle at both ends. I brought the stress and anxiety home with me every day. Sure, I was hurt that all my efforts seemed to have been in vain. Yet when I recall that time in my life, I can be honest and say that I was miserable in that position.

Knowing my personality, I would have continued to punish myself with the work just to prove I could do it. Losing that job saved me, for I now understand the importance of the intricate balance and boundaries within your professional and personal life.

We might not have control over certain events that affect our lives, but we certainly can exercise control of our minds and attitude. When we find ourselves reflecting solely on the loss in a situation it is impossible to see and experience anything other than unhappiness and frustration. We become blinded to

the lessons we have learned and the inherent growth we have experienced. Therefore, the quote “When one door closes, another door opens, but we so often look so long and regretfully upon the closed door, that we do not see the ones which opens for us,” is really about the missed opportunity to understand ourselves and the world around us better.

I don’t know how long the wait will be between now and my next successful submission to other publications, but I do know that the time afforded to me is not wasted. There is knowledge and understanding that can be gained from looking in the past but directing my focus forward with eyes open wide allows me to be purposeful in searching for ways to better myself and my writing. So perhaps that next email in my inbox will be an open door. *The views expressed in this column are those of the writer, and do not represent the opinions of V3 Magazine READV3.COM | MARCH 2022 V3 MAGAZINE

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How’s That Cookbook Coming Along?

Here and Now with Nina Lovel

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Did you happen to catch my October 2020 column in GRAND, where I announced the coming of the second edition of the famous Barnett/Baxter/Colwell/Lovel Family Cookbook?

In case you didn’t, here’s a recap.

My lifelong friend Marsha and I were born two days apart, reaching across the newborn bassinets at McCall Hospital to clink our glass Evenflow bottles and pledge undying friendship. We grew up together, navigating infancy, childhood, teen-dom, college, marriage, births, deaths and holidays within an arm’s reach of one another. These days we enjoy texting pics of our grandchildren back and forth and we sit together in church every Sunday.

When our progeny began spreading their wings, they would ask for fondly remembered recipes. Having quickly grasped the futility of texting a recipe, we filled a photo book with sixty scanned recipes and gave it to the kiddos for Christmas in 2014. They loved it, but in no time they noticed that the recipes were in no particular order and we began to get requests for a second edition. “Please be sure to put an index in this one.” Here’s the status of the project.

First, a word about medium.

Have you ever googled a recipe only to wade through screen after screen of passionately personal headnotes? I just wanted the ingredients for tzatziki sauce while I was at the grocery store and got firehosed with stories. That exhaustive prose made no sense until now.

Are recipes copyrighted? Yes and no. A list of ingredients is not copyrightable, but if there’s a custom headnote, personalized instructions or their own photos, all that is copyrighted.

Of course. They’re copyrighting their recipes. You can publish a recipe from anywhere, and if you rewrite everything but the ingredient list, it becomes your own.

I’m not gonna play that game. I work in education and embrace attribution. This cookbook will be simple. I’ll build it online and all I want is for you and the kids to get to the recipe you’re seeking while in the grocery store without having to read War and Peace. Deal?

The standard cookbook chapters will be there: Appetizers, Breads, Salads, Vegetables, Mains, Soups, Grilling/Marinades, etc., and there will be a lovely Ode to the Iron Skillet, but there are also a couple of chapters you won’t find anywhere else, including “Just Buy It”.

Want a sneaky-peek?

At the risk of being accused of The Great Cookbook Cop-out, Marsha and I decided that there are some things you can buy that are every bit as tasty and nutritious as what you can make yourself.

So there’s a chapter named “Just Buy It”.

Here’s your sneak-peek:

Slaw

There could be a whole chapter on slaw and all its cabbage-y permutations. Mayo vs vinegar, celery seeds, onion vs no onion, carrots vs no carrots… I never order slaw because there’s no telling what I will get, but I do love my *own* slaw (chopped cabbage with a touch of sweet onion and mayo, salt, sugar and pepper, since you asked).

But, what if there’s a last-minute invite and you just want to take the best you can grab on the run?

Scene: Sunday rain was predicted but the sun burst forth just after lunch, so you head out to work in the yard. Your friends with a pool holler “Come on over!” but you just got started in the yard and you want to treasure the sudden Sunday sunshine, so you say “We’ll be there around three and bring a couple packs of weenies and buns.” As you pull the weeds you think about how good those grilled dogs would be with some chili and slaw, and you know your own chili and slaw would be the best. But you’re focused on yard work, not slaw-and-chili-cooking work. Think “Just buy it!”

Get your weeds pulled and shower off, then snag some chili at Wendy’s and some slaw at KFC, then go jump in and cool off! The dogs will be yummy.

Moral of the story: Don’t waste your life energy on cooking things that you can buy and that will still bring the yumms to a sunny Sunday-by-the-pool-with-friends hot dog. So what if the slaw doesn’t meet your personal slaw-standards? It’s a pool party with friends for heaven’s sake, not your long-anticipated-world-famous New Year’s Day feast!

You take it from here. Make your own list of things you can procure that are *almost* as good as you can make yourself. Prompts to get you started but add your own*: Fried chicken (anywhere is better than anybody I know can cook!)

Pimiento cheese (one word: Palmetto) Brunswick stew (Ole’ Timer) Make your own list: ____________________________________ ____________________________________ ____________________________________ ____________________________________ ____________________________________ ____________________________________ ____________________________________ * I have no relationship with nor am I compensated by the providers listed here. But if anybody wants to send me a gift card, that would be a’ight too.

I will leave you with two of our family recipes.

A while back I realized I had a surplus of Granny Smiths, so I made both versions of these Apple Dumplings at the same time. One recipe is Marsha’s and one mine, and I can’t tell you which is which.

One was hand-scribed decades ago so has no source to attribute; the other was adapted from General Mills. They differ on enough points so as to be, well, different.

I laid out bowls and spoons, and with a tub of Vanilla Bean on the table, asked the kids to judge the Great Apple Dumpling CookOff. Based on four criteria (ease of preparation, visual, taste, and texture), it was a draw. But both versions deliciously warmed us up inside!

Give them a go – enjoy!

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Apple Dumplings 1

Apple Dumplings 2

Heat oven to 350°

Heat oven to 400°

Ingredients • 2 Granny Smith Apples • 1 pkg refrigerated crescent roll dough • 2 sticks salted butter • 1 ½ cup sugar • 1 teaspoon vanilla • 1 can Mountain Dew • Cinnamon (to sprinkle)

Ingredients • 1 15 oz box Pillsbury Refrigerated Pie Crusts • 4 small (2 ½ inch diameter) Granny Smith apples, peeled and cored • ¼ cup sugar • 1 teaspoon cinnamon • 1 teaspoon water

Directions Peel and core Granny Smith apples Cut each apple into 8 slices Butter a 13”x9” baking pan Unroll crescent dough and cut into 16 triangular pieces Roll up an apple slice in each crescent dough triangle Lay in buttered pan Melt butter, sugar and vanilla in a saucepan over low heat.

Don’t dissolve completely; it’s better lumpy and grainy.

Pour evenly over apple crescent rolls Pour Mountain Dew around edge of pan and down center Bake 30-40 mins until golden brown and crusty on top Enjoy with your choice of topping (vanilla ice cream, whipped cream, cheddar cheese…)

Sauce • 1 cup water • 2 tablespoons margarine or butter • ¼ teaspoon cinnamon

Directions Thaw one pie crust and cut into fourths (save the other for a quiche or something) Place an apple in the center of each pastry piece.

In a small bowl combine the sugar, cinnamon and raisins and spoon ¼ of this mixture into each apple core cavity.

Gently pull the edges of each pastry up the sides of the apple and press edges to seal.

Bake uncovered at 400 for 15 minutes.

While baking, combine all sauce ingredients in a small saucepan, bring to a boil for 2 minutes, and pour over partially baked dumplings.

Bake for an additional 25-30 minutes or until the crust is deep golden brown and apples are tender.

Spoon sauce over dumplings several times while baking, and serve warm or cold.

Enjoy, my friends!

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COOKING UP

Cartersville Cuisine WITH

Surprising

Twists

Text: Paul Moses | Photos: Rob Smith

Table 20 provides feel-good dishes for the customer who likes to combine seasonal favorites with an adventurous taste for the unexpected.

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Eat, Drink, & Visit:

THAT’S A SIMPLE RECIPE FOR A GOOD TIME, and it’s one that Table 20, of Cartersville, Georgia, invites its patrons to enjoy. The menu is all about scratch-made creations—tasty, honest food, cooked with fresh, seasonal ingredients. The restaurant’s owner, Allie Bearden, and its executive chef, Christian Farrar, work hand-in-glove toward their goal of making Table 20 the eatery that sets a standard of creativity for the local dining industry to follow.

From international experience to local flavor

Famously, restaurants are a tremendous challenge to open. Exhausting, timeconsuming, money pits. And that’s all before the very first customer is served.

“My parents and I worked day and night from somewhere between six to eight months,” says Allie Bearden, when explaining how she started Table 20 in 2016. “There’s a lot of sweat equity in this place. And there was a lot in this building that needed changing.” She gives a little laugh and adds, “This place used to be a Quiznos.”

Becoming a restauranter was hardly a childhood dream for Bearden, but she later discovered a natural inclination toward business. Though not a chef herself, she got her business acumen from her father, who taught her by his example. Growing up in such diverse cultures as Oregon and Germany, she learned from her entrepreneur father how business worked. “I watched him,” she says, “and I got to see all that first-hand.”

Later, after earning her degree from the University of Oregon, Bearden moved to Cartersville to be near family who lived in Tennessee and Georgia.

Before long, Table 20 opened at 20 S Wall Street.

At home in the kitchen

A Georgia native, Christian Farrar grew up in the Woodstock/Canton area.

By his middle teens, he had his first kitchen job in his brother’s Canton restaurant, a small sandwich shop. By the time he was 16, he worked there full-time. He learned fast, eventually becoming the kitchen manager.

At the age of 18 Farrar moved to Boston, where he worked for a couple of good kitchens. As is common in the restaurant business, the work took its toll on him. “I worked 60 hours per week for two years,” he says. “Eventually, I got burned out, so I started working the front of the house.”

Finally, homesickness drew him back to Georgia, where he took a break from the restaurant business for a while. But Farrar was not destined to stay away from cooking for long; his interest was reignited in an unusual way. “I got reconnected with food through a hobby of mine: foraging for mushrooms,” he says. “I rediscovered my spark and went back to cooking.”

When Bearden hired him on as executive chef, Farrar assumed he might stay a few months before moving on, but something about the work anchored him there. He explains, “It was sort of like rehabilitation for me, cooking-wise. Now I’ve been here over two years.” And it wasn’t just the restaurant that held him, either; he also fell in love with Cartersville. “There’s a ton of hiking and foraging opportunities in the area,” he says. “It’s an easy town to love if you’re into those types of things.”

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Challenges and creative choices

Unlike many restaurants, when Covid hit, Table 20 never shut down.

Bearden says, “For the first month or so, Christian and I worked in the kitchen alone. We worked from sunup to sundown, creating menus daily.

We just powered our way through, and now much of our success is due to Christian’s creative menus.”

Though working hard during those early Covid days, Farrar found occasion for a good deal of anxiety. He says, “Every day I would wake up and wonder if this was my last day cooking professionally.” He goes on to explain, “My family is in the industry—everyone I know and love are in the industry—so I felt like I was living in a Bubble of Doom. Everyone was scared.” Fortunately, Bearden and Farrar were able to make the most of that time, experimenting in the kitchen, trying different ingredients, creating new dishes. Farrar says, “I grew a lot during Covid.”

Also, there were new opportunities at hand. Since so many restaurants were closed (some permanently), hungry customers needed somewhere to eat. Table 20 set about to fill in the gap for the different types of cuisine that were suddenly missing in the local area. “For instance,” Farrar says, “a lot of Chinese places were closed, so we did Chinese food. I learned so much technique, preparing all those different menus.

People wanted to have more choices, so we had to give them a little bit of everything.” Bearden says, “That whole time was a lot of work, but it turned out to be a really good period of growth for us, and for me personally.”

Differently familiar

When asked to describe Table 20’s present menu, Farrar says, “My goal is to keep the place intentionally casual, but I also want it to introduce people to some real techniques. We’re not afraid to use French techniques, Asian techniques, and interesting ingredients.” Their aim is to create a modern Cartersville cuisine, something local, with a seasonal flair. Farrar says, “The term American cuisine is so broad; it doesn’t speak to the region where you are.” He goes on to point out that the food in, for instance, San Francisco is American cuisine, too, but it is always going to be very different from what one might find in Georgia because of the differences in the produce readily available in each place. “We want to respect where we are,” he says, “and move forward with what we have and what people in this area want—and, of course, with what we want to cook.”

Bearden and Farrar refer to Table 20’s menu as hyper seasonal. Since they have different ingredients coming in by the week, their offerings to their patrons differ accordingly. Farrar says with a chuckle, “The summers are so hard for me because we have so much great produce—we can cook almost anything. It’s hard to choose. In the winter, though, things become a little more steady.”

An Asian twist on an American favorite

Table 20 always wants to cook food people love, but they also enjoy adding surprises to their menu, unexpected dishes that introduce their customers to an unusual update of some well-loved standard. As an example, they now offer a jambalaya that is perhaps best described as Asian-Cajun-fusion. Farrar got the idea on a cold day when he wanted something hot and hardy to eat. He thought of the kimchi stew that he loved, but he had only found it available at 24

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Asian markets. Kimchi is a traditional spicy Korean dish made from cabbage that has been pickled and fermented. This craving inspired Farrar to find a way to add kimchi to the menu at Table 20. However, he knew the strong taste may be too much for the average local’s palate, so he cast about for a creative solution. He found that answer in combining kimchi with another of his favorites, Cajun jambalaya. Farrar began by taking the tomatoes (from the jambalaya recipe) and fermenting them in a kimchi way. Then, through some experimentation with ingredients, he found the right combination that brought the two dishes into harmony. Farrar says, “It worked so well because the flavors complemented each other, all the spices influenced each other in a great way.” He further explains that the reddish colors of the two dishes brought them together visually, and the rice made the whole thing work. “It’s my favorite dish in the restaurant right now,” he says. “It’s developing a bit of a cult following among our customers, and I’m proud of that.”

The right meal, just in time

When asked what makes a meal a good meal, Farrar answers with one word: “Timing.” As he sees it, timing is what Table 20 is all about. He says, “Sometimes you may want a big bowl of creamy, delicious pasta. But some

other time it may be 100 degrees outside, so that would not be the perfect meal. You may want something like fresh berries. Timing is the key to the perfect meal.” Farrar points out that often people come to a restaurant not knowing what they want to eat. In that case, as a chef, he wants to “scratch that spot they didn’t even know was itching.” To use another metaphor, he adds, “When we can cook something that hits that nail right on the head for the customer, that’s what gets me excited.”

Where to go from here

Both Bearden and Farrar are enthusiastic about where Table 20 is right now and where it seems to be headed. Bearden says, “We eat, live, and breathe Table 20 day after day, and we’re in a growth period right now that we’ve never seen before.”

That growth is fueled by education. As Bearden and Farrar learn, they strive to pass that knowledge on to their customers. Bearden says, “We want to educate them on different concepts and techniques and ingredients. We love to do that with food. And I love to do that with wine.” Though the restaurant has a bartender, Bearden has taken on the responsibility of buying the wine herself. This is a love she inherited from her father. Growing up,

she often heard him say, “Life’s too short to drink bad wine.” She says, “I love to find affordable wines that are great, different varieties from around the world.”

Like good wine, delicious food strikes an emotional chord with people.

Farrar explains that appetizing aromas evoke emotional responses that are based on pleasant memories. He says, “Food is nostalgia. In preparing food, we’re drawing from people’s childhoods. We don’t intentionally try to cook comfort food, but food can be very comforting. Aromas trigger an emotional response that takes people back to a time when they really enjoyed a meal with their friends and loved ones.”

So, back to that simple recipe for a good time: eat, drink, and visit. That’s what Table 20 offers. It’s not just about a good meal; it’s also about feeling good about it in the process.

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Community

Chief

QA &

with Rome City Chief of Police, Denise Downer-McKinney

Hard work, communication, education, and experience is what Rome City Chief of Police, Denise DownerMcKinney brings to the table every day. Hear how she navigates the department through current challenges in the field of law enforcement.

Text: Tammy Barron | Photos: Rob Smith

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Q: How has the value of service and its roots in your household growing up impacted the way you approach your work and the citizens of Rome?

A: I always go back to my parents. Together they raised five kids and they did it the best way possible: church, strong work ethics, and with a push for education. My father was a retired Orderly at Floyd Medical Center, he really was a jack-of-all-trades. I remember his drive to always improve himself and to improve his surroundings.

My mom was an LPN at Battey State Hospital then at Northwest Georgia Regional Hospital, working and raising a family. Both my parents were strong in their faith and belief. It rooted me growing up and grounded me in the values of hard work, communication, and education. That’s what I bring to the table.

Q: You received your Bachelor of Social Work with a minor in Criminal Justice Corrections at the University of Cincinnati. How does this education in social work help you lead the Rome City Police Department?

A: I pursued social work in college because I had a passion to help others. I cared deeply about social justice and the value of human dignity; especially when working with diverse populations and helping those who are experiencing a crisis in their lives. I have always wanted to help people in any way that I could. That was also my draw to law enforcement. The two fields merge perfectly, as I quickly realized when I started policing. There are so many hats that an officer wears: mediator, counselor, a resource for avenues of support, advocate, researcher. Police work is social work, we are here in a helping role.

Q: Who would you consider your greatest model/inspiration for leadership?

A: That is a twofold question for me. I'm a believer, and I think that the Bible is a guide for leadership, how you treat people, and doing the right thing. From a humanistic aspect, I have multiple people that have been very influential in my life, and I've taken a little bit of all of them.

Listening that's the key. When you have someone in your life that is a mentor or role model, you listen and take in what they have to say. That helps mold you into the kind of person that you want to be.

Retired Major, the late Mike Ragland, and Retired Assistant Chief Travis Goss always led by example. Ragland was phenomenal with the written word, and he successfully wrote a lot of grants for the department that helped us achieve things we would not have otherwise through our budget. They cared deeply for the department and its people. I would say that is a trait that I continue. I care about each and every person that works in this department. I care about them, and I care about their family. I want them to love our department and our community just as much as I do, because we have a phenomenal department, and we have a remarkable community.

A: Rome is a very unique and special place.

Though we are not perfect, and we have our issues, but I will say we don’t have the kinds of issues that have been publicized in the last few years. We don’t have those kinds of issues in our city because the PD is transparent. We as a police department have worked to collaborate with the community, encouraging our officers to be engaged members of our community. Whether as a coach and/or being a part of a civic organization, it’s important to be a part of the community; building relationships. In considering changes in our department, in my 37 years, I have not really experienced any racism or separatism. Speaking with other female officers, they also felt we really didn’t experience any of that. Still, in our careers in prior administrations, they had been confused about how to manage females breaking into the career of law enforcement which was predominately an Anglo-Saxon male job function.

The bottom line is we were all one, because we wear the badge, and we wear the uniform.

One story that strikes out in my mind. It was 1985, I was pretty new to the department and my husband’s uncle, Retired Lieutenant Archie Lawrence, began to kid with me. “Heard you made an arrest.” I said, “Yes, Sir.” “I heard you

arrested a white female,” he said. I said, “Yes. Sir.” He told me, “Don't you know you're not allowed to arrest a white female?” I was stunned. I was like, this is 1985! I took it as a teaching history moment. As we spoke, I could see what it was like for him as he policed in the 60s and 70s.

Initially, I looked at him, like are you serious the African American officers aren’t allowed to arrest anybody who wasn’t African American? He was

Q: The names of Michael Brown, Freddie Gray, and Dylan Roof made national headlines in 2015, a year before you became Rome Police Department’s first African American Police Chief. You have served with Rome City Police for over 37 years, how would you describe our social climate in Rome?

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in an elevated position, Lieutenant in the Rome Police Department. I look at his career, and I see in the ways I have been able to surpass him, and I don't take it very lightly. It is a great honor and privilege for me to have risen in the career that I chose.

Q: What is the Pastoral Police Academy (P.P.A.) and what are your hopes for this program?

A: When speaking about the community and our department’s principle of transparency, I have always promoted to have our Citizen’s Police Academy, and a few years ago I tasked the Training Division to develop the P.P.A. My vision is to have a pastor who can take the message of what policing is like and reach the masses.

Within their congregation, a pastor can share that information versus a singular citizen in a Citizen Police Academy, who may not have that reaching power. When you see what is happening in other cities, these pastors can share their personal experiences, “I’ve been to the Police Academy at Rome Police Department. I will tell you they do not operate like what you are seeing on the news.

They do not do chokeholds. They are a nationally and state accredited department. We don't have the issues that other people are having in their communities because of our police department.”

We hope to spread the word that our officers relate to the citizens of Rome and Floyd County compassionately and straightforward. They still have a job to do, so that doesn't dismiss the fact that you may get a ticket or may be escorted to jail, but you will be treated with dignity and respect.

Q: Rome is very fortunate to have a police department so engaged with the community. Can you describe why this is so important to you?

The bottom line is we were all one, because we wear the badge, and we wear the uniform.

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A: It’s all about relationship building. We want to educate and to inform our community every chance we get, but I tell you in this time of COVID, it has been quite difficult. Our P.P.A. had to cancel because of COVID and the reduction of meeting in person. Click-it or Ticket is an ongoing program that helps us educate the community about safety.

Additionally, we continue our Car Seat Initiative in which we provide free car seats for parents that take a class about proper installation, proper usage, and the law. The pandemic has really hampered our ability to get out and be involved as much as in years past, but we utilize social media to keep citizens informed of what’s going on and how to be safe. One day at a time, you know, but we are eager to hear from District Public Health Director, Dr. Voccio to tell us numbers are going

down, and things will soon be getting back to a new normal.

Q: What kind of training does the police department provide for officers working in the field?

A: I worked in the Training Division for a number of years and my goal remains the same as it was then: to reach officers through a holistic approach to training lending support not only professionally, but also personally. I’ve noticed sometimes those two roll into one in the job.

We have a lot of mandated training through the national Commission on Accreditation for Law Enforcement Agencies (CALEA) in addition to the State requirements. An important component to our training is the Crisis Intervention Training (CIT) our officers received from Bonnie Moore of NAMI. This training focuses on an officer’s ability to recognize a mental health crisis and teaches them appropriate ways to intervene. In addition, we have de-escalation training, community policing, and law updates. In addressing the physical and mental approach of each officer, we discuss how to talk to people, how to interact, and even in making an arrest. It is this attention that is key in building and making the best officer possible.

In keeping with our holistic vision, we sometimes offer additional training to help support our officers on a personal level. The city has an educational incentive program, for those officers interested in continuing their education for a college degree, and for those who can’t afford college. It was a big draw for me when I wanted to complete my master’s degree in Public Administration.

Q: Officer vacancy is a challenge most police departments confront; national statistics indicate 53%, over half of new recruits will quit before serving five years. What do you think is a leading cause for such low retention rates?

A: If we're speaking of today, in this present time, when you look at what's going on nationally: with police shootings, and I am talking about the ones at the hands of police and the ones that are directed to police, and the lack of support, you question yourself would I want my child to do this job? We have a lot of parents that try to direct their children in other directions. Secondly, I think the pay is also a factor. I talked to somebody the other day, whose dad retired from policing— not Rome Police— and for 25 years he had had to work a part-time job. That says a lot when a fulltime job can’t support a modest lifestyle. People

just don't want to do this job anymore that's the bottom line.

Q: How does your command approach the problem of officer vacancy?

A: We try to think outside the box. We use social media to advertise. We work closely with Sammy Rich, the city manager, and Kristy Shepard, Human Resource Director of Rome City to come up with innovative ideas. I have a recruitment team that is instrumental in trying to put the word out that we are a department that you want to work with and work for. The city has devised an annual incentive pay plan that addresses officer retention specifically based on experience. One year: $5,000; two-five years $8,000; and six-plus years: $10,000. That’s on top of base pay. We have other pay incentives for officers who are on a S.W.A.T. team, for those who are bilingual, as well as shift differential pay. When looking to hire it’s important to find the right fit, not just any fit. We look for officers who respond to people honestly and want to serve. That's what I want in our department. When you have those who want to serve the community in that capacity that's the best kind of officer you can have. That’s how we build our department with the best.

Q: How does your command address mental health and wellness concerns for officers feeling the pressures of being understaffed?

wherever they are. An effective command staff will always meet them somewhere in the middle.

Our supervisors prioritize strategies that help them stay in tune with their officers and know what’s going on. We are very unique and very fortunate that we have two psychologists that are Reserve Officers, Dr. John Azar Dickens, Ph.D., P.C. and Sam Perri, Ph.D. They go through all the training that our police officers do, so they are a valuable support team. We also have two department chaplains: Dr. K. Scott McClure, Pastor at Flatrock Baptist, and Pastor Jody Hagerty of Cornerstone Church. They routinely ride-along, talking to the officers as they work the field. This paints the picture of our holistic approach to supporting the health of our officers’ mind, body, and soul.

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Powering tomorrow, today.

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CHERISH

THE

moments YOU

WITH

HAVE

THE

people YOU

LOVE

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IN PARTNERSHIP WITH

THE ART AND SOUL OF COLLABORATION

“Over the last two years, we have faced defining moments and experiences that have really left us craving community, connection, and sources of encouragement that motivate us to move forward,” says Sarah Tuck, Harbin Clinic’s senior director of marketing & communications. Harbin Clinic took a positive step ahead in this regard through a joint project with the YMCA of Rome & Floyd County: the CARE Mural, painted on the soaring walls of the YMCA’s gymnasium (CARE stands for Connecting All. Reaching Everyone.). Harbin Clinic and the YMCA are longstanding partners and have a shared vision to provide opportunities for children from all backgrounds to stay active and healthy. The two organizations began reimagining the YMCA basketball gym and wanted to incorporate the artistic expression of children in a vibrant, engaging mural. But making this largescale painting a reality required the right creative expertise. They found the perfect solution in a collaboration with the Rome Mural CoLab. When artists Ellie Borromeo and Xaivier Ringer named their business Rome Mural CoLab, they chose the word CoLab with good reason; it suggests both a collaboration and a laboratory.

Their work on the CARE Mural has proven to be a community group effort and an artistic lab, with many people pitching in, experimenting with color, scale, design, and emotional meaning.

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A MURAL IN THE MAKING

Designing and executing a mural stretching across four huge walls would seem an overwhelming task to most people, but methodical planning made it all possible. Since it was to be a children’s mural, the planners decided to ask for the help of children. Cheryl Bishop, director of development & special events for the YMCA, says, “Last year when we had Day Camp, Xaivier and Ellie came out. We put the children in groups and talked through the prompts for the mural, which asked them to draw what things made them feel happy and healthy. It’s amazing what they came up with.”

After that, packets of guidelines were sent out to all public and private schools and various community organizations throughout Rome and Floyd County. In response, more than 1,000 colorful entries poured in from students from kindergarten through twelfth grade. Then came the hard part: determining which artwork would be incorporated into the final design.

Borromeo says, “We wanted different ages represented—a mixture of kids from different schools.” Ringer adds, “Ellie and I developed bullet points of the criteria that we would use to judge submissions. First, there was the emotion evoked from the drawings. Then there was artistic execution. And uniqueness was important—that it stood out and brought a unique voice from the student.” Scott McCreless, executive director of the YMCA, says, “There were a lot of profound pieces in there, which made

it really hard to pick which artwork we wanted to use.” Once these difficult decisions were made, the 20 winning submissions were used by the Rome Mural CoLab in designing the mural, and the children’s names were listed outside the gymnasium.

MAKING A LASTING IMPRESSION

The true value of the CARE Mural is in the eye of the beholder.

As is true with all art, the viewers see it and analyze it through their own worldview, walking away with a very personal sense of inspiration. This, of course, is true also of those directly involved in the mural project. For instance, of the mural, Ringer says, “To me, it means we are connected. And how important it is to engage people, even in times of challenge. We did all this throughout the pandemic.” Borromeo adds, “I see collaboration­—especially how all these kids were involved from all these age groups and different backgrounds—their work was directly a part of the process and inspired the mural.” Josh McClure, Harbin Clinic corporate communication and patient experience manager, says, “When a child or an adult—regardless of race, background, or socio-economic status walk into that gymnasium, they are able to see something that resonates with them, that they can connect with. You could be someone from another part of the world and come in and see something that matters to you.”

One of Harbin Clinic’s goals in sponsoring the mural was to bring joy to many members of the community, and they have certainly succeeded. Bishop sums it up well when she says, “It’s such a joyful space. If you want to feel happy, all you have to do is walk into the gym.”

A COMMUNITY EFFORT

Engaging the local community and kids in the making of the mural, muralists Borromeo and Ringer guided the process and put paintbrushes in the hands of as many people as possible, young and old alike. Upwards of 100 people participated in the painting.

Ringer says, “We knew that to make this project successful, we needed to engage the community.”

Borromeo and Ringer projected the images on the walls and traced off the shapes. Interior acrylic paint was used with a cheerful and bright color palette true to the YMCA's identity. The images are crisp, graphic, with a cut-paper quality to them, most showing movement. The scale is grand, making every area of the mural eye-catching.

McCreless says, “Several times when I walked in the gym, I saw volunteer parents, who had been in the kids program years ago.

Now, they were painting the mural with their own children. It was heartwarming to see.”

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Pickleball:

The Fastest-Growing Sport You’ve Never Heard Of Pro Coach and 3x Georgia State Champion, Mark Price, now offers pickleball camps and clinics, giving people of all ages the chance to learn a sport that is as fun as it is competitive.

FRIENDLY. SOCIAL. COMPETITIVE. FUN. These are just a few

words commonly used to describe a game that is less than 60 years old but has spread across America and Canada and is now making inroads in Europe and Asia. This is pickleball, a game that—thanks to its simple rules and small court—is easy for first-timers to pick up but also offers a fast-paced experience for those with more competitive natures. It combines elements of tennis, badminton, and ping-pong. Its scoring system is similar to that of badminton. Pickleball, which can be played as singles or doubles, features fast-paced volleying, a paddle that is smaller than a tennis racket, and a plastic ball with holes in it. Pickleball can be played indoors or outdoors on a court that is close in size to a regulation doubles badminton court—measuring 44x20 feet—and includes a modified tennis net. The smaller court enables everyone to run it, regardless of age or skill-level.

In the early days Those unfamiliar with the game may be surprised to find its roots go all the way back to 1965. In that summer, U.S. Congressman Joel Pritchard (from Washington state) and a friend, businessman Bill Bell, finished a day of golfing and returned to Pritchard’s home on Bainbridge Island, WA. There, they found their families lounging about, bored and complaining of nothing to do. Setting out to solve this issue, Pritchard and Bell rounded up some ping-pong paddles and a perforated plastic ball, and they invited their family members to join them on the property’s badminton court. The players soon discovered that the plastic ball bounced so well on the asphalt court they didn’t need the net at the badminton height of 60 inches, so they lowered it to 36 inches.

This fledgling sport began to take on its now-recognizable form on the following weekend, when a family friend, Barney McCullum, came for a visit and was introduced to the game. He helped Pritchard and Bell create playing rules, drawing on those of badminton.

Bob O’Brian, Pritchard’s neighbor and friend, constructed the first permanent pickleball court in his backyard in 1967.

Text: Paul Moses & DeMarcus Daniel Photos: Ben Bramblett & Ginny Jarvis

Just five years later, a corporation was founded to protect the creation of the new sport. By 1982, tournaments were being organized in Washington state by pickleball pioneer Sid Williams, and the sport was growing fast. In 1984, the United States Amateur Pickleball Association was founded, and it published its first rulebook. In that same year, Arlen Paranto, an engineer for Boeing, made the first composite pickleball paddle.

Paranto fashioned his paddles from the same materials used in making the floors and certain structural systems of commercial aircraft. Pickleball had officially arrived.

In those early years, pickleball was a game played mostly by the retirement community. However, over the last decade it has exploded among younger players. Today, 80% of the game’s growth has been in the under-65 demographic. By 1990, pickleball was being played in all 50 states, and now, 57 years after its invention, the game has maintained that same spirit of family-friendly competition, good sportsmanship, and camaraderie that inspired its creation on that badminton court on Congressman Pritchard’s property.

From the UK to GA Pickleball is fast gaining popularity in Northwest Georgia, largely thanks to the work and enthusiasm of Mark Price, a professional sports coach for more than 25 years and a man who has loved and participated in many sports from a young age while growing up in Cheshire, England.

At the young age of 17, Price started coaching gymnastics with special needs kids in Wrenbury, UK. After leaving home at the age of 18, one of Price’s first jobs was as a volunteer instructor for an outdoor education center, teaching rock climbing, kayaking, mountaineering, caving, and other adventurous activities. He spent two years training and gaining the experience needed to become a fully qualified instructor in all these outdoor activities. “That was one of the most enjoyable times of my life,” Price says.

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he moved there. He soon found, however, that no such work was available, so he settled for a job in a café at a gymnasium. “That way,” he says with a laugh, “at least I would still be close to sports.”

Eventually, he got a job coaching basketball.

He traveled internationally, to places like Nepal and China. “It was then I finally got paid to be a professional sports coach, and honestly, I cried when I received the offer letter,” Price says proudly. “From ages 16 to 21, I had dreamed of being a professional sports coach, and it finally happened for me. I traveled all over Hong Kong teaching multiple sports.”

In 1997, Price returned to England, but still found that coaching jobs were scarce. So, in the year 2000, he started his own sports coaching business to create work for himself. He says, “I traveled around to schools, offering professional coaching for different sports, and I ran afterschool sports clubs. I’ve been coaching full-time ever since.”

Three and a half years ago, Price married Hannah Woody, an American, and moved to

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Rome, Georgia. “I couldn’t work for the first year I was here, and it was then that a friend introduced me to pickleball,” Price says. “Now, I must admit the name was a turn-off. I told my wife, ‘I’m not interested in playing a game called pickle.’ She quickly reminded me that while in England I had no problem playing another game named after a vegetable: squash. She was right, of course, and I fell in love with pickleball on day-one.”

A new obsession, a new opportunity

During that first year, Price played pickleball for three or four hours a day. “Until things reopened after the covid shutdown,” Price says, “the only sports you could do were outdoor activities.”

Price explains that the game is highly addictive, fast-paced, and very social. Players are physically close to their opponents, so there’s room for good-humored banter and camaraderie; they’re laughing and enjoying the fun of scoring points. “It’s really an interactive game,” Price says.

“Even if you lose, it’s fun, and that’s the unique

part of the game. It’s very similar to one-on-one basketball, as far as the banter goes.”

In 2020, Price started playing the professional pickleball singles circuit, competing against guys 20 years younger than himself. He points out, “They were fast, athletic, and skillful. That presented a challenge to me, being in my forties.

But I could, and would, beat them with my smarts,” he says with a wink and a smile. “I’m five years away from the senior circuit, but I still want to beat these young guys.”

Now Price is winning games against some of the top pickleball players in the world. “I have played against the world’s number two and number 13 players,” he says. “Number two was a whole other level. It was a shock how good he was. I noticed that pro-level play is more about your mental strength and confidence.”

A game for anyone and everyone According to Price, pickleball is a game anyone can enjoy playing. With rules such as the TwoBounce Rule (a rule that forces the serving team to

stay back and evens out the serve), the game is fair for everyone. A unique feature of the pickleball court is the kitchen area, or non-volley zone. It’s a seven-foot area in front of the net, which stops taller players from standing over the net and smashing the ball back over it. Those who have ever had a volleyball spiked onto their heads from above can appreciate the wisdom of incorporating the kitchen area.

One refreshing aspect of pickleball is its emphasis on civility. USA Pickleball’s Sportsmanship Guide says, “Pickleball was created to be a fun, competitive, and highly social sport.

Since its inception, it has embodied an ethic of good sportsmanship that includes respect, fair play, and graciousness in winning and losing.” According to the Sportsmanship Guide, all players, officials, volunteers, staff, and spectators should always be treated with courtesy. Participants are encouraged to introduce themselves to other players they do not know. Denigrating other players or using foul language or obscene gestures is prohibited.

Players are encouraged to acknowledge their

opponents in a positive manner at the net after each game. After officiated matches, referees should be thanked. Also, when playing doubles, players are asked to treat their partners with respect by avoiding criticism and non-verbal communication, and by withholding coaching advice unless it is asked for.

Thanks to Mark Price and all Northwest Georgia’s other pickleball enthusiasts, a growing number of players now have a chance to let off steam, get much-needed exercise, compete at a level where they are both comfortable and competent, and have a good time doing it.

Mark Price has upcoming signature pickleball camps and clinics across Georgia and the Southeast, which can be booked through MarkPricePickleball.com.

He can be reached through the website, on social media @markpricepickleball or at 706-936-9885.

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Your local, outsource IT experts

N E T W O R K

S U P P O R T

We replace interruption and frustration with IT business solutions that make sense

ORGANIZATIONS WE LOVE TO SUPPORT

logicIT will match your first month service to help offset IT costs for these non-profits

WHAT WE DO:

• Support Helpdesk • Remote Monitoring • Network Security • Offsite Backup • Disaster Recovery • Business Software

Boys & Girls Club of Northwest Georgia Open Door Home Blue Ridge Area Health Education Center Family Resource Center / The Exchange Club NWGA Center for Independent Living Habitat for Humanity

Partnering with us is just Logical! info@logic-it.net | 706-234-9896 | www.logic-it.net 40

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VOTE YES ESPLOST TUESDAY, MAY 24

TH

1 penny in sales to support flourishing public education

“

ESPLOST= allowing our Schools to grow and evolve.

It only makes logical sense to me we all vote YES for 1 penny of sales in Rome/Floyd County to help our schools keep up with state of the art facilities and space for our growing community. What a blessing we’ve had with all the previous ESPLOST, spread the word and let’s continue to prosper with our May 24th 2022 Vote!”

• Funds school building construction, maintenance, and technology • Continues existing sales tax, NOT a new tax • 40% of funding comes from visitors from other areas

“

I’m afraid a lot of people do not realize the impact a penny has and what our school system would look like without it. Floyd County and Rome City have used E-SPLOST funding to build 12 brand new schools since 2004. This is amazing for our community because quality schools promote economic growth.

Please vote yes to help our kids, and help our community continue to grow and improve by voting YES to E-SPLOST on May 24th 2022.”

Trina V Rohner - RCS ESPLOST Chair Melissa Veillon - FCS ESPLOST Chair READV3.COM | MARCH 2022 V3 MAGAZINE

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It’s All In Our Name...

nissan • hyundai • honda HeritageRomeHyundai.com • RomeNissan.com • HeritageRomeHonda.com 706.291.2277

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GRAND COLUMN

RENAISSANCE MARQUIS

Finding a Safe Haven at The Harbor Text Paul Moses | Photos Rob Smith

Where The Heart Is with Renaissance Marquis

FOR SOME, THE CHALLENGES BROUGHT ON BY ALZHEIMER’S AND OTHER MEMORY DISORDERS are like frightful storms, emotional tempests that threaten their security and peace of mind. Fortunately, in Rome, Georgia, there’s a safe place to go. The Harbor at Renaissance Marquis is a premier memory care center that provides its residents with help and comfort from compassionate professionals in an environment where they are treated like family.

Feels like home

Entering The Harbor’s building is, visually, a step back in time. The color palette and furnishings evoke a feeling of history, suggesting the span between the 1950s and early 1970s. The colors are bright, both cheerful and calming. The communal kitchen has retro appliances.

The hallways are lined with black-andwhite photographs of old street scenes and large-scale drawings of local landmarks.

Some of the tables and shelves hold vintage items, such as typewriters, bound copies of Time Magazine, and rows of the classic World Book Encyclopedia. Director of 44

V3 MAGAZINE MARCH 2022 | READV3.COM

RENAISSANCE MARQUIS

GRAND COLUMN

Sales and Marketing Cyndi Brannon says, “Everything in here is designed to stimulate our residents’ memories and make them feel at ease, taking them back to their younger days, to the prime of their lives.”

Full days, meaningful days

At The Harbor, residents are not left to wile away the hours in lonely solitude; they are encouraged to leave their apartments and spend active time with others, socializing, learning, eating, and having a good time. The program The Harbor developed to make this happen is called A Purposeful Day. Activity Director Tim Post explains that “A Purposeful Day is a way to stimulate the residents’ memory while keeping them physically active.”

Post’s time with the residents begins at 9 AM with seated exercises in a circle of chairs, where they move and stretch their legs and upper bodies. “I call it sittercise,” Post says. Throughout each day, several vital non-medication therapies are used: reminiscence therapy, trusted voice therapy, time and place therapy, and music therapy.

“Everything in here is designed to stimulate our residents’ memories and make them feel at ease, taking them back to their younger days, to the prime of their lives.”

Embracing technology to unlock the past

One method used in several of these nonmedication therapies is something called Simple C. This cutting-edge audio-visual technology allows The Harbor’s staff to work with residents and their families to record personal stories, images, and trusted voices to stimulate memory.

Tim Post relies heavily on Simple C for a wide range of brain stimulation exercises throughout Purposeful Day activities.

He leads the residents in playing various interactive games (Hangman is a favorite), mathematic games, and trivia that deals with such categories as history, music, and entertainment (Shirley Temple movies and The Andy Griffith Show are always a hit). Simple C’s varied library of activities, games, and shows makes the possibilities seem endless.

Simple C and the other parts of A Purposeful Day allow all residents to live meaningful lives and to be ministered to daily by people who truly care about their wellbeing. Cyndi Brannon voices an opinion that seems common among the staff at The Harbor at Renaissance Marquis: “This is more than a job; it’s a calling.”

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a gathering place...

Great Bar • Great Food • Great Friends Beer • Cocktails • Wine • Hot & Cold Appetizers • Soups • Salads Entrees • Burgers • Sandwiches • Desserts • Coffee • Tea

Mon - Thurs 5-10pm Fri - Sat 5pm-1am For takeout, call 706-378-4837 bar ext. 407

Catering & Event Space Available

100 W. 2nd Avenue, Rome, Georgia • 706.378.4837 • hawthorn.com 46

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stro

THE DISH MEDITERRANEAN

bistro

www.lascalaromega.com 413 Broad Street Rome, GA 30161

706-238-9000

www.mellowmushroom.com Hours: Mon - Sat: 6pm - 10pm 400 Block Bar & Lounge: 4pm-1:30am Live music each weekend.

La Scala offers both first-rate service and terrific Italian Cuisine in an upscale casual atmosphere.

50% off cafe menu from 4-6 p.m.

www.schroedersnewdeli.com 406 Broad Street Rome, GA 30161

706-234-4613

Hours: Mon-Thur: 11am-9pm Fri-Sat: 11am-10pm Sun: 11:30am-3pm

Schroeder’s menu includes sandwiches, calzones, soups, salads, potato skins, nachos, wings, and more. And don’t forget our pizza! It’s the best in town... and for a sweet treat, try our Cheesecake Calzone! (Draft and Bottled Beers & Wine also offered) Famous for: Their Roast Beef Relief!

www.hardees.com

1204 Turner McCall Blvd • Rome, GA 30161 2300 Shorter Ave • Rome, GA 30165 3110 Cedartown Hwy • Rome, GA 30161 104 S Tennessee St • Cartersville, GA 30120

We’re known as the place to go for juicy, delicious charbroiled burgers & made from scratch biscuits. Because if you’re gonna eat, you should Eat Like You Mean It!

429 Broad St Rome, GA 30161

706-295-5330

470-227-7049

Hours: Sun-Wed: 11am - 9pm Thursday: 11am - 9:30pm Fri-Sat: 11am - 11pm

Funky, art-filled chain pizzeria featuring craft beer, calzones & creative stone-baked pizzas.

www.moesoriginalbbq.com/rome 101 West 1st Street Rome, GA 30161

Hours: Sun-Thu: 11am - 10pm Fri- Sat: 11am - 2am

706-622-2977

Moe’s Original BBQ is a Southern soul food revival where great food is served in an atmosphere that is relaxed, spontaneous, yet civilized….well, sometimes.

www.swheatmarketdeli.com Hours: Mon-Sat: 5am-10pm Sun: 6am-10pm

706.291.2021

www.elzaraperome.com

28 S Wall St Cartersville, GA 30120

5 E Main St Cartersville, GA 30120

Hours: Mon - Sun: 11am-3pm

770-607-0067 Casual counter serve offering sandwiches, salads & American comfort food

www.maineonmain.com Hours: Mon - Thu: 11am-9:30pm Fri - Sat: 11am-10:30pm Sunday: 11am-4pm

Colorful, casual outpost serving Mexican street tacos & fajitas, plus beers & tequila drinks. Join us every Sunday for Brunch from 11-4pm.

24 W Main St Cartersville, GA 30120

770-334-3813

Hours: Mon - Thurs: 11am - 9pm Fri - Sat: 11am - 10pm Sun: 11am - 8pm

At Maine Street Coastal Cuisine, in the heart of historic downtown Cartersville, we pride ourselves on sourcing seafood from sustainable fisheries. Our passion is to provide a restaurant free of artificial flavors and ingredients.

Make it a meal worth remembering. Where to eat in Northwest Georgia.

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“My heart doctors are compassionate and understanding. They take the scary out of heart issues!”

– Karen, a real Harbin Clinic Heart Center patient

At the Harbin Clinic Heart Center, we are here to care completely for you and with you when it comes to matters of the heart. Our cardiologists work alongside a talented and compassionate team of providers, front office staff and cardiac imaging technicians to deliver a 5-star experience throughout your entire appointment. But don't take our word for it! Hear directly from those who chose the Harbin Clinic Heart Center and got the 5-star treatment they deserve at

harbinclinic.com/heartcare.

HARBIN CLINIC HEART CENTER 48

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