Sea Island Life - Fall/Winter 2022/23

FALL/WINTER 2022/23 FOR THE LOVE OF BOOKS A passion for reading brings people together PINCH OF SALT Unearth the rich history of this humble ingredient Georgia EXPLORE THE DUNES, SALT MARSHES AND MARITIME FORESTS OF THE Coast


6 SEA ISLAND LIFE | FALL/WINTER 2022/23 Welcome to Sea Island! Cherished times with friends and family — whether that be at football tailgates or holiday parties — are hallmarks of the season. At Sea Island, we are excited to watch the marshes turn bright golden-amber and enjoy some of our favorite annual events, including the RSM Classic, Reindog Parade and counting down to the New Year. Golf is a long-standing tradition at Sea Island. In this issue (page 26), we help you improve one of golf’s most exacting shots: the putt. Putting is about skill, like any other stroke, and our experts at the Sea Island Golf Performance Center share tips on how to improve your technique for accuracy on the green. On page 46, we turn the focus to another crucial piece of the game — the golf ball. Take a deeper look into the science and art of how golf balls are made and learn which is right for your style of play. If you’re entertaining at home this season, we’ve included a recipe for a delicious homemade cocktail sauce (page 14), which pairs perfectly with local Georgia shrimp. This easy-to-make appetizer is a crowd pleaser. After all the celebrations, it may be time to relax and cozy up with a good book. The Cloister Library has many options for members and guests to explore. The stunning setting and thorough selection, including just about every genre found in a public library, will inspire and satisfy even the most enthusiastic reader. If you’re interested in starting or joining a book club, we share some ideas for doing just that on page 52. Whether you are part of our community or visiting for the first time, we are thrilled to have you with us. We hope the moments you spend at Sea Island become treasured traditions for generations to come. Sincerely, Scott Steilen President and CEO, Sea Island WELCOME

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8 SEA ISLAND LIFE | FALL/WINTER 2022/23 40 THE DRIVE TO COLLECT People are drawn to building, expanding, displaying and discussing their collections. Here’s a glimpse into what motivates them. BY STEPHANIE THURROTT 52 FOR THE LOVE OF BOOKS A shared passion for reading brings people together. BY NANCY DORMAN-HICKSON Features FALL/WINTER 2022/23 CONTENTS 56 BREAK OUT THE BOW From ancient warriors to modern marvels, archery is a sport thousands of years in the making. BY SHAWN PRICE 62 OLD IS NEW AGAIN Grandmillennial style combines well-loved and curated classics with modern design aesthetics. BY STEPHANIE THURROTT 68 LET’S PLAY CORNHOLE Cornhole has become the go-to activity for tailgating and backyard barbeques. BY JOE RADA PINCH OF SALT Explore the fascinating history of one of the world’s humblest ingredients. BY STEPHANIE THURROTT 34 46 FLIGHT PLAN Fine-tuning the one piece of golf equipment you use on every shot. BY JAKE POINIER


10 SEA ISLAND LIFE | FALL/WINTER 2022/23 FALL/WINTER 2022/23 FOR THE LOVE OF BOOKS A passion for reading brings people together PINCH OF SALT Unearth the rich history of this humble ingredient Georgia EXPLORE THE DUNES, SALT MARSHES AND MARITIME FORESTS OF THE Coast SEA20_Cover.indd 6 8/23/22 11:30 AM THE DUNES, MARITIME FORESTS AND SALT MARSHES OF GEORGIA’S COAST; ON PAGE 18 6 WELCOME LETTER 14 SEASONAL FLAVORS: PARTY STARTER Keep it classic with a crowd-pleasing shrimp cocktail. BY JENN THORNTON 16 LIBATIONS: SHAKEN OR STIRRED The martini has stood the test of time and remains one of the most popular cocktails in the world. BY LARRY OLMSTED 18 OUTWARD BOUND: THE DUNES, MARITIME FORESTS AND SALT MARSHES OF GEORGIA’S COAST On barrier islands, even a few inches of elevation change lead to vastly different natural environments. BY JOE RADA 22 SOUTHERN STYLE: VELVET, IF YOU PLEASE We’re crushing on the centuries-old fabric. BY NICOLE LETTS In Every Issue FALL/WINTER 2022/23 CONTENTS 24 MIND & BODY: SWEET DREAMS A variety of new experiences create the ideal conditions for a healthy, peaceful sleep. BY DEBRA BOKUR 26 GET FIT: DIVE IN Water cycling is making a big splash in fitness. BY DEBRA BOKUR 28 IN THE SWING: POWER OF THE PUTT It’s every golfer’s lament, but can we master the so-called “easiest” shot in golf? BY DALE LEATHERMAN 30 HISTORY: EXPLORING CANNON’S POINT Open for public exploration, the peninsula features wild native species and a mature maritime forest. BY JOE YOGERST 32 FAVORITE THINGS: REINDOG DAYS The annual holiday parade brings together Sea Island dogs and their families. BY MICHELLE FRANZEN MARTIN 72 A-TO-Z GUIDE: Events and activities guide 76 CONNECT: STAYING ON TREND Articles of Sea Island Life are reflected in the world around us. 78 SEA ISLAND STYLE: RESORT SHOPPING Find the latest looks from your favorite brands, plus sporting gear, gourmet goods and more at our wide variety of resort shops. 80 EXPERIENCE THE BROADMOOR: CELEBRATING SPECIAL OCCASIONS Learn about our sister property, The Broadmoor. 86 THEN & NOW: A SEAWORTHY SIGHT The Zapala was a beloved vessel that carried some of the resort’s most notable guests. Today, the Sea Island Explorer continues its legacy. BY ALLISON EMERY 16

Georgia’s Premier Life Plan Community 136 Marsh’s Edge Lane • St. Simons Island, GA 31522 (912) 324-3028 •

12 SEA ISLAND LIFE | FALL/WINTER 2022/23 EDITORIAL AND DESIGN EDITORIAL DIRECTOR Erin Zilis CREATIVE DIRECTOR Tracy Powell CONTRIBUTING WRITERS Debra Bokur, Allison Marie Emery, Nancy Dorman-Hickson, Dale Leatherman, Nicole Letts, Michelle Franzen Martin, Larry Olmsted, Jake Poinier, Shawn Price, Joe Rada, Jenn Thornton, Stephanie Thurrott, Joe Yogerst, Erin Zilis SALES ASSOCIATE PUBLISHER NATIONAL ACCOUNTS DIRECTOR Carrie Robles [email protected] 305-431-5409 SALES EXECUTIVE Yolanda OHern PRESIDENT & CEO Scott Steilen CHIEF MARKETING OFFICER Parra Vaughan MARKETING COMMUNICATIONS MANAGER, OCEAN FOREST Tyler Forrester BRAND AND CREATIVE MANAGER Drew Mailloux PRODUCTION AND VISUAL ASSETS MANAGER Eliot VanOtteren MARKETING COORDINATOR Claire Peterson ©2022 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, 900 Glenneyre Street, Ste. B, 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 Carrie Robles at [email protected]. Sea Island Life, 900 Glenneyre Street, Ste. B, Laguna Beach, CA 92651; 949-715-4100. CHIEF EXECUTIVE OFFICER Steve Zepezauer CHIEF REVENUE OFFICER Scott Sanchez DIRECTOR OF OPERATIONS Tiffany Thompson CREATIVE & MARKETING DIRECTOR Tracy Powell PRODUCTION MANAGER Tina Leydecker SALES/MEDIA PRODUCTION COORDINATOR Taryn Metkovich


14 SEA ISLAND LIFE | FALL/WINTER 2022/23 Party Starter KEEP IT CLASSIC WITH A CROWD-PLEASING SHRIMP COCKTAIL. | BY JENN THORNTON | SEASONAL FLAVORS The shrimp cocktail dates to the late 19th and early 20th centuries. One story credits a San Francisco gold prospector who ordered a whiskey and oysters, then dropped the oysters in the empty glass, threw on some vinegar, Worcestershire sauce, Tabasco, ketchup and horseradish and called it “oyster cocktail.”

FALL/WINTER 2022/23 | SEA ISLAND LIFE 15 An easy-to-make appetizer with a zesty kick, shrimp cocktail is always in season. Originally deriving from oyster cocktail, the shrimp version of this restaurant delicacy boils down to a quality catch and tangy sauce. Start with the right shrimp. Fresh is best, so opt for large, plump and locally caught shrimp with firm, unbroken shells. “Without quality shrimp, none of it matters,” explains Greg Smith, executive chef at the Sea Island Beach Club. At home, rinse and devein the shrimp. Cook the shrimp in a quality court bouillon to enhance the flavor and sweetness of the shrimp and, once done, drain the liquid and cool.” The secret to shrimp cocktail? The sauce itself. “The sauce is what makes the cocktail dish in my opinion,” Smith says. “It can’t have too much ketchup and must have enough balance between the horseradish, Worcestershire and lemon juice to balance out the sweetness of the ketchup.” Despite some truly inventive spin-offs of the dish, “anything that veers too far off of the ‘traditional’ recipe, like a ‘cranberry basil shrimp cocktail’ for the holidays, are the types that I would not consider a real shrimp cocktail,” notes Smith. Get creative with presentation by looping the shrimp over the rim of a chic martini glass. In the Prohibition era, it became popular to serve the shrimp dish in, what would be otherwise unused, cocktail glasses. Try filling a non-convention vessel with cocktail sauce or add intrigue with a unique garnish like chili flakes. INGREDIENTS • 10 cups cold water • 2 medium carrots, quartered • 2 stalks celery, quartered • 1 large onion, quartered • 1 head garlic, smashed • 1 lemon, halved • 1/2 bunch parsley • 5 sprigs fresh thyme • 2 bay leaves • 1 tablespoon kosher salt • 1 pound medium or large shrimp, in shell and rinsed • 2/3 cup Heinz ketchup • 1/4 cup Heinz chili sauce • 1 lemon, fine zest and juice • 4 teaspoons horseradish, prepared and drained • 1/4 teaspoon Worcestershire • Tabasco, to taste PREPARATION 1. Place water, carrot, celery, onion, garlic, lemon, parsley, thyme, bay leaves and salt in a pot and bring to a boil over high heat. Lower heat to a simmer, cover on top slightly ajar. Cook 10 to 30 minutes. 2. Devein the shrimp before cooking by holding a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through shell and lift up to remove the vein. 3. Drop deveined shrimp into pot and turn off heat. Cook shrimp, stirring occasionally, until they curl and turn pink, two and a half minutes for medium shrimp, three minutes for large ones. Drain and cool to room temperature. Peel shrimp. Refrigerate if not serving right away. If refrigerated, bring shrimp to room temperature before serving. 4. To serve, put the cocktail sauce in a bowl over ice and surround with shrimp, or loop the shrimp over the edge of a cocktail glass and top with the sauce. Garnish with lemon and serve. COCKTAIL SAUCE 1. Combine ketchup, chili sauce, lemon zest and juice, prepared horseradish and Worcestershire sauce in a small bowl. Add hot sauce, if desired. 2. Mix well, then refrigerate until ready to serve. THE PERFECT SHRIMP COCKTAIL FROM GREG SMITH, EXECUTIVE CHEF AT SEA ISLAND BEACH CLUB


FALL/WINTER 2022/23 | SEA ISLAND LIFE 17 British super-spy James Bond may be the world’s most famous martini fan, but the cocktail is decidedly an American classic. The most common origin story traces to the Gold Rush town of Martinez, California, hence the name, but there are competing claims from New York to San Francisco. We do know for sure that its recipe appeared in printed bartending guides in the 1880s, and it may very well have been around for decades before that. The martini has always enjoyed a special place in pop culture. Bond ordered his first in the 1953 novel “Casino Royale,” at the same time executives were popularizing the three-martini lunch across the United States, later immortalized in “Mad Men.” “Sex and the City” helped martinis make the jump from the classic recipe to modern spinoffs, popularizing variants such as the Cosmopolitan. But no one captured the allure of the drink as eloquently as Nobel Prize-winning novelist Ernest Hemingway, who famously ran up a tab for 51 dry martinis in Paris after the city was liberated in World War II. In “A Farewell to Arms,” he wrote, “I’ve never tasted anything so cool and clean … They make me feel civilized.” Hemingway drank the original, made with gin; Bond mixed gin and vodka to create the Vesper variant; and in the ‘80s, vodka replaced gin for most newcomers to the cocktail and subsequent variants like the Cosmo. “Originally gin was king, but since the ‘80s, vodka has taken over,” says Megan Corrigan, lead bartender at River Bar & Lounge at Sea Island. “When a guest orders a classic martini, up or on the rocks, 80% of the time it is vodka. We also make a lot of Cosmos, Vespers, Lemon Drops and right now the hot one is the Espresso martini. I would estimate that I make more than 160 of each of these per month.” 007 is famous for preferring his martinis “shaken, not stirred,” and Corrigan agrees that there is a difference, depending on your ingredients. “Gin is made up of a lot of delicate herbs and by shaking gin, you run the risk of ‘bruising’ its delicate nature. By stirring gin, you also preserve the velvety quality, often a feature gin lovers look for in a martini. So, gin martinis are stirred, and vodka martinis are shaken. Most important to note, the reason for utilizing either technique is the same — dilution.” That’s because they are usually mixed with ice to cool, then strained. The two classic presentations are up (neat), or on the rocks, and the most popular garnishes at Sea Island are olives, bleu cheese olives or a lemon twist. Drops of olive brine make it “dirty” or even “filthy.” Corrigan admits, “To me the true martini lover is someone who wants the simple elegance of the spirits, but personally I like adding a little olive brine.” A small but growing trend is the miniature version, the “marteeny.” Mini versions allow patrons to sample more recipes and allows for glassware creativity. “The mar-teeny is usually served in a small coupe or wine glass, and it’s different visually. It gives a different look and breaks the monotony of 120 years of the same old glass,” Corrigan states. CLASSIC DIRTY MARTINI AT OAK ROOM • 3 ounces Wheatley Vodka • .5 ounces olive brine Method: Combine ingredients in a shaker tin with ice, then shake for 5-7 seconds. Double strain the cocktail into chilled glassware and add garnish. Glass: Martini or coupe glass Garnish: Blue cheese stuffed queen olives THE YELLOW GROVE AT RIVER BAR & LOUNGE • 1.5 ounces citrus vodka • .5 ounces Dolin Blanc Vermouth • .75 ounces grapefruit juice • .5 ounces Ancestral Oleo Saccharum • .5 ounces fresh lemon juice • 2 dashes 18.21 Grapefruit Lavender Bitters Method: Combine all ingredients in shaker tin with ice, then shake for 5-7 seconds. Double strain the cocktail into chilled glassware and add garnish. Glass: Martini glass Garnish: Grapefruit peel and mint SEA ISLAND MARTINIS The Yellow Grove

18 SEA ISLAND LIFE | FALL/WINTER 2022/23 The Dunes, Maritime Forests and Salt Marshes of Georgia’s Coast ON BARRIER ISLANDS, EVEN A FEW INCHES OF ELEVATION CHANGE LEAD TO VASTLY DIFFERENT NATURAL ENVIRONMENTS. | BY JOE RADA | Ten feet. That’s the highest elevation found on Sea Island. But what a difference a tiny topographical change makes to plants and animals inhabiting natural areas as diverse as dunes, marshes and maritime forests. “These unique ecosystems wrap around each other like jigsaw puzzle pieces,” says Sea Island Lead Naturalist Haley Watkins. “Each area is fascinating. Together they’re truly amazing and even a slight rise in elevation can change everything.” Georgia’s barrier islands are teeming with dynamic and interconnected ecosystems influenced by tides, waves and currents. Sands from ocean-facing shores gradually migrate and accumulate in salt marshes, while nutrient-rich floating marsh plants move the opposite direction and accumulate on beaches; each feeding the other. These intertwined microcosms attract a wide variety of wildlife that feeds on, nests in, migrates through or otherwise inhabits coastal settings. SAND DUNES “Georgia’s gently sloped beaches can extend as far as a quarter mile out at low tide,” Watkins notes. “They’re great for watching shorebirds, exploring tidepools, seeing tiny coquina clams burrow and horseshoe crabs gather.” Clusters of sculpted beachside dunes are home to sparse but hardy desert-like flora, chief among them are sea oats whose reedy stalks sway in the breeze. Known as pioneer plants because they establish first, sea oats trap blown sand and extend long roots, habits that help stabilize dunes. “Sea oats turn bright goldenamber in fall, which is partly how The Golden Isles got its name,” Watkins states. Dunes harbor a variety of specially adapted plants like saw palmetto, prickly pear cactus, yucca, morning glory and sea oxeye daisies. All of which have thick, waxy or furry leaves that are able to conserve moisture and withstand sea spray. OUTWARD BOUND There is so much to discover with the Xanterra Travel Collection’s world of unforgettable experiences and as a past guest of our sister company Sea Island, that discovery comes with perks, savings, and more. Ride in a 1923 Pullman train car to one of the Seven Natural Wonders of the World–the Grand Canyon–or gaze at the Milky Way from a true American Oasis in the middle of Death Valley National Park. Island hop through French Polynesia on a yacht-style cruise, explore hidden trails by foot through quaint villages in the Mediterranean, or explore the hills of Spain by bicycle. It’s all possible through Xanterra Travel Collection’s exclusive preferred guest program. So the only question is…where will your wanderlust take you? FROM THE 7 SEAS TO 214 FEET BELOW SEA LEVEL A WORLD OF UNFORGETTABLE EXPERIENCES AWAITS The Oasis at Death Valley Windstar Cruises VBT Bicycling Vacations Grand Canyon Railway & Hotel Country Walkers

20 SEA ISLAND LIFE | FALL/WINTER 2022/23 In turn, they attract small animals such as ghost crabs, tiger beetles, grasshoppers, rabbits and birds, including nesting least terns whose eggs incubate in sun-warmed sand. MARITIME FORESTS Maritime forests are thick pockets of hardwoods, pines, shrubs and vines growing on inches-higher ground wedged between marshes and dunes. Towering live oak, water oak, southern magnolia, yellow poplar, loblolly pine, red maple, tupelo and pignut hickory trees create a canopy of shade for an understory of red bay, yaupon, American holly, sparkleberry, wax myrtle, saw palmetto and Spanish moss. These thick forests bordering marshes and dunes provide ideal habitat for mammals, reptiles and birds, from white-tailed deer to grey squirrels, wild turkeys, tree frogs, lizards and songbirds. SALT MARSHES An estimated half-million acres of shallow salt marshes spread between barrier islands and the mainland on Georgia’s 100-mile coast. These unique wetlands have high concentrations of salt, tides that rise and fall more than 8 feet, and currents that relocate sediments. Known for its network of small creeks, marshes sprout vast swaths of spartina, commonly known as cordgrass, growing three feet tall. Similar to sea oats on dunes, cordgrass spreads matted roots that hold the marsh in place and provide food for fiddler crabs, oysters, mussels, bristle worms, snails and many fish and bird species. Although not home to an abundance of permanent residents, marshes attract plenty of land and aquatic species that visit to feed and shelter. “Marshes are at least temporarily home to young shrimp, blue crabs and various fish before they move to open sea,” Watkins comments. “Even dolphins feed where water is deep enough.” On guided nature outings, beaches and dunes are where guests feel most familiar, maritime forests seem different yet recognizable as woodlands, but marshes, Watkins says, “that’s where eyes light up because marshland is so unfamiliar to many and so beautiful. Every ecological zone is unique, but salt marshes really make barrier islands special.” JOHN KRIVEC PHOTOGRAPHY

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22 SEA ISLAND LIFE | FALL/WINTER 2022/23 SOUTHERN STYLE SUN JACKET, $1,195 (GALVANLONDON.COM) Ciselé. Crushed. Embossed. Panne. No matter the type, few fabrics capture luxury like velvet. Velvet has been the epitome of couture grandeur, thanks to its identifiable luster and luxe nap, for hundreds of years. Some would say it almost sparkles as it moves and drapes in various directions. In fact, as actress, socialite and fashion trendsetter Eva Gabor once said, “All any girl needs, at any time in history, is simple velvet and basic diamonds.” It’s no wonder that velvet is closely associated with good taste. According to the Metropolitan Museum of Art, as an emerging fabric in the thirteenth century, velvet was reserved for royalty and nobility because it was expensive to produce. Velvet is a dense pile fabric made using silk thread, a costly material due to its production and availability. So, velvet caught the attention of kings and queens. French monarchs were draped in azure blue velvet during their coronations. Infamous Henry VIII of England is often depicted wearing velvet, as are many of his wives. In fact, at Hampton Court, Henry VIII’s palace was covered in the material. Velvet, If You Please WE’RE CRUSHING ON THE CENTURIES-OLD FABRIC. | BY NICOLE LETTS |

FALL/WINTER 2022/23 | SEA ISLAND LIFE 23 LEOPARD SLIPPER, $220 (HOUSEOFZALO.COM) ASHLEY VELVET CLUTCH, $275 (GARLANDBAGS.COM) MERLOT CRYSTAL BLOOM VELVET KNOTTED HEADBAND, $195 (LELESADOUGHI.COM) GEORGETTE DRESS, $432 (SHANICOLLECTION.COM) As time passed, velvet became more accessible but still remained a symbol of opulence. It peaked during the Renaissance but continued to be prominent well beyond those years. It experienced a resurgence in the 1970s when it became a favorite material for clothing and decor. Known for its density, today’s velvet has become a fall and winter must-have. Women crave it for its luscious feel and its celebratory appeal. Savannah-based clothing designer Emily McCarthy agrees, “The depth of coloring and richness of texture feels festive yet warm and cozy. It’s a staple fabric.” While velvet is often found in dark navy, jet black and deep jewel tones, this year, it’s packing a little more punch. Shoppers are likely to see velvet in shades of orchid, mustard and even fluorescents. “Everyone is embracing color and lots of it. People aren’t afraid of brights and neons. The brighter the better!” says McCarthy. As such, stylists are encouraging women to step out of the box with their velvet choices. To wear velvet this fall and winter, seek items embellished with the material or add it as an accessory. Look for ruffles, bows or tuxedo stripes as ways to incorporate the trend. “I prefer it as a trim since it doesn’t keep its shape like other fabrics,” McCarthy explains. Thanks to its sumptuous quality, wearing velvet immediately transforms and elevates any ensemble. Even a velvet top paired with jeans and completed with a velvet hair accessory boosts an otherwise simple outfit. This is especially helpful when dressing for warm winters along the Georgia coast. Or, try mixing different textures and prints to achieve an elevated look. Opt for pieces that reflect the updated trends of velvet, whether that’s in color, decoration or cut, and work in items like shoes and bags, too. Regardless of how you incorporate velvet, one thing is certain: wearing velvet will surely make you feel as elegant as the fabric itself.

24 SEA ISLAND LIFE | FALL/WINTER 2022/23 Sweet Dreams A VARIETY OF NEW EXPERIENCES CREATE THE IDEAL CONDITIONS FOR A HEALTHY, PEACEFUL SLEEP. | BY DEBRA BOKUR | Specially designed audio content that helps soothe your mind so it can disengage from the day, “sleepcasts” are a hybrid delivery system of sound and visualization practices that have been devised to create optimal conditions for restful, restorative slumber. Popular sleepcast apps — such as those created by HeadSpace — combine mindfulness and stress-reducing techniques with meditation practices that facilitate an internal environment conducive to rest. Integrating elements of ASMR (autonomous or auto sensory meridian response) techniques is part of that process — certain sounds including whispering, gentle rain and water sounds (and sometimes, visual cues or gentle movements) are able to affect the mind and body in ways that induce relaxation. Some may even generate pleasant sensory experiences such as gentle tingling sensations in the scalp or other areas of the body. The concept of sound as an effective tool or therapy to positively affect and alter mental states has been around for a long time, embraced by teachers and wellness leaders throughout the ages from ancient Greece and Egypt, to modern-day Tibet. MIND & BODY When you’re ready for restful relaxation, Cecilia Hercik, Sea Island director of spa and wellness, suggests sampling some of the resort’s sleep-targeted offerings. As part of the spa’s water journey series, guests can embark upon an experience that utilizes white noise sound machines that focus awareness on meditative states via different “colors” of noise. The main idea behind color therapy is that different colors evoke different responses in people. Some are found to be soothing and calming. Hercik explains that white, pink, blue and brown noises all allow our brain the benefit of a more consistent sonic environment, resulting in deep relaxation and better quality of sleep. “We also offer a monthly ‘sound bath’ session,” adds Hercik. “Our sound therapist uses an amazing collection of crystal and Tibetan bowls, bells and gongs. The practice of sound bathing with different sounds and vibrations has the power to cleanse and heal, and can help with stress, fatigue and depression.” The spa also offers a Somadome color therapy meditation pod, where you will be guided through a meditation of your choosing. Physical results may include improved sleep and stress responses, better athletic performance and boosted recovery. Other effects may be reduced anxiety, increased sensory perception, mindful relaxation, better focus and enhanced concentration. “THE PRACTICE OF SOUND BATHING WITH DIFFERENT SOUNDS AND VIBRATIONS HAS THE POWER TO CLEANSE AND HEAL, AND CAN HELP WITH STRESS, FATIGUE AND DEPRESSION.” — CECILIA HERCIK, SEA ISLAND DIRECTOR OF SPA AND WELLNESS Sound therapists use crystal and Tibetan bowls for sound bathing at The Spa at Sea Island.

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26 SEA ISLAND LIFE | FALL/WINTER 2022/23 Dive In WATER CYCLING IS MAKING A BIG SPLASH IN FITNESS. | BY DEBRA BOKUR | Speed junkies, take note: You probably won’t get anywhere fast on a water bike — unless, that is, your target destination is improved fitness. Growing data attests to the range of fitness benefits that can be derived from water biking, including improved sleep and pain relief. Stationary bikes are fixed in place to the bottom of a pool and submerged in a few feet of water. Cyclers work against the natural resistance of water to enhance muscle tone, cardiovascular health and stamina. Compared to biking on land, water biking “provides an excellent alternative with lessened impact,” explains Angie Proctor, executive director of the Aquatic Exercise Association. “Lessened gravity in combination with the additional water resistance provides a substantial benefit for cardio and strength endurance training, equivalent to similar activities on land.” Tommie Weatherspoon, Sea Island fitness and wellness manager, concurs. “Aquatic exercise is a low-impact fitness activity that takes the pressure off your bones, joints and muscles. It offers a natural resistance and it’s great for individuals who cannot tolerate the stress of land-based exercises.” Aqua-exercise can improve cardiorespiratory fitness, strength, flexibility and agility. Other perks to water cycling and aquatic exercise include freedom of movement that allows you to focus on upper body movements. “You’ll also stay cool no matter how warm it is outside. But just because you’re in the pool,” reminds Proctor, “hydration is still essential — so keep your water bottle at the ready.” GET FIT Sea Island offers a great selection of swimming programs and aquatic exercise choices. Dip your toes in the world of aquatic exercise during one of these classes: WATER AEROBICS Low to moderate resistance training where aerobic exercises are performed in water. HYDRO-CYCLING Participants pedal against water resistance on stationary bikes submerged in three to four feet of water. DEEP WATER RUNNING Creates resistance to movement that’s great for muscle and joint rehabilitation, and for strengthening to prevent sports injuries. AQUATIC PERSONAL TRAINING HIIT (High Intensity Interval Training) personal training sessions conducted in water. AQUA ACTION Members and guests enjoy a hydro-cycling class at the Sea Island fitness center.

28 SEA ISLAND LIFE | FALL/WINTER 2022/23 Power of the Putt IT’S EVERY GOLFER’S LAMENT, BUT CAN WE MASTER THE SO-CALLED “EASIEST” SHOT IN GOLF? | BY DALE LEATHERMAN | IN THE SWING One of the most disappointing shots in golf is the “can’t miss” putt that stops short, lips the cup or inexplicably dribbles past the hole at a critical moment. Regardless of handicap, most golfers have missed a putt they felt they should have made. But these embarrassing moments also happen to PGA TOUR players, which perhaps keeps the rest of us from switching to lawn bowling. When Jordan Spieth missed several tap-ins during the RBC Heritage tournament this spring, fans, announcers and millions of watchers on TV groaned, all feeling his pain.

FALL/WINTER 2022/23 | SEA ISLAND LIFE 29 Angst aside, putting is about skill, like any other stroke in golf. It just gets more attention when you make a mistake. What’s important is that you do not beat yourself up when you miss, says David Angelotti, senior putting instructor at the Sea Island Golf Performance Center (GPC). “Most golfers think they should make more putts than they actually should,” he explains. “You have to be okay with missing sometimes. Suppose you have a 20-foot putt. Players on the PGA TOUR make 20-footers 13% of the time, so if you’re a novice or high-handicap golfer, what should you average? You have to understand the probability of it going in and be okay with the result. The more you focus on the process of putting better, rather than the outcome of putts, the more often the ball will drop in.” When it comes to process, Angelotti says it’s important to focus on green reading, distance control (applying correct speed to the putter head) and start line (controlling the putter at impact so the ball travels in the desired direction). COMMON MISTAKES Angelotti says new players often arrive for putter fittings with hand-me-down putters that are too long and heavy. “A putter that’s too long can cause posture to be too upright,” he says. “Using video, we help players to find their best setup alignments to improve their aim and start lines. We like to see eye positioning over the ball or up to four inches inside of it, with lateral positioning being from your nose to your left ear. We also check putter weight, because if it’s too heavy, it makes it difficult to control speed. “The most common putting mistakes are pushes and pulls — not being able to start the ball on the correct line,” he adds. “Another is inconsistent timing: not knowing how to control backswing and downswing to keep a rhythm and tempo in the stroke so the speed is consistent.” During every lesson, Angelotti works to improve green reading, start lines and speed control. He explains that most players are pretty good green readers but don’t know where to aim relative to their read. Most will under-read and not play enough break. BEST PRACTICES “I’ve seen more people get better putting on a chalk line than any other drill,” says Angelotti. “Find a straight putt, lay down a chalk line and place a tee on either side of the putter head at address. You should be able to miss the tees, returning to the same place every time. Add a layer of complexity by creating another target between two tees a foot or so out.” Practicing on a chalk line, with tees set up as a guide, improves putting accuracy. “With our holistic approach to golf instruction, having specialists in all areas is imperative,” states Craig Allan, director of The Sea Island Golf Performance Center. “Putting is no exception and we are fortunate to have one of the world’s leading putting specialists, Phil Kenyon, as our director of putting, along with the talented David Angelotti. Our state-of-the-art putting studio houses the world’s leading technology, including a Zen Green Stage (the world’s first fully adjustable putting surface), PuttView (which projects putt paths directly onto the green), SAM Puttlab (ultrasound measurement of the putting stroke), and a GASP camera system (video from four camera angles).” “The great technology at Sea Island’s GPC allows us to take a deep dive into techniques,” says Phil Kenyon, putting instructor to many of the world’s best tour professionals. “Having the Green Stage where we can create different slopes and breaks means we can analyze the player across different kinds of putts and see where performance breaks down. PuttView shows how the ball will break, so it’s a good tool to help with green reading. With all these tools we can help a player fine-tune and give them tangible processes to take to the practice green.” PUTTING STUDIO

30 SEA ISLAND LIFE | FALL/WINTER 2022/23 Exploring Cannon’s Point OPEN FOR PUBLIC EXPLORATION, THE PENINSULA FEATURES WILD NATIVE SPECIES AND A MATURE MARITIME FOREST. | BY JOE YOGERST | It may only be a 15-minute drive from Sea Island, yet Cannon’s Point Preserve offers a trip back to the age when Europeans first arrived on the Georgia coast. Located near the north end of St. Simons Island, the 644-acre preserve sprawls along a narrow peninsula between the Hampton River and Jones Creek. Cannon’s Point lies at the tip of the peninsula at the end of a hiking-biking path flanked by splendid Spanish moss- covered trees. In addition to being a rare example of an intact Atlantic maritime forest, the reserve safeguards six miles of salt marsh, tidal creeks and river shoreline. “We owe the pristine landscape at Cannon’s Point Preserve to the past landowners of the tract, all of whom only cleared and cut what they needed for their homes and livelihood,” says Stephanie Knox, land conservation manager at Cannon’s Point. A wide array of native plants inhabit the Preserve’s maritime forest including the Southern magnolia, redbay, slash pine, cabbage palm, American holly, yaupon holly and sparkleberry. However, the keystone species is the live oak, which provides food, shelter, protection and soil stabilization for a variety of birds, reptiles, mammals and insects. “Some live oaks on site are estimated to be 300 to 400 years old,” declares Knox. Among the noteworthy animal residents, river otters frequent the Preserve’s Living Shoreline during the late winter and early spring. More than 8,000 bags of oyster shells went into the creation of the Living Shoreline, a project that demonstrates that coastal erosion can be curtailed through natural means. “One of the Preserve’s management goals is to serve as a model for conservation,” Knox explains, “and we felt this was a technique that could be applicable in other coastal areas.” While land conservation is the Preserve’s primary task, recreation is another important mission. In addition to hiking and biking, visitors can slip their canoe, kayak or paddleboard into the surrounding waters from a non-motorized boat launch. There’s also plenty of opportunity to learn about Cannon’s Point’s past. Shell middens found at Cannon’s Point show that St. Simons Island was inhabited by Native Americans as long ago as 2,500 BCE. They continued to call the island home through the arrival of the first Europeans, living in wattle-and-daub homes and crafting ceramics. HISTORY THIS PAGE AND TOP LEFT PHOTO OF OPPOSITE PAGE: COURTESY OF ST. SIMONS LAND TRUST

FALL/WINTER 2022/23 | SEA ISLAND LIFE 31 University of Florida archaeologist Dr. Jerry Milanich determined that the first contact between Native Americans and Europeans on St. Simons Island took place at Cannon’s Point in 1525 between Spanish sailors and Guadalquini, a Timucuan chief. By the end of the 16th century, the Spanish had established two missions on St. Simons. A century later, the Spanish abandoned the missions after pirates had burned them and their associated villages. Built in 1736, Fort Frederica marked the start of a permanent British presence on the island. Carpenter Daniel Cannon was given a land grant to the peninsula as a reward for helping construct the fort. Among those who lived on St. Simons during that era were Anglican theologians Charles and John Wesley, who would later return to England and found the Methodist movement. In 1793, Scotland-born planter John Couper purchased Cannon’s Point. While his primary crop was Sea Island cotton, the property came to be called “Georgia’s Experimental Station” because Couper cultivated a wide variety of other crops from citrus, figs and sugar cane to olives, dates, grapes and even mulberry trees for silk. Cannon’s Point was also the hub of St. Simons social life during this period. Couper hosted a number of celebrated visitors, from famed duelist and U.S. Vice President Aaron Burr to British actress Fanny Kemble and renowned geologist and author Sir Charles Lyell. The ruins of Couper Plantation House still crown the tip of the peninsula. An observation tower provides a bird’s-eye-view of the ruins and Hampton River. The property passed through several owners including the Taylor brothers, who grazed cattle and hogs at Cannon’s Point until the 1960s. In addition to reducing the land-use footprint of previous owners, the brothers lent their name to Taylor’s Fish Camp. The St. Simons Land Trust eventually purchased the entire tract in 2012, saving Cannon’s Point for posterity. Taylor’s Fish Camp is the starting point for most visits. It features the Georgia-Pacific Education Pavilion, where visitors can learn about the preserve’s natural and cultural resources, view educational posters, chat with trained docents and begin their self-exploration of Cannon’s Point. Cannon’s Point Preserve is open Saturday - Monday, 9 a.m. to 3 p.m. Admission is free. “ONE OF THE PRESERVE’S MANAGEMENT GOALS IS TO SERVE AS A MODEL FOR CONSERVATION, AND WE FELT THIS WAS A TECHNIQUE THAT COULD BE APPLICABLE IN OTHER COASTAL AREAS.” — STEPHANIE KNOX, LAND CONSERVATION MANAGER AT CANNON’S POINT PRESERVE At the south edge of Cannon’s Point is one of eight thriving shorelines located in the state of Georgia. Guests can enjoy a bike ride through the Preserve.

32 SEA ISLAND LIFE | FALL/WINTER 2022/23 Virginia Schlegel, Sea Island member and executive director of the Humane Society of Coastal Georgia, participated in her first Reindog Parade as a judge. The following year, reclaiming her spot on the judges panel, Schlegel brought rescue dogs along for the ride and has ever since. “It is great,” said Schlegel, “because we are able to let people learn about the animals we have available for adoption.” At the event, participants can also meet Humane Society volunteers and learn about the ways they can support the organization. • FAVORITE HOLIDAY TRADITION: Seeing dogs dressed up in their Christmas gear. “It warms my heart that people treat their animals like family.” • FAVORITE PERSONAL MEMORY: Being with the people of Sea Island. “Everybody at Sea Island is near and dear to my heart.” • FAVORITE ALL-TIME COSTUME: “There was a family dressed like the Grinch, and their dog was dressed like the Grinch’s dog — it was really cute.” • FAVORITE OUTCOME: “We’ve had some adoptions come out of it, and that’s the ultimate — that we can find a good home for a pet at Christmastime.” This year marks Julia Goalby and her Springer Spaniel Ellie’s seventh year in the Reindog Parade — and her English Cocker Spaniel George’s second year. Ellie comes for the treats, and George comes for the socialization. “This is probably our favorite event, but Fourth of July is a close second,” Goalby admits. Together with her children, 10-year-old Bobby and 12-year-old Frances, Goalby and her dogs look forward every year to this holiday tradition. • FAVORITE COSTUME FOR ELLIE AND GEORGE: Ellie dressed as a reindeer, and George as Santa. “Ellie’s costume has a hood with antlers that we are lucky if she wears across the stage!” • FAVORITE AFTER-PARADE ACTIVITY: Visiting the gingerbread house inside The Cloister. • FAVORITE ACTIVITY FOR ELLIE AND GEORGE: Running on the beach and chasing birds. • BOBBY AND FRANCES’ FAVORITE THINGS ABOUT THE PARADE: Bobby likes the sugar cookies and hot chocolate; Frances enjoys seeing the Sea Island staff. FAVORITE THINGS Reindog Days THE ANNUAL HOLIDAY PARADE BRINGS TOGETHER SEA ISLAND DOGS AND THEIR FAMILIES. | BY MICHELLE FRANZEN MARTIN | The holiday season at Sea Island means it’s time for a few of our most special traditions, among them the Reindog Parade. The annual event, now celebrating its 20th year, brings together the canine companions of Sea Island members and guests as they don their holiday apparel and strut their stuff on the runway. For two Sea Island members, the Reindog Parade is among their Favorite Things. VIRGINIA SCHLEGEL JOINED BY DOGS FROM THE HUMANE SOCIETY OF SOUTH COASTAL GEORGIA JULIA GOALBY JOINED BY ELLIE AND GEORGE

RSM US LLP is the U.S. member firm of RSM International, a global network of independent audit, tax and consulting firms. Visit for more information regarding RSM US LLP and RSM International. Thank you, Golden Isles. When we come together, everyone wins. It takes an entire community of dedicated people to put on a PGA TOUR event like The RSM Classic. For the past 13 years, the Golden Isles community has continued to make this tournament a tremendous success and together, we’ve raised more than $28million dollars for charity, including supporting Special Olympics, the Boys and Girls Club of Southeast Georgia, FirstTee, Communities in Schools and the Southeast Georgia Health System Foundation. So, from everyone at RSM, thank you and we look forward to another great year of impact.


FALL/WINTER 2022/23 | SEA ISLAND LIFE 35 PINCH SALT EXPLORE THE FASCINATING HISTORY OF ONE OF THE WORLD’S HUMBLEST INGREDIENTS. | BY STEPHANIE THURROTT | There’s a saltshaker on the countertop in just about every home, and you can buy salt in practically any convenience store, grocery or big-box retailer. While you can pay $100 for eight and a half ounces of Korean purple bamboo salt from Amazon, 26 ounces of table salt from Aldi will only set you back 55 cents. Dr. Paul N. Eubanks, an assistant professor of anthropology at Middle Tennessee State University, doesn’t mince words when it comes to salt: “Without it, life would be much different,” he says. He specializes in the archaeology and history of the southeastern United States and has excavated at salt and mineral springs in Louisiana and Tennessee. It’s clear to Eubanks that our history has always been dependent upon this humble ingredient. And as civilizations spread around the globe, salt grew to become one of our world’s most precious trading commodities. OF

36 SEA ISLAND LIFE | FALL/WINTER 2022/23 SALT HAS INFLUENCED HISTORY “Salt goes back to the beginning of civilization, thousands and thousands of years ago,” Eubanks states. “In times and places, salt was used as a kind of currency. It was traded for gold, especially in Roman times and in Africa.” Salt isn’t found everywhere, so people in places that didn’t have easy access to it were willing to trade for it. As humans transitioned from hunting and gathering to agriculture, they needed to add more salt to their diets since vegetable diets didn’t include much sodium. They also started raising animals for meat, and those animals needed salt. Eventually, people discovered that salt could preserve food, especially meat and fish, or through canning. “For the majority of human history, salt provided a way for us to trade food over long distances,” Eubanks explains. Historians believe that salt was harvested in China around 6000 BC. “Salt played a critical role for China. A lot of the funding for the early Chinese empires came from the production and trade of salt,” Eubanks notes. In ancient Egypt, people began curing meat and fish with salt well before the Chinese did. Mark Kurlansky, in his book, “Salt: A World History,” explains that they also domesticated birds for food — ducks, geese, quail, pigeon and pelican — and salted them before storing them in earthenware jars. They discovered that softening olives in brine made them edible. They traded their salted fish with the Phoenicians, exchanging it for cedar, glass and dye. Salt played a role in European history as well. “Roman emperors would give out salt to everyday people in order to boost their popularity,” Eubanks says. Romans sometimes paid soldiers with salt. That’s where we get the word “salary” and the expression “worth his salt.” Eubanks elaborates, “A lot of the roads in Italy and throughout the old Roman empire would go past places where they were making salt when they were originally built. Some of those roads are still around.” Salt was a significant factor in the war between Venice and Genoa since both wanted to control the Mediterranean salt trade. SHAPING THE UNITED STATES You might not think that salt would play such a major role in the history of a relatively young country like the United States. Kurlansky wrote that the meandering roads of North America follow the routes they do because they were often the paths animals took as they searched for earth’s natural salt licks. The licks turned out to be good places to settle, and villages popped up near them. One, where buffalo came to lick the salt, is now called Buffalo, New York. When the British settled in New England, they struggled to make enough salt to preserve their fish for export. The colony of Massachusetts granted what is considered the first patent in America, for salt production. Later, British embargoes against the U.S. drove the price of salt from 50 cents to $8 per bushel. New Englanders used lots of salt for boiled dinners of salt beef or salt cod with root vegetables. They also ate a lot of salted red herring, and when they hunted, they would drop herring on the trail to distract wolves. That’s where we get the phrase “red herring,” Kurlansky wrote. Virginians used salt too. They salted pork fat, and eventually, that’s how Virginia hams earned their fame. In the Caribbean and England, it’s easy to make salt. You can mine it or let ocean water evaporate under the sun. “It’s much harder to go to a salt spring, collect salty water, and then boil it for hours and hours,” Eubanks says. “It’s not a very efficient process.” THE MANY USES OF SALT Cooking and seasoning food probably come to mind when you think of salt. But there are countless other ways to use it. It can exfoliate your skin, alleviate a bee sting and energize your tired feet. It can even put out a grease fire and pull the minerals out of hard water. Anyone who has lived through a cold winter probably has driven a car covered in salt residue from de-icing driveways, sidewalks and roads. Salt has built a reputation for its healing properties and immersing yourself in a salt room is touted for curing respiratory and skin conditions, alleviating allergies, improving feelings of wellness and even combating electromagnetic fields. As people discovered more practical uses of salt, it also earned mystical qualities throughout the world. Kurlansky shared a few examples. Anglo-Saxon farmers placed ‘magic ingredients,’ including salt, in a hole in their plows to encourage good harvests. Japanese actors thwarted evil spirits with a sprinkle of salt on the stage. Afro-Caribbeans believed that eating salt would keep spirits away. DISCOVOD/SHUTTERSTOCK.COM