The Church of the Living Waters at StillWaters offers Sunday services from Memorial Day through Labor Day. Services are held at 9 a.m. on the dates listed and communion will be served May 26, July 14 and Sept. 1. The church is located at 782 Lakeview Ridge, across from the Golf Colony Villas, near the Harbor Pointe Marina. Dress is casual, and services are open to the public. Come by car, bike, golf cart or boat.

May 26 – Billy Coleman, Vinemont

June 2 – Rev. Faron Golden, Kent

June 9 – Dr. Gerald Hallmark, Alex City

June 16 – Rev. Dan Rhodes, Union

June 23 – Rev. David Carboni, Dadeville

June 30 – Rev. Sam Henderson, Newnan, Ga.

July 7 – Donna Allen, LaFayette (Message in Music & Song)

July 14 – Rev. James Cullins, Hollins

July 21 – Rev. Kevin Payne, Dadeville

July 28 – Rev. K.G. Jones, Tuskegee

Aug. 4 – Dr. Roy Hornsby, Trussville

Aug. 11 – Rev. Tommy Greer, Bowdon, Ga.

Aug. 18 – Harlan Burton, Dadeville (Message in Music & Song)

Aug. 25 – Rev. Al Perkins, Montgomery

Sept. 1 – Rev. Carmen Falcione, Montgomery

Church in the Pines

For the 60th year, Sunday morning services will be held from 9 to 9:30 a.m. at The Church in the Pines on the Children’s Harbor campus off U.S. Highway 63.

May 5 – Dr. Lawson Bryan, First United Methodist Church, Montgomery

May 12 – Rev. Mark Jackson, Mulder Memorial United Methodist Church, Wetumpka

May 19 – Rev. James Cullins, Retired, Church of Christ, Alexander City

May 26 – Dr. George Mathison, Auburn United Methodist Church

June 2 – Rev. Gates Shaw, Christ Episcopal Church, Birmingham

June 9 – Richard Simmons, Executive Director of Center for Executive Leadership, Birmingham

June 16 – Dr. Jim Jackson, Director of the Elmore Baptist Association, Tallassee

June 23 – Dr. Karl Stegall, Pastor Emeritus, First United Methodist Church, Montgomery

June 30 – Dr. Larry Little, Director of the Enrichment Center, Decatur

July 7 – Dr. John Ed Mathison, John Ed Mathison Leadership Ministries, Montgomery

July 14 – Father Stephen Phelan, Jr., Harbor Presbyterian Church, San Diego, California

July 21 – Spencer Tillman, Lead Studio Analyst for CBS Sports coverage of College Football Today

July 28 – Rev. James Cullins, Church of Christ, Alexander City

Aug. 4 – Rev. John Coleman, Church of the Ascension, Montgomery

Aug. 11 – Jeremiah Castille, Jeremiah Castille Ministries, Birmingham

Aug. 18 – Dr. Belon Friday, Bear Creek United Methodist Church, Bear Creek

Aug. 25 – Pastor Steve Franklin, Steve Franklin Ministries, Birmingham

Sept. 1 – Dr. Mickey Morgan, Retired, United Methodist, Birmingham

Sept. 8 – Rev. John Mann, Retired, United Methodist, Dadeville

Sept. 15 – Dr. Henry Lyon, III, Alabama Baptist Consultant, Montgomery

In addition, Episcopal Eucharistic services will be held at noon on the following dates:

June 16 and 30, July 14 and 28, Aug. 11 and 25.

Congratulations on your election as the president of Lake Watch. What do you think are the challenges you will face in that position?

Thank you. I confess it is a position I approach with some trepidation, but I really believe in the cause. Dick Bronson did such a great job as president, and I appreciate his confidence and continued support. That said, there is a challenge in taking the helm of an organization – not just Lake Watch, but any organization – that has been identified so closely with one individual, however much good that individual may have been able to accomplish. I think it will be important for me to help people understand that Lake Watch represents all of our interests and not just the interests of a select few and we all have to work together.

One of the main goals of Lake Watch is environmental education and keeping our water clean. We have our Treasured Lake designation. Lake Martin is a clean lake, but sometimes, complacency can sink in and perhaps the general public thinks that we don’t need to be concerned, but we do. There is ongoing run-off and bacteriological contamination, and the lake needs for citizens to be concerned and to monitor those situations and take action. It is easy to find out about Lake Watch of Lake Martin. We have a Facebook page and a website at lakewatch.org.

How long have you been involved with Lake Watch?

I was trained as a water monitor in a class at Auburn in 1995 and joined Lake Watch soon after. I started testing water off my dock at StillWaters in 1996 and not long after that, I was elected as a member of the Lake Watch board. At that time, there was a lot of development in the area, and there were water quality issues with surface run-off due to excavation and taking dirt for a construction site. We had massive erosion. The water was red from the dirt washing into the lake. Being part of Lake Watch made me aware that muddy lake water in front of my house was not right.

What can you do if you find those kinds of problems?

You have to bring the cause to the attention of those who are doing the damage, and they work gradually and slowly to remedy the problems if you keep the pressure on. In our case, it took several years. People need to open their eyes and look around them and be willing to speak up when they see something that is not right. Whether it’s mud in the water, or litter or dead fish, or whatever it is, if you see something that doesn’t look right, be willing to speak up and take action.

Learn to do the right things and follow your heart. If you see things that need doing in the world, you need to do them. These are worthwhile errands.

Was that your first experience with lake life?

No. I grew up in south Alabama, and my extended family was into boating and water skiing on the lakes in south Alabama and northern Florida. Living in Auburn later, my husband and I knew about Lake Martin and bought a lot in the mid-80s. Bought a lot and a boat and eventually moved full time here.

What do you love most about Lake Martin?

The beauty of the lake itself and the peace and tranquility are the big draws for me. It’s not really natural beauty, because it’s a man-made lake, but I love going out on the boat and slowly motoring along, enjoying the sights and sounds of the water and the sky.

You work in Auburn at the university. What is your position there?

I am the Hollifield Professor of Southern History – in the history department. I teach courses on Southeastern Indians, American colonial history and history of the American Revolution. And occasionally world history. My research interests are the Creek Indians in the 18th and early 19th centuries, early environmental history and travel and the exploration of the early South.

My first book was Deerskins and Duffels: The Creek Indian Trade with Anglo-America, in which I explored the significance of the deerskin trade and how it documented the relationship between the Creek Indians and Anglo-American colonies. The deerskin trade was one of the most powerful forces in Creek Indian life during that time.

I’ve also done work on Creek women, warfare, and slavery, and I’ve spent a good deal of time studying the 18th century travels of William Bartram, who was really a scientist, but in that time, they were called naturalists. I really learned to appreciate seeing Southern history through the lens of Bartram’s writings and environmental works.

Clearly, you are passionate about environmental history and how it affected not just the land but the people as well.

Historians have really only recently begun to pay attention to the changes that occurred on the land when settlers came in and cleared trees and introduced new plant and animal species. Early naturalists saw the environment change. Some saw these as positive changes, and some saw them as negative. In some cases, the things we celebrate as native natural beauty really are not – like peach and orange trees, which the Spanish brought. Honeybees, horses and other animals and plants that were introduced to the South changed the ecosystem and are related to economic development. The Deerskins book talks about how the native people dealt with that and in some cases helped bring about changes, such as new breeds of horses, which they used in the deerskin trade. We tend to think of the Indians as living in a pristine state of nature, but that just wasn’t the case. They opened up trails and spread new plants. By the time people started talking about their “natural” world, it had already been changed by them.

When did you become interested in this history of the land?

I had an interest in the natural landscape through childhood, and I recognize the interconnections of my father’s influence and going camping as a child. My grandmother was a gardener and that started my interest in the plants around me. Then, in my studies, I was exposed to some really dusty 200-year-old documents and books, and I realized if I was going to write about people who were culturally different from me, I had to understand their world, their landscape, and how it functioned, how it looked, how it sounded, how they thought about it. I needed to be able to visualize what their towns looked like and understand what it was like for them live in their landscape. In trying to understand this distant past world, we need to be conscious of the environment and how it has been manipulated and changed and how people viewed it. It’s been an ongoing process to get to that point.

You edited the book, Tohopeka: Rethinking the Creek War and the War of 1812, which was published last year by University of Alabama Press, and much of what you are saying is evident in the introduction you wrote for that book.

The Battle of Horseshoe Bend (Tohopeka) was incredibly significant in American history. It wasn’t just a local event; it had far-reaching effects of national significance. It broke the back of Creek military power and opened up the Southeast to development. It had major political and economic implications for the country; it launched Andrew Jackson toward the presidency.

Are you active at Horseshoe Bend National Military Park?

Yes, I am on the board of directors, and I am a founding member and first president of the Friends of Horseshoe Bend, a non-profit, volunteer organization that works to support park activities and raise support and money for projects there. Anyone who is interested in the work of the Friends can go online to friendsofhorseshoebend.org and find a membership form. You can find out about events at the park and get the newsletters. We would love to have more volunteers to help with fundraising and planning for the commemoration for the 200th anniversary of the battle next year.

What other issues are important to you?

Animal rescue. I have two rescue dogs, both of whom were abandoned. I support local animal rescue efforts as much as I can and do transport for rescue groups. The way we treat animals is very important, and I would like to see stronger support for spay/neuter programs. I really believe that would help end the suffering of companion animals through shelter euthanasia.

What are you working on now?

I am writing a book on the Creek War and one on the old federal road. Other than that, I just like to sit in my garden and enjoy life.

A medical postmortem examination seeks to answer one basic question: What happened?

It’s the same question we seek to answer this month, as we autopsy the foreclosure sales in Lake Martin waterfront real estate. Foreclosures have been a popular topic both here and around the nation for several years. If you are someone who might be considering a purchase, surely this must interest you. Many buyers troll the market for a “steal.” This is normal. A lot of people will tell you they are looking at foreclosures because they “really have to get a good deal.” I always say, “Great!” but often think to myself, “Does anyone want a bad deal?”

Sellers should also be interested in foreclosures, because those are the competition. While it is true that Lake Martin has had its share of foreclosures over the last few years, it has been nothing in comparison to larger markets. A study of the Lake Martin Area MLS shows that in 2009, 2010 and 2011, foreclosures comprised only seven percent of waterfront sales. Seven percent is piddling when compared to Atlanta’s 30 percent in 2011. At Lake Martin, foreclosures didn’t affect volume, but they definitely affected pricing. Buyers came in and expected to see low prices, so even if your home wasn’t a foreclosure, you had to consider their effect when pricing your home.

Curiously, in the calendar year of 2012, we saw an uptick in waterfront foreclosure sales. Thirty-three homes sold through the MLS were listed as foreclosures. With the total waterfront home sales number being 239, that means about 14 percent of sales in 2012 were bank owned. I really do not think this should tell us that the dreaded “second wave” has hit us. I am not alarmed. My gut doesn’t tell me an increased percentage of foreclosure sales spells certain doom. For one thing, the numbers of homes sold continue to trend upward, a healthy sign in anyone’s book. Secondly, many of the bank-owned homes sold in 2012 were for sale for a very long time before that.

Still, as an avowed numbers guy, I follow where the numbers take me. I look at the statistics and then form theories, not the opposite; however, I am intrigued by such a jump (doubling) of a metric that so many watch. It moved me to find out what, if any, trends we can see by looking more deeply into the 33 foreclosed waterfront home sales in 2012.

Here are some of the more interesting nuggets:

Only 13 of the 33 bank-owned sales were financed. The rest were cash sales. That means that in 20 of 33 transactions, or about 61 percent, the buyers did not have to get a bank loan to purchase the foreclosure. They were ready with cash in hand. Compare that to the entire year of 2012 when only about 29 percent of sales had no financing. Conclusion: If you want to buy a foreclosure on Lake Martin, being able to pay cash will double your odds of success.

Another common real estate statistic is Percent of List. You calculate this by dividing the actual sales price by the listing price. Basically you are trying to figure out how much the seller came down from the asking price. A lower percentage means the seller had to accept a lower sales price versus what they were asking. How do the waterfront foreclosure sales compare with the rest of the Lake Martin market? If we look at the total sales volume for all of the 239 waterfront homes sold in 2012, and divide by their list prices, the Percent of List was 91. Foreclosure sales in the same time period showed 89 percent. The two-percent difference means that, on average, foreclosure sales accepted slightly lower prices than the rest of the market. While two percent is a difference, I don’t think it’s too big of a gap to draw many conclusions. We have a small sample size, and 89 percent is pretty much the same as 91 percent, in my opinion. Conclusion: Foreclosed property sellers are not accepting any lower prices than the rest of the market.

Days on Market is another statistic that we professionals like to watch. Logically, this means the number of days a home is on the market from the first day it is listed to the day the sale closes. The average Days on Market for waterfront foreclosures in 2012 was 160. The fastest sale was 35 days, and the slowest was 756. To put this in perspective, average Days on Market for the entire years’ sales was 234. That is quite a difference. We can say that foreclosures sold about 32 percent faster than the market as a whole. Conclusion: Get a move on, buyer!

In summary, if you plan to buy a Lake Martin foreclosure, good luck. You stand a 7-to-14 chance of buying one. If you do buy one, to increase your odds of success, plan to come with cash and come quickly. If you are a seller, I think you should pay close attention to your pricing and Days On Market, and ask yourself if you are competitive.

John Coley is a broker and owner of Lake Martin Voice Realty. He is also the author of the blog Lake Martin Voice at LakeMartinVoice.com. John thinks it’s unfair that sunburns acquired on the lake count toward his carcinogenic total.

Cabin break-ins were frequent in the early years when there was sparse development and mostly dirt-road access to the scattered houses. LMRA members are provided with signs to be placed on their property. In the early years, these signs indicated that rewards of up to $1,000 would be paid to persons providing evidence that led to the arrest and conviction of anyone breaking in and stealing property. Burglaries have continued throughout the years, and many rewards have been paid.

Fast forward to 2013; burglaries are up in numbers, and the reward potential is now up to $5,000. This amount was most recently awarded to two young men who provided information that led to the arrest of a perpetrator who confessed to committing 35 burglaries around Lake Martin. In 2012, a partial reward was paid to a lake resident for preventing a break-in at a LMRA member’s home as it was beginning to take place.

With the increased activity, Lake Martin homeowners are very interested in measures that can be taken to help reduce their exposure. LMRA recommends a prominent display of the reward sign and hoping you have alert neighbors. For more specific steps, I consulted Mack Daugherty, security chief for Russell Lands On Lake Martin, who offered the following suggestions:

-  Turn on the alarm system each and every time the house is unoccupied, even if going out in the boat for a short time.

-  Most alarm companies have policies that include calling the residence first in the event of an alarm, because many false alarms are caused by the owner; however, Daugherty is a strong opponent of such policy, as that couple of minutes when the operator is calling the residence and leaving a message can be the difference between a burglar getting caught or getting away. “I strongly urge everyone to call their alarm company and specifically request that the company not call the premises but instead proceed with very prompt dispatching of the appropriate authorities instead,” Daugherty said.

-  Leave one or more inside lights on or have such on a timer for nighttime use.

-  Do not allow newspapers to accumulate at the entrance to your drive or mail to accumulate in your mailbox. This is an absolute “calling card” for burglars.

-  Lock all trailered boats and PWCs with a concealed hitch lock, which cannot be reached with bolt cutters. Such locks can be obtained at the marinas around Lake Martin.

-  Get credible references on all service personnel.

-  Do not hide a key outside! Remember, if you can think of a good place to hide a key, a burglar can think of a good place to find it!

-  Make certain that your alarm system is equipped with loud inside and outside sirens. Don’t worry about disturbing your neighbors; that is just what needs to happen in the event that an alarm activates.

-  Should you notice a vehicle or situation that “doesn’t look right,” it probably isn’t, so don’t hesitate to notify someone.

-  Be very cautious about posting vacation photos, etc., on social media sites, such as Facebook, while you are away. Wait until you return home from trips. Remember, the burglars look at these sites, too.

For more information on the LMRA Reward program, as well as other projects that we are working on, please visit our website at www.lmra.info. The website features a current calendar of exciting events, along with information on how to join and become an active member of LMRA.

John Thompson is president of Lake Martin Resource Association (LMRA), a volunteer non profit organization. For more information about LMRA, visit www.LMRA.info or contact John at john.thompson@hcsinc.net or 334-323-7880.

By Rob McDaniel

This recipe uses the richness of the cranberry beans and the aromas of smoked ham hocks, paired with southern cornbread and hot sauce.

Cranberry beans and cornbread

1 onion (peeled)

1 carrot (peeled)

2 stalks celery (peeled)

4 smoked ham hocks

1 head garlic (halved horizontally)

1 bay leaf

10 sprigs thyme

1 pint shelled fresh cranberry beans

1-1/2 quarts water

2 ounces unsalted butter (optional)

¼ bunch flat leaf parsley (chopped)

Hot sauce to taste

Salt and Pepper to taste

Cornbread:

3 cups cornmeal

1-1/2 cups flour

2 tablespoons baking powder

2 tablespoons salt

3 eggs

¼ cup diced bacon

3 cups buttermilk

1 tablespoon vegetable oil

To make the cornbread:

Preheat oven to 350 degrees and place a medium cast iron skillet on the center rack. Place a sauté pan on medium heat and add the diced bacon. Render out the fat and crisp the bacon lightly. Reserve both bacon and fat.

In a mixing bowl, combine all dry ingredients. Add bacon and fat. Fold in eggs and buttermilk until fully incorporated.

Remove cast iron pan from oven, season by adding 1 tablespoon vegetable oil to the pan and wiping it around the inside to coat. Add the batter to the cast iron pan and place in oven for 10 to 15 minutes or until outside is golden brown and you can cleanly remove a skewer from the center.

To make the beans:

Place carrot, celery, onion, 2 ham hocks, garlic, bay leaf and thyme into cheesecloth and tie up to make a sachet. Place beans, sachet and water in a pot and simmer until beans are fully cooked, meanwhile skimming foam from top of water. Place beans and liquid into a container and cool in refrigerator.

To serve:

Heat beans in a sauté pan with bean liquid barely covering them. Pick meat off the two remaining ham hocks. Add butter, ham hock meat and chopped parsley. Taste; season with salt and pepper. Taste.

It is important that you don’t add salt until the very end, as it will cause outer skin of beans to cease and not cook. Add hot sauce or serve hot sauce on the side. Place beans in bowls and serve with cornbread wedge. Enjoy!

Rob McDaniel, executive chef and general manager at Springhouse Restaurant, earned a bachelor’s degree in restaurant and hotel management from Auburn University and is a graduate of the New England Culinary Institute.

What dark leafy green contains protein, carbohydrates, twice the recommended daily allowance for vitamins A and C, lots of iron and other minerals? Kale! This dark leafy green is taking over salad bars everywhere in America. Universities and restaurants are incorporating this powerful green into their menus. Physicians are touting the strength and benefits of kale to patients, and chefs say it has become so popular; they can’t keep it in their kitchens. People are becoming more open to trying something new, and they are learning that good and good for you can actually go hand in hand.

First used in African stews, Irish and Portuguese cooking, kale is making a name for itself, because it can be considered one of the healthiest vegetables. It is recognized as a nutrient-dense vegetable that provides exceptional health benefits along with delicious flavor.

Kale belongs to a family called Brassica, which includes cabbage, collards, broccoli and Brussels sprouts. In just one cup, this nutritional powerhouse contains 36 calories, 5 grams of fiber, 15 percent of the daily requirement of calcium and Vitamin B6, 40 percent of magnesium, 180 percent of Vitamin A, 200 percent of Vitamin C, and 1,020 percent of Vitamin K. It also is a very good source of copper, potassium, manganese and phosphorus.

The powerhouse benefits of this vegetable are linked to its concentration of antioxidant vitamins A, C and K and sulphur-containing phytonutrients. Kale contains concentrated compounds of lutein and zeoxanthin, which promote eye health.

Looking beyond the antioxidants, when kale is cooked, the fiber content of this cruciferous kale allows it to bind to bile acids and help to lower cholesterol levels, which will reduce the risk of heart disease. According to the American Journal of Clinical Nutrition, eating a diet rich in Vitamin K will reduce the overall risk of developing cancer. Vitamin K is also important for other functions, such as normal blood clotting, antioxidant activity and bone health.

However, keep in mind that anyone taking any type of anticoagulant should avoid kale or any other food high in Vitamin K, because the high amount of Vitamin K will interfere with the action of the anticoagulant drugs. Another caution is that kale contains oxalates, which can interfere with the absorption of calcium. It is important to not eat calcium-rich foods at the same time you consume kale.

Kale is usually sold in bunches and comes in a few varieties, such as dinosaur, curly-leafed and Tuscan.  This powerful leaf is available year round but favors the cooler months. It is important to look for brightly colored leaves, not ones that are yellow in color or appear to be wilted. Kale should be stored in a cool refrigerator and used within three days.

The curly variety with tougher leaves boosts a stronger flavor than the flat-leafed type. Whether you choose to eat kale raw or cooked, the first step is to remove the inner stem of each leaf, because this core can be very tough. In a situation where the stem is smaller, you can save this and chop it in small pieces to be cooked. The best way to eat kale raw is to shred it into a salad. You can use it alone or in combination with other dark greens. The slightly bitter taste of kale makes it a perfect pair with something sweet in a salad, such as raisins, apples, mandarin oranges, or strawberries.

Kale can also be used as a low-carb wrap choice. The leaves are big enough to stuff with low-fat meat and maybe tomato sauce or diced tomatoes; you could make a veggie wrap by incorporating quinoa, avocado and shredded carrots.

If you are thinking about eating cooked kale, there are an endless number of ways that it can be prepared. Just some of the ways kale can be used include kale chips; in pesto in place of basil; in quiche, soup and pasta; juicing or sautéing.

Sautéed kale is probably the most popular way people are incorporating this powerful green into their diet. Begin by cleaning the kale leaves and small stems (optional) in cold water and spin to dry. Next, finely chop onion and garlic. Heat a small amount of olive oil in a skillet; and then, add onion and garlic to the skillet. If you saved the small stems, add these before the leaves; chop the greens and add them a handful at a time to the pan with chopped onion and garlic. Sauté and stir the mixture as it cooks on low heat. Next, add a little salt at a time until you know how much you would like. Finally, you could add a half of a cup of walnuts to the mix and a small pinch of your favorite dry herbs – even a tablespoon of balsamic vinegar. Keeping it a little simpler, you could sauté the kale in garlic and onion and add hot sauce, salt and pepper or even a dash of vinegar.

This nutritional powerhouse sells itself. I believe it’s really worth adding kale to your weekly menu!

Julie Hudson is a dietician at the Lake Martin Wellness Center in Dadeville.

Wine lovers are a misunderstood and unfortunate lot. It seems that everything about wine is complicated and/or hard to pronounce. Oenophilia, for example, comes from the Greek words for love, philia, and wine, oinos. And though it appears that it should sound like on, the first syllable is actually an e sound; EE-no-FIL-ee-uh. To make matters worse, other words associated with the love of or study of or work with wine are often spelled with an e, enology, enologist, etc.

Is there a better word describing someone passionate about wine? Aficionado? Yeah, right; how many ways are there to say that? And who wants to be called an aficionado? That’s right up there with connoisseur. Both words carry an air of pretention that most of us try to avoid. It all seems like a barrier, a conspiracy to keep regular folks at bay. Unfortunately, it is difficult for almost everybody to negotiate the lingo, and that’s just the beginning. It’s been a long day, just gimme a beer.

Thus the stigma of wine. The image of wine enthusiasts as highbrow elitists swirling their delicate, half-empty glasses is almost universal, particularly in the land of muddy monster trucks with their obese cargo waiting at the drive-thru for another triple bacon cheeseburger bigger than a tapas plate. Snob or slob; we live in an era where no one is immune to the two-way street of ridicule.

In the strict sense, a wine snob is someone who feels superior in his/her knowledge and thinks his or her tastes and preferences are best. For most people, too much information needlessly delays consumption. Less talk; more pouring. Yes, some of us can be overbearing in our zeal to share our knowledge or perception with others. Let’s rephrase that: …to share what little we know or think we know about wine. There is an awful lot to discover about wine, but it doesn’t take a genius I.Q. to become comfortable or even mildly fervent about it. What it takes is study, which is really no different than any other hobby. We all like to talk about what we enjoy. It’s when we get outside that circle of cohorts that share and appreciate our fascinations that we stand alone. With wine, we tend to stand out.

In the professional arena, the most knowledgeable and true wine expert is the master sommelier. That’s another long, hard-to-pronounce word that gives wine the appearance of being highbrow, but attaining this distinction requires years of preparation and a rigorous commitment that only a handful of applicants ever achieve. There are about 129 accredited master sommeliers in North America.

The Master Sommelier Diploma is awarded upon completion of a four-level program administered by the Court of Master Sommeliers, the international examining body whose original purpose remains: to improve the standards of beverage service through knowledge and education. This diploma is recognized worldwide as the ultimate credential for beverage service professionals.

To enter the introductory course, level one, candidates should have been employed in wine service for at least three years. The two-day course led by a team of master sommeliers is an intensive review and instruction in wine and spirits, wine service and blind tastings. The level two exam consists of a blind wine tasting of two wines, a written test with emphasis on world wine appellations and corresponding grape varieties, and a practical service examination.

Advancement to level three requires five years of experience in the wine/service industry and an invitation from the Court’s admissions committee. This level is three days of intensive lectures and tastings, followed by a two-day exam, which includes blind tasting and evaluation of six wines. Students who pass the Advanced Course are eligible to apply for level four, the Master Sommelier Examination. Only upon successful completion of the four levels does one become a master sommelier entitled to add “MS” after his or her name.

The role of the sommelier is to guide the consumer, when needed, through the selection process. Sommelier (saw-mul-YAY) is the French word for cellar master or wine steward. This individual is expected to have extensive knowledge of the wine list and should have been involved in creating that list in cooperation with the executive chef. The finer the restaurant, the higher the qualifications and experience of this position. The master sommelier will most often work in upscale, big-city eateries and the most prestigious restaurants.

Is it any wonder that sommeliers often have a reputation of being snobby? Though they probably know more than most of us aspire to know, a good one would never set himself above the customer. The best of the best will talk with the consumer, rather than at or down to them.

Here’s the caveat: if you enjoy wine, any kind of wine, someone likely thinks you either are a pretentious snob or are trying to be. The best antidote for that is to enjoy your preference to the hilt. The world of wine is huge, and the selection is vast beyond belief. There is something for every budget. It’s also interesting to note that the top four fastest growing brands are Barefoot Cellars, Cupcake Vineyards, Black Box and Rex Goliath. Price and approachability have a lot to do with their success. These wines offer very little snob appeal, but they are drinkable.

On the other hand, take a look at the wines assembled on the opposite page. Snob appeal and quality increase exponentially with what many would call boutique wines. You won’t find these standing upright on a grocery store shelf. Does that sound a little snobby?

Henry Foy is the owner of Emporium Wine, Café 128 and Gallery 128 located in downtown Alexander City at 128 Calhoun Street. He can be reached at 256-212-WINE and emporium128@bellsouth.net.

The Smart Yards program, which was sponsored by the Middle Tallapoosa Clean Water Partnership in association with the City of Alexander City and several lake quality organizations, focuses on residential lawn and landscape management. Responsible management, Han said, will increase property values and enhance enjoyment of our outdoor spaces.

Sediment is the number one pollutant in Lake Martin, with phosphorus close behind, Han said. Healthy foliage that holds the soil helps to prevent runoff at the lake, and knowledgeable lawn practices can reduce chemical pollution.

“Phosphorus should not be a major source in runoff, but often it is,” he noted. “The average established lawn needs very little phosphorus. Phosphorus mostly promotes reproduction. We want it in our flower and vegetable beds but not on the lawn. Our lawns need nitrogen, which promotes foliage growth, like leaves and grass, not blossoms. We want to grow the foliage of grass; we don’t want it going to seed.”

Nitrogen is the first number listed in a fertilizer rating, Han explained, and phosphorus is the second. “A fertilizer that is rated 29-0-5 is high in nitrogen but has no phosphorus. We tend to get one fertilizer, like an 8-8-8, and put it everywhere, because it’s less expensive and less trouble, but we’re really wasting money when we do that.”

While lawns quickly use up the nitrogen applied through fertilization, unabsorbed phosphorus is washed into the lake and storm systems. Careful application will conserve fertilizer, Han said, and the product will go farther. “Don’t use a spreader applicator near sidewalks and driveways. The granules that land on pavement will wash into the stormwater system and won’t do your lawn any good,” he explained.

Soil testing is an effective, inexpensive way to determine exactly what your lawn needs, so you will get the results you want. “It costs only $7 per sample to have your soil tested at the Auburn University lab, and when you get your results, you know exactly what your lawn needs. There’s no guesswork,” he said.

To take soil samples, Han suggested, use a plastic bucket. “A metal bucket may slightly affect the metallic content of your sample, so plastic is best,” he noted.

Dig to a depth just below the level of your lawn’s roots, usually 4 or 5 inches, and take a trowelful of soil. It is helpful to shake the soil from grass roots for your sample, he said. Do this several times, zigzagging across the lawn and taking a sample every 10 feet or so. “When you’ve taken your samples all across the lawn, mix the soil up in the bucket. Then, take a sample from the bucket and put it in a sealable plastic sandwich bag.”

Download and print a soil sample information form at www.aces.edu/anr/soillab/documents/soilform20080609.pdf and mail the sample to the address on the form, along with your payment, Han said. “It will take about two or three days to get results after we receive the sample, and if you request your report by email, you will get it even sooner.”

Story & Photo by Betsy Iler

Mouths are watering as the long-awaited date approaches; it won’t be long now until Kowaliga returns. And reputation promises the fare will be worth the wait.

“We’re making everything here,” executive chef Russ Bodner said. “Not sourcing anything in. Even the fries will be hand cut.”

Bodner, who has worked under award-winning executivechef Rob McDaniel at SpringHouse, will direct the restaurant’s kitchen, and Stacey Jones of Alexander City will handle the wait staff and customer service while McDaniel acts as general manager.

With the menu set, the construction crew this month is completing renovation work, and Russell Lands On Lake Martin vice president Roger Holliday said an opening date in late April or early May will be announced soon.

“We are hoping to be live by the end of April,” Holliday said. “The emphasis of the restaurant is good, simple food that the whole family can enjoy, and hopefully, we’ll be able to make the food as good as the views.”

In addition to great tasting, moderately priced entrees, Holliday said, the new Kowaliga will offer a delicious new sauce developed by McDaniel. “In addition to the standard sauces and condiments, we’ll have Rob’s Comeback sauce, which is awesome!”

“Everything will be made with fresh vegetables, nothing frozen,” Bodner said. “We will work with local farmers. The menu will include the squealer and fillet catfish, a pork chop and ribs that we will smoke here on the premises. We’ll also have a fillet steak option and a chopped steak.”

Alabama shrimp will be on the menu, along with Apalachicola oysters. In addition to hand-cut fries, patrons will be able to order sides of onion rings, baked potatoes, macaroni and cheese, chipotle slaw and fresh salads with dressings made in-house. Children’s menu options will include a burger and smaller portions of items on the regular menu, Bodner said. “Prices will be $18 and under.”

Previously occupied by Sinclair’s, the building has undergone renovations since its closing last October. The result, Bodner said, is a brighter atmosphere with additional outdoor seating and improved lake views.

To draw more natural light into the building and open sight lines to the lake, a second wall at the restaurant’s entrance was removed, and a dining room wall opened up. Bathrooms also were updated. “The entire facility has been updated,” Bodner said. “We completely remodeled the bathrooms, added a covered deck just off the dock and put in a beach. Inside, we refinished the floors and moved the bar away from the wall into the center of the room, and then we added high-top tables along the wall, so patrons seated there can see over the bar to the lake. And we put cocktail tables on the back deck.”

Built in 1952, Kowaliga Restaurant was operated by the Hodnett family first. Later, Greg Cecil ran Cecil’s on The Lake there for 10 years. Following a fire, the restaurant reopened, and in 2000, Sinclair’s leased the location from Russell Lands. When the lease came up for renewal last fall, Holliday said, Russell Lands decided they’d like to add the signature property to the company’s restaurant options, which already include SpringHouse and Catherine’s.

Jimmy Johnson is creator of the nationally syndicated cartoon strip, “Arlo and Janis.” I recently caught up with him at his lovely 1907 home in Camp Hill, Ala. It was a rare opportunity to hear about his work and his creative process. I got to see where the magic happens with pen and paper and meet the cat that keeps him company while he works. His tools are deceptively simple, but it is his wit, skill and imagination that bring the characters to life in his studio.

Do you consider yourself a humorist, or a cartoonist?

I am a humorist first; then a writer; then an artist. You have to be pretty good at all three to be a successful cartoonist. Even if your artwork is great, without a well-written story, it falls apart. A good story without good artwork won’t work, either. It takes both. And you have to be funny – consistently. A strip like mine has many of the elements of a play. You have to create a new play for each comic strip: the set, the dialogue, the mood and the action and movement. And you have to include the humor, and script what will happen. It has a lot of the elements of stand-up comedy, though I don’t think I would be good as a stand-up comedian.

What was the genesis of Arlo and Janis? When did it begin?

It started back in the 1980s. I had long been interested in comics and felt I could do it. I had the idea when I was still working on the newspapers. Originally, I did a strip about a society of anthropomorphic dogs – dogs with human characteristics and conversations. But there was no market for that, and there was a growing interest in television shows and comic strips about young families, so I honed in on families. It took time to develop.

What kind of work did you do previously?

I began in journalism and editing, working on several newspapers, then the cartooning branched out from the writing.

How do you come up with ideas?

I just dream them up. Once I get the idea, I push through the process to get it finished right away. It just doesn’t work as well if I let an idea sit before starting to work on it. I don’t like doing it once the idea gets cold. I have to do it today, and there is no turning back until it’s finished.

Do you draw from real people?

Not now. I just make the stories up. At one time, I did a little.

Is it still fun?

I’ve been doing it for 28 years, but it doesn’t seem quite that long to me. There is a work element to it, but it’s still fun.

I know you are syndicated nationwide. How does syndication work?

It’s one of the few endeavors where you can just submit your work for consideration without an agent or invitation. They either accept your query and sample, or they don’t, but anyone can submit their work. The way it works is that I provide the content, the talent, and they do the distribution and everything else.

What awards have you won for your work?

I was nominated for the Rueben Award several years ago.

How did you end up settling in Camp Hill?

I have family from this area. It started out part time, and then I settled in over a period of time after I had traveled.

How do you spend your time when you aren’t creating?

I plant things. I like to garden. And I like to travel.

Do you travel to appearances or book signings?

Not that much. I did some last spring when the book was first released. It’s funny, how at some events, it’s crickets, and at others, you get overwhelmed. I don’t know why. But I haven’t done any appearances in a while.

What books have you published, and where can I get one?

I’ve published the one collection, Beaucoup Arlo and Janis. You can order it on my website at http://arloandjanis.com/beaucouparloandjanis, and The Gnu’s Room bookstore in Auburn carries them.

Do you have any advice to someone contemplating this kind of effort?

Don’t do it – or at least, keep your day job. It’s hard. The number of opportunities is few – and fewer than several years ago. There are a lot fewer newspapers today than there were a few years ago. Ten or 20 years ago, even medium-sized towns had two or more papers, and you could shop your work around for the best offer. To attempt it, first, you have to be funny, and you have to stand out. And of course, you have to have that combination of writing, humor and drawing skills. It requires a unique set of skills that have to work together.

What would you like your readers to know?

That I appreciate the readers. And that they should buy newspapers.