THE BEACH BUM AWARDS
The Pensacola Beach BEACH BUM AWARDS are an annual event. The
Awards are conducted at a local bar shortly after Labor Day, the
psychological end of tourist season. The event draws a big crowd
of locals wondering, "Who is going to be THE BUM?"
Several awards are presented each year. They are:
Rookie Beach Bum---a new arrival showing promise.
The SANDSPUR Sandspur Award---for the most humongous
sandspur found on the Island that year.
The Haute Cuisine Award---given to a restaurateur guilty of
having committed gastronomical atrocities.
The first BEACH BUM AWARDS took place in 1976 at the now-defunct
FOUL DECK BAR. The owners thought up the Awards to drum up
business after tourist season and, more importantly, to publicly
recognize what they described as, "Really awesome customers."
The BEACH BUM OF THE YEAR is not chosen as part of a popularity
contest. One of the former Foul Deck Bar owners interrogates a
loose group known as the Council of Winos, bar owners, bartenders,
and local customers to try to achieve some consensus. There has
never been unanimity in the choice. Most years there is barely a
consensus. There are lots of arguments.
The qualifications for the award are vague. We can only guess at
the qualifications indirectly. Past winners share some common
traits. They really enjoy themselves on Pensacola Beach. They all
have demonstrated a fondness for a cool one or several before or
after the sun goes below the yardarm. They have shown a general
disdain for work. They manage to pull off these behavior sets with
a great amount of style.
The BEACH BUM OF THE YEAR keeps his or her trophy for one year. It
is still the original driftwood piece with a beer can and a little
wooden pirate glued to it. The trophy has survived some rough
years at winners' homes and almost got washed out to sea in 1995 in
Hurricane Opal. The ROOKIES gets to keep their trophies.
The winner of the SANDSPUR Sandspur Award usually get a free pizza
from a Beach pizzeria and fame and adulation and awe for handling
such a huge natural land mine. The winner of the HAUTE CUISINE
AWARD gets none of those things.