NOVEMBER 2018
BORN FOR
Adventure
World-famous Wildrose Kennels trains the next generation of journeydogs in the heart of Mississippi
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November 2018
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BEHIND THE COVER NOVEMBER 2018
Born for Adventure Nothing says “limitless potential” quite like a sixweek-old British Labrador puppy. We here at Click are no stranger to the great outdoors, and what better way to ring in the fall than to get out there and crunch some leaves with your favorite canine companion? This month’s cover feature, “Born for Adventure,” is all about Oxford’s world-famous Wildrose Kennels and the much-lauded training techniques of local dog whisperer, Mike Stewart.
BORN FOR
Adventure
World-famous Wildrose Kennels trains the next generation of journeydogs in the heart of Mississippi
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November 2018
FEATURE & PHOTOS BY CASEY HILDER
10 WHAT'S INSIDE 10 Hope in Hemp 14 Born for Adventure 20 From B.B. to Eli 24 Curated with Care 28 Recipe of the Month 30 Prost! 34 Art of the Unseen
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39 Beer from Here 62 Animal of the Month
OUT & ABOUT 42 Front Porch Jubilee 44 Science of Wine 46 Water Tower Festival 48 Boots & BBQ 50 Indie Memphis Preview Party
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52 Hernando's Annual Play Day in the Park 54 Wine on the River 56 Hernando Water Tower 10K Race 58 Perio-Endo-Ortho Symposium 60 Memphis Athletic Ministries Tuxedos & Tennies myclickmag.com
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From the Editor
Sit. Stay. Read. In my house, sometimes it’s best to just spell out what you want for dinner. Over the past two years, my Aussie/Lab mix, Poppy, has slowly built an extensive vocabulary that includes works like “peanut butter,” “cheese,” and a bevy of other words related to her favorite treats. This has become quite the problem, as I can’t mention eating a peanut butter sandwich for lunch or craving a cheeseburger without a pair of little ears perking up followed by the pitter-patter of four expectant paws. Sure, it’s an adorable feat, but it’s also the reason why my wife and I tend to communicate through spelling words out or sign language. While Poppy might be a 12th-level intellect in the confines of my own home, the pups in this month’s lead feature put even her extra-large canine brain to shame. This month, Click returns to the great outdoors to celebrate the great fall traditions of the region. From hunting to fishing and everything in between, we’re absolutely thrilled at the cooler temperatures and slow turn of the leaves. And what better way to appreciate this beautiful season than hitting the trail with man’s best friend? Our November cover feature is all about Wildrose Kennels, a dog breeding and training operation based out of Oxford, Mississippi, that trains British Labradors for a variety of tasks including antler finding, duck retrieval, diabetic assistance and even pointing. In addition to clever canines, this issue packs more outdoor content in our feature on the Mid-South-made Prym1 Camo. This exceedingly cool and effective camouflage fuses the best aspects of top-of-the-line camouflage with the touch of a seasoned artist in Stacie Walker. Read all about Walker’s work in “Art of the Unseen” on page 34. We’ve also got a healthy helping of food and drink included in this month’s issue with a feature on local food blogger, Cara Greenstein, of Caramelized fame and out annual roundup of seasonal beers courtesy of writer Victor Lorthos. Read all about it in “Curated with Care” on page 24 and “Prost!” on page 30. So, from all of us to all of you: Sit. Stay. Embrace the slowmoving nature of the season and take yourself a little breaking before the holiday rush starts. Read on,
Casey Hilder
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Write to us Editor @myclickmag.com Click Magazine P.O. Box 100 Hernando, MS 38632
Co-Presidents Jonathan Pittman Angie Pittman Editor Casey Hilder
EXPERIENCED, COMPASSIONATE CARE FOR YOUR BEST FRIEND
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Art Director Courtney Spencer Copy Editor Taylor Smith Writers Amanda Bernard Casey Hilder Victor Lorthos Sarah Vaughan Photographers Frank Chin Casey Hilder Mike Lee Doug Farris Sales Director Lyla McAlexander lyla@dttclick.com
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We make every effort to correct factual mistakes and omissions in a timely and candid manner. Information can be forwarded to Casey Hilder at address listed above.
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Click Contributors
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November 2018
Amanda Bernard
Taylor Smith
Amanda Bernard combines her love of storytelling with her passion for the community through her writing. Writing her blog www.memphismandysue. com provides her a creative outlet in addition to her full time job in finance. When she’s not working or out on the town Bernard is busy turning her new Southaven house into a home along with her husband Shaun and their dogs Haley and Sweetie.
Taylor Smith really should change her name to “Word.” She’s been a reporter for multiple publications in the Mid-South, including The Daily Helmsman, The Leader and The Commercial Appeal, and she journals every day. When she’s not moonlighting as a copy editor, she’s working full-time as a project coordinator for City Gear, an urban streetwear retailer, or watching another episode of Forensic Files with her fiance, Jason.
John Klyce
Mike Lee
John Klyce is a senior at the University of Memphis studying Journalism, French and English. In addition to writing for Click, he has also worked for the the Daily Helmsman as a Feature Writer and currently contributes to them as a guest columnist. Born and raised in Memphis, Klyce has also trained as a classical pianist and worked as an actor. Last year, he appeared in an episode of the CMT series Sun Records as a young Johnny Cash's friend Louie.
Event photos in this issue were captured by Click photographer Mike Lee. Mike started in news in 1971 as a TV writer, photographer, and art director. For 20 years, his work appeared on national and international television broadcasts, and was published in print media worldwide.
Brian Anderson Various events and in this month's issue were shot by local photographer Brian Anderson, a Memphis-based artist that started shooting professionally about six years ago and has been featured in Southern Living Magazine, Oxford American, MBQ and the St. Jude Gallery Collection, to name a few. He primarily focuses on concerts, with a focus on blues and old-fashioned Southern music, as well as the Mississippi delta and cityscapes.
Robert Seymour, DDS • Jason Parolli, DMD • Bryant Trotter, DMD myclickmag.com
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HOPE inHEMP
Callie Vance’s newly opened CBD Store in Southaven promises an alternative approach to healing FEATURE & PHOTOS BY CASEY HILDER
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For Callie Vance, the decision to open a store devoted to selling Cannabidiols (referred to as CBD) was personal. “I started taking it myself for anxiety, and it worked great for me as an alternative to prescription medication,” she says. “I heard that, through the right application, CBD can stop an anxiety attack in its tracks.” Vance opened The CBD Store, a first-of-its-kind business venture for Mississippi, on Goodman Road this past September. In addition health concerns of her own, much of Vance’s support for alternative medicine stems from the trials and tribulations of her younger brother, whose leg was amputated at 15. “He dealt with opioid dependency all throughout his teenage years and into his early twenties,” she says. “Today, I can name almost 20 friends of mine who are dead from opioid addiction and overdoses.” Vance says her brother has since dealt with his dependency through the use of CBD and is now clean from opioids for longer than he’s ever been. “I think it’s great when people can seek out more natural alternatives when they can,” Vance says. “Obviously it’s not going to apply to every single thing. We need medications, but a lot of those are dangerous and unregulated. They’re killing hundreds of kids every year.” Cannabinoids, according to supporters, is a growing alternative in treating ailments that run the gamut from everyday anxiety and pain management to depression, insomnia, seizures, some forms of cancer and diabetes.
“CBD is a cannabinoid, just like the endocannabinoids naturally produced in our bodies. As we get older, some of us just don’t produce enough,” Vance says. “What my product does is it promotes our bodies to produce more of those endocannabinoids and that puts your endocannabinoid system into that desired state of homeostasis. “ According to Vance, proper application of CBD can aid in reducing inflammation and balance out a body’s internal endocannabinoid system. “When everything’s balanced and stabilized, that’s going to help take inflammation out of the body,” Vance says. “We know that most ailments stem from inflammation, so I think that’s why people have had such great success treating things like lingering pain, headaches and anxiety.” CBD can be applied in a variety of ways, from water soluble mixes to sublingual oil tinctures, topical lotions, gummy tablets and even bath bombs. “The topical pain cream is definitely our biggest selling product,” Vance says. “We’ve had huge success in some of our clients that suffer from migraines, headaches and neuropathy. A pea-sized amount of this goes great on the temple, behind the ear, or at the base of the spine.” The CBD Store also sells several pet products ranging from treats to oils that can be applied directly to food – perfect for alleviating the stress many pets experience in the event of thunderstorms or fireworks. “Dogs, cats, and just about every animal outside of insects have similar endocannabinoid systems to our own,” Vance says. myclickmag.com
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While Vance’s product is drawn from the Cannabis Sativa plant normally associated with marijuana, the industrial hemp-based products on the shelves at The CBD Store are all non-psychoactive and contain no THC, the active ingredient in pot. One of the biggest hurdles for business, she says, is informing new customers on the various applications of CBD and educating the public on just what exactly the product is. “I try to make the store a welcoming environment,” she says. “Especially with the stigma around hemp and the fact that most of my customers tend to be over the age of 50.” Vance says the wide-open floor plan and soothing seafoam color scheme of The CBD Store helps make an environment that encourages her customers see and try the products, as well as interact with other customers. “I just want to create a place where people could feel comfortable shopping,” Vance says. “When people buy something new, they can be very careful about whether or not they’re getting a good deal or a genuine product.” For Vance, a North Carolina native and Southaven resident of six years, opening shop was a breeze. “The biggest challenge was that the Chamber of Commerce didn’t originally have a category for us,” she says. “We eventually settled on ‘holistic retail.’” In addition to the Southaven location, two more CBD Stores recently opened shop in East Memphis and Cordova. Unlike other CBD vendors in Tennessee, Vance’s store is wholly devoted to the product. “People seem to like how simple things are down here,” Vance says. “It’s The CBD Store; people like it because that’s all we do.” For more information, visit facebook.com/TheCBDstoreofsouthaven.
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Born for Adventure World-famous Wildrose Kennels trains the next generation of journeydogs in the heart of Mississippi FEATURE & PHOTOS BY CASEY HILDER
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In the early morning hours, a cacophony of barks welcomes a tweed-clad man strolling through the sprawling 143-acre Wildrose Kennels complex in Oxford, Mississippi. The man is Mike Stewart, Owner of Wildrose Kennels, and the barks come from more than 100 of his prized British Labradors trained to be the ultimate sporting dog companions. “We don’t like to call ourselves a kennel,” Stewart says. “I set out on a mission not to be called that when I started. We’re really a compliment to a sporting lifestyle. I want to produce a dog that can be part of the family, go to work with the owner, and be a mascot for the company. “ Stewart, a former chief of police in Oxford, has bred and trained these dogs professionally for than 30 years. “I started training dogs when I was a kid growing up here in Lafayette County,” he says. “People have come from all over the world for this. We don’t ship our dogs. People have to come out here to Oxford, Dallas, or Raleigh to get them.” Wildrose Kennels was established in 1972 in Grand Junction, Tennessee, by famed dog trainer Robert Milner. The kennels were purchased in 1995 by Ed Apple, a Memphisbased dog trainer. Four years later, Wildrose was purchased by Mike Stewart from Ed Apple and merged with Stewart’s existing training facility in Oxford. “The guy who was selling it was breeding dogs and didn’t train dogs,” he says. “I was training dogs and not breeding dogs at the time. So I bought the kennel out and moved it here to Oxford.“ Inside the main office at Wildrose Kennels, a pin board of the United States marks the location of each dog that were bred on the premises. With more than 1,000 pins added to
the board that stretch across North America, South America and Europe, Stewart beams with pride upon the mention of a Wildrose dog in every state and Canadian province. “In 2000, there wasn’t hardly a pin on this map,” he says. “Nowadays, we’ve got a dog pretty much everywhere, even one out in Taiwan.” The dogs bred and trained at Wildrose aren’t your average pups: they’re British Labradors, the foundation stock of America’s most popular breed. “The line of what we call the Labrador originated in Newfoundland,” Stewart says. “The English would go there around the 1830s and 1850s to hunt, saw these wonderful dogs, and decided to start importing them.” Originally associated with fishing fleets at the time, the British Labrador was eventually imported to Scotland and used on estates houses of nobility as bird dogs. “They perfected those lines for generations and, for a while, it was a breed that individuals, commoners, couldn’t own,” Stewart says. “Finally, they started leasing them out and you start seeing them places outside of estates and they eventually became what we know today as the Labrador when they were imported to the United States in the Early 1900s.” A great appreciation for tradition and heritage permeates nearly every aspect of life at Wildrose, from the dress to training methods. Despite a few modern conventions such as the official Wildrose phone app, the vibe is decidedly oldschool. “I’ve always been interested in anything involving foundation, legacy,” Stewart says. “I guess you could say I myclickmag.com
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appreciate the classics” Despite working with many future hunting dogs, trainers at Wildrose don’t dress in the typical outdoor attire of camouflage. Spotting Stewart sauntering across the grounds decked out in tweeds, brown duck cloth coats and plaid: “the original camouflage,” as he calls it. An appreciation of the old ways extends to Stewart’s training as he employs an all-natural approach, eschewing the controversial e-collars employed by many dog trainers in favor of a simple mix of positive reinforcement and short, simple vocal commands and body cues. “What a lot of people fail to realize is that a dog is always in training,” he says. “If you repeat something with consistency, it will become a behavior in the dog.” Wildrose utilizes what Stewart calls Balance training, which a series of corrections for bad behavior combined with rewards for good behavior. Stewart has even published a book, “Sporting Dog and Retriever Training the Wildrose Way” outlining the 20 laws of training in effect at the facility, including gems like the following: Don’t put in behavior you can’t take out later. The dog is in training the day you get it and every day afterwards. Get a command right on land before trying it on the water unless you’re fond of swimming. “If it’s not right at the heel in close proximity, it won’t be right in the field,” Stewart says. “Dogs are always looking for leaders. If they can’t find one, they’ll try to become one. That’s where the dysfunction starts and things like aggressiveness, dominance and possessiveness set in.” Stewart outlines three points on why he believes his particular breed of British Labradors make for the perfect 16
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complement to an active outdoor lifestyle. One: they’re smaller and more compact than the average large breed, with males usually weighing in less than 62 pounds. Two: British Labs possess exceptional noses, bred for more than two centuries specifically to track down game. Third, and possibly most important, relates to the breed’s temperament and ease of training. While this particular breed still loves chasing pheasant and tracking antlers, its smaller size allows it to travel well in a canoe. And, as Stewart puts it, they can be trained for just about anything. “That brings us to what we do at Wildrose,” Stewart. “They are the product of what we originally set out to build here: The Gentleman’s gundog.” Stewart’s says his WildRose Gentleman’s Gundog, the only trademarked brand of dog in the United States, is a dog of versatility. The sort of dog who can go duck hunting in the morning, drive out quail in the afternoon, and curl up by the bigscreen TV with the family at night. “These dogs are destination companions,” Stewart says. “We call them dogs of duality.” Another unique brand of dog raised by Wildrose is the Adventure Dog, whose training focuses more on the role of active lifestyle companion than hunting partner. “I find that a lot of folks out there aren’t too much into the hunting and shooting sports,” Stewart says. “But they hike, bike, camp, fish, boat. We developed and trained this line of dogs to accompany the owner as great outdoor sporting companions.” The third kind of dog trained at Wildrose is the
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increasingly popular service dogs. “We don’t make any money off our service dogs,” Stewart says. “That is all nonprofit and funded through CREATE Foundation of Mississippi.” These pups are easily crosstrained to serve as companions for veterans, diabetics and the disabled. Some of these dogs branch out into even more specialized areas like avalanche reconnaissance, as well as search and rescue. “We’ve probably got 40 highly specialized diabetic assistance dogs out in the field now, in addition to courtroom testimony dogs to provide emotional support for children testify in stressful situations,” Stewart says. “The same dog that is the only Courtroom certified dog in the state of Mississippi is a great hunting companion to its owner. That’s the beauty of their versatility: Their intelligence is suited for a variety of disciplines. A good hound is suited for sniffing things out, but they just can’t do all the things these can.” Much like the dogs, Stewart’s staff of 25 is cross-trained as well. The 18 staff members at the Oxford facility include trainers and vet techs on the job from 7 a.m. to 9 p.m., 7 days a week. “We run all our own health care with a vet tech that’s been here for over a decade,” Stewart says. “Those puppies aren’t alone from the time they wake up to the time they go to bed.” Most Wildrose puppies go home with their new owners at around 8 weeks old and come back at seven months old for remedial training to iron out any learned bad behaviors. Owners are also subjected to a comprehensive training session outlining their new best friend’s wants and needs.
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“We run through the gamut of how to raise a puppy, from eating to health care and nutrition,” he says. “We even do a graduation. It’s a big festive thing. We start at 9 a.m. and end at around 1. They get to see dogs work in three or four different locations that are the end result of several months training.” Among those locations is the birdhouse, where dogs are gauged on their ability to take instructions from their owner in a distraction-rich environment flittering with pigeons, pheasants and chukars. The average price of a Wildrose dog costs around $2,000, and that includes eight weeks of background training, medical records and a half-day course on how to get started with the pup. While Stewart is always eager to expound on his love of the British Labrador, the 64-year-old trainer holds an equal love for dogs in general, encouraging the public to opt for a rescue dog if they don’t have a specific purpose in mind for their pet. “I’m a professional breeder and trainer, but I’m all for rescue dogs as well,” says Stewart. “People come to me with a goal in mind. If you don’t have a specific purpose in mind and don’t mind a little unpredictability, go for a rescue dog.”
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A JOB WELL DONE Restaurateur Clint Boutwell remembers past, looks to future INTERVIEW BY JOHN KLYCE
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For Clint Boutwell, one night made him want to be a chef. It was late 2004, and he was the sauté cook at Giardina’s. It was first year in the restaurant business, and, as Boutwell puts it, he didn’t know what he was doing. But he would have to learn quickly, because B.B. King had just walked in with an entourage of 25 people, and 20 of them had ordered sautéed fish. The line cooks looked at Boutwell, then 24, and the head chef laughed. “It’s all you,” he said. Boutwell went into a frenzy. He began cooking pompano and red snapper, two fish per skillet. In the background, he could hear the head chef yelling at him: “Boutwell, if you mess this up you’re fired.” He focused on his task. It was time to flip the fish. Grabbing his spatula, he hurled two filets into the air. They landed perfectly, and Boutwell found his calling. “This overwhelming high came over me,” he says. “And from that moment on I knew I was going to be a chef.” These days, Boutwell isn’t spending too much time in the kitchen, and no chef would ever threaten to fire him. In the fourteen years since he was flipping red snapper for B.B. King, he’s gone from sauté cook to owner with four restaurants to his name. There’s The Grillehouse in Oxford, which has been named the town’s best steakhouse seven years running, and its sister restaurant in Southaven. Then there’s his newest ventures, Maryono’s, a low-lit, high-end Italian eatery that does veal, pasta and osso buco, and Attaboy!, a New Yorkstyle take-out pizza joint. But merely saying “owner” wouldn’t aptly describe the many roles Boutwell currently plays. “I don’t hire a designer, I don’t hire a menu person,” he says. “I build and design everything. The floor, the ceiling, the lights, everything is my design.”
Every recipe, every specialty, comes from him. “I’m pretty hands on with things,” he says. “I think that’s where owners lose value is stepping away and not keeping their hand in it.” But having a hand in every design can also mean having a hand in every failure, a possibility Boutwell knows well. While his steakhouses have cemented themselves as success stories, the fates of his Italian places are up in the air. Maryono’s and Attaboy have just opened, and it’s too early to tell what will happen. But he isn’t concerned. “I don’t know if Maryono’s will make it,” he says. “If it doesn’t, it doesn’t. But you have to take calculated risks.” The first major risk came in 2005, when he moved to New Orleans for culinary school. He was hoping to fulfill his aspirations and figured an education was the best way to do it. But it was the wrong time to be in Louisiana. Hurricane Katrina plowed through, and Boutwell lost everything. Class was over. “I only got two months of culinary training, and the rest I’ve learned on my own.” Boutwell moved back to Mississippi and again worked in restaurants. Very quickly, he realized he’d like to run one himself. He wanted more creative control, and, as he’ll openly tell you, he wanted a larger cut of the profits. “I found out I was making them [the owners] money I could make myself.” He started paying attention to every aspect of the restaurants he worked in. He listened to the owner talk about payroll systems and learned about perceived value. “I was very inquisitive and very involved,” he says. “I was allencompassed with the business operations.” In 2008, he decided he was ready to open his own restaurant. He headed to Memphis and opened Orleans on Front, a Cajun restaurant on Front Street. “It was a New Orleans-style restaurant because that’s where my some of myclickmag.com
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my training was, and my heart really was in New Orleans.” But things didn’t pan out. Boutwell struggled for a year and decided it was time to shut things down. “I was 27 years old and picked a poor location,” he says. “As Kenny Rogers says, ‘you’ve got to know when to hold, know when to fold.” Boutwell’s second risk had also ended poorly, and, in frustration, he decided to change course. “After I closed my first restaurant, I said screw this, I’m going to go work for somebody. I don’t want to be an owner.” He moved to Colorado, worked in a chophouse, and collaborated with others to develop a new bed-and-breakfast concept. But the idea of owning his own restaurant continuously nagged at him. “I liked working for myself,” he says. “I liked being the creative control.” In 2009, he moved back to Mississippi after only four months in Colorado. Boutwell found investors and opened Tacky Shack in Grenada. A more casual restaurant, it served build-your-own burgers, chicken tenders, and pulled pork barbeque. It was successful enough for Boutwell to open a second location in Oxford, and people loved it. “I ran into some customers over the weekend who said, ‘I’d wish you’d open it back up,” he says. “It was so good.” But the places popularity wasn’t enough for Boutwell to make a comfortable living. Soon, like
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Orleans on Front, Tacky Shack had closed. While it was open, though, he had noticed something. “I realized Oxford didn’t have a steak I could go eat on my day off.” So, he opened The Grillehouse in Oxford, which took off quickly. One night, he looked up to see Eli Manning sitting at a table. The significance wasn’t lost on him. He had gone from cooking for B.B. King in someone else’s restaurant to hosting Eli Manning in his own. “I felt I had something,” he says. And he did. It was voted the best steakhouse in Oxford that year and has received the award every year since. The Grillehouse in Oxford was Boutwell’s first gamble to really pay off, and he cashed in on its success with a second location in Southaven. “It’s turned into an empire,” he says. “A big beast. The Grillehouse.” Whether his newest Italian restaurants become similar titans of the region remain to be seen, and Boutwell is aware of the food’s polarizing nature. “Everyone’s got an opinion of what good Italian is,” he says. “It’s kind of like barbeque.” But his whole career was built on calculated risks, and he’s not about to stop now. “You can’t sit on the sidelines,” he says. “You can’t say ‘you woulda shoulda coulda.’ If you do, you’ll definitely never make it.”
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CURATED WITH
C are
Blogger Cara Greenstein shares inspiration, recipes and the secrets of social media influencing INTERVIEW BY CASEY HILDER
At just 26 years old, lifestyle blogger Cara Greenstein has garnered a following that includes nearly 10,000 Instagram followers and scores of daily readers. Greenstein’s blog, Caramelized, focuses on food, fashion and gatherings so iconic to life in the South. This month, Greenstein shares her thoughts on recent trends, sources of inspiration, and the recipe behind her delicious roasted root medley.
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Click Magazine: How did you get started? Cara Greenstein: Caramelized started as a class project at the University of Texas in 2012. I majored in PR, which I practice full-time now. I was assigned to write a blog series about anything I wanted, and I chose food for mine since Austin is such a food town, and I could combine my current city with my love of food writing and make something happen. I turned the project in for a grade at the end of the semester, but I enjoyed the work so much that I kept it going. Six years later, I’m back in Memphis and still writing and creating! CM: What sort of subjects do you cover at Caramelized? CG: Caramelized is in every sense a personal brand, so I’ve been able to carry my audience through several milestones in my life. Big topics for me include food, of course, lifestyle, homes that relate to my life. I try to make food the core of my content since so many other aspects of life revolve around it: from what you’re serving dishes on, to what you’re wearing when hosting a dinner party, to how to host a party to begin with. For example, with holidays approaching, I try to be a resource for my followers on how to effectively plan and host a holiday party geared toward the average twentysomething. CM: How did you build a following on social media? CG: I really believe in organic growth. Today, social media can be such a competitive game. But when you focus on your brand essence and the value of your brand while remaining consistent, people really care what you have to say. I got extremely lucky when I opened Twitter one day while I was still a student and saw that Caramelized was named one of Austin’s top-10 food blogs by the Austin Chronicle. That was completely random in my eyes, but it definitely planted a seed that led me to pursue the work further.
CM: What fall trends in home and food are on your radar? CG: Something that I’ve noticed and found endearing is the idea of hosting a party that doesn’t necessarily need to be that picture-perfect buffet of 20 individual items at a party. I think we’ve begun embracing get-together trends that are much more approachable in a potluck and DIY style than what we’ve seen in generations past. People tend to want to be more hands-on as guests for a brunch or dinner party, which is perfect for something simple like a breakfast taco bar rather than a made-from-scratch soufflé. I’ve really been focusing on seasonable appropriate recipes that follow those guidelines. CM: Seasonal trends in cooking? CG: To me, cooking is all about what’s in season. I always like to use the ingredients I have on hand as the foundation for a party. Squash, for example—I like to use squash as part of a centerpiece, but you can also take those ingredients and put together a rustic plate that really shows off those seasonal golds, oranges and yellows. Usually I’m not one of those people who goes too on-the-nose or super-themey when planning a seasonal party, but a little nod to what’s growing this time of the year is always necessary. You don’t always need the huge, bright orange pumpkin at your doorstep; sometimes the little winter-white ones are all it takes. CM: How would you describe your personal style? CG: In a word, I’d have to say “curated.” I used to say minimalist, but curating a lifestyle is more about taking the best of what’s around you and using it to fill your home, your table, your closet with what best reflects you. I’m a very busy person in my day-to-day, but I go for a pretty relaxed style.
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CM: What are some ongoing trends that you aren’t a fan of? CG: Mason jars for decorating/serving. The intent was once cute, especially for the South, but they’re getting too kitschy. CM: What are your favorite local places to eat? CG: I’d do anything for a bowl of good pasta! The Andrew Michael concept restaurant Catherine & Mary’s is dangerously right around the corner from us and I love their rotating pasta menu. It’s a great reason to come back. CM: How did you learn to cook? CG: I loved Food Network as a kid and I would always play pretend cooking shows with my younger sister. We probably made a huge mess. My mom, as creative as she is, never really enjoyed cooking, so it was really a self-taught deal. CM: Do you participate in any local partnerships? CG: I have a fantastic partnership with Bella Vita, a home store in Collierville. The owner, Stephanie Singley, reached out to me a while back and it’s been lovely. They have the most gorgeous dishware, as well as great stuff for the home. I really enjoyed working with them to find creative ways to serve my recipes. CM: What advice can you offer for any would-be bloggers? CG: Don’t overthink yourself initially. I see many starting out who tend to get caught up in what other people might think. Think about what creatively motivates you and just start. Also, prioritize the value of the writing in your blog. In today’s social media world, I believe some get too caught up in producing the perfect Instagram shots, which are a valuable component, but what content is that leading people to? A strong foundation rooted in your own unique writing style will see a stronger return. CM: What are some of your inspirations in home, food and fashion? CG: I’ve always been impressed with Garden & Gun as a publication. That goes back to my love of the written word. They really focus on their writing, and that sets them apart from the crowd. Another blogger, Molly Yeh, who is a halfJewish and half-Asian, is really inspiring because she often takes her heritage and applies it to trendy, relevant recipes. CM: How has your Jewish faith shaped your content? CG: I’m a rabbi’s daughter. Food has always been a huge part of Judaism. And while I know that food is a big part of mostly any major religion, we emphasize passing down recipes throughout generations. I think my Jewish background has allowed me to teach my readers a few new things along the way, too. Read all about Cara’s weekly adventures online at www.caramelizedblog.com. Photo Credits: Headshot: Emily Frazier Photography Food: Annabella Charles Photography Desk: KP Fusion Place Setting: Micki Martin
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November 2018
Billy Frazier, DVM / Jeremy Keen, DVM / Ryan Kennedy, DVM
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RECIPE OF THE MONTH RECIPE COURTESY OF CARA GREENSTEIN
Roasted
ROOT MEDLEY - Makes 4 to 6 servings -
THE GOODS
METHOD
1 bunch medium red and/or gold-
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
en beets, (about 1 1/2 pounds), scrubbed and tops trimmed
2 large parsnips
Cut all vegetables into 1 1/2-inch pieces. Toss with garlic, olive oil and salt in large bowl. Season generously with pepper.
1 bunch radishes, (about 1 pound),
Divide medley evenly among baking sheets.
1 head garlic, peeled
Roast until tender and golden brown, tossing occasionally, for about 45 minutes.
3 large sweet potatoes, peeled
scrubbed and tops trimmed
2 tablespoons extra virgin olive oil 1 1/2 teaspoons sea salt
Freshly ground black pepper
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PROST ! Delightful German-inspired beers and sweet pumpkin ales of all kinds are just as common for the fall nowadays as bonfires, cozy sweaters and falling leaves FEATURE BY VICTOR LORTHOS
The temperatures drop a bit, the wind blows cold, night comes a little earlier, and next thing you know, autumn is here. Oktoberfest in particular is a hot buzzword this year, with many breweries crafting tasty Bavarian Märzens for you to enjoy. Begun in 1810 by King Ludwig to celebrate his marriage to Princess Therese of SaxeHildburghausen, the original Munich festival was held in the fields in front of the city, and the beer of choice was a dark lager, but this lightened in both taste and color over the years as paler malts were introduced. American Oktoberfest beer tends to be sweeter, reddish, and golden. And because, of course, fall has come to mean "pumpkin spice everything," many
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breweries are offering pumpkin beers and ales this year. A good German beer fest offers fantastic beer pairings with sausage and cheese, and other color weather staples like chili and soup should be left out. A bit sweeter than other seasonal offerings, these beers have become increasingly popular. As autumn also means the bringing out of the cold weather foods like chili and soups, and the stalwart staples of a good German beer fest like sausage and cheese, food pairings have been suggested. So, breathe easy in the cooler weather, light the bonfires, break out the sweaters, and invite some friends over. The long, hot summer is finally done, and the fall brings with it a bountiful harvest of beverages.
SIERRA NEVADA OKTOBERFEST
SAMUEL ADAMS PUMPKIN ALE
GERMAN MÄRZEN, ABV 6.0%
SPICE ALE, ABV 5.7%
Sierra Nevada Brewing teams up with Bavaria’s Weihenstephan, the world’s oldest brewery, for this tasty take on the classic Oktoberfest beer. Pours with a warm yellow color and mild head. Has notes of toasted malt and is gentle on the tongue, with a little hoppy kick at the end. Enjoyably smooth and quite drinkable, this is sure to be a favorite at the beer tents. Would pair well with roast pork or a mild cheddar.
Boston Beer Company weighs in on the pumpkin spice craze with this sweet ale. Pours with a reddish amber, almost orange head, with strong hints of pumpkin pie and sugar. Fruity on the tongue, definite pumpkin flavor but not too sweet, notes of spices like cinnamon and clove. Rounded mouthfeel and a reasonably clean finish. All in all, not bad, would commingle well with a savory squash soup, if you are of a mind.
WISEACRE GEMÜTLICHKEIT
VOODOO RANGER ATOMIC PUMPKIN ALE
MÄRZEN LAGER, ABV 5.9%
PUMPKIN BEER, ABV 6.4%
This pleasant Oktoberfest lager comes from local Memphis brewers Wiseacre. Pours (from its festive yellow and black can) with a rich gold color with a slight head which quickly dissipates. Bright and fresh to the nose, with a sweet malty taste that hits the back of the throat, but then finishes cleanly. “Gemütlichkeit” is a German word referring to “warmth, friendliness, and good cheer” and this is a perfect beer for sharing with friends over a plate of sausage. Good times.
Made with actual habanero pepper and Saigon cinnamon, New Belgium brewing brings something different to the table. A nice coppery, sparkling pour with a mild, cream-colored head. Smells heavily of pumpkin and cinnamon, with a little pepper. Tastes almost like an actual pumpkin pie with a strong cinnamon background, and then the heat shows up in the back of the throat. Surprisingly light and creamy mouthfeel and easy to drink. The habanero is fairly mild as an aftertaste. Try it with potato dumplings.
YUENGLING OKTOBERFEST
KRUNKIN PUMPKIN
MÄRZEN, ABV 5.45%
PUMPKIN BEER, ABV 8.5%
America's oldest brewery, Yuengling, brings this flaxen-colored beer to the table. An off-white head with a mild scent of sweet caramel and malt. Tastes of more caramel, roasted hops, and a definite, almost Pilsner-like bitter undertone. Overall a very easily drinkable beverage, light and refreshing, if a bit thin in the end. Pairs up delightfully with a hot pretzel and a beer-cheese dip.
From Karbach Brewing Company in Texas comes this higher gravity fall beer. Pours a deep, orange-amber with a fluffy head. Aromas of pumpkin and yams, very sweet with hints of nutmeg. Smooth drinking with a medium body and a sparkly finish. Somewhat bready with a pleasing maltysweet aftertaste. An excellent fall beverage, perfect for cool dark nights and spending time with friends. Would work well with chili, too.
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DANO NAPOLI MPT, OCS, CERT. DN
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ART OF THE UNSEEN Prym1 founder Stacie Walker creates camouflage patterns with an artistic edge FEATURE BY CASEY HILDER
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As the lead designer and CEO of Prym1 Camo, Stacie Walker paints predators for a living. “We’ve all seen pictures of leopards or tigers and wondered ‘How do these animal so efficiently sneak up on their prey?’” she says. “They’re masters at hiding in plain sight.” Walker’s career began as a wildlife artist, capturing the majestic fauna against the iconic American backdrop of the great outdoors. With an eye for detail and the ability to pull from decades of artistic and outdoor experience, designing unique and effective camouflage patterns that can blend in just about anywhere quickly became second nature for Walker, who started Prym1 three years ago. “I started hunting and fishing when I was five years old, and I’ve been an artist even longer than that,” says Walker. Outdoor activities have always been a part of life for Walker, who was raised stalking the woods of South Louisiana and studied at the Memphis College of Art. The goal of Prym1, according to Walker, is to allow the wearer to move in surroundings with the efficiency of a predator by including small details like feathers, the spots of a bobcat and other commonly occurring patterns in nature. “All of those little intricate details that I had become so used to painting all those years kind of blended together into the mold of Prym1 Camo,” she says. In addition to Walker’s artistic background, and active outdoor life and support from her husband led to the creation of Prym1. While Prym1 doesn’t manufacture camouflage products itself, the patterns cranked out by Walker can be seen on everything from vests to fishing gear, water bottles and more.
“Part of what led me to Prym1 is the fact that my husband works in the camo industry and I’ve always heard from him that people are getting tired of the same old thing,” she says. “I’ve been heading out West for spot-and-stalk elk hunting with my husband for a few years and we eventually came to notice that the traditional patterns really stuck out down there.” Walker realized that her usual camouflage patterns that replicated native Southern foliage like oak trees just didn’t make the cut in other areas of the U.S. “I got to thinking about the basics of camouflage and how it’s all about texture and breaking up your form to blend with that natural pattern,” she says. “So I came to the conclusion: Why does it have to be so specific?” According to Walker, the bare essentials of camouflage design lay in how shadows, highlights and different shades of the same color are used in a design. These principles guided Walker to form more natural take on her patterns by incorporating often overlooked elements of the outdoors. For example, the light fragmenting through a canopy of leaves creates what Walker calls a “stippling effect,” a term gleaned from her years in art school to refer to the little dots of color one might see in a pattern. This is exemplified in Prym1’s ST (Seasonal Transition) pattern, a dusty, earthy creation perfect for hunting waterfowl anywhere from the confines of the cornfields to the flooded oak flats of central Arkansas. “A lot of the traditional camo patterns on the market today shy away from using very light colors, and that’s an injustice to all the hunters out there because it leads to an effect myclickmag.com
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where the subject tends to ‘blob out’ or ‘black out’ because there simply isn’t enough light to break up the dark tones in the camouflage,” she says. “I personally went in the opposite direction with my work.” Walker compares a Prym1 design to the intricate patterns of a leopard’s coat: while the big cat is not highly dependent on color variation, the mixture of spots and natural lighting goes a long way in breaking up an animal’s silhouette. A typical Prym1 Camo design incorporates lots of light colors and miniscule details to allow Walker’s desired stippling effect to conceal the wearer. “The one big thing I promote with my camouflage patterns is that if you get caught out in the field with absolutely no cover, you’ll break up because there’s enough white balance and small textures to fragment your form,” Walker says. Variation is key in a Prym1 pattern, with each designed geared to suit a wide variety of situations. Walker attributes this need for versatility to her time spent hunting the New Mexico-Colorado border for elk against a low-terrain backdrop of scrub oaks and spruce trees in the morning hours and the snowtopped summits of Aspen in late afternoon. “And so here we are sticking out like a sore thumb because, with the lay of the land, you’re transitioning between two very different terrains all within the same hunt,” she says. “It just wasn’t working and we began to notice that a lot of our traditionally designed camouflage just wasn’t selling out there.” Walker stresses that what we often think in our mind and what’s commonly sold in stores isn’t always what prey might be seeing. Just compare the whitetail deer’s dichromatic 36
November 2018
vision, which interprets warmer colors like red and orange completely different to how the human eye’s trichromatic vision processes such hues. “If traditional camouflage was the way to go, our military would be wearing it,” Walker says. “Everything going back to World War II is that blobby, old-school camo style comprised of a bunch of lights, darks and midtones used to break up the form.” In addition to a plethora of land-based patterns, many of Walker’s recent creations are devoted to fishing camouflage. “Fishing camouflage is a very big deal: shoreline blue is one of our best selling colors these days by far,” she says. “People don’t realize that when you’re standing on the edge of this water, those fish can see you. Our broken-up patterns fragment through the light in the water and helps to conceal whoever’s out there just as well as if they were in the woods.” Despite designing her patterns on a computer, Walker says she approaches each one as a painting with layers upon layers of color and detail. “Most people just take a bunch of photos and throw it all together,” she says. “Not me. I needed something to give the illusion of depth and dimension – just like you might see in a painting.” Prym1 has seen several measures of success since its founding, with key partnerships in the form of Sealand International, USPRO, Bassmaster Elite and IWA OutdoorClassics. Prym1 can also be seen as the official camouflage of several shows on Outdoor Channel including “American Archer” and “Ultimate Match Fishing.” For more info on Prym1 Camo, visit prym1camo.com.
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November 2018
BEER FROM HERE WITH DERRIC CURRAN AND ALISTAIR CLARK Owners and Operators of The Mississippi Ale House
LUCKY TOWN'S PUB ALE There’s a chill in the air, and there’s no better cure than a spicy mix of cheese-covered chili. Wait! Let's put that on a juicy beef hot dog from the newest belly buster in town, Memphis Dawgs. After stuffing your face, cut through the heat with a glass of Lucky Town's Pub Ale. The sweet attack and clean finish of this English-style mild ale is the perfect way to turn that fire alarm in your mouth right back to zero and have you ready for round two of cheesy, spicy goodness. Hot Dawg! BREW FACTS Brewery: Lucky Town Style: English Style Mild Ale ABV: 3.7% IBU: 17 Appearance: Golden Brown Food Pairing: Chili Dawg Where to find this pairing: Mississippi Ale House & Memphis Dawgs
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November 2018
Brett Edwards & Jenna Lewis
OUT&ABOUT
The Cody Dickinson Project
F Front Porch Jubilee
F Hernando's Annual Play Day in the Park
F Science of Wine
F Wine on the River
F Water Tower Festival
F Hernando Water Tower 10K Race
F Boots & BBQ
F Dental Conference
F Indie Memphis Preview Party
F Memphis Athletic Ministries Tuxedos & Tennies
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Front Porch Jubilee The annual Front Porch Jubilee celebrated blues in the Mid-South with musical performances by Sharde Thomas, The Cody Dickinson Project, and WOODSTOMP. Party goers enjoyed BBQ, beverages and a silent auction while raising funds for The Friends of the Von Theater and DeSoto Arts Council.
OCTOBER 12
Marna Shaddack, Leslie Ballard, Beck Beard
Patti & Ray Dennison
Sharde Thomas and the Rising Stars Fife & Drum Band
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November 2018
Annabelle Ibsen & Letitia Redden
Beth Reffety & Cristy Perkins
Betsy Carol Tackett, Hillary Jordan, Meredith McAlexander
Vicky McLondon, Scott Carlton, Adriene Kelson
Cody Dickinson
Brett Edwards & Jenna Lewis
Steve Pittman
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Science of Wine The Science of Wine provided wine lovers the opportunity to mix and mingle while enjoying food from local restaurants paired with a variety of wines from around the world. The Pink Palace education team worked with several US wineries to bring three lectures to this year’s event to explain “the science of” various wine varieties. Microscopes were also on hand for guests who really wanted to see their wines up close and learn about the cellular structure of their grapes.
OCTOBER 12
Yolanda & Robert Gailes
Pamela & Tim Edwards
Lauren Lanier, Reagan Drake, Rachel Rogers
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November 2018
Abby Pohlman & Jimmy Fortney
Liz Sposato
Erica & Tony Banks
Brian Polstra
April Carter & Kofi Luna
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Water Tower Festival The Hernando Main Street Chamber of Commerce hosted the 16th annual Water Tower Festival celebrating community, crafts, cooking, corn hole, cars and concerts. The two-day extravaganza closed with a blast from the past as Aquanet shook the town square all night long covering some of the greatest rock hits from the '80s.
SEPTEMBER 21
Paula Wells & Evie Clemons
Leslie & Cloud Akins
Al & Donna McCormick, Timmy & Kim Jones, & Luke Saunders(Campus Pastor)
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November 2018
Kristen Hylander & Tosha Mason
Scott Carlisle & Kathlen Woolfolk
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Boots & BBQ Cowboy clothing was the standard for the crowd in the Landers Center as supports of The ARC Northwest Mississippi gathered for BBQ and fellowship. The boot stompin’ good times raised $20,000 to support programing throughout the year.
OCTOBER 13
Amy & Brian Green
Laura Cannon & Gregory Ryan
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November 2018
Wayne Bartley & Daniel Thomas
Joe Hill & Neal Raybure
Tom & Laura Bullion
Chelsea Plunk & Haley Lonidier
FIRST SECURITY BANK JESSICA H. COX DDS, MSD Orthodontics for Children & Adults
Chris Wilson & Dan Cordell
Flex Accounts Welcome
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49 HERNANDO: (662)429-8022 • 1150myclickmag.com Monteith Ave. Suite 100 OLIVE BRANCH: (662)893-8024 • 5965 Goodman Rd. Suite 102
Indie Memphis Preview Party Film buffs from around the Mid-South packed the Rec Room for the announcement of over 50 films, shorts and documentaries in the lineup for the 2018 Indie Memphis Film Festival. This year’s festival will be held in Overton Square November 1-5 with encore showing through November 8.
SEPTEMBER 25
Julie Cox & Richard Kuebler
Drea Powell & Aisha NolaDarling Raison
Wendy Pettie, Marissa Kuder, Miranda Bryant
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November 2018
Munirah Safiyah Jones & Natalie Gilmore
Katie Mars & Thompson Ferguson
Orlando Farmer & Jordan Rogers
Alicia Esther & Rekeitha Morris
FIRST SECURITY BANK
Elle Perry
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Hernando’s Annual Play Day in the Park Hernando’s Play Day in the Park celebrates Hernando’s designation as a Playful City, USA. Hernando is one of 258 communities in the US recognized for providing complete access to parks, playgrounds and playful activities. The event included lots of free family fun including food, a bounce house, games and musical entertainment.
OCTOBER 6
Angie Caldwell & Gretchen Jones
Callaway, Bailey & Price Patridge
Pat Longo, Colton & Caden Shepard, Corey Elliott
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November 2018
Damion Wallace, Patrice Williams, Terry Alves-Hunter, Adnrew Miller, Antoinette (Toni) Green
Raegan & Felicia Feathers
SANTA WILL BE HERE from 12-2 Free photos and cookies!
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Wine on the River Wines from around the world were enjoyed by guests while overlooking the Mississippi river at this year’s Wine on the River. Guests also experienced tastings from local restaurants and music from The Marcus Malone Band and Chinese Connection Dub Embassy. This year’s event proceeds benefited Best Buddies, an organization that creates opportunities for one on one friendships for people with intellectual and developmental disabilities.
OCTOBER 6
Lakeshia Dawson, Kellen Barfield, Danielle Hill
Brit Holland, Jasmine Elion, Drea Martin
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November 2018
Anne Krekelberg Tiffany Banks & Ashley Landers
Ashley Batiste & Sascha Berg
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ENVY NAILS LLC
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PIC RAN IN 2016
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DESOTO MALCO CENTER BEHIND TGI FRIDAY NEXT TO BASKIN-ROBBINS
HOURS: 10 AM - 6 PM MON - S SAT CLOSED SUNDAY WALK-INS WELCOME
Dwight Lee & Dr. Elizabeth Lee
Brad Harrell & Brook Halle
Takeitha & Christopher Chambers
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Hernando Water Tower 10K Race Mid-South runners participated in the Water Tower 10k, a course designed to take them past the historic landmarks of Hernando, Mississippi. To celebrate completing the race participants gathered at the town square for music, food and cool beverages. Race proceeds benefited Hernando Excel by Dolly Parton’s Imagination Library which provides one book a month to enrolled children until their fifth birthday.
OCTOBER 13
Ricky & Reese Sisco
Memphis Grizzline
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November 2018
Susan Stout & Alison Culver
Rodney Epps & Vito Fortino
Matt Heinz
Jessica Jones & Amy Boyles
Eyra & John Mayer
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Perio-Endo-Ortho Symposium Advanced Dental & TMJ Center hosted a dental conference at Whispering Woods in Olive Branch. This event, which drew more than 200 dentists from in and around Desoto County, donated all proceeds to Palmer Home for Children.
SEPTEMBER 28
Shelby Blaylock & Kendal Graham
Crystal Willis & LaTre Moore
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Tiffany Dean & Vreshiuna Leopard
Anna Jones
Bradley & Marcie Stewart, David Pettey
Pradeep Adatrow & Lew Powell
Kelley Taylor & Krystal Gardner
Willis Davis
Rachel Diggs
Erica Sanders, Caitlin Williams, Angel Griffin, Lizzie Lindey
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Memphis Athletic Ministries Tuxes & Tennies Memphis Athletic Ministries hosted a semi-formal bash celebrating 20 years of faith-based guidance for local youth. Held at the MAM Grizzlies Center on Ball Road, guests showed up dressed in tuxedos and basketball shoes in honor of MAM, which offers a bevy of after-school programs geared toward getting teenagers and kids active in their communities.
SEPTEMBER 29
James Kilpatrick & Leah Lytle
Kenyatta Morris, Carlia Miller, Olivia Chatman
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November 2018
Jonathan & Janna Torres
Daryl & Phillip Braden
Bradley Karel & Jacquelyn Skoog
Robert Brumsey & BJ Wade
James & Melanie Armfield
Chandler Ellis, Kyle Neblett, Josh Clark
Chancey & Tread Thompson
Terrance & Shawnese
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ANIMAL OF THE MONTH
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WILD TURKEYS Not Just Something to ‘Gobble’ FEATURE BY RUSS THOMPSON
When most people think of turkeys, they probably also think about dressing, gravy, vegetables, and maybe some annoying relatives. However, wild turkeys are fascinating, resourceful birds that do more than just gobble and make your Thanksgiving dinner tasty. The wild turkey is the largest bird in the Mid-South area, and they are found in every county in Mississippi as well as Tennessee. Their preferred habitat is hardwood, mixed forests and swamps from New England and southern Canada through south to Florida, and west to Iowa and Texas. Much like my Grandpa Ervin, they are large-bodied with large feet. They can fly short distances, but they are primarily ground-dwelling birds. Their life span is about three to four years. When it comes to food, turkeys are not really particular and can be found eating fruit, seeds, nuts, insects, and even salamanders. Female turkeys are smaller than males and grow to a length of thirtyseven inches with wingspans of fifty inches. Males grow to be forty-six inches long with wingspans up to fifty-four inches and can weigh up to twenty pounds. Male turkeys—like their human counterparts—tend to be big show-offs with their bright beards, fanlike tails, ruffled feathers and bare heads. When late winter arrives, the males sport bright blue heads, red necks, and white foreheads. Male and females have separate hierarchies (what you might call a pecking order) with males using their spurs to battle for dominance. During the early spring or even late winter, males strut around, puff up their bodies, spread out their tails, gobble, and try to attract a mate. Males often mate with several females who are left to construct the nests and care
for the young all on their own. Talk about deadbeat dads. After mating, mother turkeys build nests at the base of trees lined with leaves and grass, hidden by vegetation. Most females lay around eleven eggs, which they incubate for about a month. Mother turkeys communicate with the young with clucks before they are hatched, beginning the imprinting process. Once the young or ‘poults’ are hatched, they form a strong bond with mom, learning to recognize their own kind and respond to their mother’s alarms calls by hiding behind her or they run the risk of freezing. The young follow their mother around and can’t fly until they are about 6 to 10 days old. The males stick around with mother until the fall, and the females hang around until spring. Turkeys are one of the only New World birds to be domesticated along with the Muscovy duck. In the 1500s, Europeans brought Mexican turkeys (a subspecies with a white tip on their tails) back home to domesticate them. They even brought them to the Atlantic coast. Turkeys are now found in plentiful numbers, but that wasn’t always the case. By 1900, the population had taken a nosedive due to loss of habitat, overhunting, and the disappearance of their favorite food source, the American chestnut. Numerous reintroduction efforts have made them plentiful again. In fact, some flocks in Tennessee have four hundred or more birds. So, the next time you get ready to sink your teeth into that Thanksgiving turkey, think about the journey they have taken to become plentiful, intelligent, and fascinating birds, not just a creature to be ‘gobbled’ up and taken for granted.
Russ Thompson was a science teacher for 14 years and has been a freelance writer since 2014 focusing mainly on science and nature writing as well as fiction. His science and teaching background has compelled him to take an interest in researching and writing about the natural world.
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4375US51 -Hor nL ake -662. 393. 9545 hami l t onat t ur manf ar ms . c om