Category: People

  • Made in the Shade

    Made in the Shade

    Jordan Trotter Commercial Real Estate employees decided to brainstorm about ways to help the communityA generous giveaway is helping to restore the area’s tree canopy after Hurricane Helene.

    It’s amazing what can happen when people put their heads together to do something for the greater good.

    As the recovery process has dragged on since Hurricane Helene struck in September, Jordan Trotter Commercial Real Estate employees decided to brainstorm about ways to help the community bounce back from the devastation of the storm. They came up with the idea to give away two trees per family in an initiative called “Rooting for Augusta: Restoring Augusta’s Tree Canopy.”

    “Our two partners, Troy Jordan and Dennis Trotter, really value the community and giving back to the community,” says Riley Morris, marketing associate. The company partnered with GoBuyPlants and Four Seasons Landscaping Inc. for the giveaway.

    Initially planned as a two-hour event that was scheduled to start at 9 a.m. Saturday, January 11, all of the trees – 700 in total – were distributed in an hour and 15 minutes.

    People started showing up for the drive-through event in front of the Family Y track on Wheeler Road at 7:15 a.m., Riley says, but they didn’t start giving out trees until 9 a.m. as scheduled.

    They loaded trees into truck beds, back seats of cars or trunks.

    “People came in everything from trailers to Honda Accords,” says Morris. “It didn’t matter what kind of vehicle they had. We made it work.”

    The giveaway included native tree species such as magnolias, cedars, red and white oaks, sycamores and elms.

    “Our employees went car-to-car and took everyone’s tree order,” says Morris. “The magnolia and cedar trees went really fast. The red oaks and white oaks went right after them. Even though two trees won’t replace the 20 trees that people might have lost, you have to start somewhere.”

    The giveaway not only was designed to help restore Augusta’s tree canopy. The event also was a community-driven effort to replant, revitalize and regrow the landscape for future generations.

    “Everyone lost a lot in the storm. Some people lost their homes or cars,” Morris says. “There was so much devastation, and everyone was looking for some glimmer of hope. We all want to see the CSRA restored to what it once was.”

    The real estate company also is considering holding another tree giveaway in the future.

    “I think it turned out better than we ever could have imagined,” says Morris. “We’ve had great feedback, but we would like to hear from the community to see if this is something they would like for us to do again.”

  • Teacher of the Year

    Teacher of the Year

    Tabitha Purvis of Euchee Creek Elementary School has been named the 2025 Columbia County School District Teacher of the Year.

    Tabitha Purvis of Euchee Creek Elementary School has been named the 2025 Columbia County School District Teacher of the Year.

    Purvis currently teaches fifth grade math and science. As part of her winnings, she will receive a free one-year lease for a new BMW 228 Coupe Sedan, courtesy of Taylor BMW. The car also comes with complimentary insurance on behalf of Acrisure Insurance and a $1,000 gas gift card from Affordable Auto Insurance.

    Pictured, from left: Dr. Steven Flynt, superintendent; Tabitha Purvis and Katy Yeargain, principal of Euchee Creek Elementary School.

  • Holy Cow!

    Holy Cow!

    Breeding Scottish Highland Cows in Thomson Georgia
    Photos courtesy of Crawford’s Double O Farm

    Breeding Scottish Highlands is a sacred endeavor for a Thomson family.

    With their shaggy coats, docile demeanors and friendly personalities, Scottish Highland cattle are simply irresistible.

    No one knows that better than Vanessa and Andrew Crawford of Crawford’s Double O Farm in Thomson. They started breeding Scottish Highlands on their 35-acre property in 2020 during covid with the purchase of Oona Rose as a birthday present for their now 10-year-old daughter, Olivia.

    Since then, their home, where they had horses for 20 years previously, has become a cattle breeding farm with 20 to 25 Scottish Highlands at any given time. They have one bull for breeding purposes, and the rest are female.

    Vanessa and Andrew Crawford of Crawford’s Double O Farm in Thomson“They’re like potato chips,” says Vanessa. “You can’t have just one.”

    As if they needed any encouragement to add to their fold (the proper term for a group of Scottish Highlands), Oona Rose made sure she had some non-equine company.

    “She kept getting out of the fencing and going through the woods to a black Angus farm about a quarter-mile away,” says Vanessa. “The vet said she needed cow friends, so we bought five or six more.”

    Family Affair

    The fold includes Freya and Willow, two 1-year-olds, who love to greet visitors by nuzzling up to them to be petted. These two girls, along with 1-year-old Opal, are permanent members of the Crawford family, which also includes their 7-year-old son, Oliver.

    “We have purchased Scottish Highlands from around the country,” says Vanessa. “When we first got into this, we got older ones that nobody had desensitized. Nobody had brushed them, so they started running. We brush them to make them more docile.”

    Vanessa and Andrew Crawford of Crawford’s Double O Farm in Thomson FamilyOlivia and Oliver help with the farm chores, brushing the cattle and walking the babies with halters. After getting Opal from another farm as a baby when her mother rejected her, they bottle-fed her as well.

    Unlike their children, however, neither Vanessa nor Andrew grew up farming.

    “It was a dream. We love animals,” says Vanessa. “It’s not easy. There’s a learning curve with everything.”

    Although Andrew also works fulltime as a blaster and Vanessa is a psychotherapist, they work on the farm seven days a week.

    “One of our goals is to make this sustainable. Everything we earn goes back into the farm,” Vanessa says. “It’s rare to have a weekend off.”

    Scottish Highland cattle are simply irresistibleEngaging and Entertaining

    If there’s anything better than living with Scottish Highlands, it’s sharing them. The Crawfords invite people to the farm to interact with the cattle for events such as birthday parties, field trips, photography sessions, picnics, overnight stays in their RV and outdoor painting sessions.

    In the next Paint on the Farm event, scheduled for July 27, Augusta artist Jodi Sutton will teach people step-by-step how to paint one of the Scottish Highlands.

    Currently, the Crawfords also are accepting reservations for their inaugural Scottish Highland Farm Forum in October. Topics include basic care, haltering and training, nutrition and the history of the breed.

    “When we have an event, it’s all hands on deck,” Vanessa says. “It teaches our children a strong work ethic, and it’s something that bonds us as a family.”

    As engaging as the cows are, it’s only natural that they’re willing props in marriage proposals as well.

    Vanessa and Andrew Crawford of Crawford’s Double O Farm in Thomson. They started breeding Scottish Highlands on their 35-acre propertyWearing her finest pink bow and a sign that said “Will You Marry Me?” around her neck, Willow recently helped a man propose to his fiancé on the farm. The engagement ring was secured in a bucket.

    The Scottish Highlands love a good field trip themselves, venturing out into the world to appear in parades, festivals and cow-grams.

    “We bring the cows to you like a mobile petting zoo,” says Andrew. “We take them to offices, diners and neighborhoods for cow-grams.”

    The cows even accompany Vanessa, who also is a licensed wedding officiant, in virtual animal-assisted psychotherapy sessions.

    “I did use equines or dogs, but people really like the cows,” says Vanessa. “They’re great icebreakers. They’re calming. Everything that animals bring into psychotherapy, the cows bring in. The cows are naturally relaxing. They’re not reactive. They communicate with their bodies. They all have different personalities.”

    Amiable and Adaptable

    Vanessa and Andrew Crawford of Crawford’s Double O Farm in Thomson. They started breeding Scottish Highlands on their 35-acre propertyThe breed not only is known for its amiability, however. The cattle also are characterized by hardiness, self-sufficiency and longevity.

    Highland cattle are the oldest registered breed in the world, originating from Scotland as far back as the sixth century. The harsh conditions of the rugged, remote Scottish Highlands created a process of natural selection, where only the fittest and most adaptable animals survived.

    Originally, there were two distinct classes of the breed – the slightly smaller, usually black Kyloe and the larger, reddish cows. Today both of these strains are regarded as one breed – Highland. While red and black are their two primary colors, others include yellow, dun, brindle, white and silver.

    “The unicorns are the silver and white,” Andrew says.

    Both parents of a silver cow have a black gene, Vanessa says, and both parents of a white cow have a red gene.

    Even though they have a double coat of hair, Scottish Highlands can adapt to any climate – including the warm, sunny South.

    Vanessa and Andrew Crawford of Crawford’s Double O Farm in Thomson. They started breeding Scottish Highlands on their 35-acre property“During the summer, we run sprinkler systems and they just lay under them to cool off,” says Andrew. “Last year they kept laying on the sprinklers, so this year we have tripods.”

    Highland cows mate any time of the year, and they are devoted, protective mothers. The cows can reproduce into their late teens, reducing the need for frequent herd replacement, and they rarely need assistance when giving birth.

    “The gestation is nine months just like a human,” Andrew says.

    The babies stay with their moms for four to six months, and the Crawfords put them next to each other in adjacent pastures to wean them.

    They have bought cows from as far away as Canada, and the newly purchased animals always go through a veterinary examination. The Crawfords also quarantine their new cows for a minimum of two or three weeks when they arrive on their property.

    “When a cow is quarantined, that gives us time to get friendly with her and get familiar with her demeanor,” says Andrew.

    breeding Scottish Highland cows atCrawford’s Double O Farm in ThomsonBuilding a Legacy

    The Crawfords breed the animals for pets, and each of their cattle have a name. “We post pictures on Facebook and ask people to name them,” Vanessa says. “We love Scottish and nature-based names.”

    They also market their cattle on Facebook, and they register them with the Heartland Highland Cattle Association and the American Highland Cattle Association. Many of their cattle are double registered.

    “No animal leaves our family without a health certificate,” Vanessa says.

    They enter into a contract with purchasers and give them guidelines on how to care for the cows.

    “There are a lot of scammers out there,” Vanessa says. “No one should ever put down a deposit if they can’t see the farm in person or Facetime with the animal.”

    Scottish Highlands also can be milked on a small scale, with one cow producing two gallons per day on average. While they don’t make as much milk as a production milk cow, they can produce enough for personal use. Their milk also has an extremely high butterfat content of up to 10%.

    “If people purchase them from us, we can teach them how to milk the cows,” Vanessa says. “If they purchase from us, they can always come to us for help. We also want the first right to purchase the cow back if it doesn’t work out.”

    Along with their cattle, the Crawfords have a Valais ram – a Swiss breed that is characterized by its mop top and black face – that they plan to breed with their baby doll sheep, which have no horns.

    “Our cows are the most docile cattle in the world,” Vanessa says. “The sheep we’re working toward are the most docile of the sheep.”

    While their breeds may be easygoing, the Crawfords are adamant about caring for their animals and running their business the right way.

    “It’s important for us to have a good reputation,” says Vanessa. “This is our legacy.”

    For more information, visit the Crawford’s Double O Farm Facebook page.

    By Leigh Howard

  • The Best is Yet to Come

    The Best is Yet to Come

    Luke List & family
    Photos courtesy of Chloe and Luke List and Augusta National Golf Club

    A local PGA Tour pro is taking a different approach to this year’s Masters Tournament.

    Masters Week is always special for Augusta residents Chloe and Luke List, but to say that it has great promise this year is a gimme.

    Luke, a two-time PGA Tour winner, will make his third appearance inside the ropes at Augusta National Golf Club when the Masters Tournament gets underway.

    “The Masters has such a rich history,” he says. “You just feel it at the tournament and the golf course. You feel the presence of Clifford Roberts and Bobby Jones. It’s as close to heaven as you can get.”

    He played in his first Masters in 2005 when he was a Vanderbilt University sophomore, qualifying as the U.S. Amateur runner-up the previous year. He finished T33 and even made a hole-in-one on the seventh hole in the Par 3 Contest.

    Seventeen years later he was invited for the first time as a professional after securing his inaugural PGA Tour win at the 2022 Farmers Insurance Open at Torrey Pines Golf Course in San Diego. However, he missed the cut.

    “When I played at the Masters as an amateur, I had a good time and enjoyed myself,” says Luke. “Two years ago, I put too much pressure on myself. The caretaker in me wanted to look after my family and friends.”

    This year he’s taking a different approach.

    “I can’t worry about entertaining friends and family,” he says. “I have a job to do. The Masters is a tournament I want to compete in and try to win. I want to be there on Sunday.”

    Luke qualified for this year’s tournament in dramatic fashion. On the first hole of a five-man, sudden-death playoff at the 2023 Sanderson Farms Championship in October, he drained a 45-foot birdie putt for his second career victory. While he looks forward to competing in the Masters, he still plans to enjoy himself – and take pleasure in seeing family and friends.

    “Every green you walk off, you see somebody you know,” he says. “It’s great to have support from everyone.”

    Chloe is looking forward to the tournament as well. “I feel more excited this year because we know what to expect,” she says.

    From watching Luke practice on the main course with their children in tow to taking part in the Par 3 Contest as a family, she also has fond memories of the 2022 Masters.

    “It was so special to drive down Magnolia Lane with Luke for the first time,” she says. “I made a six-foot putt in the Par 3 Contest two years ago, and everybody cheered for me. I thought, ‘Oh, wow! That’s what that feels like.’”

    Fast Start

    Luke, who calls his ball striking and iron play the strongest parts of his game, believes Augusta National suits him well.

    “Putting has been my nemesis my whole career, but I’ve turned a corner in that,” he says. “When you control your speed and make short putts, you’ve got a big advantage.”

    He also got off to a fast start this season. Making the cut in six of his first eight events, his results include two Top 25s, a Top 10 and a T2 finish at the Genesis Invitational at Riviera Country Club in Los Angeles.

    The tournament, which he led for several holes, wasn’t just memorable for Luke’s performance, though. That week he and Chloe, who met in 2013 when they both lived in Los Angeles, also had the chance to relive the genesis of their relationship by recreating their first date.

    Luke, who grew up in Jasper, Georgia, and Chloe, a 2008 Evans High School graduate, were set up by a mutual friend. Fittingly, they started the evening with drinks at The Georgian, a Santa Monica hotel, and then had dinner at the Huntley Hotel. This year the couple, who recently celebrated their eighth wedding anniversary, had Valentine’s Day dinner at the Huntley.

    Luke still recalls his first impression of his future wife.

    “I thought she was gorgeous. After our first date, I texted a friend and said, ‘That’s it for me. I’m done with dating. This is the girl I want to marry,’” Luke says. “I knew that was my last first date ever.”

    The feeling was mutual.

    “He was charming,” says Chloe. “It was love at first sight. I texted the friend who set us up during the date and said, ‘He’s my husband.’”

    At the time Luke had lost his PGA Tour card and was back on the Korn Ferry Tour, and he invited Chloe to watch him play in a tournament in the San Francisco area.

    “I asked him what I should wear. I said, ‘Is it like the Masters?’” recalls Chloe. “He said, ‘You can wear your pajamas. You might be the only spectator there.’”

    Although she had gone to the Masters when she was growing up and worked at the tournament during high school, she didn’t follow golf or know much about it. However, Luke credits her with keeping him going when he struggled on the course.

    “I kept pushing and following my dream,” he says. “She could see my passion and how much it meant to me. Even when I wasn’t playing well, I didn’t want to pursue anything else.”

    Putting Down Roots

    While the start of his career was rocky, the Lists have settled seamlessly into life here after moving to Augusta in 2018. They wanted to raise their family in the Southeast, and they considered living in Nashville, Charlotte and St. Simon’s Island. However, with Chloe’s family still in the area, a homecoming for her made perfect sense.

    “It’s been such a dream to put down roots here,” says Luke. “The ability for me to leave town and know that my family is in good hands is great. It helps me be able to take care of business.”

    Their children were born here – daughter Ryann in 2018 and son Harrison in 2021 – and the Lists support local children’s charities.

    Chloe is involved with Heart and Sole, which benefits the Children’s Hospital of Georgia heart program, and Ronald McDonald House Charities is a passion for both of them.

    In December, the Lists presented a check for $250,000 to Children’s Hospital of Georgia to support the expansion of its Children’s Pediatric Intensive Care Unit. The donation was made possible by the proceeds Luke earned when he won the RSM Birdies for Love charity competition during the 2022-23 PGA Tour season.

    He doesn’t remember how many birdies he had – just that he won by a single birdie. “It was nerve-wracking because I really wanted to get it done,” says Luke.

    The contribution was especially meaningful to the couple because Harrison, who was born prematurely, spent two weeks in intensive care at Children’s Hospital. After leaving the hospital, he soon was readmitted due to RSV, a respiratory virus, and was intubated for two days.

    “Hopefully, in the next year we can get our own foundation up and going,” Chloe says. “Children’s charities are something we’re passionate about, but we would love to support a broad range of charities.”

    ‘Rich Golf Culture’

    The local golf scene was a draw for settling down here as well. Luke loves to play rounds with friends at area courses such as Augusta Country Club, Champions Retreat, Forest Hills, Sage Valley and The Tree Farm.

    “There’s a rich golf culture here that’s really special,” says Luke. “There are a lot of good private and public golf courses around town.”

    His favorite tour stops include Torrey Pines, Riviera, Quail Hollow and Harbour Town Golf Links. And of course, Augusta National.

    “The West Coast will always have a special place in my heart, but obviously, the Masters is number one,” he says. “I’ve been dreaming about that my entire life. Living here, but not being in it was very difficult for me. We have always stayed in town during the Masters. It’s such a great week. You make the most of it.”

    Luke, whose golf idols are Davis Love III and Ernie Els, makes the most of life on the PGA Tour as well.

    “It’s a fantastic job to play golf for a living,” he says. “I love traveling and being able to give back to the community.”

    However, because of time away from family and how difficult it is to win, PGA Tour life isn’t as glamorous as it seems.

    Before the Florida swing, Luke said, “I’ve played 263 times, and I’ve won twice in my entire career. You have to take little victories where you can to build your confidence.”

    Chloe also has helped him take the ups and downs of professional golf in stride since he has become a husband and father.

    “Life is not all about golf. There’s so much outside of golf,” she says. “Once we had kids, it’s been a lot easier to stay grounded and never get too high or too low. Luke can come home and just be Dad.”

    The Excitement of Competing

    Luke, who learned to play golf when he was about 6 years old from his late grandfather, Robert Brown, also has strived to maintain his core values since becoming a pro golfer.

    “I try to stay the same and treat people how I would like to be treated,” he says. “The game keeps you humble. Golf teaches you so much about yourself. When you’re in contention, it’s nice to see how you handle it to reach your goals and achieve your dreams.”

    Luke List & familyHe also remembers the way his grandfather taught him to play. “He taught me the basic fundamentals, but he really kept it fun,” Luke says.

    A piece of advice from another golfer has stuck with him as well.

    “When I was about 10 or 11, I played a practice round with an older kid that was headed to college,” Luke recalls. “He told me, ‘Play as much as you can.’ Practice is fun, but it doesn’t compare with competing. Practice doesn’t simulate the excitement or nerves of a competitive tournament.”

    While Luke once just hoped to earn a college golf scholarship (he did) and considered playing on the PGA Tour “a pipedream,” his top goal now is to win a major.

    “My confidence level and my ability to trust my game is growing,” he says.

    His first PGA Tour victory, with his family waiting by the 18th green, is certainly a career highlight. However, he’s not ready to pinpoint his biggest thrill on the golf course just yet.

    “That’s to be determined,” Luke says. “I feel like it’s still out there.”

    By Betsy Gilliland

  • Face Time

    Face Time

    Yard art Blythe Fairy
    Photos courtesy of Michelle Scarborough Johnson

    From fairies to potheads (literally), this yard art is an expression of personality and playfulness.

    There’s no rest for makers like Michelle Scarborough Johnson, who has been creating yard art and garden sculptures for the past 10 years.

    Her creative juices never stop flowing – even in her sleep.

    “I’ll wake up in the morning with an idea and think, ‘I could do this,’” Michelle says.

    The retired critical care nurse makes her pieces out of hypertufa, which is a lightweight, porous, manmade rock consisting of Portland cement and aggregates such as vermiculite, perlite, peat moss or sand. She mixes up the cement-based substance, which is a substitute for a porous type of limestone called tufa, herself using a recipe she found online.

    “I honestly don’t remember where I saw it, but I taught myself,” Michelle says.

    Recycled and Refurbished

    Yard art is just the latest creative endeavor for this self-taught artist.

    “I sew a lot. I paint. I quilt,” Michelle says. “I always wanted to make pottery, but you need a kiln. I love gardening.”

    When Michelle was 10 years old, her grandmother taught her how to sew. Otherwise, however, she taught herself the other crafts.

    “It’s very fulfilling for me to be making something all the time,” says Michelle, a mother of six who earned her nursing degree at age 42.

    She makes hats out of refurbished materials, and for every hat she sells, she donates one to someone in need.

    She also incorporates discarded and recyclable materials such as wine bottles, plastics, metal hardware, balloons, ice cream containers, milk jugs and strips of fabric into her hypertufa projects.

    “I wrap the bottles in old clothes that can’t be donated,” says Michelle. “I dip the fabric in cement. As it dries, I build it on top of the mixture.”

    Her tools include old screwdrivers, picks, a drill and paintbrushes. “I just make do with what I have,” she says.

    pot head blythe yard artFairies and Potheads

    Michelle hand-molds her pieces, and she works in her outdoor studio on her 2-acre property in Blythe. Some of her favorite things to make are fairies and “potheads,” which are head-shaped planters.

    “I talk to them while I’m making them,” Michelle says. “Some of them are kind of flirtatious. They have smoochy lips. The snarky ones have sly smiles. They develop a personality as I’m making them. I feel like people want to buy them when they see something in them. I don’t make their personality. I just let it evolve.”

    Although each fairy and pothead has its own personality, they have a lot of similarities in their faces because of the way Michelle molds them. In addition, they generally have one characteristic in common. Most of them have their eyes closed.

    “They look peaceful to me,” Michelle says. “I’ve done them with their eyes open, but they don’t look as happy.”

    She rarely names her creations, either. “I let everybody choose what they want to call their pothead,” she says.

    One of her fairies, which has rosy cheeks and wings, a blue dress and hair made of bed springs, has been selected for inclusion in the Greater Augusta Arts Council’s WetPaint Party & Art Sale on Friday, March 8.

    To make fairy wings, she casts elephant ears or various leaves that she finds in her garden. “I use old jewelry on the fairies,” Michelle says. “I used to make jewelry, so I have a lot of jewelry supplies.”

    To make a pothead, she starts with a balloon that she wraps in strips of cement-dipped fabric. Once it dries, she turns it upside down to drill a hole in the bottom.

    While Michelle can shape a piece in an hour or two, it can take a few days to finish the yard art because the work has to be done in stages. However, she says she can spend a month making a garden fairy.

    Texture and Color

    Michelle also paints her hypertufa pieces with acrylics, and after drying and curing them, she seals them with concrete so they can withstand the elements.

    “I love texture and color,” she says. “They’re just so natural and pretty.”

    She likes secondary colors such as purple, teal and orange, and she highlights textures with off-white paint. However, she tries to make her pieces look natural in their outdoor setting.

    “I want them to look like they belong there, but I also want them to stand out,” Michelle says.

    She paints the elephant ears, which she also uses to make yard art such as birdbaths, a different color from the grass to make them stand out. In addition, she makes totem poles by putting a piece of rebar in the ground and stacking it with hypertufa pieces that she makes one at a time.

    Six years ago, she spent the entire summer building a pathway with pavers she made out of cement to connect the greenhouses in her garden.

    Although she doesn’t use her nursing skills in her craft, she has found that it takes a combination of art and science to create a piece.

    She needs to use the correct proportions of aggregates when she mixes the hypertufa so it doesn’t crumble. Anatomy also comes into play when she makes fairies and potheads because “the ears need to be equal with the eyes.”

    In addition, she says, “My pieces are not anatomically correct, but that’s part of the fun of it.”

    Creativity and Connection

    Michelle started a Facebook page called Hypertufa Heffas, which is named after the heifers that graze in a field behind her property. She sells most of her work on various Facebook sites or by word-of-mouth.

    “It’s fun when somebody really loves a face and they connect with it somehow,” Michelle says. “Sometimes the personality speaks to them. I love that somebody loves a piece.”

    She teaches group and private classes and hosts parties at her outdoor studio when the weather is warm. She also loves the creative process and the ability to bring joy to others with her work.

    “Being able to create something frees up your mind. You can get lost in it. When you’re gone, you have something to leave behind. Something you make by hand is more important than a piece of furniture,” says Michelle. “It’s good for my spirit to be creative. I think artists just have this need to always be making something.”

    By Leigh Howard

  • Giving Back

    Giving Back

    Local PGA Tour player Luke List and his wife, ChloeLocal PGA Tour player Luke List and his wife, Chloe, an Evans High School alum, recently presented a check for $250,000 to Children’s Hospital of Georgia to support the expansion of its Children’s Pediatric Intensive Care Unit.

    The donation was made possible by the proceeds List earned when he won the RSM Birdies for Love charity competition during the 2022-23 PGA Tour season.

    The Lists’ son, Harrison, was born prematurely June 5, 2021. After leaving the hospital, Harrison soon was readmitted due to RSV, a respiratory virus, and was intubated for two days. He ultimately spent two weeks in intensive care at Children’s Hospital.

    “It means so much to me and my family to have this opportunity to give back,” List said. “We want to share our story just to have people know what they do here and how much they’re really giving and really change lives.”

  • Cast of Characters

    Cast of Characters

    cast of charactoers yard decorationsDisney World meets the North Pole for the holidays at this Evans home

    Some people celebrate Christmas by stringing hundreds of lights on their house every year. Others blanket their yard with a dozen holiday inflatables. Minimalists might hang a single wreath on the door.

    Then there’s Evans resident Monty “Santa” Clark, who hand-crafts his own outdoor decorations for the holidays. For almost four decades, he has built life-size, Christmas-themed plywood cutouts of Disney characters to display on his front lawn in St. Andrews subdivision off of Evans to Locks Road.

    lawn decorations“You have to create love this time of year,” says Clark, who also dresses as jolly old St. Nick. “I want people to come to my house to see what I’ve done – and bring a smile with them.”

    Lawn Party
    Clark, who works as an electrical construction supervisor, made his first cutout 37 years ago. His mother had made a Santa Claus and a Disney character to put in her yard two years earlier, and he was inspired.

    “I loved them, and I wanted to do it, too,” Clark says.

    His wife, Lynne, aka his “quality control officer,” was on board, and the tradition grew after their now-grown children, Rebekah, Peyton and Seth, were born. With the addition of four granddaughters and a grandson to the family, their efforts only intensified.

    lawn decorationsHowever, he not only made characters for his wife and children. He constructed Goofy in 1990 for his stepfather. After he passed away, however, his mother gave the cutout back to her son.

    He also made the eight not-so-tiny reindeer pulling a sleigh for his late father-in-law. Mickey Mouse and Minnie Mouse, which Clark made 25 or 30 years ago, are longtime members of the cutout family as well.

    Other characters at the lawn party include Donald Duck and Daisy Duck, along with Huey, Dewey and Louie; Scrooge McDuck; Pluto; Winnie the Pooh with Piglet, Tigger and Eeyore; and Pongo and Perdita, the lovestruck pups of 101 Dalmatians fame.

    As Clark’s family has changed, so has the cast of characters.

    “Every couple of years or so, I build a new one,” says Clark. “When I had granddaughters, I had to start making Disney princesses.”

    In honor of the film, Frozen, he built a vignette of characters including Elsa; Anna; Olaf, the snowman; and Sven, the reindeer.

    lawn decorationsAnother set includes the stars of Beauty and the Beast such as Belle; the Beast; Mrs. Potts, the enchanted teapot; and Lumiere, the charismatic candelabra.

    “I like to make scenes and groupings of different characters,” Clark says.

    Join the Crowd
    Clark first picked up a paintbrush before he started making the cutouts. After he was electrocuted on the job in 1981, painting was part of his therapy when he was in and out of the hospital for 11 months as a burn patient.

    He uses exterior house paint on the plywood characters so they can withstand the elements. He paints the side, back and bottom of every board. To fill in the details, he uses makeup brushes.

    “I paint until the character comes alive and tells me that I’m done,” Clark says. “Once the character looks like it can talk to me, I know I’m finished. It says, ‘Thank you for making me. I’m ready to join the crowd.’”

    lawn decorationsWhen his daughters were young and invited friends to their house to play, the girls always wanted to help. Some of the characters that he made with them include Winnie the Pooh and Tigger.

    “I let the kids paint them, and I told them not to worry about any mistakes because I could paint over them,” says Clark.

    It takes him about four days to make a character, but he doesn’t have a particular plan for deciding which one to create. “I just feel it,” he says.

    The Clarks start putting the cutouts in their yard the day after Halloween, and it takes them about three weeks to have each one in place.

    “It’s a family activity,” Clark says. “They help me paint the characters and set them up in the yard.”

    Visiting children can touch the characters and have their pictures taken with them. Although people have tried to buy the cutouts from him, he never sells them.

    When Clark retires a character, he gives it to one of hisaughters to put in her yard.

    Ho, Ho, Ho
    Clark has been dressing as “Santa Clark” for about 10 years, and he knew when the time was right to take on his alter ego.

    “My hair and my beard turned snow white,” he says.

    As “Santa Clark,” he spends time with special needs children and does a few private parties. He uses the income he earns from the parties to donate to charities or to buy gifts for others.

    On a Saturday or Sunday each year, Clark dons his Santa suit and sits in his yard so people can take pictures with him. The day varies, according to his schedule or the weather, but he posts a sign at the entrance to the subdivision to let passersby know they can visit Santa Claus.

    “I enjoy bringing a smile to people’s faces,” he says. “People might be having a bad day, but they’re going to smile when they see Santa.”

    They can’t help but grin when they see his characters as well.

    “I want people to enjoy them, relax and feel good when they leave,” Clark says.

  • Sticks & Strings

    Sticks & Strings

     John, Josh and Charles Kelley when they host their second annual Sticks & Strings charity concert and golf tournamentGet ready “fore” some music and golf with the area’s favorite sons and their celebrity guests.

    Take a swing at some fun with Columbia County natives John, Josh and Charles Kelley when they host their second annual Sticks & Strings charity concert and golf tournament this month.

    The festivities will include songs and stories from the Kelley brothers as they share their family’s love of music and golf with their friends and community.

    Thomas Rhett, Darius Rucker and Jake Owen will join the Kelleys at the Columbia County Performing Arts Center for their charity concert on Sunday, November 19. Doors open at 6 p.m.; the concert begins at 7 p.m.

     John, Josh and Charles Kelley when they host their second annual Sticks & Strings charity concert and golf tournamentThe golf tournament will be held at Champions Retreat on Monday, November 20. Registration and check-in begin at 9 a.m.; the shotgun start is scheduled for 11 a.m.

    Proceeds from the event will benefit First Tee – Augusta, 12 Bands of Christmas and The John W. Kelley, M.D., Cardiovascular Endowment at the Piedmont Augusta Foundation. In last year’s inaugural event, they raised $45,000 for these charities.

    Tickets are $40 to $350. For more information, visit kelleybrosgolf.com.

  • Teacher of the Year

    Teacher of the Year

    Crystal McDowell of Greenbrier High SchoolCrystal McDowell of Greenbrier High School has been named the 2023-24 Columbia County School District Teacher of the Year. She teaches biology and anatomy to students in grades nine through 12.

    Her winnings include the opportunity to drive a 2023 BMW X1 on a one-year lease that is donated by Taylor BMW at no cost to the teacher.

    In addition, ACHS Insurance donates insurance coverage at no cost and Affordable Auto Insurance donates a $1,000 gas voucher.

  • Pour, Plate & Paint

    Pour, Plate & Paint

    Photography by Sally Kolar

    French wine, Southern-inspired cuisine and a brush of art gave these party guests a taste of the unexpected.

    Nothing helps people bond quite like sharing good food, fine wine and a chance to indulge in their creative sides.

    Just ask the guests who attended “A Parisian Night Meets Charleston” at the Appling home of retired veterans Cynthia Stein and her husband, Troy Rader.

    wine partyThe party, where French wine culture merged with upscale Southern-inspired cuisine, was the pilot project for Cynthia’s new business, Hope Enterprises: Life Interactive. As an experience coordinator, she puts together immersive activities to help people enrich their lives and broaden their horizons.

    “Being in the military, I have traveled a lot in my life,” said Cynthia. “In Europe, you can hop on a train and have an immersive experience in a different country in a day or two. I wanted to bring that same concept here.”

    For the inaugural venture, she collaborated with sommelier and certified specialist of wine Hailey Etzel, who owns Etzel Consulting, and local artist Anne Luckey of ArtsAnneCrafts.

    While Hailey educated the guests about the particulars of pairing food and wine, her husband Brian manned the grill to prepare food for the five-course meal. Anne led a hands-on art project in which each guest painted a Charleston-inspired, laser-cut wood ornament.

    ‘What’s Next?’

    As dinner jazz music played in the background, the guests mingled together in the house, outside on the patio and by the pool. The leisurely pace of the party allowed everyone to get to know each other as they savored the food and wine.

    “Wine and food can complement or contrast with each other,” said Hailey. “They both have so many different properties. They fill in the gaps with each other and enhance each other.”

    The first two courses were served inside. Featuring brie in puff pastry with blackberry preserves, the amuse bouche was paired with the bubbly Cave de Bissey Cremant de Bourgogne.

    “The amuse bouche is a palate teaser to awaken the senses,” Hailey said. “We paired the rich, creamy, buttery brie with a dry, acidic bubbly. Life is too short to eat mediocre food.”

    For the appetizer, Brian grilled Cajun shrimp in the fully equipped outdoor kitchen and served it over maple sweet potato hash with bacon and pecans. Hailey paired the appetizer with a contrasting 2021 Hugel Gentil Alsace.

    “The food was amazing, and it’s fun to learn how to pair it with wine,” said guest Jannene Olson, who attended culinary school with her husband, Craig. “We have a lot of parties and people over for dinner at our house. People love food, but a lot of people feel like they can’t cook or don’t have the time to cook.”

    Cari and Anthony Osborne, who have lived in the area for two years, agreed.

    “I feel like we’ve done a lot different things here,” Cari said. “So, what’s next? It’s nice that we don’t have to travel to do something like this.”

    Outside Their Comfort Zone

    Following the appetizer, the guests settled down at one of two tables to paint an ornament that featured a scene from the Battery or Rainbow Row in Charleston.

    “If you can color in a coloring book, then you can paint the ornaments,” said Anne. “There is no wrong way.”

    Concentrating on the task at hand, no one shied away from the art portion of the evening.

    “If I had told my husband we were going to do an art project tonight, he would have stayed home,” Jannene says.

    Instead, he appreciated the novel activity.

    “When we entertain, we play a lot of games,” Craig said. “I like the art component of the party.”

    Another guest, Kaitlyn McGinnis, said she usually doesn’t “do art” unless her son makes her.

    However, the group enjoyed revisiting their younger days.

    “We’ve had the chance to develop some other talents or explore ones we haven’t used for a while,” said Anthony. “I haven’t painted since high school, so that was fun.”

    With paintbrush in hand, John-Michael Brady admitted, “I’m out of my comfort zone a little bit.” However, he added, “I’m in an environment where I feel comfortable.”

    Anne tied a bow on the finished products, and Cynthia and Troy hung their ornaments on a small lighted tree in their living room.

    Complement and Contrast

    After putting the finishing touches on their ornaments, the guests took their salad plates outside under a full moon in the night sky.

    Paired with a 2020 Clair Chante Beaujolais Villages, the salad included a spring mix, strawberries, chèvre, almonds and raspberry vinaigrette.

    While the food and wine flavors contrasted with each other in the amuse bouche and appetizer, the flavors in the salad and wine complemented each other.

    “All of the flavors in the wine are sweeter than the flavors in the salad,” said Hailey.

    For the main course, Brian treated the guests to grilled ribeye over whipped potatoes, haricot verts and compound butter. A 2018 Chateau L’Hospital, Graves, Bordeaux, accompanied the entrée, and Hailey stressed one of her favorite tips for pairing food and wine – serve “cab with a slab.”

    “This wine is a big, bold red with lots of dark fruit flavors,” she said.

    Dessert featured New York cheesecake with Fruitland Augusta peach vodka compote and brown sugar bacon streusel, and it was paired with a 2016 Sablette Sauternes.

    For the party, Hailey selected wines that typically would not be found on a restaurant menu.

    “I love teaching people about wine,” she said. “I want them to know that it doesn’t take a lot of money or knowledge to elevate the food and wine experience. Wine is a glass of a certain place during a certain time.”

    The Etzels love the memories that wine evokes.

    “We remember things based on the wine we were drinking at the time,” said Brian.

    Touching All the Senses

    To Cynthia, creating memories is a large part of her business concept.

    “You have to give people something to walk away with and talk about,” Troy said.

    That’s just what Cynthia had in mind.

    “I wanted people to leave feeling like, ‘Wow! That was amazing. All of my senses were touched,’” she said.

    Mission accomplished.

    By Leigh Howard

  • Get the Party Started

    Get the Party Started

    Entertain like a pro with these tips from a local caterer.

    Food is meant to be shared with family and friends, and longtime local caterer Bill Coxwell believes there is no better way to make others feel special than by throwing them an unforgettable party with fabulous cuisine.

    “The meal should crescendo from a good appetizer to an outstanding entrée to a showstopping dessert,” says Bill, the owner of Sweet Azalea Gourmet Shop, Café and Catering in Augusta.

    While the food is the centerpiece of any special occasion, the cookbook author and Johnson & Wales University culinary alum says people often make a couple of common mistakes when planning a party. Hosts underestimate the amount of time it takes to get everything done and forget to make a good checklist.

    However, from making a guest list to budgeting, planning a menu to creating a beautiful tablescape, carrying out a theme to selecting a caterer, Bill shares some of his best tips for stress-free entertaining.

    The Guest List

    • Invite a mix of people to a party, including “the” person who can talk to anybody about anything. “If everybody at a dinner party works at the library, then you’re going to have only one topic of conversation,” says Bill. “You need to have a mix of people so they can make new acquaintances and find things in common.”

    • Decide if you want to have an indoor or outdoor party, or if you want to rent a venue to accommodate more guests. If planning an outdoor party, however, consider the season and whether or not it’s feasible to leave the doors open.

    • Start small by entertaining two or three couples if you haven’t hosted a lot of parties. “I like smaller parties because you can be a little more intimate with the food and put more into the presentation,” Bill says.

    • Expand the guest list if you have a nice patio that can serve as an overflow area.

    The Budget

    • Watch for sales and freeze foods up to two or three months in advance.

    • Serve dips and spreads rather than items that are served as individual bites.

    • Take advantage of seasonal fruits and vegetables such as cranberries and fresh sweet potatoes during the holidays.

    • Remember than you can put down a deposit for a party such as a wedding reception and pay the balance later.

    • Don’t pay someone else to do something you can do yourself.

    The Menu

    • Think about the foods that guests would like to eat. In other words, hosts can serve something they don’t like. “It’s about the guests,” Bill says. “It’s not about you.”

    • Consider the time of year when planning a menu. For instance, don’t serve chili in July.

    • Vary the color and texture of the food.

    • For an engagement party, try to serve favorites of the couple.

    • For a wedding reception, serve food that appeals to all ages.

    • Choose universally accepted, well-received entrees. If you’re on a budget, serve pork tenderloin instead of beef tenderloin or shrimp dip instead of pickled shrimp.

    • Decide how creative you want to be. “I always try to do one dish that’s a little different,” says Bill.

    • Serve signature items and foods that you prepare well.

    • Outsource foods you’re not comfortable preparing.

    • Serve people something they don’t get at home. Let the guests experience the food rather than taste it.

    • Don’t skimp on beverages. Top brands let guests know you value their company.

    The Portions

    • Learn by doing. Practice making a casserole dish and spoon it into six-ounce portions to determine how much food you need to feed your number of guests.

    • Consider the demographics of the party. While Bill says he learned at culinary school to offer two to three hors d’oeuvres per person, he doesn’t stick to that rule. For instance, men will eat more of an hors d’oeuvre that includes meat.

    • Have too much food rather than not enough. “I’d rather look at it than look for it,” says Bill. However, he notes, some people don’t mind running out of food because it signals that the party is over.

    The Serving Pieces

    • Plan on 1.5 plates per person.

    • Have at least two napkins per person for a cocktail party.

    • Use disposal plates and glasses for a large or informal gathering.

    • Use glassware for smaller groups, especially at night, to make the gathering feel more intimate and formal.

    • Save the fine china for a group that will appreciate it.

    • Let the dishes and crystal complement each other.

    • Look for unusual serving pieces at flea markets. “You might not use them more than once a year, but it makes the guests feel like the host took the time to set the table to make them feel special,” says Bill.

    • Take inventory of your serving pieces and make sure you have the items you need. Do you have toothpick holders? Are your trays large enough so that they don’t need to be replenished constantly?

    • Take out serving pieces a week before the party to polish and clean them. Put a sticky note on each piece with the name of the dish that will be served from it.

    The Tablescape

    • Don’t underestimate the power of presentation.

    • Elevate some items on risers for a buffet, but make sure the base is sturdy.

    • At large parties, set up stations to eliminate a traffic jam at the main table. They can include iced tea, desserts or a farmers’ market spread with fruits, vegetables and cheeses.

    • Use fabrics that complement the serving pieces, whether you use silver and fine china or pottery and baskets.

    • Line the table with mint julep cups that are filled with flowers or greenery instead of putting one massive floral arrangement in the middle of the table.

    • Arrange charcuterie boards tastefully and artfully.

    • Remember that simplicity is elegance.

    The Theme

    • Name the food to match the theme. For instance, baked corn dip can become Mexican Street Corn Dip for a Cinco de Mayo party. For a Mardi Gras party, call sliced pork tenderloin Gator Tail or crab dip Cajun Crab Dip. “The food itself can carry out a theme most easily,” Bill says.

    • Serve a signature beverage with a fun name such as Swamp Water Punch for a Halloween party or Bog Bayou for a Mardi Gras party.

    • Write the food and beverage names on place cards or chalkboards to put next to the dishes.

    • Fill gift bags with theme-related favors such as a corkscrew for a wine tasting party.

    The Caterer

    • Ask people for references when selecting a caterer.

    • Get menus from several different caterers before hiring one for your party.

    • Meet with the caterer ahead of time to plan and discuss the party.

    • Invite the caterer to your home or venue in advance so they can see the space where they will be working.

    • Know the charges up front. Are delivery, cleanup, plates, forks or cake cutting included in the price, or do these services involve extra fees? Does the price include the caterer’s staff?

    “Catering is much more than food,” Bill says. “Caterers are an extension of the host or hostess. They should make the host look good and the guests feel good. When guests leave, they should think, ‘That was a great party.’”

  • Street Eats

    Street Eats

    Food Truck Friday
    Photos courtesy of Wallace Dickerson, Funnel Cake Lounge, The Crazy Empanada, Big T’s Seafood and Columbia County

    The food truck and popup scene is cookin’ up fun all around town.

    Some people might think food trucks are all about bringing creative dining options to customers. That’s not wrong, but we’ll let you in on a secret. Food truck culture really is about bringing people together and making them happy. And few things make people happier than sharing good food among friends.

    “Everyone meets and greets each other when a food truck comes out,” says Andre Walker, owner and creator of Funnel Cake Lounge. “They can enjoy their meal or sweet treat and have a good time before they go back to reality.”

    Mobile Food Culture
    Reality for Andre is that his food truck has been good for business. He opened Funnel Cake Lounge in Martinez in 2021 and added the food truck in August 2022.

    “A lot of my customers were coming into my store and requesting a food truck,” says Andre.

    He initially opposed the idea because of the additional expenses involved, but ultimately he discovered that the customer is always right.

    “I love it,” Andre says. “I regret not doing it sooner.”

    Big T’s Seafood, which has been in business for 12 years and moved its restaurant to Grovetown in 2018, added a food truck in 2021. Owners Tim Daniels Sr. and his wife, Veronica, made the leap because they wanted to expand their reach in the community.

    “We get to see people that we don’t see at the restaurant,” says Tim. “We get to go into different neighborhoods, and we’ve picked up a lot of new customers.”

    For Nuni Hernandez, who went the popup tent instead of food truck route,” her foray into the mobile food culture has followed the ups and downs of her life. The Crazy Empanada owner first ventured into the concept when she saw a version of herself in the movie, Chef. In this 2014 film, a head chef trades his restaurant job for a food truck to reclaim his creative promise and reunite his family.

    Opening her first popup in 2017 when she was going through a divorce, Nuni, a culinary student at the time, took her last $20 and bought enough dough to make 50 empanadas. She took them to the Augusta Market and sold every one of them.

    “Movies can be inspiring. Movies can take you a long way,” she says.

    Nuni EmpanadasNuni opened a Crazy Empanada restaurant in 2020 but closed it in 2022 when she lost her father. However, the fulltime chef would like to “get back out there” and do popups again.

    “I love what I do,” she says. “I love to see people’s reactions when they have my food. People love everything about our concepts.”

    Mouth-Dropping, Eye-Popping Food
    Local food trucks are available for occasions ranging from festivals and community events like Columbia County’s popular Food Truck Friday to private gatherings such as office parties, family reunions, weddings, church outings and neighborhood get-togethers. Food truck operators say people typically reach out to them through word-of-mouth or social media, and their menus vary according to the size of the event.

    Funnel Cake Lounge, which temporarily closed its storefront for remodeling from February to mid-June, limits its offerings for large events to keep the line moving. Nevertheless, 13 items including S’more Lovin, Banana Jamma, Plain Jane Powdered Sugar and Cheesecake Lover, plus the most popular funnel cakes – Strawberry Shortcake and Cookie Crumble – are always on the menu.

    With other creations such as Oh Split, Counting My Dough, Driving Me Bananas, Where It All Pecan and Cereal Killer, however, the funn’l never end with this food truck. In addition, customers can create their own combinations with ingredients ranging from ice cream and cookie dough to nuts and gummy bears.

    There’s nothing Andre enjoys more than seeing his customers’ reactions to the desserts. “I love to watch people’s mouth drop and see their eyes get big,” he says.

    Big T’s serves fried foods including shrimp, catfish, tilapia, green tomatoes and hush puppies. Catfish is the most popular item on the food truck. For a private event, the menu depends on the customer’s request.

    “A lot of people like food trucks for convenience,” says Tim. “They think, ‘I’ve never been to that restaurant, but I’ll try the food truck.’”

    He says the key to his success is, “Clean, clean, clean – and fresh.”

    With its Latin fusion menu, the Crazy Empanada quickly became known for its Cuban, Mexican, Puerto Rican and Brazilian foods such as Cuban sandwiches, empanadas, arepas, tacos and fried tostones.

    “I get to tell a story with every food I make,” Nuni says. “I get to tell the story of my grandmother making me my favorite empanada. My Cuban sandwich is a reminder of my youth in Florida with my friends. I want people to feel like they’re in my house. I want them to have a great experience.”

    Good Business Model
    Food trucks run on generators, and standard equipment ranges from grills and fryers to freezers, warming cabinets to heating tables, sinks to refrigerators. They also have to adhere to health department regulations, and these three entrepreneurs say the mobile food concept has been a good business model.

    “A food truck is really profitable if you do it right,” Andre says. “Since we’ve been under renovation, our food truck has been booked every single day.”

    NuniFood trucks are fairly easy and economical to start, the operators say, and their mobility is a definite advantage.

    “If your business isn’t thriving in one place, you can go to another,” Andre says. “It’s a good way to market yourself, and it’s a good networking tool. It gives you an opportunity to meet people from all over and expand. It has allowed me to take Funnel Cake Lounge to other cities, and people are interesting in franchising it.”

    Nuni, who says presentation is just as important as innovation, agrees. “You can go anywhere. A restaurant cannot move,” she says. “Once you make a name for yourself, everybody wants you.”

    In addition, Andre says food trucks are another revenue source for struggling businesses. He also lets his employees set their own schedules by staffing the food truck. “They can take a break or get their 40 hours a week to meet their sales goals,” he says. “They can be their own boss and help you grow your business.”

    Tim has found that overhead isn’t as high for a food truck as it is for a restaurant.

    “We get the food out because we’re not serving as much as we serve at a restaurant,” he says. “We actually reach more people because we can go to private parties and private events. We’re mobile, and we can move our business around.”

    Funnel CakesKeeping up with demand has been the biggest operational challenge for Funnel Cake Lounge. Andre says he turns down 40 to 50 bookings, including about 10 in Columbia County, per month because the food truck is on the road so often.

    He also says that driving long distances, weather cancelations and limited storage space can be disadvantages.

    “People are disappointed if you run out of something,” he adds.

    The biggest challenge in operating a food truck for Big T’s is staffing because it pulls servers away from the restaurant. However, Tim chooses the people that go on the food truck with him.

    Overall, however, the food truck operators have found that these enterprises increase their accessibility to their customers and their customers’ interactions with each other.

    “At a restaurant, people sit, order, eat and go. They’re more casual and connected when they’re eating outside,” Nuni says. “Popups bring people together because they get to talk and share and see when they’re waiting for their food. I hear people ask each other, ‘What is that? Where did you get that?’”

    After all, novelty is a food truck staple.

    “This is how people discover new foods,” Andre says. “With a food truck, you can take a risk. It allows for more variety, and people venture out to see what’s not in a brick-and-mortar store.”

    Fried Sea Food AugustaFood Truck Fridays
    The Columbia County Food Truck Friday series rotates among three different county parks. The hours are 6-9 p.m., and live music begins at 7 p.m. Bring chairs and blankets.

    July 14
    Gateway Park, Grovetown

    July 28
    Evans Towne Center Park

    August 25
    Evans Towne Center Park

    September 8
    Eubank Blanchard Par, Appling

    September 22
    Evans Towne Center Park

    By Betsy Gilliland

     

  • Bee-ing Innovative

    Bee-ing Innovative

    Photos courtesy of UGA College of Agricultural and Environmental Sciences photo

    The University of Georgia creates a buzz by developing the world’s first vaccine for honeybees.

    Most people regard insects as a nuisance to be swatted away. Not honeybees, however.

    These pollinators are instrumental in the global production of foods that rely on insects for pollination, and, with the development of the first vaccine for the world’s honeybees, beekeepers now can protect their colonies.

    The vaccine resulted from a collaboration between the University of Georgia College of Agricultural and Environmental Sciences (CAES) and Dalan Animal Health, a biotech company based at UGA’s Innovation Hub in Athens. According to Environment News Service, the U.S. Department of Agriculture has approved the vaccine for two years on a conditional basis.

    The vaccine is intended to help honeybees resist American foulbrood, a destructive disease that can wipe out entire bee colonies.

    “You don’t have to look far to know honeybees are having a lot of problems right now. Hives will die unless you intercede with herculean efforts,” says Keith Delaplane, professor in the CAES Department of Entomology and director of the UGA Bee Program.

    “Queen Candy”

    While traditional vaccines are injected with a syringe, the honeybee vaccine is mixed into the queen feed that is consumed by worker bees and then fed to the queen.

    After she ingests it, the inoculated queen, for the remainder of her lifetime, will produce worker bees that are primed to be immune to foulbrood as they hatch.

    “This work is so new,” says Annette Kleiser, co-founder and CEO of Dalan. “There are no guidelines, no handbook. We are developing, together with Keith, what will be the gold standard for these trials. It’s really exciting; it is the first of its kind.”

    Pollinators such as bees are responsible for one of every three bites of food humans eat, according to the USDA, and U.S. crops that depend on honeybee pollination are valued at more than $15 billion.

    However, pollinator numbers have been declining for years. According to a survey by the Bee Informed Partnership, U.S. beekeepers lost 39 percent of their honeybees from April 2021 through April 2022.

    “People don’t understand how hard it is to keep bees alive,” says Delaplane. “I can’t imagine a more frightening branch of agriculture to be in. It takes ceaseless attention.”

    The animal vaccine can be used in organic agriculture, and it will be available on a limited basis to commercial beekeepers this year.

    Who You Gonna Call?

    If a swarm of honeybees takes up residence in your house, it’s now safer to tell them to buzz off. A new Honeybee Control and Removal state certification program requires pest control companies and operators who provide the service in Georgia to be certified and licensed.

    The new law prohibits the use of pesticides in honeybee removal, so it’s better for your home and the bees.

  • Eye-Catching Craftsmanship

    Eye-Catching Craftsmanship

    Ka-eye-yak Augusta kayaks
    Photography by Sally Kolar and Herb Fechter

    From kayaks to fly fishing rods, an Evans father and son create functional wood works of art.

    About 10 years ago, Evans resident Bradley Bertram, aka one of the Eye Guys, was looking for something to do to fill the cold-weather months. Or, perhaps more specifically, his wife, Paige, was looking for something for him to do, so for Christmas she gave him the plans and materials to build a wooden kayak.

    “Shortly after that, she described herself as a ‘kayak widow,’” Bradley says.

    Especially since the 14-month project ended up spanning two winters. However, it wasn’t a solitary endeavor. Bradley’s then-adolescent son, Collin, who is now a 22-year-old college senior, got involved as well. He had built a couple of small model boats, but he was ready for a bigger, better challenge.

    “I got interested in it right away. I like building things, boats, boating and fishing,” says Collin. “We jumped from building small model boats a foot long to building actual boats. I’m always in the garage helping with something, so it morphed into that.”

    Kayaks Bradley Bertram, the Eye GuysThe Eyes Have It

    The first kayak they built was an 80-pound tandem. However, during covid in 2020 and 2021, when many of us were binge-watching TV shows, they decided to build a 40-pound, one-person kayak. The newest vessel sports a pair of eyes on its deck, so naturally, Bradley dubbed it their “KeyeYAK.”

    “I’m the king of dad humor,” he says. “My specialty is corneal surgery, so I’m the king of ‘corn’-ea.”

    The Bertrams built the single KeyeYAK in six months. “It was easier to make than the first one, but adding the eyes made it harder,” says Bradley. “We turned a hatch into an eye, and every part of the eye is a different wood with a different color.”

    The pupil is walnut; the iris is western red cedar; the sclera is Alaskan yellow cedar.

    “Each kayak has a set of plans, but you can do what you want with them,” Bradley says.

    In fact, their next kayak will be a racing-style model with an inlaid blue heron on the deck.

    To construct the kayaks, the Bertrams use the stitch-and-glue method to stitch pre-cut plywood panels together with wire and then glue the seams with a mix of epoxy resin and wood flour. Once the kayak is assembled, they trim the exposed wire. Then, to waterproof and strengthen the wood, they cover it in protective layers of fiberglass.

    “Most of the weight is in the epoxy,” says Bradley. “We put five pounds of epoxy in each end of the kayak. If we run into something, it’s protected.”

    Collin Bertram KeyeYAK Eye GuysThe hull is made of 8-inch mahogany plywood, and the deck consists of cedar and walnut strips.

    “We’ll do 30 to 60 minutes of work, and then we have to wait while it dries,” Bradley says. “There’s a lot of ‘hurry up and wait.’”

    Father and son also have developed an effective division of labor for their projects.

    “Collin gets the jobs where a limber person is needed,” says Bradley. “He crawls in the hull to put in the filler and epoxy.”

    He also is in charge of sanding the wood, a practice that dates back to his youth when he enjoyed dressing the part in surgical gown, goggles and ear protectors.

    “At that age, using a power tool for hours is the best thing in the world,” Collin says. “Not so much now, though. It’s the most tedious part of the project.”

    The younger Bertram doesn’t seem to mind, though. “We work well as a team,” he says. “We coordinate with each other all the time. My dad will work on the kayaks when I’m at school, and I work on them when he’s at work.”

    Bradley says a lot of planning – and psychology – are involved in the construction process.

    Bertram built KeyeYAK“Psychology comes into play in boat building. You get very obsessive-compulsive about it,” he says. “You question if it’s good enough, or if you should start over. We learned not to set a deadline because then it becomes work, and that takes the fun out of it.”

    ‘Good for the Soul’

    Woodworking is as soothing as paddling on open water for the Bertrams, and Collin loves the creativity as well.

    “You start with a tree, and you can manipulate it yourself into almost anything,” he says.

    Bradley appreciates the yin and yang of their avocation.

    “Part of it is very mindful. You really have to plan and think about what you’re doing so you don’t mess it up,” he says. “Then there’s part of it, like sanding, that’s mindless. Mindless work is good for the soul.”

    While they love to take their kayaks out on the water, they’re always concerned that they might damage them by inadvertently paddling over a rock.

    “In fact, both hulls have been repaired from doing just that,” says Bradley.

    The risk to their handiwork doesn’t deter them from paddling, however.

    “If you go through everything it takes to build it, you’re going to use it,” Collin says. “Open water is better for a wood kayak. You don’t want to take it around rocks or on rapids. If you scratch the hull or the top, it takes three days of work to bring it back to what it was.”

    Besides beauty and durability, the Bertrams say wood kayaks have other benefits as well.

    For instance, Bradley says, “The small one is lighter than a fiberglass counterpart.”

    “You can cut through the water fast in a wood kayak. A lot of plastic kayaks have a fin or a rudder,” Collin says. “You don’t have to worry about a wood kayak going one direction or the other. It’s going to go straight.”

    Bertram built KeyeYAK‘Then You Go Fishing’

    The Bertrams have made other items, including custom fly fishing rods that they crafted three summers ago at a class they took together at Oyster Bamboo in Blue Ridge, Georgia.

    While Bradley built a rod with a tortoiseshell finish and rattan grip, Collin crafted a solid wood rod with a cork grip.

    “There’s constant anxiety that you’re going to do something wrong,” Bradley says. “You either love it or hate it.”

    “If you’re off by one one-thousandth of an inch, it will take you another day to redo it,” adds Collin.

    They worked on their rods all day from Monday through Saturday, and for the record, they didn’t mess up. “And then you go fishing on Sunday,” says Bradley.

    Collin caught a 22-inch rainbow trout with his brand new rod. “You could still smell the varnish on the rod,” his father says.

    They also have made cutting boards for gifts, but they don’t sell their work. They built a river table headboard for Collin’s bed out of maple wood, and currently, they’re working on a maple river table for the screened porch at their house.

    “When I’m building something, it’s out of need. I want something functional,” says Collin.

    Family Legacy

    Bradley also likes the idea of creating family heirlooms to pass down to his children. In fact, when Collin’s twin sister, Carter, left home for college, she refinished her grandfather’s desk and took it to school with her.

    “My dad built the desk in a woodshop class when he was in high school in 1930,” says Bradley.

    The kayaks are destined to become part of the Bertram legacy as well.

    “I’ve instructed that they are to never leave the family,” Bradley says.

    By Betsy Gilliland

  • Line of Work

    Line of Work

    Artist Line of Work
    Photos courtesy of Jason Chambers

    Talent, destiny and perseverance led artist Jason Chambers to the best job in the world.

    Local abstract artist Jason Chambers, who sells to collectors across the world, has artwork on six continents. This month, however, he will travel with some of his pieces for a 10-day exhibition at The Holy Art Gallery in London.

    Not bad for a self-taught artist who used to get in trouble for drawing during school.

    “My teachers would send home my artwork with a note that said, ‘This is what he did instead of classwork,’” Jason recalls. “As ‘punishment,’ my mom would make me draw for two hours. It was the best punishment I could have ever had.”

    After all, Jason, whose father was an editorial cartoonist for the Augusta Herald and Augusta Chronicle, was raised around cartoons and art. His grandmother and great-grandfather were painters as well.

    “As soon as I could pick up a pencil, I started drawing,” Jason says.

    A Style is Born

    He got interested in different kinds of art when he was in high school, and he started doing portraits and landscapes.

    He loved cartoons as well, and his childhood dream was to become a comic strip artist or to work for Disney or Pixar. Instead, he pursued more conventional employment at DSM Chemicals for 10 years and the Starbucks roasting plant for four years to provide for his wife, Nicole, and their two children.

    However, art always helped Jason make sense of the world, and after he had a severe panic attack in 2016, he started drawing again with pen and ink.

    “My anxiety starts to abate when I transfer my focus from the cause of the anxiety to paper,” says Jason. “I’m not thinking about the artwork. I’m thinking about what happened in my day and my week.”

    He always carried a 3-inch-by-5-inch pocket sketchbook, where he would draw a coffee cup or his co-workers, and in 2018 he accidentally stumbled upon his style – a mix of abstract expressionism, cubism and surrealism – with a drawing he did at work.

    “One day I did this continuous random line, and it made an abstract image,” Jason says. “I didn’t think too much of it, but my co-workers liked it.”

    When Jason starts drawing on paper, he has no plan or preliminary sketches. In fact, he still begins with a random continuous line. He paints the same way, starting on a small scale and then transferring it to canvas. At the beginning of the process, he typically sees an eye or nose in his creations that are “usually about faces.”

    “With abstract art, you try to convey an emotion or a feeling. There’s no stress or expectations involved,” says Jason. “I just create it and see what unfolds. It keeps me guessing throughout the process. Sometimes I don’t even know what I was thinking until after it’s done. I’m just drawing.”

    While all of his artwork is “fairly busy,” he can tell how he felt when he created a piece by looking at it.

    “If a piece is busy, I was in a stressed frame of mind,” Jason says. “If it’s not as busy, I was feeling happy-go-lucky and stress-free.”

    He started with pen and ink drawings in black and white, and monochromatic art allowed him to focus on shape and imagery.

    “Pen and ink has always been my first love,” says Jason. “It’s simple. It’s portable. It’s affordable.”

    Now, however, he paints almost exclusively with acrylics or oils, and he uses more color in his work. “I’m a planner with the color palette, but not the design itself,” he says.

    Influences on his work range from Pablo Picasso and Salvador Dali to American artists Jean-Michel Basquiat and Keith Haring, and Jason likes to acknowledge them in his paintings. For instance, in homage to Basquiat, many of his characters wear crowns.

    Jason also says he’ll “work a piece to death.”

    “It’s never finished,” he says. “It’s abandoned.”

    The Business of Art

    He certainly hasn’t deserted his talent, however, and 16 months ago, Jason took a leap of faith when he became a fulltime artist.

    “I was always destined to be an artist,” he says. “All artists have self-doubt, but it’s still the best job in the world.”

    Through the years he has changed as an artist, transitioning from portraits and landscapes to abstract art. The size and scale of his pieces have grown from medium-size to mural-size paintings as well.

    “It’s definitely important as an artist to try to evolve,” Jason says.

    In 2021 he developed another skill set by creating digital art on an iPad. “It’s a mobile studio at my fingertips with no mess and no cleanup,” he says.

    He also got into NFTs (non-fungible tokens) in early 2021, and he dropped a 300-piece collection of NFTs the first week in December.

    Jason sells his work by more traditional means as well. His artwork is available at jasonchambersart.com and through social media, and he sets up a tent at the Augusta Market every Saturday from March through November.

    “I don’t care if people like my artwork,” he says. “If they stop to look at it and try to figure out what it is, then I feel like my job is done.”

    He also has published an adult coloring book, Calming the Noise, and a coffee table book, The Art of Jason Chambers Volume I, which are sold on Amazon and his website.

    “The book is a way for people to collect art,” Jason says. “Not everyone has wall space for artwork.”

    He is working on another coloring book, and he’s writing a book about selling artwork – a book for artists by an artist. “It’s information that I wish I had available to me when I was starting,” he says.

    He learned the business of art by reading and by contacting other artists. “There are so many artists out there,” Jason says. “All you have to do is send them a message. We’re not competing with each other. It’s a community.”

    To further diversify, he has started painting designs on 8-inch wood or clay sculptures that he creates. He also wants to get into lithographs, and Jason, who has multiple pricing tiers, does commissions twice a year.

    “Unless you’re selling your work and have an audience, you’re a hobbyist,” he says. “Collectors give me artistic viability.”

    He even ships his artwork to Saint Tropez, France to a dealer who exhibits it for him. He plans to conduct a workshop in Saint Tropez later this year as well.

    “I work 16 hours a day seven days a week,” Jason says. “I still don’t have enough hours in the day. I don’t get inspired and then start working. I start working and then get inspired. I go to my studio at the same time every day, whether I feel like it or not. I clock in, and I clock out.”

    Jason says creating art brings him “pure joy,” and he wants other people to feel that same joy.

    “I want them to add something to their home, and I want it to be a conversation piece,” he says.

    A self-described “slow, meticulous artist,” Jason likes “clean, precise artwork.” He has many repeat customers, and his attention to detail extends to the presentation when he ships his artwork to collectors.

    He double wraps his pieces in glassine and brown kraft paper before putting them in a protective bag for shipment. He always attaches a certificate of authenticity to his artwork and includes a handwritten thank you note in the package.

    “Your name is everything,” he says.

    By Betsy Gilliland