TOURISM – LakeLife 24/7 Magazine

Smoke on the Falls

Iconic cooking competition returns to Noccalula Falls

Story by Scottie Vickery
Submitted Photos

The first time Tony Skiroock heard his name announced as Grand Champion of a national barbecue competition, the moment was as sweet as some of the sauces the judges undoubtedly licked from their fingers.

The fact that it happened in Gadsden at the annual Smoke on the Falls BBQ Competition, which will host its 16^th contest April 11-12, made it an experience to savor even more. That’s because Skiroock’s mother, Frances Owens, grew up in Gadsden, and the grill master, who lives in Illinois, visited her hometown every summer as a child.

It’s where an aunt first introduced him to pit barbecue at the tender age of 6, and he was hooked after his first bite. Skiroock said he looked at his aunt and immediately asked her if he could move.

Lake life and barbecue is a perfect combination, and if you’re looking to see how some award-winning pitmasters do it, you won’t want to miss Smoke on the Falls, held at the Noccalula Falls Park Campground, this year.

Up to 72 teams from all over the country will compete in the backyard and professional divisions, and the event will also feature a Kidz-Q competition. On Saturday, there will be a variety of vendors offering unique goods and treats, and the Tim Roberts Band will provide live music starting at 2:30 p.m. before the 4:30 p.m. awards ceremony.

“It’s a lot of fun. We’re pretty proud of Smoke on the Falls,” said Janet Tarrance, special events director for the City of Gadsden. Known as the Barbecue Queen, Tarrance brought the competition to Gadsden and has spearheaded the event ever since.

Featured on the Food Network, the competition is sanctioned by the Kansas City Barbecue Society, the world’s largest organization of barbecue and grilling enthusiasts. KCBS, which has some 16,000 members worldwide, sanctions more than 400 barbecue competitions.

Three years ago, Smoke on the Falls added the Kidz-Q contest, allowing young chefs in two age groups (5-9 and 10-15) to show off their skills, with a little help from their parents. This year, the younger crew will cook hamburgers while the older kids will strive to grill the perfect pork tenderloin.

In the adult competition, participants in the professional division must cook four meats: ribs, chicken, brisket and butts. The backyard competitors will focus on chicken and ribs. There’s also a sides competition for interested professional and backyard teams, who can offer up their best grilled pizza and desserts.

While there’s plenty of fun to be had and lots of vendors offering mouth-watering wares, don’t go to the event expecting to eat your fill of everything on the grills and in the smokers.

“Some do give out samples, but their ultimate goal is to chase the points and win the prize,” Tarrance said.

Skiroock, whose team We Will Rock ‘Que, was named the Grand Champion at the event the past two years. He has been competing since 2016, he said, noting, “I’ve only started figuring it out.”

He started out watching BBQ Pitmasters and “tried to mimic what I saw,” before taking some classes. After tweaking ingredients, trying out different grills and smokers, and experimenting with cooking times and temperatures, “I finally started hearing my name called,” he said. “It’s a serious hobby.”

Tony Skiroock and son Daniel with the winnings

It’s so serious, in fact, that KSBS hosts full-day classes before judges, who are from all over the country, can be certified, said Tarrance. Although they’re not paid, there are other benefits to the job.

“A judge can gain 5 to 10 pounds in a single barbecue competition,” she said.

The Noccalula event has earned high marks from the KSBS, which selected Gadsden to be the host city for the KCBS World Invitational Championship, its largest competition, in 2022.

The Gadsden competition was chosen after being one of five competitions that Michael Symon, chef and restauranteur, selected to be featured on his Food Network show, BBQ USA.

The judges and competitors may take things seriously, but there’s lots of fun to be had. That’s evident in some of the team names that have competed in Smoke on the Falls. There’s Smoke Me Silly, Cool Hand Cue, Rooters-n-Tooters and Kick ‘Em in the Butt BBQ, to name a few.

In addition to Wine Me, Dine Me, Swine Me, other competitors have included the Dixie Pigs & Chicks, Bar-B-Queterie, Big Fluffy, and Swinging Pig Meat.

Skiroock said he’s enjoyed being a part of the competition world and meeting the other barbecue enthusiasts. “They call it the barbecue family,” he said. “We’re watching each other on Facebook, and we’re all happy for each other when they win.”

To a point, anyway, “It’s just like an Alabama/Auburn game,” Tarrance said. “These people come to win.”nity,” Housh said, pointing to the early vision of Woods. True to that mission, LakeFest has generated more than $500,000 for over 30 different nonprofit organizations over the past 15 years.

Recipes from Tony Skiroock

Pork Ribs

Ingredients:

Pork ribs (St. Louis trimmed or Baby Backs)
Salt, pepper, and garlic barbecue rub
All-purpose barbecue rub for pork
Light brown sugar or turbinado sugar
Honey
Unsalted butter or squeeze “butter”
Pepper sauce
Apple juice
Kansas City style barbecue sauce

Directions:

To prepare the ribs, trim off any excessive fat on the meat side of the ribs. If the membrane is still on the bone side of the ribs, remove it by slipping a butter knife under the membrane, lift it away high enough to slip your fingers under and pull the membrane off. It can also be scored with a sharp knife and left in place.

Sprinkle a basic salt, pepper and garlic rub on both sides of the ribs, then sprinkle both sides with your favorite all-purpose barbecue rub. Press the rubs into the meat, then place in the refrigerator for an hour or until the rubs look damp having absorbed some of the moisture from the meat.

Prepare your grill or smoker to run at 275-300° using indirect heat. Place the ribs, meat side up, on the grill and cook for one hour. Spritz with apple juice every 20 minutes.

After an hour, roll the ribs meat side down and cook for another hour, at which time the rub should have set into a nice “bark” that doesn’t smear with your finger.

Prepare a wrap with two layers of aluminum foil, long enough to cover the rib length plus a few inches on each end. Spread onto the foil ¼ cup of sugar, a drizzle of honey, a stick of butter cut into five planks (or a hearty drizzle of squeeze butter), a line of pepper sauce, a shake of barbecue rub and ¼ cup of apple juice. Place the ribs on the foil, meat side down, and fold the foil tightly around the slab.

Return the rib packet to the smoker.

After about an hour, the rib packet should start to feel floppy when lifted. You can open it up and check for doneness. The bone tips should be exposed by about a half inch, and a toothpick should slide easily into the meat. The slab should be floppy but not fall apart, unless you want them fall-off-the-bone tender, which might need about 90 minutes wrapped.

Gently heat the sauce in a saucepan, stirring regularly. Add a few squeezes of honey and a splash of apple juice to thin the sauce. Carefully open the rib packet and place the ribs on a cutting board. Brush the top and bottom with sauce, add a final shake of barbecue rub and return the ribs to the smoker for ten minutes to set the sauce.

BBQ Chicken

Ingredients:

Chicken thighs, bone in and skin on
Chicken wings
All-purpose barbecue rub
Unsalted butter
Kansas City style barbecue sauce
Apple juice
Honey

Directions:

To prepare the thighs, trim off any dangling skin or meat. With the wings, cut off the wing tip and, if desired, separate the flat from the drumette. Sprinkle all sides of the chicken with your favorite BBQ rub.

Prepare your grill or smoker to run at 300° using indirect heat. Place the chicken on the grate. After about an hour, the skin should be slightly browned and the meat firm.

Typically, at this point, the internal temperature of the chicken will be around 145°. Prepare enough half-size foil pans large enough to contain chicken pieces in a single layer. Place a stick of butter, cut into planks, in the bottom of each pan. Place the chicken, in a single layer, in the pan and cover tightly with aluminum foil. The butter and heat creates a steam bath that renders the fat in the skin, yielding bite-through skin.

Return to the cooker for an hour, rotating the pan after 30 minutes.

Gently heat the sauce in a saucepan, stirring regularly. Add a few squeezes of honey and a splash of apple juice to thin the sauce. After an hour, the chicken’s internal temperature should be around 200-208°, super tender and juicy. Dunk each piece in the sauce and return to the smoker for about 10 minutes to set the sauce.

Logan Martin LakeFest

A success story 15 years and counting

Story by Carol Pappas
Submitted Photos

Eric Housh stepped away from his work desk for a few minutes, taking a short break from his regular consulting job in marketing and sales technology solutions to talk about his ‘other job.’

That alternate work has become a passion of his that has evolved over the years, much like the event itself. He’s been heading up organizing and promoting Logan Martin LakeFest, billed as the South’s largest in-water boat show, since it launched 15 years ago. But as Housh will quickly tell you, it has grown into so much more.

While the focus is on a show for boats, personal watercrafts and even cars and trucks, this outdoor festival at Pell City Lakeside Park boasts something for everybody. It features dozens of lake lifestyle vendors, nonstop entertainment, food trucks, kids’ attractions, a spectacular fireworks show and a host of other events, drawing upwards of 40,000 people each year.

It began as a vision of the late Jerry Woods of Woods Surfside Marina; Fred Casey, former owner of Tradesman Docks; Joe Paul Abbott, developer of Horizons, and Lee Holmes, owner of Sylacauga Marine. They wanted to create an event that would draw people to Logan Martin, not only to browse their boats but to discover how special the lake and lake life really are.

Lakeside Park is the perfect location for the boat show

Come May 9-11, LakeFest will celebrate its 15^th birthday in a grand way. “We say every year that we are beyond blessed with a community that supports us so well,” Housh said. “All the support makes it easier to do this year in and year out.”

Each year seems to outdo the year that came before it, and the burgeoning crowds attending simply underscore that Housh and company continue to fine tune a winning formula.

This year’s fireworks show will be bigger this year, highlighting special events on Friday night. Veterans from Col. Robert L. Howard State Veterans Home are guests of honor for dinner and the fireworks show, escorted into the festival in a special ceremony saluting them. A record number of veterans attended in 2024.

Veterans, Housh said, always had a special place in Woods’ heart. His brother was killed in Vietnam, and veterans have been a focal point since the beginning of LakeFest.

This year’s version will bring a ‘first’ for LakeFest – an actual wedding will take place on Saturday. A couple had called and asked if it was possible to exchange their vows at LakeFest, and “we thought it was a crazy cool idea. All in attendance at LakeFest will be guests at the wedding,” Housh said. “We’ll have other fun stuff Saturday night. It will be a party atmosphere, something fun I think everybody will enjoy.”

Entertainment for the weekend will be centerstage and represent just about every genre possible. They are even looking to add bluegrass this year to its lineup of country, rock, folk and more. Prizes and giveaways will be awarded throughout the weekend.

Many hands are responsible for this unfolding success story. Justin Hogeland partners with Housh to oversee and plan this huge outdoor festival. Judy Carr and Kasey Flurry keep logistics running smoothly. And an army of volunteers – from golf cart shuttle drivers to traffic directors to helping hands wherever needed – report for duty early and stay late, ensuring the safety and enjoyment of the crowds that attend.

The sponsors make the whole event possible, and the vendors and entertainment help give it its wide-ranging appeal. The Splash Pad is sponsored free for kids Friday and Saturday, and for mothers, it’s Mimosas for Moms – free Mimosas and a rose on Sunday, honoring them on Mother’s Day.

LakeFest returns the favor, giving back to the community each year through its profits earmarked for charities as well as upgrades for Lakeside Park. The large Jerry Woods Memorial Pavilion, new docks and other improvements are courtesy of funding from LakeFest’s nonprofit, The Logan Martin Charity Foundation.

“We’re really proud of that. It’s been in our DNA to give back to the community,” Housh said, pointing to the early vision of Woods. True to that mission, LakeFest has generated more than $500,000 for over 30 different nonprofit organizations over the past 15 years.

Coosa Riverkeeper: Spawnsorships

The Spawning Season is officially here, and we’re excited to provide you with some quick tips, information, and best practices to kickstart your fishing adventure on the Coosa this season!

Water temperature plays a key role in predicting the fish spawning cycle. Pre-spawn begins in late winter or early spring, with bass feeding aggressively to build up for the spawn. On the Coosa, bass typically spawn in the spring when the water temperature reaches around 60°F. Post-spawn fish tend to head back toward the main channel or deeper waters.
During mid to late spring, fish are commonly found in shallow bays at the backs of coves. Before you head out, be sure to check current weather conditions and forecasts—not only for your safety, but also because fish behavior can change with the weather.
To help sustain healthy fish populations, never underestimate the power of catch-and-release on the Coosa River! Minimize handling time and exposure to air. If you aren’t planning to take a photo, please consider releasing the fish without touching it or using a net.
Keep your livewell clean and ensure the water is circulating throughout your fishing trip. As a general guideline, aim for no more than 1 pound of bass per gallon of water. Understand your livewell’s capacity and fill it to about three-quarters full to start. Be sure to give it a good clean before you hit the water this season!

For more fishing tips, to find your next hot spot, and to learn about local fish consumption advisories, check out our website. It’s your go-to resource for everything you need to know about fishing the Coosa! Visit CoosaRiver.org/FishGuide or scan the QR code!

Also, we’re gearing up for Swim Guide 2025 and looking for sponsors to help offset the cost of this public program! Sponsorships start at just $250 and help your business be seen across the watershed over 2 million times! Swim Guide’s goal is to provide YOU with water quality updates at popular recreation sites along the river, so you can make informed decisions about where to spend your summer days on the Coosa. Ready to dive in? Email info@coosariver.org to learn more!

Follow Coosa Riverkeeper on Facebook & Instagram @CoosaRiverkeeper
For more information, swim over to www.CoosaRiver.org.

Wild Game Cook-off

Returns to Talladega Superspeedway

Story by Paul South
Submitted Photos

Talladega is known the world over as a place where racecar drivers put the pedal to the metal.

But on March 15, hunters and anglers will put the metal – pots and pans to be exact – and meat to the flame, all part of the Alabama Wildlife Federation’s regional cook-off at the Talladega Superspeedway.

The winner advances to the state finals.

Proceeds from entry fees and ticket sales, where hungry patrons can feast on some wild game delights crafted by teams of backyard chefs, go to benefit AWF’s many wildlife education and conservation efforts.

Think grilled quail, flounder stuffed with shrimp and crab and covered with cream sauce, or a grilled venison roll. If your mouth isn’t watering now, check your pulse.

The cookoff attracts more than just chefs, there are vendors galore

The event marks the 19^th AWF cook-off for Talladega. But the genesis for the competition began in 1996, according to Tim Gothard, now in his 26^th year as the federation’s executive director.

“AWF was talking about the fact that sometimes hunters and hunting can be put in the wrong light,” Gothard said. “What we know is that hunters and anglers properly utilize the fish and game that they harvest. It’s not a wasteful thing … We thought the cook-off would be a great way to show that. And it makes great and healthy table fare.”

Like the first day of hunting or fishing season, the cook-off would also be a social event, bringing AWF members together and spotlighting its conservation and education efforts. And it will generate funds to support those efforts, Gothard said.

Mobile hosted the first cook-off in 1996. Now, the Talladega event is one of 14 regional cook-offs culminating in the state championship later this year.

Regional winners will compete for a $1,000 grand prize and bragging rights as AWF Wild Game Cook-off State Champion for 2025.

Like the popularity of TV cooking shows, these AWF events have exploded in popularity. For example, at that first event in Mobile, five or six teams competed and 100 to 125 folks attended. Now the competitions have become a major event on the calendar. Folks want to be there. And, in every competition town, corporate sponsors are hooked.

“Coming up, at the Talladega cook-off, we will have over 1,000 people at that cookoff and probably 30 to 35 cook teams,” Gothard said. “It has grown absolutely dramatically over the years. Probably in the last 10 years, we have doubled the amount of people that come to those events, the revenue that’s generated to support our conservation projects … It’s just been amazing.”

As for the corporate backing, they provide the largest revenue stream.

“It’s a great opportunity,” Gothard said. “If you’re a sponsor, you’re going to get a bunch of tickets that you can use to reward employees, clients, potential clients and friends to come and enjoy the same great food and the same great atmosphere and camaraderie that we see.”

AWF employees will be on hand to talk about the organization’s work and mission. But make no mistake, food – dishes featuring venison, feral hog, quail, and other varieties of game and fish – is the focus.

And this isn’t just a bunch of guys cooking on the truck tailgate, Gothard said.

“They take great pride in what they prepare,” he said. “And I will guarantee you this: There are restaurant quality dishes that you’ll find at every cookoff that we do. And when you come to that state cook-off, and the teams come to compete for the state championship, every one of those dishes are restaurant quality.”

The secret sauce in the cook-offs’ success? “The format that we do allows people to sample the food,” Gothard said. “We’re not providing them with a meal. But they have a wide selection of dishes that they can actually taste.”

While the boom in cooking shows and in turn, the growth in folks wanting to cook great food at home, have played a part in the cook-off success, there’s a dash of something else beyond great tasting food created from Alabama fish and game.

“More than anything else, we have a large membership across the state and it’s an opportunity for them to get together with likeminded people and really enjoy a night that’s really celebrating the hunting and angling outdoor pursuits that we are all involved with and we appreciate and enjoy,” Gothard said.

“ The social atmosphere, that camaraderie and that uniqueness are the things that in my mind have made the wild game cook-offs so popular and really fueled their growth over the last 10 years, in particular,” he said.

Statewide, more than 100,000 Alabama schoolchildren benefit from AWF’s efforts. And that’s a small part of the story.

Talladega Superspeedway has plenty of room for an event this size

AWF has done five oyster restoration projects in Mobile Bay. It’s been able to add scientists to the AWF staff to work on issues like restoring fish and game habitats. The wild game cook-offs provide a portion of private sector funding for what AWF calls its “on the ground and on the water projects. All told, AWF is making a $1 million investment in these projects and more.”

The Alabama Outdoor Classroom Program gives kids the opportunity to learn math, science, social studies and language arts outdoors in a wildlife habitat and against a wildlife backdrop. AWF has four outdoor education specialists crisscrossing the state to serve in schools.

Close to home, the program worked with Munford Elementary.

“They’ve accomplished a tremendous amount,” Gothard said. “And our wildlife biologists have collaborated with private landowners in that entire (Coosa) region for 20 years helping them develop plans for managing their property so they can have quality wildlife habitat and populatons.

“When you have that, the impact spills out beyond the landowners’ property. It helps ensure that we have good wildlife habitat and populations all across the state.”

It’s part of a scientific, systematic approach to game management, Gothard said. And funds from the cook-offs fuel the effort.

“(The cook-off) is a significant source of revenue to help us do conservation work in this state,” Gothard said. “It makes a big difference.”

The cookoffs reveal something about hunters and anglers, who may guard their favorite hunting and fishing spots like state secrets.

But they’ll brag about a recipe as they might a trophy buck or bass.

“They definitely enjoy sharing with other people how they prepare dishes and how good it tastes,” Gothard said. “That is something hunters and anglers love to do.”

Over the years, Gothard has sampled a slew of savory fish and game dishes. But one some 12 years ago at the Talladega cook-off hooked him.

“There was a team that won the Talladega cook-off with a bluegill fish taco,” Gothard recalled. “This was before fish tacos were a thing. I grew up, you caught bluegill, you fried them whole and picked them with a fork. It tasted great, but it was work.”

The taco chefs took a fresh approach.

“They had de-boned all the meat, cooked it up and then flaked it. That was the meat in the taco,” Gothard said. “It absolutely blew me away.”

For Gothard, every team makes an impression.

“The thing that really impresses me and captures my attention is how (teams) take (fish and game) and turn it into a dish that I hadn’t really thought about.”

The cook-off isn’t only a celebration of conservation, Alabama’s hunting and fishing heritage or culinary creativity. The competition is about pride, with teams coming from as far away as Texas.

“Those cook teams are going to take a lot of pride in telling you what their dish is, how they made that dish,” Gothard. “And you’re going to see them light up when on the spot, someone tastes it and says, ‘Man, this is awesome.’

According to its website, the Alabama Wildlife Federation is “a dynamic, citizen-based conservation organization with over 25,000 members and supporters dedicated to creating and promoting a balance between use, management and protection of Alabama’s wildlife and related natural resources through education, community involvement, and boots-on-the-ground assistance.”

The organization’s focus is in three major areas: conservation education, resource stewardship and celebrating the state’s hunting and fishing heritage. Founded in 1935, AWF is celebrating its 90^th anniversary. l

Editor’s Note: For more information on the AWF and the cookoff, visit AlabamaWildlife.org.

Coosa Harbor a new chapter toward a reimagined Gadsden

Story by Paul South
Submitted Photos

A few years ago, when Kent Back ran for this Coosa River town’s governing council, his message was clear: “I told people that whoever wins this election will get the opportunity to reimagine Gadsden.”

Since taking office, Mayor Craig Ford, his administration and the city council – with Back as its chairman – have worked to reimagine the city. Improvements to Noccalula Falls, growth in the downtown business district and economic development on the Coosa have been big news.

Now, Guntersville developer Patrick Lawler is opening a new chapter on the blossoming waterfront – Coosa Harbor.

Architectural rendering of aerial view of the complex

The mixed-use development, with an estimated value “north of $20 million” will include 20 condominiums, selling for $500,000 each, as well as retail shops and restaurants, another step toward recasting Gadsden as a destination city.

While the development in its final form may be larger, current plans have the development at 34,000 square feet, said Patrick Lawler, the CEO of P Lawler, LLC.

City officials reached out to Lawler and after a series of meetings with Ford and Director of Economic Development John Moore, the project got the green light.

Gadsden’s biggest attraction for Lawler? Not surprisingly, the Coosa River.

“They had water,” Lawler said. “I don’t build anything that’s not on the water.”

Lawler has one waterfront project up and running in his hometown of Guntersville – City Harbor. The $30 million development on Lake Guntersville has proven wildly popular.

In April 2024, the city of Decatur approved plans for a 75,000 square foot development at Ingalls Harbor.

Lawler and Gadsden officials hope for a repeat performance of Guntersville’s success when Coosa Harbor comes online in a few years. Lawler is currently in discussions with Alabama Power officials regarding electrical infrastructure for the project.

Lawler was attracted to Gadsden after an initial meeting with Ford. “He gave me their vision for the city and what they have in the works right now, I think the future for Gadsden is really going to upturn in a positive direction.”

Lawler has been approached by other cities, but turned them down. Gadsden was different.

“I liked the site, and the numbers made sense as far as what other restaurants were doing down there, gross (receipt) wise. It just checked all the boxes.”

He added, “I’m impressed with their vision for the whole waterfront area. I think we’re going to be the centerpiece of that and a catalyst for development of the whole waterfront area.”

Restaurant tenants confirmed for Coosa Harbor are Big Mike’s Steakhouse, Lost Pizza, Kilwin’s Ice Cream and Levi’s on the Lake, a live music venue.

Aesthetically, the architectural style and finishes are going to be similar to the Guntersville project.

Covered tables, walkways and green space are part of the plans

“Being on the water, it will be a high energy development,” Lawler said. “There will be the right lighting, video boards and outdoor live music. There’s a reason cities call us. We have a proven product.”

Back agreed. He’s visited City Harbor in Guntersville “three or four times. It’s been no secret as far as the phenomenal success that Patrick has had in Guntersville with his project on the lake up there,” Back said. “I think half of Gadsden has been to City Harbor and really enjoyed it.”

He had high praise for the finished product. “(City Harbor) is very clean. The architecture and everything is just really cool.”

For decades, Gadsden has wanted to take advantage of its most visible natural resource that flows through the heart of the city. But until now, that’s never really happened with the exception of riverwalks on both sides of the river.

With projects like Coosa Harbor, that’s changing. “After seeing what was going on in Guntersville, I think it was just, ‘How can we get that guy to come to Gadsden and do the same thing?’ I think he’s caught the vision of the mayor and the Council on how to grow Gadsden and be progressive and moving forward,” Back said.

The projects fits into plans to stretch the city’s entertainment district past Rainbow Drive (U.S. Highway 411) to the river.

“I think Patrick’s vision of how (Coosa Harbor) is laid out and just the quality of the craftsmanship and the workmanship … and the restaurants and the businesses there will give Gadsden something that we never had before on the river. It’ll bring new restaurants and retail that we’ve not had.”

The city is giving Lawler the site, as well as $1.5 million of in-kind services for site preparation.

To critics of that aspect of Coosa Harbor, Back said, “The reality of it is, every project that comes to any city receives those kinds of legal inducements. It’s part of how it works. The reality is you have to make that investment to get that development.”

Based on conservative estimates, the project will mean a boost to city revenues of $700,000 to $800,000 in sales taxes, along with new jobs, Back said.

“That’s a real win for the city,” Back said.

For Lawler, who has been a developer since his early 20s, Coosa Harbor is good news for Gadsden and its citizens, as well as for surrounding areas.

“It’ll be very positive for the community,” he said. “It will be enjoyed by all. It’ll be 100 percent positive for the city and for future development also. I’m excited about being in Gadsden. I’m excited about the forward thinking that Mayor Ford and the Council have. I have to give the mayor a lot of credit. He’s the one who sold me on it.”

It’s another chapter in the transformation in Gadsden. The city is no longer a tire and steel town.

Just as in his campaign, Back has another clear message about Gadsden, evidenced by projects like Coosa Harbor.

“This is our time.”

Lights in the Park winners

No sooner than Thanksgiving’s leftovers are history, a transformation of Lakeside Park begins to take place – lighting up the nighttime sky to add sparkle to the Christmas season.

While Lights in the Park has grown each year, 2024’s version stepped up to an unrivaled level of spirit.

Presented by the Pell City Parks & Recreation Department with decorative help from businesses, organizations and individuals, the spirit of competition added to the excitement. The holiday-themed displays lining both sides of the roads winding through the park drew over 80 entries.

Hundreds of attendees voted for their favorites, and the final tally crowned these winners:

Overall Winner: Woody’s Tree Service

Anna Otterson / Edward Jones: Silent Night Award – Simple and clean display
Jessica Blackerby / EXP Realty: White Christmas Award – Best use of white lights
Woody’s Tree Service: Deck the Halls Award – Most over-the-top use of lighting
Clean Haul Roll-Off: Christmas is in the Air Award – Best use of inflatables
House of Prayer: The Reason for the Season Award – Best Nativity display
Faith Community Fellowship: Holly Jolly Christmas Award – Best display that makes you laugh
Alabama Clearing & Excavating: Rock Around the Christmas Tree Award – Best use of animation
Metro Bank: The Rudolph Award – Best use of holiday characters
Girl Scouts Troop 24216: Christmas Story Award – Best youth inspired display

“The Pell City Parks & Recreation Department would like to express its sincere gratitude to all participants, visitors and voters of the inaugural ‘Lights in the Park’ Holiday Competition,” said Civic Center Manager and Contest Organizer Valerie Painter. “We commend the community for their enthusiastic participation and thoughtful voting.”

The winners can already plan their next decorating adventure. They have the opportunity to select their locations in the park for next year’s competition.

“The warmth of our community and the wonder of the Christmas season combine every year for ‘Lights in the Park,” Painter said. “It’s heartwarming to see Pell City come together to create such a magical experience. Congratulations to the winners and thank you to everyone involved.”

Coosa Riverkeeper: Why you should sink your Chrismas Tree

Now that the holiday season is over and you’re putting away your Christmas and New Years decorations, Coosa Riverkeeper staff would like to remind you of how to properly sink your Christmas tree for your local fish habitat!

Sinking your Christmas tree allows life to flourish and can provide an entire ecosystem for the smallest level of the food chain (like phytoplankton, the Coosa crayfish, and minnows), to the biggest predators we all love to catch, creating a fishing hotspot over time.

Join other anglers and lake lovers to sink your Christmas tree this winter! Follow the steps below to make sure your tree will be a viable habitat for many years to come.

Secure your tree trunk to a heavy base (like a cement block) to make sure the tree will sink to the bottom of the waterbody and stand straight vertically.

Trim some limbs off to make space for both large and small fish.

Find an area of the lake where fish hang out that is plenty deep and away from navigational areas. Be sure it is deep enough to avoid creating boating hazards!

Sink your tree and give yourself a pat on the back for helping create more habitat for our fisheries!

If you can’t sink your tree on your own but would still like to learn about Christmas tree recycling, contact your Alabama’s conservation department to learn about designated recycling locations in your area!

Follow Coosa Riverkeeper on Facebook & Instagram @CoosaRiverkeeper
For more information, swim over to www.CoosaRiver.org.

On the Water: Docks and Shoreline 2025

More than a place to park your boat

It doesn’t seem so long ago that docks and piers were for storing boats, casting fishing lines and as a practice platform for kids who dreamed of belly-buster dives as an Olympic sport.

But 2025’s piers and docks are bigger and can be designed to be another entertainment space for waterfront homeowners.

They aren’t your grandparents’ docks anymore.

And from an economic perspective, trends in the industry include not only traditional treated lumber. PVC and the use of composite decking materials “are providing the best long-term investment for the homeowner.

Treated wood is not lasting as long as it used to, making homeowners switch to “a better option,” said Eric Mackey, owner of Mackey Docks in Ragland.

New treated, long life, low maintenance wood makes for ideal pilings. “I’ve been able to find a great source for the pilings that support the whole dock and also framing options on treatment that will make the docks last a very, very long time.”

There are also a variety of options to jazz up your dock. Personal watercraft/kayak ports make it easier to get in and out of the water. Aluminum dock ladders can also take on the colors of your favorite teams, Mackey said.

Other options include flip up seats, benches and stools that attach to the dock without taking up much room. It’s the same story for kayak and paddleboard racks that attach to the dock.

Dock bumpers also protect boats from damage from rough weather and water as well as bad drivers.

For Joey Fortenberry, who along with his cousin, Jodi, owns Marine Worx in Gadsden, the commitment is to quality.

“We just build good stuff,” he said. “Our work stands out from everybody else. There’s more craftsmanship.”

Double-deckers are becoming a hot item in 2025, Fortenberry said.

“They’ve been around for a long time, but they’re getting more popular in our area,” he said.

The new composite materials, like Owens-Corning’s WEARDECK decking, are wood-free material that stays cool, even on the most sizzling summer days.

“It’s the only one that I know of that you can put on the water, and it’s got a cooling technology, and it just doesn’t get hot,” Fortenberry said. “I’m promoting it highly because it’s so good.”

Decks can range in price from $40,000 to $180,000.

Marine Worx also builds or bolsters protective seawalls, particularly in the late fall and winter, when Alabama Power lowers lake levels on Logan Martin and Neely Henry. As every waterfront homeowner knows, those seawalls protect against property erosion.

“Every five years, they really drop it (the water level). That’s when we get a lot of seawall requests. It gets really crazy, and we only have about a month to do it. We’re working six, seven days a week that time of year trying to get all those done.”

While seawall materials may not change from year to year, there have been changes in technology.

“We use an erosion cloth behind the walls. We put gravel and the drains in, and we use tie backs (an anchor point to make the wall more secure).”

Some dock builders have expanded their businesses. Unique Waterfronts now does homebuilding, clearing property and also works with the Federal Emergency Management Agency in disaster relief, according to Chelsea Isbell.

“We’re really excited about growing and expanding the company and having it more like a one-stop place for people wanting a new house, a pool house, a boat house … We’ve been blessed with work and have been able to expand our business.”

Like other area dock builders, Unique Waterfronts uses composite materials, and it also builds double deckers, like the Castle House Air B&B at Logan Martin’s Alpine Bay area. Unique Waterfronts uses the Trex Brand of composite material. As for seawalls, the company uses GeoStone, as well as wood and other materials.

The company also offers a variety of options and strives to live up to its name. “We want every project to be unique,” Isbell said.

At Shoreline Creations, Margaret Isom is optimistic about the future. Waterfront populations are growing, which means seemingly boundless opportunities for new construction and restoration.

As far as trends, she looks to consumers. “We’re seeing educated clients who are value and budget-focused,” she said. Customers are also looking to alternative materials for dock construction, like composite and PVC decking.

“While both composite and PVC decking are low maintenance options, the key difference is that PVC decking is made entirely from plastic, offering superior longevity and resistance to temperature fluctuations.”

For Xtreme Docks owner Daniel Okonski, things are looking up – literally.

“We have a lot of new things in the new year,” he said. “But the biggest thing for us is we’re starting to go up. You can have the lower half of your dock for boats and stuff, and we’re adding platforms up top that you can actually use for entertaining. It’s a really neat concept. Basically you can end up with 2,400 square feet on the lake. It depends on where you live, but most of the time you have 1,200 square feet.”

But beyond construction, Xtreme offers jumping platforms and dock hammocks that give kind of a catamaran feel. Hammocks are custom made for Xtreme.

With an aging population, accessibility is an important factor. Xtreme offers lifts that make life easier for older lake residents or residents and visitors with disabilities.

While he uses traditional treated wood and aluminum in construction, as well as Trex composite decking, Okonski, it seems, has an eye on the future of docks and piers. And that future is vertical.

As an aside, he uses his own deck as an exhibit for potential customers. “Take the dock and turn it into an entertaining spot.”

The dock as more than a place to store boats may be sign that the waterfront communities have emerged from the pandemic and are returning as a happening place to be as it was in the early days of Logan Martin and Neely Henry.

“If you think about it, people are entertaining more,” Okonski said. “The lake is becoming a hot spot again like it was in the 60s and 70s. There were hotels and restaurants, everything. And I feel like it’s getting back that way.”

Downtown Gadsden

Thriving at the Heart of the City

Story by Cherith Fluker
Submitted and staff photos

When you stroll down Broad Street in Downtown Gadsden, it’s hard to believe that just a decade ago, this bustling area was a far cry from the vibrant, award-winning downtown district it is today.

Thanks to a blend of vision, determination and a little bit of magic, Downtown Gadsden has been transformed into a regional destination – drawing visitors from across the Southeast and beyond.

Kay Moore, the director of Downtown Gadsden Inc., has been a key player in the area’s revitalization, helping guide the transformation of downtown into what it is today.

One of the pivotal turning points for Downtown Gadsden was the opening of Back Forty Beer Company in 2009. Jason Wilson, a Gadsden native, made the decision to return to his roots and start a craft brewery in his hometown. The decision not only marked a new era for Gadsden but also changed the course of downtown’s future.

According to Moore, “Back Forty was the spark that ignited everything. Jason didn’t just bring craft beer; he brought an audience.”

Back Forty’s success became an anchor for the downtown area. It attracted a crowd of craft beer enthusiasts, some from as far away as China, where the company once shipped beer. The brewery is a stop on the rapidly growing Craft Beer Trail – a route that highlights craft breweries. Even more significant, Moore points out, was Wilson’s advocacy for changes to local laws to make Gadsden more business-friendly, further paving the way for other entrepreneurs to invest in the city.

Along with the opening of Back Forty, Moore credits downtown’s First Friday event with drawing more people to the area. In January 2006, local business owner Sylvia Smith launched the first First Friday event with a simple goal in mind: to bring more foot traffic into her store, the Stone Market. Little did she know, it would become a cornerstone of downtown Gadsden’s cultural and economic revival.

From April to October, every First Friday draws crowds from all over. “We transform Broad Street into a big celebration with food, music and community spirit,” Moore said. “We close off the streets from Broad Street to 1st Street, and attendees can enjoy everything from classic cars to local entertainment to food trucks.” Moore emphasized that these events are not just about fun – they also drive business to over a dozen downtown restaurants and vendors.

“We’ve had people attend a First Friday event and move to Gadsden because of it,” Moore recalls. “One couple bought a house on the river after attending a First Friday event.” The strong sense of community and the lively atmosphere have proven to be powerful attractions for both residents and visitors alike.

Today, Downtown Gadsden boasts an impressive mix of businesses. They each add their own charm to the area. There are over a dozen restaurants that offer diverse dining options, including everything from pizza parlors to upscale eateries. There are also boutiques and antique stores, an olive oil store, a cigar bar, a yarn shop and beauty salons and spas.

The downtown area also has a strong cultural presence. The Mary G. Harden Center for Cultural Arts and the Gadsden Museum of Art and History are both located downtown and offer a variety of events and exhibits.

Moore is particularly excited about the cultural scene’s growth in Downtown Gadsden, saying, “We’re working hard to be more artsy.” Outdoor art installations, such as a kinetic sculpture, and sidewalk art displays have helped cement Gadsden’s reputation as an up-and-coming cultural destination.

Notably, downtown has also become a great place to live. When Moore started in her role, there were just 13 lofts available in the area; today, there are 34, with 25 more planned in the old Sears building. “It takes a good mix to have a successful downtown,” Moore says, referring to the delicate balance of living, dining, shopping and entertainment options that keep the district thriving.

But the revitalization of Downtown Gadsden isn’t just about buildings and businesses, it’s about creating experiences that people want to return to. A prime example is the Sunset Sips event, the largest of its kind in the area, offering an evening of local wine, craft beer and live music.

The Chili Cookoff held every February has become a major draw, attracting 30 to 35 chili teams and crowds eager to taste the best of the region’s culinary creations.

Another fan favorite is the St. Patrick’s Pub Crawl, which has quickly grown into a must-attend event for locals and visitors alike.

One of the most innovative additions to downtown’s landscape is the series of ballot bins designed to encourage people not to litter. These yellow boxes, inspired by a system in London, allow people to “vote” with their cigarette butts in fun downtown elections aimed at making improvements to the area.

The initiative not only helps keep the streets cleaner but also adds a unique, interactive art installation for pedestrians to enjoy. It’s a creative way to engage the community while promoting environmental responsibility, all while making the downtown experience more enjoyable.

As Moore reflects on the success of the downtown revitalization, she shares an insight that sums up the spirit of the movement: “If your downtown is strong, it’s going to positively impact the city. Downtown is the heart of the city. People love to come downtown. If you give people somewhere to live, shop, eat and play, they’ll come to the city.” It’s clear that Gadsden’s leaders have embraced this philosophy wholeheartedly.

For Moore, it’s about more than just making downtown look nice. “If your heart’s not beating, you’re dead,” she says, emphasizing that a thriving downtown is key to a thriving city.

The ongoing revitalization is a testament to the fact that with a mix of vision, leadership, and community spirit, any downtown can come alive again.

Boo Bash steps it up this year

Logan Martin does Halloween right!

After party at Tiki Hut, this year’s sponsor

If you had to describe Boo Bash 2024 is a single word, it would have to be creativity. From giant rubber ducks to a pontoon disguised as a 50s baby blue Chevy on its way to the Boo Hop to a floating carnival, creative was the dress of the day. And that was just the boats.

Add docks and boathouses dressed to the hilt in spiders, ghosts, a scene from the Wizard of Oz, witches, mechanical pirates and skeletons and even a groovy 70s backdrop, and the day just seemed to ooze creativity.

But wait, there’s more! How about Minnie Mouse, witches of all shapes and sizes, a dog in a tutu, pirates galore and a kid cop keeping guard over a boat cell of prisoners, complete with prison bars, orange jumpsuits, mugshots and tatoos?

It all adds up to a huge success for the 2024 edition of Boo Bash, brought to you by Logan Martin Lake Protection Association, Tiki Hut and a host of volunteers and Boo Bashers extraordinaire.

By the numbers, Boo Bashers numbered more than 1,506 children and adults and 42 pets with 85 docks participating.Three major land stops – Lakeside Park, Riverside Beautification Organization and Tiki Hut drawing crowds and sparking even more fun. Trick or treaters of the kid kind were treated to thousands of bags of candy and surprises, and the adults? Well, let’s just say host stops provided grownups with special liquid treats of their own.

Funds raised from Boo Bash will go to LMLPA’s lighted buoy project.

It was a fun and innovative way to bring our lake community together for a day of fun for a good cause. Our hats are off to Sonya Hubbard and Kelli Lasseter, who had an idea a couple of years ago that trick or treating dock to dock might just grow into something big.

Pretty creative, huh?