Author: Kristy Johnson

  • Coming Up Roses

    Coming Up Roses

     

    Photos courtesy of Sacred Heart Cultural CenterThe Garden City Festival is back in full bloom with familiar – and new – activities.

    Springtime in Augusta is synonymous with the Masters Tournament. However, the Garden City Festival at Sacred Heart is another spring celebration with strong roots in the area.

    “The festival has been a tradition since 1992,” says Kim Overstreet of Sacred Heart Cultural Center. “It started as a small flower show, but it has grown through the years as new features have been added.”

    Although the event was cancelled in 2020 and a modified version was held in 2021, this year’s festival will have something for everyone from to novice to experienced gardeners.

    The Garden Festival Preview Party, which begins at 6 p.m. Thursday, April 21, will kick off the festivities.

    The evening will feature fine cuisine, musical entertainment and the first viewing of the gardens and floral exhibits created by local garden professionals. Guests also will have the first opportunity to shop for plants and garden accessories in the Garden Market. Tickets are $75 per person.

    The festival itself will run from 9 a.m. until 5 p.m. Friday, April 22 and Saturday, April 23 at Sacred Heart. Festival-goers can see landscape and floral exhibits, shop in the Garden Market, enjoy Seedling Saturday and the Butterfly Habitat and Garden Tour, and hear educational speakers during festival hours.

    The Speakers Series will offer how-to demonstrations and tips that people can use to enhance their gardens. As a new addition this year, vendors will teach 30-minute Wandering Workshops on topics such as “How to Create a Container Garden” and “Cooking with Herbs From Your Backyard.”

    “The workshops will cover simple things that people can take home and do,” Overstreet says.

    Food trucks and vendors also will be available from 11 a.m. – 2 p.m. on Friday and Saturday.

    Advance tickets for the festival and garden tours are $25 for both days until April 21. Tickets will be sold at the door for $30. Tickets for the festival only are $10 in advance and $15 at the door.

    The private garden tours are scheduled for noon until 5 p.m. Friday and Saturday. Featured gardens include three in Augusta and three in Walnut Hill in Evans off of Gibbs Road.

    The festival also is collaborating with Pop-Up Augusta! for its first ever Friday party – an exclusive dining and concert experience from 6 p.m. – 9 p.m. The location will be revealed 48 hours prior to the event to ticketholders only. Register at popupaugusta.com to receive an exclusive ticket invitation.

    The festivities will conclude at 4 p.m. Sunday, April 24 with the Blanton Garden Tea at Blanton Farm. This event will include fare from recipes featuring organic produce grown on the farm as well as afternoon tea. The gardens will open at 4 p.m., and seating, which is limited, will follow at 5 p.m. for a talk and tea. A separate ticket is required. Call (706) 826-4700 for reservations.

    “We want people to experience good gardening ideas, be inspired and learn something about eco-friendly living at the festival,” Overstreet says. “Whether someone lives in a small space like an apartment or on a large landscape, they should be able to take away something.”

    Tickets are available online at sacredheartgardencityfestival.com, by phone at (706) 826-4700 or at various locations including Sacred Heart.

  • Marinated Chicken Tacos with Homemade Salsa

    Marinated Chicken Tacos with Homemade Salsa

    Salsa:

    • 1 red onion, chopped
    • 1/4 cup fresh lime juice
    • 4 medium tomatoes, chopped
    • 1 jalapeno pepper, chopped
    • 1/2 cup chopped cilantro
    • 1 clove garlic, minced
    • 1/4 teaspoon salt

    Chicken:

    • 2 tablespoons olive oil
    • Juice from 2 limes
    • 3 cloves garlic, minced
    • 1 teaspoon honey
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 1/2 pounds boneless, skinless chicken breasts
    • 12 small corn tortillas
    • 2 avocados, peeled and sliced

    Place chopped red onion in a large bowl and drizzle with lime juice; let sit 10 minutes. Stir in tomatoes, jalapeno, cilantro, garlic and salt until well combined. Let sit for an hour (room temperature or chilled) for flavors to combine. Taste and adjust seasonings, if needed, before serving. (If too hot, add more chopped tomato.) Makes 4 cups.

    While salsa is resting, make marinade for chicken by combining 2 tablespoons olive oil, lime juice, garlic, honey, chili powder, cumin, salt and pepper in a large resealable bag. Add chicken breasts, seal bag well and pound chicken to an even thickness. Refrigerate at least 30 minutes and up to 8 hours.

    Heat indoor or outdoor grill to medium high, about 375-450 degrees. Grill chicken (discard marinade) 5-8 minutes a side, until internal temperature reaches 165 degrees. Remove to plate and loosely cover with foil. Let rest for 5 minutes before slicing. Serve in corn tortillas with salsa and avocado slices. Makes 6 servings.

  • Living With Loss

    Living With Loss

    Illustration of Wilkes by Abigail Burke

    To some people, teen suicide is a collection of statistics. To the family and friends of Wilkes Cooper, along with other Columbia County adolescents, it’s much more personal.

    For Greenbrier High School senior Mabry Cooper, her favorite memory of her cousin, Wilkes Cooper, occurred on a family Fourth of July trip when they were about 10 years old. The grownups wouldn’t let him light fireworks, which she says, was “probably in his top five all-time favorite things ever.”

    “So he went inside, packed his bags and walked out to the road,” Mabry recalls. “His sister took off after him, and he only agreed to come home if ice cream was involved.”

    Lakeside High School senior Sydney Wilson says her favorite memory of her boyfriend happened on February 14, 2021, when he picked her up at 5 a.m. for a road trip to Cleveland, South Carolina to do another one of his favorite things – watch the sun rise over the mountains.

    Photos courtesy of High Cotton Photography, Jacob Reeves and Sydney Wilson

    “I was able to experience the most surreal moment with the person who meant the world to me,” Sydney says. “This memory will forever live in my heart.”

    Less than a month after sharing that early morning sunrise with Sydney, Wilkes took his life on March 5 at age 17 after battling adolescent depression. He would have been a senior at Harlem High School this year.

    To mark the first anniversary of one of the most painful days of their lives and to celebrate and honor Wilkes’ life, Sydney and Mabry have put together a walk and a concert to raise funds for the Win It For Wilkes Foundation, which they created for their joint senior project.

    “His mother wanted to do it on that day, and we also wanted the chance to make a bad day, a good one,” Sydney says.

    The event will feature live music, food vendors and the sale of merchandise. Wilkes’ brother, country music artist Pat Cooper, will perform as well.

    “We decided to do a concert as the main event because music was a very big part of Wilkes’ life, and attending his brother’s concerts was one of his favorite things,” says Sydney.

    Pat, who grew up in Thomson and now lives in Nashville, will perform a song that he wrote to honor Wilkes.

    “Initially, I had no intentions of releasing it. I just wanted to write something that my family could cherish. Upon showing it to them, we felt it was important to make it public,” he says. “Music is something everyone can turn to for any feeling they are having or mood that they’re in. It touches all of our lives in a variety of different ways. Few things make us feel and touch our hearts in the way music can.”

    He wrote the song with Ray Fulcher, originally from Harlem, and Aiken native James McNair, singers/songwriters who knew Wilkes well and also live in Nashville now. “I cannot stress enough how important their contributions were to bringing the song to life,” says Pat.

    His friends weren’t the only ones who helped him through the process. “The room was very heavy and emotional, but I felt God’s presence,” he says. “There was an overwhelming peace about it that He provided.”

    All proceeds from the concert will go to Win It For Wilkes to help young people find mental health resources, and the foundation will continue to hold fundraisers throughout the year.

    According to the Centers for Disease Control and Prevention, national suicide rates increased 33% between 1999 and 2019, with a small decline in 2019. Youth and young adults ages 10–24 accounted for 14% of all suicides with 10.2 per 100,000 people. Suicide is the 10th leading cause of death in the United States, but it is the second leading cause of death for young people.

    “Everyone struggles with their mental health at one point in their life. Just because you don’t struggle with your mental health now, doesn’t mean in 10 years you won’t either. But by becoming aware of the signs of mental health issues, you’ll have a more likely chance of being able to tell why you feel and act the way you do,” Sydney says.

    Through the foundation, the girls also hope to dispel any stereotypes about depression and, Sydney says, “to spread awareness that nothing is wrong with not being OK.”

    Wilkes’ friends and family remember him as someone with a giving heart who lit up a room and cared deeply about other people.

    “Wilkes was the outgoing, fun-hearted, life-of-the-party friend that everyone needed in their life,” Sydney says. “You could always count on him no matter the circumstance. He was a true friend.”

    To cope with the loss of Wilkes, Mabry says, “Talk therapy allowed me to learn a lot of different coping mechanisms.”

    His friends also leaned on each other for support.

    “The first couple months were really hard. There was about a group of eight of us who couldn’t go a day without each other,” Sydney says. “But as the months went on and life went on as well, we chose to strive for our dreams with all we had and be the best people we could to make Wilkes proud.”

    Pat hopes people come away from the concert with a greater understanding of the significance of mental health.

    “It is just as important as any other aspect of our lives,” he says. “Love one another because we all have our struggles. Being kind has no downside.”

    If You Go:

    What: Win It For Wilkes Foundation walk and concert

    When: Walk begins at 5 p.m.; concert 7 p.m. – 10 p.m. Saturday, March 5

    Where: Lady A Amphitheater, Evans Towne Center Park

    How Much: $12 general admission; $40 VIP

    More Info: (706) 414-0134 or mabrycooper47@gmail.com; (706) 550-3887, sydwil03@gmail.com; Win It For Wilkes Foundation Facebook page

    National Suicide Prevention Lifeline

    If you are thinking about suicide, are worried about a friend or loved one or need emotional support, call the National Suicide Prevention Lifeline at 1-800-273-8255 or use its online crisis chat at suicidepreventionlifeline.org.

    The Lifeline network is available 24/7 across the United States. Beginning July 16, callers also can reach the National Suicide Prevention Lifeline by calling 9-8-8.

    By Leigh Howard

  • Scholarship Offer

    Scholarship Offer

    The Lauren Cowart Memorial Scholarship committee is seeking applicants for its third annual scholarship award. The $1,000 scholarship is awarded to a student majoring in advertising, marketing, graphic design or public relations in the local area. Entrants must have a GPA of at least 3.0 and write an essay of 300 words or more that explains how they honor Cowart’s legacy in their life. Cowart, a designer at Wier / Stewart, lost her life in a 2019 boating accident that also took the life of her 5-year-old daughter, Blakely.

    The deadline to apply is Saturday, February 12. For more information, visit aafaugusta.com/scholarship/.

  • Best in Nation

    Best in Nation

    Columbia County Convention & Visitors Bureau recently was awarded first place from the U.S. Travel Association for the best integrated marketing and messaging campaign in the nation among destination marketing organizations for its Serene18 Paddle Trail campaign. More than 400 nominations were received.

    The CVB worked with Kruhu and Cineloco to develop the humorous promotional videos starring Redford and Benny as two scouts that showcase the fun that kayakers and canoers can have on area waterways.

    The videos have been viewed nearly a quarter of a million times, reaching more than 4 million people. As a result, hundreds of people have visited Columbia County to paddle the trails.

  • Thai Coconut Shrimp Soup

    Thai Coconut Shrimp Soup

    • 2 tablespoons coconut or vegetable oil
    • 6 baby bok choy, chopped
    • 1 red bell pepper, thinly sliced
    • 5 ounces white button mushrooms, stems removed and sliced
    • 2 tablespoons garlic, minced
    • 2 teaspoons ginger, minced or grated
    • 2 tablespoons red curry paste
    • 4 cups chicken or fish stock
    • 2 tablespoons soy sauce
    • 3 teaspoons fish sauce
    • 1 (14-ounce) can regular coconut milk
    • 1 teaspoon brown sugar
    • 1/4 teaspoon pepper
    • 1 pound large shrimp, deveined and peeled
    • 1 tablespoon lime juice
    • 1/4 cup green onions, sliced
    • 2 tablespoons fresh basil, chopped
    • 2 big handfuls bean sprouts

    Heat oil in a large soup pot over medium heat. Add bok choy and red bell pepper; sauté about 2 minutes. Add mushrooms; sauté another 3 minutes. Add garlic and ginger; sauté just until fragrant. Stir in red curry paste. Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper; bring to a simmer. Add shrimp and cook just until they turn pink, about 3-4 minutes (do not overcook or they will be rubbery). Remove from heat and stir in lime juice, green onions, basil and bean sprouts. Serve hot. Makes 4 servings.

  • In the Mix

    In the Mix

    Photography by Jordin Althaus/Peacock

    A Columbia County couple showcases their talents on a reality TV baking show competition.

    Grovetown resident Sharon Hutko loves being in the kitchen – and she can take the heat. In her spare time (she also works fulltime in human resources at SRP Federal Credit Union), she has a catering business and owns the local Jimmy John’s restaurants with her husband, Mike.

    It’s her specialty cakes, however, that really attract attention from near and far.

    During Masters Week last year, a casting producer for “Baking It,” a reality TV competition that launched in December and is streaming on Peacock TV, reached out to Sharon after seeing her cakes on her Instagram page, @sharonhutkocakes. The producer invited her to audition for the show, and Sharon was all in.

    The six-episode series features eight teams of two bakers that vie to win a $50,000 cash prize and the title of “Best in Dough.” As part of the application process, Sharon and a partner submitted photos and videos. They met individually with the show’s creator and producers on Zoom. They also had to complete and document baking challenges that were sent to them.

    At the last minute, however, Sharon’s baking partner had to withdraw because of covid protocols. So she turned to her life partner to join her.

    “Mike came on board five days before we left. He had to go through a background check. We didn’t know he would be allowed to go until the night before we flew out,” says Sharon. “It was a whirlwind for him.”

    They filmed the show, a spinoff of the crafting competition “Making It,” in Los Angeles for two weeks in August. While Sharon ended up with an unexpected partner, all of the contestants got a surprise when they met the hosts of the show for the first time. In fact, they had no idea who they were going to be until the hosts – Maya Rudolph and Andy Samberg – walked onto the set.

    “It was so exciting,” Sharon says. “I have been a fan of both of them since their Saturday Night Live days.”

    Southern Pride

    In each episode, the baking teams – which consisted of spouses, siblings, twins, best friends and a father and son duo – had to complete various challenges. Some of them were small challenges; others were “big ol’ bakes.”

    The shorter challenges took about an hour to 90 minutes to complete. The teams had 2 1/2 to 3 hours to finish the longer challenges.

    “Our call time was at 6 a.m., and we would work until midnight. But if a challenge was three hours, it was filmed for three hours,” says Sharon. “I thought there was no way we could make a three-tiered cake in three hours, but we sure did.”

    During those long hours, however, they also filmed other portions of each episode such as the reveals and the judging. In addition, the shows are sprinkled with highlights of the delicious bond between Rudolph and Samberg, who are prone to cracking jokes or bursting into song at any moment.

    As an added ingredient, four opinionated grandmothers – all accomplished bakers themselves –judged the competition.

    “When they say ‘opinionated grannies,’ that was 100 percent the case,” says Sharon. “If they didn’t like something, they would tell us why. But they also were positive and encouraging.”

    Sharon and Mike were honored that they were the only team to represent the South, so they made sure to add a dollop of Southern pride goodness to all of their recipes.

    “They would give us a category, and they left it open as to what we would submit,” says Sharon. “I wanted the things that we made to represent the South. We really just wanted to make the South proud.”

    For instance, in the first episode, the Hutkos made pecan tassies with bourbon and bacon. In another show, the contestants were combined into two super groups – the Naughty team and Nice team – of six bakers, and they prepared a biscuit and a protein.

    The Hutkos’ team, the Naughty team, won that competition with its cracked black pepper and cream cheese biscuits, which was Sharon’s recipe, and lamb chop lollipops with sweet peach sauce.

    “It was a feel-good, not a cutthroat, competition,” says Sharon. “They told us to think of it as summer camp. The whole atmosphere was so positive and encouraging and such a good experience.”

    Icing on the Cake

    The Hutkos bake in three episodes, but they have watched all of them. Sometimes, though, the experience still seems like the stuff of make believe. One night when they were about to stream an episode of “Yellowstone” on Peacock, they got a jolt when they saw a clip of themselves for a “Baking It” program.

    “It doesn’t seem real,” Sharon says. “Mike has been recognized a couple of times since the show.”

    She also says he was the perfect culinary colleague for her. “I could not have asked for a better partner,” she says. “He was great in the challenges. He knew what I needed for the competition and outside of the show.”

    However, Sharon says the best part of “Baking It” was building new relationships, particularly with the other contestants.

    “The teams got along so well,” she says. “We still communicate with each other every day. We have a big group chat. We have gone from talking about the show to sharing our daily lives with each other.”

    Sharon definitely is open to blending another baking show into her life one day.

    “It was such a great experience. Everybody who was involved with the show was truly, truly so kind. I don’t know if that’s the norm,” she says. “I loved it so much. I would love to something like this again.”

    Sharon also can be found at sharonhutkocakes.com or facebook.com/SharonHutkoCakes.

    By Sarah James

  • There She Is

    There She Is

    Photos courtesy of Karson Pennington, Marszalik Photography and Matt Boyd Photography

    When the Miss America Organization marks its 100th anniversary this year, Columbia County will have cause to celebrate as well.

    Talk about a crowning achievement. Representing the state as Miss Georgia, Martinez native Karson Pennington, 23, will be one of the candidates vying for the job of Miss America in Uncasville, Connecticut this month.

    Karson has been involved in the Miss America Organization for more than a decade, winning multiple competitions. She followed in the footsteps of her mother, who competed in Miss Georgia in the 1980s, and her older sister, Kendyl, who has won numerous titles of her own.

    In 2008 Karson won her first title, Miss Georgia Princess, at age 10. Competing as Miss University of Georgia for the statewide crown, she won the title in Columbus in June.

    “I was in a complete state of shock to hear my name called as Miss Georgia 2021,” she says. “I thought of 10-year-old Karson watching Miss Georgia for the first time. I was sitting in the audience, and I wanted to be just like her and all of the other incredibly accomplished women on the stage. After 13 years, my dream had finally been realized. It was the best feeling in the world.”

    She is proud to represent her home state as one of “51 incredible candidates who are talented, highly educated and give back to their communities.”

     

    Hear Her ROAR
    With her resume, she should feel perfectly at home with the other Miss America candidates. Currently, Karson is a second-year doctoral student in political science and international affairs at UGA.

    The diehard Bulldog graduated magna cum laude with high honors from the university in May, earning three degrees – a Bachelor of Arts in political science, a Bachelor of Arts in history and a Master of Arts in political science and international affairs – in four years.

    As a doctoral student, she teaches classes and conducts independent and departmental research focused on federal judicial politics. In the future Karson hopes to become a collegiate professor.

    Her Miss Georgia duties include the promotion of education and literacy through her social impact initiative, ROAR: Reach Out and Read, which she has pursued since she was 12 years old.

    Diagnosed with onset fluency disorder at age 3, Karson stuttered as a child. Her pediatrician suggested that her parents start teaching her to read so she could practice pronouncing words as she read aloud.

    “I started reading then, and I haven’t put down books since,” she says.

    With her mascot, Lucky Lion, she visits classrooms, donates books, and educates students and parents on the importance of literacy skills. Karson also wrote “Lucky Learns to ROAR,” which is available as an e-book on her website, roarreachoutandread.org.

    She schedules appearances and advocates with the state legislature for educational funding as well.

    “Miss Georgia is an 8-to-5 full-time job. It’s not just wearing a sash and crown,” Karson says. “I love to get dressed up in an evening gown and represent Georgia, but I spend a lot of time sitting at my desk on my laptop and communicating with people.”

    Getting Ready
    She also carves out time to prepare for the talent, interview and evening gown portions of the upcoming Miss America competition. Karson, who was a four-year member of UGA’s Georgettes Dance Team, will tap dance in the talent segment.

    Four or five days a week she goes to the dance studio to rehearse her routine for two hours at a time, and she closely follows current events to prepare for the private and onstage interviews.

    In September Karson attended a 10-day Miss America orientation, when she met the other candidates for the first time.

    “It’s crazy to say that I have a friend in every single state now,” she says. “It’s a sisterhood, even though we’re all competing for the same thing. We develop an incredible bond by going through this shared experience.”

    Karson has won more than $23,000 in scholarships through the MAO competitions, enabling her to pursue her Ph.D. She also gains poise and confidence by appearing on stage and through MAO mentorship programs.

    The final round of the five-day competition will be held Thursday, December 16, and her parents, Kathy and John Pennington, and her sister will be in the audience to support her.

    Despite the similarities to other competitions, Karson expects Miss America to be different from her previous experiences.

    “I think there’s a little bit more pressure, but the pressure is almost lower, too, because I’ve made it to this level,” she says. “I competed at Miss Georgia more than one time. I will get only one chance to compete at Miss America, and I’m honored to stand on that stage.”

    The fact that this year’s event is the centennial anniversary is special to Karson as well.

    “There will only be one 100th anniversary class, and I’m in it,” she says.

    By Sarah James

  • For the Birds

    For the Birds

    A local avian sanctuary is spreading its wings

    Feathered Friends Forever Rescue and Refuge in Harlem, which provides permanent and temporary housing for tropical birds, is expanding to add new attractions to its 14-acre property.

    The expansion of the refuge, which acquired 3.86 adjacent acres last year, will cover about 6 acres. New amenities will include a veterinary center, six horseshoe pits, a petting zoo, a 286-foot zipline, six tiny houses and a wildlife campground.

    “For years, we had only parrots. Once people had seen the parrots, there was no reason for them to come back,” says Ronald Johnson, chief executive officer.

    Work is underway on the horseshoe pits and a new house with a pond for Mr. T, the 100-pound resident tortoise. “It will look like Fort Apache and be called Fort Tortouga,” Johnson says.

    The refuge also is developing blueprints for the vet center and applying for grants. In the meantime, a temporary building has been brought in to serve as a veterinary center until the permanent facility is up and running.

    Plans for the tiny houses include using them to provide accommodations for volunteers from across the country and veterinary technician trainees.

    Keeping a Promise

    Of course, the most important residents at Feathered Friends Forever, a state-licensed animal shelter and nonprofit organization, are the birds.

    The refuge currently has about 200 birds from 46 states, but it has found permanent homes for more than 1,000 birds through the years.

    “We do a lot of small bird adoptions. Now, 95% are big birds,” says Johnson.

    The facility has housed parakeets, lovebirds, cockatiels and finches. Its big birds include Indian ringnecks, African greys, cockatoos, amazons and macaws.

    Johnson has had a love of birds since he was a teenager.

    “When I was in high school, I worked in a pet store. I got two birds in the 1960s, and I’ve loved them ever since,” he says. “They all have individual personalities. People don’t give them credit for being as smart as they actually are.”

    When he entered the U.S. Marine Corps in 1967, Johnson had to find a new home for his green-wing macaw and Moluccan cockatoo. Although he successfully rehomed the birds, the experience left a lasting impression on him.

    “I made a promise that somehow, someday, I would make it up to every bird that needed a home,” he says.

    Johnson and his wife, Tammy, founded Feathered Friends Forever in 1997, and the number of birds at the small operation quickly soared from five to 85 rescues.

    Services include adoption, relinquish capabilities, temporary boarding, permanent placement and wellness checks for birds. The refuge also cares for all deployed active duty/activated national guard military personnel’s parrots free of charge with proper documentation.

    In addition, Feathered Friends Forever recently became affiliated with Parrots for Patriots, a nonprofit organization in Vancouver, Washington. The program connects parrots that need a forever home with veterans who need a friend for life.

    The facility also has started to work with military personnel who are dealing with post-traumatic stress disorder. Animal companions like parrots can be a source of joy and wellness for people with PTSD.

    Around the Refuge

    In the sanctuary portion of the refuge, 12 outdoor aviaries let birds “fly and be free birds” and live as they would in the wild – in a flock. Each of newly designed aviaries features automatic feeders, an in-flight pond, a misting system and infrared heaters.

    Measuring 18 feet in width, 42 feet in length and 22 feet in height, the new macaw flight contains a full rain system, including thunder, lightning and rain; clay chew walls and individual ponds for bathing and drinking.

    “Each particular bird has its own little quirks,” says Johnson. “A parrot is a 3-year-old for the next 50 years. A parrot can change its mind with the bat of an eyelash.”

    However, parrots and other birds are highly intelligent, and they can learn to understand and mirror basic language skills. They also display “human-like” behaviors and have specific needs that a human companion can fulfill.

    Because birds can be so unpredictable, Johnson says it takes years to understand their behavior.

    “You can tell if something is wrong by their body or eye movement,” he says.

    Other telltale signs of a problem include feather plucking, changes in attitude or appetite, flaring their tails and screeching or screaming.

    The companion birds are not the only living beings at the facility, however. They are joined by other creatures on the endangered or threatened lists.

    The 8-foot-by-10-foot, climate- and humidity-controlled honeybee house has the capacity to hold 16 individual hives. Developed by the University of Georgia and the Georgia Department of Agriculture, it was created to study the effects of climate on honeybees in a controlled environment. Honeybees are vital for stable, healthy food supplies, and Johnson says this is the only climate-controlled honeybee house in the world.

    Feathered Friends Forever also features a butterfly garden and a certified monarch habitat as well as a reptile house that is home to spiders, snakes and lizards.

    Nonstop Activity

    Other activities at the facility include cornhole, a gold and rock mining area, birthday parties, educational classes, weekday tours for groups by appointment, adoption fairs twice a year and open house fundraising events.

    The facility also has a cantina, a newly remodeled welcome center and an educational center called Birds on the Brink.

    “It’s a full science lab. We offer it for school tours during the week, and if we have the personnel, it’s open on weekends,” says Johnson.

    Birds on the Brink offers an accredited science class as well as an augmented reality and virtual reality classroom, where rainforest animals and minerals come to life, and hologram technology. The educational programs, which support the Georgia Standards of Excellence and offer an immersive, multi-sensory experience, can be tailored to students in grades K through 12.

    Feathered Friends Forever, which has an all-volunteer staff, is open 11 a.m. – 4 p.m. Saturday and Sunday. Johnson says the facility has averaged 60 – 70 visitors a day since recently putting up a new billboard.

    For more information, visit featheredfriendsforever.org.

  • Baked Parmesan Stacked Potatoes

    Baked Parmesan Stacked Potatoes

    • 8-10 Yukon Gold potatoes
    • 3 tablespoons butter, melted
    • 2 tablespoons Parmesan cheese
    • 1/2 to 1 teaspoon garlic powder
    • 1 teaspoon thyme leaves
    • Salt and pepper
    • Fresh dill, chives or parsley, chopped
    • Freshly grated Parmesan for garnish

    Preheat oven to 375 degrees. Butter 12 muffin cups; set aside. Cut potatoes into thin slices about 1/16 inch thick (a mandoline slicer is helpful). Place slices in a large bowl. Add melted butter, Parmesan cheese, garlic powder, thyme, salt and pepper. Toss to coat evenly. Layer slices in prepared muffin cups. Bake 45-55 minutes or until edges and tops are golden brown and centers are tender. Remove from oven and let rest 5 minutes. Use a spoon to help release potato stacks from muffin pan. Season with more salt and pepper, if desired. Garnish with grated parmesan cheese and fresh herbs. Serve while hot and crispy. Makes 4-6 servings.

  • Well-Oiled Machine

    Well-Oiled Machine

    Photography by Sally Kolar

    Restoring vintage Farmall tractors keeps a Lincolnton man 92 years young
    It doesn’t matter if he is at sea, in the air or on land. As long as he is working with his hands, Lincolnton resident Buddy Hawes, 92, is a happy man.

    He served as a diesel engine mechanic in the U.S. Navy from 1948-52. He got his pilot’s license in the mid-1950s, and he raced motorcycles for 10 years in his younger days.

    Hawes and his ride even landed in Street Chopper magazine one year after a photographer spotted him with his motorcycle during Bike Week in Daytona Beach, Florida.

    He reaps his biggest rewards, however, by restoring vintage red Farmall tractors at the Lincolnton property where he grew up. Farmall is a model name for a brand of tractors manufactured by McCormick-Deering, which later became International Harvester. The general purpose tractors had their origins in row-crop tractors.

    “I just like to take nothing and make something out of it,” Hawes says. “I’m a workaholic. I figured if somebody else can do it, I can, too.”

    Steady Work
    Hawes lived in Belvedere. South Carolina for 40 years and worked as a welder at Federal Paper for 32 of those years before retiring at age 62.

    He and his wife, who passed away in November, moved back to Lincolnton to take care of his ailing parents in 1987. They finished their house in 1991 on the property where he was raised.

    The house isn’t the only structure on the 114-acre property, though. In the mid-1980s Hawes built a 50-foot-by-40-foot shed where he restores the tractors (and motorcycles), and he has about 30 to 40 tractors in various stages of disrepair that require his attention.

    Of course, he also needed some place to keep his finished tractors, so two years ago at age 90 he built a 40-foot-by-80-foot shed where he displays the fruits of his labors.

    He poured the concrete floor, and a sign that reads “Buddy’s Tractors” hangs from the ceiling just inside the door. About 20 restored tractors are lined up as neatly as a row of crops on either side of the structure, and an identifying plaque accompanies each tractor.

    There’s the “Daddy Ralph,” which was “the first tractor I ever saw when I was five years old,” Hawes says. He worked hard to add this one to his collection. Originally, he tried to buy it from its owner, Rob Bentley, but he wouldn’t sell. Neither would his wife after he passed away. Ultimately, Bentley’s brother, Ralph, willed it to Hawes because he knew no one else was more deserving of the tractor.

    Hawes has a 1929 Farmall “Regular,” which is credited with being the first successful mass-produced row-crop tractor. For most of its product life, the tractor was marketed as the “Farmall,” but “Regular” was added to the name after production of the F-20 and F-30 models followed it.

    His oldest tractor is a 1924 model, and his 1939 model is the first tractor that he ever used as a 10-year-old. “When my dad bought that tractor, we got rid of the mule,” Hawes says.

    He prefers the all-purpose Farmalls, which were manufactured from the 1920s to the 1970s, to other tractors for a simple reason. Farmall was the brand that the local dealership carried, says Hawes.

    He didn’t have to be as persistent to get all of his tractors as he had to be to get his hands on the Daddy Ralph, though. Some were easy to acquire; others required extra effort.

    “People had them stored in their yards or sitting in the woods,” says Hawes. “I had to use a chainsaw to get to some of them.”

    He uses a trailer to transport them to his property, where he also has a vegetable garden and a pond.

    “When I was able, I worked on them every day for 12 to 16 hours a day,” says Hawes. “I would get started and work until midnight.”

    Now, however, he works on his tractors “only” four or five hours a day. He puts about 200 manhours into the restoration of each tractor, and he has finished one in as little as three months. Hawes says the costs run about $3,000 per tractor.

    To restore the machines, Hawes completely dismantles them, sandblasts them, reassembles them and finishes them with a coat of polyurethane paint.

    Farmall tractors originally were painted blue-gray (but the wheels usually were red) until the color of the entire tractor was changed to its distinctive “Farmall” red in mid-1936. At one time there were 1,200 different tractor manufacturers in the United States, Hawes says, and companies started painting their tractors brighter colors for branding purposes.

    Most of the tractors have hand cranks, but Hawes says manufacturers began adding starters to them in 1940.

    Good Company
    Hawes understandably takes great pride in his work, and the tractors in the display shed are in good company. They are joined by other farm machinery that he has restored as well as nostalgic artifacts that have special meaning to him.

    The machines include a 1902 Mietz & Weiss hit-and-miss miss hot bulb engine and a Le Roi Tractair, a tractor and air compressor combination. Just about every piece of equipment has a history, but the story behind the Le Roi restoration might be Hawes’ favorite one.

    When he was restoring it, he couldn’t find the rings he needed to fit around the pistons because he didn’t have the parts number.

    “No one wants to help you if you don’t have the number,” says Hawes.

    Well, almost no one. He knew the size of the rings he needed, so, undeterred, he called Hastings Manufacturing Company, a replacement piston ring manufacturer in Michigan, to try to get the parts.

    “I talked to two people, and they finally switched me to someone in the engineering department,” he recalls. “She asked me to wait while she looked it up, and then she said, ‘Is that for a Le Roi compressor?’ I’ll never forget her name. It was Lisa Townsend.”

    He keeps smaller mementoes in his shed as well. For instance, a toolbox that hangs on a wall in the shed is not just any toolbox. It was Hawes’ first toolbox, which he built himself at age 14, and it still has the original implements such as a saw, a hammer, a brace and bit, a hatchet and a hacksaw, carefully stored inside.

    Always a stickler for details, he even painted likenesses of the tools in the box so he knows where they belong, and more importantly, so he “knows what’s missing.” On the inside of the door, he wrote “Made by Buddy Hawes 1944.”

    Parked by the toolbox is a refurbished bicycle that his son, Al, used as a boy to deliver the Aiken Standard on his newspaper route. Naturally, Hawes painted the bike red and added “Farmall” to it.

    Other vestiges from the past include an old cookstove that he restored, a retro wooden wall telephone, an antique cash register from his father-in-law’s store, Farmall signs and an old gas pump.

    Photography by Sally Kolar

    And then there’s the customized casket that rests on the back of a bright green mule-drawn cart in the back of the shed.

    Hawes got the cart from his friend and local aerobatic pilot, Gary Ward, and restored it as well. He remade the seat and the framework, except for the wheels. The cart had belonged to Ward’s grandfather, George Ward, so the elder Ward’s name is painted on the side.

    Of course, there’s a yarn behind that casket as well. Hawes traded 35 boiler tubes to a local undertaker for it several years ago. He spent a week transforming the casket to his liking, painting it – what else? bright Farmall red – and adding Farmall decals to it.

    “My wife raised hell when I got that casket,” Hawes says. “But everybody needs one.”

    At the rate he’s going, however, he isn’t going to need it any time soon. After all, he still has parts from those 30 or 40 tractors, waiting to be put back together better than ever.

    By Betsy Gilliland

  • Living Right

    Living Right

    Outdoor recreation, job growth, affordable housing and quality of life — according to Money magazine, Martinez means all of these things. The magazine has ranked Martinez as one of its 50 Best Places to Live in 2021-22.

    Ranked 21st on the list, Martinez is in the top five for economic growth opportunity among the 1,200-plus places the magazine considered for its list this year.

    Of the 50 places that made the cut, it’s number six for job growth over the last five years. Martinez also tied for the third-lowest unemployment rate of any city on the list at just 3% in June, far below the 5.9% the country saw as a whole.

    In addition, the magazine recognized the community’s abundance of outdoor amenities such as Savannah Rapids Park, hiking and biking trails and Reed Creek Nature Park & Interpretive Center.

  • Beef Stew Pumpkin Bowl

    Beef Stew Pumpkin Bowl

    • 1 medium pumpkin
    • 2 pounds beef stew meat, cut into cubes
    • 2 tablespoons extra virgin olive oil
    • 1 yellow onion, chopped
    • 2 carrots, sliced
    • 2 stalks celery, sliced
    • 1 green bell pepper, chopped
    • 2 teaspoons minced garlic
    • 3 white potatoes, peeled and diced
    • 3 sweet potatoes, peeled and diced
    • 2-4 cups beef broth
    • Salt and pepper, to taste

    In a large stock pot, brown beef in olive oil over high heat, until seared on all sides. Remove from pot and set aside. In same pot, add onion, carrots, celery and bell pepper; sauté about 10 minutes or until softened. Add garlic and cook another minute. Add white potatoes, sweet potatoes and beef broth to preferred consistency. Bring to a boil, then reduce heat and add browned beef. Cover and simmer 1 hour.

    Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside with olive oil and season lightly with salt and pepper.

    Preheat oven to 325 degrees. Place shell in shallow pan and add stew. Cover with parchment and bake about an hour or until pumpkin meat is tender. Ladle out stew, scooping out some pumpkin with each spoonful. Makes 4-6 servings.

  • Pumpkin Perfect

    Pumpkin Perfect

    It’s that time of year again when pumpkins become the centerpiece of many fall dishes and decorations or find themselves carved into scary jack-o’-lanterns.

    Here are five tips to help you pick out the best pumpkins in the patch:

    1. Look for pumpkins with rich orange color and a dry, attached stem. A green stem means the pumpkin is freshly harvested.

    2. Knock on the pumpkin. It should sound hollow when ripe.

    3. Choose a firm, heavy pumpkin. It will have more meat and a sweeter flavor than a lighter pumpkin.

    4. Reject any pumpkins with blemishes such as white mildew, brown stains or wormholes.

    5. When planning to cook pumpkins for pies or other dishes, pick small, heavy pumpkins called pie pumpkins or sugar pumpkins. They have more pulp than larger varieties.

    If you choose to eat your pumpkin and not just carve it, you’re in for a tasty — and healthy — treat. Pumpkins are packed with vitamin A, calcium, potassium, phosphorous and vitamin C.  They also have no cholesterol, are a good source of fiber and contain only traces of fat and sodium.

    Roast some seeds, and you’ve just added vitamins B and E to the mix:

    Roasted Pumpkin Seeds

    • Salted water for boiling
    • 1 1/2 cups pumpkin seeds
    • 1 tablespoon melted butter
    • 1 tablespoon olive oil
    • 1 tablespoon salt

    Boil seeds in salted water for 20 minutes to clean and flavor them. Blot dry and spread on a cookie sheet overnight to dry. Toss in a bowl with the melted butter, olive oil and salt. Spread on a cookie sheet and bake 30 minutes at 300 degrees, stirring occasionally, until golden brown.

  • Crispy Honey BBQ Wings

    Crispy Honey BBQ Wings

    • 18 chicken wings
    • 1/2 cup flour
    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • 1⁄2 teaspoon chili powder
    • 1⁄2 teaspoon black pepper
    • Cooking spray
    • Sauce:
    • 1 cup barbecue sauce
    • 1⁄2 cup honey
    • 2 tablespoons hot sauce
    • 4 tablespoons butter
    • 1/2 teaspoon garlic powder

    Preheat oven to 425 degrees. Line a baking sheet with foil and spray generously with cooking spray. In a small bowl, mix together flour, salt, garlic powder, chili powder and black pepper. Wash, dry and dip wings into flour mixture until coated. Place wings in a single layer on sheet and bake 35-40 minutes, turning once. While baking, make sauce by slowly simmering sauce ingredients over low heat. When wings are done, carefully dip in sauce and place back in oven 5 minutes more or until sauce is bubbling. Serve hot, at room temperature or cold. Makes 18 wings.