Page 1

Feel That Sonic Boom , p 11 // How Diversity Improves Economy, p 16 Resident Tourist: Ramsey Gets Ribbed, pp 54-55 // Left Field Lounge, p 68

FREE // spring 2012

Vol. 4, No. 4

Another Woman in Charge What’s Her Advantage? pp 22-26

Work it!

Dress for Success pp 28-30

Coolest Offices Room To Create pp 58-62

Local Menu Guide, starts p 35


Spring 2012

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Spring 2012

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Spring 2012

“We don’t have a person to waste.” —J. Mac Holladay, p. 16

66 26


How to connect now with the right people.







March parades put a spring in Jackson steps.


Who the heck was Woolfolk, anyway?



An ideal use of the old library.



A long-range plan and good business is all about change. And diversity.



Mississippi manufactures jobs. Or it should.



The state’s oldest furniture store is still kickin’.



We look inside Tonya Moore’s bag.

A powerful woman can be chic, too.

SHOP: CANTON MART SQUARE Almost-hidden treasure shops.




Why women often succeed at running small businesses.



Set personal and professional boundaries.


McCoy House aids transitions.



A transplant starts a foundation.



The cheese of the Left Field Lounge.


ARTS: LEE’S DRAMA PLAYWRIGHT AND MORE Jimmy Lee makes films, too.

Paid advertising section.



Tom Ramsey and friends rib each other.


BITES: SWEET DREAMS An angel bakes heavenly cakes.



Glass, marble and lots of clean air.





Outdoor space rewards the hard work inside.



Greater Jackson Arts Council paints the town.


The film festival with humble beginnings.



A drum maker gets out of the attic.



Another talented Dillon plays the blues.



Much afoot in March, April, May.



Sean Perkins tells us his 10 family faves.

All in the Family

Assistant Editor Valerie Wells Art Director Kristin Brenemen Editorial Writers Marika Cackett // Dustin Cardon Andrew Dunaway // Terrence Johnson Adriane Louie // Ronni Mott // R.L. Nave LaShanda Phillips // Greg Pigott Tom Ramsey // Briana Robinson Listings Editor // Latasha Willis Interns Elyane Alexander // Tam Curley Brittany Kilgore // Whitney Menogan Photography Staff Photographer // Virginia Schreiber Photographers William Patrick Butler // Camille Moenkhaus Tate K. Nations // Jerrick Smith // Amile Wilson Ad Design Andrea Thomas // Holly Harlan Design Interns Eric Bennett // Erica Sutton Sales Advertising Director // Kimberly Griffin Account Executives Mandy Beach // Adam Perry Advertising Assistant // Marissa Lucas Distribution Manager // Matt Heindl Event Coordinator // Shannon Barbour Bookkeeper // Montroe Headd Publisher Todd Stauffer CONTACT US Letters to the Editor:


virginia schreiber

Editor in Chief Donna Ladd

hen Todd the Publisher and of them, The building has a loading dock, I show up at our business which is perfect for our printer’s truck. Along with his wife, Virginia, and a consultant’s office, we lift the top of the mailbox hanging business partner, Fred also runs Belgique next to his front door, Antiques out of the and then close it. The building. They store the squeak it makes is loud items—many of which enough for Fred Ezelle, they bring back from whose office is one flight Belgium, where Fred’s up in the old factory, mother grew up—in part to hear us. It’s also the of the old factory and signal for Sam the Dog then hold antique sales to come bolting down there regularly. In his ofthe stairs, barking hapfices upstairs, Fred does pily, to greet us. Somehis business consulting times, Fred and Sam and keeps an eye on the will show us the progstorage floor, much as his ress of the trees they’ve father did when it was a planted out front. Then busy factory, I imagine. we go upstairs and talk I love what the buildEditor in chief Donna Ladd sure does receivables and payables love a recycled building—and the ing represents—from the and financial planning in people, and dogs, who hang out in it. old-timey time clock to a little office that overthe yellowing motivationlooks the old Mississippi Bedding Com- al signs still hanging on the walls. The sense pany space while Sam snoozes next to us. of family and tradition is palpable; it is heart Below the window, we can see the big ening that the Ezelles choose to carry on the shelves that hold archive copies of every is- father’s entrepreneurial spirit in the factory sue we’ve ever printed of the Jackson Free he ran there for a company Fred’s grandfaPress, and now BOOM Jackson. I remem- ther, also named Robert, started in the 1920s. Visiting Fred and Sam, though, also ber, years back, climbing all over those shelves with now-distribution manager Matt makes me sad. I hate to think of how many Heindl to set up our “filing” system of old local manufacturing jobs have now moved JFP bundles: arduous, but satisfying. to distant shores, taking jobs and tax base Fred’s father, Robert, built the factory with them. I’m thankful for folks like Fred in the 1960s in the industrial area just west who use their entrepreneurial spirit to reof the railroad tracks off Mitchell Avenue. cycle what’s still good and not go looking Fred—whom I affectionately call Fred-the- for new pastures to develop, leaving urban Republican, or FTR for short—now runs shells behind them. We salute this free-enthe building as a multipurpose facility. Fred terprise spirit and urge others to think and has divided the cavernous space into stor- sell as creatively as the Ezelles do. There’s age slots, large and small; we now rent two no cooler work space around than this one.

Story ideas and pitches: Ad Sales: BOOM Jackson P.O. Box 5067, Jackson, MS 39296 p 601.362.6121 f 601.510.9019 Would you like copies of BOOM Jackson for recruiting, welcome packets or other corporate, institutional or educational uses? Call 601.362.6121 x17 or email BOOM Jackson is a publication of Jackson Free Press Inc. BOOM Jackson focuses on the urban experience in Jackson, Miss., emphasizing entrepreneurship, economic growth and city life. © 2011-12 Jackson Free Press Inc.

Cover photo by Virginia Schreiber For fashion information, see page 30 8

Spring 2012

letters Trumpet Records—Setting Us Straight Editor’s note: Dr. J. Woody Sistrunk, who is a Mississippi Blues Commission Foundation member, wrote us about Marika Cackett’s story “Dusting the Broom” (Winter 2011). Trumpet Records owner Lillian McMurry was a friend of his, Sistrunk says. He says it is a myth that McMurry tricked Elmore James into recording “Dust My Broom” while she “surreptitiously ran a tape.” That would have been in 1936. “This simply was not possible as all recording in Jackson at that time period … was ‘direct to disc’ using a record lathe. The first tape machines were sold in the United States in 1948,” Dr.

Sistrunk explained in a long letter to BOOM. BOOM thanks Dr. Sistrunk for pointing this out and setting the record straight. We’ve invited him to write an article for BOOM Jackson about Ace Records. He accepted the offer. We look forward to sharing that story and others with you in our summer issue.

What is on your mind? Tell us what you like in this issue of BOOM Jackson. Send your letters to or leave comments on the BOOM Jackson Facebook page. Follow @BoomJackson on Twitter.


Andrea Thomas Advertising designer Andrea Thomas is a native of Ridgeland and is a recent Antonelli College graduate. She loves to sing, dance and write poetry.

R.L. Nave Writer R.L. Nave grew up in St. Louis, graduated from the University of Missouri and lived a bunch of other places before coming to Jackson.

Virginia Schreiber Staff photographer Virginia Schreiber is a Millsaps College graduate who got here just in time. She took the cover photo.

Terrence Johnson Freelance writer Terrence Johnson is a licensed counselor at Jackson State University’s Latasha Norman Counseling Center. He lives in Fondren.

Work. Live. Play. Prosper.


Where Location Matters.

P.O. Box 22548, 201 South President Street, Jackson, MS 39225-2548 Phone (601) 948-7575 • Fax (601) 352-5539 •


Spring 2012

What’s a Woolfolk? p 14 // Breaking New Ground p 15 // Progress Report p 16



Beat Club


// by Marika Cackett

ver a screaming crowd of thousands, the first explosion of the snare drums ignites a vocal hysteria that drowns out all but the constant boom of the bass drum. With surgeon-like precision, drum majors exhibit awesome feats of movement. They lead band members who weave and march onto the stadium floor sweeping the amassed crowd to its feet. Known as the “Summa Cum Laude” of bands, the Sonic Boom of the South has mystified and delighted audiences for more than 70 years. The Jackson State University marching band began in the early 1940s. Under the direction of part-time band director Kermit Holly Sr., who at the time was also the band director at nearby Lanier High School, the JSU band had students from both Jackson State and Lanier. Work. Live. Play. Prosper.

In 1948, William W. Davis, a former arranger for legendary musician Cab Calloway, became the band’s first full-time director. In his 23 years at the baton, Davis developed a comprehensive program reminiscent of Calloway’s sound and showmanship. In 1965, the Sonic Boom performed at the New York World’s Fair, marking the first time a historically black college or university performed at a World’s Fair. Davis molded the Sonic Boom into a highly regarded marching band known for elaborate maneuvers, precision and big-band sound. The Sonic Boom of the South has performed at New York Jets and Indianapolis Colts football games, the NBA All-Star game and Motown’s 30th-anniversary television special. The Sonic Boom was also the highlight performance of the 34th NAACP Image Awards, and the drum line was the surprise

entertainment at the 2010 Best of Jackson party at the Mississippi Museum of Art. The man behind the baton today is Lewis Liddell Sr., who leads a band of 300 members, as well as directs the legendary Prancing J-Settes, the JSU dance team. To witness the Sonic Boom is to experience the pinnacle of college marching-band technique, performance and sound. The excitement of the crowds and the charisma of the band members combine for a show-stopping experience that must be witnessed live to fully experience the magnitude of talent and showmanship these individuals exhibit. The Sonic Boom performs at JSU football games. This spring, the marching band will be part of the Mal’s St. Paddy’s Parade in downtown Jackson and the Sweet Potato Queens’ Zippity Doo Dah parade in Fondren. 11

JXN // fishnets

Parades of March: 10 Facts 1)


One thing we like about the 30th annual Mal’s St. Paddy’s Parade is its theme: “That’s What I Like About the South.”

Don’t confuse Mal’s St. Paddy’s Parade with the Sweet Potato Queens’ Zippity Doo Dah Parade one week later in Fondren. The two divorced last year, and the family doesn’t talk about it for the sake of the “chirren.”


Mal’s St. Paddy’s Parade actually falls on March 17—St. Patrick’s Day—this year. It usually doesn’t. (And don’t dare

Jackson area to frolic in March. Lock up your husbands and sons. Seriously.


Jackson State University’s famous Sonic Boom of the South will break the sound barrier at both parades. Cover the chirren’s ears.


Both parades are actually days of festivals of overlapping events, overflowing drinks and over-the-top costumes.

put “Day” in the parade name. Ever.)

6) 7)


Also known as the Green Mardi Gras of Jackson, Mal’s St. Paddy’s Parade will include floats of krewes strewing strands of plastic beads all over downtown Jackson.


The crazier the costume, the better. What happens on the parade route stays only until cleanup crews remove all evidence.

The Zippity Doo Dah event is March 22-25. There will be golf carts.

10) 10

Both events really do help the children. The two parades raise money for Blair E. Childre at the University of Batson Hospital for Children Mississippi Medical Center.

Sweet Potato Queens and wannabes from all over the world will converge on Fondren and the greater

For parade info, visit and

Which Parade Should You Attend? START St. Patrick’s Day is a costume holiday. Yes or no?


What about beer? You a fan?




Got a rule against drinking in the mornings?


Are you at least wearing a kilt or short skirt?

Your ONLY day? For the whole year?


Fake butt?




Don’t you just love to park your car on the grass median near the interstate?








By “costume,” do you mean “wear some green” or “dress as a member of the opposite sex”?

OK … how about beads?



Part of a float or krewe?





When we said “float” just now, did you wonder if a golf cart counts?



Is it an ironic Chane T-shirt about different parts of town?

George? NO



Planning any “Promises” you don’t intend to keep?





You buying?



Did you read that in a book?

OK, meet us at CS’ on the 16th for the Second Line. We’ll figure it out from there!


Zippity Doo Dah

Spring 2012






You, my friend, should attend both parades!




Got your camp chair?

Are you part of a group trying to get people to ride more bikes or drink more beer?


Want to buy one before the parade?

If you feel daring, there’s a movie theater in Madison.


Mal’s St. Paddy’s Parade

Now in Yazoo City!

Work. Live. Play. Prosper.



JXN // secret jxn Meet ‘Scrap’ Woolfolk // by Dustin Cardon

What’s in a Name? • Jackson is named for Andrew Jackson, the seventh U.S. president, a slave owner and a War of 1812 general, who also fought Native Americans in the Creek War. • Hinds County is named for Gen. Thomas Hinds, a former soldier and Mississippi congressman who fought with Jackson in the Battle of New Orleans during the War of 1812. • Ross R. Barnett Reservoir is named for the controversial 52nd governor of Mississippi. Barnett fought integration with zeal. The reservoir was completed in 1965 by impounding the Pearl River between Madison and Rankin counties. (BOOM Jackson supports the underground movement to rename it after Eudora Welty.)


• Cool Papa Bell Drive is named after Starkville native James “Cool Papa” Bell, a Hall of Fame outfielder who played for five teams in the Negro National League. The Jackson road leads to Smith-Wills Stadium off Lakeland Drive.

Ellis Trigg Woolfolk was a planter called “Scrap.”


tanding directly across the street from the State Capitol is the 15-story structure known as the Ellis Trigg Woolfolk Building. Covering 259,000 square feet, the limestone building has finely carved magnolias etched into the stone above and below each window. Just to the right of the main entrance is the Mississippi Veterans Monument, dedicated to Mississippi soldiers from major conflicts throughout U.S. history. The building is named for Ellis Trigg “Scrap” Woolfolk, a Tunica sheriff and cotton planter who went on to serve in the state Sen-


Spring 2012

ate from 1924 to 1928 and in the state House of Representatives from 1928 to 1946. Woolfolk was born in Senatobia, Miss., Oct. 6, 1877. Historians consider him one of the most powerful landowners in the Delta. In his heyday, Woolfolk developed a reputation for keeping a careful eye on state expenditures. For that reason, state Commander Herbert Nunnery of the Administrative Council of the Mississippi Department of Veterans of Foreign Wars requested that the State Building Commission name the administrative building “Scrap Woolfolk” in light of the spending watchdog’s years of service aid-

• J.R. Lynch Street is named after John Roy Lynch. Born into slavery in Louisiana, Lynch moved to Natchez after he was freed, studied photography and became a justice of the peace. During Reconstruction, Lynch was elected to the Legislature and was briefly speaker of the House. In 1872, Lynch became Mississippi’s first black U.S. Congressman. In 1884, he was the temporary chairman of the national Republican Party.

ing veterans and to Mississippi as a whole. The commission went with Woolfolk’s full name for the building instead. Architects E.L. Malvaney and Associates, Emmet J. Hull, Carey Jones and Frank Gates designed the art deco/art moderne building. J.A. Jones Construction Company of Charlotte, N.C., got the contract to build it in 1949. The building houses 28 state agencies including the governor’s office and the executive director of finance and administration. Jackson architectural firm Dale and Associates oversaw the building’s 2001 renovation.


Hands On

Old Library as New Museum

// by Cody Farris


Civil-rights activists made a stand at the old library.

Local Blogs Worth Reading • Sense of Place (mdah. offers bits of Mississippi history in context.



hinking with history, Carl Schorske tells us, means using the past “to orient ourselves in the living present.” It also means looking at how the past and present conditioned us. With this in mind, we should reconsider the location of the Mississippi Civil Rights Museum. In spring 1961, nine students from Tougaloo College participated in a sit-in at the Jackson Municipal Library in the 300 block of State Street, heralding the beginning of the Civil Rights Movement in Mississippi. Almost 50 years later, the state Senate passed legislation approving the construction of a state civilrights museum in downtown Jackson. In the years leading up to the vote, officials debated and selected several sites. They rejected those sites in favor of a location adjacent to the Department of Archives and History building, facing the loading dock of the Eudora Welty Library. The final selection garnered little public attention. The state put

What if this were the future civil-rights museum?

forward this site for political expediency with only token thought to where a high-profile and important institution such as this belongs. Historic in its own right, the Jackson Municipal Library building transformed through the Civil Rights Movement into an artifact. This dual status as artifact and building makes a compelling case that it become, if only in part, the Mississippi Civil Rights Museum. Places such as this library, and museum, give us perspective, helping define our present against our past. They are a measure of where we have come from, where we are and where we want to go as a society. Thinking with history challenges us to be anthropologists of our culture. A restored municipal library can be a teacher, a lens through which we examine our society. No interactive displays, no Disney-esque dioramas can replace the authenticity and power of being immersed in the place where history was made. By restoring its origin as a library,

• The Rez News (thereznews. updates the waterfront community about activity around the Ross Barnett Reservoir. • Mississippi Museum of Art staffers (msmuseumart. write about

Work. Live. Play. Prosper.

artists, exhibits, music, food and the pure joy of enjoying all this. • West JXN Bog (westjxn. com) promotes positive news and developments—such as Westoration—in this thriving area of Jackson.

it can be a source of strength for our civilrights future. The library site is equally poetic standing diagonally adjacent the Old State Capitol, a representation of the state’s power and a symbol of the old south. This relationship provides a second layer of meaning, providing a representation of the stand against oppression. Going forward, let us hope the city and state see past the consumerism and novelty of the present and think with history to a better tomorrow. The struggle for civil rights is not dead; it lives on as we try to protect and expand our fragile democracy. The Civil Rights Museum should be a teaching device, a place where we measure ourselves against the past. The library affords us the best opportunity to accomplish that goal.

Where the actual museum will really be built


he Mississippi Civil Rights Museum will be built near the Old Capitol and will be open in time for Mississippi’s bicentennial celebration in 2017. The museum is in the planning and design phase right now, and organizers are asking from input and stories from people around the state. For details, write

• Scenes Around Jackson (scenesaroundjackson. is photographer William Patrick Butler’s view of the city. • The Fondren Renaissance Foundation ( posts blog updates about new

business and events in the old Asylum Heights. • Read Cottonmouth (cottonmouthblog.blogspot. com/cottonmouth) and Majority in Mississippi ( to stay on top of state politics.


anthony difatta

JXN // progress

Diversity Leads to Innovation // by Valerie Wells

The city doesn’t have a person to waste, an economic-development consultant says.


ackson’s worst enemy is the status quo, an economic-development expert told members of the Greater Jackson Chamber Partnership at its annual meeting in January. J. Mac Holladay, chief executive officer of Atlanta-based consulting firm Market Street, told members about the long-range strategic plan he and his staff are making for the GJCP and the metro area. “Economic development is more than what people think,” Holladay said. “It’s a process, not an event.” The process of developing the GJCP long-range plan began last year. In September, GJCP and Market Street conducted focus groups with Jackson-area residents. Paul Moak, chairman of the GJCP board, said then that a focus group of young adults made it clear they want specific things in the metro area. They want places to socialize and recreational options. They also want an opportunity to be heard, Moak said. “(Growth) is about diversity,” Holladay said. Diversity is key to innovation, and innovation is the way to change. It’s the only way change happens, he said. 16

Spring 2012

“We don’t have a person to waste.” Holladay was director of the South Carolina Development Board from 1985 to 1988. He was also director of the Mississippi Department of Economic and Community Development under Gov. Ray Mabus from 1988–1992. He went on to become chief operating officer for the Governor’s Development Council of Georgia from 1993 to 1997. He told the GJCP members that many

parts of country not in recovery from the recession are still suffering. “It will take over 10 years to get to where we were,” he said. “People who think we are going into the same place don’t understand economics.” While the Jackson area has done better than most, it still faces tough times. Holladay said having the long-range plan will help in such a competitive environment. “This community is writing this strategy. We are just writing it down,” he said. Market Street delivered a draft of the plan to GJCP leaders in January. A finished document will be ready later this year. Moak has called it a “living” document that will expand and change as the metro area evolves. Holladay encouraged the members to target the area’s leading-edge health care and to find ways to keep its well-educated young population from moving. He spoke highly of Blueprint Mississippi, a report intended to promote improving the economic future of the state. Its recommendations include education reform, diversity and other quality-of-life issues. “A pervasive inferiority complex holds this region back,” Holladay said. He left the group with some advice: Never say, “We have always done it that way” or “We tried that once before.” He reminded them that economic development spawns from innovation. “You have great people here. You have to work together,” he said. “All we know for sure is things are going to change.”

Also developing: • When Sears announced it would leave Metrocenter Mall, the city of Jackson started a campaign to convince the department store to stay. Residents signed petitions and encouraged neighbors to shop in force at the store to send a message to corporate, but the effort seemed doomed as this issue went to press. • The city also is moving 300 employees to the first floor of the former Belk store in the Metrocenter Mall by the end of March. The move will happen after developer Retro Metro outfits the space with computer cabling, which both the developer and the city overlooked. • After the Jackson Redevelopment Authority rejected two proposals for a convention center hotel in December, the board began working on a new request for proposals. The JRA will release the new RFP this spring. The JRA might include pre-drawn plans to save time and money on the project. • Capital Hotel Associates LLC plans to build a $55-million, 205-room Westin hotel that would face Congress Street. The property includes the parcel where the Mississippi Valley Title Insurance building stands at 315 Tombigbee St. The full-service luxury hotel will have amenities such as a spa. Plans call for a nine-story structure. • Hinds County Board of Supervisors agreed to negotiate with developers of the Old Capitol Green project to appropriate $13 million from a $20 million Mississippi Development Authority loan. Keep updated on the latest developments at

Work. Live. Play. Prosper.


BIZ // by Robbie S. Ward

Courtesy FFI

Furnishing Jobs

Bill Martin, director of Mississippi State University’s Franklin Furniture Institute, left, and Don Mather, general manager of La-Z-Boy South in Newton, examine motion mechanisms used inside recliners at the Newton factory.


hen a furniture manufacturing plant closes, it has a major impact on a community. When Caye Home Furnishings closed in 2010, New Albany lost 600 jobs. Economists and others associated with the furniture industry say job losses in the last decade are a result of outsourcing manufacturing to foreign countries. To encourage furniture jobs in the state, Mississippi started giving companies $2,000 state tax credits for each new cut-and-sew job in 2010. Judith Phillips, a senior researcher with Mississippi State University’s Stennis Institute of Government, has studied the industry’s impact on the state. She says the tax credit has helped reverse some of the job loss. “There have been at least 1,000 cut-and18

Spring 2012

sew jobs created or retained in Mississippi since the legislation passed,” Phillips said. While tax incentives may help, furniture companies in the state look to experts to help them find new ways to improve their profit margins. MSU’s Franklin Furniture Institute provides practical assistance to furniture businesses in the state. From helping furniture companies tweak and refine business and industrial approaches to looking at ways to reduce energy consumption, the university institute is the go-to resource for furniture related issues. The institute provided technical assistance for 10 companies during the 2011 fiscal year. Projects included website development, furniture research, and grant writing assistance.

Although many manufacturing jobs have left the state, the furniture industry continues to be an economic staple in Mississippi. Anyone who has ever sewn or assembled recliners at a furniture factory knows the industry requires lots of physical labor, but it provides thousands of jobs in the state and decent wages for many people with few skills. With furniture manufacturing facilities concentrated in the northeastern part of the state and jobs from suppliers in nearly every county, the furniture industry has strong ties to Mississippi. It has a $5.1 billion economic impact, government and industry reports show. The industry itself delivers about 18,000 jobs, while another 35,000 jobs result indirectly from it, the U.S. Department of Labor’s occupational employment statistics report. Supplier jobs and others are located throughout the state. Industry jobs include sewing-machine operators, hand sewers, upholsters, cabinetmakers, furniture finishers, hand cutters and trimmers, and cutting and slicing machine setters, operators and tenders. Average annual wages for these jobs range from $17,790 for hand sewers to $32,360 for upholsters, according to 2011 figures from the state of Mississippi. While still one of the top manufacturing job sectors in the state, the furniture industry jobs have significantly declined and factories have closed. Comparing 2010 data with 2005, furniture-manufacturing jobs dropped from 27,647 to 18,023, or about 35 percent, the U.S. Department of Labor’s Bureau of Labor Statistics says. Similarly, furniture suppliers also saw a decrease in jobs during the same period, from 33,152 to 23,496, or about 29 percent. Bill Martin, director of the Franklin Furniture Institute, said the industry continues to recover from job losses through the years. This year, he anticipates some positive news. Pontotoc-based Southern Motion, for example, expected to hire 400 new employees. “The industry is alive and well but needs all the help it can get,” Martin said. “It’s important to the state.”

// by Tam Curley William Patrick Butler

Furnished History


dwin A. Batte loaded up his cart one day in 1883, then went doorto-door selling rooms of furniture. He started with route sales and then opened a store in Jackson. Four generations have run Batte Furniture and Interiors since, each leaving its own mark. “We sell furniture to customers that are 40- and 50-year customers and go back two to three generations,” owner John C. Batte Jr. says. “My great-grandfather was fairly innovative,” Batte says. “He sold TV sets in the late 1930s to 1940s. He added decorating and design in 1948.” Batte Furniture has been in three locations on Capitol Street since the early 1900s. The present location (1010 E. Northside Drive, 601.366.0335) was built in 1961. The store operated at both the Capitol and Northside locations until 1969, when it began operating solely on Northside Drive. The original name of the Northside Drive location was Batte Northside before changing to Batte Furniture and Interiors. The three-floor-level store has a team of seven design professionals with degrees in interior design and art, in addition to one consultant who has experience decorating in and around Jackson for more than 50 years. A bridal registry has its own staff to help brides-to-be choose classic or contemporary patterns of crystal, china and linen. Maneuver through a few aisles of the store to find table lamps. Head to the second level to see leather recliners in assorted colors as well as a room full of mattresses. The third level continues with more modern furniture styles upholstered in leather to micro-suede fabrics. Each floor features creative table accent pieces, paintings and floor-to-ceiling mirrors. Batte has no desire to retire and says the business may not pass on to his daughters. One is a physician, one lives in Birmingham, Ala., and the third works in Washington, D.C. He doubts that his daughters will want to run the oldest furniture store in the state. He operates his business with a core value. “We believe in taking care of customers, always trying to price things fairly, not selling junk,” Batte said.

John C. Batte Jr. is the fourth-generation owner of the oldest furniture store in Jackson.

William Patrick Butler

The flagship store is at 101 Airport Road, Pearl.

Work. Live. Play. Prosper.

Miskelly’s Magic


he Miskelly brothers—Oscar, Chip and Howard—own and operate six furniture stores in Mississippi. They’ve been in the business since 1989. The stores include the Miskelly flagship store at 101 Airport Road in Pearl. The brothers strategically named stores to target niche shoppers: RoomStore by Miskelly, Clearance Store by Miskelly and SleepStore by Miskelly. Miskelly’s huge main showroom has contemporary living room, bedroom, dining room, and separate furniture pieces such as sectionals and recliners; accents include lamps and rugs. Customers looking to shop for children’s furniture or elegant living rooms sets will find what they need at Miskelly. The store offers 48 months to pay and no-interest-until-2016 deals, but you have to shop at the right time. Inside the Miskelly’s Pearl location, children can ride the Caring Carousel. Besides allowing kids to have fun, a suggested $1 donation for each ride helps children through Make-A-Wish Foundation, Ronald McDonald House and Magnolia Speech School. Many of the stores offer a familyfriendly environment. Customers can take a break from the showroom and enjoy coffee and snacks on site at the café or shoot some hoops on the makeshift basketball court. Miskelly’s Season of Giving promotion awards one family with furniture each Christmas. Nominations are sent in for individuals or families and the selected recipient has furniture delivered just before Christmas. Miskelly has also helped furnish new Habitat for Humanity homes. —Tam Curley 19

BIZ // girlpower Amile Wilson

Changing the Rules // by Donna Ladd


argaret Heffernan tells us in her powerful book, “Women on Top: How Women Entrepreneurs Are Rewriting the Rules of Business Success” (Penguin, 2008, $15), that many women-owned businesses are actually getting stronger in recent years because we know how to combine the right and left brains into what Daniel H. Pink calls the business-savvy “androgynous mind.” Women often have to work to perfect our “formal, rational skills”— but we have the “soft skills” instinctively that many men struggle to learn (or don’t know they need to). “The triumph for women is that when we have the courage of our convictions, we can be successful,” Heffernan writes. Heffernan uses case studies to show that women’s innate caring gene and focus on values are key to today’s business success. The women in her book show immense loyalty and caring to their employees and clients, as well as toughness when they need to. Here are three other books to help women in charge:

• “The Girl’s Guide to Being A Boss (Without Being a Bitch)” (Crown Business, 2006, $10.99) is much better than its headline makes it sound. This book is packed with excellent advice on how to hire well, when you need to fire, how to manage, how to do reviews. It’s a must-have. • “AmBITCHous” (Crown Business, 2006, $13.99 for Kindle) by Debra Condren, PhD, has the worst name ever, but it too is filled with stellar advice— and permission. Her main message is that ambitious women have gotten a bad name, and she urges women to go after, and work for, what they want. (Hear, hear.) My favorite part of this book is her advice about how every woman should form an advisory board of skillful people to talk to you straight and keep you motivated. Wish hers had nixed the title.

AT WORK e caught Nicole Smith, a naturalist and an W environmental educator at the Mississippi Museum of Natural Science, explaining nature

(and snakes) to visitors. For six years, she has taught about reptiles and trees at the museum. In that time, Smith has reached about 10,000 children. She also helps science teachers stay informed to better teach their pupils.



to ke M s im i’ Ho Au s td og to -tu gu Te ne yd bo ow w Dr nt ow ag on St n Ho T ok rse att e o W s Sc Trai o G a sa re ler irl e bi ( TV nwr RIP Ad ) i t e cr le i er Fra “ BY me s nk 100 OB “n L an i ew d t Nam n Be s” he Bo es M ” M p (R 3- elt D on ay IP R e o ) Si em s Re r M ng ak p. ar i e ng s Jo y Pe ey ’s Ca Mo on rn rs Fill t TV on an in gB Bo ho ga n e o ar ll VIP d d e Re De me co pa et rd R P e i rtu n e p F Hy re gs ak . S aco s e “ tev c pe of su e H ks C r Vi loc leve ns ol lla al hi lan lan ne d ge d s ” Ei O d co io n- law m ts Re bo s tu ar Ev me rn di er rc of ng e c Do M lear mi ad H m S i gh o no Fla en la LoM sh pa nd r Vi o Id -Thr ties M lla le ill c o e g m ge Po oss r m R oa e in ip t rin Ev rce Bl & s g ern 20 o og ho s p te o Gi pos t F vin ts la arti sh es g Ki aw Id -ch lle ay le -s oir r t th Po our s ru e f st arm in cin ys t& g K Ge Ti now tti me ng lin st es uf f Jim free Ho od

• “The Princessa: Machiavelli for Women” (Dell, 1998, $15) sounds a bit tough, and it kind of is. Author Harriet Rubin urges women to draw

on the same womanly skills, while it takes very seriously the real challenges women face—from sexual harassment to efforts to ruin your business. She gives you very “Art of War” advice—such as “besting surpasses winning” and “she makes her war others war, too.” She urges powerful women never to cower and to use their own stories to “best” her opponents. This book saved my business at least once. No joke.


Spring 2012

Tonya Moore, University of Mississippi Medical Center chief learning officer, let us peek inside her big red bag. Here’s what we found.

Julian Benson


natural grocery OS N O GM







1. This red bag was given to me two years ago as a gift from my sister. It has many “miles” on it. 2. Black portfolio. 3. My iPad. Every leader should stay connected, electronically. 4. “Have No Fear” book—co-authored by my grandfather, Mr. Charles Evers, a civil-rights leader. This is a reminder of how dedication and commitment for a cause leads to success. 5. Mini Dell Computer laptop: Work on-the-go. 6. Portrait of my family in a glass frame illustrates three generations and many reasons to dedicate.

7. A frame titled “Honduras” with a picture of me posing with children in Honduras. This represents my commitment to faith and service. My church, New Hope Baptist Church, sponsored this foreign medical mission. 8. Calculator: Managing finances is essential. 9. Heart: A random act of kindness given to me by a co-worker. 10. A dictionary. 11. Motivational Quotes: An intern gave me this as a gift. 12. Thank-you notes: Handwritten thank-you notes always send a nice message of value and appreciation.

• Deli/Bakery • Pet Care NO ANIM AL GROW TH H O R M ONES • Health & Beauty • Eco Home/Bulk • Herbs & Supplements • Fresh Organic Produce

Can we peek inside your briefcase or work bag? Write and tell us when we can take a look!

Work. Live. Play. Prosper.


Believe... And Plan

by Valerie Wells

photos by Virginia Schreiber

Women Doing Business for Themselves


ntil last year, Melanie Mann was a connection drove them in a way that differs from dental hygienist. On the weekends, traditional masculine ideas of business, such as she had antique booths and sold a forecasting and hoarding information. Women tend to start their own companies few items, collected some others. After a 27-year career, Mann decided it when they feel invisible and undervalued workwas time to make the move and start her own ing for someone else. After experiencing the liberation of being inbusiness. She quit her job and opened Forget Me Nots, a consignment shop in Brandon. She dependent, many of the women business owners wasn’t entirely sure what would happen, but she jumped in. “It took off,” she says. Mann started out in a 900-sqaure-foot space. Seven months ago, she moved the store to its present location (204 E. Government St., Brandon, 601.824.9766). Now, the consignment shop stocked with antiques and art fills 10,000 square feet. Mann has hired eight employees. Space and staff are not all that has grown. “We have tripled our consignments,” Mann says. Being a woman entrepreneur has its advantages for Mann. “Customers relate more to women,” she says. She’s noticed that is true whether the customer is male or female. In the book “Women On Top” (Penguin, 2007, $15), writer and entrepreneur Margaret Heffernan contends that women have many advantages in owning and Melanie Mann has seen her consignment running businesses. As Mann has experibusiness, Forget Me Nots, grow in its first year. enced, being empathetic and a good listener makes for excellent customer relations. Heffernan says those qualities also can help that Heffernan interviewed then nurtured that women be more effective managers than their sense of power in their employees. One of those male counterparts. They tend to ask more ques- women is Carol Latham, founder of Cleveland, Ohio-based Thermagon Inc. Latham says she tions and listen better. The simple reason women most often started her company with nothing. “You create value out of nothing with people cited for starting their own business was inde- pendence, Heffernan found. She also noticed a just by giving them a chance to prove themtheme emerging that women had intense loyalty selves,” Latham tells Heffernan. and empathy with their employees. That personal Women entrepreneurs make their personal 22

Spring 2012

values a part of their business, and they tend to have done every job in the business from the ground up. Vickie Ham, owner of Pro Audio Center (593 Old Highway 49 South, Richland, 601.939.2853), for example, still works directly with her customers every day. These generalizations aren’t absolutes. Still, women who are considering starting a business should take encouragement from Heffernan’s insights based on numerous interviews with successful women entrepreneurs around the nation. As leaders, women prefer to get employees to work together and allow each one to play up his or her strengths. “Orchestration is a female form of leadership,” Heffernan writes. Mona Eliassen of Massachusettsbased Eliassen Group orchestrates her business by recognizing that different people have different strengths. Heffernan says her managers focus on issues, not personalities, and set goals in an atmosphere of absolute honesty. “It isn’t about a contest or issuing orders,” Heffernan writes. “It is about unleashing the ability of others.”

‘On Behalf of Others’ The Center for Women’s Business Research estimates that women own 8 million U.S. businesses. In a 2009 study, the center found that women-owned firms have an annual economic impact of $3 trillion and create or maintain more than 23 million jobs—16 percent of all U.S. jobs. In 2011, the National Women’s Business Council released a report that said womenowned businesses represent one of the fastestgrowing segments of the economy. “The latest Census figures indicate the number of womenowned businesses are growing at twice the rate

June Hardwick took the leap and now has a private practice in Fondren. She loves the flexibility and independence.

Work. Live. Play. Prosper.


as men-owned businesses,” the reports states. Heffernan writes that more women get encouragement today to take risks and try starting a business. She also found that women are twice as likely to stay in business. Again, she attributes this to the different way women approach business and people. A woman entrepreneur tends to be receptive to the zeitgeist and more likely to recognize patterns emerging in the culture, Heffernan writes. Technological advances only help women carry out these creative visions. In Mississippi, women-owned firms totaled 47,071 in 2002, an increase of 23 percent from 1997, and generated $6.7 billion in revenues. The U.S. Census reports that in 2007, women owned 26.9 percent of Mississippi firms. Helen Luster, former executive director of the Mississippi Black Chamber of Commerce, is banking on her networking skills to get her new business up and running. With two partners, Luster is opening Optimum One, a health gym, in south Jackson. “It will be different. We’ll have nutrition classes and children’s programs,” Luster said. She has found a niche, a gym that caters to families. Many gyms prohibit children. Luster thinks embracing the children and creating classes for them will only improve her bottom line. “The mainstream is a great place for new companies to be buried,” Heffernan writes. She advises women to get in early, define the niche and then dominate the field. Attorney June Hardwick also recently ventured out on her own. A Hinds County public defender from 2007 to 2011, Hardwick opened her private practice in September. She had a heavy case load as a full-time public defender, but that wasn’t the deciding factor. A single mom with a son in private school, house notes and remaining student loans, her financial pressures stressed her more than her case load. “The pay was too low,” Hardwick says of her previous job. “The money was gone before direct deposit even hit the bank.” She says she had a good boss, a somewhat flexible job and was doing what she believed in. It wasn’t enough. Now, working for herself, she can be more selective and move at a different pace. “The pay is better,” she says. “I feel more independent and even more flexible.” Heffernan writes that women aren’t usually given freedom to pursue their visions when they work for someone else, even a great boss. Women also aren’t very good at asking for raises. But


Spring 2012

courtesy Barbara Travis

Women in Charge, from page 22

Who You Know // by Barbara Travis


n a restaurant recently, I overheard a young entrepreneur’s business pitch to a potential investor at the table next to me. He enthusiastically highlighted his technology-based marketing plan over lunch. The companion liked what she heard and asked one question: “What do you need to make it happen?” “Money would be nice, but what I really need is a committed co-founder and to

meet well-connected people,” he answered. Bingo! Apparently, who you know still trumps what you know. Good networking makes good business. Business boosting is all about forging mutually beneficial personal connections. But some folks are born with a natural knack for small talk, while it unfortunately overwhelms and intimidates others. Learning to comfortably converse in diverse social environments can quickly separate the women from the girls in today’s business world. Creating profitable connections takes time and active commitment, but each one starts with a sincere smile, a strong handshake and a pre-planned, open-ended question. The most proficient business-networking professionals inherently love walking into a room full of strangers. They view it as a challenge and enjoy starting conversa-

when they have a company to run, women don’t have those obstacles. “We are acting on behalf of others, and in that spirit we’re relentless,” she writes.

‘Why Wouldn’t I Do This?’ Hardwick, 36, planned her move for a year, carefully reading and preparing for the move to private practice. She advises anyone wishing to become her own boss to do the same. “Plan, plan, plan and believe,” she advises. During her planning, Hardwick says she didn’t get much support from people around her. They worried it was a misstep to give up a regular paycheck and a steady job with benefits. “I had more people to discourage me,” she says. “One of the biggest challenges I had to overcome was fear. I had to say, I am competent, passionate, charismatic. I trust God. I have all the tools I need. Why wouldn’t I do this?” The other side of planning, Heffernan finds, is improvisation or being able to adapt to changes. This is another advantage women have. Masculine models depend on forecasting the future and predicting outcomes. Women grow their companies through change even if it is a crisis.

tions from scratch, asking pertinent questions. They relish making new friends. They like learning something new or potentially finding new clients or customers within a captive crowd. These folks are blessed with an abundance of people skills that others understandably envy. Why and how do they do it? Because it works and, with practice, they’ve managed to incorporate networking into everything they do.

Think ‘You,’ Not ‘Me’ Done right, networking packs a powerful professional punch that nothing else can come close to delivering. Done wrong, it invites negative results of equal intensity. Poorly executed networking based on a “what’s in it for me?” mentality puts people off and turns them away. Successful networking should always begin with “What do you do?” and “That’s interesting, tell me more.” From there, just listen.

“Real growth comes from mistakes, learning and improvisation,” she writes. Women also are good at building consensus and gathering ideas from groups. Masculine business models would consider this behavior poor leadership. Instead, the adaptive nature opens a company to growth. “Only an idiot would mistake this for weakness,” Heffernan writes.

‘It Takes a Leap of Faith’ Besides planning, Hardwick suggests that other women find mentors and identify people who will boost their optimism. Avoid the ones who discourage you, she says. Another option is to create your own “advisory board” with various skills represented. Mann, 48, says she could not have opened Forget Me Nots without emotional support from her husband, Bruce Mann, who works full-time with the Air National Guard. Like Hardwick, Mann says a woman entrepreneur starting out needs self-confidence and lots of guts. “It takes a leap of faith,” Mann says. “If it’s something you really want to do, you won’t know until you try it.”

2012 fashion show


APRIL For details, visit

Benefits Dress For Success Metro Jackson.

Work. Live. Play. Prosper.


Women in Charge

courtesy Deirdre M. Danahar

Creating a Productive Workplace // by Deirdre M. Danahar


great workplace has an inviting environment that goes beyond the desks, paint and windows. It has boundaries that foster a productive climate where people are valued for their attributes, roles suit individuals’ signature strengths and potential is cultivated. Established boundaries eliminate distractions and confusion regarding what needs to be done, by when, how and by whom. The results are great work, done in a timely manner, consistently. Plus, people find solutions to office problems instead of just complaining, and they might bring cookies on Friday because they enjoy working together. They become a dynamic team. An effective leader understands that professional boundaries are an extension of personal boundaries within a formal setting with shared goals. The goals are the source of both individual and team motivation. Without appropriate boundaries, employees and supervisors may confuse workplace relationships with personal relationships. Certainly, workplace relationships can develop into personal relationships over time. But usually interacting with supervisors, colleagues, clients and customers stops at the 26

Spring 2012

end of the work day. Setting professional boundaries is much easier when a relationship is viewed as formal rather than casual. An effective leader also understands that failing to define boundaries, having no boundaries, or inappropriately rigid boundaries can have an adverse impact on the business and employees. Some boundaries, however, need to be firm—for example, lying, stealing, or verbally or physically abusing others are never allowed. When professional boundaries and priorities are clearly defined, it’s very likely that a group can function effectively, even in the absence of its leader. If everyone on your team understands what to do, how to do it and when to do it, then team members will feel grounded in their roles. The responsibility to set a solid foundation falls upon the leader; however, every team member plays a role in creating a smooth functioning organization. Each team member is responsible for speaking up to a colleague or supervisor to clearly define an issue and help find a resolution that works for everyone. Carefully negotiate professional boundaries in an open discussion about responsibilities, goals, and priorities prior to launching a new project or beginning a new job. Here are three core skill areas to help you get started:


Know your limits: what you can do well within the allotted time frame.

Do not exaggerate your ability by overselling it. Give accurate estimates. Delivering a good product on time improves your credibility; missing deadlines or delivering a substandard product hurts your reputation.


Tactfully and openly communicate about goals and limitations.

Do not undersell or misrepresent your ability. This prevents you from demonstrating your professional skills and could affect your career advancement. Highlight what you can and will do. Ask for help when it’s needed to ensure good quality work. Actively engage in problem solving, and don’t complain about the problem. Ask for feedback when it is not forthcoming.


Be available to discuss differences and reach agreements.

Honestly reflect back your understanding of the other person’s interests and concerns. Attempt to negotiate win-win solutions.

Boundaries Professional boundaries become clearly defined when you answer these questions: • Who gives you your assignments? • To whom do you report? • Who gives you feedback? •Who sets your work priorities? • How do you keep your company and client personal information secure? • Do you know how to treat all staff members fairly without positive or negative feelings influencing your decisions?

Deirdre M. Danahar is a personal coach who helps busy people with complex lives focus on what matters most. She owns InMotion Consulting and Coaching LLC, based in Jackson. Reach her at, or visit her website at

Work. Live. Play. Prosper.


Work It PHOTOGRAPHERS: Camille Moenkhaus, Virginia Schreiber FASHION STYLIST: Meredith W. Sullivan HAIR/MAKEUP: Kate McNeely MODEL: Karen Hearn LOCATION: The Plaza Building

Karen is wearing a printed blouse ($3.50) and neon J. Crew corduroy pants ($2) from Goodwill, a Yoana Baraschi sequined blazer ($330) and green onyx ring ($120) from Taylor Collection, a fuschia skinny belt ($3) from Plato’s Closet and earrings ($70) from b. fine art jewelry. Photographer: Camille Moenkhaus


Spring 2012

Karen is wearing a Collective Concepts tie blouse ($60) from Taylor Collection, a black Forever 21 vest ($10), green snake clutch ($6) and a wood and enamel bangle ($5) from Plato’s Closet; polka dot pants ($2) from Goodwill; tweed shoes ($39) from Libby Story, an enamel bracelet ($65) and gold seashell earrings ($60) from b. fine art jewelry. Photographer: Camille Moenkhaus

Work. Live. Play. Prosper.


WORK IT, from page 29

Karen is wearing a polka dot blouse ($7), H&M leopard print cardigan ($10), neon skinny belt ($6), Michael Kors shoes ($18), sunglasses ($5) and handbag ($20)—all from Plato’s Closet; black Yoana Baraschi embellished skirt ($242), green and gold fisher earrings ($23), turquoise ring ($70) and beaded bangle ($23) from Taylor Collection. Photographer: Virginia Schreiber

Where2Shop: b. fine art jewelry, 215 W. Jackson St., Ridgeland, 601.607.7741; Taylor Collection, 2082 Main St., Madison, 601.605.0236; Goodwill, 863 Centre St., Suite A, Ridgeland, 601.856.3308; Plato’s Closet, 1260 E. County Line Road, Ridgeland, 601.487.8207; Libby Story, 1000 Highland Colony Parkway, Suite 5003, 601.717.3300 30

Spring 2012

a Ph hand LaS


Local Shopping

Virginia Schreiber

On The Square

Luce Handmade Jewelry

// by LaShanda Phillips

Canton Mart Square (1491 Canton Mart Road, 601.957.1217)


espite the success the stores in the Canton Mart Square enjoy, the shopping center is almost hidden. It started when Dr. Hugh Ward and his wife, Joe Ann, opened Briarwood Animal Hospital in 1961. From there, they built more stores throughout the 1980s. Today, the shopping center has 28 stores. Joe Ann Ward still owns the property with Steve Baker, her nephew, as the property manager. Baker’s daughter, Stephanie Maley, is the bookkeeper. The family-operated business supports other locally owned stores at the convenient location near the intersection of Northside Drive and Old Canton Road.

(1481 Canton Mart Square Road, Suite 1, 601.957.1166) Good, hearty quality food can be hard to come by. Robin DeVos Owen opened Cookin’ Up a Storm in 2010. Try its dinner entrees like chicken pot pie (pictured), chicken spaghetti, and vegetarian lasagna and desserts.

(1481 Canton Mart Square Road, Suite B, 601.991.3092, theknit The Knit Studio Working different fibers of yarn with needles and your hands is a stress reliever. Owner Judy McNeil wanted to share this passion when she opened The Knit Studio in November 2007. The shop offers yarn, needles, accessories and books. McNeil also has knitting and crocheting classes for any skill level Tuesday through Saturday.

More on the Square: 1. All About Nails (1491 Canton Mart Road, No. 2, 601.977.0880) 2. Briarwood Animal Hospital (1471 Canton Mart Road, 601.956.5086) 3. Briarwood Pet Shop, (1461 Canton Mart Road, Suite E 601.957.1217) 4. Briarwood Wine and Spirits (4949 Old Canton Road, 601.956.5108)

5. Cookin’ Up A Storm (1491 Canton Mart Road, No. 1, 601.957.1166) 6. Drake’s Designs Florist (5731 Old Canton Road, No. 105, 601.957.6983) 7. Fitness Factory Studio (1491 Canton Mart Road, Suites 3 and 4, 769.216.3612) 8. Hickory Pit (1491 Canton Mart Road, 601.956.7079)

Work. Live. Play. Prosper.

Monogram Magic

(1481 Canton Mart Square, Suite D, 601.956.7117) Monogram Magic has been in the square 10 years. The store sells party invitations, baby gifts and baby clothes.

Luce Handmade Jewelry,

(1481 Canton Mart Square, Suite D, 601.956.7117) Shop for jewelry in a room in the Monogram Magic store. Luce opened almost a year ago. The jewelry is handmade of vintage pieces. The owner donates 10 percent of profits to Shake the Nation ministries.

9. Joanie’s Salon (1461 Canton Mart Road, Suite B, 601.956.3382 10. Kees Photography (1491 Canton Mart Road, No. 16, 601.977.9830) 11. Latitudes (1491 Canton Mart Road) Suite C, 601.957.0738) 12. Lounge Arts (1491 Old Canton Mart Road, Suites 10 and 10a, 601.206.1788) 13. Odom’s Optical (1461 Canton Mart

Road, Suite A, 601.977.0272 14. Peacock Alley Framing (1491 Canton Mart Road, No. 7, 601.665.4776) 15. Pilates of Jackson (1491 Canton Mart Road, No. 13, 601.991.3201) 16. Popfizz Children’s Boutique (1481 Canton Mart Road, 601.977.1000) 17. Tommasini Jewelry (1491 Canton Mart Road, 601.957.1160)

The Book Rack

(1491 Canton Mart Square, 601.956.5086) The Book Rack, original to the shopping center, sells half-priced books. Mark and Sarah McMullin are the third owners of the store. Though the Book Rack is a franchise, each location is individually owned. The store sells books, CDs, audiotapes, book accessories and wonderfully scented candles. Find your favorite novel for a discounted price. Parents and teachers can purchase gently used school books for a much lower price. Customers can trade in books for a store credit.

Majestic Burger

Canton Mart Square Canton Mart Road

Cookin’ Up a Storm Monogram Magic


Old Canton Road

Cookin’ Up a Storm

The Knit Studio


(1491 Canton Mart Road, Suite A, 601.899.8822, Fred Sandifer wanted a premium burger place in the Jackson area, so in October 2007, he opened one. Majestic Burger serves burgers (meat and veggie) made to order with any toppings. It also sells fish and shrimp tacos.

Virginia Schreiber

Majestic Burger








Perfect for Weddings, Sorority Functions, Birthday Parties,


Cheerleader Competitions, etc...




Custom Color Cuts Extensions

Thermal Straighteners Styles Relaxers In-Salon Kerastase Rituals Keratin Treatments 2939 Old Canton Rd. Jackson 601-982-8300 32

Spring 2012

Time For

A Change

661 DULING AVE.•JACKSON in the Historic Fondren District TRISH HAMMONS WWW.CUSTOMOPTICAL.NET 601.362.6675

601-939-5203 MON. 12PM-6PM TUE. - SAT. 10AM-6PM

425 MITCHELL AVE. in Historic Fondren

Work. Live. Play. Prosper.



Spring 2012



IN THIS ISSUE: Aladdin Another Broken Egg Babalu Bourbon Street Burgers & Blues Bravo Broad Street Cerami’s Cherokee Inn Cool Al’s Cosmopolitan Cafe Crawdad Hole

M52 M36 M46 M49 M43 M42 M42 M37 M49 M48 M46 M46

Eslava’s Grille Fenian’s Pub Fusion Thai & Japanese Hal and Mal’s Haute Pig Hickory Pit Ichiban Last Call Local 463 Meditteranean Grill Mezza Ole Tavern

M49 M38 M47 M45 M39 M39 M51 M47 M50 M49 M48 M43

Menu Guide (pages 36 - 53) is a paid advertising section.

Pan Asia Parker House Penn’s Fish House Pizza Shack Reed Pierce’s Sal & Mookies Sportsman’s Lodge Time Out Sports Bar Underground 119 Walker’s Drive-In Wasabi Wingstop

M40 M53 M44 M41 M44 M42 M47 M49 M45 M50 M48 M52


Spring 2012

Steak • Seafood • Pasta

5:00-6:00pm Half Off Cocktails & Beer Appetizers, Zuppa & Insalata Bruschetta - Diced tomatoes and basil with a slice of buffalo mozzarella on toasted bread. Calamari - Slices of calamari fried and served with marinara sauce Antipasto - Provolone cheese, Italian meats, and variety of vegetables on a bed of lettuce surrounding a cup of creamy Italian dressing. New Orleans BBQ Shrimp - Eight fresh gulf shrimp in a worchershire and butter sauce. Cerami’s Stuffed Mushrooms - Four large mushrooms stuffed with our tasty melt-in yourmouth filling ~ topped with our chefs basil cream sauce. Fried Mozzerella - Italian mozzerella cheese breaded in italian breadcrumbs and fried golden brown served with side of marinara Salad Wagon - Crisp mixed greens, fresh gorgonzola cheese, marinated onions, olive salad and creamy Italian or Italian Vinaigrette dressing. Caesar Salad - Romaine mixed greens tossed in parmesan cheese and homemade Caesar dressing. Add Chicken or Shrimp Soup of the Day - Chef ’s Choice Soup and Salad - Cup of soup of the day and salad wagon

Pastas Baked Lasagna - Heavenly layers of pasta, beef, cheeses and spices. Pasta Primavera - Sauteed seasonal vegetables served over linguini pasta Eggplant Parmigiano - Fresh breaded Eggplant served with Linguini pasta, topped with Cerami’s tomato sauce and mozzarella cheese. Cannelloni Florentine - Cheese, beef, and spinach stuffed in two homemade pasta crepes topped with alfredo sauce. One of our specialties!!! Manicotti - Two homemade pasta crepes stuffed with blend of cheeses and spices topped with Cerami’s tomato meat sauce.

Tortellini Alfredo - Spinach tortellini covered with creamy alfredo sauce. Linguini with Garlic and butter Angel Hair and Pesto Add variety to your dish: Four Shrimp, Link of Italian Sausage, Chicken or Meatballs Substitute pasta for seasonal veggies

Carne & Pollo

(meat & poultry) AJ’s Spaghetti & Meatballs - Classic Spaghetti pasta with Cerami’s homemade meatballs Blackened Salmon - Our signature blackened salmon served with pesto cream sauce and delicate angel hair pasta Ribeye & Shrimp- 12-14 oz ribeye, cooked to order with blackened shrimp & sauteed veggies. Veal Parmigiano - Breaded veal topped with mozzarella and Cerami’s tomato sauce over linguini pasta Veal Picatta - Breaded veal with a lemon & garlic butter sauce with capers and mushrooms with a side of angel hair pasta Chicken Parmigiano - Breaded chicken topped with mozzarella and Cerami’s tomato sauce over linguini pasta Chicken Picatta - Breaded chicken with a lemon & garlic butter sauce with capers and mushrooms with a side of angel hair pasta Chicken Alfredo - Breaded chicken on the side of linguini pasta and our creamy alfredo sauce. Seared Tuna - Delicate tuna cooked to perfection with pesto cream sauce and angel hair pasta

Pesce (seafood)

Shrimp Cerami - Fresh shrimp sautéed in white wine cream sauce topped with capers, artichoke hearts, and mushrooms on top of angel hair pasta. Cajun Pasta - Blackened tilapia & crawfish in a cajun cream sauce on top of angel hair pasta.


Tiramisu - Layers of imported mascarpone cheese and lady finger trifle delicately soaked in espresso with a hint of liqueur. Italian Canoli - Italian pastry shell stuffed with sweet cheese filling and miniature chocolate chips Spumoni - Three Flavors of creamy ice cream: Cherry, Pistachio, and Chocolate Crème Brulee Cheesecake - Creamy vanilla custard cheesecake topped with a delicious caramel crust topping. Italian Cream Cake - Homemade - moist cream cake with pecans and coconut. Finished with a decadent airy icing mixed with more pecans. Serenity’s Chocolate, Vanilla or Strawberry Ice Cream

Lunch Hours:

Dinner Hours:

Fri. & Sat. 11am-2pm

Tues. - Sat. 5pm-9pm

We also accommodate... Corporate meetings...Birthdays...Rehearsal dinners...Catering, and much more.

Linguini with Clam Sauce - Lots of open shell clams on top of linguini topped with a butter clam sauce and parmesan cheese. That’s Amore!!! Shrimp Scampi - Succulent fresh shrimp sautéed in a garlic butter sauce served over linguini pasta Shrimp or Calamari Diablo - Fresh Shrimp or calamari with a spicy tomato sauce on linguini pasta. *Menu Subject to Change.

5417 Lakeland Drive ~ 601-919-2829 ~ Flowood, MS 39232

Jackson Menu Guide



Spring 2012

(a very high-class pig stand)

BBQ Plates

(All plates are served with your choice of two of our delicious sides: garden salad, slaw, potato salad, American fries, baked beans or Brunswick stew, cool months only, and Texas toast)

BBQ pork shoulder (smoked with hickory wood for 12 hours, then pulled and lightly chopped) BBQ beef brisket (smoked with hickory wood for 12 hours, then pulled and lightly chopped)

Jackson’s Best BBQ JFP’s Best of Jackson

2003 • 2006 • 2008 • 2009 • 2010 • 2011 • 2012


Extra Fixins

BBQ Chicken (chopped w/ slaw relish) Garlic Bread ............................. .85 ..................................................... 4.95 Brunswick Stew w/ homemade BBQ Pork (chopped w/ slaw relish) cornbread: 1/2 pint - 4.95, pint - 8.25, ..................................................... 4.95 1/2 gallon - 26.40, gallon - 49.50 BBQ Beef (chopped w/ slaw relish) Assorted Potato Chips ........... .95 ..................................................... 5.25 Onion Rings ............................ 3.55 Smoked Ham (lettuce, tomato & mayo) Fries (fresh cut taters) ................. 3.25 ..................................................... 5.75 Regular or Sweet Potato with cheese ................................ 6.95 Small Garden Salad .............. 3.85 Smoked Turkey (lettuce, tomato & mayo) (Come Back, Ranch, or Raspberry ..................................................... 5.75 Vinaigrette) with cheese ................................ 6.95 Chef Salad ............................. 10.75 Hamburger ............................. 4.35 (topped with cheddar and swiss (lettuce, tomato, mayo, mustard, cheese, boiled egg, smoked chicken or pickles & onion) with cheese ....... 5.50 smoked ham & turkey, with a choice Double Hamburger ............... 5.45 of Come Back, Ranch or Raspberry with cheese ................................. 7.25 Vinaigrette) Po-Boys your choice of Pork, Chicken, Beef, Ham or Turkey (lettuce, tomato, mayo & Ruffles) ........................... 9.50 with cheese ............................... 10.75 Grilled Cheese ........................ 3.75 extra cheese ................................ 1.25 Special Sandwich Platter ...... 8.55 (BBQ Chicken, Pork, Beef, Ham, Hamburger, or Turkey Sandwiches. Choice of two fixins: garden salad, slaw, tater salad, home fries, sweet potato fries, onion rings or baked beans)

BBQ Plates Choice of 2 of our delicious fixins: garden salad, slaw, tater salad, home fries or baked beans and Texas toast! BBQ Pork (chopped) ............. 11.75 BBQ Beef (chopped) .............. 12.25

Tater Salad, Cole Slaw, Baked Beans, BBQ Sauce: single - 2.25, 1/2 pint - 2.95, pint - 4.59, 1/2 gallon - 16.80, gallon - 29.95

Homemade Pies Lemon or Pecan ..................... 4.35 Hershey Bar ............................ 4.95 Carrot Cake ............................. 4.50 Coconut Cake .......................... 4.95

We also sell Whole Pies!

Party Packs Serves 10 Adults .................. 44.95 (2lb. pork or beef or 2 whole chickens; 2 pints beans, 2 pints slaw & 6 slices of Texas toast or 10 buns) 1/2 Party Pack ....................... 23.75

Pork Ribs (wet or dry) Rib Party Pack (serves 4) ....... 52.15 1/2 slab ..................................... 14.95 (2 slabs ribs, 1 pint beans, 1 pint slaw, 1 whole slab ................................ 25.95 pint potato salad, 4 slices of Texas toast) BBQ Chicken (1/2 cluck) .......... 11.95 Combination (1/2 cluck, 1/2 slab) . .................................................. 22.75

We sell BBQ Pork, Beef, Ribs, Chicken, Ham & Turkey by the pound.

Ask About Our Catering!

St. Louis style ribs (slow smoked with hickory wood and hand rubbed with our dry rub or served wet when basted with our mild bbq sauce) Half slab Whole slab (enough for two people and served with your choice of four of our sides) Half smoked chicken (served dry or wet when basted with our mild bbq sauce) Queenie’s half chicken (smoked and hand rubbed with our dry rub) BBQ chicken (pulled off the bone of our smoked chicken and lightly chopped) Combination plate (served with 1/2 chicken of your choice and 1/2 slab of ribs, wet or dry and four sides of your choice; enough for two) Special Sandwich Platter Choice of smoked chicken, pork, beef, ham, turkey or hamburger and two of our sides


CHEF Salad, mixed greens, tomato, egg, swiss cheese, cheddar cheese, and your choice of ham and turkey, smoked chicken, pork, or beef w/ your choice of dressing (ranch, comeback, blue cheese, honey mustard, raspberry vinegarette, or oil & vinegar) Small CHEF


Po-Boy Choice of pork, beef, chicken, ham, or turkey and one of our sides* (Dressed with lettuce, tomato and mayo) Club Po-Boy Smoked ham and turkey grilled with melted cheddar and swiss cheese and choice of one of our sides (dressed with lettuce, tomato and our special comeback dressing) Sausage Po-Boy Smoked pork susage dressed with grilled onions, bell peppers and mustard, and one of our sides*

Here’s the Beef Po-Boy Smoked beef brisket, sliced thin, piled high and topped with melted swiss cheese and caramelized onions, then dressed with lettuce, tomato, and sweet mustard; includes choice of one of our sides Add your choice of cheese to any Po-Boy


(All sandwiches may be served on a regular bun, wheat bun, rye bread or Texas toast) Your choice of cheese, American, Swiss or cheddar may be added to any sandwich

Smoked chicken (pulled and lightly chopped then topped with slaw relish) Smoked pork shoulder (pulled and lightly chopped then topped with slaw relish) Smoked beef brisket (pulled and lightly chopped then topped with slaw relish) Smoked ham (grilled and served with lettuce, tomato &mayo) Smoked turkey breast (grilled and served with lettuce, tomato and mayo) Loaded hamburger (served with lettuce, tomato, pickles, grilled onions, mayo and mustard) Loaded double hamburger (served w/ lettuce, tomato, pickles, grilled onions, mayo and mustard) Grilled cheese (your choice of cheeses) GINNY PIG, our signature sandwich (smoked ham grilled with Swiss and cheddar cheeses and served on grilled garlic toast with lettuce, tomato and our special comeback dressing) The ultimate club sandwich, (smoked ham and turkey grilled with swiss and cheddar cheeses on garlic toast and served with lettuce, tomato and our special comeback dressing)


(All of our desserts are prepared right here in our kitchen)

Our famous Hershey Bar pie Lemon pie

Pecan pie Heated and served a la mode Coconut cake

Carrot cake Heated and served a la mode

1856 Main St. • Madison 601.853.8538

Jackson Menu Guide


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Spring 2012

Voted Best Pizza 2009-2011 Best of Jackson

Belhaven Location: 601-352-2001 North Jackson Location: 601-957-1975 SPECIALTY PIZZAS

Chicken Curry Delight - creamy homemade curry, smoked gouda, mozzarella, curried chicken, fire roasted red peppers. Pineapple on request. Double Cheeseburger - double seasoned beef aged cheddar cheese sauce, sliced American cheese, shredded cheddar, pickles and onions. Cajun Joe - Spicy andoullie sausage, seasoned chicken, green and red peppers, onions. Turkey Club - Turkey, smoked bacon, fresh tomatoes, honey mustard tomato sauce. Supreme - Pepperoni, beef, sausage, green pepper, mushroom, ham, onion, black olive, bacon. Carnivore - Pepperoni, ham, sausage, beef, bacon. Veggie Deluxe - Mushrooms, tomato, green pepper onion, green & black olive. Hawaiian - Extra Canadian bacon, extra pineapple and extra cheese. BBQ Pork - BBQ sauce, pulled pork BBQ Chicken - BBQ sauce, pulled chicken. Shrimp Alfredo - Alfredo sauce, shrimp, tomato. Spinach Alfredo - Alfredo sauce, spinach, tomato. Chicken Alfredo - Chicken, alfredo sauce, tomato. Chicken Fajita - Chicken, green peppers, diced tomato, picante sauce, red onion, mozzarella, Monterrey jack. Three Cheese - Cheddar, provolone, mozzarella. Thai Chicken - Thai peanut sauce, provolone, mozzarella, seasoned chicken, green peppers, onions & carrots. The Greek - Feta, mozzarella, black olives, gyro meat. Onions & artichoke hearts on request. Mexican Fiesta - Picante sauce, Monterrey jack, cheddar, seasoned beef, green onions and dice tomatoes. Black olives upon request. Margarita - Fresh garlic, roma tomatoes & basil on a special crust.. (Traditional Italian Pizza) Chicken Cordon Bleu - Seasoned chicken breast homemade mustard pizza sauce, swiss, mozzarella honey ham & diced tomatoes Andy’s Buffalo Ranch Chicken - Homemade buffalo sauce, swiss, mozzarella, marinated buffalo chicken & bacon


Medium $16.75







SUBS all served with Pickle and Potato Chips










$7.80 $7.25

$15.75 $14.75

$21.75 $21.25




$7.25 $7.45 $7.99 $7.95 $7.95 $7.95

$14.25 $15.25 $17.75 $15.00 $15.00 $16.25

$20.00 $20.75 $22.00 $20.25 $20.25 $21.25

$6.80 $7.95

$13.75 $16.25

$19.00 $22.75


















Small - $5.80 Medium - $11.50 Large - $16.50 Regular Toppings: Pepperoni, salami, beef, Italian sausage, ham, bacon, Canadian bacon, anchovies, green peppers, roma tomatoes, tomatoes, pineapple, mushrooms, black olives, green olives, red onions, pepperoncini peppers, banana peppers, jalapenos

Small - $1.25

Medium - $1.75

Large - $2.50

Premium Toppings: Grilled chicken, artichoke hearts, spinach, gyro meat, meatballs, feta, mozzarella, smoked gouda, provolone, cheddar, Swiss, Monterrey jack cheeses.

Small - $1.75

Medium - $2.25

Large - $2.75

Add Shrimp to Any Pizza! We don’t believe in wimpy toppings at the Pizza Shack. When you add Shrimp to a Large Pizza, you’re getting over a pound of shrimp for your money!

Small - $3.99

Medium - $6.99

Large - $7.99



Flavors: Southwest Garlic Ranch, Garlic Parmesan $4.50 $10.25 Lemon Pepper, Traditional BBQ, Citrus Chipotle, Honey Mustard, BBQ, Traditional Hot, Fire Starter, Teriyaki, Spicy Thai Italian Submarine - Genoa salami, mortadella, procuitto, ham, red onion, lettuce, tomato, provolone, oil & vinegar, salt & pepper. Banana pepper on request. Philly Cheese Steak - Chopped steak, bell pepper, onion, provolone . Meatball - Meatballs, marinara, provolone topped w/ oregano, basil & Parmesan. Onions & mushrooms on request. Roast Beef Dip - Roast Beef, Au Jus. Choice of cheese. Italian Sausage - Italian rope sausage, marinara sauce, provolone, onion, roasted red peppers, green peppers, topped w/ parmesan, basil & oregano.

ON A BUN add choice of cheese - .50¢ Joe’s Sloppy Joe -Fresh seasoned ground beef, homemade sloppy Joe sauce on a toasted bun. Pickles on request. BBQ Pulled Pork - Pulled pork w/ BBQ sauce. BBQ Pulled Chicken - Pulled chicken w/ BBQ sauce. Buffalo Ranch Chicken - Pulled buffalo chicken, creamy ranch & swiss. Fresh BBQ Chicken - w/savory BBQ sauce, bacon, swiss cheese $7.25 Lettuce and tomato on request.



$7.65 $7.65 $7.15 $7.45 $7.65

$6.75 $6.90 $6.90 $7.15

DELI SANDWICHES on White, Wheat, Sourdough or Marble Rye. Smoked Turkey - Smoked turkey, swiss, lettuce, tomato & mayo. Turkey Club - Smoked turkey, swiss, bacon, lettuce, tomato & mayo. Roast Beef - Roast beef, cheddar or swiss, lettuce, tomato, mayo, & Dijon mustard. Ham - Smoked ham, choice of cheese, lettuce, tomato, mayo, & honey mustard. Vegetarian - Tomato, cucumber, onions, green peppers, olive oil & vinegar. Choice of cheese on request. Ultimate - Turkey, ham, bacon, lettuce, tomato, choice of cheese, honey mustard & mayo. Chicken Salad - Homemade chicken salad, iceberg lettuce, tomato. BLT - Applewood smoked bacon, lettuce, tomatoes & basil mayo.

$7.45 $7.65 $7.65 $6.90 $6.90 $8.00 $7.65 $6.50


Asian Chicken Salad - Marinated chicken, iceberg lettuce, roasted $8.00 red peppers, green and red cabbage, julienne carrots, crispy noodles, toasted sesame seeds and Asian ginger dressing. Chef - Iceberg, romaine, ham, egg, provolone, turkey, cherry tomato. $7.95 Antipasto - Ham, pepperoni, salami, prosciutto, mozzarella, provolone, $8.00 romaine, iceberg, red onion, roma tomato. Garden - Iceberg, carrots, cherry tomato, cucumber. $5.25 Caesar - Romaine, Parmesan, croutons, caesar dressing. $6.00 Chicken Caesar - Romaine, Parmesan, croutons, chicken, caesar dressing. $8.00 Chicken Salad - Homemade chicken salad over iceberg lettuce $7.75 w/ cherry tomatoes, bacon bits & choice of cheese. Side Salad - your choice of Garden or Caesar $2.75 Dressings - Ranch, Blue Cheese, Italian, Honey Mustard, Thousand Island, Balsamic Vinaigrette, Fat Free Ranch, Asian Sesame Seed Ginger


Bread Sticks $2.50 Cheese Sticks $5.00 Toppings Added - $2.50 Premium Topping Added - $3.50

601-352-2001 - To Order From The Belhaven Location 601-957-1975 - To Order From the North Jackson Location

925 East Fortification (In the former FabraCare Building, between Kats & Fenian’s) 5046 Parkway Drive • Colonial Mart Shopping Center (behind Great Harvest Bread Company off Old Canton Road)

New Belhaven Location! New North Jackson Location!

Pizza Shack 1 (Fortification) Mon-Thurs 11-10 Fri-Sat 11-11 Sun 11-9 • Pizza Shack 2 (Old Canton) Mon-Thurs 11-9 Fri -Sat 11-10 Sun 11-8 •

Jackson Menu Guide



Spring 2012




Best Burger


Best of Jackson 2011 & 2012

New Blue Plate Special $8.99 1 Meat, 3 Veggies, Bread and Drink

- We Cater Parties & Special Events -

We Give You Choices Meat Choices: Ground

Beef, Ground Turkey, Chicken Breast

Bun Choices: Wheat, White,

Texas Toast


The BnB Burger


BnB’s Famous Fried Pickles Loaded Ranch Dip Onion Rings MoJo Mushrooms Fried Cheese Sticks Homemade Buffalo Chicken Bites


Lea & Perrins Burger

Homemade Chili House Salad Hwy 61 Bacon & Blue Burger Salad Caesar Salad

Hwy 51 Bacon & Blue Burger

Buffalo Chicken Philly Cheese Steak

BnBs’ famous burger just the way you like it! With lettuce, tomato, onions, pickles, mayonnaise, mustard & ketchup. A marinated burger in Lea & Perrins sauce. Dressed with lettuce, tomato, onions, pickles, mayonnaise, mustard, ketchup & feta cheese. Topped with applewood smoked bacon & crumbled bleu cheese. Served with warm bleu cheese sauce.

Wheat Wraps

Sandwiches & Other Stuff

The County Line

BnB’s BLT Quesadilla Sausage Dog Philly Cheese Steak Sonic Boom Pickin’ Chicken Tenders Lettuce, tomato, onions, pickles, mayonnaise, mustard & ketchup, topped w/ fried jalapenos & hot Hot Dogs Fried Bologna Sandwich pepper jack cheese. Gotta have one with a little bit of everything! Lettuce, tomato, sautéed onions, pickles, mayonnaise, mustard, ketchup, mushrooms, jalapeno peppers, chili & your choice of cheese.


Smokehouse BBQ Burger

Applewood bacon, cheddar cheese & 1 fried onion ring.

Fresh-Cut Home Fries, never frozen Tater Tots Pineapple Express Idaho Potato Chips Topped with grilled pineapple, grilled onions & a bit of Onion Rings BnB’s secret sauce. Sweet Potato Tater Tots Mini BnBs Sweet Potato Fries BnB’s famous burger, mini style! Lettuce, tomato, Garden/Caesar Salad onions, pickles, mayonnaise, mustard & ketchup.

BnB Freestyle Burger

Build your own! Pick your meat, toppings & bread. (premium toppings are extra)

Something Sweet

Melt-A-Way Brownie Southern Pecan Pie a-la-mode IBC Root Beer Float

Sun - Thurs 11AM - 10PM | Fri & Sat 11AM - 12AM 1060 E County Line Rd | Ridgeland, MS 39157 601.899.0038 |

Jackson Menu Guide


Voted Best Steak in Jackson by Clarion- Ledger Metromix 2011 & 2012

Fully Stocked Bar

with Daily Drink Specials

Live Music • No Cover

Every Friday & Saturday Night

Regular Happy Hour Monday - Friday • 4 - 7 pm $2 Domestics • $2.75 Imports


Spring 2012

Opens at 4pm Wednesday-Friday & 6pm on Saturday Entertainment starts at 8pm Wednesday-Thursday & 9pm Friday-Saturday 119 South President Street Jackson, Mississippi 601.352.2322

Home of the blues, jazz, bluegrass music, & something or ’nother.



Toasted baguette w/ roasted red pepper and tomato ragout, topped with white cheddar cheese & a slice of cotto salami. (May also be ordered vegetarian.)


Arugula, radicchio & chopped romaine with roasted pecans and red onion. Tossed in our parmesan, apple gorgonzola or maple vinaigrette dressings.


Gumbos & stews & bisques...Oh, My!


Gulf shrimp & fresh fish, quickmarinated in lime juice, tequila & rice vinegar then tossed w/ fresh herbs, vegetables & tomatoes Served w/ fresh-fried corn tortillas & garnished w/ flash-fried herbs.



Flash fried balls of crawfish tails, Basmati rice, sweet potatoes, garlic, onions, & red bell peppers. Served w/ Jezebel sauce.



Made-to-order grilled tuna blended w/ cream cheese and scallions and served w/ toasted flatbread chips.


Our special blend of crabmeat, cream cheese & arugula topped w/ toasted parmesan cheese & served w/ toasted flatbread chips.


Lightly breaded & thick sliced portobello mushrooms, flash fried & served w/ our spicy Creole sauce.


Mississippi-grown sweet potatoes, hand cut, deep fried & served w/ our spicy Creole sauce or our house-made ketchup.


Hand cut, Mississippi-grown sweet yellow onions dipped in beer batter made w/ Lazy Magnolia Southern Pecan & deep fried. Served w/ our house-made ketchup.


Boneless, skinless chicken breast seasoned w/ one of our signature rubs & grilled. Chose from Creole, garlic & oregano, or curry dry rub, served w/ ranch, Caesar, blue cheese or Thai peanut sauce.



Now that winter has arrived & set up camp for a few months, it’s gumbo’s time to shine. All of our gumbos are made from a dark roux w/ “trinity” vegetables & cut okra.


Our creamy, cheesy grits topped w/ a different something savory & delicious each week. Kind of like a hug in a bowl.


Texas-style beef chili over a sharp cheddar Mornay, crowned w/ fried tortilla strips & topped w/ creme fraiche & cheddar dust.



Our Maryland-style jumbo lump crabcake is made from Andy’s family recipe & served w/ roasted red pepper aioli. THE BEST IN THE CITY!


Gulf shrimp tossed in a light sesame tempura batter & quick-fried, served w/ a ginger-orange hoisin sauce.


6oz, USDA Prime, top sirloin grilled to order & topped w/ demi-glace reduction. Served w/ fried purple, pink & goldfingerling potatoes drizzled w/ truffl e oil & shaved Romano cheese.


(all served w/ sweet potato chips)


(PORTABELLA BURGER) Our hand-blended, hand-formed 10oz patty, rilled to perfection & dressed w/ our choice of toppings.


Grilled ribeye steak, topped w/ hash browns, brown gravy, chives & a fried quail egg.


Golden fried gulf shrimp topped w/ caper tartar sauce & micro greens. Served w/ sweet potato chips.


Made w/ grilled zucchini & topped w/ our spicy corn mayo & micro greens.


As cheesy as the man it’s named for, these sandwiches are made w/ thinksliced prosciutto & pepperjack cheese & topped w/ pimento stuffed olives.


Backfin crabmean, red & yellow peppers & pepper jack cheese. Topped w/ roasted red pepper aioli.


Andouille & boudin sausages, roasted red pepper & tomato ragout, green onions & colby cheese. Topped w/ spicy creole sauce.


Sauteed cocktail shrimp, red & yellow peppers & pepper jack cheese. Topped w/ roasted red pepper aioli.





Elbow macaroni in a creamy cheese sauce, topped w/ panko & toasted in the broiler...but w/ a little something extra. Gulf shrimp seasoned w/ oregano & garlic, sauteed & served over creamy stone-ground grits w/ a hearty tomato gravy.

Pan seared ribeye, red & yellow peppers, green onions & Colby cheese. Topped w/ roasted red pepper aioli & creme fraiche. Portabella mushrooms, zucchini, red & yellow peppers, green onions & pepper jack cheese, Topped w/ roasted red pepper aioli & creme fraiche.

Ask your server about our daily specials. Taste what we’re known for. Items in RED are our signature dishes. Thoroughly cooking beef, eggs, lamb, pork, poultry or shellfish reduces risk of foodborne illness. People w/ certain health conditions may be at higher risk if food is consumed raw/undercooked.

Jackson Menu Guide



H7M:7: EntrĂŠe Choices: Smoked Pulled Pork Plate Beef Brisket Poppy Seed Chicken Smoked Chicken Salad Chicken Spaghetti Pork Tenderloin Baby Back Ribs Cosmo Burger Chicken and Dumplings Meat Loaf Chicken Enchiladas

Sides: Sweet and Sour Green Beans Squash Casserole Butter Beans Mashed Potatoes Spinach Madeline Squash Dressing Scalloped Pineapple Casserole Field Peas Hash Brown Casserole Mixed Veggie Casserole Mac and Cheese Creamy Cajun Cole Slaw

Salads: Corn Salad Pasta Salad Broccoli Salad Green Salad Fruit Salad Smoked Chicken Salad Salad These are some of our Entrees, Sides and Salads that we offer Tuesday Thru Friday! Menu changes Daily so please call us for the days specials or check us out on Facebook.

2947 Old Canton Rd Suite G Fondren Village â&#x20AC;˘ Jackson, MS

601.983.4450 M46

Spring 2012



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Japanese & Thai Cuisine

Lunch Specials Starting At


Kitchen Open Late

‘Til 2 a.m. - Seven Days a Week

Jackson’s Home for All Pay-Per- View Sporting Events. *Discounted items at Happy Hour *Contact us for your next event Starting Lineup (Starters) Cajun Spinach and Crawfish Dip 7.99 All Star-Shrimp 7.99 Buffalo Dip 7.99 Beer-Battered Onion Rings 5.99 Southwestern Chicken Egg Roll 7.99 Cheese Sticks 6.99 Chili Cheese Fries 7.99 Garlic Cheese Fries 6.99 Shrimp & Pork Egg Rolls 7.99 Queso Cheese Dip 5.99 Last Call Quesadilla 5.99 Jalapeno Poppers 7.99

Kick-off (Signature Wings)

Bad-to-the-Bone Pork Wings 7.99 Bone-In Wings - 7 for $6.99, 21 for 17.99, 50 for $39.99 Boneless Wings - 10 for $6.99, 25 for $16.99, 50 for $30.99 Signature Sauces - All-star, Fire, Hot, Mild, BBQ, Asian, Bourbon, Southwest Chipotle, Lemon Pepper, Sweet Red Chili, Sweet and Spicy BBQ



Mean Burger $6.99 Jalapeño Burger $7.99 Philly Cheese Steak $7.99 Turkey Burger $7.49 Shrimp Po-boy $7.99 Club Po-boy $7.99 Buffalo Chicken Sandwich 7.99 Cordon Bleu Chicken Sandwich 8.99 Cajun Chicken Sandwich 7.99 Patty Melt 7.99 Heinz 57 Burger 6.99 Grilled Chicken Sandwich 7.99


Garden Salad $5.99 (add-ons avail.) Chef Salad $7.99 Blackened Catfish Salad $9.99 Taco Salad $7.99

Spring Rolls • Chicken Wings Satay • Egg Rolls Spring Rolls • Edamame


Miso • Chicken Broth Thai Noodle Soup Seafood Mixed Salad Seaweed Salad • Thai Salad •Sushi •Thai Curries Curries •Hibacchi

(Steak, Chicken, Vegetable)

•Tempura Udon •Thai Fried Rice •Vegetable Tempura

1002 Treetop Blvd. Flowood, MS

behind the Applebee’s on Lakeland


Touchdown (Burgers & Po-Boys)

Jackson Menu Guide

Wildcard (Salads)

Hall of Fame (Specialties & Platters)

Hardwood Smoked Ribs 11.99 Pork Chop Platter 9.99 Sampler Platter 11.99 Catfish Platter 9.79 Chicken Tender Platter 7.99 Country Fried Steak Platter 8.99 Shrimp Platter 8.99 Seafood Combo 9.99 Above is a sample of our full menu. Prices, specials, selection and hours subject to change. 1428 Old Square Rd in Jackson 601.713.2700 M47

4654 McWillie Dr. Jackson, MS

Mediterranean Cuisine


Made with beef or turkey on wheat or white.

-Grilled Fish-Wood Fired Pizzas-Filets & Ribeyes-Hummus-Stuffed Squash-Falafel-Braised Cabbage Rolls-Baklava-Rice Pudding-Hookahs on a Beautiful Patio-Great Beer Selection-Healthy Menu Selections-Now Serving Spirits-

Catering available for weddings and private parties. Now open on Sunday. 1896 Main Street, Ste A in Madison 601-853-0876 •

Tu-Th 11-2, 4:30-9 • F-Sat 11-2, 4:30-10 Sun 11-3 M48

Spring 2012

-Cajun Bleu Burger - Extra Hot Habanero Jalapeno Burger - Onion Burger - Jalapeno Onion Burger - Sinbad’s Bbq Bacon - Veggie Burgers - Philly Cheese Steak - Assorted Wings - Eggplant Fries-Kwame’s Cajun Battered Fries-Fresh Cut Sweet Potato Fries-

+ We accept JSU Super Cards!

Mon-Thurs: 10AM - 9PM Fri & Sat: 10AM - 10PM Sun: CLOSED NOW SERVING BEER!


Appetizers From the Kitchen

Wasabi Wonderland Tempura Calamari Coconut Shrimp Appetizers From the Sushi Bar

Tuna Tataki Sakura Blossom Baked Salmon Avocado Volcano Signature Dishes

Looking For Restaurants Coffee Shops Free WiFi Parks Day Spas Churches More? For up-to-date Event Listings

Red Wine T-Bone Steak Totemo Yoi Herbal Lamb Chop Green Tea Sea Bass Tokyo Crispy Filet Sushi Dinner Wasabi Deluxe Ocean Palace

We also feature: Wasabi Traditional Maki Wasabi Special Maki 100 E. Capital St. Suite 105 • Jackson MS •


Eslavaâ&#x20AC;&#x2122;s Grille Seafood, Steaks and Pasta Jackson, Mississippi


The Original

Comeback Dressing

Seasoned, Fresh French Fries

Alligator Sausage


Macaroni and Cheese Bites

Mozzarella Sticks

Voted Number One by Delta magazine.



Louisiana Bottle Caps

Alligator Bites


Onion Rings

Fried Crawfish Tails

$6.99 per bottle + tax

$8.00 $6.50


1410 Old Square Road â&#x20AC;˘ Jackson

Danilo Eslava Caceres Executive Chef/GM

2481 Lakeland Dr Flowood, MS 39232

601-932-4070 tel 601-933-1077 fax

Salads, Hot Wings, Pasta and much more

3PECIALS Happy Hour

4-7 everyday .50 off bottle beer 2 for 1 all liquor drinks Late Night Happy Hour

Sun - Thur 10pm-midnight

2 for 1 everything except pitchers and bottles of wine

6270 Old Canton Rd, Jackson


w w w.t i m e o u tc a f e . c o m

Jackson Menu Guide




Mini Crab Cakes


GIANT Crab Claws $9.00

Fried Pickles $5.50

0<G<?N Choice of Ranch, Honey Mustard, Comeback, Balsamic Vinaigrette or Blue Cheese $7.50

&OOD Nachos, Burgers,


Sweet Tator Fries $8.50

Large House Salad

Mediterranean Fish & Grill



Jalepeno Poppers Fried Shrimp

Available only at The Cherokee.


Fried Chicken Salad

Fried or Grilled Shrimp Salad $9.50


Fried Crawfish Salad

Grilled Chicken Salad

Crabmeat Salad




-JJTN+0P>C Lettuce, Tomato, Pickle, Onions with a choice of American, Swiss, Provalone, or Smoked Gouda. Add fries for $1.50

Grilled Burger

Crawfish Po Boy




Oyster Po Boy



Philly Cheese Steak/Chicken

Catfish Po Boy


Alligator Sausage Po Boy

Grilled Steak Sandwich $10.50

Grilled Chicken Sandwich $7.50

Shrimp Po Boy $10.50

$9.50 $14.50

Alligator Po Boy $14.50

Chicken Tenders w/fries $8.50

- $3.00 Well cocktails with lunch - Kids Menu Available -

Happy Hour 4-7 â&#x20AC;˘ 2 for 1 JPM=JI0O DIOC@.P<MO@M )<F@G<I?!MDQ@'<>FNJI *0    M49



Monday - Saturday, 5:30pm - Until Starters

Crispy Fried Lobster Skewers tortilla salad, smoked tomato-chipotle vinaigrette Pan Seared Hudson Valley Foie Gras lightly smoked, truffled brioche french toast, pear marmalade, champagne gastrique Bbq Fried Oysters warm brie, apple slaw Chili Rubbed Beef Carpaccio crispy capers & argula salad, fleur de sel, horseradish crème fraiche Breadless Jumbo Lump Crab Cake charred tomato lemon butter Walker’s Tamales fresh pico de gallo, chipotle sour cream, sweet corn sauce Flash Fried Calamari Crispy Risotto Fritters jambalaya risotto, andouille sausage & crawfish stuffing Portobello Fries Steamed Mussels of the Day


Asian Three Way spicy seaweed, squid salad, thai chili crusted tuna, crispy wontons Grilled Raddicgio & Apple Salad arugula, heirloom tomato, blue cheese, red onion with a sweet onion vinaigrette Endive & Spinach Salad spiced pecans, crispy red onions, feta cheese, egg, warm pancetta & sherry vinaigrette Walker’s House field greens, sweet peppers & crumbled blue cheese in a creamy garlic peppercorn dressing Classic Caesar hearts of romaine, parmiagiano reggiano, garlic croutons B.l.t. Wedge iceberg wedge, applewood smoked bacon, tomato, red onion & blue cheese in creamy buttermilk dressing

Main Courses

Cast Iron Au Poivre 14 oz Prime New York Strip steak frites, sauteed spinach, roasted tomato & bacon hollandaise, red wine sauce Miso Martinated Seabass rock shrimp, fried black rice, bok choy slaw, curry broth Sous Vide Duck Breast sweet potato mash, braised red cabbage, fig marmalade, madeira wine sauce Buttermilk Fried Quail braised greens, crispy polenta cakes, black-eyed pea relish & chipotle glaze Grilled Gulf Grouper black garlic,chorizo & corn relish, cheese grits, roasted corn sauce, tomato coulis

Dinner Menu


first bites

Blackened Chicken Penne with sweet peas, grape tomatoes and fresh herbs in light parmesan cream

Tamales with a sweet corn sauce, fresh pico de gallo and a chipotle-lime sour cream

Rock Shrimp Angel Hair Florida rock shrimp w/red onions, heirloom tomatoes and basil in a garlicky herb butter

“Breadless” Jumbo Lump Crab Cake w/grain mustard lemon butter

Pan-seared Sunfish on a crawfish green onion mash with a corn and chorizo salsa and a charred tomato vinaigrette

Shrimp “Corn Dogs” with a tortilla salad and a mango-grain mustard dipping sauce 463 Stuffed Grape Leaves with truffled black-eyed pea hummus and a curried mint tzatziki sauce Fried Green Tomato Napoleon with crawfish tails

Everything Crusted #1 Tuna spicy cheese grits, chipotle glaze, tomato relish

Crispy “Kung Pao” rock shrimp in housemade Asian BBQ sauce

Crab, Artichoke & Parmesan Crusted “Gigged” Flounder sautéed shallot spinach, charred tomato lemon butter

Slow Roasted Duroc Pork Belly Sliders with sliced apple, sriracha aioli and a homemade onion-chile jam

Pan Seared Jumbo “Dry Packed” sea scallops shrimp & feta risotto, roasted corn salad, lemon butter

Chargrilled over an open wood grill and finished in the oven.

Jumbo Shrimp & Butternut Squash & Sage Gnocchi sweet peppers, corn, red onion, andouille sausage, crispy sage Lamb Porterhouse herb roasted fingerling potatoes & brussels sprouts hash, mint-curry tzatzaki, madeira wine sauce 8 oz Hereford Filet bacon-cheddar mash, sautéed asparagus, crispy onions, red wine sauce

Portobello Fries with spicy comeback


Florida Rock Shrimp & Fried Green Tomato with Wright Dairy truffled cheese, mozzarella, and Duroc bacon lardons on a Romesco sauce Spicy Thai with fresh mozzarella, roasted pork, and cilantro-sriracha slaw on a crunchy peanut sauce Greek with artichoke hearts, Greek olives, caramelized red onions, and feta on an arugula pesto BBQ Chicken with corn, cilantro, caramelized onions, pepper jack and smoked gouda topped with crispy tortilla strips


Veal & Jumbo Lump Crab Piccata white truffle risotto, sautéed asparagus, caper lemon butter

House iceberg and romaine, sweet peppers, zucchini, yellow squash, red onion, and Alabama goat cheese crumbles in a lemon-Dijon vinaigrette

Redfish Anna With Lump Crab Meat garlic mash, thin beans, charred tomato lemon butter

463 Caesar romaine and garlic croutons tossed in basil-Caesar dressing

Dinner Reservations Welcome. Walkers Also Serves Lunch Monday Through Friday.


big plates

#1 Tuna Tartare (sushi-grade) with sliced avocado, crispy wonton chips, and a soy-wasabi vinaigrette

Redfish 463 with sauteed crabmeat, garlic mash, thin beans and a charred tomato-lemon butter Pan-seared Jumbo Shrimp on pepper jack grits with a corn, sweet peppers, tomatoes, red onion, and chorizo lemon butter Apricot-Teriyaki Glazed Grilled Salmon over sesame spinach, with shiitake mushrooms and soy lemon butter Everything-crusted #1 Tuna sushigrade tuna on spicy cheese grits with a tomato relish and chipotle glaze Grilled Jumbo Sea Scallops on shrimp and feta risotto with an heirloom tomato, bacon, grilled red onion and asparagus salad in a basil lemon butter sauce Pan-seared Duck Breast on a wild mushroom risotto with a roasted tomato, carmelized onion and wilted arugula salad in a blackberry-port wine reduction The “Original” Honey-Rosemary Fried Chicken all natural chicken breast in a Mississippi honey-rosemary glaze with pecorino polenta and thin beans Dr. Pepper Braised Beef Short Ribs in a braising liquid with redskin mash, fresh asparagus, crispy onions and a horseradish crème fraiche Spice-crusted Flank Steak sliced 12 oz. prime with toasted garlic spinach, Manchego shoestring fries and a chimichurri sauce 8 oz. Filet wood-grilled Hereford beef filet with bacon-cheddar mash, fresh asparagus and crispy onions Super Kobe Burger 12 oz. Wagyu beef with applewood-smoked bacon, provolone, lettuce, tomato, Dijon mustard, mayo and grilled onions

Tart Apple & Arugula Salad with endive, blue cheese, candied pecans, and shaved red onions tossed in a sweet onion dressing

Burger 463 12 oz. Hereford beef with smoked gouda, BBQ aioli, lettuce and tomato topped with shoestring onions

The Wedge iceberg lettuce with ovendried tomatoes, Duroc bacon lardons, feta, topped with buttermilk ranch

reservations welcome

lunch served mon. - fri.

bar open all day

private dining & catering


Walker’s Drive-In and Local 463 are owned and operated by Derek & Jennifer Emerson. M50

Spring 2012

Jackson Menu Guide




тАЬ1st Place Best Wings 2009-2012тАЭ Best of Jackson Awards

JACKSON RIDGELAND JACKSON CLINTON (601) 969-6400 (601) 605-0504 (601) 969-0606 (601) 924-2423 952 N. State St. 398 Hwy 51 N 1430 Ellis Ave. 1001 Hamptead Blvd. Order online -


Wing Combo Meals are sauced and tossed and served up with Specialty Dip, Fries, and Beverage. REGULAR WINGS 10 PIECE (1 ямВavor).............$8.99 BONELESS STRIPS 3 PIECE (1 ямВavor)...............$6.99 5 PIECE (1 ямВavor)...............$8.99


REGULAR & BONELESS WINGS 10 PIECE (up to 2 ямВavors) .....................................................$6.59 20 PIECE (up to 2 ямВavors) ....................................................$12.99 35 PIECE (up to 3 ямВavors) ....................................................$21.99 50 PIECE (up to 4 ямВavors) ...................................................$29.99 75 PIECE (up to 4 ямВavors) ..................................................$44.99 100 PIECE (up to 4 ямВavors) ................................................. .$59.49


4 PIECE (1 ямВavor)..............$4.99 7 PIECE (2 ямВavors)............$7.99 16 PIECE (2 ямВavors).......$18.59 24 PIECE (3 ямВavors).....$26.59 32 PIECE (3 ямВavors)......$33.59 WING FLAVORS



ICED TEA/SODA 20 oz. $1.69 32 oz. $1.99 BEER Domestic $2.75 Import $3.00

Includes: 35 Wings, Large Fresh Cut Seasoned Fries, 2 Regular Specialty Dips, 1 Order Crisp Veggie Sticks. Serves 3-5 50 PIECE (Up to 4 ямВavors) ......... ......................................................$37.99 Includes: 50 Wings, Large Fresh Cut Seasoned Fries, Large Side, 4 Regular Specialty Dips, 2 Orders Crisp Veggie Sticks. Serves 4-6.


35 PIECE (Up to 3 ямВavors) ......... ......................................................$25.99 M52

Spring 2012



$ODGGLQ┬╖V6SHFLDO14.69 +XPPXV'LS  3.95 %DED*DQXM'LS  4.50 0XVDEDKD  4.50 )RXO   4.50 4XGVLD (mixed hummus & foul) 4.50 /HEQD   4.50 )ULHG.LEE\  4.50 0HDWRU9HJJLH'ROPDV 4.50 3LFNOHVDQG2OLYHV 2.50 )HWD&KHHVHDQG2OLYHV 3.50 6SLQDFK3LH    4.00 )ULHG&KHHVH  5.95 )DODIHO    3.50 %DVPDWL5LFHZ6DIIURQ 2.50 )UHQFK)ULHV  2.50


2 Gliders...................................$4.99 4 Gliders...................................$9.89 6 Gliders.................................$13.99 Glider Combo..........................$6.99


FRESH CUT SEASONED FRIES Regular.........................................$1.59 Large............................................$2.59 CREAMY COLE SLAW Regular.........................................$1.79 Pound...........................................$3.29 HOT CHEESE SAUCE.............$1.59 POTATO SALAD Regular.........................................$1.79 Pound...........................................$3.29



3.99 4.99 4.99 4.99 5.49 5.49 5.49 3.75 3.99 5.49

1.95 2.00 1.95 1.65 1.65 1.65


served with salad, hummus, rice and white or whole wheat pita bread

&RPELQDWLRQ3ODWH11.69 6KDZDUPD 10.69 &KLFNHQ/XOD  9.69 &KLFNHQ7HFND 11.69 &KLFNHQ.DEDE 10.69 6KLVK.DEDE        11.69 /XOD.DEDE 10.69 &RPELQDWLRQ.DEDE13.69 *\UR3ODWH 10.69 /DPE&KRSV 14.69 )ULHG.LEE\  9.69 +XPPXVZLWK/DPE10.69



2.95 5.49 3.75 4.49 4.49 4.49 4.49 7.59 7.59 8.59


16 PIECE (Up to 3 ямВavors) ......................................................$23.99 Includes: 16 Strips, Large Fresh Cut Seasoned Fries, Large Sides, 3 Regular Specialty Dips, 1 Order Crisp Veggie Sticks. Serves 3-5. 24 PIECE (Up to 3 ямВavors) ......................................................$33.99 Includes: 24 Strips, Large Fresh Cut Seasoned Fries, Large Side, 4 Regular Specialty Dips, 2 Order Crisp Veggie Sticks. Serves 4-6.





Add meat on your salad for 3.00 Add feta on your salad for 1.00

Celery & Carrots...................$0.89 BOURBON BAKED BEANS Regular.........................................$1.79 Large............................................$3.29

Complete meals for large orders. Packs the perfect size to feed family, small gatherings and large parties.

Soup & Salad

Creamy Ranch, Chunky Bleu Cheese or Honey Mustard. Great for wings (fries too). Single Serving.........................$0.59 Large............................................$3.29




Each..............................................$0.35 Half Dozen.................................$1.79 Dozen...........................................$3.39




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Jackson Menu Guide



//resident tourist

Story and food photos by

Tom Ramsey

A Yabba-Dabba-Do Time

Jesse Houston, chef at Parlor Market, helps Tom Ramsey find the best barbecue in the Jackson area.


he sound of them gnawed rib bones hittin’ that bucket are like music to my ears,” Thelma Harper said on “Mama’s Family.” Tell it, Thelma. Preach it like you mean it. I’ll shout my “Amen!” from way up in the choir loft. I’ll come down front and share my meaty testimony. I love ribs, and I don’t care who knows it. There is something so visceral, so primal and yet so perfect about eating ribs. The flesh yielding to the tooth. The tooth scraping the bone. The feel of wet sauce on your cheeks. The oh-hell-I’m-committed-to-this-and-I-don’t-give-adamn-about-the-messy-consequences joy of letting yourself go and giving in to urges that stem back to your caveman roots. Ribs don’t appeal to our frontal lobes—no, sir. They set synapses ablaze deep in the reptilian core of our brains. Way down in the medulla 54

Spring 2012

oblongata where we breathe without thinking, ribs reside. Tucked away in the amygdala where aggression and emotion rule, you’ll find ribs, spurring on the action. If ribs were a mammal, they’d be a grey wolf. If they were a fish, they’d be a mako shark. If they were an actor, they’d be Charles Bronson. But this week, they were lunch. It’s always the way-past-deadline stories that seem to stir the most passion in me. It must be something about the fear of a toughas-nails chick editor threatening to rap me on the knuckles in a way that would give Sister Mary Margaret shivers that gets my creative juices flowing like nothing else. So with this in mind, I put one more night of writing into the procrastination bag and dropped by the house of my friend and bon vivant, Arthur Jones. It was a winter Wednesday evening, and his

porch was a lively scene of guys, beer, mead and a perfect cassoulet prepared by Parlor Market’s Jesse Houston. As the conversation meandered from work to sports to our insurance-agent friend Chris Mokry’s writing prowess, I bemoaned that I really should be at home with my thoughts and my laptop. “What are you writing about?” “Ribs. For BOOM Jackson, ” I answered. “Why aren’t we eating ribs now?” “Because we don’t have any ribs.” “Why don’t we eat ribs for lunch tomorrow?” “I think we should.” “... and Mokry can write about it! Don’t you remember him telling us about that insurance report with the dead squirrel?” “How could we forget?” “Yeah. That was a great report. They paid the claim just because of how I spent three paragraphs talking about the squirrel. I really am an awesome writer.” “Why don’t we just pick up a bunch of ribs and let Tom write his story about it?” “We could ... but Mokry is really a good writer.” So that is how this started. I was in the middle of preparing for the Appetite for Jackson festival and was really pressed for time so I handed out assignments based on geography. Jotham McCauley was assigned Hog Heaven BBQ (2650 Lakeland Drive, Flowood, 601.932.5265), Chris Mokry took Sweet Daddy’s BBQ (4611 I-55 N., 601.366.6933), Arthur volunteered to get Lumpkins Barbecue (182 Raymond Road, 601.373.7707), and I took E&L Barbecue (1111 Bailey Ave., 601.355.5035). The plan was

The taste testers collected barbecue from four joints and had one feast.

to meet back on Arthur’s porch at 1 p.m., sharp, each of us with a full slab. Just like on “The A-Team,” the plan came together despite a few kinks in the execution. As I was leaving the WLBT parking lot from my appearance with Marika Cackett, I realized that I wouldn’t have enough time to get back to my car, pick up the ribs, get the “good” camera from Kim, pick up Kitty for lunch and make it to Arthur’s by 1 p.m. So I “volunteered” Marika to pick up the ribs from E&L while I fetched Kitty and the camera. When Kitty and I arrived at Jones Manor, the porch was already filled with hungry folk and beautiful, glistening slabs of meaty goodness. We carefully surveyed each offering and noted the differences. Lumpkins and E&L were sliced into individual ribs and packed in Styrofoam, Sweet Daddy’s was wrapped in waxed butcher paper, and Hog Heaven was swaddled in aluminum foil. All had different treatments in the wet-dry spectrum. The wettest was E&L. The ribs were in a pool of sauce that soaked the wax paper, the lid of the to-go box as well as the outside of the box and the bag they were packed in. Essentially, the sauce was just as much a part of the packaging as it was the meal. The driest was Lumpkins with no sauce whatsoever. In the middle were Sweet Daddy’s with what seemed to be a moist paste of chili powder and brown sugar, and Hog Heaven ribs were mopped with a thin layer of sauce that must have been applied while the ribs were still on the heat, because the sauce was caramelized and created a glaze. What came next was a bit of a surprise. Instead of going all Barney Rubble, we got decidedly Professor Frink and studied the levels of smoke, the tenderness of the meat and the tangi

Work. Live. Play. Prosper.

ness of the sauces. We spoke of technique and regional variances on the theme of BBQ and the fine line between a Kansas City Rub and a St. Louis Rub. The consensus was that there was no clear favorite. Each had its own merits. E&L was all about the play between smoke and sauce. When you walk into that place, you are hit by the smoke, and it lingers in the ribs as well. I’ve said before that the only thing smokier than E&L is a sofa fire, but I was wrong. The ribs from Lumpkins were even smokier. I guess since the smoker at E&L is essentially in the room with you, and the one at Lumpkins is in the back, the level of smoke might be more about perception. The Lumpkins sauce takes a decidedly Afro-Caribbean turn away from traditional Mississippi barbecue. You can taste the clove, cinnamon and allspice above the sweet base and spicy high notes. The rack from Sweet Daddy’s was not as sweet as the name might imply. These had the most distinct mouth feel in that the whole outside was coated in a spicy paste brimming with

Leslie Holder aided in the rib tasting.

dry herbs. The paste coats your mouth and give off some really intense flavor, but the texture can come off as odd. Hog Heaven was what I would call middleof-the-road. Not too smoky, not too sweet, not too spicy. But boy-howdy they were tender. Falloff-the-bone sort of stuff. We sampled, we ate, we argued, and we even broke the big rule and “crossed the streams” by dipping one shop’s ribs into the sauce of another. Perhaps it was this ill-advised cross dipping that sent us over the tipping point ... the beasts within us emerged. Our erudite musings devolved into an exchange of grunts and guttural moans. Our inspection became consumption. Conversation ceased. The sound of gnawing was frequently interrupted by the sound of deep breaths gulped down in between fits of chewing like a distance swimmer ramming in as much oxygen as possible to maintain a grueling pace. Napkins were abandoned, and fingers were sucked clean, and at last, there were no more. What lay before us was carnage. We raised our heads atop our slumped shoulders and looked around the table and saw, with relief, that none of us were alone in our devolution. We giggled, reached for the paper towels and re-joined civilization. “We should do this again.” “Absolutely.” “But not real soon.”

BITES // heaven

Cakes to Die For

BOOM: How did you get into baking? Dani Turk: I got suckered in.

Andrew Dunaway


uttercream. The mere mention of the word conjures images of multitiered, celebratory masterpieces. Birthday cakes, wedding cakes, cakes for any occasion, each one coated in sublime buttercream. At its most basic, American buttercream is little more than butter and confectioners’ sugar combined. The baker may add an egg or milk for a smoother texture and extracts or chocolate for flavor, but it’s a deceptively simple frosting. Beyond American buttercream, cakes can carry French, Swiss and Italian buttercreams, each one slightly different and decadent in their own way. In Jackson, people who love such gustatory delights can find buttercream dreams at For Heaven’s Cakes (4950 Old Canton Mart Road, 601.991.2253). Inside this small outpost, Dani Turk, 39, has been crafting decadent desserts since 2009. Turk first gave Jackson a taste of her work at the Parker House. From there, Jeff Good lured her to BRAVO! Italian Restaurant and Bar, and she eventually landed the position of pastry chef at Broad Street Bakery. With her own store, Turk is showing Jackson that buttercream made with butter is possible, even in the heat of a summer wedding.

// by Andrew Dunaway

You did not have any sort of I-love-baking moment or something? Turk: Well, both my grandmothers were really good cooks, but one was more of a cook, and one was more a baker. In fact, my mother’s mother used to make cheesecakes and pavlova for The Silver Platter, which was a restaurant here in Jackson years ago. So, I suppose baking is in the blood, but I actually enjoy both baking and cooking. It looks like you’ve learned everything working on the job. Do you have any formal pastry training? Turk: Nope, it’s all self-taught—no culinary school, just me working. I do read a lot of books on baking. Do you have one that you call your favorite book on pastry and baking? Turk: No, I have so many books; I can’t just tell you one. In fact, my husband says I am to cookbooks what Imelda Marcos is to shoes. We literally have shelves built into my closet and an entire bookcase that he built me.

How would you describe your baking style? Turk: I guess I’m just a big melting pot, because I do a little bit of everything. I do the Americanized, buttercream birthday cakes, but I also make Dobosh tortes, which are a very old-world layered sponge cake. I’ll occasionally do croissants or something French. ... I don’t think I’ve done any Japanese desserts, yet, but I have bought some mocha powder.

Andrew Dunaway

What’s your favorite ingredient? Turk: My favorite ingredient is probably really good chocolate. Dani Turk is self-taught and hard-working.

What’s your least favorite ingredient? Turk: It would have to be powdered sugar; it just makes a mess. You go to pour it in a bin, and it’s a big cloud of sticky sweetness everywhere. What sort of advice would you give to someone looking to start a career in baking? Turk: I would say get into a local mom-andpop kind of place, get your hands in and work for a while. Even if you go off to school, I think you should have the benefit of working in the business first. I think the hands-on experience will enhance anything you do down the line. Pastry, baking, cooking, it’s all a very tough business. There are long hours, working on holidays—it’s not the romance that everyone thinks it is. It is fun, and I do love it, but it is hard work. Unless you’re willing to give it everything, you probably shouldn’t go that route.


Spring 2012

1bQ^e`TUZS e[a ZQQP R[^ _\^UZS OQXQN^M`U[Z_

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(Next door to McDade’s Market Extra) Mon. - Sat., 10 a.m. - 9 p.m. • Maywood Mart Shopping Center 1220 E. Northside Dr. • 601-366-5676 •

Work. Live. Play. Prosper.


Jacksonâ&#x20AC;&#x2122;s Coolest Offices 58

Spring 2012 Work. Live. Play. Prosper.


White open space relaxes visitors to Balch & Bingham at One Jackson Place.

Coolest Office: Balch & Bingham // by Shannon Barbour // Photos by Tate K. Nations


hen the elevator stops on the top floor of One Jackson Place downtown, the doors open to reveal an unassuming sign that reads Balch & Bingham. Nothing beyond that sign remains ordinary at the law firm that, among other things, works with energy companies and others focused on green issues. The Birmingham-based firm merged with Jackson-based Eaton and Cottrell in 2001. The Jackson branch moved into One Jackson Place last summer. Interior designer Denise Walsh of Florida created an air of

coolness inside. Two conference rooms flank the lobby, separated only by walls of glass. White leather chairs surround white marble tables. The stark sleekness envelops you, as the thematic white continues throughout the lobby space. Despite the lack of color, the room is inviting and comfortable. A friendly smile peers out from behind a white marble reception desk, the face lit from behind by floor-to-ceiling windows that overlook downtown. Walking down white hallways, you almost donâ&#x20AC;&#x2122;t notice the inset panels of opaque glass. Just when your senses return to normal, more OFFICES, see page 61

Work. Live. Play. Prosper.


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Spring 2012

COOL OFFICES, from page 59

Nothing clutters the view of downtown.

Glass is a common element in Balchâ&#x20AC;&#x2122;s airy offices.

oversized funhouse mirrors send you reeling. The entire affect, however, is calming and undeniably cool. Coolness permeates the law offices in unexpected ways. A hidden sitting area off the main conference room begs for men in 1950s-style suits to enjoy a post-meeting Scotch. The fully appointed kitchen provides fodder for the imagination with picnic tables reminiscent of childhood days in the park and metal light fixtures tangled in a futuristic web. The overwhelming quantities of white and metal and glass help create the effect of an immaculately kept space. If there was an overflowing trash can or misplaced file or forgotten pen, I never noticed. Every step, instead, I anticipated the next curve of a mirror, the next comfortable detail, the next chance to feel at once in a different world and totally at home. And that is cool.

Work. Live. Play. Prosper.

Scott Andress, a partner, holds baseball bat with this inscription: State of Mississippi Taxable Variable Rate General Obligation Bonds.


COOL OFFICES, from page 61

Employees can brainstorm or relax on Rameyâ&#x20AC;&#x2122;s rooftop.

The rooftop offers an unusual and casual space to meet clients or throw staff parties after work.

Coolest Outdoor Space: Ramey Agency // Photos by Al Powell


verything about Fondren-based Ramey Agency is cool, from the inconspicuous way the wall of extensive awards leads away from the lobby into the work space to the fun names given to the different office areas. Delta Room is comprised of reclaimed wood from the Mississippi Delta. Creative Alley houses copywriters and graphic designers. The Bullpen is a central meeting place where ideas are freely exchanged. (The Bullpen table is also home to a large bowl of chocolate candy!) The agency encourages employees to use the expansive roof deck when the confines of interior walls dampen their productivity. All employees, that is, except for the cardboard deer who is an integral member of the team. â&#x20AC;&#x201D;Shannon Barbour


Spring 2012

Work. Live. Play. Prosper.



2012 Recap On Jan. 29, 2012, the Jackson Free Press celebrated the 10th Annual Best of Jackson readers’ choice awards at the King Edward Hotel. More than 1,000 guests joined in the festivities, sampling food from 39 local restaurants, indulging in a special cocktail provided by Cathead Vodka, listening to the sweet jazz of Adib Sabir and congratulating the winners in 175 categories that comprise the Best of Jackson. Sondra Bell and the choir from Anderson United Methodist Church serenaded the crowd at the doors to the Cat’s Meow, presented by Hotel & Restaurant Supply. Thanks to Davaine Lighting and DJ Phingaprint, the King Edward’s ballroom was transformed into party central. After the awards were handed out, guests danced into the night. See more photos at

Photos by Virginia Schreiber

“Best of Jackson” is a trademark of Jackson Free Press, Inc.


Spring 2012

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in the Jackson Free Press Best of Jackson 2012 -')Hdji]HiViZHigZZi™9dlcidlc?VX`hdc lll#XajWbV\ddh#Xdb™lll#[VXZWdd`#Xdb$XajWbV\ddh

Work. Live. Play. Prosper.


Do-Gooders // by Briana Robinson

Camille Moenkhaus

No Boundaries

Denise Marsters named her sober-living home in honor of her late boyfriend.


eil “Smitty” McCoy was diagnosed with multiple myeloma in 2007. In an effort to cheer him up, his girlfriend, Denise Marsters, took him to see an abandoned house in north Jackson that they could fix up. The couple had talking about opened a sober-living home because they were active in Jackson’s addiction recovering community and had 14 years of sobriety together. McCoy died Feb. 10, 2008, before he could see their dream come to fruition. In April of that year, using her own money, Marsters bought the house and completely renovated the entire lot. She faced three layers of wallpaper covered with mold, not to mention rats and bats. In August 2008, Marsters opened the McCoy House for Sober Living for Women. “If I called it Denise’s House or Marsters’ House, it wouldn’t mean anything to me. But to name it after Neil means a lot to me, because I respected him,” Marsters says. “That’s why I expect to be respected and expect the house to be respected when people come into it—because it’s his legacy.” The McCoy House is a transitional living facility that looks more like a home. Located on three acres of land in north Jackson, the white plantation-style home houses about 30 women 66

Spring 2012

who seek to get or remain sober from various substances or to be free from other issues such as gambling addictions and eating disorders. “The McCoy House is the best place for you if you want to get sober, but if you don’t, it’ll be hell for you,” Marsters said. “I’m not going to keep you if you don’t want to get sober. This is not a place for you to just lie up in bed.” Women come from inpatient treatment centers around the country to be at the McCoy House. Most who come to the McCoy House have unsuitable home situations for recovery. “Some women go back to homes where their husbands are drinking or there is some real dysfunction in the family,” Marsters says. “This is a good place for them to come to be able to learn to be around women, to have rules, to have to clean, to have to do laundry, to have to go shopping, to have to cook.” In order to stay at the McCoy House, women must abide by the house rules such as making their beds each day, and make a 90-day commitment to stay. The women must also work, volunteer or be in school, engage in a 12-step program and have a sponsor who has already been through the program. “They’ve got to retrain their brains,” Marsters says. “It takes 90 days for them to be

able to have some kind of routine in their lives. It takes about 90 days to adjust from being in a closed environment where they’re monitored all the time to coming to a place where they have to have their own cars.” At the McCoy House, everyone works on a volunteer basis. Neither Marsters nor any of the other board members gets paid. The House is a non-profit and is one of the few free-standing sober homes in the state, meaning that it isn’t connected with any treatment centers. Since 2008, however, various people and organizations have donated to the McCoy House. Sometimes, Marsters comes to the house to see that someone left things for the house on the doorstep such as paper towels or coffee. One Christmas, someone came with an envelope of money for each resident so that they could buy gifts. “It has just brought joy to my heart to know that there are so many good people,” Marsters says. “If we get 16 rolls of toilet paper … that might not seem like a lot to some people, but that’s a lot to us. It’s great to walk up and see something on your doorstep,” she says. Marsters has been in recovery for 18 years. She didn’t stay sober until after her third treatment at the Mississippi Baptist Chemical Dependency Center in 1994. When she was in treatment, her doctors said she could either stay in Jackson in a soberliving house that wasn’t up to par or go to a place in California to live in luxury, which she could not afford. She chose to go home. “I wish that I had gone someplace else because it was hard to go home and not have that structured environment that I was used to in treatment,” she says. Her goals were to become a therapist, which she now is, and to work for women in recovery. “A lot of people didn’t give up on me, and I’m not going to give up on women who really want recovery. If they want it, I will do everything I can to help them,” she says. Marsters gets inspiration from Mother Teresa: “If you can’t feed a hundred people, then feed just one.” “If I can help one woman get sober, and she can help another woman get sober, look what that does for our community,” Marsters says. For information, call 601.946.0578.

Seeking Wisdom Amile Wilson

// by Terrence Johnson

Elizabeth Keller, right, started Wisdom Academy to increase opportunities for Spann Elementary School students. The after-school program also has a summer component, Camp Wisdom.


oon after Elizabeth Keller moved to Jackson from Newark, N.J., she fell into a daily routine. She drove her kids to school, one to St. Andrew’s Episcopal School and two to Jackson Academy. When she picked them up, she’d notice kids outside Spann Elementary School, just a few blocks from Jackson Academy. The differences struck Keller. Spann students were mostly African American while, just down the hill, a majority of Jackson Academy students were white. It got to her. “What if these students had the same opportunities?” she wondered. Keller volunteered at Spann, but had to come back three times before the principal took her seriously. But finding that volunteering wasn’t enough to fill the need, Keller started Wisdom Academy at 3310 N. State St. More than a year later, Keller’s efforts have grown from a two-week summer program, Camp Wisdom, to a full afterschool program that emphasizes reading and comprehension. Students have a daily 30-minute reading time and keep a reading journal. Books are coordinated

with real-life examples. “If students are reading about pine trees, then students visit the park to see pine trees,” Keller says. Enrichment classes cover art, music, drama, cooking, technology and exercise. They support science, mathematics and reading. “The goal of the Wisdom Academy is to build a bridge between school and the outside world.” The idea is to broaden the student’s horizons through Camp Wisdom during the summer or at Wisdom Garden, a 10,000-squarefoot living laboratory at Spann Elementary. The academy offers field trips that include parks, museums and even trips to the Grand Canyon. Keller compares the issues plaguing the students to a war. “We are fighting against all these forces that are distracting them. They’re living in their own little wars, they go home to empty houses, exhausted parents, working parents, and dysfunctional parents,” she says of many children she meets in her work. In her mind, there are no barriers literacy, enrichment and, most of all, love cannot conquer. See

Work. Live. Play. Prosper.


it Mississippi’s agora.

COOL TOO // state college

Starkville, Revisited Courtesy MSU

Courtesy MSU

// by Robbie S. Ward

Mississippi State’s Left Field Lounge offers legendary tailgating.


y favorite place to take visitors to Starkville is the old drunk tank. For those of you who don’t know, Johnny Cash played a concert at Mississippi State University in 1965. After the show, police arrested him for “public drunkenness,” court records state. But Cash’s song, “Starkville City Jail,” says his arrest resulted from “pickin’ flowers.” People from all over the country have visited the drunk tank where Cash spent the night. The steel door still has a dent where he kicked it, breaking his big toe. While Starkville may not be the most hospitable place to pick flowers on private property like Cash did, the place has plenty of quirks, energy and things to do. In the spring, part of Mississippi State University turns into the most unusual college baseball experience in the county. Next to Dudy Noble Field, “Left Field Lounge” is legendary for its atmosphere. Writer John Grisham, an MSU alumnus, has even written about it. People bring seats and park them for much of the season, turning the area behind left field into a culture of its own. Named the country’s best tailgating experience among all venues and sports by ESPN magazine, Left Field Lounge always has some of the friendliest fans in the country, along with trailers and motor homes for grilling, relaxing and enjoying springtime. Speaking of baseball, not everyone knows the place is home of “Cool Papa” Bell, 68

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the Baseball Hall of Fame player known as one of the fastest men to ever play the game. Starkville also takes credit as the place where tee ball was invented. The Oktibbeha County Heritage Museum has exhibits on all this, along with a section about famous pilot Charles Lindbergh who made a successful landing on the outskirts of the city in 1927 during his famous Guggenheim Tour. Walking from downtown to the MSU campus, you’ll see statues on a three-story blue building, fountains and a mix of restaurants, shops and residential areas. One of the more distinctive places in the city, the Cotton District has brought new urbanism to Mississippi.

Places of Interest

Noxubee National Wildlife Refuge Complex 2970 Bluff Lake Road, Brooksville 662.323.5548 Lots of hiking.

The Cotton District 100 Maxwell St., Starkville 662. 323.5132 One of the south’s most interesting New Urbanist neighborhoods. Creator and former Mayor Dan Camp will love to give you a tour.

With brick streets similar to the French Quarter in New Orleans and parts of Europe, the Cotton District is one of the state’s most walkable neighborhoods. Former Mayor Dan Camp, the developer and owner of much of the area in the Cotton District, developed the character of the place one property at a time. A must for anyone visiting the area, the MSU Cheese Store offers internationally known cheese made at the university. The store also offers other products made on campus, from muscadine ice cream to sweet-potato coffee. Whether people visit the city for business or pleasure, Starkville’s character and charm always surprises them.

Mississippi State University’s Cheese Store

Mississippi Entomological Museum

925 Stone Blvd., MSU campus 662.325.2338 Purchase dairy products.

100 Twelve Lane, MSU campus 662.325.2990 See butterflies, bees and moths from all over the state, including a hissing cockroach.

The University Florist 100 Lee Blvd., MSU campus Get the best floral arrangements in Mississippi’s own McCartys pottery.

City Bagel 511 University Drive, Starkville 662.323.3663 It’s where the locals have breakfast and lunch.

Reese Orchards 1716 Sessums Circle, Starkville 662.324.1509 Pick your own muscadines, pears or persimmons, depending on the season. The website has more ideas for your trip

Are you


INFLUENTIAL? Know someone who is?

Every summer, BOOM Jackson honors the area’s best and brightest under 40 (wearing hot looks from locally owned boutiques). To nominate a young hero of Jackson, email:

or call

601.362.6121 ext. 16

by March 20, 2012

Also in the BOOM summer issue: • The Business of Health Care • The Creative Workplace • Cool, Too: The Gulf Coast • Shopping/Retail Spotlight • Hot Pads of Cool Writers • Garden, Baby, Garden

To advertise in the big Young Influentials issue, email: or call 601.362.6121 ext. 11.

Work. Live. Play. Prosper.


A Revolution in Resale 327A Hwy 12 West, Starkville, MS | 662.324.2641 69

Arts jerrick smith

Lee’s Revenge // by R.L. Nave


p until the April 2010 production of “Revenge,” Jimmy Lee only knew success as a writer and producer of stage plays. His streak of good fortune began in 1999 when he wrote a play to raise money for Murrah High School’s junior class (he was president). Then came heartbreak just a couple of years ago in April 2010 when he emerged from backstage and looked out over the uncharacteristically sparse Rose E. McCoy Auditorium at Jackson State University. Despite the cast’s brilliant performance, it turned out his nascent company, J. Lee Productions, was no match for two forces of nature. Just days before the show, a tornado blew through the area, knocking out electric power for thousands of people. Around the same time, actor-comedian Cedric the Entertainer announced an impromptu capital-city show for the night Lee’s play premiered. The experience prompted Lee, a middle-school social studies teacher at Whitten Middle School who was finishing up his master’s degree at JSU at the time, to do some deep soul searching. “That had me in a funk. Should I continue? Do you need to stop,” the west Jackson native recalls asking himself. “That show put me into depression.” Luckily, the former president of JSU’s student chapter of the American Marketing Association is as astute a businessman as he is an auteur. He decided to add films to his repertoire, a move that also kept his name out in the public. 70

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After the “Revenge” debacle, Lee rebounded in February 2011 with “Black Love,” the company’s first documentary film. Then later that year he produced “Everyone Plays the Fool.” As is also true of many J. Lee projects, a social-media website comment inspired the idea for “Black Love,” which explores African American romantic relationships through interviews with single and coupled men and women. A follow-up film, “Black Love II,” debuted in February 2012. That love, sex and romance provide the thematic latticework for all of Lee’s work is no accident. “Everybody wants love, is in love or has been in love, so they can definitely relate to it,” Lee says. It’s also no coincidence that physical beauty of his actors plays a big part in casting decisions. “You have to have a distinguished look, something that’s appealing,” he explains. “We’re putting you on flyers. Come on now, you know that sells.” To date, the company has completed six stage plays and short films, an average of one project per year since he graduated from high school in 2000. Lee, who celebrates his 30th birthday this year, eventually wants to run his own performing-arts school and oversee a full-fledged production company that puts out docu

Jimmy Lee uses mentaries, short social media for films and internacreative ideas. tionally touring stage plays. Lee’s company would be based in Mississippi, which he says has an appetite for cultural arts—lofty goals for a man who required prodding from an undergraduate marketing professor to nurture his theatrical pursuits. “I don’t want to spend my life chasing dreams. I want to get my degree, go off and get a job and work,” Lee remembers telling the professor. “But after you write something, and you see it come to life on stage, and people can relate to it, it’s just an indescribable feeling.”

Work. Live. Play. Prosper.


ARTS // going public

virginia schreiber

Art Colony and Very Special Arts of Mississippi are just a few of the programs that the council supports through funding and sponsorship opportunities. One of the goals of the council is to support arts programming for children. The Express Yourself Afterschool Chung-Fan Chang is turning a traffic box into public art. ARTS Program is a special program available to middle school n her way to work each day, children. The children receive hands on trainChung-Fan Chang passes a gray ing from professional artists in the areas of metal traffic box near the corner of photography, dance and creative writing. The council also supports the MississipPascagoula and Court streets. The Jackson State University assistant professor of pi Puppetry Guild. The Puppetry Guild is in its art knows it won’t stay gray for long. As part of 26th season of performances. The Puppetry a city public arts project, Chang will transform Guild offers a variety of performances includthe boring rectangle into a work of art. ing Peter and the Wolf and the Nutcracker. “When we drive by these spots in the These shows meet the requirements of the children’s school curriculum. city, we see neutral colors a lot,” Chang says. The performances are appropriate for Her traffic box will be bold with vibrant yellows and greens. Although an abstract, children ages four and older. her plan on paper shows organic shapes that The Tougaloo Art Colony also benefits could be interpreted as rocks or frogs. from the arts council. The Greater Jackson Arts Council is the The Art Colony is a week-long event muscle behind a city of Jackson initiative to that brings together artists, art students and create more public art. The arts council ac- art educators. Students learn techniques cepted traffic-box applications from hundreds from master artists. This is an opportunity of local artists, including a scaled image of the for many art students to study with the best. proposed art. Chang’s will be the first traffic Very Special Arts of Mississippi is a statebox and will give the arts council an idea of wide organization dedicated to art awareness how the process should work for the other for those who suffer from disabilities. The gray metal boxes near intersections. arts council supports VSA programs includ Traffic boxes are only the first step, says ing school artist-in-residence, community art groups, professional development and the Tracie James-Wade. She is on the committee VSA Mississippi Dance Company. selecting artists for this project. “The theme is Grant opportunities are available to indicelebrating Jackson,” she says. This is only one example of the Greater vidual artists as well. Grant deadlines are Oct. Jackson Arts Council’s work. Now in its 30th 31 and March 31 of each year. The council year, the council offers a variety of programs, awards grants to cultural programs, neighborhood programs, education programs and grants and sponsorships to assist artists and art educators with project funding. The coun- artists. Money for the grants comes from arts council membership dues. Memberships are cil awards more than 100 grants annually. available. For information, call 601.960.1557 or Artists of all ages and backgrounds benefit. visit Express Yourself Afterschool Arts Camp, the Valerie Wells contributed to this story. Mississippi Puppetry Guild, the Tougaloo



Spring 2012

// by Anita Modak-Truran

// by Adrian Louie CFF

Outside the Box

Indie Love


n the fall of 1998, a group of filmmakers sipping coffee at Cups in Fondren conversed about starting a film festival in Jackson. That group—Ferrell Tadlock, Nina Parikh, Monte Kraus, Philip Scarborough, Ed Inman and I—believed that we could share our love of non-mainstream movies, called “indie films,” with an audience who, like us, wanted to experience cultural diversity through original stories told in film. Ward Emling, director of the Mississippi Film Office, came up with the perfect name: Crossroads Film Festival. A terrific group of community leaders have served on Crossroads’ board of directors to make this dream a reality. The founders, board members and supporters of the festival have always believed that the festival would cause ripples that would one day surge into the new wave of Mississippi cinema and eventually lead to a viable film industry here at home. Thirteen years after the first Crossroads Film Festival, the Mississippi film industry has never been more viable than now, particularly with the upgrade in motion-picture tax incentives, the building of a state-of-the art production facility in Canton and specialized courses in film jobs offered at local colleges. Crossroads has always played a role in moving the Mississippi film wave forward. In 2004, Crossroads awarded the Best Short Award to “Chicken Party,” an eccentric comedy with a cadre of characters doing community service. This short, however, was directed by then unknown Tate Taylor from Mississippi and produced by Mississippi born-and-bred Brunson Green. Six years later, Taylor and Green came back to Mississippi to film the Oscar-nominated blockbuster, “The Help.” The 13th Annual Crossroads Film Festival is April 13-15 at the Malco Grandview Theatre in Madison and other venues. Crossroads Coordinator Michele Baker says this year’s festival will showcase about 100 films. The festival includes a return of the popular music-video showcase. Baker noted that Crossroads continues to provide excellent programming through partnerships with other organizations. “We have partnered with the Mississippi Museum of Art, the Mississippi Humanities Council and the Intellectual Property Section of the Mississippi Bar,” Baker says. The schedule includes acting and other workshops with national presenters, such as Gary Grubb and Kodak, and a Mississippi Bar Association free legal clinic for filmmakers and musicians. The after-parties will be at the Hauté Pig in Madison and Hal & Mal’s in Jackson and will feature regional entertainment. “It’s a full weekend of films, music and fun,” Baker says. For information, see

Work. Live. Play. Prosper.



Melodies Out of the Attic // by Larry Morrisey

Joe Partridge builds drums, pianos and furniture.


courtesy Joe Partridge

oe Partridge has built a livelihood store, he wasn’t fond of the installation jobs. “I really hated what I was doing, which out of his love for music and work- ing with his hands. A drummer who was climbing in attics and pulling wire,” he has played with a number of notable says. When one of the projects required cabiJackson bands, the 49-year-old Clinton native net work, Partridge volunteered to do it—priworks as a full-time craftsman, creating a wide marily to stay out of the attic, he admits. range of items out of wood, including heir When this initial project worked out well, loom furniture, custom drums Partridge took on more. He built and more useful pieces of art. new fixtures for the store and Partridge got his start as a gradually expanded his woodworking, including making cusdrummer in the early 1980s as tom furniture that accompanied a member of the Germans, one home-theater systems. of Jackson’s early punk bands. “The store was really acHe later played with other wellregarded Jackson-based bands cepting of me having a learning including Radio London, The curve,” Partridge says. “They Windbreakers (with whom always gave me a wide area to Partridge’s pianos he did two national tours) and work within.” are centerpieces at The Barbers. Partridge eventually beseveral restaurants. He met many of his fellow gan building drums that were sold through Morrison Brothband members through his job ers. After leaving the store in 2005 to work as at Morrison Brothers music store, where he started as a “clean-up guy” while still in a craftsman full-time, he created a series of custom-made snare drums that he sells under his teens. He eventually became part of the the name Famous Drums. He makes most store’s crew, installing sound systems. While Partridge liked working for the of them from expensive woods, but his most 74

Spring 2012

popular model is the 2-by-4 snare drum. It’s made from common 2-by-4 boards Partridge picks at the hardware store. “I’m in there looking them over like they’re fine wood,” he says. Today, Partridge’s woodwork is in a number of places around town. The electronic pianos (built to look like grand pianos) at local restaurants Underground 119, Table 100 and Char are all his. He built the replica chairs in the Senate chamber of the Old Capitol Museum based on a historic chair the museum lent him as a template. “I’d never done a chair before,” he says. “It was a daunting task, but it was the most fun I’ve had doing woodwork.” Life as an independent craftsman can be challenging, but it allows Partridge the flexibility to pursue many different types of projects. He still makes to time to play drums, but has left one former job behind. “I don’t climb in attics anymore,” he says. “It’s about the only thing I’ve let go of, and that’s great.” To learn more about Partridge’s work, visit


An Amazing Lazy Boi // by Greg Pigott

Andrew Dillon, who is hardly lazy, wants the Farish Street area to thrive.


son of local bluesman Sherman Lee Dillon, Andrew Dillon started his music career at age 11 when he began playing the violin. He learned to play classical music then and still does today when he is not playing blues numbers in Jackson venues. “It’s the same language. It carries over from genre to genre,” Dillon says. “If you make people feel good, they are going to want to dance.”

Work. Live. Play. Prosper.

Dillon, 25, continues his violin skills in the Jackson State University Orchestra where he is concert master and first-chair violin. Some of his influences include The Red Hot Chili Peppers and Weezer. Dillon’s biggest music love is for blues artists, especially those from Mississippi. He got his first break from blues musician Jesse Robinson, who booked Dillon to play at Fields Café in downtown Jackson, now known as Frank Jones Corner, or F. Jones.

“Jackson is my home, and I have a great desire to see Jackson—in particular the Farish Street area—thrive,” Dillon says. “F. Jones is just the beginning. I’ll always have a face here no matter where I am.” Dillon plays bass guitar and is the lead vocalist in The Amazing Lazy Boi Band, a three-man blues band. He is the only regular member, though. “I kind of do it as a hired-gun thing,” he says. One guy had to quit because his wife didn’t like the band’s late hours. Dillon prefers putting together freelance musicians. The Amazing Lazy Boi Band has become the unofficial house band of F. Jones Corner, playing every Thursday night from midnight until 4 a.m. Dillon’s older brother, Daniel Dillon, owns the joint with business partner Adam Hayes. His older brother tried to convince Dillon to perform for free. They’ve worked things out, though. “I get paid now,” he says. The Amazing Lazy Boi Band has played other Jackson venues such as Burgers and Blues, Underground 119 and Fenian’s. Dillon’s sets include covers of B.B. King, Elvis, The Beatles, Scott Albert Johnson, Hall & Oates, a few originals and even some Outkast—all mixed in with a blues feel. Dillon not only has a wide repertoire, he takes control of the entire venue with his attitude. “I do a lot of Jackson music,” he says. He works Bobby Bland, Dorothy Moore and even Elmore James tunes into his act. Dillon is finishing his music education degree at Jackson State and may be looking out of state to get his master’s in the same field, but don’t bet on him being gone long. The Amazing Lazy Boi Band is working on a music video for YouTube and plans to release a first album sometime this summer. In addition to school duties, Dillon also plays at Redeemer Presbyterian Church in Jackson and directs the Mississippi Youth Symphony Orchestra. Visit The Amazing Lazy Boi Band page on Facebook for performance and booking details. 75

Events // curiosita

1-30 - MIMB II: Monumental Ideas in Miniature Books, at Millsaps College (Ford Academic Complex, 1701 N. State St.). Hours are 9 a.m. to 4 p.m. weekdays. Free; call 601.974.1762.

3 - “Curious George Saves the Day: The Art of Margret and H. A. Rey” Opening Celebration, 10 a.m.2 p.m. at Mississippi Museum of Art (380 S. Lamar St.). See nearly 80 original drawings through July 22. $12, $10 seniors, $6 students; call 601.960.1515.

5 - Music Student Departmental Recital, 3 p.m., at Millsaps College, Ford Academic Complex (1701 N. State St.). Enjoy a variety of vocal, piano and instrumental music from baroque, classical, romantic and contemporary periods. Free; call 601.974.1422.

6 - Music in the City, 5:15 p.m., at Mississippi Museum of Art (380 S. Lamar St.). In Trustmark Grand Hall. In partnership with St. Andrew’s Cathedral, the museum brings a series of free concerts one Tuesday a month. Free, donations welcome; call 601.354.1533.

3 - Dr. Seuss’ Silly Birthday Celebration, 11 a.m., at Mississippi Children’s Museum (2145 Highland Drive). Meet the Cat in the Hat. $8, children 12 months and under free; call 601.981.5469.

3 M o j o ’s Third Birthday Celebration, 9 a.m., at Jackson Zoo (2918 W. Capitol St.). The chimpanzee turns 3. The staff presents him with a gift and a birthday treat. Call 601.352.2580.

3-11 - “The Lion, The Witch and The Wardrobe,” at New Stage Theatre (1100 Carlisle St.). The play is based on C.S. Lewis’ novel. Shows are March 3, 4 and 11 at 2 p.m. $10, $7 children 12 and under; call 601.948.3533, ext. 222.

6 - Millsaps Arts and Lecture Series March 6, 7 p.m., at Millsaps College, Ford Academic Complex (1701 N. State St.). In the recital hall. Environmental specialists show the documentary “Green Fire” and discuss Mississippi’s environmental movement. $10; call 601.974.1130.

9 - Chamber III: Three Thrilling Ensembles, 7:30 p.m., at Mississippi Museum of Art (380 S. Lamar St.). The Mississippi Symphony Orchestra’s brass quintet, woodwind quintet and string quintet perform. $15; call 601.960.1565.

9 - Josh Turner, 7:30 p.m., at MSU Riley Center (2200 Fifth St., Meridian). The pre-show party is at 6 p.m. $68, $62; call 601.696.2200.

13 - “Gypsies, Tramps, and Thieves” Broadway Cabaret March 13, 7:30 p.m., at Underground 119 (119 S. President St.). Heather Clancy performs as part of Mississippi Opera’s Opera Underground series. $15, food for sale; call 601.960.2300.

30-31 - Charles Templeton Ragtime Jazz Festival, at Mississippi State University, Mitchell Memorial Library and Lee Hall Auditorium (150 Magruder St.). $10 evening concerts, $30 one-day pass, $50 two-day pass; call 662.325.2559.

31 - Magnolia Roller Vixens Roller Derby, Derby 7 p.m., at Jackson Convention Complex (105 E. Pascagoula St.). Doors open at 6 p.m. $70 season passes available. $12 in advance, $15 at the door, $5 children; email



3 - Jackson 2000 Friendship Ball, 7 p.m. at Hal & Mal’s (200 S. Commerce St.). Civil-rights veteran Owen Brooks and Voice of Calvary Ministries President Phil Reed are honored for racial reconciliation efforts. Cash bar and music by These Days with Jewel Bass. Proceeds benefit Parents for Public Schools and Students With A Goal. Casual. $20, $10 with student ID; call 601.362.6121, ext. 17.

31 - Selections from the Walter O. Evans Collection of African American Art through June 24, at Mississippi Museum of Art (380 S. Lamar St.). Free; call 601.960.1515. JACKSON AREA EVENTS UPDATED DAILY AT JFPEVENTS.COM.



Spring 2012

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Work. Live. Play. Prosper.


Events // creativity

1 - Fondren Easter Egg Hunt April 1, 10 a.m., at The Cedars Historic Home (4145 Old Canton Road). The annual hunt is on the front lawn. Call 601.981.9606.

12-22 - “The Ponder Heart Heart,” at Black Rose Community Theatre (103 Black St., Brandon). Shows are Thursday-Saturday at 7:30 p.m. and Sunday at 2 p.m. $20, $10 seniors and students; call 601.825.1293.

2-17 - Senior Art Show, at Millsaps College, Lewis Art Gallery (Ford Academic Complex, 1701 N. State St.). Hours are 9 a.m.- 4 p.m. weekdays. The gallery talk is April 13 at 2 p.m. Free; call 601.974.1762. 13-14 - Creative Arts Festival, at Jackson State University (1400 John R. Lynch St.). The theme of the two-day event is “The 50th Anniversary of the Meredith Crisis.” Submissions welcome. Free; call 601.979.3935.

2-17 7st Breakfa e th h wit Bunny Easter als, 7 im and An ckson t Ja a.m., a 18 W. Zoo (29 ).Call St. Capitol .2580. 2 5 .3 1 0 6

7 - Gathering on the Green, 10 a.m., at Old Capitol Museum (100 S. State St.). Music, food and crafts. Free; call 601.576.6920.

7 - Two Rivers Gala, 7 p.m., at Jackson Medical Mall (350 W. Woodrow Wilson Ave.), at the Thad Cochran Center. The annual event is a scholarship fundraiser with food, jazz and R&B music, and comedy. Ticketmaster. $100; call 601.977.7871 or 800.745.3000.

13-15 - Spring Market, at Mississippi Trade Mart (1200 Mississippi St.). More than 100 merchants sell spring fashions. $8, $15 3-day pass, children 12 and under free; call 662.890.3359.

14-21 - Monarch Festival, at Clinton Community Nature Center (617 Dunton Road, Clinton). The festival includes a butterfly rescue, a festival and butterfly adoptions. Call 601.924.5509.

15 Scholastic Art and Writing Awards Exhibit, at Mississippi Museum of Art (380 S. Lamar St.) ends today. See works from students in grades 7-12 in Trustmark Grand Hall. Free; call 601.960.1515.

17-29 - “All My Sons,” at New Stage Theatre (1100 Carlisle St.). The Arthur Miller play is about a family’s post-World War II struggles. $25, $22 seniors and students; call 601.948.3533, ext. 222.

19 - High Note Jam Concert Series, 5:30 p.m., at Mississippi Museum of Art (380 S. Lamar St.). Enjoy music and refreshments in the Art Garden weekly through May 17. Free, food for sale; call 601.960.1515.

14 - Chamber IV: American Elegy April 14, 7:30 p.m., at Galloway United Methodist Church (305 N. Congress St.). $15; call 601.960.1565.

14 - WAMA Gala April 14, 6 p.m., at IP Casino Resort and Spa (850 Bayview Ave., Biloxi). The theme is “Horn Island: A Love Affair.” The Walter Anderson Museum of Art’s annual fundraiser includes food, entertainment and art exhibits. $125; call 228.872.3164.



21 - Global Youth Service Day April 21, 8 a.m., at Jackson Inner-city Garden (Medgar Evers Blvd. and Northside Drive, behind the BP station). Youth plant, weed and prepare vegetable beds. Email




Spring 2012

Work. Live. Play. Prosper.


Events // appreciate 6 - Mother’s Appreciation Day, 9 a.m., at Jackson Zoo (2918 W. Capitol St.). Mothers get half-off admission, and children make Mother’s Day crafts. Call 601.352.2580. 1 - Story Time Tuesday, 10 a.m., at Jackson Zoo (2918 W. Capitol St.). Free with paid admission; call 601.352.2580. 1 - Millsaps Arts and Lecture Series, 7 p.m., at Millsaps College, Ford Academic Complex (1701 N. State St.). Authors Alan Huffman and Reese Fuller speak. $10; call 601.974.1130.

2 - Live at Lunch, 11:30 a.m., at Mississippi Museum of Art (380 S. Lamar St.). Enjoy live music in the Art Garden Wednesdays through May 30. Bring lunch or purchase from the Palette Cafe. Free; call 601.960.1515.

4-5 - River to the Rails Festival, in downtown Greenwood on Front and Howard streets. Main Street Greenwood hosts the annual event. Free admission; visit

5 - Train Day at the Zoo, 9 a.m., at Jackson Zoo (2918 W. Capitol St.). Call 601.352.2580.

19 - Dragon Boat Regatta, 9 a.m., at Ross Barnett Reservoir (100 Reservoir Park Road, Brandon). Free admission; call 601.605.2554.

ds a ro y B t of a a e Gr oadw Br

8 - “Great Broads of Broadway” Cabaret May 8, 7:30 p.m., at Underground 119 (119 S. President St.). Lester Senter performs as part of Mississippi Opera’s Opera Underground Series. $15, food for sale; call 601.960.2300.

25 - Don’t Fry Day, 10 a.m., at Jackson Zoo (2918 W. Capitol St.). Learn sun safety tips and how animals protect themselves in the sun. $9, $8.20 seniors, $6 children ages 2-12, members/babies free; call 601.352.2580.

8-9 “Young Frankenstein,” 7:30 p.m., at Thalia Mara Hall (255 E. Pascagoula St.). The Broadway musical is based on the classic Mel Brooks film. $25$62.50; call 601.981.1847 or Ticketmaster at 800.745.3000.

11 - Pepsi Pops May 11, 5:30 p.m., at Old Trace Park (Post Road, Brandon). Family-friendly activities, music from the Mississippi Symphony Orchestra and a fireworks finale. $12 in advance, $15 at the gate, $5 children 4-18, under 4 free; call 601.960.1565.

12 - Natchez Trace Century Ride, 7:30 a.m., at Old Trace Park (Post Road, Brandon). Enjoy a scenic bike ride on the Natchez Trace Parkway. $35 through April 13, $45 after; call 601.853.2011.

19 - Wynonna and The Big Noise, 7:30 p.m., at MSU Riley Center (2200 Fifth St., Meridian). Wynonna is a fivetime Grammy winner, and the Big Noise specializes in vintage rock music. The pre-show party is at 6 p.m. $70, $64; call 601.696.2200.

26 - C Spire Summer Soaker, 10 a.m., at Mississippi Children’s Museum (2145 Highland Drive). Enjoy a one-mile fun run and cool off at the fountain. $10; call 601.981.5469 or 877.793.5437.

29 - “The Marvelous Wonderettes” through June 10, at New Stage Theatre (1100 Carlisle St.). The Roger Bean musical is about a 1950s singing group at a high-school prom. Shows are May 29June 2 and June 6-9 at 7:30 p.m., and June 3 and 10 at 2 p.m. $25, $22 seniors and students; call 601.948.3533, ext. 222. JACKSON AREA EVENTS UPDATED DAILY AT JFPEVENTS.COM.



Spring 2012



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By teaching children and inspiring families, Operation Shoestring ensures we all rise together. We thank the passionate people and organizations across our community that make our work possible.

Offering a variety of specialty chocolates & hand dipped strawberries made fresh daily.

A local treasure for 31 years

Work. Live. Play. Prosper.

1220 E Northside Dr Ste 380, 601-362-9553 M-Sat, 10am-6pm |





Family Faves


{ Sean Perkins }, chief of staff for Jackson Mayor Harvey Johnson Jr., shares his 10 favorite things about Jackson.

10. Beth Israel Pre-School (5315 Old Canton Road, 601.956.6216): Two of our children have experienced Beth Israel, and we love the multicultural make-up of the school, the small class size and the family feel.

9. ZooParty (fundraiser for the Jackson Zoo, 2918 W. Capitol St., 601.352.2580): My wife and I chaired Zoo Party for two years, and it is a great fundraiser and fun party for a purpose.


8. Mississippi Youth Sports Association ( Youth football is big in Jackson and gives young people an opportunity to compete. My oldest son plays quarterback for his team. 7. Dr. Hugh G. Ward Playground (5055 Old Canton Road): My wife and I have been taking our kids to this playground for years and many families enjoy the open space and playground equipment.



6. Two Sisters Kitchen (707 N. Congress St., 601.353.1180): A great downtown restaurant that serves buffet-style southern classics with a sit-at-home environment.


5. Broad Street Café (4465 N. Interstate 55, No. 101, 601.362.2900): I love stopping here for coffee in the morning and seeing the movers and shakers of Jackson getting their day started!


4. Jackson State University Homecoming ( My wife and I are JSU graduates, and we enjoy seeing our college friends during this week of festivities.



3. Casey Elementary School (2101 Lake Circle, 601.987.3510): A great public elementary school with an emphasis on the arts. Our oldest son is in 4th grade here. 2. Bully’s Restaurant (3118 Livingston Road, 601.362.0484): A down-home soul-food restaurant where they know you and feed you with every imaginable Mississippi cuisine on a daily basis. 1. Greater Mt. Calvary Baptist Church (1400 Robinson St., 601.352.8585): My family’s church for nine years. Here you get great worship, singing and a strong sense of family.


Spring 2012




Work. Live. Play. Prosper.


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