the issue food
OUR TAKE
WITH
In early January of 2023, north Mississippi had a major snowstorm, and no one moved for almost an entire week. Mother Nature dropped several inches of snow followed by very low temperatures for days, and travel was not possible. On the third day of being homebound, I was about to go stir crazy. So, I decided I would make some soup for my family and a few neighbors for the cold week ahead. I didn’t have a lot of items to select from but had a good many onions and a frozen steak. I had always liked French onion soup, so I decided I’d try my hand at combining these two things. The result: French Onion Soup With Steak. Over the last two years, I’ve made this often in the fall and winter. It tastes delicious, and the aroma will fill your home for an entire day. I hope you enjoy this soup this season and for years to come.
French Onion Soup With Steak
12-15 large onions, mixture of red and sweet yellow
½ cup olive oil
1 cup red wine, plus more for cooking
¾ cups water, plus more for cooking
3 heaping tablespoons basil
3 heaping tablespoons thyme
3 heaping tablespoons oregano
2 bay leaves
2 packages au jus gravy mix
4 tablespoons butter
1 tablespoon minced garlic
Salt and pepper, to taste
6-8 ounces steak, New York strip or filet
Preheat oven to 450°F. Slice onions into large pieces and add to a large stock pot. Add olive oil to onions, and cook 10-15 minutes over low to medium heat, stirring constantly, until somewhat softened.
Add 1 cup red wine and ¾ cups water. Add basil, thyme, oregano, bay leaves and au jus gravy mix to the onion mixture. Simmer over low heat for 4-6 hours, stirring often. Add more water and/or red wine to the mixture as it begins to reduce, about ¼ cup at a time, to prevent it from sticking or caramelizing.
About 1 hour before turning off the stock pot, in a cast iron skillet, melt butter with garlic, salt and pepper. Sear steak over high heat on both sides for about 3 minutes on each side, then move to oven for 6-8 minutes.
Chop the steak into bite-size pieces, and add the meat along with all pan drippings to the stock pot. Cook over low heat for just 5-10 more minutes, being careful not to cook too long in the pot.
Turn the heat off, and let the stock pot rest for 30 minutes.
Meanwhile, cut Sister Schubert’s rolls in half. Add two thick slices of Havarti cheese to each, and toast in oven until cheese is melted and bubbly. Spoon soup into bowls, and top each with a toasted cheesy roll just before serving.
Rachel West
Sister Schubert’s rolls
Havarti cheese, thickly sliced
PUBLISHER
Rachel West
EDITORIAL
EDITORIAL DIRECTOR
Emily Welly
EVENTS EDITOR AND SOCIAL MEDIA
COORDINATOR
Meg Kennedy
FOOD EDITOR
Sarah Godwin
COPY EDITOR
Ashley Arthur
CONTRIBUTING WRITERS
Lena Anderson
Eugene Stockstill
OFFICE
BUSINESS MANAGER
Hollie Dalton
DISTRIBUTION
Allen Baker
Brian Hilliard
MAIN OFFICE
662-234-4008
ART
CREATIVE DIRECTOR
Bryan Nigh
SENIOR EDITORIAL
PHOTOGRAPHER
Joe Worthem
CONTRIBUTING PHOTOGRAPHERS AND ILLUSTRATORS
Elsie Jane Adams
Rebekah Clayton
Lisa Roberts
ADVERTISING
ADVERTISING CONSULTANTS
Alise Emerson
Melissa Holder
Leigh Lowery
Lynn McElreath
Keith Rainer
Moni Simpson
Whitney Worsham
ADVERTISING DESIGNERS
Paul Gandy
Markka Bartlett
Ryan Strickland
For advertising information, contact ads@invitationoxford.com.
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Invitation Magazines respects the many diverse individuals and organizations that make up north Mississippi and strives to be inclusive and representative of all members of our community.
THE TALENT
MEG KENNEDY
EVENTS EDITOR AND SOCIAL MEDIA COORDINATOR
Meg, a Jackson, Mississippi, native, spent years as a corporate consultant and recruiter before embracing her creative side and joining the Invitation Magazines team in June 2025. Passionate about her home state, she loves cooking and baking for friends and family and can’t wait to try recipes from the November food issue.
ASHLEY ARTHUR COPY EDITOR
MARKKA BARTLETT DESIGNER
Markka Bartlett joined Invitation Magazines in 2022 as a graphic designer, bringing a decade of experience in creative direction and design. Before joining the magazine, she spent eight years with Ole Miss Football as a graphic designer and Director of On-Campus Recruiting. Today, she enjoys a slower pace of life at home with her 2-year-old daughter, Palmer. Working with Invitation, Markka continues to find joy in creativity and storytelling through design.
Ashley Arthur has spent 29 years in the magazine industry, working with various titles. Her favorite part of editing is refining text to best serve the reader while maintaining the writer’s voice. Currently an Alabamian, Ashley has lived throughout the southeast, including 5 years in Tupelo. When she’s not editing, she enjoys playing with preschoolers as a teacher’s assistant in a special-education classroom.
WHITNEY WORSHAM
ADVERTISING CONSULTANT AND EVENT PHOTOGRAPHER
Whitney Worsham has been with Invitation Magazines for just over 10 years. She loves her job because she has met so many interesting people and loves learning about their businesses. This food issue is a favorite of hers because let’s face it — nobody does food like the South, and this issue highlights the best! She and her husband, Hayden, have four children and five precious grandchildren. She loves to needlepoint, read and play mahjong but most of all, she loves being Dodo/ Bubbie to her grandchildren.
COOKING FOR INVITATION
FROM THE KITCHEN OF INVITATION MAGAZINES
To celebrate our anniversary we will rerun favorites from past issues!
Over the years, several people have been responsible for the original recipes that appear on our print pages, website and social media channels. Here, revisit a few of our favorite recipe creations by some of our most prolific contributors. Follow us on social media and visit invitationmag.com for the complete recipes for each of these dishes.
SARAH MCCULLEN GODWIN
Sarah has worked with Invitation Magazines in several areas over the years, but has been the food editor for the last five years. She is responsible for creating, composing and preparing all recipes for photos. She loves marrying her love for cooking and creativity through her styling every month and working with the rest of the creative team to make each recipe look beautiful.
Taquitos with Weeknight Guacamole and Beth’s Hot Sauce
Invitation Magazines May 2023 | Recipe by Sarah McCullen Godwin
For a colorful, homemade meal perfect for any fiesta, start with these homemade taquitos served with fresh guacamole and salsa.
Warm Spice Layer Cake
Invitation Magazines November 2024
Recipe by Sarah McCullen Godwin
This three-layer cake has all the ingredients for a quintessential seasonal dessert.
WINTER DRINKS
Invitation Tupelo November 2019
Recipe by Sarah McCullen Godwin
When the weather outside is frightful, mix up a batch of one of these hot adult drinks to share with friends and family.
MULLED RED WINE
2 oranges, plus more orange slices for garnish
1 bottle dry red wine
8 whole cloves
3 cinnamon sticks, plus more for garnish
2 star anise
3 tablespoons honey or maple syrup
¼ cup brandy or Grand Marnier, optional
Thinly slice 1 of the oranges; juice the remaining orange. In a medium saucepan, combine sliced oranges, orange juice, wine, cloves, cinnamon sticks, star anise, honey and, if desired, brandy. Cook over low heat until just barely simmering, about 15 minutes. Pour wine mixture through a fine-mesh strainer into a mug, discarding fruit and spices; and garnish with an orange slice or cinnamon stick, if desired.
COCONUT HOT CHOCOLATE
2 cups milk
½ cup semisweet chocolate chips
3 tablespoons coconut vodka
Whipped cream, optional
Chocolate shavings, optional
In a medium saucepan, heat milk and chocolate chips, whisking constantly, until choclate is completely melted, about 10 minutes. Remove from heat, and let cool for 5 minutes, stirring occasionally. Stir in coconut vodka, and serve in a mug topped with whipped cream and chocolate shavings, if desired.
Continued on page 20
KIMME HARGROVE
Kimme Hargrove has made a career blending her passion for food, beverage and all things marketing. A Delta Supper Club founder and seasoned marketer, she leads branding, social media and strategy as the owner of her firm, CURRENT CREATIVE. Active in community leadership, she supports education, wellness and hospitality initiatives across Mississippi’s Coast and Delta, and she was recently named the Parent of the Year in the Ocean Springs School District.
SPICED APPLE SALAD
Invitation Food Blog March 2018
Recipe and photograph by Kimme Hargrove
With candied walnuts and an apple cider vinaigrette, this is a fun and tasty salad any time of year.
TURKEY POT PIE
Invitation Tupelo November 2019
Recipe by Kimme Hargrove
Caramel apples are a fun fall treat for children and adults alike. Get creative with this family-friendly, do-it-yourself caramel apple bar that allows everyone to make personalized versions of the sweet treats.
Simply slice green and red apples, and insert a long lollipop stick into each slice. Put dips, including white chocolate, milk chocolate and caramel-apple caramel (see recipe below) in dishes. Also plate toppings such as sprinkles, crumbled graham crackers, miniature chocolate chips, toffee bits, marshmallows, shredded coconut and chopped peanuts. Dip apple slices in the chocolate or caramel followed by your choice of toppings. Finally, for extra sweetness, drizzle homemade caramel sauce (see recipe below) over the top.
Caramel-Apple Caramel
1 cup whipping cream, divided ¾ cup light corn syrup
½ cup butter
1 cup sugar
1 teaspoon vanilla (preferably paste, but extract will do)
Using a large 3-4 quart saucepan with a candy thermometer attached, heat ¾ cup of cream, corn syrup, butter and sugar to 245°F. The syrup mixture will become a thick, firm ball. Remove from heat, and slowly swirl in the remaining ¼ cup of cream and the vanilla. The mixture will steam and bubble vigorously. Pour into a bowl, dip apple slices, let cool slightly, and eat.
Caramel Sauce
1 ½ cup sugar
1/3 cup water
1 ¼ cup whipping cream
1 teaspoon vanilla (preferably paste, but extract will do)
Using a 3-4 quart saucepan with a candy thermometer attached, level sugar at the bottom,
CARAMELAPPLE BAR
Invitation Tupelo November 2016
Recipe and photograph by Kimme Hargrove
Get creative with this family-friendly, do-it-yourself caramel-apple bar that allows everyone to make personalized versions of the sweet treat.
Sandwiches aren’t the only way to use up leftover holiday turkey. For a warm, heartier option, try this Invitation Magazines turkey pot pie recipe.
⅓ cup butter
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 cup peeled and chopped potatoes
½ cup chicken broth
1 ½ cups milk
Salt and pepper to taste
2 cups chopped leftover turkey
1 package refrigerated pie crusts
Heat oven to 400°F. In a large skillet, melt butter over medium heat. Saute celery, onion, carrots and potatoes in melted butter until tender, about 5-10 minutes. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Reduce heat to medium-low, and gradually stir in chicken broth and milk; cook, stirring occasionally, until thickened and bubbly. Add salt and pepper. Stir in turkey.
Fit 1 pie crust into a pie plate, and pour turkey mixture into crust. Place second crust over the top, and crimp edges together. Make several slits in the top.
Bake in preheated oven until crust is golden, about 30 minutes. Allow to cool 10 minutes before serving.
Continued on page 22
recipesandphotosby Kimme Hargrove
Try this exclusive Invitation Tupelo twist on caramel apples.
CARAMEL APPLE BAR
PHOTOGRAPHED BY SARAH MCCULLEN GODWIN
Continued from page 20
LAUREN MCELWAIN
Lauren McElwain is a former food blogger who found her passion in working to bring global flavors to tables in northeast Mississippi. She founded and directs Cooking as a First Language, a nonprofit organization in Tupelo. Through this, she hosts gatherings to showcase authentic international recipes that are taught by Tupelo community members who are from other countries.
ASIAN PASTA SALAD
Invitation Food Blog April 2018
Recipe and photograph by Lauren McElwain
For a twist on the traditional, try packing this simple Asian Pasta Salad, with crisp vegetables and a yummy sauce, in your picnic basket.
LAUREN MCELWAIN
BLOOD ORANGE COFFEECAKE
Recipe by Lauren McElwain
Winter is almost here, and blood oranges will soon be in season. Try making this bright and festive coffeecake for your special someone.
Crumble
1½ cups all-purpose flour
¼ cup sugar
½ cup light brown sugar
Zest of 1 blood orange
½ cup unsalted butter, melted
Cake
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons unsalted butter, softened
⅓ cup sugar
⅓ cup brown sugar
2 eggs
1½ teaspoons vanilla extract
¾ cup plain Greek yogurt
Zest of 1 blood orange
Glaze
½ cup powdered sugar
Juice of ½ blood orange
Preheat oven to 350°F. Grease a 9-inch springform pan with butter or cooking spray, and set aside.
To make the crumble topping, mix together flour, both sugars and orange zest. Add melted butter, and stir with a fork until the mixture is crumbly. Set aside until ready to use.
To make the cake, whisk together flour, baking powder, baking soda and salt, and set aside. In a large bowl, beat butter and sugars with an electric mixer on medium to high speed until light and fluffy, about 5 minutes. Add eggs and vanilla; beat unil combined. Stir in Greek yogurt and orange zest. Slowly stir in the flour mixture.
Spread half of the cake batter into the springform pan, and smooth with a spatula. Sprinkle half of the crumble mixture on top. Add the rest of the batter, and smooth again. Pour remaining crumble over the top. Bake until a toothpick comes out clrean, about 45 minutes.
While cake bakes, make the blood orange glaze by whisking the powdered sugar and freshly squeezed blood orange juice together in a bowl.
When the cake is done, let it cool a bit before popping it out of the springform pan. Then drizzle glaze over the top of each slice, and serve.
PHOTOGRAPHED BY
BUTTERNUT SQUASH, KALE AND CHICKPEA CURRY WITH NAAN
Invitation Tupelo October 2017 | Recipe by Lauren McElwain
Anticipation of cooler weather and falling leaves led Lauren McElwain to imagine this dish featuring international flavors, warm spices and seasonal produce.
SCOOP: NEXT MONTH WE’LL BE LOOKING BACK AT HOLIDAY MEMORIES!
PHOTOGRAPHED
RESTAURANT NEWS
Miscellanea Spirit House
NOW OPEN
306 S. Lamar Blvd., Oxford
Located just off the Square, this new upscale restaurant has the ambiance of a speakeasy, and eclectic dinner menu and three unique cocktail rooms. Open Wednesday-Saturday 5 p.m.-1 a.m. and Sunday 3-9 p.m. Reservations recommended. miscellaneaoxford.com
Rock ’N Roll Sushi
COMING SOON
1801 Jackson Ave., Oxford
Oxford is one of the newest locations for this sushi chain that started in Mobile, Alabama, in 2010 and now counts more than 75 locations. rocknrollsushi.com
Kingswood Restaurant
NEW MENU
425 S. Lamar Blvd., Oxford
Inside the Oliver Hotel, Kingswood now features a new menu under its new chef, Joel Miller. Open daily at 4 p.m. for dinner with brunch and lunch hours Fridays-Sundays. kingswoodrestaurant.com
Velvet Ditch Coffee Roasters
NOW OPEN
1316 N. Lamar Blvd, Oxford
Specialty coffee roaster Velvet Ditch is now serving fresh brewed coffee from its new location inside a charming, renovated 1940s house. Open daily 7 a.m.-3 pm. velvetditchcoffee.com
Costa Mexican Grill
NOW OPEN
3117 McCullough Blvd., Belden
The newest location of Costa Mexican is open in Belden. Stop in for happy hour, a dinner buffet and more. Other locations include Batesville, Oxford, Ecru and Kosciusko. Open daily 11 a.m.-10 p.m.
costamexicanrestaurantms.com
Namaste Indian Cuisine
NOW OPEN
3061 Tupelo Commons Dr., Tupelo
Traditional Indian cuisine and modern hospitality served up in the Tupelo Commons shopping center. Dine in or take out available. namastetupelo.com
Kingswood Restaurant
Rock 'N Roll Sushi
Miscellanea Spirit House
Photos by Allison Muirhead
RESTAURANT NEWS
Aplós Simple Mediterranean
COMING SOON
Oxford Commons
This much-loved Jackson and Ridgeland restaurant is expected to open in Oxford Commons in summer 2026. eataplos.com
Loco Taco
NOW OPEN
1801 Jackson Ave. W., Oxford
Earlier this year, Tupelo’s Loco Taco expanded to Oxford. instagram.com/oxfordlocotaco
Mae’s To-Go Cup
NOW OPEN
1699 N. Coley Rd., Tupelo | 917 MS-145, Baldwyn
Now with two brick-and-mortar locations in Baldwyn and Tupelo, it’s easy to get a hot cup of coffee from Mae’s. Open in Baldwyn Monday-Friday
6:30 a.m.-1 p.m., and in Tupelo Monday-Friday 6:30 a.m.-2 p.m. and Saturday 7 a.m.-2 p.m. instagram.com/maestogocup
Aplós Simple Mediterranean
eaking ead BR BR
THREE LOCAL WOMEN FIND FULFILLMENT IN SHARING FRESHLY BAKED BREAD.
WRITTEN BY EMILY WELLY | PHOTOGRAPHED BY JOE WORTHEM
Afew years ago, Tupelo cake baker Tiffany Grice decided to attempt making bread. Meanwhile, in Oxford, Kelly Bell was in her home experimenting with a variety of flours to craft a gluten-free version of sourdough. And Melissa Hewitt had just purchased a flour mill for her Oxford kitchen so she could mill fresh wheat to bake for her family. They were each after different end results. But they all began experimenting with their chosen methods of baking so they could share freshly baked goodness with their families and their communities. And after journeys in the kitchen that included much trial and error, they have all succeeded in doing just that. Continued on page 34
In the Business of Bread
Tiffany Grice has been baking since she was a young child experimenting with an EasyBake Oven.
She has been selling her baked goods for almost 15 years. For most of that time, she was known for her decorated cakes and cheesecakes. She has been a baker at Creative Cakes, Rosie’s and Strange Brew Coffeehouse. A few years ago, she began experimenting with baking a simple sourdough bread at home, and it was a huge hit among her customers. Brooks Grocery began carrying it to help meet the demand.
In fact, the success of her bread led her to open her own shop: One year ago, she opened Kreecher’s Creations, which in September moved to a new location at 1931 Mccullough Blvd. They sell all kinds of baked goods and breads as well as breakfast and lunch items. The shop is open 8 a.m.-5 p.m. Tuesday-Friday and 8 a.m.-2 p.m. Saturday, or until sold out.
“The number one thing I tell my staff is that my kitchen is a teaching kitchen,” Grice said. “We only learn by experimenting, and mistakes will be made, but that’s how we figure out what works and what doesn’t. I think that giving people creative freedom is when you bring out the true passion in them.”
Bread making presents its own challenges, but Grice has taken them head on.
“Bread baking is definitely not for the impatient,” Grice said. “Bread is a slow and timeconsuming craft, but the final product is the best reward. My rule of thumb is that the bread works for me, I don’t work for the bread. I have adapted many methods to work for me and my schedule instead of the other way around.
“The key to baking a perfect loaf of bread is love,” she said. “You have to love what you do so that people can feel the love in what they eat.”
Sourdough Success
(Hold the Gluten)
Kelly Bell’s journey with bread baking began in 2011 when her husband, Jeff, was diagnosed with Celiac disease.
“He’s the catalyst,” she said.
This was before gluten-free options became more readily available in grocery stores and restaurants. So, the Bell family began living a gluten-free lifestyle the best they could, and at some point, that led to experimenting with baking gluten-free bread. Specifically, sourdough.
“I’m from California, and I love San Francisco sourdough,” Bell said. “We were missing it. Jeff was missing it.”
Bell began experimenting with different recipes, tweaking them, tasting them, and trying again. The first challenge was to find the right type of gluten-free flour. “Gluten is just a binder,” she said. “Not all gluten-free flours are equal.”
A couple of years into her experimentation, she found near perfection in a sourdough starter made from brown rice flour coupled with a special yeast that allows the bread to rise. She admits what she’s making is not a purist’s version of sourdough bread. But that doesn’t bother her in the least.
“Finally, finally, I found one that actually works,” she said. “It looks and tastes and feels just like regular gluten sourdough.”
The sourdough starter is step one. Bell said to get the starter going, she begins by mixing brown rice flour and water in a glass container. Bacteria in the air begins reacting with the mixture, literally feeding on the water and sugar in the flour.
“Basically, you’re creating yeast,” Bell said. “It’s good, and it’s healthy and naturally antibiotic and antifungal.”
The starter is typically ready for use in
baking in 3 to 4 days. And the bread recipe makes more than loaves of bread. Bell uses it for cinnamon rolls, pizza dough, biscuits and more. Bell has shared her starters with friends who can then use them to bake their own gluten-free goodies, and she has given plenty of bread to friends living gluten-free lifestyles. She also encourages them to give gluten-free baking a try themselves.
“Just be patient,” she said. “Just have fun with it. Don’t give up.”
Continued on page 40
The Whole Picture
“I’m not really a baker,” is the first thing Melissa Hewitt says when asked how she got started baking bread.
As a cancer survivor and mother of a pediatric cancer survivor, Hewitt was on a mission to find good nutrition when she discovered Sue Becker, an expert in making bread from freshly milled whole grains.
Hewitt began using Becker’s recipe (found at breadbeckers.com), and she was hooked.
“It was just incredible, the difference in how I felt and how I slept,” she said. “And that jumpstarted other nutritional habits, just by eating bread, which was delicious.”
The key ingredient is fresh milled flour, which first requires fresh wheat to be milled.
Hewitt — along with a growing number of others interested in baking with fresh grains — purchases her wheat in Water Valley or Abbeville where an 18-wheeler from Azure Standard does a prearranged wheat drop on a regular basis.
To mill the wheat, Hewitt first purchased an affordable used flour mill to get started. Then she began selling her bread to neighbors so she could save up to buy the bigger mill that she now has in her kitchen.
She keeps her freshly milled wheat in her freezer to prolong its shelf life, and she uses Becker’s basic recipe to make dough for her family’s sandwich bread, pancakes, toast, hamburger buns, dinner rolls, pizza crust, cinnamon rolls and more. And she said she
doesn’t waste her “mistakes” — they get crumbled into breadcrumbs for use in other recipes like sausage balls.
She also sells some of her products, hoping to educate and interest others in the lifestyle. Her pancake mix can be purchased at Myer’s Apothecary and Grove Dental. She’s currently experimenting with a take-and-bake product that could be purchased frozen and baked at home. She doesn’t keep any secrets when it comes to how she bakes; her hope is to share the knowledge she has gained in her journey with whole grains.
“Even when I sell it to people, I’m selling with the hope they will make it themselves,” she said. “It’s a passion project more than a money maker.”
This type of baking is not just a hobby, it’s a lifestyle that requires a commitment to sourcing the proper ingredients and equipment, which can be tricky and expensive. However, there is now an entire community of people on the Oxford area, including Hewitt, who are educating others on the benefits of whole grain bread. One local group, Knead Your Cure, regularly holds tastings and demos and last year hosted a conference that included Sue Becker as well as other experts as guest speakers. Hewitt encourages anyone interested to reach out to them for guidance in getting started.
“Start where you can,” she said. “If you’re in Oxford, you can get to a person that has a mill and will be willing to sell the flour to you.”
Playing With Food
A MISSISSIPPI ARTIST’S PAINTINGS OF SIMPLE FOOD SUBJECTS EVOKE SWEET SENTIMENTS.
WRITTEN BY EUGENE STOCKSTILL PHOTOGRAPHED BY JOE WORTHEM
Madeleine Bridges probably never walks through a kitchen and thinks she’s just looking at an old, battered jar of brown sugar with the lid half off. Probably never catches a luscious whiff of nearby peaches and forgets about it. Probably never wanders by a garden and ignores how happy a fat, fresh tomato can make you feel.
For the professional painter and former Oxford resident, a simple bowl of biscuits is a work of art. So it’s not too surprising that one of Bridges’ more striking paintings is, you guessed it, a bowl of biscuits.
“Is there anything more Southern than a biscuit? It goes with breakfast, lunch, dinner,” Bridges said.
“It’s both limitless and a little mundane. But something about painting them is so fun. Capturing the texture in something that is one
tone can be tough, and yet, they come out so simple. I just love them.”
Bridges draws all sorts of inspiration from food, much like the impressionists of 19th century France. Her work, in fact, seems like a blend of realism and impressionism — an assessment with which she concurs.
“I try to capture just the essence of a scene. I think that’s another beauty of painting, you can change things up from piece to piece,” she said. “I often find myself getting so sucked into my paintings that I am more focused on the strokes and less focused on the subject. After a few hours, I step back and realize, ‘Wow, that does look like a cheeseburger.’ It’s funny how things come together on their own when you just focus on one thing at a time.”
A child of Houston, Texas, and one of four children, a young Bridges absorbed art from two
primary sources. One was her mother.
“She was Pinterest and Martha Stewart before I knew them,” she said.
The other was her fifth-grade teacher in Madison, who had the whole class create their own Metropolitan Museum of Art.
“Flowers like Georgia O’Keefe’s, a goldfish scene like Monet. We laid on our backs and painted under our desks like Michelangelo,” Bridges recalled. “It was so formative.”
Fast forward to life in Oxford, where she absorbed all the local aesthetics and started painting again. A small online collection led to a few interested callers, which led to more and more, which led to her decision to become a fulltime working artist.
Bridges now calls Madison home and finds a way to handle the ebbs and flows of a busy family life and still create art.
Food is one of her favorite subjects. She’s got paintings of a cup of coffee, lemon wedges, a mouthwatering cheeseburger, a blue plate full of tomatoes, a slice of strawberry cake, a slice of pecan pie, an overflowing shrimp po’boy and a stack of pancakes dripping with syrup. And as you already know, she’s into biscuits.
“I love how you don’t have to be a seasoned art collector to feel something when you see a painting of food,” she said. People often don’t
realize until they see a piece that it brings up a nostalgic feeling. It’s so rewarding to see people in all walks of their art appreciation be moved by my work.”
Her paintings of oysters on the half shell have a special place in her heart.
“My husband and I have always loved oysters on dates,” she said. “We’ve been together for 17 years, and we’ve had them everywhere from Mississippi to France. In this season of life, there aren’t as many oyster dates, but they always bring happy feelings for me.”
One oyster painting is her favorite, if she’s forced to choose. “Tide for Table” features oysters on a silver plate, a family heirloom, sitting on top of patterned paper, which is rather unconventional for an oil painting, she said.
Bridges exhibits her work regularly at Caron Gallery’s Tupelo and Laurel locations, and she loves to participate in the Double Decker Arts Festival in Oxford whenever she can. She is moving into a new studio later this year, and she says she’ll likely have some work on display at Caron Gallery by the holidays. Her paintings go beyond foodstuffs, to include landscapes, pet portraits, local scenes and more.
See her work and contact her via Instagram @madbridgesart or through the Caron Gallery, thecarongallery.com.
Oxford’s Community Market C ultivating
AS COSTS RISE, OXFORD COMMUNITY MARKET CALLS ON ITS BIGGEST STRENGTH: THE PEOPLE WHO LOVE AND SUPPORT IT.
WRITTEN BY LENA ANDERSON | PHOTOGRAPHED BY JOE WORTHEM
Every Tuesday afternoon, the Old Armory Pavilion transforms into something magical. Farmers unload trucks filled with just-picked vegetables. Bakers stack loaves of warm bread. Musicians tune their guitars while children chase each other between vendor tables. For more than a decade, Oxford Community Market (OXCM) has been the heartbeat of local food in Lafayette County — a place where farmers and neighbors meet, where fresh food is accessible to all and where community feels like family.
“It’s not just a market. It’s a community,” said market director Betsy Chapman, who has led OXCM for 11 years. “When people tell me they feel like they belong the first time they come, that’s the highest compliment. It feels like a family reunion, even if you don’t know anyone yet.”
That sense of belonging is what keeps people coming back week after week. OXCM is one of just a handful of year-round farmers markets in Mississippi, operating 50 weeks each year. It supports more than 35 loyal farmers and food producers, most of whom have partnered with the market for over a decade. The market also invests deeply in food access, from accepting SNAP and WIC benefits to delivering thousands of pounds of fresh produce annually to The Pantry through its Harvest Angel Project.
But keeping the market thriving comes at a cost. Rental fees for the Old Armory Pavilion — OXCM’s home since 2015 — have recently increased significantly, adding new financial strain to the nonprofit’s operating budget. For a small community-based organization, the rise poses a real challenge.
“The most essential thing we need is stability — a reliable place to bring people together,” Chapman said. “We bring the fun, the music, the food, the farmers, the creativity. But we need a home base to make it all happen.”
That need for stability sparked the idea for Hometown Hootenanny, a new fundraiser to be
Hometown Hootenanny
Mark your calendars: OXCM’s Hometown Hootenanny fundraiser event takes over The Lyric on Sunday, Nov. 30, bringing together everything Oxford loves best — good food, live music and community spirit — all to support the Oxford Community Market.
Inspired by OXCM’s legendary vendor potlucks, where farmers and bakers compete (good-naturedly) to bring their most delicious creations, the Hootenanny will feature dishes prepared by some of Oxford’s favorite restaurants, along with desserts and sides from beloved
OXCMPRESENTS
In addition to local food, the evening will be filled with lively entertainment, including performances from local musicians, dancing, a pie walk and a silent auction. There’s even a western wear competition — so boots and hats are highly encouraged.
“It’s going to be a true reflection of the market’s personality: laidback, generous and fun,” market director Betsy Chapman said.
Tickets, $40, can be purchased in person at the market or online at oxfordcommunitymarket.com.
All proceeds will help sustain the market’s programs to ensure its continued success.
held Nov. 30 at The Lyric. The event promises an evening of food, music and celebration, rooted in the same generous spirit that makes Tuesday afternoons at the Pavilion so special.
Among those helping bring the event to life is local chef of SoLa and market supporter Erika Lipe, one of the main organizers behind the Hootenanny. Like many who have long been part of the market community, Lipe sees OXCM as much more than a place to shop — it’s a connector and a catalyst, bringing together farmers, makers and neighbors in ways that strengthen Oxford’s local food scene and its sense of togetherness. (Read more about Lipe on page 62).
Chapman hopes the fundraiser will showcase that spirit while also providing a sustainable foundation for the market’s future.
“We don’t want to lose what we’ve built over the past decade,” she said. “This market matters. Our connections to each other matter. And the place where we do this work every week matters.”
Whether you show up on a Tuesday to shop, or at the Hootenanny on Nov. 30 to dance, eat and celebrate, OXCM is inviting the community to be part of something bigger: ensuring that the market, and all the good it makes possible, can keep growing for years to come.
Rustic Retreat
A WESTERN-INSPIRED SPACE ON 50 ACRES IN THE COUNTRY IS HOME AWAY FROM HOME FOR A TUPELO COUPLE AND THEIR FAMILY.
WRITTEN BY EMILY WELLY | PHOTOGRAPHED BY JOE WORTHEM
When Randy Groover retired, he and his wife, Jennifer, were on the hunt for a place to relax with their family.
The result was The Wild Turkey Farm: a rustic gathering place that serves as an escape for everyone in the Groover family and their friends.
The couple built the 2,500-square-foot, twobedroom, one-bathroom property in 2020. It could easily be mistaken for a hunting lodge in the American West.
“We decided that we wanted more of a lodge look for the space,” Randy’s wife, Jennifer, said. “I also wanted it to be a comfortable place for everyone to feel relaxed and at home.”
The Groovers were married in October 2018, and Randy sold his eight Havoline Quick Lube businesses a few years later. They are a blended and growing family with two sets of adult twin boys, their wives and two grandchildren between them.
Jennifer Groover “ ”
In the fall when it starts getting cool, it’s the perfect place to build a fire and curl up with a book.
To make it an inviting and comfortable space for the entire family to enjoy together, the kitchen and living room are one big open-concept space. Local woodworker Wade Keith from Mooreville custom-built a long, oval bar-height table that seats 12 and helps separate the kitchen from the living area.
“We did that specifically for everyone to be able to gather in one room,” Jennifer said. “We do a lot of entertaining and cooking nights with our friends and families,” Jennifer said. “We’ve hosted a wine party with Dakota Shy winery from California and Cuvée 30A.”
The decor, done by Jennifer, includes two accent walls that are covered in reclaimed wood from an old tobacco plant, and the fireplace has a unique design with large, stacked stone and a reclaimed beam for the mantel.
There are also a couple of pieces of artwork by Andrew Bolam, a painter whose work is inspired by the American West.
Randy and the boys love to hunt, so several mounts decorate the walls, and a unique elk horn chair the couple bought on a trip out West makes a statement.
“We like unique pieces,” Jennifer said.
There are plenty of play areas too.
“One of Randy’s requests was for the PingPong table to fit in the space,” Jennifer said. “There’s some pretty good matches that take place.”
The living room is also where family and friends gather to watch football games and or relax and watch movies.
Outside, Randy and the boys also hunt on the property’s 50 acres, and there’s an attached shop they use to build things like shoot houses and corn feeders. The shop is also a perfect spot for crawfish boils. He also has a deer processing station in a separate structure on the property.
Jennifer, who owned Midnite Pottery in Tupelo for 24 years, also has an art studio in the home where she spends time painting.
Their favorite spot? The screened-in cedar sun porch that has a view of the property and a large stone water feature nearby that can be heard from the porch. It has a vaulted tongue-andgroove ceiling, reclaimed wood on the walls and a large stacked stone fireplace. Heaters in the ceiling allow it to be used year-round.
Randy can be found watching football out there while smoking ribs for dinner. Jennifer is happy to relax alongside him.
“In the fall when it starts getting cool, it’s the perfect place to build a fire and curl up with a book,” Jennifer said.
spirit of s o l a
SOLA’S CHEF-OWNER ERIKA LIPE SHARES HER PASSION FOR SOUTHERN TRADITIONS, GLOBAL INFLUENCES AND GIVING BACK THROUGH OXFORD COMMUNITY MARKET.
WRITTEN
BY
LENA ANDERSON PHOTOGRAPHED
BY
JOE WORTHEM
From New Orleans kitchens to Oxford’s SoLa, Chef Erika Lipe brings bold, worldly flavors to Southern traditions. Named Queen of Mississippi Seafood in 2024, she’s also lending her talents to support the Oxford Community Market and its upcoming Hometown Hootenanny fundraiser, taking place Nov. 30 at the Lyric (read more about the upcoming event on page 50).
Q: What first drew you into the culinary world, and what led you to open SoLa in Oxford?
A: I joke that it was a genetic predisposition, as the men and women on both sides of my family were always involved in mealtimes — from farming and butchering to curing meats and
setting the table — but there’s actually plenty of truth in that. It’s just been a natural part of my life, and I’ve been fortunate enough to cultivate that passion into a livelihood.
Q: How would you describe your food or cooking philosophy?
A: My cooking philosophy aligns directly with my personal philosophy: respect your elders and play the hits. Since we do a lot of international fusion at the restaurant, I try to learn as much as I can about traditional cooking in other countries. Much like Picasso’s abstract style came after he had really mastered realism, you need a proper understanding of the basics to be able to riff on them elegantly.
Q: What role do local ingredients and Southern traditions play in your cooking?
A: Our region’s crops and farmers are the Alpha and Omega of Southern foodways. Without them, our food culture would disappear. Local ingredients and traditions write the stories of hundreds of years of life, death and evolution of people. For me, that ties my craft to my roots, which keeps me grounded and feels very wholesome.
Q: How did you first get involved with the Oxford Community Market, and why is its mission meaningful to you?
A: Betsy Chapman is the reason the OXCM has become such an important part of Oxford, and she is how I got recruited. She is one of the kindest, most passionate people I know, and the way she advocates for the farmers and the community, especially those in need, has drawn me to her and to help with her mission.
Q: As the market faces higher costs for its space, what makes the upcoming Hometown Hootenanny fundraiser especially important?
A: It’s important that our community understands that without their support, things like the OXCM will not be able to exist. As Oxford grows, we are at risk of seeing our grassroots businesses and organizations pushed to the side to make way for the big, shiny and new. We have to remember that these things are what make Oxford lovely, and what made it special to begin with, and we have a responsibility to help keep it alive. Oxford can and will do this, I believe.
SOCIAL HOUR
BAPTIST CANCER CENTER PINK OUT
n Oct. 16, the Baptist Cancer Center in Oxford hosted its annual Pink Out event, celebrating breast cancer survivors and their families. With a whimsical “Wizard of Oz” theme, “Our Survivors Are Ozsome,” the celebration honored the courage, heart and strength of those who have faced breast cancer. Guests enjoyed themed decor, uplifting stories and a joyful atmosphere.
Angel Swords and Tricia Liberti Paxton Pierce, Sally Earl and Jameshia Mullin
Dave Dowdy
Lindy Graham, Jennifer Dean, Cindy Fischer, Virginia Brown, Vickie Ferguson, Debbie
Alexander and Emily Michael
Dr. Ryan Yates and Le Downing
Molly Belk and Jennifer Dean
VAUGHT SOCIETY HAPPY HOUR
n Sept. 26, the Ole Miss Athletics Foundation hosted a happy hour at Vaught-Hemingway Stadium ahead of the annual Vaught Society Dinner. Guests mingled over drinks and light bites, enjoying the unique setting before transitioning into the evening’s formal celebration on Hollingsworth Field.
PHOTOS BY ELSIE JANE ADAMS
Jenny Johnson, Denson Hollis, Payton Martin and Maddy Summerfield
Cody McCormack, Steve Ashley and Snowy White
Jon and Pam Turner with Donna and William Mills
Cathy Martin and Cindy Crawford
Lynn and Stacey Wall
Cheryl and Wayne Oglesby with Logan and Dru Stevens
Eden and Ross Montgomery
Robert and Missy Jordan with Olivia Draguicevich
Jim and Leslie Shellman with Tim Moore
Brad and Lissa Boernere
WOMEN OF DISTINCTION LUNCHEON
Hosted by Girl Scouts Heart of the South, the Women of Distinction luncheon celebrated women who are role models of courage, confidence and character. Mayor Robyn Tannehill was guest speaker.
PHOTOS BY ELSIE JANE ADAMS
Jane Scholl, Susan Hayman, Nancy Muller, Katherine Thornton and Camie Bianco
Mary Claire Mitchell, Sophie Weems and Maggie Mitchell with Paisley and Peyton McDonald
Kylie Scott, Mary Beth Lasseter, Abi Rayburn, Reatha Clark, Chelsea Bennett and Angie Getz Hannah Harper, Campbell Baker, Mary Mize Knight, Taylor Kate Hall and Connely Bosarge Caroline Millwood, Leah Honea and Julia Case
Marilyn Barnes, Ora Polk, Dana Mcconnell, Aba Jackson, Romona Reed, Sandra Vaughan, Quisha Ray, Valarie Morgan and Darlene Washington
LOVE PACKS BOWLING TOURNAMENT
On Sept. 14, the annual Love Packs Bowling Tournament took place at Premier Lanes in Oxford. Teams from across the community came together to raise over $44,000 for Love Packs, a nonprofit that provides food to Oxford and Lafayette County students in need.
Tim Lewellen, Treyton Odom, Ben Peeler and Marshall Fratesi
Camie Bianco and Helean Davis
David Blackburn, Camie Bianco, Liza Fruge, Tim Noss and Amanda Haley
Caroline Pollard, Latia Thomas, Nora Blake
Parker and Angela Doles
Collin Beatty, Jay Wenger, William Greene and Santana Amaker
Keyandria Jennings, Amber Hairston, Brady
Clayton and Ashton Tucker
Lisa, Nicholas and Matt Scott
Van, Bill and Tal Turner
Kathryn Hathorne, Michelle Covington and Elizabeth Golden
Tim Lewellen, Russell Bennett and Marshall Fratesi
Quentin Brewer and Kin Kenney
Dan Finan, Shelby Pitman, Gracie Bourn, Tim Mullins and Jaclyn Thomas
ROTARY CLUB GOLF TOURNAMENT
On Sept. 29, the Rotary Club of Oxford held a golf tournament at Oxford Country Club, raising more than $44,000 for Oxford Medical Ministries.
PHOTOS
BY
ELSIE JANE ADAMS
Sabrina Burton and Sherry Jenkins
Ben Atkinson, Jason Paysinger, Andrew Mims and Creed Cannon
Joel Little, Grant Roberts, Jared Spicer and Anthony Savage
Jim Rayner and Pat Tatum
Mark Nelson and Jim Lowrey
Leon Shibe, Griffin Tanner, Neil Victor and Mark Cleary
OLE MISS HOMECOMING PARADE
The Ole Miss Homecoming Parade wound through the Oxford Square Oct. 2, drawing alumni, students and community members to celebrate the upcoming game and the 2025 homecoming court. Terrell Atkins and Adya Praveen were crowned this year’s king and queen.
Ryan Augustine and Emily Davis
Andy and Brandy Likes
Alan, Jack, Kaitlinn and Kallan Conley
Paris, Amelia, James and Taryn Whittle
Clay Ashford and Linda Whitten
Terrell Atkins and Adya Praveen
SNAPSHOTS
Angela Lewis and Madeleine Nichols Pilates class
Emmie Mogridg and Karen
Charlie Childers and Maddie Ludt
Marion and Millie Gowdey
Eislee and Lydia
Sherry
ROUX ROOFTOP PILATES
PHOTOS BY ELSIE JANE ADAMS
HAPPENING NOW
OXFORD MISSISSIPPI
OLE MISS FOOTBALL VS. SOUTH CAROLINA
NOVEMBER 1
olemisssports.com
WOMEN’S BASKETBALL VS. NORFOLK STATE
NOVEMBER 3
olemisssports.com
MEN’S BASKETBALL VS. SOUTHEASTERN LOUISIANA
NOVEMBER 3
olemisssports.com
DRIED FLORAL WREATH CLASS
NOVEMBER 6
chicorymarket.com
“RUMOURS OF FLEETWOOD MAC”
NOVEMBER 6
fordcenter.org
MEN’S BASKETBALL VS. LOUISIANA MONROE
NOVEMBER 7
olemisssports.com
OLE MISS DUCKS UNLIMITED BANQUET
NOVEMBER 7 ducks.org/mississippi
OXFORD EMPTY BOWLS
NOVEMBER 8
oxfordemptybowls.org
VETERANS DAY CONCERT
NOVEMBER 11
fordcenter.org
MEN’S BASKETBALL VS. MEMPHIS
NOVEMBER 11
olemisssports.com
WOMEN’S BASKETBALL VS. SOUTHERN
NOVEMBER 12
olemisssports.com
FUTUREBIRDS CONCERT
NOVEMBER 12
thelyricoxford.com
THACKER MOUNTAIN
NOVEMBER 13
thackermountain.com
OXFORD LIGHTING OF THE SQUARE
NOVEMBER 13 visitoxfordms.com
OHS THEATRE: “PETER & THE WOLF” NOVEMBER 13-15
instagram.com/theatreohs
OLE MISS FOOTBALL VS. FLORIDA
NOVEMBER 15
olemisssports.com/calendar
THIRD THURSDAY MUSIC IN THE PARK NOVEMBER 20 visitoxfordms.com
HOLLY JOLLY HOLIDAYS
NOVEMBER 22-JANUARY 4 visitoxfordms.com/holly-jolly-oxford
OXFORD CHRISTMAS GALLERIA AT ISOM PLACE
NOVEMBER 29
instagram.com/oxfordchristmasgalleria
MAIN EVENTS
EMPTY BOWLS
OXFORD
NOVEMBER 8
VETERANS DAY CONCERT
OXFORD
NOVEMBER 11
A beloved Oxford tradition, Empty Bowls combines art, food and community to combat hunger in Lafayette County. Guests choose from hundreds of handcrafted bowls created by local potters, each a lasting reminder of the event’s mission. The ticket includes a hearty meal of soups prepared by area chefs, along with bread and dessert, with all proceeds benefiting the Pantry of Oxford and Lafayette County. Now in its second decade, Empty Bowls has become more than a fundraiser, it’s a gathering of neighbors united by generosity and creativity, working together to ensure no one in the Oxford community goes hungry.
oxfordemptybowls.org
The Ford Center hosts a moving annual tradition: the Veterans Day Concert. This free community event celebrates and honors the service of America’s veterans through music. Audiences are treated to a thoughtfully curated program performed by the University of Mississippi’s Department of Music ensembles, blending patriotic classics with reflective works that speak to sacrifice and resilience. The evening is both a heartfelt tribute and a chance for the community to gather in gratitude for those who have served our nation.
fordcenter.org
LIGHTING OF THE SQUARE
OXFORD
NOVEMBER 13
Few traditions capture the magic of the holiday season like Oxford’s Lighting of the Square. As twilight falls, families, friends and neighbors gather to watch the historic Square transform into a twinkling winter wonderland. Local leaders and Santa himself help usher in the season, while carols and community cheer fill the crisp November air. Beyond the festive lights, the event embodies Oxford’s spirit of togetherness, drawing visitors and locals alike into the heart of the city to celebrate the promise of the holidays ahead.
visitoxford.com
OXFORD MISSISSIPPI
