It started with an inspiration from God. When west Savannah native Pamela Howard-Oglesby first embraced her calling, she knew it would be a challenge. Howard-Oglesby, however, like the women in her book, “Savannah’s Black ‘First Ladies’, Vol. I” is not easily deterred.

Eight years in the making, the book features African-American women from Savannah’s past to the present day who pioneered in their chosen fields. In a city well-known for its “firsts” in Georgia, it’s not surprising that so many history-makers have lived here. What is surprising is that many of their stories have yet to be told.

From Mother Mathilda Taylor Beasley, founder of the first order of African-American nuns in Georgia, to Carolyn Hodges Bell, the first black woman to serve as an administrator for the City of Savannah, to Howard-Oglesby herself, the women in this book are inspiring figures of perseverance in the face of adversity.

The Vision

Howard-Oglesby, virtually blind since birth, said she always had an idea: “I was just looking for my counterpart.” To bring her idea to fruition, she sought the help of life-long friend Brenda L. Roberts. “I told her what I had in mind and asked if she would be willing to help me,” said Howard-Oglesby. “I needed her skills. I needed her vision,” she recalled. “She immediately said yes.”

Driven to empower young women, the duo pursued Howard-Oglesby’s dream. “My sisters had gone first into their professions,” she said. “I felt the inspiration from God to share their stories.” She wanted to impart to readers a sense of “the adversity that many of these women had to go through to open the doors and pave the way for those that followed.”

Living History

Roberts, a long-time educator with the Savannah-Chatham County Public Schools, emphasized such stories’ role in preserving Savannah’s history. “We have a lot of information that seems to be invisible,” she explained, “not just for black women but for all women.”

The invisible information, the stories that often go untold, according to Roberts, are an integral part of history. “I had a student ask me, ‘Why are we always studying dead people?’” she laughed. “Many of the women featured are still alive … so a big part of this is the element of living history.”

Into the Future

Roberts also described the rewards of writing a book that promotes our city and of “feeling proud that these are women who have impacted the community in Savannah.” She hopes that these local role models inspire a lesson: “Regardless of what obstacles come your way, you can overcome if you have the tenacity.”

And speaking of tenacity, the authors are, in fact, undertaking a second volume, already in the works. The next will feature another set of firsts for African-American women, including Savannah’s newly-elected mayor Edna Jackson. To gather and share the stories of determined women’s firsts and accomplishments will be a continuous task.

“As we move into the future,” Roberts explained, “women are emerging in all realms and professions. There are always going to be women being the first at something.”

Photography by Abi Grise.  Editorial by Amanda Lafond. 

Photography by Katie McGee

Blake Ellis considers Savannah fertile ground for entrepreneurs, and he ought to know—he’s started five successful technology businesses here, including Rails Machine, Res Engine and his current baby, CommerceV3.

What’s so singular about this city when it comes to birthing a new business?

“I think Savannah has a particularly creative, independent mindset,” Ellis tells me when we meet his “satellite office,” a local coffee shop near his home. “When I was in Atlanta, I was thought of as crazy. Here, nobody bats an eyelash when you want to do something crazy.”

Aside from its mindset, Ellis extols the benefits of Savannah’s deep talent pool, thanks to the large number of colleges and universities in the area.

“CommerceV3 has 30 people working for it, a good number of whom are direct hires out of Savannah Tech, Georgia Tech and Armstrong,” Ellis shares. “I think we have hired from literally every local college. We get funneled some good people.”

Reinventing the Store

CommerceV3 grew out of the frustration Ellis experienced at his start up Color Maria. The company built websites when websites were white-hot innovations. But it dawned on him they were inventing the wheel over and over again. An e-commerce website with standardized operations and customized appearance grew into CommerceV3’s product, and now it serves some 500 merchants, nationally and internationally.

“We have one cloud-based application that runs in the ether and it runs on hundreds of servers,” Ellis says. “The application has these layers in it like a layer cake, and the way it looks is like the icing, so each site looks different. You get the functionality from the lower levels of the application but you can make it look any way you want.”

A Virtual Existence

Instead of fighting Atlanta traffic to call on one client in the morning and another in the afternoon, Ellis can now meet with four or five different people in a morning at his satellite office, a coffee shop near his home. In fact, the entire company exists virtually.

“In the old days, we were on Bay Street, then we went out on Fairmont behind Books a Million, then out to Georgia Tech,” Ellis explains. “All of our servers were in Atlanta, and we started to hire people in different places. I would find myself having a really long instant message conversation with someone who was in the next room. So we sent people home. Instead of sitting in my office all day to see if people would come in and ask me anything, I went home.”

Brace and Learn

With a number of successful startups under his belt, I ask Ellis about his personal recipe for success. His response is twofold: Brace for ambiguity and learn to delegate.

“In coding, something either works or it doesn’t work—it’s a one or a zero,” Ellis shares. “In business, it’s not even close to that. There are a lot of gray areas.

“Also, you have to recruit the right people and train them on how you want things done,” the serial CEO adds. “I wish I could be involved in everything, but it’s really hard when you try to scale something up.”

Blake Ellis’ 100 %

How important are each of the following to achieving business success:

10% Who you know

30% What you know

40% When you know it

15% Where you know it

5% Why you know it

“To be successful you need to be good at what you do and get the timing right. It helps to have a supportive community and access to influencers. And people will always ask why (I do what I do). Coming up with a crazy idea and getting extremely good at it is an addiction. Who cares why?”

Photography by Chia Chong 

Smart, stylish and smitten. Those are the adjectives that immediately come to mind upon meeting Isolde Brielmaier and her partner, Mangue Banzima. Their calm self-confidence, palpable personal chemistry and relaxed approachability provide for an intoxicating mix.

While the dynamic duo are somewhat recent arrivals in Savannah—Isolde came aboard as the chief curator of exhibitions at the Savannah College of Art and Design in October 2011—their journey together started five years ago in New York.

“We met in Fort Greene Park in Brooklyn,” Isolde recalls.

She was jogging. He took notice.

“I saw her many times doing that,” Mangue sheepishly admits. “I have a quick eye.”

Creative Careers

In New York, Mangue worked as a retail operations director at a French-based fashion comfort brand. His days were spent influencing the company’s buying using his keen sense of style and uncanny knack for understanding people.

“Mangue is familiar with the streets,” Isolde explains. “He can permeate and move in these different realms.”

Meanwhile, Isolde was pursuing a multi-faceted art career as a curator, writer and assistant professor. She holds a Ph.D. in art history from Columbia University and her impressive resume includes a stint at the renowned Guggenheim Museum in New York.

Her work curating “Titus Kaphar: Painting Undone” at the SCAD Red Gallery (now Gutstein Gallery) in 2008 marked her first visit to Savannah, where she met Laurie Ann Farrell, executive director of exhibitions at SCAD. The two hit it off personally and professionally, which set the stage for Isolde’s aforementioned return to Savannah in late 2011.

“There was considerable appeal in working with Laurie,” Isolde enthuses. “The SCAD exhibitions team is phenomenal. Not to mention the greatest force: the students.”

Taking Root

As the savvy New Yorkers settle down in the Deep South—along with their 20-month old daughter, Farrah—they find themselves enjoying a different style of life.

“Mangue always reminds me that places are essentially equal,” Isolde confides. “Yet Savannah has a certain ease to it.”

“We had three strollers in New York,” Mangue adds, laughing. “We had one for the streets, one for the subway and one that worked well for the car. Thankfully, life here in Savannah is simplified.”

While Isolde focuses much of her attention on SCAD’s expanded Museum of Art and a multitude of galleries worldwide, Mangue has taken a two-fold approach to life in Savannah: he is taking drawing courses at SCAD and populating his local blog, QuiStyle.com.

“‘Qui’ is French for ‘who,’” he explains, “and QuiStyle is all about the people. Through them, I am able to highlight the cultural aesthetic of Savannah.”

The blog portrays images snapped about town that represent Mangue’s unique perception of style.

“It is not just about your clothes,” he claims. “It is more the confidence, people’s expressions and actions. It’s all in the details.”

For his part, Mangue’s personal style is classic or, as Isolde describes it, “gentlemanly elegant.” Though, he does have an affinity for eclectic conversation pieces, as evidenced by his prized Martin Margiela motorless watch.

Shared Experience

Through his interactions producing his blog, their numerous social engagements and their long afternoons spent in Forsyth Park, the pair have become well-acquainted with new neighbors and, now, friends. They’ve already laid claim to their favorite eateries—such as Cha Bella, Local 11 Ten and Leoci’s—and they enjoy the benefits of “living locally,” making the Forsyth Farmer’s Market a weekly priority.

The couple’s transition has been a smooth one, thanks in part to their open embrace of our city, but also to a wise piece of advice received some years ago.

“My mother always said, ‘If you want to grow, you have to change,’” Isolde reflects. “I hope that our experience here in some ways adds to Savannah’s cultural fabric. But, likewise, I hope it bears the mark of exchange…for Savannah to leave its imprint on us.”

SCAD Museum of Art.  Photo by Dennis Burnett, Courtesy of SCAD. 

Long before the doors opened, we donned hard hats and ventured inside with the innovators who forged this spectacular monument to art and design out of the rubble of an antebellum train depot.

To read the full story, pick up the Jan/Feb 2012 issue of Savannah magazine. 

However, our cultural coverage is just beginning.  With more new museums on the horizon, Allison Hersh gets the scoop on three of the latest additions to Savannah’s cultural scene.

Savannah Children’s Museum

Why it’s needed: “We’d like to enhance the activities currently provided in Savannah by offering a facility that is focused solely on children ages zero through 10,” said the Coastal Heritage Society’s director of development Samantha Pogorelsky, who also serves as the campaign director for the Savannah Children’s Museum. “We want to provide a place where children will be learning and active in their environment.”

Where it is: Adjacent to the Georgia State Railroad Museum (formerly the Roundhouse Railroad Museum) on W. Harris Street, the Savannah Children’s Museum is in development by the Coastal Heritage Society.

What stage it’s in: Phase one, Exploration Station, will open in the spring or summer of 2012. The Exploration Station will be an outdoor educational play area featuring one acre of multilevel “learning through play” exhibitions.

Here are the highlights: In addition to Phase One’s exploration maze and imagination playground, phase two will include more than 30,000 square feet of interactive exhibits that all tie in with Savannah. The timeline for the opening of the second phase is still to be determined.

Make a donation or sign up to volunteer at scm.chsgeorgia.org.

Pin Point Heritage Museum

Why it’s needed: “The Pin Point Heritage Museum serves as an important step in preserving Gullah-Geechee culture,” said Dr. Emory Campbell, author of Gullah Cultural Legacies and former director of the Penn Center on St. Helena Island, S.C. “The new museum is a perfect balance of commemorating and preserving both the tangible and intangible evidence of the culture in Pin Point.”

Where it is: Overlooking the Moon River at 9924 Pin Point Avenue, the Pin Point Heritage Museum is housed in the newly-renovated A.S. Varn & Son Factory, an oyster and crab factory that served as the economic heart of the community from 1926 to 1985.

What stage it’s in: The museum enjoyed a soft opening in November of 2011 and is currently open by appointment to individuals and groups. The museum will offer expanded hours in 2012 once a community group is identified to manage daily operations.

Here are the highlights: An original documentary about Pin Point, vintage artifacts, interactive displays and historic photos.

Native son: Pin Point is perhaps best known as the childhood home of U.S. Supreme Court Justice Clarence Thomas.

How you can help: The Pin Point Heritage Museum is currently searching for a local organization to run the daily operations of the site. The museum will be deeded to a community group in exchange for operating and maintaining the site.

For more info, visit www.pinpointheritagemuseum.com

W.W. Law Cultural Heritage Center

Why it’s needed: The late Civil Rights leader W.W. Law amassed an incredible collection of archives during his lifetime, offering insight into African-American history in Savannah. Law’s collection features thousands of letters, books, recordings and documents.  “This is the most important collection of Savannah Civil Rights history,” said George Bowen, a member of the board of directors for the W.W. Law Foundation. “We can’t afford to lose this collection. It needs to be preserved.”

Where it is: The museum is tentatively planned as part of the City of Savannah’s new Cultural Arts Center, which is set to break ground later this year at Martin Luther King Jr. Blvd. and Oglethorpe Avenue.

What stage it’s in: The museum is currently in the planning stages while Law’s collection is being carefully catalogued.

Here are the highlights: Original letters from Martin Luther King, Jr. and John F. Kennedy as well as rare books, records and documents.

How you can help: Make a donation to the W.W. Law Foundation at its website by clicking on the DONATE tab in the upper right corner.

For more info, visit www.wwlawfoundation.org

Photography by Chia Chong.

“Apparently you don’t ride your grandma’s prize pig,” writes Libbie Summers in her mouth-watering new book, “The Whole Hog Cookbook” (Rizzoli 2011). “That was my first lesson in pork appreciation.”

There have been many lessons since. Now the culinary producer and senior food editor for Paula Deen Enterprises, Libbie is a long way from the family pig farm in rural Missouri. She started her career as a private chef on sailing yachts that took her all over the world, then dropped anchor in Savannah and became a sought-after food stylist. Her tasty creations have graced the cover of this very magazine.

In “The Whole Hog Cookbook,” Libbie combines a lifetime of delicious experiences, sharing eloquent recipes and beautiful dishes that are sure to teach us all a lesson in pork appreciation.

I fell in love with gastronomy when … I tasted my first pork tenderloin sandwich. I’ll never forget the mix of ketchup and mayonnaise running down my arm as I struggled to hold the gargantuan sandwich with my two hands. I finished every bite.

The chefs I most admire are … Julia Child, Dorie Greenspan, Natalie Dupree, Gale Gand and Virginia Willis — female chefs who have paved the way for women to run kitchens.

My favorite place to travel for food and drink is … any back-road stand in any country. I’ve been lucky enough to travel all over the world, and I’ll taste anything that any street vendor is selling. I’ve only ended up in the emergency room once. Pretty good odds!

My dream dinner guests are … my late grandmother, Lula Mae; the entire Sedaris family, including “The Rooster;” Julia Child; Jon Stewart and, of course, my husband Josh and son Anthony.

My culinary theme song is … “Raise Your Glass” by Pink.

My last meal would be … chicken-fried steak with mashed potatoes and gravy.

In addition to taste, I rely heavily on my sense of … smell. I can put my nose down to any piece of meat and tell you how fresh it is. I’ve been told I’m like those brew masters who can tell you where and when a beer was brewed. It’s a gift — and sometimes a curse.

I could not live without … pork and bread.

My favorite midnight snack is … popcorn and Australian licorice.

To cook like a chef, simply … bump up an iconic dish with a little pork. “The Whole Hog Cookbook” has recipes for prosciutto soft pretzels (cooked in Guinness), “Smokey and the Bacon” cheese straws … you get the idea.

Photography by Geoff L. Johnson 

Meet Our Guests

Murray Wilson is a native of the United Kingdom. He is founder and president of TPC Consulting and acts as the chief architect and instigator of the Goon Squad information technology program at All Walks of Life Inc. (AWOL), a nonprofit youth service organization.

Tom Kohler was born and raised in Savannah and serves as coordinator and executive director of Chatham-Savannah Citizen Advocacy.

Jerome Meadows, originally from New York, is an artist focusing on the design and fabrication of large-scale public art projects, often linking art and community. He is also the founder and director of Indigo Sky Community Gallery.

Savannah Magazine: Name someone in Savannah who inspires you.

Murray: Tony Jordan. He is so damn honest about everything he does. He is honest about his angst. He is honest about his fears. He is honest about his enthusiasm. He has inspired me more than any other individual in this town.

SM: Any other names out there?

Tom: Robert Cohen. He’s a young guy who keeps figuring out ways to make a difference and matter. He’s just written a book and has another one coming out. He is going to chair our board (of directors) next year. People tend to not take him as seriously as they need to, and he just doesn’t quit. I really admire that.

SM: How about you, Jerome?

Jerome: I would have to say Tom Kohler.

Murray: I second that.

Jerome: It is his commitment to not only the city but also to humanity and his doggedness toward that objective.

Murray: With the emphasis on dog.

Tom: Ruff.

(Laughter.)

Jerome: And surprisingly, people still have good things to say about him.

Murray: I’d like to see a list of his enemies.

Tom: The closer to home, the more there are.

(Laughter.)

SM: If you could bring one soul back to walk the earth at this moment in history, who would it be?

Murray: I love the question. I have one: Humphrey Littleton. He started his life as a cartoonist at a London newspaper back in the 1920s and then became an incredible jazz musician. In his latter years he became a host of a remarkable radio show that ran for about 30 years. He had such spirit, such intellect, such charm. I’d like to bring him back. I felt his loss personally.

Tom: At a personal level, I would bring my father back. There is a lot more between us that didn’t happen. At a community level, I would bring back the greatest bartender to ever stalk the soil of Savannah. That, of course, was the infamous Jim Collins of Jim Collins’ Bar.

(Laughter.)

Jerome: I would be very curious to have Dr. Martin Luther King Jr. come back and tell us what he thinks of the memorial dedicated to him at the National Mall in Washington, D.C. And while he’s at it, he could tell us about Barack Obama and a whole bunch of things. But first he would need to tell us about his memorial.

Tom: Do you have thoughts on the memorial?

Jerome: I do, and it is primarily from the perspective of the sculpture. I agree with many of the points in The New York Times’ review of the memorial, in that it seems inconsistent with Dr. King’s message. Here was this person who was at a very street level, who was very open and embracing of human kind, and he is now depicted as a 30-foot-tall, almost kind of an angry black man. His arms are crossed, and there is nothing approachable about it. He appears overbearing. It would be very interesting to see what Dr. King would say about that.

SM: Name someone who needs to be humbled.

Murray: Pass.

(Laughter.)

SM: This doesn’t have to be on the local level if you were afraid of offending someone. It could be anyone on this planet as opposed to Savannah-specific.

Murray: Oh, it should be Savannah-specific.

(Laughter.)

SM: For instance, a previous participant mentioned Rupert Murdoch.

Murray: He’s already been humbled, and I am enjoying it.

Jerome: But how does the Antichrist get brought so low? If you are the Antichrist, I thought you would be above all that.

(Laughter.)

Tom: I would not be saddened if some of the money men and women on Wall Street were humbled a bit. Right now there is too much power concentrated on a very small piece of real estate in the United States. Some of those people should go on field trips and see what is going on in America on the street level, and then they should go back to where they live and decide what has really happened here. I hope they are completely out of touch, because if they are not out of touch, it means that something more sobering is in play.

Jerome: I’m compelled to approach the question differently. It is more a matter of what would it take to bring on that humility. I don’t know if they are still doing it in Savannah, but there was a program where folks could volunteer to experience homelessness. It would be great if there were some system where folks can somehow be made to see that there are people out there who are suffering, and it’s based upon their greed that some suffer. So I am more inclined to think of how you go about bringing that type of humbling, because there is a long list of people I could identify.

SM: If you could have a job other than your own, what would it be?

Tom: There is this guy on the food network, Guy Fieri…

SM: From the show “Diners, Drive-ins and Dives?”

Tom: Yes. That job is great. Travel around the country going to great food spots. That is a great job.

SM: Second to that would be Anthony Bourdain on “No Reservations.”

Jerome: I tell you what it wouldn’t be: mayor.

SM: Is that because you couldn’t play the game?

Jerome: That’s an interesting way to the throw it back to me. The reality of how I would want to deal with issues would not be what the structure calls for or what the expectation is regarding the politics of things. Taking a direct approach to issues without regard for who is stepping on whose toes politically would be refreshing. It would also be disastrous because the system isn’t set up for that.

SM: How about you, Murray?

Murray: I really like the job I’ve got. Can’t I just have the job I’ve got?

(Laughter.)

SM: What would Savannahians be shocked to know about you?

Tom: People would be surprised that I am a shy person.

Murray: You’re not shy.

Tom: I am shy.

Murray: I’ve never seen you shy.

Tom: I didn’t say that I haven’t worked on it, but at my core I am a pretty shy guy.

SM: You’re withholding something from us, Murray. I can see you filtering things in your brain saying, “Nope. Not that one. That one is best left unsaid. Moving on.”

(Laughter.)

Tom: Jerome, I can think of some things people would be surprised to know about you.

Jerome: Help me out here, Tom.

Tom: I think people would be surprised to know that you came here through Leadership Savannah.*

Jerome: Very true. Perfect. That’s my answer.

Tom: Well, that still surprises me.

Jerome: It still surprises me, too.

SM: I am not letting you out of this one, Murray.

Murray (with heavy British accent): I think people would be surprised to know that I wasn’t born and raised here.

(Laughter.)

* Leadership Savannah brought Jerome Meadows from Washington, D.C. to Savannah in 1997 to create a public work of art in West Savannah that would commemorate the African-American and Native American history in the area. As part of the project, Jerome designed the entire 3,000 square-foot green space in front of First Bryan Baptist Church.

Tasting

A trip to the cheese case can be a dizzying experience. There are eight basic kinds of cheeses made from three animals’ milks and produced via varying methods that range from raw, pasteurized, heat-treated or homogenized. You do the math.

Rather, don’t do any math — just taste, taste and taste again.

“Never buy cheese from someone who doesn’t let you taste it first,” counseled Claude Auerbach, head cheesemonger at Form, a relatively new Savannah-based fromagerie.

The flavor profiles of cheese change with the animals’ diets, their stages of lactation and the seasons. Lush cow’s milk cheeses tend to be sweet, buttery and smooth. Complex sheep’s milk cheeses often are salty, rich and crumbly. Velvety goat’s milk cheeses taste bright, grassy and acidic.

Serving

Experience a range of flavors and textures — and experiment with pairings — by serving a cheese board at your next soiree.

Plan for a total of one to one-and-a-half ounces of cheese per person. Select a soft, a medium, a hard and/or blue cheese for the board, along with a variety of complements such as nuts, fruits and pâtés.

“Essentially it’s a flight of cheese,” said Auerbach, who also recommends consulting the Artisanal Cheese Clock (www.artisanalcheese.com/cheeseclock), an informative and interactive resource for planning a knock-their-socks-off cheese plate.

“Another thing you want to remember,” advised Jeremy Little, owner of Sweet Grass Dairy in nearby Thomasville, Ga., “is to taste in order from the most delicate to the strongest flavors.”

For smaller gatherings, go European and serve a cheese course after the main entree. Little suggests matching the course with the overall theme of the dinner.

“If you’re having an Italian feast, serve a slice of Parmigiano Reggiano with dates or olives,” he said. “Go French with a Comte and a drizzle of lavender honey or Roquefort with caramelized walnuts.”

All American? Try a sharp white cheddar with sliced pears and roasted almonds.

For a cheese-infused dessert, consider a sweet or savory cheesecake. Or go lighter: fill individual ramekins with ricotta cheese, drizzle with honey and dust with cinnamon and walnuts. Bake Brie en croute with apricot preserves and Georgia pecans in a flaky phyllo dough.

Pairing

While wine pairings rely on personal preferences, Little uses a simple ratio of fat to acid: the higher the fat content of the cheese, the higher the acid content of the wine.

“You don’t want a huge California zinfandel with a really delicate goat’s milk cheese,” he said.

Christian Depken, proprietor of the cozy Midtown wine shop Le Chai on DeSoto Street, said there is no need for anxiety when it comes to pairing wine and cheese. “It should be fun and, if nothing else, a learning experience.”

He recommended finding a wine as close to the origin of the cheese as possible and avoiding spirits with concentrated fruit flavors that compete with the cheese, which should draw out the flavors of the wine rather than vice versa. For whites, he leans toward crisp, clean, mineral-laden flavors with strong acidity. For reds, he tends toward those with earth-tone qualities that complement “the nutty, funky aspects better cheeses possess.”

For soft cheeses, such as a cow’s milk Camembert, Depken suggested Champagne and other sparkling wines, or Calvados, an apple brandy from the Normandy region of France. He pairs Sauvignon Blancs with goat’s milk chevrés and Vermont Bijous, and Sauternes with pungent Stiltons and velvety blues like Italy’s La Tur triple-cream.

Medium cheeses call for bolder flavors. With a caramel-tinged Manchego, Depken looks for wines from the La Mancha region of Spain. For a buttery, semi-firm Tomme, he recommended a snappy white from Apremont. A smoky Gouda? He might try a drier Riesling. A hard, nutty pecorino works beautifully with an aged Chianti, and a sweet port tames a sharp cheddar.

Keeping

Store your milky morsels in an area of the refrigerator with the lowest humidity, such as the vegetable crisper or cheese/meat drawer. Wrap each cheese individually in wax or parchment paper, then cover in plastic wrap or place in a plastic container with holes punched in the top and sides.

“The wax paper allows the cheeses to breathe, while the plastic keeps them from drying out,” said Little. “Don’t buy more cheese than you can eat in the next 10 to 14 days.”

Don’t waste leftovers, either, says Form’s Auerbach. “Throw remnants in an Alfredo sauce,” he suggested, “or in a grown-up version of mac ’n’ cheese. If your cheese gets hard, just grate it.”

He also cautions against throwing out cheese that starts to mold. “If the mold is blue, just cut that part off – that’s just natural. If it’s green, that’s bad and it means your cheese is starting to turn, and you need to dispose of it.” Toss it if it smells of ammonia as well.

Where to Buy

Though the major supermarket chains stock a wide variety of cheeses that offer entree into the wonderful world of cheese, Savannah is graced by a few knowledgeable cheesemongers, who specialize in cheeses from farms that employ small-batch, sustainable, old-world production methods — some made right in Savannah’s backyard.

Form, 1801 Habersham St., 236-7642, www.form-cwg.com

Savannah’s own fromagerie, located in the former Eos building and distinguishable by the pingpong table out front, offers a selection of more than 50 domestic and international artisanal cheeses, plus 300 small-grower wines. Its cheese club members receive a rotating, never-repeated assortment of three cheeses (one soft, one medium, and one hard or blue) every month.

Savannah Bee Company, 211 Johnny Mercer Blvd., 104 W. Broughton St. and 1 W. River St., (800) 955-5080, www.savannahbee.com

In addition to specially blended and subtly sweet Cheese Honey and whole honeycombs, this hometown beekeeper’s stores stock tangy-sweet Belle Chevré goat cheese from Alabama.

Thrive Carry Out Café, 4700 E. Highway 80, 898-2131, www.thriveacarryoutcafe.com

This strip mall eatery and mini farmer’s market on Whitemarsh Island was one of the first purveyors to champion the farm-to-table movement in Savannah. Thrive’s cheese case stocks Georgia-grazed-and-made cheeses from Sweetgrass Dairy and Flatcreek Lodge

Where to Try

If the thought of building your own cheese clock leaves your head spinning, indulge in a cheese plate at one of these local restaurants.

Alligator Soul, 114 Barnard St., 232-7899, www.alligatorsoul.com

Committed to serving fresh, local fare with inventive twists, this upscale eatery offers a cheese course with Georgia-made artisanal cheeses from Flat Creek Lodge, assorted fresh-baked breads, mixed seasonal fruits and warmed nuts.

Avia, 14 Barnard St., 233-2116, www.aviahotel.com/savannah

This constantly evolving and envelope-pushing hotel kitchen serves three to five selections of cheeses, a mix of local and international fromage, with Savannah Bee honeys, nuts, and fruits. Definitely order the charcuterie alongside the cheeseboard.

Cha Bella, 102 E. Broad St., 790-7888, www.cha-bella.com

This restaurant’s fresh and seasonal approach to its ever-changing menu extends to its cheeseboard, built for two or four people and featuring handcrafted cheeses from alongside chef-inspired compotes and other garnishes.

Jazz’d, 53 Barnard St., 236-7777, www.jazzdsavannah.com

If the sounds of Sinatra don’t melt your heart in this swank basement tapas bar, the warmed aromatic cheeses spread on rosemary flatbread will.

Papillote, 218 W. Broughton St., 232-1881, www.papillote-savannah.com

A little slice of Paris in the Hostess City, this carryout café serves four international cheeses with fresh brioche. May we?

Wright Square Café, 21 W. York St. and 7360 Skidaway Road, Ste. E1, 349-2452, www.wrightsquarecafe.com

This bistro offers an array of artisanal cheese with preserves, honey and spicy nuts. Order alongside the Country Truffle Pâté, and you’ll enjoy a sophisticated and luscious meal.

Photography by Chia Chong

Vision: Eco Pragmatism

An Ivy League scholar specializing in natural resource economics, Anita Sundari Akella worked as an environmental consultant in more than 20 countries before drifting into Savannah.

“I thought, after living out of a suitcase for so long, this is the kind of place where I could put down roots,” she recalls.

And putting down roots can be good for the environment, Anita asserts.

“To be good global citizens, we have to be good local citizens,” explains the green guru, who has worked with such prestigious organizations as the Conservation International, the World Bank and the Moore Foundation.

“We need to respect Savannah’s traditional ways of life the same way we respect the way of life of, say, the Kayapó of Brazil. Savannah’s unique flavor, culture and traditions sprang from this natural environment, and there’s something we can learn from that.”

From swimming in Little Ebenezer Creek and shooting guns to knocking back oysters and perfecting her hostess skills, this Northern California native has taken her own advice, jumping into the Savannah lifestyle with both feet. And she’s found a home for her own unique brand of no-nonsense eco-consciousness.

“Thinking like a business helps you to be both efficient and effective,” she explains, advocating the benefits of “social enterprises,” businesses with environmental or social missions.

But for this pragmatist, protecting the earth begins right here in the Coastal Empire.

“Make your own little corner of the world as nice as you can,” she advises her neighbors. Now, that’s advice any Savannahian can get behind.

Name:  Anita Akella

Age:  39

Lives in:  The Victorian District

Works in:  Global markets

Watching:  The Southern Environmental Law Center, consumer social enterprises such as Tom’s Shoes and Burt’s Bees, Savannah’s local food movement and area riverkeepers.

The Way She Sees It:  ”In the beautiful cathedral of the natural world, we are all small and, consequently, we are all the same.  This is why we need to protect these treasures of nature—they remind us of our humanity.”

Read about Anita and our entire roster of visionaries below in the Jan/Feb 2012 issue of Savannah magazine.