Foothills CELEBRATING NORTHEAST ALABAMA
O,
HOLIDAY 2025
Christmas Holiday foods and drinks worth celebrating
INSIDE
‘Nutcracker’ memories ‘Shop local’ gift guide
Treats
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In This Issue HOLIDAY 2025
25 Leaves of Joy
Growing poinsettias brings purpose to residents of Rainbow Omega
6 Seasonal Stroll
Places to sip and shop for the holidays
14 O, Christmas Treat!
It’s not the holidays until the Little Debbies hit the shelves
16 Sweet Treats
Local bakeries get creative for the holidays
18 Cheers
Toast with something different this holiday season
23 Wrapped in Tradition
Tamales bring generations together each holiday season
29 The Garden in Winter ’Tis the season to focus on more than flowers
34 Nutcracker Memories A look back at a storied holiday tradition
43 The Gift of Magic
Making Christmas happen is a lot of work, and a lot of joy
48 Get Crackin’
Futral Farms pecan orchard gears up for the holidays
52 Holiday Events
All the details on local concerts, parades, family events and more
Cover Photo by Bob Crisp
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Editor’s Note | LISA DAVIS
Trimming the tree with memories and gratitude Of the dozens of Christmas ornaments that are hung on my tree every year, I think I have bought three of them. That’s because, every year, the universe seems to send me a new Christmas ornament. I inherited a great many ornaments from my mother and grandmother. My kids made even more ornaments in their elementary-school years. The rest have been gifts, usually one a year, from friends from all walks of life. When my husband and I got married 30 years ago, one of the most memorable gifts we received was a basket of Christmas ornaments — made even more special because it was the middle of May. It was another 10 years before anybody gave me a Christmas ornament. I was helping with the children’s choir at church, and one of the choir moms gave me a sparkly musical ornament to say thank you. And then they just kept coming. One year I got an ornament from a friend who discovered a shopping bag she had forgotten about, filled with ornaments she had bought to give as teacher gifts. She gave them as friend gifts, instead. Sorry, teachers. Some years it comes down to the wire, and I’ll be panicking on Dec. 22 that I haven’t gotten my ornament for the year. But the universe always comes through. This year, however, I did break down and buy a new Christmas ornament. It’s the Little Debbie Christmas Tree Cake ornament on the cover of this magazine. Bob Crisp took that gorgeous photo, and he got to keep the ornament. It’s about time I started paying it forward. Thank you so much for your support of Foothills! Look for our next issue in Spring 2026. If you have an idea for a story, or would like to advertise in the magazine, email us at foothills@annistonstar.com.
Foothills CELEBRATING NORTHEAST ALABAMA VOLUME 1, NO. 2
EDITOR Lisa Davis foothills@annistonstar.com DESIGNER Angela Reid Williams CONTRIBUTING EDITORS Bill Edwards WRITERS Misti Hayes Faith Dorn Sherry Blanton Loyd McIntosh Rachel Webb Vance Crook Danielle Stallworth PHOTOGRAPHERS Misti Hayes Tucker Webb Sherry Blanton Bob Crisp Bill Wilson Ellen Bass Stephen Gross Donna Barton David Cummings ADVERTISING SALES Kim Jenkins kjenkins@annistonstar.com (256) 282-8101 Jess Heathcock (256) 689-8533 jheathcock@consolidatedpublishing.com CONSOLIDATED PUBLISHING CO. Blucher Ehringhaus, President and Publisher John Fry, Vice President and Publisher Ginna Gray, Director of Operations Foothills is a product of The Anniston Star, 1118 Noble Street, Anniston, AL 36201
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Copyright 2025. Consolidated Publishing Co. All Rights Reserved.
1108 Noble Street Anniston, AL 36201 Tuesday-Saturday 10-5
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Foothills Faves SHOP LOCAL
Places to sip and shop for the holidays
The Seasonal Stroll Story and photographs by Misti Hayes
This holiday season, take time to support small businesses, and slow down enough to appreciate everything local life has to offer. Carve out some time to meet a new neighbor, reconnect with old friends, or revel in time with family. Don’t forget to make time for yourself, because taking care of ourselves means we can help others.
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Dugger Mountain Fudge and Coffee Co.
Nestled in the foothills of Dugger Mountain in Piedmont, this charming shop is known for its homemade fudge, artisan pastries, and friendly small-town service — including curbside pickup. Be sure to try the chocolate peanut butter fudge — a classic that tastes just like a Reese’s peanut butter cup — and pair it with a frosty Mountain Mocha or a cranberryorange pastry from Artisanal Baked Goods. For the coffee lovers on your list, pick up a bag of Dugger Mountain Blend medium roast whole bean coffee, smooth and rich, locally roasted by Called Coffee in Anniston. Paired with some homemade fudge, it makes the perfect gift — or a well-deserved indulgence during early morning shopping. The shop sits on a street lined with charming older homes that glow with holiday installations. Between the mountain views, the scent of fresh coffee, and the nostalgic fudge shop charm, a visit here feels like a getaway to the Smokies without the gas expense. ❱ 614 North Main Street, Piedmont, (256) 792-9400
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Recollected Books
Some places feel like stepping into a story, and this is one of them. Owned by John Henricks, a retired professor of sociology, this used book store has been a quiet treasure on the Jacksonville Square since 1995 — the realization of John’s dream retirement hobby shared with his wife. When I first met him, I asked if he had stories to tell. The sparkle in his eyes was answer enough. I knew I’d be back — to hear those stories, to search the shelves for forgotten gems, and to visit his cat, who alternates between sunbathing on the back stoop and curling up in John’s lap while he reads behind the register. John’s love for this area is unmistakable. He keeps pamphlets on hand for historic driving tours of Jacksonville and proudly says he and his wife “chose well” when they made this community their last great adventure. ❱ 107 Ladiga Street SE, Jacksonville, (256) 4354490 Foothills 7
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Tulip Cafe
Just a short walk from Recollected Books on the Jacksonville Square, Tulip Cafe is an easygoing small-town hub for coffee, breakfast, and lunch. Since I was in town midday, I ordered a roast beef sandwich on a croissant and an apple chai iced latte (the sandwich was the perfect light meal), then settled in with a vintage book for a little quiet amidst the rush. I could have sat at the outdoor cafe table for hours — reading, writing, and watching the square move at its unhurried pace. ❱ 104 Ladiga Street SW, Jacksonville, (256) 644-5022
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Trinity Ceramics
Owned and managed by Carla Reynolds, Elizabeth James, and Ada Lincoln, this ceramics studio in Alexandria offers a vast array of designs you can hand-paint and personalize, then watch transform through the kiln-firing process. Classes are available for all ages — a wonderful hands-on experience for church groups, homeschoolers, bridal parties, best friends, or anyone simply seeking a peaceful creative escape. My first class is coming up soon, and I’m dearly excited to make a Victorian-style bell as a tribute to my late Nani’s cherished bell collection. ❱ 7118 U.S. Highway 431, Alexandria, (256) 403-1407
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Couch’s Jewelers
A staple for fine jewelry and gifts of all budgets since 1941, Couch’s in downtown Anniston is a family-owned business that offers everything from antique heirlooms to contemporary designs, each piece chosen with care and craftsmanship in mind. My personal favorite is the Ronaldo line of sentiment bracelets. Each one has a unique meaning and a tender way to honor the bond between giver and recipient. They’re beautiful, affordable, and long-lasting. If you’re looking for something one-of-a-kind, peruse Couch’s collection of heirloom jewelry, where history meets artistry. ❱ 15 East 10th Street, Anniston, (256) 237-4628 Foothills 9
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The Shoppes at 1710
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The Crafting Bunny
These hand-knitted ornaments from The Crafting Bunny, sold exclusively at Romarin et Corbeaux in Anniston, are a sweet way to bring a touch of homemade charm to your holiday tree. Soft and brightly colored, they’re perfect for little hands that love to help decorate, and because they’re shatterproof, they’re just as ideal for homes with curious pets or children. These whimsical ornaments include everything from cozy knitted baubles to a nostalgic lightbulb garland that feels straight out of holidays past. They remind me of decorating my children’s trees in their rooms when they were small: cheerful bursts of color and texture that made the season feel alive. My Nani never shied away from color during the holidays, and this is exactly the sort of décor she would have chosen for my room in her home: safe for inquisitive little hands, vibrant against her beloved blue walls. ❱ Romarin et Corbeaux, 1020 Noble Street, Anniston
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Tucked along a modest row of storefronts just off Highway 78 in Oxford, The Shoppes at 1710 is an unexpected delight. An eclectic mix of vendors offers everything from home decor and gourmet foods to men’s leather goods and accessories. New booths are arriving for the holiday season, making this a one-stop shop for those who prefer to keep their holiday errands to a minimum. I left with an adorable ruffle-collar lace layering top that quickly became a capsule wardrobe staple for winter. While exploring, I discovered a booth called Quilts by Connie, whose work instantly took me back to childhood days spent in church, surrounded by my elders in a sewing circle — a comforting rhythm of conversation, fabric, and shared hands. Don’t miss the British Leather Company corner, a space that feels a bit like stepping into Teddy Roosevelt’s study, with rustic menswear, the rich scent of leather, and a nod to his love of the outdoors, hunting, and conservation. ❱ 1710 Hamric Drive East, Oxford
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The Main Olive
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The English Cottage
The cottage aesthetic has always been one of my favorites, and this little shop in Oxford captures it beautifully with decor and gifts for every occasion. The window displays never disappoint, each one a glimpse of the treasures inside, where every corner showcases something lovely. Inside, you’ll find everything from elegant tableware to character-filled home accents. The store caters to many styles — from traditional to playful, French country to European-inspired — and offers special orders for those seeking something specific. I especially love their melamine holiday collection, perfect for festive entertaining, and their teacher tea towels and sentiment towels. Witty and heartfelt, they’re a perfect pairing with a gift card. My yearly must-have from The English Cottage is Frasier Fir by Thymes, a scent available in candles and other products. For more than five years, it has been my signature home fragrance from December through February — fresh, woodsy, and comforting. ❱ 700 Main Street, Oxford, (256) 770-4581
Located on the thriving hub of Main Street in Oxford, this shop is for anyone who loves all-natural butters, jams, and infused olive oils. I’ve always believed food makes one of the best gifts, and the products here are perfect for sharing (or keeping for yourself). Corporate gift packages and gift cards are also available, making it easy to spread a little local flavor during the holidays. One of the more intriguing items is the Fire Honey, a blend of honey, cinnamon, ginger, turmeric, cayenne, and black pepper. I usually stock up on the all-natural apple butter, but this season I tried the Monkey Butter, a delicious blend of pineapple, bananas and coconut — a fun twist on a classic spread. ❱ 508 Main Street, Oxford, (256) 4448498
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10 Ulti Mutt Bakery
Ulti Mutt is an adorable boutique for dog owners looking for healthy, all-natural alternatives for their furry companions. Owner Jennifer Kendall helped me choose a new treat for Luke, my 10-yearold Klee Kai, who’s prone to IBS and other sensitivities. Since cheese is one of the few snacks he can enjoy without tummy trouble, we tried the Cheesy Bacon Dog Treats, a simple seven-ingredient blend featuring turmeric and ginger to support digestion. Luke and his canine buddy, Teddy, sampled them for four days straight, and I’m thrilled to report there were no issues at all. Luke gives them a solid 10/10 (or two paws up) and recommends the large-sized bag for dogs who take their snacks seriously. ❱ 426 Main Street, Oxford, (256) 600-1551
11 The Bank
Need to relax after a day of holiday shopping? With its antique vault and 1920s charm, The Bank charcuterie bar and cocktail lounge in Oxford is a one-of-akind experience. The full board charcuterie menu and Prohibition era cocktails (and “counterfeit” mocktails) are a delightful alternative for a quiet night out. Order the cheesecake board for dessert as soon as you are seated; that toothsome delicacy goes quickly. On the drinks menu is a blueberry moscato that I would request every time I visit. The Bank dubs itself as “hubby daycare,” a spot where male patrons can relax with food, drinks, and sports while their partners browse on local market days. Santa himself is often found behind the bar serving drinks and entertaining guests, making the prospect of holiday cocktails even more magical. F. Scott and Zelda Fitzgerald would approve. ❱ 430 Main Street, Oxford, (256) 944-9572
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Local Makers: Online Shops
❱ Robinson’s Studio
❱ Paint to Pixels
❱ The Mushroom Preserve
❱ Wood Stuff
Jennifer Robinson creates the cutest handmade hats and accessories, along with unique succulent-inspired decor. I bought one of her tiny hanging pieces as a gift for my daughter, who loves the color green and anything in miniature. It’s a cheerful little item she can hang on a doorknob or her rearview mirror. Jennifer also takes custom orders through her Facebook page. www.facebook.com/jennifer. turley.92
Mushroom Preserve owner Jennifer Taylor merges nature and art by preserving mushrooms and other natural elements in resin to make jewelry and unique decor pieces. It’s a truly unexpected niche for those who appreciate Mother Nature and all her whimsy. I wear one of her necklaces on repeat. Her designs range from bold to delicate — she once made resin guitar picks. I can’t help lingering every time I see her at festivals, and kids are fascinated by her creations. Instagram: @themushroompreserve
Stationery is one of those timeless gifts — something both personal and practical. Paint to Pixels, owned by local artist Taylor Turner, offers hand-painted paper goods that are refreshingly affordable. From gift tags and calendars to monogrammed notepads and cards, every piece reflects Taylor’s eye for color and thoughtful design. A hand-painted card filled with sentiment is, in my opinion, one of the most priceless gifts you can give. Shop online at painttopixels.com
Charcuterie boards have become a trendy, simple way to feed a crowd (or, if you are like me, a mini-board when it’s time for girl dinner). At the heart of the charcuterie is the board, so when I crossed paths with Wood Stuff owner Jerry Starling at a local festival, I knew I had found something special. Even better? The cutting boards look great hanging up. Display them when not in use, and you have functional art. Some people have boards monogrammed or etched with heirloom recipes. Jerry Starling, (256) 831-1051
Misti Hayes is a lifelong Foothills native, mother of three, and writer who can most often be found with a notebook in hand and her dog Luke at her side.
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Food & Drink
Let’s
feast! Sweet treats, bubbly wines and family traditions
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Food & Drink | SOUTHERN ICONS
O, Christmas Treat! It’s not the holidays until the Little Debbies hit the shelves Story by Danielle Stallworth
F
ruitcakes. Gingerbread men. Figgy pudding, if you will. When it comes to holiday desserts, the options are endless. But among sacred family pie recipes and gourmet bakery goodies lies a true contender for the most iconic Christmas sweet treat. From its fluffy yellow cake and creme filling on the inside to its sparkling green sprinkles and ribbons of red drizzle on the outside, the Little Debbie Christmas Tree Cake has gone from a seasonal delight to a highly popular and nostalgic holiday delicacy. But what makes a simple snack cake so beloved? For this millennial, the cakes bring fond memories of class Christmas parties at C.E. Hanna Elementary and packed lunches carried into Oxford Middle School on cold December mornings. There was nothing like tearing that wrapper open in the cafeteria and sinking your teeth into the pillowy vanilla goodness (bonus points if you got sprinkles around your mouth). Now, in the era of social media, Christmas Tree Cakes have become a cult classic. Little Debbie fanatics convene online to count down the days until the classic red box with the Santa illustration pops up on store shelves. One might argue that what the Starbucks Pumpkin Spice Latte is to autumn, the Little Debbie Christmas
Tree Cake is to winter — it just isn’t Christmastime without it. This year marks the 40th anniversary of the Christmas Tree Cake. When McKee Foods, the Tennessee-based maker of Little Debbie snacks, introduced them in 1985, the cakes were triangle-shaped with a chocolate trunk. The scalloped tree shape was introduced in 2012. McKee Foods has also played around with new holiday flavors each year, rolling out Christmas Tree Brownies, Chocolate Christmas Tree Cakes and a red velvet variation. These treats are so popular that Little Debbie has even launched a line of Christmas Tree Cake merchandise, including clothing, earrings, pet accessories, magnets, ornaments and even inflatable yard decorations. Fans of the dessert can also check out the Little Debbie website for seasonal recipe creations inspired by the cakes, including a dessert dip, cheesecake, milkshakes, tres leches and more. In a world of viral food sensations, trendy snacks and limited-edition everything, it’s easy to overlook the tried and true. But every year, this humble little treat manages to steal the show and take us on a trip back to simpler, sweeter times. The Little Debbie Christmas Tree Cake doesn’t chase trends; it’s a tradition. And sometimes that’s exactly what we’re hungry for.‹
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Food & Drink | SWEET TREATS
Quirky Cupcakes: MAD HATTER CUPCAKES
M
ad Hatter Cupcakes in Jacksonville specializes in delicious cupcakes with creative themes, but has expanded its offerings to cakes, cookies and Rice Krispies treats. Owner Mackenzie Corbin changes the flavor menu every week. “We definitely try to come up with some quirkier flavors,” Corbin said. “We will have six classic flavors each week, and the other six flavors will be something a little different — like the cornbread cupcake.” Every week in December will be holiday-themed, including a Christmas movie week. Two special cake designs can be ordered online. The highly sought-after Christmas tree pops will return. Mad Hatter will also offer a box of a dozen “Cookies for Santa.” A sampling of this year’s holiday-themed cupcake flavors: • Christmas Tree Cake: a play on the classic Little Debbie snack cake. • Jelly of the Month Club: a vanilla
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cupcake with raspberries baked in, topped with cream cheese icing and raspberry jam. • Cookies for Santa: a vanilla cupcake with a chocolate chip cookie on bottom, topped with chocolate chip icing. Corbin expects to sell at least 8,000 cupcakes in the month of December. “We pull out all the stops for the holidays,” she said, ”We want everyone who comes in to have a really good time and feel welcome. Everyone needs a little sweet treat.” Prices vary, but typically, individual treats are $2.50-3.50. A dozen cupcakes costs $30. Cakes are $50. Treats are available for in-store purchase or curbside delivery with online orders. Some treats are available for delivery by Door Dash and Uber Eats. The shop is open noon-7 p.m. Tuesday, Wednesday and Thursday, noon-8 p.m. Friday, noon-5 p.m. Saturday. Closed Sunday and Monday. 16 Public Square West, Jacksonville — Faith Dorn
A German Christmas Tradition: ARTISANAL BAKED GOODS The main holiday treat at Artisanal Baked Goods, a small, from-scratch bakery in Anniston, is a German Christmas tradition: Stollen, a holiday bread, best enjoyed in thin slices on Christmas Day. The Stollen at ABG contains raisins, cranberries, golden raisins, cherries, apricots, cinnamon, almonds, Madagascar vanilla, spiced rum and an almond paste ribbon. The fruit is soaked in rum for at least two weeks prior to baking. Artisanal Baked Goods will also be selling Christmas treat assortment boxes with cinnamon cruffin bites, white chocolate-peppermint cruffin bites, Italian amaretti cookies, super fudgy brownie bites, cinnamon coffee cake mini-scones, blueberry mini-scones, Christmas tree sugar cookies, and three flavors of cream cheese danish bites. Teddy Paudrups and his brother, Martin, opened Artisanal Baked Goods after learning the old-world style of bread-making. Their pastries and breads can be ordered online for curbside pickup, and can also be found in local shops like Mathews Meat Market, Called Coffee, Southern Girl Coffee, Gadsden’s Coffee Bar and more. “We bake to order seven days a week. If you order by 5 p.m., you can pick your order up at 10 a.m. the next day — or 8 a.m., with special arrangements,” Teddy Paudrups said. Customized special orders are also available,
with more advance notice. Order online at abgbake.com. Stollen and Christmas treat boxes are each $30. — Faith Dorn
Vintage cakes: VANILLA BEAN CAKERY Cookies and cakes that are almost too pretty to eat — that’s the magic of Vanilla Bean Cakery, a home-based cottage bakery in Anniston run by Jean-Anne Roberts. From whimsical Nutcracker cookies for the holidays to Taylor Swift-inspired cakes celebrating a new album release, Roberts blends artistry and sweetness in every bite. For orders and inquiries, email VanillaBeanCakery90@gmail.com. — Misti Hayes Foothills 17
Food & Drink | FINE WINE
Cheers Toast with something different this holiday season
Story and photographs by Vance Crook
The grapes at Cleto Chiarli grow on flat land near rivers and streams. The vines have very tall central trunks and huge leaf canopies, which protect the grapes as they ripen.
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T
here is something undeniably festive about bubbles – especially the spheres of carbonation that liven up our libations. Sparkling wine is the quintessential drink during the endless feasting and revelry of the holidays. There are many options available at your local wine shop: Cava from Spain, Prosecco from Italy, and Cremant from France are all great options that usually don’t break the bank. When one can afford to splurge, Champagne is the way to go. But I would like to propose an alternative bubbly wine for your dinner table this season: Lambrusco! I am not talking about the cheap, sweet swill sold in jugs on the dusty bottom shelves of grocery stores and gas stations. I am suggesting the real deal. The kind of Lambrusco they have been drinking in Northern Italy for a very long time. Very different from the stuff that has been exported to the U.S. market since the 1970s by a notorious producer whose name looks a lot like “Ruin’t Nite.” Sommeliers have been recommending this fun red and rosé bubbly for years — at least as long as the Italian fine wine importer Dalla Terra has been shipping Cleto Chiarli Lambrusco over to our side of the pond. This producer is the benchmark in high-quality Lambrusco production. Full disclosure: This winery hosted me along with other industry reps for a trade visit in Modena, Italy, this past June. As a tenured sales rep with International Wines, an Alabama family-owned distributor, I have been selling (and drinking) Cleto Chiarli wines for nearly a decade now. But visiting the property and the general oldworld magic of being in Italy has made me love these wines even more. Lambrusco is primarily made with two grapes: Lambrusco di Sorbara and Lambrusco Grasparossa. The first grape makes a light red (think rosé) bubbly; the latter is a deep, dark, luscious red sparkling wine — pretty rare for a sparkling wine. Why is this wine so thrilling on its own and versatile with food? It is usually made in a dry to off-dry style, which is another way of saying it can have a slight sweetness to it. However, we are not talking Moscato levels of sweetness. The rich red, blue, and blackberry flavors frame the bright, tart acidity and a touch of residual sugar. What results is some-
thing dangerously delicious. Think about how turkey, dressing, and cranberry sauce would be complemented by bright, bubbly berry flavors. Lambrusco also goes well with rich sauces, as an aperitif with cheese, or even as a dessert in itself or with fresh fruit and dark chocolate. The touch of sweetness also allows this wine to stand up to spicy dishes and strong flavors such as curries. When you think of vineyards, you probably picture rolling hills of vines or steep terraces of grapes. Although that is the normal sight all up and down Italy, that is not how the vines are grown for this varietal. They grow on flat land near rivers and streams. Chiarli’s vineyard site was once a marsh that was drained in the 1700s. The vines have very tall central trunks and huge leaf canopies, which protect the grapes as they ripen in the hot Bologna sun. These grapes are mechanically harvested — a process I am familiar with from working years ago at Anniston’s White Oak Vineyards, harvesting our local muscadine and scuppernong grapes. The fruit of the Sorbara vines is ready for harvest early in September. Grasparossa grapes are harvested very late. The leaves on the Grasparossa vines turn a deep autumnal red when their grapes are ripe. This sea of crimson Foothills 19
The winery at Cleto Chiarli is an old villa originally built in the 1600s.
grape leaves is a powerful October image every year — each row of vines like a rolling red tide. The fiery color seems to define the grape; from the color of the late leaves, to the robust thick red skin of the grape, to the dark bubbly beverage that is the final product. Long ago, these local grapes would have been sold to farmers who made them into rustic table wines for their own households. In the 1800s, Lambrusco was a still wine until the introduction of heavy bottles that could handle the pressure of carbonation. In 1860, Cleto Chiarli founded the first wine-producing company in the Emilia-Romagna region; it was the first large commercial production of this style of sparkling Lambrusco wine. The winery at Cleto Chiarli is an old villa originally built in the 1600s. The ancient wood and the decorative vines hanging down like 20-foot foliage drapes give it a vibe like a villa from a “Godfather” movie. The property was originally owned by a military general who fought in Italy’s Unification War of 1860. It was renovated in 2001 with sleek new equipment and buildings. Along with a tasting 20 Foothills
room and gift shop, the winery also contains a fascinating museum covering the history of wine-making and how the industry developed over thousands of years as different technologies of fermenting and aging vessels became available. Like so much Italian wine, most of Cleto Chiarli’s wine is sold within a 30-kilometer radius of where it is made. When importer Dalla Terra initially asked to bring in the winery’s “Premium” Vecchia Modena, Cleto Chiarli didn’t want to sell it to them because it was so widely consumed locally. All of Cleto Chiarli wines have the festive bubbles you seek for the holidays. Pop a cork and lift a glass of this unique red sparkling wine at your holiday table this year. Vance Crook was born and bred in Jacksonville, where he currently resides. He worked at Garfrerick’s Cafe and White Oak Vineyards in Anniston while getting a degree in English Literature from JSU. He has been a sales rep for Alabama family-owned distributor International Wines since 2015.
TASTING NOTES Brut De Noir Rosé
- 85 percent Grasparossa, 15 percent Pinot Noir - Pink salmon color. Aromatic flavors of strawberry and rose petal. Dry to off-dry finish.
Premium Vecchia Modena - 100 percent Sorbara - Clear light red color. Fresh fruit flavors with hints of rhubarb. Dry, with 8 grams per litre of residual sugar
Centenario
- 100 percent Grasparossa - Deep purple color. Intense red fruit and plum flavors. Semisweet with dry finish.
Cleto Chiarli Organic
- 100 percent Grasparossa - Dark red color. Delicate tannins, fruity, sweetness balanced with acidity.
Layye Lenses Photoggaphy
@layne.lenses.photography @laynelensesphotography Layne Lenses Photography laynelenses.mypixieset.com
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Food & Drink | EXTRAS
ALCOHOL-FREE BUBBLES! Non-alcoholic bubbly options for the holidays are essential. One of my favorite NA beverages originated in North East China thousands of years ago — a fermented tea called kombucha. In recent years, many brands have become widely available in most grocery stores — but one of the top producers is in our backyard: Better Kombucha, made in Birmingham. This family-owned operation has been mastering the art of kombucha since 2015. Owner Nancy Legg first made it for her family, then started selling at Pepper Place Farmers Market, and now has a production facility in downtown Birmingham. Her “B.K.” has been sold all over Alabama since her partnership with local family-owned distributor International Wines. For those not familiar with this effervescent delight, I would describe it in three words: tart, sweet, and flavorful. A mix of organic green and black teas with organic cane sugar forms the base product, with fruits and spices added for complexity and flavor. With 8 grams of sugar, it is far less sweet than your typical soft drink. My favorite holiday flavors: Elderberry: Earthy and mellow, with a touch of spearmint. Apple: Tastes like an apple pie soda. Fig: Sweet and mild, with cardamom added. Satsuma: Juicy and aromatic with a small amount of clove in the mix. Better Kombucha is available at retail and coffee shops across Alabama, including Called Coffee in Anniston, Apothecary Draft House in Jacksonville and The Coffee Bar in Gadsden. — Vance Crook
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CHRISTMAS SAUSAGE
With locations in Anniston and Lineville, Mathews Meat Market is a farm-to-table, farmfresh shop. Typical products include beef, pork, lamb, goat, bison, buffalo, handmade baked goods, artisan products, Amish goods, pickled products, local honey, local nut butter, local seasonal vegetables, handmade gourmet meals and cheeses. “We strive not to be a grocery store. We want to be a local, niche, true butcher shop,” said co-owner Justin Turner. “We harvest locally processed meats humanely. If we can’t grow it, we want you to grow it,” Turner explained. “We try to keep as many things stateside as possible. We could go with a cheaper product, but we don’t.” This holiday season, Mathews Meat Market plans to offer locally sourced, all-natural ham, all-natural turkey, rabbit, quail, ducks — and Christmas sausage, which is made by incorporating ham and bacon trimmings. “Everybody loves our sausage. You can only eat so many ham steaks,” Turner said. “The Christmas sausage is a medium heat, and it is perfect for holiday recipes.” He recommends using it in sausage balls, Rotel dips and breakfast casseroles. Grace and Charles Mathews started the market in Lineville back in 1965, “and they hung their hat on sausage,” Turner said. “We still use their original recipe from 1971, minus MSG.” The market is open 10 a.m.-6 p.m. Monday, Tuesday, Thursday, Friday and Saturday. Closed Wednesday and Sunday. 3050 U.S. Highway 78 East, Anniston — Faith Dorn
Food & Drink | TRADITIONS
Wrapped in tradition Tamales bring generations together each holiday season Story by Danielle Stallworth For Diana Cervantes Cash, the smell of simmering seasoned meat and masa dough means more than the makings of a family meal — it’s the start of a cherished ritual handed down through generations. Cash, an occupational therapy assistant living in Anniston, grew up surrounded by the rhythms of tamale-making, a family tradition that is essential to the holiday season. “We’ve been making them as long as I can remember,” she said. “I’m pretty sure we were all wrapped up in corn husks at the hospital.” Though tamales are most often a holiday dish in her family, Cash says the tradition stretches beyond December. “It’s a very requested meal, especially by my nieces and nephews,” she said. “Typically, we have them during the holidays, but because my family’s kind of spread out, whenever we do get together, even if it’s not a holiday, we’ll make them.” The tamale-making process itself is part recipe, part family gathering and part group project. “What we mostly make for the holidays is your traditional tamale: the masa (the dough), the meat and then it’s wrapped in the corn husk.” Cash describes her mother’s process for preparing tamales: The first step is to prepare whatever meat they’re going to use (usually pork or chicken) by boiling it on the stove or sometimes in a slow cooker. Once the meat is done, it’s shredded and cooked in spices and a sauce. Then the broth of that meat is used to make the masa. Meanwhile, corn husks soak in warm water until they’re soft and pliable. And then comes the fun part — the assembly line. “You gather as many hands as you can to
make them,” Cash said. “The more people you have, the quicker it goes. It’s a tedious process, so if you’re already making them, you usually make a bunch. It’s worth it when you have that many.” For Cash, tamale-making is about connection as much as it is about making food. Having grown up with her grandparents living far away, the tradition became a bridge that linked her to the past while grounding her in the present. “Mostly it’s just being with family,” she said. “It’s something we’ve always done. It’s always been my mom, my sisters and my nieces. It’s just something you do as a group, especially with your family.” Foothills 23
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Home & Garden HOLIDAY PLANTS
Joy
Growing poinsettias brings purpose to residents of Rainbow Omega
Leaves of Story by Loyd McIntosh Photographs by Tucker Webb
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t’s the most wonderful time of the year. Christmas is upon us, and everywhere you cast your eye, you see reminders of the joy, hope, and happiness of the season. Many decorations are literal celebrations of the birth of Christ, but others are more subtle, offering symbolic reminders of the reason for the season. Take the poinsettia. Native to Mexico and Central America, the plant was introduced to the United States in the early 19th century by Joel Roberts Poinsett, an American diplomat and physician. Over the last 200 years, the poinsettia has become associated with Christmas. It can be used to illustrate the Christmas story: Its leaves are a symbol for the Star of Bethlehem, while bright red represents the blood of Christ and white signifies purity and the promise of salvation. The poinsettia is not only a treat for the eyes but is a poignant Christmas tradition. It’s even more poignant when that poinsettia comes from the greenhouses of Rainbow Omega. Rainbow Omega was founded in 1991 by Stentson and Diane Carpenter, who were looking for an answer to a serious question. The Carpenters’ son, Chris, has special needs, and they wondered who would take care of him if and when they were unable to care for him themselves. Realizing other people were in the same situation, the Carpenters hatched an idea for a Christian-based residential community that would provide lifelong care and opportunity. They opened the first two homes in January 1995 on 80 acres near Eastaboga in Talladega County. Today, the nonprofit organization has grown to more than 320 acres with eight residential homes, two skilled nursing facilities, and nearly 85 residents who call the campus home. Over time, Rainbow Omega’s mission has evolved into a vocational program as well as a residence. The vocational program has established partnerships with companies such as Honda, Neptune Technologies, and Douglas Manufacturing, where participants (no resident is required to work) assemble owner’s manual kits, parts packages, and other small components, including up to 1,400 Honda kits each
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To learn more or to purchase poinsettias, visit rainbowomega.org. day. The program now employs more than 50 residents and gives each person the flexibility to work at their own pace, whether that means a few hours a week or full-time. “When people visit our vocational department, they see a lot of activity, but it’s joyful activity. The residents love what they do, whether it’s assembling kits for Honda or working in the greenhouses,” says Tim Hodge, CEO of Rainbow Omega. “Everyone enjoys earning that paycheck at the end of the week.” So how do poinsettias fit into this story? Through Rainbow Omega’s thriving greenhouse program. While the overall vocational program
provides valuable services to local companies and teaches essential job skills to residents, it’s through the greenhouse’s poinsettia program that Rainbow Omega has become well known. Under the direction of Kathi Aja, the greenhouses grow thousands of poinsettias every year — 4,000 in 2024 — selling out before you finish a rendition of “Deck the Halls.” To meet increasing demand, Hodge said they expect to
grow 4,500 in 2025. What began as a simple poinsettia sale to local churches has grown into a horticulture program encompassing 11 greenhouses, with a twelfth being converted into a propagation house so residents can grow their own starter plants. The program still sells poinsettias to local churches, while also supplying wholesale customers and local garden centers. They also sell directly to the public at Rainbow Omega’s on-site garden shop. Currently, Rainbow Omega grows eight varieties of poinsettias in eye-popping colors with whimsical names like Cortez Burgundy, Marble Star, and Winter Rose. Hodge says he enjoys visiting the garden center in the fall, taking in the experience and learning a little bit about poinsettias in the process. “I love to go into the greenhouses in early November. You’ve got ferns hanging from the ceiling and poinsettias blooming below in every color,” he says. “I used to think poinsettias were just red and white, but now we’ve got pinks and even some that are crossbred so the leaves have red with a pink edging. I’m a little partial, but we really do grow some beautiful plants.” Proceeds from poinsettia sales help fund Rainbow Omega’s residential care, vocational training, and daily operations, providing vital support for adults with intellectual and developmental disabilities. The program also provides a sense of pride and purpose for participating residents as their hard work brightens homes, churches, and businesses across the region. Hodge says Aja’s gifts go far beyond her magical green thumb and dedication to her craft. (Unfortunately, this is Aja’s busy season, and this writer wasn’t able to score an interview.) The spirit in which she leads the residents working in the greenhouse, treating them with respect, empathy, and kindness, is what truly makes the Rainbow Omega poinsettias special. “Kathi’s got all the horticultural knowledge in the world, but her real gift is how she communicates it to our residents. They’re never overwhelmed,” Hodge says. “She brings her love of growing plants to life for them, and it’s amazing to see the joy that creates.”‹
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AlabamaFoothills.com 28 Foothills
Home & Garden
The Garden in Winter ’Tis the season to focus on more than flowers Story and photographs by Sherry Blanton
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s a newbie gardener some 50 years ago, I thought one only gardened in the spring and early summer. I created an azalea pizza garden — one color of every azalea at the big box stores, which was pretty unsightly — and planted a few of the usual summer annuals, most of which struggled. As I grew into my gardening shoes, I learned successful gardening lasts for four seasons, not one-and-a-half. Winter officially begins in our climatic area on December 21. Spring begins on March 20, leaving the gardener 88 days to enjoy a winter panorama. Gardening in winter is much easier. Mother Nature waters the garden. The plants (and gardeners) do not have to fight the heat. Insects and diseases drop off, and the garden seems healthier and more relaxed. The winter garden is not without any
maintenance. If nature fails us and we have an extended winter drought, it is necessary to water, especially newly planted shrubs and trees. A layer of mulch protects roots, warms the soil, keeps those pesky winter weeds down and prevents the soil from cracking. As you choose your plants, it is essential to know what is hardy in your area. Buying a plant that wants to live in zone 10 is going to be a disappointment in zone 7 or 8. As Rosemary Verey said in “The Garden in Winter,” “A winter corner should be a place, however small, where you can be sure of finding those special flowers that brave the weather, those leaves that keep their color and those berries that hang on through winter days. And it should be tucked away so that you have a positive inducement to walk out of the house to enjoy your choice of winter flowers.” Foothills 29
BLOSSOMS
Camellia
Crocus
Winter Hazel
❱ Elements of a winter garden
In the exquisite book “The Winter Garden” by Peter Loewer and Larry Mellichamp, the authors categorize plants by five qualities that enhance a winter garden.
Pieris japonica
Lorapetalum
Daffodil 30 Foothills
Japanese Anise
BERRIES Japanese fatsia
Viola
Arthur Menzies mahonia
Quince
Holly Lenten Rose
Pansy Foothills 31
TEXTURE
Crepe myrtle
River birch 32 Foothills
Sango Kaku coral bark Japanese maple
Harry Lauder’s walking stick
EVERGREEN
FRAGRANCE Heuchera
Edgeworthia ‘Colorguard’ yucca
Winter daphne
Goldleaf cypress
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Arts & Culture DANCE
‘Nutcracker’ memories A look back at a storied holiday tradition
Story by Lisa Davis | Photographs by Stephen Gross and David Cummings After 46 years, the Knox Foundation made the difficult decision this fall to end its annual presentation of “The Nutcracker” ballet at Anniston High School. Costs had increased. Volunteers had decreased. It is a holiday tradition that will be sorely missed. Scores of grandparents, parents and children dressed in their holiday finery to go see the Alabama Ballet tell the story of the young girl Marie and her Nutcracker Prince, 34 Foothills
as they battled the evil Mouse King and took a magical trip to visit the Super Plum Fairy in the Land of Sweets. Hundreds of local dance students got to take part in the productions. Thousands of area third-graders got to attend free shows and meet a ballerina. On the following pages, we share some of our readers’ favorite memories, along with photographs of “The Nutcracker” through the years.
A FAMILY TRADITION “My husband and I live in Daytona Beach, Florida. Each year since 2014, our family planned our Christmas exchange festivities based on the date of the ballet. I started this tradition when the oldest granddaughter was 6 (she’s now 17) and the second oldest granddaughter was 1½ years old. Three years later, the third granddaughter went, and finally the fourth grandchild — a boy — joined in. My daughter-in-law would buy matching “Nutcracker”-themed dresses for the girls. All four grandchildren have multiple Christmas ornaments bought at the ballet. And yes, there are a few nutcrackers in the Christmas stash. This tradition will be sadly missed!” — Patricia Campano
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COMMUNITY CAST Hundreds of local dance students performed as toy soldiers, angels, and candy canes
‘RITE OF PASSAGE’ Both of Wendy Etter’s daughters performed in 2023, Zoey as a candy cane and Tanna as the great-granddaughter. “I feel blessed that both my girls were able to perform on stage with the professionals. I have always looked at performing in the Knox Series “Nutcracker” as a rite of passage for young girls in this area. I’m so sad it cannot continue.” 36 Foothills
DREAMING OF DANCE In 2014, when Sparrow Crow was 5 years old, she had her photo taken with a ballerina who was greeting guests in the lobby before a performance of “The Nutcracker.” By 2024, Sparrow Crow had become that ballerina. Sparrow, who is currently a student at Grand Rapids Ballet School in Michigan, is about to turn 16. She started dance lessons when she was 3, at a little studio in downtown Oxford, before moving to a competition dance studio in Anniston and the Alabama Ballet School. She remembers going to see “The Nutcracker” with her thirdgrade class from Sacred Heart of Jesus Catholic School. She made her first appearance in “The Nutcracker” in 2018 as one of the young members of the community cast. For four years, Sparrow danced the role of a polichinelle, one of eight children who hide under the massive skirt of the comic character Mother Ginger. “There are so many crazy stories and experiences under that skirt. We’ve almost fallen. I’ve gotten stepped on. All the near-death
Sparrow Crow in 2014
Sparrow Crow in 2024 experiences,” she said. She has also portrayed a toy soldier in the epic battle between the forces of the Nutcracker Prince and the evil seven-headed Mouse King. “I loved the battle
scene. So much chaos. And I loved the rats. They’re my favorite thing.” In 2023, Sparrow got to visit local classrooms to help prepare the kids for their field trip to see the ballet. “I put on my pointe shoes and put on an old snowflake costume. The boys were asking, ‘Can boys do ballet, too?’ Of course boys can do ballet, too!” The last couple of years she has worked as an assistant teacher for the community cast under the leadership of Jessica Futral. Last year, one of the toy soldiers got sick and Sparrow had to fill in. “I had to squeeze into the costume. It was made to fit an 8- or 9-yearold. It was like a crop top and capri pants on me.” Next year, Sparrow is planning to attend the Alabama School of Fine Arts, studying classical ballet but also exploring her second love, musical theater. “I’m very sad that ‘The Nutcracker’ is going away,” she said. “It was such a great thing for the kids in school and for the kids that got to do a ballet performance. They got to experience things they wouldn’t ordinarily get to.”
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‘THEIR EYES LIT UP’ Retired Anniston Star photographer Stephen Gross loved documenting “The Nutcracker” every year. One of his favorite memories is from 2017, when third-graders from the Alabama Institute for Deaf and Blind attended one of the school shows. “Their eyes just lit up when the curtain went up.”
A TEACHER’S VIEW “I loved seeing ‘The Nutcracker’ every year with my third graders! It was such a wonderful experience for them and they always loved it as well! The music and costumes, seeing classmates on the stage, and all of the amazing dancers made it such a wonderful show!” — Marie Harvey, Jacksonville
SCHOOL SHOWS
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KIDS ASK THE DARNEDEST THINGS At every school show, the dancers came out and took questions from the kids. Q: Does it hurt to dance on your toes? A: Sometimes. We practice a lot, so you get used to it. Q: How big is the old lady (Mother Ginger)? A: She’s about 7 feet tall. She’s played by a dancer on stilts. Q: How do you make it snow? A: It’s really just pieces of paper shaken out of an enormous bag above the stage. Q: Is it hard dancing in the snow? A: It does get tricky. It does get stuck sometimes. You might swallow it. It’s not always as pretty as it looks, but it’s still magical.
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THE COVID YEARS In 2020 and 2021, during the COVID epidemic, the show did indeed go on, with the dancers wearing clear plastic face shields.
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BEHIND THE SCENES In 2016, Anniston Star photographer Stephen Gross went backstage to document the staff and volunteers who wrangle costumes, makeup, lights, sound, props, special effects, and dozens of young dancers. “We work hard to make it look effortless,” said stage manager Amy Gilbert.
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Nov 20 - Dec. 23 Cullman, AL
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Hours: Sunday-Wednesday 7-5 | Thursday-Saturday 7-6 Subject to change depending on the crowd. We do offer events, parties and groups. 42 Foothills
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Modern Homestead FARM LIFE
The gift of magic Making Christmas happen is a lot of work, and a lot of joy
C
Story by Rachel Webb | Photographs by Tucker Webb
hristmas begins in September. It starts with planning, dreaming, looking for the perfect cookie tins, tucking back Christmas money, bookmarking recipes, finding huge boxes to hide presents in, culling the contents of toy bins, making lists and checking them twice. Making Christmas happen for my kids is one of the joys of my life as a parent. It’s not easy, but that’s what makes pulling it off so very special. Christmas is a big deal when you’re a kid, and making it happen for a kid is a big deal, too. There are a thousand things for the December Parent to do, and making a list and developing a plan is only the first part of it. Translating that list and plan into a physical reality is where the actual Christmas magic lies. Santa Claus may get a lot of credit as far as
FAMILY PHOTOS: Rachel’s mom and her brand new Easy Bake Oven on Christmas Day, 1967. She is 3 years old. Rachel still has several of the ornaments hanging on the tree.
Rachel’s mom bounces onto her tiptoes on Christmas Day, 1967, shouting excitedly as she holds a red cowboy hat in the air above her. Papaw crouches next to his daughter, Rachel’s mom, on Christmas Day, 1966. She is 2 years old.
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my kids know, but my gift to myself every year is the looks on my kids’ faces when they come down the hall on Christmas morning. Sometime in the first week of December, after we’ve all recovered from the mess we made over Thanksgiving, I usually find myself in a group text with half a dozen women from my father’s side of the family. Together, we hash out that year’s Christmas Gathering details and decide what we are all going to bring for dinner. We change the menu theme every year (last year was “Soup”), so we communicate pretty closely to make dinner cohesive. Christmas events on my husband’s side of the family are blessedly predictable. The Webbs are notoriously unbothered with fine details like dates and times, so they seem to have set everything up about 35 years ago and haven’t really changed it since. They have a Christmas Eve Lunch and a Christ44 Foothills
mas Day Brunch with the same menu, at the same time, with the same folks, every year. The venue for lunch has moved to my inlaws’ church gym in recent years, and let me tell you, an empty gymnasium is a huge treat for a couple of energetic little boys. One of my favorite things about having my own family is creating and honoring our own traditions. With every year that we observe them, they become more a part of our expectations and our memories. Christmas isn’t just for kids, after all. It’s also for the grownups who make it all happen. My husband and I like to spend Christmas Eve Eve (the 23rd) prepping for the next day’s events and watching “Die Hard” after the kids go to bed. My mom dislikes heavily populated events but really enjoys small gatherings, homemade pie and good whiskey, so that’s how she celebrates with us on the evening of Christmas Eve.
Feasting Being the forgetful person that I am, I have strictly trained myself to write everything down. The Notes app on my phone is my best friend during times of intense planning and list-making.
Most of our family events are potlucks, and every year I commit to something like half a dozen pies, eight dozen cookies, some brownies, a couple of mac-and-cheeses, a couple of squash casseroles, breakfast for seven people, a smoked pork butt, and a partridge in a pear tree. All of this is in addition to the baseline level of cooking and food prep that’s done every day to feed a family of four. Thankfully, I really enjoy cooking, and I only bake like this during the holidays. I help myself out by making pie crusts and pie fillings ahead of time and freezing them. I try to smartly generate and use leftovers, and I plan multiple menus with the same casserole-like side dishes so I can make two or three at a time, use one and store the others, then pull out the stored ones and bake them when it’s time. Planning and executing several days’ worth of complex menus is a personal tradition I look forward to every year — I like to prove to myself that I’ve still got it, that I can still roll out a homemade pie crust and roast a pumpkin and strategize and pull off my grand cooking ambitions. Foothills 45
Decorating A key tenet of creating Christmas magic for my kids is the sentimental importance of decoration. My collection of Christmas decor is mostly curated by myself, but I also have a lot of my Memaw’s vintage decor. Among my most prized possessions are the 13 remaining fragile glass ornaments that hung on her Christmas trees while my mom and uncle were kids. My Memaw’s white tablecloth with the red poinsettias goes on my dining room table every Christmas Eve Eve and stays there under all the lovely food that’s enjoyed over the next few days. In 2023, my husband’s beloved Grandma 46 Foothills
quiet magic from the years before still clinging to the objects. It feels like all the Christmases that came before are collectively sending memories of themselves through the conduit of these things.
Giving
passed and we inherited a lot of her decor, some of which is from my husband’s childhood. Years ago, I lost the gorgeous ceramic Christmas village that had been my mom’s when I was a kid. The entire collection was misplaced during a move and I never saw it again. I mourned that loss for a long time until Mom began replacing it, piece by piece, choosing buildings that have personal meaning to me and my family. We have an aquarium, a plant shop and a planetarium, among others, and my kids are absolutely enchanted with them all. I love bringing out my decor and feeling the
My kids develop detailed gift lists by Halloween, and they alter their lists right up to Christmas Eve. Around the same time my kids start building their lists of deman — gifts, I begin quietly carving out space in their rooms for the onslaught of new junk — I mean, toys. I have learned to hold onto what I deem expendable for just a little while before donating it, because that littler kid of mine has an uncanny ability to immediately notice something by its absence. Due to my cherished and time-honored understanding of the “One In, One Out” rule, I try hard to avoid gifting the kids in my broader family more jun — toys. Sweet consumables are my favorite gifts to give kids. I fill cute little cookie tins with seasonal baked goods and candy, and the kids eat most of it before they even leave the event. For adults, my husband and I have long foisted jars of pickles and pepper sauce from our summer garden onto our relatives, and it looks like cartons of fresh farm eggs will join the lineup this year. I also feel like human presence is a gift. My husband and I intentionally examine and consider the time we get to spend with our families during the holidays, consciously enjoying parts of it and, to be honest, feeling grateful that some parts are safely stored away again until next year. My years in the service industry have instilled in me the deep understanding that service and labor are also beautiful, meaningful gifts. My kids don’t fully appreciate it right now because they’re kids, but something I consciously try to give them every year is another lovely, delicious, memorable Christmas, another shining little puzzle piece in what will eventually be their own sense of Christmas nostalgia, memory and magic. They may well be adults before they fully appreciate this gift, and my greatest hope is that they will gift it forward to their own children, should they decide to have them. Rachel Webb is a mom, wife, daughter, granddaughter, niece, cousin, and friend. She and her husband have been married for nine years and have two sons. They live on her family’s multi-generational farm in Talladega County. Her favorite pastimes are gardening, cooking, reading, and drinking margaritas. Foothills 47
Local Growers WOODLAND
Get crackin’ Futral Farms pecan orchard gears up for the holidays
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Story by Loyd McIntosh | Photographs by Tucker Webb
t’s mid-October and Bran and Karla Futral, the owners and operators of Futral Farms pecan orchard in Woodland, are eager to get rolling. It’s harvest season for one of their pecan varieties — which are divided up into zones — and there is a LOT of work ahead of them. “Tomorrow, we’ll do Zone 1, which is a variety called ‘Kanza.’ It’s kind of a smaller nut,” Bran Futral explains. “We’ll shake the tree, bring the pecans down to the ground, sweep them, and blow them into rows.” He continues describing the process, ready to finish this interview so he can get crack-a-lacking. “Once the pecans are in a row, we’ll bring in the harvester, which is kind of like a big ol’ golf-ballgetter, and it will come along and pick up the pecans.”
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“I always had this hidden passion for pecan trees because my grand-folks had a few yard trees and they had such reverence for them.” — Bran Futral From that point, he explains, he and a small team will put the pecans in a “pre-cleaner,” which separates the rocks, twigs, empty shells, and other debris from the good pecans. The process continues through additional stages as the pecans are dried to around 4.5 percent moisture, taken to the cracking and shelling facility, put into a sorter — a new machine getting its first use this fall — inspected, separated into halves and pieces, and then packaged. Futral Farms’ 60 acres of pecan trees are divided into 12 zones, each planted with a different variety of nut — Oconee, McMillan, Ellis, and Kanza, to name a few — meaning this process will be repeated 12 times this fall. It’s an interesting life for the Futrals, who, a dozen years ago, decided on a whim to plant a few pecan trees on a tract of family land in Randolph County. Today, Futral Farms is more than a side hustle; it’s a full-time business, even as Bran continues to work another full-time job at Wellborn Cabinets. Karla was able to leave her job in Carrollton, Ga., several years ago and handles day-to-day operations at the farm. Together, they supply pecans to dozens of clients throughout the South as well as to anyone else lucky to get their hands on a bag. The Futrals moved to Alabama from Spring, Texas — a suburb north of Houston — in 1998, purchasing a little more than 28 acres of land in Woodland near a farmstead once owned by Bran’s grandparents. Futral Farms, as a concept, took shape following the presidential election of 2012. With the country still recovering from the economic meltdown of 2008-09, the Futrals felt it would be prudent to protect themselves if things got, in Bran’s words, “crazy.” “We’re not necessarily hardcore preppers or anything, but we thought it would be a good idea for us to have a crop or something if times got tough,” Bran explains. Bran drew inspiration from his childhood visits to his grandparents’ place, where they had a handful of pecan trees in the yard. He would often come to visit his grandparents in the fall, just in time to harvest the nuts, a tradition he 50 Foothills
The Futral Family looked forward to every year. cally. It contained more than “I always had this hidden 600 trees by 2021, when the Learn more about Futral passion for pecan trees beFutrals purchased 17 additionFarms at futralfarms.com. cause my grand-folks had a al acres and planted 400 more few yard trees and they had trees. such reverence for them,” he In 2023, Bran and Karla says. “They were always high added 115 acres that were once part of his grandoutput, and every year we’d go out there and pick parents’ farmstead, and in October of this year, up the pecans. It was one of those early, awesome they purchased 25 more acres. Additionally, the memories.” Futrals’ son Caleb and his wife, Lucy, recently The Futrals weren’t 100 percent guided by the bought an adjacent farm with the intention of joinsense of nostalgia, however. During Bran’s reing forces as soon as possible. search, he discovered that pecan prices reached an Today, Futral Farms has more than 20 clients all-time high in 2012, and at that point, he realized using their pecans in unique ways, including the he and Karla were on to something. pecan-crusted grouper at Garfrerick’s Cafe in OxFor guidance, he reached out to an expert with ford and as a central ingredient in the confections the Alabama Extension office in Ashland, who of Elizabeth Moore Chocolates in Pelham. cautioned Bran about getting into the pecan tree While much of the farm work is done by Bran business at all. in the evenings after work and on the weekends, “He said, ‘I can’t tell you how many people Karla handles day-to-day operations, mostly maktake a stab at planting pecan trees and it just falls ing deliveries throughout the week. They open the apart on them because they’re impatient or don’t farm for field trips every once in a while, and on do all of the front-end stuff,’” Bran says. the weekends they get visitors from miles around “I looked across the table at him and I said, looking to buy nuts or get their pecans shelled. ‘Well, I don’t think you know me very well, beMostly they’re looking for a sense of community, cause I give 100 percent of everything we do,’” which Karla is happy to provide. Bran says. “Everybody wants to come, and they want to Originally planning only to plant a dozen trees, see how the process works, and they want to see the Futrals paid a visit to Chris Clough, owner of how the manufacturing part of it works,” she says. Clough Pecan Company in Blackshear, Ga. Clough “When they come out, they’re always intrigued showed the Futrals a new fast-developing variety about the different varieties,” she adds. “They he had developed called Excel. want to tell you all about their pecans and their They left Georgia with 70 trees. grandparents’ pecans, so you have to be a good Since then, Futral Farms has grown dramatilistener.” ‹ Foothills 51
Holiday Events CALENDAR
HOLIDAY LIGHTS
❱ Oxford Festival of Lights Choccolocco Park, 954 Leon Smith Parkway, Oxford, oxfordfestivaloflights.com Drive through an enchanting holiday light display, then stop at Santa’s Village for Santa photos, synthetic ice skating, inflatables, food vendors and — new this year — snow tubing. Through Jan. 4. ❱ Jacksonville Arts Council’s Holiday Ladiga Lights Ladiga Trail, jacksonvillearts.org New this year, a 1.5-mile section of the Ladiga Trail, from Ladiga Landing to the train depot in Jacksonville, will be festively illuminated. A trackless train will take guests along the path to enjoy what the Jacksonville Arts Council calls a “brand-new holiday tradition.” Held on Fridays, Saturdays and Sundays. Through Dec. 23 52 Foothills
EVENTS
❱ Holly Dolly Holiday Hootenany Public Library of AnnistonCalhoun County 108 E. 10th St., Anniston, (256) 237-8501, publiclibrary.cc Why settle for a silent night when you can have a Dolly night? Slip on your boots, tease that hair high, and join us for the holly-jolliest hootenanny this side of Dollywood! Strut your stuff in the Dolly Look-a-Like Contest, prove you know your “9 to 5” from your “Jolene” in Dolly Trivia, and kick up some dust with festive line dancing. We’ll have prizes, sweet treats, and enough sparkle to light up Appalachia. Y’all come ready to laugh, dance, and celebrate, because nobody does holidays quite like Dolly! Ages 18 and up only please! Dec. 5, 6 p.m. ❱ Christmas Teas Springwood Inn Anniston Gather a friend or friends and experience an elegant Christmas tea at Springwood Inn (in the historic NobleWoodruff House), decked out in its holiday glory. $40 per person, seating is limited, reservations required, call (843) 384-2618. Dec. 2, 4, 6, 10 and 12
MUSIC
❱ The King’s Brass Grace Episcopal Church 1000 Leighton Avenue, Anniston, graceanniston.org Nationally loved music ensemble The King’s Brass will perform a Christmas concert. Admission is free, but The King’s Brass will take up a love offering during intermission.Dec. 5, 7 p.m. ❱ Cheaha Winds Community Band Winter Concert JSU McClellan Theatre 100 Gamecock Drive, Anniston Celebrate the holiday season with the Cheaha Winds Community Band as they present festive music sure to put you in the spirit of the season. Admission is “Your Price, Your Choice.” After the concert, stay for refreshments and a chance to meet the members of the ensemble. Dec. 16, 7 p.m. ❱ Jacksonville TUBACHRISTMAS Jacksonville Square JacksonvilleTubaChristmas.com Celebrate the sounds of the season in a big, brassy way at the inaugural Jacksonville TUBACHRISTMAS, presented by the Cheaha Winds Community Band. The free concert will bring together tuba, euphonium, and baritone players of all ages and skill levels for a festive community performance. In case of inclement weather, the concert will be held indoors at Jacksonville First United Methodist Church. Dec. 6, 1 p.m.
❱ Christmas with the Pops Oxford Performing Arts Center 100 Choccolocco Street, Oxford 256-241-3322, oxfordpac.org The Atlanta Pops Orchestra, under the baton of Dr. Jason Altieri, will return to OPAC for an annual concert of Christmas carols and favorite holiday songs. Dec. 7, 7 p.m. ❱ Christmas with Neal McCoy Oxford Performing Arts Center 100 Choccolocco Street, Oxford 256-241-3322, oxfordpac.org Country music star Neal McCoy, famous for songs like “Wink” and “The Shake,” will put on a familyfriendly show just in time for the holidays. Dec. 14, 7 p.m.
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FAMILY FUN
❱ Christmas at the Museum Family Fun Night Anniston Museum of Natural History 800 Museum Drive, Anniston, (256) 237-6766, exploreamag.org Bundle up and bring the whole family for a night of festive fun at the museum. Enjoy a pizza dinner, get creative with winter animalthemed games and crafts, and say hello to Santa Claus himself! Wear your coziest Christmas pajamas if you like. Pre-registration is required. Dec. 5, 5:30 p.m. ❱ Free Christmas Movie Festival Oxford Performing Arts Center 100 Choccolocco Street, Oxford, (256) 241-3322, oxfordpac.org OPAC’s 12th annual free Christmas movie festival will show movies at 4 and 7 p.m. each day. - Dec. 21: “It’s a Wonderful Life” - Dec. 22: “Dr. Seuss’ How The Grinch Stole Christmas” - Dec. 23: “ELF” - Dec. 24: “Christmas Vacation.” ❱ Grinchmas Cheaha State Park 19644 Highway 281, Delta, (256) 488-5111, alapark. com Cozy up with coffee, hot chocolate, cookies (that you get to decorate!) for a reading of “How the Grinch Stole Christmas.” And who knows, you might even get to see the green humbug himself! Dec. 13, 1 p.m.
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PARADES
❱ Anniston Christmas Parade Downtown Noble Street The annual Christmas parade returns with marching bands, seasonal floats, and Santa Claus. Dec. 5, 6:30 p.m.
❱ Oxford Christmas Parade Historic Downtown Oxford Hundreds of entries include bands, classic cars and holiday floats. Dec. 11, 6 p.m.
NEW YEAR’S EVE
❱ NYE Disco Ball Longleaf Event Center 920 Museum Drive, Anniston, (256) 237-6766, exploreamag.org Ring in 2026 with sparkle and soul at the NYE Disco Ball, a dazzling fundraiser benefiting the Anniston Museums and Gardens. Live music by Emerald Empire Band, serving up high-energy hits all night long. Dress in your best to dance the night away in support of local culture, education, and conservation. $75 per person includes three drink tickets, midnight champagne toast, heavy hors d’oeuvres throughout the evening. Dec. 31, 8 p.m. ❱ Sparky the Squirrel Drop Downtown Piedmont Ladiga and Center streets As they say in Piedmont, “New York drops the ball, Georgia drops the peach, and Piedmont drops the squirrel.” The Squirrel Drop honors the furry critters that sometimes chew on the city’s power lines, disrupting service. To mark the arrival of 2026, a metal squirrel will run up a faux telephone pole and set off a transformer, making sparks fly. There will be T-shirts for sale, live music, a sparkling cider toast, and Sparky the Squirrel will be there to take pics and hang out! There are plans to have an afternoon fun run for kids with Sparky at Fagan Park, for those who can’t stay up till midnight. Dec. 31, 10 p.m.
OUTDOORS
❱ First Day Hike for All Cheaha State Park 19644 Highway 281, Delta, (256) 488-5111, alapark.com Join us as we get the new year started on the right foot! We’ll be hiking to the Bald Rock Overlook. This trail is a boardwalk and is fully accessible for those with mobility challenges. It is mostly flat, with some gentle slopes, and is a 0.6mile round trip. Jan. 1, 10 a.m. ❱ First Day Sunset Hike Cheaha State Park 19644 Highway 281, Delta, (256) 488-5111, alapark.com Watch the sun set on the first day of 2026! Join us at the Pulpit Rock Trailhead with hot cocoa or warm tea and blankets in hand to cozy up and end the first day of the new year with the most beautiful sunset view Cheaha State Park has to offer! Pulpit Rock Trail is a 0.6-mile round trip with very steep and rocky/uneven sections. We recommend wearing sturdy shoes and bringing a hiking stick or poles for support if needed. Jan. 1, 4:15 p.m. ❱ Jingle Bell Run Pell City Lakeside Park pellcityrotary.org The third annual Pell City Rotary Club Jingle Bell Run will have both 5K and 10K races along with a 1-mile Fun Run. Get ready for another jingling good time with your friends and family. Wear your favorite holiday costume and spread good cheer for great causes! This year’s race is full of new and exciting additions, including cash prizes, door prizes, best dressed awards and Santa Claus (“I know him!”). Dec. 13, 8 a.m. ❱ Christmas Tree Run McClellan Park Medical Mall McClellan Blvd., Anniston The Anniston Runners Club’s third annual holiday run is a 4-mile course in the shape of a Christmas tree. The event is free, but donations will be accepted for a local child in need. There will be Christmas cookies at the finish. Dec. 20, 8 a.m. Foothills 55
Out & About PARTY PIX
❱ Community Foundation Mix & Mingle
The Community Foundation of Northeast Alabama held a reception to introduce its new CEO, Matt Holdbrooks.
— Photos by Ellen Bass
❱ The Pink Petal Party
In October, the RMC Foundation hosted an outdoor event in Oxford for breast cancer awareness and to raise funds for the Cancer Fund at Regional Medical Center.
— Photos by Ellen Bass
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❱ RMC Foundation Golf Classic The RMC Foundation Golf Classic at Anniston Country Club raised money for medical equipment.
— Photos by Ellen Bass
❱ Halloween Party
Friends gathered for a spooky good time at Shawn Crawford’s annual Hallwoeen party. — Photos by Donna Barton
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Last Look
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Gilley’s Christmas Lights in Gadsden. Photo by Bill Wilson.
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