A Free Lunch

free-lunch-programBusinesses band together to help feed children

Story by Carol Pappas
Photos by Michael Callahan

“On the count of three. One, two, three!,” beckoned Pell City Superintendent Michael Barber. Sixty young voices — in unison — rang out in an animated reply across the lunchroom of Walter M. Kennedy School.

“THANK YOU!,” they said, putting the perfect exclamation point on a good idea that has caught on across the school system.

The object of their gratitude stood in the front of the room, scarcely able to conceal their smiles. It was a group of business people who saw a need and filled it by filling the lunch plates of a school full of children — for free.

It’s a not-so-random act of kindness that plays out each week in schools throughout the school system. It’s lunch, courtesy of Town & Country Ford, Woods Surfside Marina, Tradesman Co., Robinson Law Firm and Metro Bank.

Doug Bailey, general manager of Town & Country, came up with the idea when he received an email about his own daughter’s lunch account being low. It sparked thoughts about the struggles of parents every day, trying to meet financial obligations that seemingly never end.

In turn, it became the catalyst for what Bailey called a “crazy idea” for his business to feed a school one day. The first month was in October. By November, five other businesses chipped in, and now the goal has become feeding one school one week each month en route to covering every elementary school twice per year.

Of course, if more businesses join the effort, the goal is within reach that much quicker.

“We want to support people who support us,” Bailey said of the program that helps parents with a financial obligation that really does make a difference.

Bailey said he took his inspiration of paying it forward from the late Curtis Capps, a successful businessman who was at the heart of scores of good works throughout the region. Capps had told him Pell City was a “community that takes care of its own.”

By the businesses feeding children in the school system for free, it takes that burden off of the parents. “Our families get a little reprieve at a time when there are so many demands on them financially,” Kennedy School Principal Dr. Leah Stover said. “These are hard-working families who take responsibility for their children. It really is a blessing.”

Charlie Robinson of the Robinson Law Firm couldn’t agree more. “It’s not about us. It’s about the kids and their families and giving back to a community that has been good to us. It hit home to me when I saw that a gallon of milk cost more than a gallon of gas. When parents are both working, they have bills and obligations that come along with family. That’s tough.”

Metro Bank’s vice president, Matthew Pope, talked of the relationship between good nutrition and learning. Children cannot focus when they are hungry.

“This gives them the opportunity to meet their fullest potential,” he said.

“The rewards of giving back have been so well received by the community,“ said Fred Casey of Tradesman. “We have received thank you notes from parents. I am thankful for the opportunity to give back to the community. It has just been a pleasure to us — phenomenal.”

Jerry Woods echoed the sentiment. “It is great to give back to our community,” he said. “These kids’ parents made my business the last nine years.”

“This is one of the most wonderful programs I’ve seen in my 28 years in the school business,” Barber said. “It is encouraging to see the community get behind these kids.” It forms a strong connection between business and schools. “It makes a difference. It’s good all the way around.”

Clean plates all around the lunchroom with smiles from adults and kids to match are a good indicator that Barber’s assessment is exactly right.

Laster Sundries

Laster-Sundries

Memory-filled soda fountain reopens in Springville

Story by Tina Tidmore
Photos by Mike Callahan

On a 48-degree Friday afternoon in December, eight-year-old Clara Hughes sits at a small round table at Laster Sundries. Despite the temperature outside, Clara enjoys licking her multi-colored sherbet. In doing so, she is following the tradition of her mother and grandfather, going back to the 1960s.

Many in Springville fondly remember after-school walks down Springville’s Main Street to the combination soda fountain/gift shop. Yet, for at least a year and a half, Laster Sundries was closed. It reopened in December under new ownership.

“I came here when I was 12 years old,” said Sandra Tucker, a former owner of the business and current chairman of the St. Clair County Historical Development Commission. “That was the place to go for ice cream, candy, school books and school supplies.” Now that it has reopened, Tucker said she hopes local people will remember it’s there and support it.

“Everyone in Springville has a story to tell of the place,” said new owner Amy Harris. “I wanted to bring back a place for families to make memories. It tugs at my heart strings.”

The long-time Springville resident quit her 19-year nursing career in October to revive the landmark business. Even though her son Taylor questioned whether she’s going through a midlife crisis in making such a drastic career change, Harris is receiving much support from her husband, mother, son, brother and nephews. Usually, one or more family members can be found serving customers in the shop, including a young man wearing a period-style white plaid shirt with a red bowtie.

Harris’ mother, Dean Franklin, can be found there regularly. She is retired and also has lived in Springville for many years. As any good mother would, she’s helping her daughter’s dream come true and is a co-owner.

“I always loved cooking and baking,” Harris said. “I always dreamed of owning a business like this.” After the previous owners closed it, Harris said she just kept looking at the building, and the desire to act continued to build. “I loved the history,” she said of the building and the business.

Much of that “history” is in the mahogany, floor-to-ceiling display cases, along with a marble counter purchased in 1930 and a soda fountain purchased many decades ago from Pennsylvania. The building itself is included in the Springville Historic District, which is on the U.S. National Park Service list of historic sites. Harris did some painting and wiring work in the building and is keeping the dark green and white, checkerboard-style floor.

Original-Laster-SundriesWhile reviving history, Harris is also looking forward to the future, hoping to create a viable business by making the right choices and offering food and gifts that her customers want. On top of the Laster Sundries ice cream case are bananas, just waiting to be sliced and put in a bowl with mint chocolate chip, butter pecan or one of the other cold and creamy delights.

In addition to the Blue Bell ice cream and cherry or vanilla cokes, the menu includes made-from-scratch soups and sandwiches. “I’ve been overwhelmed with how busy it’s been,” Harris said just two months after it reopened. “Most of the business has been the food.”

It’s no wonder. Their Facebook page has soup-of-the-day announcements that include hearty winter flavors, such as potato soup, tomato basil soup and wild rice soup. The sandwiches include Mama’s Favorite Chicken Salad, Triple Grill Cheese and traditional choices. The menu offers a Brown Cow, Black Cow, Purple Cow and Orange Cow; all float flavors.

One holdover from the previous owners is the Egg Cream Soda. Harris said she’s not sure why it’s called that because it doesn’t have any egg in it.

Harris is considering adding free Wi-Fi service to attract students to do their studying at the shop. The gifts, said her husband Brian Harris, will be trendy and for showers or birthdays. They plan to make the building available for after-hours events by appointment. As the temperatures warm up, customers can look for the shop to offer picnic lunches that can be taken to the neighboring public park. They have also been approached to do some catering for weddings.

This is not the first time the business has been resurrected. According to an excerpt from Heritage of St. Clair County, the Lasters started the business in 1927. It remained in the Laster family for years. But at one point, it stopped operating and the building ended up in disrepair. Then Gerald and Sandra Tucker, along with Lillian and Frank Buckner, did the repairs and opened it back up, still as Laster Sundries. Amy Harris said the Tuckers and Buckners owned it for 16 years.

At this time, Harris is using a Facebook page, Laster Sundries on Main, to communicate with the community.

Eye in the Sky

star-areial-drone

Capitalizing on the business of aerial drones

Story by Jim Smothers
Photos by Wallace Bromberg Jr.

You can thank General George S. Patton if you’ve seen a small UFO buzzing around Lake Logan Martin recently. Chances are good you were watching one of David Smith’s remote controlled copters. Smith and his son, Cameron, have three copters set up for taking videos and still photos, and they hope to get in on the ground floor of potential business opportunities using the small flying machines.

What does Patton have to do with it?

The colorful general put one of his ivory-handled pistols to the head of Smith’s father, Walter, during one of his infamous fits of anger during World War II. That evening, motorcycle courier Smith saw a sign in the mess hall asking for volunteers to sign up for the Army Air Corps, which seemed a much more attractive place to serve.

Smith flew 49 missions in B-17s, most of them in a bomber he named for his wife, the Birmingham Jewell. That plane flew 128 missions, a record at the time.

Smith returned to Alabama to operate an aviation business that inspired his sons to learn about flying, a family tradition now reaching down to his great grandson.

David Smith seemed destined to get involved with today’s generation of remotely controlled aircraft. His background includes remotely controlled aircraft, he’s been a licensed General Aviation pilot for 30 years, he worked as an electronics communication technician for a number of years, and more recently he has worked as a videographer for ESPN. If you’ve seen Chris Fowler and Desmond Howard on ESPN’s College Game Day, you’ve seen his work. He hasn’t missed a national championship game in 20 years.

Smith started flying string-controlled model airplanes when he was seven years old, and graduated to flying radio-controlled airplanes as a teenager. He and his brother, Walt, once mounted a small camera in the cockpit of one of their models and succeeded in taking photos during flight using old-school technology.

Call them what you will — drones, unmanned aerial vehicles, multirotor systems or remotely controlled airplanes and helicopters — they’ve gotten a lot of attention in the past few years. Military uses first caught the world’s attention, with pilots comfortably and safely operating surveillance and weapons systems from a safe distance, sometimes a half a world away.

Now there are remotely controlled copters so small and inexpensive they are being sold as toys and recommended for indoor use only.

Flightworthy units are also becoming more available and more affordable, opening the doors to new opportunities for recreation and service to more people.

Smith sees a number of ways to use the machines as flying camera platforms to provide valuable visual information in a number of ways. The regulatory environment is currently something of a gray area. The Federal Aviation Administration has been given until next year to propose rules and regulations for the small flying machines, and Smith wants to get in on the ground floor of providing low level aerial photography services.

He’s a member of the Association for Unmanned Vehicle Systems International (AUVSI), and he’s taking pains to be responsible with his flights.

“We don’t fly higher than 400 feet, we always keep a line of sight on them, and there’s always a spotter with me,” he said. “We also have $2 million of liability insurance.”

When taking a copter up, Smith is the pilot, and Cameron is the photographer. Cameron also makes sure his dad isn’t interrupted while flying.

star-areial-drones“If you’re out where other people are around, sometimes they’ll want to come up and talk while you’re flying,” he said. “Cameron talks to them until we get it back on the ground.”

Smith said they’re careful not to fly over people, and to get permission before flying over other people’s property.

He and others interested in using the new technology are concerned that negative publicity could result in overregulation that would impair growth of a the new industry.

“The Association (AUVSI) estimates that by 2018 there could be 70,000 jobs created and $2 billion changing hands,” he said.

As for how they could be used, Smith said they could be helpful in many ways.

“Farmers could fly these over fields to survey crops and see if there are any problem areas, such as where water is needed. They could be used for inspections for cell phone and radio towers, solar panels and windmills without having to send a man up there,” he said.

They could also be used to assist in the inspections of bridges and steeples, reducing the danger and expense of putting a person at risk. Aerial photography can be used to monitor progress at construction sites, to survey tracts of property, and in providing detailed mapping. They could also be used in searches for missing persons and surveying damage after a storm or flood.

And of course, there are more traditional uses of the airborne cameras, providing new angle for photos and videos of landmarks, recreational activities, landscapes and more.

“There are thousands of ways these things can be used to make our lives better,” Smith said. “I see them all the time in movies and reality TV shows, too. You can tell. These can’t be flown higher than 400 feet, but airplanes and helicopters aren’t supposed to fly below 1,000 feet. There’s a much more detailed view at the lower level.”

But he has concerns about how negative publicity could result in unreasonable restrictions being placed on their use.

Even though they’re being used all over the country and around the world, most of the time news articles are written when there is a problem with them.

Smith mentioned a case in Serbia when someone flew a remote copter onto a soccer field carrying an Albanian flag during a match between the two countries.

“That just about caused a riot,” he said. “I don’t want to see idiots ruin it for the people that want to make a living doing this.”

He said reactions to the machines have been mixed. Most people seem to be interested and impressed by what they can do. Some see them as a threat to privacy.

“These things are as noisy as they can be,” Smith said. “I don’t see how you could use them to spy on anyone. But like anything else, it’s all in the hands of whoever is using it.”

Smith has used his copters to capture videos of windsurfers on the lake, unique views of Bald Rock at Mount Cheaha, of watching the floodgates open at Logan Martin Dam and many other scenes.

While there are toy remote copters available very cheaply, those capable of carrying higher quality cameras cost a bit more. The Smiths currently have three copters and accessories valued at about $30,000. Two of the units are DJI Phantom quadcopters equipped with GoPro cameras. The third is a more expensive and more powerful octocopter, which carries a Canon digital SLR. The camera mount for that copter — the gimbal — is equipped with servo motors to provide movement for different angles of view, and is so finely balanced it works only with one specific camera model and one specific lens. The gimbal alone was a $3,000 expense.

The octocopter with the camera mounted and batteries installed weighs in at 22 and a half pounds and provides about 15 minutes of flight time on a set of rechargeable batteries, which cost about $600.

The models he uses are equipped with GPS sensors that can detect their precise launching point. In the unlikely case that the remote control should fail, they are programmed to return to that spot on their own. They also sense their own battery levels, and are programmed to return to that spot before they lose power.

Smith said he typically spends about three hours on maintenance for every hour of flight time. He uses a torque tool to check every screw on every copter, and keeps logs on how many times each battery is used and charged. And like any good pilot, he uses checklists to make sure he’s not overlooking anything that could result in a failed flight.

Editor’s note: Smith expects his website to be up by the time this edition of Discover is published, where viewers can see some of his videos. Check it out at StarAerial.com

St-Clair-Financial-Wizards-3One PCHS graduating class, lots of talent

Story by Graham Hadley
Photos from Jim Tollison, Chad Richey, Adam Miller

Billions of dollars — money in the ten-digit range — is an astronomical sum, by any standards.

For a group of three close friends from St. Clair County, though, it is all in a day’s work. In fact, they are not only all from St. Clair County, they all graduated from Pell City in the same year — PCHS Class of ‘92.

Jim “Jimbo” Tollison is a vice president and the Talladega Branch manager for Alabama Farm Credit. Chad Richey is a senior vice president with a CFP designation from the Board of Certified Financial Planners and is working as a financial advisor for Merrill Lynch and as senior resident director for their office in Birmingham Southeast. And Adam Miller is an underwriting team leader for Regions Bank.

Though all of these men are very successful in the financial world, every single one of them cut their teeth in very different job markets: Chad working for his father’s timber company. Jim worked on his family farm and with his dad working on heavy machinery, then he and Adam ended up working for Rock Wool Manufacturing — a large insulation company in St. Clair.

And though Chad had an interest in finance, none of them really had any idea they would end up in top financial positions, and certainly not as quickly as they did.

All of them were what can conservatively be called “free spirits” in high school, and not everyone was even sure they would go to college.

“When Jimbo and I were young, we would run up and down I-20 as fast as we could go. You might not have thought we would be doing this today,” Chad said.

Chad Richey
“I grew up working for my dad in the excavation business, working heavy equipment since I was 14 years old. That will put a work ethic in you,” Chad said. He had always had an interest in finances, but getting from working in timber to what he likes to think of as a financial and investment educator had its pitfalls.

He got his degree from Birmingham-Southern College and was ready to work for Merrill Lynch.

“I went and took a test and they told me I was not qualified,” he said.

So he went back to work for his father’s company. “I was on a business call and ran into a guy from Morgan Stanley Dean Witter, he said come by and see if we have a job for you.”

As part of that process, Chad found himself in New York City in August 2001 — at one point at the top of the World Trade Center.

“I come home, go to work on Tuesday, and see those buildings come down. I cheated death. That is when I decided to get my priorities right and stop acting like Jimbo (Tollison) and I did when we were young. You only have a small time on the planet,” he said.

He knuckled down on his work — and he also settled down. “That is when I called up my, now, wife Janet. We got together and now we have three kids, Jack, 11; Robert, 9; and Guy, 5.

He tapped into his blue-collar work ethic instilled in him growing up — he still does — and things started moving his way.

“It’s a good upbringing. I come into this office and put a blue-collar attitude into it. I come in here and I work. In the beginning, I started out working late — it drove my wife crazy. I would come home around 9 at night. I was doing all these cold calls, it was hard work.

“Then I came over to Merrill Lynch running a small office, a starter job. Then I came here. I used that blue-collar attitude and it has served me well,” he said.

His office serves thousands of households and handles billions of dollars in investments.

“I have a big job at Merrill. I am not only a financial advisor on a team, I am the senior resident director of the office. I supervise every employee in this place. My team gives advice on over $240 million in assets, and my supervisory responsibility is around 3.3 billion in assets.”

The other half of his work, Chad sees himself as something of a financial guide for his clients.

“I was always intrigued by the way money works. I did not know what I wanted to do, but I was also good with people. That is perfect for what I do. I want every family to have a family financial strategy for the future,” he said. “The way I can make a difference in the world is to teach people to go out and save up enough money on their own without the government having to take care of them.

“That’s what keeps me going. You have to have a higher purpose, you can’t just come in here and charge people to make them money.”

Eventually, because of the commute from Birmingham to St. Clair, Chad moved his family to Mountain Brook. “I got tired of having to rush home and change clothes in the car in the civic center parking lot before my kids games. So we moved here,” he said. But St. Clair is never far from his heart.

“I wanted to bring the family closer to my work, and I am only 45 minutes away from Pell City when I want to come back,” he said.

And since he and his St. Clair friends like Jim have remained close, those trips come often.

Jim “Jimbo” Tollison
While Chad had an inkling he wanted to go into finance, Tollison had … none.

“I had not really planned on going to college. (Pell City High School teacher) Deanna Lawley encouraged me to go. She had grown up around Lewis Grizzard. I had always liked him, liked journalism, so I went to Jacksonville State University in journalism,” he said.

And he was just spinning his wheels.

He ended up back working with his Dad again on the family farm and in his business.

“I went on a service call — my Dad worked for a forklift repair company — to Rock Wool Manufacturing with him and they needed some workers. Dad said, ‘Hell, hire him.’ And that was the beginning of me working in insulation for the next few years.

“I would go to school during the year and work over the summer, work seven days a week, sometimes up to my armpits in insulation.”

In fact, at one point, he helped Adam get a job there, and the two of them worked together — the reality of working that job and a serious accident changed Jim’s outlook on life and on what he wanted to do.

“I had an accident, nearly burned my face off. Chad was there. We were burning some stuff and were stupid and used gasoline to start the fire. It blew up in my face. I spent two months in bandages — did not know if I would have a face,” Jim said.

Chad said he was the one who put Jim out that day.

It made Jim take a second look at the path he was on.

“I thought I would have to go to Atlanta to be a journalist. A lot of my professors told me you had to start out in a big city. I just realized it that was not where I wanted to be. I realized I loved the farm, agriculture, and wanted to do something with it. I got the best bad advice from those journalism professors,” he said.

When he went back to school, it was not to JSU, but to Auburn University and he enrolled in agriculture business.

“I ended up at Auburn. I did not want to go straight into business, so I did agriculture economics and business. I took 21 hours a quarter just about every quarter there. I had transferred in as a junior.

“I had an 8 a.m. weed-out class, micro economics, and it was not that tough. I started nailing it — blew the curves. …”

Jim wanted to go back to St. Clair, but his professors told him that was not a realistic place for him to start his career.

“I told them I would rather dig ditches in St. Clair than work anywhere else. I wanted to come back to the farm. I always wanted to come back here,” Jim said.

“The Federal Land Bank, now Alabama Farm Credit, came to Auburn and interviewed me for a job. I liked the idea because it gave me the perfect mix of business and agriculture, which I love,” Jim said.

Like Chad, Jim had inherited a strong work ethic growing up, and he put it to good use in his new job at their branch in Albertville.

“I had gotten a really good work ethic from both of my parents. If you want something, you work for it. My Dad started out this farm with nothing. He bought it from his parents,” Jim said.

He started out in Albertville as an entry-level loan officer and appraiser. “I worked there for four or five years, then took over the Talladega branch in 2001 right before Sept. 11 and the economy stopped. It was the smallest of everything we had in Alabama, but it was mine. I was not branch manager, but I was in charge.”

Under Jim’s direction, even in the worst of economic times, the Talladega office has flourished, bringing in millions and millions of dollars in well-grounded loans.

“We turned it around. It was grass roots. We went out and talked to people. We have been blessed. … We are still one of the smallest, but we have the best in collections and credit quality of anyone. And because we are a coop, we can return some of the profit in a good year to our clients. Last year, that was $6.3 million in 27 counties in North Alabama,” he said.

Jim and his family have remained in St. Clair, building their house on the old family farm he shares with his parents near Ragland.

Adam Miller
You would think Adam would have been a natural pick at an early age for a future in finances given that his father is banker Ray Miller — someone all three give lots of credit to as being a mentor and a huge influence on their ultimate decisions to go that route.

And you would be wrong.

Jim and Chad both refer to Adam as the one they thought would go far in college, the “smart one” and the voice of reason (Adam had just left the day Jim lit his head on fire — “I regret that. I probably would have been like, ‘Guys, that is not such a good idea.’”)

“We would be walking down the road, Chad and I would be picking up rocks and throwing them. Adam would be picking up rocks and looking for fossils,” Jim said.

Adam agrees, “When I was growing up, there was no way I was going to be a banker like dad. From a the time I was a little kid, I wanted to be a meteorologist. That lasted through three years of college.”

Like Jim, he was just spinning his wheels after high school.

And like Jim, he ended up at Rock Wool working long, hot hours.

“After I had wandered around Tuscaloosa for a few years, enrolled more than attended, I ended up at the insulation plant. After working in the insulation plant from 3 to 3, it did not make it so hard to get up for that 9 a.m. class,” Adam said.

He got back in school — and like the other two, had something of an epiphany.

“I took a finance class and it went well and took another one that summer, loved that. It played into the analytical things I liked in science. I did not think I had an aptitude for math — as my high school teachers will attest to. But I had an aptitude for finances,” he said.

He was taking classes at JSU and credits several of the professors there with inspiring him and helping develop a work model he still employs today. One in particular, Professor Brown, would not only grade students’ tests, he would grade his own teaching — if everyone missed something, he would strike the question and reteach that.

“He had high expectations of us and himself. That is what I carry over into our business today. If I ask someone to do something, I have to be willing to do it at least as well,” Adam said.

Today, Adam is a regional underwriting manager for Regions Bank and is based out of Hoover, but before he got there, “I did a bit of everything” from getting his real estate license to working in manufacturing.”

“At Regions I have two underwriting teams serving the Eastern Time Zone for businesses under $20 million in revenue. It could be anything from medical practices to manufacturers. It’s a broad swath of the small-business sector.”

Their loan portfolio is in the $4 billion range. “That is what I am kind of held accountable for,” he said.

Much like his two friends — though their jobs are very different in nature — at the core is a desire to help people and businesses.

“What I do really is evaluate risk and propose solutions. The rewarding part of the job is digging in, getting to understand someone’s business and providing them with the appropriate credit for their needs, to help them manage their risks and grow their business in a healthy manner,” he said.

And like Chad and Jim, it is that strong work ethic learned growing up and forged working tough jobs early on that Adam says helped make him a success.

“It’s the same thing I tell everyone every day: I bring my lunch-pail mentality to work. Be glad for what you have and realize that there is a long line of people who would love to have the same opportunity I have. I come in and I work hard,” he said.

“There is no magic bullet. It’s that attitude of we can do this, whatever it may be. …

“And I was the guy who would be more apt to pick up the rock and examine it. It goes back to my analytical nature, and it goes to how I see business today. I don’t just see the rock, the business; I look at the whole business, look at how it works,” he said.

Working … and playing … together
Though they are all in very different finance jobs and separated by miles, the three friends remain close and see each other as often as they can.

“We are still good friends. We have never lost touch. We don’t get to hunt or fish as much as we would like — mostly because we have eight kids between us. But we are still tight and it make us cherish the time we have together better,” Adam said.

And they have no trouble mixing business and fun — often at the Tollison Farm.

“Next week, we are going to have a dove hunt here at the farm,” Jim said. “We will have Chad’s customers; we will have my customers. We will have food. Why not have a group of customers out here on the farm and make it work for you?”

They also often find it necessary to refer clients to each other. Jim will have a farmer client who needs estate planning services or needs financial advice, so he sends him to Chad.

“Sometimes, in my work, I will see people who need financial advising. Chad can help them do the things they need to do,” Jim said.

Likewise, Chad has referred some of his clients who are interested in branching out into agriculture to Jim.

Of course, it is not just the three of them anymore — like Chad, both Jim and Adam have families, so when the three friends get together, the party is somewhat bigger these days.

“My wife, Emily, and I were married in June of 2005 and have three children: Hudson, 7; Hayes, 4; and Mary Brooks, 2,” Adam said. Jim and Brooke Tollison were married the same year and have two children, Jay and Claire.

But at the core of everything is their friendship.

“We stuck together. Me and Adam and Jimbo are still good friends today. I took Adam to the Alabama game a couple of weeks ago,” Chad said, adding jokingly, “For Jim, of course, that would have been a punishment. He did email me, saying ‘Y’all don’t care about me anymore.’”

Adam said they each bring something uniquely their own to their relationship; they approach life differently, and that has been part of what cements their friendship.

“In all honesty, Jim needs to know how proud I am of him and his accomplishments, what he brings to the table as a friend and confidant. Chad is different, but also great. Chad had to work really hard to get where he is.

“They bring so much balance to the table. I would love to do a personality test on us, but I would bet it would show we all approach problem solving from a different angle,” Adam said, again, pointing out he is the voice of reason.

“I am probably the dead weight with that bunch, but was always glad to be along for the ride.”

Pumpkin Paradise

chandler-mountain-pumpkins-2Another Chandler Mountain natural wonder

Story by Carol Pappas
Photography by Wallace Bromberg Jr.

She jokingly refers to herself with the moniker, “the pumpkin lady.” If someone gets lost atop Chandler Mountain and can’t find her house, just tell the neighbors you’re looking for the pumpkin lady, she said. That’s the easiest way to reach your destination point.

It’s not difficult to get the connection. From the front gate to the house’s wrap-around porch to outside structures, they are filled with pumpkin displays — a collage of colors, sizes and varieties.

Out back and down the hill a bit, you’ll find the origin of them all —13 rows — at least 50 yards long — of more than 40 kinds of pumpkins. Cinderella (pumpkin, that is) hides beneath massive green leaves and vines. So does Fairy Tale. After all, those two started it all for Melinda Smith. But there’s plenty more, and the varying colors, sizes and looks are nothing short of amazing.

This is her 14th year of growing pumpkins, a tradition that started because a friend picked up some unusual heirloom pumpkins in Georgia — Cinderella and Fairy Tale — and gave her the seeds. Cinderella gets her name from the uncanny resemblance to Cinderella’s carriage, a similarity you immediately recognize. “It’s fun to watch them grow,” Smith said.

She could grow some to 50 pounds or more, but she likes to pick them from the field herself, so she opts for smaller versions during her growing season from the end of June to late August. “I save seeds every year,” and she orders more.

Husband Phillip is a third generation commercial tomato grower, and she shares some of the land for his crop to grow hers. She started small but the harvest seems to grow bigger each year.

Take a stroll around her yard, and you’ll find a cornucopia of color. An open air shed displays all kinds of pumpkins — large and small and in between — on shelves fashioned from old wooden tomato crates of her husband’s family business. They have names like Goosebumps Super Freak because of their bumpy exterior or Peanut Pumpkins, whose bumps resemble peanut shells.

An iron chandelier hangs from the center of the shed’s ceiling, each prong supporting a tiny orange pumpkin to give the illusion of lights. Just outside, you’ll find a display of all white pumpkins, a cotton plant acting as perfect complement.

On the other side, a shelf of pumpkins are set beneath the letters f-a-l-l, spelled out in twigs against an orange block background. It all overlooks a pond and tomato fields just beyond.

A storage building nearby isn’t your typical construction either. It looks more like a miniature home, and it, too, is filled with pumpkin displays. Its features, like the semi-rusted, corrugated metal rear wall, a fireplace mantel and the wood it took to build it are items she has saved over the years. “I’m into reusing stuff. I save old wood. I might use it one day.”

When told it’s called ‘repurposing’ these days, she laughs and says, “Of course, my husband has another name for it.”

No matter what you call it, it’s a paradise of pumpkins cleverly displayed and hinting at the discriminating, designing eye of the harvester.

And each year in the fall, she shares it all — her bounty and her talent. She holds a pumpkin patch party where people can come and buy pumpkins, enjoy the outdoors, have a few refreshments and bring the kids to play among the fruits of their parents’ finds. “We have smaller pumpkins for the kids to decorate,” she said. They even have their own table.

The party seems to have grown with the pace of her crop. Her mailing list has topped the 200-mark, and she has had more than 150 attend in years past. This year is her first weekend event, which is planned for Oct. 3-4 from 10 a.m. to 2 p.m. and on Oct. 5 from noon to 2.

She is expecting a big crowd to peruse the grounds for just the right color, texture and size for seasonal decorating. And if not decorating, all the pumpkins she grows are edible, she added.

“I tell them to bring a friend,” she said. And they apparently do. Once they find the pumpkin lady, word spreads.

Louie’s Pickles

Authentic Philly food comes to St. Clair

louies-pickles-st-clair-2Story by Graham Hadley
Photos by Wallace Bromberg Jr.

For much of his life Lou Consoli was a professional fisherman.

His trade often took him to Alabama, which he loved, but there was one thing he said he could never find here.

“A good New-York-deli-style pickle,” he said.

He grew up in a traditional Italian-American family up North, but after meeting his fiancé, Alabamian Becky Pate, he saw a marketing opportunity here he could not pass up.

“We said, ‘Lets see if we can open a pickle business in Alabama.’”

And that’s exactly what the couple did, realizing their dream with Louie’s Pickles on U.S. 411 in Odenville.

They claim on their website, louiespickles.com, “We sell the best pickles you’ll ever eat.”

And their customers agree. Business at the small storefront has been so successful, Louie’s is looking to expand, providing seating for people to come in and enjoy, not just pickles, but other classic Italian and Philly traditional favorites, including, of course, a steak sandwich.

“I am from a Philly suburb. Up in the North it is easy to find a good New-York-style deli pickle, a good kosher pickle. We just grew up with that,” Lou said.

“Growing up Italian, my grandmother, my aunt, my mother — they always cooked. We learned to cook the old Italian way. We made some pickle products at home — and we ended up with something like 30 flavors.”

Because Southerners like so many pickled foods, like okra, Lou saw his products as a natural fit.

Lou and Becky started out focusing on pickles and other specialty items, often selling pickles at vendor stalls at events like carnivals, craft shows and similar gatherings. They sold all sorts of varieties of pickles. People could even buy a pickle on a stick — a favorite with children.

Once they got a taste of Lou’s products, they would return to buy more from the store or place an online order.

“What we do is we set up concessions — gun shows, craft shows — anywhere there is a big event. People buy a pint or quart, then they come back and order online or drive over,” he said.

louies-pickles-st-clairBut Lou introduced the people in the region to more than pickles, much, much more.

“We also brought our Italian cooking, things like Philly cheesesteak, real Philly cheesesteak, and people have been asking for that. We bring in everything from Philly, it’s extremely authentic,” he said, clarifying that a traditional Philadelphia cheese steak sandwich does not have peppers in it, as it is often served in other parts of the country.

Lou says the key to their continued success is that everything is authentic and everything is fresh.

“We bring in real Italian bread from Philly and other products like salami from all over. All our products are fresh — always cooked fresh, no microwaving or anything processed, and it makes a difference,” he said. “Freshness is the key. When you make something fresh, and people can see you making it, it is a huge deal.”

Lou admitted that some of their products are not as cheap as what you might find in a supermarket, but points out that there is a big difference between canned or bottled olives and ones he has ordered from Italy and personally driven hundreds of miles to pick up.

“We started out as a pickle business. Now we offer a wide variety of things, including sandwiches. We have a line of hot sauces …  a chicken-wing sauce which is phenomenal.”

Because of his focus on freshness, Lou will sometimes buy different products based on availability, and as a result, what they have in the store, aside from pickles, varies from one day to the next. He encourages customers to keep up with those changes on Louie’s Pickles Facebook page, which also lists any store specials they may have.

That is going to be even more important in the near future. Lou is shifting the layout of the store around to allow room for dine-in seating, in addition to their take-out offerings.

“We are looking to add some tables and some seating so customers can sit and eat,” he said.

Lou has been amazed, not only at the success of their business, but in the welcome he has received in what he calls a great example of that “famous Southern hospitality.”

“Our customers are our friends,” he said, making special mention of Harvey, Lynn and Joel — three of those customers who came in at the start of the business and now help out around the store.

“There are great people here — lots of customer loyalty. It’s a phenomenal group. It has never ceased to surprise me.”