Crossroads Magazine Family Edition 2018

Crossroads 2018 Family Edition

Magazine

Executive chef

Spring fashions Trending hair styles Travel - Discovery Park Calendar of Events Product of the Daily Corinthian

Ferrell's Home & Outdoor 807 South Parkway | (662) 287-2165 ,

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CROSSROADS MAGAZINE

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Crossroads

Magazine

What's Inside

A Daily Corinthian Publication | 2018 Family Edition

Curls, texture among hot hairstyle trends for 2018 - Pages 6-7

EDITORIAL Publisher Reece Terry

Calendar of Events - Page 10-11

Editor Mark Boehler

Only the strong can survive gardening - Pages 13-14

Contributors Bill Avery Mark Boehler Discover Park of America Sue Elam Brandy Steen L.A. Story Chris Todd Josh Webb

Meet & Greet: Kiwanis Club Father-Daughter Ball - Pages 18-19 Engage with friends, family and get outdoors - Pages 24-25

ADVERTISING

Spring ladies’ fashions - Pages 28-33

Advertising Manager Tom Tiernan

Corinth native Meredith Pittman living the dream as executive chef - Pages 36-30

Sales Representatives Barb Smith Derinda Nunley Kenny Carson

Travel: Discovery Park of America - Pages 42-45

Creative Designer Marionne Esguerra Crossroads Magazine is published by the Daily Corinthian, 1607 Harper Road, Corinth, MS. A complimentary 10,000 issues are distributed in the Crossroads area. The contents of Crossroads Magazine are copyrighted and may not be reproduced without consent of the publisher. Crossroads Magazine shall not be held liable for failure to publish an ad or for typographical or publication errors. Publisher reserves the right to reject any advertsing and to alter advertising copy or graphics deemed unacceptable for publications. For additional copies of Crossroads Magazine, contact the Daily Corinthian at 662-287-6111.

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On the Cover Virginia Boyd-James, Christy Burns and Angela Avent model spring fashions for Ann’s of Corinth.

Photo by Sue Elam / On Location Photography For more spring fashion, see page 28.

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hair

that’s

! hot

Curls, texture among hairstyle trends for 2018

BY L.A. STORY FOR CROSSROADS MAGAZINE

CURLS ARE A HOT TREND FOR 2018.

“THE DAPPER DAN” LOOK FROM YEARS PAST IS BACK IN STYLE. PA G E 6

Two well-known, local hair stylists have great news for those with some natural curl – it is hot for 2018!

“If you have natural curls or texture—don’t just wear them, flaunt them. Use a few key styling products like mousse, hairspray, or dry shampoo to take your natural texture to new heights,” said Danah Mincey, owner of Salon 714 in Corinth.

“Ask for a haircut that takes the weight and bulk out of your hair so that the curls can spring up and bounce.”

Warren Rossi, owner of the Relaxstation in Corinth’s SoCo District, agreed.

“Keep the curls! Folks with curly and natural textured hair this is your year,” said Rossi. “Big is back in style -- full and bouncy hair with manageability. Also, wet look hair with texture -- wet look curls, loose and tousled.”

As far as haircuts and style, Mincey said that inspiration in the coming year will look to years past.

“Ends are rolled-under or flipped out, and cuts are blunter than ever, a refection back to the early ’90s. If you don’t want inches cut off but looking for a change, get bangs! Choppy side swept bangs are definitely making a comeback for 2018,” said Mincey.

Rossi said bobs with fringe will also be something people will see everywhere.

In hair color trends, 2018 will see a shift away from the bright neons and golden blondes, according to Mincey. All hair types and textures can try out the hottest hair accessory for this year – two barrettes of one’s choice fastened parallel just above each temple. She also noted that the humble scrunchie made a return this season. The 2018 version should be worn and fastened with purpose and done in a luxe finish like silk or velvet.

“Prepare to see more icy platinum blondes, rich browns, and more natural-looking colors with added dimension and bright highlights,” she said. “Moving closer to the color we were born with will be more popular in 2018. Chocolate Brown, Platinum Blond, Below the ear Ombre, Sienna Reds and Rusty Copper hues.”

CROSSROADS MAGAZINE

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MORE NATURAL LOOKING COLORS ARE IN.

“DIRTY BLONDE” HAIR IS BACK IN STYLE.

TAKE NATURAL TEXTURE TO NEW HEIGHTS IN 2018.

THE WET HAIR LOOK IS ALSO A STYLISH OPTION.

NATURAL CURLS ARE IN. DON’T JUST WEAR THEM, FLAUNT THEM.

www.mycrossroadsmagazine.com

Rossi said “dirty blonde” will be “in.”

“Dirty blonde hair is in. It used to be about getting your hair white because it was so hard to attain,” he said.

So, what is the most requested men’s hairstyle exactly?

Rossi said it doesn’t have a specific name but is a variation of the longer on top, short back and sides.

“We describe it as a clean, professional and endlessly versatile style, that’s longer at the crown and fades into a short clipper cut around the sides and back.

Some like for the cut tends to be longer on top,” said Rossi. “The most popular cut for men right now is traveling back in time with ‘Dapper Dan.’ The fade is in, short sharp, or messy and long. Find one and run with it!”

He added that if one is not sure what look is for them and they want to try something new or different, he is always available to talk a customer through the best look for that hair type, facial shape, personality and personal style.

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APRIL/MAY/JUNE

6-8

APRIL Corinth Theatre-Arts presents A Midsummer Night’s Dream, Crossroads Playhouse

10 13-14 13-14

17th annual Photo Contest submission deadline, Crossroads Museum Home & Garden Expo, Crossroads Arena

TN River BBQ & Music Fest, Green Acres RV Resort, Savannah

7 7

Green Market, Corinth Depot Corinth Civil War Show, Crossroads Arena

14-16 19

High School Musical 2, Corinth High School

Southern Nights in SoCo, downtown Corinth

19-21

Shiloh: The First Great Battle of the Civil War, Shiloh National Military Park

21 28 28 28

Tupelo Con 2018, Tupelo Austin’s Shoes Reconnect4Autism Color Run, Corinth Laugh Your Heart Out featuring Heather Land, Crossroads Arena K-Town Community Yard Sale, Kossuth

Rock violinist Joseph Shackelford

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Green Market

4-6 5 5

MAY Corinth Theatre-Arts presents The Glass Menagerie, Crossroads Playhouse Green Market, Corinth Depot 37th Annual Coke 10k, downtown Corinth

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Kiwanis Pancake Breakfast, Waldron Street Christian Church Corinth Theatre-Arts presents The Glass Menagerie, Crossroads Playhouse

JUNE Dr. Mark S. Wells Memorial Golf Classic, Shiloh Ridge Green Market, Corinth Depot

Daily Corinthian Community Yard Sale, Corinth Depot 47th annual Gumtree Festival, Tupelo Crossroads Chili Cookoff, Corinth Depot Rock Violinist Joseph Shackelford, Smith, downtown Corinth

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Leon Frazier Memorial Gospel Concert, Corinth Coliseum

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Only the strong can survive

GArDENInG Mboth had country backgrounds and

y parents are great gardeners. They

were trained practically from birth on how to grow and preserve their own food.

Me? Not so much.

Gardening and I do not seem to get along, even though I really want us to be friends.

Here’s the thing — gardening brings me into contact with dirt and bugs.

These are not two of my favorite things.

It isn’t my parents’ fault. We moved around a lot when I was a kid and I was already grown and moved off before they began to have a regular garden.

Over the years, my experiences with gardening have been interesting.

I vividly recall one year when my exhusband and I had a garden and the only things that really thrived were cucumbers and tomatoes ... and we had so, so many cucumbers and tomatoes.

It never, ever stopped. I’m pretty sure the ground in that same spot to this very day pops out a summer cucumber or tomato just to be funny.

I had to get really creative with all those vegetables. What we didn’t give away, I had to learn how to “can” and I created a pasta salad recipe which showcased the marriage of these two vegetables, with the help of some green onions.

Yes, I can cook. I am not completely helpless.

My most recent gardening memory was attempting to help my parents with their vegetable garden about three years ago. I only came out about two or three times, because of my work hours, but the times I spent helping were vivid memories.

First of all, this is Mississippi. It was hot outside, even in the morning. www.mycrossroadsmagazine.com

L.A. Story

Second, bending over to do planting is really, really hard.

I will grudgingly admit a sense of accomplishment after we finished the goals set for that day. I can’t say that I didn’t whine a little.

Me: “Oh, lord! Where’s the water bottles? I must have some water! I think I’m dehydrated! How long have we been out here?”

Mom: “About 15 minutes.”

Me: “Is it too early for a break?”

Mom: (Rolls eyes Heavenward in a request for patience.)

My husband loves the outdoors. He plodded along just fine.

My second daughter, Whitney, who was in her midto late 20s at the time, was babysitting my granddaughter, Avery. They walked down to my parents’ house during the gardening work. Whitney wanted Avery to experience what it was like to put out a garden.

They didn’t seem too bothered by the oppressive heat and humidity either. Whitney and Avery ran around like puppies. I kept stressing out about where Avery was. I was terrified she would be bitten, dragged off and/or eaten by something bite-y and/or poisonous.

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L.A.’S PASTA SALAD INGREDIENTS 3 cucumbers, diced 3 tomatoes, seeded and chopped 3 to 4 green onions, chopped 1/2 to 1 lb. box of rotini pasta 1/4 cup red wine vinegar 1/4 cup extra virgin olive oil salt and pepper to taste DIRECTIONS Combine all vegetables together in a large mixing bowl.

Cook pasta, according to package directions, until tender.

(I prefer “al dente,” for texture.) Once pasta has reached desired doneness, drain into a colander or strainer and immediately rinse under cold water until cooled, then drain.

Once pasta is drained of excess moisture, add to the chopped vegetables in the mixing bowl. Add in red wine vinegar and olive oil and toss to mix well. (At this point, I would advise to taste and see if more vinegar or oil is needed for flavor.) Add salt and pepper to taste. Serve immediately or chill and serve. Makes about four servings.

My sister Tammy was helping that day, too. She is irritatingly efficient at gardening.

I was never what one would call “outdoorsy.” This could be because I’m pretty sure I sweat more profoundly than everyone else, so I try to sweat as little as possible. That’s my story and I’m sticking to it.

It’s funny, though. When I look back on that day and the days after when I came over to help, I don’t remember the heat or my aching back. I remember sitting on camping chairs under the awning to Dad’s shed when everyone would take a break. We’d drink water and fight off wasps and enjoy the occasional cooling breeze ... and there would be conversation.

Mom and Dad would tell us stories about what things were like when they were growing up. They told these stories while I, my daughter and my granddaughter listened intently.

We could almost hear the sounds that PA G E 1 4

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echoed back from those past days.

We would go inside and enjoy sandwiches in the air-conditioned house afterward.

As an adult, I now “get it” — the value of those times was more than the literal “fruits” of our hard work.

It was about a shared experience and spending time together. It was about hearing those stories I will cherish forever.

It was about living the very definition of family unexpectedly on a hot summer day and continuing to learn valuable lessons, even at my age.

I have to say I admire my parents. I have learned gardening is not for sissies and only the strong survive.

I am trying to be stronger.

(L.A. Story is a poet, fantasy/scifi novelist and a staff writer for the Daily Corinthian. She is a resident of Glen, where summer gardens teach good lessons and cucumbers and tomatoes taunt her. Her columns appear whenever her editor tells her he needs one.) www.mycrossroadsmagazine.com

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MARCH 31 Annual Easter Egg Hunt- JP Coleman State Park 662-423-6515 APRIL 7 40th Annual Hollis Long/Archie Lee Memorial Ole’ Tyme Music Gathering

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Meet & Greet

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CORINTH KIWANIS CLUB

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1. Ben and Chloe Caldwell 2. Brett and Alyson Wilson 3. Brandon and Baranna Quinn 4. Chris and Lilly Grace Vandiver 5. Brandon and Natalyn Woodruff 6. Michael and Makaila Tate 7. Nick and Baylee Anna Bain 8. Robert and Kate Walker Williams 9. John Michael and Addy Taylor Tucker Â

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Photos by Bill Avery and Brandy Steen

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Faraway Places in downtown Iuka, MS, reopens Tuesday, April 3.

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Engage with friends, family and

t

outdoors

he outdoor industry has seen some incredible growth and change in recent years. Avid outdoorsmen do not have to look far to see it.

In today’s non-stop world, it seems like new products hit the market so

frequently that they become outdated before a retail store can make a full cycle of inventory on the shelves, and in some cases this has proven true.

However, with the frequent changes and innovations, there have not been many products that have tackled the

Josh Webb

ability to bring new hunters and fisherman into the realm of the outdoors while simultaneously making the lives of current outdoorsmen and women better.

As avid outdoorsmen and women, it is our duty to make sure we take the time to pass along what we learn to the younger generations and at the same time make sure their experiences are fun and engaging to the point they want to return to the outdoors every chance they get. One of the most common ways new people get introduced to the outdoors is fishing and this time of year can produce some of the best activity people will ever find.

As crappie are moving into a spawning pattern it gives anglers an opportunity to capitalize on their aggressive behavior. One technique that has literally swept the nation is spider rigging. From a distance this can seem intimidating, but once a person is in the boat with someone who has an adequate set up, it will not take long before people realize how much fun it can be. And that is the type of fun we need to share as often as possible with friends and family who are new to the outdoors.

For one, fishermen and women do not have to be still or quiet to be successful and secondly, they can allow the individual to take responsibility of the manning a few of the poles and be in on the action as soon as the hook hits the water.

Father and son Josh and Hunter Criswell love to spend time outdoors together, especially when wild turkey season comes around each spring.

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There is something else that happens each spring that brings pure joy to many hunters.

Turkey hunting!

This is by far my favorite time of year to be in the woods and some of the most memorable hunts I have been on are those where we were able to take someone who had never been. Hearing a turkey gobble and being there while one of the prettiest shows on earth plays out is usually more than enough to bring any new hunter back. However, along with the fun there are a few common themes that arise when it comes to helping a new hunter harvest their first turkey and unfortunately, they are the reason many new hunters do not go back or simply do not go at all.

The first one that pops into my mind is that a new hunter, regardless of age or gender, seems to always be concerned with the gun.

They have most likely heard stories in which they are told the only way to harvest a turkey is with a huge double magnum shotgun load that will knock the shooter down if they are not prepared for the kick. And while these particular type of loads do exist, the new type of turkey load taking over the market has opened new doors for all hunters.

Commonly known as TSS or tungsten super shot, this hard hitting material has been around for a long time, but with the technology now available, it is allowing hunters new and old to shoot smaller loads of

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shot as well as shooting smaller guns such as 20 gauges and 410 gauges compared to 10 and 12 gauge shotguns.

I understand most hunters see the immediate advantage of this, but to me, it also gives us a huge advantage in allowing new hunters getting involved without being concerned with shooting a bigger and more intimidating gun. Simply put, it is a win-win situation and we can only blame ourselves if we do not capitalize on it.

Whether people are an avid hunter or angler or maybe they are someone interested in getting involved, I want to encourage everyone to realize that in today’s world there is more information and technology to help than ever before. I personally love seeing new people find what they enjoy to do in the outdoors.

When they understand it can all be done with family and friends in a safe and fun way, it does not take long before a lifetime of memories begins to take place. I have been blessed to be a part of a lot of first time experiences with people in the outdoors, and as a steward of the land and our heritage, I will continue to do the same.

I hope everyone will do as well.

One of the best things about spider rigging for crappie — the fisherman or woman does not have to be quiet or still. The whole family can join in the fun.

(A native of Corinth, outdoors writer Josh Webb lives in the Mississippi Delta.)

Since many poles can go into the water at one time, the whole family can join in the fun when spider rigging for crappie.

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SPRING LADIES

FASHION 1 PA G E 2 8

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Chelsea Brown wears her own line, an Emerson Kate dress and Emerson Kate jewelry, all from Emerson Kate Boutique.

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Hannah Johnson (left) wears a Murmur denim embelished top, Coco and Carmen nude leggings, Love Puppy wrap braclet and Fringe necklace and earrings, all from Lipchic Boutique. Amanda Dorsett wears YMI white jeans, LLOVE gray knitted cardigan, Doe and Rae floral mauve tank, Love Poppy wrap bracelet and circle bracelet and Sorrelli earrings, all from Lipchic Boutique.

Photos by Sue Elam / On Location Photography

Baylee Howard (left) wears a Strut & Bolt baby blue top with spaghetti strap top and California Denium Construct jeans from Purple Daisy. Madeyln Lynch wears a Strut & Bolt red jumpsuit from Purple Daisy.

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ON THE

COVER

Fashions on the magazine cover modeled by these three ladies: Virginia Boyd-James wears a Tru Lux tencel denium dress with embroidery from Ann’s of Corinth.

Christy Burns wears a Radzoli black sheer embroideried jacket, Lysee cream bell bottom pants and Canvas jewelry, all from Ann’s of Corinth. Angela Avent wears a Radzoli blue sheer overlay jacket, A la Carte’ cream pants and Susan Shaw jewelry, all from Ann’s of Corinth.

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Baylee Howard wears a Latiste two-piece set from Purple Daisy.

Chelsea Brown wears her own line, an Emerson Kate white lace top, Umgee teal motto jeggings and Emerson Kate jewelry, all from Emerson Kate Boutique.

CROSSROADS MAGAZINE

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Anna Wegmann (left) wears a Maxi basic dress with tie knot and Diamond open circle pendant, all from Hazel & East. Whitney Spencer wears Cello fringe jeans, Navy floral tie knot top and Ermish bracelets, all from Hazel & East. Amber Gunn wears an Umgee floral ruffle romper from Hazel & East.

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Angela Avent (left) wears a Foxcroft tunic embroidered and beaded blouse, Foxcroft coral cardigan, SeaBreeze pants and Canvas flower necklace, all from Ann’s. Christy Burns wears a Sharon Young bright rose blouse, Sharon Young plaid pants and Canvas jewelry, all from Ann’s. Virginia Boyd-James wears a Fresh Produce striped blue and white knit top, Fresh Produce linen pants and Susan Shaw jewelry, all from Ann’s of Corinth.

CROSSROADS MAGAZINE

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Amanda Dorsett wears a Coco and Carman black romper and taupe cardigan from Lipchic Boutique.

Madelynn Lynch wears a LLOVE romper with back overlay from Purple Daisy.

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executive CORINTH NATIVE LIVING THE DREAM AS Meredith Pittman tried her hand at many jobs, but the 30-year-old executive chef says being in the kitchen comes natural for her.

BY MARK BOEHLER FOR CROSSROADS MAGAZINE Nanny. University tour guide.

Restaurant server. Communications major. Welcome center coordinator. Construction company office manager. Public relations and marketing.

While growing up she really wanted to be a wedding and event planner.

To say Meredith Pittman’s background would pave her culinary way to the kitchen as a current executive chef … well, it just can’t be said.

“I don’t have some heart warming, family history story like most chefs tell,” said Pittman, executive chef for almost two years at CAET (pronounced “Kate”) Wine Bar in the historic Fondron District in Jackson. “I literally was ordering rebar and site plans in a dusty old trailer when I decided to try my hand at cooking.”

She managed the Malouf Construction onsite office at Mitsubishi Electric, where every Friday she would bake pies, cakes and cookies for all of the male construction workers.

“A couple of my co-workers mentioned I should go to the culinary school in Memphis,” recalled Pittman, a 2006 Corinth High School graduate. “And I said, ‘Why not?’”

And so. She did.

Pittman earned a degree in Culinary Essentials at L’Ecole Culinaire.

This followed the B.S. in Communications Degree she earned at Mississippi State University in 2010, with a minor in political science.

While in culinary school, she worked for Bluff City Bakery, where she became bakery manager.

“It all came natural for me,” said the chef, the daughter of Alisa Pittman, who still resides in Corinth

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Photos by Chris Todd

Meredith Pittman displays a dish of langoustines with chili and garlic herb butter, saffron and wilted arugula risotto, wild mushrooms in basil oil at CAET Wine Bar located in the Fondren area of Jackson.

and the late David Pittman, who passed away in 2001. “This was a huge shock for all of my friends who remember me living off egg salad and Lunchables in college.”

She grew weary of the early morning baking shift and became a server at Huey’s, a noteable Memphis sandwich eatery, at its downtown location.

She landed another job while still in school, this time at Restaurant Iris, working for renowned chef Kelly English.

“Iris was my dream job,” she admitted.

She started at the bottom, “chopping garlic and shallots all morning,” but she kept on working. And

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chopping.

“I knew if I wanted to get to the top, I had to start at the bottom,” said Pittman.

When Iris opened a sister restaurant in 2013 with The Second Line, she became a sous chef.

And up the food chain she went.

She then helped open another The Second Line in Oxford, where she oversaw construction, managed both the kitchen and front end and held the position of general manager and chef de cuisine.

“The thrill of slinging pans and pushing good food out fast is incredible,” the 30-year-old shared.

“But I haven’t found it doing anything else.”

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fav or ite

LEMON ICE BOX PIE

EXECUTIVE CHEF MEREDITH PITTMAN SHARES TWO RECIPES SHE LOVES

ASIAN COCONUT BROTH This killer sauce is made at least once a week at CAET. It goes with just about anything, but is best with pork tenderloin, scallops, shrimp or tuna. It is also great as a stir fry or with rice.

Throw all of this in a pot, bring to a boil, and simmer for 10 minutes. Strain and serve. It’s as easy as that!

2 cans coconut milk 2 limes zested and juiced 1 stalk lemongrass — you must break it up so the flavors will infuse with your sauce 1 jalapeno sliced down the middle lengthwise 1 oz. ginger — slice it and smash it with the back of your knife pinch of brown sugar salt to taste Optional — add for more complex flavor: 1 oz. fish sauce 1 oz. rice wine vinegar

After a year in Oxford, the Capitol City called for her talents to work for Derek Emerson, a James Beard Foundation semi-finalist, the Oscars of the kitchen.

She loves her gig at CAET, where she remains busy managing the kitchen, planning menus, ordering product and managing the staff. CAET also has a private dining room, where and her staff

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This is fool proof and the best lemon ice box pie the chef has ever made. She has been using this recipe for seven years. Make it. Eat it. Love it. Make it again.

14 whole graham crackers, broken 1/4 cup sugar 1/4 teaspoon salt 6 tablespoons unsalted butter, melted Two 14-oz. cans sweetened condensed milk 11/4 cups fresh lemon juice 2 tablespoons finely grated lemon zest 8 large egg yolks Preheat the oven to 325 degrees F. In a food processor, pulse the graham crackers with the sugar and salt until finely ground, but not powdery. If you don’t have a food processor, double bag the graham crackers in zip lock bags and beat the bags with a rolling pin. Add the butter and pulse until the crumbs are evenly moistened like wet sand. Then transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side like you would a cheese cake.

Set the pan on a rimmed baking sheet.

In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.

Bake the pie for about 25 minutes, until the edges are set and the center jiggles slightly when the pie is moved. Transfer the pan to a rack. Let cool for 1 hour. Loosely cover the pie pan with plastic wrap and freeze the pie for at least six hours or best overnight.

Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie. Remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

entertain anywhere from small groups to 150-person cocktail parties or rehearsal dinners.

Being a wine bar, she also hosts wine dinners throughout the year with various wineries in the U.S. and abroad.

“It gives us a chance to be creative and showcase different foods and introduce our guests to wines they may not have the chance to

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try otherwise,” she explained.

She is living her dream at CAET, where the chef has gained many friendships with guests.

“It’s such a warm and fuzzy feeling walking through the dining room and recognizing more than half of the guests,” she said.

As part of being a cook, Pittman loves to teach others and be active in the culinary arts festival scene.

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Meredith Pittman got her start at Restaurant Iris in Memphis, then became sous chef at The Second Line. She loves her current role as executive chef at CATE Wine Bar in the Magnolia State’s capital.

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Meredith Pittman’s role as executive chef includes ordering food and keeping the shelves stocked.

“I enjoy teaching,” noted Pittman, who grew up boating at Pickwick Lake an riding the backroads around the Corinth area. “I will never get even remotely close to learning and understanding everything there is to know about food.”

But then again, food isn’t her first rodeo.

“I love explaining — not only to my cooks — but my friends, family and regular patrons how to cook something or why it cooks a certain way or where a product comes from,” added Pittman.

The chef remains excited about two things going on in her culinary career.

She has passed her level one exam of the Court of Master SomPA G E 4 0

“

The thrill of slinging pans and pushing good food out fast is incredible. But I haven’t found it doing anything else.”

meliers of America, which in nonchef lingo means she is a certified wine expert with the certificate to prove it.

Pittman has also been named to the 2018 Atlanta Food and Wine Festival Advisory Council.

She is one of about 60 female chefs and sommeliers throughout the South who plan and shape the festival — dinners, learning experiences, weekend themes, food topics and trends.

Set for May 31-June 3, tickets go on sale March 16.

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Pittman doesn’t yet know her festival assignments, but remains excited at the opportunity.

“I really am a super food nerd,” she said. “But don’t tell anyone.”

The secret is now out.

(Mark Boehler is editor of the Daily Corinthian, Crossroads Magazine and Exploring Pickwick Magazine. He also loves to cook. For more about Meredith Pittman’s food world, go to atlfoodandwinefestival.com and www.caetwinebar.com.) www.mycrossroadsmagazine.com

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Travel Must see family destination now offers summer camps FOR CROSSROADS MAGAZINE UNION CITY, Tenn. — The summer 2018 is shaping up to be full of educational opportunities and new activities at Discovery Park of America in Union City.

Having recently hit the milestone of 1 million visitors in the first four years, organizers at the park say their goal is to continue to give people a reason to visit the park by offering new and different experiences. There are several highlights this summer that should create a buzz in the region, according to CEO Jim Rippy. “We have new opportunities through both our education and event departments,” Rippy said. “And we plan to help people get around the grounds easier by adding trollies this summer,” he added.

For the first time, Discovery Park of America is offering summer camps for children. There are four distinct and different summer camps available. The first one is a one-day camp on July 7 called “Minecraft.” Educational Specialist Russell Orr said children ages 8 – 12 will have the opportunity to see things that they have experienced playing Minecraft come to life.

On July 10-13 the park will offer a LEGO Camp. This camp is for children ages 6 and up and will meet from 9 a.m. until 5 p.m. each day. on July 17- 20 children 6 and up can attend one of two Storytelling Camps. Children signing up for the Storytelling Camp have the choice of attending from 9 a.m.

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discovery paRk of America until 11 a.m. or from 3 p.m. until 5 p.m. The final summer camp will meet from 9-11 a.m. July 24-27 and will focus on all things “Dinosaur.” The content of this camp is geared for children ages 6 – 9. Park members get a reduced rate when signing up for any of these camps.

These day-camps have a limited number of spots available, so parents should sign up early to insure their child gets to attend. Additional information can be found on the park’s website.

Educational Director Polly Brasher said there are monthly educational offerings at the park, including Saturday Morning Science, Family Education Series classes, Kid’s Create Art Classes, Stargazing and weekend long events like Civil War Days and Military Living History.

“Discovery Park offers parents and grandparents the perfect opportunity to foster learning in a fun environment this summer,” Brasher said. “In addition to the website, we have an Annual Calendar of Events we are happy to mail to anyone who requests it.”

Park officials are excited about the Featured Exhibit that will be open at the park throughout the summer called “The Science of Rock ’N Roll.” This exhibit is sponsored by KBSI and WTPR. The technology that has created the music since the early 1950s will be featured in this hands-on interactive exhibit. Guests can experience the production studio and play instruments as they learn about the CROSSROADS MAGAZINE

technology behind rock ‘n roll. This exhibit will be open 10 a.m. until 5 p.m. Tuesday through Sunday all summer.

New for 2018 is the “Member’s Only Park after Dark” set for June 15. Event Director Lauren Jones said that this fun event might be worth purchasing a membership to attend.

This Giant Human Slide allows guests to slide from the third level down to the second level.

It is a permanent attraction located in the Simmon’s Bank Children’s Exploration Gallery. www.mycrossroadsmagazine.com

Discovery Park of America is located at 830 Everett Blvd. in Union City, Tenn. The park is open Tuesdays through Sundays from 10 a.m. until 5 p.m. and is a unique blend of history, science, architecture art and fun.

OTHER SUMMER EVENTS INCLUDE:

May 4 — Movies on the Lawn May 5 — Elton Dan Concert May 12 — Cardboard Boat Regatta May 12 — Froggy Idol Contest May 17 — Singer Songwriter Night May 24 — VIP Dinner for Science of Rock N Roll May 25 – 28 — Military Living History May 28 — $10 Admission for Memorial Day June 15- “Member’s Only Park after Dark” June 23 — Fourth Annual Car Show June 30 — FROGGY Concert July 4 — $10 Day, Music and Fireworks July 13 — Illusionist Dinner July 21 — Bicycle Parade Day July 28 — Southern Nights Rockin’ Out at the Museum August 4 — Second Annual Antique Tractor Show August 11 — Food Trucks at the Park August 18 — Rockin Through the Ages September 3 — Labor Day September 15 — The Great American Airshow September 15 — Cornfest Concert September 17 — Cornfest Fashion Show www.mycrossroadsmagazine.com

“It is a rare opportunity to experience Discovery Park of America at night,” Jones said. “We will make it extra fun for families by having all the special attractions open, bounce houses up, unique food options and special treats throughout the park that night,” she added.

Libation Station is open every Thursday evening from 6-9 p.m.at the Train Bar. This summer, there will be different food featured each week, live entertainment and a cash bar each Thursday. There is no admission charge.

According to CEO Jim Rippy, Discovery Park of America is a great place to visit every day. “But with the addition of our trollies, our summer camps and our many events, we expect to have a great summer at the park,” he added.

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Map shows the Discovery Park’s location in northwest Tennessee, about a three-hour drive from Corinth and the Crossroads area.

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Memberships are just $30 for ages 4 – 12 and $60 for ages 13 and up. “The annual membership offers unlimited general admission into the park,” Rippy said. “And with the new one-half million dollar Children’s Discovery Garden, this is a great place to spend the summer if you have children.”

Discovery Park is a unique venue with a mission of educating children and adults and helping them see beyond their current level of knowledge.

Discovery Center is the flagship of the park with its nine distinct galleries featuring Natural History, Regional History, Enlightenment, Transportation Gallery, Military Gallery, Children Exploration Gallery, Science Space & Technology Gallery and Energy Gallery.

There is also an Earthquake Simulator, Starship Theater and popular Observation Tower inside Discovery Center.

The Grounds at Discovery Park offer a Log Cabin Settlement, Ag Center, Mill Ridge, European Garden,

Japanese Garden, American Garden, The Chapel, Antique Full-Size Train Exhibit, Freedom Square and lovely venues for parties and weddings.

“We consistently receive a 5-star rating on Trip Advisor,” Rippy said.

“If anyone is traveling in the area, it is absolutely a must-do experience. And, they need to plan to spend the entire day at the park, and they still won’t see it all,” he added.

Discovery Park of America is located at 830 Everett Blvd. in Union City, Tenn. See the complete 2018 Calendar of Events, including upcoming educational and entertaining events, by visiting the website at www.discoveryparkofamerica.com . The park is open Tuesdays through Sundays from 10 a.m. until 5 p.m. and is a unique blend of history, science, architecture art and fun.

516 Waldron St., Corinth, MS 662.286.5597 www.mycrossroadsmagazine.com

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