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Home is where the heart is. It is where each of us want to be. Even with serious illness, staying at home is generally possible.

Our Home Care Program at Ogeechee Area Hospice provides comprehensive care to assist in that goal. Our caring home services provide patients an opportunity to experience as much independence as possible by providing the appropriate in-home support. Our patients receive assistance with activities of daily living, care and monitoring by expert Registered Nurses, as well as the support of volunteers, social workers and chaplains when desired. The home care team of Ogeechee Area Hospice also develops a care plan that meets each patient’s individual needs for pain management and symptom control. Registered Nurses are “on-call” after the administrative ofﬁce has closed, seven days a week, 24 hours a day.

Responding to the needs of the patient and their family is our highest priority. We also offer in facility care at our site.

SCAN TO DONATE OR VISIT oahospice.org/donate

200 DONEHOO ST., STATESBORO, GA 30458 | 912.764.8441 | OAHOSPICE.ORG | Providing care regardless of age, gender, religion, national origin, lifestyle, diagnosis, or ability to pay. GA License #016-057-H

BEYOND THE FIELD Georgia Southern’s Bachelor of Science in Biology with a Sustainable Agriculture concentration empowers you to reimagine food systems, protect resources and strengthen communities through hands-on research, urban farms and community gardens. We’re imagining new horizons in agriculture — beyond the field, beyond the lab, beyond limits.

SOAR BEYOND.

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ESTABLISHED MARCH 1, 2000 EDITOR

Jenny Starling Foss SENIOR CREATIVE DIRECTOR

Melanie Schmermund DIRECTOR OF SALES & MARKETING

Mindy Boyette CONTRIBUTING

ALL IN SOUTH G EORG IA IS A SE ASON OF ABUNDANCE . THE AIR COOL S EVER SO SLIG HTLY, FIELDS ARE VERDANT WITH

peanuts and cotton, and farms all across our region prepare for harvest. It’s also football season—a time for community, traditions, and coming together to celebrate the best of who we are. This issue of Statesboro Magazine brings those themes together: legacy, agriculture, tourism, and the ways we connect with each other around food, family, and fall traditions. Our cover story celebrates the Jackie Brannen Family of Bulloch County, who have been farming the same land for five generations. From the first rows planted at the turn of the 20th century, to the sustainable practices they embrace today, the Brannens show us how farming is more than just a livelihood—it’s a legacy passed down with care, season after season. Their story of peanuts, cotton, and family resilience is a reminder that stewardship of the land is as much about the future as it is the past. We also take you down the Woodpecker Trail to Glennville, where Curtis and Tracy Poling have turned a sixth-generation farm into one of the most unexpected agritourism destinations in the state. At Woodpecker Trail Olive Farm, you can tour the groves, spot wildlife, and taste nationally award-winning extra virgin olive oil bottled right on the farm. Their blend of heritage and innovation proves that South Georgia has a place in the global conversation about fine cuisine. And because no fall in Georgia is complete without football, our special TailGreat! section sets you up for success at your next tailgate. Whether you’re grilling in the parking lot at Paulson Stadium or setting up on your back deck with friends, we’ve got inspiration for food, décor, team spirit, and fun. Harvest season, football season, family season—no matter how you celebrate, fall is about gathering and giving thanks. From peanuts and cotton to olives and kick-off Saturdays, our area has much to offer, and even more to share.

Happy fall y’all,

s t ate sb o roma g a z i n e .co m | S EPTEMBER/OCTOBER 2 025

PHOTOGRAPHERS

Frank Fortune & Jeremy Wilburn Statesboro Magazine is proudly produced by:

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CIRCULATION & COPYRIGHT Statesboro Magazine is published bi-monthly (six issues a year) at a $25.00 annual subscription rate by Morris Multimedia, P.O. Box 1084, Statesboro, GA, 30459. Periodical postage paid at Statesboro, Georgia. Postmaster send address changes to Statesboro Magazine, P.O. Box 1084, Statesboro, GA, 30459. The cover and contents are fully protected and may not be reproduced, in whole or in part, without the written consent of Statesboro Magazine. We are not responsible for loss of unsolicited inquiries, manuscripts, photographs, transparencies or other materials. They will not be returned unless accompanied by return postage. Address letters and editorial contributions to Statesboro Magazine, P.O. Box 1084, Statesboro, GA, 30459. Copyright © 2025 by Morris Multimedia. All rights reserved.

CONTRIBUTORS |

JEREMY WILBURN

LAZAR BROWN OGLESBY

Jeremy Wilburn, Business Development Director at the Statesboro-Bulloch Chamber of Commerce, blends over 15 years as a commercial photographer with expertise in marketing, communications, and public relations. He holds a master’s degree in communication from the University of Illinois, combining creativity with strategic vision.

Lazar Brown Oglesby is the owner of Honey Catering and Dolan’s BBQ both located in Statesboro. Lazar attended Ogeechee Technical College where she earned a Culinary Arts degree. In 2012 Lazar followed a lifelong dream and opened Honey Catering and Café. She enjoys cooking Southern food with an adventurous twist! Lazar is known for her famous cheesecakes of which she has over 100 flavors. Lazar recently started the Honey Blog to share her recipes and stories. Visit her at Dolan’s & Honey’s new location on South Main Street.

FRANK FORTUNE Frank is the national award winning freelance photographer who holds the distinction of shooting 26 years’ worth of covers for Statesboro Magazine. He retired from Georgia Southern after having been responsible for capturing the University’s history on film and video for 30 years. Throughout his career Frank’s enjoyed all aspects of photography, including sports, still-life, landscape, and architecture. He and his wife, Mandy, are the proud parents of Jack and Cate.

ABOUT THE COVER The Jackie Brannen family of the Emit district has been sustaining the family farm for five generations. The knowledge and love of farming is passed down from father to son, not as a profession, but as a way of life, which can be challenging and rewarding at the same time. With God’s help, they’re working together to leave a legacy of farming for the next generation of Brannens. Jackie is pictured here with his three sons: Ryne, Jamie and Sean. Captured by nationally award winning photographer Frank Fortune. #TheFortuneImage

MELANIE SCHMERMUND Melanie is Statesboro Magazine’s Senior Creative Director. Owner of Schmermund Design Studio, LLC, she is an experienced freelance graphic designer specializing in editorial design & branding. She is also a frequent contributing designer to Savannah Magazine. She holds a degree in Art from Auburn University and loves traveling & exploring the world, always looking for new places to visit. Her knowledge & passion are invaluable assets ensuring that each project she works on is of the highest quality.

BENJY THOMPSON Benjy was born and raised in nearby Millen but spent much of his childhood visiting family in Brooklet. He is a Double Eagle graduate of Georgia Southern University and received his Juris Doctor from the University of South Carolina. After spending 16 years in faculty and administration roles at Georgia Southern and Ogeechee Technical College, Benjy transitioned to economic development and his present role as CEO of the Development Authority of Bulloch County. Benjy and his wife Delaine have two children, Lucas and Sarah Kate. He is a longtime partner in the “Downright Brothers Band” with Frank Fortune and a member of the Dark Desert Highway Band.

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VIRGINIA ANNE F R A N K L I N WAT E R S Virginia Anne Franklin Waters is a fourth generation Bulloch Countian and loves all things about her hometown of Statesboro. She graduated from UGA and is a CPA. She spent her career in the hospitality industry. Her passions include entertaining friends at home and working in her gardens. Virginia Anne enjoys everything Gardening—planting seeds, arranging flowers, using raised beds, protecting native plants, propagating camellias and even pulling weeds. She has been a member of the Sprig-N-Dig Federated Garden Club since 1985. Virginia Anne has served on numerous philanthropic boards in our community and is currently the Executive Director of the Bulloch County Historical Society.

R E V. J O H N WAT E R S Since 2005, John Waters has been the lead pastor of First Baptist Church Statesboro. Raised in a military family, he spent his childhood years in Tokyo, Japan, and Selma, Alabama. He earned a master’s degree from Southwestern Baptist Theological Seminary and a doctorate from New Orleans Baptist Theological Seminary. As a teenager, he once worked a weekend as a circus clown but now enjoys collecting fountain pens, reading across many genres, and visiting the great cathedrals of the world. His wife, Cynthia, is a retired elementary school teacher, and they have two married adult daughters and five grandchildren.

D O Y C AV E From Eagle Nation is a column brought to you by Georgia Southern University, where we cherish our place in the larger Statesboro community. In each issue, we hope to bring interesting and informative stories to the readers of Statesboro Magazine. Doy Cave is the Marketing Content Manager in the Office of Marketing and Communications at the University, and resides with his family in Statesboro.

SE PT E MB E R/OCTOB E R 2025 | state sboroma gaz i ne. co m

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CONTENTS AG RI CU LTU RE/ TOU RI S M I SSU E

22 T H E C U LT U R E W R I T T EN BY J E N N Y S TA R L I N G FO S S | P H OTO G R A P H ED BY F R A N K FO R T U N E

HARVE STI N G A LEG ACY

G EORG IA SU NLI G HT I N A BOT TLE

TAI LG RE AT!

T H E JAC K I E B R A N N EN FA M I LY FA R M

F R O M T H E WO O D P EC K ER T R A I L O L I V E FA R M

s t ate sb oro ma g a z i n e .co m | S EPTEMBER/OCTOBER 2025

T H E N E X T L E V EL O F TA I LG AT I N G

TA B L E O F C O N T E N T S |

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IN EVERY ISSUE

FROM THE E D ITOR

CONTRI BUTORS

CALE NDAR OF E VE NTS

NE WS & NOTE S

LOOK AROU ND

TR ANS ITI ONS

F E AT U R E D COLUMNISTS

BUZZ WORTHY B ITE S

W R I T T EN BY L A Z A R B R OW N O G L E S BY

G ARDE N VARIET Y W R I T T EN BY V I R G I N I A A N N E WAT E R S

WORDS OF LI FE W R I T T EN BY R E V. D R . J O H N WAT E R S

TRU E B LU E W R I T T EN BY D OY C AV E

FORWARD STATE S BORO - BU LLOCH W R I T T EN BY B E N J Y T H O M P S O N

SE PT E MB E R/OCTOB E R 2025 | state sboromag az i ne. co m

WE LIVE HERE

| CALENDAR OF EVENTS

F R I D AY S – T U E S D AY S @ 1 0 : 0 0 P. M . STATESBORO MAIN STREET MARKET2GO Order the season’s freshest local fruits, vegetables and homemade baked goods, preserves, jams, jellies, candies and relishes. You’ll also find locally sourced meat, seafood, spices, dairy and eggs. Home and garden items, honey and locally grown flower bouquets. Shop online Friday – Tuesday at 10:00 p.m. @ https://statesboromarket2go.locallygrown.net. Pick-up on Thursday afternoons at the Statesboro Visitors Center, 222 South Main Street or in Sylvania at the Victory Garden General Store, 124 West Telephone Street.

S AT U R D AY S STATESBORO MAIN STREET FARMERS MARKET 9:00 A.M.- 12:30 P.M FREE, FUN, FAMILY EVENT! THE MARKET AT VISIT STATESBORO 222 SOUTH MAIN STREET You'll find the most delicious and freshest food available brought to you straight from local family farms. Browse unique, handcrafted items while enjoying fresh coffee or homemade lemonade, food truck fare, and live music. Family fun for everyone!

SEPTEMBER 11 TOM CATO & BRUCE LITTLE: A SHARED JOURNEY OF CREATIVITY & FRIENDSHIP ART EXHIBIT OPENING | 5:30 P.M. FREE, FUN, FAMILY EVENT MAIN GALLERY AVERITT CENTER FOR THE ARTS

evocative photographs and painterly oil paintings focus on the coastlines of many places he has visited, from the low country of Georgia and South Carolina, to Maine, the U.S. Virgin Islands and Italy. Little’s large colorful watercolors are sometimes inspired by the landscapes he and Cato experienced together, particularly the low country coast and North Carolina Mountains. Join the

SEPTEMBER 13 GEORGIA SOUTHERN FOOTBALL! EAGLES VS JACKSONVILLE STATE GAMECOCKS 7:00 P.M. | $56.00 - $239.00/PERSON (AVAILABLE AT PRESS TIME) ALLEN E. PAULSON STADIUM GEORGIA SOUTHERN UNIVERSITY

artists for their exhibition opening. On view through October 31, 2025. www.averittcenterforthearts.org.

SEPTEMBER 12 - 13 STATESBORO PRO RODEO 5:30 P.M. GATE OPENS 7:00 P.M. RODEO STARTS! $20/PERSON GENERAL ADMISSION CHILDREN 10 & UNDER FREE ADMISSION BULLOCH COUNTY AGRICULTURAL COMPLEX

SEPTEMBER 18 MORRIS BANK – BUSINESS AFTER HOURS STATESBORO-BULLOCH CHAMBER OF COMMERCE EVENT 5:00 P.M.- 6:30 P.M. FREE EVENT FOR CHAMBER MEMBERS! MORRIS BANK 201 NORTH MAIN STREET Join us for an evening of connection and celebration! Morris Bank invites you to a special Chamber Business After Hours at their downtown Statesboro location. Enjoy

Tom Cato & Bruce Little have been

Get Tight Productions and AT Pro Rodeo

delicious food, live music, and great company

colleagues and close friends for 40 years.

have teamed up to bring you all the action at

while networking with fellow business and

Their shared experiences as art educators

the Statesboro Pro Rodeo! Get ready for two

community leaders. Don’t miss your chance

drew them together, but their shared

nights of heart-pounding excitement, world-

at exciting door prizes and an evening that’s

passion for traveling and making art has

class rodeo athletes, and unforgettable family

equal parts business and fun! Come ready to

sustained their bond through the decades.

fun. Don't miss a minute of the action — it's

make connections, share ideas, and unwind

Many of the photos and paintings in this

going down right here in Statesboro!

in the heart of downtown! To become a

exhibition were created after visiting places

Gates Open at 5:30 p.m. Rodeo starts at

Chamber member contact Landon Haralson,

together along with their families. Cato’s

7:00 p.m. Concert following Rodeo on Friday.

Member Relations Director at landon@

s t ate sb oro ma g a z i n e .co m | S EPTEMBER/OCTOBER 2025

CALENDAR OF EVENTS | SEPTEMBER | OCTOBER

statesborochamber.com. To register for the

favorite crop with a full day of small-town

"The Gambler," Lionel’s "Hello," and Smokey’s

BAH event please visit the FB page Business

charm and big-time fun! The festivities kick

"Cruisin’," reinterpreted with The Undercovers’

After Hours – Morris Bank and get tickets

off at 10:00 a.m. with the parade, leading into

signature touch. Kenny, Lionel, and Smokey

through statesboro.chambermaster.com.

a day packed with delicious food vendors,

were more than chart-topping artists; they

unique arts & crafts, thrilling carnival rides,

were pioneers who transcended genres and

and of course—peanuts every way you can

influenced each others work. Kenny Rogers

imagine: roasted, boiled, candied, and more!

brought country storytelling to the pop world,

Stick around for the tractor races and live

Lionel Richie blended soul with unforgettable

COMEDIAN KILLER BEAZ LIVE! 7:30 P.M. | $26.00 - $55.00/PERSON EMMA KELLY THEATER AVERITT CENTER FOR THE ARTS

entertainment starting at noon, then dance

pop, and Smokey Robinson brought Motown's

the night away at the street dance with a live

soul to the mainstream. Even Smokey Robin-

band from 6:00 – 8:00 p.m. Bring the whole

son himself praised The Undercovers’ version

family for a celebration that’s nutty, neighborly,

of "Ooh Baby Baby" as the best cover of his

Celebrating the milestone of 10 seasons on

and unforgettable!

cherished song. Join The Undercovers—featur-

SEPTEMBER 19

Discovery Channel’s hit series, “Moonshiners”,

ing vocalists Luke McMaster, Kevin Pauls, and

comedian Killer Beaz is running the roads

Joel Parisien—as they go beyond the music,

delivering his new “Best Buzz in Town” tour of outrageously funny and clean comedy. This legendary comedian continues to make

SEPTEMBER 26

sharing behind-the-scenes stories. Songs you remember. A night you won’t forget. For tickets visit www.AverittCenterfortheArts.org.

meet & greet prior to the performance!!

JASON PETTY’S HANK & MY HONKY TONK HEROES: 100 YEARS OF HANK WILLIAMS 7:30 P.M. | $42.95 - $52.95/PERSON EMMA KELLY THEATER AVERITT CENTER FOR THE ARTS

Want a glimpse into some of Killer Beaz's

To celebrate legendary country music star

past performances? Visit his website:

Hank Williams's 100th birthday, nationally

https://www.killerbeaz.com/. For tickets

recognized performer and Hank Williams

visit www.AverittCenterfortheArts.org.

portrayer, Jason Petty created this critically

44TH ANNUAL TURPENTINE FESTIVAL 10:00 A.M. PARADE BEGINS 7:30 P.M. STREET DANCE FREE, FUN, FAMILY EVENT! DOWNTOWN PORTAL, GEORGIA

acclaimed tribute concert. From his full

The 44th Annual Turpentine Festival begins

band show to a one-man show, Jason brings

with the parade! Bring out the kids to see

Williams’ legend and music to life with

local businesses and schools show off their

authentic set pieces, stirring music, and period

creative skills and talents. After the parade,

costumes. However, it is Jason’s easy and

join everyone at the Turpentine Still for food

insightful storytelling that keeps audiences

and fun. Vendor spots are sold out for the

coming back time after time. Experience some

event! That means more to explore. Shop

of William's most influential, timeless classics

local artisans, creative makers, specialty

like, Hey Good Lookin’, Your Cheatin’ Heart, I’m

foods, handmade goods, and plenty of

So Lonesome I Could Cry, Jambalaya, and

surprises. Indulge your senses! Smell hand-

I Saw The Light, in the most extraordinary way

made soaps, taste the small-batch jams, feed

as Jason Petty plucks these songs from the

the craftsmanship in woodwork and quilts!

past, and brings them to life on our stage. For

You will have the opportunity to purchase

tickets visit www.AverittCenterfortheArts.org.

turpentine, turpentine soap, rosin potatoes,

regular performances at The Grand Ole Opry, and is headed, loaded down with laughs, to The Emma Kelly Theater Friday, Sept. 19th at 7:30 p.m. VIP Tickets include access to a

SEPTEMBER 20 GEORGIA SOUTHERN FOOTBALL! EAGLES VS MAINE BLACK BEARS 7:00 P.M. | $42.00 - $313/PERSON (AVAILABLE AT PRESS TIME) ALLEN E. PAULSON STADIUM GEORGIA SOUTHERN UNIVERSITY

SEPTEMBER 20 THE 36TH ANNUAL BROOKLET PEANUT FESTIVAL 10:00 A.M. – PARADE BEGINS 10:00 A.M. – ARTS & CRAFTS, FOOD & AMUSEMENT VENDORS OPEN NOON – LIVE FREE ENTERTAINMENT AT THE FESTIVAL SITE IN DOWNTOWN BROOKLET NOON – TRACTOR RACES BEGIN 6:00 P.M. – 8:00 P.M. - LIVE BAND FREE, FUN, FAMILY EVENT! 209 RAILROAD STREET FESTIVAL SITE DOWNTOWN BROOKLET

OCTOBER 4

and much more. Following the festival, enjoy the street dance that starts at 7:30 p.m.

SEPTEMBER 27 ROGERS, RICHIE & ROBINSON: LIVE CONCERT BY THE UNDERCOVERS 7:00 P.M. $38.00 - $63.00/PERSON EMMA KELLY THEATER AVERITT CENTER FOR THE ARTS The Undercovers presents ROGERS, RICHIE & ROBINSON – Celebrating Kenny Rogers,

Celebrating 36 Years of Peanut Pride! The 36th

Lionel Richie, and Smokey Robinson. You’ve

Annual Brooklet Peanut Festival returns this

heard these songs before. But not like this.

September, honoring the harvest of Georgia’s

You’ll hear beloved hits like Kenny’s

www.portalheritagesociety.com.

OCTOBER 9 GEORGIA SOUTHERN FOOTBALL! EAGLES VS SOUTHERN MISS GOLDEN EAGLES KICK-OFF TBD $48.00 - $172/PERSON (AVAILABLE AT PRESS TIME) ALLEN E. PAULSON STADIUM GEORGIA SOUTHERN UNIVERSITY

SE PT E MB E R/OCTOB E R 2025 | state sboromag az i ne. co m

WE LIVE HERE

| CALENDAR OF EVENTS

OCTOBER 13 – 18

OCTOBER 21

THE 63RD ANNUAL KIWANIS OGEECHEE FAIR

GROWING IN GOD’S GOODNESS CHOICES OF THE HEART’S 2025 BENEFIT GALA 6:30 P.M. – 9:00 P.M. | $15/PERSON PINE NEEDLE PLANTATION 2891 ELLIS ROAD, REGISTER, GEORGIA

2025 THEME: FARM FRESH FUN FOR EVERYONE! | 5:00 P.M. FAIR PARADE SOUTH MAIN TO FAIR ROAD 6:30 P.M. FAIR OPENS MONDAY, OCT. 13 4:00 P.M. FAIR OPENS TUESDAY – FRIDAY 12:00 P.M. FAIR OPENS SATURDAY $12/PERSON ADVANCE TICKETS $15/PERSON AT THE GATE CHILDREN 5 AND UNDER FREE ADMISSION KIWANIS FAIR GROUNDS

Join us for an evening of faith, fellowship, and purpose at the Choices of the Heart Annual Gala. This year’s theme, “Growing in God’s Goodness,” celebrates the abundant blessings that come when we stand together for life. Through your support, Choices

The Kiwanis Ogeechee Fair is an annual

of the Heart continues to walk alongside

agricultural fair hosted by the Kiwanis Club

women facing unplanned pregnancies—

of Statesboro. The purpose of the fair is to

offering hope, resources, and God’s love

bring a fun filled event to the seven-county

every step of the way. Together, we nurture

area surrounding Bulloch County while raising

life, strengthen families, and help futures

money to give back to the communities

flourish. Be part of a night that plants seeds

that the fair serves. The fair brings carnival

of compassion and reaps a harvest of hope.

rides and midway games together with local

www.ChoicesoftheHeart.org.

food vendors, local business booths, live entertainment and agricultural history as well as livestock shows. Tickets are available online, in advance or at the gate. Free parking. P H OTO BY F R A N K F O R T U N E

www.kiwanisogeecheefair.com.

OCTOBER 17

OCTOBER 25 4TH ANNUAL ESTHER’S NIGHT OUT A CELEBRATION OF HOPE TO BENEFIT ESTHER’S PLACE | 6:00 P.M. $20/PERSON | ROSEWOOD PLANTATION 1883 MILL CREEK ROAD

TINSLEY ELLIS – LIVE & IN CONCERT 7:30 P.M. | $28.00 - $33.00/PERSON EMMA KELLY THEATER AVERITT CENTER FOR THE ARTS

Join us for the 4th Annual Esther’s Night

Tinsley has recorded 21 albums, his most

This special night will be filled with delicious

recent being his first completely solo

food, live music, fun, and fellowship, all set

CLAYTON HACKLE – FIVE SPEEDS & SIX STRINGS ALBUM RELEASE CONCERT 7:30 P.M. | $23.00 - $43.00/PERSON EMMA KELLY THEATER AVERITT CENTER FOR THE ARTS

original album titled, "Naked Truth". "Naked

against the beautiful backdrop of Rosewood

Truth" reveals a stripped-back, emotionally

Plantation. More than just a fundraiser, this

raw acoustic sound that intertwines with

event is a chance to come together as a

Tinsley's gruff, full vocals seamlessly to

community to uplift and empower women

create powerful, timeless tracks that

who are facing some of life’s most difficult

The Roots of Country Music run deep for

introduce a new side of the artist. With a

challenges. All proceeds directly support

this Georgia native. Nashville recording

successful music career spanning over 4

Esther’s Place, providing meals, showers,

artist Clayton Hackle first fell in love with

decades, Tinsley is still performing excep-

support groups, mentoring, and most

country music long before he ever picked

tional concerts around the globe with his

importantly, a safe and welcoming space

up a guitar or wrote his first song. Raised in

signature feral, electric blues-rock style. For

for women and their children to experience

the small town of Metter, Georgia, Hackle's

tickets visit www.AverittCenterfortheArts.org.

the love and hope of Jesus. Every ticket

Clayton Hackle

OCTOBER 10

Out “A Celebration of Hope”—an evening of celebration, community, and purpose to support the life-giving work of Esther’s Place.

southern roots run deep. A country boy in

purchased and every donation made helps

every way, his soulful voice takes us on a ride

us continue this vital ministry—and reminds

through the backwoods in his latest single, "Georgia Calls Me Home.” Now, after years of performances & songwriting, Clayton Hackle is releasing his first full-length studio album on Oct 10th at an album release concert held in the historic Emma Kelly Theater. Check out more of his music on his website: https://claytonhackle.com/. For tickets visit www.AveritCenterfortheArts.org.

OCTOBER 18 GEORGIA SOUTHERN FOOTBALL! EAGLES VS GEORGIA STATE PANTHERS KICK-OFF TBD $48.00 - $172.00/PERSON (AVAILABLE AT PRESS TIME) ALLEN E. PAULSON STADIUM GEORGIA SOUTHERN UNIVERSITY

s t ate sb oro ma g a z i n e .co m | S EPTEMBER/OCTOBER 2025

the women we serve that they are not alone. Tickets available at givebutter.com/RiVh19.

Send us your events! Email your event, with one image, to editor@statesboromagazine.com for possible inclusion in next month's calendar.

| NEWS & NOTES

F I R S T I N T H E S O U T H E A S T:

OPTIM MEDICAL C E N T E R – TAT T N A L L

OPTIM MEDICAL CENTER TATTNALL SUCCESSFULLY PERFORMS SEVERAL Q GUIDANCE-ASSISTED SURGERIES

Optim Medical Center-Tattnall is proud to announce it is the first facility in the Southeast to adopt Stryker’s Innovative Q Guidance System with Spine Guidance 5 Software and its integration with GE HealthCare’s OEC 3D C-arm. Surgeons have already completed several successful procedures using the new platform. These advanced technologies integrate cutting-edge planning and intraoperative guidance tools and are designed to enhance precision and improve outcomes for spine surgery patients. The Q Guidance System combines sophisticated optical tracking with advanced 3D imaging to support both open and minimally invasive spine procedures. FDA cleared for patients aged 13 and older, it delivers the real time accuracy surgeons need for precise screw placement, alignment, and overall surgical planning. Since the system went live earlier this summer, the hospital’s neurosurgeons and orthopedic spine surgeons have performed multiple Transforaminal Lumbar Interbody Fusion (TLIF) procedures with excellent results. Surgical teams report smoother workflows, shorter navigation times, and increased confidence throughout each case. Beyond TLIFs, the technology will be leveraged for spinal decompression, scoliosis correction, tumor removal, and complex revision surgeries—broadening treatment options for patients across the region. “Being first in the Southeast to offer this platform is exciting, but what matters most is how it elevates patient care,” said John McCormick, MD, orthopedic spine surgeon at Optim Medical Center-Tattnall. “The Q Guidance System gives us a detailed map of each patient’s anatomy, helping us operate with greater precision and efficiency.” The system’s modular design allows surgeons to tailor instrumentation and software settings to individual preferences and case requirements. Its intuitive interface streamlines decision making, while advanced planning tools support consistent, reproducible outcomes. Optim Medical Center Tattnall is certified as a DNV GL Healthcare Spine Center of Excellence and is nationally recognized for high quality spine and musculoskeletal care. The addition of the Q Guidance System underscores the hospital’s ongoing commitment to investing in innovative technologies that improve outcomes and shorten recovery times for patients. For more information on the Q Guidance System with Spine Guidance 5 Software and spine surgery at Optim Medical CenterTattnall, visit the website. https://optimhealthsystem.com/optim-medicalcenter-tattnall/. 16

s t ate sb oro ma g a z i n e .co m | S EPTEMBER/OCTOBER 2025

GEORGIA SOUTHERN B I O LO GY P R O F E S S O R NAMED 2025-26 FULBRIGHT U.S. SCHOLAR TO VIETNAM

Stephen Greiman, Ph.D., associate professor of biology in Georgia Southern University’s College of Science and Mathematics, has been awarded a 2025-26 Fulbright U.S. Scholar award to Vietnam where he will lead a teaching and research project focused on parasite diversity in bats. Greiman’s Fulbright work will build on more than a decade of collaboration with Vietnamese scientists. During graduate school, he began working with parasitologists in Vietnam and participated in field expeditions in 2013 and 2014. That early partnership has since blossomed into multiple co-authored publications and enduring collegial friendships. Vietnam, Greiman explained, is a natural fit for this project. During his grant period, Greiman will teach a parasitology course at Hai Duong Medical Technical University. He will also conduct field and laboratory research in partnership with the Vietnam Academy of Science and Technology’s Institute of Ecology and Biological Resources and the Department of Parasitology. His research will involve sampling and analyzing the parasites and microbiomes of Vietnamese bats—a project designed to engage both undergraduate and graduate students in hands-on scientific inquiry. “International collaborations often yield more impactful research than national projects alone,” Greiman noted. “This award not only strengthens our scientific goals but offers my family a chance to immerse ourselves in a new culture. It’s an experience we’re incredibly grateful for.” Beyond fieldwork, Greiman hopes the Fulbright project will open doors for new exchange programs between Georgia Southern and Vietnamese institutions. He envisions Georgia Southern students spending semesters abroad and returning with global perspectives that enrich their academic and personal growth. Greiman’s selection is both a professional milestone and a personal journey — one shaped by long-standing collaborations, a deep commitment to global science, and the mentorship of Georgia Southern Vice President for Research and Economic Development David Weindorf, Ph.D. For Greiman, the Fulbright award marks just the beginning of a broader vision. “This experience will generate foundational data for future National Science Foundation and National Institutes of Health proposals and deepen our international partnerships,” he said. “Being selected as a Fulbright Scholar is an extraordinary honor and a chance to contribute meaningfully to a global legacy of scholarship, cultural exchange and scientific discovery.” He encourages fellow faculty members considering the program to apply. www.georgiasouthern.edu.

G EORG IA SOUTHERN

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G EORG IA SOUTHERN

G E O R G I A S O U T H E R N U N I V E R S I T Y A L U M N I A S S O C I AT I O N SELECTS NEW BOARD MEMBERS FOR 2025-2026

Six new members recently joined Georgia Southern University’s Alumni Association Board of Directors. “We are excited to announce the addition of our newest board members,” said Ava Edwards, director of Alumni Relations. “They exemplify Georgia Southern’s values through their achievements in their respective fields and steadfast support of our University. Their fresh perspectives and experiences will bolster our efforts to elevate the Georgia Southern alumni network and University.” THE NEW BOARD MEMBERS INCLUDE: MEREDITH AVERY (’12,’16 ): Avery is

an epidemiologist with the Coastal Health District, one of the 18 public health districts within the Georgia Department of Public Health. In her role, Avery oversees disease reporting and surveillance and conducts disease investigations to ensure timely and effective implementation of interventions and control measures. During the height of the pandemic, Meredith served as COVID-19 Case Investigation Team Lead for the Coastal Health District. GENA CHURCHWELL (’88,’91): Churchwell is an educator at Glynn Academy in Brunswick, Georgia, who brings more than 28 years of experience, passion and heart to the classroom. As a proud member of a military family, Churchwell has had the unique opportunity to teach across a diverse range of schools and locations both in the United States and overseas. Her professional journey spans multiple roles, including an elementary special education teacher, a middle school guidance counselor and a high school transition-access teacher, helping students with disabilities navigate the shift from high

AG S O U T H FA R M C R E D I T

A G S O U T H FA R M C R E D I T ANNOUNCES APPOINTMENT OF NEW CHIEF EXECUTIVE OFFICER

AgSouth Farm Credit is pleased to announce the appointment of Chad Puryear as its next Chief Executive Officer, effective September 1, 2025, following a comprehensive and competitive selection process led by the Board of Directors. Puryear brings nearly three decades of experience in agricultural finance and leadership. He has served in various roles

school to adult life. JOHNITA DANIEL (‘10): Daniel is a master

planner for the Georgia Department of Defense with an extensive background in environmental planning, land use law and military construction. She has successfully led the planning and execution of two major military construction projects totaling more than $65 million and oversaw the restoration and development of 64 state and federal sites across Georgia. Her strong leadership, project management and stakeholder coordination skills continue to shape sustainable infrastructure planning throughout the region. MATTHEW HERMAN (’12, ’15): Herman, who earned a bachelor’s in kinesiology and an MBA, is a seasoned business leader and owner of Independent Rep Agency, where he has demonstrated exceptional leadership and business acumen. Under his guidance, the company has experienced significant growth, expanding operations from two to seven states, and increased its product offerings by more than 330%. Matthew’s strategic vision and strong leadership have positioned the agency as a key player in the industry, allowing it to thrive and scale in a competitive market.

(Clockwise from top left): Meredith Avery, Gena Churchwell, Johnita Daniel, Ellen Wooditch, Lt. Col. Victoria Parish-Edwards, Matthew Herman

Parrish-Edwards is the special assistant to the director of the Army Staff at the Pentagon in Washington, D.C. She has served 18 years in the Army and has been in service to the nation’s leaders in various capacities. As a student at Georgia Southern, ParrishEdwards was awarded a four-year Army ROTC scholarship and was commissioned as an officer through the University’s ROTC program. She graduated with a bachelor’s in

community health and a minor in military science. In 2009, she obtained a master’s in health services administration and recently earned a Ph.D. in health sciences with an emphasis in health policy and administration. ELLEN WOODITCH (’11): Wooditch is an accomplished design leader who currently serves as director of interior design at Hussey Gay Bell, a regional architectural and engineering firm headquartered in Savannah, Georgia. A 2011 graduate with a bachelor’s in interior design and minors in business management and marketing, she leads a growing team of designers across the firm’s Savannah and Atlanta offices. Wooditch has played a pivotal role in rebuilding and expanding the firm’s in-house interior design practice, advancing it to new levels of creative and operational excellence. Founded in 1933, the Georgia Southern University Alumni Association serves the University by establishing lifelong relationships with alumni and friends, which results in alumni participating in and contributing to the continued growth of the University. The Board of Directors is made up of alumni volunteers who are leaders in their communities and who have given tirelessly of their time in order to promote Georgia Southern University.

across the organization, most recently as Chief Lending Officer, where he played a key role in shaping AgSouth’s strategic direction and strengthening its lending operations. “Chad’s deep understanding of our mission, proven leadership, and commitment to the agricultural community made him the clear choice to lead AgSouth into the future,” said Frank Ables, Chairman of the Board. “We are confident in his ability to build on our strong foundation and guide the association through its next chapter.” The leadership transition also marks the upcoming retirement of current CEO Vance Dalton, who will step down later this year

after 32 years of dedicated service to AgSouth and the Farm Credit System. “Vance’s contributions have been instrumental in AgSouth’s growth and success,” added Ables. “We thank him for his outstanding leadership and wish him the very best in retirement.” “It is an incredible honor to be selected as the next CEO of AgSouth,” said Chad Puryear. “I am deeply committed to our mission and to the farmers, ranchers, and rural communities we serve. I look forward to building on our legacy of service and innovation as we continue to support agriculture across our region.”www.agsouthfc.com

LT. COL . VICTORIA PARRISH-EDWARDS (’06): A native of Eufaula, Alabama,

SE PT E MB E R/OCTOB E R 2025 | state sboromag az i ne. co m

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| NEWS & NOTES

S TAT E S B O R O W E L C O M E S N E W A R T I N S TA L L AT I O N S AT D O W N T O W N PA R K stone is at rest, pointed in a direction by the slingshot. While the slingshot’s form is the silhouette of a wishbone representing hopeful thinking towards your next step. That is how I came to name the piece, Contemplating Momentary Trajectory (Best of Luck).” Currently an MFA candidate at the University of Colorado-Boulder, Blue has exhibited widely across the Midwest and Colorado. His work is held in the collections of the University of Northern Iowa, UnityPoint Health, and Iowa Falls Public Art. “CUBED” BY BETH NYBECK

C I T Y O F S TAT E S B O R O

The City of Statesboro recently unveiled three new sculptures at its Art Park, located at the corner of East Main Street and Railroad Street in Downtown Statesboro. These new installations are part of the city’s ongoing commitment to public art and cultural enrichment. Each sculpture is on loan through a two-year lease agreement, continuing the city’s model of rotating public art to ensure residents and visitors experience something fresh every few years. To aid in the selection of the sculptures, the City of Statesboro formed an Art Advisory Committee in 2023 consisting of five members, Kim Riner, Michael Van Wagenen, Marc Moulton, Frank D’Arcangelo and Johnesia Lucas, who were chosen based on their expertise and artistic sensibility. Though the current sculpture selection took place internally, future plans for the Statesboro Art Park include a public call for sculpture submissions, which the advisory committee would review for final selection. The juried event would happen biennially and coincide with the end of the current sculptures’ lease agreements. The Statesboro Art Advisory Committee hopes to host its first formal call for art in 2027. THE THREE NEW SCULPTURES I N C LU D E :

Dallas Blue is a sculptor whose work reflects on moments of pause, direction, and the quiet tension between movement and stillness. “Contemplating Momentary Trajectory (Best of Luck)” was born from one such moment—an idea first sketched at a bus stop in Boulder, Colorado. “I originally sketched the idea for this sculpture at a bus stop in Boulder, CO; thinking about the moments between transportation,” says Blue. “In these moments, you’re at rest yet heading in a direction, contemplating your next task or step. I hoped to represent this by depicting the tension of a stone in a slingshot. The 18

“ARCHITRAVE” BY DAN PERRY

C I T Y O F S TAT E S B O R O

“CONTEMPLATING MOMENTARY TRAJECTORY (BEST OF LUCK)” BY DALLAS BLUE

Beth Nybeck is an internationally recognized sculptor and public artist. She creates elegant metal artwork that explores human connection to the world around. She is interested in activating her sculptures through public participation, inviting others to participate in her creative process. Nybeck brings her signature community-inspired approach to “Cubed,” a sculpture composed of three interconnected steel cubes. “This sculpture is inspired by family and community,” says Nybeck. “There is an interconnectedness that we have with each other, and that is reflected within this sculpture.” Nybeck’s work can be found in public spaces across the U.S., including airports, universities, and civic parks. Her focus on collaboration and storytelling helps bridge the gap between artist and audience.

Dan Perry is an awardwinning interdisciplinary artist based in Waterloo, Iowa, who works in a variety of media and scales from gallery-sized sculptures to monumental public artworks. “Architrave” is a bold and complex piece that blends classical

s t ate sb oro ma g a z i n e .co m | S EPTEMBER/OCTOBER 2025

architectural elements with contemporary sculptural techniques. Fabricated from stainless steel and aluminum with heatcolored bronze elements, the piece captures a powerful sense of upward motion. “My intent is for the static sculpture to appear suspended in the moment of flourishing,” says Perry. “I take various architectural details and rescale and recontextualize them into sculptural artworks… challenging the viewer with elements that are familiar yet abstract enough to engage them in a visual dialogue.” Perry is a professor at the University of Northern Iowa and coordinator of its Public Art Incubator, where students assist professional artists in producing commissioned works. He maintains a robust studio practice exhibiting his artwork in museums and arts centers across the United States. Perry has also completed 15 large-scale public sculpture commissions throughout the Midwest. COMING THIS FALL- “FLOW/DANCE”

A fourth sculpture titled “Flow/ Dance” will be installed at the park in November. This collaborative piece by Marc Moulton and Pam Reynolds will complete the 2025-2026 sculpture lineup. The piece is designed to evoke motion, rhythm, and harmony through fluid form and elegant movement. Moulton, a Georgia Southern University professor and member of the city’s Art Advisory Committee, joins Reynolds, a Pooler-based artist, in creating a dynamic work that will add energy and grace to the park’s collection. ABOUT THE STATESBORO ART PARK

The Statesboro Art Park officially opened in October 2024 and was envisioned as a vibrant outdoor space to showcase contemporary public art in what was once a vacant lot at the entrance to downtown. Situated adjacent to an active railroad, the park occupies leased land from Norfolk Southern Railway and has been transformed into a lively gathering space, featuring walkways, flower-inspired landscaping, and interactive installations like the community sundial and the six-foot-tall “BORO” sign. To learn more about the park, visit www.statesboroga.gov/artpark.

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| HARVESTING A LEGACY

HARVESTING A

LEGACY T H E J A C K I E B R A N N E N F A M I LY F A R M

W R I T T EN BY J E N N Y S TA R L I N G FO S S P H OTO G R A P H Y BY F R A N K FO R T U N E

s t ate sb oro ma g a z i n e .co m | S EPTEMBER/OCTOBER 2025

HARVESTING A LEGACY |

WE LIVE HERE

RYNE BRANNEN

We don’t do this without God. We don’t grow the crops we just tend them.

SE PT E MB E R/OCTOB E R 2025 | state sboromag az i ne. co m

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| HARVESTING A LEGACY

SEAN

RYNE

JACKIE

I thought about other

I’ve always been

This summer we’ve been

things. But farming’s the

fascinated by farming.

blessed with rain and

only occupation where

Some kids are into

good weather. The crops

you can do a little bit of

sports, we’re into farming.

look great. We have good

everything, outdoors,

As kids, we rode the

potential this year, but

in many different areas.

tractor all day long

anything can happen. You

Every day is different.

and never got bored.

don’t know what you’ve got

BRANNEN

until you get it in the barn.

s t ate sb oro ma g a z i n e .co m | S EPTEMBER/OCTOBER 2025

HARVESTING A LEGACY |

JAMIE BRANNEN

This is all I ever thought about and all I ever wanted to do, I had no other plans. I grew up doing it and seeing it done. Our foundation of learning was Dad, Uncle Wayne and Granddad.

HEN YOU HE AD NORTH ON HARVILLE ROAD, ABOUT HALF WAY TO

Statesboro, you’ll see an impressive farm equipment shed on the left, full of wellmaintained tractors, harrows, combines and pickers. The long row of all those grass-green implements parked side-by-side looks like a John Deere postcard, but in fact it is a picture of something much more precious: A successful Bulloch County farming operation that has grown and sustained five generations of the Jackie Brannen family. Doc Brannen was the first to own and farm the land in the Emit district between Nevils and Statesboro, at the turn of the 20th century. Doc’s son Rufus grew up farming alongside his father and raised his own family on the farm. Doc gave each of his children around 1,500 acres in inheritance, which throughout the years split the land in the original tract between cousins, but Rufus’ descendants have managed to hang onto approximately 500 acres of the original farm land. With his farm in operation, Rufus married Rosaline Bowen Brannen and produced one son, Jack Avant Brannen, Sr. Jack was born in 1930, and passed away in 2019, his life spanning the many decades of farming innovations from mule plows, to tractors, to pickers with GPS. In the late 1940s, after graduating from Abraham Baldwin Agricultural College (ABAC), Jack took over the family farm from his father. In 1949, he married Catherine Macy Anderson, and the couple had three children: Cerie Annette Brannen McDonald, Jack Avant “Jackie” Brannen, Jr., and Wayne Anthony Brannen. Jack’s sons, Jackie and Wayne, continued the family tradition of farming with their father. Every farmer knows his livelihood is dependent upon good weather and God. In any given year, disaster can strike ruining crops, destroying animals or making the soil unproductive. One thing that has sustained

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the Brannen Family Farm is the ability of each succeeding generation to pivot when challenges arise. In 1953, a severe drought caused the farm’s well to run dry. From discarded farm equipment and scrap metal, Jack and Rufus worked in the shop to put together a truck mounted well drill and were successfully able to dig a new deeper well that reached the aquifer providing plenty of water. Their success caught the attention of other area farmers, and Jack soon found himself in the well-drilling business. He was able to overcome some of the loss caused by the drought by helping his neighbors. He founded Southeastern Drilling Company which he operated for 20 years, drilling more than 4,000 wells in Bulloch and surrounding counties. Jackie and Wayne helped work the farm. Each attended the University of Georgia; Jackie majoring in Agronomy and Wayne in Animal Science. The two chose to return home after graduating in the mid-1970s and started a hog operation plus farmed corn, soybeans and peanuts. In 1978, Jackie married Jill Cameron, from Lanette, Alabama. Jill also finished her degree at the University of Georgia. The couple has four children: Ryne Joseph (Heather), 40; Jamie Anderson (Whitney), 38; Kaitlin Catherine (Justin Daniels), 35; Sean Jackson (Jessica), 32. Another extreme drought in 1980 caused Jackie to pivot once again. “1980 was the worst year ever,” said Jackie. “Bouts of bad weather, prices, insects; but the Lord looked after us.” Jackie started a crop dusting business to supplement the farm. He ran an aerial crop spraying business alongside the farm for over 20 years. During this time Wayne and Jackie also worked with neighbors to share farming equipment to reduce operational costs associated with crop production. They were tending corn and soybeans, the old fashioned way with no irrigation.

SE PT E MB E R/OCTOB E R 2025 | state sboromag az i ne. co m

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| HARVESTING A LEGACY

THE BRANNEN FAMILY PRODUCES APPROXIMATELY

5,000 BALES OF COTTON EACH YEAR.

s t ate sb oro ma g a z i n e .co m | S EPTEMBER/OCTOBER 2025

HARVESTING A LEGACY |

WE LIVE HERE

RYNE BRANNEN

We are grateful for the opportunity with Magnolia Loom. We provide them with 10 – 20 bales of cotton a year. It’s important to us that someone is using our crop domestically.

During this time, Wayne also raised chickens for Claxton Poultry eventually leaving the row cropping side of the farm to concentrate on his animals. In 1989, when the boll weevil was irradicated, Jackie purchased his first cotton picker. In 2004, Jackie quit his flying business and began concentrating again fulltime on row cropping. Today, Jackie, who just turned 70 in July, has turned most of the farming operations over to his three sons, Ryne, Jamie and Sean. The men share a love of farming, and count it as a way of life rather than a profession. “I never wanted to do anything else,” said Ryne. “I got my masters from UGA working in Tifton as a Research Tech. My family encouraged me to go to Georgia. I earned a BS in Agribusiness, with a minor in Crop Science in 2008, then the masters in Plant Protection and Pest Management in 2010.” Ryne worked for the USDA in Tifton while going to school. He started farming at Brannen Family Farms in 2011. “I’ve always been fascinated by farming,” he said. “Some kids are into sports, we’re into farming. As kids, we rode the tractor all day long and never got bored.” Jamie and Sean both attended ABAC. Jamie returned to farm in 2010, with Sean

following him in 2016. Together they all grow cotton and peanuts and do some custom farming for neighbors who pay them to tend their acreage. Approximately 80% of the land they tend is leased from others and 20% is owned by them. They farm around 4,000 acres each year, still unirrigated. “This is all I ever thought about and all I ever wanted to do,” said Jamie. “I had no other plans. I grew up doing it and seeing it done. Our foundation of learning was Dad, Uncle Wayne and Granddad.” “I thought about other things,” said Sean. “But farming’s the only occupation where you can do a little bit of everything, outdoors, in many different areas. Every day is different.” The men are all partners on the operation. They all split the risks and the profits at the end of the year. They receive a weekly pay check to cover their needs. All of their wives work fulltime jobs outside the farm to help with expenses and health insurance for the families. The greatest challenge the farmers face now still includes weather, like damage from Hurricane Helene and the flooding of 2024, but new tariffs also make the future uncertain. “Fertilizer tariffs are a concern,” said Ryne, who was chosen in 2022 as Bulloch County’s

Young Farmer. “And there’s a terrible lack of demand for cotton. We grow it because we can’t grow peanuts year after year. China quit buying cotton because of the trade wars. Corn is the only other option, but we’re not set-up for corn and there is not another crop you can grow on dry land.” “Corn’s dependent on local infrastructure,” said Sean. “With most farmers rotating cotton and peanuts, we’re not built to handle large quantities of corn in Bulloch County. We just can’t make a dramatic shift to corn. There’s nowhere around here to sell large quantities of corn. Area farmers would have to co-op and invest in corn operations.” The Brannen family produces approximately 5,000 bales of cotton each year. They have partnered with Magnolia Loom, a Sandersville, Georgia, company which produces Georgia Grown and sewn cotton garments that are 100% “Made in the USA” from seed to shirt. The Brannen’s are proud to provide cotton from Bulloch County for custom t-shirts sold on the Magnolia Loom website. “We are grateful for the opportunity with Magnolia Loom,” said Ryne. “We provide them with 10 – 20 bales of cotton a year. It’s important to us that someone is using our crop domestically.”

SE PT E MB E R/OCTOB E R 2025 | state sboromag az i ne. co m

WE LIVE HERE

| HARVESTING A LEGACY

JAMIE BRANNEN

Our biggest goal is to see that the operation is here for the next generation,

s t ate sb oro ma g a z i n e .co m | S EPTEMBER/OCTOBER 2025

There’s a mitigated risk with cotton, but it can be sold for something. The Brannens cultivate fields from Nevils to Clito, with nothing west of US Highway 301 South over Register way. “We grow cotton because we love to grow cotton,” said Ryne. “It’s a way for us to come back and do this,” said Jamie. “Dad had sealed the deal before we came back after college. Each time one of us came home, acres would be available and added. The farm grew in an integral way that supported all our families. We are large enough to sustain ourselves.” Another challenge the farmers face is housing developments springing up on available acreage throughout the county. “The housing market is our biggest fight right now,” said Ryne. “The area is growing but that shrinks farming. Ironically, it also preserves our financial position. The land we own had greatly appreciated, by double. Even though we are not selling our land, we have a greater asset value in our land. That helps us to keep farming.” “We’ve been blessed,” said Jackie. “There’s a lot of debt in farming, but the Lord has looked after us. We’ve been able to keep going each year. I read my Bible every morning and pray over the crops every day. This summer we’ve been blessed with rain and good weather. The crops look great. We have good potential this year, but anything can happen. You don’t know what you’ve got until you get it in the barn.” “We don’t do this without God,” said Ryne. “We don’t grow the crops we just tend them.” “Our biggest goal is to see that the operation is here for the next generation,” said Jamie. And the next generation is already here, riding tractors with their dads and eating boiled peanuts, just like their dads did. All-together, counting the baby on the way, the Jackie & Jill Brannen family of Brannen Family Farms now totals 22. From cotton to peanuts, from one generation to the next — they’ve weathered the storms, tilled the soil, and passed down both roots and resilience. The Brannen’s legacy teaches us what dedication to family and farming proves — that with faith, hard work, some rain and a little sunshine, each generation has the potential to yield a lifesustaining harvest. S

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| GEORGIA SUNLIGHT IN A BOT TLE

Every drop has to be the best we can produce.” – CURTIS POLING

s t ate sb oro ma g a z i n e .co m | S EPTEMBER/OCTOBER 2025

GEORGIA SUNLIGHT IN A BOT TLE |

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Georgia Sunlight in a Bottle WOODPECKER TR AIL OLIVE FARM W R I T T EN BY J E N N Y S TA R L I N G FO S S | P H OTO G R A P H Y BY F R A N K FO R T U N E

WASN’ T IN TUSCANY OR PROVENCE . I WASN’ T STANDING ON A HILL SIDE IN CROATIA OR WANDERING THROUG H OLIVE G ROVES IN SPAIN. I WAS IN G LENNVILLE , G EORG IA

just off Highway 121—the historic Woodpecker Trail—and the scene was just as enchanting. As a shuttle cart hummed its way down a sandy lane between rows of silvery-green trees, I could hear the rustle of leaves in the breeze, see the flash of a redheaded woodpecker darting through the tall longleaf pines, and smell the warm Georgia earth beneath me. This wasn’t the Mediterranean, but it could have been.

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| GEORGIA SUNLIGHT IN A BOT TLE

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GEORGIA SUNLIGHT IN A BOT TLE |

The olive trees are new, but the story of this land is old.” – T R ACY S M I T H - P O L I N G

“Look close at the branches,” said Curtis Poling, who steered us deeper into the grove. “You’ll see the fruit forming—small, green, and delicate. Every single olive on this farm has been fussed over, measured, and nurtured. We want people to experience how extraordinary Georgia olive oil really is.”

A LIVING LEGACY The Woodpecker Trail Olive Farm isn’t just about olives; it’s about heritage. Tracy Smith-Poling is the sixth generation in her family to work this land. The farm, established in the 1840s, has seen cotton, corn, and other row crops come and go. It now has 300 acres of slash and longleaf pines, wetlands and 14 acres dedicated to different varieties of olive trees. In 2024, it was honored with the Georgia Centennial Farm designation at the Georgia State Fair in Perry, Georgia, recognizing nearly two centuries of continuous family stewardship. “The olive trees are new, but the story of this land is old,” said Tracy. Olives themselves are not new to Georgia. Spanish settlers planted them along the coast centuries ago, recognizing that the climate here had much in common with their homeland. And the science backs it up: olives flourish best at about 30 degrees latitude. That’s the same band of the globe that threads through France, Italy, Croatia, Syria, and Lebanon—countries synonymous with great olive oil. Glennville sits squarely in that zone. “We like to say we’re in the perfect parallel,” Curtis explained.

PLANTING A VISION Curtis came to farming after a career in international business consulting. In 2015, he and Tracy decided to try something bold: planting 6,000 Arbequina olive trees, a Spanish cultivar prized for its aromatic, balanced fruit. Their first harvest came four years later, and when Curtis sampled that inaugural pressing, he remembers being stunned. “I could taste sunshine, grass, and breeze in the oil, followed by just the faintest pepper kick,” he recalled. “That’s when I knew we had something truly special.” The judges agreed. In 2020, Woodpecker Trail Olive Farm’s very first entry—its very first press—won a Silver Award at the New York International Olive Oil Competition

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(NYIOOC), the world’s most prestigious stage for olive oil. They’ve since earned more honors, including recognition as one of UGA’s Flavor of Georgia winners in 2023, and a 2025 Small Business Rock Star Award from the Georgia Department of Economic Development. “Every drop has to be the best we can produce,” said Curtis.

SCIENCE MEETS STEWARDSHIP Walking the farm with Curtis and Tracy, you quickly realize that growing olives here is both art and science. He carries a notebook filled with years of observations—meticulous notes about soil nutrients, humidity levels, and watering cycles. “Balancing water is tricky in South Georgia,” he explained. “We get more humidity than the Mediterranean, so we monitor the orchard daily. Too much or too little water can change everything. We’re still pioneering here, but history will be kind to these efforts.” He’s constantly experimenting with new varietals, introducing trees from California, Tunisia, France, Italy, and Spain to see which adapt best. Each aggregate is tended with the same patience and precision.

TOURING THE GROVE Farm tours are at the heart of the Woodpecker Trail experience. Guests climb aboard a shuttle cart with Curtis at the wheel, who serves as both driver, educator, and storyteller. As he points out the delicate clusters of olives, he weaves in stories of the farm’s 180-year history, its Spanish predecessors, and his own trialand-error discoveries. Between the neat rows of trees lie pockets of natural wonder: stands of Georgia pine, the flash of a deer darting through the underbrush, the call of native birds overhead. “This farm is a habitat as much as it is a grove,” Curtis said. “We want visitors to feel that connection—to the land, the wildlife, and the trees that sustain us.” The tour culminates at the bottling house, a modest building where every glass bottle of olive oil and balsamic vinegar is filled by hand as orders are placed. The air smells faintly sweet, a mix of vinegar and freshly pressed oil.

SE PT E MB E R/OCTOB E R 2025 | state sboromag az i ne. co m

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| GEORGIA SUNLIGHT IN A BOT TLE

A TASTE OF GEORGIA SUNLIGHT The tasting is where the magic becomes tangible. Curtis pours a golden stream of extra virgin olive oil into small cups, encouraging visitors to sip it straight. The oil is smooth and creamy at first, then bright with grassy notes, finishing with a satisfying peppery bite at the back of the tongue. “Olive oil is really just fresh-squeezed fruit juice,” Curtis explained. “The key is getting the olives from tree to press within 48 hours. That’s how you preserve every bit of flavor.” Alongside the oil, guests can sample the farm’s bourbon balsamic vinegar, a sweet and tangy blend aged in barrels. Together, the two products showcase not just Georgia’s potential for olive oil, but the Polings’ commitment to craft.

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CARRYING THE LEGACY FORWARD The Polings’ mission extends beyond producing fine olive oil. They see the farm as an educational hub, a place to teach people about sustainable farming, agritourism, and the power of stewardship. Curtis frequently lectures during tours, breaking down the science behind olive cultivation in approachable language. Tracy emphasizes the importance of legacy, of honoring those who came before while creating something lasting for the future. “Every bottle we produce carries our history,” she said. “It’s more than a product—it’s our story in liquid form.” Looking ahead, the Polings plan to expand with more trees, using different varieties and perfecting the already stellar Woodpecker Olive Oil. They will be inviting even more people to experience the grove firsthand. But their philosophy remains unchanged: quality comes before quantity.

AN INVITATION TO VISIT So where does one find this world-class olive oil? You won’t stumble upon it in every grocery aisle. The best way is to come to the source: to drive down the Woodpecker Trail, past the pine forests and fields, and arrive at the Polings’ farm. Here you can taste olive oil that carries the essence of Georgia sunlight, bottled with care, and steeped in nearly two centuries of family heritage. For those who can’t make the trip, the farm’s website— woodpeckertrailolivefarm.com—offers bottles shipped directly from grove to table. But to truly appreciate what makes Woodpecker Trail Olive Farm extraordinary, nothing compares to standing among the trees, listening to Curtis’ stories, and sipping oil so fresh it seems alive. South Georgia may not have the hills of Tuscany or the coasts of Spain, but on this farm near Glennville, you’ll discover something just as rare: a living legacy of family, land, and light—captured in every single drop of internationally award-winning olive oil. S

HOW TO PAIR OLIVE OIL LIKE A PRO M I LD O I L S : Perfect for seafood, chicken, and fresh vegetables. MEDIUM OILS: Drizzle on salads, pasta, or warm bread.

HEY DID YOU KNOW YOU CAN READ ARCHIVED ISSUES OF STATESBORO MAGAZINE ONLINE? SIMPLY GO TO STATESBOROMAGAZINE.COM AND CLICK MAGAZINES ON THE MENU BAR.

RO B U S T O I L S : Pair with grilled meats, root vegetables, or aged cheeses.

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GIFT GUIDE

20 25

B E A PA R T O F T H E A R E A’ S H OT T E S T G I F T G U I D E ! Reach the regions’ Christmas shoppers in our November/December Issue.

R E S E R V E Y O U R S P A C E T O D AY ! MINDY BOYETTE | 1 Herald Square | Statesboro, Georgia 30458 209.419.6022 | mboyette@statesboromagazine.com | www.statesboromagazine.com

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ANNI ENAI L S S T A T ES B O R O . CO M MARKET DISTRICT: 1098 Bermuda Run Road | 912.225.3700 EAGLES CORNER SHOPPING CENTER: 105 Tormenta Way | 912.259.9915

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| TA I L G AT I N G

FOOD: THE REA L MV P Grills sizzling, smokers rolling—this is where legends are made! No tailgate is complete without a spread that gets people talking. Stadium-goers fire it up for classics like ribs, burgers, wings, and pork butts. At-home tailgaters can match the energy with savory dips, platters of sliders, crockpot queso or low country boil, plus plenty of boiled peanuts (an Eagle favorite). Don’t forget the sweet finish— cookies iced in blue and white or football-shaped brownies that are always fan favorites.

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TA I L G AT I N G |

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Tailgating: Where the Party Kicks Off Before the Game W R I T T EN BY J E N N Y S TA R L I N G FO S S P H OTO G R A P H Y C O U R T E S Y O F G E O R G I A S O U T H E R N AT H L E T I C S

For Georgia Southern Eagles fans, game day starts long before kickoff. Whether you’re setting up in the parking lot outside Allen E. Paulson Stadium, the Anthony P. Tippins Family Training Facility, the Tailgate Zone or simply transforming your back yard and deck into Eagle Nation headquarters, the tailgate is where memories are made. Here’s how to take yours to championship level. SE PT E MB E R/OCTOB E R 2025 | state sboromag az i ne. co m

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| TA I L G AT I N G

GRIL LS & S MOKE RS : T H E H EA RT O F T H E ACT I O N Nothing says football tailgate like the wafting smell of charcoal or hickory smoke. Some tailgaters get serious with smoker trailers, while others keep it simple with a portable grill. Either way, cooking it up at the stadium is a ritual many Eagle fans enjoy. Some even come the night before to get everything set-up in advance. That puts them ahead of the game! At-home cooks can stretch their wings with a slow-smoked brisket, whole racks of ribs, hot-from-the-oven dips or even a pot-luck where everyone brings a treat to share. As long as you have some good eats planned, you’ll be satisfying those loyal fans.

TE A M SWAG: W E A R IT P RO U D Jerseys, face paint, foam fingers, temporary tattoos— bring the swagger! Every fan is part of the team! Show your spirit wearing blue, white & gold! From your team hat to your Georgia Southern cowboy boots, be sure everybody knows who you’re rooting for! Snap a squad pic at your own “photo booth” stocked with footballs, helmets and pom-poms. At-home hosts can pass out Eagle rally towels, horns or beads to guests. It’s more fun when you show pride in the home team!

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TA I L G AT I N G |

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B E V E R AGE S : S IP, S IP, H O O R AY ! Iced-down coolers are essential. Keep a mix of cold beer, seltzers, sodas, and plenty of water for the stadium tailgate crowd. You might even offer some wine for the ladies. For the home field advantage, add themed cocktails or mocktails—try a “True Blue Punch” with lemonade, blue sports drink, and fresh fruit. Hydration is just as important as celebration!

DECOR & TE AM S PIRI T Make your space scream Eagle Nation! Let them know it’s Our House! Think of your tailgate as your end zone—dress it up! Blue and white tablecloths, matching plates and cups, Eagle flags flying high, balloons, streamers, and banners will turn any space into a GATA zone. Bonus points for your car swag, themed coolers, a gameday themed cocktail or painted cornhole boards sporting Gus the Eagle.

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TH E FIN A L S C O R E

Portable tables, folding chairs, and tents transform a patch of parking lot into a party zone. To show you really know what you’re doing, set-up a tent with a rug on the ground to keep those chairs stable. Prepare a grill station for the men to hang around while they watch the grill master at work. For backyard or deck tailgates, string lights, position outdoor fans, light the fire pit, use comfy chairs and find the biggest big-screen TV to make your deck the coziest little stadium around. A well-organized set-up means fans can focus on fun, not logistics.

Cornhole, ladder toss, and giant Jenga keep the energy up before kick-off and between bites. Create fun competitions with your neighbors — best grilled burger, bestdecorated tent, loudest cheer, or most spirited. At-home fans can create scorecards and crown the “Tailgate MVP” with a new hat or even better, an Eagle visor with fuzzy yellow hair.

Whether you’re shoulder-to-shoulder with Eagle Nation in the parking lot or cheering with friends in your own backyard, tailgating is about more than food and football—it’s about fellowship, pride, and celebrating the GATA spirit of Georgia Southern. So, fire up the grill, wave those blue and white Eagle flags, and let’s make every game day event, the season to remember. Go Eagles! S

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| BUZZ WORTHY B ITES

Grandaddy Dolan’s

BRUNSWICK STEW I N G R E D I E NT S : 2 Chickens 1 Hog Head 2 lbs. Pork (cut in small pieces) 1 lb. Onions 3 lbs. Potatoes 2 cans Tomatoes 2 cans Cream Style Corn 3 cans Mixed Vegetables 1 ½ bottles Ketchup 1 bottle Worcestershire ½ c. Vinegar 2 cans Corned Beef ¾ c. Lemon Juice 4 tsp. Tabasco 2 Tbsp. Salt Black Pepper (as you like) 1 Pound Oleo (margarine) P R E PA R ATI O N :

Cook chicken and remove from bones. Cook head and remove bones. Cook pork (well done). Cut onions up fine and cook well done. Dice potatoes and cook well done. Mix all ingredients and cook until well done on low heat (two to three hours) stirring frequently to keep from sticking. Add a little chicken broth as needed. Makes 6-8 quarts.

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Where The

FARMERS GO To Lunch W R I T T EN BY L A Z A R B R OW N O G L E S BY

Y DADDY AND HIS BROTHERS , DAVID AND MARK , HAVE FARMED MY

entire life. Nearly every memory of the three brothers involves the farm or food. The farm was the built-in fabric of our lives. I didn’t put much thought into being a “farm kid.” It was our life. It wasn’t until adulthood that I realized my upbringing was a treasure. Family was always first, and food was a close second. Lunch was a daily ritual that the men adhered to religiously. “Dinner Time” was promptly at 11:00 a.m., which meant leaving the farm at a quarter ‘til or earlier. I always made sure to linger around the farm office hoping to persuade Daddy to let me ride to lunch with the men. I enjoyed the ride just as much as the lunch. Daddy and Uncle Mark kept a comedic banter going the entire ride. I felt like a mini-celebrity entering any establishment with the Brown men. There was always loud boisterous talking, handshaking, and cuttin’ up with the other patrons. The personalities were just as big as the appetites! Lew’s BBQ in Twin City was always at the top of our list. Lew’s was the quintessential Southern BBQ restaurant. It was a real gem. I catch myself closing my eyes tightly as I write coaxing a smell from deep in my memory. Can you remember a smell? The scent greeted you at the door slightly smokey, but not overwhelming and something sweet…. Maybe the hunks of red velvet, key lime, and caramel cakes prepared by Lew’s mother. The smell was virginal, not marred by the smell of cooking oil and spent grease. Lew’s had no fried food on the menu. We always sat in the back room at the table on the far left. Mrs. Tammy, Lew’s wife, usually took our order at the counter. She was the same every time, pleasant with a kind smile, very efficient, and busy but not too busy to make you feel like family.

My order was always a rib plate with stew and potato salad. The ribs didn’t have an overpowering seasoning, just smoke and meat. The potato salad sat on the counter in the back in a big clear tub. Creamy room temperature perfection. The stew was mostly meat, chicken and pork in a bright red tomato sauce. When we started creating recipes for our BBQ restaurant, Dolan’s, I tried to get as close to Lew’s stew as possible. My Daddy later told me Lew modeled his stew after Grandaddy Dolan’s!! I am a sauce fanatic. I like to taste them all! There was really no need for multiple sauces at Lew’s. Their signature mustard sauce paired with everything perfectly. Sadly, Lew’s burned down a few years ago. I miss those ribs! Christine’s was another favorite. Located next to a mechanic shop, Gay’s Garage. The garage was on a long stretch of highway 10-15 miles from any town. Christine Gay opened the restaurant after retiring from the Jockey plant in Millen. The garage was run by her husband Robert and sons, Ben and Harry. Her country lunch buffet included fried chicken, baked chicken, mac and cheese, peas, lacey cornbread, biscuits, and whatever else was in season in her garden. The restaurant closed in 1994, but her family said she continued to serve local farmers, friends, and anyone who stopped by around lunch time! When I opened my casserole shop in Statesboro almost 30 years later one of my first employees was a gregarious girl named Johnna. Tall and beautiful with big brown eyes and a southern accent so thick it couldn’t be anything but completely genuine. She could talk to a fence post! I often told her she could sell ice to an Eskimo! She wasn’t a great salesman because she was fake or used calculated tactics. She was able to sell casseroles, cheesecakes, and specialty food products because she had a genuine love for food. She tasted and studied every item.

SE PT E MB E R/OCTOB E R 2025 | state sboromag az i ne. co m

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| BUZZ WORTHY B ITES

Christine’s

CHICKEN AND HOMEMADE DUMPLINGS TH E R E WA S N O R E C I P E . E V E RY TH I N G WA S CO M M IT TE D TO M E M O RY. H E R DAU G HTE R L ATR E LLE S H A R E D TH E FO LLOW I N G :

Only by memory! And you are going to laugh! But I promise this is how she made them. She sifted her flour (she started with 1 cup), added one egg and then she used 1/2 of the eggshell and filled it up with water and added that to her dough. She added flour until the dough would form a ball she could roll out. She then rolled it out on a floured cheesecloth and then she cut her dumplings in strips and added it to her boiling broth. She cooked her chicken and then removed it from the broth and after her dumplings were done, she picked her chicken off the bone and put it back in the pot.

Johnna is Christine’s granddaughter. The love for food obviously spans generations. Johnna remembers her Ma’s homemade chicken and dumplings and her 14-layer chocolate cake. Johnna’s mother Latrelle shared a few recipes with me. I’m sitting at a table in my office writing my food column in what was once the kitchen of Hook’s BBQ in Millen. I bought the building in 2015, to house my restaurant and catering company Honey Specialties. The day I purchased the building my husband and I rode out with keys in hand. As we pulled into the parking lot I looked at Johnny and said, “I’d pay $200.00 right now for a Hook’s cheeseburger with ketchup and mayonnaise!” On humid days the floor in our storage room sweats and you can smell 52

a hint of smoke. If you look closely, you can see the outline of the old pit on the storage room floor. We ate many meals at Hook’s. The restaurant was run by mostly family members of Joel Hooks. The menu included BBQ, a country buffet, cheeseburgers, steaks, and even fried shrimp. The cheeseburger was obviously my favorite. I bet I ate 100s of those juicy burgers. From what I can remember the burgers were cooked on a griddle. I asked Joel’s granddaughter, Coopie, the secret of a Hook’s hamburger. She said, “The only secret to the cheeseburgers was Daddy would keep them in a steam pan.” I’ve tried to recreate them several times, but it’s never the same! Locals said there was an old bulldog that slept near the griddle in the kitchen. The food was

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so good nobody even cared! Coopie’s favorite memory was being with her family doing what they loved together. To bring things full circle, I must add that the original location for Dolan’s BBQ in Millen was an old cement block building on Hwy 25 South. Imagine our surprise to find the crumbling brick pit out back that was the Original Hook’s BBQ!! It’s amazing to see how our food stories intertwine. My Daddy and my Uncle Mark always dreamed of having a restaurant and talked often about taking the leap to open a steak house! I’m sure they subconsciously planted the seeds of what would be my sister’s and my future careers. If you are ever in search of a good place to dine, ask a local where the farmers go to lunch. You won’t be disappointed. S

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Granny (Jackie) Hooks

RED VELVET CAKE I N G R E D I E NT S : 1 c. Wesson Oil 2 c. Sugar 2 ½ c. Cake Flour 2 Eggs 2 tsp. Cocoa 1 tsp. Vinegar 1 tsp. Vanilla 1 small bottle Red Food Coloring 1 tsp. Salt 1 c. Buttermilk 1 tsp. Soda P R E PA R ATI O N :

Beat Wesson oil and sugar. Add eggs. Mix in a small bowl: cocoa, vinegar and food coloring. Pour in oil mixture. Mix in flour and buttermilk. Add salt, vanilla, and soda. Bake in 3-4 round layers at 325 degrees for 30-40 minutes.

Christine’s

OLD-FASHIONED EGG CUSTARD I N G R E D I E NT S : 5 Eggs ½ c. Sugar 1 Tbsp. Corn Starch Pinch Salt 2 ½ c Whole Milk 1 tsp. Lemon Extract 1 tsp. Vanilla Extract Dash Nutmeg 1 Deep Dish Pie Shell P R E PA R ATI O N :

Beat Eggs. Add sugar, salt, and cornstarch. Mix well. Add milk; mix well, then add flavoring to taste. Mix well. Pour into deep unbaked pie shell. Bake at 350 degrees for 30-40 minutes or until knife inserted comes out clean.

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G A R D E N V A R I E T Y | WE LIVE HERE

& THE OGEECHEE RIVER W R I T T EN BY V I R G I N I A A N N E F R A N K L I N WAT E R S

WO OF MY FAVORITE THINGS ARE GOOD HONEY AND A BE AUTIFUL , G EORG IA RIVER . IN OUR STATE , WE HAVE BOTH THINGS TIED TO THE

Ogeechee River. I served for many years on the “Ogeechee Riverkeeper Association Board of Directors.” One goal we had as a board was to educate Georgia’s citizens to protect the river; I think about this huge task often. Every morning I indulge in a good cup of coffee infused with cream and some flavor of pure honey. I bought some honey from Sir Water Scott’s home in Scotland recently and it was delicious, but nothing can surpass tupelo honey. A tree that grows along the Ogeechee River is responsible for the flowers that bees need to produce Tupelo honey! So, Georgia’s prettiest river and tupelo honey will remain some of my cherished things that are forever intertwined. The Ogeechee River runs approximately 290 miles in a southeasterly direction from Greene County to the Atlantic Ocean. The Ogeechee River Basin drains approximately 5,540 square miles and is located totally within the State of Georgia. Its drainage to the coast plays a significant role in forming Wassaw, Ossabaw, St. Catherine’s, Blackbeard and Sapelo Islands. The Cannoochee River is its principal tributary. Paleo-Indian societies arrived in the area of the Ogeechee River around 11,500 years ago. The Mississippians and Yuchi settled the river for several centuries, until the arrival of Europeans. There is a professional mural on West Main Street in Statesboro that depicts the lives of the “River People of the Ogeechee.” The Bulloch County Historical Society researched this topic and gifted the mural to the City in 2022. Nyssa ogeche, commonly referred to as Ogeechee tupelo, grows along the banks of the Ogeechee River. It is also referred to as white tupelo, river lime or Ogeechee lime tree. The tree can grow to 50 feet tall and requires a very moist site. The tupelo prefers slow flowing, low water to standing water. The tree is deciduous and it flowers from March to May, and the seeds ripen from August to October. It is known for attracting wildlife. Trees that grow alongside the Ogeechee

Lime include bald cypress, ash, oak, hickory, elm, pine, red maple and swamp cottonwood. The Ogeechee lime is found in abundance along the Ogeechee, Altamaha, Suwannee, and Satilla Rivers, and in certain wet flatwood regions between the Choctawhatchee and Wakulla Rivers in Florida. The mature fruit, known as Ogeechee lime, has an acidic flavor. It is great for making preserves and can be used for lime juice! Thousands of acres of Ogeechee tupelo trees have been planted in bee farms along the lower Apalachicola River and around those swamps. The honey made from the nectar is known as “tupelo honey.” My Daddy’s favorite honey was tupelo. Our Adams family relatives live in Marianna, Florida, and have beach homes at Mexico Beach, Florida. There is a town on the way to the gulf shore named Wewahitchka. We always stopped in “Wewa” at L. L. Lanier & Son’s Tupelo Honey. (“Wewa”, as it is called by the natives, is home to tupelo honey since 1898!) This is some of the finest tupelo honey collected and shipped worldwide. Their honey is a specialty honey with a color which is light gold and amber with a greenish cast. It is expensive due to its limited production, specialized harvesting methods in very wet locations. Sometimes a harvest requires boat access. Bee hives are placed on elevated platforms along the river’s edge. The bees gather nectar for only two to three weeks when the tiny flower blooms. The honey has a unique flavor, which is buttery, smooth and has citrus-floral notes. The honey rarely crystalizes due to its high fructose content. This makes it a popular choice for those who prefer liquid honey or are mindful of their blood sugar levels. A pound of L. L. Lanier’s & Sons tupelo honey is $17.00 and a five-pound jug will cost $75.00. Shipping will be added to this. I also have next to the Keurig machine some delicious Humble Bumble “Just Honey” and H. L. Franklin’s Healthy Honey, “Sourwood.” I am addicted to good honey and fortunately, it is a good food. I get a thrill when I approach the Ogeechee River. It’s the simple things that are important to me. A proud river and tupelo honey will always make me smile. S SE PT E MB E R/OCTOB E R 2025 | state sboromag az i ne. co m

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| WORDS OF LIFE

Are You a Worry Wart? W R I T T EN BY R E V. D R . J O H N WAT E R S

HERE ONCE WAS A MAN WHO NEVER SEEMED TO HAVE ANY WORRIES OR TROUBLES WHATSOEVER . WHEN A FRIEND ASKED HIM THE SECRET TO

defeating worry, the man replied, “I never worry because I have a professional worrier on my payroll. Whenever something troubles me or starts to worry me, I tell him about it so he can do all the worrying for me.” “That must be great,” replied the friend. “What does it cost to hire a professional worrier?” “It’s rather expensive. It cost me more than $100,000 per year.” The friend was shocked and asked, “A hundred thousand dollars a year? How in the world can you pay someone that much?” “I can’t,” the man responded, “but I let him worry about that.” We chuckle at such exchanges, but wouldn’t it be nice to have someone who could do all of the worrying for us? Whenever we face stress or worry, we could simply tell our professional worrier about it, and allow him to worry on our behalf. But in my years of spiritual leadership with people from all walks of life, I’ve discovered that many people don’t need or even want a professional worrier because they seem to enjoy doing all the worrying themselves. They relish in the opportunity to worry over items both large and small. As a result, they become worry warts, never missing the opportunity to become stressed over an issue, regardless of how small. Do you have any worry warts in your life? Is there someone at your office who is always stressed over a looming deadline? A family member who never sees the silver lining in any cloud? A friend who can’t enjoy life because worry consumes him? Worry warts are nervous, anxious, and fidgety, constantly anxious about what might go wrong. And when things actually do go wrong, they worry all the more. Do you ever slip into the role of a worry wart yourself? Do problems, deadlines, bad news, and difficulties make you restless, anxious, and full of worry?

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What difference should our faith make when we encounter worry? To give into worry demonstrates that we turn to anxiety more quickly than we turn to faith. If we are followers of Jesus, then shouldn’t our faith in Jesus be stronger than our worry? An overwhelming worry flows from an underwhelming faith. If my faith in Jesus is growing, my worry should be decreasing. Conversely, if my worry is increasing, then my faith, trust, and reliance upon God must be decreasing. Like the ocean tides rising and falling on the beach, faith ebbs and flows in relation to worry. As one rises, the other falls. Jesus encountered a worry wart during his earthly ministry when dining at the house of Martha. Concerned with serving and attending to the details of the dinner, Martha was overcome with worry. Instead of enjoying the Lord’s presence and sitting at his feet like her sister Mary, Martha hurried and scurried about, attending to the details of the meal while filling every crack and crevice with worry. Jesus called her hand on such behavior, telling her that she worried about too many things. He used the behavior of her sister as an example, saying, “Mary has chosen what is better, and it will not be taken away from her” (Luke 10:42). Faith and worry cannot exist in the same time and space. As Martha’s worry increased, her faith decreased. Jesus pointedly showed her the shortsightedness of her worry, noting that anxiety did not bolster her faith. Instead, worry cannibalizes faith, slowly eating away confidence and reliance upon God. Jesus’ mild rebuke of Martha teaches us about the spiritual danger of worry. Allowing worry to remain unchecked and uncontrolled in our lives diminishes our faith, robbing us of the intimacy that the Lord wants to have with us. Many Christians make light of worry, almost relishing in the anxiety of the moment, but the lesson from Martha is a warning to us. If we are indeed people of faith, then we must lower worry by raising our faith. When we ignore worry, it cripples our faith, and we limp along with diminished trust and weakened confidence in God. S

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Part of the urban agriculture movement is about finding ways to meet that need and get more food growing close to people that need it, Right now, our agriculture as a whole in the U.S. is extremely decentralized. The cities themselves are unsustainable from most perspectives, especially when it comes to resources.” – B R I G E T T E B R I N TO N

STA RT S M A LL (A N D S U N N Y )

“A lot of people do small-scale herbs,” Brinton said. “You can do that with a couple of potted plants on a balcony or a well-lit area. One of the biggest limiting factors is often light.” In other words, don’t expect your kitchen window to be the equivalent of full sun. That’s why many beginners add inexpensive LED grow lights. Even without them, though, a pot of basil or parsley in a bright corner can be a game-changer for your spaghetti night. T H I N K V E RT I CA L

Lettuce Talk About Urban Agriculture W R I T T EN BY D OY C AV E

VERY TIME I PASS THE LET TUCE AISLE AT THE G ROCERY STORE L ATELY, I FEEL LIKE I SHOULD BE APPLYING FOR A LOAN. WITH PRICES

climbing, and most of our produce traveling from California, Texas — even as far away as Chile — before it lands in my buggy, I started wondering: is there a better way? Brigette Brinton thinks so. A senior lecturer of biology and director of the Sustainable Aquaponics Research Center at Georgia Southern University, Brinton says urban agriculture is about more than trendy rooftop gardens. “Part of the urban agriculture movement is about finding ways to meet that need and get more food growing close to people that need it,” she said. “Right now, our agriculture as a whole in the U.S. is extremely decentralized. The cities themselves are unsustainable from most perspectives, especially when it comes to resources.” So how do you get your food growing a little closer to your plate? Brinton suggests a few ways. 60

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“Vertical gardening of some type is one of the go-tos for urban agriculture,” Brinton explained. “Whether it’s large-scale towers that are six, eight, ten feet up, or whether it’s a five-foot-tall tomato tower or potato bag—those sorts of space-efficient methods are often one of the best ways for people to get started.” The idea is simple: stack instead of spread. Lettuce, strawberries, tomatoes and even potatoes can all thrive in small vertical systems. Prices range from less than $50 for simple bags and pots to a couple hundred dollars for hydroponic towers. Either way, you’ll end up with fresher food and fewer miles on your produce. G R OW TO G E T H E R

“Community gardens can be a really locally driven, grassroots way to build up that small-scale urban agriculture,” Brinton said. “Give people food and give them ownership over what they’re eating and growing.” Beyond the vegetables, community gardens grow relationships. Many are hosted by schools, churches or nonprofits, and if you’re not sure where to begin, Brinton points to local resources such as the Extension Service Master Gardeners. “Those are local resources that people can go to for help with urban agriculture as well as large-scale traditional agriculture,” she said. As grocery prices keep climbing and supply chains stay unpredictable, Brinton believes this kind of local focus is only going to grow. “I think it’s going to be essential,” she said. “We either need to take what we have and make it extremely more sustainable and waste a lot less, or we need to stop using so many resources to transport food and grow it a lot closer to where it’s needed.” Whether it’s a pot of basil in the kitchen, a tomato tower on the patio, or a shared garden down the street, each small step is a way to take back a little control over what ends up on your plate…and what leaves your wallet. And if you really want to do a deep dive into urban agriculture and other forms of sustainability, Georgia Southern now offers a Bachelor of Science in Biology with a concentration in sustainable agriculture. Check it out at GeorgiaSouthern.edu. S

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Honoring Steve and Freedom: Our Ambassadors W R I T T EN BY B E N J Y T H O M P S O N

HEN I G IVE PRESENTATIONS OR UPDATES TO G ROUPS IN STATESBORO -BULLOCH COUNT Y, I OF TEN REMIND THE AUDIENCES THAT ONE

of the primary objectives of the Development Authority of Bulloch County (DABC) is to help prospective businesses decide that our community is a great place to invest their resources. In sports parlance, the DABC plays a lot of “away games” as we seek out businesses. When we have opportunities to host interested parties – when we have the occasional “home games” – we do our best to show off the wonderful things that Statesboro-Bulloch has to offer. Our Quality of Life here is an important part of the attraction, both for those of us who have lived here for a long time and for those who are considering our community as a permanent home. As often as we could, we asked Steve Hein and Freedom to join us. I can’t remember the first time I met Steve. He’s been around so long that he’s an institution at Georgia Southern and in Statesboro. I’m sure it was in the early ‘90’s, and he was performing at some event that included the Downright Brothers, a little band that included Frank Fortune, Professor Gerald Jones, and me. As long as I’ve known him, Steve has been the ultimate Ambassador for our community and our University. My predecessor, the wonderful Peggy Chapman, would include Steve as much as she could in Development Authority and Chamber events. She knew a good thing when she saw one. I can definitely remember the first time I met Freedom. My wife Delaine and I were program chairs for Leadership Georgia in 2006, with responsibility to organize a weekend of environmentally focused content for the class. Our first thought was to ask Steve to dazzle the class with his wildlife presentation – the birds, bugs, and snakes that he uses to educate and inform. He brought out his animals and the dazzlement happened, including the python that he drapes around unknowing guests. Then at the end, he brought out his juvenile bald 62

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eagle. Freedom’s head was brown then, and Steve had just taught him to fly from his glove to the ground and back while tethered. The class was amazed; the Steve and Freedom team were already making an impact on the people they encountered. The rest, of course, is wonderful history – a history commemorated here because of the impact that Steve and Freedom have had on economic development in Statesboro-Bulloch County and the region. We have benefited from this duo more than I can describe. They have greeted Governors and CEOs in the name of community growth and excellence. They have provided warmth and happiness to women and men from Germany, Nigeria, Japan, South Korea, and around the world. They have taught us the importance of wonder and pride of place. Steve and Freedom have been our Invaluable Asset. As we highlight the educational assets in our community this month, I’m honored to offer Steve and Freedom as among our greatest. One of my favorite Freedom moments was the first Paulson Stadium graduation ceremony. I was a member of the College of Business faculty, so I was fortunate to sit near the stage in my regalia, wearing shorts and a t-shirt underneath but still sweating in the stifling heat of the day. As the ceremony reached its conclusion and the Alma Mater played, we all stood and sang. At some point, members of the crowd began to gasp and clap as we turned to watch Freedom fly over the heads of those graduates, sending them into the world with one more bit of wonder for their time at Georgia Southern and in Statesboro. My heart rises whenever I think of that moment – a little taste of which we shared with visitors whenever we could. Thank you, Steve and Freedom – for being the most spirit inspiring mascot team in collegiate football, and for being our Ambassadors for Statesboro-Bulloch County. S

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