Sea Island Life - Fall/Winter 2015/16


FALL/WINTER 2015/16 | SEA ISLAND LIFE 3 i was spending time in the Spanish Lounge the other day and just happened to look up. The ceiling beams held my eyes captive for a moment, until I let my gaze wander back down around the rest of the space again. As many times as I’d read and heard about the significance of the Spanish Lounge’s architectural details, I had never allowed myself enough time to admire how seamlessly it blends history and aesthetics. Now I see the space in a whole new light and appreciate the unique ambience that’s rare in our day and age. In putting together this fall/winter issue of Sea Island Life, we wanted to encourage readers to have that same experience, to see things in a new light. Whether it’s the Spanish Lounge (which you can read about on page 94), the spa experience or a centuryold cocktail ingredient, some things can really surprise us upon closer examination. For example, one story takes us into the tidal pools, microcosms of the ocean that are worth a closer look since they are teeming with life (page 16); while another is a comprehensive ode to a fall icon, the pumpkin (page 66). We also delved into the dinner party, and how it’s getting an interesting twist with the progressive meal trend (page 34). Other traditions will seem like revelations with the help of modern conveniences and technology. We heard a wonderfully personal account of how one family now sees multigenerational travel differently—as a refreshing and unifying retreat rather than a hassle (page 24). Just as surprising may be our two stories on golf (pages 22 and 30), which explore how the old sport—which can seem intimidating for novices—is enjoyably easy to learn and can turn into a lifelong passion. This issue also tips its hat to the people who not only see the world from their own unique perspective, but also help us to do the same. Economist Philippa “Pippa” Malmgren, who joins us this January for our Geopolitical Conference, shared some of her insight and fascinating perspective on how economics affects policy and our everyday lives (page 58). In our feature on Southern entrepreneurs (page 72), we pay homage to some of the visionaries that are continuously reinventing their surroundings, teaching us to think outside the box. If this is your first visit here, welcome. We’re thrilled to have you at Sea Island and hope that this issue provides some insight and inspiration during your stay. If it’s your 100th visit (yes, we do have guests that have visited over 100 times!), welcome back. We’re excited for you to discover what you may have missed. Sincerely, Scott Steilen President, Sea Island WELCOME TO SEA ISLAND! WELCOME

4 SEA ISLAND LIFE | FALL/WINTER 2015/16 30. 34. 38. 46. 52. 58. 62. 66. 72. features SO YOU WANT TO PLAY GOLF Experienced golfers and novices are learning that improving their game—especially with modern equipment and instruction—is a lot of fun. By Dale Leatherman A CULINARY PROGRESSION Springing from roots in the early 1900s, the progressive dinner blossoms among 21st-century foodies. By Jessica Leigh Brown INTO THE WOODS Get lost in the beauty and intrigue of maritime forests. By Bret Love and Sea Island Life Staff SIPPING ON TIME Uncork the past with well-aged wine. By Hope S. Philbrick EXQUISITELY EQUIPPED Hunters and outdoorsmen are gearing up with custom, handcrafted guns and knives with embellishments befitting a king. By Amber Lanier Nagle BRIDGING THE GAP Renowned economist Pippa Malmgren uses clever comparisons to inform presidents, world leaders and the general public alike. By Jennifer Walker-Journey A WHOLE NEW LOOK With welcoming spaces and highly specialized treatments, the modern age of spa has arrived. By Melissa B. Williams THE GREAT PUMPKIN The gourd that grows in many shapes, sizes and colors is an American icon. By Amber Lanier Nagle COMPANY CULTURE In the South, the entrepreneurial spirit runs deep. By Gwyn Herbein 38 66 72 SEA ISLAND LIFE MAGAZINE FALL/WINTER 2015/16 BOTTOM RIGHT PHOTO BY HOLLIS BENNETT

rolex oyster perpetual and day-date are ® trademarks. OYSTER PERPETUAL DAY-DATE 40

6 SEA ISLAND LIFE | FALL/WINTER 2015/16 departments WELCOME LETTER SEASONAL FLAVORS: FARMERS MARKET FINDS Chefs share what ingredients make dishes sing this season. LIBATIONS: A NEW LOOK AT VERMOUTH The cocktail ingredient that made an impact with the Manhattan and martini is enjoying a revival—in a big way. SOUTHERN STYLE: PLAID DASH The traditional pattern falls right in line on designer runways. OUTWARD BOUND: POOLS OF INSPIRATION A unique and often overlooked ecosystem contains a fascinating microcosm of the ocean. MIND + BODY: A LONG-TERM PLAN Create a customized and sustainable lifestyle that will help you live and thrive. GET FIT: SQUASH TALK The fun and fast-paced game goes mainstream. IN THE SWING: MAKING CONTACT From tee to green, golf pros and experts give their best tips on how to improve your game, while having fun. FAMILY FIRST: BETTER IN BUNCHES Family trips are even better when multiple generations come along. ON THE ISLE: DID YOU KNOW? Discover fun facts and stories about your favorite Island. FAVORITE THINGS: BINGO NIGHTS Read about the people, places and memories that members and guests treasure most. TRADITIONS: COUNTDOWN AND BEYOND Sea Island’s diverse New Year’s festivities continue to attract celebrants young and old. EXPERIENCE SEA ISLAND: FALL/WINTER 2015/16 This guide includes what’s new and improved, dates to save and other Island notes. THEN AND NOW: ON TIME AND SPACE A visit to The Cloister’s Spanish Lounge requires a trip through history. SEA Island LIFE FALL/WINTER 2015/16 FALL FLAVORS CHEFS’ FAVORITE FARMERS MARKET FINDS BETTER WITH AGE UNCORKING WINES FROM THE CELLAR IN GOOD COMPANY OUT-OF-THE-BOX SOUTHERN BUSINESSES Wooded RETREATS MARITIME FORESTS’ NATURAL WONDERS FC_SI6.indd 1 9/17/15 4:52 PM 10 ENTER THE FASCINATING WORLD OF MARITIME FORESTS ON PAGE 38. 12 14 SEA ISLAND LIFE MAGAZINE FALL/WINTER 2015/16 22 3. 10. 12. 14. 16. 18. 20. 22. 24. 26. 27. 28. 78. 94.


8 SEA ISLAND LIFE | FALL/WINTER 2015/16 EDITORIAL & DESIGN EDITORIAL DIRECTOR Steve Zepezauer CREATIVE DIRECTOR Sonia Chung GROUP EDITORS Linda Domingo, Allison Hata ASSISTANT MANAGING EDITORS Kirsti Correa, Katherine Duncan ASSOCIATE EDITORS Kristin Lee Jensen, Lauren Matich, Sharon Stello MARKETING DESIGN DIRECTOR Paul Graff DESIGN TEAM Jenn Prewitt, Paul Graff JUNIOR GRAPHIC DESIGNER/PRODUCTION ARTIST Shaylene Brooks CONTRIBUTING WRITERS Jessica Leigh Brown, Chris Chaney, Alyssa Haak, Gwyn Herbein, Katarina Kovacevic, Dale Leatherman, Bret Love, Michelle Franzen Martin, Amber Lanier Nagle, Hope S. Philbrick, Stell Simonton, Matt Villano, Kim Wade, Jennifer Walker-Journey, Melissa B. Williams PHOTOGRAPHER/PHOTO EDITOR Jody Tiongco DIGITAL MANAGING EDITOR Kim Zepezauer ASSOCIATE PUBLISHER Carrie Robles [email protected] 305-431-5409 SALES NATIONAL SALES DIRECTOR Maryellen Case [email protected] 914-953-3202 PRODUCTION MANAGER Tina Leydecker PRODUCTION ASSISTANT Jessica Erickson FINANCE ACCOUNTING MANAGER Cyndy Mendaros CHIEF EXECUTIVE OFFICER Steve Zepezauer PUBLISHER & CHIEF TECHNOLOGY OFFICER Scott Sanchez PRESIDENT Scott Steilen CHIEF MARKETING OFFICER Parra Vaughan MANAGER, MARKETING & CRM Jessica DiVincent STAFF PHOTOGRAPHER Eliot VanOtteren SEA ISLAND LIFE MAGAZINE ©2015 BY FIREBRAND MEDIA LLC. ALL RIGHTS RESERVED. NO PART OF THIS PERIODICAL MAY BE REPRODUCED IN ANY FORM OR BY ANY MEANS WITHOUT PRIOR WRITTEN CONSENT FROM SEA ISLAND LIFE. THE VIEWS EXPRESSED HEREIN ARE THOSE OF THE AUTHORS AND ADVERTISERS AND DO NOT NECESSARILY REFLECT THOSE OF THE OWNERSHIP OR MANAGEMENT OF THE MAGAZINE OR SEA ISLAND. TO OUR READERS: Sea Island Life invites you to share with us your reactions to our magazine. Send your correspondence to Editor, Sea Island Life, 250 Broadway, Laguna Beach, CA 92651 or to [email protected]. The magazine accepts freelance contributions; however, unsolicited materials cannot be returned, and Sea Island Life accepts no responsibility for loss or damage to unsolicited materials. ADVERTISERS: For inquiries, please contact Scott Sanchez at [email protected]. Sea Island Life, 250 Broadway, Laguna Beach, CA 92651; 949-715-4100.

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10 SEA ISLAND LIFE | FALL/WINTER 2015/16 FARMERS MARKET FINDS CHEFS SHARE WHAT INGREDIENTS MAKE DISHES SING THIS SEASON. BY ALYSSA HAAK AND SEA ISLAND LIFE STAFF SEASONAL FLAVORS spring and summer may get most of the attention when it comes to fresh produce, but fall and winter offer their own crop of colorful flavors and culinary inspiration. “I don’t talk to the food, but I listen,” says Resort Executive Sous Chef Jason Russell, who oversees Sea Island events. He uses days off to visit The Farmers Market at The Market. These trips aren’t just to purchase ingredients—they often provide the basis for an entire menu. “Farm-to-table is what really got me excited about food. I don’t like to change the flavors too much, but instead just raise and glorify them.” With close relationships between farmers, producers and restaurants becoming increasingly common, chefs are embracing a proactive stance in understanding what is being grown and when it reaches its peak taste. Here, some of Sea Island’s culinary professionals divulge their farmers market fall favorites, plus some tips on selecting and preparing them. Good Gourds For Russell, fall is all about squash, starting with simple roasted squash as the weather begins to cool, to the deeper flavors of acorn and butternut squash as the season progresses. While summer squash tastes best when it’s eaten immature, the cool-weather types should stay on the vine longer. These mature gourds are ideal for stuffing and baking. “You’re looking for smooth skin and a bright color,” he says of shopping for squash, advising against the varieties that look like they could win a size competition at the fair. Although squashes should be heavy for their size, he adds, “They shouldn’t be too big.” Squash shows even more variety in autumn and winter; when roasted, it makes a flavorful base for soups, pies or even pasta filling. “It goes from soup to [dessert], like [with] butternut squash,” he explains. One classic Southern dish incorporates squash as a base and is topped with crackers and cheddar cheese, baked in an earthenware pot. It’s a simple yet comforting starter or side dish that displays the fresh flavors of the season. Grapefruit spoons work well to remove squash seeds and fibers.

FALL/WINTER 2015/16 | SEA ISLAND LIFE 11 Apples to Apples Cortney Harris, executive pastry chef at Sea Island, oversees the bakery for the entire resort, helping to craft everything from French desserts for the River Bar to fresh fruit Danish pastries for The Market. She starts each day with a stop into The Market to see what produce is in and what baked treats are selling. In the fall, she anticipates the sweet arrival of apples. To select good apples, follow three simple steps: sniff, squeeze and shake. Ready-to-eat apples should give off a sweet aroma, feel firm and have seeds rattling around inside. The fruits are ultimately turned into cobblers for banquets, and apple dumplings—the whole apple (peeled and cored) is wrapped in pie dough and accompanied by syrup and ice cream. It’s not a complicated recipe, she admits, but when executed with a little love, it really lets those familiar fall flavors shine. “We’re not trying to reinvent the wheel,” she says. “People want home-style goodness.” Plus, Harris says, when the chefs are excited to make it, the guests are excited to eat it. Going Nuts Jonathan Jerusalmy, Sea Island’s culinary director, grew up in Champagne, France. One of his seasonal favorites is a staple in the French countryside and an iconic part of fall and winter in the United States: chestnuts. It’s one of the first ingredients he looks for when the leaves start to turn. “The fireplaces are going and you can smell the aroma of smoke in the streets,” he recalls of autumns in France. “The weather gets colder and the dishes get richer.” When shopping the farmers market for chestnuts, select nuts with smooth, firm and glossy shells; there shouldn’t be any space between the shell and the meat of the nut. Jerusalmy has trained in Michelin-starred restaurants throughout Europe, where there would be 25 or more ingredients on the plate, but lately he’s been returning to his roots of simple preparations. Chestnuts, for example, can be enjoyed on their own. Making a small incision in each nut, then transferring them to an oven or open flame will result in a delicious snack or accompaniment to desserts or soup. Add butter and a sprinkle of salt to really elevate the flavor and texture. “When you use the right ingredients, at the peak of season, you don’t need complicated recipes,” Jerusalmy adds. “Don’t over-complicate cooking. Just let the produce speak for itself.” m Chestnut soup Whole apples are made into dumplings at Sea Island. Chestnuts’ rich flavors lend themselves to simple preparation.

12 SEA ISLAND LIFE | FALL/WINTER 2015/16 A staple in classic cocktails like the Manhattan, vermouth again steps into the spotlight. it’s easy to describe the flavor of gin, and there’s usually no second-guessing the taste of rum. Other cocktail ingredients, however—certain bitters, liqueurs and aperitif wines—have an air of mystique, a story that begs to be told. Vermouth is one of those ingredients. While it’s been a fixture on American bar shelves for more than a century, few people have taken the time to truly appreciate quality vermouth until recently. And there is a lot to appreciate. Without it, the Manhattan (made with sweet vermouth), classic martini (stirred, not shaken—with dry vermouth) and Negroni (pairing sweet red vermouth with gin and Campari) could not have earned their legendary status. “Vermouth truly should never have gone out of fashion in any way,” says Jason Cott, partner at Alchemy Consulting, a New York City-based company that owns and operates some of the country’s most acclaimed cocktail bars, including The Violet Hour in Chicago, Pouring Ribbons in New York and The Patterson House in Nashville, Tenn. He adds that the return of the classic cocktail and bartenders’ discovery of the diverse variations of vermouth have prompted a new wave of this useful spirit. First Sips “Many guests don’t know a lot about vermouth, but when I serve them a cocktail with the ingredient, it helps to introduce it to their palate,” says Kelli Flott, a bartender at Sea Island’s River Bar. She adds that those introductions often lead to trying different varieties and enjoying vermouth on the rocks. The appealing ingredient is actually a fortified, aromatized wine—meaning the alcohol percentage is raised through the addition of other spirits (often grape brandy), and it’s infused with spices, herbs or other botanicals. It was developed in the 1700s in the Italian Piemonte and French Savoy regions, initially earning a reputation for medicinal properties. The aperitif captured Americans’ attention in the mid- to late 1800s, inspiring domestic production. Prohibition halted the spirit’s growth, and many producers were unable to restart their businesses after the passing of the 21st A NEW LOOK AT VERMOUTH THE COCKTAIL INGREDIENT THAT MADE AN IMPACT WITH THE MANHATTAN AND MARTINI IS ENJOYING A REVIVAL—IN A BIG WAY. BY MICHELLE FRANZEN MARTIN AND LINDA DOMINGO LIBATIONS

FALL/WINTER 2015/16 | SEA ISLAND LIFE 13 Alchemy Consulting’s Pouring Ribbons bar Vermouth displays layers of herbs and spice. Amendment, causing vermouth to gradually slip out of the mainstream. Cott adds that preconceived notions of vermouth’s taste infiltrated popular consciousness in the 1980s and 1990s. “Vermouth is a fortified wine; and, like wine, it can spoil if left out,” he explains. “A lot of bars around the country left the bottle of vermouth on the back bar with a lot of unnatural light under it—probably turning it into salad dressing, instead of the lovely ... wine that it is.” The recent craft and pre-Prohibition cocktail movement, however, has quickly made up for vermouth’s lack of ubiquity. “Using vermouths in the most classic of cocktails—martinis, Manhattans, Negronis—are prerequisites [for bartenders],” Cott says. “It doesn’t get more basic or structured than that.” Tasting Notes With the resurgence, spirit producers are again making different variations in addition to the classic sweet and dry vermouths. “With demand and competition growing … there are so many wonderful vermouths out in the market now,” Cott states. In general, sweet vermouths are red, ranging in color from light amber to deep magenta. Dry varieties are often clear or have a yellow tint. “Traditionally, the sweet vermouths can be referred to as Italian vermouth, while the dry are French vermouth,” explains Franco D’Elia, head bartender at Tavola at Sea Island. “The French and Italian varieties are both available in today’s competitive market. The sweet vermouths get their color from the addition of caramel or caramelized sugars, and that attributes to their flavor. ... The dry varieties are [made from] white wines, so they retain their natural translucent properties.” New World vermouths also have found a place on bar shelves, and so-called “Western dry” vermouths from California offer a unique EASY SIPPING Bartender Franco D’Elia shares the recipe for a signature vermouth cocktail served at Tavola. The Saint George • 1½ ounce Hendrick’s Gin • 1½ ounce Cocchi Vermouth di Torino • ¾ ounce St. Germain liqueur METHOD: Pour all ingredients over ice in a rocks glass and stir. Garnish with a sprig of rosemary. flavor of their own. Each adds a new twist to ordinary cocktails. “Using products such as vermouth may be perceived as a more exotic or sophisticated alternative to the run-of-themill vodka mixed with some kind of tropical juice and cherries,” D’Elia says. Of course, many drink aficionados are loyal to the classic flavor profiles born before Prohibition. Cott recommends some no-fail pairings: “Gin and dry vermouth go together like ham and eggs. And whiskey and sweet vermouth go together like chocolate and vanilla.” For those venturing into other combinations, vanilla notes—easily recognizable in both French and Italian vermouths—pair well with apricots and pears, while the noticeable citrus notes of Italian vermouth add a fresh, clean taste to cocktails without increasing acidity. While the dry martini and Manhattan remain two of the world’s most famous vermouth sips, many experts recommend drinking vermouth straight. “A beautifully, freshly opened bottle of vermouth is a delight,” Cott explains. “It’s an aperitivo and could be [enjoyed] very easily on the rocks. ... Buy a bottle, open it and taste it, just like you would a wine. The more familiar people [become] with what vermouth is supposed to taste like when it’s freshly opened and of the highest quality, the more the stigma will be removed. … It’s a fantastic product and people should try it as much as possible.” m

14 SEA ISLAND LIFE | FALL/WINTER 2015/16 there’s no other print that has the prolific and varied history boasted by plaid. In the 1700s, Britain banned the wearing of tartan while Scottish Jacobites were a threat to the crown; in the 1960s, the Beach Boys appeared side by side in the same Pendleton plaid shirt on the cover of “Surfer Girl,” which would become an iconic American album. In 1995, plaid again made a statement on miniskirt suits in the trendsetting film “Clueless.” Though its background is anything but couture, plaids of all kinds ascend to high fashion this season on the runways of topname designers. In some instances, the stripes boldly add interest to accessories. Other ensembles incorporate it in subtle ways, like a faint pattern on suiting or a colorful lining that peeks out around the collar. Whether sporting the traditional reds, blues and greens, or modernized with a tone-ontone look, employing the stately lines of plaid in apparel, accessories and even home goods is anything but square this season. m PLAID DASH THE TRADITIONAL PATTERN FALLS RIGHT IN LINE ON DESIGNER RUNWAYS. BY LAUREN MATICH SOUTHERN STYLE FAR LEFT PHOTO COURTESY OF THE RUG COMPANY MIZZEN AND MAIN EDISON SHIRT, $132 (SEA ISLAND GOLF PRO SHOP AT THE LODGE; 912-638-5118) VIVIENNE WESTWOOD CAVE GIRL RUG, $138 PER SQUARE FOOT (THERUGCOMPANY.COM)


16 SEA ISLAND LIFE | FALL/WINTER 2015/16 POOLS OF INSPIRATION A UNIQUE AND OFTEN OVERLOOKED ECOSYSTEM CONTAINS A FASCINATING MICROCOSM OF THE OCEAN. BY STELL SIMONTON AND SEA ISLAND LIFE STAFF each day, waves roll in, covering the sand. And each day, waves slip away, in most places without a trace. But certain spots along the beach are special, small areas where the water leaves a calling card in the form of tidal pools—microcosms of the ocean that are important indicators for marine biologists to study the health of the surrounding area, and fascinating theaters of activity for anyone interested in what most often lies beneath the sea’s surface. Author John Steinbeck accurately described these little ecosystems as “ferocious with life” in his book, “The Log from the Sea of Cortez.” A host of creatures takes residence in tidal pools as waves ebb and flow—resilient, resourceful animals that endure temperature changes, find sustenance and survive while completely submerged in water during certain times of the day and completely exposed at others. Regional Residences “They’re teeming,” says Eric Sanford, a marine biologist and professor at the University of California, Davis. He explains that although they may appear small, tidal pools can host dozens of species. “They are like a little aquarium.” Tidal pools can be found along both American coasts, but on the West Coast and in New England, they often form in rocky basins on the craggy shorelines. Beachgoers at Olympic National Park in Washington and Yaquina Head Outstanding Natural Area in Oregon bear witness to this phenomenon. Maine’s Acadia National Park has more than 40 miles of rocky shore with numerous pools at low tide. In California, North Point Beach in Morro Bay and Cabrillo National Monument near San Diego are top destinations for these ecosystems. Because of the rocky environs, creatures that fasten themselves to rock, such as sea anemone, chitons, sea snails and sea mosses, are prevalent in West Coast tidal pools. Purple sea urchins are common creatures in California. OUTWARD BOUND ILLUSTRATIONS BY SHAYLENE BROOKS

FALL/WINTER 2015/16 | SEA ISLAND LIFE 17 Fall and winter are prime tidal pool viewing seasons at San Diego’s Cabrillo National Monument. Kayaking to explore tidal pools near Sea Island Olympic National Park in Washington In the Southeast, tidal pools can form in wide sandy areas of beaches that are covered at high tide and exposed at low tide. Hunting Island State Park in Beaufort, S.C., and East Beach on St. Simons Island, Ga., are also home to prime examples of Southeastern tidal pools. In these regions, visitors may find horseshoe crabs and a large predatory sea snail, called a knobbed whelk, common on the Georgia coast. One of the more colorful creatures in Georgia coastal pools is the sea onion, a type of anemone that’s brown with yellow tentacles. When the animals’ tentacles are contracted, they look like their namesake vegetable. Surprisingly, one of the tidal pools’ most effective predators is the elegant sea star. Normally seen at Sea Island when storms wash them in, sea stars move slowly but attach themselves firmly to clams, oysters and snails. Enzymes from sea stars’ mouths, located on their undersides, dissolve their prey. Birds are also an important part of the tidal pool ecosystem, explains Gavin Earl, a paddle sports guide and sailing instructor at Sea Island. He often witnesses American oystercatchers, terns, egrets, herons and sandpipers feeding in and near tidal pools. While species differ from coast to coast, 90 percent of tidal pool creatures are arthropods, or invertebrates including crustaceans. Temporarily cut off from the ocean, the tidal pool dwellers are “a captive audience,” explains Nathan Farnau, associate curator of fishes and invertebrates at Georgia Aquarium in Atlanta. This makes the habitats easy to study, and a great environment to introduce children and amateur explorers to the ocean. Into the Pools To learn more about tidal pools, it’s essential to witness the activity inside them firsthand. On Sea Island, kayakers and paddleboarders often leave from Rainbow Island Water Sports and head down to the southern tip of the island, known as Gould’s Inlet. According to Mike Kennedy, Sea Island’s director of recreation, a big sand flat is easily accessible at low tide. Stretching across the sand, running parallel to the beach, is a long pool about 4 or 5 feet deep, fed by a tidal creek. Hermit crabs, stone crabs and juvenile blue crabs can be found here. Kennedy has seen terrapin in the tidal pool and, on one occasion, an inshore octopus. Mud minnows and silverside minnows are also common. “The kids just go crazy over it,” Kennedy says. Earl leads paddling tours to Gould’s Inlet, often wading into the tidal pool and catching blue crabs for those on the tour to examine. When up close, people can see how the pool can warm up to 90 degrees in the sun. This warmth helps blue crabs shed their hard outer shell, which they must do as they outgrow it. Whether explorers are on a ranger walk amid rocky tidal pools at Cabrillo National Monument or being led past Rainbow Island on kayaks, there are certain measures to keep in mind. Although many animals can be touched and handled safely, consult with a guide or ranger about best practices. No organism attached to a surface should be forcibly removed, and Farnau advises that it’s important not to leave anything behind; foreign objects or altered water chemistry could disturb inhabitants. “People should avoid collecting shells that have living snails or hermit crabs inside,” he adds. He also cautions to avoid disturbing birds that use pools as critical sources of food. Many of them are migrating thousands of miles between wintering grounds in South America and breeding grounds in Alaska and northern Canada, Farnau says. On the West Coast and in New England, rocks around tidal pools can be slippery and uneven, and climbers need to be cautious. Visitors are cautioned to watch for rogue waves that can slap against the rocks unexpectedly. Many tidal pool regions are currently being studied to assess how human interaction affects them, but many national parks and biologists believe that the pools can be examined and enjoyed for many years to come, as long as people abide by easy guidelines to protect themselves and the creatures. m

18 SEA ISLAND LIFE | FALL/WINTER 2015/16 A LONG-TERM PLAN CREATE A CUSTOMIZED AND SUSTAINABLE LIFESTYLE THAT WILL HELP YOU LIVE AND THRIVE. BY KATARINA KOVACEVIC AND LINDA DOMINGO the fountain of youth exists, but not in the form of fad diets or overwhelming workout routines. When it comes to living a long and healthy life, experts have more practical recommendations: smart, maintainable habits that are as much about happiness as they are about wellness. “As we age, it’s important to set ourselves up for success in different ways ... by [changing dietary habits] and planning for physical activity,” says Dr. Donald Hensrud, medical director of the Healthy Living Program at Mayo Clinic. “Pick things up we enjoy, that are practical; that way they are more likely to be sustainable.” “If you hate long-distance running but love to play tennis, put an emphasis on playing tennis,” adds Grant Seese, Sea Island’s lead fitness trainer, explaining that fitness plans should also be centered around small, attainable goals. Hensrud says that Mayo Clinic’s patients are increasingly interested in achieving old age and being able to enjoy it. “It’s not only about length of life; it’s about quality of life, too,” he explains. He recommends basics that may sound boring to some, but are truly significant in long-term health. “People underestimate how powerful they can be,” Hensrud says. “For example, physical activity is related to blood pressure control, decreased serum cholesterol, improved mood, decreased risk of certain cancer [and] heart disease, better balance. ... There isn’t a pill that does all that.” He adds that tracking diet and exercise habits is now easier than ever with apps and, of course, regular check-ups and screenings. Apps like RunKeeper, Nike Plus and FitDay allow users to log workouts and meals, as well as connect with others on social networks. Seese says that many Sea Island members and guests have been fascinated by screenings through the InBody Analyzer. While not a substitute for a doctor’s visit, the analyzer gives detailed readings on muscle, fat and fluid levels. “InBody gives you a starting point,” Seese says. “You’ll know where you are and where you need to go. You can chart your progress and know that you’re approaching your personal health and wellness appropriately.” Additionally, there’s no magic diet to make fat instantly disappear, but studies have yielded interesting results about lifestyle choices that are often taken for granted. The first is something that can, at many times, feel out of reach: sleep. “There are things that people can do for sleep hygiene,” Hensrud explains. “For example, recent studies have shown that melatonin is a hormone that’s involved with sleep and circadian rhythm, and [the light from] your iPhone or iPad, or any screen time ... can decrease melatonin production and may interfere with sleep in some people.” The second is social interaction. Hensrud cites a study in which certain populations around the world known to live long and healthy lives were examined: “People who have strong social relationships tend to live longer and have a better quality of life,” he says. While the fountain of youth doesn’t come in pill form, the keys to unlocking years of life are within reach thanks to today’s knowledge. m MIND + BODY Apps like Nike Plus help track and obtain fitness goals, and can also connect users. Sea Island’s InBody Analyzer

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20 SEA ISLAND LIFE | FALL/WINTER 2015/16 SQUASH TALK THE FUN AND FAST-PACED GAME GOES MAINSTREAM. BY KATARINA KOVACEVIC Steve Hall participates in a fast squash match at the Sea Island Fitness Center. an Ivy League game, there are now courts at more than 200 colleges and universities. Furthermore, junior participation has grown over 400 percent in the U.S. since 2007. To add to the sport’s accessibility, the Professional Squash Association now streams many tournaments online. Athletes and the organizations behind the sport would agree: It’s time to give the old sport a new look. m it’s often called “chess on the court” for its strategic nature, but more people are discovering the fun of squash, a fast-paced racket game that Forbes once called the No. 1 healthiest sport to play. According to the Sports & Fitness Association, squash has seen 114 percent growth between 2008 and 2013. Played with a ball and racket, squash requires fast movement and quick thinking. At its basic level, the goal is to place the ball where your opponent can’t get to it before the second bounce. That could take two shots; it could take 20 or more, explains Jay D. Prince, executive editor at US Squash, based in New York City. “It’s physically demanding, particularly at high levels,” he says. Courts are small, but players are constantly chasing the ball. The Forbes study that gave the sport a top ranking cited the potential for athletes to burn a high amount of calories with a low risk of injury. Modifications can turn it into a pastime for all skill levels. Balls with more bounce lessen the intensity, and playing doubles is less demanding, but just as (if not more) enjoyable. “I’ve even seen people play doubles well into their 70s,” says Neal Tew, founder of the T Squash Academy in Cincinnati. “You play side by side ... which gives it a social dimension.” The social aspect, coupled with squash’s fast pace, has also made it a popular college sport, says Steve Hall, director of squash and fitness at Sea Island. Although squash was traditionally GET FIT HIT THE COURT Sea Island’s state-of-the-art squash facilities provide the ideal place to learn or hone skills. Not only is it one of the only resorts in the country with two international softball courts and one North American hardball doubles court, but it also offers a year-round, customizable educational squash program. “It’s a great way to experience something new and get a fun workout while on vacation,” explains Steve Hall, the resort’s director of squash and fitness. Private and semi-private lessons as well as clinics and group events are available with either male and female instructors; all programs cover essentials like stroke improvement, rules, tactics and match approach. Throughout the year, Sea Island also hosts weekend squash camps with pros like Peter Nicol, Paul Assaiante and Nick Matthew, Sea Island’s official squash ambassador. (

Filename Doc. Path Fonts Inks BMW Type Global Pro (Bold, Regular), Helvetica (Bold) Placed Graphics rod. Mgr. rt Director cct. Mgr. opy Writer tudio Oper. rev. Oper. ast Modified roof # signoff.eps 15_0415_A0197012_7S_02.tif (1044 ppi) Job Mgr.# Last Date BMWN15KB0024_P216_7SIntrHP_3.indd 11890 9-21-2015 10:31 AM Tom Stocks x4551 None Victoria Spagnuolo None Peter Frumkin Ian Horst 9-21-2015 10:31 AM 3 FINAL pf 9/21 StudioMechanicals2:Volumes:- StudioMechanicals2:BMW: Final Mechanicals:BMWN15KB0024 TIER 2 SOUTHERN 2015 JM 11890:BMWQ1SP216 7 Series Introducing Half Page Dealer Ad:BMWN15KB0024_ Cyan Magenta Yellow Black 947-715-4100 f) 949-715- & Victoria Spagnuolo VSpagnuolo@kbsp. BMWN15KB0024 – BMWQ1SP216 – Introducing The All-New 7 Series – 4C HPH RHP LIVE BLEED Insertion Date Due Date 625 na na Fall/Winter 9/21 INTRODUCING THE ALL-NEW BMW 7 SERIES. THE MOST INNOVATIVE VEHICLE IN ITS CLASS. Experience uncompromised luxury and cutting-edge technology, with 13 innovations found in no other luxury vehicle. And with its lighter Carbon Core frame and 445-horsepower* engine, this BMW delivers exactly the kind of performance you’d expect from the Ultimate Driving Machine.® *445 horsepower based on the 750i xDrive Sedan. ©2015 BMW of North America, LLC. The BMW name, model names and logo are registered trademarks. The all-new BMW 7 Series MADE IN ENGLAND SINCE 1973 Find your own Molton Brown favourites at The Lodge and The Sea Island Shop or online at SeaIslandLife_9.5x5.625.indd 1 21/09/2015 10:12

22 SEA ISLAND LIFE | FALL/WINTER 2015/16 albert Einstein didn’t golf: “Tried it once. Too complicated. I quit,” he told longtime golf journalist John Derr. The veritable genius famously took a golf lesson in which he felt that too many things were being thrown at him at once, resulting in frustration and ultimate relinquishment of his clubs. It’s a story that teaches a valuable lesson— even the greatest minds can be overwhelmed when attempting to tackle too many aspects simultaneously. Thankfully, today’s golf instruction helps novice and expert athletes alike hone in on specifics, always placing improvement within reach, while making the sport fun along the way. Here, experts share common mistakes—and how to fix them— one step at a time. Lift Off Playing in dozens of events each year, including many pro-am tournaments, PGA TOUR pro and 2014 John Deere Classic champion Brian Harman has witnessed some of the most common mistakes made by both amateurs and professionals. These missteps, he says, often stem from the allure of distance. “Off the tee, [many golfers] tend to overswing,” he says. “In order to hit the ball far, you have to hit it off the [center] of the club face.” To ensure solid contact, Harman recommends an easy drill—solely concentrating on hitting the ball in the center every time, beginning with small swings. “With my driver, I’ll tee a ball up and try to hit it 50 yards; it’s barely a half-swing,” he says. “Then, I’ll try to hit 100 yards, then 150 yards, while making sure I’m hitting them all in the [center] of the face. From there, I’ll swing harder and harder.” It’s a simple drill that’s incrementally more challenging, to ensure solid contact while building a swing speed that results in maximum distance. Prep Makes Perfect Just as important as the physical aspect of golf, mental priming is now a main focus for golfers and their trainers. The human mind is a beautiful thing: able to discern yardages, breaks in the greens and, to an extent, how a Custom instruction allows new and experienced golfers to learn while still enjoying the game. MAKING CONTACT FROM TEE TO GREEN, GOLF PROS AND EXPERTS GIVE THEIR BEST TIPS ON HOW TO IMPROVE YOUR GAME, WHILE HAVING FUN. BY CHRIS CHANEY IN THE SWING

FALL/WINTER 2015/16 | SEA ISLAND LIFE 23 Brian Harman recommends an easy drill to improve swing speed and distance. Try focusing on striking golf balls with the center of the club face before adding distance. Dr. Morris Pickens (left) helps make players’ practice shots more productive. ball will react to variations in the course and surrounding environment. Dr. Morris Pickens is a sports psychologist and performance specialist at the Sea Island Golf Performance Center. He explains that golfers’ minds need to prepare for each unique shot differently, and it is possible to noticeably improve a golfer’s swing without him or her even touching a ball. “During the practice swing, … golfers don’t really pay attention to the lie and just brush the top of the grass while the ball is sitting down in the rough,” Pickens says. “They haven’t done anything productive— and now, they’re hoping that they get it right on their real swing.” Pickens suggests making practice swings in grass that will react similarly to that in which your ball is positioned. This will help you mentally prepare for what’s to come. “You really want to make sure you take realistic practice swings that have a beginning and an end, not a continuous motion of brushing over the top of the grass,” he says. This preparation with a purpose should be implemented all over the course, from long irons down to chip shots from just off the putting surface. Give Putts a Chance Hitting a tee shot in the center of the club face and knowing what to expect on an approach shot are important to posting a good score, but the green is where good holes can really become great ones. Sea Island Golf Performance Center elite instructor Mike Shannon—named among America’s top 50 teachers by Golf Digest—says that a common mistake among his students is not giving themselves a chance to make LEARN FROM THE PROS Seasoned golfers and novices alike can benefit from assessment and guidance. Fall and winter are the ideal times to evaluate the past year or pick up new skills for the upcoming season. Sea Island’s Golf Performance Center offers custom clinics for every level, for every part of the game. Participation Clinics involve three to eight instructors teaching groups different aspects of the game, while Demonstration Clinics involve one to four instructors, sometimes offering stations through which students rotate. Golfers can go beyond the swing with Dr. Morris Pickens, who specializes in group talks, or Randy Myers, who evaluates golfers’ body types for individualized fitness programs. Or, custom clinics address any personal needs. (912-638-5119; putts, even when they make a good stroke. He explains that positioning the ball correctly is a crucial part of a good putt, adding that aiming involves a few different aspects that can be tackled with some attention to key details. Each individual has a certain spot in their stance that is unique, determined by vision, dominant eye and eye triangulation, Shannon says. Repeatedly putting the ball from that ideal spot encourages a consistent and true roll. “If one of those lines—the eyes, the shoulders or the elbows—is off, the putt is going to go somewhere unexpected,” he says. It may seem like a lot on which to concentrate, but it becomes easier with practice. “A great putter creates parallel lines,” Shannon explains. “The eyes, shoulders and elbows should be parallel to the intended line of the putt.” Perhaps, with the help of these experts, Einstein would have gotten further than one lesson. Fortunately, golfers today have access to a wealth of information and instruction that goes beyond a general, one-size-fits-all class, allowing them to improve and, most importantly, enjoy the game. m

24 SEA ISLAND LIFE | FALL/WINTER 2015/16 after June Bigham and her late husband, Paul, had their third child, they learned how difficult it was to travel with their entire family to visit all of their relatives. Their solution was to extend an invitation for loved ones to visit whenever they pleased, and start spending vacations at various locations, in what they deemed fun family outings, or “FFOs.” When their daughters became teenagers, they naturally wanted to bring friends along; but the Bighams remained adamant in setting aside this time for family only. “Our fun family outings became forced family outings,” June says. “Once we arrived at our destination, though, they once again became fun.” The family of five inevitably grew to 15, with children-in-law eventually coming along, and then grandchildren. Now, the family represents a growing population who embrace multigenerational travel, with the understanding that “the more, the merrier” really is true. “The market for multigenerational travel is up probably 500 percent since the recession,” says Dr. Jim Taylor, a marketing and branding consultant, and vice chairman of YouGov. Even with families spending less in some areas, Taylor adds, “One of the places [families] have not really sacrificed is travel, which is no longer, in most households, viewed as discretionary but a necessary expense. ... It’s the time that they remind each other of who they love and how they feel.” As Families Grow A number of studies support Taylor’s conclusions about multigenerational travel. According to a summer 2014 AAA poll, 36 percent of American families planned to take a multigenerational trip by mid-2015, up 4 percent from the year before. Additionally, in its 2014 Luxe Report, Virtuoso, a network of high-end travel agencies, named multigenerational travel the biggest trend—for the fourth year in a row. Rainer Jenss, president and founder of the nascent Family Travel Association, says the benefits of traveling with other generations are simple: “It’s a great way to bring a family closer together. ... Because grandparents are living longer and are more active, there are more opportunities to travel with them.” BETTER IN BUNCHES FAMILY TRIPS ARE EVEN BETTER WHEN MULTIPLE GENERATIONS COME ALONG. BY MATT VILLANO FAMILY FIRST Many families look at travel as a crucial part of their lives, taking every vacation as a chance to bond.

FALL/WINTER 2015/16 | SEA ISLAND LIFE 25 “Being in the moment together, gathering at the end of a day to compare adventures—that creates bonds that last a lifetime,” adds Ginny Miller, a travel consultant with Sea Island, a resort that’s been hosting generations of families for more than eight decades. The Right Fit One of the biggest challenges of multigenerational travel has been satisfying a large group of individuals with different preferences. The Bighams, for example, had to find FFO destinations that met a number of criteria once children-in-law and grandchildren were involved. These criteria included accommodations with at least seven bedrooms and diverse facilities for activities. “Our FFOs had to include a golf course for Paul and the three new sons,” June adds. “... Our favorite things to do are to swim and visit the pool, watch the cousins play together, grill, play on the beach, visit local restaurants and bond as a family.” When Paul passed away in 2011, June grappled with the decision to continue the family’s outings, but her daughters urged her to keep the tradition. After a couple of less enjoyable trips, she made the choice to return to a destination that they had visited eight years prior: Sea Island. “I decided to give it one more try before calling it quits,” she says. “It was a wonderful FFO! We had so much fun that we made reservations at Sea Island for next year.” They now also use their FFOs as a time to pay tribute to Paul. “[He] is still greatly missed, but we include him by releasing a lantern on the beach and sending it to him in heaven,” June says. To-Do List Once accommodations are settled, it’s time to play. Families with young, energetic members should consider destinations with both family-friendly and adult-only pools. Having the ocean nearby adds another dynamic. “[Multigenerational travelers] are usually looking for a place ... that has a suite of amenities,” Taylor explains. “Not only the usual clubs, pools and golf, but also [activities like] skeet, boating, a host of things people can do and increasingly absorb the whole family in single activities.” Additionally, family members should be flexible. “When you vacation with multiple generations, there are bound to be days when people want to do different things,” Miller says. For this reason, it’s important to reserve specific times or activities for the family to reconvene. “There are moments—dinner is always such a moment—where families can play together and giggle,” Taylor adds. Most importantly, June offers, “Keep it simple.” She adds that families should never forget the focus of the trip. “The biggest benefit of our FFOs, for me, is to see my daughters with their families, spending quality time together. It is important to me for my grandchildren to know each other and to understand that they are family. No matter what happens, what decisions they make, right or wrong, our family will always be there for support.” m Multigenerational travelers choose destinations with unique activity offerings such as nature walks. June Bigham and her family clearly outlined the requirements of their vacation destinations (accommodations that have at least seven bedrooms, a golf course, pool, beach and convenient dining options), a crucial step in planning any multigenerational trip. Now seasoned in the art of trip planning, the family understands the importance of a comfortable space, and options for family and alone time when needed. Hotel and resort staff can also be a valuable resource for those planning trips that include a wide age range. At Sea Island’s Camp Cloister, the resort’s Junior Staff provides entertainment and supervision for young ones. Families can also rent sailboats, paddleboards and kayaks year-round. Fishing excursions are yet another bonding experience, as well as guided nature cruises. The whole brood can stay, dine and play at Sea Island’s Beach Club, complete with multiple pools, a waterslide and a coveted beachside location. Beach Club suites are offered with one or two bedrooms up to 1,800 square feet. Alternatively, Sea Island cottage rentals offer three to seven bedrooms, and many have their own swimming pools. With full access to the property’s dining, children’s programs, spa and golf, cottages give multigenerational travelers added space and privacy. DESTINATION: FAMILY June Bigham’s family releases a paper lantern on their vacation in honor of her late husband. TOP RIGHT AND SIDEBAR IMAGES COURTESY OF THE BIGHAM FAMILY

26 SEA ISLAND LIFE | FALL/WINTER 2015/16 DID YOU KNOW? DISCOVER FUN FACTS AND STORIES ABOUT YOUR FAVORITE ISLAND. BY LAUREN MATICH Holiday Tails For more than a decade, man’s best friend has joined holiday celebrations at Sea Island during the annual Reindog Parade. The tradition, which began in 2002, was originally held at the stables. It included a procession of the costumed “reindeer” and prizes such as Best Dressed and Most Likely To Lead Santa’s Sleigh. The event has since been relocated, at one point in time to Retreat and finally to the Beach Club, where Prancer, Dancer, Donner and Fido can be found in 2015. The oceanfront venue will magically transform into Who-ville from Dr. Seuss’ classic story, and the Grinch himself will be one of the parade judges. In the true spirit of the season, Sea Island partners with the Humane Society of South Coastal Georgia during the special day. ON THE ISLE 14 The number of Sea Island retail outlets, which stock everything from books and beauty products to art and holiday ornaments, helping guests and members check off every item on their wish lists. SHOP: Sea Island Kids FOR: Items to delight younger guests, including toys, books, games and apparel SHOP: Sea Island Golf Club Pro Shop at The Lodge FOR: Apparel and goods to fill golf bags and help athletes’ games SHOP: Sea Island Shop at The Cloister FOR: Upscale apparel with a selection of unique accessories, gifts and home decor SHOP: Spatique at The Spa at Sea Island FOR: Beauty products and relaxation items like candles in Sea Island’s signature scent Other boutiques include: The Lifestyle and Tennis Boutique; Retreat Tennis Retail Shop; Sea Island Surf Shop; Black Banks River Shop (Yacht Club); Broadfield, A Sea Island Sporting Club and Lodge; the Shooting School; Retreat Pro Shop; The Beautique at The Salon at Sea Island; the Golf Performance Center and The Market at Sea Island. Online shopping is also possible 24 hours a day at SEA ISLAND SNAPSHOTS With breathtaking views around nearly every corner, Sea Island is the backdrop for endless amounts of album-worthy photographs. Guests and members can tap into a trove of images by following the Island’s official Instagram account (@sea_island), where they can find updates about events, giveaways and little-known happenings around the resort. They can also join the conversation and share photos with the Sea Island digital community using hashtags like #seaisland, #seaislandweddings, #seaislandgolf and #SILifeMag. For more pictures and to get inspiration for making your own memories, peruse the various boards on Sea Island’s Pinterest account ( seaislandresort). The 24 boards cover categories like showstopping cakes, the sporting life and holiday décor. From design ideas to scenic landscapes and smiling faces, there’s plenty to see and share. There are even more ways to connect with Sea Island online. Use the social media sites below: Zach Johnson in The Lodge Trophy Room after winning the 2015 British Open Championship