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Issue No.

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TRADITION. KNOWLEDGE. VISION.

Assisting Real Estate Buyers and SellersIn Thomasville For Over 30 Years.

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CHUMSCHUMS

June DollarJune Dollar is all in. She and her husband Grady Enlow have been in Thomasville for less than a year but she has already found outlets for her many passions and we are better for it. June is on the board of the Thomasville Entertainment Foundation where she uses her background in marketing and public relations, she teaches yoga at the YMCA, she is a huge fan of the local music scene, and she recently began writing for the Townie!

What is your favorite thing to do in Thomasville? I love listening to live music at The Plaza on a Wednesday night or at Bacchus on a Friday night.

What event do you look forward to most in your second year? I loved Due South!

What local business makes you the most excited? The Bookshelf excites me. ForeverRetro excites me. Those are people living their dream.

What is one thing about TEF that you wish everyone knew? They are the hardest-working board on which I have ever served. They love this community and they know that the arts are one of the things necessary in order for a community to thrive.

How long have you practiced yoga? I have practiced yoga continuously for four years. I recently finished my 200-hour teacher training. I started teaching this past summer. Yoga teaches me how to be still and to how calm (most of the time) the mind chatter. It also isn't bad for my waistline.

What did you do for FSU when you worked there? I worked for the Florida State Opera at the FSU College of Music. I was the production manager. I loved the job because it called on me to use every tool in my tool belt -- music, theatre, public relations, team-building, community relations - everything I know and love was put to use.

What is the best advice you’ve ever received? Oh a quote passed down from the Greek sages....so often said but so hard to do -- "Know thyself."

If you could have a super power what would it be? I would fly without a doubt.

- Emily M.

Community Thanksgiving Day Dinner to be Held for 11th Year

If you’re looking to share your Thanksgiving Day with others in addition to your family and friends, come to MacIntyre Park Middle School on November 26. Community Transformation Inc., Word Doers and Project Backyard will serve community Thanksgiving dinner from 10a to 2p for dine-in. People who would like to have dinner delivered to them should call 229-233-0078. Deliveries will start at 10a.

Last year 275 volunteers served more than 1200 meals. “This is a great coming together of people from all different walks of life to feed people and share a meal,” said Bryan Watt, Creative and Programs Director of Project Backyard. “Service starts in our own backyard.”

According to Ginny Carvin of Word Doers, the community Thanksgiving meal started in 2005 when truckers and other travelers got stranded in Thomasville because of Hurricane Katrina. “One year we served a man who had lost his job and had to cut back on food just to pay the bills,” says Ginny. “He and his family came to the community Thanksgiving dinner. Not long after that he found a job and came back the following year as a volunteer.”

Organizers of the event need volunteers in the following areas:

• Food prep the night before, November 25Day of the event including:

• Kitchen team• Dish-washers• Take-out line• Greeters• Security• Childcare {games and activities for children

available}• Bussers• Prayer Room

• Beverage table• Parking• Food pantry• Clothes closet• Volunteer check-inPeople interested in donating canned food items and slightly-used or new winter clothing should email info@projectbackyard.com to arrange for drop-off. Financial donations are also being accepted. To sign up to volunteer go to www.projectbackyard.com/thanksgiving.

ON THANKSGIVING DAY

Date: Thursday, November 26, 2015

Time: 10a-3p {deliveries start at 10a}

Location: MacIntyre Park Middle School Cafeteria, 117 Glenwood Drive.

Parking: THS Stadium Parking Lot

{Note: If you have children, we have plenty of opportunities from them to serve alongside you, such as in our children's area or our clothes closet}

- June D.

General, Cosmetic and Advanced Dentistry

303 W. Hansell Street • Thomasville229-227-1447

www.aconfidentsmile.com

Our expertise is inyour best interest.

The Relish Thanksgiving Turkey by Cameron Jahnke

Apple Pie, Hold the Sugar

I remember watching her make that infamous pie. She cut the tart apples into fine, uniform slices and laid them in one continuous circular wave on top of the uncooked crust. She sprinkled cinnamon along the layers. Sheer artistry. In went another layer of apples, more cinnamon, butter, and the top crust. My little cousins, toe-headed and barely able to see

over the top of the kitchen island, ran back and forth to the oven to turn on its interior light. The house filled with the

scent of the baking goodness.But when the time came for slices to be cut and tasted, we all realized in unison that something was very wrong. Mom had forgotten the sugar.

Thanksgiving has always been a comedy of errors for my family, in one way or another. There was the year my step-uncle Tom made a big stink because the cranberry sauce was too darned fancy. He required the traditional kind — the kind that slithered out of its can in a solid, gelatinous cylinder, ridges from the container still intact, making a suction-y thunk on its plate. There was the year my stepfather’s biscuits turned out like bricks.

When we all grew and went to college, returning with boyfriends, roommates, and weeks and weeks of dirty laundry, my mom finally threw up her hands and made Thanksgiving burritos instead of turkey. In her brilliance, my sister made lychee martinis for everyone. And you’re right: Uncle Tom was not pleased.

In my head, the memories and the years go by in a quick fast-forward: my mom’s paper autumn leaves that she saved for each Thanksgiving to decorate. The coveted kids’ table, where we “young’uns” were so relieved to be seated — even when we were in our early twenties. (The alternative was the adult table in the nice dining room, where my grandmother’s topics of conversation were generally – well, anatomical in nature.) My stepfather, Bob-o, who never failed to make the off-color joke about why the Butterball turkeys were recalled.

My sweet little mama eventually — and very appropriately — put her foot down: it was time for a change of guard. We were adults beginning our own families. And so the tradition shifted. But not much.

It’s still a funny holiday.

There was the year my then five-year-old ate so much turkey, roast beef, shrimp, mashed potatoes, and chocolate fondue that he came home with a distended belly and what we affectionately called “the meat sweats.”

The Thanksgiving we hosted a new, young teacher in town, and my sons decided to make use of their new whoopee cushion.

The specially-made pizza that my oldest son triumphantly requires because of his poultry allergy.

We’re funny. And I wouldn’t have it any other way.

My family will come to us to celebrate in Thomasville this year. My husband and I are still quibbling over whether to fry or bake the turkey; whether the potatoes should be sweet or white; whether the greens should be brussels or beans.

But one thing’s for sure: by no means do I plan to add sugar to my apple pie.

— Nadia W.

By the time you’re reading this Townie issue the turkeys will be flying off the grocery shelves and landing in the shopping carts of cooks who are dreaming of the aromas of that fat, juicy bird on the grill or smoker.

I knew where to get the best advice in town for grilling a perfect turkey. Relish is here for a reason, and Owner, Cameron Jahnke is my go-to expert. Finding Cameron among the Le Creuset cookware, Wusthof knives, USA pans, and other delectable finds was easy. He’s the guy with the friendly smile leading me to the Big Green Egg room.

Here’s what I know for sure. If you are wondering what to give the griller on your Christmas list, you can find it at Relish in the Big Green Egg room. And, while you’re strolling through the front of the store, please pick up a Nora Fleming piece for me.

Ready to light the grill? Here’s what you need to know to grill the perfect, scrumptious, and juicy turkey on the Big Green Egg. Or you can get fancy with a recipe for brining

the turkey in advance and adding vegetables and herbs. See Cameron for all the secrets. Happy Thanksgiving, y’all!

Roasted Turkey

Recipe to make the perfect roasted turkey.

Ingredients:

• One turkey, cleaned thoroughly• Small EGG will hold a 10 lb turkey or a turkey breast• Medium EGG will hold an 18 lb turkey• Large EGG will hold a 20 lb turkey• XLarge EGG will hold two 20 lb turkeys• Big Green Egg Dizzy Gourmet® Whirly Bird™ Rub• 1 whole onion cut in half• 1 stalk celery• 2 cups chicken broth, wine or water

Instructions

Set the EGG up for indirect cooking at 350°F/177°C {use a handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey}.

Spread the rub generously over the outside of the bird. Load the bird onto a Vertical Poultry Roaster or V-Rack then place into a drip pan. Add the onion and celery to the drip pan. Fill the pan with chicken broth, wine or water.

Cook for 12 to 15 minutes per pound until the temperature in the breast meat is 160°F/71°C and the temperature in the thighs is above 170°F/77°C. Reserve the drippings from the drip pan to make gravy.

http://www.biggreenegg.com/wp-content/uploads/2014/11/Turkey-Cheat-Sheet-no-click.pdf

— Dara B.

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Now is the Time to Spay and Neuter at TTCHS

The Thomasville-Thomas County Humane Society is encouraging all who are able to have their pets spayed or neutered now. For the third year in a row, the Humane Society is offering a year-round, reduced-cost spay and neuter incentive program {SNIP}, a service offered previously during only one month per year.

According to Executive Director Ed Williams, as the cooler temperatures drop off next spring, the area will see a massive influx in the population of strays. Spaying and neutering now will help battle the number of strays and further help the Humane Society reach its five-year goal of becoming a no-kill shelter.

‘The average U.S. community,” says Williams, “takes in about fourteen stray and unwanted animals per thousand people annually. The Thomas County area averages closer to one hundred such animals every year per thousand people. That’s 7 times the national average.”

The high rate of animals per capita in South Georgia, says Williams, owes largely to the fact that because of the warmer weather, there is hardly a stopping point for breeding season. Colder temperatures in January and February inhibit breeding rates some, but come March and April, Williams anticipates an explosion in the population of strays; he says this can be countered now if residents take advantage of TTCHS’s services.

SNIP opportunities are offered based on economic need and spay and neuter services for dogs and cats are $70 and $50 respectively. Often this is a savings of over 50% of the typical cost of such services, depending on the age of the animal.

Because of many similar incentives, the Humane Society closed out 2014 with its highest rate of animal adoptions ever, and is hopes to do the same this year. Their call for donations is out, and with last year’s expansions made to accommodate the programs to promote animal welfare and adoption, they seek to build their budget and up their numbers in 2015.

TTCHS ranked number two in most improved shelters out of fifty nationwide in the 2014 ASPCA Rachel Ray $100K Challenge, with a 120% increase in animal lives saved during their summer adoption drives.

They sponsored a “Spay Bar” at September’s FLAUNT 2014: Pop it Up! event, and held their first annual Clays for Strays sporting clays tournament in November. As a result, they were able to save the lives of over 1,200 animals, a 19% increase from the previous year, and 67% leap from 2012.

“We sponsored more drives and events in 2014 than in any previous year,” says Executive Director Ed Williams, “and we’d like to do the same in 2015 with the help of donors and volunteers.”

All tax-deductible gifts go toward facility staffing and operations, plus the care and maintenance of furry occupants while they await adoption. Williams estimates that they will take in close to 4,000 lost, homeless, abused, and abandoned animals this year.

To learn more about SNIP or to make a donation call 229- 226-0613 or visit www.thomasvillehumane.org.

Photography by Maggie Deaver

Trill in the ‘VilleIt’s November which means that Thanksgiving is right around the corner. November also brings 30 day’s worth of thankful Facebook statuses. That made me wonder, can I come up with 30 things that I am thankful for? So, here goes nothing. Sorry that I can’t drag it out for a month for all of you guys to make it truly authentic. You could just read one item each day for the next 30 days to get the real effect.

1. Nora {the mini dachshund}. I’m not going to lie. My dog fits in the number one spot because she really is the light of my life. Four tiny legs & one giant heart

2. Don {the boyfriend}3. My family. Have I mentioned that my sister

STILL thinks she’s moving to Alaska?4. Friends5. Good health6. Cackling like a witch at everything I find funny7. Gallons and gallons of delicious water8. A job9. Indoor plumbing10. Bacon{I should mention that I am already hitting a wall here.}

11. Grammar12. Century Gothic {to clarify here, I mean the font.

Seriously, don’t use papyrus or comic sans}13. Netflix streaming

14. Wine15. Throw pillows16. The snooze button17. Homemade hot chocolate18. Trying a new recipe and nailing it19. Spotify {seriously, if you’re not using it, then you

need to}20. The entire wonderful month of October21. Giving gifts22. Glitter & sequins23. Soft fuzzy throw blankets24. Cheese25. Puppy breath26. Hardwood floors27. Handwritten notes28. Clear nights where you can see all the stars29. Being able to experience something for the first time30. RollercoastersI will have to admit that I got some steam after 10. There are surely many things that I am thankful for that I couldn’t think of right off hand. Like most of my life, this list was a stream of consciousness. Trust me, coming up with 30 things is more difficult than it seems. {Try it, for real. I challenge you.}

I wish you all a Happy Thanksgiving!

— Denise P.

Got a tip for the Townie? Shoot us an email: yourtownie@gmail.com

Photography by Clay Byars

Photography by Clay Byars

Our StaffPublisher

+Editor in ChiefJennifer Westfield

Social MediaDara BarwickDenise Purvis

ColumnistsJ. David Bray, Jr.

Sarah EsraDenise PurvisKelly Samek

Contributing WritersDara Barwick

Clay ByarsBenjamin Gardner

June Dollar Annie Jones

Natalie KirboEmily McKenna

Denise Purvis Callie SewellNadia Watts

Jennifer Westfield

Contributing ArtistsClay Byars

Maggie Deaver

Advertising Design Katie Reeves

Distribution Clay Byars

The Thomasville Townie publishes the first and third Friday of every

month. To advertise, suggest article ideas or contact staff members,

please email yourtownie@gmail.com.

Printed by the Bainbridge Post- Searchlight

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November 20 - December 3

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Hold On To Your HatsWe’ve made it to the final two months of the year, and The Bookshelf isn’t holding back. The shop has all kinds of great events scheduled for these last few weeks of 2015, and I hope you’ll mark your calendars and join us as

often as you can. Hosting events is imperative as a small business – every book signing helps keeps us afloat! – but hosting is also something we just love to do for our town and our community. In my experience, bookstores make excellent gathering places, and almost nothing makes me happier than seeing our shop full of your friendly faces.

Here’s what you can find us doing over the next couple of weeks:

November 22 || PWAF Open House. Stop by the shop on Sunday between 1 and 5; Sterling and Rebekah will be manning the register, and it’s the perfect time to get a head start on holiday shopping. Several downtown businesses will be open {which you know is a rare treat!}, so take advantage and come wander around Thomasville on Sunday. It’s all in the name of the uber-popular Plantation Wildlife Arts Festival, but never fear: You don’t have to be a part of the festival to enjoy browsing our bookshelves. {Though we do have some beautiful wildlife ornaments and books for sale right now.}

November 27, 28 || Black Friday and Small Business Saturday. Look, Black Friday gets a bad rap, what with its outrageous crowds and ridiculous deals on electronics. This year, why not skip the mall completely, and instead you’re your friends and family thoughtful books and USA-made gifts bought from small, independent shops like ours. We’ll be open 10a until 8:30p on Black Friday, and customers can draw for a discount at the register. We’ll have more deals on Saturday in honor of Small Business Saturday and Indies First, a nation-wide program for indie bookstores to encourage their customers to shop independently before trying, say, Amazon or Barnes and Noble. We’ll be giving away free tote bags to folks who spend $100 or more, and we’ll have a special story time and an author signing or two, just to make your shopping experience extra lovely.

November 30 || Silhouette Artist. We hosted a silhouette artist from Orlando during Victorian Christmas last year, and although he won’t be able to make the trip up during the holidays, he is stopping by on Monday, November 30, for a full day of silhouette-making. Sign up for a five or 10-minute slot to get your children’s silhouettes cut; these make the perfect keepsakes or gifts for grandma and grandpa. More information is on our Facebook page, and we’ve still got lots of slots available; just ask us at the register if you have questions!

December 5 || Book signing with Don Yaeger. I’ll never forget my first holiday season at The Bookshelf. It was my first Thomasville retail experience, and I remember I could not keep one particular book in stock: George Washington’s Secret Six. The book was co-written by Brian Kilmeade of Fox News fame, but the other author, I discovered, was a local {or my definition of one, anyway}. Don Yaeger is an FSU professor, and he and Brian have partnered up again for what I’m sure will be a popular book this holiday season: Thomas Jefferson and the Tripoli Pirates. Stop by the store on Saturday, December 5, to meet Don and get a copy of the book signed as a gift {or for yourself – we don’t judge}.

December 8 || Shelf Talk + Signing with Dick Wall. Author Carol Wall passed away in 2014, shortly after publishing her bestselling book, Mister Owita’s Guide to Gardening. The memoir chronicled Wall’s unlikely friendship with a Kenyan-born landscape designer, who taught her about so much more than her oft-neglected yard. Now, Carol Wall’s husband, Dick, is traveling the country on his deceased wife’s behalf, sharing about the stories behind the book and the legacy Carol left behind. Dick will be joining us at The Bookshelf on Tuesday, December 8, for what I’m sure we’ll be a touching event. The book is a perfect book for Thomasville, and I’d love to see us give Dick Wall a big crowd.

See you in the shop, — Annie

Farm to TablE : Main Dish Venison Meatloaf

Hunting season has begun and Im sure most of you are bringing home some nice fresh ground venison. Along with sliders, lasagna, and sausage, I feel that venison is best when served in meatloaf. Here is my easy meatloaf recipe that works every time.

! 5lbs. Ground Venison

! 5 whole eggs

! 1 cup ketchup or steak sauce

! 2 TBL Hot sauce

! 2 TBL Worchestershire

! 2 cups bread crumbs or cornbread crumbs

! Mix of dry spices- 1 TBL each- Paprika, Cumin, Brown Sugar, Black Pepper, Salt, Dry Oregano, Crushed Red Peppers, Everglades Seasoning and a pinch of Cayenne

! Mix all above ingredients together, mold into a sprayed pan

! Cook 350 degrees for about 45 mins-1 hour. Temperature in center should be 155 using thermometer or when juice coagulates and turned a whiter color around the meat.

! Cool for 15 mins before attempting slicing. Serve with Classic Mashed Potatoes and you choice of a southern vegetable.

- Chef Matt Hagel is co-owner of Chop House on the Bricks

Farm to TablE : Delight! Georgia Apple Tarte Tatin with Creme Anglaise

Although we’re past the height of apple picking season, Georgia apples can be found on the market into December. Late season varieties include Pink Lady and Fuji. Patience pays with this recipe: allow sufficient time to chill the dough, to keep the caramel from burning, and to prevent the crème from being nothing more than milk-poached scrambled eggs. Take your time and you’ll be rewarded with a rustic, fragrant apple tart just waiting to be bathed in the lush, custardy sauce. A delectable alternative to the usual holiday pies, you can pause midway through the recipe and store the pastry round, the skillet of caramelized apples, and the sauce in the refrigerator until you are ready to finish baking the dessert after your Thanksgiving feast.

Georgia Apple Tarte Tatin

!1 1/2 cup flour

!1 cup plus 3 tablespoons sugar

!14 tablespoons chilled butter

! 2 tablespoons chilled shortening

!Up to 1/4 cup ice water

!5-8 small to medium Georgia apples

!1/2 teaspoon salt

Sift flour and three tablespoons sugar into the bowl of a food processor. Chop eight tablespoons of butter into cubes and add to flour mixture along with shortening and a tablespoon of the water to start. Pulse several times until fat integrates into the flour and begins to form pebble-sized lumps, adding in water teaspoons at a time as the mixture needs it to come together. When the dough can be pressed together, remove from the food processor and press together into a disk. Wrap in wax paper or cling film and place in the refrigerator. Chill for at least two hours and up to two days. Roll out pastry into a 10-inch round and return to the refrigerator until ready to use. Prepare the apples by peeling, coring, and halving them. On the stovetop over medium high heat, place the remaining one cup of sugar and six tablespoons of butter a 10-inch cast iron skillet. Allow to melt, stirring occasionally as it bubbles, browns, an eventually forms a caramel syrup. (The butter may separate a little from the caramel.) Reduce heat to low

and place the apple halves into the syrup, round side down, to fill the skillet (a couple of the apples may need to be quartered to fill in the gaps). Cover and allow to simmer for 20-25 minutes until apples have begun to soften. Meanwhile, preheat oven to 375⁰F. Remove skillet from heat. Cover apples with the cold pastry round and place into the oven. Bake for 25-30 minutes or until pastry is golden brown. Remove from the oven and allow to cool for 15 minutes. Place a large platter over the skillet and carefully invert the tarte onto the platter. Slice and serve with crème anglaise.

Crème Anglaise

!1 cup half and half

!1/2 vanilla pod

!3 egg yolks

!3 tablespoons sugar

Place half and half in a saucepan over medium heat. Scrape seeds from the vanilla pod and add to saucepan. Bring to a simmer and remove from heat. Allow to cool until lukewarm. Beat together egg yolks and sugar in a small mixing bowl. Temper by beating in the warm half and half little by little. Return mixture to the saucepan and stir over low heat for about five minutes until thickened. Using a fine-mesh sieve, strain into a heatproof storage container and keep refrigerated until ready to use.

- Kelly S.

Photography by Maggie Deaver

Dance CardFriday, November 20

PWAF 20th Anniversary: Sporting and Wildlife Fine Art Show & Sale

Thomasville Center for the Arts, 600 East Washington St.10a-5p Celebrating 20 YEARS of the Sporting Life through ART. Featuring 65 of the Best Sporting & Wildlife Painters,

Sculptors, Carvers, Jewelers and Artisans. www.pwaf.org

Rose City Coin & Currency ShowRay Owen Fine Arts Building Professional Learning Center,

200 N. Pinetree Blvd. 10a-5p Free Coin Grading & Appraisals by Mike Ellis – ANA

Seminar Instructor & Professional Grader. Free Admission & Parking. Win Gold & Silver Coins! 40 dealers will be on site.

Call Bill Vaughan at 229-228-6304.

Saturday, November 21PWAF Bird Dog Bash

Pebble Hill Plantation Sugar Hill Barn, 1251 US Hwy 319 S. 7p An open-air affair at Pebble Hill Plantation

with live music by Lucky Town, southern fare by Capers Catering, and a Woodford Reserve Bourbon & Cigar bar by

J’s Wine & Spirits. Tickets $75 Casual dress, boots encouraged.www.thomasvillearts.org

Launch Party for One Love Organics. Firefly, 125 South Broad Street, 11:30 - 2:00

Come make a complimentary Bath Soak and learn about this amazing organic skin line that has made quite the name for itself. With purchase you will automatically be entered in a

serious swag bag.

Sunday, November 22Downtown Thomasville Holiday Open House

Downtown Thomasville 1-5p Sunday shopping and dining with complimentary trolley rides between downtown and the PWAF. With every $20

you spend, you’ll receive a ticket to win one of the five $100 Downtown Dollar gift certificates.

Friday, November 27

Local is the New BlackThe Bookshelf, 126 South Broad Street

Forget the lines and crowded malls — come do your after-Thanksgiving shopping at The Bookshelf ! We'll be open

10 until 8:30 for all of your holiday gift-buying needs: New York Times bestselling books, Herschel tote bags, beautiful

Christmas cards, and more! Free gift wrapping will be available all day, plus draw for a discount when you check out!

Saturday, November 28 {Sunday, November 29}

South Georgia Ballet Presents: The NutcrackerThomasville Municipal Auditorium, 144 East Jackson

St. 7:30p Join South Georgia Ballet Thanksgiving Weekend for their 17th annual performance of Tchaikovsky’s The

Nutcracker. Staged, choreographed and directed by SGB founder and Co- Artistic Director Alison Bundrick & Co-Artistic Director Melissa June, this holiday classic will be performed at the Thomasville Municipal Auditorium.

For more information or tickets, please visit www.southgeorgiaballet.org or call 229-228-9420.

Sunday, November 29Kingdom of the Sweets Tea

Thomasville Center for the Arts, 600 E Washington St.12:30-2p Ticket Includes admission to the Kingdom of the Sweets Tea and a reserved seat ticket to the Sunday showing

of The Nutcracker at 2:30pm. This glamorous affair will feature white glove service, gourmet treats, auction items,

character visits, and party favors for all participants. Limited seating available.

Monday, November 30Downtown Christmas Parade

Downtown Thomasville 6:30p Usher in the holiday season and welcome Santa to Thomasville with a charming

down home parade! Held annually the first Monday after Thanksgiving. Every year the Thomasville YMCA and

Thomasville-Thomas County Recreation Department host and coordinate the parade. NEW THIS YEAR! A theme has

been added and entries will be judged. Theme: Light Up Thomasville! Registration for the 2015 Christmas Parade will open September 8th. It is FREE to participate in the parade. Call Katie Ketchum for more information at 229-226-3446.

Save the date: december 5Book Signing with Hugh Acheson and trunk show by Mallory

Jones, creator of our fave Orvis scarf by Fly Formal.Firefly, 125 South Broad Street. Details next issue!

November 20 - December 3

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November 20 - December 3 VOLUME 4

November 20 - December 3VOLUME 4