EAL Fall 2023

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From the 

EDITOR 

Theater season is underway. East Alabama serves as a cultural 

epicenter flanked by The Jay and Susie Gogue Performing Arts 

Center in Auburn and The Opelika Center for the Performing 

Arts. In this issue, we highlight their 2023-2024 seasons as well 

as where to dine before taking in a performance. 

East Alabama Living magazine has long been the go-to inspiration 

for what dish to prepare for a given occasion. Fall begs for a 

robust tailgate and what better way to beef up your menu than 

with an award-winning chili. In our home, we love to have a chili 

and mashed potato bar with all the toppings. To balance out the 

savory, we visit local bakeries whose cakes and sweets will ensure 

you have a victorious spread as you cheer on your favorite team. 

The people of East Alabama make our community shine. It is 

an honor to share the stories of local artists, philanthropists, 

business owners, and thought leaders. In this issue we meet 

Andy Anderson, an entrepreneur whose motivation to build a 

community started with a vision and a pickle. We are provided 

a sneak peek into watercolorist Clint Herring’s passion for the 

Delta Blues. The Hornsby family and Martha Henke remind us of 

the importance of caring for our neighbors by providing access 

to sustainable food sources found farm to table. 

I am proud to call East Alabama, specifically Auburn, home. The 

pages of this issue showcase the reasons my husband and I chose 

to raise our two daughters here. A steadfast community rich in 

history where the quality of life is fortified by access to the arts 

and sports, small businesses proud to showcase their passions, 

and a desire to care for its own while rolling out the welcome 

mat for visitors. 

Whether you are a long-time resident of the area or a first-time 

visitor, allow East Alabama Living magazine to introduce you to 

enriching experiences, new places and friendly faces. 

Play your best! 

Beth 


2023–24 FAMILY SERIES 

featuring 

The Rainbow Fish 

Sunday, October 22 

3 p.m. 

B – The Underwater Bubble Show 

Sunday, October 29 

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COMPLIMENTARY 

CONTENTS 

10 LOCAL LOVE – ROOTED IN FAITH 

22 DATE NIGHT OPELIKA 

33 DATE NIGHT AUBURN 

38 BRYSON CITY: GETAWAY TO THE SMOKIES 

48 RECIPES – CHILI RULES THIS TAILGATE 

SEASON 

54 EAL EATS – AREA BAKE SHOPS ON THE RISE 

68 WHAT’S GOING ON – CALENDAR OF EVENTS 

76 ART – A TRUE SOUTHERN ARTIST CAPTURES 

THE BLUES 

84 VILLAGE – BUILT ON A DREAM 

95 COMMUNITY – FACES OF EAST ALABAMA 

96 THE WRITE PURPOSE 

Publisher 

Lee Perryman 

Managing Editor 

Beth Witten 

Art Director 

Stephanie McGinn 

Craftmaster Printers 

Copy Editor 

Christy Jane Kyser 

Contributing Writers 

Ann Cipperly 

Kate Larkin 

Christy Jane Kyser 

Vice President and 

Market Manager 

Steve Witten 

Director of Marketing 

Ashley James 

Advertising Sales 

John Bodiford 

Jordyn Dawson Mills 

Miranda McHale 

John Roach 

Ben Taylor 

Administrator 

Tracy Ledbetter 

Production Coordinator 

Barry Whatley 

Printing 

Craftmaster Printers, Inc. 

Auburn, Alabama 

East Alabama Living 

P.O. Box 3408 

Auburn, Alabama 36831 

334-826-2929 

eastalabamaliving.com 

editor@eastalabamaliving.com 

FALL 2023 EAST ALABAMA LIVING 

COMPLIMENTARY 


Cover photo provided by 

Vega Foster 

@vegafoster.photography 

East Alabama Weddings is published annually and 

East Alabama Living is published quarterly by Auburn 

Networks, LLC. The cover and contents are copyrighted 

and may not be reproduced without written consent of 

the publisher. Reader correspondence and editorial submissions 

are welcome. However, we reserve the right to 

edit, reject or comment editorially on all contributed 

material. Adverting rates are available upon request. 

Subscriptions are free, just pay shipping & handling. 

Visit eastalabamaliving.com. 


LEE RUSSELL COUNCIL OF GOVERNMENTS 

PICTURE YOURSELF WITH OUR HELP. 

Whether you’re a senior, disabled, a business owner, 

or a member of the Lee-Russell community, LRCOG 

provides services that improve quality of life and 

assists businesses. 

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Fixed Route transportation and Paratransit service 

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Revolving Loan financing for start-up and expanding 

businesses • GIS • Grants • Census data and more 

There are so many other programs that might 

help you. Please call or visit our website for more 

information and details. We’re here for you! 

www.lrcog.com 

334.749.5264 • 2207 Gateway Drive – Opelika AL 

8 EAST ALABAMA LIVING 

© EHA 2023 - LRCOG -243

When it comes to bone 

and joint problems, 

The Orthopaedic Clinic 

has got you covered. Our 

doctors have specialized 

fellowship training in all 

of the major areas of 

orthopedic surgery; hand 

and wrist, foot and ankle, 

sports medicine, back and 

neck and joint replacement. 

They bring their skill, 

expertise and experience 

from some of the most 

prestigious institutions 

across the country to East 

Alabama to provide 

excellent orthopedic care 

to our region. 

The Orthopaedic Clinic has 

been providing expert sports 

medicine care to the region 

for over 30 years. Our vibrant sports 

medicine program has been responsible 

for getting thousands of 

athletes back to competition. 

Sports medicine involves taking 

care of athletes of all types – the 

elite college or professional football 

player, young pitchers, rodeo cowboys, 

swimmers, exercise buffs, 

weekend warriors and everything 

in between. 

Our sports medicine team at 

The Orthopaedic Clinic is made up 

of fellowship trained and highly 

experienced sports medicine surgeons, 

physical therapists and certified 

athletic trainers. We believe 

that a comprehensive, team approach 

to athlete care is essential 

in getting injured people back to 

the activities they love. 

Sports medicine care has 

evolved much over the years and 

more options are available now 

than ever before for treating injured 

athletes. Here is some information 

on a few of these cutting 

edge treatments: 

Minimally Invasive Surgery 

Advances in surgical techniques 

have allowed procedures to become 

less and less invasive. Most 

sports medicine procedures including 

ligament reconstruction, cartilage 

tears and rotator cuff tears can 

now be treated arthroscopically. 

These minimally invasive options 

use smaller incisions and allow 

quicker and less painful recovery 

than traditional techniques. The 

surgeons at The Orthopaedic Clinic 

are well-trained in the latest techniques 

in arthroscopic and minimally 

invasive surgery. 

Cutting Edge Joint Replacement 

Most people don’t think of joint 

replacement as a sports medicine 

procedure. However, there are 

many young patients out there 

who have worn out joints and 

arthritis but want to remain active. 

Advances in joint replacement 

technology and techniques 

are allowing surgeons to do less 

invasive and partial joint replacement 

procedures to help keep 

these young patients active. While 

these options may not be right for 

everyone, the surgeons at The 

Orthopaedic Clinic are well versed 

in partial joint replacement procedures 

and other cutting edge 

arthritis treatments. 

Today, with athletes demanding 

quicker recovery and people 

being more and more active as 

they age, the pressure is on sports 

medicine doctors to be innovative 

in their treatment options. The 

doctors at The Orthopaedic Clinic 

have great experience in managing 

sports injuries of all types and 

are ever evolving in their knowledge 

and practice to bring the 

best and most current sports medicine 

care to their patients. n 

Adam C. Dooley, MD Frazier K. Jones, MD Ryan C. Palmer, MD Todd Michael Sheils, MD Trent Wilson, MD 

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let us help get you back in the game. 

Call (334) 749-8303 to schedule an appointment. 

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R E G I O N A L O R T H O P A E D I C E X C E L L EAST 

E ALABAMA 

N C LIVING 

E 9

LOCAL LOVE 

By Ann Cipperly 

Local 

Love - Beth 

Hornsby 

Photos courtesy of Elizabeth Hornsby 

ROOTED IN FAITH 

By 

Ann Cipperly 

On land farmed for generations, Josh Hornsby grew up picking 

vegetables and shelling peas from the garden bounty of a family 

rooted in faith. With a love of all things Southern, Josh carries 

on the family legacy with his wife Beth. Fresh vegetables and fruits are 

grown for their business, as they provide produce to families and local 

restaurants, as well as jams, jellies and pickles to nearly 60 stores across 

the state. 


When Josh’s grandfather came home 

from serving in World War II, he and his 

brother purchased 4,000 acres. After their 

death, the land was divided among family. 

Josh and his siblings inherited 80 acres 

each from their mother. The Hornsby 

Farm is located about eight miles outside 

Auburn. 

After Josh graduated from Auburn 

University in landscape horticulture and 

married Beth, he operated a landscape and 

design company. When the market had a 

slowdown, they lost the business and their 

home. 

They moved to Pike Road in Montgomery 

where Josh began working for the forest 

commission in 2009. While working there, 

he began growing crops at the farm, which 

was 35 miles away. 

Josh’s neighbor at the farm was managing 

the Auburn War Eagle Supper Club and 

let him set up a vegetable stand in the parking 

lot to sell produce on weekends. The 

second year he made more funds selling 

produce from the back of his pick-up truck 

than he was making at his full-time job 

with the forest commission. 

At that point in 2012, Josh and Beth 

decided to start farming the land that had 

been his grandparents’ and then Josh’s parents’ 

where they had farmed. “We started 

by growing too much at first,” Josh says. 

“We had trouble getting rid of it.” 

One Friday afternoon, Josh was covered 

in dirt from farming all day, but he decided 

to gather two of every vegetable they had 

in a basket and take it to Acre Restaurant, 

which had just opened. He took the basket 

to the hostess stand and told her to give it to 

Chef David Bancroft and ask him to call if 

he was interested. 

When Josh drove off, he didn’t see 

Bancroft trying to chase him in the parking 

lot. Chef Bancroft called Josh right 

away and told him he was interested. The 

Hornsbys began taking fresh produce to the 

restaurant every week. 

Josh and Beth then began home delivery 

service for boxes of fresh produce. People 

could sign up for every week or a month at 

a time. Every Tuesday they would deliver 

a 30-dollar box of fresh produce. They did 

that for years. 

One year, they had a bunch of strawberries 

and jalapeno peppers. Beth decided she 

would make strawberry jalapeno pepper 

Our Team Works 

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(334) 559-1887 

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jelly, which is named Sweet Heat Pepper 

Jelly. They gave it away for Christmas gifts, 

and then friends began begging them for 

more. 

They began making the jelly in their 

kitchen under the Alabama Cottage Food 

law and selling it to stores for almost two 

years. Then Josh built a certified commercial 

canning kitchen at the farm. Now, 

about 90 percent of their business is jams, 

pepper jellies and pickles. 

The Hornsbys’ products are now available 

in about 60 stores throughout the state 

from North Alabama to near Mobile. Josh 

delivers cases of their products. 

Their products are used in the kitchens of 

Acre, Amsterdam Cafe, Southern Oak restaurant 

at the Marriott at Grand National, 

Little Italy, The Waverly Local and 1856 in 

the Culinary Institute. 

Since the business has grown so much, 

the Hornsbys can’t grow enough produce 

on seven acres to keep up with demand. 

They have to outsource locally for some of 

it. 

Beth makes about 80 to 90 percent of 

the pepper jellies and jams, then Josh will 


help finish. He makes all the pickles, which 

include dill pickles, spicy dill pickles, sweet 

pickles and pickled okra. They do all the 

filling of jars and packing. 

Beth experiments with recipes and 

adjusts for the perfect jellies and jams. Some 

chefs will ask her for special combinations. 

Chef Christian Watson at The Waverly 

Local asked her to create cocktail style 

jams and herb jams. From this request, the 

flavors Beth created included Strawberry 

Champagne, Satsuma Vanilla Bourbon, 

Blueberry Basil and Cranberry Port. Since 

Watson didn't use the Strawberry Basil, 

they started running batches of it, and it 

has become extremely popular. 

Some of their other products include 

Peach Habanero, Raspberry Ghost Pepper 

Jelly, Blackberry Jalapeno Jelly, Bramble 

Jam, Strawberry Lemonade, and many 

others. 

During the holidays, they assemble gift 

baskets. A wicker basket is filled with two 

jars of jams, pickles and their honey, then 

tied with a festive bow. 

The Hornsbys have four children, Sully, 

13; Levi, 10; Stella,7; and Cody, 2. The older 

boys will help their dad pick vegetables and 

fruits. Josh is planning on teaching their 

children farming as they get older and 

plans for them to have the farm one day. 

“It is awesome to be on this land,” 

Josh says. “It is very gratifying have this 

product.” 

Locally, their products are sold at Parkway 

Farmers Market, University Ace, Acre, 

The Waverly Local, Potting Shed, Maker 

and Merchant, Foodies, J & M Bookstore, 

Vintage 2298 restaurant/butcher shop, 

Coffee Mafia, Birdies Cup and Saucer and 

Cerulean Wine Bar. 

Along with local stores, their products 

can also be purchased on their website and 

shipped. Go to www.hornsbyfarms.com. 

You can also keep up with what is new on 

their Facebook page, @hornsbyfarms. 


We carry a complete assortment of lumber, 

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PART PART OF OF THE THE 

PART OF THE 

FAMILY FAMILY 

FAMILY

EAST ALABAMA 

2023-2024 Performing Arts 

OPELIKA 

AUBURN 

Phillip Preston and The Opelika 

Center for the Performing Arts 

P. 18 

Christopher Heacox and Gogue 

Performing Arts Center at AU 

P. 28 

Date Night Opelika: 

Cafe 123 

P. 22 

Date Night Auburn: 

Hey Day Market or Ariccia 

P. 33 

East Alabama Arts 

Performance Series Calendar 

P. 26 

Gogue Performing Arts Center 

Calendar 

P. 36 


Photos courtesy of East Alabama Performing Arts 

CENTER STAGE 

Performance Series Director Phillip Preston 


Celebrating its 36th season with stellar 

productions, the East Alabama Arts’ 

Performance Series brings outstanding 

shows in music, theatre and dance to the 

community, with Phillip Preston as the 

director since the beginning. As he reflects 

on the early years and growth of the Series, 

this year is opening new doors. Three 

famous performing artists have invited 

local talent to join them on stage, and the 

EAA prepares for its first touring musical, 

“We’ll Meet Again.” 

“With East Alabama Arts and the Gouge 

Performing Arts Center,” says Phillip, “we 

have become ground zero for the performing 

arts in the state. We are a unique area in 

the state to cover all the genres in the arts. 

What is happening is a big concentration 

in this area between our two theaters more 

than anywhere else in the state.” 

As the upcoming season is announced, 

Phillip adds, “This year’s Performance 

Series is a coming together of this community 

more as an audience of participants 


than as spectators. We are greeting artists 

who arrive here from throughout the 

nation and world to perform on a stage that 

is uniquely warm and welcoming, and celebrating 

the talent here. 

“The visiting artists are starting to feel 

that they need to have more contact with 

the community. The Canadian Brass has 

invited the EAA Community Band to join 

them on stage, The King’s Singers, who 

Photo by Ann Cipperly 

are world famous, have asked the EAA 

Civic Chorale to join them on stage, and 

Broadway star Mandy Gonzalez will include 

OHS Ovations and Theatre Society students 

in her performance. Now, we are opening 

new doors.” 

LOOKING BACK AT THE 

BEGINNING 

Phillip grew up in a family having a love 

of music, singing and playing instruments. 

At family reunions, the family would 

gather around the piano to sing. After two 

years of piano lessons, Phillip began playing 

the piano at age 10 at his father’s church 

in Tuscaloosa County. 

When Phillip was in the seventh grade, 

his family moved to Beauregard when 

his father became minister at Providence 

Baptist Church. He took piano lessons 

for two years in high school from Mary 

Slaton, a well-known pianist in Lee County. 

She assisted him in getting into Auburn 

University with piano as a major. After

VENUE 

THE OPELIKA 

CENTER 

FOR THE 

PERFORMING 

ARTS 

graduating, he attended the University of Texas 

in Austin, Texas, for a master’s degree. 

Phillip met his wife Connie in high school 

in Beauregard. They married in 1973 after she 

graduated from Auburn University and he was 

working on his master’ degree. They moved 

back to Opelika in 1975. Phillip taught classes, 

while Connie went into banking. 

His music professors at Auburn influenced 

his love of music. During this time, Phillip and 

mutual music lovers would drive on Highway 

29 to Atlanta every night of Metropolitan Opera 

week in May, to see a different performance 

each night. 

“Hearing the great musical artists of the 

second half of the 20th century,” he says, 

“informed my sense of what quality is and how 

audiences can respond when you are in the 

presence of greatness. I learned what live performances 

can do to uplift people.” 

In 1980, Phillip became part of the staff at 

First Baptist Church in Opelika as the pianist. 

He also gave piano classes at his home. 

In 1981, he was invited to join the board of the 

Opelika Arts Association (OAA), which is now 

East Alabama Arts (EAA). There were many 

people in Opelika interested in the arts and 

music. When Philip became a part of the board, 

he suggested offering concerts to the community. 

Members of the board would make calls 

and arrange support for the performances. 

The OAA began the Spring Festival Series, 

with concerts held in downtown Opelika 

church sanctuaries. One of these was the 

Birmingham Opera for “Amahl and the Night 

Visitors.” Others featured regional classical 

ensembles or soloists. These were held for 

about five years. 

After the new Opelika High School had 

been built, there were discussions of building 

an auditorium not just for students but 

for community use. “When the school board 

and superintendent Dr. Clyde Zeanah decided 

to build the Performing Arts Center as a dual 

facility to serve the high school and community 

as theater space,” remembers Phillip, “it 

opened up many possibilities.” The OAA was 

asked to create a performing arts series which 

established the working relationship with the 

city school system. 

Phillip, who had assembled the spring 

festival concerts, became the director of the 

Performance Series. In the spring of 1987, OAA 

held an open house as the auditorium was 

being finished to announce the series and have 

the season ticket holders select their seats. 

After 36 years, many of the original subscribers 

are patrons. 

The Performance Series opened in 

September 1987 with the Alabama Symphony 

Orchestra featuring pianists Joan Yarbrough 

and Robert Cowan. The orchestra also opened 

the next three seasons with Robert McDuffie, 

Marvin Hamlisch, and a concert staging of 

West Side Story. Receptions were held afterwards 

at some of the shows for season ticket 

holders. 

Phillip developed close relationships with 

many booking managements. One agent, Eric 

Amada, who assisted Phillip with the second 

season, decided to attend the Robert McDuffie 

performance to see what was happening in the 

The Opelika Center for the 

Performing Arts has hosted over 

twenty international orchestras 

including The National Symphony 

Orchestra and the Alabama 

Symphony, fifty nationally touring 

Broadway productions including 

“Annie,” “In the Heights,” and 

“South Pacific“, nine performances 

of the New York City Opera National 

Company, twenty-one major ballet 

and dance companies including 

Paul Taylor Dance Company and 

David Parsons Dance, and twentyone 

jazz celebrities and popular 

entertainers including Shirley Horn, 

John Pizarelli, Roseanne Cash, and 

The 5 Browns. 

For nearly thirty years, the Opelika 

Center for the Performing Arts has 

been the place where audiences 

experience the world’s finest artists 

and musicians. Some of the visiting 

artists and guests such as Michael 

Kaiser, President of the Alvin Ailey 

Dance Theater in 1992 and former 

President of the John F. Kennedy 

Center for the Performing Arts 

counts the company's performance 

in the hall as one of the most 

memorable in their careers. 

LOCATION 

Opelika Center for the 

Performing Arts 

1700 Lafayette Parkway 

Opelika, AL 36801 

Phone: 334.749.8105 

E-mail: info@eastalabamaarts.org 

www.eastalabamaarts.org. 


small town of Opelika to be able to have 

major shows. 

Eric attended the reception afterwards at 

the home of Ann and Bob Taylor, who was 

Robert McDuffie’s uncle. Since then, Eric 

has not only assisted Phillip in finding great 

performers but has become a good friend. 

With care comes 

confidence 

From personal assistance and companionship to 

24/7 care and even family caregiver respite, 

we provide full support for fuller lives. 

Call us. We listen. 

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“It is knowing and developing a relationship 

with the right person,” Phillip says. “It 

boils down to this person and that person to 

make it work, and they know what you are 

looking for in the future. If I see something 

I am interested in, I know who to call.” 

He is in contact with different agencies 

daily. Phillip and Connie’s three children, 

while growing up, would often take messages 

from agents like Eric while Phillip 

was teaching piano lessons. When they get 

together, it is always asking about family as 

well as productions. 

“The guiding spirit behind the Series is 

finding the best events to represent each 

of the major areas of the arts in terms of 

music, theater and dance with variety 

within those areas,” Phillip says. “We try 

to develop programming within a certain 

comfort zone of familiarity but with some 

cutting edge performances as well.” 

Over the years, each season has featured 

a variety of performances, including 

Broadway tours, symphony orchestras, 

opera companies and entertainers. Popular 

performances have included the Bolshoi 

Symphony, the Warsaw Philharmonic, New 

York City Opera, the Ten Tenors, Oklahoma, 

Cinderella, Chicago, 5 Browns, The Sound 

of Music, Big River, Wynton Marsalis, 

among many others. 

“We have excelled in identifying talent 

in their earlier stages and watching them 

become stars on the world stage,” says 

Phillip. “There have been many performers, 

like Jon Batiste, who fit into that category. 

We have also had many seasoned, worldrenowned 

performers.” 

Over the years, Phillip has watched audiences’ 

response to artists in two categories. 

He has seen shows where the audience was 

so touched that there was complete silence 

at the end of a piece. Other times, the show 

was so thrilling that people were quickly 

on their feet jumping up with a standing 

ovation.

“Last year, as soon as the first person in 

the Ukraine Symphony Orchestra stepped 

on stage,” he says, “the audience leaped to 

their feet. The orchestra didn’t expect the 

reception they received here. At the end, 

the Ukrainian flags came out on stage. 

World events have an effect on the arts like 

they do on everything else. 

“You can’t describe the effect of live 

performances. You don’t get it unless you 

go. You go home on a cloud because something 

happened that you can’t put into 

words.” 

In 1991, Opelika and Birmingham were 

the first to invite the Alvin Ailey America 

Dance Company for its first ever performances 

in Alabama. The dance group 

is now the most well-known African- 

American dance group in the world. 

Michael Kaiser, former president of the 

Kennedy Center, relayed in his book about 

his tenure managing the Ailey company, 

“The most moving of all the tour dates I 

experienced at Ailey was not in a major 

world capital but in Opelika, Alabama.” 

UPCOMING SEASON 

This season opens with the Johnny Cash 

Experience featuring songs and stories 

narrated by his son. Other performances 

include Cleo Parker Robinson Dance 

with the New Orleans Jazz Orchestra, 

Brian Stokes Mitchell, Canadian Brass, 

The King’s Singers, Sofia Philharmonic 

Orchestra, Jonathan Dely and his All-Star 

Band, and Mandy Gonzalez in Concert. 

“After all of these years of bringing people 

to Opelika and having them discover 

us,” the director adds, “now our hardworking 

arts groups here at home will get 

to share the stage with the Big Dogs!” 

EAA is also working on its first production 

and booking effort for a statewide 

tour. “After the performance of ‘We’ll 

Meet Again,’ last August,” Phillip says, 

“Coach Bruce Pearl was so impressed that 

he offered his support to remount the 

show so that more people across Alabama, 

adults and students, could have that same 

experience. 

“It is an exciting time for the arts.” 

For tickets to the Performance Series, contact 

East Alabama Arts at the Southside Center for 

the Arts at 1103 Glenn Street in Opelika. Call 

334.749.8105, Monday through Friday from 10 

a.m. until 2 p.m., or purchase tickets online at 

www.eastalabamaarts.org. 

Come see us in Midtown! 

http://theyogaroomau.com/ 

@theyogaroomau 

Try our $30 for 30 

New Student Special! 


DAY TRIP 

DATE NIGHT: Opelika 


PRE-SHOW DINNER 

Enjoy a delicious pre-show dinner in downtown 

Opelika before heading to the theatre. 

Café 123 in 

downtown 

Opelika 

POST DINNER 

Performance 

Series 

production at 

the Opelika 

Center for the 

Performing 

Arts 

When attending a Performance Series production 

at the Opelika Center for the Performing 

Arts, plan to extend the evening’s pleasure with 

an elegant pre-theater dinner at Café 123 in downtown 

Opelika. Housed in a historic building, the 

restaurant has casual elegance with white cloths 

on tables, candlelight and the bar gleaming with 

softly lit lamps reflecting in the long mirror. 

History of the building goes back to the 1800s 

and became the Haynie’s Drugstore in 1907. Dark 

walnut cases remain from when the drugstore 

occupied the space. 

Select a comfortable booth at the café. Since 

all of the dishes are freshly prepared, Chef Eron 

Bass keeps the menu fairly short and maintains a 

Southern fine dining theme with a classic French 

influence. While the menu is seasonal with fresh 

ingredients, there are some items that Chef Bass 

leaves on the menu because they are so popular. 

For a perfect pre-theater dinner, Chef Bass suggests 

starting with a cocktail to sip while savoring 

a crab-stuffed avocado appetizer prepared with 

chilled jumbo lump crab tossed in their house 

balsamic dressing with capers and grape tomatoes, 

sitting atop an avocado. “It is super fresh and 

has been a favorite for years,” says Chef Bass. 

For the next course, he recommends Caesar 

salad, which is prepared tableside. “It is the most 


Photos courtesy of Cafe 123 

authentic Caesar salad you will ever have,” 

Chef says. “Nobody else in town does this 

tableside.” 

While choosing an entrée can be a difficult 

choice, he likes the fresh catch that rotates 

weekly. It is his creation using seasonal and 

local ingredients to accent the freshest fish. 

The menu staples are also great choices, 

including the café filet mignon Oscar. The 8 

oz. grilled beef filet is topped with sauce bearnaise 

and jumbo lump crab. The pork chop is 

also succulent served with a crispy fried grit 

cake, bacon braised carrots and arugula, finished 

with a pepper jelly glaze. “It is the best 

pork chop, and regular customers who order 

it almost never veer from it.” 

The desserts also rotate. Three yummy 

staples are their famous bread pudding with 

sweet amaretto sauce, house cheesecakes and 

tableside bananas foster. “The bananas foster 

would be great before the show,” he says. 

For wine, Chef Bass suggests pairing the 

fresh catch with a nice crisp pinot gris. For the 

pork chop, he prefers a light pinot noir and 

recommends an Orin Swift red blend for the 

filet Oscar. 

Whichever wine you select, be sure to toast 

to a wonderful evening as it continues at the 

Performing Arts Center with an outstanding 

production. 

Chef Bass is a native Opelikan and knew 

after graduating high school that he wanted 

to go into the culinary field. His father advised 

him to work at a restaurant first to be sure that 

was what he wanted to do before beginning a 

culinary program. 


The chef worked at the Marriott Hotel 

at Grand National and learned a great deal 

from a chef from New York and others who 

worked there. With a natural ability, Chef 

Bass quickly learned and began adding his 

creative influences to dishes. 

When John Robert Wood purchased Cafe 

123, he was offered a position as the sous 

chef and shortly afterwards became executive 

chef. 

When Chef Bass went to work at Cafe 123 

in 2005, there wasn’t much nightlife and 

only a few restaurants. Now downtown 

has grown with more restaurants, brewing 

companies and distilleries, making it a 

lively destination. 

Haynie’s started as a place for friends to 

gather for a good time, and that has continued. 

Although the ambiance is much more 

elegant and instead of an icy soda, it is an 

outstanding meal prepared by a talented 

chef. 

Cafe 123 is located at 123 S. 8th Street in 

downtown Opelika and is open Tuesday 

through Saturday for dinner at 5 p.m. and 

on Sunday for brunch from 11 a.m. until 2 

p.m. For further information or reservations 

call 334.737.0069. 


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2023-24 

SEASON 

CALENDAR 

OCTOBER 2023 

JOHNNY CASH 

The Official Concert Experience 

Tuesday, October 17, 2023 

7:30 PM 9:30 PM 

NOVEMBER 2023 

Sacred Spaces? 

Thursday, November 9, 2023 

7:30 PM 9:30 PM 

DECEMBER 2023 

Brian Stokes Mitchell 

Tuesday, December 5, 2023 

7:30 PM 8:30 PM 

JANUARY 2023 

Canadian Brass 

Thursday, January 25, 2024 

7:30 PM 10:00 PM 

FEBRUARY 2023 

The King's Singers 

Saturday, February 24, 2024 

7:30 PM 9:30 PM 

MARCH 2023 

The Sofia Philharmonic 

Monday, March 4, 2024 

7:30 PM 9:30 PM 

APRIL 2023 

Jonathan Dely with His 

All-Star Jazz Band 

Wednesday, April 3, 2024 

7:30 PM 9:30 PM 

MAY 2023 

Photos courtesy of East Alabama Performing Arts 

Mandy Gonzalez in Concert 

Thursday, May 2, 2024 

7:30 PM 9:30 PM 


Specializing in Loose Diamonds, 

Custom Jewelry Designs 

and Repair 

Thank You Auburn for 29 Years of Business! 

920 Opelika Road, Suite A • Auburn, AL 36830 

Tel# 334-826-1890 

www.swansondiamond.com 


Photos courtesy of Gogue 

THE LEAD ACT 

Christopher Heacox and Gogue Performing 

Arts Center at Auburn University 


Photos courtesy of Auburn University 

As the curtain rises on the 2023–24 season at 

the fabulous Jay and Susie Gogue Performing 

Arts Center at Auburn University, audiences 

are eagerly anticipating another robust lineup 

of performances that include some of the 

foremost artists and creative talents from the 

worlds of Broadway, chamber arts, country 

music, dance, jazz and more. 

While the Gogue Center officially opened 

its doors in August 2019, the planning process 

had been ongoing for decades. “The university—its 

students, alumni, faculty and supporters—and 

the community dreamed of bringing 

a performing arts center of this magnitude for 

more than 30 years,” says Executive Director 

Christopher J. Heacox, who arrived in July 2017 

to lead the artistic, administrative and philanthropic 

direction of the center. 

“With immeasurable thanks to John and 

Rosemary Brown for providing the generous 

lead gift that ensured the construction of the 

facility,” he adds, “and to the Gogues for their 

vision to enrich the cultural landscape of the 

university and the region, that dream became 

a reality.” 

The 85,000-square-foot center provides 

multipurpose venue seating for 1,200 patrons 

in the Walter Stanley and Virginia Katharyne 

Evans Woltosz Theatre and approximately 

4,000 in the soon-to-be renovated Bill and 

Carol Ham Amphitheatre. The Gogue Center 

also houses a box office, specialized catering 


kitchen, wardrobe and dressing rooms, and 

administrative offices. 

The stage within the Woltosz Theatre is 

larger than most in theaters of comparable 

size and was designed to welcome large-scale 

touring shows. Loading docks, located directly 

behind the stage, can accommodate up to three 

18-wheel trucks at one time. Power hookups 

allow for touring motor homes. 

Heacox’s career in performing arts programming 

spans more than two decades. He 

joined Auburn from Florida State University in 

Tallahassee, Florida, where he served as executive 

director of the institution’s Opening Nights 

performing arts series. 

He previously served as executive director 

of both Friday Musicale and the Riverside Fine 

Arts Association in Jacksonville, Florida, and 

as managing director of the Porter Center of the 

Performing Arts at Brevard College in Brevard, 

North Carolina. 

“When I arrived at Auburn, there were many 

artists with whom I had presented in other venues 

that I knew the East Alabama community 

Photo courtesy of Auburn University 

would love,” says Heacox. “I’m delighted to 

introduce these artists and their phenomenal 

talent to new audiences at the Gogue Center.” 

“Feedback from the community definitely 

shapes the lineup of our season,” says Heacox, 

who cites the Gogue Center’s Broadway and 

Country series as examples. “From listening 

to the community, we learned early on 

that Broadway and country music were 

must-haves.” 

Touring artists routinely give back to the 

students at the university and throughout 

the Auburn-Opelika community. Through 

the Gogue Center’s K–12 School Performance 

Series, area schoolchildren have the chance to 

attend productions they might not otherwise 

experience. Additionally, visiting artists interact 

directly with Auburn University students 

and faculty through artist talks, master classes 

and lecture demonstration throughout each 

performance season. 

“It has been humbling and inspiring to see 

how far the Gogue Center has progressed in 

just these past five years,” says Heacox. “From 

VENUE 

GOGUE 

PERFORMING 

ARTS 

CENTER 

AT AUBURN UNIVERSITY 

The season features 28 

performances that include 

Broadway hits, including My 

Fair Lady, Come From Away and 

the recent Tony Award-winning 

production of To Kill a Mockingbird; 

stage and screen legend Patti 

LuPone; the avant-garde Alvin Ailey 

American Dance Theater; and a 

brand-new Country Series led by 

Pam Tillis and Lorrie Morgan. 

Performances are divided across 

six genre-specific series: Broadway, 

celebrity, concert, country, dance 

and movement, and orchestra and 

chamber music. A seventh, Family 

Series, returns this year with 

performances tailored to younger 

audiences. 

All 2023–24 season performances 

are scheduled for 7 p.m. on 

their respective dates. Family 

Series performances have been 

scheduled for Sundays at 3 p.m. 

All performances during the 

season will take place in the Gogue 

Center’s Woltosz Theatre (910 

South College Street; Auburn). 

An online calendar for the entire 

2023–24 season can be viewed 

online at aub.ie/gpac-2023-24. 

Full season and series 

subscriptions for the upcoming 

season are currently available. 

Create your own subscription 

packages, which allow patrons to 

build their own custom series of 

three or more performances, are 

also available. Single tickets can be 

purchased as well. 

LOCATION 

Jay and Susie Gogue Performing 

Arts Center at Auburn University 

910 South College Street 

Auburn, Alabama 36849 

Box Office: 334.844.TIXS (8497) 

gpactickets@auburn.edu 


Photo courtesy of Auburn University 

opening night until now—despite the challenges 

of a pandemic—our venue has continued 

to grow and thrive. Through our 

K–12 series, educational programming, 

community engagement and philanthropic 

initiatives, we have had a transformative 

impact on the cultural and educational 

landscape of the university and community. 

Introducing artists and performances 

of this caliber to schoolchildren and sharing 

a wealth of cultural knowledge with 

Auburn students, faculty and our community 

has been rewarding for us as an organization 

as well as me personally.” 

The upcoming season features nearly 

30 performances, including My Fair Lady, 

Come From Away and the recent Tony 

Award-winning production of To Kill a 

Mockingbird; stage and screen legend 

Patti LuPone; the avant-garde Alvin Ailey 

American Dance Theater; and a brand-new 

Country Series highlighted by Pam Tillis 

and Lorrie Morgan. 

The 2023–24 Family Series offers Sunday 

matinees and accessibly priced $10 tickets. 

An online calendar for the entire 2023– 

24 season can be viewed online at aub.ie/ 

gpac-2023-24. 

For more information and details on season subscriptions 

and tickets, contact the Gogue Center 

box office by telephone at 334.844.TIXS (8497) or 

via email at gpactickets@auburn.edu. To learn 

more about annual sponsorships, contact the 

Gogue Center advancement team at 334.844.1675 

or gpacadvancement@auburn.edu. 


Shop Fall Styles In Store Now! 

Located at 1957 E Samford, Suite B 

Moving late fall to 

2301 Ogletree Village, Suite 105 

Scan the QR code 

to follow us on 

social media! 

photo by @sweatdropsphotography 



Photos courtesy of Hey Day Market


DATE NIGHT: Auburn 

PRE-SHOW DINNER 

Hey Day 

Market 

OR 

Ariccia Cucina 

Italiana 

Whether you are attending a symphony, play or other 

outstanding production at the Jay and Susie Gogue 

Performing Arts Center in Auburn, kick off the festivities 

with a scrumptious pre-theater dinner at Ariccia Cucina 

Italiana or the Hey Day Market. 

HEY DAY MARKET 

POST DINNER 

Jay and 

Susie Gogue 

Performing 

Arts Center 

Production 

Located adjacent to the main entrance of the 

Tony and Libba Rane Culinary Science Center on 

South College Street in Auburn, Hey Day Market 

is a multi-concept food hall. The market’s name 

is an ode to the Auburn tradition known as “Hey 

Day,” which dates back to World War II. 

The 10,000 square-foot bustling food hall is 

accessible to students, community members and 

visitors. Nine vendors serve a variety of menus, 

while a full-serve bar, coffee roastery and taproom 

provide beverages of choice. 

At Hey Day, restaurants include Pizzeria 

Ariccia, old world artisanal pizzas; The Bar, La 

Cubanita, classic Cuban sandwiches; Little 

Darling Burger Co., all-American burgers 

and sandwiches; Loud Roots, build your own 

bowls; Khoodles, Malaysian street noodle and 

rice bowls; Pokemen, Hawaiian poke bowls; 

Wildchild, taco shop; and Saint Bernardo, 

house-made gelato. 

Dining at Hey Day offers something everyone 

will enjoy. If a couple has different tastes, they 

can each order what they want for their pretheater 

dinner. 

Hey Day is open daily from 10:30 a.m. until 

9 p.m. 


ARICCIA CUCINA ITALIANA 

Inspired by the hilltop town of Ariccia in Italy 

known for its cuisine and wine, Ariccia Cucina 

Italiana offers authentic Italian dishes, wood-fire 

pizzas and exquisite desserts in a cozy setting 

inside The Hotel at Auburn University and Dixon 

Conference Center. 

Ariccia honors the classic central Italian cuisine, 

focusing on the freshest seasonal products, 

Italian meats and cheeses, signature Porchetta, 

house-made focaccia and pizzas. 

Before the sun lowers over the Gogue 

Performing Arts Center, arrive at Ariccia for a 

Photos courtesy of Ariccia 

memorable evening, with its chic leather booths 

in a lively setting with an open kitchen. For a 

more causal setting, choose al fresco dining in a 

garden atmosphere surrounded by hedges, with 

a large fountain and pergola. 

Select from enticing dishes prepared with 

fresh seasonal ingredients. Marc Osier of Ithaka 

Hospitality Partners, managing partner of food 

halls and restaurants, suggests dishes with wine 

pairings for a delightful pre-theater dinner. 

Pastry Chef Dallas Kee creates splendid deserts. 

Try her tiramisu cheesecake prepared with 

lady fingers soaked in espresso. Another yummy 

dessert is chocolate amaretto bars with orange 

scented butter cookie, chocolate amaretto cream 

and vanilla amaretto mousse. 

Select from enticing dishes prepared with 

fresh seasonal ingredients. Marc Osier of Ithaka 

Hospitality Partners, managing partner of food 

halls and restaurants, suggests dishes with wine 

pairings for a delightful pre-theater dinner. 

A winner of Wine Spectator’s 2020 and 

2021 Restaurant Award’s “Best of Award of 

Excellence,” Ariccia offers a 1,500 bottle wine 

cellar, intimate bar with specialty cocktails and 

craft beers on tap. 

For further information or reservations, visit 

www.auhcc.com or call 334.844.5140. 

MARC OSIER’S STARS 

FROM THE MENU: 

DISH Gnocchetti Salsiccia con 

crema di gorganzola: garlic, 

Calabrian chili, fennel sausage, 

gorgonzola cream 

WINE Le Morette, Chiaretto 

Classico, Bardioino DOC 

DISH Calamari: pepperoncini, 

olives, marinara 

WINE Trinchero, Sauvignon 

Blanc, "Mary's Vineyard", Napa 

Valley, CA 2019 

DISH Fusilli Bolognese, a 

traditional beef, veal and 

pork ragu with San Marzano 

tomatoes, Parmigiano Reggiano 

and cream 

WINE Terrazze Dell' Etna, 

Nerello Mascalese "Cirneco", 

Sicily, Italy, 2010 

DISH Pesce Branzino, arugula, 

eggplant, sunchokes, cherry 

tomatoes, lemon 

WINE Fisher Family, 

Chardonnay, Mountain Estate 

Vineyard, 2017 


Help for a Better Quality of Life 

Hearing Professionals of Alabama (HPOAL) is locally owned 

and operated by Audiologists Dr. Beth Hoven and Dr. Allison 

Kelly. HPOAL opened in 2014 to serve both pediatric and adult 

populations who experience hearing loss. The practice provides 

newborn hearing assessment, pediatric and adult hearing aid, 

cochlear implant and bone-anchored hearing aid services. 

In 2017, HPOAL expanded their services and opened their 

second practice in Montgomery, Alabama. It is the goal of the 

audiologists at HPOAL to provide the most knowledgeable and 

trusted hearing healthcare. 

Since opening in 2014, Hearing Professionals of Alabama has 

helped thousands of patients hear better and have found that 

being a part of improving someone’s quality of life is a truly 

rewarding opportunity. In 2021, Drs. Hoven and Kelly established 

The Hearing Foundation at Hearing Professionals of Alabama, the 

first non-profit 501(c)(3) organization in East and Central Alabama 

aimed at providing access to amplification devices to lowincome 

individuals. The Foundation’s vision is to make quality 

hearing health care and technology available and accessible to 

those with financial need who are struggling with hearing loss. 

The Hearing Foundation at Hearing Professionals of Alabama 

depends on generous monetary gifts and in-kind donations of 

gently used hearing aids and cochlear implant devices. To learn 

more, please visit www.hpoal.com/hearing-foundation. 

The owners and audiologists at Hearing Professionals are grateful 

for the opportunity that God has given them to be able to serve 

their communities. To learn more about Hearing Professionals of 

Alabama and the services they provide, or to schedule an evaluation, 

please call (334) 521-7501 or visit www.HPOAL.com. 

Dr. Beth Hoven 

Dr. Allison Kelly 

Call us today to set up your 

hearing consultation. 

334-521-7501 

2415 Moore’s Mill Road, Suite 225, 

Hamilton Place 

(next to Publix) 

Auburn, AL 36830 

www.hpoal.com 

Ray Thomas 

Age: 73 

Occupation: Rental Property 

Ray Thomas was diagnosed with 

hearing loss in his mid 40’s. “I couldn’t 

hear my wife, at church and normal 

conversations without saying ‘Please 

repeat that’”. A friend suggested he see the audiologists 

at HPOAL. Now, Mr. Thomas doesn’t go a day without 

his hearing aids. He sees Dr. Hoven for his hearing aid 

services and reports that wearing hearing aids is “the 

best decision I have ever made concerning my health 

and quality of life”. 

He wants others to know that they should purchase 

quality hearing aids and go to a good doctor. Mr. 

Thomas raves that “they (hearing aids) have changed my 

whole world. I had forgotten how pretty the birds sing!” 

McKinley Kytan 

Age: 7 

McKinley Kytan was 4 years old when 

she was officially diagnosed with 

hearing loss. McKinley’s hearing loss 

is hereditary. Her mother Erica recalls 

she failed her newborn hearing test. 

As McKinley got older her hearing loss progressed. “We 

first noticed her hearing loss when she would tell us 

she couldn’t hear the tv despite turning the volume up. 

Her preschool teachers also noticed she had a hard time 

listening.” 

McKinley began receiving services at Hearing 

Professionals of Alabama in 2019 and was soon fit with 

her first set of hearing aids. Her mother explains that 

for McKinley “the fitting process was super easy! Once 

the hearing aids came in, we came to the office for her 

fitting. Dr. Allison set the hearing aids for McKinley’s 

hearing loss and we were ready to go. McKinley adjusted 

super well to having to wear hearing aids.” McKinley is 

now a student in Auburn City Schools and explains to 

other children that the things in her ears are “my hearing 

aids and they help me hear better”. 

The staff at Hearing Professionals of Alabama have been 

phenomenal. Dr. Allison is so sweet and gentle with her 

pediatric patients. She has definitely made our hearing 

loss process so much easier to deal with. We absolutely 

would recommend HPOAL for your hearing loss journey. 



Photos courtesy of Gogue 

SEPTEMBER 2023 

— 

Pam Tillis & Lorrie Morgan 

Grits and Glamour Tour 

Thursday, September 14 ¬ 7 p.m. 

country series 

Patti LuPone 

Don’t Monkey with Broadway 


celebrity series 

Chris Janson 




— 

Snarky Puppy 

Monday, October 9 ¬ 7 p.m. 

concert series 

Simone Dinnerstein and the 

Alabama Symphony Orchestra 

Thursday, October 12 ¬ 7 p.m. 

orchestra & chamber music series 

Veronica Swift 




Sunday, October 22 ¬ 3 p.m. 

family series * 

Craig Morgan 

God, Family, Country Tour 







— 

Susanna Phillips 

Thursday, November 2 ¬ 7 p.m. 


Step Afrika! 

Monday, November 6 ¬ 7 p.m. 

dance & movement series 

Easton Corbin 

Friday, November 10 ¬ 7 p.m. 


Mark Morris Dance Group 

Pepperland 

Tuesday, November 14 ¬ 7 p.m. 


Straight No Chaser 

Sleighin’ It Tour 



Mean Girls 


Wednesday, November 29 ¬ 7 p.m. 

broadway series 

DECEMBER 2023 

— SEPTEMBER 2023 

Jazz at Lincoln — Center Orchestra 

with Wynton Pam Tillis Marsalis & Lorrie Morgan 

Big Band Grits Holidays and Glamour Tour 

Thursday, Thursday, December September 7 ¬ 7 p.m. 14 ¬ 7 p.m. 

celebrity 

country 

series 

series 

JANUARY Patti LuPone 2024 

— 

Don’t Monkey with Broadway 

Simone Thursday, Dinnerstein September 21 ¬ 7 p.m. 

The Eye celebrity Is the First series Circle 

Friday, January 26 ¬ 7 p.m. 

Chris Janson 




FEBRUARY 2024 

— 


My Fair Lady 

— 

Tuesday, February 6 ¬ 7 p.m. 

Snarky Puppy 

Wednesday, February 7 ¬ 7 p.m. 

Monday, October 9 ¬ 7 p.m. 



To Kill a Mockingbird 

Simone Dinnerstein and the 


Alabama Symphony Orchestra 





Vienna Boys Choir 

Veronica Swift 

Saturday, February 17 ¬ 7 p.m. 




Alvin Ailey American Dance Theater 







Craig Morgan 

Brian Regan 

God, Family, Country Tour 

Thursday, 

Thursday, 

February 

October 

29 ¬ 7 p.m. 

26 ¬ 7 p.m. 



MARCH 2024 

— 



family series 

123 Andrés 

* 

Sunday, March 24 ¬ 3 p.m. 



— 

APRIL Susanna 2024 Phillips 

— 



Simone Dinnerstein with Baroklyn 

Friday, April 

Step 

5 

Afrika! 

¬ 7 p.m. 


Monday, November 6 ¬ 7 p.m. 


Erth’s Dinosaur Zoo Live 

Sunday, 

Easton 

April 7 

Corbin 

¬ 3 p.m. 

family series 

Friday, * 

November 10 ¬ 7 p.m. 


Paul Taylor Dance Company 

Tuesday, 

Mark 

April 

Morris 

16 ¬ 7 

Dance 

p.m. 

Group 

dance & 

Pepperland 

movement series 


Sara Evans 


Saturday, April 20 ¬ 7 p.m. 


Straight No Chaser 

Sleighin’ It Tour 

JUNE Thursday, 2024 November 16 ¬ 7 p.m. 

— celebrity series 

Come From Away 

Tuesday, Mean June Girls 18 ¬ 7 p.m. 

Thursday, 

Tuesday, 

June 20 

November 

¬ 7 p.m. 

28 ¬ 7 p.m. 

broadway 

Wednesday, 

series 

November 29 ¬ 7 p.m. 

broadway series

N E W H O M E S A U B U R N 

harrisdoyle.com | 205.307.5366 


GETAWAY 

BRYSON CITY: 

Gateway to the Smokies 


Photo courtesy Swain County TDA / Chamber of Commerce 

Photo courtesy of McBride 

As a train whistle echoes through the streets and billows of 

smoke settle over the mountains, visitors in Bryson City, N.C., 

board a steam or diesel-powered locomotive for an excursion, 

viewing brilliant hued fall foliage and breathtaking vistas. Named “the 

Gateway to the Great Smoky Mountains Park,” Bryson City also offers 

abundant outdoor adventures. Explore picturesque waterfalls, fish 

pristine mountain streams, try kayaking or white water rafting. Relax 

afterwards in the lively downtown with numerous restaurants and sites. 


Photo courtesy of Bryson City TDA and Chamber 

Photo courtesy of McBride 

THE GREAT SMOKY MOUNTAIN 

RAILROAD 

Located at the historic depot in Bryson 

City, the GSM Railroad offers several 

options for train excursions and the Polar 

Express during the Christmas season. 

Daily round trips include excursions 

into the Nantahala River Gorge or to nearby 

Dillsboro. Options include first class cars 

with a private attendant or open-air gondolas. 

View scenes and colorful foliage 

from Fontana Lake, the historic Fontana 

Trestle, the Great Smoky Mountains 

National Park, Nantahala National Forest, 

Nantahala and Tuckasegee rivers and historical 

structures. 

Dining is available in first class, or a box 

lunch can be purchased. When we were 

seated at our table in first class, souvenir 

sippy cups filled with iced water were at 

each place setting. At our table for four, 

each one had ordered a different entrée. 

We decided the pot roast was best, and 

the kale salad was second for lighter fare. 

While the barbecue was good, the grilled 

chicken plate wasn’t as popular. 

The round trip stops for an hour layover 

in the heart of the Nantahala Gorge. 

You can shop, dine or go sightseeing. The 

attendant in each train car passes out 

shopping bags. 

After our stop at the Nantahala Gorge, 

dessert was served on the return trip. Two 

of us ordered a rich chocolate brownie, 

while the other two selected cheesecake 

race, an upstairs social room and a selfand 

cherry turnover, with all receiving a 

thumbs up. During the return trip, a singer 

played the guitar and entertained with a 

few songs. 

Along with daily scheduled excursions, 

trips with themes are available. Themed 

excursions include Leaf-Looker, Uncorked 

Wine and Barbecue and Brews, among 

others. 

During the Christmas season, the Poplar 

Express is popular for families. Sounds 

of the motion picture soundtrack play as 

guests board the train to the North Pole. 

Guests are served warm cocoa and a treat 

while listening to the story. 

At the North Pole, Santa boards the train 

to present each child with a silver sleigh 

bell as in the story. Christmas carols are 

sung. 

For further information, visit GSMR,com or call 

800.872.4681. 

THE GREAT SMOKY MOUNTAINS 

NATIONAL PARK 

The park has been acclaimed as a top 

attraction for families by several national 

publications, with Bryson City as the place 

to stay and dine. There are four nearby 

entrances to the park for enjoying outdoor 

activities, viewing colorful foliage and 

camping. Visit Clingmans Dome, the highest 

peak at the park for spectacular views. 

Other popular sites include Mount 

LeConte, the 100-foot waterfall Ramsey 

Cascades, the sheer rock pinnacles of 

Chimney Tops, scenic and historic sites 

at Cataloochee Valley, Cades Cove and 

Oconaluftee. 

The Smokies are among the oldest 

mountains in the world. Cherokee Indians 

called them shaconage, “blue, like smoke,” 

which clings to the mountainsides and fill 

the valleys. The park was established in 

1934 and covers more than 400 acres. 

The park is open daily, year round. Entrance to 

the park is free. 

SMOKY MOUNTAIN TRAINS 

MUSEUM 

Excursions include free admission to 

the Smoky Mountain Trains Museum. The 

museum contains a collection of 7,000 

Lionel engines, cars and accessories. 

Everett Boutique Hotel and Bistro 

Located in downtown Bryson City, the 

Everett Boutique Hotel and Bistro is situated 

in a courtyard with the Swain County 

Heritage Museum and Visitors’ Center. 

The 1908 renovated historic building was 

once a bank until the mid-1960s. It then 

served as the Swain County Chamber of 

Commerce office. 

In 2010, Ron LaRocque and Scott Mastej 

purchased the building and renovated 

the first floor. They opened Cork and 

Bean, a coffee house and wine bar. When 

other buildings became available, they 

expanded the restaurant and renovated 

the second and third floors. 

They opened the hotel and bistro in 

October 2015 with 10 rooms, a rooftop ter- 


serve concierge area with complimentary 

beverages and afternoon cookies. While 

there is not an elevator, a handicapped 

room is available on the first floor. Parking 

is free. 

Before or after dinner, visit the rooftop 

terrace with a firepit and savor panoramic 

views of the town with the mountains as a 

backdrop. 

For reservations, contact 828.488.1976 or go to 

www.theeveretthotel.com. 

Photo courtesy of Mountain Layers Brewing 

Photo by Ann Cipperly 

THE EVERETT BISTRO 

Complimentary breakfast is served for 

hotel guests weekdays with brunch served 

on weekends. Relax in the rustic Bistro 

with the original arched windows and rich 

woods on the ceiling and walls. 

The first morning, our table ordered eggs 

cooked any style with roasted new potatoes 

or white cheddar grits. A choice of local 

sausage, bacon or veggie sausage completed 

the delectable breakfast. 

Another morning, we tried Belgian 

waffles with side of fresh fruit and a vegetable 

filled frittata with green salad. Both 

were excellent and a hearty start to a day of 

exploring. 

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CHILDREN AND TEENAGERS 

Dinner at The Bistro 

After a busy day, the Bistro was the perfect 

spot for unwinding. The restaurant 

serves organic, regional and seasonal 

ingredients in Southern inspired dishes. 

Their philosophy is to “Eat with Integrity- 

Live with Gratitude.” 

Our table started with a rich, creamy 

lobster bisque flecked with lobster chunks. 

The second choice was caprese salad, which 

was also tasty made with sliced tomatoes 

and fresh mozzarella drizzled with reduced 

balsamic vinegar. 

The trout cakes with remoulade sauce 

sounded tempting, but since one person 

was ordering rainbow trout for the entrée, 

we passed this time. Cornmeal coated trout 

was served with citron gravy and accompanied 

with brown rice and matchstick 

vegetables. 

A succulent, flavorful petite filet mignon 

was perfectly seared and topped with 

a red wine demi-glace. The entree was 

paired with fingerling potatoes and grilled 

asparagus. 

A warm peach crisp with vanilla ice 

cream was shared and quickly disappeared 

to close an enjoyable day filled with 

activities. 

PASQUALINO’S ITALIAN 

RESTAURANT 

Located across the street from the Everett 

Hotel, the Italian restaurant and pizzeria 

serves traditional dishes, with pasta handmade 

or imported from Italy. Gluten free 

penne pasta is available as well as a whole 

wheat linguine. 

A choice of salad or soup is served with 

entrees. Our table selected a house salad 

and a light chicken noodle soup accompanied 

with Italian rolls. 

For entrees, chicken marsala with mushrooms 

was served with steamed spinach 

and a hearty pasta dish with shrimp were 

generous servings. A crispy cannoli admirably 

capped dinner. 

Pasqualino’s Italian Restaurant is located at 25 

Everett St. Rear. 828.488.9555. 

DOLCE VITA BAKERY 

(334) 826-6651 

CHARLES R. GREENLEAF, DMD 

841 NORTH DEAN ROAD 

AUBURN, AL 36830 

info@auburnpediatricdentistry.com 

We are providers for BCBS, Delta Dental, Metlife, Southland, and accept most other insurances. 

For light fare and wide selections of coffees 

and teas, check out the bakery for a 

meal or freshly baked dessert. Green coffee 

beans from around the world are roasted 

for their special blends. 

Assortments of hot, cold and frozen beverages 

are available. 

The bakery is located at 191 Everett St. 

828.488.5888 


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Construction by two of the areas premier builders, 

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Includes a 42 +/- acre natural area with two ponds. 

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Photo courtesy of Rivers End Restaurant 

Photo courtesy of Bryson City TDA and Chamber 

OTHER RESTAURANTS 

Other restaurant suggestions: Frymout 

Inn Restaurant, Hemlock Inn, Mountain 

Perks, Anthony’s Pizza,. Nantahala Brewing 

Burger and Bar, Mountain Layers Brewing, 

Fuller’s Farmhouse Kitchen, Guayabito 

Mexican Restaurant and River’s End. 

DARNELL FARMS 

Located on the Tuckasegee River, Darnell 

Farms provides an agro-tourism experience. 

Along with vegetables and fruits, 


the shop is filled with jams, baked goods, 

ciders, honey, pickles, grits, nuts and other 

items. Fresh butter, cheese, eggs and meats 

are also sold. 

Several festivals and special events 

are held throughout the year. Fall events 

include an Apple Fest, Bluegrass River Jam, 

Flow Days Festival, hayrides, corn maze, 

among others. Check their Facebook page 

for dates. 

The farm is located at 300 Governors Island Rd. 

828.488.2376 

DEEP CREEK 

Five minutes outside downtown,, enjoy 

hiking to waterfalls, fishing, tubing and 

other activities at Deep Creek. Picnic tables 

and grills are located along the creek. 

NANTAHALA NATIONAL FOREST 

As one of the most popular areas for 

water sports, it is also a site for fishing, petfriendly 

hiking trails and other outdoor 

adventures. 

Most of the cascading waterfalls can be 

seen from Wayah Road. 

THE SWAIN COUNTY HERITAGE 

MUSEUM AND VISITORS CENTER 

Housed in the 1908 historic courthouse, 

the museum is on the second floor with 

exhibits that tell the story of the county and 

the creation of the Great Smoky Mountains 

National Park and Fontana Dam. 

A children’s area provides a variety of 

activities. 

Admission and parking are free. 

The visitor’s center is located on the first 

floor. Staff assists with directions, maps, 

brochures and helpful tips about the area. 

The Great Smoky Mountains Association 

bookstore is also on the first floor. 

Fly-Fishing Museum, Appalachian Rivers 

Aquarium 

The Fly-Fishing Museum is located 

across street from the visitors’ center, and 

the Appalachian Rivers Aquarium is a few 

blocks away. 

Bryson City offers a wide range of attractions 

and outdoor adventures for a family 

fun, fall getaway. 

For additional information, contact the visitors’ 

center at 228.488.3681 or go to www.greatsmokies.com/bryson-city-visitor-center/

White Oak Landing 

is a collection of attractively priced, turn-key lakefront cottages. 

With nine cottage-style plans to choose from, the large, wooded, waterfront 

homesites are conveniently located on the north end of Lake Martin offering easy 

MODEL HOMES 

now under 

construction by 

access to Highway 280, golf, dining, shopping, marina and medical care. 


Photos courtesy of Auburn Heritage Association 

A WALK THROUGH HISTORY 

AUBURN PINE HILL CEMETERY LANTERN TOUR 



With a full moon and candles glowing 

along a luminary lined path, 

come meet one of Auburn’s most notorious 

characters and founders of the town 

in a virtual “walk through history” at the 

Auburn Heritage Association’s Pine Hill 

Cemetery Lantern Tour Oct. 19 and 20 from 

6:30 p.m. until 9 p.m. Escorts with lanterns 

lead visitors from one historical character 

in period dress to another, as each one 

spins an enchanting story of life in a growing 

community. 

The history of Auburn and the university 

are intertwined at the historic cemetery 

where five Auburn University presidents 

are buried and many of the town’s community 

leaders. Some have streets named 

in their honor. To enhance the memorable 

experience, a bluegrass band will entertain 

at the cemetery’s entrance. 

“The tour is one of the best ways to 

learn about local history,” says Mary 

Norman, president of the Auburn Heritage 

Association (AHA). “Historical Auburn 

characters buried in the oldest cemetery 

in Auburn will be featured. The six acres 

of land for Pine Hill Cemetery is located on 

Armstrong Street and was donated by the 

city’s founder, Judge John J. Harper in 1837. 

“Ironically, it was his first son, Thomas 

Harper, who was buried there in 1838. 

Judge Harper will be back on the tour along 

with new characters, Drs. Olive and Ben 

Thomas Sr. and Mary Elizabeth and Matilda 

Walker.” 

Along with Judge Harper, other members 

of the settlement party who came 

here in 1836 are buried there, including the 

Wynns, Scotts, Perrys, Dowdells, Eadys and 

Flanagans. 

While cemetery records and plot maps 

are kept at City Parks and Recreation, a 

complete list of marked graves was not 

compiled until 1952. By the time of the 

survey, many older graves were no longer 

marked, and some were never identified. 

In 2010, AHA conducted ground penetrating 

radar on the mass grave in front 

of the Confederate Monument to locate 98 

unknown soldiers where it was suspected 

they were hospitalized at the Old Main, 

the college’s main building where Samford 

Hall now stands. 

The survey revealed a mass grave 

believed to be Confederate soldiers who 

probably died in the Battle of Atlanta and 

were taken to Pine Hill, as they came from 


the train depot. Since it was a mass grave, 

the soldiers were not buried individually. 

There are 75 marked graves of 

Confederate soldiers in the cemetery of 

those who died well after the war, including 

Confederate General James Henry Lane and 

AU President William Leroy Broun, who 

was the Commandant of the Confederate 

Arsenal at Richmond. 

Radar was also used at the north end 

of the cemetery to locate unmarked slave 

graves. Only one of the graves was marked, 

which now represents all of those buried in 

that area. 

Gatsy Rice was born a slave. Once she was 

freed, she became a seamstress and made 

uniforms the college men were required 

to wear. She also ran a boarding house in 

downtown Auburn. Gatsy was known for 

her sewing and cooking. After her death, 

a white man who admired her erected a 

marker on her grave. 

Throughout the cemetery volunteers 

relate many interesting and touching stories 

of the lives of those who settled and led 

Auburn. 

In 1972, AHA began to preserve Pebble 

Hill, restore Ebenezer Baptist Church and 

moved the Nunn Winston House to Keisel 

Park. The association was incorporated in 

1974 by Alice Cary Pick. 

The Pine Hill Cemetery Lantern Tours 

were first held in 1996, with 400 attending 

the first year. An AHA member, the late 

Ann Pearson, had attended a cemetery tour 

in Savannah, Ga. Pearson was impressed 

with the tour and felt a similar tour would 

be educational at Pine Hill. The history of 

Auburn is revealed in those buried at the 

historic site. 

“The history is not found in schools or 

anywhere,” says Mary. Pine Hill is of interest 

to her as she has 100 relatives buried there 

going back to her fourth great-grandfather. 

Her grandparents and parents are also buried 

in the cemetery. 

AHA has collected costumes from coats 

to top hats for volunteers who depict historic 

characters. Sometimes family descendants 

portray their ancestors. 

Over the years, the tours have featured 

60 characters. Some remain every year, 

while two new ones are generally added 

each year. 

“Local volunteers will portray characters 

and give a brief biography of those buried at 

Pine Hill, a catechism of Auburn’s persona,” 

Mary says. “Some of the characters returning 

will include Virginia Howe, the 16-yearold 

who was buried in her front yard and 

later moved to Pine Hill. Another character, 

‘Uncle Billy,’ is buried above ground in his 

double bed with his shoes under the bed. 

The tour is a wonderful way to ‘experience’ 

local history and discover the true characters 

and founders of Auburn.” 

Boy Scouts light the 1,500 candles used 

in the luminaries for both nights. 

The tour proceeds go toward various 

projects of the AHA to promote the history 

of Auburn and its preservation. The association 

has spent $70,000 on clean up and 

restoration at the cemetery. 

The AHA published a book, “Auburn, 

Sweet Auburn, History, Stories and 

Epitaphs of Pine Hill Cemetery, 1836-2010.” 

The book is based on scripts from the 20 

years the Lantern Tour has been conducted, 

as well as the numeration of 1600 graves in 

the cemetery. The book will be available for 

purchase at the gates. AHA t-shirts highlighting 

the tour will also be available. 

Tickets are $15 and $7 for students at the 

door, which includes the tour program. 

Parking is available at East Samford School 

on Samford Avenue, and you can take the 

buses to the cemetery. Children are welcome. 

The community is invited to join the 

AHA in celebrating Auburn’s history and be 

entertained at the same time. 

For further information, check the Auburn 

Heritage Association on Facebook or their website 

at www.auburnheritageassoc.org where the 

Pine Hill book can be ordered. 


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RECIPES 

Rules this Tailgate Season 


Whether you are tailgating on the Plains 

or having friends over to watch the Auburn 

Tigers football games in the comfort of 

your home, plan to have plenty of good 

and hearty food. Homemade chili with its 

tantalizing, comforting aromas is perfect 

during the fall months and fun to serve 

with assorted toppings. A chili bar is easy to 

arrange at home or can be set up for tailgating 

with chili carried in thermos or packed 

in insulated bags. 

Chili can be prepared with a variety of 

meats, including ground beef, venison, 

stew meat, ground turkey, sausage, turkey 

or chicken chunks, a combination of meats 

or can be meatless. Prepare chili a day or 

two ahead for the flavors to blend, and it 

will be ready to reheat and serve. 

For a crowd, pick two kinds of chili, such 

as beef and chicken, depending on the number 

of guests. To keep service easy, place 

chili in crockpots to stay hot, and surround 

with accompaniments. Select an assortment 

of toppings for the chili bar, including 

sour cream, grated cheddar or Monterey 

Jack cheese, chopped green or red onions, 

sliced jalapenos, chopped avocado, diced 

tomatoes, corn chips or cornbread. Other 

options include baked potatoes and a green 

salad for those who would like to serve the 

chili stuffed in a potato or make taco salad. 

Among the chili recipes is the favorite of 

the late Command Sergeant Major Bennie 

G. Adkins, who received the Congressional 

Medal of Honor. His daughter, Mary Ann 

Adkins Blake, remembers when her father 

would cook large portions of his chili in an 

old iron pot over an open fire for family get 

togethers. He served the chili with pinto 

beans, and her mother would bake a chocolate 

cake for dessert. 

Look over the following chili recipes for 

your next tailgate or for an at-home gathering. 

Serve the chili with assorted toppings 

or just a few with cornbread to share with 

family and friends. Complete the meal with 

an apple dessert, and be ready to celebrate a 

winning season! War Eagle! 


WINNING CHILI 

Roy Hodson won several chili cook-offs with this 

recipe. 

• 1 lb. ground chuck 

• 1 lb. ground venison 

• 3 medium sweet onions, chopped 

• 2 lbs. stew meat 

• 2 cans beef broth 

• 2 pkg. Chili-O Seasonings 

• 2 cans stewed tomatoes 

• 1 can kidney beans 

• 1 can pinto beans 

• 1 can chili beans 

• 1 small can tomato paste 

• 1 Tbsp. Worcestershire Sauce 

• 1 tsp. cayenne pepper 

• Salt and pepper to taste 

Sauté ground chuck, venison and onions 

together; drain. Transfer mixture to a large 

stockpot. Brown stew meat in same skillet that 

sautéed the chuck and venison’s, then add to 

stockpot. 

Add beef broth and Chili-O Seasonings, combining 

well. Bring to a boil. 

Add remaining ingredients and return to a 

boil. Reduce to simmer. Cover and simmer 

about 2 hours. Add more broth if it gets too 

thick. 

A HERO’S FAVORITE CHILI 

Command Sergeant Major Bennie G. Adkins, 

who received the Congressional Medal of Honor, 

would cook large portions of his chili in an old 

iron pot over an open fire for family get togethers. 

Recipe is shared by his daughter, Mary Ann 

Adkins Blake 

• 2 lbs. ground beef 

• 1 pkg. original chili seasoning 

• 1 pkg. hot chili seasoning 

• 1 can petite diced tomatoes 

• 1 can tomato sauce 

• 15 oz. can red kidney beans 

• 1 onion, chopped 

Brown ground beef in a skillet and drain. Mix 

cooked ground beef and remaining ingredients 

in a stockpot and cook on low. 

CHILI FRITO PIE 

Chef David Bancroft of Acre 

• 1 stick unsalted butter 

• 3 lb. ground beef 

• 1/2 cup all-purpose flour 

• 2 red bell peppers, diced 

• 1 large white onion, diced 

• 2 jalapeños, minced (seeds optional) 

• 15 cloves garlic, minced 

• 1 6-oz. can tomato paste 

• 2 tbsp. kosher salt 

• 1/3 cup chili powder 

• 2 1/2 tbsp. cumin 

• 1 tsp. allspice 

• 1 tsp. dried oregano 

• 4 cups low-sodium beef stock 

• 1/2 cup Worcestershire sauce 

• 1/4 cup soy sauce 

• 1/4 cup red wine vinegar 

• 1 cup dark beer 

• 1/2 of 1 16-oz. can pinto beans, drained 

(optional) 

• 12 2-oz. bags Fritos 

• Optional garnishes: chopped scallions, diced 

onion, sour cream, shredded cheddar cheese 

Melt butter in a Dutch oven over mediumhigh 

heat. Add ground beef and sauté until 

fully cooked, about 5 minutes. Remove beef 

from pan with a slotted spoon and strain fat, 

reserving 1 cup and 2 Tbsp. 

Pour 1 cup reserved fat into a saucepan over 

medium-high heat. Add flour to fat to begin 

roux, whisking frequently, and continue to 

cook until the roux is milk chocolate in color, 

about 8-10 minutes. Remove from heat and 

reserve. 

Pour 2 Tbsp. reserved fat into Dutch oven 

over medium-high heat. Add vegetables and 

cooked beef to the pan and sauté until tender, 

about 5 minutes. Add tomato paste, salt, and 

dried spices and continue sautéing until paste 

begins to toast, no more than 2 minutes. 

Pour reserved roux into the pan, stir to combine, 

and sauté for 1 minute. Stir in liquid 

ingredients and reduce heat to medium-low. 

Simmer covered until ready to serve, stirring 

occasionally. (If using beans, add them a few 

minutes before serving to heat through.) 

To serve, ladle the chili over the chips. Garnish 

and enjoy. 

CROCKPOT CHICKEN CHILI 

Michelle Reed, president of the Campus Club 

• 1 lb. boneless, skinless chicken breasts, 

chopped into 1-2-inch pieces 

• Salt 

• Pepper 

• Garlic seasoning (I use Southern Flavor) 

• 2-3 Tbsp. olive oil 

• ½ sweet onion, chopped 

• 1 Tbsp. garlic, finely chopped 

• 1 can cannellini beans, undrained 

• 1 can sweet kernel corn, drained 

• 1 can mild green chiles, chopped, drained 

• ½ medium jar salsa 

• 2 cups unsalted fat-free chicken broth 

• 1 pkg. McCormick’s white chicken chili 

seasoning 

• Cumin 

• ½ cup to 1 cup half and half 

• Assorted toppings: tortilla chips, avocado, 

sour cream, chopped onions, jalapenos and 

shredded cheese 

Season chicken pieces with salt, pepper and 

garlic seasoning. Sauté in olive oil until nicely 

browned on all sides. Remove from skillet and 

reserve. In same pan, sauté onions, scraping 

pan well, until golden. Add chopped garlic 

and cook another minute. 

Meanwhile, cut chicken into smaller pieces, 

1/4-1/2-inch. Place in crockpot. Add onion/ 

garlic mixture, cannellini beans, corn and 

chiles to crockpot. 

Mix salsa, broth and chili seasoning, pour into 

crockpot. Cook on low 4-6 hours, at least. 

At the end of cooking, check for seasoning. I 

usually add a bit of cumin and thicken with ½ 

cup to 1 cup half and half. 

Serve with assorted toppings of choice. 

TUTT’S TACO CHILI 

Tutt Barrett 

A busy attorney, Tutt finds time to garden and 

enjoys cooking on weekends, preparing his 

special chili recipe. The chili is good served plain, 

with his Spoon Bread or offered with assorted 

toppings such as grated cheese, sour cream, 

chopped green onions and corn chips. 

• 1 1/2 lb. ground beef chuck 

• Two 10 oz. cans diced tomatoes with chilies, 

not drained 

• 16 oz. can chili beans, not drained 

• 16 oz. can dark red kidney beans 

• 15.25 oz. can Southwestern corn with peppers, 

drained 

• 15.8 oz can white hominy, drained 

• 10 oz. can mild enchilada sauce 

• 1 oz. packet taco seasoning mix 

Preheat large nonstick skillet on medium high 

2-3 minutes. Place beef in pan and brown 5-7 

minutes, stirring to crumble meat until no 

pink remains. Drain fat. Stir in taco seasoning 

mix. 

Combine remaining ingredients in slow 

cooker; stir in meat. Cover and cook on high 

3-4 hours or low 6-8 hours. 


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CHILI RECIPES 

SPOON BREAD, SERVE WITH CHILI 

• 1 box Jiffy mix 

• 1 stick butter, melted 

• 2 eggs, beaten 

• 3/4 cup sour cream 

• 1 large can creamed corn 

• 1 small can whole kernel corn, drained 

• 1/2 tsp. salt 

Grease baking pan. Mix ingredients and bake 

at 325 degrees for 25 minutes. 

CREAMY WHITE CHILI 

Rachel White 

Prior to moving to Auburn with her husband, 

Drew, and two children, Rachel White worked on 

political campaigns for Governor Rick Perry and 

Senator Ted Cruz. Rachel and Drew, who grew up 

in Opelika, met while working on Senator Cruz’s 

presidential campaign. Rachel is now enjoying 

being home and cooking for her family. 

• 1 lb. ground turkey 

• 1 medium onion, chopped 

• 3 garlic cloves, minced 

• 1 Tbsp. olive oil 

• 2 cans (15 ½ oz. each) cannellini beans, rinsed 

and drained 

• 1 can (14 ½ oz.) chicken broth 

• 2 cans (4 oz. each) chopped green chiles 

• 1 tsp. salt 

• 1 tsp. ground cumin 


• ½ tsp. pepper 

• ⅛ tsp. cayenne pepper 

• 1 cup sour cream 

• ½ cup heavy whipping cream 

• Optional: tortilla chips, shredded cheddar 

cheese, sliced avocado, cornbread 

In a large saucepan, sauté ground turkey, 

onion and garlic in oil. Cook until turkey is 

no longer pink. Add beans, broth, chiles and 

seasonings. Bring to a boil. Reduce heat; simmer, 

uncovered, for 30 minutes. Remove from 

heat, stir in sour cream and heavy cream. 

Serve immediately. If desired, top with tortilla 

chips, cheese and avocados. I prefer to serve 

over cornbread. 

VEGETARIAN CHILI 

• 1 Tbsp. vegetable oil 

• 2 cups chopped onion 

• 1/2 cup chopped yellow bell pepper 

• 1/2 cup chopped green bell pepper 

• 2 garlic cloves, minced 

• 1 Tbsp. brown sugar 

• 1 1/2 Tbsp. chili powder 




• 1/2 tsp. black pepper 

• 2 (16 oz.) cans stewed tomatoes, not drained 

• 2 (15 oz.) cans black beans, drained and 

rinsed 

• 1 (15 oz.) can kidney beans, drained and rinsed 

• 1 (15 oz.) can pinto beans, drained and rinsed 

Heat oil in a Dutch oven over medium-high 

heat. Add onion, bell peppers and garlic; 

sauté 5 minutes or until tender. Add sugar 

and remaining ingredients, and bring to a 

boil. Reduce heat, and simmer 30 minutes. 

TAILGATING TIPS 

IF YOU ARE TAKING CHILI FOR TAILGATING, BE SURE TO FOLLOW THESE GUIDELINES FROM 

BETH BREWER, A CERTIFIED SERVSAFE INSTRUCTOR, TO KEEP IT SAFE FOR SERVING. 

1. USE INSULATED FOOD-GRADE CONTAINERS: 

Research various large capacity insulated 

containers that boast their ability to keep 

food hot for several hours. These containers 

will help maintain the temperature and 

prevent bacterial growth. 

2. PREHEAT THE CONTAINER PRIOR TO USE: 

Before you add your chili, you will need to 

preheat the insulated container with boiling 

water. Please don’t skip this step because 

it helps extend the heat holding capacity of 

the container. 

3. HEAT YOUR CHILI. Before you place chili in 

the insulated container, make sure it has 

reached 165°F. This temperature will help 

kill some of the bacteria present in the chili, 

as well as starting it off at a higher temperature 

to extend the serving time. 

4. TRANSPORT THE INSULATED CONTAINER IN A 

WARMING BAG: Research various warming 

bags which will further ensure that the chili 

retains heat. Keep the warming bag away 

from the air conditioning vents in your car. 

5. DON’T OPEN THE CONTAINER UNTIL SERVING: 

To maintain a warm temperature, avoid 

opening the container frequently. Obviously, 

each time you open the insulated container, 

the temperature will be compromised. 

6. Check the temperature of the chili before 

serving: Hot food should be held at or above 

140°F. That is why it is important to travel 

with a calibrated food thermometer and 

disposable alcohol wipes. 

7. PRACTICE GOOD FOOD HYGIENE PRINCIPLES 

FOR ALL FOOD AT YOUR TAILGATE: Bring clean 

utensils to serve the foods. 

8. CONSUME THE CHILI AS SOON AS POSSIBLE: 

Don’t give germs the time to multiply in your 

chili. Instead, serve the chili quickly. 

9. TIME LIMITATIONS: Discard chili if it has been 

sitting out for more than two hours (one 

hour if the outside temperature is above 

90°F). Although you hate to throw away 

food, that is a safer option than to risk a 

foodborne illness. 


CHILI RECIPES 

WHITE TURKEY CHILI 

Dr. Shirley Lazenby 

• 1 Tbsp. butter 

• 1 1/2 cup chopped onion 

• 1/2 cup chopped celery 

• 1/2 cup chopped red bell pepper 

• 1 Tbsp. minced, seeded jalapeno pepper 

• 1 garlic clove, minced 

• 3 cups chopped, cooked turkey 

• Two 15 oz. cans white navy beans, drained and 

divided 

• 4.5 oz. can chopped chilies 

• Two 16 oz. cans fat free low-sodium chicken broth 

• 1 cup frozen white kernel corn 

• 1 1/2 Tbsp. ground cumin 

• 1 tsp. chili powder 


• 1/4 tsp. black pepper 

• 1 cup 1 percent low fat milk 

• 1/2 cup chopped fresh cilantro 

Melt butter in a large Dutch oven over medium 

heat. Add onion, celery, bell pepper, jalapeno pepper 

and garlic. Sauté for five minutes. Add turkey, 

1 1/2 cups white beans, chicken broth, chopped 

chilies, corn, cumin, chili powder, salt and pepper. 

Bring to boil. Cover and reduce heat. Simmer for 15 

minutes. 

Mash remaining beans. Add mashed beans and 

milk to turkey mixture. Simmer uncovered for 

20 minutes or until mixture is thick; stirring 

frequently. 

Stir in chopped cilantro and serve. It is a great recipe 

for leftover turkey at Thanksgiving. 


WALT DISNEY’S CHILI AND BEANS 

Scott Girard 

Scott worked for Walt Disney Company for 34 

years before moving to Opelika. “This is Walt 

Disney’s personal chili and beans recipe,” says 

Scott. “He loved his chili and beans. Both the 

commissary at the Disney Studio in Burbank 

and the employee cafeteria at Disneyland in 

Anaheim maintained this offering on their 

respective menus for many years.” 

• 2 lb. dried pinto beans 

• 2 medium onions, sliced 

• ¼ cup vegetable oil 

• 2 cloves garlic, diced 

• 2 lb. lean ground beef 

• 1 cup celery, chopped 

• 1 tsp. chili powder 

• 1 tsp. paprika 

• 1 tsp. dried thyme 

• 1 (28-oz.) can chopped tomatoes 

• Coarse salt and freshly ground pepper, to 

taste 

Wash and sort beans and soak overnight in 

cold water. 

Drain beans and place in a 2-quart saucepan. 

Add fresh water to cover by 2 inches. 

Add sliced onions and simmer, covered, for 2 

hours, until tender. 

Heat oil in a large pan and sauté garlic. 

Add beef and celery and cook until lightly 

browned. Add chili powder, paprika, and 

thyme. Mix in chopped tomatoes. Cover and 

simmer for 1 hour. 

When beans are tender, strain and combine 

with meat mixture, stirring gently. Add salt 

and pepper to taste. 

Cook’s note: For a spicier chili, add 1/8 tsp. 

each of ground coriander, turmeric, chili 

seeds, fennel, cloves, cinnamon, and ground 

ginger. You can also add cayenne pepper to 

taste. 

CHILI FOR FAMILY GATHERINGS 

Colleen Alsobrook 

• 2 lbs. lean ground beef 

• 2 medium onions, chopped 

• 2 (1 lb.) cans tomatoes 

• 2 cans kidney or pinto beans 

• 1 Tbsp. chili powder 


• 1 tsp. crushed red pepper 

• 1 tsp. garlic powder 

• 1 tsp. sugar 

• 2 tsp. salt 

Brown beef and onions; drain. Add tomatoes 

and seasonings. Simmer 15-20 minutes or longer 

(stir frequently). Drain and rinse beans in 

a colander. Add beans and simmer another 

20 minutes, stirring carefully as not to break 

beans. 

I often cook this in a crock-pot so it simmers 

much longer. 


EAL EATS 

AREA BAKE SHOPS 

On the Rise 

BY ANN CIPPERLY 

Tall, luscious cakes, yummy fruit pies, crisp cookies or 

freshly baked breads can enhance a simple meal or 

turn an occasion into a special event. While we don’t 

always have the time to bake our own, numerous bakeries in 

East Alabama offer an assortment of scrumptious desserts 

from southern classics to gourmet confections, along with 

pastries, muffins and sourdough breads. 

Cakeitecture Bakery 

124 S. 8th Street, Opelika • 334.246.3002 

Tues.-Fri. 10 a.m. - 6 p.m. & Sat. 10 a.m. 

www.Cakeitecture.com • Facebook: @CakeitectureBakery 

Instagram: @CakeitectureBakery • Twitter: @Cakeitecture 

Photos courtesy of Cakitecture 

Located in historic downtown Opelika, 

Cakeitecture Bakery is known for custom 

cakes and cookies created in a variety of 

amazing designs. 

“We can do all kinds of things,” says 

owner Carie Tindill. “We can make any 

cookie design. No matter what it is, it will 

be made from scratch.” 

Carie also makes incredible cakes. 

Custom cakes have included a pink T-Rex, 

a shark, storm trooper helmet from Star 

Wars, among many others. “Anything we 

do we try to have fun with it,” she says. 

Custom cakes and cookies are by 

appointment. Along with birthday and 

wedding cakes with Swiss meringue buttercream, 

they make chocolate cakes, red 

velvet cakes, carrot cakes and others. 

The bakery is open for walk-in business. 

Space is available to enjoy a cup of coffee 

and freshly baked pastries and desserts. 

Among the cookies available for walkin, 

pick-up include, chocolate chip cookies, 

funfetti cookies, cosmic brownie cookies, 

snickerdoodle cookies, an assortment of 

shortbread cookies, six different flavors 

of macarons daily, five different flavors of 

cake pops, cheesecake cookie bars and decorated 

sugar cookies. 

Fresh bread Fridays will return this fall as 

well as chocolate croissants and ham and 

Swiss croissants. Seasonal treats will also 

be created. Carie offers daily coffee specials. 

The bakery also has treat boxes for dogs. 

The bakery food truck will be at home 

football games. 


Wild Flour Bakery 

1015 Mayberry, Waverly 

Tues.-Fri. 7 a.m. - 4 p.m. & Sat. 9 a.m. - 4 p.m. 

334.755.6513 • Wfbakeryllc@gmail.com 

www.facebook.com/wildflour.microbakery 

Located on Mayberry Street in the small 

town of Waverly, Wild Flour Bakery prepares 

a wide range of baked goods, including 

cheesecakes, flourless chocolate cakes, 

tiramisu, assorted pastries, cookies, muffins, 

sourdough bread, gluten free desserts 

and many others. A selection of coffees 

and teas, breakfast pastries and two lunch 

dishes are also served. 

When owner Sarah Jones was growing up 

in Gig Harbor, Wash., her mother worked 

long hours, and she was mentored by two 

ladies from her church, who enjoyed baking. 

Sarah was 8 years old when the ladies 

taught her how to use a rubber spatula and 

prepare a variety of items, which fostered 

her love of baking. 

After Sarah met her husband Howard, 

who was in the military, she began baking 

and cooking more. When their two children 

were born, they decided to move and 

have more space. 

At first, they moved to Montgomery and 

lived there two months, then found a home 

in Reeltown. A neighbor asked Sarah to 

bake muffins for her. Since she had some 

muffins left over, Sarah posted them on 

Facebook, saying they were for sale. The 

people who purchased them said if she 

baked them again, they would buy them. 

She began baking muffins every week 

and meeting buyers at the school for 

pickup. That was how her selling of baking 

items began. 

Sarah was working at a coffee shop in 

Tallassee when she met Corrie Sid, the 

owner of Grove Station. Corrie asked her 

to come to work at her business. Sarah and 

Howard opened their bakery, Wild Flour, 

inside Grove Station and also baked for two 

coffee shops. They were growing so quickly 

that they needed more space. 

Scott and Amy Peek approached them 

about space they had available at Standard 

Deluxe in Waverly. Sarah and Howard 

found the space appealing, with the walls 

covered in posters of entertainers who had 

played at Standard Deluxe. A baking space 

was added to the café. 

Wild Flour moved April 4, 2023, one 

year exactly after opening at Grove Station. 

Sarah and her staff also bake for eight 

other shops with small to large orders from 

Opelika to Montgomery. 

Howard manages the coffee side of the 

business. They serve Toomers Coffee and 

Thankfully Coffee, two local brands. They 

serve a variety of European style coffee 

drinks and offer tea. 

Along with desserts and breads, two 

lunch choices are offered, generally sandwiches 

made with homemade bread. Sarah 

is planning on making soup for lunch during 

the fall to serve with sourdough bread 

or a fresh baguette. 

Their children, Hannah, 14, Caleb, 11, 

have an interest in learning the business. 

Hannah will work in front at the bakery. 

Sarah is looking forward to the holidays 

and the special desserts she will be 

baking. She posts photos of freshly baked 

items and the lunch menu daily on their 

Facebook page. 

“We have been encouraged by the outpouring 

of support,” Sarah says, “and we 

look forward to growing.” 

“It has always been a dream of ours to 

have our own business,” adds Howard. “It 

has been good to have our kids here. It has 

been an old school business where we have 

our kids here doing school and working the 

business. We are all doing the work. We are 

family owned, and it has been great.” 

Photos by Nicolette Cox of Wild Honey Photography 


Sweet as Cakes 

409 Green St, Auburn, AL 36830 

801 521 0328 

facebook.com/taniacobine/ 

sweetascakesauburn@gmail.com 

ww.sweetascakesauburn.com 

Owner Tania Cobine started her business more than 13 years ago after her 

five children were grown, and they moved to Auburn from Australia. She first 

worked at Terra Cotta Café with Billy Lee. When the cottage law was legalized 

in Alabama, she turned one of the rooms off from her kitchen into a bakery. 

“I do custom cakes with a variety of flavors and designs,” Tania says, “but 

I have recently challenged myself regarding cookie designs and unique desserts. 

This goes hand in hand with my recent rebrand where I focus on ‘classic 

bakes made with real ingredients.’ I believe the end product should taste as 

good as it looks.” 

Photos courtesy of Sweet as Cakes 


Stinson Breads 

Contact Stinson Breads on Facebook & Instagram 

stinsonbreads.com • stinsonbreads@gmail.com 

Serenity 

Farms 

and Bakery 

thefreeman10@gmail.com 

334.744.1777 

Photos courtesy of 

Serenity Farms and Bakery 

When Anna Claire and Matthew Stinson visited 

Germany several years ago, they loved the dense sourdough. 

After they came home, the couple began experimenting 

with various sourdough starters before finding 

the perfect one. 

They bake their bread in a 

professional kitchen at Whistle 

Stop Brewing, including a variety 

of breads, including jalapeño 

and cheddar or rustic garlic 

and rosemary. Anna Claire 

also makes delectable dark 

chocolate chunk cookies 

The Stinsons’ breads are 

typically available at Side 

Track Coffee and Whistle Stop 

Brewing on weekends, as well 

as other locations. For their 

weekly bread schedule, follow 

them on social media. 

Photos courtesy by Stinson Bread 

Get hooked! 

For the past few years, Anna Freeman and 

Liana Freeman have baked breads and desserts 

for farmers markets from the kitchen 

in the renovated barn at their farm. These 

days, Anna is doing most of the baking and 

specializing in her sourdough bread, perfectly 

braided French bread with garlic and 

yummy cinnamon rolls. 

The barn was converted several years ago 

into an apartment with a spacious kitchen, 

which is mainly used for baking for farmers 

markets and special orders. Since Alabama 

has a Cottage Law, the girls have been 

allowed to sell the baked goods throughout 

the year. 

Contact Anna on Facebook page Serenity Farms 

and Bakery 

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Jewel Green 

Baking Company 

jewel-green-baking-company-llc.square.site 

Facebook at Jewelgreenbakingco and Instagram. 

Everything Sweet 

Photos courtesy of Everything Sweet 

334.728.1430 

Hello@everythingsweetauburn.com 

www.everythingsweetauburn.com 

When Ann Archer was a sophomore in 

college and suddenly sent home during the 

pandemic, she had so much time on her 

hands that she decided to start baking. She 

added photos of her baking to Instagram. 

After someone asked her if she sold the 

cakes, she decided, “Why not?” She began 

to get orders. 

Last year, Ann moved back to Auburn 

after graduating from Ole Miss and taught 

kindergarten. She continued baking and 

has enjoyed having cookie and cake classes 

with children. 

“I love being in the kitchen and in my 

apron,” Ann says, “so I decided to go ahead 

first and open up my bakeshop and party 

store, Everything Sweet, in late July. Some 

of my most popular items are my Annabelle 

cake, a secret family recipe that is a light 

and fluffy pound cake with a cinnamon 

swirl in the middle, sugar cookies that I 

paint to be custom for any occasion, and my 

favorite, my strawberry cake. 

“I am so grateful for the opportunity to 

bring life to celebrations and celebrations 

to life,” Ann adds. “I believe every day is a 

gift and should be celebrated as one!” 

Melissa Dorman Baysinger and Derek Land, who 

both grew up in Lee County, opened their online 

cottage business, Jewel Green Baking Company, 

in November last year. While Melissa handles the 

baking, Derek manages the business side. 

The baking company offers a variety of baked 

goods, including their seasonal cookie trays with 

a variety mix and cookie decorating kits that children 

will enjoy. They are also continuing to expand 

their custom cake business in order to offer birthday 

cakes, groom cakes, graduation cakes and 

more. 

This fall they will be offering a variety of baked 

goods perfect for get-togethers with family. “We 

will be offering a variety of pies and breads,” Derek 

says. “Some flavors we will be offering are pecan 

pie, apple pie, pumpkin spice swirl loaf, cinnamon 

coffee cake, and other classic fall flavors.” 

They also offer Wayne’s buttermilk pie that 

they are naming after a local veteran. Derek and 

Melissa want to donate 100 percent of sales of this 

pie to a local veteran’s organization as their way of 

giving back to the community. 

When they are not working at their cottage business, 

they are busy with private chef and catered 

events. 

They require at least 48 hours for orders. 

Photo provided by Jewel Green Baking Company 


Photo Courtesy of Tart and Tartan 

Tart & Tartan 

Bakery 

117 S 8th Street, Suite 203 

Opelika, Alabama 36801 

(334)748-9075 • www.tartandtartan.com 

contact@tartandtartan.com 

Along with a regular array of desserts, 

the bakery will be offering tailgate goodies, 

including orange and blue thumbprints, 

petit fours, cakes and cookie cakes. They 

will also have pumpkin muffins. 

For Thanksgiving, owner Mary Kathryn 

Whatley and her staff will be baking pecan, 

sweet potato, apple and pumpkin pies. At 

Christmas, select yummy fudge, ginger 

crinkle cookies, Christmas tea cakes and 

Christmas thumbprints. 

They will also offer treat boxes for gift 

ideas with an assortment of their goodies 

in a box tied with tartan ribbon. The cinnamon 

rolls are also gift wrapped with tartan 

ribbon and perfect for Christmas morning. 

While selecting your baked treats, check 

the refrigerator and freezer for a variety of 

dips such as corn, black bean and buffalo 

chicken and side dishes, including sweet 

potato casserole, broccoli casserole and 

mac and cheese. 

Their expanded freezer space displays 

casseroles, parker house rolls, pigs in 

blankets, sausage balls, banana bread and 

cookie dough for gathering tailgate items, 

as well as goodies for the holidays. 

Hours are Tuesday-Friday 10 a.m. until 

5:30 p.m. and Saturday 10 a.m. until 2 p.m. 

tlrclothiers.com | 334.321.4962 | 175 E. Magnolia Ave., Auburn, AL 

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A L I T T L E B I T O F 



Photos courtesy of Andy Anderson 

Located in a country setting with quiet streets and houses shaded by tall, ancient 

trees, the town of Waverly has been home to Marty and Andy Anderson since 

2001, when they were smitten with the town. Their home has been a haven away 

for Andy when he is not busy as co-owner of four businesses, Wickles Pickles, The 

Waverly Local, the Plaza & Lounge and now The Shack. 

“We fell in love with Waverly,” says Marty. 

“We have the best people in our community, 

it is truly special, and everyone looks 

out for each other. It has been fun to watch 

our town grow.” 

The Andersons renovated their home, 

with the original part of the house built 

in the 1800s. During the renovation, they 

found letters dated 1895 that slid from 

the attic into the wall. The letters were 

addressed to Moreman, which is a family 

name. “My grandmother grew up in 

Waverly,” Andy says, “but prior to finding 

the letters, I didn’t know that the house had 

belonged to my ancestors.” 

While Andy grew up in Auburn, Marty is 

from Anniston. Marty’s background is special 

education. She is now a founding partner 

at ALL for Children where she works 

with children with dyslexia. 

Marty and Andy have a 6-year-old son, 

Copeland, who loves growing up in Waverly. 

He knows everyone in town and will tell 

everybody The Local has the best fries ever. 

WICKLES PICKLES 

When brothers Will and Trey Sims’ 

cousin taught them how to make her family’s 

recipe for pickles, they decided to 

brand them Wickles Pickles in 1998. Andy 

partnered with the Sims brothers a year or 

so later in 2000. They had been making the 

pickles in a commercial kitchen in downtown 

Dadeville but had just moved production 

to a co-packer. Andy states, “Our 

Dadeville Wickles office is very small with 

only seven of us total. All are friends, and 

many have been with us for a long time. We 

are like family.” 

Since the partners were no longer making 

the product, they were able to focus on 

sales to gourmet and gift shops. They began 

traveling around the south to let shop owners 

try other uniquely sweet and hot pickles, 

and handing them out to their families 


and friends. They picked up many of their 

first accounts in Atlanta at Americas Mart. 

“We were quite fortunate to have the help 

of our wives,” Andy says, “and maybe even 

more so of my mom, Judy, and the Sims’ 

mother, Judy. They also brought in many 

new customers. They were much better at 

getting shop owners to taste and then stock 

our new pickled products than we were.” 

For many years, the pickles were mainly 

sold in gourmet and gift shops. “We eventually 

scaled up production,” says Andy, 

“which allowed us to bring our prices down 

to a point that we could sell to supermarkets. 

We’ve been slowly but surely trying 

to make Wickles a household name ever 

since. We strive to keep Wickles affordably 

priced while always using premium 

ingredients.” 

In 2017, they partnered with Magnolia 

Vegetable Processing plant in Brundidge, 

which is the largest vegetable processing 

facility in the state, where they make most 

of their products. 

Andy and his partners are always dreaming 

of new items to pickle in their “Wickedly 

Delicious” brine. The most recent to the 

line are the wicked garlic, dirty dill cocktail 

cornichons, and Hula Pickle, which 

are cucumbers packed with pineapple and 

jalapeno. 

“We’ve had a lot of fun with the Hula 

item,” says Andy. “Hi-Wire Brewing based 

in Asheville, NC just released their second 

limited release, Wickles beer ‘Wicked Hula 

Beer’. They are running another release of 

the original Wickles Pickle Beer around 

Labor Day. 

“Not sure what’s next for Wickles,” he 

adds. “It has been 25 years since we first 

started, and we are now selling nearly 10 

items in retailers nationwide. We hope to 

have some other new items for the shelves 

in 2024, potentially some that won’t be on 

the pickle aisle.” 

THE WAVERLY LOCAL 

Marty and Andy had dined at Peyton 

Place, the first restaurant in the 100 year old 

building, that was one of the first Ford dealers 

in the state. When the space became the 

Yellow Hammer restaurant, they enjoyed 

dining there as well. 

The Andersons have always enjoyed food 

and planned vacations around restaurants 

they were interested in trying. When the 

building became vacant, they began thinking 

about how great it would be to bring a 

restaurant back to Waverly. 

Andy partnered with Chef Christian 

Watson to open The Waverly Local. Andy 

and Christian have been friends since 

they were 7 years old and attended school 

together in Auburn. Andy’s father owned 

the Auburn Hardware, while Christian’s 

dad is Doug Watson, who served as city 

manager for many years. 

When Christian was 21 years old, he realized 

he wanted a career in the culinary field. 

He had moved to South Carolina to help his 

aunt and uncle on their farm when his aunt 

was fighting cancer. One of his projects was 

taking care of their garden. 

He spent the summer in the fields planting 

the crops and fertilizing. Once the vegetables 

were ready to harvest, he began 

cooking. “As I was eating a plate of freshly 

cooked vegetables,” he says, “a light bulb 

went off for me, as I thought how awesome 

the food was and that I wanted to learn 

more about cooking.” 

Christian moved to Charleston, S.C., and 

enrolled in the Johnson and Wales Culinary 

School. He stayed in Charleston 12 years 

working at various restaurants and then 

began working at restaurants in major cities 

across the country. After 18 years, he 

decided to move back to Auburn. 

They started working on the building 

in the fall of 2016. It took over a year to 

renovate and complete additions of a new 

kitchen and restrooms. A new lounge with 

dark wood, soft patina copper tables and 

a mirror behind the bar provided a lodge 

feel. The new indoor restrooms replaced 


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customers having to take a path out the 

back door for facilities. 

“We wanted the restaurant to feel like a 

neighborhood place,” says Marty, “where 

people can meet and enjoy great food.” 

The restaurant opened in January of 

2018. During the pandemic, they added 

courtyard dining and bar that is the perfect 

place for dinner and drinks on a nice 

evening. 

“We decided the concept was going to be 

simple southern,” says Chef Watson. “It is 

a simple approach with high quality meats 

and fish and local produce in a seasonal 

menu. All of the dishes are prepared from 

scratch. 

“We take a pride in serving the food we 

would serve our children and family,” adds 

Chef. “It costs more, but it is the food we 

want to serve.” 

One of the most popular appetizers is 

bacon wrapped Wickles. Other menu items 

include roasted ranch pork with squash 

casserole and tomato pudding; grilled 

prime ribeye with seasonal vegetables, 

roasted potatoes, bourbon jus and horseradish 

cream; daily fish, crab cakes, among 

others. Thursday is fried chicken night. 

The Waverly Local recently celebrated its 

fifth year in January. “It’s been a lot of fun 

watching it grow,” says Andy. “Most of all 


we’ve met a lot of great people who have 

supported us over the years. We are having 

a wine dinner soon, and plan to schedule 

more special events for the fall and winter.” 

PLAZA BAR & LOUNGE 

Chef Christian Watson and Andy opened 

Plaza Bar & Lounge during the pandemic 

with their friend Brian Malone. “It was an 

interesting time to open any business,” 

Andy says, “but especially a restaurant. 

Luckily, we’ve got a great outdoor space 

there, and people were able to find us in the 

Midtown development. 

“Being from Auburn,” he adds, “we 

appreciated the area because it is located 

where iconic spots like Botcher’s Bar and 

Grill and the Plaza Motel were located.” 

After the sign from the former Plaza 

was salvaged, the owners knew it was perfect 

name for their new bar and lounge. 

“The original sign pays homage to the 

businesses that were first here,” says Chef 

Watson. “With the old Plaza as an inspiration, 

we decided to do a really cool dive bar 

with good food, service and drinks.” 

Andy feels one aspect that makes Plaza 

and Midtown desirable is the ample parking. 

“It’s quite easy to pop in for a casual 

meal or happy hour for people wanting an 

alternative to downtown.” 

Chef Watson created the popular menu 

around the famous Warburger. The original 

Warburger recipe is the creation of several 

of Andy’s friends in the Auburn community 

that have been cooking them for 

tailgates and parties since their college days 

at Auburn University. “The only change we 

made to the Warburger from out buddies 

original recipe was replacing conventional 

relish with diced Wickle Pickle Chips.” 

Other unique items include the “Soul 

Rolls,” which are the Chef’s take on a 

southern egg roll. They’re filled with 

smoky bacon, collards and cream cheese. 

Weekend brunch offers many of the regular 

menu items as well as Mama T’s (named 

after Chef Watson’s Mom Trish) buttermilk 

pancakes, 

Custom features like horseshoe shaped 

communal tables and vintage signs provide 

a touch of old Auburn mixed with the new. 

THE SHACK 

The latest addition to Plaza is a small satellite 

building in the courtyard referred to 

as “the Shack.” The smaller space is perfect 

for private events. 

Andy and Christian have added a new 

partner and director of operations to their 

team. Josh Nagel, who has had a seasoned 

career in hospitality and food and beverage, 

is planning for future wine dinners at The 

Local as well as fall events in the Shack. 

“With the help of Josh, our hospitality 

group, Tri-County Kitchen, is looking 

towards a third restaurant concept in the 

area,” Andy says, “and hope to make an 

announcement next year.” 

The Waverly Local is located at 1465 Patrick 

Street, Waverly, and open Tuesday through 

Saturday from 5 p.m. until 10 p.m. and for 

Sunday brunch. 334.539.6077. The Plaza is open 

Monday through Friday at 11 a.m. and 10 a.m. on 

weekends. 


WHAT’S GOING ON 

AUBURN-OPELIKA TOURISM presents 

SEPT 

THRU 

NOV 

September 10 

Chewacla Cha Cha 5k/10k Trail Race 

Chewacla State Park 

8-11 a.m. 

Come out and run the beautiful rolling 

trails at Chewacla State Park! Registrants 

will run a scenic 5k trail or two loops for 

the 10k. This year, both races will start 

staggered heats by bib number and there 

will be no race-day registration. 

September 17 

Brunch & Browse 

Downtown Auburn 

10 a.m. – 5 p.m. 

Join the downtown merchants for Brunch 

and Browse to cap off Auburn's homecoming 

weekend! Enjoy extended shopping 

hours, merchant specials and more. 

September 23 

Marathon Mountain Bike National 

Championship 

Chewacla State Park 

All day 

Chewacla State Park is excited to be the 

first location in Auburn, AL to host the 

USA Cycling Marathon Mountain Bike 

National Championship. Athletes will 

experience a diverse set of trails as the 

course is developed on over 30 miles 

of trails including sections of the 1988 

NORBA Nationals course. 

September 15 

Homecoming Parade and Pep Rally 


6 – 7 p.m. 

Kick-off the Homecoming game weekend 

with the annual Homecoming Parade and 

Pep Rally! Get in the Auburn spirit with 

a fun-filled parade featuring campus and 

community groups and our favorite tiger, 

Aubie! Right after the parade, there will be 

a pep rally to get everyone pumped up for 

the big game the next day! The parade will 

start at 6 p.m. and the pep rally will start at 

6:30 p.m. 

September 23 

Oktoberfest 

Auburn University’s Ag Heritage 

Park 

3 – 7 p.m. 

Come enjoy one of the largest beer festivals 

in the Southeast! AU Oktoberfest is back 

again at Auburn University’s Ag Heritage 

Park. There is live music, contests, educational 

presentations, stein hoisting, food 

trucks, and a multitude of breweries and 

beer. 

October 5-8 

Opelika Songwriters Festival 

Downtown Opelika 

All weekend 

This three-day weekend festival will transform 

downtown Opelika into an immersive 

experience filled with music you’ve never 

heard before, awesome venues, and a 

whole lot of fun. 


CALENDAR of EVENTS 

October 7 

Wine Tasting with Master Sommelier 

Thomas Price 

Tony & Libba Rane Culinary Science 

Center 

2 – 3:30 p.m. 

The Horst Schulze School of Hospitality 

Management invites the community to an 

evening of tasting exquisite wines from 

around the world with Master Sommelier 

Thomas Price. Guests will learn about the 

wines and tasting techniques in a fun, 

casual class environment. 

October 20 

On the Tracks 

South Railroad Ave in Opelika 

7 – 9 p.m. 

Come join us in downtown Opelika for 

great food, live music, and fun at the 

annual “On the Tracks” Food and Wine 

Event. 

October 29 

Fall Festival on the Square 


5 – 7:30 p.m. 

Head to downtown Opelika for an evening 

of fireworks, Motorcycle stunts, 

candy, inflatables, food trucks, and prize 

drawings! 

October 31 

Downtown Auburn Trick-Or-Treat 


6-8 p.m. 

Something spooky is coming this way 

on Oct. 31 with the return of Auburn's 

annual Downtown Trick-or-Treat! We will 

have a ghoulishly good time with a great 

alternative to door-to-door trick-or-treating. 

Collect candy from local businesses 

and organizations, enjoy fun music, and 

take your picture in front of the balloon 

backdrop! 

November 4 

Wine Tasting with Master Sommelier 

Thomas Price 

Tony & Libba Rane Culinary Science 

Center 

2-3:30 p.m. 

The Horst Schulze School of Hospitality 

Management invites the community to an 

evening of tasting exquisite wines from 

around the world with Master Sommelier 

Thomas Price. Guests will learn about the 

wines and tasting techniques in a fun, 

casual class environment. This month’s 

theme is Deductive Tasting 101. 

November 12 

Opelika Holiday Open House 


12 – 5 p.m. 

Start your holiday shopping in downtown 

Opelika. Stores will be offering up great 

sales on a variety of different gift options, 

they will also have live holiday music playing 

throughout downtown. 

*All events subject to change/cancellation. 

Visit aotourism.com for a complete list of calendar events. 

November 18 

17th Annual Holiday Art Sale 

Frank Brown Recreation Center & 

Harris Center 

9 a.m – 4 p.m. 

Local artists will be selling paintings, pottery, 

stained glass, photography, cards, jewelry, 

hats, scarves and much more! Get in 

the holiday spirit be attending this festive 

shopping experience! The Holiday Art Sale 

is a great place to get a head start on your 

Christmas shopping while meeting local 

artists selling their own unique handmade 

work. Admission is free and open to the 

public. 

November 26 

Holiday Lighting Ceremony 

Samford Lawn 

4 – 6 p.m. 

Join us for the annual Holiday Lighting 

Ceremony; where we will light the 

Christmas Tree and Menorah to celebrate 

the start of the holiday season. Family holiday 

activities will be from 4-5 p.m. From 

5-6 p.m. there will be performances by 

local choirs and student performers; where 

we will wrap up the hour with the countdown 

to the lighting of the Christmas Tree 

and Menorah. After the tree and Menorah 

are lit, families are welcome to stay and 

take pictures, eat some snacks and have a 

merry time! 


NEW EXPERIENCES AT 

PURSELL FARMS 

Photos provided by Pursell Farms 

Maybe you’ve heard of or even visited 

Pursell Farms, just down the 

road in Sylacauga. In case it’s 

been a while, see what’s new at this hidden 

gem named one of the top hotels in 

Alabama by Travel + Leisure Magazine. 

New this summer, The Founders Pub 

traces the beginnings of Pursell Farms 

through the stories of co-founders, CEO 

David Pursell and his father, James T. 

Pursell (1930-2020), who charted the path 


of the company from the early corporate 

offices that occupied the restaurant’s space 

prior to the construction of the Inn. 

“We used to say, “if these walls could talk, 

they’d have great stories to tell,” said David 

Pursell. “We created a dining experience 

surrounded by an entertaining memory 

lane.” 

Art, vintage photography, and memorabilia 

offer glimpses of a remarkable business 

and devoted family, from the creation 

of FarmLinks, the world’s first research and 

demonstration golf course, to the littleknown 

fact that James Pursell was introduced 

to his future wife, Christine Parker, 

by one of Hollywood’s most popular entertainers. 

Hint: see the photo with Jim Nabors 

(a.k.a. Gomer Pyle), best man at their wedding, 

on the wall near the pool table. Photos 

of Hollywood stars, entertainers, and even 

a future POTUS who played pool at Mr. 

Nabors’ Bel Air home are displayed nearby. 

The Pursell family believes that sharing 

great food at the table is the heart of hospitality. 

Along with Executive Chef Sean 

Butler’s dedication to Southern Heritage 

cooking and ingredients fresh from 

Southern gardens and farms, The Founders 

Pub is a must-do for lunch or dinner daily. 

“Our dishes are made-from-scratch and 

accented with cooking techniques such as 

smoking, pickling, and barbecuing,” said 

Executive Chef Butler. “Our guests can 


Join on the app today to start saving! 

More Perks. More Savings. 

More Family! 

Membership in the Alfa Farmers 

Federation helps you save at 

businesses across Alabama and on 

national brands you love. 

For a complete list of businesses, visit alfafarmers.org/perks or visit a local Alfa office. 


enjoy traditional entrees prepared patiently, 

like 14-hour beef brisket, and try twists 

on familiar favorites, like pimento cheese 

hushpuppies. We’ve sprinkled a few Pursell 

family favorites throughout the menu, too, 

such as sweet tea-brined smoked chicken.” 

Golf is integral at Pursell Farms. For 

10 years, FarmLinks at Pursell Farms has 

been ranked the No. 1 all-access course in 

Alabama by GolfWeek, and has garnered 

similar recognition over the years. 

“We’re passionate about the golf experience 

for our guests. Even with our top ratings, 

we were intrigued with the idea of elevating 

the course,” said David Pursell. “We 

commissioned golf architect Tripp Davis 

to infuse fresh visual appeal, new strategic 

components, and technical improvements.” 

During last year’s sweeping renovation of 

FarmLinks golf course, bunkers were redesigned 

with new shapes and clean edges, 

moved, or even eliminated. This year the 

construction of a new one-tier driving range 

with a laser-leveled tee surface is completed, 

and the regrassing of the chipping green for 

a cleaner, sharper surface is on track to finish 

in September. 

Welcomes 

DR. BRADLEY YOUNG 

Sports Medicine | Shoulder | Knee | Elbow | Ankle | Fracture Care 

Bradley L. Young, MD, was born and raised in Auburn, AL. He attended Auburn 

University for his bachelors degree and attended medical school at the University 

of Alabama at Birmingham. Dr. Young specialized in orthopaedic surgery at 

OrthoCarolina and Carolinas Medical Center in Charlotte, where he was trained 

by world-renowned leaders in trauma, joint replacement, hand surgery, foot 

and ankle surgery, and sports medicine. He then sub-specialized in sports 

medicine and shoulder reconstruction at Emory Sports Medicine Fellowship 

in Atlanta where he served as a team physician for the Atlanta Falcons, as 

well as Georgia Tech. His fellowship focused on general sports medicine, 

cartilage restoration, foot and ankle injuries, and shoulder replacements 

while obtaining extra training in hip and knee arthroplasty. 

Dr. Young pursued all of his training with the goal of returning to his 

home state of Alabama to provide high quality orthopaedic care to the 

community he loves. 

161 E. University Drive (334) 826-2090 al.hughston.com 


Many of the resort’s new experiences are 

created to enhance the enjoyment of the natural 

environment. A prime example is Sunset 

at the Secret Place which begins with transportation 

to the top of Chalybeate Mountain 

for panoramic views of hills, meadows, and 

lakes. Then guests relax with wine and a delicious 

snack while watching the sunset from 

their top-of-the-world perch. 

Also new, a guided equestrian tour meanders 

along meadows and trails with picturesque 

views of the Appalachian foothills 

on the way to the top of Sulphur Mountain. 

Pursell Farms stables its own horses on the 

property now and offers a children’s petting 

zoo at the horse barn. 

An archery course with targets planted 

along trails, an axe throwing facility, and stargazing 

have been added to pickleball, paddleboats, 

walking and biking trails, yoga, bocce 

ball, pool, and sundecks. And many guests 

consider cooling off at the Spring House Spa 

an activity, too. 

A robust calendar encompasses dinner and 

a show with singer-songwriters, book signings 

and readings by authors, culinary programs, 

and the resort’s most popular art event, 

“Paint Your Pet” where guests take home a 

portrait of their beloved pet created that 

evening. Events are posted on Facebook at 

www.facebook.com/pursellfarms. 

For room reservations and information, 

please visit www.pursellfarms.com. Please 

note some activities require reservations. 


For reservations and private 

dining events call 

(334) 521-5128 

Walk-in’s welcome 

2298 E. University Dr. 

Auburn, Alabama 

(334) 521-5128 


A TRUE SOUTHERN ARTIST 

CAPTURES THE BLUES 



Copyright 2023 Clint Herring

Watercolorist Clint 

Herring captures 

Southern scenes in 

figurative and architectural realism, 

blending shadows and light while 

emitting raw emotion. The East 

Alabama native’s work has been 

featured throughout the United 

States, but his barefoot childhood 

pulls him South. Clint recently 

embarked on an ambitious artistic 

journey exploring Delta Blues 

musicians in a new book set for a 

2023 completion. 

Copyright 2023 Clint Herring 


“This casebound book will be nearly 300 

pages and will feature over 70 portraits and 

conceptual works,” says Clint. “These paintings 

are of bluesmen of notoriety, legends of the 

past and various blues icons that have greatly 

been influenced by the blues from the Delta of 

Mississippi.” 

Clint grew up in a country setting in the Dixie 

Community, located near Marvyn. His paternal 

grandfather, who was a farmer, lived next 

door, and his mother’s family were all farmers. 

“I grew up in a lot of dirt,” he says, remembering 

childhood days. He also sketched pictures a 

great deal at an early age, with many based on 

his mother’s stories. 

“I can remember in the first-grade drawing 

Rudolph with ornaments hanging off his antlers 

at Christmas,” Clint says. “The kids in the 

class wanted me to draw one for them. I told 

them I would for a quarter. Those were my first 

art sales.” 






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334-539-5140 . 611 E Glenn Ave., Ste. C, Auburn 

Locally Owned & Operated 

When he was around 10, Clint began 

drawing mostly in graphite and became 

interested in painting in different media, 

including oils and watercolors. In the 

eighth grade, he took classes from an art 

teacher, retired Col. Tom Immler, at Scott 

Preparatory School. The teacher encouraged 

Clint and introduced him to painting 

watercolors in a formal style. 

Since then, Clint has only painted in 

watercolors, predominantly using chiaroscuro, 

with strong contrasts between 

light and dark. He doesn’t use them in 

pastel hues that are often associated with 

watercolors. 

While Clint studied visual arts at Auburn 

University in the early 80s, he never took a 

watercolor class. “I looked at the class one 

day, and there were 30 paintings that all 

looked the same.” He found figurative and 

portraiture classes to be helpful in what he 

wanted to paint. 

He began displaying his work in sidewalk 

and artwork shows around the Southeast. 

At that time, he would arrange a stilllife 

to paint in watercolors, and people 

often thought it was an oil painting. He 


progressed to working from photographs 

as reference material; mostly his own or 

an amalgamation of collected sources that 

would inspire original interpretations. 

Clint painted mostly architectural structures, 

such as old barns, houses, churches, 

old country stores and other rural scenes. 

He admired art by Andrew Wyeth and 

Stephen Scott Young, who was doing figurative 

painting of children in the Bahamas. 

He ventured out to find people to paint, 

especially people of color, but they often 

didn’t want their picture taken by someone 

they didn’t know. After talking to Stephen 

Scott Young, Clint made a trip to Harbor 

Island in the Bahamas. Architectural structures 

on the island were much like the 

South with white picket fences and clapboard 

houses. 

“I fell in love with Harbor Island and the 

people,” he says. “I took a lot of photos of 

the structures and people.” 

Along with painting country scenes 

locally, in the Bahamas, and Texas Hill 

Country, he also painted historic houses 

in Charleston, S.C., for the Charleston 

Renaissance Gallery, owned by Robert 

Hicklin, who is writing the introduction 

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to the Delta Blues book. Clint walked the 

streets of Charleston taking photos of 

architectural houses to paint. 

When Clint paints at his home outside 

Auburn, which was his grandparents’ 

farmhouse, he often listens to music by 

Mississippi Delta Blues musicians. The love 

of this music led to the idea of a book with 

watercolor paintings of the legends and 

current stars of the Delta Blues. 

Photos of these legends are scarce while 

other prints are of low quality, such as from 

photo booths. Clint has spent a lot of time 

in Mississippi gathering information and 

doing research. He listens to each musician’s 

music while he paints the portrait. 

Clint and his partner on the project, John 

Davis of Nashville, Tenn., have been working 

on the book for seven years. 

“This book will be a unicorn,” says Davis, 

“unlike art books that drown in academic 

self-importance or music books that bury 

readers with narcissistic fandom. There 

will be an easy meandering pace, like one 

realizes when in the delta. Every painting is 

a full page vertical or across two pages horizontal, 

which allows the artist’s voice to be 

fully experienced. 

“The writings accompanying each will 

truly give readers an intimate sense of who 

they are. In fact, the stories from notable 

writers are so unique that readers will fall 




in love with them, same as the artist. People 

like Robert Johnson, Son House, Howlin’ 

Wolf, Muddy Waters, John Lee Hooker, 

Bukka White, R. L. Burnside, T Model Ford 

and many more are included.” 

Other notables include John Mayhall, 

Delbert McClinton, Rory Block, Bobby Rush 

and Charlie Musslewhite. The late and legendary 

Gip Gipson from Bessemer will also 

be featured. 

In his career, Clint has completed five or 

six hundred paintings. His work has been 

on display in shows across the Southeast, 

and he has received many awards and honors 

for his art. 

“I knew from an early age that I wanted 

to be an artist,” he states. “I feel blessed that 

God has given me this talent, and I give Him 

the glory. 

“Some things Col. Immler said have stuck 

with me,” Clint says. “He would say, ‘paint 

what you see instead of what you think you 

see,’ and another thing was ‘paint, paint, 

paint.’ To paint realistic the way I paint, you 

have to understand what you see.” 

Clint’s art is on display at The Gallery at 

Vignettes. The artist can be followed on 

Facebook and Instagram at Clint Herring – 

Watercolors, and dragonfinearts.com. 



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You can grab your complimentary copy of 

East Alabama Living in numerous locations around East 

Alabama. But did you know you can have it delivered 

right to your home? 

Five issues per year can be delivered to you for just 

$20 - which covers the cost of shipping and handling. 

A subscription to East Alabama Living is also the perfect 

gift for friends and loved ones who would enjoy a deeper 

connection to our community - whether they live here or 

somewhere else. 

FOR MORE INFORMATION CALL 334.826.2929 

TO SUBSCRIBE, VISIT EASTALABAMALIVING.COM 


Built on a Dream 

The BigHouse Foundation was built on dreams. 

Lots of dreams. Little dreams. Big dreams. 

By Kate Larkin 

It all began with an idea back in 2008 

when Blake and Micah Brown Melnick 

attended the University of Alabama. 

Micah’s parents, Michael and Angie 

Brown of Opelika, had recently become 

foster parents, and as they navigated 

their new world, Micah listened. Even 

from 164 miles away, she could see the 

tremendous gaps in resources and services 

available to her parents and their 

foster children. Her mind – and her heart 

– started contemplating. And dreaming. 

By the time she and Blake graduated college, 

the seed had been planted. Driving 

one day, the song “Big House” by Audio 

Adrenaline came on the radio, and the lyrics 

resonated with Micah. That would be the 

name of her dream. BigHouse. 

The couple, who had been dating since 

high school, returned to Opelika and married. 

Micah began to follow the dream. A single 

room was donated in what is now CoLab in 

downtown Opelika. The space served mainly 

as a clothes closet for foster parents to “shop” 

(free) for their foster children. And with 

that, the young couple laid the foundation 

for BigHouse to grow. And grow it did. 

It wasn’t long before the organization 

moved to a house on Samford Avenue in 

Opelika and expanded its offerings. The 

towel and swimsuit program, which started 

in the original space and provided a swimsuit 

and personally monogrammed towel 

to foster children in Lee County, grew statewide. 

They began offering weekend beach 

trips for foster families and parent’s night 


out events. They secured a bus and created 

a mobile clothes closet that was later used 

for Glitz, Glam & Gowns to travel around 

the state. Girls in foster care could “shop” 

for dresses and be pampered for a day. 

“In the beginning, we were really focused 

on providing resources,” says Micah. “And 

we did that. We still do that, and we will 

always provide resources, but as we have 

grown, we have learned that it’s not just 

about providing resources. It’s also very 

important to build relationships.” 

The realization launched the dream of 

a retreat – a facility focused solely on the 

needs of foster families. BigHouse downsized 

to a much smaller location and concentrated 

efforts on fundraising. They 

initiated the BigHouse Hustle, a monthly 

movement challenge where participants 

agree to log 31, 65 or 100 miles over the 

course of 31 days. In the first week, 555 

people in 22 states had signed up and more 

Photos courtesy of Matthan Brown of Matthan Brown Photography 


than $23,000 was raised! The hustle was 

repeated and another $28,000 poured in. 

BigHouse also received many generous contributions 

of money, services and more, as 

well as in-kind donations from a community 

who believed in the mission. 

All those dreams and all the hard work 

were rewarded in spring 2023 when the 

BigHouse Retreat opened in Opelika. 

Located on nine acres along Grand National 

Parkway, the retreat gives foster families a 

place to call their own – and plenty of space 

for Micah to keep dreaming. 

“So many of our families feel isolated 

and alone because foster care can be very 

overwhelming,” says Micah. “Parenting 

children that aren't your birth children is 

different and it can be hard. Foster parents 

nurture and comfort children who have 

been through major trauma, they advocate 

for them and navigate through the court 

system. They have rules and laws to follow, 

they protect the children and their identities 

and work with social workers who are 

trying to reunite families. All those things 

can be very challenging.” 

The main vision and purpose of the 

retreat is to not only provide resources, 

but also a place where relationships could 

be established and grown. A place where 

families – and children – feel a special 

connection. 

In just the first few months, parents have 

come to the BigHouse Retreat to sit and relax 

on the back porch. They have met other foster 

families for picnic lunches, conversations 

and to connect with each other while 

their children play. It’s a private area just for 

them where they can let go and enjoy. 

“We've had families who have gone to a 

public park, and they run into somebody 

who knows their foster children, but the 

parents don’t know who the people are,” 

says Micah. “It can be a bit uncomfortable. 

It doesn't necessarily stop our families from 

doing things in public, but the retreat is a 

safe place and gives our families a sense of 

belonging and a place of refuge for them.” 

One of the new and very successful programs 

at the retreat is an orientation where 

small family groups gather. The staff shares 

how the foundation, and the retreat, can 

Photos courtesy of Big House 



serve the whole family. Family members 

also share who they are, how many children 

are in the family and what kind of setup 

they have. It gives veteran foster families 

a chance to welcome new foster families 

into the BigHouse family. 

“I don't think we ever realized it would be 

this cool of a space and this nice and beautiful,” 

says Micah. “It turned out exactly the 

way it was supposed to be.” 

It really is a dream come true. 

a positive influence 

“Let no one despise 

your youth, but set the 

believers an example in 

speech and conduct, in 

love, in faith, in purity.” 

1 Timothy 4:12 

tcsopelika.org 

A CLASSICAL AND CHRISTIAN ACADEMY 


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MARTHA’S MISSION: 

Feeding East Alabama 

BY ANN CIPPERLY

When Martha Henk was growing 

up in the Congo with 

her missionary parents, she 

developed a heart of caring at an early age, 

seeing children with enlarged stomachs 

and hair turned red from lack of nutrition. 

At the time, she never dreamed the compassion 

she felt would one day be a calling. 

Since 1995, Martha has served as the 

executive director of the Food Bank of East 

Alabama as it has expanded from serving 

several thousand to 57,200 individuals in 

food-insecure households, with 16,480 of 

those being children. 

Martha’s parents, Wally and Ruth Henk, 

were missionaries in the Congo for 17 years 

and were the biggest influence on her life. 

She grew up watching her parents’ commitment 

to helping people in need. 

While childhood was filled with unusual 

experiences as her family traveled throughout 

Africa, at times her family faced danger. 

Bands of soldiers would take over the 

mission station and hold them at gunpoint. 

Soldiers ransacked their home and would 

take what they wanted. 

When Martha was 16 years old, she and 

her family were evacuated from the Congo 

under gunfire. Snipers at the airport fired 

at them as they waited for the United 

Nations plane. They moved from Africa 

to Minnesota where her father served as a 

minister. 

Photos courtesy of FoodBank 

After Martha married, she lived in 

Delaware a few years where her three 

children were born. Her family moved to 

Auburn in 1982, with her parents and sister 

soon following. 

Martha had worked five years with the 

Presbyterian Community Ministries when 

MAIN OFFICE 

215 SOUTH 9TH STREET 

OPELIKA, AL 36801 

(334) 737 - 3655 

SMITHS STATION SATELLITE OFFICE 

2336 LEE ROAD 430, STE. 140 

SMITHS STATION, AL 36877 

(334) 664 - 0296 

AUBURN SATELLITE OFFICE 

1266 MALL PARKWAY 

AUBURN, AL 36830 

(334) 737 - 7298 

L E E C O U N T Y R E V E N U E C O M M I S S I O N E R . C O M 


she was approached to become executive 

director of the Food Bank of East Alabama 

in 1995. Martha felt she didn’t know anything 

and asked to visit a food bank. 

She was sent to the food bank in 

Montgomery and was told they could teach 

about pest control and food handling but 

couldn’t teach her to have a heart for the 

work. “That was the one thing I knew,” 

Martha says. “I had a strong sense of call, 

and I knew if I didn’t take the job, I would be 

missing out on something I was supposed 

to do. That sense of call has been wonderful 

to carry me through some tough times. 

“I feel that the work that I am involved 

in is mission work just like the mission 

work my parents did,” she adds. “Work on 

the mission field is responding to a certain 

need just as I am responding to a need.” 

Needs at the Food Bank are increasing 

this fall. The food supply is down with lingering 

supply chain issues. Food drives 

have not returned to pre-pandemic numbers. 

Not only is the Food Bank dealing with 

increased prices for food, but substantial 

increased transportation costs. Everything 

is more expensive. 

Some of the additional support that was 

available during the pandemic for families 

has ended. This affects a family’s ability to 

provide food. 

“We are incredibly blessed to be in 

the community we have,” Martha says, 

“because we have had really good support 

from the Tallapoosa and Lee County 

commission and City of Auburn and City 

of Opelika. They have supplied some of 

the Covid relief money that we have been 

using to purchase additional food. The City 

of Auburn has also provided some of their 

CARES funds for us to get a truck and fork 

lift that really makes a difference. 

People often ask Martha the difference 

between the Food Bank and food pantries. 

“The food bank’s job is to gather together 

the best supply of food we can and make 

that available to churches and non-profits,” 

she says. “When the food comes to us, we 

get it into the community. The food pantries 

are the ones that actually get food to 

people who need it. More than 200 agencies 

are imbedded in our community who 

know where the people are and how to get 

food to those who need it. They are our 

heroes.” 

Along with food pantries, other places 

supplying food include soup kitchens, shelters, 

rehab programs and others. “We are 

the middle person in the process,” Martha 

says. “If someone contacts us or comes in 

needing food, we send them to food pantries 

closest to them.” 

The Food Bank of East Alabama covers 

seven counties. Last year nearly five million 

pounds of food was distributed, and 

an average of 42,450 people were provided 

food assistance every month. “Each one 

represents a neighbor, whether it is a senior 

struggling with health issues or a child out 

of school and not having access to school 

lunches they are used to having. 

“There are families in different kinds 

of crises. Food insecurity and poverty are 

not the same thing, but they always go 

hand and hand. If you find poverty, you are 

always going to find levels of food insecurity. 

The best benefit of food banks is if we 

can get food to people who need it, then 

they can use their limited resources toward 

paying rent or medical bills.” 

Financial support allows the food bank 

to purchase the kinds of food needed. 

However, it doesn’t provide variety, which 

makes food drives more important than 

they have been before. 

Martha often refers to the quote by 

Desmond Tutu, “Do your little bit of good 

where you are; it’s these little bits of good 

put together that overwhelm the world.” 

She points out the difference Kroger in 

Opelika and Auburn have made by providing 

Food Bank barrels for shoppers to 

drop food in as they are leaving the store. 

“People think they can’t make a difference 

in feeding 57,000,” Martha says “but one 

family can help another family by picking 

up an extra jar of peanut butter to put in 

the barrel, dropping it off at the Food Bank 

or one of the food drives. If each one of us 

does that, it has a tremendous impact.” 

The Food Bank starts programs as needs 

are discovered. The backpack programs 

for children started because there was a 

school nurse who kept seeing children on 

Mondays with stomachaches and headaches. 

When the nurse talked to the children, 

she learned they were eating breakfast 

and lunches at school, but they were 

not getting enough food on weekends. 

Now the food bank backpack program 

is in 13 schools in elementary and primary. 

Breakfast, lunch and dinner, as well 

as snacks, are tucked into backpacks on 

Fridays. 

The Food Bank also collects for senior 

citizens’ boxes. Martha started the brown 

bag meals program in 1997 when she found 

a lady in Opelika eating canned cat food 


Jerry Purcell 

205.382.3417 

Judy Voss 

256.794.0779 

Rhonda Jaye 

256.749.8681 

John McInnish 

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Michelle Brooks-Slayman 

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Jan Hall 

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Damon Story 

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India Davis 

256.749.7592 

Ashley Chancellor 

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Becky Haynie 

334.312.0928 

Adam Yager 

205.914.0830 

Mimi Rush 

334.399.7874 

Jeff Cochran 

256.786.0099 

Mike Davis 

256.226.1238 

Jim Cleveland 

256.596.2220 

David Mitchell 

256.212.3511 

Howard Haynie 

334.312.0693 

Haley Fuller Lamborne 

256.750.2411 

Allison Ladson 

256.750.0711 

Denise Cochran 

256.786.2484 

Lindsay Kane 

256.675.6792 

Cindy Scroggins 

256.794.3372 

Dan Barnett 

470.505.6149 

Hugh Neighbors 

256.750.5071 

Sawyer Davis 

205.965.7940 

Judith Jager 

205.789.0698 

John Shelton 

404.858.9198 

Amy Duncan 

256.212.2222 

WE’RE THE MARKET LEADER 

Lake Martin Waterfront Market Share 

DADEVILLE 

256.825.9092 

WILLOW POINT 

256.212.1498 

51% 

* LMAAR/MLS Member Firms Sales Volume Data July 2022 - June 2023 

LAKE MARTIN REALTY/ 

RUSSELL LANDS 

OUR CLOSEST COMPETITOR 

OTHER COMPETITORS 

(50 companies) 

L A K E M A R T I N R E A L T Y . C O M 


and rice for her meals. When she started 

the program, Martha was told it wasn’t 

going to work as it is such a big problem. 

“Just because you can’t do it all, that does 

not stop you from doing anything,” she 

says. “You can’t be discouraged. The program 

has continued to grow.” 

While the Food Bank has a staff of 18 

workers, volunteers are needed. Last year, 

23,741 volunteer hours were provided. 

There are many ways to volunteer. One lady 

who wanted to help began making cards of 

encouragement to place in the senior bags. 

Recently, a little boy named Barrett 

stopped by the Food Bank with $100 from 

sales at a lemonade stand. Martha was able 

to tell the little boy that every dollar they 

receive can buy seven meals, which meant 

he was providing 700 meals for those in 

need. 

One new program provides fresh produce 

from farmers of small or minority 

owned farms. There is no cost, and USDA 

pays for the product. “We had a couple of 

farmers tell us they were getting close to 

going out of business,” Martha states, “and 

this has helped them stay in business. We 

have been getting fresh fruits and greens 

for our community pantries. 

“When we are worried that our food 

drives are down and we are getting less 

from the national food bank, we look at the 

fresh produce and eggs that are not going 

to cost anything.” 

Thanksgiving and Christmas present a 

particular challenge as there are so many 

needs. One church is helping by filling 

holiday boxes for families, and the City of 

Auburn started years ago asking employees 

to take a turkey to work to donate. Others 

who receive a turkey or ham at their work 

will donate them, and EAMC donates turkeys 

leftover from employee giveaways. 

Turkey and trimmings are ideal for making 

a family’s holiday meal special. 

“We are focusing on how we do this 

with dignity,” Martha adds, “and how we 

let people know that this is not something 

to be ashamed of and not be judgmental. 

The truth is any one of us could be in that 

situation.” 

The Community Market of East Alabama, 

one of the pantries, functions as an extension 

of the Food Bank to provide direct 

food-relief to low-income residents of Lee 

County. It is a model program that offers 

client-choice shopping in a grocery-store 

atmosphere at a convenient location on 

Pepperell Parkway in Opelika. 

“While the ‘new’ Food Bank has a wonderful 

facility, we now turn our attention 

to the Community Market,” Martha states. 

“The reality is that the Community Market 

has long since outgrown its building. 

Additional concerns include inadequate 

parking space, the challenges for clients 

pulling out onto a very busy road, and the 

aging of the building. 

“Last year an opportunity opened up for 

the Food Bank to purchase land for building 

a new facility for Community Market’s 

operations. We are working on design 

plans now. At this time we do not have a 

timeline developed for this construction, 

but we anticipate work getting underway as 

funding allows us to move ahead with our 

plans.” 

Martha feels it is a privilege to be at the 

Food Bank. “I was privileged to grow up in 

a family with a mother and father who were 

both very service oriented. They never said 

why doesn’t someone do something for me, 

as they were always looking to see what 

they needed to do. I am just so privileged to 

be in a line of work that I can do as mission 

work being done locally, not overseas. 

“I think we are built with a need to do 

something for others. Whether it is helping 

someone read with the Literacy Coalition, 

helping families in domestic violence or 

the Food Bank, find what sparks your heart, 

and it will be a privilege to be able to do 

that.” 

For additional information on the Food Bank, 

visit www.foodbankofeastalabama.com 


COMMUNITY 

Cheers on the Corner 

Each July, the Auburn Downtown Merchants 

host Cheers on the Corner in Downtown 

Auburn. The annual event boasts small bites 

and sips of beverages from wine to lemonade. 

Area retailers pair up with local chefs 

to highlight a select appetizer and libation. 

Area businesses enrich the event with 

sponsored tents where guests are treated to 

giveaways. For more information visit 

downtownauburnonline.com. 

FACES of EAST ALABAMA 


T H E W R I T E P U R P O S E 

CHRISTY JANE KYSER 

“Everyone here is so nice.” 

Local residents of a college town know better than to visit Target (or Walmart or Kroger or the 

general public) on move in day. Congested parking lots. Tired mamas. Bewildered dads. Young 

adults who a week before didn’t wake until three now race down the aisle for the last area rug or 

Joanna Gaines floor lamp. 

I knew better. But like most things these days, I forgot. And went to Target. 

I did meet the sweetest grandmother, mother and daughter. The youngest looked anxious, 

excitement rimmed with a little scared. The main thing I offered was to slow down. Literally and 

figuratively. 

“Green doesn’t always mean go. Pause, look again, then drive forward.” 

The grandmother said, “Everyone here is so nice. Makes me feel better about leaving her 

somewhere that she doesn’t know anyone.” 

Everyone. 

Now you and I both know that family had not met everyone. And we both know everyone isn’t nice 

- at least not all the time. 

But here’s the thing - we have the ability to make others think they have met an entire population. 

And by doing so, form opinions of the whole city. 

Family. Country. State. Place of business. 

Starts with you. And me. 

I’m moving my youngest child to college this week. I’m going to remind him to be an everyone. 

To the new students. To the different ones. To the athletes and the musicians. To the abled and 

specially abled. 


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Firepits and birthdays. Starry nights and laughter. There’s no life more wonderful than 

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Opportunities to rewrite your Heritage are now open. Contact us today. 

This is not intended to be an offer to sell nor a solicitation of offers to buy real estate in The Heritage development to residents of Connecticut, Hawaii, Idaho, New Jersey, New York, 

Oregon, Pennsylvania or South Carolina, or to residents of any other jurisdiction where prohibited by law. No offering can be made to residents of New York until an offering plan is 

filed with the Department of Law of the State of New York. The Heritage is a proposed planned master development on the shores of Lake Martin, Alabama that does not yet exist.

EAL Fall 2023

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