Monthly Archives: April 2022

Bigg Dandys Feature Story

Bigg Daddy’s restaurant in downtown Cornelia is a restaurant many students go to on a weekly basis with its’ hometown restaurant feel, and the home-style foods that are served there. 

“It is a homestyle restaurant, and we are always changing our menu to accommodate our guests,” said manager and bartender Sara Alexander. “Our wings and burgers seem to be our most popular food choices, so that’s what we’re known for.”

With two restaurants both located in the North Georgia mountain towns of Cornelia and Helen, the restaurant attracts both locals of the area, and also tourists from all around the country. 

“Our location here in Cornelia is where you see more local people from the area, and the Helen location is where mostly tourist stop by and eat.,” said Alexander.

In Cornelia, the upstairs is comprised of the classic restaurant layout with a bar located in one corner of the large establishment. Here is where guests are served their meal or alcoholic drinks, and are treated to 12 flatscreen televisions that have live sports playing 24/7. Downstairs boasts a newly implemented club-type atmosphere that attracts the younger crowd who are looking for a night out. Headlined by their famous wings and amazing burgers, there is no shortage of variety in their menu.

“I’ve been going to Bigg Daddy’s since my freshman year,” said senior marketing major Brandon Gregory. “Everyone who goes to Piedmont, and people who live in the area are very familiar with Bigg Daddy’s.”

Opened about five years ago, the staff at Bigg Daddy’s is one that is rather young, and this is done on purpose to give opportunities to youth in the area to start in the working field. 

“We have a pretty young staff,” said Alexander. “I think I’m the oldest person working here. It teaches kids responsibility and holds them accountable. It also gives them the experience they need for when they start working in their career field.”

The restaurant not only attracts young workers, but also young customers.

“I frequently go to Bigg Daddy’s,” said Senior exercise science major Anteca Hill. “It has definitely been one of my go-to restaurants in the Habersham area.”

Being Seen, Heard and Valued at Farmhouse Coffee

By Jessica Sconyers 

April 2022

Left Marilyn Martin, Right Stephen Martin.

Stephen and Marilyn Martin followed the breadcrumbs to what is now Farmhouse Coffee.

“People come in and not just to get coffee but they feel like they’ve made a connection that day with somebody,” said Stephen and Marilyn Martin. “The idea was to create a place with great coffee, and where we can create community.” 

Living in Cleveland for eight years, both Stephen and Marilyn had the idea for a really good coffee shop in Cleveland because there wasn’t one. Prior to this small establishment, the location housed a barber shop, sub station, and a catering and houseware store. Since March 2021, it has been Farmhouse Coffee.

“So we get our coffee regionally from Dawsonville. A guy named Doug, roasts our coffee specifically to our taste. But we do have possible plans in the future to do our own roasting,” said Stephen and Marilyn Martin. “We are planning on doing a curbside pickup as well, since we don’t have a drive thru.”

Along with these fantastic plans, Stephen and Marilyn Martin have already put into place “Farmhouse Commons,” a place where students, businesses and groups can meet together or study. With Farmhouse Coffee being such a small establishment, there is minimal seating offered. With the Commons being put into place the Farmhouse family will grow even larger. 

“I think our most popular drink is the Michael Jackson, that is white chocolate and mocha,” said Stephen Martin. “I would argue and say that the Milkyway is there neck and neck, milkyway is white chocolate and caramel,” said Marilyn Martin.

Junior, Mass communication major, Caden Nelms lives in Cleveland and has been going to Farmhouse for a little over a year. “I think Farmhouse differs from other coffee shops because Stephen and Marilyn built a relationship with the community so quickly,” said Nelms. “It’s hard to choose just one order from there, but I love their Lavanilla coffee with coconut milk.” 

First timer Freshman, Athletic Training major, Ashley Jeffery describes Farmhouse as welcoming. “The workers greeted you with a smile as soon as you came in,” said Jeffery. “The coffee was really good, there were plenty of options as well as good size choices.”

Farmhouse Coffee is loved by many communities such as University of North Georgia, Truett McConnell, Piedmont University as well as Cleveland. Students can show their ID at the register for a discount of 10% off.

“We would always say that the breadcrumbs led us where we needed to go,” said Stephen and Marilyn Martin. “What has made us successful is that we have the best coffee around and it is how we treat people. Our mission is that people are seen, heard and valued.”

Business paper media writing  

Kayla Lathon 


Business paper media writing  

Chicago pizza is not only a restaurant, they work together to make a family.  

“The atmosphere there is amazing, you know I really like their menus and how they are set up, I just saw it when I was driving past, and I was like I really need to go and check them out it looks nice, and turns out I was right,” said sophomore mcom major Ella Cain. 

According to their website, Rudy and Carlos of this establishment, had several years of experience working in successful pizzerias in Chicago and made the decision to open a small, carry out and delivery restaurant in Clarksville, in 2005.” They stated on their website “Barely in our twenties, it was intimidating to start something from scratch,” “We barely survived the first couple of years we were open, never having more than three employees at a time, ourselves included. But that just made us more driven.” 

Pizza isn’t the only thing served at Chicago “I love their salad, they have a really good ranch dressing that I love, and you can’t pass up, they also have this garlic bread that is really good, and my favorite pizza would have to be the white pizza. I get it every time I go there, I never pass nor the pizza or salad up,” said Cain.     

“Their pizza is really good Chicago has always been known to have some of the best pizza so I was surprised when I went there and it was Fantastic, I would most definitely recommend the restaurant to anybody who has ever been. My favorite thing to get from their menu is the baked lasagna and a personal cheese pizza. It is literally to die for,” said sophomore nursing major Grace Beasley.  

Summer Colston employee of Chicago’s Pizza said the family atmosphere has drawn her to the restaurant “Chicago’s seems like a good place to work. It is very close to my home, and it is privately owned, which is something I prefer compared to a corporation. Colston has a recommendation for her favorite dish which is the chicken pesto pizza. The atmosphere is so nice, and all the workers are absolute sweethearts.” 

 “Even though I’ve only been here for a short amount of time, I cannot see myself leaving this place any time soon.” 

Temperance House Fine Coffee: A New Hope

By Samantha Carvallo

PHOTO// Garrett Stafford

In hopes to reshape the coffee shop standards, Lawrence Bridges decided to put his business hand forward and build Temperance House Fine Coffee in 2019 in Demorest, Georgia.

 “My buddies and I would go up to another coffee shop every morning…and we felt like we weren’t getting the service we would have liked,” said Bridges. “One of my other friends looked at me one day and said, ‘Why don’t you open a coffee shop and we all would have a place to go?’ and I decided to give it a shot.” 

After approaching Demorest City Hall about a new potential business, Bridges was able to get a lease in April 2019 for the vacant space that used to be the Piedmont Bookstore. 

“When I took the building over, it looked very sterile,” said Bridges. “The walls were gray, the ceiling was bright white and the floor was covered in tile. It was difficult to find anyone to do the renovations at the time so I ended up doing it all myself. I wasn’t even fully ready to open come August 1st of 2019, but I just had to get the business started to get some money flowing.”

But why stop at having just a coffee shop? On Aug. 1, 2021, Bridges opened up the Public House Brew in addition to the coffee shop to further his business plan.

“We had a five-year business plan in place that included beer and wine at our two year point,” said Bridges. “Now I am waiting to hit my three-year point to add further changes.”

Junior mass communications major Rowan Edmonds worked as a barista at Temperance for a little under a year and learned a lot from her time there while serving customers.

“I really liked my coworker and my boss, Lawrence. Meeting new people was awesome,” said Edmonds. “I got really good at making coffee and lattes. I learned to be a lot more patient with people during my time there and it was a great experience.”

Junior biology major Catherine Mote is still currently working at Temperance as a barista and bartender. She has been able to make a lot of friends and gained new organizing skills since she started working there in 2020. 

“I’ve definitely learned to be better about organizing and planning due to the schedule making,” said Mote. “I’ve also gained a lot of friends and had some neat conversations with people I never would have met otherwise. Temperance is actually where I started to become friends with one of my current roommates because she would study there all the time.”

The aim for growth continues for the Temperance House as Lawrence Bridges progresses through his business plans. Adding another business to the area impacted the tiny town that Piedmont University is located in. 

“The coffee shop added another aspect to Demorest being a destination,” said Bridges. “We’re moving along. You will be amazed by what’s to come in downtown Demorest.”

A restaurant that serves up smiles

El Jinete Mexican Restaurant- Clarksville, GA

A restaurant that not only serves up great food, but serves up big smiles.

El Jinete has a philosophy that they go by everyday. “El Jinete Mexican Restaurant is committed to serving its guests and local communities and believes in providing great food using fresh ingredients and great service. We also believe our guests are part of the family and will continue serving the community for generations to come carrying on the tradition of El Jinete Mexican Restaurant”

Located in seven different towns and also offering catering, El Jinete serves authentic food along with staff that bring a family feel to the restaurant. 

“I have been working here all my life- 21 years,” said Leticia Romo, the manager. “I love everything about this place. Sometimes it can be stressful but fun. It’s my life.”

El Jinete first opened in 2000 in the Clarksville station that is now known as Wolf Creek BBQ. They were there for 10 years and then moved to their current location on Louise Street in 2014. 

Their authentic menu includes Mexican dishes served to order with fresh ingredients and lots of love. 

“My family and I love authentic food so authentic Mexican food, like what El Jinete has, is phenomenal and would surpass anything fast food any day” said Amy Remely, a freshman nursing major at Piedmont University. 

In a small town such as Clarksville, it is sometimes very difficult to find local family run businesses and restaurants, especially because towns like these are typically filled with fast food chains.

“Compared to fast food, the food at El Jinete is not only healthier but it also tastes better,”said Rowan Edmonds, a junior Mass Communications major at Piedmont University. It doesn’t taste artificial and I feel like they actually put effort into their food. My favorite thing to get there is the steak tacos.”

El Jinete staff members make sure to provide quick service while also maintaining a positive, family atmosphere. 

“The customer service there is great,” said Remely. “Every Time i’ve gone there, they are on it. Right away, they ask how you are doing and what you want. Most places you go and wait for your server for 20 minutes but at El Jinete, you automatically get one.”

With Piedmont University 5 minutes down the road in Demorest, El Jinete has become a place that students like to hang out and get a fresh meal. 

“I have a lot of good memories there, especially when going with friends. I spend a lot of time there and it’s always great” said Edmonds.

Overall, El Jinete is a family run business who cares for their customers and genuinely enjoys their jobs.

Romo says the restaurant appreciates the support and business of the Piedmont Community. “Just hoping that everyone keeps supporting us like they have. We are really thankful!” 

Symposium- Homework debate: is it effective?

For elementary school students, the recommended amount of homework time each night is 10 minutes for Kindergarten, 20 minutes for 1st grade, and so on as they go up. But today, Kindergarten-5th grade students have an average of 2.9 hours of homework per week. 

Students Kinsley Smith and Miranda Caudell of Piedmont University presented their presentation entitled “Homework: Is it Effective?” at the annual symposium. The 15 minute presentation centered around elementary students and math. Both students are in a “math for teachers” class so their topic needed to be math related. 

“We started looking for topics that we could pull lots of information from, and this was one both of us thought would be a good controversial topic that we agree with on both sides,” Smith said. 

Smith pointed out that this topic has pros and cons on both sides, leaving her and Caudwell to be neutral on the topic. Both presenters have personal experiences in their own life directly correlating to their topic, making this presentation even more meaningful.

“There’s just so many factors going into math homework,” Caudell said. “It was definitely interesting to see, for instance, I wouldn’t even have thought about reinforcement at home being a problem.” 

Many people believe that homework is the key to a student’s success in school. However, Smith and Caudwell mentioned that there is much research and data that has been done on this topic and all show no correlation to homework and a student’s success specifically at the elementary level. 

“It all depends on the perspective,” Caudwell said. “For me, it’s more of looking at it as a student but for Kinsley, she has the perspective of a parent and seeing the work her kids bring home.”

Smith mentioned her two kids, who both play baseball year round and how busy their schedule is while trying to balance homework, family time, and their extra curricular activity. 


Kinsley Smith-

Miranda Caudell-

Faculty adviser:Susan Winstead-

Making a Name for Themselves: Raspas El Tigre

All eyes on the tiger, Raspas El Tigre, located at 215 Hodges St in Cornelia, is getting the spotlight. It is not just an ice cream place; it is more than that.

Logo for Raspas El Tigre

“I go almost every day, and the day I crave it the most it’s closed,” said junior early education major Kate Trujillo. “The owners are sweet people, I always feel welcomed when I enter. Tigre-Mix, amazing, perfect for a hot sunny day.” 

Raspas El Tigre is owned by the Covarrubias family who values the importance of their customer service making sure customers feel comfortable. Habersham County, where Raspas El Tigre is located, is predominately white populated. People would believe that there would be a language barrier, however that is not the case. The Covarrubias are bilingual and so are most of the employees, so if a customer has a question, they are welcome to ask. “I tell our staff, don’t speak Spanish in front of them [non-Spanish speaking customers] because we know how to speak English,” said Mr. Covarrubias “That makes them more comfortable.”

Mrs. Covarrubias has experience of working in restaurants and would notice other servers’ reactions towards the customer and wanted to implement a preferable method at Raspas El Tigre. Employee communication skills are one of the top priorities for the Covarrubias. Having the experience, the Covarrubias apply the lessons they learned to their own establishments. 

“Ice cream shop” is what shows under Raspas El Tigre in Google Map however, “We don’t want to be seen as just ice cream shop,” said Mr. Covarrubias. “I want people to think of Raspas as antojitos [little cravings] in general.”

Although many people did recognize the ice cream first, there are more on the menu from pancakes, raspados [shaved ice], aguas frescas [fresh flavored waters], and more. “And they all are kind of crazy,” said Mrs. Covarrubias

They become inventive in their order to not just make it the typical. “Yeah, what’s a way we can do to make it more unique.”

They always end up adding something extra to keep their customers excited and come back to try something different. Piedmont students are starting to have a liking for their style. With this being said Raspas will soon have discounts for Piedmont students.

Mrs. Covarrubias (left) and Mr. Covarrubias (right) in front of Raspas El Tigre

“For a small little corner shop, they are amazing at providing new and interesting treats that the average American may not have had access to, due to growing chains and restaurants across the country taking up small business revenue,” said sophomore forensic science major Angel McDaniel. “They offer many choices of products, free samples of their ice cream, and are so friendly and patient!” 

The couple started selling from Mr. Covarrubias cousins’ driveway until they got their establishment. The Covarrubias mentioned the experience they went through being everywhere in getting Raspas to where they are right now. They supported each other and encouraged each other to keep going even when they would hit their lowest during their journey. 

“Raspas todavía no es lo que queremos que sea, [Raspas is still not what we want it to be]” said Mrs. Covarrubias.

There is a lot more to come from Raspas El Tigre, so keep an eye on the tiger.  

Take a Study Break at Jaemor Farms

Fresh strawberries, grown on location at Jaemor Farms//Photo by Hannah Osborne

Located just 15 minutes away from Piedmont, right off of Cornelia Highway is a slice of authentic southern comfort. Established in 1912 by the Echols family, Jaemor has become a staple of Habersham County featuring fresh produce, homemade ice cream, and seasonal events, such as the upcoming U-pick strawberry season.

“We are unlike any other farm markets of our kind, and we invite you to taste the difference family makes at Jaemor Farms this season!” says Carli Jones, a fifth-generation member of the Echols family and Agritourism & Marketing Coordinator at Jaemor Farms.

Previously branded ‘Echols Orchards’, J.A.E.M.O.R. is an acronym in ode to the third generation owners standing for J.immy A.llen E.chols and Valvoreth Mor.rison Echols. What was originally a peach stand, located off of Old Cornelia Highway, has flourished into a thriving attraction of the North Georgia mountains since its founding. The Highway 365 location was opened Jan. 5, 1981, and has served the Habersham community and beyond for more than 40 years.

“I love going to Jaemor because they always have such good food! I’ve gone to both the U-pick flowers and U-pick strawberries events, and both were so much fun,” said senior mass communications major, Emma Marti, “I would highly recommend checking Jaemor out because it’s so close to Piedmont and the food makes the trip more than worth it.”

Homemade peach ice cream, sold in the Pie Kitchen, at Jaemor//Photo by Hannah Osborne

Jaemor Farms is the perfect afternoon or weekend escape from behind a textbook or computer screen. The farm features refreshing mountain air, local produce, homemade treats, and classic southern hospitality.

“We specialize in peaches, strawberries, pumpkins, squash and beans among other crops, and we pride ourselves on offering events where customers can come out to pick their own fruit and experience agriculture on another level,” said Jones.

Upcoming this summer Jaemor will be hosting the annual U-pick strawberry season. This is only one of many events the farm hosts. Jaemor has an annual rotation of seasonal-oriented activities, such as U-pick flower days, U-pick peach days, Night Out on the Farm, and a staple for the fall, a corn maze.

“My favorite time to visit Jaemor is during the fall,” says junior cell and molecular biology major Emily Rankin, a native of Connecticut, “Visiting in the fall makes me feel like I am right back at home. I just love it.”

Not only will a visit fulfill cravings of fresh homemade ice cream and boiled peanuts, but a visit to the farm is also the perfect photo opportunity. From the AgriTourism events, rows of fresh produce, the pie kitchen, and front “porch,” Jaemor Farms is not deficient in Instagram-worthy moments. Not to mention, “School Bus Graveyard,” is only a five-minute drive back in the direction of campus. 

In addition to all of the attractions of Jaemor, one of the most crucial is the people. Now into the fifth and sixth generations of the Echols family, the farm prides itself on being family-owned and operated. A visit to Jaemor can leave an impression that lasts for years to come.

“I think the most important people that continue to make Jaemor special are our wonderful customers,” says Jones. “We have met families who have brought their children and grandchildren to shop with us for generations.  We have local customers as well as travelers who only see us once or twice a year.  We have such a wide range of folks who shop with us – and for that we are thankful.”

Tyler Hill Pushes the Importance on Education Overall

By Jessica Sconyers

April, 2022

COVID forced a move towards a more technology-based curriculum, here’s how Tyler Hill’s research can help us adapt.

“I know growing up it was hard for me to learn how to study, and college is a lot different,” said Hill. “My plan is to become an elementary educator, and I look forward to using some of those tools that I talked about today in my presentation.”

Hill is in his senior year and is doing an internship on the Demorest campus of Piedmont University. Presenting at the 2022 Piedmont Symposium, he mentioned many great tech picks for teachers. He chose this topic because COVID forced a move towards a more technology-based curriculum. COVID shut down everything so quickly that it was very hard for teachers to find different ways to teach their students.

“I feel like the audience was very appreciative of all the hard work that these seniors did to prepare,” said Winstead. “All the presenters I think just did an amazing job.”

Hill discussed the many tools teachers could use in the evolving technology world. These tools included powerpoint, quizlet, google classroom, kahoot and some others the audience hadn’t heard of. 

“I would probably have to pick Quizlet as my favorite. “Quizlet is a very unique way for students to create study tools,” said Hill. Another popular tool that Hill promoted was kahoot. “Teachers can access all the students with a competition format and a lot of students get more motivated when there’s competition involved.”

Audacity is another fantastic tool that Hill researched. “Recording directions for assignments, read alouds for students as well as the students being able to use it too.” 

Education Professor Dr. Susan Winstead, Hill’s advisor for his internship, was very happy with Hill’s work. “You could tell from Tyler’s wonderful presentation and his enthusiasm about his topic that he really is an expert in that field,” said Windstead, adding praise for all Symposium presenters 

Susan Winstead, Advisor

Tyler Hill, Student, internship 1 

“Analysts of VO2MAX and Sports efficiency”

Running and cycling are two activities that require a lot of oxygen, but which activity requires more? Graduate student Max Miller sought out to answer that question. 

Miller presented his research, “Analysts of VO2MAX and Sports efficiency”, at the 2022 Piedmont Symposium. VO2MAX is the maximum rate of oxygen consumption measured during incremental exercise. Miller conducted his exercise on the different VO2MAXs of runners and cyclists. “I grew up doing all the endurance sports from running, swimming and biking,” said Miller. “There is a friendly competition between all runners and cyclists on who actually is the better endurance athlete, and I wanted to find out myself.”  

There were several tests that Miller conducted with the eight athletes that participated in the study, all testing each athlete’s oxygen consumption.  

“I was so excited on how different the runners’ and cyclists’ VO2MAX differed between the two sports,” said Miller, “finding out that runners are extremely affected compared to the cyclists not being affected really at all.”  

Each test conducted by Miller proved that cyclists were less affected than the runners, proving that they have better oxygen consumption. “I was excited to see the VO2 values that our athletes achieved,” said Gregory Ryan, associate professor of health sciences. “Runners tend to underperform on the bike compared to the treadmill, while cyclists do not usually see the same decline.” 

With Ryan’s help, Miller is planning to publish his study in the American College of Sports Medicine (ACSM). The plan is to add this study to the ACSM journal next year, which will be a huge accomplishment for both Miller and Ryan. “Research coming out of the master’s program at Piedmont University shows how well the program can be for a student’s future,” said Miller. “The health and human performance master’s program is only 2 years old, and it would be really good for a student like myself to help put the program on the map.”  

Ryan credits Miller with taking on the bulk of the study. “Max did the vast majority of his project,” said Professor Ryan. “I helped him become familiar with the metabolic cart and apparatus for his testing, but he collected all of his data.” 

Miller has been working on his presentation for two years and he is happy that he is done with it. “It has been a long and hard road here at Piedmont,” said Miller. “I’m just glad that I finally got to show others all the work that I had been doing and really happy that everyone appreciated my challenging work.”