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(04/28/16 8:45pm)
El Camino, touted as Macon’s first and only authentic taqueria and cantina, is a delightful deviation from the Moonhanger Group’s other popular establishments.
The lively, tavern-esque Rookery; the farm-to-table fine-dining Dovetail; and the historic H&H have found their formidable fourth.
Though far from authentic Mexican — our server described it as a food truck without the truck — the bold ingredient choices along with fresh, smoked meats makes El Camino a must-visit.
The GOOD:
Every lunch item we got
I’ve mulled this over for a while, and I can’t think of a bad thing to say. Sure, I had to pay for chips and salsa. But, the chips were fresh and crispy. The red salsa was a tasty sweet paste. The green salsa was thick and tangy.
The Good Shepherd, a marinated pork tenderloin taco topped with sheep's milk cheese and peach and pabilona relish, was the highlight of the meal. The sweetness of the peach and the smokiness of the pork made every bite a pleasure. The chips gave me an excuse to clear the plate without feeling bad about myself.
The Pescador, another of El Camino’s interesting taco combinations was also noteworthy. The fried catfish with radish jalapeño slaw was an interesting change of pace, but not something I’d get regularly.
The Bandito — a braised short rib sandwich with the same radish jalapeño slaw and topped with shaved aged cotija — seemed small, but the torta’s bread was thick and fluffy. The rib, like most of their meats, is smoked early in the morning then grilled when a meal is ordered, our server said.
The QUESTIONABLE:
Churros
They were good, don't get me wrong, but they didn't seem crispy enough. This is more of a nitpicky complaint.
The BAD:
There was nothing bad.
NICK: 5/5
JUSTIN: 5/5
(04/14/16 2:20am)
You’ll be hard pressed to find a restaurant like Roasted anywhere.
The cafe, lounge and venue space serves up fresh beats, sandwiches and now, a dinner menu highlighted by Mediterranean dishes that allow Roasted to flex a variety of muscles.
We wanted to do this a little differently. So, Justin and I had lunch AND dinner at Roasted last week.
The meals themselves couldn’t have been more different, but the quality and taste was constant.
The GOOD:
Pastrami
It takes quite a bit for me to rave about Pastrami, but there was something about this six inch sandwich that Justin had for lunch. It was prepared like a philly cheesesteak, and the pastrami melted in your mouth. The hoagie held up well under all the weight. Justin was full before he finished the sandwich. With an appetite like his, that’s impressive. My only complaint were the pickles; there were too many for my taste.
Cali Club
While I wasn’t as full as Justin at the end of my meal, this Club was just as worthy of praise. The housemade garlic aioli, smoked ham and bacon brought a rich, distinctive punch to this sandwich that wasn’t too overpowering. The romaine lettuce and tomatoes were fresh and crispy. I didn’t find myself wanting mayonnaise like I usually do.
Mixed Plate
Owner Nick Rizkalla said the spices he puts on his Mediterranean dishes are imported from Egypt, and there is certainly a distinct taste to them. It’s strong, but not overwhelming. There were elusive hints of garlic, cumin and cinnamon that danced across your tastebuds before you could feel confident that that’s what you were tasting.
The spice, which was used on the lamb, steak and chicken kebabs, came with two pieces of pita bread on a bed of brown rice and a medley of broccoli. For $20 and enough to feed two, it’s a steal.
The chicken was a little dry, but the steak and lamb were tender. The vegetables were well-cooked, and we were very happy with our dinner.
The QUESTIONABLE:
Sides
For lunch, I wish there were more options for sides. I don’t want bagged chips or fries. Had the side salad been no extra charge, I would have gotten that. But I’d love to see housemade chips as an option. I’d be willing to pay a little extra for that.
The BAD:
We didn’t have anything that we felt belonged in this section.
NICK: 4/5
JUSTIN: 4/5
(03/31/16 4:54am)
The past month has been a quiet one for the Mercer Police department. From Feb. 15 to March 16, only three criminal incidents were reported. Two of the three crimes were thefts by taking.
Feb. 15
Mercer Police responded to reports of a suspicious black male behind MEP at 8:40 a.m. The responding officer discovered the man had been arrested for trespassing before as well as several verbal and written warnings. The man was placed under arrest and transported to Bibb County Jail.
Feb. 22
A student locked her 26-inch, 18-speed, dusty rose-colored bicycle to the rack outside of Knight Hall on Feb. 19. When she returned three days later, the bike was gone. Her father told Mercer Police that the bike cost $175 when it was purchased eight years ago.
March 16
A Mercer employee left her office in the Connell Student Center for lunch. Three and a half hours later, she received a call from a credit card company that a $450 dollar charge had been made to her card. She began searching through her purse and found that her wallet was missing. Inside the wallet was her driver’s license and various credit and debit cards, including a Morgan Stanley Mercer University purchase card and a Mercer University Flex Spending debit card.
Three other attempts were made on three different cards, but each purchase was denied.
(03/31/16 1:06am)
Any pun I can make here isn’t fit for print, so I’ll keep it simple: Pho is delicious.
I’ve had few encounters with the wonderful Vietnamese noodle soup, but I’ve loved every one. The mint and basil flavors poking through the meaty broth with hints of just a little bit of sriracha and hoisin are just the thing to pick me up on a rough day. Usually, I have enough for two meals, and, with the way I eat, that is saying something.
Pho Saigon is a quiet little place in the Northgate shopping center. It’s a few storefronts down from the famed Fresh Air BBQ, but it feels a world away. That change of pace and those delicious noodles make Pho Saigon a must-visit.
The GOOD:
Pho Tai
It was everything I thought it’d be but better. I was a little conservative and went for the Pho Chin Nam, the noodle soup with eye round steak. Justin got Pho Chin Nac, the noodle soup with well-done brisket. I got a small size and still managed to get a meal and a half out of it. I used a little lime, a few basil leaves, and splash of sriracha and hoisin. My allergies had been bothering me, and this cleared me right up. Move over Campbell’s chicken noodle. I was content. Justin, on the other hand, put so much Soy sauce in his dish that it was unedible. He did not share my love of Pho. He said he’d rather eat somewhere else. Justin is entitled to his own — wrong — opinion.
The QUESTIONABLE:
Service
The wait staff wasn’t very attentive, and it took about 20-30 minutes for us to get our meal. Most of the workers don’t speak English, and those who do aren’t very fluent. I don’t care as long as they keep making food.
Egg Rolls
Justin said they were overcooked, but I felt they were supposed to be thin and crispy. I’ve had better.
The BAD:
I felt the meal was fine. Justin didn’t like his Pho at all.
Nick: 4/5
Justin: 1.5/5
(03/17/16 12:52pm)
Grant Radakovich and Tony Perella are more than teammates. Long before the pair became a part of the Day Ones — Mercer’s first football recruiting class — their families had forged a bond that crossed religious and ethnic lines during the mid-1900s.
Grant and Tony became aware of the connection over four years ago. Another player, Wilson Heres, created a Facebook group for the new players to join once they committed to Mercer. In between high school highlight videos and posts advertising hats for sale, Tony’s mother, Donna, saw a player’s name that stood out.
She called her father — Tony’s grandfather — Lou Montini to check her suspicion. She was right.
Tony messaged Grant to tell him about it. Grant phoned his Deda — the Serbian word for grandfather — Dan Radakovich Sr. to talk to him about it.
“I asked Deda, ‘What do you know about Lou Montini?’” and he said, ‘Oh, Lou! I used to run with Lou back in the day.’”
Lou and Dan were neighborhood guys from just outside of Pittsburgh who became close in high school.
Lou joined the Army five days after he graduated. He was prepared to invade Japan when he was injured while boxing for his battalion.
“He always says he won the Golden Glove, but lost his career,” Donna said in a message.
Lou worked as a postmaster after. Dan, the son of a Yugoslavian immigrant, was born in 1928 and took a job as a local constable. The pair went out together quite often. Usually, they bowled or went dancing.
“I was told that Lou was a very good dancer,” Grant said.
The pair became so close that Dan was supposed to be the best man in Lou’s wedding, but there was a problem. At the time, Tony said, non-Catholics weren’t allowed to serve as the best man in a Catholic wedding. Dan — a devout follower of Serbian Orthodoxy — was out of luck.
The bond between the two grew during the 1950s and 60s and came to transcend generations. When Donna was robbed at gunpoint while working at a convenience store during her college days, Dan handled the case.
“He had all these cases going on, but he put that one [on top of the pile]. He said ‘that’s VIP right now,’” Tony said. “They didn’t end up catching the guy because my mom couldn’t remember his face because it was a crazy day. But it was cool that she came right to him.”
Things began to change when Lou became a snowbird — a Northerner who heads south for the winter — in the 1970s. Eventually, he made the move to live in Florida full time.
Donna would leave Pennsylvania too, spending time in Baltimore before settling in Augusta, Georgia.
Dan stayed. But other family members left. Grant’s father, Dan Radakovich, Jr. found an interest in sports. He worked as a graduate assistant at the University of Miami, then moved to LSU as a senior assistant from 2000-2005. Grant’s father then served as the athletic director at Georgia Tech from 2006-2012. Now, he occupies the same position at Clemson University.
That lost connection between the families was rekindled when all the players — including Tony and Grant — moved into Plunkett Hall. The connection served as a foundation for the two, Tony said.
“It’s always easier when you have a starting point,” he said.
The two never lived together, though Tony did live a floor above Grant that year in Plunkett. The sense of community was stronger than it would normally be, even for a freshman residence hall, Grant said.
“We’re all living there. We’re all teammates. We see each other every morning. When you’re together like that, it’s so easy to go hang out with people. Doors were always open,” he said.
Now, Tony and Dan are seniors, though both have one more year of eligibility. Tony hopes to get a master’s in mechanical engineering and turn an internship at Ez-GO, a golf cart manufacturer, into a full-time job. Grant wants to get his MBA and is interested in alcohol distribution. The pair’s time together is dwindling.
While the bond between one generation grew, another faded. Lou and Dan haven’t seen each other since Lou moved. The last time the Perella family saw Dan Radakovich, Sr., Tony’s uncle had died. That was in 2008.
The elder Radakovich is doing well. He goes to the mall every day and works out, Grant said.
Lou now lives in an assisted living facility in Florida. While he’s not as limber as he used to be, he still loves to dance. Tony and Donna got Lou a Lady Gaga and Tony Bennett CD for Christmas.
“He’s still trying as much as he can,” Tony said.
Lou, while still able to dance, isn’t in the condition to get on an airplane, so the distance and inability to travel make the possibility of a reunion slim. But both of the football players are holding out hope.
“We’re still waiting for the Lou Montini and Dan Radakovich, Sr. reunion,” Tony said.
(03/16/16 6:45pm)
All-you-can-eat buffets exemplify everything exceptional and abhorrent about being American.
The bright hotlamps, staggering variety and snot-nosed children who don’t understand the concept of tongs are ever-present working cogs in America’s most nauseating capitalistic ventures. They result in shameless gluttony and elastic jeans. It’s beautiful if only for its cavalier attitude towards taste.
Want seven plates of food that’s saltier than Meek Mill’s 4/4 mixtape? You’ve come to the right type of place.
Some rise above the noise and provide a wonderful meal. Joy's Home Cooking Buffet isn’t quite there yet; serviceable is a better descriptor.
Most of the patrons at Joy’s are the elderly — a group whose sense of taste and smell is not as sharp as it once was — or blue collar workers who want something edible for cheap. As a college student, I can sympathise. It’s the one thing Joy’s has going for it, aside from serving great wings.
The GOOD:
The Wings
The meal itself was just shy of $10 after you order your drink but before you tip. If I could just eat 3 (or more) pounds of these wings for $10, I'd be a very happy man. The wings were baked then bathed in a pan of Buffalo sauce and butter as they sat on the buffet line. I expected this to be the worst part of my meal. But the tangy heat of the wings kept me filling my plate.
The Fried Green Tomatoes
I'm a fan of the fried green tomatoes — thinly breaded and just a little soggy, so they fall apart. They are a mess to eat, but these sour tomatoes are great. Justin agreed. He doesn't even like green tomatoes, but he ate a few himself.
The Price
It's a buffet. What else do you need to say? It's $7.95 for as many plates as you want, and an additional $3.95 per-pound of carry out. That's insane.
The QUESTIONABLE:
Salisbury Steak
The steak has all the faux grill markings and taste of a Stouffer's Salisbury Steak. It wasn't awful, — I’ve been known to eat a TV dinner when it's the end of the month and funds are low — but I don't expect that at a sit-down restaurant.
The BAD:
Baked Chicken
This was the driest and toughest chicken that has passed my lips. The seasoning — what little of it there was — had strong garlic flavors. I couldn't eat more than a few bites before the toughness was too much.
Fried Chicken:
Again, the chicken was dry. Not as dry as the arid baked chicken, but enough for me not to get a second piece. Note: Justin disagreed with this assessment. He said that his piece was not nearly as dry.
Rating:
Nick 2/5 (Below average)
Justin 2.5/5 (Average)
(02/14/16 7:40pm)
Biscuits Burgers & More is a fascinating, yet delicious, paradise in paradox. Owner Mike Seekins' beefy playhouse is under the same roof as C & J’s Supermarket, which looks more like a quick stop gas station.
Don't let the unassuming facade or Seekins' gentle southern patois fool you. He is a shrewd man who has been in the food business a long time and can cook the meanest of patties.
The GOOD:
Biscuits
Justin and I crossed the Jones County line and made our way to the cash register at a little after 2 p.m. These cathead biscuits, named for their size, weren't a fresh batch, but they were still the smoothest and fluffiest I'd ever had — as opposed to the typical dry and crumbling disappointments others serve. For a second, I almost thought they were big dinner rolls. Justin got a pork chop biscuit while I got the steak. But we both were pleased.
Burgers:
I got the basic double cheeseburger with bacon, and Justin got the Dickey Betts — a monster mound of blackened beef, blue cheese, mushrooms and bacon. The burgers were cooked a little longer than I normally eat them, but I couldn't complain. The Dickey Betts threw my taste buds a wild party. The tart of the blue cheese with the power of the spices battled. I’m not a fan of blue cheese, but I wish I ordered this.
Service:
Seekins knows how to make his customers feel at home. We talked about the framed Allman Brothers posters all over the walls near the entrance and Georgia football. Not only is Seekins a master chef but the former football standout is a Bulldog whiz. Ask him anything.
The QUESTIONABLE:
Fries:
They weren’t terrible, but they weren't anything to call home about. They were well battered, but there just wasn't much taste. They were crispy yet underwhelming.
The BAD:
There wasn't anything bad about our experience. The inside is a little small, but that's not a deal breaker.
Rating:
Nick: 3.5/5
Justin: 3.5/5
Location: 3497 Millerfield Rd, Macon, GA 31211
Hours:
M-F: 6 a.m.-2 p.m., Sat.: 7-11 a.m.
(12/02/15 11:37pm)
Ms. Betty is at it again. The owner of Molly’s Cafe and Spud Dogs, both located downtown, recently opened a new restaurant at the old Fountain of Juice location, 3045 Vineville Ave. — Molly’s Red Rooster Cafe. Diners have come to expect a certain quality wherever they see her name, and Red Rooster does not disappoint.
The GOOD:
Chicken Salad:
It’s a bold strategy. Red Rooster primarily serves a variety of five chicken salads, ranging from the Tropical James with pineapples and pecans to Phil’s Hot with jalapeños, ranch, bacon and buffalo sauce. The base salad is rather fine with the occasional chicken chunk strewn about. The added ingredients subtly influence the overall flavor. Justin ordered the Tropical James, and I ordered the Phil’s Hot. The Tropical James had more nuts than we originally anticipated, and we barely noticed the pineapple. The ranch and bacon in the Phil’s Hot weren’t overly pronounced. The more I ate, the more the buffalo sauce and jalapeños made their presence known. It was a very balanced and enjoyable chicken salad.
Atmosphere and Service:
It was like being at Granny’s house again. While we were there, they played all the country hits from the late 1970s to the 1990s. The inside was spacious and clean. We sat in the main dining area, but behind us was a dining room with a glass wall looking out to the road. It was quiet, and the patrons were mostly older women who spoke quietly and smiled as we passed. Ms. Betty checked on us regularly and even offered to give us a bowl of chili free of charge because she was cleaning out the pots. As a hungry college student, I appreciate anyone who goes out of their way to give me free food. I was surprised when she offered, and I kept thanking her. And Ms. Betty kept replying with, “That’s what mommas do.” Speaking of the chili, it was wonderful.
Chili:
It was spicy. It was just a little sweet. It was hearty. It was great. I ordered a cup in addition to the bowl Ms. Betty gave us. It was a cold November afternoon, and I’d been stuffed up for a while. It opened my sinuses. Unlike other chili that have super small beef bits, this chili had larger chunks that survived the cooking process. I was impressed.
Apple Salad:
I could have made a meal out of this. It consisted of red and green apple slices, cherries, marshmallow fluff, marshmallows and a little sugar. I couldn’t stop eating it.
Broccoli Salad:
It reminded me of coleslaw, but with larger pieces of broccoli instead of the finely shredded cabbage. I don’t usually like broccoli, but I found the dish to be enjoyable. I ate half of Justin’s cup.
The QUESTIONABLE:
Presentation:
The sandwiches come on cutout sheets meant to resemble a page of the Telegraph, the daily British newspaper. I’d love to see the Macon Telegraph or even The Cluster prints holding those sandwiches.
The BAD:
There is nothing bad.
RATING:
NICK 4.5/5
JUSTIN:4/5
Molly’s Red Rooster Cafe is open Monday through Saturday from 11 a.m.-3 p.m.
(10/29/15 3:07am)
I had an existential crisis at 694 Lower Poplar St.
The small white brick building along that potholed road seemed like it had been pumping out collard greens and mac and cheese well before my time. But the bright red sign read “since 1996.”
The cafeteria-style service, old round tables and hard plastic chairs didn’t denote quality, but the servers will certainly call you ‘sweetie.’ Cox Cafe understands that sometimes all you need is butter, oil and love.
The GOOD:
Hamburger Steak:
The beef was tender, but it didn’t crumble apart when cut into. The server piled the thick brown gravy over the top and didn’t flinch when Justin asked for extra onions. The patty itself was larger than my fist. I’d never been so impressed by a simple hamburger steak before.
Chicken and Dumplings:
Chicken and dumplings is my favorite dish, and Cox executes its simple charms perfectly. The chicken was well-seasoned and tender. The pieces of chicken weren’t too big nor were they shredded into tiny slivers. I prefer a balance between the two, and Cox delivered. The dumplings were fluffy. Perhaps they were made with buttermilk. I tasted the presence of mayonnaise as well. If I want chicken and dumplings, I know where to go.
Lace Cornbread:
It looks more like a pancake than cornbread, and this fried treat that’s crispy around the edges is better than its square, crumbly counterpart. It was my first experience with lace cornbread. It will not be my last.
Justin Baxley
The QUESTIONABLE:
Atmosphere:
The tables and chairs look like ones you might see at a family reunion, and the inside needs a new coat of paint and some cosmetic work.
Sides:
The side portions are a little smaller than I expected. The selection on the day we came was slim as well, but we came towards the end of the lunch rush and before the place closed.
The BAD:
Nothing was bad.
WHAT WE WOULD DO DIFFERENTLY:
Expand our stomachs to eat more.
NICK 4.5/5
JUSTIN 4.5/5
(09/28/15 8:03pm)
Beyond the doors of 484 Second St., something unusual is happening-- even by Macon’s standards.
On one side of the shop, gloves and seats hang from wall hooks. The aluminum spokes, frames and rubber tires rest upright.
But in the window, the racks of ribs spin for all of Second Street to see.
Lee and Eddie’s Barbeque, a division of Cherry Street Cycling, is a living, breathing tribute to Macon’s past. The shop was a favorite stop among Maconites of years gone by.
Damon Allen, owner of both establishments, continues the tradition of his parents—the original owners of Lee and Eddie’s—and his love of bicycles.
Naturally, a place like this gets second glances from passers-by. Stomachs hungry and wallets blazing, Justin and I made our way to the counter.
THE GOOD:
Brunswick Stew:
This could have been my entire meal. The meat was tender and remained in sizeable chunks, as opposed to mashed and beaten little bits one might find in inferior stews.
It was thinner and had a stronger tomato flavor than I normally like, but Justin cleared his bowl. I sat there wishing I had ordered it. “This is one of the top two Brunswick Stews in Macon,” Justin said as he whiped his mouth. I’d be inclined to agree.
Sweet Tea:
It tasted just like Momma’s. That’s all I need to say.
Pulled Pork:
Justin disagrees with me here, but I enjoyed the pulled pork. It was tender, but they put the sauce on the pork for you. They use a mustard-based, which is my favorite for pulled pork. It was nice to have a sandwich where I didn’t feel like I was eating dried wood chips.
The QUESTIONABLE:
Coleslaw:
For myself, the pickles in the coleslaw overwhelmed the rest of the flavors. I’ve had much better, but I’ve had worse.
Pecan Pie:
I didn’t see where they pulled the pie from and how they heated it up, but I have some suspicions. The pie was good, but the woman who brought it to the table told me she has to warm it up. Was this a freezer pie from Kroger or a house-made pie they put in the fridge? I’m not sure.
The BAD:
Price:
I paid six dollars for a BBQ and pimento cheese sandwich. I expected it to come on a large hamburger bun. It came on two pieces of plain white toast. It wasn’t a lot of food for the price. The pork plate was a much better deal. But the cashier told us we’d get enough pork for two sandwiches. She might be right, if we didn’t eat like—well, college boys. I was still hungry when I left.
WHAT WE WOULD DO DIFFERENTLY:
Get the ribs or a plate combo. This seems to be the best way to get more bang for your buck. Ask for sauce on the side. It’s an acquired taste.
RATING:
NICK: 2.5/5
Justin: 2/5
(09/11/15 3:20am)
When you're here, you're special.
Unlike its larger Italian counterparts, the simplicity of Maggio’s is refreshing. You won't find tacky ornamental work or stereotypical prints of the Tuscan countryside.
There are no frills, but Maggio's doesn't need to use cheap tricks. Any trip to this Italian gem will be highlighted by attentive service, intimate ambiance and well-prepared food.
THE GOOD:
Service:
The service industry in Macon is one of the city's most perplexing anomalies. I never know what to expect when I sit down. My trip to Maggio's was a pleasant surprise. Austin, our server, knew the menu well and was able to suggest several dishes from Maggio's dizzying array of sauce and pasta combinations. He brought bread basket after bread basket to the table of hungry, rowdy college boys. He filled our drinks time and time again. But he didn't hover. When a friend said he was disappointed with the restaurant's macaroni and cheese, Austin had the item removed from the bill. I felt at ease in Austin's capable watch. It was likely the best service I've ever received at a restaurant.
Quality:
Maggio's pasta choices are superb. The sauces are nothing to complain about, either. The alfredo sauce was rich and thick, but still creamy. The arrablata sauce was by far my favorite. This spicy cousin of the classic tomato sauce was cooked in garlic oil and served with the calamari. The chicken parmesan was lightly breaded. Oftentimes, chicken parmesan served at other establishments are too heavily seasoned, but Maggio's has perfected the dish. Justin got the alfredo sauce with this dish. The sacrilegious amalgamation was — as much as it pains me to admit — delicious. I'd wish I'd thought of it. The bread, dipped in an Olive oil and vinaigrette mixture, was intoxicating. I finished two platefuls by myself — don't you judge me.
THE QUESTIONABLE:
Calamari:
Some of the calamari pieces were overcooked; however, most of them were cooked perfectly. If cooked too long, calamari becomes as chewy as shoe rubber.
Macaroni and Cheese:
A guest in our party didn't like the macaroni and cheese. He's a picky eater, but we weren't too impressed either. Not a big deal.
THE BAD:
Floor space:
Maggio's wasn't very busy when we arrived. Still, the tables were so close that we managed to disturb a couple sitting near us. The awkward pair beelined for the furthest table. During rush hours, patrons must feel more like sardines than human beings.
WHAT WE WOULD DO DIFFERENTLY:
Eat less bread. We should have gotten dessert, but we were too full.
NICK: 4.5/5
JUSTIN: 4.5/5
(08/31/15 10:01pm)
The 10-year-old stood next to his father on the range. Somewhere on China’s southern coast, he and the weekend warrior shagged balls.
Whack.
The ball flew off the tee. It went about 80 or 90 yards — he never hit it short for his age.
From the first time he picked up a club, Jerry Ren’s talent was hard to deny.
The Shenzhen native first found golf through his father. As driving range sessions became more serious and Jerry’s interest grew, his mother insisted he have a coach.
“My mom knows that I’m like a white piece of paper,” Ren said. “You want to start correctly. You don’t want to develop any bad habits.”
Ren’s blank space began to fill quickly. By the time he was 13, Ren was the top ranked junior golfer on the Chinese tour.
“I had like a whole cupboard of trophies,” Ren said.
But China’s school system made it hard for Ren to play the game he loved. From 7:45 a.m. to 8:30 p.m., Ren had his head in school books.
Wanting Ren to continue to dominate the fairways, his parents made a life-altering decision. The family moved from China to New Zealand — a country where his parents had permanent residency — when Ren went to eigth grade. His father, who once occupied a high level position in a multinational corporation, bought a coffee shop to bring in an income.
“It was very hard on him. He had to wake up early every morning to go in and make coffee and wash dishes,” Ren said.
Ren faced stronger competitors than he ever had in China. While he didn’t fill another cupboard, Ren won several smaller tournaments on the amatuer tour. His biggest moment came with a third place finish in New Zealand’s Under 19 tournament.
The well-traveled golfer continued his relentless pursuit; his eyes set on coming to the United States for college.
“If I could get a scholarship and come to America, that’d be a dream come true,” Ren said.
Ren had an offer from Missouri State, but a friend from New Zealand sent Ren on a course for Macon. James Beale, an Auckland native, was a member of the Mercer golf team. Ren gave Beale a copy of his resume. Ren’s resume impressed recruiters, and he was offered a scholarship.
He didn’t disappoint. Last year as a freshman, Ren played in each of the Bears’ tournaments. His play earned him SoCon All-Freshman team honors.
“He is very detailed-oriented in all aspects of his game, and the future looks bright for him,” said Coach Kirk Kayden in a release from the end of last season.
Off the course, Ren hits the books. A finance major at Mercer, Ren graduated high school at the top of his class and won several academic excellence awards. Ren is also a Residence Assistant in the International House.
Ren has his sights set on lofty goals for the upcoming season. He wants to play in every tournament, shoot an average of 74, make the All-Conference team and make a 3.8 GPA.
But Ren’s never come up short.
“One day when I’m gone,” Ren began, “ I want a professor to say ‘Once I had this student...’”
He paused.
“I want to be remembered as a good individual.”
Ren is hard at work trying to fill the blank space that remains.
(08/28/15 3:52am)
As I committed these words to paper, I fumbled over sloppy metaphors to try to grab your attention in order to say something meaningful and wise.
I’m sure some of them found their way in the final copy. But, for the most part, I’ll be doing what I’m good at — being honest and direct.
Here at The Cluster, I found where I belong. I am a journalist. Newspapers were my first love.
Before I could speak in paragraphs, I was bringing in the Sunday paper, so Dad could read it to me.
The inserts and most of the sports section spilled out of the sides as I laid it deconstructed at my father’s feet. I smiled for the camera, wiggling in my Pampers as my dad asked “Whatchu got?”
I got a little older and my dad, a press room supervisor, started bring me down to work. I walked through the production line beating on ink drums and staring at the whirring machines going full speed. The papers came by in a blur of black, white and green. Loud men covered in ink with earmuffs around their necks became honorary family members.
I came to college with so many things that I wanted to do, thinking that I had so much time to do them. I was a wanderer. Half-way through freshman year, I stumbled into The Cluster office for my first meeting. I meandered about sections taking the weird and wild pieces. I got to rub elbows with Macon legends. I have enough stories of my own now to fill a coffee table book.
At the end of last year, I was named Managing Editor of The Cluster and found out I’d spend my summer interning at a major New Orleans paper. My stint at the Times-Picayune and NOLA.com was like being a live exhibit in a revolving history museum. There’s a recognition and respect of traditions through times of change. Some relics remain. The rules aren’t static, and everyone is playing with house money. It’s exciting.
Writing — and more specifically newspaper ink — will be ingrained in every fiber of my being until the end of my days. Writers like the Augusta Chronicle’s columnist Bill Kirby, the Telegraph’s recently retired Ed Grisamore and current Telegraph reporter Joe Kovac inspire me, shake me and give me chills. I can only hope to craft half as well as they do. They are Picasso’s; I am a color by numbers.
This year, my hope is for The Cluster to act as a magnifying glass that spots places for college kids to go, gets important and timely news to students who need it and helps readers learn the riveting story of the fellow Bears you pass everyday. But most of all, I hope The Cluster becomes a haven for the inquiring and curious minds that fill our halls.
Here’s to the wanders, the wallflowers, the peacocks and the placid. Here’s to the hustlers, the heralded, the earnest and the effervescent. Time is short — too short to spend it silently. Come and find your home. Tell your stories. Scream them from the Spires.
(08/27/15 7:47pm)
The wide-eyed freshman stood just behind the show curtain, fumbling with the ribbon tie slipping under her jacket bottom.
Too nervous to worry about her lines, she just wanted to make sure she had her gloves and sword. She’s the quintessential perfectionist.
Oscar, Mercer’s notorious theater ghost, had already swiped at her bun. It was his way of telling her “break a leg.” But Ashley Greene didn’t need luck.
Home for her had always been under the stage lights.
This had been decided long before Greene was born. Her parents met on the stage as the leads in the Middle Georgia State production “Butterflies are Free.”
“Their characters fell in love, and they started dating (in real life). That’s how that got started,” Greene said.
Her parents strayed from the stage — her mother became a freelance journalist for the Hawkinsville Dispatch, and her father became an x-ray technician — but their relationship remained strong.
Greene entered the world of theater in 8th grade with a small part in a spring production of “The Wizard of Oz.”
She continued to act but didn’t see it as a potential profession until her senior year. Greene took on the roll of Berry, an over-the-top diva, in “Cotton Girls.” For the role, Greene found a character that was relatable.
“[Berry] was very theatrical,” Greene said. “She would randomly burst into Broadway songs at different points in the show.”
Greene came to Mercer last fall with the intent of majoring in theatre and got involved with the Mercer Players. She auditioned for “Early One Evening at the Rainbow Bar and Grille.” She didn’t get any part, but Greene went on to serve as an assistant stage manager for two shows.
To open the Tattnall Square Center for the Arts, the Mercer Players put on William Shakespeare’s “The Tempest” last spring. Greene auditioned for “The Tempest” and landed the role of Gonzalo.
Despite having to genderbend some parts, Greene and company staged the show with flair. She remembered her sword, and the play debuted April 16 to critical acclaim.
This year, Greene — now a sophomore — is perfecting her juggling talents. A busy schedule keeps her balancing time between serving as president of Mercer Players and sorority life where she is a member of Alpha Gamma Delta. She seems to be getting the hang of it.
“[Ashley’s] creativity shines through, even at sorority chapter meetings,” said Laura Ann Harrell, a fellow chapter member of Alpha Gamma Delta.
Despite the dizzying pace, Greene keeps looking forward. The Mercer Players kick their year off with “A Flea in Her Ear,” which is scheduled to open Sept. 24.
Until then, Greene will be running through lines and listening to her favorite band, The Beatles. She hopes this year someone else will find comfort under the stage lights.
“Give it a try because you just might like it,” she said.
(08/27/15 7:27pm)
In a city known for artery-clogging and processed fried foods, Harp & Bowl La Bistro brings a different kind of spiritual vibe and tune to the “Song and Soul of the South.”
Located at 520 Mulberry St. next to the iconic Jeneane’s location, the establishment opened its doors in mid-August. Owner Charlotte Etheridge touts Harp & Bowl as a stop for “organics and beyond.” One look at the various vitamins and minerals in a display case below the register makes the claim hard to dispute. We came through the doors wondering if this "eat local" oasis was just a mirage.
THE GOOD:
Ingredients:
Say what you will about the organic and locally grown food movement. I, for one, am a bit skeptical myself. Strip away the theories and take a bite, and it’s hard to deny Harp & Bowl’s quality. The chicken sandwich is crafted with care and delicacy of a well-versed artist. The antibiotic-free chicken was well-seasoned and lightly coated with mayonnaise and olive oil. The crispy lettuce was forest green with not a brown spot in sight. The tomatoes were sliced thin enough not to make a mess but thick enough to make their presence known. Fresh sourdough bread held it all together.
The house-made Thousand Island dressing and thin-sliced sauerkraut featured on Harp & Bowl’s Reuben set them apart. Unlike other establishments who skimp on the meat in exchange for more sauerkraut, Harp & Bowl constructs their sandwich around the prominence of their Angus beef. Their customers should thank them.
THE QUESTIONABLE:
Price:
Their chicken sandwich is the same cost as their Reuben. This doesn’t make much sense. Price certainly reflects quality, but college students may think twice before shelling out $8.50 for a simple, yet delicious, sandwich.
Limited Drink Selection:
While there is a juice bar for the more adventurous, water, tea, Hank’s soda and small glass bottles of Coke are your only beverage options. Water is not free, but refills are free. Still, you feel as if there should be more.
THE BAD:
Recycling:
To preach healing and health so heavy-handedly, it was disappointing to see trash cans where recycling bins should have been. The stereotypical wrapped-up plastic spoons and forks left you feeling like something wasn’t right.
Typos:
The sloppy menu layout and careless typing errors were a stark enough contrast from the well-crafted sandwiches to make a customer cringe.
What We Would Have Done Differently:
Order the Roast Beef Sandwich. I got the Raw Green Apple Pie for dessert. It was far too small. I should have gotten a smoothie.
OVERALL:
NICK 3 STARS
JUSTIN 3 STARS