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A Taste of Tattnall: Bradley Moye
4-H Educator Bradley Moye talking to 4-H members at South Tattnall Middle School
4-H Educator Bradley Moye talking to 4-H members at South Tattnall Middle School
Bradley Moye with his girlfirend, Jovanaa Cruz.
Bradley Moye with his girlfirend, Jovanaa Cruz.

Bradley Moye is the new 4-H Educator in Tattnall County; he began his new job September 1, 2022.

“I am still in a learning mode, but I enjoy attending the 4-H club meetings and interacting with the 4-H members, along with helping them with their projects and presentations,” Bradley, 23, said. “I also look forward to serving Tattnall County and making this my new home.”

Unlike most who gravitate to an extension career, Bradley does not have a background in 4-H.  In fact, when he was in grade school, he considered 4-H an ag organization and did not take interest.

“I have discovered since then that 4-H offers so much more in so many different areas, especially now with the emphasis on STEM (Science, Technology, Engineering, and Math), and wish I could have taken part earlier in such a great organization,” said Bradley, with the National 4-H Week of October 2-8 theme “Opportunity 4All.”

Bradley is a graduate of Georgia College and State University in Milledgeville where he majored in history, a subject that he has always loved.

“I actually started out planning to teach, but halfway through changed my direction. I decided to pursue a career in 4-H after a discussion with Mrs. Rachel Stewart, the Family and Consumer Sciences (FACS) Agent and County Extension Coordinator (CEC) here in the Tattnall County Extension office,” Bradley said. 

With 4-H membership beginning in the fifth grade, Bradley goes into the classrooms at the elementary and middle schools for the monthly meetings, and he has been impressed with the students’ interest and enthusiasm. He has also worked with high school students who have come to the Extension Office in Reidsville, which is located in the complex across from the Courthouse Annex.

He was previously working in Toombs County with AmeriCorps, similar to the Peace Corps, but a program of the federal government that engages adults in intensive community service at home instead of in other countries. For example, some individuals have worked in the sea turtle research center on Jekyll Island. County Extension Agent/4-H Leader Rebekah Greene recruited Bradley for the position as 4-H Educator, and he is loving his new job.

“My favorite part about 4-H has been the camps. I had the opportunity to go to four 4-H camps this past summer, one on Jekyll Island, two camps in Rock Eagle, and one at Camp Burton on Tybee Island.  I will also be attending a 4-H leadership conference in Tennessee September 22-26 along with Ariel Cruz, our 4-H president and 4-H intern, and Megan Miller, a 4-H Ambassador and a member of 4-H Clovers & Company,” he said. 

Bradley also looks forward to upcoming camps and events in the coming year.

Bradley currently lives in nearby Vidalia, but he is looking for a rental apartment or a house in Reidsville so that he can be closer to his job at the Extension Office. His parents are Chris Moye and Amanda Moye of Vidalia. He has three younger brothers: Matthew, Morgan, and Ian.

For pastimes, Bradley likes to visit with friends; travel to Atlanta to see his girlfriend since college, Jovanna Cruz; and to watch NFL football on the weekends. Once he finds his own place in Reidsville, he said he would be learning to cook more extensively, with his fellow 4-H staff members willing to assist and advise.

Bradley Moye’s Recipes


Crescent rolls  

2 (8-oz.) pkgs. cream cheese


cinnamon and sugar as desired 

Place 1 can of Crescent rolls, rolled out, into the bottom of a greased casserole dish.  Add cream cheese, sugar, cinnamon, and vanilla. Spread on top of dough.  Roll other can of Crescent rolls to fit on top of cream cheese mixture, and sprinkle cinnamon and sugar heavily on top.   Pour melted butter over top.   Bake at 350 degrees F. for 25 to 30 minutes.   Good eaten warm or cold!


2 tsp. chili powder

1/2 tsp. paprika 

1-1/2 tsp. salt

1 tsp. garlic powder

1tsp. onion powder 

1/2 tsp. cumin

1/2 tsp. ground black pepper

1/2 tsp. oregano

1 Tbsp. extra virgin olive oil

2 lb. chicken breasts or thighs

1 cup chicken broth

Mix all seasonings together and coat both sides of chicken with seasoning.  In a large skillet, heat olive oil to medium heat.  Add chicken and let it cook 2 to 3 minutes on each side. Add in the chicken broth. Cover the skillet and let the chicken cook in broth for about 15 to 20 minutes, until the chicken is cooked through.   Remove the chicken from the skillet, shred using a fork, then return to the skillet. Stir to coat the remaining sauces in the skillet. 


2 cups shredded Mozzarella cheese 

2 Tbsp. grated Parmesan cheese

1 tsp. garlic powder

1 tsp. Italian seasoning

1 can thin crust pizza crust

1 cup baby spinach leaves

1/2 cup crumbled feta cheese

Heat oven to 400 degrees F. Spray large cookie sheet with cooking spray.   In medium bowl, mix 1 cup of the Mozzarella cheese, the Parmesan cheese, garlic powder, and Italian seasoning.   Unroll dough on cookie sheet. Sprinkle remaining 1 cup ofMozzarella cheese lengthwise over half of the dough. Top with spinach and feta cheese.  Fold dough in half lengthwise to enclose filling, pressing to seal on each side.  Poke all over with fork. Sprinkle with cheese-garlic mixture.  Bake for 17 to 20 minutes or until deep golden brown.