Bluffs & Bayous November/December 2023

Announce your special engagement or wedding in our January Wedding Edition of Bluffs & Bayous magazine.

SUBMISSION GUIDELINES • Wedding coverage includes up to ten photographs and a wedding story. Engagement coverage includes one photograph and engagement information.

• Submit your formal wedding announcement of up to 850 words or your engagement announcement of up to 250 words in a Word document only. Editorial staff may make slight changes to the wording but will not compose the announcement from information submitted in lists.

• Submit up to 10 wedding photographs from which the editorial staff will choose the number relative to the length of your announcement. Photographs must be provided as jpeg files at 300 d.p.i resolution, sized at 3x5” or larger.

PACKAGES • Engagement Only - $250 • Wedding Only - $350 • Wedding & Engagement Package - $450 (Package includes engagement and wedding coverage.)

Contact us for availability at bluffsmag@gmail.com.

601.442.6847 bluffsmag@gmail.com bluffsbayous.com

a look INSIDE social scenes 4 Brookhaven, MS

Wesson High School Class of 1973 50th Class Runion

favorites 37 Southwest, MS

Judith Robinson NSDAR Celebrates USA Constitution Week

5 Brookhaven, MS For the Girls!

8 McComb, MS

12 Something Scrumptious All About the Cheese

18 To Your Health

Mississippi State Department of Health’s WIC and Quitline Partner to Support Mothers

34 Legal Notes

McComb Railroad Depot Museum Golf Tournament

Southwest Mississippi Hunting Paradise

16 Natchez, MS

38 Along & Beyond

BarbieCore for a Cure

“Back the Blue” KCBS Louisiana State Championship Coming to Vidalia

21 Natchez, MS

Joint DAR Gathering

21 Natchez, MS

46 Up & Coming

32 Wesson, MS

52 Southern Sampler

Moreton’s 50th Anniversary Celebration

Miss-Lou Events to Pique Your Interest

Retirement Reception for Marilyn Britt

cover

Wildlife chef Victoria Loomis scans the horizon for water fowl while on a hunting excursion. See article on pages 22-27.

Photo by Lucianna McIntosh

Stove Hauntings and Holiday Traditions

features 22 The Gatherin’ Girl: A Wildlife Chef

A talent who treasures and shares her love of nature and nature’s bounty

30 Fun DIY Recipes for Holiday Gifting Easy, quick, tasty— a joy to give and to receive!

42 A Tradition of Joy and

Giving: Santa Clause Committee and 2023 Santa Sim A short take on a Natchez, Mississippi, long-time, community-wide Christmas celebration

NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 1

M AG A ZI N E

our team

225 John R. Junkin Drive Natchez, MS 39120 601.442.6847 bluffsmag@gmail.com bbupandcoming@gmail.com bluffsbayous.com

CHERYL FOGGO RINEHART Publisher/Editor/Sales

JEAN NOSSER BIGLANE Copy Editor

ERIN NORWOOD Design Director

KARI L. BLANEY Sales

MELANIE SOJOURNER Sales

SAM GWIN Contributor

CECILIA HOPKINS STEVENS Contributor

ALMA WOMACK Contributor

BILL PERKINS Photographer

LISA WHITTINGTON Photographer

Bluffs & Bayous is published monthly to promote the greater Southern area of Louisiana and Mississippi in an informative and positive manner. We welcome contributions of articles and photos; however, they will be subject to editing and availability of space and subject matter. Photographs, comments, questions, subscription requests and ad placement inquiries are invited! Return envelopes and postage must accompany all materials submitted if a return is requested.

No portion of this publication may be reproduced without written permission of the publisher. The opinions expressed in Bluffs & Bayous are those of the authors or columnists and do not necessarily reflect the views of the publisher, nor do they constitute an endorsement of products or services herein. We reserve the right to refuse any advertisement. Bluffs & Bayous strives to ensure the accuracy of our magazine’s contents. However, should inaccuracies or omissions occur, we do not assume responsibility.

from the PUBLISHER Happy Holidays and Happy Eating! The NovemberDecember issue is jammed with all sorts of eats to whip up for the holidays or give as gifts. Our feature, “The Gatherin’ Girl, A Wildlife Chef,” pays homage to a gifted and talented chef who understands the beauty and importance of outdoor life and appreciates that beauty in nature’s bounty.

Our articles for this issue all focus on family, food, and holidays with our Up & Coming listings’ many holiday events to fill your calendars. During this exciting duo of holiday months, we hope you will delve into this issue to enjoy its information and celebrations from cover to cover. This has been a super fun effort throughout our production.

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From all of us at Bluffs & Bayous to all of you, we wish you a very Merry Christmas, Happy Holidays, and a Happy New Year 2024 on the horizon. Our 2023 has flown by, and we’ll be deep into 2024 before we know it.

Upcoming for January/February is our Engagement and Wedding issue—an exciting opportunity for all newlyweds and engaged couples to submit coverage of their celebrations

by November 30, 2023, to be featured in this issue.

Throughout this holiday season, may good health, happiness, and peace enrich your life along and beyond the Mississippi.

Celebrate

Christmas in Natchez is a month long celebration featuring holiday decorations, a parade, Santa appearances, holiday shopping markets, special tours and so much more!

Scan for the full schedule of events!

VISIT NATCHEZ 500 MAIN STREET, SUITE 1 WWW.VISITNATCHEZ.ORG

WWW.CHRISTMASINNATCHEZ.ORG

NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 3

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THE SCENE BROOKHAVEN, MS

Wesson High School Class of 1973 50th Reunion A ’70s retro-themed 50-year Class Reunion, celebrating the (Co-Lin) Wesson High School Class of 1973, was held September 2, 2023, in Brookhaven, Mississippi, at the Jimmy Furlow Center. Ginene Walker and Nelda Westbrook served as Event Coordinators. Buddy and Brenda James greeted guests and challenged them to guess the number of gumballs in the retro dispenser. Guests were immersed in tunes of ’70s classics and surrounded by a wall of ’70s era albums. Lindsay Hof Photography captured photos throughout the venue. A beautiful memorial table was on display to remember departed classmates. The delicious meal was prepared by Mitchell’s catering, and the retro-style cake and cupcakes were made by Debbie Gates. All enjoyed the vintage treat table with its candy cigarettes, wax coke, Kool-aid, bible school cookies, and other various goodies. Brad Walker kept the music playing until the night’s featured entertainment, "Elvis" Tim Johnson, provided an outstanding performance.

Door prizes of RC Colas and Moon Pie treats were given to all. Coach Mike Hux and wife Merle attended as special guests. Photos by Bill Perkins 1—Class of 1973 2—Ronnie and Ginene Walker 3—Loren Friedman and Nelda Westbrook 4—Jenny and Chuck Langley 5—Nelda Westbrook, Andy Watson, and Ginene Walker 6—Mike Hux, Nelda Westbrook, and Mickey Sanders 7—Marilyn Brown, Donna Bruno, Linda Martin, Elvis, Debbie Gates, and Becky Watson 8—Otis Shannon and Larry Jointer 9—Anita and Kendall Williams 10—Becky and Andy Watson 11—David and Judy Lea 12—Barbara and Ira Motl 13—Debby and Lee Berry 14—Dora Durr, Nelda Westbrook, Sarah Pendleton, Elvis, Mary Ann Shannon, and Barbara Motley

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THE SCENE BROOKHAVEN, MS

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Wesson High School Class of 1973 50th Reunion (continued)

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15—Linda and Jesse Newell, Ginene Walker, Steve Russell, Randy Assink, and Linda Martin 16—Bobby Byrd and Nelda Westbrook 17—Curtis Tyner, Ginene Walker, Anita Williams, Otis Shannon, Mary Ann Shannon, and Sarah Pendleton 18—Ginene Walker and Barbara Beasley

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THE SCENE BROOKHAVEN, MS

For the Girls!

The Latte Ladies of New Hope M. B. Church in Brookhaven, Mississippi, held its first annual “For the Girls!” event on July 22, 2023. This event provides girls ages 10 to 17 with heath care education and related supplies. The event included three guest presenters: family nurse practitioner Constance Bradford with Caring Hands Family Practitioner in Monticello, Mississippi; licensed professional counselor Megan Hamm with Time for a Change Counselor, LLC, in Brookhaven, Mississippi; and licensed cosmetologist and entrepreneur Irene Byrd, owner of Honey Salon in Brookhaven, Mississippi. The presenters spoke on girls’ physical and mental health as well as their glam. The girls received gift bags with personal care products.

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1—Front—Hope Hamm, Jyonni Walton, Aria Collins, Macey Rawls, Jaikyah Nelson, and Faith Hamm / Middle— Makenzie Hardy, Lauren Bradford, Laila Allen, Karley Patterson, Makenzie Jones, Janisha Walton, Mariah Brothern, and Madison Bradford / Back—Jamaria Cook, Kaylee Smith, Kennedy Bradford, Kayli Patterson, Kenadee Bafford, Isabella Wilson, and Jameyah Nelson 2—Irene Byrd 3—Constance Bradford 4—Megan Hamm 5—Asia and Laila Brown, gift bag donors 6—Gift bags given to the girls

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THE SCENE MCCOMB, MS

McComb Railroad Depot Museum Golf Tournament

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The annual golf tournament supporting the McComb Railroad Deport Museum was held October 14, 2023, at Quail Hollow Golf Course at Percy Quin State Park in McComb, Mississippi. All proceeds benefitted rebuilding the museum which was destroyed by a fire on May 30, 2021.

Photos by Jane James 1—Rod Crawford, Darrell Easley, Josh Nettles, and Tim Tullos 2—Jim Davis and James Wicker 3—Sam Daniel, Ted Tullos, Ganeath Daniel, and Mary Tullos 4—Michael Cameron 5—Tommy McKenzie, Jack McKenzie, and Hart Forelius 6—Norma Jones, Ronnie Jones, Jeremy Weekly, and Melanie Weekly 7—Hart Forelius, Tommy McKenzie, Ted Tullos, Jack McKenzie, and Sam Daniel

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Announce your engagement or wedding in our January 2024 Wedding Edition.

Email us at bluffsmag@gmail.com for submission information.

Submissions due by November 30, 2023 8 | BLUFFS & BAYOUS | NOVEMBER-DECEMBER 2023

LET OUR EXPERIENCED TEAM WORK FOR YOU Robison Holmes Van Norman PLLC Attorneys at Law Mark R. Holmes and Michelle Wroten Van Norman

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NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 9

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www.colin.edu/register

!$" Copiah-Lincoln Community College does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, pregnancy, sexual orientation, gender identity, veteran status, or other factors prohibited by law in any of its educational programs, activities, admissions, or employment practices.

10 | BLUFFS & BAYOUS | NOVEMBER-DECEMBER 2023

NATCHEZ • WESSON • SIMPSON

something

scrumptious

A

t u t o he Che b a ll e

se

Who can resist tasty, cheesy treats for the palate?

So many of us cannot! And their recipes’ having simple ingredients and easy prep steps makes these enticements even more tempting. This issue shares such recipes gathered from Over the Garden Wall cookbook published by members of The Natchez Garden Club in Natchez, Mississippi. Enjoy the many good times on tap during this “most wonderful time of the year” with these cheesy dishes.

(SOME RECIPES SLIGHTLY EDITED)

12 | BLUFFS & BAYOUS | NOVEMBER-DECEMBER 2023

something

scrumptious

Cheese Roll

Cheese Muffins

Cheese Delights

1 pound sharp cheddar cheese, grated 1 large package cream cheese 1 cup pecans, finely chopped 2 cloves garlic, chopped fine or 1 teaspoon garlic salt [Chili powder and paprika] [crackers]

1 cup flour ½ teaspoon salt 2 teaspoons baking powder 1 tablespoon butter ½ cup grated sharp cheese ½ cup milk 1 egg Dash red pepper

¼ pound Kraft imperial sharp cheese ¼ pound butter 2 tablespoons brown sugar 1½ cups flour ½ teaspoon baking powder Dash of salt Raspberry jam

Cream together cheddar cheese and cream cheese. Add pecans and garlic.

Roll into 2 rolls. Sprinkle chili powder and paprika on wax paper. Roll rolls of cheese in spices. Serve with crackers.

Preheat oven to 350 degrees. Sift flour, salt, and baking powder; cut in butter and add cheese.

Add milk, egg, and red pepper to dry ingredients; mix well. Bake in greased muffin tins for about 20 minutes.

Yield: 30 servings Mrs. R. M. Robertson

Hot Cheese Pennies ½ pound extra sharp cheddar cheese 2 sticks butter 1¾ cups flour 1 teaspoon salt ½ teaspoon red pepper 1 tablespoon Tabasco Grate cheese, blend with butter, and add Tabasco. Sift flour; add salt and pepper. Mix the two thoroughly.

Refrigerate until dough is firm. Roll out, cut with doughnut hole cutter, and place on ungreased sheet. Bake at 375 degrees for about 8 minutes.

Yield: 16 dozen Mrs. Freddie Biglane

Yield: 15 muffins Mrs. J. Gould Gardner

Cheese Soufflé in Blender

Mix all but jam together. Place half in bottom of greased 9-inch x 9-inch pan. Cover generously with raspberry jam. Sprinkle remaining mixture on top. Bake at 350 degrees for 20 minutes or until lightly brown. Cut into squares.

Mrs. Robert Meason

Cheesy Egg Bake

8 ounces sharp cheddar cheese 10 slices buttered bread, crust removed 4 eggs 2 cups milk 1 teaspoon salt ½ teaspoon dry mustard Place half of cheese, bread, eggs, and milk in blender (Do not grate cheese.). Blend at high speed. Pour into buttered baking dish. Blend remaining ingredients with salt and mustard. Pour into dish. No need to stir. Bake uncovered at 350 degrees for 1 hour. Put baking dish in pan of hot water in oven if you do not want a crust. NOTE: Can be made early in the day or at the last minute; it never fails!

2 cans cream of chicken soup 1 cup milk 4 teaspoons minced onion 1 teaspoon prepared mustard 2 cups grated Swiss cheese 12 eggs 12 slices French bread Combine soup, milk, onion, and mustard. Cook until smooth and heated. Remove from heat; stir in cheese. Pour half of the sauce in a sheet-cake pan. Place bread around the sides. Break eggs into hot mixture.

Spoon remaining sauce around the eggs. Bake at 350 degrees for 20 minutes (no longer). Serve eggs on French bread with sauce spooned over.

Yield: 8½ servings Mrs. James Mayo

Mrs. George Moss

NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 13

something

scrumptious

Chicken Tetrazzini

Twice Baked Potatoes

Shrimp Dip

1 cup diced celery 1 cup diced green pepper ½ cup diced onion 1 small can mushrooms 1 can mushroom soup ½ cup butter ¼ cup flour 1 cup milk ¼ pound grated cheese 2 teaspoons salt ¼ teaspoon pepper ¼ cup pimento 1 clove garlic, crushed 2 tablespoons Worcestershire 2 cups cooked chicken ¼ cup sherry 18-ounce package cooked spaghetti Parmesan cheese

4 medium potatoes, cleaned and dried ¼ cup (½ stick) margarine or butter ½ cup grated Cheddar cheese 1 tablespoon grated onion ½ teaspoon salt 1/8 teaspoon pepper ¾ cup milk Paprika

1 can deveined shrimp 1 package cream cheese, softened 5 tablespoons mayonnaise ½ cup grated onion 3 dashes of Worcestershire [Vegetables, crackers, or chips]

Sauté celery, green pepper, onion, and mushrooms in butter. Add flour and blend. Add milk, all at once, stirring constantly. Blend in soup, grated cheese, salt, pepper, pimento, garlic, Worcestershire, chicken, and sherry until cheese is melted. Mix sauce with cooked spaghetti. Place in casserole; sprinkle with Parmesan cheese. Bake at 350 degrees for 15 to 20 minutes.

Additional Flavors: Chopped green onion Cooked bacon, chopped ½ teaspoon Cajun seasonings Bake potatoes at 350 degrees until soft. While still hot, slice potatoes in half lengthwise. Scoop out insides, saving shells. Whip together potatoes, margarine, Cheddar cheese, onion, salt, and pepper and any additional ingredients selected.

Gradually blend in milk. Spoon potato mixture into shells. Return to oven for 5-10 minutes. Sprinkle with paprika. Freezes well.

Yield: 8 Servings Editors

Yield: 8-10 servings Mrs. Fred Foster

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Mix together shrimp, cream cheese, mayonnaise, onion, and Worcestershire. Chill and serve with vegetables, crackers, or chips.

Yield: 20 servings Mrs. R. M. Robertson

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a 1011 Carter St. Vidalia, LA 318-336-9993

Also find us at T he Shops at Kress in Natchez!

Corner of Franklin St. and Commerce St. Natchez, MS

NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 15

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THE SCENE NATCHEZ, MS

BarbieCore for a Cure The Pilgrimage Garden Club hosted its second annual BarbieCore for a Cure on Friday, September 22, 2023, at the Carriage House in downtown Natchez, Mississippi. Guests attended in their finest Barbie attire and enjoyed music, food, and spirits while they raised money for curing cancer.

1—Ann Gaudé and Kakki Gaudé 2—Valerie Bergeron 3—Mayor Dan and Marla Gibson 4—Christy Williams, Stephanie Smith, and Mimi Houghton 5—John and Valerie Bergeron with Danny and Lisa Jaber 6—Christi Rabb and Noelle Stewart 7—Diane DuPont and Laura Tate 8—Heather Carter and Kakki Gaudé 9—Sue Pate and Terrel Williams 10—Stephanie Serio Smith 11—Mimi Houghton and Lisa Jaber 12—Chris and Emily Maxwell 13—Allie and Jake Winston 14—Sue and Joe Stedman 15—Megan Costa, Ann Gaudé, Kakki Gaudé, and Penny McCary

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From the grandest celebrations to the greatest of gatherings, Dunleith offers exceptional event spaces for every function

From rehearsal dinners

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Make reservations with us on Open Table or call 601-897-6300

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NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 17

to your

health

Mississippi State Department of Health’s WIC and Quitline Partner to Support Mothers ARTICLE | Mississippi Tobacco Free Coalition PHOTO | Submitted

According to The American Academy of Pediatrics, breastfeeding is the best source of nutrition for your baby for the first six months and can be continued for as long as both mother and baby desire it. This is true even for mothers who smoke cigarettes or use e-cigarette products.

The Mississippi State Department of Health (MSDH) offers these tips to smoking mothers: • Do not smoke near the infant.

• Smoke outside.

• Have smoke-free rules for the car and home.

• Change clothes and wash your hands after smoking and before handling the infant.

Breastfed babies receive nutrients that only their mothers can provide, and breastfeeding mothers lower their risk of developing diseases like cancer and heart disease. Mothers and babies shouldn’t miss out on these benefits. The Office of Tobacco Control (OTC) at MSDH offers a specialized program called Baby and Me Tobacco Free. The Baby and Me Tobacco Free program and OTC work together to inspire and empower pregnant women and their families to overcome nicotine addiction through personalized counseling and incentives.

“Quitting smoking provides new health and protection to you and your baby, no matter when you quit,” said Shirley Brown, Director of the Mississippi Tobacco-Free Coalition of Adams, Jefferson and Franklin Counties. “These benefits are more important now than ever.” For help with quitting, visit www.quitlinems.com; or call the Mississippi Tobacco Quitline at 1-800-QUITNOW. The WIC program encourages all mothers to choose breastfeeding for good nutrition from the beginning.

Eligible WIC clients can now get breastfeeding support 24 hours a day for FREE with the Pacify app. Pacify connects WIC participants with live lactation consultants who are available 24/7 via video, offering breastfeeding support and answering feeding-related questions.

18 | BLUFFS & BAYOUS | NOVEMBER-DECEMBER 2023

The Centers for Disease Control and Prevention (CDC) says breastfed infants are at lower risk for developing diabetes and are less likely to die from Sudden Infant Death Syndrome. The Mississippi State Department of Health reports that SIDS is the third leading cause of infant mortality in the state. A contributing factor to SIDS deaths is secondhand smoke.

Breastfeeding and quitting smoking are best for the health of both mother and child. For information about the dangers of cigarettes, visit www.healthyms.com/ tobacco . For information about WIC and how to apply visit www.healthyms.com/WIC.

j

Submitted by Mississippi Tobacco Free Coalition of Adams, Jefferson and Franklin Counties

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NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 19

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20 | BLUFFS & BAYOUS | NOVEMBER-DECEMBER 2023

deltabk.com

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THE SCENE NATCHEZ, MS

Joint DAR Gathering A joint meeting of the Natchez and William Dunbar Chapters of the National Society Daughters of the American Revolution was held September 11, 2023, in Natchez, Mississippi. The event honored Mississippi State Regent Cindy F. Mangum; and during the gathering, Natchez Mayor Dan Gibson issued an official proclamation recognizing Constitution Week, September 17-23.

Caroline Seale Cole, Regent of the William Dunbar Chapter; the Honorable Dan Gibson, Mayor of the City of Natchez; Cindy F. Mangum, State Regent of the Mississippi State Society DAR; and Juliette L. Cassagne, Regent of the Natchez Chapter

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THE SCENE NATCHEZ, MS

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Brenda and Blair Zerby, owners of Moreton’s Flowerland, recently celebrated fifty years of serving local and surrounding communities. The occasion, held on Friday, September 15, 2023, in their shop in downtown Natchez, Mississippi, was an open-tothe-public, after-hours event offering carriage rides, appetizers, and beverages to guests attending. Upon their departure, the Zerbys gifted their guests with long-stemmed roses. Brenda and Blair also celebrated their 50th Wedding Anniversary during this weekend.

1—Carriage Driver, Row 1 front to back: Emma, Breeze, Braxton, and Mace Zerby / Row 2: Bourne and Page Zerby, with John Graham Laukhuff / Row 3: Michele Nichols with Byron and Melody Zerby 2—Katie McCabe and Chase Laukhuff 3—Bourne and Paige Zerby with Emma and Braxton Zerby 4—Brenda and Bethany Zerby 5—Brenda and Blair Zerby 6—Sarah Lindsey Laukhuff, Katie McCabe, Chase Laukhuff, Bubba McCabe, and Brenda Zerby

NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 21

When I spoke with

Victoria (Tori) Loomis, selfproclaimed “The Gatherin’ Girl” and a native of Concordia Parish in Louisiana, just across the river from Natchez, Mississippi, she was headed down to the bayou to kick off the “travel hunting season” during which she serves up fresh game and fowl for visiting hunters who spend their weeks or weekends at hunting camps. Since our conversation, she has engaged in an all-women alligator hunt in Florida, flown to an Oklahoma deer-hunting camp for a month, and landed back down in south Louisiana at Little Lake Hunting Club, one of the oldest private clubs in the state, for duck season.

This young, creative chef has paved her own way creating a unique perspective from the “take,” to the process, to the table.

Loomis sees herself as a chef, storyteller, and hunter. The path to her present status has been bumpy but nonetheless worth the weight of experiences in order to become her own self. Her keen intuition has come full circle from experiencing a catalog of hunts as a child; to learning how to cook from her father, Johnny Loomis; to absorbing all of the vibes of outdoor life. In one of her blogs titled “The Power of Perspective,” she explains her intuitive connection with the outdoors: “I perceive our lives are a journey to and through a change in perspective. In nature and on the pursuit of harvesting wild game, I am naturally who I always have been. The connection I find in nature is one that I cherish in bits and pieces, for now. With each outdoor endeavor I am offered a new perspective.”

Loomis graduated from the Louisiana Culinary Institute in Baton Rouge, Louisiana, accomplishing this fete as a single mother of two young children at the time. Since then, she has evolved into one of the hottest young chefs to engage and now travels during the hunting season from camp to camp serving as each locale’s guest chef. Prior to this facet of her professional life, Loomis had spent her time in commercial kitchens, working under stress factors to the point that restaurant life wore her down, and she was too exhausted to do what she loved. She soon realized she was mentally refreshed while hunting, harvesting the “take” herself in order to gather all of the meat, to know and understand her catch in order to more appreciably fashion its resulting food, to appreciate the work this creativity involves, and to serve masterpiece meals for those awaiting her delectable dishes.

NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 23

This gifted soul

is a writer, painter, storyteller, hunter, gardener, and collaborative chef who embraces her creative soul in its yearning to do something she alone has orchestrated. Her understanding of the hunt-to-table progression is amazing. She explained that she had to step out on her own and find what seemed to balance the many facets of what she loves to do.

According to Loomis’s blog; “Every human has a deep connection to food. It is as important as the air we breathe and the water we drink. That is the story that people so often fail to remember. There’s a reason we are called to the line and put to the test. We are uniquely positioned to participate in the alchemy and wonder in the kitchen, leading to a delicious and provocative experience for those gathered at the table to enjoy. A chef knows the ingredients: Patience, Passion and Persistence. These days I find myself compelled to share stories that showcase the connections between those who grow and harvest our food and those who gather to enjoy it. As chefs, we are being called to action. We are called to share that story, and to share it authentically.”

About the outdoors, the place where Loomis finds comfort, she says, “It is a therapeutic source for me, I pay attention to conservation, I see the land and want to protect it, I love to hunt and become empowered with what I can do with the harvest and share with people.” Her bond with nature lies deep within her Louisiana roots, deep within the stories her father told, deep within their hunting and cooking memories, all inspiring her strength to keep riding out this venture she alone has established for herself as one of the most-soughtafter wildlife chefs around.

Solidly self-assured in appreciating all that she has accomplished, Loomis remains her unassuming self when asked about what it took to pursue her “take-to-table” interests, about how she knew her connection with nature would become a profession, about where she is going with the adventures she has yet to embrace; for her answer is “You don’t know what you don’t know.” What she does know and what all who have come to treasure her talents know is this—She is indeed a “gatherin’ girl” who is living life to the fullest as she creates amazing meals for those who are lucky enough to gather at her table.

Visit Tori Loomis on her social media sites—FB, Instagram, and her website thegatheringirl.com.

ARTICLE | Cheryl Rinehart PHOTOS | Lucianna McIntosh/luciannamcintosh.com

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from down theto table bayou For more recipes by Tori Loomis visit her website and blog at thegatheringirl.com.

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Roasted Wild Duck with Bourbon Fig Glaze 3 whole ducks (Mallard, Teal, Wood Duck, or Canvas Back) plucked, skinned, and gutted 3 Gala apples (diced) 1 blood orange (unpeeled, sliced) 1 yellow onion (diced) 1 cup celery (diced) 1 large red bell pepper (diced) 1 tablespoon Cavenders Greek Seasoning 1 teaspoon Chef Paul Prudhomme’s Blackened Redfish Seasoning 1/2 teaspoon kosher salt 3/4 cup whole butter (melted) 2 cups chicken stock (divided) 1 tablespoon minced garlic Cracked pepper to taste Bourbon Fig Glaze: 3/4 cup bourbon (I used salted caramel Crown Royal.)

3 tablespoon fig preserves 1 tablespoon honey In a large bowl, toss chopped apples, onion, celery, bell pepper, salt, pepper, Cavender’s, and minced garlic; then mix well. Preheat oven to 400 degrees. Stuff ducks with apple mixture; set aside. Place empty Dutch oven or roasting pan in oven for 5 minutes. Remove empty pan from oven and immediately place stuffed ducks in pan.

Pour melted butter over ducks; and add 1 cup of chicken stock, sliced blood orange, and remainder of apple mixture to the pan. Season with Chef Paul Prudhomme’s Blackened Redfish seasoning. Cover and cook for 30 minutes. In a small sauce pan over medium heat, heat fig preserves, bourbon, and honey. After 30 minutes, remove ducks from oven; add remainder of chicken stock and baste ducks with glaze.

Lower oven temperature to 250 degrees. Cover pan and cook for 2 hours. Serve with rice.

Cowboy Crust Pork Loin with Honey Habanero Glaze 1 (2- or 3-pound) pork loin or pork tenderloin

For the Rub: 2 tablespoons Spiceology Cowboy Crust Espresso Chile Rub 1 teaspoon Kosher salt For the Honey Habanero Pepper Glaze: 8-10 large green bell peppers, small dice 1½ cups palm sugar ½ cup white vinegar ¼ cup lemon juice (Any citrus juice will work.)

2 tablespoons molasses 2 tablespoons white vinegar 2 tablespoons Spiceology Honey Habanero Rub The Brine: In a small pot, heat all brining ingredients on the stove until sugar and salt are dissolved. Remove from heat.

Add ice. Place in refrigerator.When brine is completely cooled, pour over pork. Allow pork to brine for 1-2 hours before cooking.

The Pork Loin: Heat grill to 225 degrees Fahrenheit (used the Super Smoke setting on Traeger for extra smoke). Trim pork loin, removing any silver skin. Mix Cowboy Crust with Kosher salt and generously cover pork loin in seasoning. Allow Pork to sit out for 15 minutes seasoned prior to cooking. Once the smoker is at temp, cook for 1-1½ hours (depending on size). Flip the pork loin halfway through the cooking process.

While pork is cooking, make the Honey Habanero Pepper glaze. Remove pork when the internal temperature reaches 145 degrees Fahrenheit.

The Honey Habanero Pepper Glaze: Puree 8-10 peppers with 2 tablespoons of vinegar in the food processor. Small dice green bell pepper. Add all ingredients to the saucepot. Simmer on low-to-medium heat for 20 minutes.

To Finish: After pork loin reaches an internal temp of 145 degrees Fahrenheit, remove it from the smoker and let rest for 10-15 minutes. Slice and serve with a drizzle of Honey Habanero Pepper Glaze.

I utilized the backstrap (a.k.a. loin) from a wild boar I harvested in late April. This recipe can easily be translated to domestic (a.k.a. store-bought) pork loin or tenderloin with a few minor adjustments.

For the Brine: 3 tablespoons Kosher salt 1 cup coffee ¼ cup red wine vinegar 3 tablespoons brown sugar ½ cup ice

NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 27

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FUN DIY RECIPES FOR

Holiday Gifting

Most everyone enjoys cooking and receiving delectables with ingredients identified, homemade, and delicious. These seasonal recipes will be a hit as gifts to friends, family, or co-workers during the holiday-gifting season.

Give these as a collection in a basket or in pairs.

Attach your own custom labels to the jar, and tie a pretty ribbon around the lid for a bit of holiday flourish. This easy project can involve the whole family for an afternoon together providing multiple creative takes on the gift presentations.

small In reference to the jars n jars, try mini maso jars or mason shot-glass sizes. e nc in 2-ounce or 4-ou

All-Purpose Seasoning Mississippi State University Extension Service happyhealty.extension.msstate.edu 2 tablespoons paprika 1 teaspoon cayenne pepper 2 tablespoons garlic powder 2 teaspoons onion powder 1 tablespoon dry mustard 1 teaspoon ground cumin

Tomato Salsa Makes 8 servings: ½ cup per serving Mississippi State University Extension Service happyhealty.extension.msstate.edu 2 14.5-ounce cans petite diced tomatoes 1 bell pepper ½ large onion 1 lime 1 teaspoon minced garlic ½ teaspoon cumin ¼ teaspoon salt 2 tablespoons fresh cilantro (optional)

Measure all ingredients and combine in a small bowl. Mix together well and place in airtight holiday containers. This is perfect to sprinkle on fish, chicken, and vegetables.

Drain tomatoes and add to a medium bowl.

Dice the bell pepper and add to bowl with other ingredients. Peel the onion; dice and add to bowl with other ingredients. Roll lime on cutting board to soften; cut in half and squeeze juice over ingredients. Add garlic, cumin, and salt to bowl. Mix ingredients with large spoon or spatula. Remove leaves of cilantro, tear or cut into small pieces, add to salsa mixture, and stir. Pour into holiday decorated containers.

Cajun Seasoning

Spicy Hot Lime Salt

Makes 9 servings: 1 tablespoon per serving Mississippi State University Extension Service happyhealty.extension.msstate.edu

Use this with fajitas, tacos, French fries, mayonnaise, or any food to give it a bite.

Makes ½ cup

3 tablespoons paprika 2 tablespoons garlic powder 2 tablespoons Italian seasoning 1 tablespoon onion powder 2 teaspoons crushed red pepper/red pepper flakes 1 teaspoon pepper

1/2 cup unrefined salt (coarse or fine) 2 teaspoons crushed red pepper flakes 1 tablespoon fresh lime zest

Measure all ingredients and add to a small bowl. Mix together well and keep in airtight container. Select seasonal containers suited for gifting.

Using a micro-plane zester or cheese grater, remove the outer zest from the lime (leaving the bitter pith on the lime). Move zest to a paper towel and air dry for a few hours; then combine with salt and crushed red pepper flakes. Grind the mix together to create same size particles. Pour into a small jar suitable for holiday gifting.

NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 31

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THE SCENE WESSON, MS

Retirement Reception for Marilyn Britt Trustmark National Bank hosted a Retirement Reception in honor of Marilyn Britt, Assistant Vice President Branch Manager, celebrating her banking career with Trustmark National Bank. The event was held on September 12, 2023, at the Thames Conference Center on the campus of Copiah Lincoln Community College in Wesson, Mississippi. Here, friends, customers, and family members gathered to congratulate Britt for her many years of service. Mississippi State Representative Gregory Holloway, Sr.; Copiah County Supervisor Perry Hood; Dr. Dewayne Middleton, Co-Lin President; and representatives from Trustmark National Bank all offered special recognition and presentations on Britt’s behalf for her community service and professionalism.

1—Stan Foster, Marilyn Britt, and Billy Sturdivant 2—Brandy Givens, Marilyn Britt, and Deborah Barnes 3—Edward Graham, Sonya Cowen, Joy Phillips, Sharon Langley, Violet Corrales, and Barbara Locke 4—Cherry Head and Anna Mason 5—Annette Dunnaway, Winnie Lowery, Dixie Thornton, and Anita Williams 6—Jessie Clay, Marilyn Britt, and Johnny Clay 7—Rhonda Whittington, Daphnie Killingsworth, Rita McElveen, Stan Foster, Kayla Berch, and Aaron Oberschmidt 8—Erin Likens and Danya Greer 9—Bobby Thornton and Aaron Oberschmidt 10—Hillry Britt, Mary Blair, Ginene Walker, and Van Britt 11—April Holloway, Marilyn Britt, and Representative Greg Holloway, Sr. 12—Dr. Dewayne Middleton and Marilyn Britt 13—Marilyn Britt and Parnell Burns 14—Marilyn Britt and Mildred Twiner 15—Marilyn Britt and John Grady Burns 16—Gary and Renee Hutson

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THE SCENE WESSON, MS

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17—Kaitlyn Smith, Misty Britt, and Dixie Thornton 18—Denise Jackson, Marilyn Britt, and Craig Jackson 19—Pam Owens, Marilyn Britt, and Bob Owens 20—Opal Smith, Janice Puckett, and Dr. Terry Puckett 21—Richard and Debbie Hoaglin 22—Supervisor Perry Hood and Marilyn Britt 23—Marilyn Britt and Representative Gregory Holloway, Sr.

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NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 33

legal notes Southwest Mississippi Hunting Paradise ARTICLE | Lucien C. Gwin III

I have been a hunter since I was five years old following my father through the Mississippi hills and river bottomlands.

When I became a lawyer in 1981, one of the natural progressions of my law practice was to work on recreational land deals that involved hunting and fishing all over southwest Mississippi.

I have acted as attorney for both buyers and sellers of real property which properties were purchased solely for hunting deer, duck, squirrel, and turkey as well as for fishing.

My father and a group of his friends were some of the first individuals in southwest Mississippi to put together a partnership whereby they bought land and pooled the acreage creating a hunting preserve for them and their families. As opportunities arose, they would acquire more land and pick up more members in order to pay for it. Today, the property contains almost 8,000 acres and has both river bottomland as well as hill property. It has been placed in a conservation easement used exclusively for hunting and fishing and remains so in perpetuity.

Since I began practicing law, I have closed on hunting property where the price per acre sold for $200.00 an acre and up to today where hunting land that is premium land sells for as high as $5,000.00 an acre. While I have seen prices stagnate from time to time, I have never seen land decline in value.

Today, finding a very good hunting lease is extremely hard although there are a few left out there, but most people are coming to southwest Mississippi and wanting to own land with a lot of other owners coming from south Louisiana. This, of course, is driving the price of land sky high.

Today, most of the properties are owned in one of two ways. They are either owned outright by the landowners in their individual names or through a limited liability company (LLC). Owning land through an LLC can be advantageous in that only the asset of the LLC stands for any potential liability incurred on the property. For example, if a guest falls out of the deer stand due to some negligence on the part of the owners of the LLC and sues the LLC, then only the assets of the LLC will stand against a judgment. To further insulate the land from any potential judgment, some landowners put the

34 | BLUFFS & BAYOUS | NOVEMBER-DECEMBER 2023

land in another LLC and lease it back to a second LLC which acts as a hunting club. It is always advisable, however, to carry at least $2 million worth of insurance on any hunting lease or hunting property due to accidents of various kinds. Actually, hunting insurance is quite cheap, and it doesn’t cost much money to obtain $2 million worth of coverage.

In talking about hunting accidents, I can say that in my career I had two occasions during which individuals fell out of deer stands, were horribly injured, and wanted to sue the manufacturer of the deer stand. In both cases, there was no evidence of a defect found in the deer stands. The hunters simply fell out of the stand, and neither of them was wearing a harness.

In my opinion, climbing deer stands and/or Lock-on type stands is very dangerous; and I have had my share of close calls with both. In my old age, I prefer ground blinds or a seat at the base of a tree when I deer hunt.

Changing the subject, I also would like to point out a legal maneuver that, when you are owning and selling recreational property, can save you money. A 1031 exchange is one in which you basically exchange a tract of land for another without owing capital gains taxes. If you make a profit from the sale, you likely will owe a capital gains tax that right now can equal 25% of your profit. However, if you exchange the property for another piece of land or similar real estate, then you owe no taxes. This is a very simplified explanation, but basically you structure the sale so that no money passes through your account but rather goes through the account of a third party, called an uninterested intermediary. The IRS allows sales in this manner and will excuse any taxes on any gain you realize.

Always, though, talk to your attorney or accountant any time before you sell unless you are experienced in such ventures.

j

Lucien C. “Sam” Gwin III was admitted to the Mississippi Bar in 1981 and has been practicing many aspects of the law at the firm of Gwin, Punches & Kelley in Natchez, Mississippi, ever since.

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September 17-23, 2023, marked the 236th anniversary of the drafting of the Constitution of the United States of America by the Constitutional Convention. Judith Robinson NSDAR promotes education awareness of the constitution. Marking the anniversary, Constitution Proclamations were signed by local mayors; and educational displays were set up in libraries. More than 90 elementary students from second and third grade classes had story-time about the U. S. Constitution; and tourists were welcomed by greeters in colonial attire at the Mississippi Welcome Center in Osyka, Mississippi.

1—Seated: Liberty, MS, Mayor Pat Talbert; Behind: Constitution Committee Chairperson Ava Madison, Constitution Chairperson and Judith Robinson DAR Chapter Regent Tammy Strickland, Gail Spinnato as Betsy Ross, and Mary Felder 2—Seated: Magnolia, MS, Mayor Tammy Witherspoon; Behind: Gail Spinnato, Ava Madison, and Tammy Strickland 3—Seated: McComb, MS, Mayor Quordiniah Lockley; Behind: Tammy Strickland, Virginia Zeigler, Ava Madison, and Mary Felder 4—Seated: Summit, MS, Mayor Robinson; Behind: Virginia Zeigler, Tammy Strickland, Ava Madison, Gail Spinnato, and Mary Felder 5—Tylertown, MS Library, Pike-AmiteWalthall Library System Director Darlene Morgan, Ava Madison, Virginia Zeigler, Gail Spinnato, Tammy Strickland, and Walthall Branch Manager Anita Beard 6—Gail Spinnato as Betsy Ross 7—Ava Madison, Linda Young, Gail Spinnato, Mary Felder, Tammy Strickland, and Virginia Zeigler 8—Seated: Tylertown, MS, Mayor Ed Hughes; Behind: Gail Spinnato, Ava Madison, Tammy Strickland, and Virginia Zeigler 9—Liberty, MS Library, DAR Members Mary Felder, Gail Spinnato, Tammy Strickland, Ava Madison, and Liberty Library Branch Manager Michael Maltese 10—McComb, MS Library, Circulation Manager Aaron Wilkinson, Ava Madison, Mary Felder, and Gail Spinnato 11—Osyka Mayor Allen Applewhite with Tammy Strickland 12—Virginia Zeigler, Tammy Strickland, and Ava Madison 13—Ava Madison ringing the bell for Constitution Week 14—Mary Felder, Constitution Education

NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 37

ALONG &

beyond

“Back the Blue” KCBS Louisiana State Championship Coming to Vidalia On November 3, 2023, the riverfront at Vidalia, Louisiana, becomes the site of the Louisiana State Barbeque Championship sanctioned by the Kansas City Barbeque Society. This world-class event welcomes barbeque teams from across the country, but its roots are deep within the Miss-Lou community.

Ann Goeggle of Monterey, Louisiana, is one organizer of the event. Her love of all things grilling has earned her the nickname “Barbeque Barbie” which she proudly claims. “I have been around barbeque competitions and cooking my entire life,” says Goeggle. “My Daddy, Pete Westmoreland, was a Memphis in May barbeque champion. The whole family was part of the competitions.”

Other competition roots in the community are tied to the local police department. The competition in Vidalia is dubbed the “Back the Blue” Barbeque Contest and is the project of Vidalia Police Chief Joey Merrill, who states, “We wanted a unique fundraiser to help with our police force’s projects like ’Shop with a Cop,’ and hosting a barbeque contest is a great way to rally the community for causes like that.”

The championship is in its second year and will be held November 3-4, 2023, in Vidalia at the Riverview RV Park on the Mississippi River levee. This event is sanctioned by the Kansas City Barbeque Society (KCBS) and on the barbeque circuit is a gateway contest to the world championships. The grand prize winner of “Back the Blue” will be eligible to compete on the international level at events such as the Jack Daniels’ World Championships and the Dallas World Food Championship.

“We selected the KCBS Championship Series as the sanctioning body for our contest to give our event a nationwide presence,” states Merrill. “This event will bring in teams and judges from across the United States. It’s a great way to share our community and our barbeque with the world.” Over 22 teams are expected for this year’s event including some locals.

Wayne Lohman of Memphis, Tennessee, will represent the KCBS at the “Back the Blue” Louisiana State

38 | BLUFFS & BAYOUS | NOVEMBER-DECEMBER 2023

Championship. “Having a KCBS-sanctioned event,” he explains, “means that trained judges who know worldclass barbeque will be selecting contest winners. The grand champion of this event has the chance to compete for purses of $75,000 to $110,000 on the international level. And the competitors love visiting places like Natchez. Many of our competitors are retirees who like to tour the areas near competitions. It’s a win for the barbeque teams and the local economies.”

The barbeque contest raises funds for Vidalia Police Department community service projects including “Shop with a Cop” to provide Christmas gifts for underprivileged children. This aspect of the event is especially important to Chief Merrill and other volunteers.

“I got into barbeque competitions because of my Daddy who competed all over the country and also had a heart for children. He would be so proud to see that the work we are doing today is helping a child to have a wonderful Christmas,” says event organizer Ann Goeggle.

The 2023 championship is open to the public. The two-day event will include the barbeque competition, hot air balloon rides, a car show, and live musical entertainment. Friday’s evening program will include a seafood promotion event sponsored by Louisiana’s Lieutenant Governor Billy Nungesser.

A special event on Saturday will be the People’s Choice Award as an additional fundraiser for “Back the Blue” community programs. The public may buy a tasting ticket and then sample barbeque from each contestant.

Follow the group’s Facebook page for the most up-to-date information on the contest.

ARTICLE | Cecilia Hopkins Stevens PHOTOS | Provided

ALONG &

beyond

TOP | 2022 chicken finals MIDDLE | 2022 judges with score sheets and submitted plates BOTTOM | 2022 judge checking presentation

NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 39

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A TRADITION OF

SANTA CLAUSE COMMIT TEE & 2023 SANTA SIM “Christmas comes but once a year ”— however, the generosity, kindness, and observance of one of its local traditions continue year round.

What is now known in Natchez, Mississippi, and in areas near and far as the Santa Clause Committee, and was originally known as the Christmas Fund for Poor Children, has given candy and gifts and treasured memories to thousands of children. In 1900, James W. Lambert, once publisher for The Natchez Democrat, began the Poor Children’s Christmas Tree; and annually, area civic officials and businessmen joined forces, collecting donations to be sure children throughout the area had a happy Christmas.

In 1928, the official Natchez Santa Claus Committee was formed and membership increased over the years.

Annually from the committee, a Santa is chosen to lead the Christmas Eve parade of cars throughout the streets and neighborhoods of Natchez and help raise income for the currently named Natchez Children’s Christmas Tree Fund and other Natchez charities. This year’s 94th Santa is Sim Mosby who has been participating in this festive event for twenty-six years. “It is heartwarming to know that the community cares for the underprivileged children of Natchez and Adams County. I am extremely honored and humbled to serve as this year’s Santa’” said Mosby.

About three hundred members make up this committee that works for months each year, making certain children in the Natchez area have a good Christmas. During November and December, donations are made in the form of honorariums or memorials for loved ones. Donations may be mailed to Children’s Christmas Tree Fund, P.O. Box 1082, Natchez, MS 39121; or dropped off at 305 North Canal Street, the offices of The Natchez Democrat, Natchez, MS 39120; or submitted online (through DonorBox.org) at natchezdemocrat.com/natchez-childrens-christmas-treefund/.

This year, the Santa Claus parade will be held on Saturday, December 23, due to Christmas Eve falling on a

42 | BLUFFS & BAYOUS | NOVEMBER-DECEMBER 2023

Sunday. Those involved in the Santa Claus parade meet in the early morning; and in their vehicles escorted by Natchez Police officers and Adams County Sheriff’s deputies, they begin their slow-paced route through the city and various neighborhoods, honking their car horns, playing Christmas music, and throwing candy to eagerly awaiting children.

The parade’s final car is a convertible with Santa Claus waving, bellowing his “Ho! Ho! Ho!” and dispensing even more candy.

The parade route is publicized on social media and in The Natchez Democrat. At about 11:00 a.m., the parade heads to Braden School where Santa greets a packed gymnasium of children and their families, and presents them with their Christmas gifts.

Santa Sim recalled one especially inspiring experience from his past participation: “Several years ago, back when the Natchez Children’s Home was active, the children would lead the group [in the gymnasium] in Christmas carols. A young girl sang “Being Alone at Christmas.” It crushed my heart. There was not a dry eye in the room. I often wonder where she is because she was magical and did not deserve being there.”

The Santa Clause Committee’s unique tradition of serving and giving to families throughout the community remains a vital part of Christmas in Natchez, a tradition spreading merriment, joy, and Santa Claus’s “Happy Christmas to all!” as was James Lambert’s intent in 1900.

ARTICLE | Cheryl Rinehart PHOTOS | Submitted

SPREADING CHRISTMAS CHEER: Santa Sim with Mrs. Claus (Betsy Mosby) and their elves, Cole Mosby and Sam Mosby

NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 43

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November & December Site Events westbatonrougemuseum.com

_______________________ ALEXANDRIA / PINEVILLE alexandriapinevillela.com rapidessymphony.org riveroaksartscenter.com lagniappetheatre.com themuseum.org _______________________ BATON ROUGE visitbatonrouge.com lsumoa.org rivercenterarena: baton-rouge. tickets-center.com batonrougeballet.org Red Stick Farmers Market Breada.com brso.org lasm.org Saturdays in Nov. & Dec. Red Stick Farmers Market 5th & Main Streets 8 am-Noon 1st Saturday in Nov. & Dec. BR Arts Market Red Stick Farmers Market 5th & Main Streets 8 am-Noon December 16-17 The Nutcracker–A Tale from the Bayou River Center Theatre for Performing Arts batonrougeballet.org

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_______________________ CLINTON / JACKSON louisianasteamtrain.com First Fridays in Nov. & Dec. Jackson Market Town Hall Gazebo Charger St. 11 am-4 pm / 225.933.4911 _______________________ FERRIDAY concordialibrary.org deltamusicmuseum.com _______________________ MONROE / WEST MONROE monroe-westmonroe.org _______________________ NEW ORLEANS neworleansonline.com neworleanscvb.com ogdenmuseum.org nola.org FB: nolajazzmuseum/live newcombartmuseum.tulane.edu nobt.org neworleansfilmsociety.org neworleanscitypark.com November & December The Sanger Theatre Productions theatreneworleans.org/ _______________________

46 | BLUFFS & BAYOUS | NOVEMBER-DECEMBER 2023

ST. FRANCISVILLE audubonstatehistoricsite. wordpress.com explorewestfeliciana.com/ events.html stfrancisvillefestivals.com FB: St. Francisville Farmers Market Thursdays in Nov. & Dec. Farmers Market 9961 Wilcox St. 8 am-12 pm / 225.245.1752 December 1-3 Christmas in the Country FB: Christmas in the Country December 16 Cocktails & Caroling 4-6 pm FB: Christmas in the Country _______________________ VIDALIA cityofvidaliala.com concordialibrary.org Wednesdays Farmers Market Old Court House N. Spruce St. 9 am-1 pm

up & coming calendar November 24 Christmas Tree Lighting Downtown visitbrookhavnenms.com November 30 Christmas Parade Downtown visitbrookhavnenms.com December 7-10 A Ghost Tale for Mr. Dickens Brookhaven Little Theatre brookhavenlittletheatre.com November 3-4 VPD "Back the Blue" BBQ Competition River View RV Park 318.336.1400 FB: Vidalia PD Back the Blue KCBS BBQ Competition

MISSISSIPPI visitmississippi.org hikinginmississippi.com _______________________ BROOKHAVEN FB: VisitBrookhavenMS visitbrookhavenms.com brookhavenrecreation.com brookhavenlittletheatre.com llf.lib.ms.us Through November 26 Crossroads: Change in Rural America Multimedia Exhibit Lincoln County Public Library Downtown November 11 Christmas Open House 25 Participating Retailers FB: visitbrookhavenms November 11 Fall Concert Series visitbrookhavnenms.com November 21 Thanksgiving Farmers Market Downtown visitbrookhavnenms.com

_______________________ JACKSON dulinghall.com msmuseumart.org visitjackson.com jacksonfreepress.com/ calendarmsnla.org balletms.com msmetroballet.com operams.org downtown-jackson.com newstagetheatre.com November 13 Stages Duling Hall operams.org December 1-3 The Nutcracker Thalia Mara Hall balletms.com December 2-3 Sugar Plum Fairy Tea The Westin balletms.com

December 2-3 The Nutcracker Land of Sweets Tour Jackson Academy Performing Arts Center msmetroballet.com _______________________ MEADVILLE meadvillems.com _______________________ MCCOMB pikeinfo.com mccombarts.com mcrrmuseum.com pcltmccomb.org FB: McComb Farmers Market 1st-3rd Thursdays in Nov. Farmers Market 113 North Railroad Blvd.

7 am-1 pm 410.693.7701 November 2-4 Mistletoe & Magic Business Hours / 8 pm business.pikeinfo.com November 25 The Soul Side of Sipp Palace Theater 8-11 pm FB: palacetheaterofmccomb December 14-17 Christmas Unplugged Pike County Little Theatre 7:30 pm & 2:30 pm pcltmccomb.org

NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 47

up & coming calendar November 2 When Patterns are Broken, New Worlds Emerge Lecture Historic Natchez Foundation 6-9 pm / Free November 3 Live @ Five Red & The Revelers Bluff Park / Gazebo / Free

_______________________ MONTICELLO November 4 Market Place & Car Show 10 am-3 pm December 2 New Hebron Farmers Market & Christmas Parade Farmers Market: 8 am-1 pm Christmas Parade: 1 pm December 2 Christmas Parade Downtown 5 pm _______________________ NATCHEZ Live Music Events Calendar visitnatchez.org/full-eventcalendar visitnatchez.org kreweofphoenixnatchez.com natchezpilgrimage.com thetowersofnatchez.com natchezgardenclub.org natchezlittletheatre.com FB Downtown Natchez Farmers Market

November 9-11 Angels on the Bluff Natchez City Cemetery natchez.ms.us November 10-11 Allumer Downtown 5:45-10 pm / Free November 11 Art on the Bluff Broadway @ Bandstand 10 am-4 pm / Free artonthebluff@gmail.com November 11 Rotary Chili Cook-Off Bluff @ Broadway 11 am-2 pm November 12 Holiday Host & Toast Open House Downtown natchezdna.org November 17-18 Bigfoot Birthday Bash Bigfoot’s Revenge Natchez Little Theatre 6 pm visitnatchez.org

November 25 24th Annual Artists Open House Connor Burns Studio 1-7 pm visitnatchez.org November 25 Annual Lighting of the Tree Downtown / 6:30 pm November 25-December 25 Christmas in Natchez christmasinnatchez.org November 26-December 31 Christmas Pilgrimage Tour of Historic Homes littleeasytours.com natchezgardenclub.org December 1 Rock the Halls Christmas Cabaret Natchez Civic Center 7 pm natchezfestivalofmusic.com December 7-17 Christmas Chaos Natchez Little Theatre thenatchezlittletheatre.com _______________________

Saturdays in Nov. & Dec. Natchez Farmers Market Downtown 300 N. Broadway 8:30 am-Noon

MADISON/RIDGELAND visitridgeland.com madisonthecity.com craftsmensguildofms.org ardenland.net mscrafts.org

November 1 Fall Festival First Baptist Church 6-8 pm / $3

Tuesdays in Nov. & Dec. Farmers Market Main St. @ Caboose 3:30-6:30

48 | BLUFFS & BAYOUS | NOVEMBER-DECEMBER 2023

up & coming calendar December 1-2 Chimneyville Arts Festival Waller Craft Center 10 am-5 pm craftsmensguildofms.org

_______________________ WOODVILLE woodvillems.org woodvillemainstreet.org FB Woodville/Wilkinson County Main Street Association

_______________________ PORT GIBSON msculturalcrossroads.org FB: portgibson.chamber _______________________ SUMMIT pikeinfo.com November 2-4 Mistletoe & Magic Business Hours-8 pm business.pikeinfo.com _______________________ VICKSBURG southernculture.org visitvicksburg.com vicksburgartassociation.org tarawildlife.com vicksburgtheatreguild.com downtownvicksburg.org November & December Music Matters Vicksburg Event and Business Center 7 pm visitvicksburg.com November 4 Vintage Motorcycle Show Downtown 9 am-3 pm

Every Thursday FB: Live Sale 7-9 pm FB: Woodville Main Street

November 5 Poker Run Vicksburg Convention and Visitors Bureau 10 am-4 pm

December 9 A Very Woodville Christmas Main Street 10 am-4 pm

November 10 Veterans Day Parade & Memorial Service Downtown 1 pm

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November 11 & December 9 Second Saturday Downtown vicksburg2ndsaturday@gmail.com December 2 Reindeer Run 5K Downtown/Catfish Row raceroster.com December 2 15th Holly Days Arts & Crafts Show Southern Cultural Heritage Foundation 9 am-3 pm / $2 December 2 Vicksburg Christmas Parade of Lights Downtown / 5 pm December 31 Play That Goes Wrong Parkside Playhouse 9 pm / showclix.com/ events/10243 _______________________ WESSON FB: Wesson Chamber

NOVEMBER-DECEMBER 2023 | BLUFFS & BAYOUS | 49

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Stove Hauntings and Holiday Traditions ARTICLE | Alma M. Womack

I’ll bet that I have something no one else in Catahoula Parish, Louisiana, has. Want to know what it is? It is truly bizarre, but it is sitting in a prominent position in my kitchen. Give up?

I have a haunted stove, haunted by a Jewish ghost. The reason I know it is Jewish is that at odd times of the day the control whatever-it-is will start beeping, and the message “Sabbath” comes up.

It happens every day of the week, trying to shut me down so I won’t be able to cook on the Sabbath and break orthodox Jewish law. I have to press on the clock icon for 10 seconds to get it back to regular time. I also have to press this same icon for 10 seconds to turn on the oven.

Sometimes in the middle of baking something, the control will switch to “Sabbath”; and I have to go through the routine all over again. This is not good when baking a cake or bread or pie, for a cooling oven messes up the cooking process. I can’t just put a cake in the oven and go out to feed the chickens while the cake is baking. The Jewish ghost might decide to shut down the process if I wander away.

This situation was a bit funny at first, but now it is an aggravation that has me ready either to call Acie Murry, our Ace appliance repair man, to see if he can get a new stove brain, or to look for a new stove without Jewish inclinations.

A person can take just so much beeping at all hours of the day.

It’s way too early for me to even start thinking about Christmas and shopping and decorating for the coming season, so I won’t. I do like to think back this time of year to when we were children and how we handled Hallowe’en, Thanksgiving, and the Christmas holidays. We didn’t think about Christmas until after Thanksgiving, unlike 2023 when Christmas decorations for sale are on display in stores by Labor Day. Really, I suppose, one of our favorite pastimes back then, getting ready for the Christmas season, was being in the kitchen while Mama baked.

My baking preparations for Christmas pale in comparison to what my mama did when we were children.

She baked cakes and cakes and pies and more pies every Christmas. We had so many cakes that we actually got tired of having dessert. The rest of the year, a cake appeared

52 | BLUFFS & BAYOUS | NOVEMBER-DECEMBER 2023

for birthdays or maybe once a month if there was a church dinner. I never understood why she baked so much at Christmas for just us.

Later in life, I found out that this was an old Southern tradition of having a bountiful supply of sweets for the holiday. They weren’t just for family, but for the visitors that dropped in for coffee and cake during the holidays. Not to have cake or pie to go with coffee was disgraceful, I reckon, and she made sure we weren’t disgraced. (Her stove wasn’t haunted, either.)

Once we do get to December, the Elves on the Shelves will be coming down from the North Pole to spy on the children in the house for ol’ Santa (even though the boys are all too old for that tale now, but I like the tradition). The elf moves from spot to spot every night to keep an eye on the little ones in the house. The elf that comes to my house is not a run-of-the-mill elf. Oh, no. He has a head a bit larger than the regular elves, so JG named him Fat Head Fred. Mr. Fat Head moves from room to room watching JG until New Year’s Day when he returns to the North Pole.

When Woodrow was about five, one of Santa’s elves came to his house. That elf would tell on him every day if he was accidentally bad. After about a week of this tattle-tale elf, Woodrow had had enough. He got his toy rifle and told the elf that he was fixin’ to get shot if he didn’t keep his big mouth shut. It must have worked, for Woodrow got gifts that year in spite of the tale-carrying elf.

I don’t recall Drew’s ever having to threaten the elf at his house, and JG was always courteous and kind to Fat Head Fred. But little boys grow up and don’t believe in the elves anymore, but that’s okay. I still do believe in their magic, and the way they once kept little boys more or less in line before Christmas, even the rifle-toting Woodrow.

j

Alma M. Womack lives on Smithland Plantation on Black River, south of Jonesville, Louisiana. In addition to her duties as maitresse des maison, she is the keeper of the lawn, the lane, and the pecan orchard at Smithland.

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