THOM 13 | Fall / Winter 2019

ThomArts

Volume 7 | issue 2

Fall/Winter 2019


Volume 7 | Issue 2

Fall/Winter 2019

Publisher

Thomasville Center for the Arts

Executive Editor

Michele Arwood

Creative Director

Haile McCollum

Managing Editor

Chay Hughes

Publication Designer

Jennifer Ekrut

82

Partner Page Designer

Christie Clark

Partner Development

Joanne Thomas

Copy Editor

Emmy Táncsics

Photographers

Carolyn Allen

Justin Allen

Rinne Allen

Mali Azima

Drew Balfour

Gabe Hanway

Eddie Sanchez

Michael SeRine

Daniel Shippey

Jon-Michael Sullivan

Writers

Rosanne Dunkelberger

Andrea Goto

Chay Hughes

Rochelle Koff

Rebecca Padgett

Audrey Post

Megan Young

76

thomasvillearts.org

600 E. Washington St., Thomasville, GA

229.226.0588

70


contents

Fall/Winter 2019

10 ARTIST

4 The Power of Paper

Artists create a sense of wonder through

the Paper-Cut-Project.

Trailblazer

10 A Sporting Cause

Millennial gun-dog trainer Durrell Smith

embraces a diverse, complex history

with an open, and curious, mind.

Foodie

16 Changing Tides

Aquaculturist Cainnon Gregg of Pelican

Oyster Co. is healing the ecosystem one

sustainable oyster at a time.

Creator

22 The Sweetest Journey

What do you get when you mix a gypsy’s

soul with strong Southern roots? Something

truly delicious.

27 THOM’s Guide

22

Catalyst

70 Secrets of a Second Story

What happens to historic preservation when

the only place left to go is up?

Connector

76 Who’s Hungry?

Eddie Sanchez, founder of Hungry in LA,

toasts to good food and great people.

Explorer

82 Art Basel Is Muy Caliente

Miami’s favorite modern-and-contemporaryart

show sizzles in an already spicy city.

88 Featured Artists

Cover photo by Rinne Allen


Letter From

the Editor

My favorite time of day in Thomasville is just before

dawn. It’s oddly comforting walking through town

alone when the streets are dark—not a soul in sight

save for the few runners, who impress with their

early drive and focus. It’s the time when I attempt

to leave my “drive” at home and set out to clear my

head. Invariably there is no clearing.

Today, as I pass the shops and restaurants owned

by the people who have become my people, random

thoughts roll through: “Who’s nourishing Rhonda

after she and Chef Tyler have nourished us?” “What

new creative venture is Spencer brewing up now?”

“And for goodness’ sake, what is Kevin’s plan for that

beautiful building I covet?”

I make it to the corner of Madison and Jackson

and realize I’m smiling. I love our town and our

people, and the beautiful new streetscape that lies

ahead. With its new sidewalks and budding trees, it

seems to wave and say, “Hey, look at me. Look what

I’ve become.” I’m proud of our city for committing

to a vision for the creative district and grateful

for the people who are shaping this significant,

once-forgotten part of town. It’s been an honest-togoodness

chance of a lifetime to see our city honor

its past and work together to create a place where

creativity and innovation can thrive.

the work we do, actually the work is shaping us. I get

that now. Much like the changes to the facades of

the newly inhabited buildings along Jackson and the

modern infrastructure that lies below the brick streets,

the experience of working with smart, generous people

has certainly changed me, and consequently the

Center for the Arts, in ways we never imagined.

A day later I’m typing this letter and excited for you

to meet the creatives in this issue. Their perspectives

on the people and places that have shaped their lives

are powerful. You’ll have a chance to get to know

them better through a series of THOM events, and

I suggest you don’t miss any of them if you want to

hang out with the coolest creatives in town.

And as always, thank you to the partners who

make it possible for us to wax on about what

makes Thomasville great. It’s their commitment to

THOM that fuels the development of our curious,

creative community.

Underneath an orange sail shade stretched across a

vacant lot is the best thinking spot this morning. The

lot sits between John and Anna Carol’s bustling bagel

shop and a storefront that’s been closed for decades.

It’s the juxtaposition of the two that reminds me:

While so much has happened in the district and our

city, there will always be more we can do together to

make it better for everyone.

A colleague once told me I would one day realize

that while we think we are shaping things through

Michele Arwood

Executive Director, Thomasville Center for the Arts

marwood@thomasvillearts.org


THE POWER OF

PAPER

Artists create a sense of wonder

through the Paper-Cut-Project

AN ARTIST SOAKS UP INSPIRATION

wherever she can.

Growing up in Americus, Georgia,

Amy Flurry found hers in glossy

fashion magazines. Every turn

of the page transported her to a

fantastic and whimsical world. She

felt wonder, she says, as she saw

life through another’s lens.

Ever since, her own life has

revolved around the canvas that

paper presents.

Her love for fashion magazines

and stories eventually resulted in

two decades of journalistic and

editorial experience contributing

to publications such as Condé Nast

Traveler, Country Living, Lucky, Better

Homes & Gardens, House Beautiful

and InStyle.

4


Written by

Rebecca Padgett

Photographed by

Mali Azima + Rinne Allen,

Courtesy of Paper-Cut-Project

5


“I hope that when

the Paper-Cut-Project

pieces are viewed,

they invoke a sense

of wonder.”

6


artist

Once influenced and inspired by

the publishing industry, today

Amy operates an independent

communications studio that

assists companies in strengthening

their house style, or brand identity.

She has also written two books,

Recipe for Press and Recipe for Press:

Designer Edition.

But as every artist knows, nothing

stays the same. The muse can

often show up in different guises.

“The more I told, wrote and

sought stories, the more I realized

I wanted to do more than write,”

Amy says. “I want to come up

with the concept for an entire

project and to create something

with my hands, much like the

‘creatives’ and designers I had

always been entranced by.”

Amy’s opportunity to create in

a new way arrived when she

interviewed a Buckhead, Georgia,

boutique owner and paper artist,

Nikki Nye, for a story she was

writing.

A graduate of Illinois Institute

of Art in interior design, Nikki

overlooked no detail of her space

—a quality Amy could appreciate

in her fellow creative.

“I was beyond impressed,” recalls

Amy. “She had these incredibly

detailed paper sculptures on

the wall that really captured my

attention.”

Friendship between the two

was inevitable. But it wasn’t

until 2009 that the friends were

finally able to combine their

backgrounds in fashion and their

fascination with paper to form

the Paper-Cut-Project.

“I love the element of fantasy

that is always present in fashion,”

says Amy, “and this collection

allows us to play in that world by

creating something unexpected.”

Paper-Cut-Project transforms

simple sheets of paper into

dramatic sculptures centered

on fashion, including wigs and

masks. These intricate paper

accessories are devised to elevate

a designer’s entire concept.

7


so savvy in ways I could never be,”

says Nikki, who acts as the project’s

lead designer. “We think right along

the same lines yet complement

each other in our differences.”

It has been a wild ride, Amy

says, but one that began slow

and steady and with a healthy

dose of uncertainty. In the years

since, their brand has gradually

expanded and their process

has refined.

“Our aesthetic has always had

a strong uniqueness, making it

easily identifiable as us, so that

much has stayed constant,” Amy

says. “But in our techniques, in

the level of detail we are now

able to achieve, in the strength

and fit of the underlying

structure—that is where we have

been able to learn and grow and

improve each time.”

Amy calls the process “slow

fashion.” The detail work on one

sculpture can take 40 hours.

Premier fashion houses and

influential galleries, including

Hermès, Cartier, Kate Spade,

Valentino, the Victoria and Albert

Museum, and Lincoln Center,

have hired the duo’s fusion of

fashion and fine art.

“I think we are often

commissioned because brands

know that what we do can’t be

re-created,” Amy says.

At the start of Paper-Cut-Project,

the pair dove in headfirst, as

business partners, artists and

friends. With just a few sketches

done by Nikki and Amy’s honed

pitching skills, they earned their

first showing, in the windows of

Jeffrey boutique in Atlanta.

“Amy is such a wonderful person

to begin with, so smart, so kind

and then, on the business front,

Their code is simple: They never

repeat designs, and they prefer

to work on only a few pieces at

a time. Following the client’s

guidelines, Nikki sketches the

pieces; then each of them sets

out to work individually, using

hundreds of sharp blades,

heavyweight archival Bristol

paper and glue. Before the

stunning pieces are shipped,

they are cured with a finishing

coat that stiffens and seals,

preventing damage, staining

and yellowing.

8


artist

“The world around us moves so fast, and we are always

brimming with ideas and inspirations. It’s rewarding to

simply sit and create new expressions.”

“The process is very meditative,”

Amy says. “The world around

us moves so fast, and we are

always brimming with ideas

and inspirations. It’s rewarding

to simply sit and create new

expressions.”

As a lifelong resident of Georgia

and a lover of the art-inclined

culture that Thomasville

cultivates, Amy was eager to

collaborate when Thomasville

Center for the Arts approached

Paper-Cut-Project about

partnering with them for an

exhibition at the Center’s

downtown gallery.

The exhibition will include wigs

and masks depicting animals and

birds indigenous to the region. The

art is intended to merge intricate

craftsmanship and the exceptional

natural beauty of Thomasville and

surrounds. Prints of earlier works

will be on sale alongside some

promised surprises.

“I hope that when the Paper-Cut-

Project pieces are viewed, they

invoke a sense of wonder,” Amy

says. “Our pieces are made of

simple, tangible mediums—paper

and glue. I think it often surprises

people that extraordinary

expression can come from such

everyday materials. Wonder is all

around us; we just have to have

the imagination to create it.”

Paper-Cut-Project

paper-cut-project.com

9


Millennial gun-dog trainer Durrell Smith

embraces a diverse, complex history

with an open, and curious, mind

EVERY YEAR SINCE 1981, THE THREE DOZEN MEMBERS OF

the Georgia-Florida Shooting Dog Handlers Club gather in late

winter on a plantation in the Red Hills region of South Georgia

to participate in a quail-hunting field trial. Consistent with

hunting culture, the competition is steeped in tradition. Skills

have been passed down over generations, bird dogs are bred

from the finest lines, and most guns even have provenance.

With a small gallery following on all-terrain vehicles, men

on horseback depart early, trailing their dogs across the

landscape, awaiting the point, which signals the precise

location of quail hidden in the cover.

Home to about 150 private quail plantations spread across

300,000 acres, the Red Hills region is a hot spot for field trials

that judge the skills of wingshooters and their highly trained

bird dogs. And the field trial organized by the Georgia-Florida

Shooting Dog Handlers Club looks different than many other

clubs in only one way: Its members are African-American.

10


Written by

Andrea Goto

Photographed by

Jon-Michael

Sullivan

11


Trailblazer

That time came in 2015 after he’d finished

graduate school and secured a teaching position

at a private school.

Remembering how it had inspired him, Durrell

tore out the original Georgia-Florida Shooting Dog

Handlers Club article and pasted it into a Moleskin

notebook he called the Gun Dog Notebook. In

it he’d write down anything and everything he

learned about hunting and gun-dog training from

articles, books, his own experience and, most

important, veterans of the sport.

“The point was for me to document everything I

was doing training my first hunting dog so I’d know

what I was doing the next go-around,” he says.

Durrell Smith, a visual arts teacher in Atlanta

and a Georgia native, remembers the surprise he

felt on reading an article about the club, which is

commonly referred to as the Black Dog Handlers

Association, three years ago.

“I thought, ‘Huh, those guys look like me,’” he says,

laughing. “And they looked really cool.”

Durrell, 29, had just acquired and begun training a

Labrador, named Ruger, for hunting. The pair had

one season under their belts when he came across

the article.

Durrell decided he wanted to be like the veteran

hunters he read about; but he wasn’t proficient in

hunting or dog handling. He grew up hunting squirrel

with his grandfather, and he had some experience

training dogs, but he had worked primarily with pit

bulls, not specially bred sporting dogs, which require

more intense and intricate training.

Nonetheless, Durrell was intrigued by his more

experienced friends’ stories of hunting with their

families and decided that once his teaching career

took off, he’d turn his attention to the sport.

With his wife’s encouragement, in 2017 Durrell

began a podcast to augment his notebook—a

platform for collecting and orally documenting

information on hunting and training bird dogs.

“At the time, I didn’t know anything about

podcasts,” he recalls. “I just got on my phone and

hit the voice memo recorder and started talking.”

Over the past two years, Durrell has recorded

roughly 70 episodes of his podcast, which he called

The Gun Dog Notebook Podcast because it served

a purpose similar to that of the pages he was

filling: to document the sport. The podcast quickly

gained momentum. Durrell realized that bird-dog

handlers, many of whom now participate in the

podcast, were an exceptionally welcoming bunch.

“As long as you’re willing to learn from people

who know more than you, you’re good,” he says.

“I was basically putting myself on an accelerated

learning curve and I didn’t even realize it.”

Durrell wants to use the podcast as a platform for

exploring the often-untold history of trainers and

handlers in the South.

“I want to start doing more live podcasts on a

video platform—get more into bird-dog history

and what I call the truth about bird dogs.”

12


“As long as you’re willing to learn from people

who know more than you, you’re good. I was

basically putting myself on an accelerated learning

curve and I didn’t even realize it.”

13


“The story is never really told accurately, because

there are a lot of details that, I feel, are left

out,” Durrell says about the history of African-

American bird-dog handlers.

In the late 1880s, Northern businessmen looking

for a sporting, snowbird life, began purchasing large

parcels of land surrounding Thomasville. By 1930,

their leisurely investments completely encircled the

winter retreats of Thomasville's downtown, totaling

more than 80,000 acres of hunting plantations.

In many cases these sporting Meccas were looked

after by African-Americans and their families

who were deeply rooted in the region.

“African-Americans were the ones who were

training bird dogs and horses to run these field

trials for the plantation owners. We were the

scouts during field trials who knew the land and

cover,” he says. “So much of African-American

history and work has contributed a lot of

foundational bird-dog work.”

Which is why it has been essential for Durrell

to align himself with the Black Dog Handlers.

“These old-school guys have already figured out

the dog-training thing,” he says. “They worked on

a plantation their entire life, managing game and

training dogs. And when that’s your job, you’ll

start to figure out the equations. They were out

there making mistakes, then turning around and

making champion hunting dogs.”

Durrell is an affable guy, with seemingly endless

energy and a contagious passion for wingshooting

and training bird dogs that makes clear why the

“old-school guys” want to share their experiences

with him. In addition to teaching and working as

Durrell is taking his podcast on the road to lead Lay of the Land during Plantation Wildlife Arts Festival on Sunday,

November 17. Free with admission to the Fine Art Show, Durrell’s reboot of this annual experience will include a

demonstration with his trusty four-legged companion.

14


Trailblazer

“When you have someone who’s legitimately interested

in learning, no one in the gun-dog community is going

to turn that away, because a lot of these older guys are

starting to realize ‘Look, we need to pass this on.’”

an artist, Durrell can spend up to eight hours a day training his

now trusty Lab, Ruger, and the newest addition, Vegas, a spirited

English pointer.

Plantation Wildlife

Arts Festival

He’s filled two Gun Dog Notebooks (the second of which he

published) and continues

to expand his podcast. In a

partnership with Project Upland

magazine, Durrell released a

short documentary film about

the Black Dog Handlers this past

summer. He also has set his sights

on acquiring acreage on which to

open his own bird-dog kennel.

In little more than three years,

Durrell has thrown himself

headfirst into a lifestyle that from

the outside may seem uninviting to

African-American game hunters.

But as he works his way in—

asking questions of his mentors,

listening for answers and in

turn sharing that knowledge

with others—he is delighted to

find that diversity is not only

encouraged; it’s necessary.

November 9

Red Hills Rover Rally

Margo’s Table

November 10

Afternoon in the Field:

Concert

Presented by First Commerce

Credit Union

November 14

Women of Wildlife: Paint

Workshop

Presented by Ashley HomeStore

November 15

Fine Art Show Preview Party

Presented by Synovus

November 16 & 17

Fine Art Show

Presented by Synovus

Wildlife Encounters

“When you have someone who’s

legitimately interested in learning,

no one in the gun-dog community

is going to turn that away, because

a lot of these older guys are

starting to realize ‘Look, we need

to pass this on,’” Durrell says.

It’s both a gift he’s been given and

one he intends to pay forward.

The Gun Dog

Notebook

thegundognotebook.com

Beguiled by the Wild

Lay of the Land

Presented by THOM

Creative Covey

Presented by

Ashley HomeStore

Bird Dog Bash

Presented by

Wellington Shields

15


Changing

Tides

Aquaculturist Cainnon Gregg of

Pelican Oyster Co. is healing the ecosystem

one sustainable oyster at a time

16


Written by

Audrey Post

Photographed by

Drew Balfour

17


Foodie

“It’s not enough that it’s good

for the environment and sustainable.

It’s got to be better than wild oysters

to justify the higher cost.”

18


Foodie

IF YOUR IDEA OF THE PERFECT ONE-BITE

morsel is an oyster on the half shell, cold as ice

with the perfect briny balance, meet Cainnon

Gregg of Pelican Oyster Co. His Salty Birds have

developed a loyal, and growing, fan base since

he began farming them in north Florida’s Oyster

Bay in 2017.

Hurricane Michael in 2018 dealt him a severe

blow, but his crop, like the ecosystem it

enhances, is showing signs of recovery.

“Ninety-five percent of the natural native

oyster beds have been destroyed,” Cainnon says.

“We’re putting the filtration system back in.”

Improvements in oyster-farming methods, such

as the floating-bag system, in which the bags

the oysters grow in ride the waves instead of

resting on the ocean floor, have helped create

a sustainable source of oysters. In addition,

the bags are restoring a critical link in the food

chain of marine life, creating a domino effect as

shrimp and crabs move in.

“It’s not enough that it’s good for the

environment and sustainable,” Cainnon says.

“It’s got to be better than wild oysters to justify

the higher cost.”

According to customer reviews, Salty Birds

meet that standard.

Going with the Flow

Cainnon always loved the outdoors, but his

artistic side led him to his first career, with

Urban Outfitters. There he used his expertise

in faux finishing and sculpting to design retail

displays around the country.

He moved to Tallahassee from Jacksonville to

help open the flagship store there.

Cainnon was intrigued by the idea of oyster

farming and the instructional course offered

by the Wakulla Environmental Institute, in

Crawfordville, Florida. When he was laid off

from his design job, he saw it as a sign.

By late 2015, Cainnon was ready to dive into

oyster farming and asked an established oyster

farmer if he could intern there. In 2017 he got

the first of his three farms, each a 1.5-acre tract

of submerged land in the St. Marks Wildlife

Refuge, just south of Spring Creek. His first

harvest was in February 2018.

“It was really cool,” he recalls. “I had developed

a big demand for my oysters because I know

how social media works, and a lot of customers

thought I was a big company.”

19


“The consistency in size and flavor is

probably the most important. They’re clean,

with just the right brininess.”

He sold his oysters to chefs in Atlanta,

Nashville and Birmingham. Thankfully,

demand was always greater than supply, as

chefs from all over the world asked for them.

Then came October and Hurricane Michael, a

Category 5 storm whose devastation along the

Gulf stretched far beyond its landfall, in the

middle of the Florida Panhandle. Of the three

aquaculture zones in Apalachee Bay—Oyster

Bay, Skipper Bay and Alligator Harbor—Oyster

Bay was hit the hardest.

“Some people lost everything, others only a

little. I was in the middle,” Cainnon says. “I had

planted 300,000 seeds several weeks earlier.

The water temperature changed 20 degrees,

and the salinity changed. Either one will kill an

oyster. I lost 75 to 80 percent of the oysters.”

New Way of Thinking

After his losses, Cainnon decided to focus on local

restaurants as he rebuilt his business. With what

turned out to be excellent timing, he dropped in on

Matt Hagel, chef and co-owner, with wife Kimberly,

of Chop House on the Bricks in downtown

Thomasville, in early 2019. The oyster farmer Hagel

had been using had sustained devastating losses

in the hurricane, and he was looking for a new

supplier. Now he tries to use Salty Birds exclusively

for all his oyster dishes except fried oysters.

“The consistency in size and flavor is probably

the most important,” Chef Matt says. “They’re

clean, with just the right brininess.”

The customers love them, he says, and he

also feels good knowing he’s supporting

a sustainable product. The farm-to-table

restaurant has long had a reputation for

supporting area farms, including Sweet Grass

Dairy, Bumpy Road Farm and Full Earth Farm.

In no small coincidence, Cainnon credits Katie

Harris of Full Earth Farm, a certified naturally

grown farm in Quincy, Florida, with offering him

advice and encouragement as he was building

his oyster business. It’s a mutual admiration.

Shhh... Enjoy a selection of Pelican Oyster Co.’s Salty Birds Saturday, November 9, at

Margo’s Table during Plantation Wildlife Arts Festival. Seating is limited. Location disclosed to

attendees only. Reserve your seat at ThomasvilleArts.org.

20


Foodie

Get a Taste for

Pelican Oyster Co.’s

Salty Birds:

Chop House

on the Bricks

123 N. Broad Street

Thomasville

Cypress Restaurant

320 E. Tennessee Street

Tallahassee

The Hawthorn

Bistro & Bakery

1307 N. Monroe Street

Tallahassee

Il Lusso

201 E. Park Avenue

Tallahassee

Sage Restaurant

3534 Maclay Blvd. South

Tallahassee

R Is for ‘Refrigerator’

As of this writing, Cainnon planned to plant

400,000 seed oysters this past summer. Some will

be ready to harvest in six months; others can

take up to 14 months. He’s keeping his fingers

crossed that no tropical storms come along.

In the meantime he’s getting the names Salty

Birds and Pelican Oyster Co. out into the foodie

universe, shucking oysters at a variety of

events from book signings to store receptions.

Over the summer he participated in a series

of high-end dinners in Apalachicola called

Sundown Socials.

“It was cool to get to take my oysters

to Apalachicola, my Mecca of oysters,”

Cainnon says.

Oh, and he has a message for people

who still adhere to the adage that oysters

shouldn’t be eaten in months without

an r: May, June, July and August.

“There is an r,” he says. “It’s refrigeration.”

Pelican Oyster Co.

pelicanoyster.com

21


Written by

Rosanne Dunkelberger

Photographed by

Gabe Hanway

Photos Courtesy of

Dena White

Written by

Rosanne Dunkelberger

Photographed by

Gabe Hanway

22


THE

Sweetest

JOURNEY

What do you get when you mix a

gypsy’s soul with strong Southern roots?

Something truly delicious

WHEN SHE WAS A LITTLE GIRL IN THE HAMLET

of Boston, Georgia, Dena White would get away

from her busy household, which was full of

siblings and foster children, by climbing a pecan

tree overlooking the then two-lane U.S. Route 84.

She’d watch cars passing by and wonder, “Where

are all these people going? One day I’m going to

go somewhere. One day I’m going to know what

it’s like to get in the car and go somewhere.”

“That’s just always been in the back of my mind,”

she says now.

It wasn’t until her 50th birthday, but Dena did

go somewhere—to France and Italy, on a nearly

eight-week adventure that changed her life. The

first stop was Paris, which she declares is “my

favorite place on Earth.”

While she had always loved to cook and bake,

seeing the Parisian food shops filled with

chocolates and baked goods inspired her to

think about re-creating the experience back in

23


CREATOR

shiny truffles that look like little pieces of art,

to perfectly constructed macarons, to generous

slices of cheesecake. That Italian classic treat

gelato is also on the menu.

And Dena has transported an indulgence

from the cafés of Paris to Sweet CaCao:

European sipping chocolate. It’s thick, the

consistency of pudding, and so rich that only

a small cup will satisfy and give a caffeine

boost that lasts all day.

While she did feel like something of an

outsider—“different” is how she puts it—

during her first international trip, she found

that immersing herself in the local culture

went a long way toward helping her enjoy

the experience.

“I hear all the time people say ‘Well, the

French hate Americans.’ And I’m like, ‘No,

the French are like everybody else; they hate

rude people,’” she says. “When I travel, I try

to be part of the community. I don’t stay

in fancy hotels and eat at McDonald’s. I’m

going to try to fit in with the locals.”

the States. It would take a few years and

some decision-making about where to plant

roots, but the call of the grandchildren led

her back home, first to Boston and then to

downtown Thomasville, where she is now

proprietress of Sweet CaCao Chocolates.

It’s a petite shop on East Jackson Street filled

with sweet things to delight the senses—from

Dena and her husband, Rick, embarked on a

grander journey in 2013, when they rented

out their residence, got rid of many of their

possessions and “ran away from home.”

This time they started out in Ireland and

backpacked, often camping, across Great

Britain and the Czech Republic.

“I’ve touched doors that are 2,000 years old,”

Dena says. “It’s true. It changes your life.”

They would be gone nearly four months,

and even though there was no itinerary, they

always visited the sweet shop in whatever

“I’ve touched doors that are 2,000 years old.

It’s true. It changes your life.”

24


Classic Chocolate

Mousse

Ingredients

¾ cup chilled heavy cream,

divided into ½ cup and ¼ cup

4 large egg yolks

¼ cup brewed espresso or strong coffee,

room temperature

¹⁄8 teaspoon salt

3 tablespoons sugar,

divided into 2 tbsp and 1 tbsp

6 ounces dark chocolate (60–72 percent

cacao), chopped

2 large egg whites

Directions

Beat ½ cup cream in a small bowl to stiff

peaks; cover and chill.

Combine egg yolks, espresso, salt and

2 tablespoons sugar in a heatproof bowl. Set

over a saucepan of gently simmering water

(do not let the bowl touch the water). Cook,

whisking constantly, until mixture is lighter in

color and almost doubled in volume and an

instant thermometer inserted into it registers

160 degrees, about one minute.

Remove bowl from heat. Add chocolate and

whisk until chocolate is melted and mixture is

smooth. Let sit, whisking occasionally, until it

reaches room temperature.

Using an electric mixer, beat egg whites in a

medium bowl on medium speed until foamy.

While the mixer is running, gradually beat in

remaining 1 tablespoon sugar. Increase speed

to high and beat until stiff peaks form.

Fold egg whites into chocolate mixture in

two additions; fold reserved whipped cream

into mixture just to blend. Divide mousse

among six teacups or 4-ounce ramekins. Chill

until firm, at least two hours.

25


CREATOR

“If you go into travel with the mind that you’re

going to learn something from the people,

it’s a lot different than just running around.”

town they came across. And no matter their

destination, historic or happening, their first stop

was always the information center.

“They’d post bed-and-breakfasts, and you’d just go

and check the list, and normally if they didn’t have

room, they’d find you a place to stay,” Dena says. “It

was a lot of fun to meet the different people.”

When it comes to travel, slow is the way to go,

Dena advises.

“If you go into travel with the mind that you’re

going to learn something from the people, it’s a

lot different than just running around,” she says.

“I saw so many people that would just run from

one museum to another; they’d spend, like, two

minutes. Like going to the Louvre: Yeah, I enjoyed it,

but I’d rather go to a smaller museum or something

not quite so touristy. We did a lot of the free sights

and museums and cathedrals. You can travel on a

budget if you try. Most people don’t want to put in

the effort.”

The busyness of relocating Sweet CaCao to

Thomasville has put travel plans on hold for now,

but Dena knows where her next big trip will take

her: South America.

There, business will mix with pleasure as she

expands her operation to include the actual

making of the chocolate from cacao beans, a craft

she learned during two years spent managing a

chocolate shop in Athens, Georgia. Cacao, actually

a fruit, can grow only within 10 degrees of the

Equator, and the business is notorious for using

child and slave labor to harvest the crop. She wants

to source the beans personally to ensure that they

are farmed ethically.

Thankfully, Dena’s passion for different cultures

and cuisines didn’t skip a generation.

When shopping for the perfect gift for her mother,

Dena’s daughter, Amy Mitchell, ended up having

a quotation from Mark Twain engraved on the

back of an iPad. The quotation, “Travel is fatal to

prejudice, bigotry and narrow-mindedness,” pays

homage to the delicious, curious world her family

is dedicated to exploring.

Sweet CaCao

sweetcacaochocolates.com

26


There are far, far better

things ahead than any we leave

- C.S. Lewis

27


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EVENTS

Holiday Calico Arts & Crafts Show

November 9 & 10, 2019

Lights! Lights! Thanksgiving Night

November 28, 2019

Small Business Saturday

November 30, 2019

Moultrie Service League Santa Stroll & Roll

December 7, 2019

Christmas Parade

December 12, 2019

COMING SPRING 2020

Moultrie Automotive Swap Meet

Moultrie Federated Guild Antique Show & Sale

Spring Calico Arts & Crafts Show

Spring Fling & Backyard BBQ Festival


118 S. BROAD STREET

THOMASVILLE, GA 31792

(229) 226-3388


BRAND DESIGN

fontainemaury.com


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THOMASVILLE, GA

229.226.6074


THE NUTCRACKER

Saturday, November 30 at 7:30 p.m.

Sunday, December 1 at 2:30 p.m.

FUSE: COME TOGETHER

BEATLES AND BALLET

Saturday, January 25, 2020


A CULTURAL LEGACY:

Selected Works from

THE PARKER B. POE COLLECTION

NOVEMBER 22, 2019 – APRIL 30, 2020

THOMASVILLE, GA

(229) 226-2344

PEBBLEHILL.COM

Collection on loan from

Thomasville Center for the Arts.


Thomasville, Georgia • St. Simons Island, Georgia • Charleston, South Carolina

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YOUNG

creators

CLUB

thomasvillearts.org


SECRETS OF A

SECOND

STORY

What happens to historic

preservation when the only

place left to go is up?

SCARS ON THE WALL BESIDE YOU,

divots in the wooden planks beneath

your feet, ornate designs in the tiles

above your head.

Have you ever stepped into a building

and immediately felt the weight of its

history? I have.

In 2013 Spencer Young, co-owner of

Grassroots Coffee Company—and,

admittedly, my husband—started

mentioning buying a building in

downtown Thomasville to house our

coffee shop, which had been open

four years. I told him: No way. Not

happening. Look away.

Luckily for the people of Thomasville,

he’s the visionary, not me. And it

wasn’t long before buying a building

downtown is exactly what we did.

A beautiful, grand 12,000-square-foot,

three-story building.

70


Written by

Megan Young

Photographed by

Michael SeRine

71


catalyst

When old buildings are kept

alive by dutiful, creative and

diligent owners, the experience

one has there can be pure

magic. Spencer, as it turned

out, had big dreams for every

single inch of our new project

on South Broad Street.

Spencer didn’t know right

away that he wanted to build

apartments in the space

upstairs. But he knew he would

do something. “I can’t just let

it sit there, collecting dust,”

he would say to me across

the dinner table, dreaming

about the building’s future.

Eventually, our conversations

turned to downtown living.

Spencer had some background

knowledge going into this

adventure.

A born entrepreneur, he’d spent

countless hours researching

city planning, sense-ofplace

initiatives and historic

preservation. So he already

knew the facts: Utilizing unused

upper floors ultimately betters

the community, drives dollars

to the downtown and turns

the area into an 18-hour street

instead of an eight-hour street.

For every dollar that is spent on

historic preservation, five are

returned to the local economy.

It’s not much of a leap to see

why city planners get behind

entrepreneurs who are willing to

make these sorts of investments.

By creating downtown housing,

our community is helping build

a downtown where people can

live, work and play.

“Investing in upper-story

development of our historic

downtown buildings and

increasing downtown living

provides opportunity for

our community to grow and

encourages a more walkable

and bikeable city,” says

Thomasville’s Main Street

and business-development

director, April Norton. “Our

footprint is surrounded by

beautiful plantations, so for

Thomasville to grow, it is vital

that we continue to encourage

72


“Investing in upper-story development of our historic

downtown buildings and increasing downtown living

provides opportunity for our community to grow and

encourages a more walkable and bikeable city.”

upper-level preservation

and development in our

downtown.”

Revitalization, visionaries, old

buildings: a match made in

historic-downtown heaven.

Keira Moritz, owner and

chef of Steel Magnolias in

downtown Valdosta, has been

part of a similar second-story

renaissance.

Nearly a decade ago, Keira was

living in Atlanta. While visiting

family in Valdosta, she made

a discovery on a post-holiday

stroll around town.

“I peeked in the windows of

a building downtown, and it

was a mess,” Keira says. “It was

New Year’s Day, and the inside

of the building looked as if

the staff had cooked for New

Year’s Eve the night before

and had just put down their

knives, turned the flame off

and walked out.”

A short time later, Keira made

an offer on the distressed

building on North Patterson

Street in Valdosta’s downtown.

If you believe that buildings

are like living, breathing things,

then Keira quite literally

brought the space on Patterson

73


“I didn’t know

right away I

wanted to build

apartments.

But I always

knew we’d want

to do something

with the space

upstairs. I

couldn’t just

let it sit there

collecting dust.”

Street, which was in preforeclosure,

back to life.

Her vision was holistic,

though, not just cosmetic.

She wanted to utilize every

historic bit of this building.

“I was working in Atlanta

at a restaurant called Pacci,

and it had a rooftop bar.

I thought this building

in Valdosta had so much

potential, because it was

sandwiched in between two

buildings. I knew we had to

put a rooftop bar in.”

Today the second story of

her building is a banquet

space with—you guessed

it—a rooftop bar.

Spencer and I have dined on

the roof at Steel Magnolias,

where the views, service and

culinary experience were in

perfect alignment with our

expectations. Each step we

climbed brought with it a

new part of the experience

to love: craft cocktails, an

incredible menu of unique

food options, live music and,

of course, views of the rest

of downtown.

As I said before: The

experience from up there

was magic.

When we returned home to

Thomasville, I felt inspired.

I could all but see Spencer’s

vision for our newly acquired

74


catalyst

space in our own historic

downtown.

But, of course, renovations,

especially those that preserve

and protect the integrity of

historic buildings, can be costly.

The State of Georgia, however,

offers low-interest loans to

those willing to put their heart

and soul (and their pocket book)

into downtown buildings.

“It is quite an application

process,” says Spencer, “but

it’s worth it for hundreds of

thousands of dollars of your

project to be locked in at a

two percent interest rate.

I’ve looked at what Kiera

has done in Valdosta as an

example, but also at the many

who have invested in upper

stories before me right here in

Thomasville.”

Downtown Thomasville has

approximately forty units of

downtown living space on

second and third floors—and

occupation is at 100 percent.

Spencer plans to add to that

number with seven additional

units that will break ground by

the end of 2019.

There is secret strength in these

second and third stories, where

people can eat in restaurants or

around their own dining-room

tables, tucked in a hideaway

above a bustling street below.

Renovating historic buildings

can be a risky business, but

from what I’ve seen, the risk is

totally worth the reward of the

story that unfolds.

Next time you step into an old

building, pause for a minute

and let its weight settle around

you. Take a minute to feel

the footsteps that have gone

before yours, the thousands of

people who have crossed that

threshold before you. And take

a minute to give some thanks

to all the people who have

succeeded there, and even all

the ones who failed.

Megan Young

@megfyoung | meganfyoung.com

75


WHO’S HUNGRY?

Eddie Sanchez, founder of Hungry in LA, toasts to good food

and great people

THERE’S SOMETHING BRAVE ABOUT EDDIE SANCHEZ.

As the founder of Hungry in LA,

Eddie left his stable career in finance

to leverage his love for food into an

insanely successful Instagram feed and

blog by the same name. He highlights

only the most delicious of culinary

experiences, taking his audience on

a comfortable but unpredictable

adventure.

Eddie’s tastes are bold. His words and

photographs are powerful. Through

his lens, a plate of spaghetti turns into

the visual equivalent of a 30-piece

orchestra—with highs and lows

and swells that could captivate any

connoisseur or mindless scroller, from

classically trained chefs to the just

plain hungry.

But the bravest, most sensational thing

this artist turned entrepreneur did

was to move his entire family (four

generations, which include a little one

and the boy’s great-grandparents) from

their home in Los Angeles to historic

Thomasville, Georgia, in the hopes of

finding a new adventure.

Now Eddie resides among a population

of fewer than 20,000, and his skills

as a food writer, photographer and

restaurant social media manager are

sharper than ever.

76


Introduction by

Chay Hughes

Photographed by

Broad Street Media +

Eddie Sanchez /

Hungry in LA

77


Connector

“What excites me is when you discover the

unassuming place that is creating something special

from the heart. That food is the chef’s interpretation of

home, culture and family, and all those flavors come

together to interpret their story on the plate.”

ALL ABOUT

THE FOOD

THOM: How did you get

started with Hungry in LA?

Eddie Sanchez, founder of

Hungry in LA: Food has always

been a big part of my life. I grew

up in a family that cooked every

night and had dinner around the

table together.

Later on my wife and I would

always look forward to trying

out a new restaurant on “date

night,” and afterward I was

excited to tell people about my

experiences, eventually becoming

a restaurant-recommendation

source to my friends.

I started the blog Hungry in LA in

2008, documenting all my favorite

places to eat in the city. As I

started to get more involved with

restaurants and contributed to

different publications, I wanted

to learn more about the culinary

arts so I could have a deeper

understanding of what I was

experiencing.

Kind of like a method actor, I

took it upon myself to enroll in

a cooking school and help out in

kitchens, learning all I could, not

with the intention of becoming a

chef by any means, but to have a

point of reference when talking to

chefs and writing about food.

T: Before Hungry in LA was

launched, where was your

career headed?

E: Most of my career was spent

in the treasury department of

a beach city in the Los Angeles

area, so my career was actually in

government finance. I’m thankful

for what I learned from it, but

it was never my passion—even

though I’m a total nerd at home,

with several spreadsheets and pie

charts for just personal projects.

T: In your opinion, what

makes for a captivating

culinary photo?

E: I’m always drawn to a unique

perspective and composition.

Seeing the common in an

uncommon way is something you

can’t manipulate with filters and

photo apps.

T: Do you ever find yourself

surprised by the foods

you’re drawn to?

E: I’m usually drawn to humble

and simple comfort foods from

all cultures and cuisines. It’s not

so much fine dining that excites

me—you know, where the chefs

pull out tweezers to plate your

food with edible flowers and

charcoal powder—by the way, I’m

describing an actual experience I

had with my wife last year.

No, what excites me is when you

discover the unassuming place

that is creating something special

from the heart. That food is the

chef’s interpretation of home,

culture and family, and all those

flavors come together to interpret

their story on the plate.

A TRUE

PEOPLE PERSON

T: Who’s your target

audience?

E: When I started blogging, a

friend gave me a great piece of

advice and told me to write for

myself; that way I can find my

own voice.

I don’t take myself too seriously,

and my audience has become

young millennials who appreciate

78


good food. But my hope is that

anyone who loves food would come

along with me on this journey.

T: What was the hardest

part of breaking into this

industry?

E: Trying to build an audience for

a blog 10 years ago was one of the

hardest things, because back then

there wasn’t a big social media

presence to build a community

with; Instagram wasn’t even

around yet.

T: Price doesn’t seem to

be a factor in the foods

you highlight on your

website and Instagram

feed. Where does your

taste usually lead you?

E: I go where the food is good!

No matter if it’s a taco truck

parked in a gas station with no

health code rating, or a Michelinrated

restaurant where the food

is meticulously plated, or just

someone’s home—I want to

experience it!

79


“Anthony Bourdain was

right when he said ‘You can

learn a lot about someone

when you share a meal

together.’ I would add, You

can also come away inspired

and changed when you do.”

T: What is the most

delicious experience

you’ve had while following

this unique career path?

E: It’s been a blessing getting

to meet people from all walks

of life and to experience a

meal together. One of the most

memorable experiences for me

was having the opportunity to

be in the kitchen with Wolfgang

Puck and preview all the delicious

food his team was making for the

Oscars Governors Ball.

80


Connector

right when he said “You can learn a

lot about someone when you share

a meal together.” I would add, You

can also come away inspired and

changed when you do. Just sitting

down and sharing the experience of

food with a chef, or walking through

the process of craft beer with a

brewmaster, ignites my passion and

keeps me inspired.

Aside from all the tasty bites that

day, getting to cook a black-truffle

chicken pot pie alongside Wolfgang

Puck was one of the most delicious

and amazing experiences.

AT HOME

IN THE KITCHEN

T: At home, who’s the chef?

E: She likes to bake and I like to

cook, so together my wife, Tisha,

and I make the perfect team.

T: What’s one recipe that

always goes over well with

your family?

E: Bucatini all’Amatriciana

or, as my family likes to call

it, Eddie’s Spaghetti. I make a

simple tomato-based sauce

using pancetta, onions, garlic and

Parmesan cheese and then top it

with fresh basil. It’s quick, easy

and so comforting.

T: How do you stay

inspired?

E: People. Anthony Bourdain was

T: How do you feel about

the phrase ‘social media

influencer’?

E: It was meant to describe

someone on social media that has

credibility in a specific industry

to influence, and I believe there’s

nothing wrong with that.

But I think over time, that phrase

has developed a stigma because

of the oversaturation of people

in this space, some with the

intention of just exploiting brands

and using their influence for

selfish gain. I don’t call myself an

influencer; instead, I aspire to be a

storyteller.

Hungry in LA

hungryinla.com | @hungryinla

81


THE AIR IS THICKER IN MIAMI. STEAMIER.

The palpable atmospheric change has nothing to do with the heat index. Here,

half-squeezed limes and the remnants of hand-rolled cigars pepper the sidewalks

underneath street artists who are honing their craft at a pace they’ve set for themselves.

To say that these artists and artisans are on island time would be a diss. They’ve just

discovered something the rest of us have been secretly yearning for: time to be creative in.

You could spend years winding your way through the artistic districts and eclectic

neighborhoods that have sprung up under the canopies of banyan trees in Miami.

Luckily, my time as a restaurant critic for the Miami Herald took me to many of them.

For those lucky enough to feel this city’s warm, salty breezes in December,

Art Basel features Miami’s creativity at its zenith.

82


“Art Basel is unlike anything

else in the art world.”

Written by

Rochelle Koff

Photographs

courtesy of

Art Basel

83


explorer

Art: Polished

and Perfected

Art Basel has been called the biggest collection of

contemporary art on the planet, and the Miami

edition of this multi-city experience has even more

zest than its international counterparts.

“Art Basel Miami is unlike anything else in the art

world,” says Matt Kenny, director of tourism and

culture for the city of Miami Beach.

The art extravaganza, which takes place from

December 5 through December 8 at the Miami

Beach Convention Center, focuses on modern and

contemporary art, showcasing about 4,000 artists

who are represented by more than 250 international

galleries selected through a juried process.

Whether you’re a collector or just here to soak up

the scene, Art Basel displays a dizzying selection of

paintings, photographs, installations, film, video and

digital works that will dazzle or disappoint, depending

on the viewer’s taste.

84


The price tag for one of these

pieces ranges from $30,000

to millions.

When I first attended Art Basel,

nearly a decade ago, I was

awed by the works of masters,

such as Pablo Picasso, Henri

Matisse and Andy Warhol,

and admittedly perplexed by

some exhibits, which left me

scratching my head.

I just couldn’t comprehend the

meaning behind a collection

of mostly nude female

mannequins stringing yarn in

a bathroom or an installation

displaying only spray paint,

a plastic bucket and a bag of

cement against a blank wall.

Yet even if I didn’t “get” a piece,

there would be something

amazing on the next aisle. I could

have spent days taking it all in.

This year there’s even more

buzz for the show because Art

Basel is adding a major new

space called Meridians, located

in the massive ballroom on the

convention center’s top floor

and holding about 30 works too

big for traditional show booths.

It’s the biggest update since the

event launched in Miami Beach

in 2002. Art Basel originated in

Switzerland in 1970 and added

Hong Kong in 2013.

Of course, this is Miami—where

extra spice is added to everything.

“We’re a fun, people place,”

Kenny says. “Having come

from the Basel art show in

Switzerland this year, you

don’t see the same kind of city

shutdown. Our city becomes

consumed with art. We are the

loudest and most active.”

Art Basel draws more than

70,000 visitors each year,

generating an “incredible

economic impact,” he says.

The show has spawned more

than 20 satellite fairs (where the

art is more affordable), glittering

parties and special gallery and

museum exhibits during Miami

Art Week, which runs longer

than Art Basel.

“Our city becomes consumed with art.”

85


More Art, Please

WYNWOOD: The former warehouse district has

become South Florida’s art hub; it’s anchored

by Wynwood Walls and the adjacent Wynwood

Doors, tributes to street art featuring dozens

of murals. Join the crowd posing in front of

edgy works, then peruse an eclectic bunch of

galleries, stores, restaurants and bars. Sure, this

bohemian enclave is attracting more tourists, yet

you can still feel its funky vibe. Wynwood Walls

is at 2520 NW 2nd Avenue; admission is free.

thewynwoodwalls.com

established contemporary art galleries from

December 4 through December 8 in Indian Beach

Park, 4601 Collins Avenue. pulseartfair.com

SCOPE MIAMI BEACH: This event is “experiential,

with music and film and fashion” combined with

contemporary art, says artist Alexis Hubshman,

founder and president of Scope Art Show. Scope,

which predates Art Basel, is held in a pavilion built

on a platform seven feet above the sand. The show

features 140 exhibitors from 60 cities in 25 countries

DESIGN MIAMI: The fair celebrates the world’s

leading contemporary design galleries, drawing

its share of famous and influential attendees.

It’s held in a tent at Meridian Avenue and 19th

Street, adjacent to Art Basel, December 4 through

December 8. basel2019.designmiami.com

PULSE: The ocean is a backdrop for this vibrant

art fair, which displays work from emerging and

Attention

to Detail

WHEN: December 5 – December 8 // WHERE: Miami Beach Convention

Center, 1901 Convention Center Drive // TICKETS: Purchase tickets online

at ArtBasel.com/miami-beach or at the convention-center box office.

86


explorer

a curated experience

Where to eat

1-800 LUCKY:

This hip Asian food hall

in Wynwood features

fare ranging from poké

bowls to ice cream

served in a fish-shaped

cone, plus two bars and

a karaoke lounge.

143 NW 23rd St., Miami

and runs from December 3 through

December 8 at 801 Ocean Drive. scope-art.com

UNTITLED, MIAMI BEACH: The curated art

show is held December 4 through December 8

in a large, colorful tent on the beach at

Ocean Drive and 12th Street and showcases

more than 130 exhibitors from 55 cities in

29 countries. untitledartfairs.com/miami-beach

BASS MUSEUM: Miami Beach’s

contemporary art museum will hold several

special events during Miami Art Week,

including the exhibitions In the Cone of

Uncertainty by Haegue Yang, Lara Favaretto’s

Blind Spot and Mickalene Thomas’ Better

Nights. 2100 Collins Ave. thebass.org

PÉREZ ART MUSEUM MIAMI: The modern

and contemporary art museum has a

stunning view of Biscayne Bay and features

exhibitions highlighting Miami’s diverse

community. pamm.org

Art Basel

artbasel.com/miami-beach

MICHAEL’S GENUINE FOOD & DRINK: James Beard

award–winning chef Michael Schwartz is at the helm

of this creative restaurant in the Design District. It’s

one of Miami’s best. 130 NE 40th St., Miami

27 RESTAURANT/BROKEN SHAKER AT THE

FREEHAND MIAMI: This high-end hostel touts the

trendy 27 Restaurant as well as the hot courtyard bar

the Broken Shaker, which has hand-crafted cocktails.

2727 Indian Creek Dr., Miami Beach

Where to sleep

FAENA HOTEL: The oceanfront hotel melds art and

glamour in an opulent Art Deco setting. Check out

Gone but Not Forgotten by Damien Hirst, a woolly

mammoth skeleton dipped in gold and displayed in

the garden. 3201 Collins Ave., Miami Beach

THE BETSY HOTEL: Every room has its own library

at this chic South Beach hotel, where visiting

writers and artists can apply for a free stay. The

hotel features art installations, a rooftop pool and

the restaurants LT Steak & Seafood and the Alley.

1440 Ocean Dr., Miami Beach

SETAI: Fine Asian art and artifacts decorate this

restored 1930s building, which houses the high-end

restaurant Jaya and poolside Ocean Grill.

2001 Collins Ave., Miami Beach

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FEATURED Artists

Rosanne Dunkelberger is an award-winning journalist and editor.

A graduate of the University of Florida, Rosanne has worked for newspapers and a

public relations firm and spent 10 years as the editor of Tallahassee Magazine. She and

her journalist husband, Lloyd, have lived in the Red Hills region for 36 years. They

have two grown children and an eagerly anticipated grandbaby due in January.

Rochelle Koff worked as a writer, editor and restaurant critic for the Miami

Herald for nearly three decades, writing features and covering arts and entertainment,

dining and business. She was a legislative reporter before becoming a freelance

journalist in Tallahassee. One of her passions now is writing about chefs and dining

on her blog and website, Tallahassee Table. For Rochelle, a region’s food, like its art, is

key to knowing the place and its people.

Audrey Post had 30 years’ experience in newspapers as a writer and editor

at The Palm Beach Post, the Miami Herald, The Tampa Tribune, the Macon Telegraph and

the Tallahassee Democrat before shifting to magazines. Her work has appeared in

Tallahassee Magazine, Emerald Coast and Influence, as well as the business journal 850.

She lives and gardens in Tallahassee.

Jon-Michael Sullivan is an editorial and commercial photographer in

Atlanta, Georgia. As the owner and lead photographer at JM Sullivan Creative, Jon-

Michael works with brands like Coca-Cola and ESPN. You’ll find his photojournalism

work in publications including the New York Times, USA Today and, of course, THOM.

Emmy Táncsics fell into the job of copy editing magazines while living in New

York City. She has worked for American Machinist, GQ, House & Garden, Lingua Franca,

Publishers Weekly and Town & Country Travel, among others. On moving to Thomasville,

Emmy immersed herself in the local theater scene, specializing in playing elderly

butlers. She also racewalks competitively and stablehands recreationally.

Megan Young is passionate about travel, good coffee, caramel M&Ms and

her hometown of Thomasville, Georgia. When she’s not running after her two kids

(Ford, 7, and Mabry, 3), teaching group fitness at the YMCA or dreaming with her

husband, Spencer, about what adventure is next, you will find her curled up in her

favorite chair with a good book.

TO BECOME A FEATURED ARTIST

Illustrators, Photographers, Writers and Graphic Designers

Please contact Thomasville Center for the Arts | (229) 226-0588

88


THEIR STORIES DON’T END HERE.

MEET THOM.

JOIN US FOR A FULL SEASON

OF THOM EVENTS.

ThomasvilleArts.org/THOM

89


The Bank of Here

Here. It’s where we all want to be, where the food tastes better and the air breathes like home.

Here at Synovus, we’re proud to be the presenting sponsor for the 24th Plantation Wildlife

Arts Festival Fine Art Show & Preview Party.

©2019 Synovus Bank Member FDIC 1-888-Synovus • synovus.com

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