Author Archives: Kristy Johnson

Boozy Pitcher Peach Lemonade

Beverages
  • 8 cups water
  • 3 cups granulated sugar
  • 8 peaches, peeled, cored and chopped
  • 1 cup lemon juice
  • 1 cup vodka
  • Fresh fruit for garnish

In a saucepan, add 3 cups of water, sugar and chopped peaches. Place over medium heat and stir occasionally until sugar has dissolved. Purée in blender to make a peach simple syrup. In a pitcher, add remaining water, peach simple syrup, lemon juice and vodka. Pour over ice and garnish with fresh fruit.

Recipe and photo courtesy of Katelyn Youngblood
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Blackberry Margarita

Beverages
  • Fresh blackberries
  • 3 shots limeade
  • 1/2 shot lime juice
  • Juice from half an orange
  • 1 1/2 shots tequila
  • Lime slice for garnish

Muddle fresh blackberries in bottom of a glass that has a salt (or sugar) rim. Shake limeade, fresh lime juice, fresh orange juice and tequila in a jar filled with ice. Pour over muddled blackberries, stir and garnish with fresh berries and lime.

Recipe and photo courtesy of
Katelyn Youngblood
sweetandsassyapron.com
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Lock, Stock and Barrel

Sports

Photos courtesy of Pinetucky Gun Glub

Junior shooters are all in when it comes to the competition and camaraderie they gain from their high school trap, skeet and sporting clays teams.

The beginning of the school year means a return to the classroom – and the start of fall sports. The new season also means local high school shooting teams will be back at Pinetucky Gun Club in Blythe when competitions begin this month.

Founded in 1986 by a group of people that enjoyed skeet shooting, Pinetucky started a junior program, which grew out of the Columbia County 4-H Club, through the Georgia Independent School Association in 2015.

“The activity in the junior program has been fantastic for us,” says Charles Dolan, past president and current vice president of the Pinetucky board of directors.

Confidence & Competition

Most of the juniors are age 12 or older, and they participate in organized events through entities such as GISA and the Scholastic Clay Target Program. While 650 young shooters from 45 schools throughout Georgia participate in GISA events, 840 shooters take part in SCTP competitions.

Nine area schools field GISA teams — Evans, Lakeside, Aquinas and North Augusta high schools; Augusta Preparatory Day School; Episcopal Day School; Westminster Schools of Augusta; Columbia Middle School and Thomas Jefferson Academy. In addition, Augusta Christian Schools competes through the South Carolina Independent School Association.

The shooters represent their individual schools in GISA or SCISA events and compete together as the Pinetucky Pullits in the SCTP, which is the official feeder program to USA Shooting and a path to the U.S. Olympic Shooting Team.

GISA events run from the beginning of the school year through early winter, and Pinetucky will hold the first of four GISA competitions on August 20. Pinetucky continues shooting events with SCTP from January through early summer.

The events take place on Saturdays, and participants shoot in three disciplines – trap, skeet and sporting clays. They shoot at 50 targets each in trap and skeet as well as 100 sporting clay targets. Shooters get their scores by adding up their total in each of the three disciplines.

“We set it up as a team event,” says Dolan. “The game mirrors golf quite a bit.”

Although trap and skeet shooting started as bird hunting simulations, they have grown into full-blown sports.

In trap shooting, clay targets are launched from trap houses into the air at varying angles and travel away from the shooter.

Skeet shooters go from station to station on a semi-circular field, and the goal is to hit two clay targets that are crossing one another. Two target machines are placed 40 meters apart – one at the high house, which is 10 feet high, and one at the low house, which is 3 1/2 feet high. Both targets rise to a maximum height of 15 feet by the time they reach the center of the field.

Sporting clays is considered one of the most realistic bird hunting simulations. Sometimes referred to as “golf with a shotgun,” this discipline involves shooting on a scenic course with varying terrain. The target’s speed, angle and distance differ with each station.

Students use shotguns in all youth events. Safety, responsibility and sportsmanship are the main focus of their development, followed by shooting.

“They want to build their confidence and their shooting ability, but safety is number one,” Dolan says.

Fun, Focus and Friends

Two 18-year-old participants, Kinzie Louthan of Martinez and Jackson Ansley of Augusta, who graduated from Augusta Christian and Aquinas, respectively, in the spring, appreciate the emphasis on safety.

“The number one thing is gun safety,” says Louthan. “Before any practice or any tournament, we always have a safety meeting and go over the basics.”

“We focus on eyes and ears, which is your glasses and ear buds,” Ansley adds. “Keep the muzzle in a safe direction, and don’t put your finger on the trigger until you’re ready to shoot.”

Louthan started shooting at the end of her sophomore year in high school when she went to Pinetucky with her younger brother, and she started shooting competitively during her junior year.

“I wanted to try it. It was actually fun,” says Louthan. “I love competing. It’s one of my favorite things. You have to focus, but you can’t focus so much that you start missing. You have to have fun.”

Ansley took up shooting his freshman year in high school. “I decided this was my hobby and this was what I enjoyed doing,” he says. “I enjoy the challenge. I do a lot of hunting and fishing in my spare time, but I wanted to venture out. I fell in love with it the first time I did it.”

The two shooters try to practice once or twice a week to maintain their skills, and both of them are in the freshman class at Augusta University, where Pinetucky hopes to start a shooting program. Louthan and Ansley would like to be part of that team as well.

However, they enjoy the social aspect of the activity as much as or more than the competition.

“When you’re competing, you’re also meeting new people,” says Louthan. “I just love the people. It’s like a whole new family. It’s fun talking to people who like the same sport as you.”

“I like the aspect of growing and challenging myself to become a better shooter, but I’m a social person. I love meeting new people,” Ansley says.

Dolan says the sport is becoming more popular, and he likes to see the juniors “grow, prosper and have a good time.”

“It raises their maturity level,” he says. “They meet a whole new group of people. They learn how to interact with others. They become young adults. They’re becoming accountable. They mix and mingle with adults.”

Equipped for All

Pinetucky not only holds events for junior shooters, however. The club also is the site of two or three sporting clay events throughout the year as well as pistol and rifle competitions for adults. In addition, Pinetucky hosted several International Olympic shooting teams for training prior to the 1996 Olympics in Atlanta.

Promoting firearms safety and hunter education for all ages, Pinetucky is affiliated with the National Skeet Shooting Association, National Sporting Clays Association, U.S.A. Shooting, International Benchrest Shooters, IDPA and the National Rifle Association.

The facility has five trap and skeet fields, a 15-station sporting clays course, a fully equipped NRA-approved state-of-the-art pistol range and a fully equipped modern rifle range. While the club is a public facility, it also offers memberships.

“Anyone can come and shoot,” says Dolan. “We have instructors available in all different disciplines.”

The staff offers instruction in shotgunning, rifle and pistol marksmanship, hunter safety, Women On Target (an introductory pistol class for women) and coaching classes for youth.

Instructors are certified by the NRA or the National Sporting Clay Association, and all instruction is by appointment. Special group sessions also are available.

By Todd Beck

Coastal Cruisin’

Travel

Photos courtesy of Coastal Tide Excursions

A trip aboard this boat provides an up-close-and-personal chance to meet and touch underwater life without even leaving the deck.

The Golden Isles, midway between Savannah and Jacksonville, Florida on the Georgia coast, offer pristine stretches of marshland dotted by smaller islands known as hammocks, historic landmarks, five-star resorts, sandy beaches, unrivaled landscapes and boundless recreational activities.

No wonder the area’s four barrier islands – St. Simons, Sea, Jekyll and Little St. Simons and the mainland city of Brunswick – offer such superb Southern hospitality. However, for a different perspective, Coastal Tide Excursions’ Lady Jane provides a hands-on meet and greet with creatures from beneath the sea.

Catch & Release

The Lady Jane, a U.S. Coast Guard-certified passenger vessel, is a retired commercial steel hull shrimping trawler that has been refurbished for eco-tourism, education and conservation purposes.

Led by friendly, outgoing, incurable extrovert Captain Cameron Ako, the 1 1/2- to two-hour cruises travel the calm, protected waters of Glynn County’s salt marshes and estuaries in St. Simons Sound. T

“We market the trips as shrimp excursions because the boat was a commercial fishing trawler,” says Ako. “We see different animals in different seasons of the year, and water temperatures vary from 65 to 85 degrees.”

On each excursion, the 61-ton Lady Jane performs three 10- to 15-minute trawls with a 20-foot wide otter trawl to pull up marine life to the boat.

From small bottom dwellers to apex predators, each trawl yields varying species. Hauls can include tiny shrimp, 7- or 8-foot sharks, stingrays, spotted eagle rays with an 8- to 10-foot wingspan, sea turtles, Jack Cravelle fish, horseshoe crabs and squid.

“You never know what you’re going to catch, but you always catch something,” says Ako. “We have caught some large, predatory fish that have no business being in the creek.”

Along with Ako, the crew includes a marine naturalist and a stryker, who operates the equipment to haul the game onto the vessel. Of course, passengers of any age can turn into deckhands as well and help the crew sort through the abundant marine life retrieved from the water.

“The marine naturalist explains each individual animal and creature we pull up in the net. Everybody on board can hold, touch and interact with the animals,” Ako says. “They can get right up to the table while the nets are being dumped and have one-on-one time with the marine naturalist.”

Some people who have been fishing in the area for 50 years have taken a trip aboard the Lady Jane and been surprised by the marine life they see.

“A lot of things we catch are things you’re only going to catch in a net,” says Ako. “One of the neatest creatures we pull up is a guitarfish. It looks like a stingray in the front and a shark in the back.”

Crew members immediately sort through the haul and throw back creatures when they catch multiples of them. They keep the others in a water tub on the boat until it is time to return them unharmed to the marshes and estuaries. Not all of the marine creatures are enamored with their temporary home on the boat, however.

“We’ve caught some big sharks. I’ve had one take a bite out of the fiberglass sorting table,” says Ako.

He says some of the marine life they catch such as shrimp, horseshoe crabs and sea turtles can be found only on the East Coast

“Our main focus is making people aware of all the marine life you can find under the water,” Ako says. “We want them to understand the importance of the coastline and its inhabitants.”

For instance, he says, horseshoe crabs have a coagulant in their blood that is used for medical research. (Vaccines, injectable drugs, intravenous solutions and implantable medical devices, for humans and animals, are quality checked for safety using a test that comes from the blood of horseshoe crabs.)

In addition to educating passengers about local marine life, crew members share information about the boat and the commercial shrimping industry. They also explain the role that marsh estuaries play in the eco-system.

“One-third of all marine estuaries on the East Coast are here in Georgia despite the fact that we only have 100 miles of coastline,” Ako says.

Run of the Boat

Ako, who formerly worked in marine sales, has owned the business since January 2020. He managed it for the previous owner for several years, however, and this is his 13th year aboard the Lady Jane. He purchased the business because he wanted to spend more time outside.

“I would watch my customers leave excited to go to the water,” says Ako. “But while they were headed to the water, I was headed back into the office.”

He offers public and private excursions. While most of the public cruises take place in the summer, private trips are scheduled primarily during the spring, fall and winter.

The Lady Jane, which is 65 feet long and 21 feet wide, includes an enclosed cabin, restroom, large covered rear deck with ample seating and ADA accessibility for wheelchairs and walkers.

No food is served on board, but people are permitted to bring coolers. Anyone age 21 or older also is allowed to bring alcohol.

The excursions are suitable for all ages, and guests have ranged from pre-kindergartners to retirement community residents.

Although the boat can accommodate 49 passengers, Ako has limited the public cruises to a maximum of 35 people because of covid. The minimum number for an excursion is 12.

“Folks have the run of the boat. They can move up and down from the bow to the stern,” Ako says.

Reservations are required for the excursions. Walkups are allowed, but space cannot be guaranteed. Passengers also need to arrive at least 15 minutes before their departure time.

Ako allows up to 49 people for a private charter, and private excursions are scheduled through 2024. These trips range from photography groups to bachelorette parties to sunset wine and cheese cruises.

“I try to give private groups whatever they want, but no fishing is allowed on the boat,” says Ako.

Pre-covid, the boat took out more 20,000 passengers a year. The number dropped to 2,000 people in 2020, but Ako says operations have returned to normal.

“We’re not under a lot of strict regulations because our activity is mainly outside,” he says.

The excursions, which have received a 2020 TripAdvisor Certificate of Excellence and a 2021 TripAdvisor Travelers’ Choice Award, offer passengers a different experience.

“The biggest thing for me is having the opportunity to make people aware of what’s down here and how important the coastline is,” he says.

If You Go:
What: Coastal Tide Excursions Shrimpin’ Excursions

When: 4 p.m. most Mondays, Wednesdays and Saturdays; additional times and private charters also available

Where: 1200 Glynn Avenue, Brunswick, Georgia

How Much: $47.99 ages 6 and older; $39.99 military, first responders and children ages 2-5; $2 children ages 0-1

More Info: shrimpcruise.com

By Morgan Davis

Southern Tomato Pie

Entrees
  • 1 pie crust
  • 2 medium tomatoes
  • Kosher salt
  • 1/2 cup Duke’s mayonnaise
  • 4 ounces sharp Cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces Parmesan cheese, shredded
  • 2 tablespoons diced pickled jalapeños (optional)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • Salt and black pepper, to taste

Slice tomatoes and lay flat on a paper towel. Sprinkle with kosher salt and let sit 10 minutes. After sitting, use another paper towel to absorb excess juice.

Preheat oven to 350 degrees. In a large bowl, combine mayonnaise, jalapeños, cheeses, garlic powder, Italian seasoning, salt and pepper. Add more mayonnaise or seasoning, if you like. Layer half of the tomato slices and half of the cheese mixture in pie crust; repeat. Bake about 25 minutes or until golden brown.

Recipe and photo courtesy of Katelyn Youngblood
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Burrata Pasta

Entrees
  • Handful of cherry tomatoes, halved
  • Dash olive oil
  • Salt and pepper, to taste
  • 2 pieces of prosciutto
  • 6 ounces pasta, cooked al dente
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 2 teaspoons lemon juice
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • Red pepper flakes
  • 1 ball of BelGioioso Cheese burrata

Preheat oven to 400 degrees. Toss cherry tomatoes in a little olive oil, salt and pepper. Roast tomatoes 15-20 minutes or until they start to soften. In a sauté pan, warm prosciutto 1-2 minutes. Remove prosciutto; in that same pan, melt butter and add garlic and lemon juice; cook 1-2 minutes. Add wine and simmer 3-4 minutes. Add heavy cream, red pepper flakes, salt and pepper; simmer until sauce starts to thicken; add pasta. Top with prosciutto, an open piece of burrata cheese and fresh cracked black pepper. Pairs perfectly with a warm baguette and a glass of Pinot Grigio.

Recipe and photo courtesy of Katelyn Youngblood
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Easy Lemon Pie

Desserts
  • 2 cups crushed graham crackers
  • 1 tablespoon sugar
  • 1/2 stick melted butter
  • 1 can sweetened condensed milk
  • 1/2 cup lemon juice
  • Zest of 1 lemon
  • 1 1/2 cups fresh whipped cream
  • Lemon slice for garnish
  • Fresh berries

Mix together crushed graham crackers, sugar and butter; press into a 9-inch pie pan. You also can use a premade graham cracker crust. In a bowl, whisk sweetened condensed milk, lemon juice and lemon zest. Fold in whipped cream. Add to pie crust and place in freezer 1 hour. Garnish with slice of lemon and serve with fresh berries.

Recipe and photo courtesy of Katelyn Youngblood
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Signature Sweet & Sassy Punch

Beverages
  • 750 milliliters white rum
  • 750 milliliters vodka
  • 1/2 gallon orange juice
  • 1/2 gallon lemonade
  • 1/2 gallon Hawaiian Punch
  • 16 ounces pineapple juice
  • 3 ounces lemon juice
  • 3 ounces lime juice
  • 4 ounces Durty Gurl Margarita Mix
  • 1 can lemon sparkling water
  • Slices of strawberries, fresh oranges, lemons and limes

Mix first nine ingredients in a large pitcher; top with sparkling water and fresh fruit.

Recipe and photo courtesy of Katelyn Youngblood
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Brussels Sprouts Salad

Salads
  • 4 cups brussels sprouts, with leaves removed
  • 1/4 cup dried cranberries
  • 1/4 cup mandarin oranges
  • 1/4 cup bacon, crumbled
  • 1 green apple, sliced thin
  • Shaved Parmesan cheese
  • Black pepper
  • Red pepper flakes

Dressing:

  • 1/3 cup olive oil
  • 2 tablespoons maple syrup
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon minced garlic
  • Salt and pepper

Place dressing ingredients in a mason jar; cover and shake well. Blanch brussels sprouts leaves by putting them in simmering water for 45 seconds, then removing to an ice bath. (This will give them a beautiful bright green color.) Dry leaves and place in a large bowl. Slice remaining part of brussels sprouts to the stem and add to bowl. Add dried cranberries, mandarin oranges, bacon and apple slices. Lightly toss with dressing. Top with shaved Parmesan, freshly cracked black pepper and red pepper flakes. This salad should be eaten immediately because it will get soggy if left to sit for several hours.

Recipe and photo courtesy of Katelyn Youngblood
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Tossed Summer Salad

Salads
  • 3 cups spinach
  • 3 cups arugula
  • 1/2 cup sliced strawberries
  • 1/3 cup blueberries
  • 1/4 cup cherry tomatoes
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/3 cup candied pecans
  • 1/4 cup feta cheese

Dressing:

  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon lemon juice
  • 1 teaspoon Crave Spices Herb is the Word
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Pinch of salt
  • 2 tablespoons honey

Add spinach and arugula to a large bowl, then add remaining toppings. Add dressing ingredients to a jar and shake. Pour dressing over salad and toss. Enjoy this salad right away to prevent it from getting soggy.

Recipe and photo courtesy of Katelyn Youngblood
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Jalapeño Coleslaw

Side Dishes
  • 1 small bag broccoli slaw
  • 1 cup shaved brussels sprouts
  • 1 cup chopped kale
  • 1 jalapeño, thinly sliced without the seeds
  • 1/4 cup toasted sliced almonds
  • 1/4 cup dried cranberries, chopped

Dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoons white sugar
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • pinch of garlic powder
  • pinch of Cajun seasoning

Mix all slaw ingredients together. In a separate bowl, mix dressing ingredients together, then combine with slaw. Chill in fridge at least 30 minutes.

Recipe and photo courtesy of Katelyn Youngblood

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Quick on the Draw

People

Photos courtesy of Jacob Boland

A fast-working local artist loves to create quirky characters that show up anywhere from volumes of sketchbooks to public places.

Local cartoonist and illustrator Jacob Boland, who creates original characters with ink and paint, often encourages fellow artists to make their work public or share it with other people.

“A lot of people are nervous about showing their stuff,” he says.

Once upon a time, Boland, who has been drawing since childhood, was one of those people. “For years, I would keep everything in a sketchbook,” he says. “A couple of local artists saw my work online and told me to share it.”

That was about five years ago, and now there’s no telling where his characters might pop up. They rotate in and out of local bars and restaurants, and his artwork is available at Art on Broad.

“I’m always downtown taking photos. I draw my characters into real life backgrounds,” he says. “I draw characters over the photos, almost like Roger Rabbit.”

His drawings can be found in a variety of places ranging from a picket fence outside of New Moon Café in Aiken to a T-shirt for Mema Had One, a vintage shop that often is a source of inspiration for him. “I like antiques, and I get inspiration from ’40s and ’50s maps and cartoons,” says Boland.

His characters also appear in the form of plywood cutouts that he likes to put up in downtown Augusta, Athens and Savannah. Boland will attach them to walls or situate his cutouts so that they’re reacting to the environment.

For instance, he might place a character so that it’s peeking or climbing over a fence. If a cutout character looks disgusted, he will position it by a dumpster.

He sells or gives away the cutouts, but he also doesn’t mind if appreciative observers take home a cutout that they find in a public place. “I’ve met a lot of local artists that way,” Boland says.

Go with the Flow

Boland, who grew up reading Archie comic books and Mad Magazine, was an Army brat who moved often as a child. However, he discovered that drawing was a good way for him to connect with his peers.

“It was a great way to make friends,” says Boland, who also served as a medic in the U.S. Army for four years. “I was very shy, but people would come up to me in the classroom and say, ‘What are you doing?’”

While his work may be unconventional, there is a method to the madness. Boland, who draws quickly, never goes anywhere without pen and paper, and he draws every day.

He starts with a draft using regular pen and notepad, but he uses a calligraphy pen for most of his work. He also makes clay models of his characters, but he’s not afraid to deviate from the forms in the final piece.

“I usually carry a sketchbook with me everywhere I go. At the end of the day, I see what I’ve done. The next morning I put it on watercolor or Bristol paper,” says Boland. “I just like creating characters. It’s really fun to have them occupy a space on paper and not just scribbled in a notebook.”

Boland doesn’t have a set thought in his mind when he starts drawing in his loose, flowing style. “It’s just fun to draw that way,” he says. “I don’t like drawing traditional human shapes. They have human traits in a way, but they’re really cartoony.”

He always starts with a face when he draws, and his characters typically have long snouts or dolphin-like beaks. If the beak is facing upward, the character is happy. If it’s facing downward, the character is brooding.

“Once I draw the face and shape of the character, it tells me what they’re going to be doing,” says Boland.

He gives a back story to his characters, and he frequently incorporates his own personality into his cartoon figures. Boland describes himself as “nervous,” and some of his characters are jittery as well.

“For each drawing, I come up with a character, narrative or personality,” he says. “I like to try to stay positive. A lot of my characters are happy.”

Sometimes, but not often, he cleans up his work digitally.

“People are afraid to show their mistakes,” says Boland. “If I scratch or smear something, I keep it. With digital, you’re constantly cleaning it up.”

Boland, who works primarily in black and white, also prefers original artwork to prints. “I try to do stuff where it’s one and done,” he says. “We live in a world where everything can be archived or replicated.”

Always Teaching, Always Learning

He also shares his knowledge and talent with students at Jessye Norman School of the Arts, where he has taught photography and film since 2019. He teaches 10- to 17-year-olds, but mostly students ages 13-15.

Each semester the subject matter changes, expanding beyond filming and editing. For instance, his students have made set designs out of cardboard and wood, and a lot of his characters have been featured in the sets.

At a summer camp, his students made racecars out of blocks of wood and had to figure out how to make them work.

Last year he curated a window display project for the school in which four young artists – two college-age people and two in their early 20s – were invited to participate, and he is overseeing the project again this year.

“We’re always on the lookout for emerging artists,” says Boland.

Four artists are participating, and each one will have their work showcased during a season of the year. In November, the school will have an onsite public gallery showing of the artists’ work.

Boland pushes his students to be themselves and to be open to new concepts, and he has continued to evolve as an artist himself.

“I love to try new things in terms of art,” he says. “I have tried charcoal and different types of paint. I’m learning to mix my own ink together, which is a kind of unpredictability. Figuring out materials to draw on is always fun.”

Although he paints primarily with acrylics (“Since I draw really fast, I like my paint to dry really fast,” says Boland.), he started using watercolors a couple of years ago. “I like the unpredictability of it,” he says. “It’s kind of like a snowflake.”

He also has self-published several sketchbooks, including a medical illustration book called “Grotesqueries” that he released in April.

In addition, Boland is working on a dark humor portrait series for older teens and adults. He expects to finish this book, which will include 125 portraits, by August or September.

His books generally are available at the Book Tavern downtown as well as other independent booksellers in Athens, Atlanta and Savannah. “Mostly, I sell them out of my car or my house or through social media,” he says.

Two years ago, he started self-publishing his own comic books. He creates cartoon characters such as macho cowboys, Clint Eastwood-types and spies.

“I’m just gradually testing out what works and what doesn’t,” Boland says.

Dream Journal

He has graduated from drawing on kitchen or restaurant tables to using a drafting table that a friend bought him four years ago.

“It has changed the entire way I work. It’s kind of like having a dream journal right next to my bed,” says Boland. “It has made me more consistent. Having it in the same room, I can wake up in the morning and knock out stuff then and there.”

He believes that art is meant to be shared, particularly in public settings.

“Art is for everyone. I love to see murals downtown or the work of local artists when I go out of town,” says Boland. “I get more joy out of seeing something everyone can see that’s not exclusive. Hopefully, it inspires other people to do the same thing.”

For more information about Boland and his work, visit Instagram.com/wholebolafun or patreon.com/wholebolafun.

By Leigh Howard

Home Run

Sports

Photos courtesy of USA Baseball

A 12-year-old Evans resident is part of the elite 18-player roster to represent Team USA in the Baseball World Cup in Taiwan.

It seems like Greenbrier Middle School seventh grader Colin Anderson constantly has to adjust his goals. His latest? To bring back a gold medal for the United States from the World Baseball Softball Confederation (WBSC) U-12 Baseball World Cup in Tainan, Taiwan.

Colin was named by USA Baseball to the 18-player roster for the 2022 12U National Team on July 1. When he found out he made the team, he says, “I just started crying because that was a big goal.”

Even if he hadn’t made the team, however, Colin, 12, who plays travel baseball year-round for the Savannah-based Next Level Prospects, already was in select company.

After competing in the Futures Invitational in June with hundreds of other players in Cary, North Carolina, he was one of only 36 players nationwide to be invited to the 2022 USA Baseball 12U National Team Trials, also in Cary, from June 27 – July 1.

“Originally, I just went there to try to make the top 36,” says Colin. “Once I got invited to the top 36, I got really excited.”

‘A Great Experience’

The 12U National Team will be one of a dozen teams from around the globe to compete in the Baseball World Cup July 29 – August 7.

One group of teams includes the United States, Guam, Dominican Republic, Korea, Japan and the Czech Republic.

The other group is made up of Chinese Taipei (the home team and defending world champions), Mexico, Venezuela, Italy, South Africa and Panama.

Team USA opened its World Cup schedule on Friday, July 29 against the Czech Republic.

“The games are being streamed on the WBSC YouTube channel, and they also will be picked up by ABC or CBS,” says Colin’s mother, Bree Anderson.

Colin, who started playing baseball when he was 5 years old, is excited about the opportunity to represent the United States in the Baseball World Cup.

“I have no words. The best thing in baseball is to represent your country,” he says. “It’s a great experience for me to play on television like the MLB players do, and it’s great to meet the other players.”

They have had ample opportunity to bond with each other as Team USA traveled to Stockton, California, for training on July 19 before leaving for Taiwan on July 23. Nine states are represented on the team, and Colin is the only player from Georgia on the roster.

Before he left town, he said he was looking forward to “the experience, the people I get to meet and playing in a bigger tournament than usual. Being on TV in general is cool, especially when you’re 12.”

Although Colin, who bats and throws right-handed, plays primarily first base and third base for the Prospects, he likely will play centerfield for Team USA.

“When balls get hit to the gap, you get to dive to get them,” he says of the outfield position.

He likes playing third base as well. “I have a really good glove and good hands,” says Colin, who made the All-State team in Georgia last year. “You get to jump and catch.”

He brings much more than his defensive skills to the team, however.

“He’s a big hitter,” says Bree.

After all, with a batting average of .544, according to his PerfectGame.org profile, it’s not surprising that he’s happiest when he’s standing at home plate with a bat in his hands.

(Perfect Game is the premier provider of amateur baseball events, hosting the highest quality travel team tournaments and individual showcase events throughout the country. PG collaborates with Major League Baseball and other baseball partners to grow the game, and its database, scouting reports and player rankings are a valuable resource for college coaches and MLB scouts.)

“Hitting is probably my favorite,” says Colin. “When you’re fielding and there are two outs in the bottom of the eighth or ninth (inning), there’s less pressure on making a play than hitting.”

Sweat Equity

Colin has had plenty of support in his young baseball career, but playing for a Savannah-based team hasn’t always been easy.

“My parents are super nice and great, and they take me to mandatory practices and games,” he says.

His mom and dad aren’t the only ones who have pitched in to help him succeed, however. His friends are rooting for him as well.

“They’re excited for me to go play and represent my country across the whole world,” he says.

Colin also is invested in the budding baseball careers of his two younger brothers, ages 5 and 8. “One of my goals is for them to be as good or better than me,” he says.

“There’s been a lot of sweat from all of us,” Bree says. “But it’s been totally worth it.”

Perhaps that sweat equity will pay off in the medal games on August 7 when Colin hopes Team USA will play for – and win – the gold medal. He also hopes to get better at the sport itself so he can achieve yet another goal of playing Major League Baseball one day.

“The game is super fun and amazing, and the people you meet help you achieve bigger goals in your life,” says Colin.

In the meantime, though, he has other things on his plate with the rare opportunity to compete for a world championship.

The Baseball World Cup takes place every two years, but this is a makeup year from 2021 because of covid. This is the sixth edition of the youth baseball world championship, and the United States, winning consecutive gold medals in 2013, 2015 and 2017, has a world-best three titles at the U-12 level.

By Todd Beck

Georgia Peach Cobbler

Desserts
  • 6-8 fresh peaches, *peeled and sliced
  • 1 stick unsalted butter, melted
  • 1 cup flour
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Juice from 1/2 lemon

Preheat oven to 375 degrees. Pour melted butter into center of 9×13 baking dish (do not spread butter around pan). In a separate bowl, combine flour, 1 cup sugar, salt and baking powder. Slowly pour in milk and vanilla extract, stirring to combine. Pour batter over butter, but do not stir. Place brown sugar, peach slices and lemon juice in a saucepan over high heat. Stir frequently until sugar is completely melted and peaches have released their juices. Pour peaches over batter, but do not stir. Bake 40-45 minutes or until top of cobbler is golden. Serve warm with a scoop of ice cream. Makes 8-10 servings.

*To easily peel peaches, bring a pot of water to boil. Lightly cut an “x” on the bottom of each peach. Place in water, one at a time, for 30 seconds (no more). Remove with a spoon and peel at the “x.” The skin will come right off.

Recipes for Success

Features

Three local food producers – including the grand prize winner – got a taste of victory at this year’s Hart Dairy Grand PrizeFlavor of Georgia contest.

The local area earned considerable bragging rights at this year’s Flavor of Georgia, an annual food product contest for established or market-ready foods and beverages made in the state.

Hart Dairy in Waynesboro won the dairy products category with its chocolate whole milk – and the overall grand prize – in its first year as a contest participant.

“We’re proud to be the only national brand to sell milk that comes from cows that are pasture-raised and grass-fed 365 days a year – and it all starts right here in Georgia,” says Mandy Schulz, marketing manager. “We wanted to compete and meet other companies that are also thriving.”

Another Waynesboro agribusiness, Byne Blueberry Farms, collaborated with Mercier Orchards in Blue Ridge to take first place in the beverages category with their blueberry cider. The blueberry farm became the first six-time winner in contest history this year.

“I like the competition because you’re up against the best marketers in the state. These are the most progressive, competitive people in Georgia,” says Dick Byne, owner of the blueberry farm. “Every time I go, I learn something. It makes you a better business person.”

In addition, Cassava Breads, based in Evans, was a finalist in the snack foods category for its garlic and herb cheese bread.

“It’s a great contest. It puts a spotlight on Georgia brands, value-added producers and entrepreneurs,” says Chef and CEO Solomon Cohen. “It helps put us on the map. It helps bring exposure to our brand.”

During the first round of judging, 32 finalists were chosen from 148 entries in 11 categories, and the Flavor of Georgia finals were held in Athens in April.

Hart DairyNatural Choice
For Hart Dairy, entering the farm’s chocolate whole milk in the contest was a natural choice.

“It’s delicious. People rave about it,” Schulz says. “Also, we want to bring awareness to doing dairy the right way. We know – because it’s how we operate – that farming can be done responsibly by treating animals humanely, providing highly nutritious food, and working with the earth – not against it.”

She says Hart Dairy, founded in 2017 by Tim Connell and Richard Watson, is the only national brand to sell milk from cows that are pasture-raised and grass-fed 365 days a year.

“Our cows are never confined. They’re always outside grazing on fresh grass,” Schulz says. “We’re the first grass-fed pasteurized dairy cow milk sold in America that’s certified humane.”

The dairy calls the milk a great post-workout drink, due to its protein and carbohydrate content, as well as a drink that the entire family can enjoy.

Byne Blueberry FarmsWinning Combination
According to Byne, who also teaches marketing at Augusta Tech in Grovetown, 92% of the public likes fresh blueberries. However, he says, “I started going after the 8% that doesn’t like fresh blueberries and put them in another form.”

Byne Blueberry Farms, the oldest organic blueberry farm in the Southeast, and Mercier Orchards, a fourth generation family-owned apple orchard founded in 1943, started collaborating on the cider in 2012. Development of the product really started to gel in August 2020.

“It’s the first time two farms in Georgia have come together to make a product,” says Byne, who started the blueberry farm in 1980. “Apples and blueberries are super fruits, and I don’t know if anybody has ever put two super fruits together. There are a lot of health benefits to it.”

Byne has entered Flavor of Georgia eight times, and in past years, the farm also has won in the barbecue sauces, beverages, condiments and salsas, confections and snack foods categories.

“I’ve always wanted to be creative and continue to come up with new ideas,” says Byne. “You have to come up with something that people will like and keep buying. You can have a great product, but you haven’t done anything if it’s not in a vehicle that’s marketable.”

Cassava BreadsRoot of the Matter
Cassava Breads was another first-time Flavor of Georgia entrant. For the initial round of judging, Cohen submitted all four of his cheese breads – classic, garlic and herb, sweet potato herb and chili lime – and the judges selected the garlic and herb to advance to the finals.

“We made a lot of connections with UGA food scientists,” Cohen says. “It was a great opportunity for exposure.”

The entrepreneur named his company, which he founded in 2017, after cassava, a mineral-rich, ancient root that is a centuries-old sustainable food source. Calling the root the ideal foundation for his artisanal breads, Cohen says the naturally gluten-free, grain-free and vegan cassava flour naturally highlights the flavors of the breads.

He imports cassava starch flour from the Minas region of Brazil and hand-selects aged cheeses to complement his artisan recipes.

“We cater to people that love bread and cheese and to people with dietary criteria for food products,” Cohen says.

Cassava BreadsPrized Products
To evaluate the entries, the Flavor of Georgia judges considered technical aspects of the products such as flavor, texture and ingredient profile. The judges also take into account consumer appeal including packaging, innovation and how well the product represents the state.

Each entry is featured in the Flavor of Georgia print and digital product directory, which is seen by leading food industry buyers. Finalists are granted the right to use the Flavor of Georgia logo on their label and promotional materials, a one-year membership in Georgia Grown and the opportunity to present their product to a panel of food industry experts.

As the grand prize winner, Hart Dairy also was awarded exhibit space at the Georgia Food Industry Association Annual Convention and three consultation sessions from the UGA Food Product Innovation and Commercialization Center.

Since the beginning of Flavor of Georgia in 2007, more than 1,600 products have been entered in the contest.