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Recreating an Evening of Bygone Delight … The Garden Club of Winter Haven was considering fundraising options. The Friends of the Museum of Winter Haven History were looking for a partner. Ideas were tossed around and the discussion soon focused on recreating an evening to reminisce about a restaurant that had closed sixteen years ago. The restaurant was Christy’s Sundown and stories of its owner, Nick Christy, were plentiful. For many, the memories were vivid. The idea was embraced quickly. Remembering was the easy part… delivering the Christy’s Sundown experience would prove more daunting. A Brief Overview Nick Christy was a legendary Winter Haven restaurateur. He arrived in town in 1952, buying a shuttered hamburger and hot dog stand known as “The Sundown.” Christy immediately set about remodeling the restaurant and creating his vision of what would become one of this area’s finest dining establishments. His commitment to quality food and superb customer service would bring coveted recognition including Florida Trend’s Golden Spoon Award. His friendship with Cypress Gardens’ founder Dick Pope would bring Hollywood’s finest, from Carol Burnett to Dean Martin … Bette Davis to Roy Rogers. Spring Training baseball brought a cavalcade of sports stars, among those a personal friendship with many including Red Sox great Carl Yastrzemski. Many signed photos were enshrined in the restaurant lobby. But regardless of your fame or fortune, dining at Christy’s Sundown included a warm, welcoming “Howyadoin” delivered tableside from Nick himself. Mr. Christy passed away in 2010. The Museum of Winter Haven History has collected Christy’s memorabilia since its sale in 2008. Menus, the photographs from the entrance lobby, and one of the plexiglass Christy’s logo panels were in hand. A Facebook post asking people to share their memories brought a stream of fond comments and produced further donations of items people had collected including dishes and an actual five-foot by eight-foot Christy’s Sundown sign! The museum setting would be intimate and seating would be limited to 88 attendees. The challenge at hand: Recreating the dining experience. The group relished the challenge — more about “relish” later. The Dinner Nick Christy was of Greek descent having shortened his name from Christopulos. The Sundown menu featured Greek influences including such entrees as Athenian Grouper. Fortunately, we had a place to start our planning. Neil Curran operates Chef Neil’s Bistro on Dundee Road. Mr. Curran was a Christy’s chef for 17 years and graciously shared menu and seasoning suggestions that he had learned while working at the Sundown. Chef Neil noted one of the first things he was told after beginning at the restaurant was, “when an order for filet came in, I was to prepare two onion rings as a garnish for the steak.” Bit by bit, piece by piece we were gathering the secrets to make “Remembering Christy’s” as accurate as possible. And as we spoke of recreating the menu, one question came up frequently, “Will you have the relish tray?” The relish tray was the centerpiece of every Christy’s table. It was a three-compartment stainless steel carousel that contained corn relish, sliced sweet pickles and cottage cheese with chives. While none were among the pieces rescued from the restaurant when it closed, duplicates were found, purchased and would become the centerpiece of the evening’s food presentation. Both organizations began promoting sponsorship opportunities in early December. It was apparent immediately that sponsors would exceed budget projections. In all, 66 seats were reserved by sponsors, leaving 22 for general sales. Word of mouth proved invaluable as tickets sold quickly. Terrie Lobb, owner of TLC Catering, rose to the challenge of recreating a menu consisting of said relish trays, split pea soup, filet (yes, with onion rings), or Athenian Grouper, baked potato, asparagus, salad and either coconut cream or key lime pie - all prepared as closely as possible to Christy’s exacting standards. A food tasting was scheduled for late February, and menu items and seasonings were modified where necessary. By late March the event was nearly sold out. Final planning was complete. April 13th arrived. It was 6:30 pm and Showtime! Guests entered the museum lobby flanked by a lighted Christy’s sign and entered to table centerpieces comprising hundreds of roses arranged by Garden Club members. Just as Sundown menus once noted, each table featured a card that stated the roses came from Mrs. Christy’s garden. The museum decor featured the recreation of Christy’s Celebrity Wall, a display case of menus, dishes, and AAA Awards from the restaurant. The stage featured rear-screen projection of memorable Christy’s moments. Lighted brass sconces that once graced the walls of the restaurant flanked the stage. Music for the evening was performed by Jeremy Rath at the keyboard of the museum’s recently refurbished Steinway grand piano. At 7:15 guests were seated and it was announced that there was only one way to begin a meal at Christy’s. At that moment, servers paraded into the room distributing the signature relish carousels to each table. Guests were then treated to the Sundown’s signature serving sequence of salad, split pea soup, entree and then dessert. Dinner included special Greek wines selected by the sommelier from Obscure Wines, LLC in downtown Winter Haven. Following dinner, guests were invited to share their memories of Nick Christy and his beloved Sundown restaurant. Those memories were many and varied from date nights to weddings and prom dates to dancing in the lounge. Many of Winter Haven’s biggest business deals were struck over a Christy’s meal. Perhaps former State Senator Rick Dantzler summed it up best when he noted that Christy’s provided an important venue for Winter Haven at a time critical to our growth and success. There was a warm sense of nostalgia as guests visited around, sharing memories and laughs and an occasional moment of reflection. There were familiar photos, faces and, for an evening, the memories of classic dining experiences. There was only one important Christy’s tradition missing, that affable gentlemen, always in coat and tie, strolling table to table firmly asking, “Howyadoin?” There was only one Nick Christy. Fundraising for History At evening’s end representatives for The Garden Club of Winter Haven and Museum of Winter Haven History shared their upcoming projects to be funded by the event’s proceeds. The Garden Club of Winter Haven will celebrate its centennial in 2027. They are planning a new art installation at the Winter Haven Library that will pay tribute to the community’s roots in the Citrus industry and its Chain of Lakes. Winter Haven artist Bill Larence spoke of his design and presented a small model of the citrus sculpture surrounded by the canal-connected lakes. The Friends of the Museum of Winter Haven History is a 501 (c)(3) organization that funds the displays and restoration of museum artifacts. Their most recent project refurbished an 1895 Steinway grand piano. Current projects center on cataloguing the museum’s collection of photos and objects from Winter Haven’s history. Photography Provided

James ‘Lone Star’ Camp may not have gotten to play a cowboy in old Westerns, but he has darn sure lived like one. Lone on the range, the Bartow native traveled across the country from Tupelo to Devil’s Lake, painting murals along the way. For 83 years old, Lone Star is still plenty sharp between the ears. And boy, does he have stories to tell. Photograph by Amy Sexson Most would know the old cowboy for the orange tricycle he rides around Bartow (he calls it Trigger), which has an American flag on the back and a Texas flag with a feather on the handlebars. He’s usually toting one of his paintings or on his way to paint a bare wall. Lone Star is a local legend, lending his talents to the community one piece of art at a time. Dressed in cowboy boots with a red bandana around his neck, sipping a cup of coffee, Lone Star began, “I wanted to be an actor, but I was scared of California. You ever been to LA? I took LA to be a bad place, and that’s where all the actors were making it at.” Lone Star wanted to be in the Westerns. His favorite era was the 40s and 50s. “All of them were good,” he said. As for his nickname, Lone Star gave it to himself. “I stayed away from stupidity and just kept to myself. When I was in Texas, I looked at that flag – the Lone Star State.” That led to a history lesson on the Alamo, which Lone Star ended with, “I ain’t going to die for no building! I’d die for God.” Lone Star started painting as a teenager. “It’s something I liked,” he said. “I started doing big top circus tents, clowns. I’d draw an ice cream cone turned upside down, put the mouth, big nose, tassel. That’s how I started drawing clowns. [...] And I got interested in the cowboys. In fact, I used to wear a cap gun. You don’t see the young kids wearing cap guns now.” Faith was a topic that flowed throughout our conversation. Lone Star shared a story about a man who stole his sister’s car. “My sister died worrying about that car. I had two guns strapped on and loaded. I go out West every summer, and I was brought up in church, and I do fear God. I’ve done wrong. I repent. I pray, ma’am. I try to love and help everybody. I give my pictures away. […] I started to bust this guy in the head. He was drunk. I heard the Lord [say], ‘God is God.’ And he reflected me lying there. I seen me lying there and I couldn’t do it. God said, ‘Vengeance is mine. No man has the right to take a life.’” Lone Star said he was grown when he started painting murals. “I wasn’t as good then as I am now.” One secret he divulged was using tape. He remembers painting in Lakeland when a school bus passed, and a student yelled, ‘Haha, look at that guy, he’s using tape!’ “I got kind of mad. I said, ‘That’s what they learn in school, to be ignorant?” He put his fingers on the table to demonstrate how tape helps him work, keeps his lines sharp. “I do a neat job. When I pull the tape, everything is straight and neat.” He estimates he could have upwards of 100 murals across the country, though some have been painted over. “I do cowboys on some of these buildings. I did Lash LaRue putting bullets in his gun looking at you. I painted Gabby Hayes, Lloyd Green, Little Jo, the old boys. […] They had Polaroid cameras back then. I never took no pictures, but I should have.” The Bartow cowboy wants a Polaroid now. When he was growing up, he liked taking pictures of all the houses on Palmetto. “All them houses, they’re torn down now. The old laundry mat.” He showed me a photo of a row of houses where his sister lived. Then he scrolled to the next picture of a man, Damon Lawrence. “I was in Kansas City, broke. I got mad at this carnival and left. I was doing painting. […] I left Coffeyville, Kansas, walking – didn’t know what I’d get into. I made it to Kansas City, Missouri. It didn’t matter where I slept. I was going to sleep somewhere. […] I told the operator, give me Damon Lawrence, Bartow, Florida. I didn’t know his phone number and address.” They gave him the number, Lone Star called, and according to Lone Star, Mr. Lawrence wired him some money. Asked if he was able to get back to Bartow with the funds, Camp laughed and said, “I kept the money and hitchhiked.” “Let me tell you about Tupelo,” he said next. “I got a broke down alternator in Tupelo, Elvis Presley’s hometown. I could still drive now, but my alternator was gone. I didn’t have no lights.” He stopped by a little garage on the side of the road. “It’s dangerous now. People will kill you sleeping in cars. I woke up the next morning, and I went in [to the garage] and said, ‘Excuse me, Mr., I’m trying to make it to Florida. I need an alternator. I’ll give you every penny I got in my pocket. Please, Mr., help me.’ He didn’t say a word. He got up slowly, looked at my car.” The man told him to get in the car and put it in neutral. He did. And the man pushed it right in front of the garage. “I thank God, buddy, he had the right alternator. Was the whole setup an angel, or did God put it there? […] He went in there, put on the right alternator, and gave me twenty dollars.” If you’re interested in more of Lone Star’s stories and to view his artwork, you’re in luck. The Bartow Art Guild will host a solo exhibition from June 1 - 29 titled “Our Folk: The Folk Art of James “Lone Star” Camp.” There will be an artist reception on June 10 at 6 pm sponsored by the Bartow Juneteenth Committee. Marcia Mullins, Board President for the Bartow Art Guild, noted, “It’s one of those things that has snowballed already. The whole community, everyone is talking about it.” Of the exhibition, Mullins said, “One of the things we’re trying to do here at Bartow Art Guild is help local artists better value their own work.” The City of Bartow will issue a proclamation declaring June 10, James ‘Lone Star’ Camp Day. “That means I’ve got to be an angel too. Walk straight, don’t get in no trouble, take a lot of stupidity, and let God fight it, just like I do,” Lone Star said. Photograph by Amy Sexson Bartow Art Guild 1242 E Main St, Bartow (863) 329-9893 FB: Bartow Arts News and Events IG @bartowartguild bartowartguild.com “Our Folk: The Folk Art of James “Lone Star” Camp” Where: Bartow Art Guild When: June 1 - 29, 2024 Reception: June 10, 6 pm

A place to feel safe and seen, Broadway Beginnings allows musical theatre students to build their chops with an emphasis on connection. Founder Elizabeth Lyons boasts a Broadway background and has turned that into an opportunity to teach. Lyons, from Lakeland, went to college at Florida State University and earned her BFA in Musical Theatre. She opted out of the graduation ceremony in favor of moving straight to New York. During her seven years in the Big Apple, Lyons performed in several Broadway national tours and off-Broadway shows. Some of her favorite NYC performance credits include: “Radio City New York Spring Spectacular” featuring the Rockettes, Derek Hough, and Laura Benanti (understudy for Laura Benanti), “Beetlejuice” pre-production (Lydia), “Parade” at the Gallery Players (Iola Stover), “The Underclassman” at The Duke on 42nd Street, the first National Tour of “Elf” (understudy Jovie) at Madison Square Garden, The Kennedy Center, Chicago’s Cadillac Palace Theatre, and the Wang Theatre in Boston and the National Tour of the “Wizard of Oz” (understudy Dorothy). In between performing jobs, Lyons worked odd jobs to make ends meet. She waited tables, nannied, and catered. “I was living the starving artist life that the movies tell everyone about,” she said. Lyons has always been interested in teaching. Even when she was performing, friends would ask her to lead workshops. “There’s something about connecting with young people interested in pursuing this. I obviously see myself in them. I feel very lucky to get to be the person who’s guiding them through this next step. Whether it’s their first step as a 7- or 8-year-old or if they’re getting ready to go to college, it’s the connection with the students that’s always drawn me to it.” Teaching in the classroom and privately, Lyons has worked with companies including Broadway Kids Auditions, SBG Studios, Harrison Arts Center, Highland School of Dance, Lakeland Community Theatre, Theatre Winter Haven, and All Saints Academy. While touring with the “Wizard of Oz,” Lyons directed over 400 children who played munchkins across 40 cities. Lyons said. She moved back to Lakeland seven years ago and has been investing in the community ever since. Lyon’s life has two big pieces—her world in the professional theatre community in New York City and her work as an educator. Two years ago, she felt compelled to combine the two and started Broadway Beginnings. “The heart of it is me wanting to continue creating a performing arts community here in Central Florida, but also nationwide,” she said. “It’s important to me that that community is specifically rooted in the heart of theatre, which is connection.” The Broadway Beginnings founder noted that there are plenty of excellent theatre training programs, but hers is explicitly dedicated to creating a space in which students feel safe to make the mistakes that will amplify their growth. While rehearsing her song, one student burst into tears and ran from the stage. Lyons went after her. While she was out of the room, other students began to whisper. “She’s such a great singer,” one said. “I was so nervous, too,” said another. When the student came back in, the group gathered around her, embracing her and sharing words of encouragement. With the motivation from her friends, the girl got up and sang her song again—fantastically. Lyons said she feels privileged to be that shoulder for so many students struggling with a piece or something outside of theatre. “Moments like you saw today where a student feels like something is out of reach for them […] giving them the tools to be able to hit that note and do it again, and again, and again. I get a lot of joy from instilling real tools they can use.” Broadway Beginnings started with seven students. Now, the program sees about 60 students weekly for private lessons in singing and acting, an Acting Lab, and Advanced Homies, a collaboration with Theatre Winter Haven. “Along with the day-to-day programming and lessons that I offer, it’s also really important to me that I’m using Broadway Beginnings as a way to make these students’ dreams feel a little more real,” she said. In addition to private lessons and group acting classes, Lyons brings down friends from Broadway for workshops. “It’s quite breathtaking how much some of them grow,” Lyons said of her students. “You get these little signs along the way. Maybe they stop playing with their hands so much, they stop fixing their hair all the time.” One 15-year-old Broadway Beginnings student, Myleigh Vignetti, started theatre two years ago. “I’m going to be honest; I am not the strongest singer. Broadway Beginnings has made me feel so much more confident and feel safer to express myself and to not be so scared to commit to doing what I love,” Vignetti said. “I’m passionate about it because there’s nothing really like performing live and letting the audience feel your joy for what you are doing.” “I think programs like this are important because students need places to feel safe and to feel seen,” Lyons said. “The friendships and connections they start to make and the fun they have start to show through outside of here. [...] Also, the heart side of that, where they feel, for whatever reason, that something’s out of reach, but we’re able to take the time and the attention needed to walk them closer to that goal. A lot of times, it’s instilling that trust – the trust in myself, the other students, the community, and in turn, in themselves.” Broadway Beginnings hosts a four-day musical theatre intensive in New York City each summer called ‘On Broadway.’ The program is led by principal members of the Broadway community and is open to students nationwide. Students get to experience two Broadway shows, dinners, 25 hours of small group Broadway workshops, and more. This year, Broadway Beginnings will offer three Musical Theatre Summer Camp sessions. Sessions one and two will include masterclasses in singing, dancing, and acting. The camps will also feature virtual workshops and Q&A sessions with Broadway directors, choreographers, and actors, culminating in a showcase-style musical theatre performance featuring all students. The third session will have students sing, dance, and act in a safe and encouraging environment. The week will conclude with a showcase-style musical performance featuring all students. Broadway Beginnings FB: Broadway Beginnings IG @broadway_beginnings broadwaybeginnings.com Photography by Tara Crutchfield

Biking is a great way to keep kids healthy, fit, and outside. Polk County has plenty of scenic trails to take advantage of, from the Van Fleet Trail to the Auburndale TECO Trail. The problem with buying bikes for children? They grow! Stew and Meghan Mackie, owners of the Bike Shop of Winter Haven, have a solution – the Pedal Up Club. Meg and Stew have little ones of their own: Wattson, four, and Millie, two. They understand parents’ challenges with finding the right bike for a child just to have them outgrow it within the year. “Millie is definitely following after Mommy. She can’t move from room to room without grabbing a blankie, a drink, and any other little toy she can find,” Stew said. “Watts, he just likes to ride bikes. They’re a mixture of both of us, to be honest.” The Mackies started their kids on bicycles at age one, as soon as they could ride a strider bike. Wattson recently took off his training wheels. Pedal Up Club is a monthly bicycle subscription service for children starting at $6.99 with no minimum term, maintenance fees, or contract. According to Stew, the spark for the Pedal up Club came from a family friend, David Martin. “David’s insights, combined with the Mackie family’s shared experiences, underscored the need for a solution to the challenges of growing children and their ever-evolving biking needs,” according to their website. A company in the UK does something similar, and David told Stew he should look into it. Stew pushed the idea aside for a while. “I finally looked at his suggestion and thought, ‘That’s a good idea. Let’s try to make it work.’” The challenge the Bike Shop addresses is how quickly children phase through bikes and the expense of purchase and maintenance. “You’re eliminating waste, storage, and having bikes sitting around,” Stew said. “This also helps make bikes accessible to people who can’t afford them.” In addition to customizable, cost-effective plans, Pedal Up Club addresses storage hassles. If you’ve got limited storage space at home, you don’t need a row of unused bikes eating into it. With a bike subscription service, you won’t have to worry about storing old bikes when they’ve been outgrown. The program is also environmentally sustainable. “With fewer bikes being discarded and more being reused, there’s a positive impact on reducing waste and the carbon footprint,” according to their website. So how does it work? Visit the Bike Shop of Winter Haven, where they’ll size your child for a bike. You can even size your child online based on inner leg length. Pedal Up Club says, “This method means they’ll always be able to reach the ground properly and have the perfect experience.” Next, confirm your subscription online, pick up your new wheels at the Bike Shop, and roll out. When your kid outgrows that bike, bring it back in and size up. Pedal Up Club would make an excellent summer break, birthday, or holiday gift. “We just need to get the word out,” Stew said. Pedal Up Club pedalupclub.com 249 3rd St SW, Winter Haven (863) 299 9907 FB & IG @pedalupclub Photograph by Amy Sexson

“My first memory of food was when I made rice with my grandmother back in the Dominican Republic. I was five years old,” Morena Mazorra said, smiling. “I made it in this little, tiny pot.” Grounded by her Dominican roots, Mazorra unofficially started baking in 2009. She and her husband had both lost their jobs. “We were newlyweds with a newborn baby,” she said. Mazorra majored in culinary arts in New York, so cooking for others was a no-brainer. She started selling food and desserts from her West Palm Beach home the following year. Years later, Mazorra worked at Advent Health in Davenport and baked part-time from home. When the pandemic started, she quit the hospital and went full-time with her business, Morena’s Cakes & More. “We were trying to open up a bakery in Lake Alfred, but that didn’t work out,” she said. When the brick-and-mortar fell through, “I didn’t want to cook. I didn’t want to bake. I didn’t want to leave the house.” Encouraged by her customers to persist, Mazorra began selling her treats at the Winter Haven Farmers Market. “Little by little, Winter Haven became our home.” She grew a cult-like following, with a constant line at her farmers market tent. “That’s when I started introducing the ‘more’ in Morena’s Cakes and More.” She began offering empanadas, which are now one of her best sellers. She eventually rented a small space inside the Hippie Suitcase on 1st Street S in Winter Haven. Mazorra started with coffee and empanadas, but customers asked for other delights like white rice and Cuban sandwiches. “It just got too big, and I couldn’t work from that place,” she said. “I wasn’t looking for a place. I wanted to stay working from the farmers market,” Mazorra said. “And then, we found this.” “Once we came in here and I actually had the keys, I couldn’t believe it,” she said. That was three months ago, and it hasn’t yet fully hit her that she owns her own Winter Haven Bakery. Morena’s Restaurant Cafe, situated on Avenue C SE, is a family business. Mazorra works with husband Jose and daughters Belle and Eliana. The two girls love spending time with their mom in the kitchen. Jose is originally from Cuba and was raised in Miami. Morena was raised between New York and the Dominican Republic. “I’m bringing our roots – the Cuban and Dominican flavors together,” she said. “I want to give everyone that comes a sense of belonging like they’re back home. […] That first bite or cup of coffee takes you back to your roots.” The flavors that most remind her of home are white rice, beans, and chicken stew, one of her top sellers. “I used to always see my grandmother make that, and she would cook for the whole neighborhood,” she said. Everyone in the neighborhood knew that if they were hungry, they could go to Mama Juana’s house. “She would cook this big pot, and everyone would come.” Walking into the humble space, one is greeted with the savory aroma of freshly baked and fried goods accompanied by a comfortable feeling. “We make everything fresh,” she said. There can sometimes be a bit of a wait, but be patient because Mazorra is busy making magic in her modest kitchen. She does all the cooking and baking herself, working seven days a week. “I feel like this is my home, everyone’s home.” Just like her grandmother, Mazorra serves generous portions. Ever the gracious hostess, she brought out a platter of all her most popular menu items, some regular size and some minis, which she offers with catering. The plate was arranged with chicken empanadas, beef empanadas, potato balls stuffed with seasoned ground beef, ham croquetas, yuca fries, and housemade cilantro garlic sauce and mayo ketchup. Each item was savory and satisfying. The beef empanadas were crispy pockets filled with generous portions of meat, hints of red and green peppers, and onions. Mazorra slow-cooks and shreds the chicken for her empanadas, too. The house-made cilantro garlic sauce was good on everything and could easily be eaten by the spoonful. If she sold it by the bottle, I’d buy it. “I like to go by what customers say,” Mazorra noted. “They say that they come here and feel like they’ve walked into their family’s house.” One customer sat down to enjoy the beef stew and, after the first bite, remarked, “This reminds me of my grandmother’s food, who passed.” In addition to her out-of-this-world fusion lunch offerings, Morena’s serves breakfast. Choices of ham, bacon, cheese, and eggs on a tostada, bagel, freshly baked croissant, and Puerto Rican Mallorca make it hard to choose. When she’s on a roll in the kitchen, Mazorra will whip up a Dominican breakfast with the three ‘golpes’ or punches, as they like to call it. Mazorra called it ‘the breakfast of champions,’ with mashed plantains, fried salami, fried cheese, and fried eggs. The Morena’s Restaurant Cafe owner envisions having a larger space to bring more folks together in the future. She also hopes to grow the business to the point that she will one day be able to step away from time to time to be with her family. “If I want to spend time with my kids, they’re here. If not, they don’t see me,” she said of her currently demanding schedule. With teary eyes, Mazorra thanked God, her family, sister, customers, and the Winter Haven Farmers Market. “Everyone since day one, since the Lake Alfred bakery didn’t happen – I went into a horrific depression – and they kept me going.” They would tell her, ‘Keep your head up. One day, it’s going to happen.’ “And here we are.” Morena’s Restaurant Cafe 586 Avenue C SE, Winter Haven (561) 729-1764 FB: Morena’s Cakes & More Bakery Cafe, LLC (Morena) IG @morenascakesandmore Photography by Amy Sexson

Hurricane season is upon us, and while you are probably aware of the preparations you need to make inside the home, what about those in the landscape? Prior to the start of each hurricane season, we encourage homeowners to grab a pen and paper, phone or camera, and some landscape flags and head out into the yard to do a pre-storm assessment. Survey your property now and look for things that may be an issue with wind and water— the main causes of damage in a storm. Look for items that can be tackled now (like cleaning gutters) and then make a checklist of what you should do if a storm is approaching (like lower the water level in your pool). While you will be taking photos to help you determine what you need to do, remember that photos of your home exterior and landscape can be critical to documenting potential damage and the repairs that come with it. What are you going to look for on your assessment? Areas that could be problematic are: • Flooding/influx of water/rain • Erosion • Change in wind direction and/or high winds. • Tree failure (and the potential impacts to your property) Damage from water can be a big problem, particularly if a lot of rainfall occurs in a short period of time. Look for ways to allow the water to flow away from your property and percolate into the soil as fast as it can. What does that mean? Clean all gutters and catch basins so that if there is a large influx of water, the systems are clear and clean to handle it. Certainly, you do not want to try and unclog a gutter during a storm if there is an issue. If a storm is approaching, consider lowering the water level in your pool to prevent issues from overflow and chlorine damage on plants. Also, if your landscape is prone to flooding or erosion, consider adding swales to catch and filter excess rainwater. You may even want to create some attractive landscaping areas such as rain gardens or dry riverbeds to make it an asset you can appreciate year-round. Wind can be scary, but if your landscape is prepared, it will ease many fears. Prior to the storm, assess all outdoor structures and determine if they can/should be anchored or braced (that’s a task for now, not when a storm is on the way!) or if they need to be taken down and stored in a safe location during the storm. Most outdoor lawn ornaments, potted plants, etc. should be removed and you will need to determine where they will be stored during the storm. Will you have room in your garage? Do you need to bring items indoors? Create a plan to ease potential stress during an oncoming storm. If you have a fence, consider installing wind gap panels. What about those trees? How safe are they? What should you do to prepare large trees and palms for a hurricane? If a storm is approaching, the answer is, not much. First and foremost, properly planted and maintained trees are the best defense against any potential hurricane damage. But, if it has been a while since you pruned your trees, and you are doing this in the “hurricane off-season” make sure that you follow this checklist: • Remove any dead or broken branches. • Stake leaning trees and leave newly planted trees staked. • Remove limbs that overhang structures. • Prune your trees with a healthy central leader in mind. Be wary of services willing to “hurricane prune” your trees and palms! Always contact a Certified Arborist (treesaregood.org/findanarborist) and make sure any pruning does NOT include: • Topping (see what topping looks like here: hort.ifas.ufl.edu/woody/topped.shtml) • Tipping (see what tipping looks like here: hort.ifas.ufl.edu/woody/tipped.shtml) • Lion-tailing (see what lion-tailing looks like here: hort.ifas.ufl.edu/woody/lions-tailed.shtml) These poor practices will make your trees much MORE susceptible to storm damage. Only minimal pruning (like a dead branch hanging over the garage) should be pruned when a storm is approaching. Remember, where will all that debris go? Your waste management company may not be able to pick up yard waste and you will be left with a pile of projectiles! Palms must be pruned properly as well. Only remove dead leaves (completely brown) and never prune above the 3:00 and 9:00 hands on a clock. For more information on properly pruning palms: blogs.ifas.ufl. edu/polkco/2017/09/08/proper-palm-pruning-not-hurricanepruning. To learn more about hurricane preparation in the landscape, listen to Your Central Florida Yard podcast episode 7 (aired May 13, 2024). You can find the podcast wherever you listen or find out more on our Substack:substack.com/@ yourcentralfloridayard. For more information, contact UF/IFAS Extension Polk County at (863) 519-1041 or visit us online at sfyl.ifas.ufl.edu/polk. The Plant Clinic is open Monday-Friday, 9:00 am-4:00 pm to answer your gardening and landscaping questions. Give us a call or email us at polkmg@ifas.ufl.edu. The Florida Master Gardener Volunteer Program is a volunteerdriven program that benefits UF/IFAS Extension and the citizens of Florida. The program extends the vision of the University of Florida/Institute of Food and Agricultural Sciences, all the while protecting and sustaining natural resources and environmental systems, enhancing the development of human resources, and improving the quality of human life through the development of knowledge in agricultural, human and natural resources and making that knowledge accessible. Photograph by Anne Yasolonis

Who cooks for you, who cooks for you all? I’m sitting around a fire pit with my family on an early summer evening when our conversation is halted by this echoing call. Two silent shadows plunge over our fire, pulling up to land on a branch just above my head. The pair of barred owls stares us down, their deep black eyes glowing with the light of the flames. Another form swoops up to the branch, landing clumsily and skipping along the bark to regain its balance. This owl is a juvenile, the feathers around its head ruffled and messy in comparison with the sleek plumage of the adults. The young owl bobs its head in circles, leaning and dancing as if it is performing for us. With its eyes still locked on us, the owl tilts its head to the side and lets out a long, high-pitched screeeeech, before gliding back into the darkness. After seeing this pair’s owlets mature year after year, I have grown increasingly intrigued and entertained by the behavior of juvenile barred owls. Though they can be elusive, these birds are highly curious and intelligent creatures, and you may encounter one in a rural area, local park, or even in your neighborhood! Juveniles are often found hopping around, practicing their hunting skills on small lizards and frogs, and trying to get a closer peek at anything they find interesting. A juvenile barred owl’s story begins late in the winter, when adult pairs initiate courtship and mating. It is common for barred owls to mate for life, so these pairs may already be very familiar with one another. In Florida, mating typically occurs from January to March, followed by an incubation period of 28 to 33 days. Barred owl chicks are altricial, meaning that they are helpless at birth and require intense parental care. For the first few weeks of life, the owlets receive food from their parents, meaning that the adult pair must hunt for two to four additional little beaks! The chicks grow quickly, and within about a month, they venture away from the nest for the very first time. There are then two big challenges: learning to fly and learning to hunt. These processes take place over several weeks, making early summer the best time to observe juvenile owls learning about the world around them! When the owlets first emerge from the nest, they are still covered in fuzzy, light grey feathers, but they soon develop more structured feathers that will aid in flight, a process known as fledging. As the young barred owls grow more comfortable outside of the nest, they become more outgoing in their movements, hopping from branch to branch and covering longer distances, until they are able to glide through the air as swiftly and silently as their parents. As owlets are learning to fly, they are often found on the ground. However, their parents are likely nearby, and they don’t need rescuing! It’s all just a part of the process. Learning to hunt is also a process of trial and error. Owlets will perch on a low branch next to an adult, waiting for an unsuspecting lizard to scurry within range before pinning it with its talons. Next it is the young owl’s turn; when prey ventures close enough, the juvenile will jump down, copying the movements of the adult. If they successfully pin down the prey, the owlet is in for a delicious snack! A juvenile barred owl’s silly head-bobbing dance also plays a role in improving hunting skills. Barred owls have incredible head and neck mobility, but their eyes are nearly fixed in place. To combat this limitation, owls will attempt to get a look at something from as many different angles as possible, so that they can narrow down exactly where and how far away the object is. So, although they may look funny, these little dancers are really just trying to become more deadly hunters! Understanding the curiosity of juvenile barred owls is crucial in safely observing and interacting with them in their natural habitat. The only animals that should really be afraid of barred owls are their prey: rodents, small amphibians, and invertebrates. In fact, barred owls are some of the most skilled rodent predators around. However, concerns for human or pet safety often arise when owls are nearby. Their friendly nature may come across as aggression, and their thunderous calls can be unnerving. It is best to practice safe and respectful wildlife viewing techniques if you are ever around barred owls. • If you see an owl, try not to get too close, as this may startle or frighten them, or scare away any potential prey that it is searching for! • Avoid playing pre-recorded calls to try to draw owls closer to you; this may confuse the owl • If a barred owl lands close to you, remain as still as possible. The owl is likely just as intrigued by you, as you are by it! • If you come across a barred owl that is sick or hurt, it is best not to touch it. Instead, call FWC’s wildlife alert hotline at 1-888-404-3922, or your FWC regional office to have the animal looked at by a professional. As we move into summer, newly independent barred owls all around the state will begin to pack up and leave home, making room for next year’s chicks. If you have trees in your yard or on your property, you can help maintain owl habitat by leaving any mature, healthy hardwood trees standing, as these function as prime nesting sites. Soon enough, you may have some feathered, dancing friends of your own! And even if you don’t see any barred owls nearby, keep your ears perked at night for that telltale call: who cooks for you, who cooks for you all! This article was written by Natural Resources Extension Program Intern, Ms. Hanley Renney, under supervision by Natural Resources and Conservation Extension Agent, Mrs. Shannon Carnevale. Photograph by Hanley Renney

The couple behind Lakeland’s favorite popup café is opening a bake shop! Gio and Gabriella Favilli-Vigoreaux have dreamed of opening a bakery since they were kids. What started as two separate culinary ventures operating out of the Catapult Kitchen Incubator, Vicky G’s and Casita Verde, combined to create Bandidas. A Central Florida native and first-generation American, Gio would travel to Nicaragua several times a year to visit family growing up. She delighted in meals made up of fresh fruits, vegetables, beef, and chicken from her grandparents’ farm in Masaya, Nicaragua. That love of food translated to a pursuit of the culinary arts down the line. After graduating, Gio moved to New York to study at the International Culinary Center and worked in restaurants and bakeries in the city. She also worked in food media and recipe development for Vice Media’s food department, Munchies. The pandemic prompted a move back to Florida, where she started Casita Verde as a creative outlet and a way to introduce Polk County to Nicaraguan food. Gabi grew up in Winter Haven. After attending the University of Miami, she moved to New York for culinary school. She spent the next eight years working in restaurants, food media, and recipe development in test kitchens for Epicurious, Good Housekeeping, and Cherry Bombe before returning home in 2020. She pulled from her Puerto Rican roots and formal culinary training to start Vicky G’s, offering handcrafted empanadas with unique fillings and other “twists on Latin food.” A few years ago, they joined ventures to start Bandidas pop-up café. “It just made sense,” Gabi said of the transition. “We knew we were going to get married. We’d gotten engaged, and we were spending all our time in the kitchen, side by side.” Gio and Gabi are opening their first bake shop in the space that was formerly Christopher’s Deli on Edgewood Drive. The duo started renting the space last December and began renovations in January. “We kind of changed every single thing about the space,” Gabi said. The oven was the only thing they bought new. “We’ve been waiting to have an oven like this for so long,” Gabi said. The enor - mous double oven they purchased from a restaurant supply store in New Jersey weighs over 600 pounds for each oven. They thought getting there would take some time, but the behemoth came overnight. The Ban - didas weren’t there for the delivery so it was dropped on the pallet in the parking lot at around 9 am. It took Gio, Gabi, and about six friends until 9 pm that night to move it inside. “That was the beginning of realizing the unknown we were about to step into,” Gio said. “Everything is heavy,” Gabi added, laughing. There isn’t a detail the couple hasn’t touched and turned into Bandidas gold. They added seating, a bar, and a pastry counter and painted and revamped the kitchen. The reno was largely a family affair, with Gio’s broth - er-in-law Ryan Bodolay building the pastry counter along with Hunter Jayne of Jayne Woodcraft. Gabi’s brother-in-law, Phil Davis, who owns Big League Woodworks in Winter Haven, built the bar. Her cousin, artist Lara Lewison from Queens, painted a mural along one wall depicting color-drenched picnic scenes. “I feel like it took patience in trying to figure out the layout and how it was all going to look,” Gio said. The Favilli-Vigoreauxs wanted a spacious, airy bakery that felt like them. “This feels like our house,” Gabi said. Much of the bright artwork lining the space was brought from their house. “Our gallery wall at home is empty now,” Gabi said. The walls are adorned with pieces by an artist Gio passed selling his work in Brooklyn, an illustrator Gabi loves out of London, David Horgan, and one nabbed from Webster Flea Market for $4. The bake shop is furnished with plenty of natural materials and plants lending to its stylish, eased atmosphere. “I’m over the white, minimalist bakery look,” Gabi said. “I wanted it to look like buttercream.” Next, they hope to convince their landlord to let them paint the outside of the building. Wink wink. The community is excited for the bakery to open, with folks even popping in as they prep for the big day. “I think people are really anxious and antsy, asking us every day,” Gabi said. “We want it to be perfect. We don’t want to open, have a crowd, and then be in the weeds,” Gio added. “I’ve worked in places where they started too soon, and you kind of can never catch up. […] I want to have room to continue to evolve and change things up and add things to the menu.” Opening a bakery from scratch would be as emotionally demanding as it is physically. Thankfully, the Bandidas babes have plenty of folks in their corner. Their mothers helped them deep clean. Maggie Leach, former kitchen director at Catapult Lakeland, and Elena Schillinger, Catapult kitchen manager helped them prepare for their opening inspection, on which they received an illusive perfect score. Gio and Gabi also mentioned Diana Cortes Blanquicet, owner of DOU Bakehouse. She set them up with a costing sheet, a lifesaver for pricing items. And, of course, where would they be without each other? “It’s nice to have somebody who knows exactly what’s going on,” Gio said. “This whole build-out process has made me appreciate and be grateful for people who care about their job and care about doing it well,” Gabi said. Ridge Fire, New Electric, and some of their maintenance technicians have gone above and beyond, according to the couple. In addition to their signature items, Bandidas will offer new savory foods like breakfast, soups, salads, sandwiches, toasts, and grab-and-go meals. To wash it down, they’ll have fresh-squeezed orange juice, kombucha, cold brew, and drip coffee from Canyon Coffee out of California. Guests can elevate their cold brew with fig or cardamom syrups. Gio especially loves making the cakes. A new addition to their cake offerings is an orange blossom cake, a poppy seed layer cake with orange marmalade and salted cream cheese frosting. They’ll also introduce mini cakes so you can pop in during the day and grab a little treat for yourself. Another sweet addition is the vegan Ranger cookie with coconut, dates, cornflakes, and oats. “It’s the best kind of granola bar meets cookie hybrid,” said Gabi, adding that she’s excited about more savory things too. One savory breakfast sandwich will be pork sausage, cheese, and guava caramelized onions on a biscuit. Another is a Spanish tortilla with a potato omelet on focaccia. Gio and Gabi will also have interesting bites like sardine toast. “Everything is going to be thoughtful,” Gio said. “We tested and tested again.” They gave themselves the time to perfect each item. “We really took the recipe testing so seriously leading up to our opening,” Gio said. “Everything we’re going to serve, we put so much intention into.” “We want to introduce flavors to people that they’re not used to having, and we have looked at so many family recipes and cookbooks that we’ve dusted off that have been at home forever, and things that we’ve eaten one time that were amazing that maybe we can pay homage to,” said Gabi. “I think in that process, we’ve created a very unique menu that is so obviously us that I don’t think you’re going to get anywhere else.” “We’re not a competition to anyone in town because we are so different,” Gio said. They’ve ramped up their catering and wholesale as they approach their opening date. They still deliver to Pressed, Agape Agora, and now Pour Bear Coffee. “We’re hoping to grow our wholesale,” said Gabi. “I don’t know that we’re interested in having multiple locations, but we are interested in expanding that way.” A small curated market is on one wall of the bake shop (next to a selection of merch designed by Gio). From foods they tried on their honeymoon to treats they enjoy while hiking, “There’s so many aspects of things here that tie into us,” Gio said. Gabi added, “These are things that we love that we can’t find here. As much as we do want to collaborate with local brands, we also wanted to introduce some products that we love.” Bandidas Bake Shop is expected to open in mid-June. On the last Saturday in June, they plan to have a Pride pop-up with Raíces Plant Shop. Don’t miss it! Gabi and Gio have done the hard work – moving heavy equipment, completely revamping the space, and perfecting the menu. Now, they are focused on hospitality. They are both comfortable in a kitchen and hope to cultivate that same ease in customer interactions. As they approach the opening of their dream bake shop, Gabi is excited. Gio said she feels “anxiety at the highest degree” but added, “I’m so proud of us, but I feel like the journey is only beginning.” Bandidas Bake Shop 1755 E Edgewood Dr, Lakeland bandidasbakeshop.com FB: Bandidas IG @bandidasbakeshop Photography by Amy Sexson

A nostalgic coffee shop sits tucked into the Shoppes at Hallam. Its retro vibes and damn good coffee are all the reasons needed to add Pour Bear Coffee to your morning routine. “I’ve just got a love for coffee, so we decided to open this place,” said co-owner Jordan Bjorn. He and partner Rob Winters previously worked together at an engineering firm in Lakeland. The two were often on the road for work together. “We always liked trying different coffee spots,” Bjorn said. The pair loved trying different shops, roasts, and beans. Coffee runs in the family for Bjorn, who is joined in the business by his brother Jeb Bjorn. Their mother had a coffee shop in Wildwood, Florida. She had a roaster in her shop and would roast their own coffee. Bjorn enjoyed it and would buy for himself, Winters, and others in the office. “We loved making good coffee and providing it to people in our office,” he said. When a spot in the Shoppes at Hallam opened up, Bjorn and Winters jumped on the opportunity to create a coffee shop. They got into the space in July 2022. After doing much of the carpentry, painting, and décor themselves, Pour Bear opened for business in April of this year. The name, in part, comes from Bjorn’s last name, which means ‘bear’ in Norwegian. With various shades of greens, yellows, and oranges, interspersed with groovy patterns and nostalgic nic-nacs, “We wanted a different vibe,” Bjorn said of their vintage motif. “If you walked into my house, it would be very similar to this.” The retro logo and bear pouring coffee mural were painted by Lakeland muralist, illustrator, and graphic designer, Maegan (Mae) Carroll-Simmons. From funky furniture to a functional bright orange rotary phone, the space feels like stepping into the 70s. The elements of woodsy and nostalgia give retro summer camp vibes. The shop is perfect for a cup of tea with a friend or a business meeting over coffee. They even have board games for a lazy afternoon indoors. I can picture myself sitting in one of the plush chairs and reading a book for hours while sipping a Sweetwater cold brew. “We get compared to Grandma’s house quite a bit,” Bjorn said. “We wanted something cozy where you could come in, pop down on a couch, and enjoy a good cup of coffee.” Pour Bear offers two coffee wholesalers in their shop, Kaldi’s Coffee Roasting Co. out of Atlanta, Georgia, and Sweetwater Organic Coffee Co. out of Gainesville, Florida. These two roasters provide fresh, ethically sourced, sustainable coffee. Their espresso beans are from Kaldi’s, and drip coffee and cold brew are from Sweetwater. You can even grab a bag of ground or wholebean coffee while you’re there. “We wanted to keep it kind of local, but at the same time, not offering the same coffee that everyone else in Lakeland does,” Bjorn said. In addition to the usual suspects, patrons can opt for a Honey Bear Latte, Raspberry Lemon Espresso Tonic, Peach Matcha Latte, or Lavender Lemonade. Pour Bear makes delicious Jar Bars with chocolate chips and cranberries, sausage and cheese muffins, bacon and cheddar muffins, and more for sustenance. All of their goodies made in-house are gluten-free. Pour Bear patrons can also enjoy a variety of seasonal and perennial locally crafted baked goods from Bandidas Bake Shop and Meraki Bakehouse. They also offer wholesale honey from a local apiary and mushroom tinctures from Florida Mushroom Company out of Lake Wales. Bjorn says he hopes to create a relaxed environment where people can be energized by their coffee. They hope to add Sunday to their schedule in the future, along with evening events. The Pour Bear owners would love to expand and perhaps roast their own coffee eventually. Pour Bear Coffee 4608 Cleveland Heights Blvd (863) 450-4180 FB: Pour Bear Coffee IG @pourbearcoffee pourbearcoffee.com Photography by Amy Sexson

What is the best way to maintain a healthy lawn in central Florida? There is no secret to lawncare success. Simply following the best management practices for home lawncare is the best way to support a healthy, thriving lawn. What does that mean? Proper mowing, watering, and following UF/ IFAS recommendations for pest management and fertilization. A properly maintained lawn is both aesthetically pleasing and functional. Healthy lawns filter runoff, reduce erosion, and mitigate heat and glare. Adhering to the best management practices recommended by UF/IFAS Extension can help achieve these benefits. And if all that doesn’t work, look to one of the turfgrass alternatives to align with the “right plant, right place” principle that is the cornerstone of Florida-Friendly Landscaping. 1. MOW TO THE RIGHT HEIGHT Mowing is something many people don’t think twice about but will make a big difference in the health and vigor of your lawn. Mow dry grass with sharp blades at the highest setting recommended for your type of turfgrass, never removing more than 1/3 of the leaf blade. St. Augustinegrass can be mowed at 3 ½-4 inches (with dwarf types at 2-2 ½ inches), zoysiagrass is mowed at 2 inches, and bahiagrass at 3-4 inches. These are the most common types of turfgrass found in central Florida lawns. Mowing high is directly related to deep roots, which are important for encouraging drought-tolerance. Keeping the mower blades sharp and clean to reduce susceptibility to pests with a clean cut. 2. PROPER WATERING IS IMPORTANT! Did you know that improper watering is the main cause of lawn damage? This means applying the correct amount of water each time you turn your sprinklers on—only ½-3/4 inch of water should be applied. Calibrating, or measuring, the water that comes out of your sprinklers will help you determine run time. Learn how to calibrate your sprinkler system here: gardeningsolutions.ifas.ufl.edu. Additionally, make sure you change your timeclock seasonally. You do not need to water routinely when the lawn is dormant in the winter, nor do you need to when the summer rains start. In fact, too much water is not a good thing when it comes to a healthy lawn. Over watering can lead to weeds, disease, and insect pests. Make sure you do not change the rate of application but change the frequency of application either manually or using your timeclock. 3. PROPER INSECT AND DISEASE MANAGEMENT Make sure the pest is properly identified before any treatment action is taken. Brown spots in lawns can end up all looking alike, and proper identification of the problem is key to good lawn management. The UF/IFAS Extension Plant Clinic can help you identify the problem, saving you time and money. Use nonchemical methods of control first (hand pruning, beneficial insects) and then if chemical control is needed, spot-treat with least toxic chemical first. Follow the Florida-Friendly Landscaping principle of managing yard pests responsibly: ffl.ifas.ufl.edu/ about-ffl/9-principles/principle-6-manage-pests. 4. WHAT ABOUT FERTILIZER? Just like water, too much fertilizer is not a good thing. Over-fertilization not only increases impacts to the environment, but it can also lead to excess disease and insect issues. If fertilizer is needed, applications should be made mid-April and again in early October. Timing will change depending on where you live in the state. Remember that fertilizers are used to add nutrients to your plants and encourage growth, so it is entirely possible that you do not need to apply it twice a year. If you do apply fertilizer, always select one that is formulated for lawns, contains no phosphorous, and has nitrogen in a slow-release form. Stay away from weed-and-feed products as they may harm nearby ornamental plants and trees. Additionally, weed-and-feed contains fertilizers and herbicides that need to be applied at different times of the year to be effective. 5. UNWANTED PLANTS (AKA WEEDS) What do you think the best way to control weeds might be? Yes, proper lawn management (see a trend in this article?) When lawns are not maintained following best management practices, areas can become weak, stressed, and may die. Voids are the perfect places for weeds to infiltrate the lawn. Once weeds show up, you can choose either a non-chemical or chemical approach to control. For more information on controlling weeds, check out our podcast episode on weeds (Your Central Florida Yard podcast episode 9: link.chtbl.com/ YourCentralFloridaYard). Finally, what are the options if lawn maintenance becomes overwhelming, costly, or just too time consuming? It may be that turfgrass is not the right plant for the right place in your yard. Right plant, right place means that you select plants based on the yard’s conditions—soil type, climate, water, and light. Not all sites are appropriate for growing turfgrass and there are alternatives. · Increase mulched beds and fill with low-maintenance ornamental plants and groundcovers. · Want that lawn aesthetic? Look to a turfgrass alternative (a low-growing groundcover). Consider perennial peanut or frogfruit. Now that summer is here, refer to our blog post on summer lawn care at blogs.ifas.ufl.edu. Contact UF/IFAS Extension Polk County at (863) 519-1041 or visit us online at sfyl.ifas.ufl.edu/ polk. The Plant Clinic is open Monday-Friday, 9:00 am-4:00 pm to answer your gardening and landscaping questions. Give us a call or email us at polkmg@ifas.ufl.edu. To learn more about gardening and landscaping in central Florida, listen to the Your Central Florida Yard podcast. You can find the podcast wherever you listen or find out more on our Substack: substack.com/@yourcentralfloridayard. An Equal Opportunity Institution.

July is National Lake Appreciation Month, a fitting designation for one of the busiest times of year for water sports and recreation here in Central Florida. With so many people using the lakes, there are bound to be concerns about the health of our waterways. However, we can actually address many of these concerns by observing just one species: the North American river otter (Lontra canadensis). These semi-aquatic animals are plentiful both in and out of the water and can often be spotted on docks or in waterfront backyards. Most of the time, they are found splashing and rolling around with one another, as if they don’t have a care in the world! Otters are incredibly social animals and playing with one another is one of the main ways they interact. Happy otters are typically healthy otters, and healthy otters often mean healthy lakes. This is because otters are an important ecosystem indicator species. Their presence or absence from an area can be a sign of environmental health, water quality, and the effects of pollution. One primary reason that otters function as an indicator species is a process called biomagnification, or the build-up of pollutants as they ascend the food chain. Because otters consume so much prey, the process of biomagnification is rapidly advanced. Their primary source of food is fish, but they can also be found munching on other aquatic creatures, including frogs, crayfish, turtles, and invertebrates. Otters are voracious predators, and they may consume up to 20% of their body weight in a single day, which can add up to over five pounds of meat. Over time, pollutants that have built up in their food sources can also build up in the tissues of an otter’s body, leading to poor health or reproductive problems. If a certain pollutant is present at a high enough concentration that it affects the otter population, there is likely cause to be worried about the health of the environment, the water, and even the humans living nearby. As the old saying goes, “the poison is in the dose.” While a small amount of that pollutant may not be an issue for a smaller organism, a large amount of it could be for the otter. Otters also reflect the health of larger systems, such as watersheds, which channel water into lakes, creeks, and rivers. On a smaller scale, each lake here in Polk County has its own watershed, sometimes referred to as a lakeshed, just like our springs further north; you may be more familiar with the term springshed. The connections created by these systems mean that even if you don’t live directly on the water, the landscape around your house or apartment also impacts the health of our watersheds and ultimately, the lakes. Here in Polk County, there are certainly aspects of our lake health in need of improvement; however, the thriving otter population in the central Florida region is a testament to the overall health of our water bodies, which bodes well for many years of outdoor and water recreation to come! We can all play a role in maintaining healthy watersheds and supporting our otter populations by adopting these practices: · Trash your trash and pick up poop: Make sure litter, trash, and other items are properly disposed of. Dog poop can introduce parasites, elevated protein levels, and bacteria to our lakes, ponds, and rivers, so please pick up after your dog… even in your backyard. · Reduce use of broadcast herbicides and insecticides in yard care: If you’ve got a pest or weed issue, use a targeted product rather than a multi-tasker. Plants and insects are important parts of the ecosystem and food web. · If you have questions, you can call the UF/IFAS Extension Plant Clinic at 863-519-1057 or email them at polkmg@ifas.ufl.edu. · Install a rain garden or redirect gutters to your yard, rather than down your driveway: We can all contribute to watershed health by keeping the rain that falls on our property, on our property. When rain collects pollutants from yards, sidewalks, and roads, it flows into our stormwater drains and then flows straight to our lakes! Let that water seep into the green areas of your neighborhood or yard instead. When you see otters or other wildlife while boating or spending time near the water, remember to practice safe wildlife viewing techniques. These animals are fun to watch from a safe distance but getting too close or harassing them may disrupt their natural behavior—we wouldn’t want to interrupt otter playtime or harm this indicator species. And, for our waterfront residents, we know otters can make a mighty big mess. We can practice a little tolerance towards their messy play and eating habits by keeping a hose nearby to clean off docks or seawalls after the otters leave. Regardless of how you enjoy the water this summer, keep an eye out for our otters from a safe distance, and keep in mind that happy, healthy otters mean healthy lakes and watersheds! This article was written by Natural Resources Extension Program Intern, Ms. Hanley Renney, under supervision by Natural Resources and Conservation Extension Agent, Mrs. Shannon Carnevale.

Here’s the scoop on Winter Haven’s newest ice cream shop: Ripples Handcrafted Ice Cream is the brainchild of Honeycomb Bread Bakers owner Benjamin Vickers and partner Ethos Coffee Roasters owner Lisbeth Pacheco. The elevated ice cream shop will feature a coffee bar with Ethos Coffee and 13 flavors of ice cream to choose from. Having had formal culinary training at CIA in New York as a pastry chef, much of Vickers’ early career was in resorts and fine dining restaurants composing desserts. “Ice cream is a key component of many fine dining plated desserts. It was always a fun element for me. I associate it very closely with the fun, playful aspect of being a pastry chef,” said Vickers. “It’s less constrained by the physics of baking. Ice cream is very open-ended in comparison. There are few rules to ice cream.” Vickers noted that Ripples isn’t necessarily a Honeycomb 2.0 but more of a sibling. He and Pacheco are committed to the same handcrafted quality as their other businesses, but with a more exploratory mood. “I was very honored by the opportunity,” said Pacheco. “We’ve become friends through the Lakeland Farmers Market. We’ve been next to each other for a few years now.” Pacheco called Ripples an opportunity to do something different with something she’s passionate about. “Ice cream has been my favorite dessert since I was a very small child. So owning an ice cream company was kind of that kid’s dream that I thought was never going to happen,” she said. “I do have some experience that I think is going to translate,” Pacheco said. While completing her bachelor’s degree in food engineering, she was a dairy processing manager in Honduras. “I feel like Ethos is such an impact-driven company, and it’s all about the farmers,” said Vickers. “I’m excited to see how she interacts with Ripples, which is really just a fun passion project.” “Any business is and can be impactful,” Pacheco noted. Ripples is the answer to a much-needed dessert concept in the new al fresco food hall, Bowen Yard. “You need something to compliment a lot of the other savory culinary concepts. Dessert is its own category in the culinary world and in culture in general. It’s the last opportunity to give your guests a good impression. It’s often the one that lingers on your palate and in your mind,” Vickers said. Coffee is another critical component. After a beautiful meal, what’s better than a hot cup of coffee to round out the journey? “A lot of the creative direction for Ripples so far has been resolving my long-standing grudges against regular ice cream,” Vickers said. “I have a lot of beef with conventional ice cream. It tends to be very same-same.” To keep from blending in, Ripples is making all of the ice cream and culinary creations in-house. If Pacheco is the risk-averse planner, Vickers is the improviser, making up an ice cream dream team. “I think I take a bit of an unconventional approach to formulating ideas,” Vickers said. “I rarely say ‘no’ to anything until I’ve tried it. I’m trying to have a very ‘Why not? Let’s go for it,’ kind of approach.” The pair do not want to limit themselves to the safety of flavors like salted caramel, cookies and cream, or mint chocolate chip. “We may dabble in some of those concepts, but there’s no way we would have it as simple as what you can already find at the grocery store,” Vickers said. According to Pacheco, they plan to champion simplicity. “There’s going to be a big difference in terms of quality – quality of ingredients,” she said. “I’ve always thought of that as the ultimate challenge. Coming from a food science background, it’s easier if you formulate something with many different things – gums and stabilizers and preservatives. If I include all these things, I can make something that lasts a few years, and it’s going to taste pretty good to most people. It’s going to have a great texture, but it’s not going to have the quality.” But a product like that can’t stand next to something made with natural, wholesome, high-quality ingredients like milk, cream, sugar, and eggs. Though the Ripples vibe is elevated fun, “This is not going to be dumbed down and made infantile,” Vickers said. “This is going to be a place where grown-ups don’t have to feel embarrassed by walking in. They’re going to be challenged by some of the flavors.” The sweet and astringent Ruby Red Grapefruit was emblematic of that challenge. “I want to cultivate a brand that relishes in that. I don’t want it to be a mindless experience at all.” “It’s a place where people can have a culinary experience with ice cream,” said Pacheco. “[The kind of place] where you can see creativity, but you can also see great quality ingredients made from scratch.” Something Vickers prides Honeycomb on is that their baked goods are made of a few simple ingredients, and in the end, the product tastes like those ingredients. “The strawberry ice cream should taste like you’re eating a strawberry, and we should have the transparency and knowledge of the process enough that we can say, ‘This strawberry that I’m holding here became this scoop of ice cream here,’” he said. The Ripples case has 13 slots – that’s limited real estate. They plan to have a set of approachable, perennial flavors along with thoughtful small batches like fig and goat cheese, toasted sourdough, chicken and waffle, or barley and parsnip. Push pops, parfaits, and composed frozen desserts aren’t out of the question either. Don’t expect soda or sprinkles but do anticipate a coffee bar. Instead of a root beer float, you could indulge in a cold brew, matcha, or chai float. “I’m highly invested in the city of Winter Haven’s success. Having a strong anchor like Bowen Yard is hugely important for Honeycomb as a business and for me personally as a Winter Haven resident. I feel so strongly that we have to be proactive about giving young people a reason to have local pride and give them a reason to stay after they graduate college. We shouldn’t be giving them reasons to leave Winter Haven,” Vickers said. “This is going to continue on this path to setting us up for success. A lot of that I give credit to Six/Ten. They have this big master plan of developing downtown with culinary, retail, and residential. I feel excited to be putting one brick in the wall.” Ripples Handcrafted Ice Cream 312 4th St SW, Winter Haven FB: Ripples Handcrafted Ice Cream IG @rippleshandcrafted rippleshandcrafted.com