January/February 2009

past issues:

Jalapenos: An  Atmosphere of great food and drinks

Jalapenos: An Atmosphere of great food and drinks

As Pooler continues to grow and attract people of all ages, food and entertainment are a much welcomed and appreciated asset.
For the past five years, restaurants and lounges have continued to pop-up in Pooler, and today residents no longer have to go to Savannah to find a bite and a decent night’s entertainment.
One such place [...]

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Granny Nell still on the go for her community

Granny Nell still on the go for her community

There aren’t many people in Pooler who don’t know who Granny Nell is. Since 1949, she’s devoted most of her time in volunteer work with the City of Pooler.
She was raised in Dublin, Georgia, but moved to Pooler in 1949 when she was 23 years old. “Pooler didn’t even have paved streets back then. They [...]

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The First African American Owned Business in Pooler

The First African American Owned Business in Pooler

Theresa Wright remembers the day she opened her hair salon business like it was yesterday. It was almost 20 years ago. Pooler basically consisted of a few neighborhoods and a few businesses off Highway 80.
She was born and raised in Sylvania, Georgia, but after graduating from high school she attended Savannah Technical Institute where she [...]

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Large Family Paves the Way

Large Family Paves the Way

For 57 years he has watched the face of Pooler change dramatically.
George Seabrooks was born and raised in a sturdy brick house catty-corner to the property he now resides off Wildcat Dam Road in Pooler. He was one of fourteen children raised by Daniel and Bessie Seabrooks in a time when Pooler was nothing more [...]

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Innovator of the Year

Innovator of the Year

It was a no-brainer for Chef Matt Cohen, owner of the New South Pub, to move his restaurant from its old location on Skidaway Road in Savannah to its new location in Pooler’s Mighty Eighth Air Force Museum.
“When the opportunity presented itself, I immediately knew this would be a good move for us,” says Chef [...]

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