2020 Crossroads Outdoors

Crossroads 2020 Outdoors Edition

Magazine

Exploring the remote

Sipsey Wilderness Visit Land Between the Lakes Wildlife Tasting Supper Recipes Travel: Overnight trip to Falls Mill Recipes that use some stone-ground goodness Product of the Daily Corinthian

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2676 South Harper Rd. Corinth, MS 38834 (662) 696-3000

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Crossroads Magazine

WHAT’S INSIDE

2020 OUTDOORS EDITION EDITORIAL

40 years of history and recipes from the Alcorn County Wildlife Tasting Supper

Publisher

PAGE 8

Reece Terry

Enjoy a day of fishing: Essentials for your tackle box

Editor

PAGE 9

Mark Boehler

Exploring Land Between the Lakes: 170,000-acre National Recreation Area offers everything outdoors – and then some

Contributors Mark Boehler

PAGES 14-23

Brant Sappington Metro Services

How to master grilling a thick cut of meat PAGE 26

ADVERTISING

A day trip to Falls Mill: Historic property remains a step back in time

Advertising Manager Derinda Nunley

PAGES 28-31

Stone-ground goodness: Falls Mill shares old-fashioned recipes for cornbread, grits, pancakes, muffins, rolls, dessert

Advertising Representative Kenny Carson

PAGES 32-33

Creative Designer

Call of the wild: Sipsey Wilderness in Bankhead National Forest translates to ‘land of a thousand waterfalls’

Katie Krawczak

PAGES 36-41

Get on the water with the right kayaking gear PAGE 44

Tips for buying hiking footwear PAGE 45

On the Cover Day hiker Rob Price of Corinth always takes his sock monkey along when he is hiking in the Sipsey Wilderness in Bankhead National Forest.

He captured the photo at Maize Mill Falls.

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Wildlife Tasting Supper continues annual tradition

By BRANT SAPPINGTON • For Crossroads Magazine A tasty tradition continues to share good times and the best of nature’s bounty each year in Alcorn County.

The annual Alcorn County Wildlife Tasting Supper marked its 42nd year this year as some of the area’s best cooks competed for prizes and shared their special dishes cooked up from common and not so common critters including deer, turkey, bobcat, all sorts of fish, alligator, squirrel and much, much more.

Sandy Mitchell, one of the longtime organizers of the annual event, said it’s all about the food and fellowship. More than 400 people gathered this year at the Crossroads Arena to enjoy the fun and compete for prizes and bragging rights.

The former Natural Resources Conservation Service Clerk and longtime 4-H volunteer said there was no shortage of tasty treats on the menu.

“We’re really blessed with some really good cooks here in Alcorn County,” she said.

Mitchell said it’s always exciting to get together with people who share a love of the land and the outdoors.

“They all get to talk about the one that got away and the ones they actually got,” she said with a laugh.

The wildlife supper is also a tradition for many who attend and part of passing down the region’s heritage of hunting and fishing and of respect and love for God’s creation, said Mitchell. She now sees adults taking part who originally began attending with their own parents and who are now bringing their own children to the event.

Eating together is all part of that heritage.

“When you hunt and fish together, you eat together,” she said.

She’s encouraged by the continued support of the event and the love people continue to have for the annual gathering.

“It’s continuing to be passed down, and that’s important,” she said.

Trent Johnson was among the winners of this year’s competition, taking home first place honors in the Land Critter category for his Bobcat Sausage.

Johnson said bobcat and mountain lion are reminiscent of pork.

“It can be substituted in any pork-based dish,” he said.

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Maple Cure with water and mix into meat.

Add seasoning and mix for 4-6 minutes until meat is tacky. Stuff into 32-35mm or 3842mm Hog Casings.

Smoking Procedure: Preheat smoker to 100 degrees. Place product on smoke sticks (no pieces touching). Insert temperature Bobcat Sausage probe into middle of one link. Run for 1 hour Seasoning and 1 package of cure with damper wide open. This is the drying 25 pounds of 85 percent lean pork trims or time. Place 2/3 pan of moistened sawdust 15 pounds beef or wild game and 10 pounds on burner; set top damper 1/8 open, bottom lean pork damper 3/4 open. Increase temperature to 170 2 to 3 cups distilled water degrees. Run at this temperature until internal 3 /4 pound binder flour (optional) temperature reaches 156 degrees. Turn off Preparation: Grind all meat through 3/8thermostat and cool down to 100 degrees in inch plate. Regrind through 1/8-inch plate. Mix coldwater bath 20-30 minutes. Place in cooler.

Johnson loves to use different ingredients in his cooking.

“I enjoy cooking with ingredients or parts that are often deemed ‘strange’ or ‘unusual’. It’s a unique and fun way to enjoy your harvests.

It also turns out to be really tasty,” he said.

CROSSROADS MAGAZINE

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Enjoy a day of fishing: Essentials for your tackle box

Recreational fishing is enjoyed by millions of people. The U.S. Fish and Wildlife Service reported that there was an 8 percent increase in anglers between 2011 and 2017.

Expenditures by anglers nationwide rose 2 percent during the same time, from $45 billion to $46.1 billion.

As more people stay closer to home, they’re eager to engage in hobbies that are fun and accessible but still promote social distancing. Fishing checks each of those boxes. Prospective anglers who are eager to get into saltwater or freshwater fishing should know that the right gear is essential.

For fishing enthusiasts, that gear starts with a rod and reel. Afterward, it is important to fill a tackle box with other essentials.

■■ Extra fishing line: Lines get snagged, torn or snapped when reeling in a great catch, so extra fishing line is essential.

■■ Extra hooks: The traditional J-hook can snag many types of fish, but some anglers like a French hook. No matter which hook you prefer, make sure you have a variety of sizes on hand so you can switch if need be.

■■ A set of fishing pliers: Purchase pliers specifically made for fishing. Most come in aluminum so they will not corrode due to the elements. Also, if you’re using braided fishing line, be sure the pliers have a cutter made for cutting braid.

■■ Bobbers in various sizes: Bobbers, also called floaters, help anglers know when a fish is biting. Round clip-on bobbers are popular and widely available. Slip bobbers will slide up and down the line, enabling anglers to get the hook into deeper water.

■■ Sinkers: The yin to the bobber’s yang, sinkers are weights that help weigh down a worm or artificial lure to reach the right level to attract fish.

■■ Fishing regulations/ruler: A variety of rules govern when and where you can fish.

Also, you’ll need to know which size fish are keepers and which need to be tossed back.

Keep a regulation ruler in the tackle box to avoid fines.

■■ Pocket knife: Keep a sharp knife for cutting lines and bait. Reserve a special filet knife for cleaning fish.

■■ Selection of lures: Research which fish you’re angling for and then purchase a variety of appropriate lures. Some lures will attract a wide array of fish. www.mycrossroadsmagazine.com

A tackle box with the right gear can help novice fishing enthusiasts get off on the right foot.

■■ Stringer: A stringer is a device that is used to hold several caught fish through their gills. It anchors to land and the other end with the fish on it is placed in the water to keep the fish alive until you’re ready to pack up and go. It’s a good alternative to a CROSSROADS MAGAZINE

cooler or bucket filled with water.

■■ Fishing license: Many conservation or fish and wildlife departments require a license for fishing for anglers of a certain age. Be sure to have it on hand or you may be susceptible to fines or other penalties.

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CROSSROADS MAGAZINE

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Smokey corn remains a classic campfire dish

Many different foods call to mind in campfire cooking. Foods cooked over an open fire take on a unique, smokey and savory flavor that is hard to replicate.

There’s something special about collectively preparing, cooking and sharing a meal in the great outdoors that makes camping so appealing.

Although s’mores may be the first treat that comes to mind when considering classic campfire foods, everything from casseroles to soups to cobblers can suffice. Even vegetables and seafood can be cooked over a campfire with the right preparation.

Corn on the cob is a tasty side dish that is tailor-made for campsite cooking. The sweet flavor of corn complements just about any meal, and those kernels take on a robust flavor when touched with a little char. Enjoy this recipe

for “Campfire Corn on the Cob,” courtesy of Kampgrounds of America (KOA).

Campfire Corn on the Cob

Serves 4 4 corn on the cob (do not husk) Water 1⁄2 to 1 cup sugar (optional) Butter to taste Salt to taste (optional) Mix the water and sugar in a clean bucket, cooler or large pan (add enough water to cover corn). Add the corn to the water mixture and soak for 1 to 2 hours.

Remove the corn from the water and place over the campfire or on the grill, turning often to avoid over-burning the husk. Cook for approximately 20 to 30 minutes or until tender; remove corn from the fire. Peel back the husk and silk, spread with butter and/or salt. Enjoy steaming hot.

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Making pets feel right at home

Medicine/Surgery Complete Diagnostics Boarding CORINTH ANIMAL CARE CENTER

Dr. Matt McGee 811 South Tate St. Corinth, MS 286-3304

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Exploring

LAND BETWEEN

Land Between the Lakes visitors get to see bison and other wildlife up close when they drive through a 3.5-mile paved loop in the Elk and Bison Prairie.

N THE LAKES

170,000-acre National Recreation Area offers everything outdoors – and then some

Story and photos by MARK BOEHLER • For Crossroads Magazine

GOLDEN POND, Ky. — Think about it.

It’s the nation’s largest body of water between the Great Lakes and the Gulf of Mexico.

When the Tennessee Valley Authority built Kentucky Dam and Barkley Dam, it flooded the Tennessee and Cumberland rivers. It created a 170,000-acre vast peninsula of forest, open lands, wetlands and streams between the two lakes.

A name was born for what would

today become 300 miles of undeveloped shoreline, 500 miles of hiking, mountain biking or horse riding trails, 340-square miles of lake, numerous developed or primitive camping areas, plenty of day use areas for swimming and picnicking, 2,500 acres for off road ATV riding, four main attractions and a Woodlands Trace National Scenic Byway. With proper licenses and permits, it is also open to hunting and fishing.

Welcome to the U.S. Forest Service’s Land Between the Lakes National

Recreation Area. It has so much to offer the outdoor adventurer it can be overwhelming when deciding just what to do.

And to know the southern entrance to this outdoor mega-playground is just a 145-mile trip north of Corinth, it makes for some exciting outdoor weekend trip planning.

Visitation remains at 1.5 million visitors a year. Here is a snapshot at the attractions and some things to know before a visit.

Many campsites in the Land Between the Lakes have lake access or lake views like this one in Piney Campground, one of four developed campgrounds in LBL. www.mycrossroadsmagazine.com

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Homeplace 1850s Working Farm – What was life like in the “land between the rivers” down on the farm in the mid 1800s where two generations lived off the land?

This middle class family farm has living history interpreters doing typical chores for the period – working tobacco and corn as cash crops, cultivating many varieties of garden plants and field crops, plus taking care of livestock. There are period cabins, blacksmith shop, mule pen, wood shed, smokehouse, chicken house, ox barn, pig lot and much more. Don’t linger too long, as there is always a daily farm chore to be completed. Admission is $7 for adults and $5 for youth. The Homeplace is open seven days a week from 9-5 with last ticket sold at 4. For more information, call 931-232-6457.

Elk and Bison Prairie – This is one of LBL’s most popular attractions as www.mycrossroadsmagazine.com

visitors can view bison up close without leaving their vehicle or making the long trip to Yellowstone. The prairie offers a native grassland habitat common in Kentucky more than a century ago. Elk and bison roam free within this 700-acre enclosure. Visitors travel in their enclosed vehicle via a 3.5-mile paved loop road.

Numerous other wildlife species also thrive in the prairie. Wild turkeys, a variety of birds, coyotes, small game such as quail, butterflies, snakes and prairie mammals such as rabbits and raccoons find sanctuary here. Admission is $5 per vehicle and cash or credit cards are accepted at the gate. It is open dawn to dusk, seven days a week. Please note that when the temperatures are warm, some of the best viewing times are either early or late in the day. During late September and October, elk will bugle during the mating season. For CROSSROADS MAGAZINE

ABOVE: Land Between the Lakes visitors who travel through the prairie get to see bison wallow in the dirt and mud as they fight off insects.

OPPOSITE PAGE: A butterfly garden is one of the many attractions to see in the Woodlands Nature Station.

added ambiance, play some Jurassic Park music on the vehicle stereo system while the large steel gates open at the entrance. That should help keep everyone inside the vehicle when the bison are near.

Golden Pond Planetarium and Observatory – If there is a school teacher, night sky lover, amateur astronomer or celestial event geek in the bunch, this attraction is a must see.

The 360-degree, surround-sound, 40foot domed theater offers 40-minute programs at the top of the hour from Continued on Page 20

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GEAR UP

for Good Times in the Great Outdoors

2015 Hwy 72 E. Corinth, MS. 38834 662-594-1877 Mon. - Sat. 10 A.M.- 9 P.M.

PAGE 18

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LBL

BY THE NUMBERS 170,000

Acre peninsula

1-9

Miles wide

40

Miles long

300

Miles undeveloped shoreline

190

Acres wildlife refuges

200

Wildlife watering holes

261

Miles hiking trails

106

Miles horse trails

70

Miles mountain bike trails

100

Miles off-road vehicle trails (Turkey Bay)

444

Miles scenic roads

14

Designated basic camping areas with lake access

1,400

Camp sites – 4 developed campgrounds, 3 self-service primitive and 14 designated backcountry camping areas

26

Boat ramps

5

Environmental education facilities

4

Gateway state park resorts

2

States: Kentucky and Tennessee

1.5 million

visitors annually

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From page 17

10-4, seven days a week. “Tonight’s Sky Live” is a live presentation every day at 1 p.m. which allows visitors to learn about planets, stars and constellations in the night sky of the coming evening to encourage people to look and learn from the night sky in the here and now. Daily laser light shows are also held and remain popular with visitors. Admission is $6 for ages 13 and up, $3.50 ages 5-12 or $8 for laser shows. The observatory and its Meade 16-inch Schmidt-Cassegrain Telescope is open on select Saturdays.

Admission to the visitor center is free and offers information, restroom, gift shop and snacks and drinks for sale.

There is also a picnic area and playground. Call 270-924-2233 for more information.

Woodlands Nature Station – This neat wildlife and environmental education stop serves as the gateway to the 8,500-acre Nature Watch Area. There are indoor and outdoor exhibits where visitors get close views at snakes, turtles, bald eagle, owls, bobcat, coyote and a red wolf, just to name a few. There are weekday naturalist programs, plus hourly weekend programs for the kids or the young at heart. There are also programs on gardening, nature photography and more. The nature center is open 10-5, seven days a week. Admission is $7 for adults and $5 for youth ages 5-17.

Directions to LBL: Take U.S. Highway 45 north to just north of Jackson, Tenn., then proceed on U.S. Highway 45 East to Milan; take U.S. Highway 79 north through Paris and watch for the LBL sign to the left after crossing the Tennessee River bridge at Paris Landing.

Camping: LBL has four developed campgrounds in Energy Lake, Hillman Ferry, Piney and Wranglers, which caters to the horse experience.

With Piney being near the south entrance, Crossroads area campers will find it has the closest access with an even closer turn off Highway 79 than the main south entrance.

Developed campgrounds are gated, offer plenty of amenities such as boat ramps, bathhouses, trails, activities, programs, swimming area and reservations are accepted. LBL also has basic, dispersed and self-service camping. It has 11 self-service CROSSROADS MAGAZINE

campgrounds and six designated basic camping facilities offering yeararound lakeside camping. They offer fewer amenities than the developed campgrounds, yet provide more solitude.

Backpacking: Overnight backpacking is allowed along three trails inside LBL, including Canal Loop, North/ South Trail (north and south ends) and Fort Henry. Permits are required.

Backpackers need to take along all necessary supplies, but water is available at select locations.

Day use: There are many picnic areas along the byway and a host of day use lakeside areas for those who may want to swim and picnic.

Gray’s Landing is the day use area farthest to the south, Devil’s Elbow is a central location, while Moss Creek remains popular and is near the north entrance. There are also picnic areas near all attractions. Check out an LBL map to help select an area during planning of the trip.

Best Tip: Stop at the South Welcome Center to gather brochures and a free map. A handy, detailed pocket map is available for just $3. Hours of operation are 9-5 seven days a week, April through October. The free map can be downloaded online as well.

What to know: LBL is about a three-hour trip to the South Welcome Center from Corinth, then it will take about another 45 miles to travel the entire length of the Scenic Byway.

Plan to spend an entire day if taking in some of the attractions. A weekend overnight trip is recommended to give enough time at the attractions and especially if planning to have supper somewhere in the LBL area.

What to pack: Picnic lunch, snacks and plenty of drinks. The welcome centers sell food and snacks. Don’t forget insect repellant and some sunscreen, swimming clothes and beach towels if planning to swim in the lakes.

Admission: There are no fees to enter LBL or use the day use areas or trails, but there are fees for all attractions and camping. Backpacking is free, but permits are required.

Hours: LBL does not close from April until October, but watch for deer along the Byway if driving at dusk and night.

Where to stay: If camping isn’t in www.mycrossroadsmagazine.com

The North-South Trail extends through the entire 40-mile length in the center of Land Between the Lakes and can be used by both mountain bikers or hikers.

www.mycrossroadsmagazine.com

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the planner, there are an estimated 200 motels and resorts outside LBL on Kentucky and Barkley lakes.

There is a motel near both the south entrance and north entrance and good bets are the four state park cabins and inns in the LBL area. (See attractions.)

Where to eat: Outside the north end of LBL in Grand Rivers, Ky. is a national destination in its own right – Patti’s 1880s Restaurant and Settlement. The iconic restaurant reopened in November, 2019 after being closed for two years after a devastating fire. Reservations are required and the hard-to-get-ticket to eat there got more difficult with COVID-19 restaurant restrictions. Known for its homemade bread in a clay flower pot, two-inch thick giant pork chop and to-die-for desserts, Patti’s is even prepared for hungry arrivals with no reservations. The Grist Mill Outdoor Cafe in the settlement offers a menu and T. Lawson’s Grill across the street offers excellent food and yes, it’s a Patti’s-owned eatery.

The settlement is a draw with a bakery and candy factory, several boutique specialty shops and activity attractions, including mini-golf.

Patti’s remains a work in progress with several shops under construction. Parking remains an issue and expect a traffic jam on the weekends.

Visitors can drop off family members in the restaurant’s covered front entrance, then it’s off to the races for the driver to find a spot in Grand Rivers public parking areas. Call 888-736-2515 or go to www.pattis -settlement.com for more information.

COVID-19 alert: While LBL and its attractions remain open, many annual special events which would normally attract large crowds have been canceled.

Area attractions: Paris Landing State Park, Tenn. (Note: a new inn is under construction); Fort Donelson National Park in Dover, Tenn., and there are three Kentucky state parks on opposite shores of LBL – Kentucky Dam Village State Park, Kenlake State Park and Lake Barkley State Park.

Off the record: Check out the new lake jetty in Grand Rivers new public park. It offers great panoramic views of the massive Kentucky Lake, www.mycrossroadsmagazine.com

excellent sunsets and serves as a nice fishing pier. There are benches to enjoy the lake views, fish, watch boats and ponder why so much food was consumed at Patti’s.

For more information: The official site for LBL maintained by the U.S. Forest Service is www.landbetween thelakes.us and includes daily updates of events and activities within LBL. Another good resource is www.landbetweenthelakes.com, but keep in mind it includes advertising.

Also contact LBL at 800-525-7077 or 270-924-2000.

CROSSROADS MAGAZINE

ABOVE: Elk can best be seen in LBL’s wildlife watching prairie during the early morning hours or late in the afternoon near dusk. The elk’s mating bugle can best be heard in late September and October.

OPPOSITE PAGE: As guests are seated inside the restaurant at Patti’s 1880s Settlement, they are greeted with homemade bread baked in the flower pot and fresh whipped strawberry butter. The well know eatery just north of Land Between the Lakes in Grand Rivers was closed for two years after a massive fire, but reopened in November 2019.

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How to master grilling

a thick cut of meat

Grilling aficionados need not be intimidated by thick cuts of meat. A few tricks of the trade can make it easy to serve up a thick piece of meat where each bite is juicy and full of flavor.

A thick cut of meat grilled over an open flame can make for a mouth watering meal.

While such an endeavor likely won’t lead to any complaints around the dinner table, many people still shy away from grilling especially thick cuts of meat.

A thick cut of uncooked meat can intimidate even the most devoted grilling enthusiast.

Such cuts tend to take a long time to cook, and many a grilling devotee has put in that time only to end up with a dried out piece of meat. So what do? The following are some ways to master the art of grilling thick cuts of meat.

■■ Reverse sear the steak.

According to Omaha Steaks, reverse searing involves bringing the steak up to temperature via indirect heat first, then searing the outside second. Reverse searing ensures the outside of the steak does not become charred while PAGE 26

the inside takes its time cooking. This requires using both direct and indirect heat. When using a gas grill with multiple burners, it’s easy to create direct and indirect heating zones by only turning one set of burners on. When using a charcoal grill, move the hot coals to one side of the grill and leave the other side empty.

Omaha Steaks recommends maintaining a grill temperature between 250 and 300 F and placing the meat over indirect heat first, keeping the steak there until a digital thermometer reads roughly 10 to 15 degrees below the desired temperature of the meat. The steak can then be moved over direct heat so all sides can be seared.

■■ Salt the meat overnight.

People hesitant to salt their meat out of fear of overconsumption of sodium should know that it’s not necessary to use a lot of salt to create a flavorful piece of meat. A sprinkling CROSSROADS MAGAZINE

of kosher salt over the surface of the meat is all that’s necessary.

Once the meat has been salted, store it in the refrigerator, uncovered, overnight, which allows ample time for the cut to fully absorb the salt, ultimately contributing to a juicy cut of meat.

■■ Be patient.

Once the meat has been taken off the grill, let it sit for awhile before slicing into it. The goal is to allow the juice inside the meat to redistribute so each bite is as mouth watering as possible.

This is the same principle that leads Thanksgiving cooks to let turkeys sit for awhile when they first come out of the oven. While turkeys may require roughly 30 minutes of sitting, meat typically only needs between 10 and 20 minutes, with thick cuts requiring more time than thin cuts. www.mycrossroadsmagazine.com

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Spend some time with us … and you’ll see that we are unmatched in the level of integrity and professionalism that we offer our clientele.

Connect with us at either of our locations or email us at mitchellforestry@bellsouth.net 1825 Proper Street • Corinth, MS 38834 Phone: 662-287-0900

www.mycrossroadsmagazine.com

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Falls Mill has been around for 147 years.

OPPOSITE PAGE: John Lovett loves to welcome visitors and give tours of Falls Mill. He has been the caretaker of the property for 36 years.

Day trip

Falls Mill remains a step back in time

Story and photos by MARK BOEHLER • For Crossroads Magazine

BELVIDERE, Tenn. — Tucked away off a quiet county road, a massive 32-foot overshot water wheel turns by the waters of Factory Creek.

The water is diverted from the scenic Upper Falls and dam to the wheel that powers belts and pulleys inside Falls Mill.

The three-story red brick structure continues sharing its 147-year-old history.

Caretakers of the mill and museum’s historic property are John and Janie Lovett, who purchased the historic property 36 years ago.

John loves to greet visitors and share the history of the structure built in 1873 and his collection of machinery which interprets both the textile and grist mill industries.

One hot August morning this year the mill www.mycrossroadsmagazine.com

history buff and consultant on 85 mill restoration projects across the country was asked to give a tour.

Tim and Belinda Lankford of Carthage, Tenn., just east of Nashville were enjoying their first visit to the mill.

Belinda’s mother, 82-year-old Betty Hacket Lankford of Carthage, painted an oil painting of Falls Mill about 30-35 years ago.

John was shown a photo of the old painting.

“We always wanted to visit,” Belinda told John.

The emotional connection is just one of many reasons people visit Falls Mill, which served many purposes during its long life. It has processed cotton and wool, served as a CROSSROADS MAGAZINE

cotton gin and wood working shop and later milled stone ground flour, grits and corn meal.

Antique machinery related to the mill’s history can be seen throughout the building.

Also on display are hand looms, spinning wheels and a rare collection of 19th century power looms and wool carding machines.

Much of the interesting displays on the first floor relate to the millstones, grain milling process and the 40-year career of full-time Falls Mill grist miller William Janey, who recently passed away.

As John shared machinery and mill history with the Lankfords, their oil painting connection kept them listening to John’s many stories.

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They especially liked being shown wall graffiti written in the late 1800s which can still be seen today on the third floor walls.

According to John, “Janie’s baby” is the second-floor spinning and weaving exhibit room next to the Country Store. The second floor features many interesting antiques and many newly made items for sale. Visitors especially enjoy the 1929 Aeolian 1929 Player Piano that features many tunes from the 1920s. Although the Lovetts retired from grain milling in 2015, freshly milled flour, cornmeal and grits are still available for purchase. They work with Logan Turnpike Grist Mill in Blairsville, Georgia, to keep the shelves stocked.

Visitors are encouraged to spend time on the mill grounds after a tour of the museum, mill operation and Country Store.

Picnic tables and chairs are available with scenic overlooks at both the Upper Falls and dam and the Lower Falls below the mill, a favorite spot to watch the turning water wheel.

The water wheel is one of the largest still in operation in the country and was installed in 1906. The first two wheels were made of wood and only lasted a few years. The steel and cast iron wheel is the third to be used on the building.

John said most of the mill visitors to the National Register Historic Site are from the middle Tennessee and Huntsville, Ala. areas, PAGE 30

but a look over the guest registry reveals visitors from all over the U.S. and the world.

“It is great for people to experience a piece of history,” said the mill owner. “And enjoy a little getaway with a picnic and a wade in the creek.”

Directions: Falls Mill and the Museum of Power and Industry is located about 165 miles from Corinth, or about a three-hour trip. Take Highway 350 to Pickwick, Highways 25 and 128 to Savannah, Tenn., then U.S. 64 East to Falls Mill. Watch for the Falls Mill sign and turn north at the community of Old Salem, 22 miles east of Fayetteville.

Hours: Falls Mill is open for tours from 9 a.m. to 4 p.m. every Thursday, Friday and Saturday from April through mid-December.

Admission: $5 for adults, $4 for senior citizens, military and students and $3 for children over 5. Proceeds help mill restoration efforts and upkeep of the non-profit museum.

What to pack: Snacks and picnic lunch, bug repellent, change of clothes, water shoes and towels in case the wade in the creek gets playfully deeper; and warm jackets and jackets in the fall and winter as the mill is not heated.

Where to eat: The Swiss Pantry just five minutes east on U.S. 64 offers great cold deli sandwiches, hot panini-style sandwiches, plus homemade bakery items in Amish-style fashion and a wide drink selection. Everything is ordered to-go. “It’s really, really good,” CROSSROADS MAGAZINE

said Carla Neal, 16-year employee at the mill. “So much better than fast food.” Nearby Winchester, Tenn. has several sit-down type restaurant options. If going through Fayetteville, check out Edz Wingz for some killer wings.

Where to stay: The mill property has an 1895 log cabin “Bed and Breakfast” with wood-burning fireplace, front porch with rocking chairs, stocked kitchenette where breakfast items are provided and it sleeps up to four. It is $125 per night, plus tax and an extra charge for a third or fourth person.

The cabin stays booked most weekends so reserve far in advance. In fact, “we don’t have a free weekend until 2021,” said John. The log cabin is available for rent year round. Nearby Fayetteville and Winchester have several motels. Tims Ford State Park has cabins and a campground.

Photography Tips: The mill faces west, so mid to late afternoon makes for better overall mill photographs. The azaleas are usually in bloom early to mid-April for spring color.

The leaves change in late October and early November for fall color.

Area attractions: Jack Daniels Distillery in Lynchburg, University of the South in Sewanee and Tims Ford State Park.

For more information: Go to fallsmill.com or call 931-469-7161. www.mycrossroadsmagazine.com

The Log Cabin Bed and Breakfast on the Falls Mill property welcomes guests for overnight stays.

OPPOSITE PAGE: The Lower Falls along Factory Creek is the site of the historic Falls Mill.

Stone-ground goodness

Falls Mill shares old-fashioned recipes for cornbread, grits, pancakes, muffins, rolls, dessert

By MARK BOEHLER

For Crossroads Magazine

Falls Mill was home to a grist mill for many years.

For cooks fortunate enough to use old-fashioned stone ground cornmeal, flour or grits, they will probably share to all cooks that the versions make everything better in the kitchen.

For a step back in time to when grandmother ruled the kitchen, Falls Mills and owners John and Janie Lovett share these recipes.

Other brands of store-bought meals and mixes can be used.

Just don’t tell grandma.

She may go fetch a switch.

Elaine Lovett’s (Mom’s) Cornbread

1 1/2 cups Falls Mill Self-Rising Corn Meal 1 cup self-rising flour 1 1/2 cups buttermilk 1 egg slightly beaten 1 1/2 teaspoons melted butter or bacon drippings Combine dry ingredients in medium mixing bowl. Add remaining ingredients and just enough buttermilk for a good pouring consistency. Bake in a heated and greased black iron skillet or muffin tin at 425 degrees for 15-20 minutes.

(Elaine Lovett passed away in 2003 at the age of 88. John grew up eating this recipe.)

Falls Mill Basic Grits

Place 1 cup of Falls Mill StoneGround Grits in a bowl, cover with water and stir. The light bran will float to the top. Carefully pour off the water and light bran, reserving the grits. Bring 2 cups of water, 1 tablespoon of butter and 1/4 teaspoon of salt to boil in a heavy-bottomed saucepan. Add the grits, reduce heat to low and cook, covered about 15 minutes, stirring occasionally until thick and creamy. Serve hot.

Yield: 4 half-cup servings PAGE 32

Easy Cheese Grits 4 cups water 1 cup Falls Mill Stone-Ground Grits 2 teaspoons instant chicken bouillon 1 thin slice onion – finely chopped (optional) 2 tablespoons butter ¼ cup half-and-half 2 to 4 ounces of cheese – American, cheddar or havarti work well Place grits in bowl and cover with 2 cups water. Stir grits so that light bran will rise to the top and carefully pour off the water and bran, reserving the grits in the bowl. Rinse again if desired.

Bring 2 cups water, onion, instant chicken bouillon and butter to a boil in a heavy-bottomed saucepan and add grits to the boiling mixture. Reduce heat to low and cook, covered, 15 minutes, stirring occasionally until grits are soft and creamy.

Add half-and-half and cheese and stir until cheese melts. Serve hot. Yields 4 half-cup servings.

Fried Grits

Prepare basic grits. After they are done, pour them into an un-greased loaf pan. Let this cool until the grits are firm, usually 30 minutes or more. Turn the pan over so the grits loaf slides out, slice about ½ inch thick.

Mix some flour, salt and pepper together on a plate and dip both sides of the grits slices in the flour mixture. Put a quarter inch of oil in a skillet, and fry the slices on medium high heat for about 5 minutes until golden brown. Turn over and brown the other side.

Sausage Fried Grits

Prepare basic grits and set aside. Cook your favorite breakfast sausage, breaking it up into small pieces. Drain the fat and stir the sausage into the grits.

Beat an egg and add it to the grits mixture. Pour into a loaf pan and put it in the refrigerator

until firm. Turn out the grits and prepare as fried grits.

Hot Jalapeno Grits

To your basic grits add 1½ cups of cheddar shredded cheese, 3 tablespoons butter, 2 beaten eggs and at least 2 tablespoons chopped jalapeno pepper (for more heat, add more pepper) and salt and pepper to taste. Add hot sauce, to taste. (Then change name to Fiery Hot.) Pour into a greased baking dish, bake at 350 degrees for about 30 minutes. Top will be lightly browned.

Apple Streusel Coffee Cake

2 cups Falls Mill Multi-Grain Pancake Mix ½ cup sugar ½ cup applesauce or apple butter 1 egg ½ stick butter, softened ¾-1 cup milk or half-and-half 1 small (your favorite) apple chopped Topping ½ cup brown sugar ¼ stick butter melted ½ cup chopped pecans 1 teaspoon cinnamon Preheat oven to 350 degrees In a large mixing bowl blend together dry ingredients with a wire whisk. Add milk, egg, butter and applesauce and stir until almost smooth. More milk can be added for a good pouring consistency. Stir in apple last. In a small bowl mix together topping ingredients with a fork.

Coat a shallow baking dish with non-stick cooking spray, spoon in cake mix then cover with topping.

Bake for 20-25 minutes. Use on 13-by-9-inch pan or 2 smaller dishes and share with a friend.

Falls Mill Sausage Balls

1 pound ground pork sausage 1 cup Falls Mill Multi-Grain Pancake Mix

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1 egg (optional) 4-8 ounces grated sharp cheddar cheese Preheat oven to 375 degrees In a large mixing bowl blend together all ingredients. It is messy, but works best if blended by hand. Shape into 1-inch balls and arrange on a large cookie sheet coated with non-stick cooking spray. Bake for 13-15 minutes. Yield: About 36 sausage balls.

Savory Zucchini Pie

2 cups finely chopped zucchini squash 2 eggs, lightly beaten 6 green onion tops, chopped 1 /4 cup Falls Mill Multi-Grain Pancake Mix 3 /4 cup grated sharp cheddar cheese 1 /4 cup vegetable oil 1 /2 teaspoon salt 1 /4 teaspoon black pepper 1 /4 teaspoon paprika Preheat oven to 350 degrees Lightly grease a 9-inch pie plate and set aside. In a large mixing bowl combine the zucchini, eggs, onions, pancake mix, cheese, oil and spices. Stir well. Transfer to the prepared pie plate. Bake 45 minutes or until a tester inserted into the center comes out clean. Cool 10 minutes on a wire rack before slicing and serving.

Yield: 8 servings.

Substitution suggestions: Grated yellow squash or carrots can be used instead of zucchini. Add a small chopped red bell pepper or a couple of chopped Roma tomatoes for color.

Falls Mill Pancakes

To 1 cup Falls Mill Multi-Grain Pancake Mix, add: 1 egg 2 tablespoons melted butter 1 /2 – 3/4 cup milk (more milk makes thinner pancakes) Cook on a medium-hot, greased griddle or skillet until

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Sixteen-year employee Carla Neal shows the stone ground products available at Falls Mill.

Photo by Mark Boehler

pancakes are covered with bubbles, turn and brown on other side.

Yield: About 6 four-inch pancakes

Falls Mill Muffins

2 cups Falls Mill Multi-Grain Pancake Mix 3 /4 – 1 cup milk or buttermilk 1 egg 1 /2 cup melted butter 1 /2 cup sugar 1 teaspoon cinnamon 1 /2 cup raisins or dried cranberries or chopped apples or blueberries Substitute 1/2 cup of fresh preserves or jam instead of fresh fruit.

Mix together dry ingredients with a wire whisk in a large bowl. Add milk, egg, and butter, stir until moistened then add fruit. Do not over mix. Bake in a greased muffin pan at 375 degrees for 18-20 minutes.

Yield: 12 muffins

Falls Mill Fridge Rolls

3 1/2 cups sifted self-rising flour 1 /2 cup sugar 3 1/2 cups Falls Mill Whole Wheat Flour 1 quart whole milk 1 stick butter or margarine 2 teaspoons salt 3 packages yeast Heat the milk and butter in a heavy saucepan just until the butter melts, remove from heat.

Combine dry ingredients then add milk and butter mixture, stir until smooth. Divide the batter in half and store in 2 large covered bowls. Place in refrigerator for at least 4 hours before use. Bake in a greased muffin pan at 425 degrees for 15-20 minutes.

Yield: 4 dozen rolls

Whole Wheat Pancakes

1 cup Falls Mill Whole Wheat Flour 2 tablespoons sugar

Stone ground white or yellow grits, yellow or white (plain or self-rising) cornmeal, whole wheat flour and multi-grain pancake mix are all available in two-pound paper sacks for $4.50 each with a 10-pound minimum order. Call Falls Mill at 931-469-7161 from 9-4 on Thursday, Friday or Saturday to place an order. They are shipped USPS Priority Mail. With no added preservatives, products must be stored in the fridge or freezer.

2 tablespoons melted butter 1 teaspoon baking powder 1 egg 1 /2 teaspoon salt 1 /2 – 3/4 cup milk Mix together dry ingredients in a medium mixing bowl, stir in milk, egg and melted butter with a wire whisk. Cook on a greased, medium hot griddle or frying pan. The pancakes are ready to turn when the top is covered with bubbles. For thin-

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ner pancakes use more milk.

Yield: 6 four-inch pancakes

Falls Mill Quiet Puppies

1 cup Falls Mill Corn Meal (White, yellow or a mix of both) 1 /2 teaspoon garlic powder 1 /2 cup white flour 1 /2 teaspoon baking soda 1 teaspoon baking powder 1 beaten egg

CROSSROADS MAGAZINE

/2 teaspoon salt 1 cup buttermilk 1 /2 teaspoon onion salt 1 /4 cup chopped green onions Mix dry ingredients. Add egg and about half the buttermilk. Stir in onions. Add more buttermilk a little at a time until batter is well mixed. Let stand for 10 minutes. Drop by spoonfuls into medium-hot oil. Fry until browned. Yield: About 12-15 small hushpuppies 1

PAGE 33

Sixteen-year employee Carla Neal shows the stone ground products available at Falls Mill.

Photo by Mark Boehler

pancakes are covered with bubbles, turn and brown on other side.

Yield: About 6 four-inch pancakes

Falls Mill Muffins

2 cups Falls Mill Multi-Grain Pancake Mix 3 /4 – 1 cup milk or buttermilk 1 egg 1 /2 cup melted butter 1 /2 cup sugar 1 teaspoon cinnamon 1 /2 cup raisins or dried cranberries or chopped apples or blueberries Substitute 1/2 cup of fresh preserves or jam instead of fresh fruit.

Mix together dry ingredients with a wire whisk in a large bowl. Add milk, egg, and butter, stir until moistened then add fruit. Do not over mix. Bake in a greased muffin pan at 375 degrees for 18-20 minutes.

Yield: 12 muffins

Falls Mill Fridge Rolls

3 1/2 cups sifted self-rising flour 1 /2 cup sugar 3 1/2 cups Falls Mill Whole Wheat Flour 1 quart whole milk 1 stick butter or margarine 2 teaspoons salt 3 packages yeast Heat the milk and butter in a heavy saucepan just until the butter melts, remove from heat.

Combine dry ingredients then add milk and butter mixture, stir until smooth. Divide the batter in half and store in 2 large covered bowls. Place in refrigerator for at least 4 hours before use. Bake in a greased muffin pan at 425 degrees for 15-20 minutes.

Yield: 4 dozen rolls

Whole Wheat Pancakes

1 cup Falls Mill Whole Wheat Flour 2 tablespoons sugar

Stone ground white or yellow grits, yellow or white (plain or self-rising) cornmeal, whole wheat flour and multi-grain pancake mix are all available in two-pound paper sacks for $4.50 each with a 10-pound minimum order. Call Falls Mill at 931-469-7161 from 9-4 on Thursday, Friday or Saturday to place an order. They are shipped USPS Priority Mail. With no added preservatives, products must be stored in the fridge or freezer.

2 tablespoons melted butter 1 teaspoon baking powder 1 egg 1 /2 teaspoon salt 1 /2 – 3/4 cup milk Mix together dry ingredients in a medium mixing bowl, stir in milk, egg and melted butter with a wire whisk. Cook on a greased, medium hot griddle or frying pan. The pancakes are ready to turn when the top is covered with bubbles. For thin-

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ner pancakes use more milk.

Yield: 6 four-inch pancakes

Falls Mill Quiet Puppies

1 cup Falls Mill Corn Meal (White, yellow or a mix of both) 1 /2 teaspoon garlic powder 1 /2 cup white flour 1 /2 teaspoon baking soda 1 teaspoon baking powder 1 beaten egg

CROSSROADS MAGAZINE

/2 teaspoon salt 1 cup buttermilk 1 /2 teaspoon onion salt 1 /4 cup chopped green onions Mix dry ingredients. Add egg and about half the buttermilk. Stir in onions. Add more buttermilk a little at a time until batter is well mixed. Let stand for 10 minutes. Drop by spoonfuls into medium-hot oil. Fry until browned. Yield: About 12-15 small hushpuppies 1

PAGE 33

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K p t a p s f t r

CALL OF THE

Sipsey Wilderness in Bankhead National Forest translates to ‘land of a thousand waterfalls’

WILD

Story and photos by MARK BOEHLER

For Crossroads Magazine

Kinlock Falls is a popular destination in the Sipsey Wilderness as the deep gorge provides for a nice swimming hole. The falls is also adjacent to an Alabama county road for easy access.

SIPSEY WILDERNESS, Ala. — Day hiker Rob Price of Corinth pauses for a moment along a remote trail beside Turkey Foot Creek.

“Hear that?” he asks.

There is something special about the call of the wild.

Other than the ripple of water over sandstone, there is a stillness.

Silence. And no sight or sound of civilization.

It is what the 59-year-old retired firefighter Price longs for when hiking the backcountry.

With some areas as close as a 11/2-hour drive from the Crossroads area, Price discovered one of northwest Alabama’s best kept secrets about five years ago.

It is the Sipsey Wilderness of the U.S. Forest Service’s William B. Bankhead National Forest,

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where bicycles and motorized vehicles of any kind are prohibited.

With just over 25,000 secluded acres, it is known for its scenic creeks, deep gorges, many waterfalls and natural beauty. It is also home to the Sipsey Fork of the Black Warrior River, an area designated a National Scenic River for outdoor enthusiasts.

“I have yet to find a trail that disappointed me,” says Price, who recently hiked Turkey Foot Creek, a trail not actually on a map but has a social trail to both Turkey Foot Falls and Maize Mill Falls.

He also explored Sipsey River Trail, a designated trail with a marked trailhead at the Sipsey River Recreation Area off Cranal Road, a route which separates the wilderness area on the north side and more national forest on the south side.

CROSSROADS MAGAZINE

PAGE 37

ABOVE: Rob Price hikes along Sipsey River Trail, one of many trails which follow a deep gorge in the Sipsey Wilderness.

OPPOSITE PAGE: Turkey Foot Creek in the Sipsey Wilderness can be explored from under Turkey Foot Falls.

‘The Smokeys (Great Smokey Mountains National Park) have nothing on Sipsey.’

ROB PRICE

PAGE 38

CROSSROADS MAGAZINE

“The Smokeys (Great Smokey Mountains National Park) have nothing on Sipsey,” says Price, who sticks to day hiking and has yet to backpack or camp overnight in the wilderness. “Sipsey is very impressive and beautiful – just a smaller elevation than the Smokeys.”

His recent August hike was a rare summer Sipsey trip for Price, who prefers spring and fall hiking to avoid both insects and the heat.

The wayfarer walker also prefers to hike on weekdays when many of the trails are free of visitors.

Despite its remoteness, many overnight campers and day hikers explore Sipsey on the weekend. The Forest Service allows camping anywhere in the wilderness, campfires and dogs of leash.

Price’s favorite hike other than Turkey Foot Creek is the Thompson Trailhead – the closest trailhead to the Corinth area inside the wilderness.

The trail has many types of of wildflowers and can best be seen when hiking in the spring, especially April and May. The hiker also enjoys hiking to Sougahoagdee Falls on Brushy Creek, a fourmile trip off County Road 3159, which is outside the wilderness area but still inside the National Forest.

Most of the Sipsey trailheads are to hike in and out, as some of the loops can push the hike anywhere between 16 to 21 miles.

“That’s too much for one day,” says Price.

“Those loops are better for people who are planning to spend the night.”

Kinlock Falls is one of the more popular falls as it has easy access off Kinlock Road.

The picturesque falls is 20-feet high and 20-feet wide with canyon walls some 40feet tall.

Note there are no signs at Kinlock Falls, so watch for some pull off areas when County Road 23 turns to gravel and just before crossing a bridge.

Since the area remains a wilderness, there are as many “do nots” as “do” when hiking inside Sipsey.

Price and the Forest Service offer these tips and detailed information when planning a hiking, camping or horseback riding trip. Yes, there are many miles of trails for horseback riders.

Directions: The area is so vast, there are better routes to take depending on which trailhead a person wants to explore. The best route to the west side of Sipsey from Corinth is U.S. 72 to U.S. 43, then south to Russellville. Take a left on Lawrence Street, then left on 243 South to Highway 195, then a left on Kinlock Road.

The best route to the east side of Sipsey is U.S. 72 to Moulton, then south www.mycrossroadsmagazine.com

www.mycrossroadsmagazine.com

CROSSROADS MAGAZINE

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CROSSROADS MAGAZINE

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on Highway 157, then south again on Highway 33, which is called and marked the Wilderness Highway. Along this route, the Sipsey area is to the west and the Black Warrior Management Area is to the east.

What to pack: Buy Thomas Lang’s map from Carto-Craft Maps and study it before a visit. With Sipsey on one side and the Black Warrior area on the other, the map could be a real life saver. Get the water resistant version for just $8.95. Go to carto-craft.com and type in Sipsey to order online.

“That’s the first thing to do,” admits Price, who did the same. “Get the map.”

“I always tell people,” adds the Sipsey adventurer. “Get a map. Cell phones die.

Maps don’t.” Please note cell phone service is not available in most of Sipsey.

There are plenty of Forest Service free maps available online for download or at the ranger station in Double Springs, but the maps are lacking in detail, says Price.

“It has just enough information to get someone lost,” he says.

Along with the Carto-Craft map, pack a change of clothes as some trails cross creeks, towel, insect repellant, flashlight and plenty of food and water for the day.

It is also recommended enough food and water to taken in a backpack for an unexpected overnight stay in the woods.

(See flashlight hint.) Good hiking shoes are required and trekking poles are a good idea due to some of the steep terrain.

Admission: Sipsey exploration remains free, but a $3 per vehicle fee is requested by the Forest Service for those parking in or using the Sipsey River Recreation Area.

An honor station is provided as well as primitive restroom facility. Some of the trail heads begin here and a picnic area is available for day use.

Where to stay: For those not brave enough to pitch a tent or hang a sleeping hammock in Sipsey, the Forest Service has a primitive campground available nearby at Brushy Lake Recreation Area. It is a fee area and remains well maintained with campsites providing picnic tables, lantern stands, fire rings and grills. A primitive restroom is available, but no showers.

There is water available, but no electricity.

Campers can find three excellent recreation areas in Bankhead to the south in Corinth, Houston and Clear Creek.

All have RV hookups for electricity and water and bathhouses. They are gated and require a fee.

Those missing the comforts of home and it’s too late in the day for a ride back to

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the Crossroads area, there is a Days Inn by Wyndham in Moulton and a Best Western Plus, Budget Inn or Greenwoods Inn in Russellville.

For more information: Call the ranger station at 205-489-5111 or go to fs.usda. gov.

Two other great resources are the Sipsey Wilderness Hiking Club at www. sipseywilderness.org or Wild South at wildsouth.org, an educational, environmental and resource group.

CROSSROADS MAGAZINE

ABOVE: There are many miles of county roads and forest service roads in the Sipsey Wilderness to explore. Many are in good shape like Kinlock Road (County Road 2) along the wilderness border, but motorists must be alert for large rocks, large potholes or unexpected heavy rain wash outs.

OPPOSITE PAGE: Maize Mill Falls is just one example of why hikers love to explore the beautiful sights inside the remote Sipsey Wilderness.

PAGE 41

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PAGE 43

Kayaking makes for a great day on the water. The right gear helps enthusiasts sail with ease.

Get on the water with the right kayaking gear Kayaking is a wildly popular paddlesport.

Paddlesports offer people unique ways to enjoy nature while getting up close and personal with expansive waterways. Kayaking is remarkably accessible for people of all skill levels and interests.

According to the Outdoor Foundation’s 2019 Special Report on Paddlesports and Safety, kayaking has seen a consistent upward trend in participation for the last five years. Today, recreational kayaking is the most popular paddlesport, with more than 11 million participants in the United States. And the activity is almost evenly split among men and women (51 percent and 49 percent, respectively).

Many kayakers can enter the water with relatively no instruction in kayaking and take to the sport like a duck to water. Of course, the right gear can make all the difference for both experienced and novice kayakers. Anyone who plans to be a consistent kayaker should probably invest in a kayak of his or her own.

The right kayak depends on where kayakers plan to use it. Sea kayaks can sail easily through choppy conditions. Tandem PAGE 44

Recreational kayaking is the most popular paddlesport, with more than 11 million participants in the United States. And the activity is almost evenly split among men and women (51 percent and 49 percent, respectively). kayaks carry two or more people and have more storage space. Touring kayaks are designed for long distance kayakers. Siton-top kayaks are ideal for beginners and casual paddlers.

Some additional supplies also can help kayakers get the most out of this rewarding activity.

■■ Paddle: Many kayaks are sold with compatible paddles. However, it is always a good idea to have a spare. Be sure to choose one made from sturdy materials, especially if it will be used in saltwater or brackish water.

CROSSROADS MAGAZINE

■■ Life jacket: A life jacket is a must when on the water. While kayaks are relatively stable, should a tip-over occur a life jacket can keep you afloat and safe until you are able to reboard the kayak.

■■ Kayak racks and carriers: Kayaks can be transported to the water on roof racks that strap on to SUVs and cars. Kayak carts and trailers can help you comfortably move the kayak to the water’s edge or dock, as kayaks can be heavy and cumbersome to move on your own.

■■ Spray skirt: A kayak spray skirt keeps water from splashing up and onto your lap/legs while in the kayak. Staying dry can make kayaking more comfortable in all seasons.

■■ Dry storage: Dry bags and containers keep items like a phone, camera and GPS devices dry and secure. These containers are designed to be water-tight when splashed or submerged.

Other kayaking supplies include dry shirts, special shoes, hats, and gloves.

Coordinated fishing gear can even be purchased for those who want to catch some fish while kayaking. www.mycrossroadsmagazine.com

Tips for buying

hiking footwear

Nothing can cut a hiking excursion short faster than a blister, ankle injury or uncomfortable shoes. Novice hikers may not think twice about footwear before hitting the trails, but a good pair of hiking shoes or boots can make all the difference between an enjoyable experience or one cut short by pain or discomfort.

The following shopping tips can help hikers narrow down the dizzying array of hiking footwear options.

Low cut or boot

membrane on a shoe can trap air and moisture inside of the footwear, which may cause blisters and skin to break down more readily.

Waterproof shoes also may cause you to feel hot in warm conditions.

Hiking experts note that hikers who carry a daypack or a load of 30 pounds or less can comfortably wear low-cut hiking shoes.

Backpackers carrying heavy loads will need Uppers and insoles a full boot. But comfort also merits consideration. Boots can be heavier than shorter shoes, Upper material will affect breathability, and that may contribute to fatigue. However, durability and more. Leather, synthetics, mid-size shoes or boots will offer more ankle insulation, and waterproof membranes are support, which can prevent rolled ankles or incorporated into uppers. more serious injuries.

Insoles and midsoles provide cushioning Sizing and buffer feet from shock, says REI. Speak Waterproof or not Each manufacturer sizes shoes differently. with a footwear professional to find the right Therefore, if you normally wear a size 10, you If you frequently trek across streams or fit and comfort level. may need to go up or down a size or half a size through muddy, damp or rainy conditions, It pays to spend more time and money findto get the right fit. Be sure to check the specif- then waterproof or water-resistant hikers may ing the right hiking footwear. The reward will ic sizing chart offered by the manufacturer for be ideal. Just keep in mind that a waterproof be more time enjoying the great outdoors. the shoes you plan to buy. Go larger if you are between sizes.

• Pre-Need Funerals • Burial Insurance Feet tend to swell throughout the course of the day. Therefore, shop for hikers at the end of the day when feet are at their largest. This will also help simulate how much your feet may swell after a hike.

Magnolia Gardens • Oaklawn Memorial Park • Cypress Grove Wear the socks you will use while hiking to try on trail shoes or boots. Take a walk in 2024 Hwy 72 East Annex the shoes and put them to the test in various Corinth, Mississippi scenarios. Try to find an incline and walk up (662) 286-9500 or 286-9545 and down to determine if your toes will feel www.magnoliafuneralhome.net cramped. Walk up and down stairs to see how heavy the shoes are. Also, test them out on various surfaces to verify if they have enough Owner: Jimmy Calvary grip.

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