Bluffs & Bayous November 2016

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F RO M T H E E D I TO R

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or several very good reasons, fall is my favorLWH VHDVRQ )LUVW WKRVH SHVN\ PRVTXLWRHV Ă€QDOO\ burrow away from my ankles; the humidity stops its relentless attack on my hair each morning once I step out the back door; and (most importantly) fall is home to the month of November, which is for me the best month of the year. Now, for someone whose favorite holiday is Christmas, my choice of “best month of the yearâ€? may seem surprising. However, November means only four simple weeks until the holliest, jolliest WLPH RI WKH \HDU NLFNV RII 1RYHPEHU DOVR LV Ă€OOHG with birthday celebrations for both my sister and me. Finally, Thanksgiving is one of those days when you can get together with your family without the looming expectations of gifts and giving and just enjoy each other and a really delicious meal (and the many rounds of leftovers). Since my birthday falls on November 20, my cake can usually make it to Thanksgiving Day; and since I’m not a fan of pecan pie (I know! What a sacrilegious statement!), those layers of yellow cake and chocolate icing top off turkey and dressing just perfectly. So . . . enjoy this edition’s many enticing recipes and foodie stories while gathering together and giving thanks during one of the best months of the year along and beyond the Mississippi.

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November 2016

FEATURES

Simply Delicious Food: Betty’s Eat Shop pages 36 - 39

The Natchez 300: Tempting Eats Along and Beyond the Mississippi pages 40 - 41

Home-grown Chefs: Where Are They Now? pages 42 - 47

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november 2016

F AV O R I T E S

Events

Louisiana Up & Coming! ............................................................................................... 50-51 Mississippi Up & Coming!.............................................................................................. 53-62

G’s Fare An A-maize-ing Thanksgiving.........................................................................................14-17

An A-maize-ing Thanksgiving pages 14 - 17

In the Garden Matrix Pansies for Winter Color ................................................................................... 22-23

Legal Notes Aging Parents: Part I .......................................................................................................... 28

Southern Sampler Snakes and Spaghetti..................................................................................................... 64-65

The Social Scene LCRW Luncheon ................................................................................................................ 10 Natitonal Night Out............................................................................................................ 12 Retirement Party for Young ............................................................................................... 13 Hats and Gloves Tea ........................................................................................................... 18 Retirement Party for Brigadier Generals........................................................................... 19 Reception for National Park Services 100th Anniversary............................................ 24-25 JA Shrimp Boil Kick Off .................................................................................................... 27

Matrix Pansies for Winter Color pages 22 - 23

Business of the Month Celebration for We Frame It ........................................................ 27 Breast Cancer Awareness Pumpkins .................................................................................. 29 Birthday Party for McKnight ........................................................................................ 30-31 Anniverssary Party for Lowery ...................................................................................... 32-33

The Wedding Scene Bridal Tea for Perkins ........................................................................................................ 20

ON THE COVER While enjoying the “dining” edition this month, take a look over the enticing dishes, such as the tray of oysters from Justin Cameron, created by the chefs in our features along with their stories (food features on pages 36 - 39 and 42 - 47). Photography by Rush Jagoe

Snakes and Spaghetti pages 64 - 65 Page 8 { November 2016 { Bluffs & Bayous

PUBLISHER Cheryl Foggo Rinehart MANAGING EDITOR

CONSULTING EDITOR

Jennie Guido

Jean Nosser Biglane GRAPHIC DESIGNERS

Jan Ratcliff

Anita Schilling

STAFF PHOTOGRAPHERS Tim McCary

Van O’Gwin

Cheryl Rinehart

Lisa Adams Whittington SALES STAFF

Jennie Guido

Cheryl Rinehart Donna Sessions CONTRIBUTORS

Dr. Gary R. Bachman

Lucien C. “Sam� Gwin

Becky Junkin

JoAnna Sproles

Jennifer J. Whittier

Alma Womack

Cheryl Rinehart

Jennie Guido

Jean Biglane

Jan Ratcliff

Anita Schilling

Van O’Gwin

Tim McCary

Lisa Adams Whittington

Donna Sessions

JoAnna Sproles

Jennifer J. Whittier

Dr. Gary R. Bachman

Lucien C. “Sam� Gwin

Becky Junkin

Alma Womack

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 QRW QHFHVVDULO\ UHà HFW WKH YLHZV RI WKH SXEOLVKHU QRU GR WKH\ FRQVWLWXWH DQ HQGRUVHPHQW RI SURGXFWV RU VHUYLFHV KHUHLQ :H UHVHUYH WKH ULJKW WR UHIXVH DQ\ DGYHUWLVHment. Bluffs & Bayous strives to insure the accuracy of our magazine’s contents. However, should inaccuracies or omissions occur, we do not assume responsibility.

OFFICE 423 Main Street, Suite 7 | Natchez, MS 39120 | 601-442-6847 bluf fsmag@gmail.com | bluf fs.editor@gmail.com bbupandcoming@gmail.com www.bluf fsbayous.com

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THE social SCENE BROOKHAVEN, MS

LCRW Luncheon n Thursday, August 26, 2016, the Lincoln County Republican Women Club held its monthly luncheon at the Old Towne Church in downtown Brookhaven, Mississippi. Members of the club and their guests enjoyed a catered lunch from Georgia Blue while listening to Mississippi’s First Lady, Deborah Bryant, discuss her years in the Governor’s Mansion. This luncheon also served as the kick-off of the Karen Sullivan Literacy in Education Book Drive, which will collect children’s books to be donated to area elementary schools and libraries.

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1 Lil Ann Pace and Shirley Estess 2 Judy Nations, Martha Lofton, and Glenda Thornhill 3 Carlene Stribling and Martha Ann Peeples 4 Renee Hutson and Bobby Watts 5 Diana Wilkins and Beverly Britt 6 Marsha Warren, Senator Sally Doty, and Tomecka Patterson 7 Janie and Lizzie Mooney 8 Nicole Pickering, Norma Hammill, and Lynn Richardson 9 Representative Becky Currie and Cindy Moore 10 Betty Ann Perkins, TA Boyd, and Brenna Smith 11 Karen Sullivan, Deborah Bryant, Jennifer Whittier, and Richelle Ratcliff 12 Janie Mooney, Stacy Clanton, Sherry Powell, Tonya Stewart, and Michelle Mangold

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THE social SCENE NATCHEZ, MS

National Night Out n August 2, 2016, local law enforcement officers caravanned throughout area neighborhoods during National Night Out in Natchez, Mississippi. Participants were Natchez, Vidalia, and Ferriday police departments along with Adams County and Concordia Parish sheriff officers. The community enjoyed the camaraderie and socializing throughout the evening.

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7 1 Cherish McCallum, Chakatria Johnson, Carrie Smith, Dee Thomas-Jones, and Glenda Wilson 2 Stanley Searcy, Steve Waldron, Ivori Campbell, and Kierstin Givens 3 Devon White, Glenda Wilson, Catharine Latham, Angela James, and Lily Irvin 4 Glenda Wilson, Mike Chapman, Karen Ewing, Cherish McCallum, Sherrie Travis Patten, and Dee Thomas-Jones 5 Cherish McCallum, Mayor Darryl Grennell, Glenda Wilson, Chief Danny White, and Dee Thomas-Jones 6 Robert Gardner, Alma Bouman, Delores Bell, Mayor Darryl Grennell, Madeline Scott, Ett Miseals, and Kathy Singleton 7 Sgt. Chris Logan, Sgt. Caroline Green, Edra Daniels, and Major Shane Daniels

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THE social SCENE NATCHEZ, MS

Retirement Party for Young reception was held on Sunday, July 3, 2016, at Pearl Street Pasta in downtown Natchez, Mississippi, in honor of Gwen Young, who retired from teaching Junior and Senior English at Trinity Episcopal Day School after thirty-one years. The party was hosted by Taylor Young Brown, Noble-Bates Young, and Malan and John Parks. Family, friends, and former students of Young were in attendance. Lauren Barnes Garrity presented Young with a retirement gift—a framed rendition of a large tree of many branches on which appear the names of every student Young taught from 1986 to 2016.

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1 Gwen Young 2 Noble-Bates Young, Lisa McKnight, Gwen Young, Teresa Burns, and Taylor Brown 3 Gwen Young, Brooke Wiley, and Lydia McClatchey 4 Abagail Washington, Lisa Allain, Jheri Ogden, and Jessica Lieux 5 Mary Margaret Gilly and Lisa McKnight 6 Jack Byrne, Tom Brown, Johnny Byrne, and Kem Moulard 7 Gwen Young with Malan and John Parks 8 Tom and Taylor Brown, Gwen and Jim Young, Noble-Bates Young, and Kyle Pittman 9 Row 1—Kyler Parks and Kathryn Nutter; row 2—Jordan Waller, Christi Ballard, Noble-Bates Young, Taylor Brown, Phebe Clare Winters, Jheri Dupre Ogden, and Kyle Dunaway; row 3—Danielle LaRavia Marshall, Adam Gwin, Parker Jones, Stephanie Laravia, Jessica Marchbanks Lieux, Abagail McCary Washington, Marlana Pace, Mary Margaret Gilly, and Madlyn Falkenheiner; row 4—John Parks, Chris Nutter, Joey Boothe, Lee Falkenheiner, Grant Falkenheiner, and Jacob Sandrock 10 Row 1—Jordan Waller, Christi Ballard, Brooke Anne Wiley, and Madeline Iles; row 2—Susannah Byrne Heatherly, Heather Callon, Noble Bates Young, Lydia McClatchy, and Taylor Brown; row 3—Lauren Callon Scott, Anna Roane Bland Monsour, Amy Callon Jones, Emily Geter Pollard, Lindsey Callon, and Barrett Nobile

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G’S FARE

BY

Becky Junkin

PHOTOGRAPHY BY Jennie

Guido

An A-maize-ing Thanksgiving I

n 1620, 102 passengers and around 30 crew members boarded the 0D\à RZHU for a historic trip to America to start a new life. They had to pack conservatively but, at the same time, pack what they would need to start this new life in the New Land. As I would tell my kindergarten students, these pilgrims had no Wal-Mart to run by and pick up what they forgot. The deck of the 0D\à RZHU was about WR IHHW VPDOOHU WKDQ D IRRWEDOO ÀHOG and not as wide. Now, can you imagine living in that area with 130 people for 66 days, braving seas that were rough, surYLYLQJ RWKHU GLIÀFXOWLHV RI WKH YR\DJH and not being able to get away? My students and I, one year, taped out the area RQ WKH J\P à RRU DQG SXW WKH SUH VFKRROers and teachers in there; and the space wasn’t as big as I thought it was going to be. It became rather crowded, and we were only there about one hour, and all but a few of us were smaller than the adults aboard the 0D\à RZHU.

After 66 days, the Pilgrims arrived in Plymouth. The Native Americans helped WKH 3LOJULPV VXUYLYH WKDW ÀUVW GLIÀFXOW winter and taught them how to grow crops native to the Americas. One of the main crops was corn, which they planted ZLWK D VPDOO SLHFH RI ÀVK WKDW VHUYHG DV fertilizer. To show their appreciation for this help, the Pilgrims invited the Native Americans to a feast to thank them. This ZDV WKH ÀUVW 7KDQNVJLYLQJ Thanksgiving has changed in the last 395 years from its source in the autumn of 1621. The biggest change is that the original feast lasted three days instead of our traditional one day. Now, I don’t know about you and your family; but I don’t think I could afford a three-day feast. If I could and we did celebrate that long, we would waddle from the table bigger than the biggest Thanksgiving turkey you have ever seen! Another big change is the menu. On our Thanksgiving table in recent years, we

have turkey, ham, vegetable casseroles, soups, sweet potatoes, corn pudding, rolls, salads, and, of course, desserts. All this is probably enough to eat for three days to be honest, but we manage pretty well to put it away in one day. According to www.smithsonianmag. FRP WKH IDUH DW WKH Ă€UVW 7KDQNVJLYLQJ ZDV quite different from ours with the mainstays being wild game and corn (sorry guys—no pumpkin pie as there was no butter or wheat to make the crust). You would have had to eat your turkey without cranberries, for they were not around as an edible food for DQRWKHU Ă€IW\ \HDUV $FFRUGLQJ WR .DWKOHHQ Wall of Smithsonian Magazine, “Wildfowl was there. Corn, in grain form for bread or for porridge was there. Venison was there.â€? These are the absolutes.â€? So that you can add corn to your table LQ VRPH ZD\ WR FRPPHPRUDWH WKDW Ă€UVW feast in 1621, try the recipes below. Happy Thanksgiving!

This is a delicious casserole that can be used as a side dish or even as breakfast on Thanksgiving Day. Sissy Eidt has made this casseUROH IRU EUXQFK DQG LW LV GHOLFLRXV 6KH PDGH D IHZ FKDQJHV IURP WKH Southern Living recipe in the September 2016 issue. Hope you enjoy this as much as her guests did.

CHEESY HAM, CORN, AND GRITS BAKE V\UJL WHJRHNLZ J\ILK IVULSLZZ OHT J\W ^OVSL TPSR 2 tablespoons unsalted butter KYHPULK HUK WH[[LK KY` Sissy used about J\W MYLZO JVYU RLYULSZ Sissy grilled her J\W NYLLU VUPVU Ă„ULS` JOVWWLK corn.) one pound of diced, bone-in ham.) 2 teaspoons garlic, minced V\UJL WHJRHNL ZOHYW *OLKKHY JOLLZL [LHZWVVUZ MYLZO [O`TL JOVWWLK J\WZ JOPJRLU IYV[O [LHZWVVU ISHJR WLWWLY ZOYLKKLK 1 teaspoon table salt V\UJL WHJRHNL L_[YH ZOHYW *OLKKHY J\WZ \UJVVRLK `LSSV^ Z[VUL NYV\UK JOLLZL ZOYLKKLK grits 3PNO[S` NYLHZL H [OYLL X\HY[ IHRPUN KPZO 7YLOLH[ V]LU [V KLNYLLZ 4LS[ I\[[LY PU H +\[JO V]LU V]LY TLKP\T OLH[" Z[PY PU VUPVU HUK NHYSPJ" HUK JVVR Z[PYYPUN JVUZ[HU[S` MVY TPU\[LZ :[PY PU IYV[O HUK ZHS[ PUJYLHZL OLH[ [V TLKP\T OPNO HUK IYPUN [V H IVPS >OPZR PU NYP[Z HUK Z[PY PU OHT" YL[\YU [V H IVPS 9LK\JL OLH[ [V TLKP\T SV^ HUK ZPTTLY ^OPZRPUN VJJHZPVUHSS` MVY [V TPU\[LZ \U[PS [OPJRLULK HUK NYP[Z HYL HSTVZ[ [LUKLY 9LTV]L MYVT OLH[" HKK IV[O JOLLZLZ Z[PYYPUN \U[PS JVTWSL[LS` TLS[LK :[PY PU TPSR JVYU [O`TL HUK WLWWLY :WVVU TP_[\YL PU[V WYLWHYLK IHRPUN KPZO )HRL PU WYLOLH[LK V]LU MVY TPU\[LZ [V OV\Y \U[PS NVSKLU HUK JVVRLK [OYV\NO 3L[ Z[HUK TPU\[LZ ILMVYL ZLY]PUN

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0RUH WKDQ WZHQW\ \HDUV DJR P\ IULHQG Becky Davidson gave me the recipe for this casserole; and it has been on our Thanksgiving table ever since. It is one that is enjoyed by even the pickiest of eaters. This recipe is in the Making Memories Cookbook.

CORN AND GREEN BEAN CASSEROLE JHU JYLHT VM JLSLY` ZV\W JHU -YLUJO Z[`SL NYLLU ILHUZ KYHPULK JHU ZOVL WLN JVYU KYHPULK J\W VUPVU JOVWWLK 1 cup sour cream J\W JOLKKHY JOLLZL NYH[LK 9P[a JYHJRLYZ )\[[LY 4P_ HSS [OL PUNYLKPLU[Z HUK WV\Y PU[V HU LPNO[ PUJO I` LPNO[ PUJO KPZO )HRL HIV\[ TPU \U[PS I\IIS` *Y\ZO VUL Z[HJR VM 9P[a JYHJRLYZ HUK TLS[ VUL Z[PJR VM I\[[LY PU H ZRPSSL[ (KK JYHJRLYZ" Z[PYYPUN [OLT \U[PS JVH[LK ^P[O I\[[LY >OLU [OL JHZZLYVSL PZ JVVRLK WSHJL JYHJRLYZ VU [VW HUK WSHJL IHJR PU V]LU \U[PS JYPZW`

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Corn Salad

7KH IROORZLQJ WZR UHFLSHV DUH IURP P\ friend and fabulous cook Sue Purvis. One is a Corn Salad that she has made for years, and the other is a Corn Dip that she got from her friend Mary Beth Willis. 7KH &RUQ 'LS ZRXOG EH SHUIHFW IRU EHIRUH dinner appetizers and the Corn Salad as a change of pace from the usual salad. (Ours IRU \HDUV ZDV WKH %OXHEHUU\ 6DODG ZLWK Cream Cheese and Mayo topping, and our IDPLO\ ZDV UHDG\ IRU D FKDQJH

CORN SALAD JHUZ ZOVL WLN JVYU JHUZ 4L_PJVYU JHUZ JOVWWLK YPWL VSP]LZ YLK VUPVU JOVWWLK YLK VY NYLLU WLWWLY JOVWWLK [HISLZWVVU *H]LUKLY»Z :LHZVUPUN [VTH[VLZ JOVWWLK 4H`VUUHPZL 4P_ [VNL[OLY HSS VM [OL HIV]L PUNYLKP LU[Z HUK HKK TH`VUUHPZL [V [HZ[L 9LMYPN LYH[L \U[PS JOPSSLK

Mary Beth Willis’s Corn Dip

MARY BETH WILLIS’S CORN DIP J\W NYLLU ILSS WLWWLY JOVWWLK J\W YLK ILSS WLWWLY JOVWWLK J\W VYHUNL ILSS WLWWLY JOVWWLK W\YWSL VUPVU JOVWWLK [HISLZWVVUZ VSP]L VPS JSV]LZ NHYSPJ TPUJLK JHUZ ^OVSL RLYULS JVYU ^LSS KYHPULK :HS[ WLWWLY HUK JH`LUUL WLWWLY [V [HZ[L 8 ounces sour cream IHN 7LWWLY 1HJR *OLLZL ZOYLKKLK J\W ZOHYW JOLLZL ZOYLKKLK Tostitos :H\[t [OL ÄYZ[ MV\Y PUNYLKPLU[Z PU [OL VSP]L VPS >OLU [OLZL PUNYLKPLU[Z HYL HS TVZ[ KVUL HKK [OL NHYSPJ HUK ZH\[t H ML^ TPU\[LZ 9LTV]L MYVT OLH[ HUK HSSV^ [V JVVS (KK ZHS[ WLWWLY HUK JH`LUUL WLW WLY (KK YLTHPUPUN PUNYLKPLU[Z I\[ YLZLY]L ZVTL JOLLZL [V ZWYPURSL VU [VW 4P_ ^LSS :WYH` H UPUL PUJO I` [OPY[LLU PUJO WHU HUK ZWYLHK [OL TP_[\YL PU [OL WHU ;VW ^P[O L_ [YH JOLLZL )HRL PU H KLNYLL V]LU MVY TPU\[LZ HUK ZLY]L ^P[O ;VZ[P[VZ

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This is a recipe that could have been VHUYHG DW WKH ÀUVW 7KDQNVJLYLQJ 2I FRXUVH , GRXEW WKDW WKH\ KDG FDWÀVK LQ 3O\PRXWK <RX FRXOG SUREDEO\ XVH RWKHU ÀVK LI \RX ZRXOG UDWKHU 7KLV UHFLSH FDPH IURP P\ GDXJKWHU LQ ODZ·V EURWKHU &KULV :LOOLV ZKR E\ WKH ZD\ LV D IDEXORXV FRRN DQG FUHDWHV ZRQGHUIXO GLVKHV +RSH \RX HQMR\ it, too.

CATFISH IN CORN HUSKS V\UJL JH[ÄZO ÄSSL[Z LHYZ JVYU ^P[O O\ZRZ :HS[ -YLZOS` NYV\UK WLWWLY J\W NYLLU VUPVUZ [OPUS` ZSPJLK J\W YLK Z^LL[ WLWWLY JOVWWLK 4 teaspoons capers, drained 4 tablespoons butter ZWYPNZ MYLZO [O`TL WLYJLU[ JV[[VU Z[YPUN -YLZO SPTL ^LKNLZ VW[PVUHS 9PUZL HUK WH[ KY` [OL JH[ÄZO ^P[O WHWLY [V^LSZ 7LLS IHJR [OL O\ZRZ MYVT [OL JVYU HUK YLTV]L [OL ZPSRZ )YLHR VɈ [OL JVIZ H[ [OL IHZL SLH]PUN O\ZRZ H[[HJOLK [V [OL Z[LT *\[ [OL RLYULSZ VɈ [^V VM [OL LHYZ" ZL[ HZPKL YLTHPUPUN JVYU MVY HUV[OLY \ZL -VSK IHJR WHY[ VM LHJO JVYU O\ZR WSHJL H JH[ÄZO ÄSSL[ PU LHJO :LHZVU SPNO[S` ^P[O ZHS[ HUK WLWWLY ;VW LHJO ÄSSL[ ^P[O H X\HY[LY VM JVYU RLYULSZ [OL NYLLU VUPVUZ Z^LL[ WLWWLY JHWLYZ HUK I\[[LY ;VW ^P[O H [O`TL ZWYPN -VSK YLTHPUPUN O\ZRZ V]LY ÄZO ;PL LHJO O\ZR [VNL[OLY H[ [OL LUKZ ^P[O H WLYJLU[ JV[[VU Z[YPUN For a charcoal grill HYYHUNL TLKP\T OV[ JVHSZ HYV\UK [OL LKNLZ VM NYPSS ;LZ[ MVY TL KP\T OLH[ PU JLU[LY VM [OL NYPSS 7SHJL ÄSSL[Z PU JVYU O\ZRZ VU NYPSS YHJR PU JLU[LY VM NYPSS *V]LY" NYPSS HIV\[ TPU\[LZ VY \U[PS ÄZO ÅHRLZ LHZPS` ^OLU [LZ[LK ^P[O H MVYR For a gas grill WYLOLH[ NYPSS 9LK\JL OLH[ [V TL KP\T (KQ\Z[ MVY PUKPYLJ[ JVVRPUN .YPSS HZ HIV]L ;V ZLY]L YLTV]L Z[YPUN" MVSK IHJR [OL JVYU O\ZRZ 0M KLZPYLK ZLY]L ^P[O SPTL ^LKNLZ ;V [LZ[ MVY KVULULZZ JHYLM\SS` W\ZO HZPKL [OL O\ZR VM VUL VM [OL JH[ÄZO WHJRHNLZ ^P[O H MVYR

Becky Junkin, mother of four and grandmother of eight, is a lifelong Natchez resident, a retired elePHQWDU\ WHDFKHU RI WZHQW\ IRXU \HDUV DQG FHUWLÀHG Pilates instructor.

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THE social SCENE NATCHEZ, MS

Hats and Gloves Tea

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n Sunday, September 25, 2016, the Edna B. and Joyce Fay Washington Breast Cancer Foundation hosted the seventh annual Hats and Gloves Tea at the Natchez Grand Hotel overlooking the river in downtown Natchez, Mississippi. Guests enjoyed an afternoon tea along with a presentation entitled “Poetry in Motion� with several performances including recognition of breast cancer survivors in attendance.

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1 Dora Hawkins and Ruthie Tucker 2 Ada Piber with M.G. and Earnstine Stanton 3 Dr. Brenda Warren, Angela Mosby, and Debra Mitchell 4 Iyvette Michell, Sue Goss, and Bessie Bradley 5 Jacquelyn Williams and Betty Bowser 6 Yvonne King, Lily David, and Carrin Washington 7 Clara Pinkney, Nichelle Payne, Jennifer McDonald, Porchia Matthews, and Janice Fletcher

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THE social SCENE FERNWOOD, MS

Retirement Party for Brigadier Generals rigadier Generals Jimmie Lindsey and Jimmy Shows were guests of honor at a retirement party the evening of October 1, 2016, at Fernwood House in Fernwood, Mississippi. Family members, retired and active soldiers, and friends came to thank them for their service to our nation and to the Mississippi State Guard. Photography courtesy of Denver Mullican

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1 Brigadier Generals Jimmy Shows and Jimmie Lindsey 2 Brigadier General Jimmy Shows and Major Denver Mullican 3 Colonel Nathan Barber and Staff Sergeant Scott Tigner 4 Shelly Andrews 5 Colonel Mike and Sandy Barnes 6 Major Randall and Madeline Saxton 7 Colonel Bill Patrick 8 Brigadier General Hilliard Lackey and Major Denver Mullican 9 Back—Major Randall Saxton, Colonel Mike Barnes, Chief Warrant Officer Robert Riley, Colonel Bill Patrick, Brigadier General Hilliard Lackey, Brigadier General Jimmy Shows, Colonel Nathan Barber, Command Sergeant Major Karl Walker, Major Jeff Kennedy, Sergeant First Class John Shaw, Colonel Jerry Singleton, and Staff Sergeant Scott Tigner; front—Colonel John Turner, Brigadier General Jimmie Lindsey, and Major Denver Mullican

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THE wedding SCENE BROOKHAVEN, MS

Bridal Tea for Perkins bridal tea for KT Perkins was hosted by Julie Wright, Amy Copeland, Paula Rushing, Sydney Wilson, Betty Ann Perkins, Loree Coleman, Martha Bowling, Karen Rogers, Robin Aker, Jimmie Sistrunk, Kelly Patti, and Theresia Perkins at Woodleigh in Brookhaven, Mississippi, on Sunday, July 10, 2016. Perkins and Tyler Parvin exchanged wedding vows July 30, 2016, at Heucks Retreat Baptist Church. Photography by Bill Perkins

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1 KT Perkins and Becky Jackson 2 Sara Marshall Ladnier, Amy Copeland, and Paula Rushing 3 Cindy Hall Bass and Brooklyn Bass 4 Julie Wright, Becky Jackson, and Betty Ann Perkins 5 Karen Rogers 6 Betty Ann Gatlin, Julie Wright, Jennifer Covington, and Loree Coleman 7 Brenda Orr and Tracey Brown 8 Caroline Morse, Sara Brantley, KT Perkins, and Brooklyn Bass

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9 9 Anna and Aubrey Lee with Karen and Sara Brantley 10 Sara Brantley with Aubrey and Anna Lee 11 Amelia Furr, KT Perkins, Abby Camille Slay, and Ellie Slay

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BROOKHAVEN, MISSISSIPPI Bluffs & Bayous { November 2016 { Page 21

IN THE GARDEN

BY

Dr. Gary R. Bachman

PHOTOGRAPHY BY

Dr. Gary R. Bachman

Matrix Pansies for Winter Color W

KHQ , ZRNH XS RQ WKH ÀUVW RI October, the cool air felt like getting a visit from an old friend. After our latest long and hot summer, it has been way too long since we saw each other. During my weekly visit to the local garden center that day, I saw another reminder of the promise of coming cool weather. There were racks and racks of Matrix pansies in all kinds of colors. There were also lots of home gardeners enjoying the weather and in the mood for new garden projects. I always get asked questions during my garden center excursions, and the big one from this weekend was if it was too early to plant pansies? The answer is that fall is absolutely a great time to plant Matrix pansies.

Despite their name, pansies are some of the toughest annual, cool-season color plants and should be planted in everyone’s garden and landscape. For the past several years, I think the Matrix group of pansies is the best for gardeners in Mississippi. These pansies come in a huge range of colors and styles. Flowers with dark blotches are thought of as more traditional pansies, but for pure color, there are selections called clear that do not have the blotch. A nice feature of the clear-colored à RZHUV LV WKDW WKH WKURDW RI HDFK KDV D VPDOO yellow eye. Matrix pansies are also available in color-coordinated mixes instead of the traditional, random-color mixes. Matrix pansies have freely branching growth habits and

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will reach about eight-inches tall and wide. When massed together, as pansies were meant to be planted, they create an impressive, colorful landscape carpet. Matrix SDQVLHV à RZHU HDUOLHU WKDQ RWKHU SDQVLHV DQG VWURQJ VWHPV KROG KXJH à RZHUV DERYH WKH IROLDJH DOORZLQJ WKH SHWDOV WR à XWWHU LQ the slightest breeze. As with all annual color, bed preparation is the key to landscape success. Always work a little compost into the soil before planting, and be sure to maintain a consistent soil moisture. Feed with Above—These Matrix Blotch pansies demonstrate the plant’s ability when massed together to create an impressive, colorful landscape carpet.

Above—Pansies such as this Amber Mix Matrix selection without the traditional dark blotch are referred to as clear and are great for displaying pure color. Right—The Rose Wing Matrix pansy lets Mississippi State University Bulldog fans show off their school colors.

a water-soluble fertilizer, even during the winter months. 3DQVLHV PD\ EH WKH SHUIHFW ZLQWHU Ă RZering annual, as the plants can freeze solid and thaw with little damage. In response to the cold temperature, the leaves will be WLQJHG SXUSOH 2I FRXUVH WKH Ă RZHUV ZLOO

be nipped back, but once it gets a little ZDUPHU WKH Ă RZHULQJ ZLOO UHY XS DJDLQ Matrix pansies give nonstop color to get you through the winter months. The short, sturdy stems resist stretching, which means the plants will look good long after the days begin warming up in the spring.

Buying Matrix pansies now will give you the best selection and let you avoid the crowds later in the season. Don’t worry that some of your summer annuals have gotten a second wind and may be looking nice. It won’t last; and in a month, your pansies will be “pansyingâ€? and ready for the months of the real cool weather. Columnist Dr. Gary R. Bachman is an assistant extension professor of horticulture at Mississippi State 8QLYHUVLW\¡V &RDVWDO 5HVHDUFK DQG ([WHQVLRQ &HQWHU LQ Biloxi, Mississippi.

Bluffs & Bayous { November 2016 { Page 23

THE social SCENE VICKSBURG, MS

Reception for National Park Service’s 100th Anniversary riends of the Vicksburg National Military Park celebrated the 100th anniversary of the National Park Service with a sunset reception at the USS Cairo site in the Vicksburg National Military Park in Vicksburg, Mississippi. Guests, treated to hor d’oeuvres prepared by Storycook Favorites, mingled with historians dressed in period outfits, and enjoyed a beautiful sunset over the National Cemetery.

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Bill Justice and John Rounsaville David and Vivian Monistere Sharon Andrews and Jeff Averett Lucius and Allene Dabney Antonia Hayden and Melanie Roach Kim Crouse and Jane Flowers Lt. Governor Tate and Elee Reeves Story Ebersole and Bess Averett Will Wilson and Curtis Gordon Jerry Wilson, Jr., Shelia McKinnis, and Larry Carter Henry Barbour, Ben Fatherree, and Mary Hampton Nicholas

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12 Elizabeth Smith, Kaylee Kilgo, Kimberly Smith, and Kim Crouse 13 Jeff Averett, Jane Flowers, and Brigadier General Robert Crear 14 Lynn Foley and Mayor George Flaggs, Jr.

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THE social SCENE BROOKHAVEN, MS

JA Shrimp Boil Kick Off he Junior Auxiliary of Brookhaven, Mississippi, kicked off its ticket sales for the “Peel ’Em and Eat ’Em” Shrimp Dinner recently. The annual fundraiser was held October 6, 2016, at the Brookhaven Recreation Department.

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Front—Amy Mason, Mendez Vaughn, Amber Martin, Jennifer Townsend, Juliana Adams, Natalie Ybarra, Caitie Boatwright, Valarie Oglesby, Hannah LaPorte, Charlsie Estess, Amber James, and Wendy Hall; Middle—Sheila Sartin, Katie Nations, Amber Martin, Summer Williams, Sarabeth Hall, Tracy Freeny, Whitney Holmes, and Julia Miller; Back—Miranda Smith, Brittany Rushing, Mary White, Katie Furr, Anna Johnson, Ashley Choudoir, Libbi Hobkirk, Cheli Durr, Christy Sheppard, Melissa Leggett, Amy Ferguson, Brenda Orr, Emma Coleman, and Stephanie Henderson.

THE social SCENE BROOKHAVEN, MS

Business of the Month Celebration for We Frame It e Frame It, owned by Matt Hall, in Brookhaven, Mississippi, was selected by the Brookhaven-Lincoln County Chamber of Commerce as the September Business of the Month. Members of the community and Chamber of Commerce attended the ceremony to present the plaque to Hall on September 28, 2016. Photography by JoAnna Sproles

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Robb Massengill, Glynna Broxson, Mayor Joe Cox, Hannah Moore, Matt Hall, Erin King, Jason Snider, Jillian Ricceri, Klancey Brownlee, Lorin Lewis, and Shannon Aker

Bluffs & Bayous { November 2016 { Page 27

LEGAL NOTES

BY

Aging Parents: Part I

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plan to write two or more articles on the issue of aging as I often deal with this aspect of the law in my practice. There will come a time in most of your lives when you will have to deal with aging parents or become an aging parent yourself. What do you do when you have one or two parents living by themselves in a home that they have been in for forty WR Ă€IW\ \HDUV DQG \RX QRWLFH WKDW ERWK RU either is starting to slip mentally or has experienced falls? Sometimes your parents will have a lot of money in the bank, and sometimes they will have very little. Often times, this is an extremely delicate subject to bring up with your parents because you have respected them all of your life; and it is hard for you, the child, to tell them, the parent or parents, that they are no longer able to be in control RI WKHLU OLYHV DQG Ă€QDQFHV RU WKDW SHUKDSV you need to take and assert more control over these areas. I have seen the above scenario literally hundreds of times in my legal career. 2QH RI WKH Ă€UVW TXHVWLRQV , DP RIWHQ DVNHG is this: “What happens to my parent’s assets and home in the event that one or both have to go into a nursing home?â€? Another

question often follows: “Are people expected to use their own assets to provide for themselves in the event they go into a nursing facility?â€? The short answer varies. First, if an aging parent has depleted all or most of his or her assets while trying to remain in his home in his older age but then must go into a nursing facility, the government may step in and provide assistance in the form of Medicaid. In the HYHQW WKHUH LV D UHTXHVW IRU Ă€QDQFLDO DVVLVtance and Medicaid does step in, then the Medicaid agency will thoroughly scrutinize any “giftingâ€? done by the elderly parHQW WR DQ\RQH RYHU WKH SUHYLRXV Ă€YH \HDUV For example, if the parent has gifted his KRPH RU ODQG WR DQ DGXOW FKLOG ZLWKLQ Ă€YH years of seeking assistance, then there is also a strong likelihood that Medicaid will GHQ\ Ă€QDQFLDO DVVLVWDQFH DQG EHQHĂ€WV , have seen this happen. I also have seen aging parents convey their homes and land to WKHLU DGXOW FKLOGUHQ PRUH WKDQ Ă€YH \HDUV RXW from the parents’ needing to enter a nursing facility; and while this does protect the property and perhaps affords Medicaid assistance to the parents, there are downfalls. One downfall is that, when the parent has owned the home for a long period of

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Lucien C. Gwin III

time and then gifts it to his child, this results in a very “low basisâ€? in the house. I remember when my parents bought a home in Montebello Subdivision in Natchez during the early 1960s. They paid IRU WKDW KRPH VR OHW¡V XVH WKDW Ă€Jure for an example. Hypothetically, let’s say that the parents purchased their home forty years ago for $7,500 and then “giftâ€? it to their child (more WKDQ Ă€YH \HDUV EHIRUH QHHGLQJ WR HQWHU D nursing facility). The child’s basis for tax purposes is only $7,500. Thereafter, should the child sell the home for $100,000, the child will have to pay capital gains on the difference of $100,000, less $7,500, which is $92,500. It should be noted that the capital gains rates can vary from 0% to 20%, depending on the child’s tax bracket. On the other hand, if the parent should die owning his home and/or land, those who inherit it will get what is called a “stepped upâ€? basis. This means that, if the house and/or land was purchased for $7,500 forty years ago, (but now is worth $100,000 at the WLPH RI WKH SDUHQW¡V GHDWK WKHQ WKH EHQHĂ€ciary of the home and/or land gets a basis in the house of $100,000 and not the original purchase price of $7,500 as a basis. So, is it better for an aging parent to gift his property to a child and try to anticipate that he will not need to go into a QXUVLQJ IDFLOLW\ IRU D OHDVW Ă€YH PRUH \HDUV" 7KLV GHSHQGV RQ ZKDW \RXU &HUWLĂ€HG 3XEOLF Accountant tells you about the parent’s and or child’s tax situation. In addition, there is WKH Ă€YH PLOOLRQ GROODU IHGHUDO LQKHULWDQFH WD[ exemption to be considered should the aging parent’s estate be substantial. (It amazes me just how many people live in small subdivision homes all over Mississippi and have millions of dollars in the bank.) My Take: Before gifting property to an adult child, a parent and child should always consult with an attorney and an accounWDQW WR GLVFXVV WKHLU VSHFLĂ€F VLWXDWLRQ DQG their options. My next article will focus on when and how a child can legally take control over an aging parent and that parent’s assets. /XFLHQ & ´6DPÂľ *ZLQ ,,, ZDV DGPLWWHG WR WKH Mississippi Bar in 1981 and has been practicLQJ PDQ\ DVSHFWV RI WKH ODZ DW WKH ILUP RI *ZLQ /HZLV 3XQFKHV .HOOH\ LQ 1DWFKH] 0LVVLVVLSSL ever since.

THE social SCENE MCCOMB, MS

Breast Cancer Awareness Pumpkins he Women’s Health Center in McComb, Mississippi, showed its support for Breast Cancer Awareness by decorating pumpkins and displaying them throughout the office. One night, all of the staff came together to decorate and remember those who have lost or are fighting the battle with breast cancer.

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1 Back—Ashley Wood, Tammy Fowler, Mahaley Coker, Sarah Evans, Kaleena Bass, and Gwen Seals; Front—Kristen Rollins, Tanya Callendar, Brandy White, Kelly Ham, and Casey Beeson 2 Back—Brittani Dixon, Jane Claire Biggers, Ty Montgomery, Shari Frank, Tara Price, and Kate Slonaker; Front—SarahBeth Pearson, Jennifer Warren, Maria Cain, and Cherish Canton 3 Dr. Louise Gombako-Amos, Tara Price, Dr. David Hubbs, Dr. Kevin Richardson, and Dr. Anh Vu 4 Kate Slonaker, Gwen Seals, Dr. Louise Gombako-Amos, Brittani Dixon, and Maria Cain

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THE social SCENE NATCHEZ, MS

Birthday Party for McKnight aroline McKnight celebrated her fourth birthday on Saturday, September 17, 2016, with a Frozen Tea Party at her home in Natchez, Mississippi, hosted by her parents, Lisa and Barrett McKnight. Guests were treated to games, party food, and tea served by surprise guests, Princess Anna and Princess Elsa (Anna Kat McDonough and Ryleigh Probst).

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1 Caroline McKnight 2 Anna Kat McDonough and Caroline McKnight 3 Caroline McKnight and Fayla Guedon 4 Wes Guice and Caroline McKnight 5 Caroline McKnight with Emmett and Teresa Burns 6 Anna Kat McDonough, Caroline McKnight, Ryleigh Probst, and Anne Bailey Maxwell 7 Caroline McKnight and Beverly Barraza 8 Anne Bailey Maxwell, Maddie Jex, and Ellie Gilly 9 Emily Daughtery, Anne Bailey Maxwell, Maddie Jex, Ryleigh Probst, Anna Kat McDonough, Caroline McKnight, Katelynn Hash, Austyn Brasher, Liza Kate James, and Ellie Gilly 10 Anna Kat McDonough, Lisa and Caroline McKnight with Ryleigh Probst

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11 Caroline and Emily Daugherty 12 Anna Kat McDonough, Ellie Gilly, and Ryleigh Probst 13 Caroline McKnight and Tullis McKnight 14 Caroline McKnight 15 Lisa, Caroline, and Barrett McKnight 16 Caroline, Lisa, Thomas, and Barrett McKnight 17 Caroline McKnight with Liza Kate James 18 Wes Guice, Chris Maxwell, Tullis McKnight, Emmett Burns, and Billy Risher

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THE social SCENE BROOKHAVEN, MS

Anniversary Party for Lowery

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eleste and Pat Lowery celebrated their twenty-fifth wedding anniversary at their home in Brookhaven, Mississippi, with family and friends Saturday, September 10, 2016. Photography by Bill Perkins

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Celeste and Pat Lowery Don and Becky Doty Celeste Lowery and Steve Russell Sarah Underwood and Keri Leggett Chris and Angie Monk Pat Lowery and Holly Franklin Holly Franklin and Emily Lowery Stacy Leggett and Amanda Hodges Andy and Lisa Jackson Hannah Allen and Carl Case Marge and Pat Lowery Celeste Lowery and Judy Grimes Lee Ann Berard and Ken Whittington Sharyn Donegan and Roberto Bonilla Celeste Lowery and Stephanie Smith

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THE social SCENE

BROOKHAVEN, MS

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16 Denita Hobbs, Amanda Hodges, and Carrie Case 17 Marge, Emily, and Pat Lowery 18 Sarah Underwood, Roberto Bonilla, and Sharyn Donegan 19 Bob Payne, Celeste Lowery, and Justin Elliot 20 Pat Lowery, Craig Hennington, and Kevin Laird 21 Emily Lowery, Sharyl Donegan, Pat Lowery, Roberto Bonilla, Robin Laird, and Hannah Allen 22 Carrie and Daniel Case, Craig Hennington, and Sharon Payne 23 Roberto Bonilla, Celeste Lowery, Davis Wisner, and Steve Russell 24 Ron and Sharyl Donegan with Kathryn and Sha Walker 25 Pat and Emily Lowery with Les and Katherine Bumgarner 26 Pat and Celeste Lowery, Sharon Payne, and Craig Hennington 27 Pat and Celeste Lowery, Sharon Payne, and Kevin Laird

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Simply Delicious Food:

Betty’s Eat Shop By Jennifer Jackson Whittier • Photography by Jennie Guido Page 36 { November 2016 { Bluffs & Bayous

Food doesn’t need to be complicated; it just needs to be simple, done the right way, and taste good. – Matthew Fitzsimmons

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att Fitzsimmons, owner and head cook at Betty’s Eat Shop, named after his paternal grandmother, had no intention of cooking when he was a child in Brookhaven, Mississippi. He vividly remembers watching his grandmothers cook and tune in to cooking shows on TV, but his passion was sports. He played basketball and baseball at Brookhaven High School and also at Copiah Lincoln Community College. His plan was to pursue a degree in Exercise Science. He saw a future for himself with a career in physical therapy, motion and sports, or athletic training. After graduating from Co-Lin, Fitzsimmons spent a short time at the University of Memphis but soon transferred to the University of Mississippi. It was there that he realized his real passion was cooking; and he began working at Boure, a popular bistro in Oxford, Mississippi. Boure provided an atmosphere that fueled his love for cooking; the VPDOO WRZQ IDPLO\ TXDOLWLHV VSDUNHG D ÀUH in him that has yet to be extinguished. His job there was by no means glamorous; he ZDV D ÀUVW WLPH FRRN DQG DFFHSWHG WKH GXties that accompany that position. Whether he was peeling potatoes, scrubbing pans, RU à LSSLQJ EXUJHUV KH KDG IRXQG ZKDW KH loved—cooking. Fitzsimmons decided to take a year off from his collegiate endeavors and soon decided that he was meant to take a different direction. Cooking and absorbing every

detail about the art of cooking became his main focus; and with his career vision becoming clearer, he knew he must branch out to other areas of the country to broaden his knowledge. +LV QH[W VWRS ZDV DQ $ODVNDQ ÀVKLQJ lodge where he worked for a chef he had met in Oxford. He had no regrets about not ÀQLVKLQJ KLV FROOHJH GHJUHH DQG DW WKH VDPH

time, he had no plans to pursue a culinary degree. Fitzsimmons preferred cooking; he preferred studying, observing, learning from professionals, saving his money, and getting priceless experience. After leaving Alaska, he moved to Jackson, Mississippi, where he worked for talented people; but he wanted to be challenged. He needed a change. Charleston, South Carolina, provided just that; and his experience there opened his eyes about working in the restaurant industry and experimenting with different foods and tastes. His earlier experiences had proven to him that he had been trying to do too much with food. In Charleston, he discovered the simplicity of food. Fitzsimmons realized that food doesn’t have to be complicated; it just needs to be simple, done the right way, and taste good. It was during this time that he fell in love with Italian food. He worked for Chef .HQ 9HGULQVNL DW 7UDWWRULD /XFFD QDPHG

Top—Matthew Fitzsimmons found his way back to Brookhaven to open Betty’s Eat Shop and share his culinary “chopsâ€? with his hometown. Left— Using reclaimed materials, Betty’s Eat Shop features vintage decor with a modern Ă DLU

Bluffs & Bayous { November 2016 { Page 37

From his homemade pickles to his grandmother’s handwritten recipes, Fitzsimmons brings that homegrown goodness into each of his dishes.

RQH RI WKH WRS ÀIWHHQ ,WDOLDQ UHVWDXUDQWV in the world outside Italy. While there, Fitzsimmons realized his own passion for simple, authentic, Italian cuisine: fresh homemade pasta, dry pasta, authenticity, simplicity, no balsamic vinegars, no cream sauces, traditional red sauces, vegetable SDVWD GHÀQLWHO\ QRW ZKDW PRVW SHRSOH consider to be typical Italian fare. The chef didn’t complicate his dishes, and this concept captivated Matt. After sixteen months of soaking in every bit of knowledge and expertise he could, Fitzsimmons decided to move on; however, this time he left with the determination to develop his own style, his own tastes. He needed more; the learning process had just begun for him. Nashville, Tennessee, became Fitzsimmons’s new home, and he began working at City House Restaurant where talented chef Tandy Wilson, who won the James Beard Award for Best Chef in the Southeast, blended rustic Italian with Southern style cooking. Once again, )LW]VLPPRQV ZDV GUDZQ WR WKH VLPSOH à Dvors and the unique, outstanding food. He began to incorporate what he likes to eat with how he likes to cook with what he had learned from incredibly talented chefs. Nashville played a major role in his transition back home to Brookhaven. It was time for him to make his own mark. Matt’s parents, Susan and Steve Fitzsimmons, had long ago recognized his love and skill for cooking; and they

enthusiastically encouraged him along the way. When they purchased the building adjacent to the former Lofton’s Department Store in 2011, a new door seemed to be opening as an opportunity for Matt to come home and start his own restaurant. However, he knew the time was just not right yet; he had more preparation to do. Without the change in liquor laws, he knew the likelihood of a restaurant’s success was slim. The restaurant business LV D GLIÀFXOW DQG FKDOOHQJLQJ RQH WR UXQ and without the revenue of alcohol sales combined with the constant challenge to please people, to serve good food, and to keep food and labor costs down, he felt that his reluctance to open Betty’s in 2011 ZDV MXVWLÀHG In August of 2015, things changed; and the concept of Betty’s Eat Shop, which had been developing for six years in Matthew Fitzsimmons’ scheme of things, became a reality. He admits that his decision to leave Nashville and come to Brookhaven was a major one, but one that he does not regret; and soon Betty’s Eat Shop became a reality. What sets Betty’s apart is that it was reconstructed from the ground up, and Matt credits his parents and friends for helping with the construction and dÊcor. Along with the expertise of talented contractor Hugh Mathis, exposed brick walls and ceiling beams that were part of the original building became focal points in the newly renovated restaurant. He wanted to

Page 38 { November 2016 { Bluffs & Bayous

incorporate as much history as possible; so some of the beautiful ceiling beams were used to construct tables, a bathroom vanity, door frames, and picture frames. Matt feels it is important for his customers to look around and see the history of the building because so many memories were made there throughout the years. History is not only honored but also cherished in the structure of Betty’s. Much thought and love went into the dĂŠcor of the restaurant, but Matt wants to make sure that his endeavor is constantly evolving, changing as the community changes, at a slow, easy pace, with no rush, indicative of his nature. Surrounding the busy open kitchen with its concrete countertops are family cookbooks, tin boxes packed with handwritten, treasured recipe cards, baskets of fresh seasonal fruit, homemade cookies, and jars of canned pickles made by Matt himself. Along the walls, appears artwork by %URRNKDYHQ¡V RZQ 'U .LP 6HVVXPV Matt gathered ideas and concepts from longtime residents to make sure his restauUDQW ZDV D UHĂ HFWLRQ RI WKH ROG DQG WKH QHZ even including a cow skull similar to the RQH LQ .HUQ¡V &DIp D SRSXODU VSRW LQ WKH 1960s. While dining at Betty’s Eat Shop, directly across the street from the old depot, now home to the WWII Military Museum, customers can enjoy the view from a window table, have a delicious meal, visit with friends, and watch the train called “The City of New Orleansâ€? as it picks up passengers heading south.

Betty’s burger will not disappoint.

In keeping his menu authentic and simple, Matt purchases as much food as possible from local farmers, including fruit, vegetables, pork, and beef. He visits farmers’ markets, and often hometown farmers drop off their produce at no charge, just to help the new business grow. It’s a community effort, and that kind of generosity does not go unnoticed or unappreciated by this young restaurateur. Matt wants to give back to the community who gave so much to him; and in an effort to do just that, he hopes to help provide an environment in Brookhaven that encourages people to buy local, eat local, and promote local talent, whether it be food, art, music, or literature. He compares his thoughtful, creative process of cooking to that of others involved in music and the arts; they are a close-knit community and are constantly sharing ideas, asking questions, and supporting each other in their joint endeavor to invest in Brookhaven and to pump new life into the community. Matt is quick to admit that there are challenges to being a restaurant owner and cook. (He refers to himself as a cook, not a chef.) To this cook, titles are not important, but skill is. Cooks go through the trenches: they peel potatoes; wash dishes; work long, hard hours; and do whatever else is necessary to develop a successful business. Matt feels that a strong work ethic is essential and that people can’t appreciate the notoriety unless they have been through the hard work; they can’t appreciate the success and understand that there’s no easy way to get to that high level of accomplishment unless they start at the bottom and work their way up. The community’s acceptance of Matt and of Betty’s Eat Shop has been overwhelming. At the same time, being a hometown boy, he feels a heavy burden of responsibility to himself, his family, and everyone involved in his endeavor. At the outset, he decided that the important thing is to enjoy what he does and to be happy making the kinds of food that others enjoy. His cooking comes from his heart, and WKH PHQX LV FRQVWDQWO\ FKDQJLQJ WR ÀW KLV tastes and the tastes of his patrons; if he’s not making it better, he feels he’s failing his customers and himself. For Matt, it’s a matter of personal pride, and so much of his time and effort goes into

creating his dishes. He is indeed his own worst critic, constantly working to turn any negatives into positives, constantly pushing himself to do better. Is he a perfectionist? Probably. Even the placement of the burgers on the grill is important to him! But all of this works to his advantage, and his hard work and attention to detail are paying off. Lunches at Betty’s are good, simple plate lunches: meatloaf, mashed potatoes, vegetables, sandwiches, salads, and daily specials, all served by a courteous, friendly staff. The atmosphere is relaxed and casual, mingled with conversation and laughter as families, friends, and co-workers take a break in their day to enjoy time together. Thursday, Friday, and Saturday night dinners provide an opportunity for a much needed “date night” for couples or a quiet family dinner featuring steak, pasta, and a variety of exceptional entrees, appetizers, and desserts. The cozy, well-stocked bar offers that HYHU\ERG\ NQRZV \RXU QDPH quality where

unwinding after a long day is not only possible, but inevitable. Then there’s the patio—relaxation at its best where dinner and drinks mingle with starlit skies, soft music, and cool breezes. So much about Betty’s Eat Shop is special—the food, the family tradition, the history, the staff, and, of course, the owner and cook, Matthew Fitzsimmons. Like other young entrepreneurs who have decided to once again call Brookhaven their home, Matt wants to be involved in the revitalization of his hometown to make it even better and to establish a comfortable, yet sophisticated, restaurant where people can enjoy a casual, friendly atmosphere while having a delicious meal. He has joined the ranks of other talented young men and women who are working hard to bring great food, music, art, literature, and a love for downtown Brookhaven back into focus. To Matt and all the others who have a vision of revitalization, your hometown thanks you!

Bluffs & Bayous { November 2016 { Page 39

Photography courtesy of the Natchez Convention and Visitors Bureau

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atchez, Mississippi, is home to an array of restaurants and eateries that not only offer amazing menus to choose from but also possess atmospheres that keep us coming back time and time DJDLQ +HUH LV D OLVW RI RXU IDYRULWH GLVKHV DQG WUHDWV IURP 1DWFKH]·V ÀQHVW GLQLQJ VSRWV

1. Cypress Mill & 180 Lounge’s sea bass 2. The Camp’s Delta Blues burger 0DJQROLD *ULOO·V FUDZÀVK pWRXIIpH 4. The Pilot House’s seared duck 5. Edna’s Cake Creations’ wedding cakes 6. Uptown Grocery’s variety of chicken salads )DW 0DPD·V 7DPDOHV· ÀUH DQG LFH SLFNOHV 8. Pig Out Inn’s potato salad 9. Bowie’s Tavern’s meatloaf 6WHDPSXQN &RIIHH 5RDVWHU·V EDQDQD QXW PXIÀQV 11. The Carriage House’s fried chicken 12. Planet Thailand’s sushi 13. Rolling River Roasters’ lunch-time salad bar

14. Biscuits & Blues’ biscuits and apricot butter 15. JaNel’s & Buttercup Bakery’s iced brownies 16. Cotton Alley’s macaroni and cheese 3HDUO 6WUHHW 3DVWD·V ÁDWEUHDG SL]]DV 18. Natchez Coffee Company’s pound cake 19. The Castle’s Sunday brunch 20. McKenzie’s popcorn 21. The Markets’ cornbread dressing 22. Lil Dago’s spaghetti and meatballs 23. Sissy Eidt’s black-eyed pea dip 24. Roux 61’s oysters 25. Mammy’s Cupboard’s chicken pot pie Bluffs Bluffs & Bayous & Bayous {{November November2016 2016{ { Page 41

Home-grown Chefs:

Where Are They Now? by Jennie Guido Page 42 { November 2016 { Bluffs & Bayous

CHRISTINA BRUMFIELD native of McComb, Mississippi, &KULVWLQD %UXPĂ€HOG LV Ă€QGLQJ KHU way through the kitchens of the South and leaving her culinary signature along the way. Before her senior year at Millsaps, %UXPĂ€HOG GHFLGHG WR GHOYH LQWR WKH UHVtaurant business and began working with Jen Adelsheimer Lancaster at Broadstreet Bakery in Jackson, Mississippi. “I worked that summer doing bakery production and catering. It was such an eye-opening experience for me; it felt very natural to be in WKDW HQYLURQPHQW Âľ %UXPĂ€HOG VDLG :KLOH working at Bravo Italian Restaurant the next summer, she made the decision to enroll at the Culinary Institute of America in Hyde Park, New York. However, her kitchen initiation began many years before college. “My days in the kitchen started where a lot of cooks do— at my mother’s and grandmothers’ sides. Both my paternal and maternal grandmothers were born with a knack for making deOLFLRXV WKLQJV Âľ %UXPĂ€HOG VKDUHG ´0\ IDWKHU¡V PRP $QQH 4XLQWDQD %UXPĂ€HOG PDGH WKH Ă€UVW JXPER , HYHU WDVWHG DQG LW ruined me. Her gumbo is insanely delicious, and any other dish we’ve ever had at those family gatherings has been overshadowed by her seafood gumbo. My mother’s mom, Marcella Taylor, ‘could make ELVFXLWV ZLWK Ă RXU D FDQ RI 6SULWH DQG D FDPSĂ€UH¡ DV PDQ\ KDYH VDLG WR PH 0\

PRWKHU 7LQD %UXPĂ€HOG FRRNV IURP KHU heart. I rarely remember her looking at a recipe (or cooking without a glass of wine, ZKLFK , KDYH GHĂ€QLWHO\ LQKHULWHG 6KH KDV cooked for everyone in her life, for happy and sad occasions, and has made each dish with so much love.â€? Now working in New Orleans’ +HUEVDLQW %UXPĂ€HOG FRQWLQXHV WR DGG WR her repertoire through the creativity of KHU FR ZRUNHUV DQG WKH LQĂ XHQFH RI WKH city. “During my externship for culinary school, I was lucky enough to be taken on at Herbsaint. With that deal came the two greatest mentors I could have ever asked for, Donald Link and Rebecca Wilcomb,â€? %UXPĂ€HOG VDLG ´,W¡V KDUG WR HQFRPSDVV the impact these two chefs have had on my professional and personal lives. Donald is an amazing storyteller. He can share his experiences and make you feel like you were there. Rebecca inspires me every day. It’s not easy to prepare every single dish you PDNH ZLWK SDVVLRQ DQG Ă€HUFHQHVV ZKLOH somehow making it all look easy, but she just does that. The chef I am today is not the chef I will be tomorrow. When you have two mentors like that, you grow and learn every day.â€? Taking in cultures that are found on the streets of New Orleans, Herbsaint touts a blend of French, Italian, Spanish, and African cuisine. “The food is mostly

Southern; and by that, I mean that it encompasses the many different heritages that make a dish ‘Southern.’ The food that makes New Orleans unique is a credit to so many different sources. What the South blends together is the ultimate meltLQJ SRW DQG WKDW LV ZKDW GHĂ€QHV +HUEVDLQW (to me, anyway). The many cultures that have made New Orleans what it is have DOO GLUHFWO\ LQĂ XHQFHG ZKDW 6RXWKHUQ FKHIV are doing right now in their kitchens,â€? %UXPĂ€HOG DGGHG

Photography courtesy of Christina BrumďŹ eld

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JUSTIN CAMERON

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how to have the highest standards for food. When I left and went to August, I was fortunate enough to be surrounded by chefs and cooks that just wanted to be the best; and that in turn made me a better cook. Todd Pulsinelli, the executive chef at August now, and I had a great working reODWLRQVKLS , OHDUQHG D ORW DERXW Ă DYRUV DQG techniques from him.â€? About his new restaurant in Nashville, Christina Graham of John Besh’s restaurants explained, “The Thompson Nashville VLJQDOV WKH KRWHO EUDQG¡V RIĂ€FLDO HQWUDQFH into the greater South. The twelve-story hotel will feature 224 rooms and several concepts from Chef John Besh’s ‘Our House Hospitality,’ which will be overseen by the property’s Executive Chef Nathan Duensing. Food and beverage concepts will include Marsh House, a Southern seafood restaurant that will be helmed by Chef de &XLVLQH -XVWLQ &DPHURQ .LOOHEUHZ &RIIHH a coffee shop; and LA Jackson, a rooftop bar with sweeping views of the city, porch sipping-worthy cocktails and small bites.â€? “The Louisiana spirit and dedication to exceptional seafood will shine at the JURXQG Ă RRU UHVWDXUDQW 0DUVK +RXVH Âľ Cameron added. “Amid the modern decor

and spacious setting with seating for 170, guests dining at Marsh House will be able to enjoy responsibly-sourced and sustainable seafood, including both oyster and raw bars. Chef de Cuisine Justin Cameron’s menu will highlight the best elements of Southern cuisine, exploring the variety of the region and juxtaposing classic favorites with creative new dishes.�

Photography by Randy Schmidt and Rush Jagoe

ow opening a new restaurant in Nashville, Tennessee, McComb’s Justin Cameron has traveled through the region learning what makes the restaurant business work. “We are currently in the process of opening Marsh House in Nashville, which will open at the new Thompson Nashville hotel this fall,â€? Cameron said. “The menu is focused on southern seafood, highlighting all of the southern states’ cuisines as well as other cuisines that have made southern food what it is today. For instance, New Orleans has a huge Vietnamese culture, so a bowl of pho to me is just as New Orleans as an oyster poboy.â€? While attending college at Ole Miss, Cameron decided to move to Austin for culinary school. “I had always loved New Orleans for the food and culture, so that’s where I wanted to work,â€? Cameron added. “I spent some time at a restaurant called MiLa before making my way to John Besh’s restaurant, August, where I spent FORVH WR Ă€YH \HDUV “While I was at MiLa, Allison VinesRushing and her husband Slade Rushing ran it. They were both extremely demandLQJ DQG WDXJKW PH ZKDW Ă€QH GLQLQJ LV DQG

Page 44 { November 2016 { Bluffs & Bayous

JEFFREY GARDNER riginally from Natchez, Mississippi, Jeffrey Gardner has made the rounds in the restaurant industry and has settled at Common Quarter in Atlanta, Georgia.“Common Quarter, aims to be an overachieving neighborhood restaurant, the kind of place you could go every day if you wanted to. Primarily, we change the menu every season, according to what produce is best available to us,â€? Gardner shared. “I think that my food carries something of an Italian sensibility; but I also draw inspiration from my travels, as well as from the foods I grew up around in Mississippi and Louisiana. If you had to give it a formal title, I’d call it seasonal new American cuisine.â€? While growing up in Natchez, Gardner learned the basics of cooking alongside members of his family. “My grandparents in Natchez were both excellent cooks and watched cooking shows religiously, even those really boring ones from the early ’90s where the chef would barely speak or acknowledge the camera,â€? Gardner said. “I started cooking at home when I was about Ă€IWHHQ WKHQ FDUULHG LW RYHU LQWR FROOHJH Things started to get a little ridiculous when I found myself cooking an eight-course 6SDQLVK GLQQHU ZLWK ZLQH SDLULQJV IRU D Ă€Ity-person cocktail party, all in the hallway of my fraternity house on nothing more than a two-burner hot plate and a toaster oven. At that point, I decided I should disregard the

business degree I was pursuing and explore cooking professionally.â€? In 2005, Gardner started as a “very green, line cookâ€? at BRAVO! in Jackson then moved to Charlotte, North Carolina, to attend culinary school at Johnson & Wales University. “I’m so fortunate to have loving and supportive parents because it’s not easy telling your loved ones that when your friends are being recruited by accounting Ă€UPV RU JRLQJ WR PHGLFDO VFKRRO \RX ZDQW to chase after your dream that pays $7 an hour,â€? Gardner said. “After graduating, I settled in Atlanta where I worked as a sous FKHI DW ERWK 6RXWK &LW\ .LWFKHQ 0LGWRZQ and Alma Cocina before being tapped to be the executive chef for Common Quarter.â€? Appearing on both Chopped and +RZ WR Live to 100, Gardner credits his hard work for bringing him to this point in his career. ´%H\RQG P\ IDPLO\ WKH Ă€UVW SHRSOH LQ WKH FXOLQDU\ Ă€HOG , DGPLUHG ZHUH *UDKDP .HUU (PHULO /DJDVVH DQG 0DULR %DWDOL .HUU DQG /DJDVVH ZHUH WKH Ă€UVW SHRSOH WR PDNH the act of cooking dynamic and entertaining while Batali is one of the most informative chef/hosts in the history of the medium. Cat Cora was very nice to spend about 30 minutes talking with me after one of her demos, offering encouragement when I told her I wanted to get into cooking professionally,â€? Gardner said. “Most importantly, the staff and management of almost every place I’ve been fortunate to work

have made me who I am today by never withholding information, praise, criticism, or ideas.â€? With one of his favorite dishes being his jalapeno cornbread, Gardner shared, “I have all of my grandparents’ cast iron skillets (who knows how long they had them), so my cornbread always has this perfect bronzed crust and just slides right out of the pan. My personal style involves creating dishes that require ‘the perfect bite’ where you get some of each component on your fork at the same time to achieve a balDQFH RI Ă DYRUV Âľ

Photography courtesy of Jeffrey Gardner

O

Bluffs & Bayous { November 2016 { Page 45

BEN LEWIS

A

hunting has been a big part of my life. The hunting lodges and experiences I’ve had made me love to feed friends and family. As I grew and jumped into the business world, I crafted myself a company position from salesman to sales and company chef! I became good at entertaining the customers we were working with,” Lewis said. “I went to the Caribbean on a family vacation in February of 2016. On this trip, I met Chef Jeh Roberts. He came to our villa and served us dinner, and I immediately fell in love with the idea of a Caribbean private chef. Fifteen days from meeting Jeh, I quit the business world, sold my possessions, and was hired and living on Saint John,” Lewis remembered. “It was the best idea and move I could have made.” /HZLV ZRUNV VRXWKHUQ DQG &DMXQ LQÁXences into his Caribbean cuisine. “Honey is a love of mine. It makes pretty much

everything better,” Lewis said and added, “I can guarantee you my key ingredient to all cooking is love. You have to want it to be as good as possible. When you learn to love it, the crowd will, too.”

Photography courtesy of Ben Lewis and St. John Catering

native of Woodville, Mississippi, Ben Lewis has found himself living and working in the Caribbean with Saint John Catering and Mathayom Private Chefs. Lewis explained, “Since we are located in the Caribbean, we specialize in the traditional local cuisine crafted by the Danish West Indian culture. We cater all types of events from the beach to your villa. I also specialize in private in-home dinners.” Lewis credits his roots in Mississippi for the success he enjoys today. “My father is indeed my hero and inspiration in life. He taught me to be kind, work hard, and do what you love. He makes me believe in myself because he really believes in me. It’s the best feeling ever,” Lewis shared. “He has shown me no matter how bad it seems or how hard the path ahead looks, you can make it and probably make it better while you’re at it if you really want it to be.” While his start wasn’t necessarily in the kitchen, Lewis believes that working as a chef has been his calling. “Over the years, I have always been intrigued by food and how great and unique so many things can be. As I have grown and lived in the South,

Page 46 { November 2016 { Bluffs & Bayous

MICHAEL PLAUCHE’ nother Natchezian, Michael Plauché has worked in many aspects of the GLQLQJ LQGXVWU\ DQG QRZ ÀQGV KLPVHOI LQ the New Orleans metro area. “I am currently the General Manager for Five Guys Burgers and Fries in Harvey, Louisiana; and we serve just that—great hamburgers, great French fries, great milkshakes, and above all great customer service,” Plauché said. Plauché credits his family for helping boost him into cooking. “My stepmother, Liza Sharp Plauché, has been one of my biggest supporters and mentors throughout my culinary profession. We think and cook in very similar styles. We both love fresh seafood and vegetables. We love cooking together as much as possible. We share ideas and still learn from each other, which is never a bad thing,” Plauché shared. “Whether its Grits and Grillades or Filet Mignon and Lobster, it is guaranteed to be good.

“I began my restaurant career during P\ ÀUVW \HDU RI FROOHJH 0\ IDWKHU WROG me I needed to get a job waiting tables because that was what college kids did WR PDNH PRQH\ , JRW P\ ÀUVW MREV DW WKH Wharf Master’s House and then Magnolia Grill [both in Natchez] as a night manager at just 20 years old,” Plauché rememEHUHG ´0\ ÀUVW VWDUW LQ WKH NLWFKHQ ZDV DW The Dunleith Historic Inn [Natchez]. My stepmother introduced me to Executive Chef John Martin Terranova, and I got my foot in the door. I worked the garde manager station that summer making beautiful Godchaux salads and Grand Mariner soufÁpV , ZDV KRRNHG µ Once he moved from Natchez, Plauché’s career began to take off. “After graduating from Copiah-Lincoln Community College in Natchez with a Hospitality/ Tourism degree, I was accepted to Johnson & Wales University; and I graduated

with both Culinary Arts and Food-service Management degrees,” Plauché said. “I KDYH ZRUNHG LQ PDQ\ ÀQH UHVWDXUDQWV DQG KRWHOV WKURXJKRXW WKH ODVW ÀIWHHQ \HDUV including The Breakers Resort in Palm Beach, Peninsula Grill in Charleston, and Restaurant August in New Orleans. I decided to transition to the management side of the restaurant business two years ago, and it’s been quite a change of pace. It has allowed me to have more quality of life with my wife and family.” As manager of Five Guys, Plauché enjoys being in the hub of the food industry and spending time at home. “My cooking time has transitioned to my home with my wife, Megan, and daughter, Iva,” Plauché added. “We love all types of cuisine, and we go to the fresh markets as often as possible and get local seafood and produce. We take great pride in already teaching our daughter, who isn’t quite one yet, how delicious fresh and healthy food can be. However, there is nothing wrong with the occasional steak or lobster; and we certainly treat ourselves sometimes. Photography courtesy of Michael Plauche

A

Bluffs & Bayous { November 2016 { Page 47

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Natchez k vidalia k Ferriday k Natchez k vidalia k Ferriday k Bluffs Bluffs & Bayous & Bayous {{November November2016 2016{ { Page 49

NOVEMBER Louisiana Up & Coming! www.louisianatravel.com ALEXANDRIA Throughout November www.alexandriapinevillela.com Every Tuesday )DUPHU·V 0DUNHW )80& 3DUNLQJ /RW 3 – 6 pm December 1 $OH[ :LQWHU )HWH 'RZQWRZQ $OH[DQGULD 4 – 10 pm www.alexandriapinevillela.com December 4 &HOHEUDWLQJ WKH +ROLGD\V ZLWK -D]] 5DSLGHV 6\PSKRQ\ 2UFKHVWUD &RXJKOLQ ² 6DXQGHUV 3HUIRUPLQJ $UWV &HQWHU 2:30 pm www.ticket-central.org %$721 528*( Throughout November www.visitbatonrouge.org Through November 6 *UHDWHU %DWRQ 5RXJH 6WDWH )DLU Times vary www.gbrsf.com/events November 10 Red Rooster Bash /68 5XUDO /LIH 0XVHXP 6:30 – 10:30 pm / $65 per person Silent & live auction / BBQ dinner (225)765-2437 / www.lsu.edu/rurallife November 12 0RVFRZ %DOOHW·V Great Russian Nutcracker /68 6WXGHQW 8QLRQ 7KHDWHU 1 pm www.itkt.choicecrm.net December 4 $ 5XUDO /LIH &KULVWPDV /68 5XUDO /LIH 0XVHXP 11 am – 6 pm Children 10 & under: Free www.lsu.edu/rurallife

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Louisiana Up & Coming! NOVEMBER December 17 & 18 %DWRQ 5RXJH %DOOHW 7KHDWUH SUHVHQWV The Nutcracker: A Tale from the Bayou 5LYHU &HQWHU 7KHDWUH 2 & 6 pm / Prices vary www.batonrougeballet.org / (225)766-8379 FERRIDAY November 17 2OG 7LPH ´+RRWHQDQQ\µ &RQFHUW IHDWXULQJ 7KH 'DYLG /XWNHQ 7KH 6HDW RI WKH 3DQWV %DQG Arcade Theater 7 pm / Free November 19 &RPSXWHU )RXQGDWLRQ &ODVV )HUULGD\ /LEUDU\ 9 am (318)757-3550 3,1(9,//( 1RYHPEHU ² ² The Odd Couple 0DUWLQ 3HUIRUPLQJ $UWV &HQWHU 7 pm / Sundays: 2 pm www.ticket-central.org 67 )5$1&,69,//( December 2 - 4 &KULVWPDV LQ WKH &RXQWU\ 7KURXJKRXW 6W )UDQFLVYLOOH Shopping, Tree lighting, Parade, & More Christmas Tour of Homes: Saturday / 10 am – 4 pm (225)635-3873 www.stfrancisvillefestivals.com 6+5(9(3257 Through November 13 6WDWH )DLU RI /RXLVLDQD Times & events vary ZZZ VWDWHIDLURÁRXLVLDQD FRP 9,'$/,$ November 12 (OOLV /DLQH 0DORQH )RXQGDWLRQ·V )XQ 5XQ RQ WKH 5LYHU 9LGDOLD 5LYHUIURQW 7 am / 5K: $35 / 1 Mile: $10 ellismalonefoundation@gmail.com

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Mississippi Up & Coming! NOVEMBER www.visitmississippi.org %522.+$9(1 Throughout November %RVZHOO 5HJLRQDO &HQWHU·V ([SUHVVLYH $UW ([KLELW /LQFROQ &RXQW\ /LEUDU\ Open to the public modestyann@aol.com November 3 $QQXDO &KDPEHU RI &RPPHUFH %DQTXHW 2OH 7RZQ &KXUFK 5:30 pm / In advance: $10 / At door: $15 (601)833-1411 admin@brookhavenchamber.com 1RYHPEHU ² &KULVWPDV 'HFRUDWLRQV 6DOH /LQFROQ 3XEOLF /LEUDU\ Tuesday: 9 am – 6 pm Wednesday: 10 am – 5 pm Thursday: 12 – 5:30 pm

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NOVEMBER Mississippi Up & Coming! November 12 &KULVWPDV 2SHQ +RXVH 7KURXJKRXW %URRNKDYHQ 9 am – 5 pm www.brookhavenchamber.org November 15 5HFHSWLRQ IRU %RVZHOO 5HJLRQDO &HQWHU·V ([SUHVVLYH $UW ([KLELW /LQFROQ &RXQW\ /LEUDU\ 4:30 – 7:30 pm modestyann@aol.com December 1 &KULVWPDV 3DUDGH 'RZQWRZQ %URRNKDYHQ 6:30 pm / Grand Marshal: Miss Mississippi Laura Lee Lewis www.brookhavenchamber.org December 2 - 11 $ &KULVWPDV &DURO +DYHQ 7KHDWUH (601)990-2243 www.haventheatre.org

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Mississippi Up & Coming! NOVEMBER -$&.621 Throughout November www.visitjackson.com Throughout November /LYH 0XVLF &RQFHUWV 'XOLQJ +DOO www.dulinghall.com Throughout November $UW (YHQWV DW 0LVVLVVLSSL 0XVHXP RI $UW www.msmuseumart.org 1RYHPEHU ² 0LVWOHWRH 0DUNHWSODFH 0LVVLVVLSSL 7UDGHPDUW Thursday & Friday: 11 am – 9 pm Saturday: 9 am – 5 pm www.mistletoemarketplace.com November 10 *R )RU 7KH *ROG $ *DOD IRU 6SHFLDO 2O\PSLFV 7KH 6RXWK :DUHKRXVH 6 – 9 pm / $75 per person www.specialolympicsms.yapsody.com November 12 0HWUR -DFNVRQ +HDUW :DON 0LVVLVVLSSL 6WDWH &DSLWRO 8 – 11 am www.metrojacksonheartwalk.kintera.org November 14 Rudolph the Red-nosed Reindeer -DFNVRQ /,9( 255 E. Pascagoula Street 7 – 9 pm www.jacksonbroadway.com November 22 7XUNH\ 7XHVGD\ 0LVVLVVLSSL 0XVHXP RI 1DWXUDO 6FLHQFH 10 am – 12 pm / Free for members Fun for all ages (601)576-6000 December 2 - 4 %DOOHW 0LVVLVVLSSL SUHVHQWV The Nutcracker 7KDOLD 0DUD +DOO Friday: 7:30 pm / Saturday & Sunday: 2 pm Tickets: $15 - $35 www.balletms.com / (601)960-1560 December 10 & 11 0LVVLVVLSSL 0HWURSROLWDQ %DOOHW SUHVHQWV The Nutcracker -DFNVRQ $FDGHP\ 3HUIRUPLQJ $UWV &HQWHU Saturday: 2 & 7 pm / Tea Party: 4 pm Sunday: 2 & 4 pm www.msmetroballet.tix.com

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NOVEMBER Mississippi Up & Coming! 0&&20% November 1 6RQJZULWHU 6LQJHU 0XVLFLDQ 6KRZ %HQHĂ€W 7KH 6WDWH 7KHDWUH 7 pm / Free Admission Donation Accepted for Baton Rouge Flood Victims Ralph Price / rcprice@cableone.net November 3 0LVWOHWRH 0DJLF 7KURXJKRXW 3LNH &RXQW\ 5 - 8 pm (601)684-2291 / www.pikeinfo.com/events November 10 $ 1LJKW RQ %URDGZD\ 6WDWH 7KHDWUH 7 – 9 pm (601)684-5229 November 15 7KH )DEXORXV (TXLQR[ 2UFKHVWUD 6WDWH 7KHDWUH 7 – 9 pm (601)684-5229 December 3 0F&RPE &KULVWPDV 3DUDGH 'RZQWRZQ 0F&RPE 10 am / “Christmas in Toylandâ€? (601)684-3056 December 8 0HHW 6DQWD 0RGHO 7UDLQ 'LVSOD\ 0F&RPE 'HSRW 12 – 4 pm / Free Students invited: December 7 - 9 trainmaster@mcrrmuseum.com 'HFHPEHU ² Destination: Christmas The Depot Theatre 7:30 pm / Sunday: 2:30 pm $10 (601)310-4933 0($'9,//( December 1 &KULVWPDV 3DUDGH DQG )LUHZRUNV 'RZQWRZQ 0HDGYLOOH 5:30 pm

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Mississippi Up & Coming! NOVEMBER 1$7&+(= Throughout November 1DWFKH] 7ULFHQWHQQLDO (YHQWV www.natchezms300.com Throughout November /LYH 0XVLF (YHQW &DOHQGDU www.visitnatchez.org/full-event-calendar Through November 12 +DXQWLQJ RI ´7KH 7RZHUVµ The Towers Adults Only (601)446-6890 www.thetowersofnatchez.com November 1 1DWFKH] $GDPV &RXQW\ &KDPEHU RI &RPPHUFH *DOD $ZDUGV &HUHPRQ\ 1DWFKH] &RQYHQWLRQ &HQWHU 5:30 – 9 pm / Prices vary Silent & live auction / Local fare (601)445-4611 November 3 - 5 1DWFKH] $QWLTXHV )RUXP 7KURXJKRXW 1DWFKH] Locations vary / All day (601)443-1261 www.natchezantiquesforum.org 1RYHPEHU ² The Ponder Heart 1DWFKH] /LWWOH 7KHDWUH 7:30 pm / Sunday: 2 pm www.natchezlittletheatre.org November 5 -$·V +ROLGD\ 2SHQ +RXVH 'XQFDQ 3DUN &DQWHHQ 9 am – 2 pm / Free Vendors & shopping November 5 -DPEDOD\D &RRN RII DQG &RQFHUW 1HZ &RYHQDQW 3UHVE\WHULDQ &KXUFK 130 Homochitto Street 11 am – 2 pm / $10 (601)445-5010 newcovnatchez@gmail.com 1RYHPEHU ² 7KH 6HDVRQV RI (OP·V &RXUW $ )LYH <HDU 5HWURVSHFWLYH (OPV &RXQW 2 – 5 pm / Free (601)445-5431 sharon.richardson@gmail.com www.sharonrichardson.net

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NOVEMBER Mississippi Up & Coming! November 10 - 12 $QJHOV RQ WKH %OXII 1DWFKH] &LW\ &HPHWHU\ Must purchase ticket prior www.visitnatchez.org November 11 $UW $VVRFLDWLRQ $UWLVW *DOD Edgewood 7 - 10 pm / $100 Carolyn Weir / 601-870-7717 www.natchezartassociation.org November 11 9HWHUDQ·V 'D\ 3URJUDP &RSLDK /LQFROQ &RPPXQLW\ &ROOHJH 11 am www.adamscosheriff.org November 12 /RQJZRRG $IWHUQRRQ /RQJZRRG 11 am - 6 pm $25 per car 1RYHPEHU ² 'HFHPEHU $UW ([KLELW IHDWXULQJ $QQ )DLOODFH DQG 6DQG\ /DQH $UWV1DWFKH] Reception: November 12 / 5 – 7 pm artsnatchez@gmail.com November 13 &KULVWPDV 2SHQ +RXVH 'RZQWRZQ 1DWFKH] 1 – 5 pm November 18 & 19 The Nutcracker 1DWFKH] &LW\ $XGLWRULXP Friday: 7 pm / Saturday: 4 pm Ages 3 - 11: $10 / Ages 12 & up: $15 natchezballet@yahoo.com November 19 3HW 3LFWXUHV ZLWK 6DQWD &ODXV 7KH 1DWFKH] 0DOO 10 am – 1 pm (601)445-9683 November 19 7KH 1XWFUDFNHU 7HD 1DWFKH] &LW\ $XGLWRULXP 2 pm / Tea only: $10 Guest artists Anthony Neumann & Lisa McKnight natchezballet@yahoo.com

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Mississippi Up & Coming! NOVEMBER November 25 &KLOGUHQ·V &KULVWPDV )XQ )DLU 'RZQWRZQ 1DWFKH] 1 – 5:30 pm www.christmasinnatchez.com November 25 7XUNH\ *XPER &RRN RII 'RZQWRZQ 1DWFKH] 3 – 5:30 pm www.christmasinnatchez.com November 25 /LJKWLQJ RI WKH &KULVWPDV 7UHH 'RZQWRZQ 1DWFKH] 5:30 pm www.christmasinnatchez.com November 26 0LJQRQ )DJHW 7UXQN 6KRZ 6LOYHU 6WUHHW *DOOHU\ *LIWV 27 Silver Street 10 am – 7 pm (601)870-1237 November 26 7KH 1DWFKH] +DOI 2QH 0LOH )XQ 5XQ . 'RZQWRZQ 1DWFKH] Registration prices vary www.thenatchezhalf.com November 26 6DQWD &ODXV $UULYHV 7KH 1DWFKH] 0DOO 12 – 2 pm & 3 – 6 pm (601)445-9683 1RYHPEHU Throughout December -HZHOHG &KULVWPDV 7RXU The Towers Adults: $20 / Children: $15 (601)445-6890 / (601)660-7300 November 27 7KH 1DWFKH] +DOI . +DOI 0DUDWKRQ 'RZQWRZQ 1DWFKH] Registration prices vary www.thenatchezhalf.com Throughout December 3LFWXUHV ZLWK 6DQWD &ODXV 7KH 1DWFKH] 0DOO Times & dates vary (601)445-9683

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NOVEMBER Mississippi Up & Coming! December 2 0LVWOHWRH 0DJLF DQG 0XVLF 6WDQWRQ +DOO 6 pm / Adults: $20 / Children: $10 (601)446-6631 December 2 1DWFKH] )HVWLYDO RI 0XVLF SUHVHQWV Christmas Cabaret 1DWFKH] &RPPXQLW\ &HQWHU 7 pm www.natchezfestivalofmusic.com 'HFHPEHU ² A Natchez Christmas Carol 1DWFKH] /LWWOH 7KHDWUH Friday, Saturday, & Tuesdays: 7:30 pm / Sunday: 2 pm www.natchezlittletheatre.org December 3 -$·V %UHDNIDVW ZLWK WKH *ULQFK 'XQFDQ 3DUN &DQWHHQ 8:30 – 10:45 am

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December 3 &KULVWPDV 3DUDGH 'RZQWRZQ 1DWFKH] 6 pm December 4 )ULHQGV RI WKH /LEUDU\ &KULVWPDV 7RXU RI +RPHV 7KURXJKRXW 1DWFKH] 2 – 5 pm / $15 (601)446-6631 www.natchezpilgrimage.com December 4 $OFRUQ &KRLU &RQFHUW 6W 0DU\·V %DVLOLFD 7 pm / Free December 9 1*& 9LFWRULDQ /XQFKHRQ 0DJQROLD +DOO 11:30 am – 1 pm / $15 Soup & casserole sale (601)443-9065 www.natchezgardenclub.org

Mississippi Up & Coming! NOVEMBER 6800,7 November 10 )ODPLQJOH -LQJOH &KULVWPDV 2SHQ +RXVH +LJKZD\ 5REE 6W All day December 1 - 4 6WDJH %DQG 6KRZ 60&& +XUVW $XGLWRULXP 7 pm / Sunday: 2 pm (601)276-2000 / www.smcc.edu 9,&.6%85* Throughout November www.visitvicksburg.com Throughout November 6RXWKHUQ &XOWXUDO +HULWDJH )RXQGDWLRQ www.southernculture.org November 3 %HLJQHW %UHDNIDVW 9LFNVEXUJ :DUUHQ &RXQW\ &KDPEHU RI &RPPHUFH 7 – 10 am (601)636-1012 lsimmons@vicksburgchamber.org November 4 - 6 & 11 - 13 9LFNVEXUJ 7KHDWUH *XLOG SUHVHQWV On Golden Pond 3DUNVLGH 3OD\KRXVH 7:30 & 2 pm www.vicksburgtheatreguild.com November 11 9HWHUDQV 'D\ 3DUDGH DQG 0HPRULDO 6HUYLFH 'RZQWRZQ 9LFNVEXUJ Parade: 9:30 am / Ceremony: 11 am (601)415-7540 November 12 WK $QQXDO &KULVWPDV 7UHH /LJKWLQJ 2XWOHWV RI 9LFNVEXUJ 3 pm November 12 6KRSSLQJ ([WUDYDJDQ]D 2XWOHWV RI 9LFNVEXUJ 10 am – 4 pm / $20 (601)636-7434 www.outletsatvicksburg.com

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NOVEMBER Mississippi Up & Coming! November 12 & 13 7RXU WKH /RIWV RI 9LFNVEXUJ 'RZQWRZQ 9LFNVEXUJ 1 – 4 pm / One day: $15 / Two days: $20 (601)634-4527 / kimh@vicksburg.org

November 27 %RRN 6LJQLQJ $QJHOD )RUGLFH -RUGDQ 0DUVKDOO 5DPVH\ /RUHOHL %RRNV 1 - 3 pm

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November 27 2OG )DVKLRQ &KULVWPDV 2SHQ +RXVH 'RZQWRZQ 9LFNVEXUJ 1:30 - 5 pm %H VXUH WR FRQÀUP GHWDLOV RI WKH HYHQWV should changes have occurred since events were submitted.

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Bluffs & Bayous { November 2016 { Page 63

SOUTHERN SAMPLER

BY

Alma M. Womack

PHOTOGRAPHY BY

Snakes and Spaghetti

S

eptember 30, 2016, was a day of tragedy here on Tupelo Brake. Claire was leaving for work at 8 a.m. when she called and told me the dogs were killing my chickens. The dogs, mostly hers, had somehow got into the chicken run, into the yard around the chicken house, and ZHUH VODXJKWHULQJ WKH Ă RFN Luckily, Mr. Crouch was here to pick up some supplies; so he, Claire, and I got the dogs caught or run off and began the job of picking up the dead. We found seven scattered about the yard, all young laying hens. Two live ones were outside the pen, but we caught them and returned them to the remaining traumatized hens and roosters in the chicken house. All the chickens were crouching down, being perfectly still, and hiding as best they could behind the feed barrels. Some were on the roost out of reach of the dogs, but all were very quiet and still. It was early afternoon before they began to move around and feed. I suppose they were taking no chances on being murdered like their comrades had been. We took up

the chicken run, reconnected the hot wire and are assuming that the remaining chickens will be safe from the dog pack. Claire has two beautiful young Golden Retrievers, about six months old, plus an assortment of varmints that have wandered here from somewhere else. The Goldens are bird dogs, and it is in their nature to capture a bird on the ground. The others were in for the kill. After running them off, three decided to go back and sniff around the area, but a blast from the .20 gauge broke up that party. The labs were tied for the day, and the ones that didn’t run away kept their distance from me while I was working outside. Only the day before, while outside trimming trees and bushes and generally tidying up the place, we had another killing. Larry Crouch, Michael Duncan, and I were down on the lake bank, close to the deck and pool area, when my intrepid little dog Mouse started barking and wouldn’t quit. Mike went down to see what she was after DQG Ă HZ EDFN XS WKH KLOO VD\LQJ ´, WKLQN she’s got a young gator.â€?

Page 64 { November 2016 { Bluffs & Bayous

Alma M. Womack

We got a closer look and saw the biggest stump tail moccasin any of us had ever seen. Mouse had bit its back, keeping it from slithering away. Larry got a large stick off the trash wagon and whacked it in the head, killing it. I had a tape measure in my pocket and found that this rascal was ÀYH IHHW ORQJ VL[W\ LQFKHV $QG KH ZDV IDW too. No little skinny snake had Ms. Mouse incapacitated. Michael and I took pictures of Larry holding this massive moccasin, just to show how big he actually was. The angels were with us that day; for all three of us had been in the area, cutting back tree limbs and generally cleaning up after a summer of rain and excessive vegetation growth. I hate to think what would have happened if my little JG had been with us that day. We put the snake on the trailer and showed it to JG when he came out that morning, warning him to never, never go down to the lake by himself. The reptiles outnumber us, so we have to be aware at all times. The theme for this month’s Bluffs is supposed to be food, but the traumatic events of the last two days overrode my food story. I do, however, have one little story to share. As most grandparents will admit, they are a bit more lenient when it comes to feeding their grandchildren. My own children were never allowed sweet cereal; and they were encouraged to eat fruit instead of cookies, candy, etc. I cooked dinner and supper, and they ate what was on the table. The rules are a little more relaxed with the grands. I still do not like sweet cereal but will occasionally buy a box of Cinnamon Toast Crunch for the boys. Woodrow has come in the afternoon just starving and needing some fried eggs, which Emma cheerfully fries for him. JG could live on peanut butter and jelly and pancakes, so we have them often. Drew is not here a lot, but I have to make sure the cookie jar is nearly empty, or he will empty it by himself. This week, I had thawed out some good FDWÀVK ÀOOHWV DQG KDG SODQQHG WR FRRN WKHP for supper for JG, Claire, and me. JG loves FDWÀVK JHQHUDOO\ VSHDNLQJ EXW WKDW QLJKW wanted me to go to town and get him some VSDJKHWWL DQG PHDWEDOOV $IWHU ÀQDOO\ FRQvincing him that that wasn’t a possibility, I offered to make some for him even though

I’m told that ‘town spaghetti’ is better. (It’s really not.) 7KH Ă€VK ZHUH UHDG\ WR FRRN VR , JRW RXW the little Dutch oven and quickly fried the EHDXWLIXO Ă€OOHWV , DOVR PDGH D VPDOO SRW RI spaghetti without the meatballs having no thawed meat on hand. The meatless spaghetti passed muster, so we dined on fried FDWĂ€VK DQG VSDJKHWWL WKDW QLJKW Yes, it is true, grandmothers are much easier to manipulate than are mothers. When this issue hits the stands, we will be only a few days away from the most important election for president that our country has faced in many, many years. There is a clear difference in the candidates, so that there is no confusion on where they stand regarding the Constitution, the Bill of Rights, the safety and well being of our country. I pray that each person of voting age will look at the big picture, and vote for what is best for our country as a whole. There won’t be any second chances after November 8. Columnist Alma Womack lives on Smithland Plantation on Black River, south of Jonesville, Louisiana. In addition to her duties as maitresse des PDLVRQ VKH LV WKH NHHSHU RI WKH ODZQ WKH ODQH DQG WKH pecan orchard at Smithland.

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