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A Taste of Tattnall: Anna Brown
Anna is a pre-k teacher at South Tattnall Elementary School.
Anna is a pre-k teacher at South Tattnall Elementary School.

Anna Brown, 23, knew to trust the Lord when changing her career path from echo cardiology to elementary education. 

“After going to the echo cardiology program and being one of only ten students chosen to proceed through the program, I felt as though I was not on the right path. Soon after working at South Tattnall Elementary School (STES) as a paraprofessional, I felt the Lord had led me to where I needed to be,” Anna said. 

Anna is now a pre-k teacher at STES. She began her teaching career as a paraprofessional in the former Glennville Elementary School building, where she attended school when she was younger. 

“I love my job! I always find myself waking up in the morning and wondering what kind of stories my students are going to tell me today. Teaching has taught me so many valuable lessons. Although I am the teacher, I often find that my four-to-five-year-old students teach me things as well,” Anna said. “They teach me to find the joy in the small things, such as the being able to open their own snack independently.  Seeing their faces light up makes all the work behind scenes worth it.”

She is a 2021 graduate of Georgia Southern University, where she obtained her Bachelor’s degree in Interdisciplinary Studies with a concentration in Sociology and Justice Studies and a minor in Instructional Technology. She is planning to further her education within the next year by pursuing her Master’s degree in Elementary Education. 

Anna is the daughter of Charlie and Dee Brown of Glennville… yes, her dad’s name is Charlie Brown. She has one brother, Eddie Brown of Statesboro, with whom she is very close. 

Charlie works as an engineer at Georgia State Prison, and Dee is the food nutrition manager at North Tattnall Middle School. 

“My family has most definitely influenced me to be the person I am today. They have taught me to put my all in everything I do,” Anna said. “My parents taught me to never give up and to work hard to achieve my goals. In life, nothing is free. They also taught me to help others in every way possible, even when I am at my highest.”

Anna’s favorite part of the day has to be going home and sitting on the porch with her Granddaddy Edward Dasher.

“It never fails… he always has some wild stories to tell me about his past with his friend or even some bumps in the road that he may have run into that day,” Anna said. 

Anna also enjoys traveling; her favorite place to visit is the mountains. She also loves to spend time with Summer Kirkland, a sister in her eyes. 

“Fun fact Summer and I go almost every weekend to eat sushi and talk about our weeks,” Anna said. “I love sushi and the different ways it can be made.”

Cooking with her mama is another of Anna’s favorite pastimes. They both love to try out new recipes. 

Anna comes from a long line of women who cook delicious meals… from Great Aunt Dorothy Love’s layer chocolate cake, Great Grandmother Jackie Lee’s pound cake, and Nana Bobbette Dasher’s delicious spaghetti, Anna has many recipes to work from. She spent many afternoons in their kitchens, watching and helping them prepare these dishes. 

“I enjoy cooking because it gives me a chance to show my creative side and try new things. I also love taking other recipes and adding my own little touch to them,” Anna said.

Anna Brown’s Recipes


4 skinless, boneless chicken breasts

salt and pepper

Hidden Valley Ranch Seasoning packet

8 oz. cream cheese, softened

1/2 cup shredded cheddar cheese

4 slices bacon per breast

3 jalapeños thinly diced

Preheat oven to 400 degrees F. Butterfly the breast in half, being careful not to cut through completely. Transfer to a small baking sheet, and season all over with salt and pepper. In a medium bowl, stir together cream cheese, diced jalapeños, cheddar cheese, and Hidden Valley Ranch packet. Season with salt and pepper. Stuff each chicken breast with cream cheese mixture. Wrap the stuffed breast with bacon. Bake until bacon is crisp and chicken is cooked through, no longer pink (about 25 minutes). 


1/2 cup butter

1 can sliced peaches with juice

1 cup self-rising four

1 cup white sugar

1 pinch salt

1 cup milk

Preheat oven to 400 degrees F. Grease a 2-quart baking dish. Stir together peaches and juice with melted butter; pour into the prepared pan. In a small bowl, mix flour, sugar, and salt. Stir in milk. Pour in mixture over peaches. Bake on the bottom rack of the preheated oven for 15 minutes, or until lightly browned. Then, move to the top rack for 20 minutes more. Serve when warm. 


1 (2-lb.) pkg. frozen hash brown potatoes, thawed

1 (10.75 oz.) can condensed Cream of Chicken soup

2 cups shredded cheddar cheese

1 (8-oz.) container sour cream 

1 cup butter, melted, divided

1/2 cup chopped onion

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 cup crushed cornflakes

Preheat the oven to 350 degrees F. Mix together hash browns, cheddar cheese, condensed soup, sour cream, 1/2 of the melted butter, onion, salt, and pepper in a bowl. Transfer mixture to a 9x13-inch baking dish. Sprinkle cornflakes on top, and drizzle with remaining melted butter. Bake in the oven until the sauce is bubbly and top is golden brown (1 to 1-1/2 hours).