Cranes are coming
Visitors to River Street at lunchtime Wednesday can expect a special treat as four of the world’s largest ship-to-shore cranes are scheduled to sail past the riverfront between 12:30 and 1 p.m. on their way to Georgia Ports’ Garden City Terminal.
The last set of huge cranes to arrive five years ago caused quite a stir, clearing the span of the Talmadge Bridge by only about a dozen feet.
The Talmadge Bridge will be closed to traffic from 12:30-12:45 p.m. while the ship passes through.
Visit Savannah wins magazine’s Pinnacle Award
Visit Savannah has been named a recipient of The Pinnacle Award selected by readers of Successful Meetings magazine.
“Savannah continues to attract the attention of meeting planning professionals,” said Visit Savannah Vice President of Business Development Jeff Hewitt, “and this award reflects the growth that we have seen and the ‘buzz’ that Savannah is creating in the industry.”
Visit Savannah serves as the official destination marketing organization for the Savannah area tourism industry. For more information about meetings and conventions in Savannah, go to SavannahMeetings.com.
GeorgiaForward exec to address business group
The Savannah Downtown Business Association June luncheon will feature Amir Farokhi, executive director of GeorgiaForward.
The event will take place at The Charles H. Morris Center, 10 E. Broad St., on June 12 and will be catered by Leocis. Networking will begin at 11:30 a.m. followed by lunch at noon.
The price is $25 for members and $35 for non-members. Reservations are required by Friday for discounted rates. All reservations must be made via the website at www.SavannahDBA.com.
Farokhi helped start GeorgiaForward in January 2010 as an initiative of Central Atlanta Progress before launching GeorgiaForward as an independent organization in late 2010.
In 2011, ’12 and ’13, Farokhi was named among the Most Influential Georgians by Georgia Trend Magazine.
St. Andrew’s, Thrive Café form partnership
Thrive Café, a green-certified restaurant and caterer, will begin providing all student and faculty meals at St. Andrews’ School beginning in August.
“This is an amazing opportunity for our families and truly a creative approach to feeding hundreds of students on a daily basis,” said Mark Toth, St. Andrew’s head of school.
Plans include using all-natural meats, using more local vegetables, serving no fried foods and pouring local hormone-free milk. Plus, the St. Andrew’s garden will play a prominent role in the partnership.
Chef Wendy Armstrong started Thrive Café in 2008 and the restaurant uses green methods in its daily business practices and works with more than 20 local farms to source ingredients for its food.