Florida has become home to a new invasive species over the last decade: the black-and-white tegu (Salvator merianae), a large, omnivorous lizard species originating from South America. While sightings in Polk County remain relatively rare, breeding populations have established themselves in nearby Hillsborough County, Miami-Dade, Charlotte County, and recently – an emerging population was found in St. Lucie County. Adults have few predators and can give birth to large numbers of offspring per year, increasing the risk of populations spreading beyond their established ranges and impacting surrounding areas. Tegus are continuing to be seen in the Southeast, with reports of them reaching as far as the Carolinas. Tegus’ adaptability—including their ability to brumate (a form of reptilian hibernation)—gives them a unique advantage in surviving Florida’s occasional winter chills. As they spread, concerns have grown about the ecological impact of this invasive lizard, particularly in regard to its interactions with native and endangered species. In April of 2021, Tegus (all species within genera Salvator and Tupinambis) were added to Florida’s Prohibited species list. Below, we’ll explore the tegu’s biology, habitat, and its impact on local wildlife, as well as what Polk County residents can do to help. DIET AND FEEDING HABITS The Argentine black-and-white tegu is an opportunistic omnivore, which means it can consume a wide variety of foods depending on availability. If they can catch it, or fit it in their mouth, they are likely going to try eating it. Tegus are known to eat: • Fruits and Vegetables: Tegus have a particular liking for berries, figs, and other fruits they can forage from the ground or lowhanging plants. • Insects and Small Invertebrates: They feed on insects, worms, and other small invertebrates, which makes them direct competitors with native insectivores. • Eggs: Tegus are adept at finding and consuming eggs, especially those of ground-nesting birds and reptiles. This poses a significant threat to native and endangered species in Polk County, including the gopher tortoise and certain groundnesting birds. • Small Animals: Tegus have been observed preying on small mammals, amphibians, and other reptiles, which further adds to their impact on the ecosystem. This varied diet, combined with their ability to adapt to new food sources, allows tegus to survive in a range of habitats and significantly impacts Florida’s native species. ECOLOGICAL IMPACT ON NATIVE AND ENDANGERED SPECIES The spread of tegus in Polk County presents multiple ecological risks. Their diet includes the eggs of ground-nesting species’ eggs, putting native and endangered animals at high risk. They have been documented eating alligator eggs and gopher tortoise hatchlings. It’s currently thought they could also present a threat to sea turtle eggs and hatchlings, ground-nesting birds and shorebirds, and even American crocodile eggs. The eggs of the gopher tortoise, a keystone species in Florida, are also at risk from tegu predation. Gopher tortoises play a vital role in their ecosystem, as their burrows provide shelter for more than 350 other species. By preying on their eggs, tegus could disrupt gopher tortoise populations, with cascading effects on the broader ecosystem. Beyond these direct threats, recent research suggests that tegus may carry non-native parasites and pathogens, which they could introduce into Florida’s ecosystems. The potential for tegus to spread diseases to native wildlife could compound their ecological impact, adding another layer of threat to already vulnerable populations. REPORTING TEGU SIGHTINGS IN POLK COUNTY Tegus are established in some remote areas of Polk County, but sightings remain relatively rare, making reports valuable for tracking their spread. Residents are encouraged to report any tegu sightings by calling the IVE-GOT-1 hotline at 1-888-IVEGOT-1 or using the IVE GOT 1 app, available on most mobile app stores. The hotline connects callers to local wildlife agencies, including the Florida Fish and Wildlife Conservation Commission (FWC), who use sighting data to track tegu populations and respond to new invasions. If you have trouble attaching photos to the IveGot1 online form or the IveGot1 smart phone app, you can email them to ExoticReports@MyFWC.com . Please note the animal’s exact location, date of sighting, approximate size, and, if possible, include a photo. Although tegus are generally not aggressive, they may bite or scratch if cornered, so maintain a safe distance. HOW POLK COUNTY RESIDENTS CAN HELP The spread of invasive species like tegus is a growing environmental issue that requires both community awareness and action. By staying vigilant and reporting sightings, Polk County residents can contribute directly to conservation efforts. Residents can also support native species by maintaining Florida-friendly landscapes and restoration of native ecosystems on public lands. Another important way residents can help prevent the spread of invasive species is to never release a pet into the wild – especially a reptile or other “exotic” wildlife. Surrender unwanted pet tegus or other “exotic wildlife” to the FWC’s Exotic Pet Amnesty Program. For more information on invasive species and local conservation initiatives, contact us at the UF/IFAS Extension Office in Bartow. Our phone number is 863-519-1041 or you can reach me directly at scarnevale@ufl.edu or on Instagram at @PolkNR. Photo by UF/IFAS Photo byTyler Jones

Chalet Orange Souffle Bertha Henshaw - Chalet Suzanna, Lake Wales Circa 1970 1 cup milk 1/6 cup sugar 1/4 cup corn starch 2 tablespoons butter 6 egg yolks 8 egg whites 1 cup orange sections marinated in Orange Curacao or Kirsch Liquor confectioners sugar 1 teaspoon orange extract Orange Sauce: 3 egg yolks 1/2 cup granulated sugar pinch of salt 1/2 pint whipped cream 1/2 teaspoon orange extract 1. Bring milk to a boil with sugar. Add corn starch which has been mixed with a little water, and cook for 2 minutes. Remove from fire. 2. Add butter, yolks and 1 teaspoon of orange extract. 3. Lastly, add the stiffly beaten whites of 8 eggs. 4. Lay the well-drained orange sections in mold in an attractive pattern, pour mixture into mold. 5. Bake in 300 degree oven. When about done, sift confectioners sugar over top and glaze quickly in oven. (souffle will jiggle in the middle and be firm around the edges when done.) Orange sauce: Combine egg yolks, sugar and salt. (We are assuming over a low heat to dissolve the sugar and thicken the yolks) Add orange extract to whipped cream and combine with egg yolk mixture at the last moment. (Recipe didn’t clarify how to make the sauce, please share if you know!) Christmas Wreath Cookies M.J. Carnevale, Winter Haven Deputy City Manager 1/2 stick of butter 4 cups mini marshmallows 6 cups Corn Flakes green food coloring red hot candies or red M&M's a little vegetable oil (or similar oil) 1. Melt the butter in a large pot over medium heat. Add the marshmallows and continue cooking (and stirring) until melted. 2. Turn the heat off and add green food coloring until the marshmallows are a nice Christmas-y green. 3. Mix in Corn Flakes little by little stirring as you go until they are well coated and green. Remove the pot from the heat and let cool until you are able to handle the mixture. 4. Coat hands lightly in oil to help minimize sticking. Shape a small handful of the cornflake mixture into a small flat circle (wreath shape) with a small indentation in the middle. Place the shaped wreath onto a piece of wax paper to finish cooling. Continue shaping wreaths until mixture is all gone. 5. Place one red hot or red M&M in the center of each wreath. Enjoy. “This was a tradition started by my grandmother, and is something my mom and dad made with my sister and I when we were kids, and is something my sister, my wife, and I still make whenever we get together for the holidays. They are delicious, quick, and a little messy to make, but the messiness adds to the fun. More than just a sweet treat, these are an activity that is a quintessential part of the holiday spirit in the Carnevale household.” Coconut Caramel Pie Julie Townsend, Executive Director LDDA Lakeland Crust: 1 cup flour 1 stick melted butter 1 cup chopped pecans Filling: 8 ounces cream cheese 14 ounce can sweetened condesed milk 16 ounces Cool Whip Topping: 1/4 cup butter 7 ounces coconut flakes 1/2 cup chopped pecans caramel sauce 1. Mix together the crust ingredients, press into a pie plate. Bake crust for 15 minutes at 350 degrees. Let cool. 2. Beat the cream cheese and sweetened condensed milk. Fold in Cool Whip. 3. For the topping, melt butter, add the coconut and pecans, let brown. 4. Once the crust is cooled, layer filling and then cooked coconut topping. Drizzle caramel (from a jar) over top. Cover and freeze. Fancy Farms' Finest Dee Dee Grooms, Lakeland 1 8 ounce package cream cheese, softened 1 can condensed milk 2 tablespoons lemon juice 1 large container of whipped topping 1 cup of chopped pecans 1 quart mashed Florida strawberries - add sugar to taste if desired 3 (8”) graham cracker pie shells 1. Beat condensed milk, cream cheese and lemon juice until well blended. 2. Fold in whipped topping. 3. Fold in chopped pecans. 4. Add crushed strawberries and gently fold into mixture. 5. Pour into graham cracker pie shells. 6. Chill for 2 hours. Garnish with whole or sliced strawberries on top before serving. Store in refrigerator. Makes 3 pies or 24 servings. “Fancy Farms is a 140-acre Strawberry Farm in Plant City Fl. Strawberry Season in Plant City is from Thanksgiving to Easter. There are over 12,000 acres of strawberries grown in the Plant City area. Fancy Farms celebrated 50 years last year. We are honored to be the stewards of God’s land.” Pistachio Cake Brad Dantzler, Winter Haven City Commissioner 1 box white cake mix 1 box instant pistachio pudding 4 eggs 3/4 cup oil 3/4 cup + 1 tablespoon water 3/4 cup finely chopped pecans Glaze: 1/3 cup water 2 cups confectioners sugar 2 tablespoons soft butter 1/2 teaspoon pure vanilla extract 1. Mix together cake mix, pudding mix, eggs, oil and water until well blended. Pour into lightly greased sheet cake pan; glass works better than tin. Sprinkle chopped pecans on top. Bake at 350 degrees for 30 – 35 minutes. 2. While cake is baking, mix together the glaze ingredients. After the cake has baked for 30 – 35 minutes, just as the top is beginning to brown a bit, pull it from the oven and poke holes (lots) in top with a fork. Spread the sugar mixture evenly over top and bake 5 – 8 minutes more. Serve warm. It will totally melt in your mouth, enjoy! Mommas Marvelous Microwave Fudge Momma Ashley Rose, Rose Dynasty Foundation 1 cup smooth peanut butter – avoid natural peanut butter if you can.  1 pound powdered sugar  1 stick salted butter – I recommend salted butter, but if you’re using unsalted butter, add ½ teaspoon salt to mixture.  1 teaspoon vanilla extract – you can use fresh vanilla extract if you like, but use less, as it can be stronger.  1. Grease or line an 8x8 baking dish with parchment paper. Alternatively, use a foil disposable pan. 2. Melt stick of butter and cup of peanut butter in the microwave in a medium- to large-sized microwave-safe bowl, until butter is just melted. Add vanilla and stir until uniform. Add sugar and stir until smooth. If there are lumps, microwave mixture for 10-15 seconds at a time — stirring between each time — until lumps dissolve. 3. Pour into prepared pan. Cover and refrigerate for about 2 1/2 hours, until set. Slice. Alternative Recipe: 1. Allow fudge to set. After 2 1/2 hours in the fridge, remove fudge. 2. Melt 1-2 cups chocolate in the microwave. Pour melted chocolate on fudge and spread evenly with spatula or butter knife. 3. Dust sea salt on top of chocolate. 4. Pop fudge back in refrigerator for 30 mins to an hour. Slice. 5. Enjoy fudge. Remember you’re loved, accepted, and wanted while you enjoy your sweet treat. Spookies & Cream Crunch Treat Jasmine Simmons, Lakeland 8 cups rice cereal 28 oreos 1 cup white chocolate chips 16 ounces mini marshmallows (reserve two cups) 14 ounces condensed milk 1 stick butter 1 teaspoon vanilla extract 1/2 teaspoon salt gel dye festive decoration of your choice 1. Start by lining a 9 x 13 pan with aluminum foil. Be sure to grease the bottom and sides of your tray for easy removal, both from the pan itself and the bar treats. 2. In a large mixing bowl, add rice cereal. Next, crumble the Oreos individually into large pieces. They break down as the mixture comes together so keep them big. 3. In a separate bowl reserve one cup of white chocolate chips and two cups of marshmallows. These are our inclusions. They will be added in after the initial mix to avoid melting. When we do this, it reveals a cross section with pockets of ooey-gooey cookie, cream, and marshmallow. 4. On the stove top, slowly melt the butter in a large pot. Once melted, add your bag of marshmallows and begin stirring continuously. When your mixture is homogeneous, add in the condensed milk and stir together. 5. Now we’re gonna add some finishing touches to the marshmallow mixture. Start by adding the salt to balance the sweetness. Then add your gel food dye. Add the vanilla last. This helps to preserve the essence from being evaporated. 6. Pour the marshmallow mixture into the prepared dry ingredients. Remember to withhold your inclusions from earlier. Stir until fully incorporated, scraping the bottom for dry bits. 7. I suggest gloving up for the final steps. The mixture will still be warm when you add the white chocolate chips and mini marshmallows. With your hands, scoop upwards and rotate in the cardinal directions until ingredients are fully incorporated. 8. Packing in the rice treat is a breeze when using gloves. Press the sides and corners first to help create a defined boundary. Work towards the center and back out to the corners. Then we press and pack to form one solid bar. The goal is to crush the pieces together. 9. Lastly, cover tightly and freeze for 45 minutes. To ensure a sharp cut line, I divide the treats when they are cold. 10. Double wrap any leftovers. These require airtight storage. For best results, I suggest making them fresh for your occasion. Jasmine Simmons is a Lakeland baker, who enjoys baking up wildly delicious food. “I got my start baking professionally with Mitchell’s Coffeehouse, where I quickly learned and grew to become a head baker. I toiled away with Honeycomb Breadbakers, as an artisan bread baker. Now, I am the newest member of the team at Bandidas Bakeshop. My career path in baking has become a journey back to myself and my childhood passions. Of which, this recipe is inspired. Now that I’m older they’ve become a holiday staple. Which has evolved from family tradition to friends. It can easily be doctored to fit any occasion. My lifelong pal and I make them every Halloween. Whether we’re together or states apart, it’s become a tradition of celebrating our connection.” George Burr's Date Macaroons Josephine G. Burr circa 1970 2 sticks melted butter 2 cups brown sugar 1/2 teaspoon baking soda dissolved in 1/4 cup hot water 1 cup shredded coconut 1 cup pecans, broken 1/2 cup currants or ground raisins 4 cups uncooked oatmeal 4 eggs, separated 1 1/2 cups flour 2 rounded teaspoons baking powder 1 teaspoon vanilla 1 pund dates, chopped 1. Add sugar to melted butter, beat until creamy. Add combined soda & hot water into butter mixture and mix. 2. Add coconut and oatmeal, cup by cup, well beaten egg yolks, pecans, raisins, and dates. Stir flour in slowly as mixture is thick and hard to handle, but persevere. Add baking powder to last of flour. Do not use the full 2 cups of flour unless needed. If mixture is too thick to drop from a spoon at the end of second cup of flour, use liberal measure of vanilla. 3. Fold in beaten egg whites and drop small amounts onto well greased cookie sheet. 4. Bake at 350 degrees for 10 minutes. Sometimes it takes a minute or so longer for well formed, brown cookies. 5. Remove from pan at once as they will break if left to cool on pan. Store in air tight tins or jars and put wax paper between layers as they will be a bit sticky. “This recipe began as a simple oatmeal cookie, but my husband, whose hobby was cooking, made this recipe from it. Very Delicious.” Pecan Balls Wendy Whitehead-Venters, Whitehead Construction 2 sticks butter (room temperature) 4 tablespoons sugar 2 tablespoons vanilla 2 cups flour 1 cup pecans, finely chopped powdered sugar 1. Mix the first 3 ingredients together. Add flour and pecans. Form/roll into small balls. 2. Bake on parchment lined baking sheet at 350 degrees until brown. (about 15 minutes) 3. Roll in powdered sugar while hot, twice. “This is MY all-time favorite childhood Pecan Ball recipe that my mom still makes for me and my siblings and our children each year. Every year, she says it will be her last year making them, and then we beg her (she secretly loves this) to make them just one more year. In years past, she would drop off batches to one of us to pass along to our kids and siblings’ families, but weirdly, in transit, a few containers would get lost, and someone would get blamed for eating someone else’s, so now Mom hand delivers them to us during the Christmas holiday.” Norma's Black Bottom Sweet Potato Pie Prima Yawa, Winter Haven 3 large, orange fleshed sweet potatoes 8 tablespoons butter, melted 3/5 cup packed light brown sugar 1/2 cup sugar 2 large eggs, beaten 1/4 cup half-and-half 3/4 teaspoon cinnamon 1 teaspoon nutmeg your favorite pie dough 1. Roll out the pie dough into a 13-inch circle and 1/8 inch thick. Transfer to a 9-inch pie pan and gently fit dough in. Trim the dough to leave a 1-inch overhang. Gently fold the dough under itself so the edge is flush with the edge of the pan. Flute the dough, cover with plastic wrap and refrigerate while making the filling. 2. Bring a large pot of lightly salted water to a boil over high heat. Add the potatoes and reduce the heat to medium, cook until tender. Drain and run under cold water until cool enough to handle. 3. Peel the potatoes and place in a medium bowl. Mash with electric mixer until very smooth. Measure out 3 cups of potatoes, keeping the extra for another use. 4. Preheat oven to 400 degrees. 5. Uncover pie shell, brush interior with some of the melted butter. Sprinkle 1/4 cup of brown sugar over the bottom of the pie shell. Bake until dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it. 6. Meanwhile in a medium bowl, using an electric mixer on low speed, mix the sweet potatoes, sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into partially baked pie shell. 7. Reduce oven temperature to 350 degrees. Bake pie until knife inserted in the center comes out clean about 90 minutes. Cool completely on a wire rack. Cover and refrigerate until ready to serve. Spritz Cookies Jane Martin, Winter Haven City Librarian 1 cup butter 1/2 cup sugar 1 egg 1 teaspoon vanilla 2 1/2 cups flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1. Cream butter and sugar, beat in eggs & vanilla. Gradually blend in flour, baking powder & salt. Chill the dough. 2. Fill the cookie press and press dough onto ungreased cookie sheet. Sprinkle colored sugar on top of cookies. 3. Bake 10 minutes at 375 degrees. “The only thing I make every year are the cookies. It is a recipe I have had since my childhood.” Best Ever... Sugar Cookies for Holiday Gifts Jane Mcginnis, Winter Haven 2 cups sugar 1 1/2 cups butter, at room temperature 4 eggs \1 teaspoon vanilla 5 cups lour 2 teaspoons baking powder 1 teaspoon salt 1. Beat sugar and butter together until fluffy. Beat in eggs and vanilla and stir in remaining ingredients. 2. I like to refrigerate the dough for a bit and then roll dough to 1/4 inch thickness. Cut in shapes with cookie cutter, place on baking sheets that have been covered with parchment paper. 3. Bake in a preheated 400 degree oven for 6 – 8 minutes. Cool on wire rack and then have fun decorating these delicious treats. “I have been baking these for every one of the 62 years we have been married.”

Shannon’s Favorite Glühwein Shannon Carnevale, Winter Haven 1/4 cup sugar 3/4 cup orange juice (fresh is best, but juice is OK too) 1 cinnamon stick 5 whole cloves 1 bottle of dry red table wine (no need to splurge on the good stuff) orange slices and strips of zest, if available 1. Add all ingredients to a sauce pot or other pot large enough to hold the ingredients. 2. Bring to a simmer. 3. Let simmer for just a minute or two, to make sure it’s evenly heated. 4. Take off the heat and allow to sit for at least ten minutes. 5. Pour into small mugs and enjoy with friends and family. “Glühwein is German hot mulled wine. This Glühwein recipe is a favorite in our home when the weather turns crisp, especially when we have guests over. It’s also at the heart of one of my favorite holiday traditions. Starting Thanksgiving week, we eagerly await the first cold snap – or December 11, two weeks before Christmas, whichever comes first. That’s when we make this Glühwein, turn on some holiday music, and start putting up the Christmas lights outside. If the tree’s already up, we’ll decorate it and the inside of the house, too. Experiment with extra whole spices like star anise or additional cloves, if you’d like! I‘m not a fan of clove, so 5 is just right for us. The recipe is simple and easy to adjust to suit your family’s taste. Not a regular red wine drinker? Glühwein is traditionally made with Spätburgunder, a German pinot noir. Cabernet and dry red blends work well, too. Avoid very oaky or tannic red wines, they can turn bitter when heated. This recipe works great with non-alcoholic wine as well—just look for one that’s not too sweet.” Naughty List Eggnog T. Michael Stavres, Winter Haven City Manager 10 eggs separated (whites and yolks) 3/4 cup sugar 1 pint (or more) of good bourbon 1 cup (or more) of good rum 1 quart of heavy cream 1. Blend 10 egg yolks, slowly stir in 3/4 cup of sugar. 2. Pour bourbon, rum, and cream into the egg mixture and combine. 3. Beat 10 egg whites until light and fluffy. Fold egg whites into bourbon mixture. 4. Enjoy responsibly. “Note – this is real eggnog, so if you are a connoisseur of the stuff in the grocery dairy aisle, you might want to fasten your seatbelt and designate a driver.” M.J.'s Hot Toddys M.J. Carnevale, Winter Haven Deputy City Manager 8 ounces water 1 earl grey tea bag (caffeinated or decaf depending on preference) 1-2 ounces of good bourbon 1/2 ounce lemon juice 1/2 ounce honey (This scales to large batches easily, just multiply the ingredients by the number of people you are serving) 1. Bring your water to a boil in a small pot. Add your tea bag(s) and steep for a few minutes, then remove the tea bag(s). 2. Measure out your honey and lemon juice in a heat proof vessel. (Pyrex measuring cups work well for larger batches). Mix enough of the warm tea into the honey and lemon juice to dissolve the mixture and then add to the pot with the tea. 3. Pour bourbon into pot with tea mixture and mix thoroughly. Pour into mug(s) and serve. Garnish with a slice of lemon if you have it. Best enjoyed with friends in a cozy setting. “This is one of my friend group’s absolute favorites on a cool night, especially if camping or somewhere like a ski cabin. It has been steadily refined by my wife and I over the years. The ingredients are simple, so get the best quality versions of them you can find. It originated from a desire for hot spirited beverages that could serve the masses in a house we lived in during college with many friends, but poor insulation and no heat. It is a perennial feature on our cool month adventures.” Homemade Kahlua T. Michael Stavres, Winter Haven City Manager 3 cups of filtered coffee 4 cups brown sugar 1 full vanilla bean, sliced long-way 1 liter vodka 1. Make coffee. Run 3 1/2 cups of water through a full cup of quality coffee grounds using a regular drip coffee machine; you should yield approximately 3 1/4 cups of finished coffee. 2. Transfer coffee to a sauce pot and add 4 cups brown sugar. Heat to just a boil and then remove from stove. 3. Add one full size vanilla bean. For best results, slice the bean long-ways to expose the inside. Let sit until room temperature. 4. Add 1 liter of your favorite vodka. For a unique twist, try a flavored vodka such as peppermint. Once blended, bottle and enjoy. “This is a great homemade gift. You can make a large batch and bottle in festive mason jars to give to friends and families. Or you can just keep it all for yourself. Not judging!”

Cheese Wafers Mrs. Richard D. Pope circa 1970 1 pound sifted flour 1 pound shortening (half butter and half margarine) 1 pound sharp cheese (grated or run through food processor) 1/2 teaspoon red pepper (more if you like it nippy) pecan halves 1. Sift flour and pepper several times. 2. Work flour gradually into grated cheese and shortening until soft and pliable. 3. Wrap and chill for several hours. 4. Pinch off pieces and roll into marble-size balls. Place on cookie sheet. Press a half pecan into each ball. 5. Bake at 400 degrees for about 8 minutes. Cool on brown paper or paper towels. Do not overcook! Freezes well. “Yields about 250 small biscuits. This dough can be forced through a cookie press or rolled out on a floured surface and cut with a fancy cutter.” Cranberry Brie Bites Nikki Ellegard, WHPD Police Officer 8 ounce tube crescent dough 6 ounces Brie cheese 1/4 cup orange marmalade 1/4 cup whole cranberry sauce 1/4 cup chopped pistachios, pecans or walnuts fresh rosemary for garnish 1. Preheat oven to 375 degrees and grease a 24-count muffin pan with nonstick cooking spray. 2. Cut the Brie into small, 1 inch squares and set aside in the refrigerator until ready to use. 3. In a small bowl, mix together marmalade and cranberry sauce. 4. On a lightly floured surface, roll out crescent dough to form an evenly sided rectangle and pinch seams together. Cut into 24 squares. Press squares into muffin cups. 5. Add one Brie square to each cup. Drizzle a little of the cranberry sauce mixture on top and around cheese square. Sprinkle nuts on top. 6. Bake for 10-13 minutes or until golden brown and dough is cooked through. Garnish with fresh rosemary if you’d like. Lisa's Deviled Eggs Lyndsey Venrick, Winter Haven 12 eggs 1/2 cup your favorite mayonnaise 1 1/2 tablespoons yellow mustard (or Dijon to add a little heat) 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon celery seed 1/2 teaspoon paprika salt and pepper to taste Optional: we topped our deviled eggs with fresh dill and pickled onion 1. Boil eggs for 9 minutes. Immediately put into ice cold water to stop the eggs from cooking further. Once cool, carefully peel and halve all eggs. 2. Remove all yolks and add them to mixing bowl. It’s ok if you mess up a few egg whites while peeling and removing yolks. You ideally want more yolks than whites. 3. Add all spices and condiments to mixing bowl. All spices are to taste- have fun with it and add your own spices in! Try curry powder, dill, chili powder- anything! Blend using hand mixer on medium until mixture is light yellow and smooth. Taste and adjust spices as needed. 4. Spoon yolk mixture into egg whites. If you’re feeling fancy, use a piping bag to pipe yolks into the eggs. Garnish with a sprinkle of paprika or other fun toppings and enjoy! “This recipe is based on my stepsister’s deviled egg recipe- it’s always a favorite at family gatherings. We took that recipe and added tasty toppings. That’s the fun part of deviled eggs- you can literally add any spices or toppings you like to make them your own! Makes up to 24 deviled eggs (depending on how good you are at peeling)”

Nana's Apple Dressing Mayor Bill Mutz, Lakeland 12 rolls of Ritz crackers 9 large cooking apples, diced and peeled 3 sticks melted butter 8 eggs, beaten well 3 cups sugar large box raisins scant Lawry’s salt 1. Dice apples. Dampen crushed Ritz with 1 cup water – not too much water. 2. Combine beaten eggs with sugar, butter, salt and pepper. Add raisins. 3. Sprinkle sugar on top and spray with spray butter if you have it. 4. Cook at 325 degrees for 45 minutes. (Don’t overcook!) Makes two 9x13 pans. Nana's Spoon Bread Mayor Bill Mutz, Lakeland 1 quart 2% milk 4 eggs, separated 1 stick butter 4 tablespoons sugar 1/4 teaspoon salt 3/4 cup corn meal 1. Let milk come to a rolling boil. Stir in corn meal slowly and carefully. 2. Stir in well-beaten egg yolks, butter, sugar, and salt. 3. Fold in beaten egg whites very thoroughly. 4. Put in 9x13 pan, and then put that pan into a pan of water while baking. Bake at 325 degrees for 40 minutes. “These excerpts are from a book one of our daughters-in-law compiled as a Christmas gift to Pam, including the best recipes from our Family’s Legacy. The two that I am submitting are both great for holiday dinners and are two of my favorites personally. By the way, my Mom’s grandma’s name was Nana.” Gramma Gertrude Trapnell Bowen's Dressing Kimberly Moore, LKLDNow Reporter 12 slices white bread 2 large sweet onions 1 bunch of celery 1 package Success rice 1 teaspoon of sugar 8 eggs giblets and neck butter 1 cup fresh sage salt and pepper 1. Boil 6 eggs. 2. Toast the bread and then cut or tear into squares. 3. Finely chop the onion and celery and then sauté in butter. 4. Boil giblets and neck in at least four cups of water. 5. Cook rice per instructions. 6. When cooked, remove the meat from the neck bones and finely chop giblets. 7. Chop sage. 8. After the turkey is cooked, remove a lot of the grease from the roasting pan, retain meat scraps. Mix ingredients in the roasting pan and stir in some of the broth until almost pasty. 9. Mix in two raw eggs and add salt and pepper to taste. 10. Bake at 350 for 45 minutes. “In 1933, my Great Grandmother Gertrude Trapnell Bowen sat around a quilt with her daughter June, stepdaughter Erline (my grandmother), and other in-laws, sewing a crazy quilt, chatting and having lunch. Gramma, as my Dad called her, raised six of her husband’s children from his first marriage and then she had five of her own. My great-great grandmother would arrive to these quilting bees by horse and buggy, as her husband didn’t trust automobiles. My Dad, Maurice Moore, remembers walking under that quilt as a 3-year-old boy, watching as the needles pierced the fabric and the light shined through the joined shapes. I used that quilt in college and still have it on a quilt stand in my bedroom. His grandma raised him starting about that time and would sit him in the kitchen with her. As she cooked, she would explain to him what she was doing and why. His chore some days would be to churn the butter by hand. He also had to chop firewood for the stove. They cooked vegetables from a farm they owned and dressed chickens from the yard. At Thanksgiving and Christmas, she made this dressing recipe, which is now at least 120 years old – and the best dressing I’ve ever had.” Chalet Suzanna Broiled Grapefruit Blair Petersen Updike, Lake Wales grapefruits sugar cinnamon fried chicken livers 1. Choose flat grapefruit so they won’t roll around in your pan, or you could take a small slice off the bottom to flatten it. Half and section each grapefruit. Start by cutting out the core so there will be a reservoir for the delicious juices. 2. Place in a pan and sprinkle cinnamon sugar over the top. Be generous. Place on rack at top and preheat broiler. 3. Broil grapefruit until the tops caramelize. It was not unusual for them to burn the rinds at the restaurant, and chef would just trim anything super burned off, or just send it out that way because as Carl said, “don’t worry it’s dark out there.” “Here’s the part that’s going to cause some of you problems…Top with fried salty chicken liver. If it were up to me, I’d probably just buy them and retoast before serving rather than dealing with frying in the house. How did this insane combination come about you say? One night at the Chalet there was a big party. One of the hors d’oeuvres was fried chicken livers, but they came out too late to be passed. When it came time to serve the grapefruit, they discovered they were out of the maraschino cherries they usually dropped on top, so my Aunt Vita, not wanting to waste anything, plopped a chicken liver on the top of each grapefruit as they went out the kitchen door. The salty fried flavor of the liver is delicious with the bitter-sweet cinnamon caramel of the grapefruit. This feels like a recipe from another time, now that the Chalet has been gone for a decade, and canker wiped out most of the backyard grapefruit trees. For those who are unfamiliar, the Chalet Suzanne was a Restaurant and Country Inn on the north-side of Lake Wales. It was a patched together amalgam of old Florida, with pecky cypress and sunny pastel paints, and old-world with dark wood antiques, Persian rugs, stained glass, Moroccan lamps, and painted Turkish tiles. It attracted movie-stars, royalty, and a whole cast of interesting characters who often reached it via the grass private airstrip. My Aunt Vita married into the Hinshaw family who owned the Chalet and ran it together with her husband Carl for the rest of her life. I did my time there as a 16-year-old, bussing tables for minimum wage (which was probably like $4.75 back then, but you were allowed as much sweet tea and romaine soup as you could consume) and got to observe the goings on in the kitchen. Since the closing of the Chalet my family has continued to make some of the dishes for special occasions including this favorite broiled grapefruit.”

Granny's Cajun Jambalaya Lynsey Pippen, Little Bus Books 1/4 cup canola oil 5 large onions, chopped fine 1/2 teaspoon minced garlic 5-6 chicken breast tenderloins, cut into small pieces Hillshire Farm sausage link, chopped into small cubes 3 1/2 cups uncooked white rice 4 1/2 cups water Cajun seasoning such as onion powder, garlic powder, Tony’s Chachere, paprika or herbs (optional) 1. Brown onions in oil until very dark, in your black iron pot. (Stir frequently to prevent burning.) Add a little water and simmer a few minutes until consistency thickens. 2. Add garlic and cook on low to medium heat for about 15 minutes, covered. 3. Add uncooked chicken, sausage and a little water (look for the sizzle) and cook until browned. 4. Add rice and 4 1/2 cups water, stir. Bring to a boil then lower heat to simmer until rice is cooked. Sprinkle Cajun seasoning as desired while rice is cooking. If you are unsure of the amount of seasoning, you can add more before serving from the pot. Serves 8-10 people. “The difficulty with sharing written recipes in Cajun country is that most family recipes are never written, but passed down from the experience of watching “ya mom an dem” in the kitchen for many years. Personally, measuring ingredients is optional, but using a black cast-iron pot and wooden spoon is not. I’ve added Cajun to the title because it’s important to understand the difference between Cajun and Creole cooking. While both are flavorful parts of the Louisiana culinary experience, there are similarities and differences in ingredients. Where jambalaya is concerned the spices are the same, but Creole is red (tomatoes) and Cajun is brown (browned onions.) Creole is heavier on seafood, where Cajun leans towards pork and chicken. For my Falgout family, we like to mix and match our “meats” depending on if seafood is in season, but never. ever. add a tomato to Granny’s black iron jambalaya pot! And if you don’t like spicy, you should probably grab an extra glass of water (or sweet tea) before you get seated at the table.” Chicken and Rice Casserole Chief Vance Monroe, Winter Haven Police Department 2 1/2 pounds boneless skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry salt and freshly ground pepper 4 tablespoons extra virgin olive oil, divided 1 medium onion, chopped 2 cloves garlic, minced 8 ounces cremini or button mushrooms, sliced 1/4 cup dry sherry or white wine 1 1/3 cups chicken stock 1/2 cup sour cream 1/4 cup heavy cream 1 cup uncooked white rice, medium or long grain 1 1/2 teaspoons salt 1 teaspoon Italian seasoning 1 teaspoon poultry seasoning 1/2 teaspoon paprika 2 tablespoons chopped fresh parsley 1. Preheat the oven to 375 degrees. 2. Heat 2 tablespoons of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on both sides, about 1 to 2 minutes per batch. Add a little more olive oil if needed with every batch. 3. Remove chicken pieces and set aside in a bowl. The chicken does not have to be cooked through, only browned. 4. In the same sauté pan add 1 tablespoon olive oil. Lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic; cook 30 seconds more. Remove onions and garlic to a shallow 9x13-inch casserole dish. 5. Raise heat to medium high and add the sliced mushrooms. Dry sauté the mushrooms (don’t add butter or oil), allowing them to brown lightly and release some of their moisture. Add the mushrooms to the casserole dish. 6. Add 1/4 cup dry sherry or dry white wine to the pan to deglaze it, scraping off the browned bits from the bottom. Let the sherry reduce to about 1 tablespoon, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoons salt, the cream, and the sour cream. 7. Add the uncooked rice to the casserole dish. Then pour the stock, sherry, cream, and sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the chicken pieces, rice, onion, mushroom, and herb mixture so that they are evenly distributed in the casserole dish. 8. Cover the casserole dish tightly with aluminum foil. Bake in a 375 degree oven for 45 minutes and then remove foil. (If the casserole still has too much liquid, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.) “One day I was searching for a healthy, balanced meal that was both flavorful and easy to prepare. The combination of lean protein from the chicken and the wholesome grains from the rice makes it a perfect choice for a nutritious, satisfying dish without being too heavy. This recipe has become a family favorite of ours and I hope you will love it also.” Dr. Pepper Pulled Pork Sandwiches Rebecca Macpherson, Lakeland 1 pork shoulder 1 two-liter bottle of Dr. Pepper brown sugar 1 small can of Chipotle Peppers in Adobo Sauce 1/2 stick butter 1 package of sandwich buns Dressing: 1 bag of cole slaw mix salad 1 bottle of poppyseed dressing 1. Preheat oven to 250 degrees. 2. In a roasting pan, layer the bottom with chunks of butter. You can also use one of those grill trays that keep the pork off the bottom of your pan. 3. Put the pork in and rub it all over with the adobo peppers. Depending on your preference for spicy meat, use a little or as much as you like. 4. Rub brown sugar all over the pork as well. 5. Pour the Dr. Pepper all over, I pour about an inch of Dr. Pepper on the bottom of the pan, so that the pork can really absorb all the ingredients. 6. Put pork in oven and cook it overnight. I usually get up twice to baste the pork with the juices, but you can leave it alone with aluminum foil over the top to prevent dryness. The next morning, pull the pork apart and let the pieces soak in the juices. Mix the Cole Slaw mix with the Poppyseed dressing and put that in a serving bowl. Get your buns, put some slaw on them` and pork, and enjoy the meal! Aunt Wanda's Cajun Shrimp Bisque Bree Hemp, Winter Haven 1/4 cup flour 1/4 cup butter 1 quart heavy cream 1 quart milk 1 cup chicken stock 1 pound chopped cooked shrimp 24 ounces whole corn cajun seasoning to taste Melt butter in a skillet and add flour, stirring constantly until the color of peanut butter. Put all ingredients, including flour mixture, in a crock pot. Cook until hot but don’t boil. “Dedicated to Aunt Wanda who passed away suddenly last December.” Chicken & Sausage Jambalaya Daryl Ward, PHD, Executive Director of Polk Arts & Cultural Alliance (YIELDS 8-10 SERVINGS) 2 tablespoons butter 1 1/2 pounds of white-meat chicken, cut into bite sized pieces 1 pound smoked sausage, cut into bite-sized pieces 1 medium bell pepper, diced 1/2 cup onion, diced 1/2 cup scallions, finely diced (green and white part) 1/2 cup celery, diced 2 medium tomatoes, diced 1 tablespoon garlic, minced 1 cup long-grain rice, uncooked 3 cups boiling water or chicken stock 1/4 cup fresh parsley, minced 1/4 teaspoon fresh basil 3/4 teaspoon salt 1/2 teaspoon pepper 1 bay leaf 1. Season chicken and sausage (salt/pepper to taste). Melt butter in saucepan and add chicken and sausage – cook until chicken and sausage are browned. Remove meat and set aside. 2. Add pepper, onion, scallions, celery, tomatoes, and garlic to pan – cook until softened. Stir rice into vegetable mixture. 3. Add water (or stock) and rest of seasonings, bring to a simmer. 4. Return meat to saucepan. 5. Cover and cook for about 20 minutes until water is absorbed and chicken is cooked through. Cook uncovered for a few more minutes to evaporate any excess moisture. Serve w/ bread of choice. “I wasn’t (and I’m still not) much of a cook, but I saw this recipe in a newspaper column some 20 years ago or so. I thought it sounded good, so I made it. For many years, it was the only thing I could (or would) cook for my family. And though my recipe repertoire has improved over the years, this is still one of my favorite dishes to prepare.” Santa Fe (Chili) Soup Kellie Phillips, Director of Development Bonnet Springs Park 2 pounds ground beef or turkey 1 chopped white onion 1 (.5 oz) pkg ranch-style dressing mix 2 (1/4 oz.) pkg taco seasoning mix 1 (16 oz.) can black beans (undrained) 1 (16 oz.) can white corn (undrained) 1 (16 oz.) can kidney beans (undrained) 1 (16 oz.) can pinto beans (undrained) 1 (16 oz.) can diced tomatoes with chile 1 (16 oz.) can tomato wedges (undrained) 1-2 cups water Toppings: sour cream, shredded cheddar cheese, sliced onions, cilantro, avocado In Dutch oven or stock pot, cook meat and onion together until meat is browned. Stir ranch-style dressing mix and taco seasoning mix into the pot. Add remaining ingredients with the juice from all of the cans. Stir occasionally for 30 minutes on medium heat. Simmer for up to 2 hours. Add desired toppings and enjoy! “This recipe was passed around the neighborhood families when I was a kid, so my mom used to always make it for our family! Anytime the temps dropped below 70, or the threat of a hurricane/power outage, or anytime we needed a cozy and filling meal, Santa Fe Soup was on the menu. Now, my brother and sister and I make it for those same reasons and have shared it with our friends and family as well.” Butternut Curry Soup Aaron Venrick, Winter Haven 1 large butternut squash - peeled and cubed 1 medium white onion - chopped 2 large carrots - chopped 4 cups chicken broth 1 tablespoon curry powder 1/4 teaspoon nutmeg 2 tablespoons butter 2 tablespoons olive oil 1/2 cup heavy cream salt & pepper - to taste 1. Add olive oil to a large pot or Dutch oven over med-high heat. 2. Add squash, carrots and a large pinch of salt. Cook on med-high heat for 5 minutes stirring occasionally. 3. Add onion, curry powder and nutmeg. Cook for an additional 5 minutes stirring occasionally. 4. Add chicken broth and bring to a boil. Reduce heat to med-low and simmer until squash and carrots are very soft. About 20 min. 5. Remove from heat. Add butter and stir to melt and combine. 6. With an immersion blender, blend until smooth. (You can use a normal blender for this, just make sure to remove the soup from the heat for at least 5 min and add to blender one cup at a time) 7. Add salt and pepper to taste. 8. Serve with a tablespoon of heavy cream drizzled on top and naan bread. (Or any bread for that matter.) “Now, I know this is in no way a “curry.” Although, the smell in your kitchen will say otherwise. And it does give you the warmth and spicy flavors that you would get from a curry. Enjoy!” Fish Chowder Brad Dantzler, Winter Haven City Commissioner 5 pounds fish 5 pounds potatoes (Russet) 5 pounds onions 1-2 pound celery 1/2 gallon cream 1-2 sticks butter 1 bag oyster crackers flour 1. In a large pot, put potatoes, onions and small amount of water, bring to boil. When onions start to blanch, add fish. 2. When fish is half cooked, add the cream, butter and chopped celery, bring to a boil. 3. Cut the heat, add flour to the pot to thicken the soup. It’s critical to stir during the entire process so it won’t burn. 4. Leave on stove with no heat after it boils. Serve with salt, pepper, or hot sauce and oyster crackers. Ritz Shrimp Dan Chesnicka, Producing Director Theatre Winter Haven For context, I’m a New England boy. In my family, clambakes last 3 days, we each have our own recipe for chowder, and preparing seafood is both an act of love and a bloodsport. Holidays are not about turkey and ham, but about lobsters, clams, oysters, and other crustaceans. Most of our efforts are incredibly complex, our secrets highly treasured and everything is cooked outside over a wood-burning fire. I spent years in my father’s shadow learning the tricks and he would haunt me if I were to share any generational secrets. BUT… there is one thing the Chesnickas often make that is deceptively easy to accomplish and uses only a few simple store-bought ingredients. I’m sure my ancestors would not consider sharing this particular recipe a violation worthy of dishonor to the family name. Truthfully, this is something we make when we don’t have 3 days to prepare but are itching for a quality seafood fix. You will need 1. The biggest shrimp you can find. Try for U4 or U6 if you can get them. 2. A box of Ritz Crackers (Please don’t get “Reduced Fat” or anything with any flavor beyond “Original” - I ask this so my father doesn’t turn in his grave) 3. A lot of butter. (I should mention that measuring devices are strongly discouraged in the Chesnicka household) 4. A few fresh lemons Here is what you need to do - 1. Preheat your oven to 375 degrees. 2. Clean, shell, de-vein, and butterfly your HUMONGOUS SHRIMP. (To do this properly, you cut the shrimp in the opposite way you may imagine. Don’t go along the back, but from the underside, cutting deep until you reach the vein. Pull out that gross vein and clean the shrimp up. This takes a little care and skill so you don’t cut the shrimp in half. Take your time. If you do this right, it should lay relatively flat and look a little like a heart.) 3. Melt a stick or two of butter. 4. Crush up your Ritz Crackers to resemble crunchy breadcrumbs, place in a separate bowl. 5. Drag your cleaned HUMONGOUS SHRIMP through the melted butter and then drag that through the crushed-up Ritz Crackers to thoroughly coat the shrimp. *(Note: it is impossible to use too much butter or too much cracker. You can try, but if you do, please invite me over) 6. Place on a cookie sheet, cut side up - they should lie fairly flat. 7. Cut up your fresh lemon and squeeze EXACTLY 3 drops of lemon juice on each shrimp. 8. Put in oven and watch it like a hawk - don’t go too far, this happens pretty fast. When the tails start to turn up and they start to get golden brown, quickly flip your oven to “broil.” Keep watching it like a hawk. DO NOT GET DISTRACTED AT THIS POINT. 9. When you see the Ritz crumbs are lightly toasted - pull it out of the oven…. It’s done. Serve with a draft of butter for dipping (like you would a lobster) and a cold beer. It is so delicious, no one will care what sides you pair it with. Get on your knees and thank the heavens for the day you read this article in Haven Magazine. Pour out a tall-boy for my dad. Let’s call this dish, RITZ Shrimp, which reminds me... get your tickets to all shows at the Historic Ritz Theatre!!!!!

TREE LIGHTING Dec. 2, 5 pm – 9 pm at Armature Works. This special event will be full of fun surprises featuring friends from the North Pole, live performances, a holiday market, and more! The Tree Lighting is at 7pm on the Armature Works Front Lawn. Seasonal drinks will be available for purchase for 21+ attendees. armatureworks.com SANTA’S SCIENTIFIC WORKSHOP Dec. 14, 5:30 pm – 8:30 pm at MOSI. Sleigh the day and dive into a magical blend of holiday cheer and scientific wonders, where every moment has hands-on fun for the whole family. Hang out with Santa Claus or write him a letter at the center. mosi.org CHRISTMAS IN THE WILD Select nights in December at ZooTampa. Featuring one of Tampa Bay’s largest light displays, holiday treats, amazing wildlife and new festive adventures. This year is bigger, better, and brighter than ever, with entertainment for whole family. zootampa.org WHITE CHRISTMAS THE MUSICAL Dec. 13 – 22 at the St. Petersburg City Theatre. Based on the beloved, timeless film, this musical adaptation features 17 Irving Berlin songs. It’s 1954 and Veterans Bob Wallace and Phil Davis have a successful songand-dance act after World War II. spcitytheatre.org CHRISTMAS TOWN Every day at Busch Gardens. Indulge in new holiday-inspired food & drink, meet fun characters like Rudolph the Red-Nosed Reindeer and friends, all under the nearly 70 miles of twinkling lights throughout the entire park. buschgardens.com SOME LIKE IT HOT Dec. 10 – 15 at the Straz Center. The story of two musicians forced to flee the Windy City after witnessing a mob hit. With gangsters hot on their heels, they catch a crosscountry train for the life-chasing, life-changing trip of a lifetime. strazcenter.org ART ON THE HOUSE Every Thursday from 4 pm – 8 pm at the Tampa Museum of Art. Bring the family and celebrate 100 years of art in Tampa. Visit the Welcome Desk and tell the Visitor Experience and Engagement Representatives what price you’d like to pay for admission. tampamuseum.org TAMPA HOT CHOCOLATE RUN Dec. 15, 7 am at the Tampa Convention Center. America’s sweetest run is back! Choose the 5K, 10K, or 15K distances with a post-run party that’ll make you go “cocoa” crazy. You and your friends will experience the ultimate chocolate celebration. hotchocolate15k.com ELF IN CONCERT Dec. 7, 2 pm & 7 pm at the Straz Center. Watch as Buddy the elf travels to New York, in full elf uniform, in search of his real father. This holiday season, watch your favorite holiday classic on a giant screen as every note of John Debney’s score is played live. strazcenter.org RELIAQUEST BOWL Dec. 31, noon at the Raymond James Stadium. The Tampa Bay Bowl Association hosts a college football game featuring teams from the SEC and Big Ten Conference. The game is a culmination of a weeklong schedule of events throughout Tampa Bay. reliaquestbowl.com

FREDERICK INMAN, M.D. AND FLORENCE VILLA In 1887 Dr. Frederick William Inman and his wife Florence Jewett Inman came to the area from Akron, Ohio. He was born in Parkman, Ohio in 1840 and would go on to serve as a surgeon during the Civil War. Later Dr. Inman became an investor in the American Cereal Company that later became the Quaker Oats Company. His father-in-law Mendall Jewett had purchased a large tract of land north of the Winter Haven village. In 1882 Inman came to the area with Jewett and became enamored with its beauty and potential for growing crops. It was the winter of 1886 and Mrs. Inman’s health prompted her physician to recommend a warmer climate. The Inmans returned to the Lake Spring area and camped there on their first visit. The visit proved good for Mrs. Inman’s health, and the couple elected to return to this area to make their home. Dr. Inman ultimately purchased the Jewett land (which extended from Lake Spring east to the vicinity of Lake Buckeye). In 1887 they constructed a 10-room home on the lake’s north shore. He eventually named the area we know as “Florence Villa” in honor of his wife. Their first house was located on or about the present site of the Spring Lake Shopping Center and attracted frequent visitors from the north ... so much so that Dr. Inman kept expanding the house until it was later converted to the “Florence Villa Hotel.” In its day this hotel was considered one of inland Florida’s finest resorts. It featured a beautiful golf course on the site of what is now the Stately Oaks subdivision and Spring Haven Retirement Center. It also offered a small boat tour of lakes Spring and Mirror. The lakes were connected naturally by a “run” of high water near the present canal. The hotel would eventually grow to 120-rooms leading the Inmans to build a new home on property just north of present day St. Joseph Catholic Church. Dr. Inman was very interested in the potential for various crops in this area, and he continually experimented with the growing of citrus, tomatoes and even pineapples. Among his many successes he founded the Florence Villa Packing House. Decades after his death he would be recognized for his pioneering work in the fledgling citrus industry. Due to the commerce associated with the Inman’s citrus and hospitality enterprises, the Florence Villa area thrived. The hotel proved so popular that the railroad built the Florence Villa Station. The community incorporated years later in 1917 but eventually merged with Winter Haven in 1923. Dr. Inman, wife Florence and her sister Dr. Mary Jewett (subject of a later installment) were generous pioneers who loved this area. As a testament, the family donated the “Inman Park” property, which serves as the northern gateway to our community. The park, beautifully restored by the City of Winter Haven, contains their final resting place. There are no direct descendants of Frederick and Florence Inman, but many relatives have continued to call Winter Haven home. WINTER HAVEN APPROACHES 1900 … ONE CHURCH, ONE SCHOOL AND TWO DEVASTATING FREEZES As Winter Haven approached the turn of the 20th Century, the 1890s would prove challenging. Newly named and eager to grow, the town was quite small. In March of 1891 the Bartow “Advance Courier” ran this short note about Winter Haven. “The town has one church, a monument to the Baptists of the community, who share its use with the Presbyterians. They have one school of thirty pupils taught this past season by Miss Annie Gibbons. Mrs. H. B. Clayton keeps the only hotel.” Records are incomplete but it is thought this may have been the “Central Hotel.” Fresh from naming the city, P.D. and Anna Eycleshimer moved across Lake Howard and purchased land from the base of Avenue D to the railroad property (behind our current City Hall) and north to Lake Silver. He grew tomatoes. He built a large home on the northeast block of the intersection of Avenue D and Sixth Street (Highway 17). This block is currently home to a CVS Pharmacy. Agriculture and the climate were the big lure. Dr. Inman was encouraging guests at the Florence Villa Hotel to consider relocating. Many bought land and planted citrus intending to relocate later. By 1893 the city had a small canning plant that put up guavas, tomatoes and other products. Mr. J. B. Briggs is reported to have grown a 300-acre field of tomatoes. By some estimates, 125,000 crates of tomatoes were shipped from Winter Haven during the winter of 1893-94. The city was called “the greatest shipping point for tomatoes anywhere” leading some to claim title as “The Tomato Capital of the World.” However, Mother Nature would prove fickle when on December 27, 1894 a disastrous freeze “froze citrus nearly to the ground” and wiped out all fruit and vegetable crops as well. Six weeks later, arctic cold again descended on the area on February 7, 1895 and the mercury hovered in the low twenties for two days. Trees that were budding and a second crop of vegetables were destroyed. Winter Haven was not looking like a winter haven. The story was told of one family that lived near Lake Hartridge that was so disheartened the morning of the second freeze that they “left for the north not taking anything but their clothes.” The breakfast coffee pot and dishes were still on the table. As the 20th Century approached, growth was slow. Mrs. F.A.K. Harris wrote, “Many left but only the most resolute stayed. They began to raise vegetables. They pruned their groves and many trees took on growth. Some went into the cattle business. Work was scarce and times were very hard.” Progress at the time included the opening of a broom factory operated by a Mr. Stanley. Dr. Inman had a large crop of peaches, which he sold in carloads. For one year (1896-97) Winter Haven had its first newspaper called the “Lake Region Gazette.” It was owned and edited by Miss Marguerite L. Verdier. After a year’s trial she decided to discontinue the publication noting “… she had had some useful experiences; had made some friends, some enemies but no debts…” No copies of the Gazette are known to exist. Information sources included discussions with family members, The History of Winter Haven by Josephine Burr, Florida Citrus Hall of Fame and The News Chief. Next month: The Early African American Development/ Henry Tandy Bob Gernert is a student of Winter Haven history and founded the Museum of Winter Haven History at the historic Women’s Civic League building on Lake Howard. If you have questions or information to share, please email bobgernert@gmail.com or telephone 863-206-6855. HOLIDAY SIDEBAR: JINGLE BELLS FACTS INCLUDE WINTER HAVEN Here are a few interesting notes about the familiar holiday standard, Jingle Bells. • Its original name was “One Horse Open Sleigh” • It wasn’t written as a Christmas song. Indeed some verses may have been too risqué for the era. • Jingle Bells was the first song broadcast from space. Nine days before Christmas in 1965, Gemini 7 crew members performed the song with “Wally” Schirra playing a tiny harmonica accompanied by Tom Stafford shaking a handful of small sleigh bells they had brought along for the space voyage. • The song’s composer, James Lord Pierpont spent his final years in Winter Haven, Florida dying there in 1893. He is buried in Savannah, Ga.

LAKELAND CHRISTMAS PARADE Dec. 5, 7 pm. Begins with fireworks over Lake Mirror at 7 pm. The parade leaves the RP Funding Center, going down Lemon St towards downtown where it turns at Main St to Cedar St and winds around Lake Mirror, travels Orange St and ends at the RP Funding Center. lakelandgov.net TUCK EVERLASTING Dec. 13 – 15 at Lakeland Community Theatre. A musical about eleven-year-old Winnie Foster yearning for a life of adventure beyond her white picket fence and meeting the magical Tuck family. lakelandcommunitytheatre.com DUTCH IMPRESSIONISM Throughout December at the Ashley Gibson Barnett Museum of Art. Immerse yourself in the beautiful 19th century world of the Netherlands but also broaden your understanding of Dutch Impressionism: The Hague School1860 – 1930. polkmuseumofart.org THE GIFT OF THE MAGI Dec. 13 – 15 at the Gem Theater in Mulberry. A one act play about a young couple unable to afford presents for each other on their first Christmas together. Each sacrifices a treasure to provide a gift for the other. centralfloridatix.com MUSEUM STORE SUNDAY Dec. 1, 1 – 5 pm at the Ashley Gibson Barnett Museum of Art. “Be A Patron” at the shop and find quality gifts, handcrafted items, and local finds. Best of all, your purchase will directly support your favorite museum. polkmuseumofart.org POLAR EXPRESS: AIRMAIL Dec. 13 & 14, 5 – 9 pm at the Florida Air Museum. Begin the evening with a reading of the classic children’s story “Polar Express” then board a Boeing 727 for a “flight” to deliver your personal letter to Santa at the North Pole. Register in advance. aceedu.org HOLIDAYS ON CENTRAL Dec. 7, 10 am – 4 pm at Central Park in Downtown Winter Haven. Thousands of guests will descend upon downtown Winter Haven to enjoy specialty foods, interactive experiences and shopping from hundreds of vendors at two holiday markets - a traditional Mistletoe Market and local favorite, Bandit Market. FB @ destroyermediaandmarketing. MAGIC OF THE HOLIDAYS Dec. 14 & 15, 10 am – 3 pm at Bok Tower Gardens. Family fun with aerial acrobatics of fairies and elves, Freddie Gnome-sted at El Retiro, and a lively gnome hunt. Visit the Outdoor Kitchen for photos with the Christmas Cookie Baker and enjoy a sweet treat. boktowergardens.org SNOWFEST Dec. 7, 5 – 9 pm along Lake Mirror. Stroll along the Francis Langford Promenade at Lake Mirror and take a photo with Mr. & Mrs. Claus in a snow globe, arts and crafts vendors, food trucks and more. lakelandgov.net TOAST TO THE HOLIDAYS Dec. 14, 7 pm at Branscomb Auditorium. Enjoy favorites like “White Christmas” and “Sleigh Ride,” along with lively overtures and a sing-along. Featuring vocalists Elizabeth Lyons, Holly Parrish, John Partain, and Tyler Campbell. This concert promises a merry celebration for all! flsouthern.edu/ffa

1 ½ cups 100% cranberry juice ¾ cup fresh lime juice ¾ cup tequila ½ cup Cointreau or triple sec Ice In a cocktail shaker, add all ingredients and shake until blended. Serve over ice in sugar- or salt-rimmed glasses, garnished with fresh cranberries and lime wedges if desired. Please drink responsibly, 21+ only. Have one for me!

There is a capacity within the best-told stories on screen to become timeless in a way that connects people across generations, despite the differences in years between those watching them. During the holiday season, we are reminded to extend uncommon kindness and promote inclusion to those outside our social spheres. We’ve long been encouraged by a multitude of traditions to see ourselves as more similar than different, to foster a moment of peace and light during the darkest months of the year. Sixty years ago this December, a beloved tale was transformed into a television special brimming with heart, unforgettable voice talent, and a distinctive stop-motion technique known as “Animagic.” When copywriter Robert May wrote the story of a reindeer born different, he did so during the darkest days he’d ever known. His wife was in the late stages of cancer, and he was deep in medical debt when he was given the assignment to create a “cheery” children’s book to distribute to shoppers at Montgomery Ward stores. After selecting a reindeer as the hero of his story, he drew from his own painful childhood experiences to craft the narrative, working in his spare time at home. He spent about 50 hours writing it and then read it to his young daughter. After his wife passed away, his boss asked if he wanted to pass the project to someone else, but he declined. Once finished, he gathered his young daughter, Barbara, and her grandparents in the living room to read it to them. “In their eyes, I could see that the story accomplished what I had hoped,” he later reflected. May had difficulty finding a publisher for what was now his “Rudolph the Red-Nosed Reindeer” poem book. “Nobody wanted him, not with six million copies already distributed. Finally, I found a publisher—a little guy with a big nose—who said he knew what it was like for Rudolph and was willing to take a chance on a printing.” In 1948, May persuaded his brother-in-law, Johnny Marks, to write the words and music for a musical adaptation of “Rudolph” (Marks would later be responsible for the music featured in the Rankin/ Bass TV special). The song became immensely popular and was recorded by Dean Martin and Perry Como, among others. In the following years, the story of “Rudolph the Red-Nosed Reindeer” became cherished, celebrated, and loved by people all over the world. On December 6, 1964, audiences watching the General Electric Hour on NBC enjoyed the story of Rudolph in a stop-motion style called “Animagic,” created by Rankin/Bass Productions. Arthur Rankin Jr. and Jules Bass founded the company Videocraft International, Ltd. in New York City on September 14, 1960. Prior to “Rudolph,” the duo created a television show called “The New Adventures of Pinocchio” and various television commercials, including some for future “Rudolph” sponsor General Electric. The unique stop-motion animation style used by Rankin/Bass in most of their holiday specials created a textured world that felt closer and more tangible than those created by traditional cel animation. Notably utilized by “Gumby” creator Art Clokey, director George Pal, and special effects animator Ray Harryhausen, stop-motion animation is a filmmaking technique where physical objects are manipulated and photographed frame by frame to create the illusion of movement. Rankin/Bass’s Animagic is characterized by doll-like characters with rounded body parts and textures like fabric, felt, and wood. These stylized puppets are filmed one frame at a time, giving the animation a choppy and playful look. Although it was an American company, most of Rankin/Bass’s well-known “Animagic” stopmotion productions were actually created in Tokyo, Japan. During the 1960s, these projects were led by Japanese stop-motion animator Tadahito Mochinaga. Elements of Japanese animation appear throughout Rankin/Bass holiday specials, contributing to the unique aesthetic that continues to enchant viewers across years and generations. At the time of its first airing, NBC was one of only three channels available in most households. Holiday television specials were not as common as they would soon become, so the program was heavily promoted using the star power of its voice actors. The voice actors were chosen to appeal to multiple generations and were animated to resemble the actors themselves—something that created a timeless quality for later audiences, for whom Sam the Snowman became synonymous with Burl Ives. For the first time in over 50 years, Rudolph the RedNosed Reindeer is returning to NBC. The special will air on December 6 at 8 pm., with an encore on December 12 at 8 pm.

THE DECEMBER MARKET By: RaeAnne Thayne When their grandparents begin dating, Amanda and Rafe are dubious of the match. When their paths keep crossing at the holiday market, it starts to feel like fate, prompting them both to wonder if taking a chance on love might gift them everything they’ve been wishing for. LOVE YOU A LATKE By: Amanda Elliot Seth’s parents have been badgering him to bring a Nice Jewish Girlfriend home for Hanukkah. Abby needs his contacts to make her town’s first Hanukkah festival a success. What’s a little fake dating among friends? Love comes home for the challah-days in this sparkling romance. WINTER COUNTS By: David Heska Wanbli Weiden A vigilante enforcer on South Dakota’s Rosebud Indian Reservation enlists the help of his ex to investigate the activities of an expanding drug cartel, while a new tribal council initiative raises controversial questions. WINTERING By: Katherine May An intimate, revelatory book exploring the ways we can care for and repair ourselves when life knocks us down. A moving personal narrative shot through with lessons from literature, mythology, and the natural world, May’s story offers instruction on the transformative power of rest and retreat. ONE BIG HAPPY FAMILY By: Susan Mallery Julie Parker is happy that her children do not plan to visit for Christmas, because she has been hiding her younger beau from them. When they instead want to spend the holiday at the family cabin, she discovers that more really is merrier. DASH & LILY’S BOOK OF DARES By: Rachel Cohn and David Levithan In a story told in the alternating voices of Dash and Lily, two sixteenyear-olds carry on a wintry scavenger hunt at Christmastime in New York, neither knowing quite what--or who--they will find. A BOY CALLED CHRISTMAS By: Matt Haig Having received a single beloved toy in his life, an 11-year-old boy nicknamed “Christmas” travels to the North Pole when his father goes missing, where he befriends a surly reindeer and discovers an enchanted frozen world along the way. A MIDWINTER’S TAIL By: Sofie Kelly When a guest drops dead at a gala to raise money for the library’s popular Reading Buddies program, Kathleen Paulson and her detective boyfriend must shovel through a wealth of suspects before the case gets buried. WINTER: A SOLSTICE STORY By: Kelsey E. Gross Owl, Mouse, and Deer all watch as the light fades and dark surrounds them, but they have a gift of hope to share with their neighbors. The moon and stars shine down on a lone tree in the forest, and the animals gather around to bask in its light. Winter Solstice arrives as the winter sky brings magic for all to share. THE BEAR AND THE NIGHTINGALE By: Katherine Arden A novel inspired by Russian fairy tales follows the experiences of a wild young girl who taps the mysterious powers of a precious necklace given to her father years earlier to save her village from dark and dangerous forces.