Kickstand Up!

Pet passenger an
easy rider in St. Clair

Story by Jerry Smith
Photos by Jerry Martin

Mike Enoch enjoys few things more than a leisurely motorcycle ride with his friend Katt on the seat behind him. That doesn’t sound unusual for a Southern boy on a warm summer day, until you realize that Katt is actually a large brown dog. For Mike and Katt, it’s a wondrous association, both enjoying each other’s company in a unique way, with lots of attention from bystanders.

Dogs on bikes are not new, but they’re usually just shivery Chihuahuas or yapping Yorkies stuffed into a saddle bag or handlebar pouch. Katt, however, is full-sized — a real man’s dog with no self-esteem issues, and she rides on a seat like the rest of us. And besides, it’s safer and more comfortable than riding in the back of a pickup truck.

Pell City folks are becoming accustomed to seeing this eye-catching duo on city streets, but first-timers always do a double-take when passing them on the road or seeing Mike’s bike parked at a local store, with Katt standing guard while he’s inside taking care of business.

Katt is a three year old female pit bull/mastiff mix, so no other security system is needed for their motorcycle. Katt’s domain is a special shelter Mike fabricated to fit over the rear seat, which also serves as a framework for a carrier that holds camping and fishing equipment. She’s a well-behaved dog with a warm, salival persona, but it’s probably not a good idea to mess with her bike.

Mike raised Katt from a puppy. He explains that her name came from the way she scampered and played, more like a kitten than a puppy. As she matured, the name Cat became a bit unseemly for such a noble canine, so he morphed it into Katt instead.

They ride a dark blue 2001 Honda Shadow 1100cc Sabre. This model has ample power, yet is light and agile enough to get them around on two-lane country roads as they explore St. Clair and its environs. The Shadow is his first bike, and Mike has put more than 27,000 miles on it, mostly before Katt started insisting on going along.

He explains that once Katt has sensed he is going somewhere, she jumps up on the bike seat and uses all her doggie wiles to make him feel bad for leaving her behind. After a few such drama sessions, Mike relented and built his friend a special carrier to provide safety and shelter.

It allows her to watch the road ahead from either side, with her snout usually nestled against his leg or waist.

When stopped, Katt absolutely will not jump off the bike unless Mike gives her spoken permission. Mike claims he’s tested her several times, finding that nothing can entice her down, even for hours at a time. In fact, she often sleeps on the bike when they’re at home.

During an interview session at Pell City’s Lakeside Park, Katt sat politely and patiently on her padded perch while we talked, but it soon became clear from her body language that she had doggie needs. Mike finally relented, ordered her down, and she hit the ground running. After a few laps around the parking lot and nearby woods, all within a perimeter established by Mike’s voice commands, she obediently returned to her post.

Mike says Katt already has some 1,000-plus miles under her, uh…collar, with no mishaps or problems at all, and he looks forward to lots more pleasant mileage as they run errands, explore this part of the state, and venture out on fishing and wilderness camping trips.

They’ve taken a few longer treks together, such as Stone Mountain, Buck’s Pocket and a campground in Tennessee, but Mike says the norm is less than a hundred miles each way, with several scenic and pit stops so neither man nor pet becomes uncomfortable.

At age 51, Mike is the owner-operator of Carpet Solutions Cleaning Co., a local firm specializing in cleaning and treating commercial carpets. It’s hard work, and Mike performs it with due diligence, so having a means of rest and recreation is a necessity.

Both he and Katt enjoy the natural camaraderie of a man and his dog, along with a growing notability among St. Clair folks. In fact, the interview was interrupted several times by curious park visitors, all with basically the same questions, as well as several honks from passing cars.

So what’s in the future for the travel team of Honda, Mike and Katt? Mike says he may try to fit her with goggles (Doggles?) to protect her eyes, and possibly even a doggie helmet, as they expand their travel radius to include more vacations and camping expeditions.

Mike also wants to breed her to a full-blooded bull mastiff at least once before she’s neutered, to produce a dog that’s slightly larger than Katt. If her cool demeanor and powerful physique prevails, those pups should make great pets and watchdogs.

Does Mike plan to sell his Honda anytime soon? “Nope, she’d probably leave me and go with the bike, and I wouldn’t blame her if she did.”

Garry House Cafe

 

It’s about the history; it’s about the fine food

Story by Carol Pappas
Photos by Jerry Martin

Mark and Melissa Brooks drove past the old house with the “For Sale” sign on a corner of Pell City’s downtown First Avenue a few times before they ventured inside.

They kept looking at the house with the long, covered front porch and an unmistakable character of days gone by that beckoned them inside.

“It would make such a good café with that big veranda out front,” Melissa recalls. So they stepped inside Pell City’s second oldest home to see. “When we looked at the front room, we both looked at each other and knew we were going to buy the house.”

By Halloween 2012, the same day Mark retired from the U.S. Navy as a Captain one year before, they closed on the house and began fulfilling Melissa’s dream of one day having a café. In March, it opened as The Garry House Café, named for the family who built it in the early 1900s.

It was owned by Solomon Garry, a Lithuanian Jewish immigrant who moved to Pell City. His son, Jake, owned a mule and cart business in the 1920s. Not much more is known about the house’s history other than it is the second oldest — behind the Riser House, they say, encouraging anyone who has more history about it to share.

Australian-born Melissa talks about the house, not as a thing, but as a person. After months-long renovation by the Brooks, their work breathed new life into it. “Now she will have been here longer than she would have been.”

It began with a vision to “revive this grand old house,” says Mark. “We wanted to bring to downtown what it doesn’t have. Then she told me she always wanted to do a café,” and that was it. The journey to restore it began. When he was commander of the jet training air wing, Mark says he and Melissa hosted “pre-Winging socials” at their quarters on the base — a similar house from the same era as their new find in Pell City. At the socials, they offered quite a fare for families of pilots about to get their gold wings to be fighter pilots. They came from around the country and throughout the world.

“Melissa is a phenomenal cook,” says Mark. “She did all the cooking. We hosted more than 2,000 people over two years.”

That culinary precursor led the couple to The Garry House, Mark says of the day they made the decision to buy the house. “Let’s do what you always wanted to do,” he told her. “So here we are.”

A row of Garry House flags, seemingly proclaiming its rebirth, line the edge of the rooftop, immediately catching the attention of passersby. A white picket fence encases the front yard and walkway to a wooden staircase that ascends to a step back in time.

Intimate, white-tablecloth seating on the covered front porch gives diners an al fresco alternative to their meals. Inside lie two large front rooms with bay windows, oversized artwork by Nettie Bean adorning the walls and hinting at just how special this place is. Hardwood floors, white tablecloths and high-backed, black leather chairs only add to the richness and warmth of the home.

“Toly,” a 2-foot wooden statue stationed at the top of the hallway says it all through the sign he holds: “Welcome to The Garry House.” Toly was a find from a famous restaurant in Melbourne, Australia, Tolarno’s Bistro, the first of its kind in the arts district of the city.

The Brooks are hoping to have their own “first” in Pell City, and as you make your way through, it is easy to envision it. Just down the hallway are two more dining rooms — one with more of a female style; the other a bit more masculine.

The “more girl-like room” features monthly exhibits of artwork from the Southern Cultural Arts Foundation, a side bay window ushering in plenty of light. Melissa suggests this room for ladies luncheons, afternoon teas, bridge and other special events. The “guy-like room” is dressed in black and white — from the curtains to the tables and chairs to the black and white photographs by Wallace Bromberg that line its walls. It is perfect for lunch business meetings, she says.

While the whole café can seat 64, it can all be converted for use as a stand-up reception.

It is obvious the ideas, the planning and the vision are well thought out from one end of the home to the other.

The Garry House’s initial plans are to be open for breakfast and lunch Monday through Friday, offering a diverse menu that is not available elsewhere in the region.

In the land of ‘meat ’n three,’ The Garry House Café offers options: “Fresh, local, nutritious, delicious” is its vision. “Everything is made from scratch. No deep fried,” Melissa says. “And we are using as much local as we can. Everything is fresh, fresh.”

Homemade granola, fresh fruit, caprese salad, signature salad with a homemade honey mustard dressing are but a few of the items you will find on the menu. The Garry House Café salad dressings and granola are packaged and available for sale to take home.

“Aussie Meat Pies” are a salute to her heritage, but she “Americanizes” what is traditionally seasoned ground beef in a pastry case. She makes hers into taste-tempting treats — the filling becoming beef and mushroom, boeuf burgundy or other possibilities only limited by the chef’s imagination.

In the states, Mark explains, you might order a hotdog. In Australia, its counterpart is a meat pie. Adding a quick history lesson, Melissa says the meat pie tradition has English roots, where coal miners used them as hand warmers in their pockets and then ate them at lunch.

Breakfast pies include bacon and egg, or a zesty sausage and egg, always a favorite, or perhaps, a sausage roll.

In the future, the couple plans two special dinners per month — pre-set meals with wine pairings and tastings. “We may even have cooking classes,” she says, noting that the goal of The Garry House Café is to be more than a restaurant. It is a place for special events as well.

With Cathy Powlas assisting Melissa with the cooking, Mark handling administration and maintenance, his sister, Allison Middlebrook, as front manager, and a top-notch wait staff eager to serve, The Garry House has the makings of something very special for Pell City and the region.

And that is just what the Brooks intend. “Unique, dignified, relaxing,” Melissa says. Dining should be an experience — an event rather than simply a meal — and the Brooks aim to make that their daily special.

White’s Mountain

Music’s spirit alive

Story by Samantha Corona
Photos by Jerry Martin
Submitted photos

Up on the mountain top in the early spring, it’s quiet.

But inside the house at the bottom of White’s Mountain Lane, the spirit of bluegrass music is alive and well.

Pictures cover the dining room table, and there are many more where those came from. Each snapshot bears a special memory, a familiar group of faces and a glimpse of what happens on White’s Mountain when the weather warms up and the pickers start strumming.

“It is definitely a love,” said Tommy White, namesake and owner of the park called White’s Mountain.

That love White talks so passionately about is not only for a style of music, but for the weekend-long event he and his wife, Sybil, host twice a year just up the hill from their St. Clair Springs home – The White’s Mountain Festival “Bluegrass on the Mountain.”

“There is no profit, and sometimes we don’t break even,” White said. “We do it each time because we enjoy it and because there is something special about bluegrass.”

White started playing his own rendition of bluegrass music years ago after he picked up a banjo. He served as a captain in the U.S. Army and after some time, told Sybil he was going to pursue a pilot’s license.

“She said, ‘Oh no, you’re not,’” White laughed. “So, I took the money I was going to use for my license and bought a banjo. I quickly realized that I couldn’t sing and play the banjo, so I traded it in for a guitar, and the rest is history.”

Through her family, Sybil has been around the bluegrass-style music throughout her life. She picked up her bass, and together with friends, weekly jam sessions turned into playing shows and a $500 prize from a bluegrass band contest.

As the number of players outgrew the house, White said some friends suggested that he and Sybil make an outdoor space by opening up the cow pasture area at the top of their hill. The Whites looked into what it would take, and started to work.

“We built the entire park,” White said. “She planted every shrub and I dug every hole. We built everything up there.”

The park features a main stage that plays host to bands from surrounding cities in Alabama, as well as Georgia, Tennessee, Kentucky and Florida.

It faces an open space that White reconstructed from a ravine into an amphitheater-style area that allows music lovers to bring their own chairs and blankets and be comfortable while enjoying the weekend entertainment.

Space at the very top of the mountain is reserved for those who want to set up campers and tents to stay through the weekend, although White said those spots are often limited.

There is also a concession area and picnic tables for guests to share snacks and conversations, and an old-time inspired General Store that houses White’s extensive antique collectables.

“It is designed for people who love the old traditional music and the times when you played with your family and friends and enjoyed the company,” White said. “Our friends and neighbors all perform, and we also enjoy meeting new people who want to be a part of it.”

Through word of mouth, the White’s Mountain Bluegrass Festival has grown from the once friends-only jam sessions to the weekend-long celebrations of music and history each June and October. White said performers often contact him and Sybil for the chance to play at the festival, and they’ve had guests visit from as far away as Europe and India.

Last year’s October festival drew 300-400 guests to the mountain, the usual attendance average for each event. And in recent years, it was nominated for an Alabama Tourism Award from the St. Clair County Tourism Department.

“Anything we can do to show off our home and what a great place St. Clair County is, that’s what we want to do,” White said.

In the fall, the Whites also hold an annual event called “Chimney Corner.” Families and guests are welcome to experience the fall setting on the mountain, take rides on the two-car train and get hands-on into some activities from the early days, including making maple syrup and hominy, blacksmithing, corn shelling and pumpkin picking in the White’s own pumpkin patch.

Guests can tour the old General store and see the old mailboxes from the early St. Clair Springs post office and a fully restored (and working) wood-burning stove.

White has put together a collection that takes you back in time to see everything from oil lanterns to separators that divided cream from milk, the first churners, coffee grinders, flour sifters and even gourd spoons that helped in gathering water from the wells and streams.

“In those days, there was no Wal-Mart on every corner or open around the clock. If you didn’t make it, then you didn’t have it. This was a means of survival for many people,” White said. “We try to keep some of those processes visible because a lot of people have never seen how some of these things were done.”

Tommy and Sybil are definitely proud of that history and enjoy being able to share it with others through their knowledge, their mementos and the music they believe is the soundtrack to it all.

“There’s definitely a spirit about it. Something about when you get with friends and play, and it all turns out right. You feel like you’re doing something that your ancestors did,” White said.

“You tell me that there is nothing spiritual about that.”

Safe-Room Wine Cellar

 

Story by Carol Pappas
Photos by Jerry Martin

Intricately hand-carved details of vines and grapes etched into the thick, wooden door hint that just on the other side lies a special room.

When John and Sue Pat DuBose built their new home along the shore of Logan Martin Lake, they knew winds on the open water could quickly turn into a damaging storm. So a safe room naturally was part of the blueprint.

They also knew their love of wine had to be central to the grand plan as well, so they turned their safe room into a wine cellar that even the savviest connoisseur would envy.

It is still a safe room. But it’s so much more.

John got the idea from a neighbor who turned his laundry room into a safe room. “I thought, if he can do that with a laundry room, why can’t we do a wine cellar?,” he said.

John installed the redwood shelving himself along the walls of the reinforced concrete. While it looks like a wine cellar, it fits all the specifications of a safe room. “It’s the real deal,” said John.

He put the bracing in, building what he needed in his shop. “The rest of it was just putting it together. I’m a woodworker wannabe,” he joked. But his handiwork tells a different story. It is a masterful blend of shelving and accents that make it as fine and rich as a bottle of Bordeaux and as light as a Sauvignon Blanc.

He cuts and solders copper as a hobby and added his own brand of art to the décor. An impressive piece, depicting grapes dangling from a vine, is just the right touch on a rear wall of the cellar. The lighting is equally perfect — a chandelier hangs in the center; its prominent elements simulating a grape vine with its bounty. A butcher-block table holding a bottle-sized wine opener centers the room underneath the chandelier.

The only ‘mistake’ turned out to be a complement to the wine collection and the couple’s circle of friends. John erred in ordering a portion of the shelves to accommodate half bottles of wine. His collection doesn’t include those, so he opted for diversity — those shelves now holding an array of beer cooled at 56 degrees. “We have a lot of friends who like beer,” Sue Pat said.

Much of their wine collection comes from trips made to the wine country in California and Washington with good friends Sandra Mullinax and Randy Royster. The foursome have quite a few tales from their treks that began in the early 1990s when Sandra was working for San Francisco-based Levi Strauss & Co. On her sales meeting trips, she would go on wine excursions during free time, and her discoveries eventually led to bringing her friends along for adventures in wine tasting.

“That got us started,” said John. “Sandra knew about wines. If I had gone out there, I would have been a tourist.”

As most do, they started in Napa but soon branched out to other areas, traveling further up to Sonoma, Dry Creek and Mendocino. Then it was on to Washington, where they once traveled 1,100 miles visiting vineyards “and never left the state,” Randy said.

They have stayed in every accommodation from bed and breakfast inns to larger hotels along their way. They have sampled the fruit of the Gods at vineyards large and small, getting to know the owners and always coming away with an entertaining story that inevitably begins with, ‘Remember when’ and an unmistakable smile that accompanies good memories.

Outside the cellar, wine themes abound at the DuBose home. A wine cask-shaped, wire basket holds an assortment of wine corks from some of their favorite bottles. A display of wine labels from vineyards they have visited doubles as a work of art in the hallway just outside the cellar. Hanging nearby is a painting by their daughter, Suzanne Garrett, of John’s grapevines he planted in Pell City’s Pine Harbor community.

Settling into the comfortable great room overlooking the lake once the “wine cellar tour” is complete, DuBose and friends share a bottle of wine, reminiscing about the trips they have made together, their favorite vineyards and their favorite glass of wine. For John, it is a “really good Zinfandel.” Sue Pat is partial to a pinot noir, “especially with a meal.” Sandra savors “a good red.” And Randy likes “all of it.”

They share a love of wine, memories of trips past and those yet to come. It is a bond that is easy to spot even if Sue Pat’s Tshirt didn’t give it away — “Wine & Friends,” it says. “The Older the Better.”

Edibles Everywhere

St. Clair forager finding culinary fame in Birmingham restaurants

Story by Graham Hadley
Photos by Jerry Martin

Where you see weeds, St. Clair’s Chris Bennett sees valuable food.

So valuable that he has been able to make a successful side business out of foraging for wild edibles and selling them to high-end restaurants in the Birmingham area.

His acumen for finding flavorful food in the wild is good enough, in fact, that some of Chris’ edibles were used by award-winning Chef Chris Hastings at the Hot and Hot Fish Club in Birmingham to prepare a meal for famous Chef Andrew Zimmern for an installment of his Travel Channel show Bizarre Foods.

The dish, called the Foragers Walk, included chickweed, Virginia pine, wild mushrooms, hoary bittercress, wild lettuce, cat’s ear dandelion, field mustards — “a lot of different stuff,” Chris said.

Most of that “stuff” Chris finds growing wild around his house.

Pointing to a small cluster of slender, dark-green stems poking out of the winter ground in a field near his house, Chris quickly identifies them as “field onions.” He breaks off a few of the stems and holds them to his nose, saying,   “I just snip them off and use them as wild chives.

“They have a more aggressive flavor than regular chives. Why go to the store and buy chives when you can get these in your yard?”

And field onions are just the beginning. In just a couple of hours, he proceeds to identify all kinds of edible plants, all growing in winter within a few hundred yards of where he lives on his family’s old farm property in St. Clair not far from the Interstate 20 Chula Vista exit.

But, before he started showing off his talent for identifying wild edibles, or foraging, Chris was quick to point out that it took him years of research — studies that are always ongoing — before he was comfortable eating things he found growing in his yard and nearby fields and woods, let alone selling them to restaurants.

The Foragers Walk dish that was served to Chef Andrew Zimmern at Hot and Hot in Birmingham

“People need to know … Rule Number 1 … make absolutely sure what you pick is edible. There are lots of tasty things in nature — but lots of stuff is poison,” he said.

It’s his knowledge of not only what is safe to eat, but how it tastes, that has created a market for Chris’ wild edibles in some of Birmingham’s finer dining establishments.

You can’t just walk up to a chef and say, “Look what I found in the woods” and have them buy it. You have to build a reputation for your product and also be able to speak their “language.”

For Chris, that is easy today — he has worked in restaurants all over the country, from Richmond, Va., to Chicago to Birmingham.

He grew up in St. Clair County, on the very property he now forages on — though it was an 84-acre cattle farm back then — before leaving for college to earn a business degree. He knew he did not like traditional farming and had discovered a love and talent for cooking.

“I grew up on the farm, but hated doing chores. I would rather be off having adventures in the woods. Back then, in the 1980s, you could still walk down the road and pick blackberries — which you really can’t anymore,” he said.

After college, “when I lived in Richmond, I got into cooking, I got more into food; got more into gardening,” he said.

And though he describes himself as an omnivore now — “I will pretty much eat anything” — Chris said he was a practicing vegetarian for a while, which made him pay more attention to what he was eating, reading ingredients labels more carefully.

That love of the outdoors, ability in the kitchen and growing interest in more wholesome foods combined to give Chris the foundation he needed to begin foraging.

“When I lived in Chicago, I read up on a lot of European chefs. They use a lot of wild edible plants. I learned there was a lot more out there than wild mushrooms,” he said. “There are things out there all around us.”

In 2005, Chris returned to Alabama to get the old family farm up and running. But he did not want to do traditional farming. Cultivating the land for foraging did away with a lot of the farm labor that did not interest him and allowed Chris to focus on his new passion.

Though he has a regular “day” job working as a cheese buyer for Whole Foods in Birmingham, Chris makes time to gather and sell his wild edible “finds” to restaurants.

Because he not only knows what is edible, he knows how it will taste, Chris can tell chefs exactly what edibles go with what dishes and how they can be prepared.

“I never sell anything I have not eaten,” he said. “My cooking background lets me tell them how to use it, how to cook it — or serve it raw, how it tastes.”

He also helps the restaurants keep track of what wild edibles are in season. “They come to me and ask is something still in season — like wild persimmons. Those are gone by now.”

As a case in point, Chris walks over to a cluster of what look like tall, leafy weeds with small, bright-yellow flowers on top.

“Wild edibles are mostly considered weeds by people who see them growing up in a yard or field. …”

This group of yellow flowering “weeds” grew where Chris had planted tomatoes and covered the ground with hay. “These plants came up. I am always looking at what things are. These, the leafs look like greens and the flowers look like Brassica” (a genus of plants that includes a number of vegetables, including mustards and cabbages).

“I finally figured out they are field mustard,” he said.

Chris uses several tools to help him identify new plants. He always carries a small bound notebook with him where he writes down everything about what he has found, sketches pictures, even takes pressings of the plants.

And, while he still relies on several books, Chris is quick to take advantage of modern technology to help him — using his iPhone to take pictures of the plants and Google and other online tools to identify them.

“It takes a while to learn what something is,” he said, reiterating, “People need to know — make absolutely sure what you pick is edible.” He also said it is equally important to know about where you are picking — since fertilizers and pesticides used in fields can be toxic, and some of the plants will actually draw heavy metals and other harmful chemicals up out of contaminated soil.

Chris is more than ready to help with that — organizing classes on his farm several times a year where he takes people out and teaches them his foraging skills.

People can check out his class schedule and sign up on his website and blog: hollowspringfarm.blogspot.com. He also uses the site as a way to spread information about what is in season and anything new he has found.

Which, despite the time he has spent roaming his family property, still happens frequently.

Walking across the road to another field that is part of the farm, Chris says, “I have been back here around eight years, and I am still finding new things.”

Pointing all around one side of the field, he identifies a number of small plants that make up a wild strawberry patch he uncovered after cutting the field. Though not in season now, when the plants produce fruit, they are what Chris describes as some of the best, most flavorful tiny strawberries you can find.

“They will ruin you for eating regular strawberries,” he said.

Another one of his favorite plants — a tree actually — borders the field. Chris strips off some needles from a Virginia pine and rolls them in his hands, producing a surprisingly strong citrus scent, with a hint of pine in the background.

“I make tea with the needles. It has a clean, pine flavor, but you can infuse it into any kind of liquid, everything from vodka to milk, even make a meringue with it.”

And, like many of the plants he gathers, the pine needles are good for you as more than just an edible, often containing high levels of vitamin C, especially in the winter.

“If I am starting to feel sick — I make tea with this,” he said, pointing out that many pine species have edible needles, but the complex citrusy-pine flavor makes the Virginia pine his favorite.

Chris has found and grows all sorts of other plants on the farm — sage, herbs, kale, cardoon (similar to an artichoke), chickweed (tastes like a pea pod), wild lettuce (which has the classic lettuce bitterness and is less tough than a dandelion green) — the list goes on and on.

And it keeps growing. Chris is always on the lookout for new edibles.

“You never know what you are going to find,” he said.

Tiny Prancers

Bigger is never better for
several St. Clair farms

Story by Elaine Hobson Miller
Photos by Jerry Martin

Did you hear the one about the horse wearing tennis shoes?

No, that’s not the first line of a joke. It’s a reality for folks who have seen Jelly Bean, a miniature horse owned by Odenville’s Dana Dowdle. Once a greeter at Pell City’s Home Depot, Jelly Bean visits schools, nursing homes and hospitals, wearing the tennis shoes to keep him from slipping on slick floors.

One might think that Jelly Bean is a novelty, but this tiny prancer isn’t the only miniature animal around these parts. Ken and Donna Hale of Ashville raise miniature brahmas, or zebus, while Susan and Al Maddox of Springville have miniature goats.

With the exception of miniature horses, which can’t carry riders weighing more than 70 pounds, you can do just about anything with the little fellows that you can with their full-size counterparts. You can show them, train them to pull carts and do tricks, or simply sit and watch them romp around your yard. They take up less space than the standard versions and eat less, too. Their primary appeal, however, seems to be the cuteness factor.

Standing just 26 inches tall from bare hoof to the top of his withers, Jelly Bean is a micro-miniature horse who weighs about 100 pounds and thinks he’s a dog. “He lives in our barn, but romps through the yard like a dog,” says owner Dana Dowdle. “If he could, he would bark.”

He prefers dog biscuits and French fries to apples and carrots and rides in the back seat of Dowdle’s pick-up truck, sticking his head out the window when they go through fast-food drive-through lanes. He was the first miniature horse in Alabama to be certified as a service animal by Hand in Paw, a non-profit organization that provides animal-assisted therapy to children and adults with mental, physical, emotional and educational needs.

Dowdle’s brother, who died in 2011, raised miniature horses with the idea of training them as service animals. He gave her Jelly Bean in 2002, right after the horse was born. Dowdle took him into her house, cuddled him and rocked him like a baby, which helped to gentle him. She put diapers on him and made him underwear, because she was “too lazy to go through the house training process.” She has worked with several service minis over the past 10 years, but Jelly Bean is the only one that is certified.

“My brother made a ramp for him to climb up into my truck, and I made him outfits for different occasions,” Dana says. “He has a Bob the Builder outfit, a Scooby-Doo outfit, baseball and police uniforms and holiday outfits as well.”

Jelly Bean participates in Christmas parades and serves as a mascot for the St. Clair County Humane Society, the Moody Miracle League and the Margaret Police Department, where he is an honorary sergeant.

During the six years that Dana worked as a greeter at Home Depot, he often accompanied her to work. He’s so tiny, people sometimes mistake him for a goat. “Even though he’s a stallion, he’s very sweet and gentle,” says Dowdle, who is known as Jelly Bean’s mom.

Her helper at these events is 17-year-old Krissy McCarty, who gets credit from the Key Club at Springville High School for assisting Dowdle. “She helps by standing close to Jelly Bean, in case kids run up to him and spook him,” Dowdle says. “So far, he has never had a problem, but it’s nice to be prepared.”

Dowdle has trained Jelly Bean to bow, rear up and to lie down so children can pet him. She figures he has another 10-15 years of service left. “I’m doing this in memory of my daughter, Mandy, who died at the age of 4 from cystic fibrosis, and for all the mothers who are going through what I went through with her,” she says. “But I’m also happy that we could carry out my brother’s dream.”

MINIS HAVE LONG HISTORY

The result of 400 years of selective breeding, miniature horses draw on the blood of English and Dutch mine horses brought to the U.S. in the 19th century and used in Appalachian coal mines as late as 1950. They also draw upon the blood of the Shetland pony. It’s almost impossible to know how many minis are in this country, though, because many are unregistered pets in people’s backyards.

“All minis are not registered through us or other registry organizations,” says Stephanie Haselwander, events and promotions director for the American Miniature Horse Association (AMHA) in Alvarado, Texas. “We register minis that are 34 inches and smaller, measured at the last hairs of the mane. Right now, we have over 213,000 in our database. And that number doesn’t tell us much, since some of those horses could have been registered with us and died.”

TINY BRAHMAS TURN HEADS

Apparently, it isn’t quite as difficult to determine the number of miniature Brahma cows in this country. According to the website www.drdoolittle.net, there are just 2,000 registered zebus in the whole U.S.

In a normal week, eight to 10 strangers will stop by Ken and Donna Hale’s farm on U.S. 231 to look at their zebus, and four will come back and buy one. Most people just want them as pets, but the Hale zebus are registered and can be used as show animals. They can also supply beef.

“Some people look at me like I’m a cannibal when I talk about eating them, but a 400-pound bull will yield about 200 pounds of meat, enough to last most families all year,” says Ken Hale. “Zebu meat has less cholesterol than the meat of bigger cows, and their milk has a higher butterfat content — 8 percent — than the milk of larger Brahmas.”

Zebus top out at 42 inches, measured at the withers, and weigh 300-600 pounds when fully grown. Hale has always loved Brahmas, but claims he is too chicken to deal with the standard variety, which can reach 6 feet in height and weigh around 2,000 pounds. He found the first stock for his herd in Athens, Georgia, via an Internet search. He purchased four — two brood cows and two young heifers named Miss Peaches, Bonnie, Millie and Sara, respectively — in April 2011.

“They are one-person animals,” Hale says. “They will eat out of my hand, but crowd around my wife, Donna, who is the brains of our operation. Sara will nuzzle her and put her head on Donna’s shoulders. Three of the smaller calves will lie down with their heads in my wife’s lap. Yet they run from strangers.”

Despite their gentleness, they are animals that have horns when they are grown and know how to use them. “A momma gored my brother when he tried to pick up her calf,” Hale says.

They are easy to raise, requiring only half an acre per animal and about one to one-and-a-half pounds of feed daily. A standard-size cow needs 15-20 pounds of feed per day. Unlike large cows, their hooves must be trimmed regularly. They breed late, starting at the age of 3, and weigh about 15-16 pounds at birth.

“They look like fawns when they are born, and their mommas hide them,” Hale says. “Like fawns, if they’re under a clump of fescue, the calves won’t move. So unless you step on them, it’s hard to find them. I have to go hunting them down.”

But they grow fast, doubling in size in their first three months. They get more docile as they get older and are sometimes used in youth rodeos. “They can live up to 25 years, and most people keep them until they die, unless they’re raising them for food,” Hale says. “They’re nothing but muscle.” They are primarily gray in color, but also come in black, red, spotted or almost pure white.

Raising zebus is a business for the Hales, but the business brings them lots of pleasure. “I’m handicapped, I have emphysema, and I’m on a breathing machine,” Hale points out. “It’s so rewarding to go out to the pasture in my wheelchair and feed ‘em and watch ‘em eat and play. The calves are so much fun. It’s almost like watching a Norman Rockwell movie.”

GOT HER (DWARF) GOAT

That’s the way Susan Maddox feels about the Nigerian dwarf goats she and husband, Al, raise at their Old Farts Farm on US 11 in Springville. When Susan gets tired of feeding her chickens, peacocks, ducks, rabbits, pigeons, quail, alpacas and miniature horses, she goes and sits in the goat pen, and all is right with the world.

And despite the fact that Al didn’t want Susan to buy any dwarf goats in the first place, he often gets down on his hands and knees in their pen and lets them crawl on his back. “I’m their play-pretty,” he says.

Nigerian dwarf males get up to 28 inches in height, females 26 inches, according to Tara Maynard, who helps the Maddoxes with their farm chores. “Larger than that, they’re considered pygmies, not dwarfs,” she says. “Even though they’re little, dwarfs can supply enough milk for a small family daily.”

The Maddoxes have to buy food made especially for dwarfs, because the feed made for larger goats contains too much copper for their tiny systems. The dwarf nannies give birth once a year, and have one kid the first time and twins or triplets after that. So the Maddoxes usually have 12-15 dwarf goat babies every year. They weigh from one to two pounds at birth, and although they raise them to sell, sometimes Susan finds it hard to part with one. “Sometimes I cry, and the buyer feels guilty,” she admits.

Most people buy them for pets, but occasionally someone wants them for meat. Susan can tell the difference, and usually discourages meat-buyers by jacking up the price. “I normally get $75-$100 for a dwarf, but if I suspect they want to eat it, I’ll ask $500.”

As with all their animals, the Maddoxes put a lot of time into raising the dwarf babies. “We handle them and gentle them from the time they’re born,” she says. “I spoil ‘em. They’re no trouble to care for. If you ever get any, you’ll find yourself sitting out in the pen, just watching them play.”

For an additional story on Llamas in St. Clair, check out this month’s edition of Discover The Essence of St. Clair