The Hart Art story is one of international love, civil rights hard fought and won, shared creativity turned livelihood, and zany catchphrases come to life. Caroline and Laurie Hart, the artists behind Hart Art have carved out a niche of rustic wood paintings with inspirational themes. And it all started with a tiki bar. Caroline hails from a small West Sussex village. She had a career in the radio industry, including the U.K.’s number-one commercial radio station, London’s Capital Radio. Creativity has been central to Caroline all her life. She loves to write and has trained as an artist, graphic designer, and photographer. Bostonian Laurie toured New England as a professional hula dancer from the age of 15. She went on to spend 17 years working in the medical field. The two met online in 2005. Caroline and Laurie sparked a connection over their appreciation of photography, theatre, and music. That spark would be kindled a month later when Caroline flew across the Atlantic to meet Laurie in person. “And that’s where we first met, at an airport in Boston,” Caroline said, smiling. This meeting nourished their desire to be together. Both women had families to consider – Caroline has two sons, and Laurie has one. They worked out the logistics and flew back and forth internationally every two weeks for 18 months. In 2004, Massachusetts became the first state to legalize same-sex marriage, and the Harts said ‘I do’ there two years later. The federal government, which oversees international airports, would drag its feet on marriage equality for another 11 years. The binational couple continued to fly between countries to maintain their families until turbulence shook them from the cloud nine of newlywed bliss. “Every time Caroline came into the country, there was a problem,” Laurie said. Airport authorities would question Caroline as if she were a suspect in some dubious crime. They required her to jump through hoop after hoop as though their marriage wasn’t a valid reason for her trips to the United States. Six years into their marriage, Caroline was told she was spending too much time in the country and that it would be the last time she was allowed entry. Faced with the options of staying in the U.S. illegally or drumming up support for the injustice attempting to defy their union – the Harts decided on the latter. Laurie was determined to get the word out. “We’re telling our story,” she said. The Harts explained their plight to anyone who would listen, and their account was featured in everything from the Advocate to Huffington Post and Curve Magazine. They garnered the support of GLAAD, U.S. representatives, and celebrities like Sharon Stone and Debra Messing. The Harts chronicled their experience in the short film “Status Unknown,” shot at Boston Logan International Airport. The national recognition landed them before the judiciary committee in Washington, D.C. On June 26, 2013, in a landmark case for the LGBTQ community, United States v. Windsor, Section 3 of DOMA (Defence of Marriage Act), was found unconstitutional. The ruling allowed Laurie to sponsor Caroline for her green card the following year. Love won again in 2015 when the U.S. Supreme Court ruled 5-4 in the case of Obergefell v. Hodges to strike down state bans on same-sex marriage. Marriage equality was further enshrined when the Respect for Marriage Act was signed into law on December 13, 2022, affirming federal recognition for same-sex marriages. This year, the Harts will celebrate their 17th anniversary. On their website, “theLexperience,” Caroline writes, “Love definitely gave me more to feel inspired about, and my creativity has flourished.” And flourished it has. The Harts co-owned a photography business for 15 years in Massachusetts before moving to Winter Haven in 2019, looking to escape the frigid New England winters. They bought their home that August and registered theLexperience LLC as a business the next month as a joint creative venture and outlet. “We knew how important it was to tell our story. Everyone has a story,” Laurie said. They accrued advertisers for the site until the pandemic hit in 2020. “We thought, ‘Now what are we going to do?’” Laurie said. The couple had honeymooned in Hawaii and celebrated their 10th anniversary on its crystalline beaches. Unable to travel with their 15th anniversary on the horizon, the Harts decided to bring Hawaii to them. “We thought we’d build our own Hawaiian oasis in our back [yard],” Caroline said. “We built this tiki bar, the two of us. It was crazy, and it was very funny because we’d never done anything like it before.” Upon constructing their backyard paradise, Caroline and Laurie embellished it with a painting. “That was always my love, doing art. Every kind of thing you could imagine – detailed pen and ink to oil painting,” Caroline said. Their neighbors loved the image, which inspired the pair to embark on more wood-based painting projects. They sold them to neighbors and friends, who in turn requested commission pieces. Fueled by creativity and encouragement, they ventured to local markets to sell their artwork. Caroline remembers thinking, ‘We could really make something of this.’ She added, “We are incredibly grateful for all the local support for our artwork and even have regulars who frequent the markets searching us out.” When creating a new piece, the pair conceive the initial idea together. “Being creative was something we’ve always had between us,” Laurie said. She prepares the wood to be painted, including the hand-carved bottom edge. Caroline sketches the image, and the two decide on a color palette. Laurie paints the background, and Caroline goes in for detail. Their rustic pieces depict their surroundings and subjects that inspire them – Circle B, the Sunken Gardens, Florida beaches, mermaids, birds, food, and more. In 2022, the Harts met “Lord Honey” Chef Jason Smith through a mutual friend. The Kentucky native won season three of “Holiday Baking Championship,” “Holiday Baking Championship: Kids vs. Adults,” and “Next Food Network Star.” The celebrity chef is a judge on “Best Baker in America” and has made appearances on the “Rachael Ray Show,” “Pickler & Ben,” and “Home & Family.” During the pandemic, they’d watched him on the Food Network and giggled over his ‘Jasonisms’ like “Butter my butt and call me a biscuit!” Laurie and Caroline created a painting based around one such ‘Jasonism’ – “Happier than a rooster in socks.” The Hart Art pair presented it to the Food Network darling. “He was absolutely blown away,” Caroline said. Inspired, the couple made more pieces centered around these whacky Southern sayings. “Because we’re both really creative, when he says something funny, in our heads, we can see it and then make it,” Caroline said. They talked about their idea to paint his sayings with Smith over lunch – and he loved it! The chef was “happier than two skunks kissing in a corn patch” to work with Hart Art. “Well, lord honey children, Hart Art artwork is some of the most awesome artwork I’ve seen in years, from the way that they bring the paintings to life, and how they take a one phrase sentence and turn it into a real-life object is just amazing,” Chef Smith said. “With every brush stroke to the ending product, the stories just appear. [...] They just care and take such painstaking time to make all my dreams come true.” From the first painting the Harts gifted Chef Smith, he said, “I knew right then it was higher powers that had brought us together. For that reason, I knew it was going to be a perfect fit. I had always dreamed of a Lord Honey art line, and it just was a sign it was time to do that, and I had found the right people to bring it to life.” Hart Art now has a two-year contract for collaboration with Chef Jason Smith. They’ve created a Jasonism-inspired series of one-of-a-kind paintings in their signature style on wood. Each piece comes with a certificate of authenticity. They’ve also added distinctive limited-edition prints. This month Hart Art will join Chef Jason for the Visit Lauderdale Food & Wine Festival, where he will be doing cooking demonstrations, and they will bring their artwork. Laurie and Caroline Hart have become family to the chef, “I just love them,” he said. Though their roots spread far and wide from the U.K. to New England, the Harts love Winter Haven. Laurie said, “We know how important it is to get local support. […] The people of Winter Haven and all the surrounding [areas], they’ve been so supportive of us.” The two artists love to take pictures of patrons with their work and hear the stories behind why a piece might speak to someone. They aim to show the same support for local businesses, especially women-owned, like Stacy’s Printing, where they get all their printing done. Hart Art is open to any local shops, galleries, or businesses that would like to display their artwork. To shop Hart Art, inquire about commissions, or learn more about Caroline and Laurie’s story, visit their website, thelexperience.com. Photography by Amy Sexson Hart Art IG @hartart2021 thelexperience.com Chef Jason Smith southerncountrybling.com

Over six thousand miles, an ocean, and the Sahara Desert separate Lakeland, Florida, from Egypt. Thanks to twenty-year Swan City resident Marianne Garas, you don’t have to travel so far for a taste of the Middle East. “The inspiration came really from our home,” said Garas, owner of Lakeland’s only Egyptian restaurant. “We have a large family, and we love to gather around food.” This celebration of family and food evolved into a desire to share that with her community. With the encouragement of her three daughters, Michaela, Daniella, and Gabriella, Marianne approached the owners of Charlie’s Mini Donuts and Coffee about sharing their space for her Egyptian café. The owners were happy to share their bakery space, and Marianne began preparations to open. “We thought perhaps small beginnings could lead to something bigger,” Garas said. Street Cafe first shared a taste of the Middle East with Lakeland in mid-September. Fresh whole foods and flavors including coriander, garlic, and onion, are a hallmark in Middle Eastern fare, with a distinctly Egyptian ‘little kick’ of extra flavor. “Here, we tried to keep a palate that’s universal in the Middle East so that people would be familiar,” Garas said. Hence their name, ‘Street Cafe,’ an homage to delectable street food. The Egyptian kitchen has become a family affair – a happy surprise for Marianne. Her two oldest, Daniella and Gabriella, now in college, opted to help their mom realize her dream, even rearranging their class schedules to work at the cafe. “That was a bonus,” Marianne said. “I wasn’t expecting this.” Both daughters love seeing their mother thrive in her new role. “She’s happy with every meal she makes. It’s not work for her because she enjoyed it so much, and she’s wanted to do it for so long,” Daniella said. “You can see the love and care in her eyes. When she serves, it’s from her heart.” For Gabriella, sharing their culture with Lakeland has been a joy. She said, “Growing up, we were the only Egyptians we’d ever met in Lakeland, so we get to share that with a city that doesn’t get to see or taste that a lot – and food’s a great way to do that.” Marianne smiled and said, “They are every bit a part of it as I am. I’m just so pleased that they’re here.” Nothing ‘Bedah’ Than This For those uninitiated to Middle Eastern cuisine, Marianne recommends starting with the Shawarma. “It caters to every palate,” she said. “Together, all the flavors come alive.” The dish, put simply, is well-spiced minced meat encased in warm dough. At Street Cafe, guests can order it with a choice of beef and lamb or chicken. The tang of yogurt sauce and red onions with the savory meat balance the dish, which is paired with tomato and pomegranate bulgar pilaf and Salata Baladi, a cucumber, onion, and tomato side salad dressed with lemon juice and salt. “It is our staple salad in Egypt,” said the Street Cafe owner. A unique dish to Street Cafe you’d be hard-pressed to find locally is Shakshuka. “You could find that in Egypt. Every country has its version,” Marianne said. This dish shines among an already scintillating menu. Served in a cast iron skillet with fresh pita bread, a delightfully acidic tomato and onion sauce is the plinth elevating well-spiced meat (choice of beef and lamb or chicken – we had both) and cracked eggs. The meal is topped with a creamy yogurt sauce, cilantro, chives, and toasted sesame. Its flavors were sharp, rich, and soft. Street Cafe’s Shakshuka was a small luxury I felt grateful to indulge in on an otherwise lusterless Tuesday. While the food may taste and present opulently, there’s no great cost to your diet to enjoy it. “That’s one good thing about Middle Eastern food – it’s all whole foods. There’s no processed anything.” In fact, Marianne does not stock a single bottle of oil in her Street Cafe kitchen. I’ll spare you a novel on the delights that were Mish with Cucumber, Bedah, and their holiday special of Hawawshi, minced lamb pressed in a pita with a pleasant heat, which Marianne described aptly as “crispy on the outside, tender and juicy on the inside.” Honestly, I recommend everything on the menu. What I will carry on about is my love affair with dates that started over their Bellah. Savory toasted pita hugs fresh dates that have been slowly simmered and caramelized overnight and tossed with almonds. Marianne described it as having a buttery sweet taste. The warm Egyptian dessert sandwich almost echoed the filling in a slice of pecan pie, and I was shocked to hear the toothsome treat contained no added sugar. I’ve eaten no less than 50 dates – dreaming of Bellah – since that day. To wash down your meal, the Lakeland café offers Shay, a traditional loose-leaf black tea steeped with fresh mint, and Limonatta, a fresh lemon and mint drink served by the glass. The café will add falafel to the menu, a nod to their vegan and vegetarian patrons. Meat on any menu item can be substituted with falafel. Takeout and catering are available as well. Hostess with the Mostess If not for the praiseworthy food, visit Street Cafe for the earnestness and hospitality – an intentional aspect of the dining experience. “My whole desire for this – and it’s kind of the atmosphere in our home – come and eat, be comfortable. Come as you are and eat as much as you want,” Marianne Garas said. “Hospitality is very important in our culture and if you traveled to Egypt, you would find that the least, give everything.” The entire meal – from conversations with Marianne and her daughters to the last bite of Shakshuka can be summed up as comfortable. If you told me their food was seasoned with sincerity as if it were a tangible spice, a secret ingredient in a little jar tucked away in the cabinet – I’d believe you. Photography by Amy Sexson Street Cafe Hours: Tuesday and Thursday, 11 a.m. – 1:30 (ish) p.m. 1023 E County Rd 540A, Lakeland (863) 329-8575 FB @street.cafe.lakeland IG @street.cafe.lakeland www.streetcafelakeland.com

A flour-covered five-year-old making it ‘snow’ in the kitchen turned Food Network champion is making your favorite farmers market macarons – in case you didn’t know. Chef Briea Lowe is a trained pastry chef with an impressive career, a thriving Central Florida confection business, and a passion for making culinary education accessible to aspiring chefs. The GLAZE Confections owner has loved playing with food her entire life. “My first memory of baking was with my grandmother. She was making what we call bizcochitos,” Chef Brie said. “In Spanish families, you use cinnamon, anise, and a sugar cookie dough.” Though delicious, Briea wasn’t dazzled by the cookie’s appearance like the treats she saw on the Food Network. “That’s when my mom would step in,” she said. “My mom loved all the piping techniques growing up and always made us those old school teddy bear cakes with the star tip with endless stars of different colors.” Like a sponge cake in the oven, a passion for the culinary arts rose within Briea with every captivating Food Network program, baking session with her grandmother, and piped star from her mom. “I decided at a young age that I’d figure out how to get on TV no matter what it took,” she said. From ages 12-17, Briea trained in the first-ever performing arts school in Osceola County. “It was very exciting to be that influenced by art,” she said. The pastry chef joked that she only left the performing arts to avoid becoming a ‘starving artist.’ Her friends heartened Briea that the baking she loved so much and practiced constantly was an art form and that she should pursue it. Determined to find a way to make a living ‘playing with her food,’ Breia applied to Le Cordon Bleu’s rising chef competition. She took 3rd place and received a $15K scholarship. On the way to sign the contract to go to Le Cordon Bleu, her mother cut the car’s wheel and pointed at a school on the roadside – Notter School of Pastry Arts. Briea’s mother encouraged her to be open-minded and check out the school. She’d already won a scholarship. Why divert the plan? “Passion,” her mom told her. The world champion pastry chef, whose name graced the building, Ewald Notter, was on-site that day, building a showpiece. The woman giving Briea and her mother a tour of the school nudged her to make his acquaintance. Briea peeked around the corner at Notter and described him as intimidating and impressive. Accessibility to a chef of his caliber was an ‘epiphany moment’ for young Briea. Notter spotted the 17-year-old culinary devotee and waved her over. As she stood next to him at the demo table, the chef skipped pleasantries and started teaching her how to make chocolate petals. “I’d never touched chocolate, let alone know you could sculpt with it,” she said. A quick study, Briea would eventually become Notter’s Apprentice/ Assistant and help him run the pastry school. After a few short months during her training, he had promoted her to ‘instructor,’ and she was teaching solo by age 20. Having represented the USA at 18 years old and obtained a mentor/coach, she and Notter began entering her into competition after competition. After working with Notter and training alongside his son, the chef helped Briea get placement in Palm Beach, where she became the assistant pastry chef of the Everglades Club. She continued working in resorts from Shingle Creek and Bonnet Creek to helping open the Ritz Carlton in Orlando. Chef Brie consulted for several confectionery businesses. The young pastry chef moved on to work in Virginia. She taught and sold goods at Sur La Table in Alexandria, Virginia. After two years and much success, Briea had learned all there was for her to know in that position. She decided it was time to move on and build something of her own. “I need to be challenged, and I need to share that information with other people,” she said. Chef Brie accepted a job offer from the Michelin Star restaurant group Fabio Trabocchi and went on to work alongside Trabocchi’s executive corporate pastry chef, Christian Capo. She worked in the heart of Georgetown as the pastry chef of Fiola Mare. She returned to consulting until the pandemic hit three months later. Briea and her husband Brad moved back to Florida and started GLAZE Confections four months later. The couple attended their first-ever market as GLAZE Confections in Harmony, Florida, over the Halloween weekend of 2020. “It was exciting because this was the first time we took a leap,” she said. The pastry chef was overwhelmed by the support they received from a town that played such a significant role in their story. Harmony was the place she and her husband went on a blind date their mothers set them up on and where they fell in love over the summer of 2013. The Lowes branched out of Harmony with more markets and events, a hit-or-miss process. After encouragement from other market vendors, GLAZE Confections attended their first Winter Haven Farmers Market in June of 2021. “It seemed to be anywhere we could make people feel like they could create a special moment – that would attract people,” Chef Brie said. “It’s so nice to see that this community appreciates culinary cuisine and creating those real hometown moments.” Orlando and Winter Haven became go-to markets where Chef Brie would sell out of Victorian sponge cakes, dense chocolate cakes (which she calls Grandma’s Chocolate Cake), sandwich cookies, and jumbo macarons. Briea’s own happiness is reflected in the faces of customers enjoying her food – her art. “Watching a person eat is where a chef’s joy is,” she said. “At least for me, it is.” Sweets and Showbiz The little girl who set her sights on a television debut realized her dream many times over. Chef Brie first worked with the Food Network as a contestant on “Sugar Dome” at age 20. Partnered with a costume designer, she built a colossal structure almost entirely out of sugar. “It ended up toppling over onto my head,” she remembered. She joined the network again in 2014 for Season 4 of “Halloween Wars.” During the filming of the last episode, Briea came down with a bad case of strep throat. She pushed on, and her team, Corpse Crushers, won the competition. Like anyone who finds themselves in the judgmental glare of the public eye, Briea received her share of criticism and nasty comments online. “I didn’t use the publicity like I should have at that young age,” she said. “I was too scared based on the criticism that I received.” The Season 4 “Halloween Wars” champ continued, “If I could say anything to a younger generation – never listen to the naysayers who say, ‘You’re so young, you have so much time.’ I hate when older people tell me that. My advice to the younger generation – you run as fast as you want. Do it. If you’re willing to grind and put in the hours, and you’re sweating 20 hours a day at something you want to get good at – I commend you. I encourage you.” Chef Brie was also a part of “Halloween Wars” Season 7 in episodes 1-4. These episodes taught her perseverance. She thought her team would be sent home every episode, but they proved their capabilities repeatedly. “Only pressure can make diamonds!” she said. “We didn’t win, but our edible art spoke its story and sparkled.” The pastry chef returned to Food Network on the team “Baking Spirits Bright” for “Holiday Wars” Season 4, which aired in November. Briea’s favorite part of the experience comes after filming wraps, the episode airs, and reactions to her creations roll in. “I do it because I want to see people’s appreciation for my art.” Pastry Fundamentals Accessible education and mental health in the culinary arts impassion Chef Briea Lowe. When Notter School of Pastry Arts closed its doors, her mentor gifted her all 38 years’ worth of teaching content. “That was the biggest gift he could have ever given me,” she said. “It still brings me to tears that he trusts me that much.” Prepared to offer her skills and talent to the education of up-and-coming culinary students, Chef Brie plans to lean into the online space. More importantly, she plans to keep it free. “I believe in old-school values as far as business goes and learning a skill. I don’t think we should have institutions that charge people for school,” she said. “I genuinely believe that if you want to learn something, that’s on you as a human. Go out and learn it. But to charge people and then to be like, ‘I’ll pay you minimum wage for the next ten years,’ that’s miserable. I don’t think that’s how we should reward the young culinary society.” Long before her television debut, Briea’s mentor gave her valuable advice. He told her, ‘You have so much talent. You will always be belittled for it and pushed down for it to try and dim your light. Just know this and always push through it.’ “Had I known to have more confidence in my skills and myself to not listen to all those naysayers, I think I could have ended up farther than I am at this point,” she reflected. “But I think I needed to go through that to be a better teacher.” The bubbly pastry chef imparts her know-how to viewers on her YouTube channel Pastry Fundamentals, produced by her husband’s company, Lowe Media Works. Briea and Brad have also discussed producing a culinary-centric mental health podcast. With so many ideas and recent health complications, the couple decided to focus on GLAZE and Pastry Fundamentals for the time being. The Lowes moved from Lake Nona to a new home in Orlando that will double as a fully operational kitchen set. Of the 2000 square foot house, 800 square feet is the kitchen, and 200 square feet is a studio space. Several networks interested in a future televised concept have approached the chef. Follow Chef Brie’s sweet journey on social media. Diamonds are more akin to tea cakes than you might think. Pastry chef and business owner Briea Lowe strives for GLAZE Confections to be a brand built on high quality, reasonable prices, and memorable experiences. A television-quality sculpted cake wrapped in fondant and sugar pearls is impressive, like a ruby-studded necklace. All costs considered, sometimes costume jewelry is better than the real thing. It’s just as sparkly, compliments the outfit, and won’t break the bank. “In a sense, GLAZE is the costume jewelry of what the pastry industry is,” she said. It truly is the small pleasures in life. Photography by Amy Sexson GLAZE Confections IG @glazeconfections www.glazeconfections.com YouTube @PastryFundamentals

“There’s no comparison here. There’s no doubt, no fear, no insecurity, and no competition. This is your workout – you just get to do it with all the other ladies around you,” said Stephanie Garrison, owner and instructor at The Balance Culture Winter Haven. The boutique fitness studio has been a safe and supportive workout space for women in Lakeland for the last eight years. This month, owners Ruthie Tait and Stephanie Garrison bring their heart-pumping, soul-nourishing brand of empowerment to Winter Haven. Ruthie Tait, instructor and owner of The Balance Culture, moved to Lakeland in 2009 to attend Southeastern University. A former gymnast, Tait played collegiate volleyball for four years while majoring in Social Work. During college, Tait and her friend Kirstin Czernek connected over their passion for fitness and nutrition, and with graduation approaching, both were considering their career options. Czernek opted to attend nutrition school while Tait started her yoga certification. The initial goal wasn’t to start a business but rather to teach. “All these different ‘God things’ kept happening and opening doors to start The Balance Culture,” Tait said. Czernek’s husband was looking for an office space and found one with an open room next door and thought it would make a good fitness studio. Ruthie and Kirstin began hosting pop-up classes, offering complimentary Pilates and barre, to gauge community interest in a group fitness studio. “It was such an amazing response,” Tait remembered. For a year, the two women worked to build what they wanted their brand to be. The Balance Culture, a women-exclusive group fitness studio, opened in Dixieland on September 28, 2015. They were at that location for six years before moving to a new studio space last year. A year and a half ago, Tait bought out her friend and former business partner, who retired to focus on her family. “It’s hard to believe that it’s been eight years,” Tait said. “We’re just doing what we love every day – connecting with the community, helping women feel empowered, and having fun working out while we do it.” Tait is a 200-hour Registered Yoga Teacher. She is certified through the Athletics Fitness Association of America (AFAA) as a Group Fitness instructor and Mat Pilates instructor, a certified Spin instructor through Mad Dogg Athletics, and a barre instructor certified through Barre Intensity. Stephanie Garrison has been an instructor for The Balance Culture since day one. She and Tait knew each other through Southeastern, where Garrison was first a student and then the Executive Director for Student Development. The Buffalo, New York native, moved to Florida in high school and studied Business Management at Southeastern, eventually earning her MBA. “I loved being there,” she said. “I’m a product of Southeastern.” Garrison has been involved in dance her whole life. She toured, competed, and performed throughout New York and Florida. “I remember going into my first dance studio at three years old and thinking, ‘How can I do this every day of my life? This is the coolest thing ever.’ It’s honestly been a dream for that long to one: own a business, and two: have a space for women to feel equipped and empowered. I feel, 34 years later, the Lord saying, ‘I’ll give you generations of women to have in a studio.’” The instructor turned Balance Culture Winter Haven co-owner continued, “To now have this opportunity to expand into the brand that I’ve loved and built, grown with, and been a part of is a dream come true.” Garrison is certified through the Athletics Fitness Association of America (AFAA) as a Group Fitness instructor, Barre Intensity, and Mad Dogg Athletics for Spin. Her fitness training forte includes teaching barre, Spin, Pilates, stretch, hip-hop, and strength training. The Balance Culture already has devoted members that drive from Winter Haven to Lakeland for their uniquely women-centric atmosphere. Tait and Garrison knew the Chain of Lakes city would be the perfect place for a sister studio. “Every day, it has been support after support from the Chamber to Main Street, Haven, the Sun. Everyone has jumped on board with what we’re doing here and supported us,” Garrison said. “They’re excited for us, and it’s been such a sweet surprise.” She relocated to Winter Haven in July and now lives just two blocks from the 5th Street fitness studio. The 2200-square-foot Winter Haven space boasts an open studio for their signature group fitness classes, including a barre and mirrors along the wall. Cork beneath the gym flooring remains from the location’s former life as a dance studio. The fitness studio has a client lounge with cubbies and restrooms and an area for nutritional coaching. Balance Culture’s bread and butter are group fitness classes, including Barre, Pilates, Endurance Training, Yoga, HIIT, Bootycamp, Strength Training, and beginner classes. The studio also offers personal training, small group classes, private sessions, and community events. In addition to their variety of group classes, Tait noted, “We have a nutrition coach that meets one on one with clients that are interested in having that support in their nutrition journey of ‘What should I eat? How can I partner my nutrition with what I’m doing in the studio to feel my best?’” The boutique fitness studio aims to create an atmosphere distinct from other gyms and workout spaces. “Our whole thing from the beginning was we want to make everyone feel welcome from the moment they open the door,” Tait said. “From our instructors to our interns, everyone is very much into the mission of empowering women, and that’s woven into everything we do.” Along with building physical strength, the Balance Culture owners hope to encourage their clients mentally. “I think our clients really feel that and feel like their effort and the way they show up in the studio has affected the way they’re able to show up in other ways like in their profession and in their relationships,” Tait said. “That’s our heart, a holistic approach to health.” The Balance Culture Winter Haven had a soft launch from December 29 – December 31, during which they offered two classes a day, free to members and $5 per class for non-members. Their grand opening is set for January 2, 2023, when a full schedule of classes is set to begin. Balance Culture members have unlimited access to all classes and are welcome to attend as many as they’d like. Visit their website to register for a Balance Culture membership or reserve classes. Members can also download “The Balance Culture” app to create a profile and reserve classes. “I think it’s meeting new women in a new city, giving them a space of confidence and empowerment,” Garrison said. “That’s a huge part of our story – you’re not just walking into a gym. You’re not just walking into a fitness studio. You’re walking into your vulnerability and your story. If that means you get to stand next to your friend, do some squats, and laugh because your legs are shaking so much – amazing. If it means you get to come in here after a really hard day of being challenged or feeling defeated, and you walk out of here with something new and bright and strong – that’s worth it too. And if it means you get to sit at our table and talk through what’s going on in your life and where you need help – that’s a part of it too.” As it is for many, this is a transformative time for The Balance Culture – new year, new digs, new community. Owners Ruthie Tait and Stephanie Garrison are up to the challenge. “Our heart is to create sustainable change and create something that people can work into their lives not just in January but for the rest of the year,” Tait said. The pair plan to make their Winter Haven space in the image of their flagship Lakeland studio: a place to gain strength, build confidence, make sustainable changes, and celebrate yourself and the women around you. And if you have the occasional slice of pizza or take a self-care day – that’s okay too. Life is all about balance. Photography by Amy Sexson The Balance Culture 1037 Florida Ave S #125, Lakeland -AND- 31 5th St NW, Winter Haven FB: The Balance Culture IG @thebalanceculture thebalanceculture.com

Tucked into a corner of Hope Plaza just behind the Wawa on Highway 17 sits a newly opened Indian spot. Its façade – unassuming. Its fare – comforting and sapid. Cousins Shyjan Mekkattuparamban Mathai, Giboy Varghese, and Jinoy Varghese opened the doors to their Avenue O restaurant, Chilly Masala Indian Cuisine, on November 4. Over the few months they’ve been open, the owners say they’ve been blown away by the community’s support. “We were always looking forward to starting a restaurant business,” Shyjan said. Another cousin owns the liquor store next door and told Shyjan and Giboy about the open space. So, they applied and got it – a dream realized for the pair who had been catering under the same Chilly Masala moniker for six years. The restaurant’s owners, as well as its chef, hail from the state of Kerala on India’s southwestern tip. The recipes used at Chilly Masala are a tasty mélange of southern and northern Indian cuisine. Southern Indian food, Shyjan explained, is exceptionally spicy, while northern Indian cuisine offers more tolerable heat. “American people like the northern style,” Shyjan said. “Mostly, our south Indian food is really spicy.” The cousins are joined in the Sunshine State by some 65-70 family members. They remain close, gathering for holidays, birthdays, anniversaries, baptisms, holy communion, and the traditional Kerala celebration of Onam. Food, no doubt, is cardinal at family get-togethers. The Food Two of Chilly Masala’s most popular appetizers are their Veggie Samosa, a deep-fried pastry turnover filled with seasoned potato and green peas, and Veggie Samosa Chat, a famous street food made with scrambled samosa topped with chutneys, chickpeas, and sev (long, thin strands of gram flour, deep-fried and spiced). Another dish worth trying, especially for vegetarians, is Chilly’s Gobi Manchurian, made with batter-fried cauliflower infused with garlic, ginger, onion, chili bell pepper, and scallions in a tangy gravy. “It’s a mix of Chinese and our Indian [cuisine],” Shyjan said. For main course dishes, Chilly Masala covers all the bases with vegan and vegetarian options, different spice levels, and foodie favorites like the North Indian dish, Butter Chicken, cooked in a tomato cream sauce, as well as Chicken Tikka Masala, cooked with tomato-coriander sauce and flavored with bell peppers and onions. The two latter well-recognized dishes, which grace the menu of most Indian restaurants, are popular menu items at Chilly Masala. “People play it safely,” he laughed. And what would an Indian meal be without naan? The flat, leavened bread is made with all-purpose flour and traditionally cooked in a clay oven called a tandoor. Chilly Masala has quite a few flavors ranging from sweet to spicy. We tried the garlic naan, another patron favorite, which was warm and fluffy with a crisp bottom from its time in the tandoor. Allow me to set the scene. A long white plate garnished with a blazing red appetizer lay before me on the table. The dish, Chicken 65, originated from Chennai and consists of rice-battered crispy chicken spiced with green chili and curry leaves. The sharable portion was tempting. ‘I’ll just try one bite. You know… for research,’ I told myself. After uncounted bites later, the plate was all but empty – thanks to the help of my trusty editor and sidekick (or maybe I’m the sidekick – unsure), Amy. Juicy, tender chicken crusted with rice batter and a faultless combination of spices. The saltshaker was within reach but untouched as the chicken was seasoned like a dream. Shyjan and Giboy partnered with their chef, Nithin, to devise a menu that featured their most popular catering items. “We are grateful to our chef,” Shyjan said. Dine in or carry out at Chilly Masala. The eatery also works with Doordash, Uber Eats, and Grubhub for delivery. The Future “We are getting support from the Winter Haven people. It’s really good,” said the Chilly Masala co-owner. Shyjan noted how thankful he was for the return customers, rave reviews, and word of mouth that have fueled the restaurant’s infancy. As for the future, Shyjan said, “We are looking forward to expanding from here to a bigger place,” or a chain of restaurants. Shyjan beamed while speaking about the Winter Haven restaurant, “It was our dream, and we are here now.” Photography by Amy Sexson Chilly Masala Indian Cuisine 233 Ave O SW, Winter Haven, FL (863) 875-6169 FB: Chilly Masala Indian cuisine IG @chillymasala2022 chillymasala.us

On the heels of their full-house summer “Abbey Road” show, Classic Rock Legacy Presents is back at the Ritz with a cut-by-cut live performance of The Beatles’ “Rubber Soul” and “Revolver” albums. The band will honor the albums in their entirety during two shows on Saturday, January 28, 2023, from 2:30 - 4:30 p.m. and 7:30 - 9:30 p.m. (doors open 30 minutes before showtime) at the Historic Ritz Theatre in Downtown Winter Haven. Don’t walk, “Run for Your Life” to centralfloridatix.com for tickets. The show is made even more special by the recent reissue of “Revolver,” which was announced in September and released on October 28, 2022. “We didn’t know at the time that we were putting it together. […] We found out after we were doing it that they were reissuing the album,” said Classic Rock Legacy Presents vocalist and guitarist Daniel Pepin. Months before solidifying which albums they’d perform, drummer and vocalist Keith Coville told Pepin, “Those two albums [“Rubber Soul” and “Revolver”] were supposed to be a double album, but the record company wouldn’t let them do it.” “I was hooked – I thought that was a great idea,” Pepin said. “We wanted to do something bigger than we did last time. What’s bigger than one album but two?” Asked if he’d already snagged a reissue, Pepin smiled and said, “I haven’t picked one up because I know my wife well enough to know she probably bought it for Christmas.” The Classic Rock Legacy Presents lineup includes Daniel Pepin on vocals and guitar, Bill Dorfschmidt on vocals and guitar, Jessy Rose on vocals and keyboard, Josh Grimes on vocals and bass, and Keith Coville on vocals and drums. All members, save for Rose and Dorfschmidt, knew each other from a previous Beatles tribute band. Pepin began asking his musical compadres if they’d be interested in doing a Beatles project honoring the music, sans costumes, on a bigger stage. They were all in. Pepin has known Rose, one of his oldest friends, since age nine when the two went to school together in the New England area. Rose joined Classic Rock Legacy Presents following a career as musical director for a major cruise line. As for Dorfschmidt? “Bill is in every project that I do. He’s my best friend,” Pepin said. “It’s funny because I didn’t even ask him. I called him up on the phone and said, ‘Hey Bill, you’re in a Beatles band.’” With all their Beatles in a row, Classic Rock Legacy Presents started rehearsing the very next week. “There’s no one in that band that doesn’t love the Beatles and doesn’t respect what they’ve done and what they’ve contributed to other music even today,” Pepin said. “Even some hip-hop music has sampled Beatles songs. Their contribution is amazing. We’re trying to honor the music the way it’s supposed to be played. We’re not putting our spin on it. It’s not us trying to outshine The Beatles as musicians – it’s us trying to be them musically.” For Pepin, The Beatles have a stronghold as his favorite band – no close second in sight. Nourished by nostalgia, one of his earliest musical memories is of his grandmother playing The Beatles’ “Eight Days a Week” on an old flip-top record player. The first time he heard it, he said, “That’s what I want to be. I want to do that.” The Beatles prompted Pepin to get his first guitar lesson at four years old. A tough ask to be sure, and with much consideration on his part, Pepin’s favorite Beatles song? “Strawberry Fields Forever.” Pepin, an accomplished guitarist who has opened for the likes of Godsmack, Cold, Breaking Benjamin, Mudvayne, and Disturbed, took a guitar-shredding sabbatical following the birth of his son. He returned to performing in 2021, debuting solo at the Winter Haven Farmers Market and picking up recurring gigs at what have become his home venues, the Pink Piano, Grove Roots Brewing Company, and Swan Brewing. The last few years have been a propulsive ‘slow burn.’ “It’s been from me fighting to get gigs to now having them contact me, and I’m booked until May of next year.” Pepin is set to tour his original music throughout the UK this summer, and hopes to return to the Cavern Club, where The Beatles played. He’s currently sponsored by Canadian guitar company Godin – donning a Union Jack strap across the handmade guitar to honor his favorite band. Pepin’s music is available on all streaming platforms. He and Classic Rock Legacy Presents bandmate/ best friend Bill Dorfschmidt, are also in a band called Evil Bill and the Strugglebus, rocking out to 80s hits (think burly dude with purple hair singing “Video Killed the Radio Star”). It started as a fun project, said the guitarist. Even so, they’ve gained traction and now have music on Spotify, Amazon, and iTunes. As for the Classic Rock Legacy Presents Rubber Soul & Revolver show, Pepin said attendees can expect to “experience the music the way it’s supposed to be played by people who really love the music. That’s the vibe we’re going for.” He added, “We’re doing those albums note for note – almost exactly. There are some mistakes The Beatles even made on their guitars that we copy to get that same feel. We really want you to be able to close your eyes and hear the Beatles.” Along with all the “Wait,” “Eleanor Rigby,” and “Yellow Submarine” goodness, Pepin said, “During the encores, we honor every era of the Beatles from the mop top to the hippy days, so there’s something for everybody no matter what kind of Beatles fan you are.” Follow Classic Rock Legacy Presents on Facebook for more Beatlemania and purchase tickets to their January shows at centralfloridatix.com. Classic Rock Legacy Presents Rubber Soul and Revolver When: Saturday, January 28, 2023 2:30 - 4:30 p.m. and 7:30 - 9:30 p.m. Where: Historic Ritz Theatre 263 West Central Avenue Winter Haven, FL Tickets and Info: Centralfloridatix.com FB: Classic Rock Legacy Presents

Happy Holidays, Haven readers! You bring us so much joy throughout the year – you’re the milk to our cookie. So, we thought we’d send some cheer your way…in baked form. Put on your most festive apron and play some seasonal tunes, (grab a cocktail), and start whipping up these favorite cookie recipes from each decade. These recipes are great for keeping on hand as ‘coping cookies’ when the holiday stress sets in, or box them up with a cute bow and give them away as gifts. Wishing you and your family a merry (and tasty) holiday season and a Happy New Year! Baked with love, Amy Sexson 1910's - Oatmeal INGREDIENTS: 1 ¼ cups butter, softened ¾ cup brown sugar, firmly packed ½ cup sugar 1 egg 1 teaspoon vanilla 1 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt ¼ teaspoon ground nutmeg 3 cups uncooked oats ½ cup chopped pecans (optional) ½ cup dried cranberries (optional) INSTRUCTIONS: Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. In a separate large bowl, beat butter and sugars until creamy. Add egg and vanilla; beat well. Add combined dry ingredients; mix well. Add oats; mix well. Add optional nuts or berries. Drop dough by rounded tablespoons onto ungreased sheet pans. Bake for 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool for 1 minute on sheets; remove to wire rack. Cool completely. Store tightly covered. Makes 3 dozen. *Recipe from Quaker Oats. “Oat Cakes” were the first oatmeal cookie to appear on the Quaker Oats package in 1908. The first recorded oatmeal cookie recipe was published in the United States by Fannie Merritt Farmer in her 1896 cookbook, the “Boston Cooking-School Cook Book.” 1920's - Molasses INGREDIENTS: 2 cups all-purpose flour 1 ½ teaspoons baking soda 1 teaspoon cinnamon ½ teaspoon ground nutmeg ½ teaspoon salt 1 ½ cups sugar ¾ cup butter, softened 1 egg ¼ cup molasses INSTRUCTIONS: Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place ½ cup sugar and set aside. With an electric mixer, beat butter and the remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms. Roll 1 tablespoon of dough at a time, into a ball, roll in reserved sugar to coat. Arrange on sheet pans lined with parchment paper, about 3 inches apart. Bake, one sheet at a time, until the edges of the cookies are just firm, 10 to 15 minutes. Cool for 1 minute on baking sheets; transfer to racks to cool completely. Makes 3 dozen. *Recipe from Martha Stewart and is a staple at our house every holiday season. They stay soft and chewy and are perfect with a cup of coffee or tea. 1930's - Ice Box Cookies INGREDIENTS: 1 ½ cups butter, softened ¾ cup sugar 1 teaspoon salt 2 eggs 3 teaspoons vanilla 5 cups all-purpose flour ⅔ cup milk ¼ cup cocoa powder 1 egg white INSTRUCTIONS: Using an electric mixer, mix the butter and sugar until creamy. Add 2 eggs and salt; mix well. Add milk and vanilla; mix well. Add flour a little at a time and mix until just combined. Divide the dough in half, wrap one of the halves in plastic wrap. Add ¼ cup cocoa powder to the other half and mix until combined. Wrap that half in plastic wrap and refrigerate both for at least one hour. Sprinkle your work surface with flour. Roll out each dough to a ¼ inch thick rectangle, making sure to keep each piece a similar size. Brush one piece of dough with egg white and layer the second piece of dough on top. Brush the top layer with egg white and slowly roll to create a swirl pattern. Wrap this log in plastic wrap and refrigerate for 2 hours or until firm. Preheat oven to 350 degrees. Slice cookies ¼-inch thick and place on a sheet pan lined with parchment paper. Bake for 12 - 15 minutes until firm but not browned. Let cool on baking sheet for 2 minutes then transfer to a cooling rack. Makes 3 dozen. *Recipe from Martha Stewart. Option: leave out the cocoa powder and add food coloring to create a colored swirl. In the early 1930s refrigerators started to make their way into every household. Around the same time, women slowly started entering the workforce and Icebox Cookies became popular. 1940's - Chocolate Chip INGREDIENTS: 2 ¼ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened ¾ cup sugar ¾ cup firmly packed brown sugar 1 teaspoon vanilla 2 eggs 2 cups (12 oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels 1 cup chopped nuts (if omitting, add 1-2 tablespoons of all-purpose flour) INSTRUCTIONS: Preheat oven to 375 degrees. In a medium bowl, combine flour, baking soda, and salt. In a large bowl with an electric mixer, beat butter, both sugars, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoons onto ungreased sheet pans. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. *Recipe from Nestlé. In 1939, Ruth Wakefield, who ran the Toll House restaurant in Whitman, Massachusetts was mixing a batch of cookies when she decided to add broken pieces of Nestlé Semi-Sweet chocolate into the recipe expecting the chocolate to melt. Instead, the semi-sweet bits held their shape and softened to a delicate creamy texture and the chocolate chip cookie was born. Ruth’s ‘Toll House Crunch Cookie’ recipe was published in a Boston newspaper and her invention of the chocolate chip cookie quickly became the most popular cookie of all time. Thank you, Ruth! 1950's - Peanut Butter Blossoms INGREDIENTS: ½ cup sugar ½ cup firmly packed brown sugar ½ cup creamy peanut butter ½ cup butter, softened 1 egg 1 ½ cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder additional sugar for rolling 36 Hershey’s Kisses, unwrapped INSTRUCTIONS: Preheat oven to 375 degrees. In a large bowl, using an electric mixer, mix ½ cup sugar, brown sugar, peanut butter, butter, and egg on medium speed until well blended. Slowly add flour, baking soda, and baking powder; mix until dough forms. Shape dough into 1-inch balls; roll in additional sugar. Place on ungreased sheet pan about 2 inches apart. Bake for 8 to 10 minutes or until the edges are lightly brown. Once you take them out of the oven, immediately press 1 Hershey’s Kiss in the center of each cookie. Remove from sheet pan and cool on racks. Makes about 3 dozen. *Hershey’s Kisses were first produced in 1907. This cookie originated as an entry into the 1957 Pillsbury Bake-Off contest. The cookies were originally called Black-eyed Susans but was renamed by Pillsbury to the Peanut Butter Blossom cookie. This is the classic recipe from Betty Crocker. 1960's - Church Windows INGREDIENTS: 2 cups semi-sweet or milk chocolate chips ½ cup butter, cubed 10-ounce package pastel marshmallows ½ cup chopped walnuts 1 ½ cups sweetened shredded coconut INSTRUCTIONS: In a medium saucepan, melt chocolate chips and butter over low heat, stirring constantly until melted. Let cool for 5 minutes. Place 2 large pieces of parchment or wax paper on work surface. Sprinkle ¼ of the coconut onto each piece. Place the marshmallows and walnuts into a large bowl. Pour cooled chocolate into bowl and stir. Transfer half of the mixture to the parchment paper and shape into log. Sprinkle all sides with half of the remaining coconut. Tightly wrap into logs and refrigerate for at least 2 hours or overnight. Slice into cookies. *Recipe from the Spicy Southern Kitchen. These no-bake cookies are really just rocky road but the addition of colored marshmallows is fun for the holidays. This recipe is messy, but worth it. 1970's - Potato Chip Cookies INGREDIENTS: 6 cups ruffled potato chips ¾ cup butter, softened ½ cup sugar 1 teaspoon vanilla 1 egg 1 ¾ cup all-purpose flour INSTRUCTIONS: In a plastic bag, crush potato chips with your hands or gently with a rolling pin. You don’t want them to be powder, they should be recognizable potato chip crumbs. You want to end up with 2 cups of crushed potato chips. Separate the 2 cups into 1-cup measurements. With an electric mixer, beat the butter on high speed for 1 minute. Add sugar and vanilla and mix well. Add egg; mix well. Add the flour and mix just until incorporated. Stir in 1 cup of crushed potato chips, don’t overmix. Cover and chill the dough for at least 1 hour. Preheat oven to 350 degrees. Shape dough into 1-inch balls and place about 2 inches apart on a sheet pan lined with parchment paper. Using a glass or your hands, flatten the cookies and sprinkle with remaining crushed potato chips (press them down lightly). Bake for 11 - 12 minutes or when they just start to brown on the edges. Cool on wire racks. *This cookie is just as wacky as the 70s were but delicious! Don’t overmix the dough and use a heartier chip like Ruffles so they don’t completely disappear in the dough. 1980's - No Bakes INGREDIENTS: 2 cups sugar ½ cup milk ½ cup creamy peanut butter ½ cup cocoa powder 4 tablespoons butter pinch of salt 3 cups oats 1 teaspoon vanilla INSTRUCTIONS: In a large saucepan, melt sugar, milk, butter, and salt. Let it boil for 1 minute. Remove from heat. Add oats, peanut butter, and vanilla. Stir well. Spoon onto parchment lined sheet pan and refrigerate until firm. *This was my favorite cookie to get at the school cafeteria when I was in first grade. I thought there was nothing more delicious in the entire world. Although I don’t make them very often, they are still a family favorite of ours. Store the cookies in the refrigerator in an air-tight container. 1990's - “Dunkaroos” INGREDIENTS: 1 ½ cups all-purpose flour ¾ cup cocoa powder 1 teaspoon baking powder ⅛ teaspoon salt ¾ cup butter, softened 1 cup sugar 1 egg 1 teaspoon vanilla sprinkles (optional) FROSTING INGREDIENTS: 1 tablespoon cream cheese, softened 3 ½ tablespoons butter, softened 1 tablespoon milk ½ teaspoon vanilla 2 cups powdered sugar INSTRUCTIONS: In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt. In a large bowl, using an electric mixer, beat the butter and sugar on high speed for 2 minutes or until smooth and creamy. Add egg and vanilla; beat on high speed until combined. Add dry ingredients and mix on low speed until combined, the dough will be soft. Split the dough in half and wrap each half in plastic wrap, refrigerate for 2 hours. Preheat oven to 350 degrees. Roll the dough on a lightly floured surface to ¼-inch thick. Cut cookies out and place on a sheet pan lined with parchment paper. If using sprinkles, gently press into cookies. Bake for 11 - 12 minutes or until edges are set. Let cool on a wire rack. FROSTING DIRECTIONS: With an electric mixer, beat the cream cheese, butter, and vanilla until smooth. Add powdered sugar and mix until fluffy. *Dunkaroos were a favorite of our kids in the 90s. This recipe is adapted from Sally’s Baking Addiction and the cookie tastes like an Oreo when not dipped in frosting. 2000's - Cranberry Pistachio Biscotti INGREDIENTS: ½ cup dried cranberries ½ cup boiling water 3 cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt 4 tablespoons butter, softened 1 cup sugar plus more for sprinkling 3 eggs plus 1 egg slightly beaten set aside 2 teaspoons vanilla ½ cup unsalted pistachios, coarsely chopped INSTRUCTIONS: Preheat oven to 375 degrees. In a small bowl, place cranberries and add boiling water. Let sit for 15 minutes or until plump. Drain and set aside. In a medium bowl, whisk flour, baking powder, and salt; set aside. In a large bowl, with an electric mixer, beat butter and sugar on medium speed for 2 minutes or until light and fluffy. Add 3 eggs, one at a time mixing well after each one. Beat in vanilla. Add flour mixture on low speed until combined. Mix in cranberries and pistachios. Divide the dough in half and shape each one into a 16- x 2-inch log on a lightly floured surface. Transfer to a parchment-lined sheet pan. With the palm of your hand, flatten logs slightly. Brush the beaten egg over the surface and sprinkle generously with sugar. Bake until logs are slightly firm to the touch, about 25 minutes. Transfer logs on parchment to a wire rack and let cool for 20 minutes. Reduce oven to 300 degrees. Using a serrated knife on a cutting board, cut logs crosswise on the diagonal into ½-inch thick pieces. Place a wire rack on a sheet pan and arrange cut slices on it. Bake until firm, about 30 minutes. Remove from oven and let cool completely on the rack they were baked on. Makes 4 dozen. *Recipe from Martha Stewart. These look like the holidays with red cranberries and green pistachios. Along with a bag of locally-roasted coffee, box these up in a pretty container and it’s the perfect gift. 2010's - Sugar Cookies INGREDIENTS: 1 cup sugar ⅓ cup butter, softened ¼ cup shortening ½ teaspoon vanilla 1 egg 2 ⅔ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅔ cup sour cream FROSTING INGREDIENTS: 1 tablespoon cream cheese, softened 3 ½ tablespoons butter, softened 1 tablespoon milk ½ teaspoon vanilla 2 cups powdered sugar INSTRUCTIONS: In a large bowl with an electric mixer, mix sugar, butter, shortening, vanilla, and egg until fluffy. Mix in flour, baking powder, baking soda, and salt on low until just combined. Add sour cream, mix until combined. Remove dough, wrap in plastic wrap and refrigerate for at least 2 hours. Preheat oven to 375 degrees. On a lightly floured surface, roll dough ¼-inch thick, cut with cookie cutters. Reroll extra dough gently to cut more cookies. Place on parchment-lined sheet pan. Bake for 8 - 9 minutes or until almost no indentation remains when touched. Makes 3 dozen. FROSTING DIRECTIONS: With an electric mixer, beat the cream cheese, butter, and vanilla until smooth. Add powdered sugar and mix until fluffy. *I’ve been making these cookies for almost 30 years and I’ve adapted it along the way. These cookies are soft, not very sweet, and a favorite of our family. The frosting recipe I’ve included is optional. Feel free to use a recipe of your own or leave it out entirely.

A waterskiing and wakeboarding legend turned towed water sport exponent, Zane Schwenk got his start in a unique after-school program. The Sarasota native said casually, “I was in a circus as a kid, which was weird and fun.” The young adrenaline junkie dove into acrobatics, the flying trapeze, and the teeterboard, and by 12 years old, he had a 12-foot unicycle. Nothing too crazy happened at the circus, Schwenk said, well, except for that one time four lions chased him in South America. He flipped and flew in the circus from third grade until the tenth. That’s when he told his dad he wanted to join the water ski club. Schwenk started skiing at age three. The sport was a family affair. Blood may be thicker than water, but water seemingly runs in the Schwenks’ veins. Zane’s brother Tripp went on to swim at the 1992 and 1996 Olympics, winning a gold medal in the medley relay and a silver in the 200-meter backstroke. “We had a very aquatic upbringing,” Zane said. By tenth grade, he would ski four to five days a week. “In Sarasota, it’s not easy to do that. It’s an hour and a half of cleanup afterward with the boat and taking care of stuff – but it was good. You learn a lot of responsibility,” he said. Schwenk began competing and made it to the water ski nationals in Wisconsin. “Mark Jackson interviewed me and gave me my first chance of getting any real notoriety,” he said. That landed the water skier his first sponsorship from Connelly Skis out of Washington state. Shortly after, they asked Schwenk if he wanted to try out their wakeboard. The sport hadn’t yet gained widespread popularity, and Schwenk didn’t know what it was. “They looked like a surfboard. […] This was like a bungee cord over the top of your feet, and then go try to do some flips. It was really crude,” he remembered. He tried out the wakeboard but continued skiing, improving his freestyle jumps. “Crashes were fun and obscene – that was a cool thing to do,” he said. Schwenk eventually got so good at freestyle jumping that he would become the first and, to this day, only person to land a double front flip ski jumping. Schwenk joined Cypress Gardens in 1993, where he would then travel on the weekend for tournaments across the country. “One of the coolest things that happened at Cypress Gardens for me was I was encouraged to try new things,” he said. Schwenk remembers attempting that double front flip off the ramp there, a feat he’d hoped to accomplish since the ninth grade. “You get beat hard – it really is painful. You’re going about 110-115 feet, hitting the ramp at 40 plus miles per hour, trying to do two flips and land, and you can’t see the landing. It’s crazy,” he said. One of the skiers at Cypress Gardens encouraged him to try the jump again as the owner of the park, August Busch, was on the dock. “I came whipping around – I tried it, I made it. I was super excited.” About a week later, he received a handwritten letter extending a sponsorship from Cypress Gardens. They wanted to help Schwenk achieve his dreams. “I came from a hardworking family. I moved over here with like 300 bucks – that was it,” he said. Now he had a full sponsorship to go out and compete. “It was the break I really needed.” He continued skiing while ramping up his wakeboarding career, competing in both. “Wakeboarding really didn’t want to identify with waterskiing. It was like two factions happening at the same time, on the same lake, at the same events, but the wakeboarders were kind of the red-headed stepchild for a while,” Schwenk said. “Very much like extreme sports, [wakeboarder’s thought] we’re going to adapt. We’re not going to be the establishment, we’re going to do something different, we’re going to be flexible. […] I’m still very passionate about waterskiing, and I’m so happy to come full circle – waterskiing and wakeboarding coexist really well together now.” His circus background also lent itself to the stunts Schwenk went on to master and even name. “There was a group of probably five or ten of us all learning these tricks and going, ‘Hey, I learned a new trick! I’m going to bring you a VHS tape of it, and I want to call it this.’ And you’d get that to the magazine as fast as you could because your buddy in Orlando was probably trying the same thing. So, you got to name a few tricks, claim a few tricks.” Schwenk skied with his buddy Parks Bonifay who he called a wakeboarding “phenom.” At just 14, Bonifay won the inaugural wakeboard competition at the X Games. “I’m 20, and he’s 14, and we’re just learning new tricks left and right, and I’m feeding off this kid who’s six years younger than me who’s going to kick my butt,” Schwenk laughed. Like Bonifay, Schwenk garnered legendary status as a pro tour wakeboarder, medaling in the X Games and winning the 2000 America’s Cup, Australian X Games, French X Games, and other pro events. The 2000 America’s Cup was a special event for the wakeboarder. “I traveled so much that I didn’t get to see my family a whole lot, but my dad was with me for that one, so that was really cool,” he said. His record-setting career earned him the title “World’s Greatest Water Skier” in 1999 at Cypress Gardens. Schwenk also worked with high-performance boat manufacturer Mastercraft to design the first wakeboarding boat, the XStar, as well as wake surfing systems. He worked with Mastercraft for over twenty years, even hosting their video series, “Rewind.” In March of this year, Zane Schwenk, alongside fellow wakeboarder Tara Hamilton-Wynne, was inducted into the USA Water Ski & Wake Sports Foundation Hall of Fame. Reflecting on his career, Schwenk said, “As cheesy as it sounds, outside of all that – I had a lot of fun times – but getting to teach people and encouraging the next generation of wakeboarders and kids and skiers to get out there and promote the sport – that to me has been the greatest thing I could have done.” Schwenk started the Pass the Handle initiative in 2014 with fellow wakeboarding legend Shaun Murray. The program encourages “any towedwater sports enthusiast to get out on the water and extend their arm to people in need of an awesome activity,” according to www.passthehandle.com. “Our goal is to truly engage those already involved to “share the stoke” and teach as many people as they can to ride.” Schwenk called the initiative his “driving passion” in recent years. “We’ve got a lot of wonderful athletes focused on doing double flips and all these cool things, but you didn’t get to do a double flip if you didn’t learn how to get up.” Pass the Handle promotes accessibility to help more people get out on the water and ‘learn how to get up.’ “We challenged [those already in watersports] to take somebody new. Go to your church, go to your school, go to your neighbor, and get them out on the water and help expose the sport to somebody else. That’s been really successful,” Schwenk said. Calling the Chain of Lakes our “greatest resource,” Schwenk is also avid about promoting safety on the water. “I don’t sound like the guy from the mid-90s who was doing crazy stuff,” he said, “but we’ve got to promote safe boating.” With more boats on the water, he encourages boaters to keep aware of their surroundings and guard the throttle. “Use common sense – like If you’re on a pontoon boat, don’t sit on the front of the pontoon boat while it’s going and drag your feet in the water. I see that every weekend.” Schwenk now lives in Winter Haven with his wife Lauren and their kids, five-year-old Stone and eight-year-old Stella, and has taken the marketing skills learned with Mastercraft to work as Director of Marketing and Media at Oakley Transport. Stone and Stella are getting an “aquatic upbringing” similar to his own, already learning to ski and wakeboard. Asked if he sees his kids breaking any of his records in the future, he smiled and said, “I hope they break my school records which will be easy for them to do, I think.” Numerous knee surgeries and previous wakeboarding injuries keep the Winter Haven wakeboarding great from being on the water as much as he’d like. Schwenk said, “You just can’t keep doing that forever, but if you can leave a lasting mark on a sport, that’s what I wanted to do, and I feel pretty good about that.”

Champion Skier Barbara Cooper Clack Heddon “Don’t be too hard on yourself. You practice hard, you work hard, you give it all you’ve got.” That is what champion competitive water skier Barbara Cooper Clack Heddon learned during her thirty-year career. It was a lesson she first had to learn on Christmas Eve, 1956. Heddon was 13 when she learned to ski at the Sump on Lake Hollingsworth. “My uncle got a boat and invited us all down to ski,” she remembered. “I told my dad, ‘I want to be good at this one day.’” Her dad, Charles “Charlie” L. Cooper, told her he’d give her every opportunity to succeed at it. “My parents were extremely supportive of whatever I did,” Heddon said. They became so involved in tournaments that her mother would keep scores and post them from judges after the skiers performed. “My mother also skied in the Lakeland ski shows for a little bit, and my daddy would drive the boats for the shows,” she said. When her father took her to the lake on December 24, 1956, to learn to jump, Barbara’s initial attempts were a bit choppy. Try after try – 25 tries actually – she would approach the jump and let go of the rope. The twenty-sixth try was the charm as Barbara held onto the rope and landed her first jump. That was the watershed event to what would be a legendary skiing career. It was at 13 years old that Heddon set two goals: to be the first woman in the world to jump 100 feet and to represent the United States in the World Water Ski Championships. On her life jacket and skis, Heddon would write a reminder of her goal, “100 feet or bust.” Two years after that tenacious twenty-sixth jump, Heddon would go on to set a new Girl’s record for jumping 84 feet. She excelled at slalom and trick skiing, but jumping was her true passion. “Jumping I just loved because I loved soaring through the air,” she said. In 1957, Heddon won her first All American Junior Dixie competition at Cypress Gardens. Owner Dick Pope Sr. told her dad that he’d like Barbara to work at the Gardens. Mr. Cooper agreed, contingent that she be chaperoned at all times. Mr. Pope said he’d take good care of Barbara. “And he did,” Heddon said. The 16-year-old skier started working at Cypress Gardens in 1959 and skied there until 1966. “Mr. Pope Sr. was the ultimate of entertainment. He wanted to always have the best shows and was a fabulous promoter of Cypress Gardens,” Heddon said. The entertainment aspect was her favorite part of working at Cypress Gardens. “To be able to go out and perform and do your best and be applauded for it,” she said. Heddon said her experience at Florida’s first theme park was great and credited it for launching her onto television programs like “The Ed Sullivan Show,” “To Tell the Truth,” “Who Do You Trust?,” and “What’s My Line?” During her senior year in high school, Barbara entered the Miss Lakeland pageant. Mr. Pope was her sponsor for the contest and even helped produce a video of her waterskiing skills for the talent portion. Following in her mother Evelyn’s footsteps, who won the same pageant in 1936, Barbara was crowned Miss Lakeland. “It was a blast,” she said. She went on to compete in the Miss Florida pageant. Heddon said, “You would think it would be kind of cutthroat, but it wasn’t. The girls were so cordial and so sweet. I was basically the youngest one in the pageant. We would talk about the future and what’s going on, where are you going, what do you want to do in life?” Where was Barbara Heddon going in life? The better question would have been, ‘how high?’ She met her first goal and became the first woman to soar 100 feet at the 1964 Florida State Open. “The next week, Dicksie Ann Hoyt jumped 100 feet, so I thought, ‘Whoa, I didn’t make that by much,” she said. In 1963, only a few months postpartum with her son Scotty, Heddon claimed the women’s national overall title. “It was exciting because I hadn’t been able to train for that year and then got back into skiing for a month or so and went to the Nationals,” she said. She traveled to Long Beach, California, for the competition. “I thought, ‘Okay, I’m back.’” Two years later was perhaps the most triumphant moment of Heddon’s waterskiing career when she led all three events, winning the Masters Cup. “Winning all three events at the Masters Water Ski Tournament and being the first woman to do that – I was ecstatic about it,” she said. The second goal that 13-year-old Barbara Heddon had made would be met in 1965 when she earned a place on the United States Water Ski Team. She traveled with them to compete in the World Water Ski Championships in Australia, where she won the women’s slalom title. “It was very exciting. Australia is a beautiful country, and they so welcomed everybody,” she said of her time in the land Down Under. Their time in Australia wasn’t all waterskiing for the team. Barbara remembers her teammate, Liz Allen, “We bought her first bikini bathing suit because bikinis over here weren’t quite in yet, but they were in Australia.” Asked if she also bought a bikini there, she hesitated, laughed, and said, “I did. […] It covered up a lot more than they do now.” In 1969, Heddon reached new heights as a flight attendant for United Airlines. Her time on the water wasn’t over yet, though. She set another women’s record by jumping 111 feet in the 1971 Masters and won the slalom and jumping in the National Championships the same year. Barbara Cooper Clack Heddon was inducted into the USA Water Ski and Wake Sports Hall of Fame in 1986. Heddon obtained her Florida Real Estate License in 1982 and was a broker with her own company, Southern Investment Realty, by 2004. “I fell in love with it the minute I started it,” she said. “I just love seeing people fulfill their dreams and buy their dream homes.” The celebrated water skier is now semiretired from real estate after selling her business three years ago. Though no longer a broker, Heddon continues to help folks fulfill their dreams as an agent for Century 21 Myers Realty. Of all the records set, competitions won, and homes sold, Heddon notes her proudest moment was the 2007 induction of her son, Scotty Clack, into the USA Water Ski and Wake Sports Hall of Fame. Scotty Clack is credited with developing freestyle jumping into a competitive event. He competed in the freestyle jumping event on the professional tour for 16 years and boasted a 10-0 record in 1985. Like his mother, he began his show skiing career at Cypress Gardens, where he performed for 18 years, serving as show director from 1995-1998. During his career, Clack performed for the president of Beirut, the Queen of England, and King Hussein of Jordan five times. His waterskiing talents took him to Hollywood, where he did stunts on the movies “Meatballs” and “Smokey and the Bandit Part 3.” Clack went on to serve as the director of operations for World Sports & Marketing from 2001-2004. Heddon and Clack were the first mother and son to both be inducted into the USA Water Ski and Wake Sports Hall of Fame. The champion water skier remains close with her fellow skiers. “It’s a family – waterskiing is just a big family,” she said. “The Cypress Gardens Ski Team has done a wonderful job of keeping the integrity of the sport and skiing like the Gardens used to have.” Asked if she’d be attending the IWWF World Water Ski Show Tournament, Heddon replied she’d be there. She even signed up as a volunteer for the event. “I wouldn’t miss that for the world – no pun intended,” she smiled.

“The Earth is what we all have in common.” – Wendell Berry Have you ever wandered the boardwalk at Alligator Alley in Circle B Bar Reserve or admired the overhead canopy reflected on the still blackwater during a hike through the Peace River Hammock? If so, you have benefited from the Polk County Environmental Lands Program. On November 8, 1994, Polk County citizens voted in favor of levying a tax on themselves to fund a local environmental lands program. “The purpose of the Environmental Lands Program is to acquire, preserve, protect, manage and restore endangered and environmentally sensitive lands, water resources and important wildlife habitat. Acquired properties may be used for passive outdoor recreational purposes provided that such uses will not disturb or degrade the environmental quality for which the site was acquired,” according to polknature.com. Properties protected by the Environmental Lands Program in Polk County include Circle B Bar Reserve, Gator Creek Reserve, Marshall Hampton Reserve, Sherwood L. Stokes Preserve, Crooked Lake Prairie, Hickory Lake Scrub, North Walk-in-Water Creek, SUMICA, Crooked Lake Sandhill, Lakeland Highlands Scrub, and Peace River Hammock. These preserved wilderness areas have provided the community with rich recreational opportunities, protection of water resources and wildlife habitat, and been a boon for eco-tourism in the county. Though the initial levy expired in 2015, the issue will be on the ballot again this November thanks to Polk Forever, a nonpartisan political committee of volunteers who share a passion for conservation. The committee’s initial goal was to get a referendum on the ballot this November. With that accomplished, their aim is the passage of the Environmental Lands Acquisition and Management Referendum on November 8, 2022. According to Polk Forever, the purpose of this referendum is “To continue the work begun by the 1994 voter-approved referendum that created the Polk County Environmental Lands Program. If approved, funding will be dedicated to purchase and conserve the environmentally sensitive lands needed to protect our county’s water resources and wildlife habitat. Lands can be purchased outright or protected by conservation easements. The goal is to expand, buffer, and connect existing preserves and wildlife corridors and provide citizens with high-quality resource-based outdoor recreation opportunities.” If passed, four distinct areas have been identified for conservation efforts, including The Green Swamp, The Lake Wales Ridge, The Upper Kissimmee Basin, and The Peace River. Funding will be provided through a dedicated 0.2 mill ad valorem property tax for 20 years if the referendum is approved. According to Polk Forever, “Monies will be dedicated to the acquisition and management of lands purchased outright or to the purchase of conservation easements that will keep the land in private ownership while protecting important natural resources.” “Statewide partners and federal partners are always looking for communities that are willing to invest themselves. So, if we don’t have a funding program in Polk County, other state groups are probably going to look at other areas to match funds with. Matching funds with partners is key,” said Polk Forever board member Suzanne Lindsey. “Our county staff that was so successful with this before are still in place, and they really know how to use those monies to get the biggest bang for your buck. It’s a great investment.” To raise awareness and support for the Environmental Lands Referendum, Polk Forever is hosting a juried triple art show across the county. The shows will feature paintings, drawings, sculptures, photography, and mixed media pieces from local and regional artists inspired by Polk’s environmental lands purchased through the 1995-2015 citizen referendum. The first exhibition was held at the Ridge Art Gallery in Winter Haven from September 3 – September 23, 2022. ART/ifact in Lakeland will display a Polk Forever exhibition from October 1 – 28, 2022, with an opening reception on October 1 from 4 – 6 pm. The Lake Wales Art Gallery will feature another exhibition from October 1 – 28, 2022, with a reception on October 15 from 4 – 6 pm. Polk County kids have submitted pieces inspired by the lands they love and hope to preserve, along with work by professional and emerging artists. “We want to see what people enjoy about the parks and get their view on it,” said Polk Forever board member and artist, Blair Updike. “It’s a good way to show appreciation for the success of the past program and showcase those different lands, the different environments – they’re all over the county.” Lindsey agreed, adding, “I think people who visit the properties become the best ambassadors to protect it.” Updike, a celebrated painter from Lake Wales, has submitted work for the Polk Forever exhibition series, and so has her daughter. Other local artists of note include photography from Adam Bass and sculptures by David Price. “Conservation helps everyone,” Updike said. “You need the clean water. You need all the things provided by having open space. Everyone should care.” Polk Forever polkforever.com FB: Polk Forever IG @polkforever YouTube: Polk Forever Information on the Polk County Environmental Lands Program: polknature.com

No sunset or lake silhouette is more fitting than that of “The Water Ski Capital of the World” to honor the 100th anniversary of the sport. The waters of Dick Pope Sr.’s tropical haven and skiing sanctum, Cypress Gardens, were the stage for many shattered records, celebrity guests, and film and television productions throughout the years. The magic lives on as later this month, thousands of spectators and athletes the world over will descend on Winter Haven for the 2022 International Waterski & Wakeboard Federation (IWWF) World Water Ski Show Tournament. The Cypress Gardens Water Ski Team, City of Winter Haven, and Polk County Tourism and Sports Marketing are partnering to host the World Show Ski Championships. International teams and individuals will compete on Lake Silver in the largest tournament to date and the first event to combine an Individual and Team competition. Competitive teams include the USA, Belgium, Germany, Canada, and Sweden, with Mexico joining as an exhibition team. Preceding the tournament on the evening of October 18, Visit Central Florida and the Cypress Gardens Water Ski Team will host a “Night with the Stars of Show Skiing’’ at Nora Mayo Hall. The red carpet dinner will honor professional show skiers. The Opening Ceremony will be held at the original Cypress Gardens Ski Stadium at LEGOLAND Florida on Wednesday, October 19. Festivities will include a parade of athletes, welcome speeches, live music, skiing demonstrations, and fireworks. The International Food & Drink Street Festival hosted by Main Street Winter Haven will occur the following day, Thursday, October 20, at 5:30 pm on Central Avenue in Winter Haven. Admission to the family- and dog-friendly festival is free. Attendees can expect drink tents, live music, and international food from local restaurants and vendors. The tournament will officially kick off on Friday, October 21, at Lake Silver, with the Individual Swivel Ski event followed by Adagio Doubles. Countries new to the WWSST will join in on the Centennial Celebration of the sport of waterskiing by performing their exhibition shows on Friday as well. Saturday, October 22, all competitive teams will compete. The tournament will conclude on Sunday, October 23, with teams placed by their Saturday scores, followed in the late afternoon by the Individual Freestyle jump competition, ending with a Medal Ceremony. For a full schedule of events and more information about the IWWF World Water Ski Show Tournament, visit worldwaterskishow.com. CYPRESS GARDENS WATER SKI TEAM PREPARES Cypress Gardens Water Ski Team president Mark Voisard expects between three and five thousand people at the World Water Ski Show Tournament, and he’s excited to show off the beautiful Martin Luther King, Jr. Park. He and the team have been busy making ready for the event by preparing the site. The ski team will run the Southern Hospitality tent and concession stands at the tournament, and according to Voisard, “We’ll be doing some skiing during breaks in the action at the Worlds.” Voisard, a former Cypress Gardens show director, was instrumental in forming the Cypress Gardens Water Ski Team – and keeping the legacy alive. Mark Voisard hails from Deerfield, Illinois, a suburb of Chicago. His uncle owned a resort several hours north in Eagle River, Wisconsin. When Voisard was six, someone gave his uncle a homemade boat which he outfitted with a 45 horsepower Mercury motor and got out on the water. That’s when he first learned to ski. “I had to put tennis shoes on because they didn’t have any kid’s skis,” Voisard remembered. At 16 years old in 1970, Voisard became a founding member of the Chain Skimmers Water Ski Show Team in Eagle River, Wisconsin. In 1976, the team became the Wisconsin State Champions. After graduating college, Voisard set his sights on Cypress Gardens. He was hired to ski at the park, and when they called and asked when he could come, Voisard said he’d be there in two weeks. His first day was March 1, 1977. “We had a bunch of our guys from Eagle River come ski with us down here. My brother skied here,” he said. “When I got here, I was focused on skiing because there was so much to learn,” Voisard said. “They were doing things already that we hadn’t even thought about doing.” Soon after arriving at the Gardens, Voisard started flying the Delta Wing Kite. “We flew two kites every show, and we had four shows a day. So, with eight chances to fly – you get a lot of flying in.” Spectators can still see Voisard fly today during Cypress Gardens Water Ski Team shows. Mark became the Cypress Gardens show director for 15 years and worked at the park for some 30 years. In 1982, Voisard won the Men 2 National barefoot tricks and starts titles and has officiated over 30 National Show Ski Association tournaments. Voisard has officiated ten national and two world championships. Another feat Mark and show ski champion, Cheryl Orloff, took on was the first five-tier pyramid. “Nobody had ever done it before. First of all, you have to do a double-top four-tier,” he said. The direction of the pyramid spurred advancements in safety for the skiers, including the Flo-Mo vest and the use of braided handles – both of which have been adopted by the greater water ski community. “There’s a little more safety every time we do something like that,” Voisard said. With one boat pulling another boat and a total of 17 people – they successfully performed the first five-tier pyramid. Voisard was honored with an award of distinction by the USA Water Ski and Wake Sports Foundation in 2016. THE SHOW GOES ON The former show director relayed the inception story of the original ski team at Cypress Gardens. “The story goes that Dick Pope Sr. was in the army somewhere around the world, so Julie Pope, his wife, was basically running the park. Skiing wasn’t anything they normally did. The kids would come, and they’d go skiing,” he said. According to Voisard, military personnel on leave visited the park and saw the kids skiing. “They went back to Orlando and said, ‘Hey, you guys have to go to Cypress Gardens – they’re doing a ski show.’ It wasn’t actually a ski show.” People began to ask what time the ski show was. An improvising Julie Pope told them 3 o’clock. “The kids got out of school, they got them all picked up, got them out there, and they started skiing, and that’s how it started.” In 2011, two years after Cypress Gardens closed, USA Water Ski Hall of Fame inductee and former Cypress Gardens skier Don Thompson was honored. Former professional Gardens skiers got together to perform a ski show on Lake Silver for Thompson. The show sparked talks of starting a ski club and teaching kids to ski. Voisard remembered someone suggesting, “We’ll teach them the way they did it at Cypress Gardens so that they really do it well and continue doing it.” Mark and his wife, Jean Voisard, began working with the City of Winter Haven in 2012 to secure Martin Luther King, Jr. Park as a home for the emerging Cypress Gardens Water Ski Team. “It took almost a year to get the whole deal worked out,” he said. Waiting on permits and a contract with the City in the works, they began forming the team. “We actually started skiing in our backyard in Eagle Lake. We brought the trailer with all the skis and a couple of boats,” Voisard said. The team started on Lake Silver later that year. “We’re very lucky. The City has been really good to us, and the County has been good to us.” Today, the Cypress Gardens Water Ski Team is a non-profit USAWSsanctioned ski team with approximately 155 members ranging in age from two to skiers in their seventies. The team makes a splash on the third Saturday of each month with their free ski shows at Martin Luther King, Jr. Park on Lake Silver. Slalom, tricks, jumping, knee boarding, hydrofoil, barefoot, “In the show ski world, you kind of put all those things together. We barefoot, we hydrofoil, we jump, we fly the kite some, the girls swivel,” Voisard said. The team also offers adaptive ski clinics for those with special needs and disabilities. There will not be a Cypress Gardens Water Ski Team show on the third Saturday of October because of the World Tournament. But don’t miss their Halloween show! The nighttime show promises tons of spooky fun, from a skeleton pyramid to ghouls, wolfman, and a “Thriller” performance. The legacy continues as the team carries the Cypress Gardens torch – and its billowing namesake flags. Just as Dick Pope did with his theme park, the Cypress Gardens Water Ski Team invites visitors to imbibe sunshine, fresh lake air, and the glamour and athleticism of a sport entering its centennial. Photography by Amy Sexson Cypress Gardens Water Ski Team www.cypressgardensskiteam.com FB: Cypress Gardens Water Ski Team (est. 2012) IG @cypress_gardens_ski_team Free shows on the third Saturday of each month: Lake Silver at Martin Luther King, Jr. Park 275 S Lake Silver Dr., Winter Haven

From charming guests as a Southern Belle to awing audiences as an Aquamaid at Cypress Gardens, Brenda Mitchell sat down with Haven to share stories of an iconic time in Central Florida history. Citrus was booming, “Mr. Florida” Dick Pope Sr. was operating a star-studded theme park, and Winter Haven was forging its designation as the Water Ski Capital of the World. Eclipsed only by “Mr. Florida” himself, images of beguiling Southern Belles and Aquamaids arm-in-arm smiling to the camera remain ambassadors of an era – pre-Disney emissaries of entertainment. Born in England, Brenda Mitchell considers Australia – where she moved as a child – home. She learned to snow ski before hitting the water. In Melbourne, Australia, there was a snow ski resort with a weir at the bottom. She and her friends would often snow ski and water ski on the same day. “We’d have bonfires there. It was fun,” she said. During a trip from England to Australia, Mitchell traveled to the sun-drenched skiing sanctuary that was Cypress Gardens. She met the park’s founders, Dick and Julie Pope. They asked if they could photograph her and if she would like to work with them at the Gardens in the future. She took a raincheck and returned to Australia, where she hosted a television program called “The Children’s Adventure Club.” In 1961, a 21-year-old Mitchell did come back to Winter Haven. Her previous ballet training gave her a leg up working at the Gardens. “If you’ve got some training in something, you know what to expect. It’s going to be hard work until you get it right, and not only are you pleasing yourself – you’re pleasing your director or the people watching the performance,” Mitchell said. GLITZ AND GLAMOUR AT THE GARDENS There was a buzz at Cypress Gardens, a hum of excitement – something in the water. The thrill of water ski shows, movie stars, and tourists the world over. Mitchell described it as a fun place to work. Whether shooting a film like “Easy to Love” or a television program like “The Johnny Carson Show” or “The Mike Douglas Show,” “It was evolving continually,” she said. The water skiers were involved with production too. “If you worked on it, you had an edge over someone who had never been involved and didn’t understand you hurry, hurry, hurry, and wait, wait, wait. That’s how it works.” During one production, Mitchell did a stint with Van Johnson skiing around the islands on Lake Summit. “I was to get into his arms which means I step on his ski, but he has to let go of the rope for me to get over. If they could have heard what he said – he used words normal to our ears now, beginning with ‘F’ about the drivers and the waves. […] I said, ‘Just smile!’” It wasn’t all dazzling shows and movie shoots at Cypress Gardens. “We had to do everything in those days,” she said. “Sometimes we taught the Southern Belles how to ski.” The summer was when they did most of their training, as winters tended to be prime for tourism in Central Florida. Brenda and the other Cypress Gardens water skiers also helped prepare for the arrival of special guests. She remembers one of the other girls going to Belk’s to buy bed sheets, Julie Pope going room to room, dropping them off, and Brenda making up the hotel room beds. But if work took too long, Brenda said Mrs. Pope was the kind of person to say, ‘Oh no, you’re going to be late. Call your husband and have him come over for dinner. Sylvester will pick him up.’ A notoriously gracious hostess, Julie Pope would seek Brenda’s English sensibilities when preparing for European guests at Cypress Gardens, asking how they might like their tea and if Brenda could help her set it up. “She was someone who was so warm and made you feel good that you had something to contribute,” Mitchell said. Brenda was so close with the Cypress Gardens founding family that Dick Pope Sr. gave her away at her wedding. “He was the kindest, kindest person and such a gentleman,” she said. “Julie Pope had a reputation of being the strength behind them.” In the last years of Mr. Pope’s life, Brenda remained close to him, regularly visiting him at his home. “I could finish a lot of his sentences for him knowing the things that he did and the things that he liked, and that made me feel good as well as him,” she said. “They were just wonderful.” SWAN ON THE CHAIN OF LAKES “We were all so close-knit,” Mitchell remembered. She stayed in supervised housing, as did many other non-Floridian Cypress Gardens water skiers. “It was like being in college and having roommates, and we all had a similar goal.” Admittedly not much of a gymnast, Mitchell shied away from tricks but shined when it came to swivel skiing. “Everybody had something that they could contribute, and the show staff was bright enough to understand to make use of the talent you have,” she said. “We were the premier ballerina of that show. We called it ‘Swan,’” Mitchell said. And just like any prima ballerina, “The longer your arms are and the longer your legs are, the prettier you look.” “Was it glamorous? Well, we had to wear more makeup because when you’re on the water, your face would look blank if you didn’t have red lipstick and eyelashes that showed up,” Mitchell said. The former Aquamaid reflected on the current Cypress Gardens Water Ski Team, which puts on a free show at Lake Silver on the third Saturday of each month. The glamour on the water is more now, she said. “We wore lots of bright colors, but not sequins.” The Cypress Gardens Water Ski Team does a whole ballet line in unison. “What I used to do that was special is every day now, but that’s progress — that’s life,” Mitchell said. While working at Cypress Gardens, the Aussie Aquamaid even got to ski with King Hussein at his seaside estate in the Jordanian city of Aqaba. It was skiing doubles with a hint of danger for Mitchell and her party while they visited the king. “There was a minefield between the hotel in Aqaba – the Gazelle Club – and his property that we had to be walked through when we were staying there,” she said. Mitchell remembers skiing the glittering blue water of the Gulf as jets zoomed overhead. From Jordan, she went back to Australia and joined a synchronized swimming team. “That was a feat for me because I’m not really a super swimmer at all. I said, ‘Just keep me in the shallow end,’” Mitchell smiled, still glamorous as ever. She noticed that everyone having the same swimsuit and cap lent consistency to their performance. She brought that idea back to Winter Haven and asked if they could start doing something similar with costuming at the Gardens. The Cypress Gardens water skier wore many costumes throughout her career, from mermaid at Florida’s first theme park to Tinkerbell in a ski show at “The Happiest Place on Earth.” Mitchell remembered that Jantzen sponsored the water skiers at Cypress Gardens for swimwear. The girls’ swimsuits had molded cups. After one wash, the cups were all over the place. “The male skiers would say, ‘You’ve got a little malfunction,” she laughed. “Well, great!” While cleaning out her closet recently, she found her favorite costume – a black number with diamonds and a proper ballerina tutu paired with long white gloves. Cypress Gardens was home to Brenda Mitchell until 1984 and was the backdrop for many life events, often narrated by the voice of their announcer. The announcer said, “Brenda is a new mother today!” as she took to the water the day she adopted her daughter Mandy. During her later years at the park, Brenda said, “The announcer would sometimes say, ‘And now we have the oldest living Aquamaid,” Brenda laughed. “You can leave the old out! Experienced maybe? But you don’t have to say old.” Though she no longer water skis, Mitchell still takes to the snow ski slopes. “I think the more you keep skiing, the younger you feel.”