September 28 - October 4 2011
September 28 - October 4, 2011
10 NO. 3
contents FILE PHOTO
7 Panic over PERS Speculation is rampant over what will happen with the Public Employees’ Retirement System. NATALIE MAYNOR
Cover illustration by Kristin Brenemen
The JFP presents everything (well, almost) that you ever wanted to know about food. COURTESY LAVELL CRAWFORD
angela grayson having them at different functions and would ask me, ‘Where are the cake pops?’” she says. A single mother, Grayson says her two daughters, Taimya, 5, and Takira, 3, are her inspirations. “I was just doing it for get-togethers for my kids,” Grayson says. Her oldest daughter, Taimya, has especially taken a liking to the cake pops and Cake Pop Cuties. “She tries to hand out business cards at school and at drivethroughs,” Grayson says. Grayson grew up in west Jackson and graduated from Lanier High School in 2004. Although she works as an account executive at Comcast, she is attending Holmes Community College to earn a degree in elementary education. “I’m big on family,” she says. “That’s where this actually came from. I will bribe (relatives) and say: ‘Come on over. Bring the kids. I’ll cook.’” She hopes that her business will help the west Jackson business district. She also hopes that one day she will have a bricks-and-mortar shop for Cake Pop Cuties. Grayson says that she wants her two girls to one day be able to say: “That’s what my mama accomplished. She owns that shop.” “This is a dream of mine,” Grayson says. For ordering information and to see some of Grayson’s creations, visit the Cake Pop Cuties website at cakepopcuties.net. You can also call 601-209-6112. – Briana Robinson
33 Big Love Comedian Lavell Crawford is bigger than life, and we’re not talking about his stage presence.
38 New Orleans, Not The band Glasgow makes a point to diverge from its Louisiana roots for its classic and rock sound.
Angela Grayson has been baking since she was a teenager. “How long does that take?” and “what are you going to put in that?” were among the many questions she would ask her grandparents when they were in the kitchen together. She is now putting that knowledge to work. In January, Grayson started Cake Pop Cuties, her home-based baking company that specializes in cake pops, which are balls of cake, usually on a stick, dipped in chocolate. While local bakeries such as Campbell’s might sell cake pops, the closest specialty shop, according to Grayson, is located in Tennessee. “Everybody has cupcakes,” Grayson, 25, says about why she started making cake pops. “Plus, it’s something new and different.” She first heard of cake pops while exploring the Bakerella blog within the past year. “They’re not hard to make, but they are time-consuming,” says Grayson, whose pops were a hit at the 2011 JFP Chick Ball. She developed a technique for dipping the cake balls. “I want them to look cute and polished. I want them to look like they are time-consuming, and that I put the effort in them. I have a technique for how to dip them in the chocolate and how to let them sit so they don’t come out sloppy,” Grayson says. All of this started for Grayson when she was making baskets of cake pops for her friends and family. “Everybody got used to
6 ............. Editor’s Note 6 ................... Slowpoke 7 .......................... Talks 12 ................... Editorial 12 .................... Stiggers 13 .................. Opinion 14 ......................... Food 33 ............... Diversions 34 ....................... Books 35 ..................... 8 Days 36 .............. JFP Events 38 ....................... Music 39 ......... Music Listings 41 ................. Astrology 41 ..................... Puzzles 42 ...................... Sports 46 .......... Fly/Shopping
September 28 - October 4 2011
LaShanda Phillips Editorial assistant LaShanda Phillips is a recent graduate of Jackson State University. She is the third oldest of seven children. Her motto is: “Make-up is fantastic!” She coordinated and wrote for the Food section.
Kristin Breneman Art director Kristin Brenemen is an otaku with penchant for dystopianism. Her Zombie Survival Kit has been upgraded with a new sonic screwdriver. She illustrated and designed the cover and many pages in this issue.
Terry Sullivan Terry Sullivan is owner of liveRIGHTnow, LLC, and is a resident of Fondren. He runs ultramarathons broken up into smaller segments and spread out over several months. Well, maybe they aren’t ultra-marathons, but he does run a lot. He wrote a Food feature.
Pamela Hosey Pamela Hosey is originally from West Point, Miss. She loves to write, read James Patterson novels and spend time with her family. She wrote a Food feature.
Andrew Dunaway Andrew Dunaway knew his friends and family were tired of hearing him talk constantly about food, so he took to writing about it. He’ll do his best to keep it to a dull roar. He wrote a Food feaure.
Anita Modak-Truran Anita Modak-Truran is a southern convert, having moved here from Chicago more than a decade ago with her husband and son. She loves the culture, cuisine and arts in these parts. She wrote a Food feature.
Briana Robinson Deputy editor Briana Robinson is a 2010 graduate of St. Andrew’s Episcopal School. Her hobbies include photography, ballet and ballroom dancing. She is a sophomore at Millsaps College. She wrote the Jacksonian.
September 28 -October 4, 2011
Megan Stewart, the JFP’s web developer, works best by being unpredictable and catching everyone off guard. She graduated from Ole Miss with a bachelor’s degree in computer science last fall and lives in Jackson.
by Valerie Wells, Assistant Editor
y husband balanced a lumpy, orange sweet potato in one hand. His other hand was poised on the juicer. He arched an eyebrow while I tried to keep my mind open. The sweet potato was way too large to fit in the juicer, so he cut it in chunks and fed it into the slender cylinder. I watched, knowing I would have to drink the juice and not react in any negative way. The juicer pulverized and liquidated the sweet potatoes in mere seconds. He threw in an entire lemon, an apple or two and part of a cucumber. The lemon-zest aroma filled the room and opened my mind a little more. I think he added carrots to this concoction. I’m pretty sure he started it out with a large bunch of dark green and curly kale. He poured me a glass of the rich, earthy mix and watched me take my first sip. I honestly and surprisingly liked it. It was sweet and tangy and intriguingly different, although the starchy aftertaste from the sweet potato was odd. I wanted more of the lemony freshness. And then I got a surging buzz that seemed to make me feel more energetic than an oversized cup of strong, bold coffee. So, of course, I wanted more. Ever since he bought the juicer a few months ago, I have considered going on an ill-advised, crackpot, last-ditch, all-juice diet. I haven’t had the nerve, yet. Three days into any new regimen, I tend to get headaches. If I cut all caffeine or reduce carbohydrates, my head rebels. The first day, I am full of hope and optimism. The second day, I am proud of the discipline it took to make it this far. (Yes, you are correct—it is pathetic, but 24 hours of good behavior is a big deal for me.) By the third day, my head hurts. I’ve tried different diets, from the insane ones in my 20s, to the extreme costcutting budgeting to feed my family in my 30s, to the “I-just-want-to-feel-a-little-better” realistic attempts to eat healthier that I am aiming for at the end of my 40s. The power food holds over us is primitive. We are all just animals, but sometimes when we remember that, the simple truth astounds us. The first time you lock eyes with your nursing newborn, you suddenly remember the obvious. Like a newly zealous teenager taking communion wine and crackers with religion exploding in his temporal lobe, the epiphany of the simple truth hits you at pivotal moments in life. From our family feasts to our first dates, our rites of passage revolve around food rituals that shape the way we think and feel. When we need comfort or love or good vibes, we remember what fed us in the past. Food has that power over us. How many times in just the past 20 years have we read about starving people in Africa and then learned that warlords blocked logistical efforts at every road to deliver food? These men controlled basic
human sustenance to gain political power. Corporations have controlled access to food so their shareholders could realize a larger profit. More than 30 years ago, Nestle taught breast-feeding mothers in Africa to give up that animal habit and instead use a powdered replacement. Unfortunately, the tainted water the mothers used in some cases created toxic baby formula. But that’s not the only instance in history where corporations put profit before basic human survival needs. Monsanto’s control over who can own and buy its patented, genetically modified corn seeds, for example, has destroyed the lives of some farmers and has left many of us wondering if genetically altered food is going to destroy us all. Yet, we keep buying, cooking and eating those foods. Well, maybe you don’t, but I sure do. My scientific understanding of a lot of things is limited. But I know this simple truth: If I keep eating processed, packaged, corporate, altered and unhealthy food, I’ll die a lot sooner than I should. That’s the kind of power food holds over us. As the African warlord knows all too well, food is a resource that can control economics. And it’s not just foreigners who deal with the effects of people who manipulate this resource. In 2010, about 15 percent, or 17.2 million American households experienced “food insecurity,” or did not have enough food to sustain an active, healthy life for all household members, reports the United States Department of Agriculture. The power food has over our economy shows up in the medical industry, too. A rise in diabetes, heart disease and other
metabolic problems has improved profits for some pharmaceutical companies while stressing health-care systems and burdening taxpayers. The answers seem so simple. Why can’t we all have gardens or barter with small farmers? Why can’t we drink more water and eat less junk food? Why have we complicated the simple act of grabbing an apple from a tree or catching a fish for dinner? I remember an archaeologist telling me once that the first French settlers in Biloxi didn’t starve because mountains of oyster beds littered the Coast. But then later, when University of Southern Mississippi archaeologists examined the remains of those first European settlers, their bones made it clear these people died of starvation. It’s a riddle I want to solve as well as my own confusion about the simple act of eating well. Part of my problem is that eating is sensual. The smells, the textures, the sensations that accompany the different tastes are sometimes addictive beyond the complicated internal chemistry. Food comforts us and makes us feel loved. Or it invigorates us with energy to get things done. Or it makes us feel successful when we treat ourselves to a special delicacy. I love it when my husband makes me juice. I think it’s a healthy thing, but I’m no expert. I just feel better when I drink the juices he creates. But he’s also offered to grill me chicken every day when he retires. That appeals to me on so many levels. I do love chicken, and I do love his grilling. The most appealing thing about it, though, is that he would want to do that for me. It’s simple and powerful, and I think I’d like to live a long time so he can do it.
news, culture & irreverence
Friday, Sept. 23 The Democratically controlled U.S. Senate blocks a House bill to provide disaster aid and keep federal agencies open by cutting technology loan programs. … Dr. Martin Luther King Jr.’s estate files suit against Jackson television news anchor Howard Ballou over historic documents his mother owned. Saturday, Sept. 24 New York police arrest about 80 demonstrators from a group called Occupy Wall Street. … Georgia beats Ole Miss 27 to 13. Sunday, Sept. 25 Patrick Makau, a runner from Kenya, sets a new world record for running the Berlin Marathon in 2 hours, 3 minutes and 38 seconds, beating the old record by 21 seconds. … A 2-year-old boy dies after a drive-by shooting in Jackson. The boy’s father is taken to the hospital in critical condition. Monday, Sept. 26 U.S. legislators reach an agreement to avoid a government shutdown after arguing over extra funding for the Federal Emergency Management Agency. … The Jackson City Council approves a cost-sharing agreement with developers of a convention center hotel. Tuesday, Sept. 27 Engineers begin inspecting the Washington Monument for damage from an earthquake that occurred more than a month ago. … Special agents in Jackson’s FBI office find LaTonya King, who had been missing since Saturday. Get news updates at jfpdaily.com.
“review the financial, investment and management structure of PERS to ensure its long-term sustainability” and make recommendations for improvement. But lawmakers and retirees alike seem uncertain about what the commission is looking for and what changes it will ultimately recommend. Brenda Scott, president of the Mississippi Alliance of State Employees, said she is suspicious of the commission because many of its members are businessmen without a vested interest in the system. “I just don’t think it’s fair that a group of people who are profitdriven would be the best group of people to advise people who are service driven,” she said. Scott said PERS is transparent and already has a board elected by Brenda Scott, president of the Mississippi Alliance of the system’s beneficiaries. State Employees, is wary of the recommendations the “The fact that the governor PERS Study Commission will make. felt the need to study the system and to have the report coming out peculation has been running ram- after the elections are over is very suspicious,” pant since August, when Gov. Haley she said. Scott said she is trying to convince Barbour appointed a commission to state employees to elect people this November study the Public Employees’ Retire- who will protect their retirement. ment System. Scott said she has heard concerns about Barbour’s executive order establishing taxpayers contributing to PERS, “as if these the 12-member commission states it will city and municipal workers are not taxpayers.”
by Elizabeth Waibel
She added that people in the private sector do not realize or appreciate how much they depend on services provided by public servants. On Sept. 22, during budget hearings for fiscal year 2013, PERS Executive Director Pat Robertson said she has tried to allay the fears of members by reminding them that only the state Legislature has the authority to change their benefits. “Study is not necessarily a negative,” Robertson said. Rep. Diane Peranich, D-Pass Christian, had a word of warning about making changes to state retirement plans. “Charlton Heston said it would be very hard to get the gun out of his hand unless he was dead,” Peranich said. “That’s how it’ll be if they come after state retirement.” Rep. George Flaggs, D-Vicksburg, sent a letter to Lt. Gov. Phil Bryant Monday, asking him to schedule a presentation from the commission for the budget committee before Nov. 8. If not, Flaggs asked Bryant to join him in asking the commission to present its findings before the election. Members of the Joint Legislative Budget Committee tried to calm fears that the commission might recommend changes to the socalled “13th check,” or cost-of-living adjustments for retirees. PERS, see page 8
Fun Things B TTU
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“Charlton Heston said it would be very hard to get the gun out of his hand unless he was dead. That’s how it’ll be if they come after state retirement.” —Rep. Diane Peranich, DPass Christian, regarding potential changes to the state’s Public Employees Retirement System.
To Do with Nuts G
et your mind out of the gutter. We asked our staff and readers what fun things they would do with nuts. Here are some of the responses. We take no responsibility. “Juggle ‘em, throw ‘em on the floor at the Roadhouse, make peanut butter, then sing ‘The Peanut Butter Jelly Time’ song.” “Eat them to get smarter.” “Hire them.” “Add them to your salads or cookies.” “Take one with you for guaranteed fun.” “Put them in your mouth and crack them.” “Bake them with maple syrup for nut candy.” “Start a nut warfare with the squirrels in my backyard.” “Mash ‘em and make butter.” “Throw a nut-crackin’ party.” “Go nut-picking with your family.” “Make granola or trail-mix.” “Talk politics with one.”
Thursday, Sept. 22 During a state budget hearing, the Mississippi Department of Education asks for a 13 percent budget increase for elementary and secondary schools in the coming year. … The Obama administration rolls back components of the Bushera No Child Left Behind Law.
Outcome of PERS Study Uncertain FILE PHOTO
Wednesday, Sept. 21 Georgia executes Troy Davis for the murder of an off-duty police officer and sparks national attention from supporters who claim he was innocent. … A grand jury indicts Brandon teenager Deryl Dedmon on a capital-murder charge in the alleged hate-crime death of James Craig Anderson in Jackson.
The scientific term for the tomato is lycopersicon lycopersicum, which means “wolf peach.” It’s in the nightshade family of plants, which include the highly toxic belladonna.
Jim Ellington hates government and loves guns. And wants your vote. p 11
news, culture & irreverence
PERS, from page 7
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EARLY BIRD SHOPPING 7:00AM – 8:00AM $5.00 per person admission REGULAR SHOPPING HOURS 8:00AM – 2:00PM $2.00 per person admission Giant indoor thrift sale with new and gently use items. Fondren shops and local interior designers offering sale clearance items for pennies on the dollar.
The “13th check” is money state retirees get each year to account for the rising cost of living. It is called the 13th check because it used to be paid out in a lump sum each year, although retirees can now collect it along with their monthly check. Robertson said the 13th check is intended to maintain an individual’s purchasing power once he or she retires. Sen. Billy Hewes, R-Gulfport, said he doesn’t think anyone wants to change the costof-living adjustment. “Hopefully after this discussion we can put to rest the fear mongering about the 13th check,” he said. Rep. Cecil Brown, D-Jackson, said he doesn’t know why the governor thought a study committee was necessary, but employees have a right to be concerned about the future of their benefits plan. Other states, such as Colorado and Minnesota, have reduced costof-living increases for retirees. “I don’t think it’s panic; I don’t think it’s fear mongering,” Brown said. “... I think (employees) have every right to be concerned.” Sen. Dean Kirby, R-Pearl, a non-voting member of the study commission, said that at the last commission meeting, Chairman George Schloegel said commissioners have no intention of changing anything about the 13th check. Kirby did say that in a letter from Schloegel, handed out to the budget committee, the chairman said he would be surprised of the commission made any recommendations that would prohibit an individual from receiving their cost-of-living adjustment as a lump sum payment, but did not address people who receive the 13th check on a monthly basis. “I look forward to seeing the recommen-
dations,” Kirby said. “Recommendations— that’s all it is.” In a video from an earlier hearing, Schloegel said the commission should look at the 13th check. Schloegel was not immediately available for comment. The budget committee voted unanimously to say they would not support any changes to the 13th check. When Hewes questioned the program’s sustainability, Robertson said PERS is sustainable, with more than $20 billion in assets to keep the system stable. The biggest cost contributing to the problems the system faces today, she said, stems from legislation passed more than a decade ago to increase benefits for some people who had already retired. “Benefit increases were given in 1999 that I would argue weren’t sustainable,” she said. “... We bought benefits on credit.” In a Sept. 14 letter to commission members summarizing his official opinion regarding the state’s ability to make changes to PERS, Mississippi Attorney General Jim Hood wrote that the state cannot after the fact impair contractual rights employees received when they joined PERS. “I would like to remind you that, whatever changes might be considered or recommended by the PERS Study Commission, the law requires the state to honor the commitment it has made to hundreds of thousands of retirees, employees and their dependents,” the letter stated. The state cannot reduce existing benefits without increasing benefits elsewhere, Hood wrote. The commission will present its analysis and recommendations Nov. 15. Comment at www.jfp.ms.
Income Down; Poverty Up by Elizabeth Waibel
September 28 - October 4, 2011
America’s income and poverty in 2010, the first full year since the recession “officially” ended: Median household income: . . . . . . . . . . . . . $49,445, 2.3 percent less than in 2009 Poverty rate: . . . . . . . . . . . . . . . . . . 15.1 percent, the highest since 1993 People living in poverty: . . . . . . . . . . . . 46.2 million, 2.6 million more than in 2009 People without health insurance: . . . . . . . . 49.9 million, or 16.3 percent, similar to 2009 figures Children under 18 without health insurance:. . . 7.3 million, or 9.8 percent, about the same as in 2009
Poverty rates vary by race, background and region: Overall: . . . . . . . . . . . . . . . . . . . . 15.1 percent White, not Hispanic: . . . . . . . . . . . . . 9.9 percent Black: . . . . . . . . . . . . . . . . . . . . . 27.4 percent Hispanic origin: . . . . . . . . . . . . . . . . 26.6 percent In the South: . . . . . . . . . . . . . . . . . . 16.9 percent Native-born: . . . . . . . . . . . . . . . . . . 14.4 percent Not U.S. citizens: . . . . . . . . . . . . . . . 26.7 percent SOURCE: U.S. CENSUS BUREAU
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by Lacey McLaughlin
Out with the Old
rad Oberhousen, Democratic candidate for Mississippi House of Representatives in Hinds County’s District 73, is the kind of guy you could meet and easily have a three-hour conversation with. He is easy going, agreeable and is slow to make campaign promises. Oberhousen, 33, is an attorney and owner of the Oberhousen Law Firm in Jackson. The Terry resident earned his bachelor’s degree from Mississippi State University in 2000 and his law degree from Mississippi College in 2002. The candidates for the District 73 race are still a bit up in the air. His opponent in the Democratic primary, Gay Polk, filed an election challenge last month with the Hinds County Democratic Executive Committee after reports surfaced that voters received the wrong ballots in the district’s split precincts. The Democratic Committee ruled in Oberhousen’s favor, and Polk has since filed a suit against the committee in Hinds County Circuit Court. For now, Oberhousen is the Democratic candidate and faces incumbent Republican Jim Ellington in the Nov. 8 elections. District 73 includes Terry, Byram, Raymond and Wynndale. Why do you want to be elected? I have lived in that part of Hinds County all my life. I’m from Raymond. The leadership was been stagnant as far as economic development, the help that law enforcement gets and the schools. I want to try and help that and move it in a better direction. What is your opinion of how the Hinds County Executive Committee handled the primary? Overall, I think they did a thorough job. I’m not going to say it was a perfect job. They had a lot of eyes watching them at the time. They were under a lot of pressure from the sheriff’s race and supervisor’s race. I watched them counting the absentee and affidavit ballots, and everything I saw was done properly. … The only thing that bothers me was that the certification was done, and there was still a lingering challenge by my opponent. But I’ve
can help Byram, Terry and Raymond in generating the needs of the community as far as economic development—restaurants and that kind of stuff.
Brad Oberhousen is the Democratic candidate for the District 73 Mississippi House of Representatives seat.
been told I’m the primary winner, and I will move forward to the Nov. 8 election. What will be your priorities? I want to maintain our justice system and keep it intact and our criminal-justice system. What legislation would you introduce or sponsor? One thing would be to protect the Public Employees Retirement system and keep it intact with state retirees. Do you think future state hires should be entitled to the same benefits people have now? I guess you have to look at it with the standpoint of what it is funding now, and what’s coming in, and what can we do to go forward. It’s just going to be a sticky situation to fix it from this point forward. But I don’t think you can go back and change benefits for current retirees and people that are already in their state positions banking on their retirement. Are there any other issues you would work for or against? I really want to help the economic development in southern Hinds County. So we
You represent Matthew Norwood who spent 12 years in prison after being wrongfully charged with an armed carjacking in Jackson. Tell me more about that. He was 16 and ran through the justice system, interviewed by the FBI and ended up pleading guilty to the crime. He had some learning disabilities and didn’t understand the process. In an effort to get him out of jail, his attorney gave him advice to plead guilty, and he was sentenced to a six-month regional inmate-discipline program—basically a boot camp for offenders. Five months into it he was kicked out of the program (for bad behavior). After being kicked out his sentenced was revoked, and he came back before the judge, and that’s when he was given a 15-year sentence for the crime he pled guilty to. He had served 12 years of that before the investigators of the current (Hinds County) DA’s office found some discrepancies in some statements, and some other people had (confessed) to the crime he was sentenced to, and they released him, and that’s how it came to us. We were able to get the conviction set vacated and we are pursuing the wrongful conviction for Mr. Norwood. We were denied that by a Hinds Circuit judge, and now it’s on appeal to the Mississippi Supreme Court. What does this say about our state’s criminal-justice system? There are a large number of cases that go through a system of people who are not perfect and may not have the time to spend on every case. I don’t think it’s widespread; I don’t think it’s a high number. But it does happen. It’s just a mistake that happened. ... But the only reason Norwood’s lawyer advised him to plead guilty was to get out of jail. ... The system forced him into a corner, and he made a 16-year-old’s decision. Comment at www.jfp.ms.
September 28-October 4, 2011
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by Lacey McLaughlin
Mississippi has the highest rate of illegal gun trafficking. What can be done to solve that? It’s already against the law. You have to have a permit to carry a concealed weapon. It’s very difficult to enforce the illegal gun trafficking. … I can go to a gun show and buy a gun from an individual, and I don’t have to have a permit. But If I wanted to have that concealed on my person I would have to have a permit. Do you think that should change? No. I think that’s fine. You need a permit to carry a gun. NRA supports that. There is no problem there.
Jim Ellington, R-Raymond, doesn’t want government regulation to cramp his style.
istrict 73 Rep. Jim Ellington was busy getting ready for a fundraiser for the Central Mississippi National Rifle Association on Sept. 22 when he gave this interview. The Raymond resident has kept his seat in the Mississippi House for the past 24 years, and like most Mississippi Republicans, Ellington is in favor of the least government intervention possible. He graduated from Mississippi State University in 1966 with a bachelor’s degree in mechanical engineering and worked as a mechanical engineer before getting into politics. The 67-year-old is a partner in Louisianabased Traffic Control Products, which sells items such as traffic controls, signs and barricades. Ellington faces Democrat Brad Oberhousen in the Nov. 8 elections. How long have you been a member of the NRA? I’m not a member; they just endorse me and support my candidacy. You are a proponent of gun rights? I am very much so.
Do a lot of bills come up in the Legislature to regulate guns? No. Just about one or two. I think it was (Texas Gov.) Rick Perry who said he believes in gun control. Sometimes you have to put two hands on the gun. What does that mean? (Laughs) Hold the gun with two hands instead of one. Oh, that must be a joke. Of all the bills you have sponsored or introduced, what are you most proud of? I am most proud of raising the age-ofconsent law from 14 to 16. That was 12 years ago. We were trying to do that, and it was difficult. We couldn’t get it out of committee. Fourteen? That’s young. That’s what I said. We were the only state that had a 14-year-old age to consent. Should it be raised to 18? I think we were lucky to get it to 16, so I think you quit while you are ahead. Jackson often feels snubbed by the Legislature, especially when it comes to getting state bonds. What do you think of that? There are some certain economic advantages the city of Jackson gets from being the
capital city. But there are economic disadvantages such as Jackson having so many government buildings that aren’t on the tax rolls. I am not saying that it balances out, but there is a disadvantage when you don’t have a lot of buildings on the tax rolls. In terms of the city getting a fair shake when it requests bonds, do you think that’s an issue? The state does not need to take over the financing for the infrastructure of the city. We can have revolving loan funds available and that sort of thing that actually direct the payment of the bonds for infrastructure for the cities. Where do you stop? What about Hattiesburg? Do they deserve for the state to fund their infrastructure? What about Gulfport or Vicksburg?
Revealing Heaven On Earth 8:30 a.m. A Service of Word and Table
In tough budget times, what should the state do to generate revenue? Create more jobs. We just had a special session to create the potential—over a period of time—to create 3,000 to 4,000 jobs. Those people will pay taxes into the state and buy things and pay sales tax, which helps the cities and state.
9:30 a.m. Sunday School for all ages
But some of those jobs that the Legislature signed off on are still several years away. So is there anything that can happen sooner? You don’t want to increase taxes—if that’s what you are going for. That will slow things down. You might get a bump in income, but over time it slows things down.
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Do you have any changes you would recommend for the Public Employees Retirement System? I would not recommend any changes to the existing employees. I think (Mississippi Attorney General) Jim Hood even said that’s a contract. When they got hired it said: You work for this many years, and this is what you get. But on new hires, if they want to tweak it and change it for them, we could look at that. Comment at www.jfp.ms.
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COURTESY MISSISSIPPI LEGISLATURE
Aiming Against Government
opining, grousing & pontificating
Eat to Help Mississippi
es, you heard that right. We urge all of our readers to start eating and feeding your family well—not only for selfish reasons, but because Mississippi needs you. It needs you to be fit, energetic and have a fully functioning brain because we have many challenges ahead in our city and state. We need all hands on deck and healthy. Working on this “Power of Food” issue really brought home in a dramatic fashion just how important our everyday food choices really are. We talk on page 16 about the brand-new study that ranked Mississippi 51st— not even 50th this time—in brain health. The reason isn’t hard to figure out just as it isn’t with our obesity, which in turn creates economic headaches as we try to pay for health care in a poor state. We’re not only neglecting our bodies in our state, but too many Mississippians are also ignoring the health of our brains. And worse, in too many cases, we’re feeding children the wrong kinds of food if we want them to be successful, smart, educated and make a good living some day. It used to be that we thought that some people are born smart and others dumb. Recent neuroscience has shown, though, just how wrong this “conventional wisdom” was. In fact, starting in the cradle and then toddlerhood, the kinds of nurturing, foods and even words children hear can determine what becomes of them. And in a city where many are concerned about crime, this lack of access to fresh food and good dietary information is directly correlated with the choices many young people ultimately make. Not to mention the backward decisions many of our adults bring to the table. We call on everyone reading this issue to vow to eat better. We call on parents to stop assuming that children will only eat unhealthy junk; it’s not true, and research shows it isn’t. But if you assume it’s true, just as assuming that certain kids can’t learn and be smart, then it likely will be. This kind of defeatist attitude is what keeps our state on the bottom—and no one can change it but ourselves. We must choose to, starting at the dinner table. Even if you’re used to eating unhealthy, fat-laden Sunday dinners every single day—which first lady Michelle Obama warned against—you can still change, regardless of your age. Get in touch with Beneta Burt at the Mississippi Roadmap to Health Equity Project, visit a farmers market this weekend, start reading labels. And just decide that you’re never too busy to sit down to a family dinner. As we report in this issue on page 19, those dinners alone can change your child’s future.
September 28 - October 4, 2011
r. Announcement: “In the ghetto criminal justice system, the people are represented by two members of the McBride family: police officer and part-time security guard at the Funky Ghetto Mall Dudley ‘Do-Right’ McBride and attorney Cootie McBride of the law firm McBride, Myself and I. This is their story.” Dudley: “We got a call to investigate a possible disturbance. Scooby ‘Angry Black Man’ Rastus, Tipsy Lee the wino and a large group from the Ghetto Science Community are hanging out across the street from the Operation Corporate Backlash headquarters building.” (Cootie and Dudley drive to Operation Corporate Backlash headquarters in their Law ‘n’ Order SUV.) Cootie: “Brother Scooby, I presume that you, Tipsy Lee and the Ghetto Science Community are exercising your First Amendment rights.” Scooby Rastus: “Yep, the right of the unemployed people to peaceably assemble.” Cootie: “And I presume that you all are demonstrating against corporations and businesses who are not hiring?” Scooby Rastus: “That’s right, brother lawyer.” Dudley: “I don’t get it, Scooby.” Scooby Rastus: “The ‘Occupy Wall Street’ protesters inspired us to hang out at Operation Corporate Backlash. Also, the president’s address to the Congressional Black Caucus motivated us to lounge around the corporate offices. We took off our bedroom slippers, put on our marching boots and are making a stand.”
Address Causes, not Symptoms
hen is enough going to be enough? When will be fed up? No, better yet, when will we get mad? It’s these times that challenge the passion in positive Jacksonians. Over the weekend, death visited our city too often. It seemed as if when one fatality was announced, there was another right behind it. My head began to spin out of control as it became increasingly harder to make heads or tails of what prompted such violence. Black people, gunned down indiscriminately. One of them a 2-yearold boy, killed as he sat with his father seemingly minding their own business. Becoming numb to violence and tuning out lead stories on the local news is one thing. But I think we can all agree that when innocent children are killed, somewhere, somehow, Jackson, we’ve missed something. As a father my heart cries out. That could have been me sitting in my vehicle with my 18month-old, or my 14-year-old at a drive-through or red light. The two men killed in their apartment could have just as easily been me and Queen sitting in our living room watching TV. For some reason, after this weekend it has hit too close to home, and I don’t like it. I’ve talked about the randomness of crime. I’ve talked about true crime statistics and the propagandists who want to trump up the frequency of such occurrences. I still believe this city on a whole is safe. But now I’m concerned with the cavalier attitude that exists in those who do commit crime. When houses are robbed in broad daylight, when folks are shot sitting in their cars with no regard for women and children, we all have a problem.
Now is not the time to be apologists. Nor is it time to place blame. Especially if you’re going to do like most folks do when talking about black-on-black violence and blame the “parents.” What it is time for now is an immediate, allinclusive, frank discussion on how we can curb these occurrences in our city. This past weekend we received statements from our mayor and police chief. That should satisfy those of us who needed to hear from our city leaders. Now what we need is a plan—a substantive plan that will address not just the actions, but address the symptoms of crime. Not just the “what” but the “why.” If you really want solutions—which means not pontificating based on racial stereotypes that you call “truth”—you’ll know that no one is born inherently bad. If you’re truly interested in fixing the problem, you know that if presented with an alternative, most wayward souls will choose the straight and narrow. What we have to grasp is that we have glaring joblessness, homelessness and drug problems in our city, symptoms that fester into crime. And until we begin to adequately address those, we’re not trying hard enough. Add 100 more policemen, levy heavier punishments, all the like. Those will help, sure. But as long people are hungry, as long as there are Jacksonians living in crippling poverty, as long as there are pushers and addicts roaming our streets, we could be in for more of the same. I for one, am mad as hell and don’t want to take it anymore. What are you prepared to do? And that’s the truth ... sho-nuff.
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I Surrender EDITORIAL Managing Editor Ronni Mott News Editor Lacey McLaughlin Assistant Editor Valerie Wells Reporter Elizabeth Waibel Events Editor Latasha Willis Editorial Assistant LaShanda Phillips Deputy Editor Briana Robinson Copy Editor Dustin Cardon Music Listings Editor Natalie Long Fashion Stylist Meredith Sullivan Writers Torsheta Bowen, Quita Bride, Marika Cackett, Scott Dennis, Bryan Flynn, Brandi Herrera, Diandra Hosey, Pamela Hosey, Robyn Jackson, Garrad Lee, Natalie Long, Larry Morrisey, Robin Oâ€™Bryant,Tom Ramsey, Doctor S, Julie Skipper, Ken Stiggers, Rebecca Wright Editorial Interns Matthew Cockrell, Brittany Kilgore, Sadaaf Mamoon, Hannah Vick Consulting Editor JoAnne Prichard Morris
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y sister Inga was a Diet Coke junkie. She kept spare quart bottles of the stuff in reserve so she wouldnâ€™t run out. If you saw her out and about, chances are she had a Diet Coke in her hand; it was a fixture, like â€œWeedsâ€? Nancy Botwinâ€™s ubiquitous Starbucks iced coffee. Once upon a time, Inga read that sugar is bad, so she stopped drinking sugary soft drinksâ€”a good decisionâ€”and substituted drinks sweetened artificially. Then came the bad news: In December 2009, the Journal of the American Medical Association published â€œArtificially Sweetened Beverages: Cause for Concern.â€? Turns out, sweeteners like aspartame may be worse than sugar, especially for people trying to control their weight. Constantly changing information on what foods are good or bad is enough to make us crazy (although categorizing soft drinks as â€œfoodâ€? is a stretch, I admit). One day, eggs are OK; the next theyâ€™re devil spawn. Should we stop eating meat or center our diets on bacon? Is it the carbs piling on pounds? Is organic and free-range better, or is it all a hippie conspiracy? Combine the scientific communityâ€™s shifting landscape of nutritional research with the American obsession with body image, and we set ourselves up for anxiety, food phobias, and eating disorders such as anorexia, binge eating and yo-yo dieting. I should know. I have a love/hate relationship with food. Iâ€™ve struggled with weight and self-image forever; my mother put me in a girdle when I was 11. Iâ€™ve tried dozens of diets that left me nauseous or gaseous or worse, including a medically supervised, ultra-low-calorie, zero-carb liquid nightmare. I lost 50 pounds in six months on that one, only to watch in helpless horror as my weight steadily crept back up, despite obsessing over every bite and every drop of sweat that dripped off the end of my nose in daily yoga classes. Eighteen months later, I was limber, strongerâ€”and fat. Wanting to improve our eating habits is a good thingâ€”after all, obesity is a huge health problem in America. The weight-loss market is enormous: Estimates are that itâ€™s worth between $55 billion and $60 billion annually. With a third of Americans overweight or obese, companies like Medifast, Weight Watchers and NutriSystem are raking it in. Lately, Iâ€™ve been reading about alternatives to dieting based on mindfulness, which derives from Buddhist teachings. These approaches emphasize that as long as food is the enemy, it will be a problem. Mindful eating suggests that itâ€™s not food (or not all of it, anyway) thatâ€™s the issue. Itâ€™s how we think about it, or as in my case, how we donâ€™t think about it at all. I rarely
take the time to really taste and enjoy food, I notice, and I certainly donâ€™t allow my body to guide what and how much I eat. â€œLearn to eat slowly, consciously,â€? writes Barbara L. Holtzman, a Rhode Island psychotherapist and author of â€œConscious Eating, Conscious Living: A Practical Guide to Making Peace with Food & Your Bodyâ€? (barbaraholtzman.net, $29.95). â€œLet yourself enjoy every bite. Learn to eat from physical hunger, not emotional hunger.â€? Intuitive Eating (intuitiveeating.org), developed by dietician Evelyn Tribole and nutrition therapist Elyse Resch, takes a similar approach: Eat when youâ€™re hungry; stop eating when full; know that food isnâ€™t an adversary. â€œOnce you make peace with food, you will feel more in control of your choices,â€? writes IE counselor Christie Inge on her website. â€œWhen we eat small amounts slowly, with mindful attention, we experience increased pleasure and satisfaction,â€? wrote Dr. Jan Chozen Bays, Zen master, physician and author of â€œMindful Eating: A Guide to Rediscovering a Healthy and Joyful Relationship with Foodâ€? (Shambhala, 2009, $18.95) in the February 2010 issue of Psychology Today. â€œâ€Ś Itâ€™s as if mindfulness makes a small amount of food â€˜largerâ€™ and very filling.â€? Dr. Harvey V. Fineberg, in his introduction to â€œSavor: Mindful Eating, Mindful Lifeâ€? (HarperCollins, 2011, $15.99) by Zen master Thich Nhat Hanh and Dr. Lilian Cheung, writes, â€œMany distractions in daily life reinforce the mindless ingestion of food, and mindless eating is a strong driver of weight gain and obesity.â€? Fineberg, president of the Institute of Medicine at the National Academies in Washington, D.C., adds, â€œWith awareness and practice, it is possible to become more mindful in our eatingâ€”and in our lives.â€? Mindful eating is, at its heart, a practice to uncover our authentic selves. â€œSpiritually, your wanting to lose weight is not a desire to become less of yourself, but rather a desire to become more of your true self,â€? writes Marianne Williamson in â€œA Course in Weight Loss: 21 Spiritual Lessons for Surrendering Your Weight Foreverâ€? (Hay House, 2010, $24.95). Instead of fighting battles with food, the authors of â€œSavorâ€? tell us that mindful approaches to weight management train us to â€œmake friends with our hardships and challenges. â€Ś They are natural opportunities for deeper understanding and transformation, bringing us more joy and peace as we learn to work with them.â€? After a lifetime of waging war with food, Iâ€™m ready to call a truce. Iâ€™ll let you know how it goes.
CORRECTIONS: In Vol. 10, Issue 2 (Sept. 21-27, 2011), â€œA New Face for Chinese Cuisineâ€? author Andrew Dunaway incorrectly stated that Ding How was Jacksonâ€™s first Chinese buffet. That spot was actually held by the Golden Dragon (now at 1029 Highway 51, Madison, 601-605-0930), which opened on State Street in 1969 or 1970. Also, the photo accompanying â€œFear and Loathing at Sneaky Festâ€? was incorrectly credited. The photographer was Dane Austin Carney. The Jackson Free Press apologizes for the errors.
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Editor in Chief Donna Ladd Publisher Todd Stauffer
Food has immense power. It can do you good, or it can kill you. It can make you smarter, or leave you antisocial or even worse. It can bring more love to your life, and it can make your family stronger. It can change your life, your community and your state. Eat wise, friends. It matters.
ood is powerful, very powerful. In short supply, it causes starvation and war; in over-abundance, it causes obesity and gluttony. Food has the ability to both help cure and cause disease, and politicians and businessmen use it to create and destroy cultures (as recently as the invention of the TV dinner). Food is our most basic connection to the sun. If we could produce our own power supply through solar energy—like plants do through photosynthesis—then we would have no use for what we now consider food. Only squirrels would eat nuts, and domesticated cattle might be unheard of. Unfortunately, we were not born with solar panels on our heads, and we have always needed food to fuel our bodies. Over the millions of years of human evolution, our food has evolved with us. As our eyesight became sharper, we were able to pick out the brightest fruits, which contain the most antioxidants. As our taste buds developed, we were able to quickly taste the bitterness of poison and spit it out before we took a fatal gulp, and as our minds developed, we learned how to master the beasts and fields around us and domesticate livestock and plants. The transition from gatherers to hunter/ gatherers to agriculturalists shaped everything about us, including our language, family structure, art and technology.
Foods That Heal
Blueberry bread pudding’s star ingredient has healing properties.
September 28 - October 4 2011
aving a healthy immune system through proper nutrition is a key to combating illnesses. Supplementing your diets with foods high in nutrients like antioxidants, phytochemicals and enzymes will have a direct effect on your health. These foods are often called “power foods” or “healing foods.” Some, like cranberries, cinnamon, garlic, carrots and apples, are beneficial to our health. • Blueberries: I often bake these into my meatloaf and used them to add sweetness in a marinade for steaks (before becoming a vegetarian), and still use them in ice cream and pies. Blueberries are linked to lowering cholesterol, reducing the risk of diabetes, slowing the aging process, helping with circulation, increasing brain activity and maintaining healthy vision. Anthocynanin gives blueberries their color and is a component of its antioxi14 dant and anti-inflammatory properties.
This transition is still happening. Evolution, whether biological or cultural, never stops. Our relationship with food is changing faster now than it ever has at any point in human history. In America, we are quickly losing our connection with food; children grow up not knowing where food comes from. Instead of learning to select food based on color, smell or texture, we now pick it out based on packaging or advertising. This shift has greatly benefited large food manufacturers, but is creating a culture of obesity and illness and a population that is becoming more and more dependant on those manufacturers for sustenance. When we lose our ability to get food from the earth rather than the grocery store, then we have lost a basic human right. It’s our “right” to get food from the earth. What should we do to re-harness the power of food for our benefit? Start by making good decisions as consumers. Spend more time in the produce section or better yet, the farmer’s market. Get to know a local farmer and learn where your food comes from. Spend more time in the kitchen than the fast-food line. No one will prepare as healthy a meal for you or your family as you will. Make cooking and eating fun and social. Teach your children that beef comes from a cow and
by Terry Sullivan
Spend time at a farmers market and learn to appreciate where your food comes from (nearby, hopefully).
not the meat section of Kroger. Teach them that cows are living creatures that need to be treated humanely up until their death. At its most basic level, culture exists within the home and the community. By making the right choices, you can be in control of the food culture around you, and that is power.
by Pamela Hosey
• Acai: Pronounced “Ah-Sigh-EE,” this berry-like fruit from South America has more antioxidant activity than red wine, strawberries and blueberries combined. It contains anthocyanins, the potent pigment that gives it its deep purple color and helps battle illnesses like cancer, heart disease, obesity and inflammation. When I want a change from blueberries, I normally throw some acai into my smoothies. When sweetened, they taste similar to blueberries, but with a hint of cocoa. • Coffee: Studies show that up to five cups of coffee a day may reduce the risks of Alzheimer and Parkinson’s diseases. Java is also known to reduce certain cancers like breast, liver and colon. Researchers at the University of Minnesota School of Public Health found that coffee drinkers are the least likely to develop type 2 diabetes. How’s that for your morning pick-me-up? • Ginger: Fresh ginger contains antiinflammatories that reduce pain associated with headaches, cramps, arthritis, cold and flu symptoms without the side effects of an ibuprofen. This sweet hot spice also helps keep ovarian and gastrointestinal-tract cancer at bay. Ginger can also relieve nausea. • Cayenne: Cayenne has the healing power to soothe a sore throat better than any lozenges on the market. A small drop of this fiery pepper can release fluid in the mouth, throat and nasal passages to thin mucus, break up congestion and flush out irritants. Cayenne can also be used to soothe muscle and joint pain when used topically in an ointment.
• Oats: Studies show that oatmeal isn’t just a comfort food; it’s a power food. Oatmeal improves brain function and stimulates serotonin in the brain to improve your mood. Oats are a good source of energy, vitamins B and E, iron and calcium. • Papaya: Papayas are the only food source of papain, an anti-inflammatory that helps digestion, heals stings, burns and other wounds and improves blood circulation. This tropical fruit is also rich in folate and Vitamins A and E. They have 33 percent more vitamin C than oranges. Papayas also aid in fighting hypertension and obesity. • Turmeric: Turmeric is an Indian
BLUEBERRY BREAD PUDDING 4 cups bread cubes 1/4 cup butter or margarine, cut in pieces 2/3 cup granulated sugar 1/4 teaspoon salt 3 cups fresh or frozen blueberries, rinsed well and drained 1/4 cup water 2 tablespoons fresh lemon juice
In a mixing bowl, combine bread, butter, sugar, salt, blueberries, water and lemon juice. Pack mixture into a generously buttered 1-1/2-quart baking dish. Bake at 350 degrees for about 45 minutes or until set. Serve hot or cold with cream or a bourbon sauce. Serves 8.
spice that has powerful anti-inflammatory benefits. Researchers proved that turmeric is highly effective in curing dyspepsia and ulcerative colitis and helps age-related cognitive impairment, psoriasis and rheumatoid arthritis.
ISLAND SUMMER RICE Serves 4
1 clove or 1 teaspoon minced garlic 3-1/2 inch cinnamon stick 1 cup of light coconut milk 2 teaspoon unsalted butter 2 teaspoon minced ginger 1 teaspoon sugar 1/8 teaspoon white pepper 1/2 teaspoon lime zest 1/2 teaspoon kosher salt 1/2 cup unsweetened coconut, toasted and shredded 1-1/4 cup of jasmine rice, rinsed and drained
Melt butter in saucepan over medium heat. Add cinnamon stick, ginger and garlic. Cook for about a minute. Stir in rice and sauté for two and a half minutes. Add coconut milk, sugar, salt, white pepper, lime zest, along with 3/4 cup of water. Bring to a simmer over medium-low heat.. Stir and cover. Reduce heat to low temperature and simmer for 15 minutes. Rice should be light and fluffy. Cover and let sit for seven minutes. Garnish with toasted coconut.
hat gives? They drink wine, they eat baguette after baguette, they love rich sauces and pasta, they inhale cheese like itâ€™s air. Yet, French women tend to look fabulous, and thin, every time you see one out in public. Donâ€™t believe me? Go get lost on the subway in Paris and just observe; Iâ€™m speaking from experience here. Are they really skinny? Maybe. The truth is that the French (and, frankly, the Italians while weâ€™re at it) have perfected the art of attitude. Imagine this scene in a Parisian cafĂŠ, related by Debra Ollivier in her book, â€œWhat French Women Knowâ€? (Putnam, 2009, $24.95): â€œGams out to here. Infuriating lack of body fat. An alarming air of insouciance. The whole French package. One sultry look, and legions would follow her to battle.â€? Then this chick eats a huge chunk of bread with a slather of brie, and you can hang your head in despair. Truth is, she just might not be as skinny as you think. Her Ăźberchic outfit (is that vintage Chanel?!) and her attitudeâ€”what the French call bien dans sa peau (comfortable in your own skin)â€”might hide some of her flab. You just donâ€™t notice it because she believes sheâ€™s so fabulous (regardless of age), and therefore so do you. But letâ€™s be honest: A lot of the French do seem very fit with minimum body fat. How does that make sense? Ollivier says that French women know how to â€œatoneâ€?â€”they
may have an amazing and large dinner one night and â€œeat like a bird the following week to â€˜deflate.â€™â€? Theyâ€™re great at having small portions of high-fat foodsâ€”and choose quality over the American preference of quantity and super-sized servings. They nibble a small piece of dark Swiss chocolate instead of inhaling half a bag of Oreos. Or they order a divine dessert with two (or more) spoons. A few years back, Marie Claire magazine ran a feature called the â€œWine, Chocolate and Cheese dietâ€? to explore the power of a French diet. In it, dietitian Jackie Newgent and French-diet expert Will Clower, Ph.D., offered variations of these tips: 1. Start believing you donâ€™t have to suffer to be healthy. It doesnâ€™t have to taste awful to be healthy. In fact, French diets donâ€™t just help with weight loss; they reduce cholesterol and other risk factors. 2. Know what youâ€™re eating. Slow down and appreciate the spices and other ingredients inside. (And choose foods with ingredients with known names, not long chemical constructions.) 3. Eat â€œdaintily.â€? They advise: â€œBend the first joint of your thumb. Open your mouth so your top and bottom teeth touch the top of your thumb and that first joint; your bite shouldnâ€™t be any larger than this. â€Ś You canâ€™t taste food well when your mouth is jammed full.â€? 4. Train yourself to be a â€œserial taster.â€? Donâ€™t eat like
some immature people have sex for the first timeâ€”by gulping down the food in minutes. Focus on the experience, savor and enjoy. Go the distance. 5. Let your tongue taste the food. Donâ€™t bite into great food like chocolate and cheese; let it melt on your tongue. 6. Spread your calories around the day; donâ€™t dump most of it into dinner. Healthy snacksâ€”a bit of Camembert and sesame crackers anyone?â€”mid-afternoon can make you less famished at night and help keep your energy level high. Stock delicious, healthy snacks at the office. Just donâ€™t snack on junk constantly. Not the same thing. 7. Combine carbs and fats, and avoid trendy diets that overload you on one or the otherâ€”like the Atkins lunacy. (Think a smallish chunk of good bread and a touch of real sweet butter.) 8. Make red meat a treat. The French tend to eat it only once or twice a month. Then you can use the money you save on good fruit and cheese to eat in smaller amounts. And good wine, of course. 9. Most importantly: Enjoy good meals and stimulating company. And involve the kids in dinner conversation and teach them these French habits early. The mercis will come later.
You might be a foodie if â€Ś
Eating for Heart
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by LaShanda Phillips
FROM OUR ROASTERY, TO YOUR CUP. voted best coffeeshop in jackson 2003-2011
â€œI donâ€™t feel guilt. Whatever I wish to do, I do.â€? â€” Jeanne Moreau
by Donna Ladd COURTESY PUTNAM
What Is It About the French?
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by Donna Ladd
September 28 - October 4, 2011
You need to minimize sugar as well because it â€œwears on the hippocampus,â€? which is bad (read the book to see why) and leads to cognitive impairment. Avoid refined (white) sugar, sodas and other sugary drinks and refined flour. Choose 100 percent whole grains for your breads, pastas, cookies, etc., instead. Food allergens also hurt your brain: â€œChronic inflammation, even if relatively mild, is an enemy of the brain.â€? The book advises you to try giving up foods made from gluten, dairy and soy one at a time for a week or two and monitor whether youâ€™re thinking more clearly. You can also get a formal allergy test through a lab or your doctor. Good, natural supplements can really help brain health as well. You need a high-quality multi-vitamin containing B-12, B-6 and folic acid especially, which helps create those vital neurotransmitters. Everyone should take Omega-3 Fatty Acids, such as a good fish-oil supplement; the DHA is vital for brain development. Vegetarians can take a tablespoon of flaxseed oil daily instead (perhaps with some algae for enough DHA). You also need quality vitamin E in the form of gamma-tocopherol. Check the label; not all E is created equal. The following foods are ideal for improved brain health, Doctors Health Press reports. Donâ€™t scrimp. 1. Berries, especially blueberries (the hippocampus loves them!), strawberries, black currants and boysenberries are fruit for the intellect. 2. Love your Fatty Fish, and all that Omega-3 goodness inside the gills. 3. Green Tea is â€œthe worldâ€™s healthiest beverage,â€? and it can wake you up. Try the Japanese Bancha variety if you donâ€™t want it to stimulate you too much. 4. Dark chocolate. The good stuff, not Snickers bars. OK, scrimp a little. 5. Grape juice helps with short-term memory (a problem often mistaken for ADHD or that makes you surf the Web
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instead of make your dang deadline). It also increases dopamine, the â€œhappiness hormone.â€? 6. â€œAn apple a day could keep Alzheimerâ€™s away,â€? advises Doctors Health Press. And they increase neuroplasticity. (A very good thing.) Organic are best. 7. Leafy greens, such as spinach, kale, turnip greens and collards help improve memory. Donâ€™t cook them to death. Put them in salads; sautĂŠ in pasta and rice. 8. Avocados have 14 minerals, including anti-aging antioxidants, not to mention good fat. Slice and enjoy.
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9. Curry adds spice and intelligence and contains brain-loving curcumin that can reverse brain damage. 10. Coffee, with caffeine (is there any other kind?), contains antioxidants and is good for the brain in moderation. 11. Olive oil helps you score better on mental tests and helps stave off Alzheimerâ€™s. 12. Barley seems antiquated, but has improved memory dramatically in studies. Barley flour is a good substitute for wheat. 13. Walnuts will help you feel like anything but a nut.
Feed Your Brainâ€”And Your Kidsâ€™ FILE PHOTO
es, Mississippi is the most obese state. Weâ€™re too sedate, and our diets suck. No news there. Last week, though, we learned that weâ€™re No. 51 on Americanâ€™s Brain Health Index. This is disturbing news. If youâ€™ve heard about all the neuroscience discoveries of the last two decades, you know how important our brains are to our well-being and happinessâ€”and contrary to convention wisdom, they can keep improving over our entire lifetimes. Or, they can atrophy, leaving us with a disease like Alzheimerâ€™s, or at the least confused, unhappy and mad at the world. But brain health is important for the young, tooâ€”and can even keep a kid from turning to crime, and it sure can make a difference in the overall status of our state. Put simply: We need smart people to stay here, and we need the people who stay to be smart. The good news is that brain health can be improved through four lifestyle factors, according to the National Center for Creative Aging: physical activity, strong mental health efforts, social well-being and, yes, through a smart diet. (All these factors help reduce obesity and all sorts of other diseases, too; talk about useful multi-tasking.) The book â€œBuddhaâ€™s Brain: The Practical Neuroscience of Happiness, Love & Wisdomâ€? (New Harbinger, 2009, $17.95) goes into great detail about all the exciting brain discoveries of late and about how meditation and mindfulness can help your brain grow and expand. But it also gives specific advice on what you can eat to help your brain grow stronger in an appendix called â€œNutritional Neurochemistry.â€? There are not a lot of surprises: â€œEat well every dayâ€? is the first point. That means at least three cups of vegetables, or more, of differentcolored veggies. (Each color means a different nutrient.) â€œIdeally, half of your plate at each meal will be covered by vegetables of all kinds and colors,â€? the authors write. Fruits are important, too, especially berries of various kinds.
by Donna Ladd
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Juice vegetables and fruits for a refreshing and healthy beverage.
y wife looked incredulously at the glass before her. â€œItâ€™s green,â€? she said. This was not the typical cup of coffee I usually bring her. â€œItâ€™s that green lemonade we saw them do on YouTube. Itâ€™s really good,â€? I told her. The ingredients in the plastic cup looked like what is commonly termed â€œpond scum.â€? The juice was room temperature on a crisp February morning. She sat on the couch looking at my outstretched hand, inspecting the liquid that resembled nothing near what lemonade should look like. â€œItâ€™s the kale,â€? I said. â€œItâ€™s a half bunch of kale, two lemons, two apples and a slice of ginger root. Itâ€™s delicious.â€? I had taken a part of the yearâ€™s tax refund and splurged on a juicer. It was to be my newest hobby and help fulfill our New Yearâ€™s resolution of eating healthier and, hopefully, living longer. We both had friends and relatives who have battled cancer, diabetes and other debilitating diseases. As we tried to learn more about the diseases and causes, we kept returning to the importance of diet and how it affects health. We watched documentaries on Netflix and YouTube on how nutrition plays an important role in health. We learned how making your own juice is a way of delivering the raw foodâ€™s micronutrients more
effectively through juicing raw vegetables. Juicing allows them to easily pass into the digestive system and be absorbed by the cells. I grew up on a farm, so the philosophy of eating raw food, uncooked, unprocessed and â€œnakedâ€? without all the chemicals made sense. Since my first effort with green lemonade, Iâ€™ve expanded and started adding other vegetables to my juicing list: cucumbers, carrots, celery and one of my favorites, sweet potato. Iâ€™ve even added chili and peppers as I experiment, trying to find that perfect morning blend. After some experimentation, this is what I find tastes best to me. And taste is what itâ€™s all about. Blueberries, spinach, cucumbers, carrots, try anything. A lot of the fun is just experimenting with different raw fruits and vegetables and coming up with a flavor that is â€œyours.â€? While I like the sweetness apple brings to a lemonade, you may like it more sour.
BRETTâ€™S GREEN LEMONADE 1 bunch of kale, rinsed 2 large lemons (add more if you like it tart) 3 medium Red Delicious apples 2 large cucumbers Ginger root, to taste
Run the ingredients through your juicer, according to instructions. I just put them in without having to peel or cut into pieces because my juicer has a nice wide feed tube. If the pulp from your juicer is too â€œwet,â€? pass it through again. This will help you get more juice. Rather than discarding the pulp, use it for soup stock or add to the garden as compost. Refrigerate and enjoy a refreshingly healthy juice. Serves 2-3
Donnaâ€™s Power Smoothie
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by Brett Benson
by Donna Ladd
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Country Fisherman Catering
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Call Today 601-813-1384 Have you tried the Country Fisherman? Buffet starting at $8.99 3110 Highway 80 West | Jackson, Mississippi
SUPER FOODS! WELLNESS Raw and Naked
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â€˜Curry is a Techniqueâ€™ ANITA MODAK-TRURAN
â€œBest Barbecue in Jacksonâ€?
2003 â€˘ 2006 â€˘ 2008 â€˘ 2009 â€˘ 2010 â€˘ 2011 - Jackson Free Press
Game Day Party Pack Serves 10 - $44.95 (2lbs of Pork, Beef or Chicken, 2 Pints of Beans, 2 Pints of Slaw, 5 Slices of Texas Toast Or 10 Buns)
Yo u H a n dl the Unif e orm! dle n a H l We â€™ l o o d ! the F
1491 Canton Mart Rd. â€˘ Jackson,MS | 601.956.7079
2009 1st Place Winner:
2010 1st Place Winner:
Best Beer/Draft and Bottled
Best Beer/Draft and Bottled
6111 Ridgewood Rd. Jackson, MS 601-978-3502
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September 28 - October 4, 2011
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With proper gear on, Daddy Modak is ready to cook his familyâ€™s traditional meal.
randma Modak, a quiet, kind woman who wore simple white saris, gave my mother a wonderful gift. She taught her how to make mouth-watering curry chicken from West Bengal. Although the word â€œmodakâ€? refers to a sweet dumpling favored by the Hindu god Ganesh, curry chicken defines the Modak side of the hyphen. Making it is a Modak family event that transforms eating into cherished memories of aromatic spices, assigned chopping stations, my dadâ€™s safety goggles (which he defensively says he wears to protect his eyes from splattering oil) and leisurely dinner times. â€œIn Indian cooking, curry is a technique,â€? says Mama Jacqueline, the family foodie, matriarch and chef extraordinaire. She has passed on Grandma Modakâ€™s recipe to my father, who loves to fry anything if he has the proper gear on, who passed it to my brother and me. We, in turn, have passed on this rec-
by Anita Modak-Truran
ipe to our spouses and children. â€œAfter you fry the potatoes and chicken in the aromatics, you prepare the curry,â€? Mama Jacqueline adds. â€œThe curry is composed of finely chopped onions, minced garlic, turmeric powder, ginger powder, cumin powder and coriander powder. You also need an acid, such as tomatoes, yogurt or lime juice. I put in lime juice and tomatoes. You donâ€™t need much, though.â€? â€œThe secret is frying the chicken well,â€? she says. She cautions you to balance the potatoes and the chicken. If you are making chicken curry for four people, then use four small potatoes or two big ones.â€? The active ingredient in turmeric, used for over 2,500 years in India, is curcumin. Medical research shows that curcumin is a natural antiseptic and antibacterial agent. When combined with cauliflower, it helps prevent prostate cancer. It also may help prevent melanoma and reduce the risk of childhood leukemia, and slow the progression of Alzheimerâ€™s disease by removing amyloyd plaque buildup in the brain. Curcumin is a natural painkiller, and it may aid in fat metabolism and help in weight management. This spice also speeds up wound healing, and because of its anti-inflammatory properties, is a natural treatment for inflammatory conditions. Cumin, or Cuminum Cyminum, belongs to family Apiaceae, which has a multitude of reported health benefits, such as aiding digestion, alleviating insomnia, helping to fight viral infections and boosting the immune system. And capsaicin, a potent chemical in hot chili peppers, triggers endorphins,
MODAKSâ€™ CURRY CHICKEN Aromatics
1 cinnamon stick 4 to 6 cloves 4 to 6 cardamom seeds, crushed 1/2 teaspoon cumin seed 2 bay leaves
1 teaspoon turmeric powder 2 teaspoon coriander powder 1 tablespoon cumin powder 1 teaspoon ginger powder 1 teaspoon salt 1/2 teaspoon sugar 1/4 cup or so of peanut oil 1 whole chicken, 3 to 4 pounds 4 small potatoes or 2 large potatoes, peeled and cut in chunks 1 medium onion, finely chopped 2 to 3 cloves of garlic, minced 2 to 4 chili peppers (depending on the level of heat you can tolerate) 1 medium tomato, coarsely chopped 1/4 cup of water 1 lime basmati rice
Combine aromatics in small bowl. Combine spices in separate small bowl. In a large pot, add peanut oil to cover
bottom. Heat oil on medium high, then add aromatics and reduce heat to low. As soon as you can smell aromatics, add potatoes, raise heat to medium high and fry until potatoes are lightly browned, which is approximately 10 minutes. Remove potatoes and add chicken. If chicken is sticking to pan, add more peanut oil. Fry chicken over medium high heat until evenly browned, which is approximately 10 minutes. Remove chicken from the pot. Lower heat to medium and scrape the bottom of pan to prevent burning. Fry onions, garlic and peppers until onions are translucent. Add spices and mix. Add chopped tomato and the juice of the lime. Add chicken and potatoes back into pot and carefully mix. Add a quarter cup of water, and bring mixture to boil over medium high heat for approximately 3 to 5 minutes. Watch carefully to prevent burning. Reduce heat to medium and simmer until chicken is tender for approximately 40 minutes. Serve over basmati rice. Serves four.
The 10-Day Food Challenge PAUL MARTIN
by Crawford Grabowski
A quick stir-fry with brown rice is a simple â€œprocessed-freeâ€? meal.
caused by my struggling to figure out what I was going to eat each day. Somewhere around mid-afternoon during my first â€œprocessed food-free day,â€? the headache and major irritability set in. Other peopleâ€™s perkiness caused me enormous amounts of distress. Well, OK, perkiness always bothers me, and I guess Iâ€™m always irritable. My lovely 4-year-old daughter informed me she didnâ€™t like the breakfast cookies I attempted to make. She dubbed them â€œcat vomitâ€? cookies. I thought her description was quite accurate. I also made whole-wheat blueberry muffins, or rather I made fruitfilled doorstops. The family informed me these were awful, which of course they were.
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2 tablespoons soy sauce 2 teaspoons sesame oil 1-1/2 tablespoon cornstarch (nice, but not necessary) 1 cup water About 1 inch of raw ginger, peeled and grated 2 to 3 cloves garlic, minced 2 to 3 tablespoon canola oil 1 small onion, chopped 2 to 3 red or yellow peppers, cut into 1-inch chunks 1 head broccoli, cut into â€œtreesâ€?
In a small bowl, mix together the soy sauce, sesame oil, cornstarch and water to make the sauce. Set aside. Heat oil in a wok or a large skillet. Add ginger and garlic, sautĂŠ for about 30 seconds. Add onions and cook until almost soft. Add remaining veggies; cook, stirring frequently, for another five minutes. Add sauce and toss until the mixture has thickened. This should take about a minute. If you didnâ€™t use cornstarch, cook until the sauce has reduced to about half. The cornstarch thickens the sauce faster and also creates that fancy â€œshinyâ€? look in the stir-fry. Serve over rice or noodles.
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by Adriane Louie
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The Power of the Family Dinner
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QUICK AND EASY STIR-FRY
Armchair Farmingby Donna Ladd COURTESY SEAL PRESS
ood rules? Really? Really. After finding the website 100daysofrealfood.com, which led me to Michael Pollanâ€™s â€œFood Rules: An Eaterâ€™s Manualâ€? (Penguin, 2009, $11), I finally got it. While I profess to eat well, a large portion of the time I donâ€™t. I decided to take the websiteâ€™s challenge and give up all processed foods for 10 days. The general idea was to consume no refined sugars or artificial sweeteners, no refined grains, and nothing pre-packaged containing more than five ingredients. In my world, this translated into no Coca-Cola, no cinnamon rolls and no Cheetos. Iâ€™ve had some experience with personal food guidelines; prior to this self-imposed moratorium on processed goods, my â€œfood rulesâ€? consisted of â€œdonâ€™t eat any land animalsâ€? and â€œdonâ€™t drink anything blue.â€? The second rule was formed in elementary school after a nasty incident involving a blue Icee and a Tilt-a-Whirl. Iâ€™ve managed to avoid most meat-eating and most blue liquids for almost 20 years. I eat lots of vegetables, and I know how to cook. How hard could it really be to go without a few foods for a week and half? I discovered it could be incredibly hard. This experience forced me to realize exactly how much sugar and how many foods with unpronounceable ingredients my family regularly eats. I also discovered that, apparently, my body is rather fond of processed foods. I had a whopper of a headache for about three days. Of course, that pain could have been
Once again, Iâ€™ve been reminded that my baking skills are limited. On a positive note, I remembered how easy it is to make a simple stir-fry, which I served over brown rice. Typically, I forgot the lengthier cooking time for brown rice and ended up cooking the plain old white version. I used my home-canned tomatoes another night to whip up a batch of spaghetti sauce filled with red peppers and roasted garlic. The Man even said he could deal with the whole-wheat pasta. I plan to continue with the majority of the dietary changes made the past 10 days. My family likes honey whole-wheat bread (as long as I donâ€™t make it) and is perfectly happy eating brown rice and whole-grain pasta. I think I may have finally kicked the Coca-Cola habit, and I lost weight, too. I donâ€™t, however, think I will stick with the â€œfive ingredients or lessâ€? rule for packaged foods, but I will keep reading labels and pay more attention to ingredients. I also am firmly convinced that some foods taste better with just a tiny amount of sugar. Finally, I think that everyone at my house will be happy to know that the â€œcat vomitâ€? cookies are a thing of the past. Here is a basic stir-fry recipe that you can adapt to suit your tastes. While I have included specific vegetables in the recipe, I typically use whichever ones I happen to find in the fridge. Itâ€™s also good with shrimp or scallops.
by Andrew Dunaway
sity. There were several chefs invited, and I was invited to talk about American southern cuisine. We had several events, and almost immediately, I felt very isolated, like no one would sit with me or spend time with me. But the real example was with the taping of our segments. As a courtesy, we were going to each personâ€™s taping, but when it came for mine, no one came, and I really got mad, and I left. I complained to everyone that put it together. Looking back, it was really interesting, and I think everyone in life should experience that feeling of being shunned, because it will make you think twice about not being all-inclusive.
Regina Charboneau has returned to Natchez after 20 years honing her culinary skills.
ith centuries of history, stories and legends, the stately antebellum homes and ageless oaks of Natchez create a wonderland of southern romanticism. Situated in the middle of it all is the bed and breakfast Twin Oaks (71 Homochitto St., Natchez, 601-445-0038) a classic Greek Revival home. Itâ€™s there that Regina Charboneau, a seventh-generation Natchezian hangs her hat. Like her B&B, Charboneau is full of fascinating stories. After carving a path from Natchez to the wilds of Alaska to La Varenne culinary school in Paris, she opened her own San Francisco restaurants and made stops in Minneapolis, Minn., and New York City for good measure. Charboneau has solidified herself as a revered name in the American culinary landscape. With Alaska, Paris, San Francisco, Natchez and Minneapolis in your background, how would you describe your cooking style? My cooking style was really developed and solidified in San Francisco. I would call it contemporary southern cooking because I always came back to the ingredients I grew up with, like crawfish, shrimp, corn, wild rice,
eggplant and artichokes. I may put a more modern twist on them than what I grew up with, but I started finding that I didnâ€™t want to do the same as everyone else in San Francisco. Would you say that cooking has opened a lot of doors for you? Yes. Itâ€™s given me opportunities to meet people like Walter Cronkite and have personal discussions with him. Not only have I met celebrities like Shirley MacLaine, Bob Hope (and) Lily Tomlin but also chefs like Thomas Keller. Name a chef, and I know them at least on a professional level. I wasnâ€™t looking for these opportunities, but my restaurant, Reginaâ€™s at the Regis (in San Francisco), brought them in. Through food, these people came into my restaurant, and coming into my restaurant was like coming into my home. I was not just a chef stuck in the kitchen. I worked every table, and I talked to every guest. Were there any examples of gender bias that you had to overcome in the culinary world? There definitely were, and I have a few examples. In the culinary field, especially in Europe, it was totally male-dominated. I had one bad experience at Oxford Univer-
September 28 - October 4, 2011
Where In The World Is Mimiâ€™s?
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The Monterey Bay Aquarium awarded you the â€œCooking for Solutionsâ€? award for your advocacy in sustainable seafood. How did you come to be such an advocate for that cause? My father (a Louisiana cook) was always seeking the best ingredients, and I got that from him. But being in Alaska, I had the opportunity to experience the freshest seafood possible. That and having a love of being by the water kept me yearning for the best product. But seeing how the popularity of something like redfish or Chilean sea bass has decimated the population helped form my opinion. Does your advocacy for seafood carry over into advocacy for healthy food and organics? Iâ€™m for organic for lots of reasons, but one is the prevalence of cancer in my family. I know there are some genetic (causes), but there are also some environmental issues. I love organic because I think of not using chemicals. Also, if you look at the dead zone in the gulf, itâ€™s largely a result of the nitrogen runoff from agricultural chemicals. Youâ€™ve obviously traveled and cooked extensively. Do you have a favorite restaurant in the U.S. or Jackson? What comes to mind when you say that is Union Square CafĂŠ (21 E. 16th St., New York, N.Y., 212-243-4020). â€Ś In Jackson, itâ€™s Parlor Market (15 W. Capitol St,, 601-360-
0090), hands down. Craig Noone is so passionate about his food, and it shows. Through your cookbooks and your articles in The Atlantic Monthly, which is your favorite recipe? My eggplant stuffed with crab meat and my meatloaf, but I got more comments on my meatloaf sandwich article than anything else.
PAN-SEARED SALMON WITH BACON-MOLASSES VINAIGRETTE 8 salmon filets, fresh, 6 to 7 ounces each 2 teaspoons smoked sea salt 1 teaspoon cracked black pepper 4 slices hickory smoked bacon, thickly sliced
4 tablespoons aged balsamic vinegar 2 tablespoons molasses 1 teaspoon garlic 1 tablespoon minced shallot 1 tablespoon chopped basil 4 tablespoons cracked black pepper 4 tablespoons olive oil
Season salmon filets with smoked sea salt and cracked black pepper. Dice and cook bacon until crisp. Remove cooked bacon and drain on paper towel. Heat the bacon grease over high heat for one minute or until it just begins to smoke. You want the bacon grease hot enough to sear the salmon. Place salmon top-side down for one minute, then turn to other side. The salmon should be crusty on the outside but moist on the inside. Continue this until you have the salmon cooked to your liking, although three minutes is usually perfect. For the vinaigrette, add the ingredients in a blender, and blend until smooth. Place salmon on a bed of greens, drizzle vinaigrette and garnish with crisp bacon. Serves eight.
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Stop by for
Hot Home Cookin’ McDade’s offers you Breakfast, Lunch and Dinner. Plus whole smoked chickens and ribs daily!
NATURAL GROCERY It’s Not Just What You Eat
Cool Gathering Catering a business meeting? Having friends and family over? Call ahead for a variety of party trays to make your get together a success!
Maywood Mart 1220 E. Northside Dr. 601-366-8486 Woodland Hills Shopping Center Fondren 601-366-5273 English Village 904 E. Fortification St. 601-355-9668 Westland Plaza 2526 Robinson Rd. 601-353-0089
NOW IN YAZOO CITY!
Rainbow Natur al Grocer y
2807 Old Canton Rd • 366-1602 at Lakeland & Old Canton www.rainbowcoop.org
It’s Also What You Cook It In
Just In Time For Fall
Itâ€™s ALWAYS FRESH in the
t isnâ€™t common around Jackson for restaurants to change their menus or have seasonal dishes. Below are the exceptions to the rule. Check out these local restaurants already planning fall foods or with changes coming soon. (If no changes are listed, keep an eye out.)
Mon-Sat 10 a.m. to 6 p.m. | 601-362-9553 www.nandyscandy.com
MEDITERRANEAN GRILL LSO 7E A R CATE
$INE IN OR 4AKE /UT 6XQ7KXUVDPSP )ULDQG6DWDPSP
,AKELAND $R *ACKSON -3 7HORU )D[
6030 I-55 North- EXIT 102B (601) 977-9040
SUPER FOODS! COMMERCE New For Fall
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â€˘ Amerigo Restaurant (6592 Old Canton Road, Ridgeland, 601-977-0563) will have nightly fall specials. â€˘ Basilâ€™s (904 E. Fortification St., Suite B, 601-352-2002; 2906 N. State St., 601-
982-2100; 120 N. Congress St., 601944-9888) â€˘ Biaggiâ€™s Ristorante Italiano (970 Highland Colony Parkway, Ridgeland, 601354-6600) â€˘ Cool Water CafĂŠ (1011 Lake Harbor Drive, Ridgeland, 601-956-6332) order traditional fall favorites like smoked or baked turkey, dressing, cakes and casseroles. â€˘ Local 463 (121-A Colony Crossing, Madison, 601-707-7684) â€˘ Mimiâ€™s Family and Friends (3139 N. State St., 601-366-6111) â€˘ Mint (1000 Highland Colony Parkway, 601-898-6468) â€˘ Nickâ€™s (3000 Old Canton Road, 601981-8017) is adding duck confit and goat cheese ravioli, made with hickory smoked duck, caramelized onions, butternut squash puree and toasted pumpkin seed oil. â€˘ Underground 119 (119 S. President St., 601-352-2322) â€˘ Parlor Marketâ€™s (115 W. Capitol St., 601-360-0090) menu will have spaghetti squash soup, whole grilled Mississippi bass, and hot and cold foie gras. â€˘ Walkerâ€™s Drive-In (3016 N. State St., 601-982-2633) â€˘ Que Sera Sera (2801 N. State St., 601981-2520) will have fall comfort foods like bread pudding, red chili, and corn and crab bisque starting in October. Add more fall menu changes and updates at www.jfp.ms.
September 28 - October 4, 2011
Guys, whatâ€™s your favorite part of being a chef in Jackson? #chefchat
@steakchef601 #chefchat Jackson has some amazing talent in its restaurants in its chefs and even cooks! Being a part of this great scene is amazing!
@steakchef601 #chefchat The people of Jackson have to embrace change and progression in the food world, Hang with us, Jackson and allow us to play.
@ChefAndyCook Jacksonâ€™s a great place to be a chef, because itâ€™s easy to engage w/ your customers and to make friends w/ them.
@JxnRestaurantWk Whatâ€™s the most rewarding thing about being a chef, or is there one? ;) #chefchat
@JxnRestaurantWk Do yâ€™all do much farm-to-table menu items? #chefchat
@steakchef601 #chefchat Rewards are usually small wins amongst the major stresses, but to walk in to the dining room and see smiles ... thatâ€™s the true reward. To make people happy.
@ChefAndyCook Love farm-2-table & feature as many local products as possible: pork, lamb, honey, produce, milk, butter, etc. #ChefChat @hnrsupply What can Jackson do to continue to improve its food scene? #chefchat
@ChefAndyCook Most rewarding thing about being a chef is creating memories. I love being part of peopleâ€™s special occasions. Follow @jfpbiteclub for the JFPâ€™s foodie tweets and JFP Bite Club on Facebook.
Jackson Restaurant Week menu guide - paid advertising section
*ACKSON 2ESTAURANT 7EEK /CTOBER
for the 2-8, 2011, is the first event of its kind Jackson Restaurant Week, October ll all come we’ k, Wee ant taur Res gural Jackson Jackson Metro area. During this inau food and we hold dear here in Mississippi: our together to celebrate a couple things ark on a s, you’ll have the opportunity to emb our charities. During those seven day out! do good for others by simply eating culinary trail like none other--and to g tWeek.com, review the participatin We hope you’ll visit JacksonRestauran those with son Restaurant Week menus, along restaurant list and their special Jack r Afte l. wel search by price and location as displayed here in this section. You can vote may tastiest dining establishments, you enjoying a meal at one of Jackson’s sissippi nalists: Alzheimer’s Association - Mis for your top charity from our five fi ldren’s Chi of nds & Adoptions (CARA), Frie Chapter, Community Animal Rescue orial Mem rs ghte Hospital), Mississippi Firefi Hospital (Blair E. Batson Children’s . Arts lic Schools - Ask for More Burn Association, and Parents for Pub n as you for the charity of your choice as ofte Unlike most elections, you can vote r favorite you help and n, Week. So eat out ofte can eat out during Jackson Restaurant week! the of end the at up the check for $10,000 charity get the most votes and pick
Jackson Free Press (JFP.ms) - Eat Jackson (EatJackson.com) and
Jackson Restaurant Week menu guide - paid advertising section
JOIN US FOR RESTAURANT WEEK
Lunch Prixe Fixe Menu $15 Course 1: Yam Pak Vegetarian Salad (Fruit and Vegetable Salad with hints of Mint, Basil and Lemon Grass served with a tangy Tamarind Dressing)
Course 2: Choice of Gapow Gai (Minced Chicken Stir-Fry with Spicy Basil served with Jasmine Rice topped with a Fried Egg)
Fried Panko Breaded Pangasius with Sweet Potato Fries, Fuji Apple Slaw and Cilantro Lime Hush Puppies
Course 3: Chai Rice Pudding topped with Chocolate Sprinkles
Dinner Prixe Fixe Menu $25 Course 1: Cucumber Tuna Boat (Tuna Tartar served in a Cucumber Boat)
Course 2: Choice of Asian Ten Spice Salmon with Shitake Risotto and Grilled Asparagus topped with Kaffir Lime Butter Sauce
Wasabi Tournedos served with Cauliflower Mash and Hoisin Glazed French Carrots
Course 3: Fried Banana Fritters
September 28 - October 4, 2011
and Ice Cream with Burnt Honey
Jackson Restaurant Week menu guide - paid advertising section
We invite you to join us for Jackson Restaurant Week.
601-977-0563 6592 Old Canton Rd. Ridgeland MS 39157
Char Prix Fixe Dinner Menu $35
Prix Fixe Dinner Menu $25 Appetizer Choices: CHEESE FRITTER
Salad Choices: CAESAR SALAD
Traditional Caesar with Parmesan cheese
With roasted bell peppers & red onions
Entreé Choices: CHICKEN ACUTO
Flame grilled chicken topped with a spicy sauce of olive oil, cilantro lemon juice and seasoning server over black bean salsa
Ricotta, mozzarella, sautéed ground beef layered between fresh pasta
Over angel hair, white wine garlic butter, scallions and tomatoes
Finished with white wine lemon butter, mushrooms and capers served over angel hair
FLAMED GRILLED SALMON FILET
Topped w/ sun-dried tomato butter over black bean salsa & green beans
Appetizer Choices: BBQ SHRIMP Over grits with mushrooms and spicy creole gasrlic butter sauce SPINACH CRISP Crisp flour tortilla with spinach, bacon & mozzarella with baby greens and tomato basil relish Salad Choices: CHAR SALAD Greens, bacon, egg, cheddar and tomato with your choice of dressing CEASAR SALAD Crisp romaine with Parmesan, croutons and roasted garlic dressing Entree´ Choices CHICKEN Roasted Ashley Farms free range breast over garlic mashed potatoes with asparagus, pearl onions and spring peas in a lemon and herb butter CHI-TOWN SIRLOIN 14 ounce prime sirloin pepper crusted with maitre d’ butter and a loaded baked potato BLACKFISH Pecan encrusted over garlic mashed potatoes with jumbo lump crab and Worcestershire butter sauce SALMON Seared and served over couscous with sautéed shiitake mushrooms, arugula and lemon and tarragon butter sauce Dessert Choices DOUBLE CUT FUDGE BROWNIE PECAN CARAMEL BUTTER CRUNCH
Dessert Choice: TIRAMISU Vanilla cream and Kahlua chocolate
CHAR now caters! 601-956-9562
450001-55 North, Highland Village Jackson, MS 39211
Lunch Prix Fixe Menus also available.
Jackson Restaurant Week Prix Fixe Menu Lunch
Both include choice of Miso Soup or Edamame, Beverage
Lightweight Roll $9 Two Lightweight Rolls $11
Both include choice of Miso Soup or Edamame for two and one starter
One Lightweight and one Middleweight roll for $19 Three Half Grand Champion Roll Combo $24 3100 N. State St. Ste 102 | Jackson, Ms 39216 769.216.3574 | fatsumosushi.com
Now Open Monday Lunch
Mon – Thur: Lunch: 11am-2:30pm | Dinner: 5pm-10pm Fri and Sat: 11am - 10pm | Live Music: 9pm-11pm
(a very high-class pig stand)
Best BBQ In Madison Jackson Restaurant Week Fixed Price Menu
$10 Menu (Includes Drink)
“The Sandwich Platter” Includes one sandwich. Your choice of:
Choose two sides:
Smoked Pork Shoulder
Smoked Beef Brisket
Smoked Turkey Breast
Sweet Potato Fries
856 Main Street • Madison, MS • 601.853.8538
Jackson Restaurant Week menu guide - paid advertising section
Jackson Restaurant Week Prix Fixe Menu $35 Appetizer Choices: Fried Boudin w/ Creole Honey Mustard & house made pickles
NOLA BBQ Shrimp w/ a cornbread Johnny cake and blackened tomato
Sweet Potato Ravioli w/ house made Andouille, pecans, dried cranberries and imported Parmesan.
Entreé Choices: Shrimp & Grits w/ roasted cherry tomatoes, house made bacon, mushrooms, and green peas in Creole Meunière sauce over spicy cheese grits. (SPICY)
Smoked Pork Chop w/ Bourbon-Pear Mostarda, sweet potatoonion gratin, braised greens and fried onions.
Steak “Frites” 10 oz. Hereford Sirloin w/ house cut fries, topped w/ caramelized shallots & sauce Béarnaise.
Redfish Parmesan Parmesan-herb crust, topped w/ Lemon Beurre Blanc. Served w/ roasted garlic mashed potatoes and sautéed broccolini. (also available grilled)
Dessert Choices: White Chocolate & Cranberry Bread Pudding w/ Rum Crème Anglaise.
Lavender Crème Brulee Lavender infused custard w/ caramelized Turbinado sugar crust.
Sweet Potato Beignets w/ MS Bees local honey, powdered sugar and mango compote.
September 28 - October 4, 2011
1 0 4 Ea s t Ma d i s o n Dr. Ri d g e l a n d , MS 601.856.0043 www. t h e pa r k e r h o u s e . c o m friend us on facebook & twitter @ParkerHse
Best Pizza 2009-2011 Serving Lunch & Dinner Daily
Happy Hour 5:00-6:30PM Daily
Jil Chambless & Scooter
Follow Us 2 Find Out Our 2fer Tuesday Special
(Traditional Irish Music) FRIDAY 9/30 (Blues)
NEW BELHAVEN LOCATION: 925 East Fortification
(in the former Fabricare Building, between Katâ€™s & Fenianâ€™s) Mon - Thur: 11am-10pm | Fri - Sat: 11am-11pm | Sun: 11am - 9pm 601-352-2001 | thepizzashackjackson.com 2nd Location Now Open Mon - Thur: 11am-9pm |Fri - Sat:11am-10pm | Sun:11am - 7pm 5046 Parkway Drive Colonial Mart Jackson, MS 39211 Off of Old Canton Road | 601-957-1975
Wine Down Wednesday! Enjoy our new menu of half OFF Bottles! A Metro-Area Tradition Since 1977 Lunch: Sun. | 11am-2pm Dinner: Tues. -Sat. | 5pm-9pm
601-919-2829 5417 Lakeland Drive ~ Flowood, MS 39232
Jason Turner Band (Blues Rock)
Karaoke w/ Matt TUESDAY10/04
Open Mic hosted by A Guy Named George
7INGS IN *ACKSON
(HG=:R /N>L=:R ;HG>E>LL PBG@ GB@AM
Includes Drink & Choices of Fresh Vegetables
All for only
20% OFF Total Bill Mon-Fri Only
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