July 16 terrorist tragedy one year later
On July 16, 2015, one person, one senseless act, changed our lives. It sent shock waves worldwide. It was an attack on our military institutions. We lost five men ranging in age from their 20s to 40s, from all over the nation, all committed to a life of service. They all ended up in Chattanooga, Tennessee.
Some had been in the city for a short time, others had long made it their home. They all reported to their workplace that Thursday morning, doing routine chores. It was just another day, until a deranged man showed up, on a mission to kill.
We now know his mission was not completed. He had enough artillery and ammunition to last for days. We shudder to think of the additional carnage and heartbreak he would have caused, if not for the bravery of our police officers.
One year later, the focus is where it should be, on the lives and families of our five fallen servicemen. Four were members of the U.S. Marine Corps: Sgt. Carson Holmquist, Gunnery Sgt. Thomas Sullivan, Lance Corporal Squire “Skip” Wells, and Staff Sgt. David Wyatt. One was in the U.S. Navy: Logistics Specialist Second Class Randall Smith. They’ve recently been memorialized on a beautiful set of murals at 1715 McCallie Avenue in Chattanooga by artist Kevin Bate. It is an impressive sight.
We also remember the heroes who saved a lot of lives that day. Several police officers, who are so often maligned by a surpris- ingly large segment of Americans, contained the killing spree to one area. Had the shooter escaped, what was next on his list?
The still-active investigation, stretching worldwide, still seeks to determine why a young man who graduated from Red Bank High and UTC, went on a killing spree. Questions remain on whether he left any associates behind. We still wonder how he managed to acquire, accumulate and transport so much firepower. It is reasonable to assume that this would be hard to accomplish without some help.
crafted brews currently are used in the foods — like a cheese dip and spicy brown Dijon mustard — with more expected in the future.
Skip Welsh, co-owner with Jason Randles and Jared Willerson of Pie Slingers and Phantom Horse Brewing, said the brewery was launched on June 13.
“We began the process last July,” Welsh said. “It takes a long time.”
His wife Jennifer’s gift of a home brewing kit for Father’s Day 2014 led Welsh to become a brewmaster.
Though reluctant at first, he said he became “a little obsessed” with making home brews after his first batch in September 2014.
“A year later, I brewed about 50 batches at home,” Welsh said.
Welsh said customers loved it when he started bringing batches to the pizzeria to give away, and in the summer of 2015 decided that craft brews become part of the Pie Slingers’ experience.
Now, with a few exceptions, Pie Slingers is all craft brews.
“Craft beer drinkers are different,” Welsh said. “They enjoy the process. They love the way it was made. They want to know all about it.
“They come in to really enjoy what you have created, not just what you threw into a can to have an alcohol content.”
Phantom Horse brews are available both as a menu item and for purchase to take home.
Community response has been fantastic at what is still a family-oriented restaurant.
“We don’t want to be a bar,” Welsh said. “We are a hub of activity to gather with friends and family. We are still a family restaurant and always will be.”
From how he describes it, Pie Slingers is beginning to resemble a British public house, a pub, where locals gather to socialize with friends and families.
“It becomes a place to go,” Welsh said. “People are coming two to three times a week now that didn’t come that often before. It is fantastic.”
Regulars are finding membership in the “Mug Club” translates into savings, swag and special “members only” events — in addi- tion to a personal 22ounce custom mug that remains on premises.
Members, and there are already 50, will receive a fresh commemorative mug, one that hangs above the bar, each year, Welsh said.
Welsh said he learned a long time ago that there are two rules in marketing: be first and be different.
“First is always best. If you can’t be first, be different,” he said. “What we have done is create a ‘first and different.’”
Welsh said he is very thankful to the community and wishes them “a big hearty, healthy cheers.”