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 sweetandsassyapron.com facebook.com/sweetandsassyapron
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 sweetandsassyapron.com facebook.com/sweetandsassyapron
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 sweetandsassyapron.com facebook.com/sweetandsassyapron
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.
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.
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.
Three local food producers – including the grand prize winner – got a taste of victory at this year’s Flavor 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.
Natural 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.
Winning 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.”
Root 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.
Prized 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.
Lots of local talent helped the 1962 Georgia Southern Eagles soar to the NAIA baseball title.
John Glenn became the first American to orbit Earth. Marilyn Monroe sang a breathy rendition of “Happy Birthday” to President Kennedy at New York City’s Madison Square Garden. Spider-Man first appeared in a comic book, and the Cuban Missile Crisis led to fears of a full-scale nuclear war between the United States and the Soviet Union.
These events were on the world stage in 1962, but the baseball team at Georgia Southern College (now Georgia Southern University) in Statesboro, Georgia was making its own dramatic headlines as well. Overcoming adversity to post a 13 – 7 regular season record, the Eagles advanced to the regional National Association of Intercollegiate Athletics district finals and ultimately claimed a national title 60 years ago this month.
Driven to Excel The roster featured a number of players from Columbia and Richmond counties including Harlem High School graduates Pierce Blanchard and E.G. Meybohm. The Academy of Richmond County also was represented by Tommy Howland, Charles Tarpley, Buzzy McMillan, Bill Griffin, Miller Finley and Larry Crouch.
When Blanchard, Meybohm or Crouch was pitching, six players in the starting lineup were from the Augusta area.
This year marks the 60th anniversary of the team’s national championship, but with many underclassmen on the roster, there were few expectations for the Eagles to excel. However, the players’ determination and resolve, coupled with their talent, paved the road to Georgia Southern’s first sports national championship. In fact, it is reported by some to be the first national championship by any college team in the state.
“We had a team that believed in teamwork, no super-stars, a lot of camaraderie, and we played hard with a great desire to win,” says Meybohm.
At one point, however, the Eagles’ post-season hopes appeared to be grounded before they ever took flight. In mid-May, after finishing a two-game road trip at Florida State University, the team bus was in a serious collision with a tractor trailer just outside of Tallahassee. Several team members were badly hurt, and a few required hospitalization.
Coach J.I. Clements called a team meeting to find out if his players wished to continue with the season after so many of their teammates had been injured. The team vote was a resounding “yes,” which was the beginning of turning a mishap into a major success.
Playoff Time Hosting the NAIA District 7 Tournament, the Eagles lost their first game to Pfeiffer College of North Carolina. Having to win three games in one day seemed an impossibility. The boys from the “Boro,” as the town was known, started in the early morning and finished at dusk in a stadium with no lights.
GSC defeated Carson Newman in the first game and went on to topple Pfeiffer in the next two games to capture the District 7 title. Winning three games and playing 27 innings of baseball in one day was a major stepping stone for this championship-bound team.
Advancing to the NAIA National Championship playoffs in St. Joseph, Missouri, June 5 – 9, GSC handily defeated Minot State, 9 – 3, when Blanchard took the mound and allowed only three hits. David Bell was the winning pitcher in Game 2 as the Eagles handed Winona a 1 – 0 loss. Game 3 saw Meybohm hurl a six-hitter while besting Portland State, 5 – 2.
Allowing just five hits, Blanchard picked up his second tourney win in Game 4 when Georgia Southern beat Portland State again in a 2 – 0 victory that earned the Eagles the championship.
When their bus returned to the Georgia Southern campus, the players were greeted by a large contingent of well-wishers including students, faculty and community.
“Playing on this team was a true life lesson in what can be accomplished through hard work and teamwork,” Blanchard says.
Combine rub ingredients; set aside. Rinse pork and pat dry with paper towels. Set on baking sheet and sprinkle all over with rub. Using hands, massage rub into meat. Wrap tightly in plastic wrap and refrigerate 4-8 hours or overnight (overnight is best). Remove from fridge and let sit (still wrapped) at room temperature for 1 hour.
To Grill: Heat all grill burners on high for 10 minutes. Turn off all burners except far left. Reduce far left burner to low (to maintain 275 degrees). Remove plastic wrap and place pork on far right side of grill, fat cap up. Close grill and maintain 275 degrees about 8-10 hours or until internal temperature of pork reaches 200 degrees. Remove and place in pan. Cover with foil and let rest at least 30 minutes. Shred with forks and serve with sauce. Makes 12 servings.
To Bake: Place oven rack in lower half of oven so pork will be in the middle of oven. Set oven to 250 degrees (no need to preheat). Place a cooking rack in a large-rimmed pan lined with foil and sprayed with nonstick cooking spray. Place meat on rack fat cap up and cook about 8-9 hours or until internal temp is 200 degrees. Remove and place in pan. Cover with foil and let rest at least 30 minutes. Shred with forks and serve with sauce. Makes 12 servings.
Pour rum, curaçao, pineapple juice into a cocktail shaker and shake until combined. Pour over ice in a chilled glass. Garnish with a wedge of fresh pineapple and a maraschino cherry. Makes 1 drink.
Mocktail:
7 ounces Sprite or 7-Up
3 ounces pineapple juice
1/4 teaspoon coconut extract
1 drop blue food coloring
Pineapple wedge
Maraschino cherry
Pour Sprite or 7-Up into glass and add pineapple juice. Stir in coconut extract and add 1 small drop of blue food coloring. Stir together until combined. Taste and adjust flavors as desired. Add ice and stir to chill. Garnish with a wedge of fresh pineapple and a maraschino cherry. Makes 1 drink.
Busby’s Heating & Air has launched The Busby’s Cares Community Contribution, an initiative in which the company makes a $1,000 donation to a small local nonprofit organization each month. The inaugural recipient of the funds was Garden City Rescue Mission in February.
“With small local charities, $1,000 can be significant,” says Rick Busby, owner of Busby’s.
The company also conducted a food drive for Garden City Rescue Mission, the largest men’s homeless shelter in the CSRA, and Busby’s delivered the food contributions at the same time that it presented the financial donation to the rescue mission.
“A lot of folks have helped me in my life one way or another. I just feel like the world would be a better place if more people helped each other,” Busby says. “We’ve always given back. That’s just part of our culture. That’s how I was raised.”
Operation Double Eagle prepares veterans and transitioning active duty military personnel to work in the golf industry.
U.S. Army veteran and Grovetown resident Matt Weber, who medically retired from the military in 2009 after five years of service, had fallen on hard times.
He lived in his car with his service dog, a Dutch Shepherd named Max, for a while. He moved in with a friend, but that situation ended up causing more harm than good. Then Weber spent the little money he had left on a hotel room. In November 2020 his hours were cut before he ultimately lost his job during the pandemic. He struggled with alcohol abuse and addiction to his medications.
“I was in a dark place for the better part of four years,” the 36-year-old Weber says.
Last fall, however, his circumstances started to change. In October 2021, he met Jeremy Tindell, program manager for Operation Double Eagle, through a local veterans service organization.
Operation Double Eagle is a nine-week skills development program at Augusta Technical College that connects veterans and transitioning active duty service members to a network of employers seeking “job-ready” veterans for nationwide career opportunities.
The program, a workforce initiative of the Atlanta-based Warrior Alliance, actively recruits veterans with barriers to employment through its network of partners, transitioning active duty military personnel and government agencies.
Tindell, who lives in Evans and served in the Army for 20 years, talked to Weber about Operation Double Eagle. Although a session had started a week before their conversation, Tindell squeezed the veteran into the program.
“I wasn’t sure what I wanted to do or where I wanted to go,” Weber says. “I kind of bounced around for a couple of years. I was making an attempt to figure out what I wanted to do. Operation Double Eagle had resources for me to make something of myself.”
Weber finished the program on December 17, 2021, and three days later he started working as an equipment operator for Landscapes Unlimited, one of the largest golf course contractors in the country.
“The first thing I told my boss was that in two-and-a-half years or less, I plan on taking his job,” says Weber.
And that wasn’t the last time he put his director supervisor, Brett Ambrose, on notice that he’s coming after his position. Ambrose, a Landscapes Unlimited project superintendent, appreciates the ambition.
“I want to have people that want to move up and have goals. If he’s a go-getter, let’s do it,” he says. “I said, ‘Dude, come and get it. Let’s see it happen.”
Landscapes Unlimited also hired one of Weber’s classmates, and Ambrose hopes to hire many more people from the program. “I like where they’re going with it. It has a lot of promise and gets people in different careers in golf,” he says.
Optimum Exposure
Operation Double Eagle is the brainchild of Scott Johnson, president and chief executive officer of the Warrior Alliance. During his 20-plus years as a corporate executive, he worked with wounded warriors and saw a contingent of the veteran population that was unemployed or bouncing from job to job.
“I wanted to try to help veterans find a way to be trained like they are in the military. This is the kind of work they want to be doing, and it was a chance to try something that hadn’t been tried before with veterans. We want to restore the warrior that is inside of each individual,” Johnson says. “On the flip side, it solves a huge problem for the golf industry where there is a high demand for skilled labor.”
With local assets such as Fort Gordon, a rich military tradition, the Charlie Norwood VA Medical Center and Augusta National Golf Club, Johnson says this area has been the ideal place to build the program.
“Logistically, Augusta made sense,” he adds. “Why not take the mecca of golf and do something unique for it?”
Nine-week cohorts are scheduled four times a year, and up to 15 selected “warriors” per session receive a monthly stipend for housing and meals to attend the free educational program. Participants are not required to use their GI Bill benefits, and graduates receive Augusta Tech’s Golf Turf and Landscape Specialist certificate. In addition, the students earn 14 college credit hours.
The first cohort was launched in February 2020, but Operation Double Eagle went on hiatus from March 17, 2020 until June 2020 because of covid.
The program is structured so that students receive classroom instruction from 8 a.m. until noon Monday through Friday at Augusta Tech. Topics include golf course maintenance, horticulture science, irrigation, construction, turf management, mechanical and equipment operation, golf operations, landscaping and pest control.
“We tell people on the second day, ‘You’ll learn a dozen different things in nine weeks. Get passionate about one of them, and you’ll find a career,’” says Johnson.
In the afternoon the students go to the Performance Center, a par-3 hole that was built in 2019 at Augusta Municipal Golf Course, for hands-on learning opportunities.
At the Performance Center, the students practice golf course design, construction, renovation and maintenance skills. Veterans, as individuals and teams, tackle clearly defined projects to solve real-time challenges.
“We have everything that a larger golf course operation would have,” says Evans resident O’Neil Crouch, a former golf course superintendent and Operation Double Eagle program director. “They get to learn real-world problems. If we have to, we create problems.”
The students also take field trips to local golf courses such as Champions Retreat and Forest Hills Golf Club as well as Belle Meade Country Club in Thomson. They also have helped prepare the course at East Lake Golf Club in Atlanta for the Tour Championship.
“Veterans love to be outside. They love working in tough nature conditions. They love working in teams,” Johnson says.
In addition, the program covers golf course etiquette and what to expect when working on a golf course and introduces students to industry sales representatives.
“We try to expose them to everything possible so they can make a decision,” says Crouch. “We’ve had a few graduates that have started their own business or more veterans support programs.”
The Right Fit
Warriors have to go through a three-tiered application review and assessment before they are accepted into Operation Double Eagle. “You have to educate veterans and find people that are right for the program,” says Johnson.
As part of his responsibilities, Tindell recruits students and vets the military applicants. He conducts an overall evaluation of the soldiers to assess each individual’s attitude, aptitude, academics and achievement.
Operation Double Eagle finds recruits through the Department of Labor, social services organizations, veterans services organizations, career centers, grassroots efforts, word-of-mouth, social media and by visiting military installations.
“When potential students fill out a questionnaire and application online, they self-identify their barriers to employment,” Tindell says. “I contact them and build a personal relationship with them before they join the program.”
Johnson has found that warriors often have difficulty transitioning to civilian life because they lose their network when they leave the military or realize that the work they have been doing does not translate to other employment opportunities. Weber agrees.
“You’re losing that ‘suited and booted’ mentality,” he says. “You knew that what you were doing was important. When you have to stop wearing that uniform for whatever reason, you feel like it’s been taken away from you. There’s a lot of camaraderie in the military that you rarely get in civilian life.”
Veterans lose the team mentality that the military fosters as well. However, Crouch says golf course superintendents sometimes model their maintenance staffs on military groups to build camaraderie.
“The golf course maintenance staff has always been a very tight-knit group,” he says. “They work outside in all kinds of weather and situations. Rarely do you do a job by yourself.”
Tindell says that employment in the golf industry offers structure and uniformity. In addition, he says, “There’s a therapeutic aspect of working outside and working with your hands.”
With Tindell’s military connections and Crouch’s ties to the golf industry, they make a good team as well.
“He can find veterans that need training and employment,” says Crouch. “I know superintendents all over the country that need quality employees. The labor pool is very small. There’s a great demand for quality labor.”
Crouch also oversees fundraising for the program. He says fundraising tournaments are coming up locally, in Atlanta and in North Carolina, and people can get involved by making donations on a monthly or yearly basis. They also can help make connections with potential employers, sponsors for the program, military resources and industry players.
“We are seeing a tremendous amount of support from the community,” Crouch says.
‘Purpose, Direction and Motivation’
Tindell keeps track of everyone who completes the program for 24 months post-graduation. “I try to instill a sense of purpose, direction and motivation in everyone who comes through the course,” he says.
About 50 people have gone through the program so far, but Johnson hopes that close to 100 will complete the certification this year. Students have ranged in age from 25 to 64 years old, and 30% to 40% of them have been female. While the program has drawn students from across the country, 60% to 70% of them live in the local area.
The participants agree that they will start working or continue their education after they finish the program. Johnson says 90% of the people who have gone through the program have “made it.” He hopes Operation Double Eagle, which also is building partnerships nationwide, can be a solution for a lot of people, like it was for Weber.
In January Weber moved into a house, and he is continuing his education by pursuing a degree in Golf Course Turfgrass Management at Augusta Tech. He also hopes to mentor the students in the next Operation Double Eagle class.
“Because of what they’ve done for me, I want to give back as well. I want to give them direction like Jeremy did for me,” he says. “I’m immensely blessed because of the program. I’m more than grateful for everything they’ve done. Every aspect of it from that first conversation with Jeremy allowed me to have what I have right now. I went from having nothing to having everything.”
Using a paring knife, shape carrot slices into top combs. Cut a small slice off bottom (wider end) of each egg so it stands upright. Make a half-inch slit in top of egg and insert carrot slice for comb. Add cloves or peppercorns for eyes. Cut a small hole with tip of paring knife for beak and insert diced red bell pepper. Layer bowl with lettuce and top with egg “chicken.” Makes 6.
2 cups crushed graham crackers
Go with the Flow
“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.”
“We’re always on the lookout for emerging artists,” says Boland.
Dream Journal
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.
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.”
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.
“The game is super fun and amazing, and the people you meet help you achieve bigger goals in your life,” says Colin.
This year marks the 60th anniversary of the team’s national championship, but with many underclassmen on the roster, there were few expectations for the Eagles to excel. However, the players’ determination and resolve, coupled with their talent, paved the road to Georgia Southern’s first sports national championship. In fact, it is reported by some to be the first national championship by any college team in the state.
Playoff Time
Operation Double Eagle is a nine-week skills development program at Augusta Technical College that connects veterans and transitioning active duty service members to a network of employers seeking “job-ready” veterans for nationwide career opportunities.
Tindell, who lives in Evans and served in the Army for 20 years, talked to Weber about Operation Double Eagle. Although a session had started a week before their conversation, Tindell squeezed the veteran into the program.
And that wasn’t the last time he put his director supervisor, Brett Ambrose, on notice that he’s coming after his position. Ambrose, a Landscapes Unlimited project superintendent, appreciates the ambition.
Operation Double Eagle is the brainchild of Scott Johnson, president and chief executive officer of the Warrior Alliance. During his 20-plus years as a corporate executive, he worked with wounded warriors and saw a contingent of the veteran population that was unemployed or bouncing from job to job.
With local assets such as Fort Gordon, a rich military tradition, the Charlie Norwood VA Medical Center and Augusta National Golf Club, Johnson says this area has been the ideal place to build the program.
“We have everything that a larger golf course operation would have,” says Evans resident O’Neil Crouch, a former golf course superintendent and Operation Double Eagle program director. “They get to learn real-world problems. If we have to, we create problems.”