The best ‘mater sammich

From Chandler Mountain’s famed tomato fields comes the South’s simplest summer obsession: thick slices, soft bread, plenty of mayo and a sandwich worth the wait

Story by Roxann Edsall
Photos by Mackenzie Free

Any way you slice it, the facts are clear. Southerners love a good “mater sammich.” Long considered the staple of summertime goodness, the tomato sandwich is the belle of the Southern culinary ball. Top fans include former President Jimmy Carter, who was well known for his love of this simple summer fare made with ripe tomatoes, mayonnaise, and bread.

“I love a good tomato sandwich!” says Springville resident Tiphanie Gatgens. “I love good, soft white bread with several big slices of tomatoes with Duke’s mayonnaise (although my mother swore by Bama mayo). Add a good bit of salt, and sometimes pepper. And now I’m in the mood for a tomato sandwich.”

Chandler Mountain water tower stands over field of tomatoes

“Tomatoes speak of summer,” adds Texas transplant Heidi Cupstid-Bader, now a Pell City resident. “As a child, we’d pick them from my dad’s garden. We’d come home with buckets of vegetables, but before we started shelling peas, we had a delicious tomato sandwich and a cold glass of sweet tea. It’s not just the sandwich; it’s childhood summer memories.”

Even the movie industry recognizes the emotional connection to the tomato sandwich experience. In the 1996 movie “Harriet the Spy,” while 11-year-old Harriet makes her school lunch, her mother suggests some variety in sandwich choices. Harriet quickly admonishes her mother for even suggesting that she take something other than her beloved tomato sandwich. “I know what I like,” she flatly stated.

Southerners know what they like, too, and for tomato lovers in north and central Alabama, quenching the hunger for a tomato sandwich begins with a trip to Chandler Mountain beginning around July 4 when the first fruits are ready. Due to the volume of tomatoes produced and shipped from there, Chandler Mountain is known as the unofficial “Tomato Capital of Alabama.” And because of the sandy soil and breezy, cooler temperatures, Chandler Mountain is uniquely suited for producing high-quality flavorful tomatoes.

The Chandler Mountain tomato is something of a love story, the desire for the unattainable finally quenched after months of waiting. The season is four months long, at best, so these beauties are unavailable for the remaining eight months of the year. For tomato sandwich lovers, the wait is torture. Thankfully, the wait is over and until the end of October or early November, the tomato sandwich is back on the menu.

Paul and Cindy Alexander with a basket of their bounty

Chandler Mountain is home to several multi-generational tomato farms. Paul and Cindy Alexander own Alexander Farms in Steele. Paul, who also serves as pastor of Reeves Grove Baptist Church in nearby Whitney, is the third generation of his family to work the farm. He runs the farm with Cindy and his brother, Glenn. With no children to pass the farm down to, the couple is taking it a season at a time, with no immediate plans for retirement. “The Lord’s blessed us,” says Alexander.

The Alexanders have 240 acres and use 60 acres for their tomato crops. They hope to produce 100,000-150,000 25-pound boxes of tomatoes to sell. In addition to tomatoes, they grow squash, cucumbers, corn, okra, peas, peppers, pumpkins, peanuts, and flowers, most of which they sell from the farmstand on their property. The farm produces two varieties of tomatoes called Lancer and Patsy, both are big rounds and perfect for tomato sandwiches.

They still laugh when they tell the story of the day the lady came with knife in hand to test their product. “She said she’d bought tomatoes somewhere else last year and didn’t like them,” said Alexander. “She had a knife with her and asked if she could cut into one. I told her to help herself and if she didn’t like it, I didn’t want her to buy it. Both she and her husband tried it, and the husband said, ‘Now, that’s a tomato!’ And they come back about every two weeks (during the season) to buy more.”

Just up the road at Smith Tomato Farm, Chad Smith grows many types of heirlooms, rounds, Romas, grape tomatoes, cherry tomatoes, and yellow non-acid tomatoes. Their 300-acre farm, which his uncle started in 1965, features 80 acres of tomatoes and 20 acres of other vegetables and pumpkins. Their typical crop yield is five million pounds of tomatoes.

Esther and Chad Smith check the crop at Smith tomato Farm

“Last year we had bad weather, and certain insects were more of a problem. Because of that, about 50 percent of the farmers went out of business,” said Smith. “That’s why I tell people it’s important to buy from local farmers. This year’s crop is better than last year’s.”

Tomatoes are widely recognized as a superfood, which is reportedly good for your heart, eyes, skin, and bones. They are also high in vitamin C and lycopene, both powerful antioxidants. Ironically, the tomato is even better for your body when cooked, especially in olive oil. According to a finding released by the National Institutes of Health, cooking tomatoes in healthy fats like olive oil greatly increases the body’s ability to absorb the beneficial lycopene.

Whether you crave tomatoes because of their health benefits or simply for the taste, there are many ways to prepare them. Salads, pastas, soups, stews, and chili have their flavors amplified by the addition of tomatoes. The best tomatoes, however, can stand on their own, dressed only in mayonnaise and bread.

All hail the tomato sandwich. While not universally loved, the tomato sandwich is a summertime ritual in the South. However, there is serious contention in the tomato sandwich arena. People are fiercely passionate about their own recipe for this most sacred of summertime fare.

For instance, should the tomato be peeled or not? What type of bread should the tomato be nestled between? What spices or herbs are used (salt and pepper, garlic, paprika, oregano, basil)? While most agree the mayonnaise should be applied liberally, people tend to be zealous regarding the brand of mayo to use. Lastly, are other ingredients invited to the party? Many around the country include bacon, leafy greens, or cheese.

Traditionalists call for a simple approach, allowing the tomato flavor to shine. Around here, it’s a simple recipe, with essentially 3 ingredients – tomato, cheap white bread, and mayonnaise, along with salt and pepper. And then there’s the finesse.

The tomato should be an heirloom variety from a local farm, preferably from Chandler Mountain, and should be large enough to fill out the bread. Cut a beefy slice of at least one inch. Slather one slice of cheap white bread with Duke’s (or Hellmann’s or Blue Plate). Place tomato slice on the bread, then liberally cover the tomato with more mayonnaise. Salt and pepper before finally placing second piece of cheap white bread on top of tomato.

Pell City native Joe Dorough looks forward to the arrival of ripe fresh tomatoes on the Fourth of July. “My favorite is the better boy variety!” he says. “Use Duke’s mayonnaise on sourdough bread and if you want more flavor, add four slices of thick bacon and a slice of Vidalia onion. This is southern soul food!”

Dorough’s friend, Fayne Howell, agrees with the mayonnaise choice but insists that white Sunbeam bread is the only option. “Sometimes I add a slice of Vidalia onion,” she adds with a smile, “but only if I won’t be in close proximity to people.” Her favorite sandwich tomato is the Cherokee Red.

A common sentiment when eating a tomato sandwich is that it is best eaten over the kitchen sink. Biting into the juicy goodness is sure to leave your arms, if not your clothes, dripping with tomato succulence. The juice from the tomato blends perfectly with the mayonnaise and seeps into the white bread, creating a thin, wet, pulpy, somewhat precarious vessel for holding the tomato.

There are many variations and adaptations to this recipe worldwide. Some regions prefer sourdough, wheat bread, or even biscuits. Some toast the bread. Still more variations surround the seasonings and additional ingredients. One of the most surprising twists comes from beyond our planet. Crumbs in zero gravity can float away and become problematic for equipment, so tomato sandwiches in space are made with tortillas.

One thing people do agree on is that one should not skimp on the mayonnaise. In a comedy sketch, author and humorist Sean Dietrich, known as “Sean of the South,” suggests that only by using a masonry trowel can you really get enough Duke’s on your tomato sandwich. At Smith Tomato Farm, Smith tells the story of his uncle, Carl, who when asked what they put on their tomatoes at the farm to make them taste so good would answer “mayonnaise” with a grin on his face.

Truly what makes Chandler Mountain tomatoes taste so good, says Smith, is the sandy, rich, and well-drained soil, along with the elevation at which the plants grow. “When you have well-drained soil,” explains Smith, “it dries out and you can add water as you need it. The next thing is the steady air flow and cooler weather. The expertise and the timing of certain things you do is a big thing, too.”

Cathy Limbaugh of Lincoln is a huge fan of Smith Farms tomatoes. She and husband, Curtis, enjoy a spin on the classic tomato sandwich using homemade biscuits with butter, tomatoes, and cheese. “It was always a special Friday night dinner when my mother lived with us,” she remembers. “We still enjoy them when tomatoes are in season.”

So, what will your tomato sandwich cost this year? “It’s simply supply and demand,” explains Alexander. “If everybody’s got good crops, the product is out there, and the price is going to be pretty cheap. And the market can change from week to week.”

As long as the supply is there, the demand for Chandler Mountain tomatoes is sure to be strong. The mighty ‘mater sammich may not actually be manna from Heaven, but after the long wait for the perfect tomato, it just feels Heaven sent. It’s just so good it’ll make your tongue slap your brains out.we are just the caretakers of it.”

From the kitchen of Cindy Alexander

Green Tomato Casserole

Ingredients:

  • 4 medium green tomatoes cut in 1/4 inch slices
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups bread crumbs
  • 1 cup sharp cheddar cheese
  • 1 tbsp. butter or margarine

Arrange one layer of tomato slices in bottom of greased 1 1/2 quart casserole dish. Combine salt, sugar and pepper, mix well. Sprinkle tomatoes with 1/2 sugar mixture, 1/3 bread crumbs and 1/3 cheese. Repeat layers, but omit cheese. Dot butter over top of casserole. Cover and bake at 400 degrees for 1 hour. Add remaining cheese. Bake uncovered for 5 minutes or until cheese melts.

Oven-Canned Tomatoes/Vegetables

Prepare tomato or vegetable as usual. Blanch. Fill jar with mixture and close lid. Place in cold oven. Set temperature to 275 degrees. Cook 1 hour and turn off oven. Leave until oven has cooled down.

Helms returns home

Veteran healthcare professional opens doors on new Pell City medical practice

Story by Carol Pappas
Photos by Bob Crisp

The grand opening celebration of Helms Healthcare in Pell City was more like a hero’s welcome with an overflow crowd to greet him. After all, Dr. Rock Helms was returning to his hometown where he grew up and began his practice of medicine.

Now, he’s come full circle.

“We are so thankful to be back. We’re thankful for this community,” Helms said, just before he officially cut the ribbon on the second location of Helms Healthcare in May. “This is where I grew up, where I met my childhood sweetheart,” he said, referring to his wife, Jennifer, by his side.

“What a crowd,” observed Councilman Jay Jenkins, speaking on behalf of the city. He said he didn’t think that there was that large of a turnout for a trio of much anticipated grand openings of the shopping center, Longhorn or Olive Garden. “This is a great time for Pell City, welcoming Dr. Rock back to Pell City where he belongs,” he said.

Cutting the ribbon on the new Pell City location

“We are blessed to have him back in this town. Welcome back, Dr. Rock.”

“God has blessed our practice,” Helms told the crowd of well-wishers, noting that once the ribbon was cut, “We’ll get back to the basics of taking care of people.”

Getting back to basics is a common refrain for Helms, who founded Helms Healthcare a year and a half ago and opened the first location in Vincent. In little more than a year, he built it to well over 2,000 patients.

His familiar philosophy centers on building trusting relationships with his patients, listening to their needs and treating them with kindness and compassion. He stresses personal interactions every step of the way – beginning with the phone call, where patients talk to “a real person,” not press a number.

Helms will divide his time between the two clinics. In addition to Helms, providers for the Pell City location will be Nancy McClain, CRNP, Holly Nichols, CRNP, and Kim Buckalew, CRNP and DaKota Nichols, CRNP.

Pell City will have extended hours, and urgent care headed by Dakota Nichols, F-NPC. The Vincent clinic will be led by Jonathan Windham, CRNP.

Great turnout for the grand opening of Helms Healthcare Pell City location

The Pell City clinic, located at 1310 WA Goodgame Parkway, formerly known as Comer Avenue near the Pell City Industrial Park.

The former Precision building was thoroughly renovated by Goodgame Company and features more than a dozen examination rooms, a spacious waiting room, full lab, ultrasound, Xray and other advanced diagnostics. Cutting-edge technology is found throughout the clinic. And more is on the way.

A separate entrance and waiting area are designated for lab work and imaging studies for ease of access for patients.

Reasoning that quality healthcare should be available when needed, Helms welcomes walk-ins daily with no appointments needed. In addition, he has expanded the Pell City location to include urgent care, which is open seven days a week, to serve the community. Anyone is welcome regardless of whether they are an established patient or not.

Extended hours for the treatment of illness and injuries for pediatric and adult care are Monday-Friday, 8 a.m. to 6:30 p.m.; Saturday, 9 a.m. to 4 p.m.; and Sunday, 1 p.m. to 6 p.m.

The Pell City location has all the high-tech equipment needed for a modern medical practice

With patients’ best interest at the forefront of any planning, Helms has a record of building thriving practices. He founded a major medical practice in Pell City 25 years ago, growing it from a few providers and staff to over 200 employees and a sprawling campus of medical facilities, a pharmacy, urgent care and multiple specialties. There were locations in other communities, too.

He sold the practice, fulfilled contractual obligations and decided to go out on his own again. That led him to Vincent and a return to his roots in family medicine. Opening in March 2025, that clinic has grown to well over 2,000 patients.

“This is not just the opening of a new doctor’s office,” said St. Clair Economic Development Council Executive Director Don Smith.  “Dr. Helms is creating the foundation of Pell City’s future as a regional leader in quality healthcare with the partnerships he has formed.”

Learn more online at HelmsHealthcare.com

Inside Processor’s Choice

Named one of USA Today’s top workplaces

Story by Cherith Glover Fluker
Submitted and staff photos

Just off Highway 78 in Moody, a company is quietly doing something remarkable – and not just the millions of pounds of food ingredients it moves across the Southeast every month. Processor’s Choice has earned a spot on USA Today’s Top Workplaces list three consecutive years running, and the recognition isn’t coming from the top down. It’s coming straight from the people who show up there every day to work.

Founded in 1984 by Don Allinder, Processor’s Choice started as a straightforward warehouse operation. Today, under the leadership of President Mark Bales, it has evolved into something far more sophisticated: a leading solution provider for food and beverage manufacturers across the country.

Think of it as a bulk grocery distributor on a much larger scale. Rather than selling finished products to consumers, Processor’s Choice distributes bulk food and beverage ingredients, servicing everything from large Fortune 100 companies to local mom-and-pop businesses. By consolidating orders and maintaining a robust inventory, they can get ingredients to customers quickly, even when demand is urgent.

“We help customers develop and reformulate products to meet regulatory requirements while maintaining performance,” Bales explained. It’s a niche that requires both technical knowledge and a genuine problem-solving mindset. These qualities are baked into the company’s four core values: customer-focused, collaborative, dependable and problem-solving.

The company’s footprint is impressive for a team of 30. With seven sales representatives, Processor’s Choice serves customers from North Carolina to Texas, with reach extending as far as Los Angeles and Jamaica. In 2011, Allinder sold the company to Doug Skidmore, making it part of the Skidmore Enterprise group. This acquisition expanded supplier relationships and broadened the company’s network of facilities, making it an even more reliable partner for its customers.

Winning USA Today’s Top Workplaces award once is an achievement. Winning it three years in a row is a statement. What makes it even more meaningful is how the honor is earned. Rather than through a company-nominated application, the award is driven entirely through anonymous employee surveys. The people doing the work are the ones casting the votes.

So what are they voting for?

Bales points to a culture built on transparency, trust and genuine investment in people. Profit sharing ensures that when the company wins, everyone wins. A hybrid work model offers flexibility that employees value. And regular check-ins keep communication open between leadership and staff, so no one feels like a number.

But it’s the smaller, more personal touches that seem to define the culture at Processor’s Choice. Every Thursday, the team gathers for lunch. This simple ritual fosters a camaraderie that can’t be manufactured. Quarterly family nights extend that sense of community beyond the office walls, welcoming the people who matter most to employees into the fold.

“We focus on empowering employees and fostering a family-like environment,” Bales said. For a company of 30 people, that’s not just a talking point – it’s a daily practice.

Growth and development are also central to the company’s culture. Processor’s Choice offers tuition reimbursement and a Learning Library to help employees advance their careers, and the company prioritizes local hiring, keeping its investment rooted in the community it calls home.

That community commitment extends beyond the workplace. Processor’s Choice actively supports the Backpack Buddies program, which provides meals to more than 700 children in St. Clair County each week. It’s a cause that aligns naturally with a company in the business of food and one that reflects the values Bales has worked to instill throughout the organization.

“We have a waiting list every month for employees who want to help pack backpacks,” Bales said. “People are always eager to support this project. It’s something we’re all so proud to be a part of.”

In an era when workplace culture has become a buzzword, Processor’s Choice offers an example of what it looks like when a company invests in its people. Three consecutive Top Workplace awards are the result of intentional leadership, a commitment to transparency and a belief that a thriving team and a thriving business are one and the same.

For St. Clair County, it’s a quiet source of pride worth celebrating.

Editor’s Note: Processor’s Choice is located in Moody. For more information, visit processorschoice.com.

New Tractor Supply

Odenville chamber holds grand opening celebration

Odenville Chamber of Commerce welcomed Tractor Supply in April with a ribbon cutting ceremony, celebrating the addition of the nationally recognized retailer to its growing community. Local leaders, business representatives, and residents gathered to celebrate the store’s opening and the continued economic development in St. Clair County.

The new Tractor Supply store brings a wide selection of products for home improvement, agriculture, lawn and garden care, livestock, pet supplies and outdoor living. The addition of the store is expected to provide both convenient access to essential goods for residents and new employment opportunities for the area.

Store Manager Ross Coleman expressed enthusiasm about becoming part of the Odenville community. “We are thrilled to open our doors in Odenville and serve the hardworking customers in this area,” he said. “Tractor Supply is committed to supporting growing communities, and we look forward to building lasting relationships with our neighbors while providing the products and services they need.”

Odenville Mayor Buck Christian also highlighted the importance of the new store to the city’s growth. “This is an exciting day for Odenville,” he said. “Tractor Supply is a perfect fit for our community, and we are grateful for their decision to locate here. This store not only enhances the services available to our citizens but also contributes to our local economy and quality of life.”

St. Clair County Commission Chairman Stan Batemon offered his thanks for the investment into the county. “We are proud to welcome Tractor Supply to Odenville and St. Clair County. This investment reflects the strength of our local economy and the continued confidence that national retailers have in our community. Tractor Supply will be a valuable resource for our residents and a strong partner moving forward.”

The ribbon cutting ceremony marked an important milestone for Odenville’s continued growth and development. Community members were invited to explore the new store, meet the team and take advantage of opening promotions and offers.

EDC delivers on ROI

County riding wave of economic expansion

Story by Carol Pappas
Submitted photos

When the St. Clair County Commission and Partnership for Tomorrow, a coalition of business, industry and local governments, invested in the St. Clair County Economic Development Council back in 1999, the most likely question was: What will be our return on investment?

Turns out, the county’s ROI has been sizable year after year since EDC’s inception – numbers that other communities would be hard-pressed to match even if they span multiple years, let alone a single one.

Proof of that was evident when 150 county leaders gathered for the EDC’s Annual Investor Breakfast this year, hearing a recap of the past 12 months and getting a glimpse at the future.

One of major players in the success story has been the county’s grant resource center headed by Candice Hill. In its first two and a half years, it has secured $12.75 million in grants, $2 million in appropriations and applied for $15 million in additional funds that do not have to come out of city funds. It is providing “solutions and funds for those solutions.”

EDC Executive Don Smith at the Annual Investor Breakfast

A $3.8 million grant awarded through the Growing Alabama program will spur development of a new commerce park in Springville that is expected to be a hub for regional economic growth.

In Pell City, TownePlace Suites by Marriott opened in February, representing a $12 million investment and approximately 20-25 new jobs to the local economy.

City, county and state officials in March cut the ribbon on Olive Garden and Longhorn Steakhouse in Pell City, bringing new dining options and more than 300 jobs to Pell City and St. Clair County.

The common thread running through all these projects are the key components to the county’s success over the years – collaboration and partnerships.

Springville Commerce Park

 Springville’s $3.8 million grant partners the City of Springville with the St. Clair County Commission, the Industrial Development Board of St. Clair County, the State of Alabama and donors, including Norfolk Southern and Alabama Power, which provided the funds to clear and prepare sites for a rail-served commerce park off Interstate 59.

“Springville’s new commerce park will provide jobs and opportunity for hundreds of Alabamians, and its impact will surely be felt across St. Clair County and in surrounding communities,” said Gov. Kay Ivey.

“Alabama is open for business, and one of the key ways we show that support is by helping local governments prepare industrial sites to welcome world-class companies,” she said. “The Growing Alabama program has been a vital tool in that mission.”

Aerial view of the Springville Commerce Park development site

Growing Alabama is a public-private partnership that supports local industrial development efforts by providing resources for site development, infrastructure improvements and community readiness. Companies and individuals receive state income tax credits for donations made to approved economic development projects through the program.

Collaboration is the key ingredient behind the program’s success, said Ellen McNair, Secretary of the Alabama Department of Commerce.

“The most successful economic development projects happen when everyone works together toward a common goal,” she said. “Growing Alabama is an example of that kind of teamwork, and great things happen when we all share a vision and strategy for building prosperous communities.”

McNair described St. Clair’s “secret sauce” for success as its ability to work together in regional cooperation. “Growth knows no city or county boundaries,” she said, and St. Clair is “unique” in keeping that culture of cooperation together. “It’s why you are so successful.”

The latest grant will provide site readiness at the Springville Commerce Park, strengthening the county’s ability to attract new industries, create jobs and support long-term economic growth.

The new park, located on property known as the Riley Farm, has the potential to provide more than 1,000 new jobs across multiple employers.

 “This is not just a Springville commerce park but an I-59 commerce park,” said Springville Mayor Austin Phillips. “It will help employ citizens from all the surrounding counties. I am looking forward to what the future holds.”

Economic development is about partnerships, said St. Clair County Commission Chairman Stan Batemon. “We couldn’t have better partners. We work closely to support all our communities in the county.”

St. Clair Economic Development Executive Director Don Smith pointed out that this will be one of only a few parks that are rail served, noting that the county lost some industries in the past by not having sites served by rail.

Tyler Preast, Senior Manager of Industrial Development for Norfolk Southern, said the company’s support for the project reflects its commitment to fostering growth by attracting forward-thinking companies to create high-quality jobs.

“We’re proud to champion St. Clair County’s vision for building an industrial hub on Norfolk Southern’s rail network,” he said. 

Marriott brand location speaks volumes

February saw community leaders, business partners and residents celebrating the official ribbon cutting of the TownePlace Suites by Marriott, marking the opening of Pell City’s first Marriott-branded hotel and a major milestone in the city’s continued growth.

Located at 265 Vaughan Lane, the 89-room TownePlace Suites is owned by Shivaay Hospitality LLC, led by co-owners Darshen Patel and Vishal Patel.

City Manager Tim Kurzejeski, Mayor Bill Pruitt, TownePlace Suites owners Darshen and Vishal Patel, Councilman Jay Jenkins

“We identified Pell City as a growing market and believed this location would be the perfect fit for our guests,” said Darshen Patel. “We are proud to officially open our doors and become part of this community.”

The hotel is conveniently located near Premiere Cinema, national brand restaurants and a variety of retail destinations. Designed for both short- and extended-stay guests, TownePlace Suites offers spacious rooms with kitchenettes, complimentary Wi-Fi, free hot breakfast, a lobby bar, outdoor pool and a firepit area.

“Our guests have the flexibility to explore everything Pell City has to offer or enjoy a comfortable, convenient stay right here at the hotel,” added co-owner Vishal Patel.

City officials emphasized the importance of the new hotel in supporting tourism, business travel and ongoing economic development.

“Pell City is always supportive of new investment, and this hotel gives more people the opportunity to experience all the great things happening in our community,” said Mayor Bill Pruitt. “It also provides a high-quality lodging option for the manufacturers and businesses that rely on visiting executives and team members from out of town.”

St. Clair County Commission Chairman Stan Batemon also praised the project, noting its role in strengthening the county’s tourism and hospitality offerings. “As we continue to market tourism events and attract visitors to our area, having well-known hotel brands like Marriott is essential,” Batemon said. “This investment shows confidence in St. Clair County, and we are proud to support it.”

The ribbon cutting ceremony by the Pell City Chamber of Commerce highlighted the collaborative efforts between Shivaay Hospitality, the elected officials and business community that brought the project from planning to completion.  “We have a growing business community in Pell City,” Chamber Director Urainah Glidewell added. “We believe additional brands will draw more people to our community and give them an opportunity to experiences that we enjoy daily.”

With Pell City as home to a half dozen international companies with 2,000 manufacturing jobs, hotels like this for visitors associated with those companies flying in was a definite need. The Marriott brand certainly helps fulfill that need, according to Smith.

“We are grateful for the support from Mayor Pruitt, the City Council, County Commission, and the entire community throughout this process,” Darshen Patel said. “We look forward to serving Pell City for many years to come.”

Olive Garden, Longhorn Steakhouse open

By March, nearly back-to-back ribbon cuttings signaled a new era for dining in Pell City.

City, County and state leaders celebrated the Olive Garden brand’s newest restaurant in Pell City, marking an important milestone ahead of the restaurant’s official opening to the public on March 9. Longhorn followed on March 16.

Pell City Mayor Bill Pruitt gives thumbs up to steak at Longhorn

The openings reflect the continued growth and economic momentum in Pell City and St. Clair County. City leaders and developers highlighted the project because of strong collaboration between the private sector and local government.

“This new Olive Garden is another sign of the positive growth happening in Pell City,” said Mayor Bill Pruitt. “We’re proud to welcome a nationally recognized brand that sees the value in our community. Projects like this and other recent projects are possible because of the partnerships between the city, the county, our developers and the businesses choosing to invest here.”

The restaurant was developed in partnership with Bill Ellison, whose work has helped bring new commercial opportunities to the area for decades.

“We’ve seen incredible momentum in Pell City over the last several years,” said Bill Ellison, developer of the project. “The strong market growth, supportive local leadership, and the community’s enthusiasm made this an ideal location for Olive Garden. We’re excited to see this project come to life and contribute to the area’s continued development.”

Officials noted that the new location further strengthens Pell City’s position as a regional retail and dining destination for residents across St. Clair County and the surrounding region.

Jarred Jackson, General Manager for Olive Garden, said the company is excited to join the community with their growing brand and provide a quality service to local guests.

Developer Bill Ellison, the driving force behind Olive Garden and Longhorn, speaks at Olive Garden opening

“We’re thrilled to officially become part of the Pell City community,” Jarred Jackson added. “From the beginning, the collaboration with city leaders, county officials and our development partners made this a seamless process.”

Local leaders emphasized that the project mirrors the continued success of partnerships between municipal leadership, county officials and private developers working together to support responsible growth in St. Clair County.

“We want to commend Bill Ellison, the City of Pell City and Olive Garden for the investment in our county,” echoed County Commission Chairman Stan Batemon. “The Commission and I are happy to be part of this project from the beginning and to celebrate years of hard work.”

Ellison also developed the Longhorn project with the same partners as well as Metro Bank on both developments.

Ellison is quick to give credit to a saying his wife, Dana, shared with him. “Teamwork makes the dream work.” And while he is the spark that fuels the momentum, it’s the team that makes it happen.

Longhorn began in Atlanta, Ga., in 1981 and now nears the 600-mark for locations throughout the country and select territories.

Art for the Wall

The world is a canvas

Story by Paul South
Submitted photos

A self-described “military brat,” Bill Beebe plunged into art at a young age, painting his first mural on his Fredericksburg, Va., bedroom wall while listening to Nirvana’s Nevermind album. The seminal work by Dave Grohl and the late Kurt Cobain featured the hit, Smells Like Teen Spirit.

For Beebe, that spirit smelled like a plastic, even comforting aroma of acrylic paint as he found his place what for military families is an ever-changing world. “I’m not sure what initially drew me to large format painting. Maybe just the fact that people knew I could paint and asked me to,” he said.

“I started painting for friends and family in the late 1990s, then more as side work in the 2000s.” That side hustle is now a full-time job for Beebe. His company, Art for the Wall, has brightened once-empty walls and storefronts in northeast Alabama with large-format murals and eye-catching signage.

Bill Beebe painting a mural for the Theatre of Gadsden

Beebe spent a few of his teen years in Ashville and spent his early professional life as an electrical apprentice and later as a journeyman electrician. He went on to earn an associate’s degree in commercial graphic design.

Art for the Wall began in Charleston, S.C., but is now based in Ashville. “I’m still relatively new to Northeast Alabama after transferring my business from Charleston,” he said. “But I’ve done a couple (murals) in St. Clair County – the Historic Ashville, Alabama mural and for Gilrearth Printing & Signs’ new facility in Pell City…Most of my work can be seen in Gadsden – Downtown Gadsden, Inc., the Gadsden Museum of Art, the Ritz Theatre and my latest was the “You Belong In Gadsden” sign/mural I did next to the new Alabama Department of Rehabilitation Services building in East Gadsden.”

Kay Moore, executive director of Downtown Gadsden, Inc., called Beebe and his work, “a huge asset” to the organization and to downtown Gadsden as a whole. “We have several wonderful murals that he has created in the historic district,” she said.

“I think the most notable one is located on the west side of the Pitman Theatre. When I talked to Beebe about my vision, he immediately took it and turned it into reality.” The mural’s message? Unity. And the background words focused on the downtown area’s message.

Other murals highlight Beebe’s other talents, Moore said. “He is very gifted and very easy to work with,” Moore said. He often gets feedback from townsfolk who stop to watch the artist at work.

Beebe often can’t hear their comments because of traffic or the music he listens to while painting. “I’d imagine people think I’m rude if I don’t engage in conversation,” he said. Ninety percent of the time, I can’t hear what people are saying due to traffic, being up high on a lift, listening to music, or simply in the zone, concentrating on what I’m working on.”

Outdoor and indoor designs match the clients’ business theme

As for projects in the pipeline or in progress, there is a small sign for the Gilbert Cummans Greenroom behind the Pitman Theatre in Gadsden, as well as signage in Ashville, window graphics and murals to come in Oneonta and more.

As for all outdoor muralists, weather is a never-ending challenge. “Definitely the weather,” Beebe said. “Wind, rain, heat and cold. Occasionally, lift logistics if I’m working up high. Time is sometimes a factor with rentals since there’s typically a certain amount of days I can have with the equipment.”

For Beebe, the rewards for his work are many. “I’m usually creating something that is timeless,” he said. “Painted signs in particular – they look good when they’re freshly painted, and they look good when they’re old and faded.”

He also gets satisfaction when his work comes out clean, even after being painted on a rough surface. Too, there’s joy in seeing a work come together after working so closely to a surface or seeing a design take root on a computer and then blossoming into a large format mural.

And, when the day’s work is done, Beebe enjoys a simple pleasure –“a delicious cold beer after painting all day.”

The positive feedback he’s received from clients across 16 years as an artist is what keeps him painting and making signs. And while he enjoys the ease of most projects, he takes joy in challenge as well.

Had life taken a different path, architecture or engineering might have been Beebe’s calling. “I love details from start to finish in projects,” he said. “Designing, scaling, measuring, leveling and organizing are definitely my favorite aspects of every project.”

Beebe hopes his work influences others who may want to take a similar path. “Being an artist has its challenges, but so does everything else,” he said. “It’s a rewarding and legitimate career path. If you take time to learn the processes and techniques and mold that into a business model, you can make some pretty decent money and have a fulfilling career as an artist.”

 Beebe finds it hard to explain his work, either as a storefront sign or massive mural. “I aim for precision, but I always want the viewer to know it’s a painting and not just some print on vinyl that has been stuck on the wall and heated up,” he said.

“Most of my stuff is logo painting, so it has to be spot on to the renderings I provide my customers. On a more personal level, I enjoy typography, so you’ll most likely see some kind of text in many of my paintings,” he added.

“I really appreciate simplicity in my work. I try to stick to the ‘less is more’ concept as much as I can.” If he could write a letter to his younger self, to that kid painting his first mural while jamming to Nirvana, what would Beebe advise? “Start your art career earlier (rather) than later,” he said. “Take more risks when you’re younger. It’s just paint. Everything is rushed when you’re an adult. Take your time and enjoy the process of every project. There are no failures in anything you do, just lessons.”