We Are Henry Winter 2026

2026

MAGAZINE

R ESTAUR A N T ISSUE HEART, HERITAGE & ELEVATED DINING. A SLICE OF THE BIG APPLE YUMMY TREATS AWARD-WINNING BURGERS FRESH ITALIAN

PUBLISHER & PHOTOGRAPHER

Michie Turpin EDITOR

Kari Apted GRAPHIC DESIGNER

Scott Tredeau

CONTRIBUTING WRITERS

Leigh DeLozier Michelle Floyd Nicola Kelly Sydney Kate Lewis Arolue Flemmen Prater David Rathbun Monroe Roark

FEATURES

10 100 Years of Faith-Filled Impact

We Are Henry Magazine is published quarterly. All contents are copyrighted by We Are Henry, LLC. Reproduction, in whole or part, without permission is prohibited. We Are Henry, LLC. reserves liability in error to a printed correction. We want to hear from you—call or click today. 678-770-0731, michieturpin@gmail.com facebook.com/wearehenry instagram.com/wearehenry

COMMUNITY

PROFILES

DEPARTMENTS

ON THE COVER

20 Kitchen Fire Prevention 34 A Taste of Home 42 Brewing Belonging

56 Education 66 Health 70 Nonprofit 82 Safety Tips 88 Spiritual

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46 Ms. Becky’s Brownies 54 Meals and Memories

Food is one thing that unites us. As we enjoy meals together, we honor our cultures, create new connections, and nourish both body and soul. This issue is dedicated to the wonderful people and places in Henry County that keep our bellies delightfully full. Special thanks to the team at Pandora on the Square and our photographer, MichieTurpin, for our cover photo featuring Pandora’s delectable White Cheddar Shrimp and Grits.

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R E STAU R A N T H I G H L I G H T

The Italian Oven Celebrating 25 delicious years in Stockbridge.

The Italian Oven is proud to announce that we will be celebrating our 25th Anniversary in 2026! Serving Henry County for such a long time, especially when so many independently owned restaurants have not succeeded, is both an honor and a testament to our commitment to service and loyalty from our staff and guests. We take great pride in what we do, driven by our love for the community and our food.

As a family-owned business run by the same team for over 20 years—many of our staff members have been with us for

more than a decade—we are dedicated to creating a warm and welcoming environment. Our menu is extensive, featuring more than 20 pasta dishes, a variety of shareable appetizers, delicious calzones and strombolis, and, of course, our WoodFired Pizza. We also offer a gluten-free menu, and while we haven’t developed a fully vegan menu yet, we do have vegan options available. There truly is something for everyone at The Italian Oven.

We want to be a part of your celebrations, whether it’s a first date, wedding, graduation, birthday, 50th wedding anniversary, or any other life event. Our goal is to provide great food and exceptional service that makes you feel welcome, encouraging you to return time and again. Thank you for 25 wonderful years of support. We look forward to celebrating this milestone with you and your loved ones, and to many more years together! You can find us at 938 Eagles Landing Parkway in Stockbridge. Call us at (770) 507-4827 or email italian.oven@yahoo.com.

938 Eagles Landing Pkwy Stockbridge, GA 30281 (770) 507-4827 www.theitalianoven.com Tues - Thur: 11am - 9pm Fri: 11am - 10pm Sat: 12pm - 10pm Sun: 11am - 9pm

“We want our guests to come and not be just a regular, but family.”

2026 Restaurant Issue 9

F E AT U R E S

100 YEARS OF FAITH-FILLED IMPACT The inspiring legacy of Eugene Dailey.

by LEIGH DELOZIER

Banker. Pastor. Missionary. Farmer. Those are a few words that represent parts of Eugene (“Gene”) Dailey’s life, but there are countless layers and stories that connect those pieces of his 100 years.

He was born at home in 1925, the fourth of six boys in his family. His baby sister was born when Dailey was almost 10.

Their father was a tenant farmer near Union City, growing cotton and other cash crops — “a little bit of everything,” Dailey says. “Corn was the hardest thing,” Dailey adds.

“The corn went to the barn. The stalk was waste so you cut it to pieces with machines. Then you pulled the leaves and tied them into bundles to feed the horses and mules.”

“They were salt-of-the-earth kind of people,” says Dailey’s daughter, Helen Elrod. “He talks about how much work went into getting that many boys clean on Saturday night for church on Sunday, how much water they had to boil for the washtub.”

Dailey’s mother died soon after his sister was born, but he has sweet memories of her at home with them and watching her make biscuits and fried pies from scratch. “We ate off them all day,” he says. He also tells of visiting his grandmother on Sunday afternoons and how she would quiz the children on what they’d learned at school that week. They knew she was satisfied when she’d say, “You know where the teacakes are,” and let them grab a cookie on their way outdoors to play.

After graduating from high school, Dailey took a job in the interior department at C&S Bank in Atlanta. He moved in with an uncle who lived on the trolley line so he could get to work. It wasn’t long before a coworker introduced Dailey to Madalia Beard, a young woman who worked in the bank’s bookkeeping department.

Dailey says the introduction was partly because the coworker knew they were both interested in attending Mercer University.

Dailey and Beard were both accepted at Mercer. They began college, married two years later, and were expecting Elrod when they graduated with their bachelor’s degrees in 1948. “I like to

“I have a lot to be grateful for.”

Gene Dailey

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(L-R) GLEN, LAWRENCE, ED AND GENE DAILEY FRONT RUSSELL DAILEY

(L-R) RUSSELL, LAWRENCE, GLEN, HUGH - HOLDING MARILYN DAILEY SHIELDS, RAYNARD, ED AND GENE DAILEY

say I crossed the Commencement stage with Mother,” she says with a laugh. During his time at Mercer, Dailey served as a part-time pastor at churches in Irwinton, Geneva, Egypt, and other small Georgia towns. That helped him set his sights on his next goal: attending Southern Baptist Theological Seminary in Louisville, Kentucky. He earned his Bachelor of Theology degree there in 1953 and pastored several churches from 1953 to 1968.

“Dad has always been a gung-ho kind of guy,” Elrod says. His success in leading and recruiting people for projects such as constructing new education buildings at the churches he pastored prepared Dailey for a career with the Georgia Baptist Convention (GBC). He began working in the GBC’s Sunday school department in 1969. Later, he became head of the Brotherhood Department, a missions-based branch of GBC that promoted work through the Southern Baptist Convention and the Foreign Mission Board.

The job involved working with mission partners across the globe.

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F E AT U R E S (L-R) MADALIA AND GENE DAILEY ON THEIR WEDDING DAY.

“Dad was responsible for getting volunteers from Georgia to help with partnerships in Africa, South America, and other areas,” Elrod says. “He could always find enough people who were willing to pay their own way to these countries and volunteer for free to get the work done. He would travel to work right there with them. My brother Robert and I grew up with visiting missionaries at our table telling the most amazing stories about places all around the world,” Elrod says. “Those were such rich years. I didn’t realize until much later what a gift that was.”

Dailey’s next role with GBC was focused locally but just as important: overseeing the Royal Ambassadors program, which provides education and service opportunities for boys in first through sixth grade. When the GBC wanted to build a new RA camp “north of Georgia’s gnat line,” as Elrod says, Dailey negotiated the deal to acquire land for what became Camp Kaleo in Forsyth. Elrod says he spent Saturdays for more than a year helping build the camp’s log cabins, dining hall, and more. When the camp later added a building for the snack house and offices, it was named in Dailey’s honor. “It turned out to be a beautiful place,” Elrod says.

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(L-R) HELEN DAILEY ELROD, MADALIA DAILEY, GENE DAILEY AND ROBERT BAILEY

(L-R) BILL AND WANDA BASHEARS WITH MADALIA, GENE, AND FRIENDS AT THE BRIDGE DEDICATION. (FAHNJA, LIBERIA)

SPARTA BAPTIST CHURCH GROUND BREAKING CEREMONY

(L-R) SARA AND GENE DAILEY ON THEIR WEDDING DAY.

Dailey wanted to return to his small-town roots after retiring from GBC in 1991. He and Madalia moved to Henry County, where they lived on a farm outside McDonough. He cultivated a large vegetable garden, which led to plenty of produce for canning, freezing, and sharing with others. They also had blueberries, a pecan orchard, and, Elrod says with a smile, “one cow.” The surrounding woods and creek provided space for their grandchildren’s outdoor adventures. It reminds Dailey of one of his favorite summer pastimes as a child: picking out a watermelon and either setting it in the creek to get cold or popping it open immediately to eat the heart of the fruit.

But the garden wasn’t the only way Dailey filled his retirement days. Full bookshelves show he’s a voracious reader. His kitchen includes a collection of wooden rolling pins he made.

Framed photos he’s taken of birds, mountain scenes, and family

members are displayed throughout his home—but that wasn’t a new hobby of retirement. “Dad has always taken pictures,” Elrod says. “He made a pinhole camera and took pictures on their honeymoon.” And where did they travel for that? “To a church to do a revival.”

That’s no surprise, considering how important Dailey’s faith has always been to him. Accolades cover the walls of his office, evidence of thanks for work he has done and the impact it carries (including an honorary Doctor of Divinity degree from Mercer University in 1987 in recognition of all his mission work over the years). Yet Dailey is quick to say he’s the one who’s fortunate. From church projects to worldwide mission efforts to family and friends spread around the globe, Dailey sums up his life in one simple sentence: “I have a lot to be grateful for.”

2026 Restaurant Issue 13

Masala Cottage

AUTHENTIC INDIAN, MADE WITH HEART Masala Cottage in McDonough is a family-owned gem bringing the bold, vibrant flavors of authentic Indian cuisine to the community. Every dish is carefully crafted, combining traditional recipes with fresh ingredients to create memorable meals, from fragrant curries and smoky tandoori specialties to flavorful biryanis and freshly baked naan.

The restaurant offers a welcoming atmosphere that’s perfect for enjoying fast-casual meals with friends and family. With a strong focus on takeout, delivery, and catering, Masala Cottage makes it easy to enjoy the taste of India wherever you are.

Whether you’re exploring new flavors or returning for your favorites, the team at Masala Cottage takes pride in providing genuine hospitality and exceptional service.

Rooted in family, flavor, and community, this local favorite continues to share the spirit of Indian cooking — one delicious meal at a time.

931 Hwy 155 South McDonough, GA 30253 (678) 782-5129 www.masalacottage.com Mon - Sat: 11:30am - 8pm Sun: Closed

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Delicious Georgia Grown OFFERING ONLY THE FRESHEST PRODUCE AT THOMPSON MARKET Thompson Market in downtown McDonough is a certified Georgia-grown market, which means at least three-fourths of the produce is from this state while the rest comes from neighboring states in the Southeast.

Owner Monterey Thompson only carries seasonal fruit as she does not carry anything that is not grown in the United States.

“We have worked for 25 years to build relationships with our growers. We specialize in Georgia-grown and Southerngrown,” she said. “We carry mainly what you would grow in your own garden – straight off the plant and to us.”

Specialty products and gourmet food items are also available.

Thompson Market is closed every Monday since “farmers don’t pick on Sunday.”

218 John Frank Ward Blvd McDonough, GA 30253 (770) 957-3383 www.thompson-market.square.site

SDK’S Café & Coffee BREWING COFFEE, CREATIVITY & CONNECTION SDK’S Café & Coffee is McDonough’s home for fresh brews and authentic New York Bagels.

Owners Kamal and Susan Dorsainville’s vision began with a simple idea: “to craft a unique experience that blends the warmth of a neighborhood café with the excitement of discovering new flavors and food.”

At SDK’S Café & Coffee the incredible staff has helped curate an experience that the community has come to love. Enjoy handcrafted, signature coffees, fresh bagels, breakfast and lunch, and sweet treats. SDK’S Café & Coffee also offers catering and subscriptions to their K Cups and fresh coffee beans.

Stop by and taste the difference or order online.

2106 Jodeco Road McDonough, GA 30253 (678) 272-6242 www.sdkscafeandcoffee.com

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Tasty Meals. Sweet Prices.

SAVOR AWARD-WINNING BURGERS AND MORE AT KIRBYG’S KirbyG’s has spent the past few years weathering various for satisfying that crave-worthy hunger. But, don’t miss service interruptions, from COVID-19 to extensive the recent star addition: the Crackburger. It’s stuffed building damage, but its owners want you to know this with crispy bacon, melty cheese, tangy sour cream, and award-winning restaurant is still thriving and doubling zesty ranch seasoning. “It seems to be pretty popular,” down on keeping customers satisfied with unbeatable said Daniell. “Once you try it, you’ll see why it’s flying value and mouthwatering innovations. off the grill.”

“The restaurant business is tough right now, and we are Something that disappeared from the menu for a while trying to survive,” said owner Neil Daniell. But at KirbyG’s, but has made a welcome return is our legendary 50-cent survival means delivering exceptional dining experiences wings, offering incredible savings on bold flavors. Plus, without the skyrocketing prices. Over the past year, we’ve dive into a variety of family-focused specials available worked to introduce more affordable menu items including every week, designed to make every meal a memorable, our exciting new Fry apps featuring golden French Fries budget-friendly gathering. piled high with a selection of delicious toppings.

Ready to experience the KirbyG’s difference? Join us.

Of course, burgers are what KirbyG’s is known for Your next favorite meal is waiting! worldwide, and our signature smashburgers are perfect 45 Macon Street McDonough, GA 30253 (678) 583-8777 www.kirbygs.com Mon - Fri: 11am - 2:30pm & 4:30pm - 8:30pm Sat: 11am - 9pm

2026 Restaurant Issue 17

COMMUNITY

“Recently we have been focusing on kitchen safety.”

Carla Guiterrez

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KITCHEN FIRE PREVENTION Insights from a fire safety expert.

by MONROE ROARK

The kitchen in your home can be a source of delight, whether through delicious family meals or festive holiday parties. It can also cause bodily injury and property damage if proper precautions are not taken. In the average home, the kitchen is easily the area most susceptible to catching fire. This is true at any time of year, but it increases during winter, when heating equipment is used more and holiday-related cooking occurs.

Henry County Fire Rescue has two fire prevention specialists whose primary responsibility is to educate the public about kitchen safety. One of these officers, Carla Guiterrez, shared how she enlightens the community on this critical topic. “We go out and speak to seniors as well as children from kindergarten to fifth grade,” she said. “We talk about medication safety and Halloween safety, but recently we have been focusing on kitchen safety, identifying smoke alarm sounds, and having an escape plan.”

2026 Restaurant Issue 21

COMMUNITY

School-age children, in particular, are taught to know their home address and to learn that 911 is not just for calling the police, but also for medical and fire emergencies. What else do they learn? For starters, if a fire starts in the kitchen, let Mom and Dad handle it. A fire in a pan on the stove is often quenched by simply putting a lid on it. A grease fire should never be addressed by throwing water on it. The water will evaporate, and things will get worse.

A smoke alarm is a crucial component in fire safety. Each one in the house should be up to date and in working order.

However, avoid placing one directly in the kitchen, especially near where you are cooking, as this can cause false alarms.

Some people have heard over the years that throwing flour on a kitchen fire is a good idea. That is not true; it could actually

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explode, and the particles are tiny. That makes the situation hazardous. “Small kitchen fires can be contained with just the lid on the pot,” said Guiterrez. “If it gets out of hand, get out and stay out.”

If you use an air fryer regularly, be sure to keep it clean. That also applies to the oven and stovetop. Crumbs and built-up grease can be a fire hazard. If you are using your cell phone to refer to a recipe, keep it away from the heat source. Lithium-ion batteries are very sensitive and could catch fire.

“If you are in the kitchen, be aware of your surroundings, especially if you have children or pets at home,” said Guiterrez.

“Don’t be drinking and cooking at the same time.” Henry County Fire Rescue provides links to educational resources on its website, including kitchen safety and other relevant topics.

In Memoriam of a Hero

by PETO FALLAS “When the wind rages, and branches break, the tree looks wounded, maybe even smaller than before. But under the soil, its roots are forced to dig deeper to hold on. Over time, those deeper roots make the tree sturdier, more resilient, able to withstand storms that would have toppled it before.”

In January 1979, my father, Humberto Fallas Cordero, took me to see “Superman: The Movie.” It was the first time we went to the cinema together. From that moment on, Superman became my hero—for his great strength, captivating gaze, charisma, kindness, immense personality, and contagious smile.

In the first paragraph of his book, “The Present of the Past”, its author, Humberto Fallas Cordero, shows us his sixth sense. On page seven, he writes: “Autumn is a blessed time for contemplation. The fruits have been harvested. The work is done. The sky and horizon, pure and clear, illuminate the landscape of life.”

You are right, my dear father. The work is done. It is autumn, and you have departed.

You can now rest.

A tremendous, incomparable speaker. Rich in wise phrases, with enviable cunning.

The absence of my father has left us immense pain, far more than I imagined—but that is a reflection of the great legacy he has left behind.

Incomparable. It hurts because he leaves a huge void for all of us who had the joy of knowing him. What an honor to say here that

he was my father, and an even greater honor to carry his name.

Mr. Fallas always reminded me of the importance of time: “Even the saints mourn lost time.” And today, like the saints, we mourn his absence. We will no longer be able to sit together over coffee, a glass of wine, or his pint of beer to learn from him.

His prolonged illness gave us more time to appreciate him, yet still, we all relied too much on time. At this moment, I would love to ask him: “Dad, how did you manage to move forward when your beloved father passed away?”

Wait… I think I already know the answer.

In 1989, after my grandfather’s funeral, we went to eat ceviche in Santo Domingo de Heredia. A friend recognized him and asked, “Mr Humberto, I’m sorry for your father’s passing. How are you feeling?”

Quickly, my father replied, “My children will give me motivation and strength. That is how I will do it. I will find strength in them.”

October 25, 2025. The day I lost three people. I lost my best friend, I lost my father, and I lost my hero.

In January 1979, my father, Humberto Fallas Cordero, took me to see Superman: The Movie. It was the first time we went to the cinema together.

Little did I know that the true Superman was the man sitting beside me, holding my hand.

Rest in peace, Superman.

PHOTOGRAPHY BY: PETO FALLAS

R E STAU R A N T H I G H L I G H T

Pizza, Beer, and Community A recipe that works at 15th Street Pizza & Pub.

After 21 years, the menu at 15th Street Pizza has remained largely unchanged. After all, it is a pizza place and everyone knows it.

However, people have continued to come back on a regular basis since the current owners took over in 2004, making it a popular spot at three different locations over the years. Now in the busy Jonesboro Road retail corridor just west of I-75, the vibe is still that of a cozy neighborhood gathering place.

“One of our core values is community,” said Patrick McHugh, who owns 15th Street along with his wife Katie.

To shake things up a bit, they have implemented a variety of specials on a weekly and even daily basis. “You never know what will be coming next,” as McHugh put it.

In addition to serving pizza and related food items, 15th Street is a pioneer in Henry County when it comes to local breweries. “It’s just a local gathering place that just happens to have a great beer selection, fantastic food, and fantastic service,” said McHugh. “It pretty much sells itself.”

The staff, some of whom have been with the restaurant for many years and have formed a family of their own, continue to put their customers first. “We have to take care of the ones who take care of us,” said McHugh.

1927 Jonesboro Road McDonough, GA 30253 (770) 507-1478 www.15thstreetpizza.com Tues - Thur: 11am - 9:30pm Fri - Sat: 11am - 10:30pm Sun:11am - 8:30pm

“It’s just a local gathering place that just happens to have a great beer selection, fantastic food, and fantastic service.”

Patrick McHugh

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2026 Restaurant Issue 27

R E STAU R A N T H I G H L I G H T

A New Story on the Square Pandora Brings Heart, Heritage & Elevated Dining to Downtown McDonough

Downtown McDonough has always had its own rhythm. Still, an exciting, refined culinary experience has settled, one that arrives in the aroma of seared steaks, Lowcountry spices and the promise of something special. Pandora on the Square opened in September 2025 and soon became one of Henry County’s favorite new dining destinations, offering a blend of next-level cuisine and unmistakable Southern warmth.

Pandora is the creation of three partners whose talents complement one another. Chef Carlos Brown provides the restaurant’s soulful foundation. He is celebrated for his Gullahinspired cooking, bringing traditions born from Lowcountry kitchens and years spent serving families, communities and dignitaries alike. His Southern dishes, including Lowcountry Gumbo and Cognac Prawns, tell stories that evoke heritage and nostalgia with boundary-pushing flavors.

Chef Juwan Rice, a culinary entrepreneur with a lifelong passion for flavor and design, brings the creative artistry that elevates every aspect of Pandora. His background in restaurant development and creative branding shapes the restaurant’s elegant yet welcoming atmosphere. Rice is gifted at creating unforgettable dining experiences that make guests want to return again and again.

Perfecting the trio’s dynamics is Karena Morrison, whose decades of leadership experience in various Chief Operating Officer roles translate seamlessly into hospitality. As Pandora’s Chief Executive Officer, a role held by less than one percent of Black women in the restaurant industry, Morrison sets the tone for the guest experience. She ensures that every detail—from service to plating to ambiance—feels intentional. Morrison’s gift for guiding exceptional teams while keeping operational excellence at the forefront serves as Pandora’s secret sauce.

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Together, the team has created a dining space that feels fresh and modern, with a familiar sense of home. The thoughtfully composed menu features dishes such as Braised Lamb Chops, Filet Mignon and the popular Lobster Belmar Pasta, complemented by seasonal ingredients and daily seafood deliveries. With lunch available Tuesday through Friday and dinner Wednesday through Sunday, Pandora gives McDonough residents new reasons to gather, celebrate and savor an experience rooted in meaningful connection.

Named in honor of a dear friend the owners lost to cancer, Pandora is a tribute inspired by her heart, warmth, and love for community. Pandora keeps her spirit alive through moments shared around the table. In 2026, the team plans to host a community event on the Square to benefit the American Cancer Society, transforming their grief into something meaningful for all.

In a town that values connection, tradition, and shared meals, Pandora on the Square fits right in while bringing something entirely new. The restaurant’s distinctive menu and memorable dining experience makes it one of McDonough’s newest shining stars.

30 Macon St McDonough, GA 30253 (678) 586-5104 www.pandoraonthesquare.com LUNCH Tues - Fri: 11am - 3pm DINNER Wed - Thur: 5pm - 10pm Fri - Sun: 5pm - 11pm

CHEF JUWAN RICE, KARENA MORRISON, CHEF CARLOS BROWN

2026 Restaurant Issue 31

R E STAU R A N T H I G H L I G H T

True to its Roots

Castillo Real Mexican Cocina & Bar perfectly blends authentic meals with faithful service.

If there’s one thing you can count on when you walk into Castillo Real Mexican Cocina & Bar, it’s this: the food is authentic, true-to-its-roots Mexican cuisine made with integrity, care, and the kind of consistency only decades of dedication can produce.

For 35 years, the Castillo Family has maintained the same handson approach. Every ingredient is selected personally from the farmer’s market each week, just as it has been since the beginning.

“We still do it week by week,” Ron Castillo says. “I still do it personally.”

This commitment ensures the freshest, most organic ingredients and the highest-quality meats go into every dish. The recipes, many rooted in family tradition, remain intentionally unchanged.

From the chips and salsa to the signature entrées, nearly everything is prepared in-house. The menu offers something for everyone: flavorful nachos, hearty soups, quesadillas, tacos, burritos, chimichangas, seafood dishes with a Southern twist,

and light, fresh salads. The full bar features an impressive selection of margaritas, daiquiris, and specialty cocktails.

In addition to serving excellent food, Castillo Real is fueled by a deeper purpose. As believers in Christ, the Castillo family has built the restaurant on values of integrity, generosity, and service. Supporting the community is part of the mission - from feeding the hungry to helping local families in need.

And in a time when convenience is often prioritized over conviction, Castillo Real stands firm in its choice to remain closed on Sundays - a weekly rhythm of rest and worship dedicated “to give our Lord the honor He deserves.” Yet that day of rest often becomes a day of service, as the restaurant frequently opens its doors for charity events. “We believe business should be about more than profit - it’s about purpose,” says Castillo.

“We’re blessed to give back when we can.”

To offer even greater value to guests, Castillo Real recently launched the “5 Under $5” lunch special - five customer favorites priced under five dollars.

Open Monday through Saturday for lunch and dinner, the restaurant offers dine-in, pickup, and delivery. Customers can order online, purchase and manage gift cards, and sign up for the VIP list to receive exclusive offers and updates.

14 Old Jackson Rd McDonough, GA 30252 (678) 593-5265 www.castillorealcocina.com Mon - Thur: 11am - 9pm Fri - Sat: 11am - 10pm Sun: Closed

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2026 Restaurant Issue 33

COMMUNITY

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A TASTE OF HOME Senior meal programs in Henry County.

by KARI APTED

“Everyone who knows me knows that I love to feed people,” said Ambria Hill, the Food Services Administrator for Henry County Senior Services. She is proud of the number of people she and her staff feed weekly, both in person at Henry County’s multiple senior centers and through the Meals on Wheels meal delivery service.

Ensuring local senior citizens receive the nutrition they need is an important task. According to the 2024 Senior Report by the United Health Foundation, Georgia ranks among the bottom 24% of states in terms of how healthy they are for older adults. Around 13% of Georgia adults over the age of 60 experience food insecurity. However, the report also stated there is evidence that “home-delivered and congregate meal services can reduce malnutrition in older adults living independently.”

That is Hill’s mission. She and her staff deliver 250 hot plates of food through Meals on Wheels each week, and feed hundreds more at the county’s four senior center locations in Hampton, Locust Grove, McDonough and Stockbridge. However, Hill states that feeding people is much more than just putting a full plate in their hands.

“Our goal is nourishment, but we want them to get a taste of good home cooking, too. We support their health, but we also want to bring them happiness. Everyone needs and wants a sense of community, and that is also a big part of what our meals provide.”

On weekdays, each senior center serves breakfast from 8:30 to 10:00 a.m. for $3. Lunch service times vary by day and location but dine-in and carry-out options are available for $4. Menus rotate every three months and feature a wide variety of home-cooked

recipes, including beef tips with gravy, chicken marsala, and blackened fish. Four vegetables are offered daily, and there’s a soup-and-sandwich option for those with smaller appetites.

Senior center membership is open to those age 55+, and information is available online at www.henrycountyga.gov.

However, Hill invites community members to come by for lunch, regardless of membership status. “We serve county employees, neighbors who live near the centers, just anyone in the community,” said Hill, who is excited about a new class she’s offering at the senior centers next year. At “Farm to Table: 55-Plus” Hill will provide cooking demonstrations and share recipes. “I love to cook and want to encourage others to gain a love of cooking for themselves,” she said. “You have to love what you do when you work with the community. And I love what I do!”

“Everyone needs and wants a sense of community.”

Ambria Hill 2026 Restaurant Issue 35

ADVERTORIAL

W E TA K E

HEALING TO HEART Battling heart failure with education, hard work.

by MIKE BOYLAN

On Labor Day evening, Daniel Iasbarrone was struggling with shortness of breath and couldn’t get comfortable. His wife, Tracey, called 9-1-1 and Henry County EMS came out to check his vitals.

“My vitals were fine, but one of the veterans that had come out recommended going to Piedmont Henry Hospital,” Daniel said. “He said it made him nervous when vital signs were ok but people were still struggling.”

The staff at Piedmont Henry did an X-ray in Daniel’s room in the emergency department and soon the doctor was giving him news that he was in congestive heart failure and currently only had 15 to 20 percent heart function. Daniel was in the hospital for a week, getting a heart catheterization, echocardiograms, and medications.

“It was a heck of a blow,” said Daniel. “I had never seen a cardiologist before and now I had to see one, as well as a pulmonologist and a primary care physician.”

Daniel went to Atlanta Heart Associates in McDonough and met Andrea Gibson, NP. They hit it off immediately as Daniel could see that she was a straight shooter, and her happy place was researching and finding answers to cardiology issues. Daniel was nervous about doing something that might overexert himself and lead to more issues, but he began wearing a defibrillator vest that could deliver an electric shock to the heart to restore a normal heartbeat, if necessary.

The lifestyle changes started with diet and exercise, but Daniel also stopped smoking. He and Tracey started walking nearly every day. By the end of November, they were walking 1.5 miles a day, and Daniel had lost 50 pounds.

Gibson, a nurse practitioner, is proud of the work Daniel has put in.

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“Daniel had to begin a new chapter because of his seriously low heart strength, but he has made lifestyle changes and is doing tremendously well,” said Gibson. “He has hope for a full recovery and that’s what I want to instill in my patients.”

Gibson believes that there is not enough cardiology education out there, even though the heart touches nearly everything health wise. Over the summer she began sharing information on TikTok and building an audience of over 43,000 people in three months.

“I feel like my assignment came from God Himself,” said Gibson. “Teach, not for memorization, but for understanding, so that patients feel equipped and empowered.”

Atlanta Heart opened a Heart Failure Clinic in August of 2025, which provides comprehensive care for all stages of heart failure. The goal is to reduce hospital readmissions and Gibson has already seen a lot of success.

ANDREA GIBSON, NURSE PRACTITIONER

“They call us if they are experiencing some particular symptoms and we administer a one-hour treatment in the office that often has them feeling better and keeps them out the hospital,” said Gibson.

Both Daniel and Gibson urge people to know their family’s health histories, get educated about heart health, and make the lifestyle changes necessary to reduce risk factors for heart disease.

“Andrea told me that a lot of the healing process would be up to me,” said Daniel. “I took it to heart. Literally.”

Andrea Gibson’s cardiology posts can be found under MakeItMakeSenseCardiology on Tik Tok. Atlanta Heart Associates, P.C. 3333 Jodeco Rd McDonough, GA 30253 (770) 692-4000 www.atlantaheartassociates.com 2026 Restaurant Issue 39

SIBLINGS HOWARD AND ANITA HSU

R E STAU R A N T H I G H L I G H T

East meets South

Flavors from Asia and the South blend deliciously at Sweet Auburn BBQ. Sweet Auburn BBQ fuses authentic Southern BBQ with bold Asian flavors - the heart and soul of two Henry County siblings.

Siblings Howard and Anita Hsu grew up working in their parents’ restaurant, Hunan Village, one of Henry County’s first Chinese restaurants.

“That’s where the school bus dropped us off every day,” Howard remembers.

Those early years taught them every detail of restaurant life, lessons they carried to the University of Georgia and then into their first venture together, Gezzo’s with locations in McDonough and Locust Grove.

What began as Sweet Auburn BBQ food truck - named after the bustling “Sweet Auburn Curb Market” in Atlanta, where it became a crowd favorite - has grown into a beloved brick-andmortar brand with two locations: Atlanta and McDonough. The McDonough restaurant, open for two years, offers live music and regular events with a lively neighborhood atmosphere.

Every Wednesday, you can expect $1 Wings, and the 3rd Saturday of every month features the “Smoke & Mirrors” car show.

Sweet Auburn BBQ’s menu showcases the Hsus’ signature approach: Southern barbecue smoked low and slow, finished

with vibrant Asian-inspired marinades and sauces - think smoky brisket brightened with Asian herb dressing, ribs lacquered in Chinese Char Siu & honey BBQ, classic sides like collard greens and mac ‘n’ cheese alongside pickled vegetables and umami accents. The result is familiar comfort elevated by unexpected layers of flavor.

Sweet Auburn BBQ caters all events - weddings, corporate functions, birthday parties, church gatherings, and more - and their BBQ food truck is also a crowd pleaser. Both restaurants are also available for private events and large-party gatherings.

1828 Jonesboro Road McDonough, GA 30253 (470) 885-5004 656 N. Highland Ave NE Atlanta, Ga 30306 (678) 515-3550 www.sweetauburnbbq.com Sun - Thur: 11am - 9pm Fri & Sat: 11am - 10pm

“I’m a Southerner who grew up in Henry County, but I also have Asian roots. That blend is something I wanted to represent.”

Howard Hsu

2026 Restaurant Issue 41

COMMUNITY

B R E W I N G B E L O N G I N G

Coffee shop prepares students for life beyond the classroom.

by SYDNEY KATE LEWIS

Every person, every child, is composed of their own unique strengths and abilities. Our World School, a private, nonprofit school for children in grades K–12 who have been diagnosed with special needs, not only recognizes this but strives to create an environment where each child’s individuality enables them to thrive academically, socially, and emotionally. By integrating academics with real-life lessons, the school prepares students to enter society after graduation as productive, confident citizens.

One way Our World School implements this philosophy is through its OWS Coffee Shop.

Open every Friday morning and catering to both parents and the community, the OWS Coffee Shop “developed as a way to help [the students] work on their social skills as they’re working the coffee shop, as well as their money skills,” said Kimberly

Walden, principal of Our World School. “It allows them to work on skills that are outside of the classroom in a more real-life scenario.”

To participate in the coffee shop, high school students must go through an application and interview process, simulating the steps it takes to acquire a job in the “real world.” Once hired, students are divided into two shifts. On the first shift, students gather on Thursday to prepare muffins, brownies, and other baked goods. Then, on Friday morning, the second shift comes in to sell the prepared treats alongside apple juice, orange juice, Coke products, and, of course, drip coffee.

The students’ response? “They love it!” Walden said. With uniforms, traditional clock-in and clock-out procedures, and “payment” in the form of their chosen treats or drinks, “We work to make it mimic a regular job.” The students’ excitement for being productive and contributing to the school is unmistakable. “A lot of our kids come from basically trauma from public school, where they’re not included or accepted,” Walden explained. “So it really gives them a sense of belonging - to help the school as well as themselves and the community.”

The OWS Coffee Shop serves as more than a fun endeavor for the students; it also supports the school’s overarching mission.

“It’s about preparing them to be the most productive adults they can be, regardless of whether they are nonverbal or struggle with speech or behavior,” Walden said. “We want to use the abilities they do have to make them productive citizens.”

Whenever you’re near Lake Dow Road, swing by the OWS Coffee Shop - either drive-through or walk-in - for a cup of coffee that offers more than just a caffeine boost.

“It really gives them a sense of belonging.”

OWS Principal Kimberly Walden

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2026 Restaurant Issue 43

Fresh Italian Goodness

PASTA MAX SERVES DELICIOUS MEALS WITH THE FINEST INGREDIENTS AVAILABLE. For more than 30 years, Pasta Max has been serving “It takes more than exquisite cooking to make a Henry County customers the best made-from-scratch memorable meal,” according to the Pasta Max website. dishes in the style of northern Italy. It is a family“An intimate atmosphere in the right location, personal operated restaurant led by owner/chef Doug Zitz, and attentive service, and great company are what separates a graduate of the Culinary Institute of America in Hyde a delicious dinner from an unforgettable experience.”

Park, N.Y. His son Shannon manages the dining room The website features menu listings for lunch and dinner, and also works in the kitchen. as well as a kids’ menu and catering options. Even wine Once you try some of the Italian classics and fresh selections are listed. You can also read reviews from seafood options on their menu, you will feel like family, too. satisfied diners who have already experienced Pasta Max. 50 Griffin Street McDonough, GA 30253 (770) 320-9311 www.pastamaxcafe.net Mon - Thur: 11am - 2pm & 4pm - 8:30pm Fri: 11am - 2pm & 4pm - 8:30pm Sat: 4:30pm - 9:30pm

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Bold and Flavorful

TASTE THE RICH SPICE OF INDIAN FOOD AT BOMBAY BITES Bombay Bites is a cornerstone of McDonough’s dining scene. Located on Jonesboro Road in the Henry Marketplace complex, Bombay Bites brings a real culinary journey through India, offering the warmth of authentic flavors that carry diners straight to the vibrant streets of Mumbai.

Bombay Bites mission goes beyond food. It’s about sharing a love for Indian cuisine with the community, one dish at a time. It’s creating connections through meals that transcend cultural boundaries, making everyone feel at home.

And now, after nearly nine years of sharing delicious meals with diners, Bombay Bites is elevating the dining experience. With a new liquor license, one can enjoy Indianinspired cocktails and even a few “boozy desserts.”

Explore Bombay Bites extensive menu online at bombaybitesga.com - with options for dine-in, takeout, delivery, and catering.

1873 Jonesboro Road #11&12 McDonough, GA 30253 (678) 829-3306 www.bombaybitesga.com Sun, Tues - Thur: 11am - 9:30pm Fri - Sat: 11am - 10pm

“Our love for Indian food transcends mere recipes.”

2026 Restaurant Issue 45

PROFILES (L-R) ISABELLE MUTEBI, SHANIYA HENDERSON, IVY VUONG, BECKY STUART, SOPHIA VERNON, AND TAYLOR STECK

“I just love to bake.”

Becky Stuart

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Ms. Becky’s Brownies A sweet tradition at Creekside Academy.

by MICHELLE FLOYD

If you’ve ever been to Creekside Christian Academy, there’s a good chance you’ve had the famous Ms. Becky’s brownies.

“I know people who literally don’t touch a speck of sugar or sweets, but the second they find out she’s made brownies, they hunt them down,” says Carey Melton, Student Life and Community Engagement Director at Creekside.

If you ask baker Becky Stuart about them, the recipe isn’t “too special” except for some added vanilla and how long you bake them. But ask anybody else about them and you will get an

earful. “If you put them out, they’d be gone in a heartbeat,” admits Campus Pastor Bob Rossiter.

Stuart started baking her brownies for others about 15 years ago when her daughter played volleyball at Jonesboro High School. Some of her teammates had asked for brownies, so she made some for them. “I let other people taste them and they said they were good,” she recalls. “Then anytime we had to do something at school, there had to be brownies.”

Eventually, she made some for her family, and now her nephew requests brownies at every visit. Then she brought some to Creekside for an event, and they became the talk of the school. “I just love to bake,” says Stuart, who is the volunteer coordinator at Creekside. “I don’t consider myself a great baker, but if you take time to bake them, it’s just the thought.”

In addition to making brownies for various Creekside events, like teacher appreciation meals or girls’ Bible study, she also tries to make them for her husband, Tommy, and neighbors around the holidays, and for other schools in the area at the beginning or end of the school year. She has also prepared soup and other meals for school events.

“I just do it because I love to do it,” says Stuart, who’s worked at Creekside for 20 years and been a part of it for more than 30 years, when her son Brett attended school there, followed by her two daughters, Katie and Nina. During her tenure, she’s taught home economics, assisted with mission projects, and helped wherever she was needed.

“Any event she’s involved with, even if it’s not one she’s in charge of, she’s usually the first one there and the last one out,” recalls Rossiter, adding that she also helps with sewing costumes for school plays and sports uniforms. “That’s the talent God gives to different people. The Lord uses her talents. She has the gift of help and servanthood — she sees a need and she’s going to step in and go above and beyond.”

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®

R E STAU R A N T H I G H L I G H T

“Tiny but Mighty”

Drip-Thru Coffee® brewing up the freshest coffee for 10 years now.

Drip-Thru Coffee® is celebrating its 10th anniversary of serving customers from its tiny building in Stockbridge, featuring two service windows with drive-through convenience. It’s a setup that owner Christy Deen proudly calls “tiny but mighty.”

Since day one, Deen has emphasized offering gourmet coffee of the highest quality, served fast. A cornerstone of that commitment is her partnership with Café Campesino, a 100% fair-trade

and organic roaster based in Americus. Cafe Campesino sources green coffee beans from small farms outside the United States via Cooperative Coffees (importer), roasts them on-site, and delivers them to Stockbridge just days later.

“They roast it on Mondays and drive it to us every Wednesday,” Deen said.

Deen and her husband have even traveled to Guatemala to meet the farmers behind one of their drip coffee offerings – an experience that deepened her dedication to ethical sourcing and freshness.

“It is literally the freshest cup of coffee you will get at a drive-through,” she said.

Beyond brewing, Drip-Thru Coffee® also partners with other small businesses like Holey Sweet Donuts, offering customers a quick, local treat to pair with their morning brew.

50 Highway 138 West Stockbridge, Ga 30281 (404) 784-0188 www.dripthrucoffee.com

CHRISTY DEEN

Mon - Fri: 6am - 4pm Sat - Sun: 7am - 4pm

“It is literally the freshest cup of coffee you will get at a drive-through.”

Christy Deen

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2026 Restaurant Issue 49

R E STAU R A N T H I G H L I G H T

More Than Just Unique Pizza Crust & Craft is redefining a night out in McDonough.

With more than five years now on the McDonough square, Crust & Craft has firmly planted its roots in the community, as owner David Valentine put it.

The restaurant has consistently partnered with local schools and organizations for a variety of events, and its presence has helped shape downtown into a vibrant dining and entertainment hub.

“We’re trying to create a destination,” said Valentine, who also owns two additional parcels within a block of Crust & Craft, both home to food establishments.

“We feel like that side of the square has led the resurgence downtown.”

Famous at first for its wide-ranging pizza lineup - more than two dozen unique pies - the restaurant has, in the past year, worked to showcase the full depth of its menu, with great success.

“A lot of people come in just for our smashburger,” Valentine said. “Our wings are our top seller now, and we’ve added a line of pasta dishes. We’re seeing guests return weekly or monthly to explore the variety.”

Guests can place food orders, make reservations, or submit large party inquiries through Crust & Craft’s website. Becoming a VIP offers early access to special events, new menu items, and more.

At Crust & Craft, it’s about more than just great food, it’s about creating experiences that bring people together. Every visit promises a meal to remember.

15 Keys Ferry Street McDonough, GA 30253 (470) 507-0073 www.crustandcraftpizza.com Mon - Thur: 11am - 10pm Fri - Sat: 11am - 11pm Sun: 11am - 9pm

“We’re trying to create a destination.”

David Valentine

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2026 Restaurant Issue 51

Shorty’s BBQ and More is Back!

OPENING IN MARCH WITH A FEW NEW ADDITIONS It’s almost time for BBQ season at one downtown Locust Grove establishment.

Shorty’s BBQ and More is gearing up for 2026, with the doors opening again at the beginning of March. Their authentic Georgia barbecue will continue to be front and center on the menu, with a few tweaks in the food as well as the service.

“Customers have asked for collard greens, so we are adding them to the menu,” said owner Sharon Dewberry. “We will also be available for DoorDash customers as well.”

The catering side of Shorty’s is getting an upgrade in the form of a food truck. While the restaurant is open for foot traffic until the end of October, catering is available during November and much of December for holiday gatherings.

At the restaurant, all orders are essentially to-go orders taken at a walk-up window, but there is outdoor seating on site and park space nearby for children to play. Shorty’s also has its own dedicated parking area, something that is not taken for granted in downtown Locust Grove.

3904 Hwy 42 Locust Grove, GA 30248 (770) 286-7785 www.shortysbbqandmore.com

2026 Restaurant Issue 53

PROFILES

MEALS AND MEMORIES

The heart of Henry County Veterans Support Group.

by MONROE ROARK

With roughly 18,000 veterans living in Henry County, the need for connection and community runs deep. For the past sixteen years, the Henry County Veterans Support Group (HCVSG) has served as a safe haven for those who’ve worn the uniform a place to swap stories, share laughter, and find purpose beyond service.

The group was founded in 2011 by Bob Van Dunk, who was struggling to navigate the process of filing for his own veteran benefits. Out of that frustration came a mission: to ensure no other veteran would have to face the same challenges alone.

Van Dunk created the organization to provide free assistance to veterans, their spouses, and their dependent children from all branches of service, offering guidance on veteran benefits, health resources, and access to National Cemeteries.

Over time, the HCVSG has expanded its reach. Today, it offers weekly support group meetings, professional workshops, referrals to trusted organizations, and education about illnesses related to military exposures. The group also serves two free hot breakfasts each week, providing not just nourishment, but fellowship. Since its founding, HCVSG has assisted more than 20,000 veterans, with over 10,000 volunteer hours contributed by members of the local community.

Among those volunteers is Reggie Moon. After serving four years as a Trident Missile Technician in the Navy Submarine Fleet, Moon’s military career was cut short when he was electrocuted and subsequently discharged as a disabled veteran.

In 2023, Moon first visited the HCVSG after hearing about a meeting where the group was gifting Christmas presents to veterans in need. “I asked right then, ‘What can I do?’” Moon recalled. “So, I committed to cooking.”

At the time, the HCVSG only offered breakfast once a week.

Eager to lend a hand, Moon volunteered his services when he

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learned they had no one to prepare the meals. The group now offers breakfast every Monday and Wednesday morning, with Moon behind the stove each Wednesday. Between four and fifteen veterans gather at the HCVSG building for a hearty spread of scrambled eggs, sausage, bacon, biscuits, and either grits or hashbrowns.

“Most people treat me like I was a cook in the military. I wasn’t,” Moon confessed. “But I do it so I can interact with the veterans and see where they are in life. The most valuable blessing I receive from my volunteer work at the VSG is hearing these veterans’ life stories. I’ve laughed with them and cried with them.”

Located at 32 Jonesboro Street in McDonough, the Veterans House and Service Center stands as a resource and refuge for those in need, offering free clothing, food, and even a place to shower. Surrounded by a community ready to serve those who once served them, the HCVSG continues to embody compassion, advocacy, and unity for veterans across Henry County.

REGGIE MOON

“I asked…what can I do?”

Reggie Moon

2026 Restaurant Issue 55

E D U C AT I O N

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SERVING COMPASSION The heart behind McDonough High School’s meals.

by NICOLA KELLY

Watching students stream through the breakfast line in McDonough High School’s cafeteria is a lesson in how inspired leadership can nurture processes into outstanding models of efficiency. Long lines disappear almost as quickly as they form, and rather than the animated scene one might envision where dozens of teens assemble, there is order and calm. The cafeteria and kitchen are spotless. Pots, sinks, and the well-used industrial-grade stoves and freezers gleam like new.

MHS School Nutrition Manager Rhonda Lundsford Wright deserves much credit for the cafeteria’s streamlined operations and immaculate equipment. Wright, a proud graduate of Henry County High School’s Class of 1981, returned to her alma mater in 1992, where she began her career in school nutrition. For the last 27 years, she has been a steady, reassuring presence at the school now known as McDonough High School, transforming a passion for cooking at home into a commitment to ensure no student goes hungry.

“I see them as my children,” she said. “And my motto has always been to treat them the way I’d want someone to treat my children or grandchildren.” Wright proves that mindset by

remaining vigilant and quick to shift gears to respond to perceived needs. Regardless of how swiftly the cafeteria line moves, she is prompt in identifying any student who might appreciate a smile, an encouraging word, or additional layers of support. She is known for her generosity and kindness, often helping students by covering meal balances and supporting efforts to provide nutritious meals.

For generations of MHS students, Wright is more than a school nutrition manager. Her numerous, often unseen acts exemplify the district’s mission to empower all students with exceptional opportunities that lead to success in a global society.

Her dedication to student success extends beyond the cafeteria, and over the years, she has coached various sports, including cheerleading. She credits these experiences with helping her form bonds with students that last long after they graduate.

“Rhonda has given her entire professional career to the district that helped shape her,” said MHS Principal Monica Blasingame. “Her story is one of deep service, sacrifice, and unwavering belief in Henry County Schools.”

“I see them as my children.”

Rhonda Lundsford Wright 2026 Restaurant Issue 57

E D U C AT I O N

Wright’s commitment to nourishing others isn’t limited to MHS. She is passionate about curbing food insecurity in the Henry County community. She is a long-time member of a food co-op, donates to local food pantries, and readily volunteers and supports various causes. Her coworkers—former and current—also acknowledge Wright’s ability to go above and beyond expectations. “I have had the pleasure of working with Rhonda for my entire 32 years. I have never heard her complain. She is a Warhawk in every sense of the word and one of the hardest-working and kindest people I know, said colleague Joanie Snow.”

Former colleague Tony Harris, now an instructional systems facilitator for HCS, also lauded Wright’s kindness. “What makes Ms. Rhonda Wright so special is her generosity, which shines especially during the holiday season. Year after year, she ensures multiple families receive gifts that meet both their needs and wishes, never seeking credit for her kindness,” he said. “She pours the same level of care into her staff, making sure they are supported and connected as part of the school family. Rhonda’s impact goes far beyond the walls of the cafeteria. She models what it looks like to love, serve, and believe in young people every single day.”

Scott John, former principal of Henry County High School, praised Wright’s performance. “Rhonda is a truly loving, caring,

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public servant who leads by example—from in front of the troops, not behind them. Her work ethic is unmatched!”

Former colleague Belinda Bailey spoke fondly of the personal touches Wright offers to others. “Rhonda has an incredible work ethic and [has] no expectation of accolades. She is a very giving person and is also there with a shoulder to cry on and usually some good advice to go along with it,” Bailey said. “She always tries to ensure no one goes without. She never misses a birthday, Christmas, or special occasion without making sure there is a gift for me at work. She even commemorates her good friend’s birthdays by changing her profile photo on Facebook to a picture of them—a sweet, simple gesture, but one that makes you feel special. She truly is a special person!”

Tales of her kindness extends beyond MHS’s walls. HSC Board Member Dr. Pam Nutt said, “Rhonda greets each child with a smile, and her infectious laugh gives everyone a warm, fuzzy feeling. When a hurricane hit Georgia and destroyed a local mobile home community, she quickly gathered a team of family, friends, and nutrition workers to donate non-perishable items. Her team did not stop there; she continued to look for ways to help those most affected.”

Whether at school or in the community, Wright’s efforts underscore a selfless heart, one tuned to giving as a reflection of genuine care for others and a deep-seated desire to restore dignity through everyday acts of kindness.

E D U C AT I O N

FROM STUDENTS TO TEACHERS

A new chapter at Community Christian School.

by MICHELLE FLOYD

When Gabi Brannon arrives at Community Christian School each morning to teach kindergarten, she sometimes thinks back to her own days as a kindergarten student at the same school.

“This is where God always called me — these walls built me,” admits Brannon, who returned to the school to teach kindergarten in the fall of 2025 after attending the school as a student from kindergarten to senior year in 2020. “It really is a home for me — it’s always been a home for me and there’s nothing that I love more. I asked God to use me and he gave me a classroom — it’s 100 percent where I need to be.”

Brannon, along with two other Community Christian alumni, will be teaching at the school during the 2025–2026

(L-R) GABI BRANNON, CLIFF RICHARDS AND PATIENCE FERGUSON

school year. “We have had alumni return to teach here, but this is the first time we have had three on staff at the same time,” says Elementary Principal Tammy Godfrey. “As a former teacher of two of the returning alumni, it is truly a blessing to be part of such a full-circle moment.”

Patience Ferguson, who attended Community Christian from 2008 to 2011 in high school, was on a different career path, studying international relations and then moving to the Bahamas, but found her way back to Georgia during COVID. “I went to church and I ran into Pastor Beau (Adams) and he said to come here,” recalls the now third-grade lead teacher. “It blossomed from there. I love being able to see them learn new things and I love being able to make learning fun for them.”

Fellow alum Cliff Richards says the experience is “surreal” sometimes. “It’s a great feeling being at my alma mater — I went from sitting in a classroom to now at a teacher’s desk,” admits the coach, who attended as a student from 2011 to 2014. “For now, I want to continue to be the best teacher I can be and be the best influence on these kids’ lives.”

He explains that the school is a small, tight-knit community that is one big family. “What an honor for our school and staff to watch our alumni pour into the lives of the next generation,” Godfrey adds. “There is something special about an alumnus returning and giving back to the school they graduated from.

It is a testament to the impact our school and staff have had on their lives.”

“I went from sitting in a classroom to now at a teacher’s desk.”

Cliff Richards

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2026 Restaurant Issue 61

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R E STAU R A N T H I G H L I G H T

Yummy Treats Satisfy your sweet tooth at Scoops.

With “Scoops” in the name, people immediately think of ice cream. And while it is true, this establishment on the McDonough Square has about 30 flavors of that sweet frozen treat, there is much more to offer as well.

“Even when it’s not ice cream season, we are still here,” said Scoops owner Brandy Blackburn. She wants the community to

know there is something to be had, no matter what time of year or what direction your sweet tooth takes you.

A chocolate case inside the shop contains gourmet truffles and other items, a large portion of which are made in-house. And, the candy selections are extremely varied. “We’ve got everything from nostalgia candies to the most popular Jelly Belly items to the most viral trending TikTok candies,” said Blackburn.

Cookie cakes and daily fresh-baked cookies are on the menu.

Coffee is served, and specialty hot chocolate is a winter favorite (both can be topped with ice cream, of course). Plus, there are holiday treat specials to consider throughout the year.

Outdoor seating and the shop’s location make it a great spot to unwind after a meal at any of the restaurants around the square, or just to enjoy the evening – spring, summer, fall or winter.

Planning an event of your own? Contact the store to see about catering options.

3 Keys Ferry Street McDonough, Ga 30253 (470) 889-9947 www.scoopsicecream.com

“Even when it’s not ice cream season, we are still here.”

Brandy Blackburn

2026 Restaurant Issue 65

H E A LT H

“How can I make it better?”

Maclin Williams

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WA L K THIS W AY McDonough Walking Club offers fitness and fellowship.

by AROLUE FLEMMEN PRATER

“How can I make it better?” Maclin Williams asked this in 2023 when he first settled in McDonough after moving from Ohio by way of Stockbridge. He learned about efforts to develop a community health improvement plan. Mr. Williams had started distance running as a recovery tool after heart surgery and knew that others could benefit from similar exercise.

Williams investigated how to partner with local organizations to address health disparities related to high blood pressure, diabetes, and obesity, promote mental and emotional well-being, and raise awareness about cancer prevention. Because all of those medical issues are helped by regular exercise, the McDonough Walking Club was born to get people moving and thinking about their health.

The inaugural “Weekend Wellness” event was held in November 2023 as part of the city’s bicentennial celebration at Jonesboro Road Park. It was well attended and featured a variety of speakers, vendors and medical personnel. The McDonough Walking Club has steadily grown its number of walkers and partnering organizations. Members meet on the first Saturday of every month at 8:30 a.m. at Jonesboro Road Park. Walkers enjoy nature and camaraderie along the .3 mile trail and learn

about local businesses and organizations doing great things in the community. The walk is open to all fitness levels and lasts 30–40 minutes, so walking enthusiasts can enjoy getting exercise and meeting new people in a relaxed environment.

Since its inception two years ago, the McDonough Walking Club has been hosted and supported by dozens of local businesses and organizations. The Henry County NAACP Health Committee hosted a Mini Health Fair on September 6, 2025, and the Alpha Delta Beta Omega Chapter of Alpha Kappa Sorority, Inc. hosted a Breast Cancer Awareness Walk on October 4, 2025, setting a record for the highest number of walkers since the club began. The McDonough Walking Club has partnered with the organization Above the Net, which will host a walk combined with beginner tennis classes at Richard Craig Park.

The vision of the McDonough Walking Club is to expand the concept of community walking. Williams is seeking motivated volunteers who want to work with people to help them thrive in all stages of life. He can be reached at (318) 572-8220 or maclin.d.williams@gmail.com.

2026 Restaurant Issue 67

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NONPROFIT

Feeding the Hungry

Georgia Food and Resource Center is a lifeline for local residents.

by KARI APTED

Every Thursday morning before the sun rises, vehicles line up to pass through the Georgia Food and Resource Center warehouse.

It’s mostly SUVs and minivans, with their trunks and side doors open to receive that week’s bounty. Workers—volunteers and people needing to fulfill community service obligations—stack boxes inside the vehicles as the food ministry members drive at a crawl through the warehouse.

They stop at several stations, trying to catch a glimpse of what they’re receiving that day. It may be 20 flats of fresh strawberries, restaurant-sized bags of fresh vegetables, or both. A miscellaneous box of pantry staples is often added, along with chicken or another type of meat, bulk boxes of snacks and more loaves of bread than you can imagine.

Most weeks, the vehicles are fully loaded when they exit the building. Because the quantities of food are so large, participants usually sign up with two or three friends and split the weekly load. to: Participants, who must be affiliated with a non-profit organization, usually sign up with two or three friends and split the large weekly load. They also divide the monthly fee (currently $175), so each family pays less than $15 per week for a substantial amount of groceries. Often, there is such an abundance that members can share the surplus with their neighbors or extended family.

“If people’s freezers start overflowing with food, they’re not doing this right,” said GFARC Executive Director Tracy Smith.

She loves helping people make ends meet. For many years, she worked at another food co-op before she was invited to help start GFARC. Smith was promoted to Executive Director in 2013. Her job responsibilities are extensive, covering everything from finding food donors to loading trucks and distributing

food, but Smith says she loves what she does. “I get to meet a lot of different people. Every day is different.”

In addition to the food ministry, GFARC offers a free weekly food pantry. Henry County residents can come once a month with a photo ID showing their Henry County address. GFARC is also an excellent place to fulfill court-ordered community service requirements, and volunteers of all types are welcome year-round. “Everything we do, it’s all about helping people,” Smith said.

GFARC is located at 470 Steele Rd. in Hampton and online at www.gafrc.org. People interested in signing up for co-op, visiting the food pantry, fulfilling community service requirements, donating food or volunteering can call (770) 946-0500 and follow the prompts for more information.

EXECUTIVE DIRECTOR, TRACY SMITH

“It’s all about helping people.”

Tracy Smith

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2026 Restaurant Issue 71

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R E STAU R A N T H I G H L I G H T

A Slice of the Big Apple Davinci’s NY Style Pizza – great pizza and so much more.

Davinci’s NY Style Pizza, known for its thin, foldable crust and classic New York flavor, has become a community staple - a place where families, friends, and pizza lovers gather for quality food and warm hospitality.

Since taking ownership just over a year ago, Tony Eiermann has been on a mission to take Davinci’s to the next level. “We’ve kept everything people love about Davinci’s, but we’ve added new energy, new menu options, and a bigger focus on the community,” Eiermann says.

Guests can choose from nearly 25 toppings and more than 15 specialty pizzas, each crafted with hand-tossed dough and made-from-scratch sauce. But pizza isn’t the only thing drawing crowds, the menu also features wings, strombolis, calzones, pasta, crisp salads, and fresh-made sandwiches that have become local favorites for lunch and dinner alike.

Davinci’s connects with customers beyond the dining room.

Regular weekly specials and fun promotions roll out across social media, with online ordering available through the website.

A new text club will soon let fans receive exclusive offers and event updates right on their phones.

For those who want the Davinci’s experience anywhere, there’s the Davinci’s Pizza Bus. This fully equipped mobile kitchen brings the same New York flavor on wheels, serving events, festivals, and schools across the county.

“The bus has really taken off,” says Eiermann. “We’re booked three or four days a week, and now we’re offering it for catering and private events too - weddings, birthdays, office lunches, you name it.”

Still, it all comes back to community. Eiermann’s team proudly partners with local schools and small businesses, even dedicating two large community boards inside the restaurant for neighbors to share business cards and announcements. “McDonough has supported us for nearly two decades,” says Eiermann. “We want to support them right back.”

Whether you’re stopping by for a quick slice, grabbing dinner for the family, or booking the Pizza Bus for your next big event, one thing’s certain - Davinci’s delivers authentic New York taste, served with Southern heart.

1035 Highway 155 South McDonough, GA 30253 (678) 432-0712 www.davincisnystylepizza.com Mon - Thur: 10:30am - 9pm Fri - Sat: 10:30am - 10pm Sun: 12pm - 9pm

“We’re here to deliver memorable dining experiences through exceptional food, friendly service, and genuine hospitality.”

2026 Restaurant Issue 75

76 We Are Henry

R E STAU R A N T H I G H L I G H T

Fusion Restaurant & Bar A taste of the Mediterranean, rooted in Community.

Fusion Restaurant and Bar has been part of Henry County for more than twelve years, but for me it has been part of my life in McDonough for almost a decade. It is one of those rare places that works for every version of a day. I have gone there for quick work lunches, quiet solo meals, and easy date nights. Over time it has become a steady, familiar spot that somehow still feels fresh each time I walk through the door. A big part of that is the staff. They are consistently kind, warm, and welcoming in a way that makes the place feel rooted in the community rather than just another restaurant.

Family-owned and inspired by the traditions of Egypt, Lebanon, Greece, Italy, Spain, and the Middle East, Fusion has built its reputation on scratch-made dishes and timehonored recipes. Owner Sherif Riad has always believed that great food starts with great ingredients. Every meal is cooked to order, prepared with the same passion he learned growing up in Egypt. Several dishes even come straight from his family recipe books, passed down through generations of Mediterranean cooking.

“We take our time with the food,” Riad said. “Fresh ingredients, real flavors, and dishes made the way they were meant to be made. That’s what makes the difference.”

I have eaten my way through most of the menu over the years.

The Kafta plate was one of the first things that hooked me. The salmon skewers became my go-to when I wanted something lighter. The wraps, especially the chicken pita wrap, have carried me through countless busy afternoons. Even the moussaka has become one of those comforting dishes I look forward to on colder days. What ties it all together is how consistently healthy and flavorful everything is. The meals always taste real, balanced, and satisfying without ever feeling restrictive.

Fusion’s atmosphere adds to that feeling. Whether you are sitting inside or out on the upgraded year-round patio with fans in the summer and heaters in the winter, it is easy to settle in and slow down. That is intentional.

“I never want people to feel rushed here,” Riad said. “Good food and good conversation take time, and Fusion is a place where guests can stay, talk, and enjoy themselves.”

Now the restaurant is expanding that experience with a new lunch menu shaped by guest requests. Popular dinner dishes are offered in smaller portions at more affordable prices, making it easier for anyone to enjoy Mediterranean flavors in the middle of the day.

“We wanted to make it easier for people to enjoy our food any time of day,” said Riad. “It’s the same quality, just tailored to fit the way people eat at lunch.”

For all the growth, the heart of Fusion has not changed. It remains a local favorite built on warm hospitality, fresh ingredients, and the joy of sharing a good meal. The staff greet you like they know you, Sherif still walks the dining room with the same pride he has had since day one, and the food keeps improving while somehow staying wonderfully familiar.

“I’m grateful for the support this community has shown us for more than a decade,” Riad said. “Our goal is simple: keep giving people great food, new flavors, and a place they can always feel welcome.”

After nearly ten years of meals there, Fusion is still my favorite place in McDonough. It is tasty, healthy, dependable, and rooted in the community in a way very few restaurants manage to be. Whether it is lunch, dinner, a quiet moment alone, or a night out, Fusion always feels like the right choice.

380 Hwy 155 S McDonough, GA 30253 (678) 833-0813 www.fusionrestaurantandbar.com Mon - Thur: 11am - 11pm Fri: 11am - 12pm Sat: 12pm - 12am Sun: Closed

2026 Restaurant Issue 77

78 We Are Henry

R E STAU R A N T H I G H L I G H T

Disruption BBQ Unchain your BBQ.

David Maiolo is the unapologetic pitmaster and owner of Disruption BBQ, a Texas-style smokehouse throwing punches on Georgia Hwy 138 in Stockbridge. Fueled by a lifelong obsession with low-and-slow barbecue and a refusal to serve anything ordinary, David and his team built Disruption from scratch to prove Henry County deserves world-class ‘cue without the long drives.

Every day, he still lights the pits himself, smoking brisket, ribs, pulled pork, turkey, and chicken the hard way: white-oak fire, long hours, zero shortcuts. Meats come off the smoker minutes before they hit your tray, wrapped in bark and dripping juice. Then come the Georgia twists: house sauces like Peach Please-habanero, vinegar-kissed Thang Theory, and the crowd-favorite Sweet Rebel, plus sides that steal the show— three-cheese mac, cowboy beans, apple-cranberry slaw, and fries that disappear first.

Disruption isn’t just a restaurant; it’s a middle finger to mediocre barbecue and a love letter to everyone who believes a plate of smoked meat should feel like an experience. From the Chaos Combo family feast to a quick brisket sandwich that ruins fast food forever, David and his crew of neighborhood misfits are on a mission: unchain your BBQ, one bite at a time.

Pull up, grab extra napkins, and taste the rebellion. This is Disruption BBQ. 1334 Georgia Highway 138 Stockbridge, GA 30281 (678) 782-3043 www.disruptionBBQ.com Tues - Sun: 11am - 9pm

2026 Restaurant Issue 79

REMEMBERING MONROE ROARK

THE LAST WORD (JAN. 6, 1967-NOV. 18, 2025)

by MIKE BOYLAN On November 18, We Are Henry Magazine lost a good friend.

Monroe Roark was a fixture of journalism in metro Atlanta for decades, writing for publications such as The Atlanta Journal Constitution, The Citizen, Henry County Times, and many more. His dedication to the field, and to this area, continued even after he moved with his family to Florida. You might see a photo on Facebook one day of him at the pool or the beach and then see a byline the next day from a city council meeting in Stockbridge or McDonough from the night before.

He was plugged in, always in the know, and infinitely curious. It made him an excellent writer and a great person to talk to.

The news of Monroe’s passing was shocking and heartbreaking.

Friends from all the different areas of his life shared the news, but they also shared stories of the man they knew. They spoke of the books he wrote about missionaries serving around the world, of his love for movies and trivia, of the people he knew

and the places he had gone, and of the last time they had seen or spoken with him.

He and I sent messages back and forth in September about some former high school athletes and where they were these days. The last time I saw him though was in March of 2019 in Tampa. I was at a concert with a friend and posted a photo on Facebook. Monroe called me a few minutes after posting and asked if I needed a ride that night after the show. I accepted and met him after the final number. He gave me a bit of a tour of the area he now called home, and we caught up on news of our families and the folks we knew.

It was a really cool moment. This is a very big world and that night it felt perfectly small.

Monroe was the kind of guy who made you feel like a friend was always right around the corner and that no time had passed since the last time you talked.

This magazine will miss a reliable writer with a passion for the community, but we will all truly miss the man who was our friend and neighbor.

MONROE WITH HIS WIFE, KIDS, AND PARENTS

MONROE AND HIS SON

MONROE AND HIS DAUGHTER

MISSIONS TRIP HAVANA

MISSIONS TRIP CAPE VERDE

SAFTY TIPS

TIPS FOR

Preventing Overuse Injuries A guide for parents and young athletes.

As more children and teens participate in organized sports, doctors are seeing an alarming increase in the number of young athletes suffering from overuse injuries. Nearly half of all sports injuries in middle and high school students are caused by overuse.

“Children and teens are at increased risk of these types of injuries because their bones are still growing and are more vulnerable to stress,” said Dr. Ashley Brouillette, a pediatric sports medicine primary care physician at Children’s. “They don’t want to be sidelined and so may play through the pain, not realizing the damage they are doing. While some soreness with sports is expected, any significant or prolonged pain should be evaluated by a specialist.”

What is an overuse injury?

An overuse injury is damage to a bone, muscle, ligament or tendon due to repetitive stress. These injuries occur over time, usually from improper training or improper technique when performing repetitive motions (for example, running, overhead throwing or serving a ball in tennis). Overuse injuries occur in athletes playing all kinds of sports, from football and swimming to baseball, tennis and golf.

Unlike traumatic injuries like fractures or cuts, overuse injuries can be difficult to diagnose because the symptoms are often subtle and can include: • Pain that gets worse when your teen is active • Swelling • Limping • Limited range of motion • Pain that continues for a while, worsens or lasts for a week or more following injury How to prevent overuse injuries According to Dr. Brouillette, one reason for the increase in these types of injuries is that more young children, sometimes as young as seven, are focusing on one sport year-round, which leaves these athletes vulnerable to overtraining, stress and burnout.

82 We Are Henry

She recommends the following strategies to prevent these injuries: • Schedule your teen for an annual physical evaluation before participating in sports.

• Schedule a sports motion analysis session to have your teen’s mechanics analyzed. Proper technique decreases the risk of injury and helps improve performance.

• Encourage your athlete to warm up properly before an activity by engaging in dynamic warm-up exercises, like jogging in place, high knees, butt kicks, walking lunges, and “world’s greatest stretch”. Static stretching should be done post-activity once the muscles are already warm.

• Use the 10% rule when increasing training: Don’t increase training activity, weight, mileage or pace by more than 10% a week.

• Athletes should take at least one day off from organized activity each week and at least three months off during the year (in one-month increments) between sports.

• Hours of sport specific training per week should not exceed age in years.

• Encourage your child to try a variety of sports involving different movement patterns and muscle groups. Young athletes who play the same sport year-round or sports with similar body demands (such as the overhead shoulder motions of swimming and pitching) are more likely than others to experience overuse injuries.

• Ensure sports equipment and protective gear, such as running shoes and helmets, fit and are worn properly.

• Be aware that overuse injuries can occur during practice as well as during games.

It’s important your athlete is able to participate normally without limp or altered mechanics,” said Dr. Brouillette. “This can help avoid repeat injuries and more time on the bench.”

SPIRITUAL

88 We Are Henry

GRACE & TRUTH

Beyond Meals The importance of spiritual nourishment.

by DAVID RATHBUN

As a dad with a busy family, my wife and I face the dreaded question every day: “What’s for dinner?” We would love to make exciting, well-balanced meals for our family every night, but planning and preparing that takes time, energy, and money.

And if we are being honest, it would probably just be met with looks of contempt and calls for chicken nuggets or pizza. So, we tend to fall back on a rotation of the same ten meals of things that are quick and easy, and that the kids will actually eat. These meals provide the sustenance to keep our appetites in check, but they certainly are not anticipated events. It is more like a part of the gauntlet we run each night, trying to make it to bedtime.

This daily task of preparing meals can quickly become tedious. But it also builds anticipation for when we can go to a restaurant and order a well-prepared meal that satisfies our taste buds as much as our stomachs. Unfortunately, even the best culinary experience will not satisfy for long. After a night of fine dining, we will still find ourselves the next day staring down the question “What’s for dinner?”

Food can be incredibly enjoyable and necessary for life, but there is something we need more, that is more enjoyable and lasts longer: The Word of God! Psalm 119:103 says, “How sweet are your words to my taste, sweeter than honey to my mouth!”

We spend so much time thinking about what we put into our bodies or anticipating a good meal. But what truly satisfies is the Word of God. Too often, we let our Bibles sit on the shelf.

Sure, there will be long days where reading the Bible feels like a tedious task, or we are busy and just let time pass us by.

However, it is in the pages of the Bible that we find the true food for our souls, the spiritual food that we need just as much as the meals we put on the table.

As we embark on this new year of 2026, I want to ask you: Are you feeding your flesh, but neglecting your soul? As we begin a new year, I encourage you to commit this year to the food that lasts forever and satisfies your deepest longing: The Word of God, The Bible.

“Are you feeding your flesh but neglecting your soul?”

David Rathbun, Senior Pastor of Bethany Baptist Church

2026 Restaurant Issue 89