199 The trials and triumphs behind history’s iconic trophies. PASTA PERFECTION BOTANICA OBSCURA Discovering the art of this rich culinary tradition. Getting to the root of the world’s most specialized flora.
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4 Serving the South Since 1910 JEWELERS @Joseph Jewelers @josephjewelersssi Shops at Sea Island | 600 Sea Island Rd. #16, St. Simons Island, Georgia 912.634.9060 Shop The Look at JosephJewelers.com
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9 (���) ���-���� seaisland.com Great hospitality never gets old. At Sea Island, we know a thing or two about timeless hospitality. Our friendly little hotel has fostered traditions and forged memories for the better part of a century, and we’re just getting started. Join us as we approach our centennial anniversary, celebrating our years of history and looking forward to those to come.
10 DES I GN • FURNISHINGS • ACCESSORIES • OUTDOOR 3413 FREDERICA RD, ST. SIMONS ISLAND 912.638.3641 ©CUSTOM DESIGN PROJECT, OLD SEASIDE
11 A NOTE FROM SEA ISLAND It’s a question I get often: “When is the best time to visit Sea Island?” My standard response is that there really isn’t a bad season, and I stand by that. If you pressed me, however, fall would be hard to beat. The marsh turns golden brown, the temperatures cool down just enough and it becomes an even better time to be outdoors. Fishing gets a little more exciting, falconry is at its peak and I even start to think my golf swing is improving. History (and my wife) would probably suggest otherwise. Speaking of golf, there is plenty to be excited about this fall. Seaside is back open following its restoration led by Love Golf Design; the Ladies’ Locker Room and Parlor have been completely renovated; and we’re looking forward to another playing of The RSM Classic. Of course, I would be remiss if I didn’t mention the newly named “Robert Davis Men’s Locker Room,” honoring the life of our friend and a true Sea Island legend, Robert “Mighty Fine” Davis. As a team member in his 66th year, Mighty Fine had a way of making people feel instantly at home at Sea Island. He was certainly not alone in that — generations of team members have been a big part of what keeps members and guests coming back year after year. We’re fortunate to have beautiful surroundings and some pretty special traditions, but it’s the people who bring Sea Island to life. That feels especially important as we get closer to our 100th anniversary. There is already a lot happening behind the scenes as we plan ways to celebrate the team members, past and present, as well as the members, guests and community who have shaped Sea Island over the past century. I’m probably not supposed to say too much about it yet, so for once, I’ll follow instructions. There is a great deal to look forward to, both this season and in the years ahead. I trust the stories in this issue will give you a sense of some of what we’re excited about, and I hope to see you around Sea Island soon. Sincerely, Scott Steilen President and CEO, Sea Island
12 Enhancing with nature the beauty of your home 3407 FREDERICA RD, ST SIMONS ISLAND, GEORGIA 31522 | 912.222.4040 | THEGROVECOMPANYSSI
13 Call or text 912.689.7708 to book an appointment with one of our stylists Located at 1806 Frederica Road, Suite A, St. Simons Island, Georgia. @MARIMAXSSI MARIMAXSSI.COM
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15 Egger Daniel AndersonFineArtGallery.com WorkshopsOnStSimonsIsland.com andersonfineartgallery ORIGINAL PAINTINGS & WORKSHOPS 3309 Frederica Road St. Simons Island, Georgia 912.634.8414 DiBenedetto Tankersley Leatherwood Groves Batch Garner Kudlow Leatherwood CHRIS GROVES ~ JODITH KUDLOW PAUL BATCH ~ Show Opening November 27, 2026 ~
16 Largest as compared to other credit card programs with special benefits through Fine Hotels + Resorts® and The Hotel Collection, as of 7/2025. Terms apply. Learn more at go.amex/withplatinum LARGEST CURATED GLOBAL HOTEL PROGRAM GEORGIA, U.S. THE LODGE AT SEA ISLAND
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19 Tibi’s Founder & Creative Director, Amy Smilovic, grew up on St. Simons Island. After starting her global fashion brand in Hong Kong in the late 90’s, Amy opened a small outpost on the island. One of only three Tibi stores in the world, this one holds special meaning for us. ST. SIMONS ISLAND, GA | NEW YORK, NY | VIENNA, AUSTRIA
20 136 Retreat Plaza | St. Simons Island, Georgia by appointment 912.434.9293 loomandwire.com
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22 F E A T THE FIRE KITCHEN Rekindling the timeless practice of ancient open-flame cooking. BY KATIE RILEY 74 BOTANICA OBSCURA 52 NIGHT WATCH Trade secrets from the animal kingdom’s graveyard shift. BY ALEX YOUNG 64 Unearth the extraordinary roots of the world’s most specialized flora. BY DEBRA BOKUR PASTA PERFECTION 42 Where history and geography meet to shape a classic Italian tradition. BY MICHELLE FRANZEN MARTIN
23 SEA ISLAND LIFE | VOLUME 28 U R E S NOTE TO SELF What science and history have to say about putting pen to paper. BY AMBER LANIER NAGLE 110 CONNECTION UNABRIDGED 86 WINNER TAKES ALL The trials and triumphs behind history’s iconic trophies. BY NILA DO SIMON 100 How bridges bond the world across centuries and continents. BY KELSEY GLENNON BRINE AND DANDY Savory, seasonal ingredents causing a stir in the cocktail world. BY ALEXANDRA MARVAR 120
24144 The Wellness of Wild Places
25 DEPARTMENTS THE WELLNESS OF WILD PLACES | Wellness | How time spent outdoors can lead to a more fulfilling life. BY TONY STARKS 144 FORGOTTEN FRANCE | Libations | The road less traveled through French wine country. BY CLAIRE RUHLIN 148 BIRDS OF A FEATHER | Outdoors | Every fall, birds migrate south along the Atlantic Flyway. BY ALEXANDRA MARVAR 152 Proudly presenting the finest ladies’ locker room in golf. BY ALEX YOUNG 158 SEA ISLAND LIFE | VOLUME 28 THE PEOPLE BEHIND EXTRAORDINARY JOURNEYS | Travel | The line between exceptional service and true understanding. BY EMBARK BEYOND 142 IN GOOD COMPANY | News and Affiliates | The latest happenings and what to look forward to at Sea Island, The Broadmoor, and The Oasis at Death Valley. 174 RETAIL THERAPY | Retail | The Spatique’s aquatic approach to wellness culture. BY DELANEY TARR 170 MEET THE MEMBERS | Members | Dr. Andreae reflects on one hundred years of life and legacy. BY AVA WOLIVER 172 HANDHELD HERITAGE | Culinary | The newest inductee to the golf snack Hall of Fame. BY NICOLE LETTS 168 LADIES' LINKS LOUNGE | Golf | 162Blueprint for a Dream BLUEPRINT FOR A DREAM | History | Lessons from Howard Coffin in the pursuit of vision. BY ALEX YOUNG 162
26 The world slows down here. Xanterra settles you into its most breathtaking corners and gives you the space to truly breathe it all in. E HALE Unlock your past guest benefits at Xanterra.com/Exclusives The Oasis at Death Valley
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30 - -=-·� A WORLD TO �XPLOR�, a vibrant community to come home to. -- - �--�-�- -� -- - --�- - 136 Marsh's �dge Lane • St. Simons Island, Georgia • 912.324.3028 • Marshs-�dge.com MARSH'S EDGE The Perfect Retirement 136 Marsh's �dge Lane • St. Simons Island, Georgia • (912) 324-3028 • Marshs-�dge.com
31 PEGGYEVERETT.COM Peggy Everett is a contemporary painter known for her ability to capture the unique qualities of nature’s beauty, Peggy’s work has been featured in art galleries nationwide and has garnered attention from art collectors and enthusiasts around the globe. A proud member of Artists for Conservation, painting Georgia’s coastline most of her life, her landscape and wildlife paintings have raised over one million dollars for various non-profit organizations in Georgia and Colorado. She also teaches studio and Plein Air workshops at Sea Island and a variety of other locations as requested. Contact her today to inquire about commissions and available workshops. [email protected]
32 dentistryinredfern.com | 288 Redfern Village, St Simons Island, GA 31522 | 912.638.9090
33 CHARLES W. DAY DESIGN LEGACY ARCHITECTURE FOR CONTEMPORARY LIVING 2481 Demere Road, Suite 101, St. Simons Island, Georgia 912.679.9530 charleswday.com GEORGIA | TENNESSEE | SOUTH CAROLINA | FLORIDA FORBES names Charles W. Day Design one of “Top Residential Architects in America 2025” One of fourteen firms selected from Georgia and the only Architect South of Atlanta. We are proud to serve the Golden Isles and the Southeast.
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35 Since 1940, we’ve been driven by one passion: aviation. As the Southeast’s oldest FBO, we combine timeless tradition with modern innovation. We offer premier aviation services, from exceptional ground support to personalized travel coordination, and our 24/7 private air charter ensures you can reach your destination anytime, anywhere, in comfort and style. LUXURY, ELEVATED PRIVATE BY NATURE | PERSONAL BY DESIGN AIR CHARTER CIRRUS FLIGHT TRAINING AERIAL TOURS MAINTENANCE 704.289.6868 AUGUSTAAVIATION.COM 706.773.8970
36 Found Online & In Fine Specialty Stores Monday to Saturday 9:30 am to 5:30 pm 155 Skylane Rd. Saint Simons Island, Georgia 912.638.7700 BAILEYBOYS.COM
37 A legacy you know. A name you trust. BISHOP LAW FIRM The Bishop Law Firm has proudly served the Golden Isles since 1967. For over 50 years, the firm has operated a boutique law firm maintaining a general practice of law while focusing primarily in real estate law for both residential and commercial transactions and development. As residents of Sea Island and St. Simons Island, the Bishop Law Firm treats each client the way they themselves would like to be treated— like you’re a part of the family. 465 Sea Island Road, St. Simons Island, Georgia 912.264.2390 | bishopfirm.com
38 A Trusted Financial Partner Since 1957 Strategic Partners works alongside individuals to optimize financial growth. Founded in the Golden Isles and serving clients nationwide, our approach is rooted in knowledge and experience, with a focus on building lasting personal relationships. We understand the importance of protecting what our clients have built and are committed to helping them properly maintain and preserve their assets while carefully planning for the future. 255 Scranton Connector Second Floor Brunswick, GA
39 Enjoy Traveller Blended Whiskey responsibly. Produced and bottled by Buffalo Trace Distillery, Franklin County, KY. 45% Alc/Vol (90 Proof) | BUFFALOTRACE.COM | TRAVELLERWHISKEY.COM HARLEN WHEATLEY BUFFALO TRACE DISTILLERY MASTER DISTILLER CHRIS STAPLETON COUNTRY SINGER-SONGWRITER FIRST-OF-ITS-KIND COLLABORATION FROM BUFFALO TRACE DISTILLERY & CHRIS STAPLETON
40 PUBLISHER Cindy Hyde PRESIDENT & CEO Scott Steilen ART DIRECTOR & GRAPHIC DESIGNER Hudson Leonard CONTRIBUTING WRITERS Alex Young, Alexandra Marvar, Amber Lanier Nagle, Ava Woliver, Brienne Walsh, Claire Ruhlin Debra Bokur, Delaney Tarr, Katie Riley, Kelsey Glennon, Michelle Martin, Nicole Letts Nila Do Simon, Stacey MacLachlan and Tony Starks. SALES EXECUTIVE Cindy Hyde [email protected] 706.540.3578 EDITORS Eliot VanOtteren, Madi Allison and Alex Young D TO OUR READERS: Sea Island Life invites you to share with us your reactions to our magazine. Send your correspondence to Publisher, Sea Island Life, 1 Huntington Rd., Suite 102, Athens, Georgia 30606 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 Cindy Hyde at [email protected]; 706.540.3578. ©2026/2027 BY SOUTHERN DISTINCTION 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. CHIEF MARKETING OFFICER Parra Vaughan SPECIAL THANKS Annaliese Kondo, Kelli Boyd, Leslie Hand, Niran de Blasio, Jim Palmeri, Jennifer Ramp Neale, Denver Botanic Gardens, Dr. Wesley Knapp, Paula Marcoux, Francis Mallmann, William Hereford, Artisan Books, James Gop, Heirloom Fire, Chellise Michael, Coryn Kiefer, Sea Island Forge, Dominique Jean-Louis, Brooklyn Public Library, Ana Juma, Lynda Monk, FURA, Robby Nelson, and Patty Kappmeyer. M A G A Z I N E
41 BUILDING. DISCERNMENT. LEGACY. Creating custom homes that masterfully combine craftsmanship, artistry, and function. From planning to completion, we bring a unique blend of design-forward thinking, with an expert team of artisans and craftsmen, to ensure your home is extraordinary and curated to your style. andersoncollinsbuilders.com 912.357.3264 Brent Anderson & Calvin Collins
42 Where history and geography meet to shape a classic Italian tradition. BY MICHELLE FRANZEN MARTIN
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44 Fresh pasta stands in Bari, Italy.
45 Wide pasta ribbons cradle rich ragu, while rigid tubes capture hearty sauces. Delicate spirals hold tiny bits of flavor, and beautifully shaped orecchiette scoop up small chunks of sausage. Every fold, groove and spiral tells a story about the people who created pasta and the lands that sustained them. Few foods can transform such simple ingredients into a remarkable expression of culture. Italy alone boasts more than 350 documented pasta shapes, each created with purpose and precision. “Italy has become the country most identified with pasta because it adapted a simple food to survive,” says Niran de Blasio, Executive Chef at Daniel Boulud in New York City. “For centuries, families made the basic dough with flour and water. They provided a source of food for centuries, but over time each region developed its own version, making changes to the shape and seasoning." What began as an inexpensive way to feed families gradually evolved into one of the world's richest culinary traditions, with recipes passed from one generation to the next. “It all starts with exceptional ingredients, but technique is equally as important as tradition,” says de Blasio, who grew up in Milan. “When you make pasta by hand, you feel the work of those who spent hours preparing the pasta. You feel the drying time. You feel when it's cooked and cooked perfectly. You feel the sauce's emotion paired with it. If the pasta is handmade, the sauce too is a whole other emotion. It's not just nourishment; for me, it’s appreciation for the people behind it.” Hand-cutting fettuccine.
46 Flouring pasta to prevent sticking.
47 ANCIENT ROOTS, ITALIAN IDENTITY Pasta’s exact origins remain one of the culinary world’s longest-running debates. Although some credit Marco Polo for bringing Chinese noodles to Italy, many historians believe ancient Mediterranean civilizations were creating pasta long before that. The Romans, Greeks and Etruscans each had their own dough-based foods centuries before, and as time progressed, so did their culinary creations. Arab traders later introduced new ingredients and techniques to Sicily, where durum wheat — a hard grain naturally high in protein — flourished in the warm, dry climate. Those influences blended with local ingredients and traditions, helping shape the pasta culture that would become synonymous with Italy. Geography shaped pasta as much as history. In northern Italy, abundant dairy farms and poultry inspired rich egg pastas such as tagliatelle, pappardelle and tortellini, which were often paired with butter, Parmigiano Reggiano and slow-cooked meats. Southern Italy’s warm temperatures and ideal growing conditions for durum wheat created sturdy dried pastas made without egg that were served with olive oil, tomatoes, seafood and vegetables. “The landscape is an important factor for ingredients,” de Blasio says. “We can see the pasta shapes of pansotti and trofie in Liguria, based on wild herbs and walnuts, or the classic ones with pesto. Then we can move on to Bergamo with the stuffed pasta casoncelli, made with meat or cheese, and then move south to the coast, where seafood and fish are used prominently.” Even neighboring towns developed their own pasta traditions. In the coastal region of Liguria, Italy, where cliffs traditionally isolated people who lived even a few miles apart, pasta shapes and sauces vary considerably. Sori, which faces the sea, grows Genoese basil; a severalmile climb into the mountains, Recco’s shaded terrain is home to walnut trees and wild mountain greens. The local ingredients are made into sauces, which are served with the pastas that bring out their best flavors. In Sori, handtwisted spirals called trofie hold the homemade pesto, and in Recco, thick walnut sauce covers flat triangular pockets of pasta known as pansotti. “You can travel just a few miles from one town to another and find the same pasta shape with a different name, a different filling or an entirely different sauce,” de Blasio says. While many pasta shapes appear decorative, each was designed with a specific purpose. The small cup-like shape of orecchiette, for example, is perfect for holding small vegetables and olive oil-based sauces. Rigatoni's ridges help capture thicker sauces, while wide, flat pappardelle provides a large surface area for a hearty bolognese ragu. [ Continued on page 50 ] Fettuccine, ravioli and gnocchi.
48 Nero di Seppia Linguini at Tavola
49 Where Pasta Takes Shape Every day at Tavola, fresh pasta begins with a single recipe rooted in Southern Italian tradition. Unlike the rich, egg-heavy doughs of northern Italy, Tavola's pasta starts with high-protein durum wheat flour and just a touch of egg. The attention to balance continues beyond the pasta itself. At Tavola, each dish is designed as a complete experience, with sauces and wine pairings selected to enhance the pasta’s texture, ingredients and flavor. Rigatoni alla Bolognese pairs beautifully with Cleto Chiarli Lambrusco Grasparossa Di Castelvetro from Emilia-Romagna, Italy, whose lively acidity and gentle effervescence cut through the richness of the slow-cooked ragu. Spaghetti alle Erbe pairs well with the crisp Deperu Holler “Fria” Vermentino Isola dei Nuraghi from Sardinia, Italy, whose citrus notes and saline minerality echo the fresh herbs while balancing the garlic and chili flakes. A new fall menu item, Pappardelle al Cinghiale (wild boar ragu), creates a beautiful harmony with Le Chiuse Brunello di Montalcino from Tuscany. The wine’s firm tannins, vibrant acidity and earthy character echo the rustic flavors of the wild boar. At Tavola, the experience is in the details: the right pasta shape, the right sauce and, ultimately, the right wine to bring the meal together. It's a thoughtful approach that honors Southern Italian traditions while leaving room for each dish to tell its own story. Rigatoni alla Bolognese at Tavola
50 Tagliatelle’s broad ribbons are also a perfect surface for a ragu, while fusilli traps small ingredients between its spirals. “While each shape offers its own artistic presentation on a plate, pasta was never designed for appearance but to make each dish work better,” de Blasio says. Jim Palmeri, Executive Chef at Mohonk Mountain House in upstate New York, says simpler shapes such as fettuccine became common because they were easier for families to make by hand. More intricate forms often remained tied to specific regions, requiring generations of practice to master. “It speaks to food prep, what was at hand and what the person’s skill level was,” Palmeri says. “Some might have had olive oil easily at hand, while others couldn’t afford it and used water.” CRAFTING THE PERFECT NOODLE The earliest pasta was rolled out and cut entirely by hand, and today you can still find handmade pasta cut by skilled artisans who understand that even the most seemingly simple cuts require precision, practice and an intuitive feel for the dough. It’s as much about reading the dough as it is about reading a recipe card. The invention of dies — perhaps one of the biggest advancements in pasta-making — has given pasta another dimension. Rather than rolling and cutting each piece individually, pasta makers push the dough through dies to create ribbons, tubes and other more intricate forms. The extrusion doesn’t just shape the pasta — it also helps to develop the dough itself. Experienced pasta makers know that means being careful not to start with overmixed dough; it needs to be perfectly prepared from the beginning. Bronze dies are the choice of most pasta chefs. “Bronze dies create the roughest surface instead of a refined and shiny one,” Palmeri says. “That rough quality allows the sauce to grip the pasta better. The dies themselves simply determine the shape, but the bronze’s value is in the texture it leaves behind. You can actually feel the roughness.” Flour selection also plays a critical role. Many traditional dried pastas are made with durum wheat. The higher protein content in this hard grain helps the dough absorb water, develop stronger gluten and maintain its texture during cooking, producing pasta with the firm bite associated with authentic Italian preparations. Finishing the dish is equally important. The secret ingredient to achieving a perfectly cohesive pairing between sauce and pasta is closer than most cooks may think. Incorporating a small amount of the starchy water that the pasta was boiled in helps the sauce coat the noodles, and creates an effortless, silky finish. Perhaps that's why pasta has endured for so long. It began as a practical way to stretch limited ingredients, but generations of cooks have transformed it from a necessity into something far more complex. “Pasta is one of the best examples of how the simplicity of ingredients can create extraordinary experiences that unite cultures, people and generations,” de Blasio says. Every region has adapted it to local harvests, traditions and climate. Every shape has served a purpose. Every family has a favorite recipe, carefully guarded and lovingly passed down. And after centuries of refinement, that may be the recipe that matters most. Malloreddus Pasta
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52 Unearth the extraordinary roots of the world’s most specialized flora. BY DEBRA BOKUR
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54 Glacial Buttercup; Welswitschia Mirabilis (bottom).
55 Deep within the landscape of Namibia’s coastal desert, the tangled leaves of the Welwitschia mirabilis plant present a sculptural silhouette against the surrounding sands. An unlikely choice of address? Not for welwitschia: it’s exactly where it was meant to be. Growing low and wide, each plant can live to be 2,000 years old, producing only two continuously growing leaves throughout its entire existence. These leaves, emanating from the plant’s crown, eventually split into ribbons, their withered tips contributing to its despondent appearance, even as a colossal taproot reaches deep beneath the desert surface into hidden reservoirs of water. Although how welwitschia originally came to call this environment home is a matter of scientific and philosophical discussion, its ark-like presence is indisputably vital to the survival of multiple species that depend upon it for refuge and sustenance. Growing, on average, to roughly three feet across its crown and five feet in height, with leaves reaching lengths of up to 13 feet, it is an essential shelter to the Cape hares and geckos that find protection and shade beneath it; oryx antelopes, zebras and rhinos that feed upon it; insects that pollinate it; and the welwitschia bugs that consume the plant’s sap. The welwitschia’s ability to not simply endure, but thrive in the region’s extreme conditions is a testament to the precision of adaptation. In a landscape defined by heat and aridity, every part of the plant reflects an extraordinary capacity to conserve resources and endure. STRATEGIC ADAPTATIONS Nature has a remarkable way of finding opportunity wherever it takes root. Across the globe, plants have adapted to flourish in some of nature’s most distinctive landscapes. From frozen tundra to windswept deserts,
56 myriad species possess specialized characteristics that allow them to adapt to and thrive within their surroundings. Plants including the Arctic willow, glacial buttercup and Arctic poppy have developed coping mechanisms to thrive amid freezing temperatures, extreme altitudes, powerful winds and long periods of ice. The Arctic willow, a creeping shrub, protects itself from freezing airstreams by growing in a prostrate, carpet-like pattern along the ground in tundra locales, while the glacial buttercup is capable of flowering among gravel even in icy conditions. “Alpine plants are some of the most specialized in the world,” offers Jennifer Ramp Neale, Ph.D., Director of Research and Conservation at Denver Botanic Gardens. “Adapted for cold, wind and high UV exposure, alpine plants often defy our understanding of the life of a flowering plant. From densely packed cushion plants such as moss campion to the slightly taller Avery Peak twinpod, alpine plants fast-track their annual growth cycle.” It's also true, explains Dr. Wesley Knapp, M.S., Ph.D and Chief Executive Officer of the Center for Plant Conservation, that the most extraordinary plants are not always the rarest or the strangest. “Often, they are species that evolved to thrive in unique conditions — and, in doing so, they created ecosystems for everything else,” says Knapp. “A great Moss Campion
57 example is growing right along the Georgia coast. The salt marshes around Sea Island exist because plants such as black needlerush evolved to thrive in salty, marsh conditions with large changes in tides and shifting sediments that other plants are not equipped to handle. Those dense marshes stabilize shorelines, store carbon, filter water and provide a nursery habitat for fish, shrimp, crabs, birds and countless other species. Black needlerush is one of the most important plants many coastal visitors may never notice, yet it covers vast expanses of salt marsh from the Atlantic Coast to Texas, often forming nearly continuous stands that stretch for thousands of acres.” ARCHITECTS OF THE FOREST Remarkable strategies for survival have evolved in highly specialized plants, and in some cases, for creating the environments around them. A remarkable example can be found across the southeastern United States in the longleaf pine ecosystem. They are uniquely adapted to a fire-shaped environment — tall and wide. In the first years of life, a young tree grows in a grass-like stage, with the growing point kept low to the ground and protected from flames. As they grow, they develop thick bark and other adaptations that enable them to survive fires that would destroy less specialized species. Salt Marsh [ Continued on page 60 ]
58 Live oak tree at The Lodge at Sea Island.
59 Immediate Dominion The singular conditions of niche habitats like those found at Sea Island and nearby stretches of the South Georgia coast have given rise to a number of specialized species — each specifically suited to the region’s warm subtropical environment. These species, according to Haley Watkins, Sea Island Lead Naturalist, include maritime forests of live oaks, the spartina cordgrass comprising massive salt marsh wetlands and clusters of sea oats that flourish throughout the coastal sand dunes. Each, Watkins explains, is regarded as a keystone species, thanks to its essential role in the surrounding environment and broader ecosystem. “Each native plant helps to build unique habitats for a wide array of coastal wildlife,” says Watkins. “Southern live oak trees are one of the most extraordinary species that can be found on Sea Island and along the southeast coast. These trees — known for their towering branches draped in Spanish moss, resurrection fern and countless epiphytes that make their home in the tree canopy — are particularly well suited for our coastal area because of the extensive root system that anchors them to the soil and helps them withstand powerful winds.” Live oaks also possess incredibly strong heartwood that allows them to thrive in coastal conditions. Watkins explains that even in the salty environment along the Sea Island shoreline, live oaks can withstand the salt spray that comes off the ocean. “The phenomenon of ‘salt pruning’ often leads to trees growing in sharp, twisted angles as each branch veers away from the saltier air while the tree itself survives in some of the least expected locations along the water’s edge,” says Watkins. “In the right environment, these trees can even live to be over 600 years old.” On St. Simons Island, a 300-year-old live oak nicknamed “Old Ironsides,” with a circumference of nearly 30 feet, was named the St. Simons Land Trust’s 2026 Tree of the Year.
60 Those fires are not simply destructive; they are essential to the habitat. Fire helps keep the open, sunny conditions that longleaf pine ecosystems require by burning dense shrub and preventing hardwoods from taking over the landscape. Under the trees, a remarkable collection of grasses, wildflowers and other specialized plants thrives, creating habitat for an equally distinctive range of wildlife. Gopher tortoises dig burrows in the sandy soil, providing shelter to dozens of other species. The red-cockaded woodpecker relies on mature longleaf pines for nesting, and the carnivorous pitcher plants have evolved to capture insects in the soil of the ecosystem around the pines. In this way, the longleaf pine is more than a tree adapted to a difficult environment. It underpins an entire community, whose very survival depends on the intricate relationship between plants, wildlife, soil and fire. “Their story shows that evolution doesn’t just make organisms that fit into ecosystems,” Knapp says. “Sometimes it makes plants that build ecosystems. They are not just part of the scenery. It is the foundation on which entire communities can live.” The longleaf pine landscape is a powerful reminder that adaptation is seldom an act of solitude. A plant adapts to its environment, and in doing so, can change the environment itself — creating a world in which countless other species can take root. THE MATTER OF PROVENANCE Some of Georgia’s most extraordinary plants thrive in places where survival seems unlikely. In the state’s acidic bogs and savannas, native carnivorous pitcher plants have developed a particularly unusual strategy for obtaining the nutrients they need. Rather than relying solely on the naturally lean soils beneath them, these specialized plants supplement their diet by capturing and digesting insects. Georgia is home to several native species of pitcher plants, including the yellow pitcher plant and the hooded pitcher plant. Their tall, tubular leaves have evolved into intricate structures that help the plants gather nutrients in an ingenious way. Vibrant
61 Pitcher Plants. Young longleaf pine (top left); Georgia longleaf forest (middle left); Longleaf bark singed by fire (bottom left).
62 colors, enticing scents and slippery surfaces draw insects toward the pitchers, where the plant can absorb their nutrients. This clever adaptation allows pitcher plants to supplement what they gather from the soil and flourish in the distinctive environments they call home. In the same wetlands and coastal environments, sundews use sticky leaves to capture tiny insects, while other specialized plants have evolved remarkable adaptations that allow them to flourish amid fluctuating water levels and intense heat. Each has found its own way to thrive. What makes these plants particularly remarkable is not simply their unusual appearance or behavior, but their deep connection to place. Their survival is tied to the specific soils, moisture, fire patterns and ecological relationships of the habitats in which they evolved. That relationship between plants and place is central to what makes a species extraordinary. Pitcher Plant flowers; Sundews (top).
63 For more than 35 years, Dr. John B. Harris has proudly cared for patients in the St. Simons community. Exclusively specializing in facial rejuvenation surgery and advanced deep plane facelifts, Dr. Harris is recognized nationally and internationally for creating natural, refreshed results tailored to each patient’s unique goals. ST. SIMONS ISLAND, GEORGIA 904.274.1834 | JOHNHARRISMD.COM PONTE VEDRA BEACH, FLORIDA JOHN B. HARRIS, MD
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65 Trade secrets from the animal kingdom’s graveyard shift. BY ALEX YOUNG
66 Fennec Fox
67 As the moon begins to rise into the evening sky, humanity knows the drill. Marching to the beat of circadian rhythm, the last meal winds to an end and fading daylight puts us to bed with the promise of rest and renewal. But for much of the natural world, the party is just getting started. More than three thousand species — over 70% of all mammals — are nocturnal, instinctively operating under the cover of night rather than the light of day. A multitude of factors lead to a species’ preference for darkness: the safety of shadows, relief from heat and even avoidance of competition for food sources can drive a population to the night shift. No species becomes nocturnal overnight. The environmental factors that push these animals towards change apply pressure over thousands of years, resulting in each species developing the exact survival solution necessary to thrive in its ecosystem. HEARD IT THROUGH THE GRAPEVINE Absent of daylight, many animals rely on hearing to conduct their moonlit sonatas. These specialized ears can share many similar traits despite evolving independently across species. The flesh-and-cartilage exterior of the ear, known as the pinna, acts as a satellite to funnel sound waves to the inner ear for auditory processing. Many nocturnal animals that rely on their sense of hearing have developed sizeable pinnae to more effectively capture the sounds around them. Native to grasslands and savannas, the bat-eared fox is a prime example of being all ears. It can swivel either ear independently to better pinpoint the origin of a sound — a helpful level of control for an animal whose primary food source, termites and beetles, prefers subterranean travel. The fennec fox also utilizes large ears, but to greater advantage than hearing alone. A desert native, this fox frequently faces daytime temperatures upwards of 100oF. Kinkajou; Aye-aye (right).
68 The surface area of its ears not only serves to catch the slightest noise, but also allows the fox to efficiently dissipate heat for much-needed thermoregulation. In Madagascar, the aye-aye takes a more handson approach. This primate uses its prominent middle finger in tandem with its ears, knocking on tree branches to then listen for the tell-tale scuttle of wood-boring insects. Once it finds a hollow space where insects have congregated, it gnaws through the bark and uses that elongated finger to fish out its meal. A TOUCHY SUBJECT Under the shroud of darkness, navigating the physical world becomes a tangible act. Anyone who has blindly walked along a wall or a piece of furniture to find the bathroom at two in the morning can appreciate the sophisticated tactile navigation that many nocturnal animals employ. These travelers rely on a range of touchbased clues, ranging from environmental landmarks to density and moisture levels of soil and beyond. The star-nosed mole spends its life underground, entirely separated from the sun by a healthy coating of earth. No matter to the mole; it has its own stellar navigational system. Its namesake nose is completely one-of-a-kind and possesses 25,000 sensory receptors with which it orients itself in the earth. For comparison, the human hand contains only 17,000. There is no better representative for the amphibian delegation than the Texas blind salamander. Native to a narrow region of central Texas, this salamander
69 does not venture beyond the cool, water-filled caves of its motherland. While it does technically possess eyes, they are vestigial, having lost their original function over the course of evolution. In its current sightless state, the salamander hunts by sensing changes in water pressure made by the movement of its prey. The kinkajou, a primate found in rainforest canopies across Central and South America, utilizes a prehensile tail to deftly navigate the branches for fruit, flowers and insects after nightfall. This ‘fifth hand,’ coupled with remarkable flexibility in its wrists and ankles, grants the kinkajou incredible dexterity as it journeys the treetops for its meal. SIGHT FOR SORE EYES While the darkness of night seems unnavigable to us, other species have evolved hardware and devised methods to traverse the night with ease. In the warm northbound current along the eastern coast of the Americas dwells an animal that has existed before the continent was formed. Estimates of the horseshoe crab’s origin place them comfortably at 350 million years old, with the most ambitious dating them back 450 million years. Don’t let their helmet fool you — these arthropods have multiple pairs of eyes to synthesize various forms of light. One set of eyes is sensitive to polarized light, while another senses ultraviolet rays and others still serve to orient the crab in the water. Northern Yellow Bat flight at dusk. Bat-eared Fox
70 Stranger still is the groundbreaking celestial navigation of the bogong moth. New research from the Australian bush indicates that these moths are the first insect species to migrate while relying on stars for their heading. Each spring, the species migrates en masse to the Australian Alps, traveling as far as 600 miles to the southeast to spend the hottest part of the year tucked into cool mountain caves. When they emerge, they follow the stars back home and pass the stargazing to the next generation. Not to be outshone, the firefly famously creates its own emissions of light to communicate. As the sky dims, these beetles illuminate from within, putting on a glowing performance to attract mates. The patterns with which they light themselves differ by species, gender and even the bug’s intended message. MOTHER NATURE NOSE BEST Already a powerful guiding force in daylight, a strong sense of smell becomes critical when a creature flies by night. Homo sapiens can only imagine the information that other animals receive by scent. While humans have about six million olfactory receptors, an average dog’s nose contains 125 million. Chuck-will’s-widow; Southern Flying Squirrel (bottom).
71 Sea Island After Dark Standing on the shore at Sea Island, the sounds of the ocean are preeminent. The further you recede from the tide, though, the sounds of the island begin to shift. Under the glow of moonlight, a different kind of life takes over. Nine-banded armadillos rustle through the salt marsh in search of dinner. Overhead, Southern flying squirrels glide between iconic live oak trees. Above it all, Great Horned Owls supervise the night from the tallest branches of the pines, using their superior hearing and night vision to pinpoint their next meal. Somewhere close by, a Chuck-will’s-widow may start to sing — and it may be nearer than you think. Most hear the bird long before they ever see it. The brown feathers help the Chuck-will’s-widow hide on the forest floor by day, and it takes flight by night to catch moths and insects. This bird’s elusive nature is still being unearthed. Birds Georgia and researchers at the University of Georgia use GPS tags and small recording tools to gather data about the bird’s movements and patterns. The night may appear quiet at first glance, but the land is always in motion. Sea Island is beloved for its stunning beaches and bright sun, but its beauty only transforms with the fading of the day. If anything, darkness reveals another facet of the coast — gentler yet wilder, and all at once alive. Great Horned Owl
72 The bloodhound has earned its seat among the sniffing elite. These dogs have around 800 functional scent genes and 300 million olfactory receptors — more than double the average across all canine breeds — and can trace scent trails through adverse weather and low light with incredible accuracy. However, the world’s smelling champions cannot be discussed without addressing the elephant in the room. Both African and Asian elephants demonstrate sophisticated olfactory differentiation, utilizing more than 2,000 scent genes to forage when they are active at night. Pheromones — chemical signals secreted by animals to incite behavioral responses in individuals within the same species — can travel through the air, settle on surfaces and remain long after their issuer has moved on. These signals can communicate any number of messages, from a call for a mate to a warning of grave danger. Silk moths are well-noted for their antennae’s sensitivity, able to detect mating pheromones from female moths as far as seven miles away. A SHIFTING LANDSCAPE Each of these species has found its niche over thousands upon thousands of years of trial and error. Recently, researchers have found that some species are making drastic adjustments to their behavior on humanity’s account. By reviewing 76 studies on 62 species across six continents, they documented that mammals were an average of 1.36 times more likely to be active at night when living near humans. This finding highlights a fundamental truth of nature: animals respond to the environment around them. Some species, as evidenced, meet adverse changes by adjusting their waking hours and their hunting patterns around these intrusions. The more scientists discover about the animals of this planet, the clearer the picture of darkness becomes. It is not an obstacle to circumnavigate or a foe to be conquered — it is an environment as requisite as daytime that countless species have harnessed and come to rely on for survival. Horseshoe Crabs
73 DISCOVERY DOESN’T ALWAYS REQUIRE A DESK. At Frederica Academy, academic achievement and student enrichment through experiential learning are vibrant. For every grade and age, a world of activities ignites learning and expands horizons. Class sizes are small, outside-the-class experiences are large, and students are well-rounded and well-prepared for their future. As a Pre-K through 12th grade college preparatory school, Frederica Academy believes a focus on now fuels the promise of later. To learn more about the benefits of Frederica Academy in your child’s education, call today. STUDENTS OFTEN DISCOVER THE MOST OUTSIDE OF THE CLASSROOM. fredericaacademy.org | 200 Murray Way, St. Simons Island, Georgia | 912.638.9981 ext. 106
74 Rekindling the timeless practice of ancient open-flame cooking. BY KATIE RILEY
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76 Heirloom Fire’s outdoor barbecue; Firing up embers (top left); Traditional stone-slab grill in Bishkek, Kyrgyzstan (top right); Wood coals (bottom right). Feature image Credit: Excerpted from Green Fire by Francis Mallmann (Artisan Books); Botb Copyright © 2022. Bottom left image from Chellise Michael Photography.
77 Long before there were ovens, recipes or chefs, there was fire. The earliest forms of cooking began with an open flame, and little regard to technique or flavor. Yet despite its humble origins, live-fire cooking continues to be humanity’s most unifying culinary foundation, shaping cuisines across the world. Around 200,000 years ago during the Paleolithic era, cooking over an open flame became an intentional act, and the earliest hearths were simple fires surrounded by stones. As humans spread across continents, they developed more efficient ways to harness the power of flame, based on their geography, culture and resources. As populations spread across the world, different cultures developed their own ways to cook over open flames. In Europe, meats were roasted over a spit, while North African cooking traditions used charcoal, since wood was a scarce commodity. In the Pacific Islands, volcanic stone pits became ovens, while Australian Aboriginal communities developed earth ovens that cooked game beneath heated stone. In North America, indigenous peoples mastered innovative ways to cook long before the Europeans arrived. Cedar planks were a method to cook fish over fires, while smokehouses were used to preserve salmon through the winter. In the Caribbean, indigenous Taîno people built a framework to cook over coals, keeping the meat away from the live flames. The Spanish called this technique “barbacoa,” a word that would later evolve to barbecue. MODERN LIVE-FIRE COOKING While live-fire cooking has existed for millions of years, a growing number of modern chefs are returning to ancient live-fire techniques — embracing smoke, embers and open heat as both a culinary tool and a connection to tradition. “There’s a combination of factors that have led more people to live-fire cooking,” says Food Historian and Archaeologist Paula Marcoux. “Live-fire brings much more flavor, texture and intensity to food, and people want something real that is done by hand.” [ Continued on page 82 ]
78 Turning Up the Heat at Sea Island On Rainbow Island, live-fire cooking techniques are used for every supper. “Open-flame cooking is an integral part of the Rainbow Island experience,” says Chef Adam Thomas, Culinary Director of Sea Island. “Not only because it enhances the depth of flavor, but it connects members and guests to the experience.” Sea Island Chefs cook over an open flame by using kettles, smoking grills and spits custom-made by Sea Island Forge, a family-owned company based on St. Simons Island. Fire-roasted oysters, bacon slabs, barbecued meats and even desserts are cooked over an open flame using various apparatus. Rotisserie cooking is another method that relies on open flame cooking. At Sea Island, a custom-built rotisserie cylinder is used to make the signature sweet tea brined chicken, a consistent favorite at Rainbow Island Supper. Using a mixture of split oak and mesquite wood, the chicken is slow-roasted on a turning spit over open flame, resulting in a tender, juicy bird. “The sweet tea brine has a subtle bitterness to it that penetrates the meat, and the sugar in the tea gives it a nice char during the roasting process,” Chef Thomas says. [ Recipe on page 81 ]
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81 0.5 gallon water, add more as needed 0.5 lbs. kosher salt 0.75 cup granulated sugar 2 tablespoons whole black peppercorns 4 cloves garlic, peeled and crushed 1 quart sweet tea Prep Time: 5 mins Cook Time: 30 mins Yields: 1 gallon of brine SWEET TEA BRINE Place all ingredients except ice cubes and sweet tea in a pot. Bring to a simmer, stirring regularly so that the sugar does not stick to the bottom of the pot. Allow to simmer for 30 minutes, making sure the sugar and salt are completely dissolved. Remove from heat and strain into a large container. Add ice and stir until it melts and the mixture cools. Add the sweet tea and any additional cold water necessary to bring the mixture to 1 gallon. This is important to ensure the concentration of salt is correct. 1 tablespoon liquid smoke, optional if oven roasting 1 quart ice cubes Prep Time: 12 hours Cook Time: 1.5 hours Yields: 4 to 6 servings RAINBOW ISLAND SWEET TEA BRINED ROTISSERIE CHICKEN 1 whole fryer chicken, giblets removed 1 large bowl or container, for chicken and brine Rinse and dry the chicken. Place in a container and cover with the brine, ensuring it is fully submerged. Cover and refrigerate overnight. Remove the chicken from the brine, pat dry and refrigerate uncovered for at least 1 hour to dry completely. Preheat the smoker or oven to 375°F. Cook the chicken until the internal temperature reaches 165°F. If smoking, crisp the skin in a 450°F oven for 5–10 minutes. Let the chicken rest for 15 minutes before carving. 1 gallon sweet tea brine
82 Live-fire cooking may be a trend as old as time, but it continues to find its way into the kitchens of the world’s top restaurants. While chefs everywhere may put their own stamp on live-fire cooking, few have elevated the technique to an art form quite like Argentine Chef Francis Mallmann. Also known as the “Godfather of Fire,” Mallmann trained early in his career in French haute cuisine, before returning to Argentina to focus on open-fire techniques inspired by gaucho culture. Between France and Patagonia, Mallmann defines the culinary direction of sixteen restaurants that consistently rank among the best in the world. His third and latest cookbook, Green Fire, defies traditional expectations of barbecue by highlighting the opportunities unlocked by applying flame to the bounty of a garden. “Almost all of the techniques we use for fires are good for fruits and vegetables,” says Mallmann. “I love how smoky they get. The planchas, the dome cooking, the wood oven, the pit — they’re so delicious, vegetables cooked in a pit.” His mastery of flame, smoke and embers has played an integral role in propelling flame cooking into the modern culinary spotlight. Today, chefs around the globe are carrying ancient traditions forward, using flame as both a technique and a source of inspiration in global cuisine. In Japan, the robatayaki style relies on cooking fresh ingredients over a long open charcoal grill of glowing embers. The name “robatayaki” roughly translates to fireside cooking. In Spain, Basque cuisine utilizes open-flame techniques in its asadores, or “grill houses,” where ingredients are roasted over a large wood-fired grill. In the American South, barbecue is one of the best-known expressions of live-fire cooking, where chefs use wood, smoke, embers and time to extract flavors and aromas. Cooking with live-fire requires attention to detail, from the wood selection to maintaining consistent temperature over long periods of time. “Fire teaches you to read heat instead of selecting a temperature. You learn the difference between flame, radiant heat, smoke and a mature bed of coals,” says Massachusetts Chef James Gop. His company, Heirloom Fire, hosts large-scale culinary events using only open-flame cooking techniques. Chef James Gop of Heirloom Fire
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